BPP II (4TH GRADING)

BPP II (4TH GRADING)

12th Grade

15 Qs

quiz-placeholder

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BPP II (4TH GRADING)

BPP II (4TH GRADING)

Assessment

Quiz

Education

12th Grade

Hard

Created by

Rocella Lagan

Used 2+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

A mixture of caramelize sugar and heavy cream.

Chocolate syrup

Caramel sauce

Mousse

Pastry cream

2.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Any liquid thickened by the coagulation of egg proteins.

dessert sauce

creams

mousse

custard

3.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

It is prepared by first thickening custard sauce with gelatin, and then folding in whipped cream.

chiffon

creme chantilly

bavarian cream

mousse

4.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

A foamy stirred custard sauce made by whisking eggs, sugar and wine over low heat.

Curd filling

Sabayon

Pastry cream

Vanilla custard sauce

5.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

An egg custard baked over a layer of caramelized sugar and invented for services.

cheesecake

creme brule

creme caramel

bread pudding

6.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Made with a custard base, often thickened with flour, that is lightened with whipped egg whites and then bake.

baked custards

souffles

stirred custard

7.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

It is also known as frosting is a sweet decorative coating.

Decorations

Icing

Filling

Spreads

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