Ingredients in Desserts

Ingredients in Desserts

9th Grade

10 Qs

quiz-placeholder

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Ingredients in Desserts

Ingredients in Desserts

Assessment

Quiz

Other

9th Grade

Medium

Created by

raquel Elona

Used 40+ times

FREE Resource

10 questions

Show all answers

1.

FILL IN THE BLANK QUESTION

1 min • 1 pt

The common element linking virtually all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.

2.

FILL IN THE BLANK QUESTION

1 min • 1 pt

It is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.

3.

FILL IN THE BLANK QUESTION

1 min • 1 pt

It may be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.

4.

FILL IN THE BLANK QUESTION

1 min • 1 pt

When beaten, air is trapped in the mixture in the form of bubbles.

5.

FILL IN THE BLANK QUESTION

1 min • 1 pt

It provides the basis for many desserts, with very little effort needed to make an attractive colorful display.

6.

FILL IN THE BLANK QUESTION

1 min • 1 pt

This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.

7.

FILL IN THE BLANK QUESTION

1 min • 1 pt

This simple mixture of flour and water is used to make crepes and pancakes.

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