T.L.E 9 ESTHER 2nd Periodical exam T'Lex

Is a general term used to identify any of the foods or substances that are combined to make a dish.

• Abrasives

• Ingredients

• Dessert

• Food

The common elements linking virtually all dessert is_____?

• Sugar

• Ingredients

• Salt

• Egg

Is used in most recipes.

• Sugar

• Granulated Sugar

• Castor sugar

• Confectioner's sugar

Is best for meringues and some cakes because it dissolves more easily.

• Sugar

• Granulated Sugar

• Castor sugar

• Confectioner's sugar

Is used mostly for dusting the tops of dessert.

• Sugar

• Granulated Sugar

• Castor sugar

• Confectioner's sugar

Is commonly used in hot sauce it produces a lovely rich caramel flavor.

• Brown sugar

• Granulated Sugar

• Castor sugar

• Confectioner's sugar

Ma mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create sa sabayon.

• 
  Brown sugar

• Egg yolks

• Castor sugar

• Confectioner's sugar

Sabayon is a French Term of _____ which means is made of beating egg yolks with a liquid over simmering until thickened and increase in volume.

• 
  Zabaglione

• Zebaglione

• Sabakon

• Confectioner's sugar

Individual measuring cup for dry ingredients.

• 
  Measuring cup

• Mixing bowl

• Cans

used for mixing ingredients.

• 
  Measuring cup

• Mixing bowl

• Cans