C&G UNIT 213-2

Why is precision important when preparing desserts?

• It saves time

• It enhances the flavour of savoury dishes

• It ensures the correct colour and texture

• It reduces the cost of ingredients

Which of the following tools is used to remove pastry and finish desserts?

• Whisk

• Palette knife

• Meat tenderizer

• Ladle

What is the purpose of using piping bags with different nozzles?

• To shape and finish cream-based desserts

• To cut dough into shapes

• To measure liquid ingredients

• To cool down desserts

Which of the following ingredients is NOT a common base for desserts?

• Flour

• Fat

• Sugar

• Vinegar

What should be considered when serving frozen desserts?

• Serving them at room temperature

• Using hot plates

• Using chilled or frozen crockery

• Mixing them with hot sauces

Why must yeast-based pastries be stored on racks?

• To prevent them from sweating and sticking

• To cool them faster

• To allow air circulation for crispy texture

• To keep them warm

Which method is used to aerate egg mixtures correctly in dessert preparation?

• Folding

• Whipping

• Blending

• Steaming

Why should chocolate-based items not be stored at very cold temperatures?

• They will harden too much

• They will develop condensation and lose their sheen

• They will melt in the fridge

• They will become too brittle to serve

What is the FIFO principle in food storage?

• First In, First Out

• Freeze It, Fry Out

• Fresh Ingredients, Frozen Output

• Food Inventory for Organization
  

What is the primary reason for portion control in desserts?

• To create larger portions for customers

• To ensure consistent costs and presentation

• To use fewer ingredients

• To speed up production