Ingredients in preparing desserts

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

• a. Sugar

• b. Gelatin

• c. Fruit

• d. Nuts

2. It may be mixed with flavourings, sugar and cream or milk to make custard.

• A. Egg yolk

• b. Egg whites

• c. Fruit

• d. Nuts

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

• a. Egg yolk

• b. Egg whites

• c. Fruit

• d. Nuts

4. This ingredient is often used as a decoration or accompaniment for both cold and hot desserts.

• a. Nuts

• b. Batter

• c. Cream

• d. Fruits

5. They are available whole, ground, roasted or caramelised.

• a. Nuts

• b. Creams

• c. Sugar

• d. Batter

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

• a. Nuts

• b. Creams

• c. Sugar

• d. Batter

7. It may be melted to easily blend into fillings and batters.

• a. Sugar

• b. Chocolate

• c. Nuts

• d. Egg yolk

8. Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan.

• a. True

• b. False

• c. Maybe

• d. I don;t know

9. Milk and white chocolate are easier to work with rather than dark chocolate.

• a. True

• b. False

• c. Maybe

• d. I don't know

10. They are used to set many cold-molded desserts.

• a. Gelatin

• b. Batter

• c. Cream

• d. Chocolates