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47: In Review Questions
List four types of dessert sauce.
Describe how to prepare a ganache.
When preparing caramel sauce, which of the following precautions should be taken?
A. Stir sugar and water until mixture turns light brown.
B. Once it reaches the desired color, cook caramel a little longer.
C. Add cream quickly to hot caramel.
D. Place hand off to the side of the pan when adding cream to hot caramel.
True or false. If ripe fruit is not available for making a coulis, a frozen fruit purée is a good substitute.
A. True
B. False
State the dessert sauce that is used to make each of the frozen desserts in the following list:
Granité
Ice cream
Sorbet
List two reasons why ice cream must be continuously churned as it freezes.
Ice creams made with rich crème anglaise containing eggs are called _____ _____ _____.
True or false. High amounts of overrun produce a higher quality, more expensive ice cream.
A. True
B. False
The amount of _____ in a sorbet greatly determines the texture of a finished sorbet.
_____ is a cross between sorbet and ice cream.
Name four frozen desserts other than ice cream and sorbet.
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