Desserts
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Provide a definition for lactose intolerance | show 🗑
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| show | Lactose
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| Provide a definition of diabetes | show 🗑
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| What are the main dietary restrictions/requirements for diabetics | show 🗑
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| What does the glycaemic index measure? | show 🗑
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| show | Is an autoimmune response to the gluten protein found in wheat, rye, barley and oats. A permanent diet in which gluten must be removed.
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| show | Structure in products it holds all ingredients together.
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| Why is hygiene so important when preparing and storing food for people with special dietary needs? | show 🗑
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| Define an allergic reaction | show 🗑
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| List the 8 most common allergens | show 🗑
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| In what forms can we purchase gelatine | show 🗑
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| Why would you use agar agar instead of gelatine? | show 🗑
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| Name 3 types of fruit that are unsuitable to use with gelatine. | show 🗑
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| show | Just starch in cornflour from maize/wheat whilst flour still contains which reduces thickening power of flour.
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| show | Mix a a slurry of cornflour and water and add to the thin sauce and warm stirring until thick.
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| show | People who are allergic to corn/have a gluten intolerance. Produces a clearer/shinier sauce**
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| What is pectin most often used for? | show 🗑
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| Why is a high standard of hygiene necessary when making ice cream? | show 🗑
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| What are the best temperature for storing ice cream and serving ice cream? | show 🗑
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| What is a saccharometer? | show 🗑
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| show | Too much alcohol
Too much sugar was added
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| What nutritional value can be found in ice cream? | show 🗑
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| show | Adding more sugar and reducing fat
Alter to non-fat milk solids
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| List the precautions and checks necessary before using an ice cream machine. | show 🗑
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| What are desserts? | show 🗑
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| Why is portion control an important consideration in dessert production? | show 🗑
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| show | Lemon juice/Acid
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| show | Stone
Tropical
Citrus
Hard
Soft
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| What are the advantages of purchasing fruits when they are in season? | show 🗑
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| List some of the ways fruits can be purchased? | show 🗑
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| show | Tendons and bones of calves, cows and pigs but mostly pig skin.
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| Why can Italian meringue be served unbaked but not French meringue? | show 🗑
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| At what point do we add sugar when adding to egg whites for making meringue? Why? | show 🗑
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| What thickening agent could be used for raspberry coulis? | show 🗑
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| show | Waterbath, a steam environment achieved with a cat ouch or blanket. This gently cooks the custard, preventing skin and is evenly cooked.
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| show | A crunch, dry element that will complement the smooth creamy texture such as a Florentine, soil.
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| Crème brulee, crème caramel, mousse and ice cream are part of which food group? | show 🗑
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| Explain why 1⁄4 of the meringue are mixed into the soufflé base panada before the rest is folded in? | show 🗑
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| Why should soufflé not be baked in an oven hotter than 220oC? | show 🗑
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| Why should you serve a soufflé immediately? | show 🗑
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| show | Butter
Milk
Flour
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| show | -Evenly butter ramikan upward
-Lightly sugar
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| What are the differences between a crème brulee and a crème caramel? | show 🗑
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| Name 6 Hot and 6 cold or frozen desserts. | show 🗑
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Created by:
BedeliaF