Desserts Word Scramble

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Question	Answer
Provide a definition for lactose intolerance	The inability to metabolise, sugar of milk. Thus people must substitute dairy
What is the name of the sugar in milk?	Lactose
Provide a definition of diabetes	The inability of the body to metabolise sugars in the body which leads to dangerously high levels of glucose in the blood stream.
What are the main dietary restrictions/requirements for diabetics	-Little-no sugar (sugar replacements) -Avoid high processed foods (whole foods, low go) -High fat
What does the glycaemic index measure?	The measure or ranking of carbohydrates as they enter the bloodstream, how they raise or lower blood glucose levels.
What is celiac disease	Is an autoimmune response to the gluten protein found in wheat, rye, barley and oats. A permanent diet in which gluten must be removed.
Why is gluten an important ingredient in baking?	Structure in products it holds all ingredients together.
Why is hygiene so important when preparing and storing food for people with special dietary needs?	As it may cause harm to the consumer, which could lead to reactions or even death. Must be aware of cross contamination and the physical, chemical and biological harm.
Define an allergic reaction	An autoimmune disease in which the body fights the allergy with antibodies.
List the 8 most common allergens	Peanuts Tree nuts Fish Shellfish Milk Eggs Soy Wheat
In what forms can we purchase gelatine	Leaf or powdered form
Why would you use agar agar instead of gelatine?	For vegetarians
Name 3 types of fruit that are unsuitable to use with gelatine.	Pineapple, paw paw and kiwi
In what way is corn flour different from wheat flour?	Just starch in cornflour from maize/wheat whilst flour still contains which reduces thickening power of flour.
How would you use corn flour if using it to thicken sauce?	Mix a a slurry of cornflour and water and add to the thin sauce and warm stirring until thick.
Why would you choose arrowroot to thicken a sauce rather than corn flour?	People who are allergic to corn/have a gluten intolerance. Produces a clearer/shinier sauce**
What is pectin most often used for?	Glazes, jams and jellies, bakery fillings and fruit confections.
Why is a high standard of hygiene necessary when making ice cream?	Contains very high risk foods and can carry contagious diseases, breeding ground for bacteria therefore a high standard of hygiene is curtail.
What are the best temperature for storing ice cream and serving ice cream?	Storing, -18--24 Serving, -15--9
What is a saccharometer?	To check the concentration of sugar level. Density of the syrup
What are 2 reasons why an ice cream mixture might not freeze properly?	Too much alcohol Too much sugar was added
What nutritional value can be found in ice cream?	5gm protein 32gm carbohydrate 16gm fat Vitamin A, B2,B12 Calcium Potassium Phosphorus
How can you make a low calorie ice cream without losing out the quality and flavour?	Adding more sugar and reducing fat Alter to non-fat milk solids
List the precautions and checks necessary before using an ice cream machine.	Ensure completely clean. Ideally wash and sanitise before use. Ensure all seals are in and the overflow is empty.
What are desserts?	The finale of a meal. Completes the other meals and leaves a lasting impression of the eating experience.
Why is portion control an important consideration in dessert production?	-Cost -Consistency -Last meal, don't need to much
What can you use to prevent cut apples and pears from browning?	Lemon juice/Acid
What are the 5 categories of fruits?	Stone Tropical Citrus Hard Soft
What are the advantages of purchasing fruits when they are in season?	-Flavour -Texture -Price
List some of the ways fruits can be purchased?	-Frozen -Dried -Candied -Canned -Dehydrated
What is gelatine made from?	Tendons and bones of calves, cows and pigs but mostly pig skin.
Why can Italian meringue be served unbaked but not French meringue?	Syrup pasteurises the egg protein to 63 which prevents unsafe bacteria where as a French meringue needs to cook as the aeration process has been produced cool. Egg is a high risk food and needs to be pasteurised.
At what point do we add sugar when adding to egg whites for making meringue? Why?	After the egg has foamed this will maximise volume and prevent collapsing.
What thickening agent could be used for raspberry coulis?	Pectin, sugar, arroroot or cornflour
Crème caramel is cooked using a certain method of cookery. What is that method and why do we use it?	Waterbath, a steam environment achieved with a cat ouch or blanket. This gently cooks the custard, preventing skin and is evenly cooked.
What would be suitable garnishes to use as a contrast with the soft texture of desserts like bavarois and mousses?	A crunch, dry element that will complement the smooth creamy texture such as a Florentine, soil.
Crème brulee, crème caramel, mousse and ice cream are part of which food group?	Dairy
Explain why 1⁄4 of the meringue are mixed into the soufflé base panada before the rest is folded in?	To lighten the batter as the panada is very dense and will incorporate more air from the next 3/4.
Why should soufflé not be baked in an oven hotter than 220oC?	Form a crust
Why should you serve a soufflé immediately?	If left, the soufflé may deflate due to the hot air lost.
What are the 3 main ingredients in a panada soufflé?	Butter Milk Flour
What are the important steps when preparing a soufflé ramekin?	-Evenly butter ramikan upward -Lightly sugar
What are the differences between a crème brulee and a crème caramel?	Creme brûlée is a baked custard, served in a dish, and caramelised at the last minute by torching sugar directly on the custard, Creme Caramel is a demoulded custard with caramel self saucing the dessert. Can be served either hot or cold.
Name 6 Hot and 6 cold or frozen desserts.	Hot; Chocolate Souffle, sticky date puddings, poached pear, Golden syrup Dumplings, Banana Fritters Cold;Tiramisu, Mousses, Parfaits, Pavlova, Bombe Alaska, Panna cotta

Created by: BedeliaF