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Sauces and Exotic Fruits

Quiz by Royce Rodrigues

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Q 1/15
Score 0
Sauces add color and flavor to the dessert
29
True
False

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15 questions

Show answers

Q1
Sauces add color and flavor to the dessert
True
False
30s
Q2
Cream based sauces are usually thickened with
Xantan gum
Gelatin
Agar
Egg
30s
Q3
Creme Anglaise is a type of
Curd
Cream sauce
Fruit sauce
Sabayon
30s
Q4
which of these thickening agents is derived from Apples
Guar Gum
Pectin
Gelatn
Agar
30s
Q5
Cooked coulis have a longer shelf life
True
False
30s
Q6
Which of these fruits will not thicken with gelatin?
strawberry
Raspberry
Pineapple
mango
30s
Q7
A gelee is usually thickened with
Gelatin
Flour
Cornstarch
Agar
30s
Q8
Caramelization occurs at what temperature?
160 C
80 C
100 C
300 C
30s
Q9
Butterscotch sauce uses _______
Brown Sugar
Maple Syrup
Icing Sugar
White sugar
30s
Q10
A combination of egg yolks and syrup is knows as ?
Custard
Pastry Cream
Sabayon
Creme Anglaise
30s
Q11
Zabaglione is traditionally Italian and uses ______
Grand Marnier
Marsala Wine
Vodka
Rum
30s
Q12
What helps stabilize a foam?
Lecithin
Gelatin
Agar
Cornstarch
30s
Q13
Garnishes help improve presentation
True
False
30s
Q14
All garnishes on a plate do not need to be edible
False
True
30s
Q15
Cape gooseberry is also know as
Wild raspberries
Saskatoon berries
Physalis
Lantern Fruit
30s

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