The common element linking virtually all desserts is _____________.

_______________ is the basis for jellies and is also used to set creams and mousses.

______________________ may be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.

________________ when beaten, air is trapped in the mixture in the form of bubbles.

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

This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.

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

_________________ are available whole, ground, roasted or caramelized.

______ may be melted to easily blend into fillings and batters.

A soft confection made of butter, sugar, chocolate.

Rich sauce is well suited to a simple dessert.

Light sauce is suited to a rich dessert.

Hot sauce is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.

Hot sauces are made ahead of time before they are to be used.

Cold sauces are cooked just before it is to be used, then cooled, covered and put in the refrigerator to chill