1.A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.

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2.This category of dessert sauce includes such products as chocolate sauce and caramel sauce.

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3.It is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.]

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4.Used as decoration for both cold and hot desserts.

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5.It is used to set many cold molded desserts.

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6.These are simply purees of fresh /cooked fruits, sweetened with sugar.

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7.A soft confection made of butter, sugar, chocolate.

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8.This type of sugar is best for meringues and some cakes because it dissolves more easily

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9.Keep it well wrapped and store in refrigerator to prevent oils in the ____________ becoming rancid.

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10.It is commonly used in hot sauce as it produces a lovely rich caramel flavor.

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11.This classification of sugar is composed of 3-9 sugar unit molecules.

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12.It is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety
of milks from cow, goat and sheep.

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13.Smooth frozen dessert with mixture of milk, cream, sugar, flavorings and sometimes eggs.

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14.Simple mixture of flour and water and used to make crepes and pancakes.

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15.Confectioner Sugar is also known as ______________________ .

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16.Starch, Cream, Rice Flour, Eggs, etc. are examples of __________________________ for Sauces.

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17.A pinch of ___________ helps the whites to whip up better.

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18.This tools is used to separate egg yolk from the egg white.

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19.________________ is also known as fruit sugar.

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20.Custard Sauces, Fruit Purees and Syrups are 3 Categories of ___________________________ .

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Answer Keys

1.SAUCE, SWEET SAUCES

2.SYRUPS, SYRUP

3.HOT FUDGE

4.CREAM

5.GELATINE, GELATIN

6.FRUIT PUREES, FRUIT PUREE

7.FUDGE

8.CASTOR SUGAR

9.NUTS, NUT

10.BROWN SUGAR

11.OLIGOSACCHARIDES, OLIGOSACCHARIDE

12.CHEESE

13.ICE CREAM

14.BATTERS, BATTER

15.ICING SUGAR

16.THICKENING AGENTS, THICKENING AGENT, THICKENER

17.SALT

18.EGG SEPARATOR

19.FRUCTOSE

20.DESSERT SAUCES, DESSERT SAUCE