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Cookeey 9 Exam
Cookeey 9 Exam
32. Creamy, delicate, baked may be served in their baking cups or may be unmolded and served with
fruit garnishes or with dessert sauces.
a. Gelatin
33. Cornstarch pudding, sometimes called .
40. It is the basis for jellies and is also used to set creams and mousses.
a. gelatine b. sugar
41. When raw egg whites are beaten, air is trapped in the mixture in the form of .
This simple mixture of flour and water is used to make crepes and pancakes.
a. Batter
may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and
puddings.
a. Chocolate b. Cream
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