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True or False: Read the sentence carefully. Write TRUE if the statement is correct, and write FALSE if the statement is incorrect. V. ASSESSMENT (Time Frame, 20 minutes) Learning Task 5 Write your answer of on a sheet of paper. 1. Granulated sugar is used mostly for austing the tops of desserts. 2. Egg whites beaten to soft peaks will support souffles and mousses while whites beaten to firm peaks dre sonubia meringues. 3. Batter is often stored in the refrigerator after it is made to reduce its elasticity so that it flows more freely over ine Pem 4. Chocolate is available in various types, namely bittersweet, semi-sweet, white, dark and milk chocolate 5. Do not used pasteurized cream. 6. When melted chocolate is cooled it cannot be shaped and molded into many attractive decorations 7. Castor sugar is best for meringues and some cakes because it dissolves more easily. 8. Gelatin is the basis for jellies and is also used to set creams and mousses. 9. Ripe perfect fruits provide the basis for many desserts, with very little effort needed to make an attractive colorful display. Fruit may be pureed, baked or poached and can be used for pies, souffles and puddings. 10. Batter cannot be flovored.
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