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WTIILE ASSESSMent IVU. 2
A. MODIFIED TRUE OR FALSE
Direction: Analyze the underlined word and write TRUE if the statement is correct and FALSE
if the statement is wrong and write the correct word at the end of each sentence.
Trise 1. The common element linking virtually all desserts is sugar.
2. Egg whites is used to set many cold molded desserts. It is the basis for jellies and is also used to set
creams and mousses.
3. Batters is simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to
coat fruit for fritters,
4. Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such
as cakes and puddings,
5. Ripe fruit provides 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 then be used for pies, soufflés and puddings.
6. Egg yolks 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.
7. Sugar are available whole, ground, roasted or caramelized. They are an important part of dessert cookery
as they provide flavor for creams and ice creams.
8. Cream 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. Whipped cream may also be used as an effective layer for trifle. Cream may be
combined with rice, sugar and milk to make a delicious rice pudding.​

Sagot :

MishiKimchiidn

☘︎°``| ANSWER |°``☘︎

- °``[[ Science ]] °`` -

''➸ Directions: Analyze the underlined word and write TRUE if the statement is correct and FALSE if the statement is wrong and write the correct word at the end of each sentence.

=========== ✧ =============

#1 The common element linking virtually all desserts is sugar.

''➸ TRUE

#2 Egg whites is used to set many cold molded desserts. It is the basis for jellies and is also used to set creams and mousses.

''➸ TRUE

#3 Batters is simple mixture of flour and water is used to make crepes and pancakes. Batter is also used tocoat fruit for fritters,

''➸ FALSE

''➸ Explanation: Batters are made by combining dry ingredients into liquids not only water.

#4. Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings,

''➸ TRUE

#5. Ripe fruit provides 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 then be used for pies, soufflés and puddings.

''➸ TRUE

#6. Egg yolks 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.

''➸ TRUE

#7. Sugar are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavor for creams and ice creams.

''➸ FALSE

''➸ Explanation: Yes, sugar can be an important part of desert cookery BUT it does not provide a flavor. It just helps sweeten creams.

#8. Cream 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. Whipped cream may also be used as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a delicious rice pudding.

''➸ TRUE

=========== ✧ =============

* ` - °``| Mitsoo |°`` - ` *

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