Summative Test No. 2
Directions: Identify the following terms. Write your answer on the space provided before each number.
1. Air is incorporated into a mixture, which produces a considerable increase
in volume. This method may be used for cold soufflé or mousse.
2. It is a mixture of dry and liquid ingredients with a pouring consistency
3. To mix two or more ingredients together until uniformly combined.
4. It is a semi-solid fat made by churning cream and contain 80% of milk fat.
5. It is a process of preserving perishable food on a larger seal by means of
refrigeration
6. It is the last course of a meal; usually sweet such as pies, cakes, chocolates,
puddings, and fruits.
7. These desserts use an egg custard base, e.g. bread and butter pudding.
Zabaglione is another example that uses yolks, sugar and marsala.
8. It is the state of water in the food from liquid to solid.
9. This process results in an attractive shiny surface. To do this you can brush
over a thin layer of heated jam, thickened fruit juice, sugar syrup or gelatine
solution
10. These desserts are base on a firm meringue base and may incorporate
chocolate, fruit or cheese and is further flavoured with alcohol or vanilla
11. It is dividing into serving sizes.
12. Sponge cake soaked in fruit juice or sherry, layered with fruit salad and
custard. It may be decorated with whipped cream, glace cherries or nuts.
13. Incorporating air into the mixture to make it lighter and fluffier, e.g. a hot
soufflé.
14. To move a spoon round and round in a bowl to mix ingredients.
15. It is an Italian dessert, or sometimes a beverage, made with egg yolks,
sugar, and a sweet wine.​