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Identifying: Write the correct answer in the space provided.
1. What ingredient is an important part of dessert cookery as they provide
flavor for creams and ice creams?
2. What type of ingredient is used to sprinkle over fruit, beaten into egg
yolks for custard or into whites for meringue?
3. What do you call a simple mixture of flour and water and is used to
make crepes and pancakes?
4. What ingredient can be mixed with flavorings, sugar and cream or milk
to make custard?
5. What ingredient can be melted to easily blend into fillings and batter,
can also be poured over desserts such as cakes and puddings?
6. What do you call an ingredient used to set molded desserts as the basis
for jellies and is also used to set creams and mousses?
Test your understanding by answering the following questions below

1. Nuts Nuts are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavour for creams and ice creams.

2. Sugar

Sugar The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature

3. The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat. ... Try these recipes for pancakes and crêpes. (Then move on to the question of pancakes vs waffles…

4. Technically, a custard is any liquid thickened by eggs, and in most cases that liquid is cream or milk. It's a marriage made in heaven: The creaminess of the dairy is enhanced by the silky, emulsifying properties of egg yolks to create an irresistible texture

5. Chocolate

Chocolate Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be shaped and moulded into many attractive decorations.

6. This is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams, mousses and glazes.

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Explanation: