TVE MONTHLY TEST(3rd Quarter)

• Creamy, delicate, baked

  Characteristics of soft custard
• Baked and soft custards in vary in many ways

  Custard
• Are not fruit pies. Have a dept of 2 or 3 inches

  Fruit cobbler
• Made from fruit juices, and water and sugar

  Sherbet
• Used for mixing ingredients

  Mixing bowl
• Are used to fill jars

  Funnel
• Used for decoration or embellishment

  Garnish
• Whole, ground, roasted or caramelized

  Nuts
• Using convention heating equipment on an oven

  Baking
• It is cooking food using a lot of liquid 


  Stewing
• Hot moist atmosphere under pressure

  Steaming
• Used for mixing, creaming, heating and whipping

  Mixer
• Is a mixture of complementary fruits

  Compote
• This is producing recipe combination of different food

  Mixing
• This is pulping fruits, mixture

  Pureeing
• Mixture of dry and liquid ingredients

  Batter
• Action of trapping

  Aeration
• The common element linking virtually

  Sugar
• Made just before they are to be used

  Hot sauce
• Is suited for rich dessert

  Light sauce
• Is used to set many cold moulded dessert

  Gelatin
• Is used to set many cold moulded dessert

  Gelatin
• Is often used as a decoration

  Cream
• The sweet coarse eaten at the end of a meal

  Dessert
• Smooth frozen mixture of milk

  Ice cream
• Is used to open food container

  Can opener
• Is critical to food presentation. Contrasting hard and coarse

  Texture
• As an important part of plate presentation

  Color
• Process of preserving perishable food

  Cold storage
• Simplest dessert

  Fruits
• Is used to level off ingredients

  Spatula
• Kitchen appliance used for cooking food

  Range
• To measure heat intensity

  Temperature scale
• Is suited to a simple dessert

  Rich sauce
• Is a delightful contrast

  Hot fudge