Multiple Choice
A dessert soufflé can be made more stable by ______________________________.
A) whipping part of the sugar with the egg whites
B) cooking it in a water bath
C) adding egg yolk to the egg whites as they are being whipped
D) heating the base before the egg whites are combined with it
Correct Answer:
Verified
Correct Answer:
Verified
Q21: You will need ladyfingers to make _.<br>A)
Q22: _ puddings are usually rather heavy and
Q23: Steamed puddings are _.<br>A) heavy, dense, and
Q24: _ is a baked pudding.<br>A) Rice pudding<br>B)
Q25: A standard soufflé contains _.<br>A) a base<br>B)
Q27: _ can be used as a base
Q28: Steamed puddings can be cooked in a
Q29: A charlotte made in a mold lined
Q30: Blancmange is an English pudding made of
Q31: Crème anglaise _.<br>A) is a stirred custard<br>B)