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Q11: Which of the following is an example
Q12: When making crème Chantilly,the sugar should be
Q13: What causes a soufflé to rise?<br>A)whipped egg
Q14: A charlotte russe is constructed with:<br>A)sponge,jam pinwheels,and
Q16: The thickening agent for custards is _.
Q17: Soufflés are baked at a low heat.
Q18: What is a coulis thickened with?<br>A)unflavoured gelatin<br>B)whipped
Q19: Which of the following custards must boil
Q20: Still-frozen desserts are also known as semifreddi.