1) This ingredient is often used as decoration for both hot and cold dessert. a) Cream b) Duck c) Chicken d) Turkey 2) The simple mixture of flour and water. a) Stag b) Rooster c) Batter d) Cock 3) The common element of all desserts. It is used in almost all desserts. a) Live Poultry b) Whole Poultry c) Sugar d) Ready-to Cook 4) Used to set cold molded desserts, also for set creams and mousses. a) Broiler b) Roaster c) Stewing Chicken d) Gelatin 5) It is available in whole, chopped, ground or roasted. a) Live Poultry b) Nuts c) Dressed Poultry d) Drawn Poultry 6) Melted to easily blend into fillings and batters, can be molded and shape. a) Live Poultry b) Whole Poultry c) Drawn Poultry d) Chocolate 7) Sugar used in most common recipe. a) Stag b) Granulated sugar c) Cock d) Capon 8) Beaten to soft peaks will support soufflés and mousses while beaten to firm peaks are suitable for meringues. a) Live Poultry b) Whole Poultry c) Egg whites d) Drawn Poultry 9) May be pureed, baked or poached and can then be used for pies, soufflés and puddings. a) Quail b) Turkey c) Fruits d) Pheasant 10) May be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon. a) Ready-to Cook b) Egg yolks c) Dressed Poultry d) Whole Poultry

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