False 6 once the rice is cooked fold through some

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FALSE
6.Once the rice is cooked, fold through some whipped cream to lighten the
mixture, then portion.7.Condé rice is traditionally topped with poached fruit and the dish is named
after the fruit used e.g. Pear Condé or Apricots Condé.8.The fruit is coated with apricot glaze. Condé can be served warm or cold.
Question 26:Connect the type of dessert to the correct description:1.Flummeryis used for semolina-based desserts. It can be served hot orset with cream and gelatine. In general, it is cooked similarlyto a pudding where the milk is boiled with sugar and lemonzest, then the semolina is reined in. Bring to the boil andonce the mixture thickens remove and cool. Fold in eggyolks and egg whites and place into moulds and cook aubain-marie. (1)2.Grützeis cooked in fruit syrup and sugar until translucent, thencooled to room temperature. Set in a mould and serve withfruit. (3)3.Sago and CoconutPudding with SpicedKumquatsis a German and Scandinavian speciality based on thisprinciple, that uses tapioca or sago to thicken stewed fruit.
American College32of45
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KQuestion 27:What are the key processes for tempering chocolate?(Answer true or false in space provided)
1.Tempering is a method of crystallising cocoa butter in a stable form in the
fluid chocolate mass.2.It achieves a smooth finish with a high gloss and even colouring with no
bloom.3.The process of tempering consists of heating the chocolate evenly to 55°C to
boil off processing impurities.4.The “Tablier” or Tabling Method involves spreading ¾ of the chocolate onto
a marble slab, scraping the chocolate until cooled to 28°C, then recombiningall the chocolate and warming to 32°C for use.5.The vaccination method involves heating the chocolate then adding finely
chopped, shaved or grated chocolate (seeding) until the temperature falls tobelow 32°C and signs of thickening occur.Question 28:The following general rules must be considered when producing desserts for religious diets:(Tick the correct answers)1.Gelatine derived from pork must not be used in any dishes for followers ofIslam and Judaism2.All dairy products are halal regardless of processing and can therefore beused for the preparation of desserts for followers of Islam.

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Professor
Lim
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Custard, American College, International Institute of Management Pty Ltd, American College International Institute of Management

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