(1) Discuss briefly the value of desserts with meals.
(2) What points should be considered in the selection of desserts?
(3) What is the value of an attractive appearance in a dessert?
(4) (_a_) How do the general rules of cookery apply in the preparation
of desserts? (_b_) Give an example.
(5) Of what value to desserts is: (_a_) a bland sauce? (_b_) a highly
seasoned sauce?
(6) (_a_) Mention the proportion of eggs and milk for a custard. (_b_)
Describe the method of making and baking plain custard.
(7) (_a_) Give a common test for determining when baked custard is done.
(_b_) Give the test for soft custard.
(8) (_a_) How should pearl tapioca be prepared for cooking? (_b_) What
should be its appearance when it has been cooked?
(9) How is gelatine prepared when it is to be used for desserts?
(10) Give the theory for the freezing of desserts.
(11) Give the proportion of ice to salt for: (_a_) ice cream; (_b_)
sherbets; (_c_) ices; (_d_) frappés; (_e_) frozen punch; (_f_) frozen
desserts that are packed and not turned to freeze.
(12) Describe the procedure in getting a mixture ready to freeze.
(13) To what is the increase in quantity during the freezing of a
mixture due?
(14) How does the rate of speed in turning the dasher affect the
freezing of a dessert?
(15) How can you determine when the mixture in a freezer is sufficiently
frozen?
(16) What should be done in making a frozen dessert when the freezing
has been completed?
(17) State the advantages and disadvantages of a vacuum freezer.
(18) What are: (_a_) ices? (_b_) sherbets?
(19) How is a mold of ice cream packed?
(20) Describe an original way of serving ice cream.