Q. 1 Describe 6 characteristics you should consider when compiling a dessert menu.

Ans.

1. Style:

First of all, we should consider the style whether it is a buffet or a sit down dinner? Indoors or outdoors?
Casual or fancy? Several courses or all at once?

2. Timing:

If possible, try to prepare the food in time. Try to avoid making such foods that take you away from your
guests and cause too much stress.

3. Repetition:

Try to avoid using the same or similar food in every course.

4. Color:

Picture what your meal will look like on the plate and think about coloring.

5. Temperature:

Consider the time of year and avoid hot heavy meals in the summer or cool, light meals in the winter.

6. Balance:

Keep the balance of varieties you are preparing. Don't prepare the meal with too much of one flavor or
texture.

7. Familiarity:

While planning a menu, avoid recipes that you are unfamiliar with.

8. Cost:

It's important to keep an eye on the expensive ingredients.

Q. 3 What is difference between a food allergy and food intolerance? Include your answer, the effects it
has on someone who suffers from this?

Ans. A food allergy causes our immunity system to react and this affects our body organs. There are a
number of symptoms of food allergy. In some cases, the reaction may be severe or life-threatening.
Whereas food intolerance symptoms are generally less serious and mostly limited to digestive problems.

If someone suffers food allergy, he/she may suffer;

Gastrointestinal Disorders,

Skin Problems,

Mood Disorders,
Respiratory Problems,

Q.4 What dietary requirements do vegans request?

Ans. Vegetarians or vegans need to plan their diet to make sure it includes all the essential nutrients.

Some essential dietary requirements, which a vegetarian can miss include:

protein

minerals (including iron, calcium and zinc)

vitamin B12

vitamin D.

Q.5 What dessert items can be made that are gluten free?

Ans. There are several Gluten free dessert:

Chocolate Pots,

Raspberry Sorbet with Whipped Cream and Meringues,

Vanilla-Chocolate Pudding Pops,

Lemony Almond Macaroons,

Chocolate-Dipped Espresso Meringues,

Raspberry Fool,

Grilled-Peach Sundaes,

Peach and Raspberry Parfait,

Coconut Rice Custard,

Espresso-Drizzled Ice Cream,

Vanilla Pudding with Sautéed Pears,

Flourless Chocolate Cake,

Fresh Plums with Polenta Cake,

Chocolate Espresso Mousse,

Strawberry Ice Cream Cake,

Vanilla-Chocolate Pudding Pops,

Buttermilk Pudding,
Ice Cream with Honey-Poached Apricots,

Indian Pudding,

Old-Fashioned Peanut Butter Cookies,

Maple Baked Apples,

Berries and Coconut Cream,

Chocolate-Cinnamon Pudding with Raspberries,

Sliced Oranges and Pears with Mint Sugar,

Q.6 What dessert items can be made that are fat free?

Ans. There are many fat free desserts. Here are some of them;

Strawberry-Lime Smoothie,

Angel Food cake,

Fat Free Pudding,

Watermelon slushies,

Frozen Yogurt,

Bananas with Caramel Sauce,

Pineapples,

Cherry sorbet,

Q.7 What ingredient in soft icing can be hazardous to coeliac? Why?

Ans. Most of the time icing sugar consists of powdered sugar and cornstarch and contain no gluten.
Gluten is mostly found in wheat, barley, rye which is hazardous to coeliac disease. Gluten damages and
hurts the small intestine of someone with coeliac disease.

Q.8 Can soy products be used to replace some dairy products? Give 3 examples.

Ans. Yes, Soy products can be used to replace dairy products because it has almost all the milk nutrients.

Examples of non-dairy products are:

Soy milk yogurt

Hemp yogurt
Almond milk yogurt

Coconut milk yogurt

Q.9 What alternative flours can be used as a substitute for wheat flour in dessert recipes? List 4.

Ans. There are several flours that can be used as a substitute for wheat flour in dessert recipes. A few of
them are given below:

1. Chickpea flour

2. Amaranth flour

3. Millet flour

4. Buckwheat flour

5. Coconut flour

6. Banana flour

7. Nut flour

Q.10 How can fats be modified for special dietary needs?

There are the top five methods regarding modification of Fats.

1. Replace saturated fats with unsaturated fats; It significantly reduces total and LDL cholesterol.

2. Pushing for Reformulation; Reformulation is a solution to decrease the use of fats.

3. Avoid Trans Fats; In place of trans fats, consumption of non-hydrogenated vegetable oils high in
unsaturated fats – such as canola oil – is encouraged for achieving a healthy dietary pattern.

4. Pursue a Plant-Based Diet; Focus on consumption of idea on type of fat rather than the amount of fat
consumed. Say hello to more vegetable oils and goodbye to animal-based fats.

Q.11 How can desserts be modified to be suitable for diabetics? Provide at least 2 examples.

Ans. A popular concept about diabetes is that it is caused by eating too many sugary foods. The sweets
can affect your blood sugar, but they do not cause you to develop diabetes. These are carbohydrates
who are responsible for raising for your blood sugar levels. However, when you have diabetes, you must
carefully regulate your carbohydrate intake. If the desserts are modified in such a way that we control
the level of carbohydrates, these are suitable for diabetics also.

Example 1

PALEO PLANTAIN APPLE CAKE,

Example 2

Flourless Peanut Butter Chocolate Chip Blender Cake,

These are sugar free, soy free, gluten free and oil

Q.12 What is meant by Low GI?

Ans. GI is the abbreviation of Glycaemic Index.

GI measures carbohydrate quality i.e. how much a carbohydrate will affect blood sugar. Low glycaemin
food Index level is 55 or less. Foods with low GI digest, absorb and metabolize slowly.

Q.13 What desserts can be produced for people with heart disease?

Ans. The desserts with low fat or no fat content can be produced for the people with heart diseases. Use
unsaturated fats that control cholesterol levels in the body and it will not cause the people suffer serious
problems.

Q.15 List 5 hygiene and/or food safety requirements related to preparing, decorating, handling and
storing desserts.

Ans.

1. Ensure that hands are washed properly so that they do not transfer food-poisoning bacteria while you
prepare the dessert.

2. Wear clean protective clothing over normal clothing.

3. Store desserts in proper temperature so that the bacteria already present in the food do not have an
opportunity to grow.

4. Wrap unused portions with plastic wrap to maintain freshness of your dessert.

5. Some of the desserts are very delicate, handle carefully.

Q.16 What are the ideal storage conditions for fruit-based desserts?

Ans.

1. If a dessert has fresh fruit on it, eat it within 2 - 3 days.

2. Store the desserts in an airtight container in the refrigerator so that the odors in the fridge may not
penetrate any dessert, altering its flavor.
Q. 17 What are the ideal storage conditions for specialist cakes to optimize shelf life?

Ans. To optimize shelf life there are a variety of factors, it depends on how you prepared the cake and
also how you stored the cake. Store the cake in tightly closed container to keep out the air and some
other contaminants. You can also use plastic wrap to wrap around it to keep out the air. For a couple of
days, you can store in a fridge. If you want to preserve the cake for a couple of months air-tight freezer
is the best option and it will also preserve the taste as well.

Q. 18 What hygiene principles/ practices are important when preparing cake batter and decorating
finished cake products?

Ans. Taking care of proper hygiene and food safety will prevent food poisoning and health risks. Most of
the time we use our hands to mix, form or decorate the cake. We should wash our hands before we
begin baking. Avoid touching your cell phones, clothes or face. The best way is to use proper tools for
mixing and decorating. All the tools should be cleaned properly. Pets should be out of the kitchen while
working. Keep all your perishable items like fillings or creams at the correct temperature. Eggs are one
of the most common ways to make foodborne illness. Make sure your eggs are fresh and pasteurized.
Last but not least, purchase all your items from a reputable source.

Q. 19 Using the examples below outline as many suitable decorations and accompaniment's you can
think of to enhance the presentation of these desserts:

(i) Chocolate Mousse Cake: Use chocolate whipped cream for frosting the cake. Use some cocoa in the
mixture to stiffen the whipped cream. It will give a nice smooth and shiny texture on the cake.

(ii) Use coating carat coverlux for great taste and make small rings of carat coverlux for decoration.

(iii) Take 2 really flat cakes, ice surface of one cake and flip upside down the other one. Then coat it with
chocolate ganache, use thick chilled ganache for piping (can use nozzle as well).

Lemon tart:

(i) Put a mixture of whipping cream in a plastic bag, make small flowers on the sides on lemon tarts, put
small pieces of berries and lemon slices in the center of the tart.

(ii) Spread the buttercream on tart and level up using spatula. Now cover the tart surface with
strawberries and blueberries slices.

(iii) Make a mixture of egg yolk, sugar, food color, butter and lemon juice. Cool it in the fridge for 15
minutes, now spoon it on the tart and garnish it with cherries.

Sticky Date pudding:

(ii) Make a mixture of butter, sugar and thickened cream and heat it up to make a thick caramel sauce.
Now pour the thick caramel sauce on sticky date pudding. Mouth-watering date pudding is ready to eat.
(ii) Make butterscotch sauce using brown sugar, honey and heavy cream. Heat it up and then wait for it
to cool down. Make the small holes with toothpick in the date pudding you already made, now pour the
butterscotch sauce on top of the holes and all over.

Q. 20 Describe the following culinary terms and their place of origin:

Bavarois: a cold dessert originated from France

Flan: Origin is from Spain, it is sweet custard made with creme caramel.

Zabaglione: Italy is the origin of this word, It is prepared with heated egg yolks, Marsala wine, and sugar.

Pudding: This is simply a dessert. The origin of this word is France

Pastry Cream: It is a thick creamy-custard, this thing is the basic of baking. It is used as a filling for tarts,
cakes, eclairs, pastries. Pastry Cream is believed to come from France.

Parfait: Parfait is also originated from France. It is a rich cold dessert with main ingredients syrup and
egg.

Souffle: The main ingredients are egg yolks and beaten egg whites combined with other ingredients.
Originally originated from France in eighteenth century.

Mousse: Its a fluffy and light spongy sweet or savory dish. France is the origin of this word.

Crepe: A crepe is a thin pancake very similar to Indian thin chappati. Originated from France.

Creme Brulee: Burnt cream or trinity cream are the alternative word people use for creme brulee. Place
of origin of creme brulee is Catalonia or Spain.

Tarte Tatin: The origin this tart is France, named after a French hotel Tatin. Main ingredients are apples
caramelized in butter and sugar.

Pie: Ancient Greeks are the one who introduced pie. The main ingredients are flour and water. We can
use minced meat or vegetables for the filling of the pie.

Glace Fruit: Glace fruit or candied fruit is another name. Main ingredients are fruit or peel and syrup.
Arabs are the one who made candied fruits at important occasions. After that, it made its way to Europe
and west.

Fritters: Fritter is a fried food made with batter filled with vegetables, bits of meat or seafood inside the
batter. It is popular all over the world. Almost every country has its own way of making fritter but much
similar to each other.

Ice Cream: Ice cream is the most liked and popular food all over the world. It is served as a snack or
dessert. The main ingredients of this sweetened dessert are milk, cream, and sugar. It was first invented
and eaten in China.

Meringues: It was invented somewhere in Swiss village but later improved by French. It is a sweet
dessert made with egg whites and sugar. It is used for topping for desserts as well.
Sorbet: Sorbet is typically made with water, sugar, and flavor. It is sweetened dessert frozen at a certain
temperature at the certain time. The word sorbet is derived from the Arabic word sharbbat.

Q. 21 Describe the following desserts you have prepared in details?

1. Caramel Apple Pudding

Appearance color: Golden

Consistency and Moisture content: Lower moisture content, around 15 to 25 %

Shape and Size: one and half quart casserole or 8 to 10 inches square metal pan.

Structure and Texture: soft and fluffy

Taste: Sweet

2. Cherry Pie

Appearance color: Light brown crust and red color filling of cherries.

Consistency and Moisture content: The crust of cherry pie is hard. Moisture content is around 5 % and
moisture of filling is around 30 to 40 % depending on the recipe.

Shape and Size: 8 inches round pie

Structure and Texture: bottom crust is hard and filling is smooth and sweet

Taste: sweet and savory

3. Fallen Chocolate Souffle Cake

Appearance color: Dark brown with white filling inside

Consistency and Moisture content: The surface looks hard. Moisture content is around 15 percent.

Shape and Size: 9 inches round.

Structure and Texture: It is the opposite of regular souffle, it looks a little odd but delicious. The surface
looks fallen and scrambled.

Taste: sweet and moist.

4. Chocolate Mousse

Appearance color: color is light brown.

Consistency and Moisture content: Moisture varies from 30 to 50 % depending on preparation

techniques.

Shape and Size: It takes the shape of utensil in which it is poured.

Structure and Texture: It looks light and soft. It can be light and fluffy or creamy and thick.
Taste: sweet or savory.

5. Frozen Banana Zabaglione Parfait

Appearance color: off-white color

Consistency and Moisture content: moisture is 10 to 15 percent.

Shape and Size: It is served as a 2.5 inches thin slices.

Structure and Texture: smooth and fluffy

Taste: Sweet and syrupy

6. Raspberry Charlotte

Appearance color: Light brownish on the sides, white and red on the surface because of cream and
berries.

Consistency and Moisture content: Moisture is around 15 %

Shape and Size: 9 inches round cake

Structure and Texture: Sponge, tender fruity and moist cake.

Taste: Sweet and creamy

7. Creme Caramel

Appearance color: light brown syrup and white inside.

Consistency and Moisture content: Moisture level is around 20 percent.

Shape and Size: small round sponge cake like, diameter of around 3 inches

Structure and Texture: smooth and silky

Taste: caramelized sweet

8. ille Flottante

Appearance color: snow white

Consistency and Moisture content: moisture is around 30 %

Shape and Size: Random shape around 2 and half inches long.

Structure and Texture: poached in custard and topped with a caramel sauce

Taste: sweet

9. Tahini Cakes

Appearance color: dark brown and orange strips

Consistency and Moisture content: moisture is around 10 to 15 %

Shape and Size: 9 by 13 inches rectangle shape

Structure and Texture: heavy, bready texture.

Taste: sweet, nutty and fudgy.

10. Chocolate Pear Crisps

Appearance color: light yellowish and brownish

Consistency and Moisture content: Moisture content is around 5 %

Shape and Size: Random shape of pear crisps.

Structure and Texture: topping is firm to the touch.

Taste: chocolatey and crispy

11. Rice Pudding

Appearance color: snow white and some brown pieces of nutmeg

Consistency and Moisture content: moisture content is 20 % to 40 % depending on the prepartion

method.

Shape and Size: Random shape of liquid, take the shape of utensil you are pouring the pudding.

Structure and Texture: Creamy chewy pudding with a fatty mouth-feel

Taste: Creamy infused with vanilla and nutmeg

12. Coconut Crepe Suzette

Appearance color: Golden

Consistency and Moisture content: Moisture is around 10 %

Shape and Size: Flat and thin round share like tortillas.

Structure and Texture: retro style dessert that is light, moist and very morish

Taste: sweet, velvety and smooth

Q. 22 What is the possible legal consequence of failing to follow a special dietary request from a
customer?

Ans. A Customer can sue you for their health damages. Let's consider if the customer is allergic to nuts
and he/she requests not to use nuts for them. And if there are nuts in the product, they have the
authority to sue you and your company for their health damages. Maybe you have to pay for his/her
medical bills. On the other hand, if the matter is serious you can lose your license as well.

Q. 23 Describe the following methods, including what they are and what they achieve:
Whisking: A whisk is a kitchen tool made of a thin handle attached to a series of wire loops. Whisking is a
method of mixing ingredients or beating eggs. Sometimes it can be used to incorporate air into the
ingredients.

Folding: Folding is a method of combining two ingredients by gently push down through the mixture and
scraping up the bottom of the bowl with a rubber spatula. Use a rubber spatula for folding and turning
or to lift some of the batter up and over the egg whites to make perfect folding.

Piping: Piping is simply a method of filling cakes or pastries. It can also be used for decorating. A piping
bag can be made easily by rolling parchment paper forming a cone shape, fill it and close the wider end.
Cut the tip of your piping bag as required or for the desired shape.

Spreading: For spreading apply spread on the sides of your cake or bread. Using a spatula spread the
mixture in one direction until all the surface is covered.

Q.24 Why is it important to weigh / measure your ingredients properly?

Ans. Measuring ingredients properly is very important because the food gives the required taste with
the right amount of ingredients.

Ingredients can be measured properly with the proper measuring instrument.

Q.25 Explain the correct process for measuring flour?

Ans. To measure the flour correctly, we need a calibrated measuring cup. It is made for measuring dry
ingredients. Do not shake the cup and do not pack down the flour.

Knife or any straight edged utensil is used to level the flour across the measuring cup. Flour is also
measured precisely by measuring scale.

Q.26 Explain a correct process for measuring granulated sugar.

Ans. Use a spoon to put the granulated sugar into a dry measuring cup and level it with a knife.

Q.27 Explain a correct process for measuring brown sugar.

Ans. Press firmly the brown sugar into a dry measuring cup. So that it takes the shape of the cup. If
brown sugar has lumps, spread it on the wax paper, put another wax paper on it and then roll it and
then measure it.

Q.28 Explain how would you measure liquid ingredients.

Ans. Liquids are measured in liquid measuring cups. Pour the liquids into the measuring cup. While
checking the measurement of the liquid put your eyes with the level of the liquid.

Q.29 Describe a way how to measure soft solid fats?

Ans. Put the soft solid fat into the measuring cup and press it firmly untill all air spaces are pressed out.
Level off the surface with a knife or a spatula.

Q.30 Lit 2 standard safety features on a commercial mixer.

Ans.

1. We use different mixers for different jobs. Every mixer is not proper for every job.

For example. A mixer for pizza dough or bread dough is different than a mixer used for whipping egg
whites. Some mixers are powerful while others not. So, choose the proper mixer for certain job.

2. The amount of the mixture you are mixing plays an important role while you are mixing. For smaller
quantity you need smaller mixer while for bigger quantity of the mixture you need bigger mixer.

Q.31 List 4 safety measures when operating a commercial mixer.

Ans.

1. Never wear loose clothes, hairstyles or jewellery that may get entangle in the mixer.

2. While the drum is rotating do not put your hand or anything in the tank.

3. Check if the mixer is properly fixed to the floor or holding base.

4. Electricity may be dangerous, use the mixer with great care. Keep your mixer away from rain or
water.

5. Check and make sure all the connections and cables are well connected. There should be no loose
wires or cables.

Q.32 How could you modify a dessert recipe to accommodate the following dietary requirements?

Ans. We can modify a dessert recipe to accommodate the dietary requirements by using the substitutes
of the ingredients. We can use Low fat alternative of butter. we can replace gluten with ingredients
containing low gluten and calories. The best alternative for diabetes patient is using natural sugar and
fruits. There are some ingredients and desserts that diabetes patients can eat and use.

For example:

Fat-Free: Skimmed milk, Milk 0 % fat free, coconut butter, Feta cheese
Low carbohydrates: Oopsie bread, almond flour, blue-berries, arrowroot powder, coconut flour.

Low fat: Olive oil, Greek yogurt, hummus, Applesauce

Low gluten: Rice Flour, Tapioca Flour, Chickpea Flour, Sorghum Flour, Oat and coconut flour.

Low kilojoule: low- fat-dairy, whole grain, white bread, egg whites, corn oil

Low-Sugar: Granular, Stevia, erythritol, yacon syrup, coconut sugar and honey

Diabetes type 1: Apple spice cake, Peanut Butter Swirl Chocolate Brownies, maple-pecan pies, apple
strudel, German chocolate triffle

Diabetes type 2: layered brownies, frozen raspberry tart, apple crisp, low-fat fudge brownies. Lighter
Chocolate Cinnamon Pudding

Q.33 What is a Critical Control Point?

Ans. Critical Control Point is the point where the failure of Standard Operation Procedure (SOP) can
cause harm to customers and to the business.

It is a point at which controls can be applied and the food safety hazard can be stopped, eliminated or
reduced to acceptable levels. The most common CCP is cooking and for water treatment processes.

Q.34 Give a detailed description of the 2hr/ 4hr hour rule (including the specific temperature ranges).

Ans.

The 2 hr/ 4hr rule tells us how long freshly cooked foods - cooked meat and foods containing meat,
cooked rice, dairy products, prepared

fruits and vegetables and processed foods can be safely held at temperatures in between 5° C and 60° C.

It takes time for food poisoning bacteria to grow to unsafe levels. Apply the following

time limits to ensure these risky type foods remain safe to eat.

It is ok to use or

refrigerate at

5° C or less under 2 hours,

It is ok to use up to 4 hours,

Throw it away after 4 hours.

Q.35 What is the difference between cleaning and sanitizing?

Ans.

Cleaning means to remove soil from the food visibly from surfaces.

While sanitizing means to have the food free from pathogens.

Q.36 List 3 control measures that should be in place when using egg products.

Ans.

1. Supply food or water free from pathogenic bacteria to your poultry flock and get the eggs which are
safe for human consumption.

2. Change nesting material often to minimize faecal contamination of eggs.

3. Remove and dispose of broken eggs; they can contaminate the clean ones also.

Q.37 What are 4 critical preventative measures that should be followed during the display of food
items?

Ans.

1. Make sure while displaying food items that the containers have been washed and sanitized properly.

2. Avoid using foods that are past their use-by dates.

3. Don't use damaged containers or packings or the containers in poor condition.

4. Cover food with tight-fitting lids, foil or plastic film, to protect the food from dust, insects and
contamination

Q.38 When portioning desserts what should you consider when deciding on how big the serve should
be? List 4.

Ans. We have some tips for portioning desserts considering to increase the pleasure of the people.

1. Create lovely contrast colors while portioning the desserts.

2. Add different textures of the desserts in the plate, it adds excitement and enjoyment when eating
commence.

3. Compose a plate in such a way that the color of the plate and the colors of the desserts give you nice
feeling.

4. Pair a slice of perfectly prepared pie or a fruit tart with a cool slice of ice cream. Combining
temperatures can be a beautiful thing, but your plating does require some consideration. A slightly
cooled plate may be used for cold desserts, whereas room temperature is ok for most cakes or pies.
Q.39 Provide an example of a food date code that is used on your ingredients:

Ans. Different types of food date codes are written on the ingredients, for example, "Best if Used
By" ,"Expiry date", "manufacturing date Expiry date".

It is a type of date you can see on a meat, poultry, or egg products or any food ingredients.

Example: "Expiry Date: 05-02-2018" It means the food is good for eating untill this date.

Q.40 What are the indicators of spoiled sugar? And how should sugar be stored to ensure optimum
freshness?

Ans. If sugar is stored properly, it does not spoil.

To ensure the maximum freshness;

1. You should store it in a cool, dry place, not the refrigerator. Moisture makes sugar hard and lumpy.

2. Always store sugar in an odor free area.

3. Store the sugar in glass or plastic packaging.

Q.41 What are the indicators of spoiled flour?

Ans.

1. We can see the bugs in old flour. They are usually brown.

2. It smells bad.

3. If it is mixed with something else, this smell translates to that mixture also.

Q.42 How should flour be stored to ensure optimum freshness?

Ans.

1. Store the flour in plastic or glass container with a tight-sealing lid.

2. Store the flour in a cool and dry place away from sunlight.

3. For longer storage, put it it in the freezer.

4. Do not combine new and old packages of flour.

5. It is better to put the flour in the refrigerator or freezer in summer.

Q.43 List 6 environmental factors that you must consider to ensure food safety and maximize shelf life
when storing ingredients and desserts:
Ans.

Environmental Factors that affect food storage:

1. Temperature: The temperature at which food is stored is very important to shelf life. The best food
storage temperature is between 40-60 degrees.

2.Moisture: Remove moisture when storing foods. For long term storage foods should have a 10% or
less moisture content.

3. Oxygen: When foods are free of oxygen, store best.

4. Light: Light degrade the food value. Store the ingredients and desserts in dark areas.

5. Container: Store food ingredients in plastic, metal or glass containers, with air tight seals.

6. Infestation: Store infested items under 0 degree for three to four days which will kill live insects, larva
and eggs.

Q.44 What food safety rules must you follow when preparing desserts?

Ans.

1. Make sure that food is not contaminated with bacteria or other chemicals

2. Make sure your hands and other parts of the body do not transfer food-poisoning bacteria to food.
Always wash your hands with soap and warm water.

3. Do not touch your hair or other body parts that may carry bacteria to food.

personal cleanliness - when handling food:

4. Cover your head with a cap.

5. Wear limited jewelery.

6. Wear clean protective clothing over normal clothing.

7. Do not smoke, chew gum or do any other activity while preparing desserts.

Q.45 List 3 alternate ingredients that can be used as sweetner to replace sugar?

Ans.

1. Honey

2. Banana Puree

3. Coconut sugar
Q.46 List 3 suitable thickening agents used for sweet sauces?

Ans.

1. Cornstarch

2. Arrowroot

3. Chickpea flour

Q.47 How would you adjust the consistency of a hot Berry sauce if it was too:

Ans.

Getting the right consistency of a hot Berry sauce it takes some trial & error, because when hot sauce is
cooled it thickens. Boil it a bit, allow it to cool then test it. If it is too runny boil it again. If too thick, mix
small amount of water as required.