POST ASSESSMENT

Identify the terms being described.

1. A liqueur from Italy, the primary flavor comes from sweet and bitter almond. _Amaretto__
2. A kind of thickener, and it thickens at a lower temperature than either cornstarch or flour.
_Arrowroot_
3. Dark caramelized sugar syrup used for coloring rich fruit cake mixing. _Blackjack_
4. Made from egg yolks, sugar, and cream (similar to a parfait) _Bombe Mixture_
5. A frozen dessert with a combination of either Ice Cream, Sorbet, Sherbet and Bombe
Mixture. _Bombes_
6. Is made from sweet (or sour) milk after it has been churned to remove the Fat.
_Buttermilk_
7. Preserved by immersion in super-saturated sugar solution. _Candied_
8. Sugar solution boiled above 150 ºC until turns golden brown. _Caramel_
9. Sugar heated above its melting point. _Caramelize_
10. Molded desserts typically made in a dome and pail-shaped molds. _Charlotte_
11. Polished granules of Chocolate used as a decoration. _Chocolate Vermicelli_
12. Cooked or raw fruit purees that are sweetened, then used or served as sauces. _Coulis_
13. A colorless French liqueur flavored with peel of curacao oranges. _Cointreau_
14. Formation of crystals deliberately in various sugar boiling operations. _Crystalization_
15. Compounds used for flavoring sweets and confectionery. _Essences_
16. Liqueur derived primarily from hazelnuts but flavored with berries and flowers as well.
_Frangelico_
17. Caramelizing sugar by the use of the oven, salamander or blow-torch. _Glaze_
18. Spirits with an alcohol content of at least 30% vol. sweetened with sugar and flavored
with essences, essential oils or fruit juices. _Liqueur_
19. Liqueur made from cherries and used for flavoring. _Maraschino_
20. Mixture of melted sugar and almonds/hazelnut ground to a paste and mix with chocolate.
_Nougat_