Enhanced Microsoft Access 2013 Illustrated Complete 1St Edition Lisa Friedrichsen Test Bank Full Chapter PDF

Name: Class: Date:
Access 2013 Unit F: Improving Queries
Enhanced Microsoft Access 2013 Illustrated

Complete 1st Edition by Friedrichsen ISBN
1305501225 9781305501225
Download full test bank at :
https://testbankpack.com/p/test-bank-for-enhanced-microsoft-
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1305501225-9781305501225/
1. If you change a customer name from "Miller" to "Millen" in a query's datasheet, you will need to make the update in
any other query that also displays this customer's name.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: Access 138
2. In Query Design View, a table's name displays in the field list title bar.
a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.095 - Create a multitable query in Query Design View
3. When you open a query in Datasheet View, you run it.

a. True
b. False
ANSWER: True
POINTS: 1
4. A select query can be used to develop summary calculations, such as the sum of the values in a field.
a. True
b. False
ANSWER: False
Cengage Learning Testing, Powered by Cognero Page 1
Name: Class: Date:

POINTS: 1
5. A select query is the most common type of query.

a. True
b. False
ANSWER: True
POINTS: 1
6. A query can display fields from one or more tables in a relational database.
a. True
b. False
ANSWER: True
POINTS: 1
7. In Query Design View, one-to-many join lines identify linking fields between related tables.
a. True
b. False
ANSWER: True
POINTS: 1
8. Deleting a field from the query design grid deletes it from the database table that contains that field.
a. True
b. False
ANSWER: False
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.096 - Add and delete fields in Query Design View
9. You can specify more than one sort field in Query Design View.
a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.097 - Apply sort orders in Query Design View
10. Sort orders defined in Query Design View are not saved with the query object.
Name: Class: Date:

a. True
b. False
ANSWER: False
POINTS: 1
11. In the accompanying figure, the criteria in the first row of the query would be considered AND criteria.
a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.098 - Define advanced comparison operators
12. In the accompanying figure, the criteria in the TourStartDate column would be considered OR criteria.
a. True
b. False
ANSWER: True
POINTS: 1
Name: Class: Date:

LEARNING OBJECTIVES: ENHA.FRIE.16.099 - Use AND and OR criteria in the same query
13. Access helps you with criteria syntax in the query design grid.
a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.100 - Use the Like operator in query criteria
14. Multiple criteria added to the same line of the query design grid means that each must be true for the record to appear
in the datasheet.
a. True
b. False
ANSWER: True
POINTS: 1
15. In a query, the <> operator means not equal.

a. True
b. False
ANSWER: True
POINTS: 1
16. Each criteria row of the query design grid is evaluated separately.
a. True
b. False
ANSWER: True
POINTS: 1
17. OR queries narrow the number of records that will appear in the datasheet because a record must be true for all
criteria.
a. True
b. False
ANSWER: False
POINTS: 1
Name: Class: Date:
18. Which type of query retrieves data from one or more linked tables and displays the results in a datasheet?
a. Common b. Select
c. Linking d. Web
ANSWER: b
POINTS: 1
19. In the accompanying figure, item 2 refers to a(n) ____.

a. field list b. one-to-many link line
c. query design grid d. Show Table window
ANSWER: a
POINTS: 1
20. In the accompanying figure, fields from how many tables will display on the datasheet?
a. 1 b. 2
c. 3 d. 4
ANSWER: c
POINTS: 1
21. In the accompanying figure, what is the primary key field of the Tours table?
a. TourNo b. Customers
c. Sales d. Tours
ANSWER: a

Name: Class: Date:

POINTS: 1
22. In the accompanying figure, item 1 refers to a(n) ____.

a. table name b. field list
c. query design grid d. one-to-many join line
ANSWER: d
POINTS: 1
23. In the accompanying figure, how many fields will display on the resulting datasheet?
a. 3 b. 4
c. 5 d. 6
ANSWER: d
POINTS: 1
24. In the accompanying figure, item 3 points to ____.

a. a field from the Payments table b. a field from the Tours table
c. the Payments field list d. the Sales field list
ANSWER: a
POINTS: 1
25. In Query Design View, primary key fields in a field list are ____.
a. underlined b. the first field listed
c. the last field listed d. indicated with a key icon
ANSWER: d
POINTS: 1
26. An SQL statement determines how the tables are joined after the ____ keyword
a. SELECT b. RELATE
c. FROM d. ORDER BY
ANSWER: c
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.101 - Define SQL keywords

Name: Class: Date:

27. An SQL statement determines how the resulting records are sorted after the ____ keyword.
a. SELECT b. LINK
c. FROM d. ORDER BY
ANSWER: d
POINTS: 1
28. An SQL statement determines what fields are selected after the ____ keyword.
a. SELECT b. FROM
c. ORDER BY d. LIST
ANSWER: a
POINTS: 1
29. ____ criteria are two or more criteria on the same Criteria row of the query design grid.
a. OR b. Expand
c. AND d. Wildcard
ANSWER: c
POINTS: 1
30. The < comparison operator means ____.

a. greater than b. less than
c. like d. not
ANSWER: b
POINTS: 1
31. In the query design grid, what characters surround text criteria?
a. Pound signs (#) b. Dollar signs ($)
c. Percent signs (%) d. Quotation marks ("")
ANSWER: d
POINTS: 1
32. The >= comparison operator means ____.

a. less than or greater than b. within
c. in d. greater than or equal to

Name: Class: Date:

ANSWER: d
POINTS: 1
33. The > comparison operator means ____.

a. greater than b. greater than or equal to
c. less than d. less than or equal to
ANSWER: a
POINTS: 1
34. The < comparison operator means ____.

a. less than b. not equal to
c. greater than d. null
ANSWER: a
POINTS: 1
35. When the comparison operator Null is used as criteria in the query design grid, the query finds records in which ____.
a. the value is not equal to the text "Null" b. the field value is equal to the text "Null"
c. any value has been entered for a field d. no value has been entered for a field
ANSWER: d
POINTS: 1
36. The wildcard character that represents any combination of characters in query criteria is the ____.
a. asterisk (*) b. exclamation point (!)
c. tilde (˜) d. question mark (?)
ANSWER: a
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.102 - Define advanced wildcard characters
37. The wildcard character that represents one character in query criteria is the ____.
a. asterisk (*) b. exclamation point (!)
c. tilde (˜) d. question mark (?)
ANSWER: d
POINTS: 1

Name: Class: Date:

38. A(n) ____ character is used in criteria to represent any combination of characters.
a. Wildcard b. Default
c. Criteria d. Expression
ANSWER: a
POINTS: 1
39. How many calculated fields are shown in the accompanying figure?
a. 1 b. 2
c. 3 d. 4
ANSWER: b
POINTS: 1
REFERENCES: Access 146-147
LEARNING OBJECTIVES: ENHA.FRIE.16.103 - Create calculated fields in queries
40. In the accompanying figure, 1 refers to a ____.

a. function b. operator
c. expression d. calculated field name
ANSWER: d
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.103 - Create calculated fields in queries
41. Which function should you use to calculate today's current date?
a. CURRENT b. DATE
c. YEAR d. DAY
ANSWER: b
Name: Class: Date:

POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.104 - Define functions and expressions
42. Which function should you use to calculate the monthly payment on a loan?
a. PMT b. LOAN
c. PAY d. RATE
ANSWER: a
POINTS: 1
43. Which arithmetic operator signifies division?

a. ^ b. *
c. / d. \
ANSWER: c
POINTS: 1
44. Which arithmetic operator signifies exponentiation?

a. # b. *
c. / d. ^
ANSWER: d
POINTS: 1
45. A summary query calculates statistics about ____.

a. one record b. groups of records
c. one field d. groups of fields
ANSWER: b
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.105 - Create a summary query
46. When you create a summary query, which row is added to the query design grid?
a. Criteria b. Table
c. Field d. Total
ANSWER: d
POINTS: 1

Name: Class: Date:

47. Which aggregate function would NOT work well on a Short Text field?
a. Sum b. Min
c. Max d. Count
ANSWER: a
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.106 - Define aggregate functions
48. Which aggregate function is used to find the average of values in a field?
a. Avg b. Average
c. Mean d. Mode
ANSWER: a
POINTS: 1
49. Which aggregate function is used to find the number of values in a field?
a. Values b. Num
c. Number d. Count
ANSWER: d
POINTS: 1
50. Which aggregate function is used to find the total of values in a field?
a. Sum b. Sub
c. Subtotal d. Total
ANSWER: a
POINTS: 1
51. Which query wizard helps you build a crosstab query?

a. Select Query Wizard b. Crosstab Query Wizard
c. Simple Query Wizard d. Find Aggregates Query Wizard
ANSWER: b
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.107 - Create a crosstab query
52. Which row in the query design grid identifies which of the three positions each field takes in the crosstab query?
a. Group By row b. Total row
c. Values row d. Crosstab row

Name: Class: Date:

ANSWER: d
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.107 - Create a crosstab query
53. The data displayed in a query is sometimes called a(n) ____ view of the data.
ANSWER: logical
POINTS: 1
54. Use the ____ check box in the query design grid to select or unselect a field to display in the resulting datasheet.
ANSWER: Show
POINTS: 1
55. The ____ function returns the number of characters in a field.

ANSWER: LEN
POINTS: 1
56. The ____ function returns a number of characters from the first part of a field.
ANSWER: LEFT
POINTS: 1
57. A(n) ____ query is used to calculate statistics about a group of records.
ANSWER: summary
POINTS: 1
58. Use the ____ Query Wizard to guide you through the steps of creating a crosstab query.
ANSWER: Crosstab
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.108 - Create a Crosstab query
59. ____ queries summarize data in which one or more fields are chosen for the row headings, another for the column
heading, and yet another for the field summarized within the datasheet itself.
ANSWER: Crosstab
POINTS: 1
Name: Class: Date:

60. The Find ____ Query Wizard is used to determine whether a table contains duplicate values in one or more fields.
ANSWER: Duplicates
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.109 - Describe the Find Duplicates and Find Unmatched Query Wizards
61. The Find ____ Query Wizard is used to find records in one table that do not have related records in another table.
ANSWER: Unmatched
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.109 - Describe the Find Duplicates and Find Unmatched Query Wizards
62. Discuss the use of the * wildcard character in query criteria.

ANSWER: The wildcard character * is used to represent any character in a criteria entry. It is often used
with the Like operator.
POINTS: 1
TOPICS: Critical Thinking
63. Explain the relationship between the Like operator and the wildcard character using an example that describes how to
create criteria for all values in a CompanyName field that start with the letter J.
ANSWER: The criteria for the CompanyName field would be entered as J* in Query Design View. The
final criteria would be Like “J*”. Access helps you with the syntax and rules of the criteria.
The Like operator is used in conjunction with the wildcard character.
POINTS: 1
64. Explain the position and purpose for the three typical field positions used in a crosstab query.
ANSWER: 1. One field would be used for the row headings.
2. One field would be used for the column headings.
3. One field would be summarized within the datasheet itself.
POINTS: 1
65. In Query Design View, you can drag the edge of a(n) field list to resize it. _________________________
ANSWER: True
POINTS: 1
Name: Class: Date:

66. Queries evaluate sort orders from left to right. _________________________

ANSWER: True
POINTS: 1
67. Filtering refers to reordering records in either ascending or descending order based on the values in the field.
_________________________
ANSWER: False - Sorting
POINTS: 1
68. When a query is saved, it saves VBA statements. _________________________

ANSWER: False - SQL, Structured Query Language
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.110 - View Structured Query Language
69. SQL statements start with the FROM keyword. _________________________

ANSWER: False - SELECT
POINTS: 1
70. In SQL, the FROM keyword determines how records are sorted. _________________________
ANSWER: False - ORDER BY
POINTS: 1
71. You can view the SQL code for any query by switching to Code View. _________________________
ANSWER: False - SQL
POINTS: 1
72. When you are saving a query, you are saving a set of instructions written in Standard Query Language.
_________________________
ANSWER: False - Structured
POINTS: 1

Name: Class: Date:

73. Syntax are tests, or limiting conditions, that must be true for a record to be selected for a datasheet in a query.
_________________________
ANSWER: False - Criteria
POINTS: 1
74. The > operator means less than in a query. _________________________

ANSWER: False - greater
POINTS: 1
75. You want to add the PaymentDate field from the Payments table in the query shown in the accompanying figure.
Describe how you can do this.
ANSWER: Drag the PaymentDate field in the Payments table field list to the query design grid.
or
Double-click the PaymentDate field in the Payments table field list to move it to the next
available column in the query design grid.
POINTS: 1
LEARNING OBJECTIVES: ENHA.FRIE.16.096 - Add and delete fields in Query Design View
76. Describe the one-to-many relationships of the tables shown in the accompanying figure.
ANSWER: The Customers and Sales tables are related in a one-to-many relationship based on the
common CustNo field.
The Sales and Payments tables are related in a one-to-many relationship based on the
common SalesNo field.
The Tours and Sales tables are related in a one-to-many relationship based on the common
TourNo field.
Another random document with
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Royal Frozen Fruit Cup
1 package Royal Orange or Lemon Gelatin
1 cup boiling water
⅓ cup sugar
1 cup shredded pineapple
3 oranges cut in small pieces
Juice from prepared fruit
D ISSOLVE Royal Lemon or Orange Gelatin in boiling water; add

sugar and cool. Measure juice from fruit, add water if necessary
to make two cups; add to gelatin mixture. When thoroughly cold add
fruit and turn into a freezer. Turn crank for 5 minutes only or until
mixture is slightly thickened and fruit thoroughly chilled. Serve at
once in sherbet or cocktail glasses garnished with maraschino
cherries. Serves 6.
Pineapple Orange Charlotte

1 package Royal Orange Gelatin
1 cup boiling water
1 cup cold water
1 egg white beaten stiff
Pineapple, fresh or canned, (grated)
D ISSOLVE Royal Orange Gelatin in boiling water; add cold water.

Set dish (metal preferred) in pan of cracked ice or very cold
water; when almost set, whip with egg beater to very stiff froth. Fold
in stiffly beaten egg white and continue to beat until mixture will hold
its shape. Put 2 tablespoons of pineapple in the bottom of sherbet
glasses and pile orange charlotte lightly and very high on the
pineapple. Serve at once, or keep in cool place until ready to serve.
Serves 12.
Apple and Orange Squares

1 cup boiling water
1¼ cups cold tart apple sauce
D ISSOLVE Royal Orange Gelatin in boiling water. Add the cold
apple sauce and pour into a mould or shallow pan and chill until
firm. Cut into squares and serve with top milk or cream. Serves 6.
This is a new and delightful way to serve apple sauce and is
especially popular with children.
Apple and Orange Squares

Peach Dessert
1 cup boiling water
1 cup cold water
1 can halved peaches
D ISSOLVE Royal Orange Gelatin in boiling water; add cold water.

Chill. Drain syrup from peaches. Place peaches with cut side
down in muffin pans or individual moulds and pour over each the
gelatin mixture to just cover the peaches. Chill until firm. When ready
to serve turn out on plate; fill hollow of each peach with whipped
cream. Serves 10.
Chocolate Soufflé
¾ cup sugar
1 cup boiling water
3 egg whites
3 squares unsweetened chocolate
2 teaspoons vanilla extract
D ISSOLVE Royal Orange or Lemon Gelatin and sugar in boiling

water. Cool. Beat egg whites very stiff and dry. When gelatin
mixture has become syrupy but not very thick, add gradually to egg
whites, beating in after each addition. Add melted chocolate, beating
in very thoroughly. Add vanilla. Set in pan of cracked ice or very cold
water, and beat with spoon until thick enough to hold its shape.
Place in a mould or angel cake tin and chill. Serve with whipped
cream, sweetened and flavored with vanilla. Serves 8-10.
Orange Date Jelly

1 cup boiling water
1 cup chopped dates
1¼ cups cold water
⅛ teaspoon salt
C OOK dates in a double boiler with ¼ cup of the cold water until
they are reduced to a paste. Cool. Dissolve Royal Orange
Gelatin and salt in the boiling water. Add remainder of the cold water.
Cool. When gelatin begins to thicken, mix in the date paste, pour into
small moulds and return to chill. Serve with top milk or whipped
cream. Serves 6.
Spanish Dessert
1 cup boiling water
2 cups milk
½ cup sugar
¼ teaspoon salt
2 egg yolks
2 egg whites
⅓ cup maraschino cherries cut in small pieces
⅓ cup candied pineapple cut in small pieces
CALD milk, sugar and salt in double boiler. Pour slowly onto slightly
beaten egg yolks, stirring continually. Return to double boiler
S and cook until mixture thickens and forms coating on spoon.
Cool. Dissolve Royal Orange or Lemon Gelatin in boiling water;
cool. Set in pan of ice or very cold water and stir until mixture begins
to thicken. Add cold custard mixture and stiffly beaten egg whites.
Beat until thick as whipped cream. Fold in fruit. Pile into sherbet
glasses or mould in small forms; chill until firm. Serve with whipped
cream. If desired ⅓ cup chopped nuts or 3 tablespoons candied
orange peel, cut in very small pieces, may also be added. Serves 8.
Royal Cocoanut Cream

1 cup boiling water
2 cups milk
¼ cup sugar
¼ teaspoon salt
1 egg yolk
1 cup grated cocoanut
1 egg white
M AKE custard by adding sugar and salt to egg yolk and mixing in
the milk. Cook in double boiler stirring until custard thickens;
then set aside to cool. Dissolve Royal Orange or Lemon Gelatin in
boiling water; cool; set in pan of ice or cold water. When, dessert
begins to thicken, beat in cold custard, cocoanut and beaten egg
white. Pour into moulds and chill. Serve plain or with milk or cream.
Serves 8.
Plain Orange
Four Easy Ways of Preparing Royal
Fruit Flavored Gelatins
PLAIN
Lemon
P LAIN or clear Royal gelatins are most easily made. Simply put
contents of one package in bowl; add one cup boiling water and
stir until thoroughly dissolved. Add one cup cold water, stir. Pour into
mould and put in cool place to stiffen. Serve cold either plain, with
sweetened whipped cream or with any sauce desired.
Fruit Gelatin Sauce

1 package Royal Fruit Flavored Gelatin (any flavor)
1 cup boiling water
2 cups cold water
D ISSOLVE Royal Gelatin in boiling water; add cold water. Chill

until it begins to thicken and serve on puddings, custards or ice
cream.
Custard Sauce
2 cups milk, scalded
2 egg yolks
¼ cup sugar
⅛ teaspoon salt
½ teaspoon flavoring
B EAT egg yolks slightly, add sugar and salt. Add milk slowly,
stirring constantly. Cook in double boiler, stirring until thick
enough to coat spoon. Chill and add flavoring. If curdled, beat with
egg beater until smooth. Flavor with lemon, orange, vanilla or bitter
almond according to Royal Gelatin on which served.
Fruit Sauce
½ cup sugar
1 tablespoon flour
1 cup crushed fruit (strawberries, raspberries, black berries, red currants, peaches,
apricots or cherries)
Few grains salt
¼ cup boiling water
M IX sugar and flour and salt. Slowly stir in boiling water. Boil
about 5 minutes; chill and add crushed fruit. Serve cold on any
cream Royal Fruit Flavored Gelatin dessert.
SALADS
Macedoine of Vegetable Salad
A NY desired combination of fruit or vegetables added to Royal

Fruit Flavored Gelatins and served with either French or
Mayonnaise Dressing makes most delicious salads. Fruits and
vegetables are added when the gelatin mixture begins to thicken.
This prevents the heavier fruit and vegetables from settling or lighter
ones from rising to the top. Salads are then moulded and chilled.
Macedoine of Vegetable Salad

1 package Royal Lemon Gelatin
1½ cups clear meat stock or bouillon
¼ cup vinegar or lemon juice
1 teaspoon salt
¼ teaspoon paprika
⅛ teaspoon pepper
½ teaspoon onion juice
2 cups cooked vegetables well drained—Peas, carrots and string beans cut into
strips, and potatoes diced
ISSOLVE Royal Lemon Gelatin in boiling meat stock or bouillon. Add
vinegar and seasonings. Cool. When it begins to thicken, add
D prepared vegetables and turn into Royal Baking Powder tins or
small moulds. Remove from moulds and serve on lettuce with
mayonnaise. Serves 6.
Pineapple Jelly and Fruit Salad

1 cup boiling water
1 cup canned pineapple juice
D ISSOLVE Royal Lemon Gelatin in boiling water. Add pineapple

juice. Turn into shallow square pan which has been rinsed in
cold water; chill until firm. Cut into cubes and toss lightly together
with fruit prepared for salad. Serve with cream mayonnaise on
lettuce. Serves 6.
JELLIED FRUITS
Royal Fruit Compote
T O MOULD fruits in Royal Fruit Flavored Gelatin, drain fruit well

before moulding. Add to cold gelatin mixture, turn into mould and
chill. Stir occasionally while gelatin is stiffening to prevent the fruit
from settling—or chill Royal Fruit Flavored Gelatin mixture only until
it begins to thicken, then mix in the fruit; turn into mould and chill. To
mould fruit in design use cold liquid Royal Gelatin. Set mould to be
decorated in pan of cracked ice or cold water. Pour in enough
Gelatin mixture to form a thin coating on bottom and on sides of
mould. To coat sides, tip the mould slowly to allow jelly to set. When
firm, arrange fruit in desired position, add carefully, more cold Royal
Gelatin a little at a time to cover fruit; chill; when firm add more fruit,
then more gelatin and chill. Continue until mould is filled.
Royal Fruit Compote

1 package Royal Strawberry or Cherry Gelatin
1 cup boiling water 1 cup stewed or canned fruit juices
1½ cups mixed stewed or canned fruit (peaches, pears, prunes, apricots or any
combination desired)
D ISSOLVE Royal Strawberry or Cherry Gelatin in boiling water;

add fruit juice. Cool; when it begins to thicken slightly, add fruit
cut into pieces. Mould in large or individual moulds. Chill until very
firm. If large mould is used the whole fruits, stoned, make a very
attractive dish. Raisins instead of prunes, make a good combination
with the other fruits. Serves 6.
WHIPPED
Strawberry Whip
T O MAKE Royal Whips prepare as for plain or clear jellies. Chill in

bowl, preferably metal, either by setting in cool place or in pan of
cracked ice or very cold water. When almost set, like molasses or
honey, place in pan of cracked ice so gelatin will continue to thicken
while beating. Whip, using rotary egg beater, until gelatin is frothy
and thick enough to hold its shape, like whipped cream. Pile into
sherbet glasses or turn into mould and chill.
Banana Fluff
1 cup boiling water
3 or 4 ripe bananas
DD boiling water to Royal Lemon Gelatin. Rub bananas thru a
sieve; add to Royal Lemon Gelatin and cool. When almost set,
A
place in bowl in pan of cracked ice or very cold water; beat with egg
beater to very stiff froth. Pile lightly in glasses. Serve at once or chill
until ready to serve. Serves 8.
Royal Fruit Whip

1 package Royal Strawberry Gelatin
1 cup boiling water
1 cup canned cherry juice
1 cup canned white cherries stoned and cut in pieces
6 marshmallows, cut in pieces
D ISSOLVE Royal Strawberry Gelatin in boiling water. Add cherry

juice. Set bowl in cracked ice and when mixture is almost set,
beat with egg beater to stiff froth. Fold in fruit and marshmallows.
Serve at once or turn into moulds and chill. Serves 12.
Royal
Strawberry
All the piquant deliciousness of the
real strawberries is sealed in
delectable Royal Strawberry.
Strawberry Snow Pudding

1 tablespoon sugar
1 cup boiling water
½ cup cold water
2 egg whites
D ISSOLVE Royal Strawberry Gelatin and sugar in boiling water.

Add cold water and chill until mixture begins to thicken. When
almost set, whip with egg beater. When light and frothy, add egg
whites beaten stiff. Continue to beat until mixture holds shape. Pile
into sherbet glasses or place in moulds and chill. Serve with custard
sauce. Serves 8.
Strawberry Mousse
⅓ cup sugar
⅛ teaspoon salt
1 cup boiling water
1½ cups cold water
1 teaspoon lemon juice
2 cups strawberries, crushed
1 cup cream, whipped
D ISSOLVE Royal Strawberry Gelatin, sugar and salt in boiling

water. Add cold water. Cool by setting in pan of ice or very cold
water. When mixture begins to thicken, beat with egg beater until
frothy. Add lemon juice, fruit and cream. Pour into a mould; cover
and seal tightly. Bury in two parts of ice and one part salt. Allow to
stand for 3 hours. Serves 10.
Ribbon Jelly
2 cups boiling water
2 cups cold water
⅓ cup cream, sweetened and whipped
P UT contents of 2 packages Royal Gelatin in large bowl. Dissolve

in boiling water; mix thoroughly; add cold water; cool. When very
thick but not set, draw cream through Royal Gelatin mixture, a little
at a time, using fork or wire whisk. Do not beat. This will give a
marbled appearance. Chill until firm. Serves 12.
Strawberry Layers
(A delightful dessert for a child’s party)
1 cup boiling water
1 cup cold water
2 teaspoons lemon juice
⅛ teaspoon salt
Strawberry jam
Small cup cakes or sponge cake
D ISSOLVE Royal Strawberry Gelatin in boiling water; add cold

water, lemon juice and salt. Pour into individual moulds to depth
of about ½ inch. Chill until firm. Cut cakes in small rounds, about ¼
inch thick. Spread with jam. Place one layer of cake on firm gelatin in
each mould; fill with gelatin and chill until firm. Serves 6.
Pineapple Strawberry Bisque

1 cup boiling water
1 cup canned pineapple juice
1 cup cream, whipped
½ cup pineapple, diced
½ cup strawberries, crushed
D ISSOLVE Royal Strawberry Gelatin in boiling water. Add

pineapple juice and chill until mixture becomes thick. Whip with
egg beater until frothy. Fold in cream and fruit. Pile into parfait
glasses. Serve cold and garnished with unhulled strawberries.
Serves 10.
Strawberry Layers
Royal Cherry
Delicious sun-ripened cherries yield their
juices that this wonderful flavor may be
possible. While there are innumerable
desserts devised for Cherry, with a flavor
so delicate and a color so beautiful you
may perhaps find Royal Cherry at its best served plain.
Royal Cherry Gelatin
Cherry Sponge
1 package Royal Cherry Gelatin
1 cup boiling water
1 cup cold water
2 egg whites stiffly beaten
D ISSOLVE Royal Cherry Gelatin in boiling water; add cold water.

Chill until it becomes very thick but not set. Whip with egg
beater in a metal bowl, surrounded with cracked ice or very cold
water, until frothy and very thick. Whip in stiffly beaten whites until
well blended. Put into moulds or serving glasses and chill until firm.
Garnish with Maraschino Cherries. Serves 10.
Cherry Cream Parfait

1 cup boiling water
1 cup cold water
¼ cup cream, whipped
Few grains salt
D ISSOLVE Royal Cherry Gelatin in boiling water; add cold water.

Fill parfait glasses about ½ full, using only ⅔ of Royal Cherry
Gelatin. Chill until firm. When remaining ⅓ begins to thicken, whip
with egg beater to a stiff froth. When very stiff beat in stiffly whipped
cream, to which the few grains of salt have been added. Pile lightly
on top of plain Royal Cherry Gelatin in the glasses. Serves 6.
Cherry Monticello
2 packages Royal Cherry Gelatin
⅛ teaspoon salt
2 cups boiling water
2 cups cold water
¼ cup cream, whipped
D ISSOLVE 1 package Royal Cherry Gelatin in one cup boiling

water; add 1 cup cold water. Chill in bowl until firm. Dissolve
other package Royal Cherry Gelatin and salt in one cup boiling
water; add one cup cold water. Chill until it thickens but is not set.
Whip to stiff froth with a rotary egg beater in metal bowl surrounded
with cracked ice or very cold water. Fold in whipped cream and mix
well. Pour into large ring mould and chill until very firm.
To serve: Remove cream mixture from ring mould and heap up
center with spoonfuls of the plain Royal Cherry Gelatin. Serves 10 to
12.
Almond Fruit Mould

1 cup boiling water
1 cup cold water
2 or 3 halves of canned pears, sliced
½ cup white grapes, halved and seeded
¼ cup blanched almonds, halved

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Access 2013 Unit F: Improving Queries