(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?