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Desserts made with egg whites instead of whole eggs or egg yolks are often naturally low in fat

When making the batter for French macaron, almond macaroons, it is important to mix the batter until it falls from long thick ribbons from the spatula, a step called ____________________.

The term entremet refers to a(n) ________________________________________ made with layers of spongecake, mousse and other fillings.

Which of the following is a major consideration when designing a dessert presentation?

Desserts that combine several components artfully arranged before being served are called ________________________________________.

What “different and strange” thing did Abigail Adams do at the White House that said a lot about her character?  

Sorbet and granita are custards that are churned during freezing.

Milkfat contributes____________________and ____________________to ice cream.

When making a patterned joconde cake, it is very important to bake the sponcecake until it is well browned and crisp in order for the design to be visible after baking.

Fats that are chemically altered to remain stable at room temperature are called