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Question 1. Identify the culinary terms and trade names associated with four hot desserts and four cold desserts from the following list: Bavarois Crème brulee Crème caramel Crêpes Fritters Meringues Mousse Panna cotta Parfait Pies Poached or stewed fruit Puddings Soufflé Tarts. (Max. 100 words)
Question 2. List five ingredients commonly needed for the desserts listed above, then: Identify the culinary terms associated with the ingredients Identify the common trade names for those ingredients. (Max. 100 words)
Question 3. Identify two culinary terms and two trade names for setting agents used to produce desserts. Include both animal and plant-based setting agents in your answer.
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