7. It may be plain or flavored and colored for effect, especially for cold desserts.
A. Gelatin
B.Cream
C. Fruit
D. Sugar
Explanation:
Gelatin is used to set many cold-molded desserts. It is the basis for jellies and is also used to set creams and mousses. Many desserts are prepared using commercial leaf or powdered gelatin. Gelatine may be plain or flavored and colored for effect
Answers & Comments
[tex]\huge{\color{black}{Answer}}[/tex]
7. It may be plain or flavored and colored for effect, especially for cold desserts.
A. Gelatin
B.Cream
C. Fruit
D. Sugar
_____________
Answered by: [tex]{\color{darkred}{SteyrScout}}[/tex]
Answer:
7. It may be plain or flavored and colored for effect, especially for cold desserts.
A. Gelatin
B.Cream
C. Fruit
D. Sugar
Explanation:
Gelatin is used to set many cold-molded desserts. It is the basis for jellies and is also used to set creams and mousses. Many desserts are prepared using commercial leaf or powdered gelatin. Gelatine may be plain or flavored and colored for effect