prepare desserts and sweet sauces
TRANSCRIPT
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PREPARED BY: MISS TRISHA MARIE C. BASILIO
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The common element
linking virtually all
desserts.
Sweeting agent used
in baking and comes
in variety of forms.
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GRANULATED SUGAR – used in most recipes
CASTOR SUGAR – best for meringues and some
cakes because it dissolves more easily.
CONFECTIONER’S SUGAR – (Icing Sugar) used
mostly for dusting the tops of desserts.
BROWN SUGAR – commonly used in hot sauce as
it produces a lovely rich caramel flavour.
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It is used to set many
cold moulded
desserts.
The basis for jellies and
used to set creams
and mousses.
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Egg yolks may be
mixed with
flavourings, sugar and
cream or milk to
make custard.
SABAYON
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When raw egg whites
are beaten, air is
trapped in the mixture
in the form of bubbles.
A pinch of salt helps
the whites to whip up
better.
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Ripe perfect fruit
provides the basis for
many desserts, with
very little effort
needed to make an
attractive colourful
display.
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Used as decoration
for both cold and hot
desserts.
The characteristics of
cream will differ
according to their
types.
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Simple mixture of flour
and water
Used to make crepes
and pancakes
Batters can be
flavoured with vanilla
and other spices.
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Nuts may be
purchased natural or
blanched.
Keep nuts well
wrapped and store in
refrigerator to prevent
oils in the nuts
becoming rancid.
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Available in various
types, namely bitter
sweet, semi sweet,
white dark and milk
chocolate.
Milk and white
chocolate
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SAUCE – a flavoured liquid blend of ingredients that adds flavour and
enhances the appearance of the
food.
FUDGE – a soft confection made of
butter, sugar, chocolate.
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1. RICH SAUCE – is well suited to a simple dessert.
2. LIGHT SAUCE – is suited to a rich dessert.
3. HOT FUDGE – is a delightful contrast to a cold
cornstarch pudding or to vanilla ice cream.
4. HOT SAUCES – are made just before they are to
be used.
5. COLD SAUCES – are cooked ahead of time,
then cooled, covered and put in the
refrigerator to chill.
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~Thickening agents improve the quality of the
sauces.
1.Starch 5. Grains
2.Cream 6. Cornstarch
3. Eggs
4.Rice Flour
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CUSTARD SAUCES
Vanilla custard
sauce, chocolate
and other flavour
may be added to
create varieties
FRUIT PUREES
These are simply
purees of fresh
/cooked fruits,
sweetened with
sugar.
SYRUPS
Includes such
products as
chocolate sauce
and caramel
sauce.
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