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Day37 sugar cookery fruit desserts
- 1. SUGAR COOKERY & FRUIT DESSERTS Day 37
- 2. • Sugar and Water are combined and cooked at a high temperature to produce syrups and caramel in desserts • As the water evaporates, the sugar begins to cook and will go through different stages, named for the appearance of the sugar when a small amount is put into cool water • Thread – 220F • Soft Ball – 240F • Hardball – 260F • Caramel – 340F SUGAR COOKERY ✪ sugar stages
- 3. SUGAR CHEMISTRY • Simple Sugars • Sugars with one molecule – monosaccharides – glucose, fructose, galactose • Complex Sugars • Sugars with two molecules – disaccharides – sucrose (fructose and glucose), maltose (2 glucose units) and lactose (galactose and glucose) • Starches • Polysaccharides – more complex chemical structure than sugar ✪ sugar science
- 4. BASIC SYRUPS ✪ sugar cooking Syrup Strength • Indication of the concentration of sugar in a solution. • Once the sugar has dissolved, we can increase the concentration of sugar by continuing to boil the syrup. • When all the water has evaporated the remaining melted sugar begins to caramelize, or brown. • One pint of water is enough to dissolve 3-4 lbs. of sugar.
- 5. BASIC SYRUPS ✪ sugar cooking Measurement Types • The Brix scale is a measure of the sugar concentration in a solution. • The simple way to measure sugar concentration is to use a hydrometer, a hollow glass tube with a weight at one end. A hydrometer used specifically to measure sugar concentration is called a saccharometer.
- 6. BASIC SYRUPS Sugar Cooking Crystallization and Inversion • Graininess is a common fault in many candies and desserts. • Graininess results when cooked sugar crystallizes— turns to tiny sugar crystals rather than staying dissolved in the syrup. • Seeding is the chain reaction of when one sugar crystal comes in contact with the sugar syrup and turns the whole thing into a mass of sugar crystals. • To avoid crystallization during the first stages of boiling sugary syrups: • Do not stir the syrup. • Wash down the sides of the sides of the pan with a brush dipped in water. • Cover the pan during the first boiling for several
- 7. BASIC SYRUPS Sugar Cooking Crystallization and Inversion • Syrups cooked until they have a high concentration of sugar are liable to crystallize after they have been cooled. • This can be controlled by inversion, a chemical change of regular sugar into another form of sugar that resists crystallizing. • Ingredients that may be added to invert sugar are: • An acid, cream of tartar or lemon juice • Glucose or corn syrup
- 8. Stages of Cooking BASIC SYRUPS Sugar Cooking • Testing the temperature with a candy thermometer is the most accurate way to determine the doneness of a syrup.
- 9. BASIC SYRUPS Sugar Cooking Stages of Doneness in Sugar Cooking Stage °F °C Thread 230 110 Soft Ball 240 115 Firm Ball 245 118 Hard Ball 250-260 122-127 Small Crack 265-270 130-132 Crack 275-280 135-138 Hard Crack 290-310 143-155 Caramel 320-340 160-170
- 10. FRUIT DESSERTS Ripening • Aroma • Sweetness • Juiciness and texture • Color Handling Fresh Fruits
- 11. FRUIT DESSERTS Ripening • Aroma • Sweetness • Juiciness and texture • Color Handling Fresh Fruits
- 12. FRUIT DESSERTS Evaluating and Preparing Most commonly available fresh fruits • Apples • Apricots • Bananas • Berries • Cherries • Coconuts • Figs • Grapefruit • Grapes •Kiwi •Kumquats •Lemons and limes •Litchis •Mangoes •Melons •Oranges and Tangerines •Papayas •Passion fruit •Peaches and nectarines
- 13. FRUIT DESSERTS Fruit Desserts Simple Fruit Salads and Cooked Fruits • Compote: • A cooked fruit, usually small fruits or cut fruit, served in its cooking liquid
- 14. FRUIT DESSERTS Fruit Preserves, Condiments, and Garnishes • Jams • Marmalades • Sweet compotes • Candied citrus zests Fruit Desserts