dessert.pptx
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This document lists the key ingredients used in preparing desserts and sweet sauces: sugar, gelatin, egg yolks, egg whites, cream, batters made from flour and water, nuts, and chocolate. Sugar is nearly universal in desserts and can be used to sprinkle over fruit or beaten into eggs. Gelatin is used to set jellies, mousses, and cold desserts. Egg yolks combined with other ingredients make custards. Egg whites beaten to different stiffnesses are used in soufflés, mousses, or meringues. Cream and batters made from flour and water are also common ingredients. Nuts add flavor and texture, and chocolate is used in
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PREPARE-DESSERTS-SWEET-SAUCES.ppsx
This document discusses ingredients commonly used in preparing desserts and sweet sauces. It lists sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate as key ingredients. For each ingredient it provides a brief description of how it is used, such as sugar being used to sprinkle over fruit or make syrups, gelatin being used to set jellies and mousses, and chocolate being melted into fillings or poured over cakes. It also includes an evaluation section matching ingredient names to their definitions.
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
PREPARE DESSERTS
This document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate. It explains the purpose and proper use of each ingredient, emphasizing the importance of using high quality ingredients according to recipe specifications to achieve quality desserts.
ingrediendts needed in preparing dessert and sweet sauces
Sugar, gelatine, eggs, fruit, cream, batters, nuts, and chocolate are key ingredients used in preparing desserts and sweet sauces. Sugar is the common element in virtually all desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, structure, and moisture. Fruit serves as the base for many desserts. Cream is often used as a decoration or ingredient. Batters are used for items like crepes and fruit coatings. Nuts add flavor. Chocolate can be incorporated into fillings, toppings, or decorations. Quality ingredients are important for achieving good results.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, chocolate, and quality ingredients. It provides details on each ingredient such as types of sugar and how they are used, how gelatine is used to set desserts, tips for working with eggs, characteristics of different creams, how to make batters, storing nuts, types of chocolate and how to work with them.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, with yolks used in custards and whites beaten for soufflés and meringues. Fruit, cream, batters, nuts and chocolate are also widely used ingredients that provide flavor, texture and visual appeal in desserts. Quality ingredients are important for achieving good results.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
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PREPARE-DESSERTS-SWEET-SAUCES.ppsx
This document discusses ingredients commonly used in preparing desserts and sweet sauces. It lists sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate as key ingredients. For each ingredient it provides a brief description of how it is used, such as sugar being used to sprinkle over fruit or make syrups, gelatin being used to set jellies and mousses, and chocolate being melted into fillings or poured over cakes. It also includes an evaluation section matching ingredient names to their definitions.
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
PREPARE DESSERTS
This document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatin, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate. It explains the purpose and proper use of each ingredient, emphasizing the importance of using high quality ingredients according to recipe specifications to achieve quality desserts.
ingrediendts needed in preparing dessert and sweet sauces
Sugar, gelatine, eggs, fruit, cream, batters, nuts, and chocolate are key ingredients used in preparing desserts and sweet sauces. Sugar is the common element in virtually all desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, structure, and moisture. Fruit serves as the base for many desserts. Cream is often used as a decoration or ingredient. Batters are used for items like crepes and fruit coatings. Nuts add flavor. Chocolate can be incorporated into fillings, toppings, or decorations. Quality ingredients are important for achieving good results.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, chocolate, and quality ingredients. It provides details on each ingredient such as types of sugar and how they are used, how gelatine is used to set desserts, tips for working with eggs, characteristics of different creams, how to make batters, storing nuts, types of chocolate and how to work with them.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, with yolks used in custards and whites beaten for soufflés and meringues. Fruit, cream, batters, nuts and chocolate are also widely used ingredients that provide flavor, texture and visual appeal in desserts. Quality ingredients are important for achieving good results.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pdf
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
Ingredients needed in preparing desserts and sweet sauces
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
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This document discusses different types of desserts and their characteristics. It begins by describing fruits as one of the simplest and most nutritious dessert options. It then discusses cheeses, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts like ice cream and sherbet, baked desserts, and fried desserts. It provides details on key ingredients used in making desserts and sweet sauces, such as sugar, gelatin, eggs, cream, fruit, nuts, chocolate, and batters. It also includes sections on identifying the classification of different desserts and the common element that links virtually all desserts.
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The document provides instructions for cleaning, removing stains from, sanitizing, and storing a cutting board. It recommends scraping off remaining food bits before scrubbing the board with hot, soapy water or using the dishwasher's antibacterial cycle. To remove stains, it instructs leaving salt on the stained area for 24 hours before creating a saltwater paste and scrubbing with a sponge or toothbrush. For sanitizing, it recommends a bleach or vinegar solution and allowing the board to air dry before storing it vertically to prevent moisture and grime buildup.
handouts.pptx
A computer is an electronic device that receives input, processes data, and provides output. It can perform calculations, store and retrieve information, and accept data through various input devices. Common input devices include keyboards, mice, and scanners. Output is provided through monitors, printers, and other devices. The internal hardware of a computer includes the central processing unit, motherboard, memory, power supply, and other components that allow it to function.
Day 2.pptx
To open Microsoft Publisher, click the Windows button, then click All Programs and select Microsoft Publisher 2010. The Publisher workplace contains a Quick access toolbar, Title Bar, Tabs, Ribbon, Status Bar and View Tab to allow users to create and design publications.
LOGO QUIZ.pptx
This document lists logos from easy to difficult categories. The easy category includes logos for Twitter, Skype, YouTube, and Instagram. The moderate category features logos for Subway Surfers, Flappy Bird, PicsArt, and Snapchat. The difficult category contains logos for the Play Store, Mozilla Firefox, Clean Master, Wikipedia, UC Browser, and Windows.
Entrepreneural Competencies.pptx
This document identifies the characteristics and competencies of successful entrepreneurs. It discusses that entrepreneurs take risks to start new businesses to achieve profit and growth by pursuing opportunities. There are five clusters of competencies common among most entrepreneurs: achievement (which includes being opportunity-seeking, persistent, committed to work, risk-taking, and demanding high quality), planning (such as goal-setting, seeking information, and systematic planning), and power (including persuasion, networking, and self-confidence). The document provides examples of the behaviors within each competency cluster.
procedures on how to wash regular dishes.pptx
The document provides 11 steps for properly washing dishes:
1. Prepare by wearing gloves and an apron.
2. Scrape off large food pieces into the garbage.
3. Stack dishes in order of glassware, silverware, chinaware, and utensils by the sink.
4. Fill the sink with hot, soapy water to sanitize and cut grease.
Prepare fresh vegetables.pptx
This document provides instructions for properly preparing fresh vegetables. It recommends thoroughly washing all vegetables under cold running water, scrubbing unpeeled vegetables, and soaking limp or bug-infested vegetables briefly to restore crispness or remove insects. It also suggests peeling vegetables thinly and cutting them into uniform pieces for even cooking, as well as preventing browning by treating certain vegetables with acid or holding under water.
tle-tools.pptx
1. Common kitchen materials include aluminum, stainless steel, glass, and cast iron. Aluminum is lightweight and inexpensive but requires care. Stainless steel is easy to clean and durable. Glass is used for serving but needs care. Cast iron is durable but must be oiled to prevent rust.
2. Common kitchen utensils include colanders, cutting boards, funnels, whisks, wooden spoons, serving spoons and tongs, spatulas, knives, peelers, and measuring cups. Colanders are used for draining foods. Cutting boards provide surfaces for preparation. Whisks are used for mixing liquids. Knives are essential cooking tools.
3. Other
420412279-Market-Forms-of-Egg.pptx
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
FLAVOR, COLOR VEGETABLES.pptx
This document discusses the flavor and color components as well as quality factors and nutritional value of vegetables. It outlines that the main flavor components are sugars like fructose, glutamic acid, and sulfur compounds. The primary color components are chlorophyll, carotenoids like beta carotene and lycopene, and flavonoids like anthoxanthin and anthocyanins. Quality vegetables are fresh, free of decay/insects, without damage, at the right maturity, and of different varieties. Nutritionally, vegetables provide vitamins A, C, B-complex, and complex carbohydrates that serve as a source of energy.
SALADS.pptx
This document classifies salads according to their ingredients and functions in a meal. It identifies 5 types of salads based on ingredients: green salads, bound salads, fruit salads, composed salads, and gelatin salads. It also describes 5 functions of salads in a meal: appetizer salad, accompaniment salad, side dish salad, main course salad, and separate course salad. The learning objectives are to identify salad ingredients, classify salads according to their functions in a meal, and evaluate their functions.
PLATING IDEAS.pptx
This document provides tips and techniques for plating and presenting food. It discusses choosing the right size plate, using color variety, contrasting textures, keeping the plate neat, and using appropriate garnishes to enhance the dish. It also lists objectives for identifying, demonstrating, and preparing plating and garnishing designs. Finally, it provides criteria for evaluating group demonstrations of plating and presenting food.
SALAD DRESSINGS.pptx
Salad dressings are liquids or semi-liquids used to flavor salads. They are typically made from an oil and an acid with other ingredients added for flavor or texture. Common ingredients in salad dressings include oils, vinegars, lemon juice, egg yolks, fresh or dried herbs, mustards, ketchup, and cheeses. There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and other varieties based on ingredients like sour cream, fruit juice, yogurt, or low-calorie options. Quality salad dressings depend on using high-quality ingredients.
More from SheldonOcol (20)
LOGO QUIZ in Information in communication technology.pptx
LOGO QUIZ in Information in communication technology.pptx
dessert.pptx
- 1. Learning Outcome 2: Prepare desserts and sweet sauces
- 2. Ingredients needed in preparing desserts and sweet sauces:
- 3. The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. 1. SUGAR
- 4. Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses. 2. GELATIN
- 5. Egg yolks may be mixed with flavourings, sugar and cream or milk to make custard 3. EGG YOLK
- 6. When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues. 4. EGG YOLK
- 7. When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues. 5. CREAM
- 8. This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to coat fruit for fritters. 5. BATTERS
- 9. Nuts are available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they provide flavour for creams and ice creams. 6. NUTS
- 10. Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. 7. Chocolate