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JUMBLED LETTER
1. ERGINNEIDST
INGREDIENTS
2. TRSSEED
DESSERT
3. TWEES CUASES
SWEET SAUCES
Ingredients needed in
preparing desserts and
sweet sauces
Sugar
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.
Many desserts use sugar syrup, which
involves boiling sugar and water to the
desired temperature.
Gelatine
Gelatine is used to set many cold
moulded desserts. It is the basis for jellies
and is also used to set creams and mousses
Egg yolks
Egg yolks may be mixed with
flavourings, sugar and cream or milk to
make custard or they may be whisked
together over hot water to create a
sabayon.
Egg whites
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
Fruit
Ripe perfect fruit provides the basis
for many desserts, with very little effort
needed to make an attractive colourful
display
Cream
This ingredient is often used as a
decoration or accompaniment for both cold
and hot desserts, but may also be used as
one of the recipe ingredients.
Batters
This simple mixture of flour and
water is used to make crepes and
pancakes. Batter is also used to coat
fruit for fritters.
Nuts
Nuts are available whole, ground,
roasted or caramelized. They are an
important part of dessert cookery as they
provide flavour for creams and ice creams.
Chocolate
Chocolate may be melted to easily
blend into fillings and batters. It can also
be poured over desserts such as cakes and
puddings. When melted chocolate is cooled
it can be shaped and moulded into many
attractive decorations.
Quality
Many recipes will specify the
type and quality of the ingredients
required. It is important that you
observe these requirements if you
are to achieve quality desserts
Sugar
• Granulated sugar is used in most recipes.
• Castor sugar is best for meringues and
some cakes because it dissolves more
easily.
• Confectioner's sugar or icing sugar is
used mostly for dusting the tops of
desserts.
• Brown sugar is commonly used in hot
sauce as it produces a lovely rich caramel
flavour
Gelatine
• Gelatines may be plain or flavoured and
coloured for effect.
• Many desserts are prepared using
commercial leaf or powdered gelatine.
Egg yolks
• Take eggs out of the refrigerator prior
to use so they are at room temperature.
This way they will whisk up better and
incorporate more air.
Egg whites
• Egg whites should be fresh and grade a
quality.
• They may be purchased in bulk frozen or
you may freeze them in small quantities
if you have excess.
• If egg whites have not been cleanly
divided and contain traces of yolk, they
will not whip up to satisfactory foam. A
pinch of salt helps the whites to whip up
better.
Cream
• The characteristics of cream will differ
according to whether it is pure cream,
double cream, reduced cream or cream
that has had a stabiliser or gelatine
added to it to make the texture seem
thicker and improve the whipping
qualities.
• Creams vary in taste and texture so
choose according to recipe
specifications.
• Used only pasteurised cream.
Batters
• Batters should be made up from the
fresh ingredients.
• Batter is often rested at room
temperature after it is made to reduce
its elasticity so that it flows more
freely over the pan.
• Batters can be flavoured with vanilla
and other spices.
Nuts
• Nuts may be purchased natural or
blanched
• Freshness is always important. Keep
nuts well wrapped and store in
refrigerator to prevent the oils in the
nuts becoming rancid.
• If you require toasted nuts, toast
them yourself to ensure the nuts are
fresh in the first place.
Chocolate
• Chocolate is available in various types,
namely bitter sweet, semi sweet, white,
dark and milk chocolate.
• Milk and white chocolate because of
their milk content are more difficult to
work with than dark chocolate.
Lets
try
1.) What are the ingredients
needed in preparing dessert and
sweet sauces
Lets have
a quiz
A.Identify the ingredients described in the
following statements. Write your answers on
your test paper.
__________________1. Simple mixture of flour
and water is used to make crepes and pancakes. It
is also used to coat fruit for fritters.
__________________2. These ingredients are
available whole, chopped or ground, roasted or
caramelized. They are an important part of dessert
cookery as they provide flavour for creams and ice
creams.
__________________3. Melted to easily
blend into fillings and butters. It can also
be poured over desserts such as puddings.
When melted and cooled it can be shaped
and moulded into many attractive
decorations.
__________________4. The common
element for all desserts. It may be used to
sprinkle over fruit, beaten into egg yolks
for custard or into whites for a meringue.
It serves as sweetener.
__________________5. This is used to
set many cold moulded desserts. It is the
basis for jellies and is also used to set
creams, mousses and glazes.
Assignment
Define what is:
A.Sauce
B.Fudge

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ingrediendts needed in preparing dessert and sweet sauces

  • 8. Ingredients needed in preparing desserts and sweet sauces
  • 9. Sugar 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. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.
  • 10. Gelatine Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses
  • 11. Egg yolks Egg yolks may be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.
  • 12. Egg whites 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
  • 13. Fruit Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colourful display
  • 14. Cream This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.
  • 15. Batters This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to coat fruit for fritters.
  • 16. Nuts Nuts are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavour for creams and ice creams.
  • 17. Chocolate Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be shaped and moulded into many attractive decorations.
  • 18. Quality Many recipes will specify the type and quality of the ingredients required. It is important that you observe these requirements if you are to achieve quality desserts
  • 19. Sugar • Granulated sugar is used in most recipes. • Castor sugar is best for meringues and some cakes because it dissolves more easily. • Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts. • Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavour
  • 20. Gelatine • Gelatines may be plain or flavoured and coloured for effect. • Many desserts are prepared using commercial leaf or powdered gelatine. Egg yolks • Take eggs out of the refrigerator prior to use so they are at room temperature. This way they will whisk up better and incorporate more air.
  • 21. Egg whites • Egg whites should be fresh and grade a quality. • They may be purchased in bulk frozen or you may freeze them in small quantities if you have excess. • If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better.
  • 22. Cream • The characteristics of cream will differ according to whether it is pure cream, double cream, reduced cream or cream that has had a stabiliser or gelatine added to it to make the texture seem thicker and improve the whipping qualities. • Creams vary in taste and texture so choose according to recipe specifications. • Used only pasteurised cream.
  • 23. Batters • Batters should be made up from the fresh ingredients. • Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan. • Batters can be flavoured with vanilla and other spices.
  • 24. Nuts • Nuts may be purchased natural or blanched • Freshness is always important. Keep nuts well wrapped and store in refrigerator to prevent the oils in the nuts becoming rancid. • If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place.
  • 25. Chocolate • Chocolate is available in various types, namely bitter sweet, semi sweet, white, dark and milk chocolate. • Milk and white chocolate because of their milk content are more difficult to work with than dark chocolate.
  • 27. 1.) What are the ingredients needed in preparing dessert and sweet sauces
  • 29. A.Identify the ingredients described in the following statements. Write your answers on your test paper. __________________1. Simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters. __________________2. These ingredients are available whole, chopped or ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavour for creams and ice creams.
  • 30. __________________3. Melted to easily blend into fillings and butters. It can also be poured over desserts such as puddings. When melted and cooled it can be shaped and moulded into many attractive decorations. __________________4. The common element for all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. It serves as sweetener.
  • 31. __________________5. This is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams, mousses and glazes.