PREPARE-DESSERTS-SWEET-SAUCES.ppsx
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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.
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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.
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.
dessert.pptx
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
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.
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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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.
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.
dessert.pptx
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
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.
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.
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.
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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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This document discusses different types of desserts and their characteristics. It covers fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts, and ingredients commonly used in making desserts such as sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. Each dessert type is described in 1-2 sentences and examples are provided. Key ingredients are also defined and tips provided on selecting high quality versions of each.
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This document lists and describes common ingredients used in preparing desserts and sweet sauces, including sugars, gelatine, eggs, cream, batters, nuts, and chocolate. It provides details on the different types of each ingredient, how they are used, and tips for working with each one. The main ingredients discussed are sugars, eggs, cream, and chocolate, with descriptions of granulated, castor, confectioners', and brown sugars, as well as egg yolks, whites, and different types of cream and chocolate.
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This document discusses preparing and presenting desserts in the Filipino context. It begins by noting Filipinos' love of sweets and describes common Filipino desserts like fresh fruits, pastries, and confectionaries. It then provides details on the nature and types of desserts, including puddings, pies, tarts, cakes, muffins, custards, creams, meringues, crepes, pancakes, waffles, cream puffs, popovers, ice cream, sherbets, fruits, marzipan, doughnuts, and shortcakes. The document concludes by discussing icing, frosting, and filling techniques as well as dessert buffets.
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This document defines various culinary terms related to sponge and cakes. It provides definitions for terms like angel food cake, batter, beating, blending, boiling icing, cake flour, creaming, frosting, ganache, and sponge cake. Other terms defined include assembling, baking, chemical leaveners, consistency, dusting, filling, foaming, fondant, garnishing, and sifting. The document serves as a reference for common techniques and ingredients used in making sponge and cake desserts.
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This document provides information about producing hot and cold desserts and puddings for a Diploma unit. It covers outcomes related to preparing, cooking, finishing, and storing both hot and cold desserts. The document then discusses types of desserts like ice cream, mousses, egg-based desserts, and provides recipes for items like vanilla ice cream, vanilla mousse, and panna cotta.
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This document provides an overview of different types of desserts, including their characteristics and classifications. It discusses fruits, cheese, gelatin, custard, pudding, fruit cobblers, frozen desserts such as ice cream and sherbet, and souffles and mousses. For each type of dessert, it outlines key characteristics, such as a fruit dessert being nutritious, appetizing, and easy to prepare. It also provides details on classifications within certain dessert types, such as the three general consistencies of cheese and different forms of gelatin and pudding. The document concludes by assigning the reader to provide an example recipe for each dessert type.
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This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
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This document provides information and instructions for preparing desserts, including the tools, ingredients, and techniques needed. It discusses:
1) The tools and equipment required for preparing desserts, such as measuring cups, mixing bowls, knives, peelers, and various types of pans.
2) Common ingredients used in desserts like sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. It also discusses quality points for ingredients.
3) Different types of desserts like fruits, cheeses, gelatin, custards, puddings, cobblers, and frozen desserts.
4) Preparing sweet sauces and various thickening agents. It
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The document categorizes and provides examples of different types of hot desserts. It discusses baked desserts such as pies, tarts, soufflés, egg-based set desserts like bread and butter pudding, and baked fruit-based desserts like apple crumble. It also discusses sponge-based desserts containing ingredients like sponge cake with added fruit or dried fruit. Finally, it discusses steamed puddings made from sponge or shortening-based batters that are steamed in molds and unmolded, such as Christmas pudding.
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SHS preparing desserts wherein lo1 to lo3 discussion publish here and ready to discuss and easier way for teachers like me
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This document provides instruction on preparing desserts and sweet sauces. It discusses the key ingredients needed for desserts like sugar, eggs, cream, fruits, nuts, chocolate, and batters. It also covers different types of sweet sauces like chocolate ganache, fruit coulis, salted caramel sauce, custard, and butterscotch sauce. Guidelines are provided for making vanilla custard sauce, including techniques to prevent curdling. Basic recipes are shared for vanilla custard pie, chocolate mousse, strawberry shortcake, and simple vanilla sauce. Workplace sanitary practices for food preparation are also outlined.
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This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
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Natural birth techniques are various type such as/ water birth , alexender method, hypnosis, bradley method, lamaze method etcISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
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The complex relationship between human activities and the environment has been the focus
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Therefore, human intervention has significantly influenced land use patterns over many
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cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Wound healing PPT
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
The Diamonds of 2023-2024 in the IGRA collection
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PREPARE-DESSERTS-SWEET-SAUCES.ppsx
- 1. PREPARE DESSERTS & SWEET SAUCES
- 2. INGREDIENTS NEEDED IN PREPARING DESSERTS AND SWEET SAUCES THERE ARE A WIDE VARIETY OF INGREDIENTS THAT MAY BE USED IN THE PREPARATION AND COOKING OF COLD AND HOT DESSERTS. SOME OF THE MOST COMMON INGREDIENTS INCLUDE:
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. Fruit Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colourful display. Fruit may be pureed, baked or poached and can then be used for pies, soufflés and puddings.
- 8. 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. Whipped cream may also be used as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a delicious rice pudding.
- 9. Batters This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to coat fruit for fritters.
- 10. Nuts 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.
- 11. 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.
- 12. EVALUATION
- 13. Identify the hanging pictures of ingredients in Column A and Match it with the definition in Column B. This simple mixture of flour and water is used to make crepes and pancakes It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue May be combined with rice, sugar and milk to make a delicious rice pudding Available whole, ground, roasted or caramelized. they provide flavour for creams and ice creams May be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings Used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.
- 14. “ ” Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love. – GIADA DE LAURENTIIS REFERENCE: FROM GOOGLE PRESENTATION CREATED BY: LORAINE