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Semelhante a ingredients of dessert.pptx
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ingredients of dessert.pptx
- 1. Ingredients Needed in Preparing Desserts and Sweet Sauces
- 2. 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.
- 3. • 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 flavor.
- 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. • Many desserts are prepared using commercial leaf or powdered gelatine. • Gelatines may be plain or flavored and colored for effect.
- 6. Egg yolks • Egg yolks may be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.
- 7. • 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.
- 8. 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.
- 9. • Egg whites should be fresh and A grade 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.
- 11. 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.
- 12. • Creams vary in taste and texture so choose according to recipe specifications. • Used only pasteurized cream. • Pay particular attention to use-by dates.
- 13. Batters • This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to coat fruit for fritters.
- 14. • 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.
- 15. Nuts • Nuts are available whole, ground, roasted or caramelized. They provide flavor for creams and ice creams.
- 16. • 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.
- 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 molded into many attractive decorations.
- 18. •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.