prepare desserts and sweet sauces
TRANSCRIPT
PREPARED BY: MISS TRISHA MARIE C. BASILIO
The common element
linking virtually all
desserts.
Sweeting agent used
in baking and comes
in variety of forms.
GRANULATED SUGAR – used in most recipes
CASTOR SUGAR – best for meringues and some
cakes because it dissolves more easily.
CONFECTIONER’S SUGAR – (Icing Sugar) used
mostly for dusting the tops of desserts.
BROWN SUGAR – commonly used in hot sauce as
it produces a lovely rich caramel flavour.
It is used to set many
cold moulded
desserts.
The basis for jellies and
used to set creams
and mousses.
Egg yolks may be
mixed with
flavourings, sugar and
cream or milk to
make custard.
SABAYON
When raw egg whites
are beaten, air is
trapped in the mixture
in the form of bubbles.
A pinch of salt helps
the whites to whip up
better.
Ripe perfect fruit
provides the basis for
many desserts, with
very little effort
needed to make an
attractive colourful
display.
Used as decoration
for both cold and hot
desserts.
The characteristics of
cream will differ
according to their
types.
Simple mixture of flour
and water
Used to make crepes
and pancakes
Batters can be
flavoured with vanilla
and other spices.
Nuts may be
purchased natural or
blanched.
Keep nuts well
wrapped and store in
refrigerator to prevent
oils in the nuts
becoming rancid.
Available in various
types, namely bitter
sweet, semi sweet,
white dark and milk
chocolate.
Milk and white
chocolate
SAUCE – a flavoured liquid blend of ingredients that adds flavour and
enhances the appearance of the
food.
FUDGE – a soft confection made of
butter, sugar, chocolate.
1. RICH SAUCE – is well suited to a simple dessert.
2. LIGHT SAUCE – is suited to a rich dessert.
3. HOT FUDGE – is a delightful contrast to a cold
cornstarch pudding or to vanilla ice cream.
4. HOT SAUCES – are made just before they are to
be used.
5. COLD SAUCES – are cooked ahead of time,
then cooled, covered and put in the
refrigerator to chill.
~Thickening agents improve the quality of the
sauces.
1.Starch 5. Grains
2.Cream 6. Cornstarch
3. Eggs
4.Rice Flour
CUSTARD SAUCES
Vanilla custard
sauce, chocolate
and other flavour
may be added to
create varieties
FRUIT PUREES
These are simply
purees of fresh
/cooked fruits,
sweetened with
sugar.
SYRUPS
Includes such
products as
chocolate sauce
and caramel
sauce.
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