Ingredients Flashcards
Common linking virtually to all desserts
Sugar
Used in most recipe
Granulated sugar
Best for meringue and some cakes because it dissolves more easily
Castor sugar
Mostly used for dusting the tops of dessert
Confectioner’s sugar
Commonly used in hot sauce as it produce lovely rich caramel
Brown sugar
Used to set many cold moulded dessert, used to set cream and mousses
Gelatine
May be plain or flavoured and coloured effect
Gelatine
May be mixed with flavoring, sugar, cream milk (custard) may be whisk with hot water(sabayon)
Egg yolk
When raw eggs are beaten air is trapped in the mixture in the form of bubbles
Egg whites
Egg whites beaten with what will support Soufflés and mousses
Soff peaks
Egg whites beaten to what is suitable for meringue
Firm peaks
Should be fresh and grade quality
Egg whites
A pinch of whT will help egg whites to whip up better
Salt
Used as decorations or accompaniment for both cold and hot dessert
Cream
Simple mixture of flour and water used to make crepes and pancakes also used to coat fritters
Batter
Should be made up from the fresh ingredients
Batter
Available in whole ground, roasted or caramelized, can provide flavour of creams and ice cream
Nuts
May be purchased natural or blanched
Nuts
May be melted to easily blend into fillings and batters
Chocolate
Can be poured over desserts such as cakes and puddings
Chocolate
When it is cooled it can be shape and moulded into many attractive decorations
Chocolate
A flavored liquid blend of ingredients that adds flavor and enchances the appearance of the food. Can give an entirely different appearance, flavor color and moisture to
Sauce
Soft confection made of butter, sugar and chocolate
Fudge
Well suited to simple desserts
Rich sauce
Suited to a rich dessert
Light sauce
Delightful contrast to a cold cornstarch or to vanilla ice cream
Hot fudge
Made just before they are to be served
Hot sauces
Cooked ahead time, then cooled, covered and put in the refrigerator to chill
Cold sauce
Improve the quality of sauces
Thickening agents
7 Thickening agents
Starch
Cream
Eggs
Rice
Flour
Grains
Cornstarch
Vanilla custard sauce, Choco or other flavor may be added to create varieties
Custard sauces
Simply purées of fresh or cooked fruits. Sweetened with sugar
Fruit purées
Include such products as chocolate sauce and caramel sauce
Syrups
