Sauces, Syrups, Icings, Glazes and Plated Desserts Flashcards
What is simple syrup also known as?
Stock Syrup
What is simple syrup?
A solution of equal weights of sugar and water which are brought to a boil.
What is simple syrup called once a flavor is added?
Dessert Syrup
What is simple syrup used for?
To moisten sponge cakes and other kinds of desserts like rum babas and savarins.
Why are glazes used?
- Give them shine
- Extend shelf life
Name the 8 categories of sauces
- Caramel sauces
- Chocolate sauces
- Coulis
- Compotes
- Purees
- Sabayon
- Custard Sauce (Crème anglaise)
- Hard Sauce
Caramel Sauce
- Made by melting and caramelizing sugar to the desired color and then adding a liquid to thin the caramel
- Butter, cream or liquor can be added
Chocolate Sauce
- Can be served hot or cold, light or dark
- Can be enriched with cream or butter
- Made from chocolate, and/or cocoa powder, sugar, water, sometimes butter or cream
- If it has cream it will be smoother but the shelf life will not be as long
Coulis
- Made from pureed fruits, berries or vegetables that are passed through a sieve
- Usually served cold but some can be served warm
- With I.Q.F. (individually quick frozen) products boiling and thickening agents are necessary
Compote
- Should be prepared from fresh fruits when in season
- Fruit for stewing should be good quality and not too ripe
- When done, compote should still be chunky; can be served by itself or accompany other desserts such as ice cream
Puree
- Made from fruit, berries or vegetables
- They are not thickened, still have seeds and are usually not sweetened
- Used to flavor and color some desserts like mousse cakes and bavarian cream
- Fruit should be very ripe
Sabayon
- Made from egg yolks, sugar and wine, thickened over a double boiler
- Can be served hot or cold, alone, or with fruits and souffles
- Zabaglione is the Italian version; uses Marsala wine
Custard sauce (Crème Anglaise)
- Mother sauce of pastry
- Hazelnut, chocolate and espresso sauce are some derivatives
- Made from egg yolks, sugar and milk
Hard Sauce
- Mainly used and served with hot Christmas or plum pudding
- Consists of whipped, sweetened butter with the addition of rum, brandy or whiskey
- Just before serving it is placed on top of the pudding so it will be soft and slightly melted when it reaches the customer
What are the 3 main types of icings?
- Royal Icing
- Fondant Icing
- Water Icing
Royal Icing
- Also known as decorating icing since it is mainly used for decorating cakes
- Inexpensive
- Becomes hard and brittle when dry
- Very sweet to eat
What is fondant icing used for?
Glazing products such as cakes, tortes, petit fours, french pastries, danishes and croissants.
Should fondant icing be thicker or thinner for icing cakes?
Thicker
At what temperature does the sugar in fondant icing become grainy?
50C
Water Icing
- Mixture of icing sugar, hot water and lemon juice
- Mix the hot water with the icing sugar then add the lemon juice
- Should be the consistency of sour cream
- Store in a plastic container
What are glazes used for?
- Covering desserts
- Filling desserts
Apricot Glaze
- Most widely used
- Always used for glazing danishes and croissants
- Napoleons and savarins are covered with a hot apricot glaze
- Can be thinned with water or sugar syrup
Pectin Glaze (self setting glaze)
- Mixture of water, sugar, pectin, and tartaric acid if you want it in gel form
- Can only be used for cold desserts (usually fruit or berry flans)
- Doesn’t soak into the fruit but gives a shiny coat
Chocolate Glaze
- Boiled chocolate icing (original sacher torte glaze) is one of many
- Ganache glaze can also be used
What are important factors of plated desserts?
Artistic influence and clean workmanship as well as common sense.
What are the things that you need to consider when plating desserts?
- Shape the dessert into an appealing shape
- Work clean
- Use ingredients that compliment each other
- Color coordination
- Add some height
- Use fresh, seasonal ingredients
- Do not over garnish
- Do not make an over large garnish
- Garnishes should be consumed
- WOW factor
- Beautiful desserts also have to taste great!
