TLE 0.2

• Egg yolk

  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
• Egg yolk

  Takes eggs out of the refrigerator before use so they will whisk up better and incorporate more air
• Egg white

  The air is trapped in the mixture in the form of bubbles.
• Egg white

  Beaten to be soft peaks will support soufflès and mousses while beaten to firm peaks are suitable for meringues
• Salt

  Helps the eggs whites to whip up better
• Cream

  Used as decoration or accompaniment for both cold and hot desserts
• Cream

  May also be used as one of the recipe ingredients
• Cream

  Also be used as an effective layer for a trifle. May be combined with rice, sugar , and milk to make a delicious rice puddings
• Cream

  has had a stabilizer or gelatine added to it to make the texture seen thicker and improve the whipping qualities
• Cream

  -vary in taste and texture so choose according to recipe specifications

  -used only pasteurized

  -pay particularly attentions to use by dates
• Batters

  Simple mixture of flour and water. Us used to make crepes and pancakes.
• Batter it is also coat fruit for fritters
• Nuts are an important part of cookery
• Nuts are used for

  • Creams
  • Ice creams
• Nuts provide flavors for creams and ice creams
• Nuts not kept fresh becoming rancid
• Toasting nuts


  If you require toasted nuts, toast them
• Chocolate may be melted to easily incorporate into fillings and batters
• Melted chocolate can also be poured over desserts such as cakes and puddings
• When melted chocolate cools, it can be shaped and molded into many attractive decorations
• Sweet sauces


  Flavored liquid blend of flavour and food ingredients that enhances the appearance, moisture and flavours of desserts
• Types of sweet sauces

  • Rich
  • Light
  • Hot fudge
  • Hot sauces
  • Cold sauces
• Hot fudge is a delightful contrast to a cold cornstarch pudding or vanilla ice cream
• Making hot sauces


  Made just before they are to be used
• Making cold sauces

  Cooked ahead of time, then cooled, covered and put in the refrigerator to chill
• Thickening agents for sauces

  Starch

  Cream

  Eggs

  Rice flour

  Grains

  Cornstarch