TLE G9 Q4 M3 VARIETIES OF INGREDIENTS IN PREPARING DESSERTS
Cards (41)
- Is a general term used to identify any of the foods or substances that are combined to make a dish.
- The common element linking virtually all desserts
- It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.
- Involves boiling sugar and water to the desired temperature.
- Type of sugar used in most recipes.
- Best for meringues and some cakes because it dissolves more easily.
- Is used mostly for dusting the tops of desserts.
- Is commonly used in hot sauce as it produces a lovely rich caramel flavor.
- 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.
- Is a French Term for Zabaglione
- which means is made of beating egg yolks with a liquid over simmering water until thickened and increase in volume.
- When raw ___ ______ are beaten, air is trapped in the mixture in the form of bubbles.
- beaten to soft peaks will support soufflés and mousses while beaten to firm peaks are suitable for meringues.
- should be fresh and grade A quality.
- They may be purchased in bulk frozen or you may freeze them in small quantities if you have excess.
- Include a lot of ______ in your dessert.
- and fiber which are good for digestion.
- provides the basis for many desserts, with very little effort needed to make an attractive colorful display.
- May be melted to easily blend into fillings and batters.
- It can also be poured over desserts such as cakes and puddings.
- When ______ _________ is cooled it can be shaped and molded into many attractive decorations.
- acts as a stimulant and can boost your mood.
- has more antioxidants and is known to lower blood pressure.
- alternatives for chocolate
- it contains calcium, niacin, folate and other minerals which are good for your health.
- can be used in making smoothies.
- It has flavonoids that protects blood vessels and reduces blood pressure.
- are available whole, ground, roasted or caramelized.
- They are an important part of dessert cookery as they provide flavor for creams and ice creams.
- contain omega-3 fatty acids which increases HDL cholesterol levels (good cholesterol that boosts immunity).
- These nuts contain other vitamins like folate and fiber.
- helps in absorption of calcium and vitamin B.
- It fortifies your immune system and aids in digestion.
- helps to lower LDL cholesterol.
- is used to set many cold molded desserts.
- It is the basis for jellies and is also used to set creams and mousses.
- may be plain or flavored and colored for effect.
- is a simple mixture of flour and water is used to make crepes and pancakes.
- is also used to coat fruit for fritters.
- 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.