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Cards (14)

  • Rich sauce
    Well suited to a simple dessert
  • Light sauce
    Well suited to a rich dessert
  • Hot fudge
    Delightful contrast to a cold cornstarch pudding or to vanilla ice cream
  • Making hot sauces
    Made just before they are to be used
  • Making cold sauces
    1. Cooked ahead of time
    2. Cooled
    3. Covered
    4. Put in the refrigerator to chill
  • Granulated sugar
    Used in most recipes
  • Castor sugar
    Best for meringues and some cakes because it dissolves more easily
  • Confectioner's sugar or 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
  • Gelatines
    May be plain or flavoured and coloured for effect
  • Creams
    • Vary in taste and texture so choose according to recipe specifications
    • Use only pasteurized cream
    • Pay particular attention to use-by dates
  • Batters
    1. Made up from the fresh ingredients
    2. Often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan
    3. Can be flavoured with vanilla and other spices
  • Nuts
    May be purchased natural or blanched
  • Chocolate
    • Available in various types, namely bitter sweet, semi sweet, white, dark and milk chocolate
    • Milk and white chocolate because of their milk content are more difficult to work with than dark chocolate