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Delos Reyes, Liezel
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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