TLE

• Batter


  Used to make crepes and pancakes
• Gelatin


  Used to set many cold molded desserts
• Whipped cream


  Used as an effective layer when making a trifle
• Egg whites beaten to firm peaks

  Suitable for making meringues
• Cold dessert


  Can be served at 4°C
• Hot dessert


  Can be served at 60°C
• Storing desserts


  1. Store the dessert in containers with lids

  2. Place frozen dessert inside the refrigerator to thaw
• Cookies and muffins are safe to store at room temperature
• Mixed berry sauce


  • Can be served hot or cold on blintzes, pound cakes, or ice cream
• Blueberry sauce


  • Good foil for desserts, pancakes, waffles, and French toast
• Orange sauce


  • Made with only three ingredients: orange, sugar, and water
• Raspberry sauce


  • Requires only one ingredient: frozen raspberries in syrup
• Lemon glaze


  • Sprinkled on pound cakes, rum cakes, cakes, coffee cakes, and cookies
• Vanilla custard sauce


  • Known as crème anglaise that takes much time to prepare than traditional recipes because cornstarch speeds up the thickening
• No-fail vanilla pastry cream

  • Can be used to fill Polish Kremówka Papieska, Polish karpatka, Serbian Krempita, Hungarian Indianer, Napoleons, cream puffs, éclairs, and other pastries calling for a custard filing
• Hot chocolate sauce


  • Served hot and is a good accompaniment for poached fruits, pound cakes, ice cream, and other desserts
• Vanilla pastry cream


  • The base for many decadent desserts including Hungarian Somloi Galuska or Vanilla Charlotte
• Fresh strawberry sauce


  • Great on sponge cakes, angel cakes, pancakes, waffles, French toast, crepes, ice cream, and other desserts
• Nano Technology


  Makes packaging thinner and biodegradable
• Home canned foods


  • One of the oldest and most common methods of food packaging in homes
• Canned foods


  • Method of food packaging has been around since the mid-1800s
• Freezing food


  Prevents freezer burn that can ruin the food stored in the freezer
• Foil packaging


  Allows the foods to be sealed in the package without losing any residual moisture
• Categories of plated desserts

  • Chocolate Based Desserts
  • Fruit Based Dessert
  • Hot Desserts
• Chocolate Based Desserts


  • Mousse
  • Classic gateau
• Hot Desserts


  • Banana foster
  • Souffle