TLE LESSON 2

• 1.)    Sugar

  -Common element linking virtually all desserts

  -Used to sprinkle over fruit, beaten into egg yolks for custard or whites for meringue.

  -Three types: Granulated, Caster, Powdered

  -The browner the sugar, the healthier
• 1.)    Gelatine

  -Used to set cold moulded desserts

  -Base for jellies and used to set creams and mousses
• 1.)    Egg yolks

  - Can be mixed with flavorings, sugar and cream or milk to make custard. Can be whisked together over hot water to create a sabayon
• 1.)    Egg whites

  -Air is trapped in the mixture in the form of bubbles.
• 1.)    Fruit

  -=Provides the basis for many desserts, with very little effort needed to make an attractive display.
• 1.)    Cream

  -Can be used as a decoration or accompaniment for both hot and cold desserts but can be used as a recipe ingredient.
• 1.)    Batters

  -Mixture of flour and water and pancakes. Used to coat fruit for fritters
• 1.)    Nuts

  -Available whole, groud, roasted or caramelized. Provides flavor for creams and ice creams
• 1.)    Chocolate

  - May be melted to easily blend into fillings and batters. Can be poured over desserts such as cakes and puddings.