TLE

• Chilling


  Reducing the temperature of food to below 8°C
• Primary package


  Meant to directly contain the product
• Paper


  Inexpensive packaging material
• Handling food even when you are ill is not a storing practice when storing desserts
• Refrigerator


  Used to maintain the quality of cake products
• Earthware


  Used for storing curd, yoghurt, dried fruit and honey
• Food packaging


  Enclosing the food in a material for physical, chemical, biological protection
• Home made canned foods

  Oldest and most common methods of foods packaging done in homes
• Foil packaging


  Pouches that are filled and then sealed at the bottom and top with a heat seal
• Texture


  Contrasting hard and soft, smooth and coarse that adds visual interest to your food
• Secondary package


  Specified number of unit packs
• Leaves


  • Commonly used to wrap foods like suman
• Cold storage


  Storing foods by means of refrigeration at 2-3°C
• Cream Anglaise


  Accompaniment for dessert
• Tertiary package


  Packed again for bulk transfer and for greater protection
• Rich


  Suited to a simple dessert
• Plastics


  Useful as they can be made either soft or hard forms as sheets
• Custard is not a thickening agent
• Sauce


  Liquid blend of ingredients that adds flavor and enhances the appearance of the food
• Cold sauce


  Sauces are cooked ahead of time
• Hot fudge


  Delightful contrast to a cool ice cream or cornstarch pudding
• Fruit purees


  Simply purees of fresh or cooked fruits, sweetened with sugar
• Batter


  Mixture of flour and water
• Sugar


  Main ingredient for dessert
• The refrigerator is used to store perishable items like fruits, vegetables, dairy products, meat, poultry, fish, eggs, butter, margarine, milk, juices, beverages, condiments, spreads, jams, pickles, relishes, ketchup, mayonnaise, mustard, salad dressings, etc.
• Refrigeration is the process of cooling food below room temperature to retard bacterial growth and preserve its quality and wholesomeness.
• A freezer is an appliance that maintains a low temperature (below 0° F) to freeze food quickly and keep it frozen at this temperature.
• Freezing is the process of preserving foods by lowering their temperatures until they become solid.
• The pantry is where dry goods are stored, such as flour, sugar, rice, pasta, cereal, canned foods, spices, sauces, oils, vinegars, baking powder, salt, pepper, etc.
• Vegetable Fibers


  • Banana
  • Coconut
  • Cotton
  • Bamboo
• Wood shipping containers have traditionally been used for a wide range of solid and liquid foods
• Canned foods - method of food processing have been around
• Freezing and chilling food can be done with variety of methods
• Food should be contained within the rim of the plate to keep things clean
• Dessert syrup


  Flavored simple syrups are used to moisten cakes
• Creme Anglaise


  Stirred vanilla custard sauce
• Custard


  Made by blending egg yolk, sugar, flavorings, cream and milk
• Light sauce


  Suited to a rich dessert
• Hot Sauce


  Made just before they are to be used
• Airtight Jar


  Container used to store sauces