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TLE Notes No.4.3

The document outlines essential ingredients for preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate. Each ingredient is described with its uses in various dessert recipes. A note at the end indicates the need to study for a quiz the following day.

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Monica Piamonte
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17 views1 page

TLE Notes No.4.3

The document outlines essential ingredients for preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, and chocolate. Each ingredient is described with its uses in various dessert recipes. A note at the end indicates the need to study for a quiz the following day.

Uploaded by

Monica Piamonte
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Notes No.

____

Ingredients needed in preparing


desserts and sweet sauces

1. Sugar

The common element linking virtually all


6. Cream
desserts is sugar. It may be used to
sprinkle over fruit, beaten into egg yolks This ingredient is often used as a
for custard or into whites for a meringue. decoration or accompaniment for both
Many desserts use sugar syrup, which cold and hot desserts, but may also be
involves boiling sugar and water to the used as one of the recipe ingredients.
desired temperature.
Whipped cream may also be used as an
2. Gelatine effective layer for trifle.

Gelatine is used to set many cold Cream may be combined with rice, sugar
moulded desserts. It is the basis for and milk to make a delicious rice
jellies and is also used to set creams and pudding.
mousses.
7. Batters
3. Egg yolks
This simple mixture of flour and water is
Egg yolks may be mixed with flavourings, used to make crepes and pancakes.
sugar and cream or milk to make custard Batter is also used to coat fruit for
or they may be whisked together over fritters.
hot water to create a sabayon.
8. Nuts
4. Egg whites
Nuts are available whole, ground, roasted
When raw egg whites are beaten, air is or caramelised. They are an important
trapped in the mixture in the form of part of dessert cookery as they provide
bubbles. Egg whites beaten to soft peaks flavour for creams and ice creams.
will support soufflés and mousses while
9. Chocolate
whites beaten to firm peaks are suitable
for meringues. Chocolate may be melted to easily blend
into fillings and batters. It can also be
5. Fruit
poured over desserts such as cakes and
Ripe perfect fruit provides the basis for puddings. When melted chocolate is
many desserts, with very little effort cooled it can be shaped and moulded
needed to make an attractive colourful into many attractive decorations.
display.

Fruit may be pureed, baked or poached


Note: Study for a quiz tomorrow.
and can then be used for pies, soufflés
and puddings.

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