Podcast
Questions and Answers
What is the purpose of gelatine in dessert preparation?
What is the purpose of gelatine in dessert preparation?
What happens when raw egg whites are beaten?
What happens when raw egg whites are beaten?
What is the common element linking virtually all desserts?
What is the common element linking virtually all desserts?
How can fruit be used in dessert preparation?
How can fruit be used in dessert preparation?
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What is the primary purpose of nuts in dessert cookery?
What is the primary purpose of nuts in dessert cookery?
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What is the characteristic of hot fudge sauce?
What is the characteristic of hot fudge sauce?
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What is the characteristic of a rich sauce?
What is the characteristic of a rich sauce?
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What is the purpose of thickening agents in sauces?
What is the purpose of thickening agents in sauces?
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What is the purpose of whipping cream in dessert preparation?
What is the purpose of whipping cream in dessert preparation?
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What is the result of melting chocolate?
What is the result of melting chocolate?
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What is the result of whisking egg yolks together over hot water?
What is the result of whisking egg yolks together over hot water?
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What is a fruit puree?
What is a fruit puree?
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Study Notes
Dessert Ingredients
- Cream can be combined with rice, sugar, and milk to make rice pudding.
- Nuts are available in different forms (whole, ground, roasted, or caramelized) and provide flavor to creams and ice creams.
- Chocolate can be melted and blended into fillings and batters, or poured over desserts and molded into decorations when cooled.
Sauces
- Sauces are flavored liquid blends that add flavor and enhance the appearance of desserts.
- Fudge is a soft confection made of butter, sugar, and chocolate.
- There are various types of sauces, including:
- Rich sauce, suited for simple desserts
- Light sauce, suited for rich desserts
- Hot fudge, a delightful contrast to cold cornstarch pudding or vanilla ice cream
- Hot sauces, made just before use
- Cold sauces, cooked ahead of time and refrigerated to chill
Thickening Agents
- Thickening agents improve the quality of sauces, including:
- Starch
- Cream
- Eggs
- Rice flour
- Cornstarch
Dessert Sauce Categories
- Custard sauces, with flavor variations like vanilla, chocolate, or others
- Fruit purees, made with fresh or cooked fruits, sweetened with sugar, and sometimes with added flavorings and spices
- Syrups, including chocolate sauce and caramel sauce
Common Ingredients
- Sugar is a common element in desserts, used for various purposes like sprinkling over fruit, beating into egg yolks or whites, or making sugar syrup
- Gelatine is used to set cold moulded desserts, jellies, and creams and mousses
- Egg yolks can be mixed with flavorings, sugar, and cream or milk to make custard or whisked over hot water to create a sabayon
- Egg whites can be beaten to create air bubbles, supporting soufflés and mousses or meringues
- Fruit is used as a basis for many desserts, with various preparation methods like pureeing, baking, or poaching
- Cream is often used as a decoration or accompaniment for desserts, and can also be used as a recipe ingredient
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Description
Test your knowledge of the common ingredients and methods used in preparing sweet treats. From sugar to gelatine, learn about the essential components of hot and cold desserts. How well do you know your dessert basics?
