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Learning Outcome 2: Prepare
desserts and sweet sauces
Ingredients needed in preparing
desserts and sweet sauces:
The common element linking virtually
all desserts is sugar. It may be used to
sprinkle over fruit, beaten into egg yolks
for custard or into whites for a
meringue.
1. SUGAR
Gelatine is used to set many cold
moulded desserts. It is the basis for
jellies and is also used to set creams and
mousses.
2. GELATIN
Egg yolks may be mixed with
flavourings, sugar and cream or milk to
make custard
3. EGG YOLK
When raw egg whites are beaten, air is
trapped in the mixture in the form of
bubbles. Egg whites beaten to soft peaks will
support soufflés and mousses while whites
beaten to firm peaks are suitable for
meringues.
4. EGG YOLK
When raw egg whites are beaten, air is
trapped in the mixture in the form of
bubbles. Egg whites beaten to soft peaks will
support soufflés and mousses while whites
beaten to firm peaks are suitable for
meringues.
5. CREAM
This simple mixture of flour and water is
used to make crepes and pancakes. Batter is
also used to coat fruit for fritters.
5. BATTERS
Nuts are available whole, ground, roasted
or caramelised. They are an important part
of dessert cookery as they provide flavour
for creams and ice creams.
6. NUTS
Chocolate may be melted to easily blend
into fillings and batters. It can also be
poured over desserts such as cakes and
puddings.
7. Chocolate

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dessert.pptx

  • 1. Learning Outcome 2: Prepare desserts and sweet sauces
  • 2. Ingredients needed in preparing desserts and sweet sauces:
  • 3. The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. 1. SUGAR
  • 4. Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses. 2. GELATIN
  • 5. Egg yolks may be mixed with flavourings, sugar and cream or milk to make custard 3. EGG YOLK
  • 6. When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues. 4. EGG YOLK
  • 7. When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues. 5. CREAM
  • 8. This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to coat fruit for fritters. 5. BATTERS
  • 9. Nuts are available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they provide flavour for creams and ice creams. 6. NUTS
  • 10. Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. 7. Chocolate