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smith-8 - dessert topping and is stiff enough to be used in...

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S F L 1 1 0 W e e k 7 – M i l k a n d D a i r y | 1 READING ASSIGNMENT: “Beating Whipping Cream,” BCC pg. 217 Proper Measuring Handout Pg. 217 BEATING WHIPPING CREAM [ PICTURE ] This whipped cream was not beaten long enough to form soft peaks and is best used as a dessert topping. It is too soft to be used in desserts that must set up and become firm enough to cut into serving pieces. [ PICTURE ] This whipped cream was beaten long enough to form soft peaks. It can be used as a
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Unformatted text preview: dessert topping and is stiff enough to be used in dessert recipes that call for the cream to be beaten until soft peaks form. [ PICTURE ] This whipped cream was beaten too long and has begun to curdle and separate. Continued beating will turn it into butter. We do not recommend using this in recipes, but it may be used as a dessert topping if you dont mind the appearance. Proper Measuring Handout available on Blackboard...
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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