8 what are the production methods for the following

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8.What are the production methods for the following variations of custard-based sauces?
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Andre Silva de Oliveira – 01411Custard basedCustard based on milk or cream cooked with egg yolk to thicken it, andsometimes also flour, corn starch, or gelatin.9of14
Andre Silva de Oliveira – 014119.What is a sabayon? How is a sabayon produced?
10.Provide a description for the following types of creams used to enhance or accompany various desserts:
11.Provide a description for the following types of thickeners and suggest a menu use for each type:
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Andre Silva de Oliveira – 01411Acacia or Gum ArabicaIs the exudation of the AfricanacaciaUsed as a stabilizer, thickenersurface, finishing agent.Sago and TapiocaSago and Tapioca is thecassava tree whereas sago smade from the inner part orpith of the stem of the sagopalm tree.Mango sago dessert.Cornflour, arrowroot and otherstarchesCorn starch, arrowroot, starch,and potato starch.Gooseberry and elderflowercustard.PectinFrom citrus fruitsJelliesHydroxypropylmethyl celluloseThe component in oralmedicaments found in avariety of commercialproducts.Gluten-free baking.RouxRoux is typically made fromequal parts of flour and fat byweight. The flour is added tothe melted fat or oil on thestovetop, blended untilsmooth, and cooked to thedesired level of brownnessSaucesEgg yolksThe yolks of eggs work well asa thickener when makingdifferent types of sauces,adding both a rich flavor and a

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Term
One
Professor
david
Tags
Custard, Whipped cream, Whisk, Andre Silva de Oliveira

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