8 what are the production methods for the following

8. What are the production methods for the following variations of custard-based sauces?
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Andre Silva de Oliveira – 01411
Custard based Custard based on milk or cream cooked with egg yolk to thicken it, and
sometimes also flour, corn starch, or gelatin.
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Andre Silva de Oliveira – 01411
9. 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 – 01411
Acacia or Gum Arabica
Is the exudation of the African
acacia
Used as a stabilizer, thickener
surface, finishing agent.
Sago and Tapioca
Sago and Tapioca is the
cassava tree whereas sago s
made from the inner part or
pith of the stem of the sago
palm tree.
Mango sago dessert.
Cornflour, arrowroot and other
starches
Corn starch, arrowroot, starch,
and potato starch.
Gooseberry and elderflower
custard.
Pectin
From citrus fruits Jellies
Hydroxypropylmethyl cellulose
The component in oral
medicaments found in a
variety of commercial
products.
Gluten-free baking.
Roux
Roux is typically made from
equal parts of flour and fat by
weight. The flour is added to
the melted fat or oil on the
stovetop, blended until
smooth, and cooked to the
desired level of brownness
Sauces
Egg yolks
The yolks of eggs work well as
a thickener when making
different types of sauces,
adding both a rich flavor and a