10 provide a description for the following types of

10. Provide a description for the following types of creams used to enhance or accompany various desserts:
Crème à l’Anglaise
Crème Renversée
A "reversed cream" containing liquid (milk, stock,
cream) and egg which sets after cooking and is then
turned out, such as Crème Caramel. Royale is
another term used for this type of cream
Crème Française
A sabayon mixture which is set with gelatine
Crème Pâtissière
Pastry or confectioner's cream that can be set with
flour. Modern recipes substitute pure starch as it
does not interfere with the flavour
Crème Bavarois
Also referred to as Bavarian Cream. It uses English
custard, gelatine and whipped cream. For a cheaper
or lighter version replace half of the cream with
whipped egg white
Crème Diplomat
A mixture of crème pâtissière and whipped cream
used for flavoursome fillings as in profiteroles or bee
sting cake
Butter Cream
This is a mixture of Anglaise and butter. Variations
such as Italian butter cream or icing can be
substituted
Mousse or Mousseline
This is a mixture that should be light and can be a
combination of cream with flavour additives,
sometimes set with gelatine. Mousse or chocolate is
the most famous menu application
11. Provide a description for the following types of thickeners and suggest a menu use for each type:
SIT Version 1 12 of 18
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Thickener Description Application
Gelatine
Gelatine is a setting agent made
from animal bones and skins. It
can be bought in sheets or
powder form. The sheets are
easier to work with but have a
higher price. Gelatine comes in
different sheet weights (gold,
silver, bronze, etc.), with varying
setting strengths. The setting
strengths indicate how much
liquid can be set by a certain
amount of the gelatine. Setting
strengths and descriptions vary
between products so it essential
to test each product yourself
before using it.
Soak the leaves in cold water,
remove from the liquid and
gently squeeze out any extra
water, then dissolve in the hot
liquid. Powdered gelatine should
be soaked in cold water, then
dissolved au bain- marie and
added to the liquid. If you add
too much gelatine the end
product will become rubbery. If
you add the dissolved gelatine to
a cold mixture it can form
rubbery strands or lumps rather
than a smooth mixture so it is
advisable to “temper” the
gelatine first by adding a small
amount of the final product,
e.g. cheese cream, to it and then
mixing it through.
Agar-agar
Agar-agar is a gum that can be
used as a vegetarian alternative to
gelatine. It is produced from
seaweed and will set without
refrigeration.
alternative to gelatine dishes
Carrageenan
Carrageenan is an extract from red
algae seaweed that forms an
elastic gel that holds moisture.