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10 provide a description for the following types of

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10.Provide a description for the following types of creams used to enhance or accompany various desserts:
Crème à l’Anglaise
Crème RenverséeA "reversed cream" containing liquid (milk, stock,cream) and egg which sets after cooking and is thenturned out, such as Crème Caramel. Royale isanother term used for this type of cream
Crème FrançaiseA sabayon mixture which is set with gelatineCrème PâtissièrePastry or confectioner's cream that can be set withflour. Modern recipes substitute pure starch as itdoes not interfere with the flavourCrème BavaroisAlso referred to as Bavarian Cream. It uses Englishcustard, gelatine and whipped cream. For a cheaperor lighter version replace half of the cream withwhipped egg whiteCrème DiplomatA mixture of crème pâtissière and whipped creamused for flavoursome fillings as in profiteroles or beesting cakeButter CreamThis is a mixture of Anglaise and butter. Variationssuch as Italian butter cream or icing can besubstitutedMousse or MousselineThis is a mixture that should be light and can be acombination of cream with flavour additives,sometimes set with gelatine. Mousse or chocolate isthe most famous menu application
11.Provide a description for the following types of thickeners and suggest a menu use for each type:SIT Version 112of18©Futura Group 2016
ThickenerDescriptionApplicationGelatineGelatine is a setting agent madefrom animal bones and skins. Itcan be bought in sheets orpowder form. The sheets areeasier to work with but have ahigher price. Gelatine comes indifferent sheet weights (gold,silver, bronze, etc.), with varyingsetting strengths. The settingstrengths indicate how muchliquid can be set by a certainamount of the gelatine. Settingstrengths and descriptions varybetween products so it essentialto test each product yourselfbefore using it.Soak the leaves in cold water,remove from the liquid andgently squeeze out any extrawater, then dissolve in the hotliquid. Powdered gelatine shouldbe soaked in cold water, thendissolved au bain- marie andadded to the liquid. If you addtoo much gelatine the endproduct will become rubbery. Ifyou add the dissolved gelatine toa cold mixture it can formrubbery strands or lumps ratherthan a smooth mixture so it isadvisable to “temper” thegelatine first by adding a smallamount of the final product,e.g. cheese cream, to it and thenmixing it through.Agar-agarAgar-agar is a gum that can beused as a vegetarian alternative togelatine. It is produced fromseaweed and will set withoutrefrigeration.alternative to gelatine dishesCarrageenanCarrageenan is an extract from redalgae seaweed that forms anelastic gel that holds moisture.

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Term
Three
Professor
not sure
Tags
ice cream, Cr me Br l e

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