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Crème renversée it is a reserved cream containing

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Crème RenverséeIt is a reserved cream containing liquid such as milk,stock, cream and egg that sets after cooking and isthen turned out, such as crème caramel.
Crème Française
Crème PâtissièreCream pastry can be set with flour. Modern recipessubstitute pure starch, as it does not interfere withthe flavour.Crème BavaroisIt is also referred to as Bavarian Cream, which usescustard, gelatine and whipped cream.
Crème Diplomat
11.Provide a description for the following types of thickeners and suggest a menu use for each type:SIT Version 115of20
ThickenerDescriptionApplicationGelatineGelatine is a clear, tastelessprotein, which is used to thickenand solidify food products.Panna Cott a dishinclude 1 tablespoonunflavoured powdered gelatineAgar-agarAgar is a gum, which we canuse as an alternative to gelatinefor vegetarian people. It isproduced from seaweed.Sauces, jelly-based desserts,custards and puddingsCarrageenanCarrageenan is a common foodflavor that is extracted from redseaweed. It is popularly knownas Irish mossProtein shakesPizza, and ice creamLocust bean gumLocust bean gum is a naturalfood additive that comes fromthe carob seeds ofthe carob tree.Yogurt, cream cheese and icecreamAcacia or Gum ArabicaGum Arabica is an exudation ofthe African acacia tree used asa stabiliser, thickener, andsurface-finishing agent.Candies, and ice creamSago and TapiocaIt can be boiled with fruit juiceor liquids and settle oncecooled down.Coconut taipoCornflour, arrowroot and otherstarchesCornflour, arrowroot and otherstarches are diluted and addedto a hot liquid for thickening.Consider the temperaturerequirements for the differenttypes of starches.Indian chapattiPectinIt is a setting agent extractedfrom citrus fruit and applepomace. It is used in theproduction of jams and jellies.Fruit juices and milk drinksHydroxypropylmethyl celluloseRouxRoux is a cooked mixture offlour. It is also the thickeningagent for some sauces.White rouxEgg yolksVanilla slice12.What are the key aspects which should be considered for decorating and portioning desserts? Which rulescommonly apply?SIT Version 116of20

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