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Cinnamon and soak the fruit in it bring the mixture

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cinnamon and soak the fruit in it. Bring the mixture to the boil and cookuntil the fruit is tender. Push through a filter and empty into a sterilisedcontainer to prevent the development of undesired bacteria.Economic advantage :it is a quite straightforward procedure and allow foodto remain good for long periods of time if stored correctlyCost factors :HighFresh blending processMix and crush the fruit for a rougher, chunkier, salsa style texture and blendit with icing sugar and strain to finish smoothly. We can also add citrus juice,alcohol, and spices for variation and to highlight flavours.Economic advantages:These sorts of sauce have a fresh flavour.Cost factors :It can only be produced in small quantities.Stock syrup processWe can blend any fruit with stock syrup for instant fresh sauces. It can lastlonger than a sauce based on icing sugar. In this process, syrup can be boiledwith the fruit, juice and cinnamon at 105°C then strained and poured intosterilised containers. Stock syrup provides a sweeter flavour and should beused for frozen.
SIT Version 112of18©Futura Group 2016
Economic advantages:Cost factors :Low8.What are the production methods for the following variations of custard-based sauces?SauceProduction methodAnglaise based
Custard based
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:
SIT Version 113of18©Futura Group 2016
Crème PâtissièreCream pastry can be set with flour. Modern recipes substitute purestarch, as it does not interfere with the flavour.

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