Acacia or Gum ArabicaIs an exudation (sap) of theAfrican acacia tree used as astabiliser, thickener, surfacefinishing agent and humectantSago and TapiocaCan be boiled with fruit juiceor liquids and will set oncecooled down, however theywill not dissolve completely•Sago with palm sugarCornflour, arrowroot and otherstarchesAre diluted and added to a hotliquid for thickening. Considerthe temperature requirementsfor the different types ofstarches•Lemon meringue piePectinIs a setting agent extractedfrom citrus fruit and applepomace (fruit cell walls)•Jams•jelliesHydroxypropylmethyl celluloseIs a general purposes foodstabiliser and thickening agentRouxIs a cooked mixture of flourand butter usually in a ration of1:1. It is the thickening agentfor some sauces•butter-roux sponge cakeEgg yolksCan set twice their own weightand from the thickening agentin anglaise sauce•flourless chocolate cake•What are the key aspects which should be considered for decorating and portioning desserts? Whichrules commonly apply?
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•You are preparing for service of desserts. Which aspects should you consider for the following keypoints? For each point provide 1 example of how this can be achieved using some of your menuexamples as a reference.
