Gelatine is a setting agent made from animal bones

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Gelatineis a setting agent made fromanimal bones and skins. Itcan be bought in sheets orpowder form. The sheets areeasier to work with but havea higher price. Gelatinecomes in different sheetweights (gold, silver, bronze,etc.), with varying settingstrengths. The settingstrengths indicate how muchliquid can be set by a certainamount of the gelatine.Setting strengths anddescriptions vary betweenproducts so it essential totest each product yourselfbefore using it.Cheese cakePanna cottaAgar-agarIs a gum that can be used as avegetarian alternative togelatine. It is produced fromseaweed and will set withoutrefrigerationjellyCarrageenanIs an extract from red algaeLocust bean gumis made from the seed of thecarob tree. It is a suspendingagent, thickener andstabiliser used in ice cream,cheese and with agar.Ice-cream
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 completelySago with palm sugarCornflour, arrowroot and otherstarchesAre diluted and added to a hotliquid for thickening. Considerthe temperature requirementsfor the different types ofstarchesLemon meringue piePectinIs a setting agent extractedfrom citrus fruit and applepomace (fruit cell walls)JamsjelliesHydroxypropylmethyl 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 saucesbutter-roux sponge cakeEgg yolksCan set twice their own weightand from the thickening agentin anglaise sauceflourless chocolate cakeWhat are the key aspects which should be considered for decorating and portioning desserts? Whichrules commonly apply?
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.
Key focusConsiderationsApplicationsColourConsider the colour of the key item, e.g. Bavariancream which may be white, brown or slightlycoloured with fruit purée. Colours can also becombined within the one dish e.g. avocado andraspberry panna cotta with rich green and pinkcolours.

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