The mixture to the boil it should not be burn strain

the mixture to the boil. It should not be burn. Strain the sauce and store with a
cartouche or coating of icing sugar on the top to prevent the forming of skin. It is
cheaper to produce.
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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:
Sauce Description
Crème à l’Anglaise Crème Renversée It is a reserved cream containing liquid such as milk,
stock, cream and egg that sets after cooking and is
then turned out, such as crème caramel.
Crème Française Crème Pâtissière Cream pastry can be set with flour. Modern recipes
substitute pure starch, as it does not interfere with
the flavour.
Crème Bavarois It is also referred to as Bavarian Cream, which uses
custard, gelatine and whipped cream.
Crème Diplomat
11. Provide a description for the following types of thickeners and suggest a menu use for each type:
Thickener Description Application
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Gelatine
Gelatine is a clear, tasteless
protein, which is used to thicken
and solidify food products.
Panna Cott a dish
include 1 tablespoon
unflavoured powdered gelatine
Agar-agar
Agar is a gum, which we can
use as an alternative to gelatine
for vegetarian people. It is
produced from seaweed.
Sauces, jelly-based desserts,
custards and puddings
Carrageenan
Carrageenan is a common food
flavor that is extracted from red
seaweed. It is popularly known
as Irish moss
Protein shakes
Pizza, and ice cream
Locust bean gum
Locust bean gum is a natural
food additive that comes from
the carob seeds of
the carob tree.
Yogurt, cream cheese and ice
cream
Acacia or Gum Arabica
Gum Arabica is an exudation of
the African acacia tree used as
a stabiliser, thickener, and
surface-finishing agent.
Candies, and ice cream
Sago and Tapioca
It can be boiled with fruit juice
or liquids and settle once
cooled down.