Course Hero Logo

Sit version 1 12 of 20 salicylates stomach reaction

Course Hero uses AI to attempt to automatically extract content from documents to surface to you and others so you can study better, e.g., in search results, to enrich docs, and more. This preview shows page 12 - 16 out of 20 pages.

SIT Version 112of20
SalicylatesStomach reaction, migraines and anaphylaxis.HistamineHistamine can cause coeliac diseases.Legal Implications7.Explain the following production methods for fruit-based sauces and explain the economic advantages andcost factors for the different methods:Production processMethod and economical or cost factorsJam process
Economic advantages
SIT Version 113of20
It can only be produced in small quantities.Stock syrup processWe can blend any fruit with stock syrup for instantfresh sauces. It can last longer than a sauce based onicing sugar. In this process, syrup can be boiled withthe fruit, citrus juice and cinnamon at 105°C thenstrained and poured into sterilised containers. Stocksyrup provides a sweeter flavour and should be usedfor frozen.8.What are the production methods for the following variations of custard-based sauces?
SIT Version 114of20
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:SauceDescription
Crème à l’Anglaise

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 20 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
One
Professor
NoProfessor
Tags
Cr me Br l e

Newly uploaded documents

Show More

Newly uploaded documents

Show More

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture