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21 Cards in this Set
- Front
- Back
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What is the most basic dessert sauce |
simple syrup |
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what is the ratio of water to sugar in a simple sugar |
1:1 |
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Dry Method of Sugar cookery |
sugar is cooked without water to the desired stage: acid is needed to prevent crystallization |
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Wet Method of sugar cookery |
Sugar is boiled with water to the desired stage; acid can be added to create some invert sugar and keep the syrup from crystallizing
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What is a dessert/soaking syrup |
flavored simple syrup |
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what safety precautions should be taken when working with cooked sugar |
Always use extreme caution when cooking sugar and make sure others are aware you are working with hot sugar, Have an icebath available in case of burns. |
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what is the last stage of sugar cookery |
320-340f caramelization |
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Caramel sauce |
sugar is cooked to between 320-340f, add butter and heavy cream to make caramel sauce. Be sure to warm the cream and stir carefully to avoid steam burns and over-boiling. Test thickness using a plate. |
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Fruit Coulis |
Thick liquid made of pureed ingredients |
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What is the most basic form of Fruit Coulis |
simple syrup flavored with fruit puree |
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how is a Fruit Coulis thickened |
cornstarch and boiled to the desired consistency |
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how would you use whole fruit to make fruit coulis |
1) boil fruit with water and sugar 2) puree in food processor and strain 3) add starch slurry and re-boil if thicker sauce is desired |
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Creme Anglaise |
Vanilla Custard Sauce
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MOP for Creme Anglaise |
1) prepair an ice bath in advance for cooling 2) whip yolks and sugar until light and fluffy 3) scald milk (infuse if desired) 4) temper milk into egg mix 5) Reheat in a simmering water bath until it reaches nappe 6) Don't heat over 180F 7) chill in ice bath immediately |
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what dessert sauce should you not get over 180F |
Creme anglaise |
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What is Ganace |
water in fat emulsion of cream and chocolate |
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writing chocolate |
melted chocolate thickened with a few drops of water or alcohol; piped from a parchment cone |
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what is the goal of plating |
a balanced plate and create visual interest, Sauce/designs should complement or contrast with existing components |
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Flooding /Pooling |
1 sauce is used to pipe designs or pattern onto a plate a 2nd sauce is used to fill in/flood those designs
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what sauce works best for flooding /pooling boarder |
writing chocolate |
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feathering |
circles of sauce are pipped into a plate, a skewer, knife blade or other utensil is used to drag the sauce into a feather design |
