tailieunhanh - Lecture Professional cooking (7/E): Chapter 35 (part 2) - Gisslen

After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme anglaise, pastry cream, and baked custard; prepare starch-thickened puddings and baked puddings; prepare bavarians, chiffons, mousses, and dessert soufflés; assemble frozen desserts; prepare dessert sauces. | Creams, Custards, Puddings, Frozen Desserts, and Sauces Bavarians Also known as Bavarian cream or Bavarois , is made of three basic elements: Crème Anglaise (flavored as desired) Gelatin Whipped cream Accurate measuring of the gelatin is important. If not enough gelatin is used, the dessert will be too soft to hold its shape. If too much is used, it will be too firm and rubbery. Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Chiffons Most popular as fillings for chiffon pies. They may also be served more simply as puddings and chilled desserts. Bases for chiffons include the following three main types: Thickened with starch. Thickened with egg. Thickened with egg and starch. Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Mousses Any soft or creamy dessert made light and fluffy by the addition of whipped cream and/or beaten egg whites. Many kinds of bases are . | Creams, Custards, Puddings, Frozen Desserts, and Sauces Bavarians Also known as Bavarian cream or Bavarois , is made of three basic elements: Crème Anglaise (flavored as desired) Gelatin Whipped cream Accurate measuring of the gelatin is important. If not enough gelatin is used, the dessert will be too soft to hold its shape. If too much is used, it will be too firm and rubbery. Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Chiffons Most popular as fillings for chiffon pies. They may also be served more simply as puddings and chilled desserts. Bases for chiffons include the following three main types: Thickened with starch. Thickened with egg. Thickened with egg and starch. Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Mousses Any soft or creamy dessert made light and fluffy by the addition of whipped cream and/or beaten egg whites. Many kinds of bases are used for mousses. The base may be nothing more than melted chocolate or puréed fresh fruit. It may be more complex, like the bases for chiffons. Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Dessert Soufflés Soufflés are lightened with beaten egg whites, then baked. Baking causes the soufflé to rise like a cake because the air in the egg foam expands when heated. To understand the structure of dessert soufflés, we can divide their preparation into four stages: Base Egg yolks Egg whites Baking Bavarians, Chiffons, Mousses, and Soufflés Creams, Custards, Puddings, Frozen Desserts, and Sauces Summary and Comparison 1. Bavarian Base: Custard sauce Gelatin Whipped cream 2. Chiffon Base: Starch-thickened (fruit filling type) Egg-thickened (custard type) Egg- and starch-thickened (pastry cream type) Gelatin Egg whites (optional whipped cream) 3. Mousse Base: Many varieties Little or no gelatin Egg whites and/or whipped

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Frozen desserts
• Sugar cooking
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen