tailieunhanh - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 13

Learning objectives of this chapter include: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow. | 13 Icings, Glazes, and Sauces Learning Objectives Explain the types of meringues and the techniques for preparing them. Explain the types of buttercreams and the techniques for preparing them. Describe the technique for preparing whipped cream. Describe the proper method for working with fondant. Describe the method for preparing vanilla sauce. Describe the method for preparing sabayon. Describe the method for preparing other sauces, including chocolate sauce, fruit sauces, caramel sauce, and reduction sauces. 1 Egg whites and sugar whipped to create a light, stable foam. Used to top and fill cakes and pastries, or flavored and dried in the oven to make cookies. Basic ratio is 1 part egg white: 2 parts sugar. Best practices: All utensils must be clean and dry, with no fat or residue. Add a small amount of acid to stabilize the meringue. Use room temperature egg whites. Prepare the meringue just before use, so it does not collapse. Meringues - Meringue is also used as an ingredient in mousses and batters to lighten, aerate, and leaven them. - As the egg whites are whipped, air is incorporated and the whites break into smaller and smaller globules to form bubbles. When sugar is whipped into the egg whites, the agitation of the mixture and the moisture of the whites begin to dissolve the sugar, which in turn surrounds the air bubbles, coating them and making them more stable. - Fat will interfere with the protein strands and will prevent the egg whites from developing into a foam. A small amount of an acid (cream of tartar, lemon juice, or vinegar) will relax the proteins, helping to stabilize the meringue. You can introduce an acid simply by wiping the bowl clean with lemon juice or vinegar before adding the egg whites or by adding a small amount of cream of tartar to the whites just as they begin to foam. Avoid overwhipping egg whites, as they become dry and lumpy, making them difficult to incorporate into other ingredients. 2 Common (or French) Swiss Meringue . | 13 Icings, Glazes, and Sauces Learning Objectives Explain the types of meringues and the techniques for preparing them. Explain the types of buttercreams and the techniques for preparing them. Describe the technique for preparing whipped cream. Describe the proper method for working with fondant. Describe the method for preparing vanilla sauce. Describe the method for preparing sabayon. Describe the method for preparing other sauces, including chocolate sauce, fruit sauces, caramel sauce, and reduction sauces. 1 Egg whites and sugar whipped to create a light, stable foam. Used to top and fill cakes and pastries, or flavored and dried in the oven to make cookies. Basic ratio is 1 part egg white: 2 parts sugar. Best practices: All utensils must be clean and dry, with no fat or residue. Add a small amount of acid to stabilize the meringue. Use room temperature egg whites. Prepare the meringue just before use, so it does not collapse. Meringues - Meringue is also used as an ingredient in