tailieunhanh - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 14

Learning objectives of this chapter include: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs. | 14 Frozen Desserts Learning Objectives Describe the types of churned-frozen ice cream. Explain how ingredients affect the outcome of an ice cream. Describe frozen desserts such as gelato, sorbet, sherbet, and granita. Explain the process for producing molded frozen desserts. Explain the types of still-frozen desserts. 1 Basic ingredients: milk, cream, sugar, flavorings, and sometimes eggs. Ice cream bases can be made either with or without eggs. Custard ice creams are prepared like a crème anglaise. Bases without eggs are prepared by heating cream to incorporate sugar and other ingredients. It is good to age ice cream base for several hours before freezing. Churn to “soft-serve” consistency and freeze for several hours before serving. Churned-frozen Ice Cream - Aging allows the protein network to absorb more of the moisture present in the base, leaving less water available to form ice crystals, resulting in a smoother ice cream. 2 Eggs in custard make ice cream smoother, and allows for more incorporation of air. The amount of air incorporated into ice cream is known as overrun. Sugar add sweetness and lowers the freezing point of the base. Keeps the ice cream from freezing too hard. How Ingredients Affect Consistency and Mouthfeel Churned-frozen Ice Cream (cont’d) The fat and emulsifiers contributed by the egg yolks and because cooking the proteins present in the eggs binds or holds moisture, interfering with the formation of ice crystals, which results in smaller ice crystals, thus lending a smoother texture to the finished ice cream. Milk powder is often added to ice cream made without eggs. It helps to bind excess liquid in the mixture that would otherwise result in the formation of large ice crystals. 3 Solids in milk and cream interfere with the formation of ice crystals. For best results, use a mixture of milk and cream to avoid having too much butterfat. Too much fat will result in a grainy mouthfeel. Sugar adds sweetness and lowers the freezing point of the | 14 Frozen Desserts Learning Objectives Describe the types of churned-frozen ice cream. Explain how ingredients affect the outcome of an ice cream. Describe frozen desserts such as gelato, sorbet, sherbet, and granita. Explain the process for producing molded frozen desserts. Explain the types of still-frozen desserts. 1 Basic ingredients: milk, cream, sugar, flavorings, and sometimes eggs. Ice cream bases can be made either with or without eggs. Custard ice creams are prepared like a crème anglaise. Bases without eggs are prepared by heating cream to incorporate sugar and other ingredients. It is good to age ice cream base for several hours before freezing. Churn to “soft-serve” consistency and freeze for several hours before serving. Churned-frozen Ice Cream - Aging allows the protein network to absorb more of the moisture present in the base, leaving less water available to form ice crystals, resulting in a smoother ice cream. 2 Eggs in custard make ice cream smoother, and allows .