Can-you-guess-the-missing-w0rds-Autosaved-Autosaved (1).pptx

Can you guess the missing word

1. Can you guess the missing w0rds?

2. Cream that has been whipped together with sugar. ____ H ____ ____ ____ ____ D ____ ____ E ____ M 2. A syrup made one part sugar and one part water. ____ U ____ ____ ____ ____ ____ R ____ ____ 3. It has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers. ____ E ____ L ____

3. Variety of frosting or icing, fillings and glazes Used in Pastries

4. 1. BOILED ICING Boiled icing is a generic term for a group of cake icings ( aka frostings ) that are “ boiled “ ; more accurately, made usually from a hot sugar syrup, and / or cooked over a double boiler.

5. 2. Jams and jellys Jelly has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers . Jam is similarly made by crushing a fruit, but this spread leaves is most of the solid pieces of the fruit’s fibers and seeds to give it a spreadable consistency.

6. JELLY JAM

7. Starches for fillings include: CORNSTARCH is used for cream pies because it sets up into a firm gel that holds its shape when sliced. It may also be used for fruit pies.

8. 3. meringue It is made from beating egg whites and sugar.

9. 4. glazes Glazes are thin, glossy, transparent coatings that gives a shine to baked products and help prevent drying.

10. The simplest glaze is a sugar syrup or diluted corn syrup brushed while hot onto coffee cakes or Danish pastries. Fruit glazes for pastries the most popular of which are apricot and red currant, are available commercially prepared. They are melted, thinned with a little water, syrup, or liquor, and brushed on while hot.

11. Chocolate glazes are usually melted chocolate containing additional fats or liquids, or both.

12. 5. Simple Sugar Syrup a syrup made one part sugar and one part water. 6. Whipped Cream- cream that has been beaten with a whisk or similar utensil to incorporate air and produce expansion.

13. 7. custard Is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream, flavorings ( vanilla, nutmeg, etc. ) and optionally, sweeteners ( sugar, honey ).

14. 8. BUTTERCREAM Is a delicious, a combination of flavorful butter mixed with plenty of sugar ( and, depending on the recipe, some other ingredients ) to produce a light,, airy, and delightfully smooth finishing touch for cakes and cupcakes.

15. Kinds of Buttercream 1. Simple Buttercreams are made by creaming together fat and confectioners’ sugar to the desired consistency and lightness. A small quantity of egg whites, yolks, or whole eggs may be whipped in. ( for safety, use only pasteurized eggs. ) . Some formulas also include nonfat milk solids.

16. Decorator’s buttercream ( sometimes called rose paste ) is a special type of simple buttercream used for making flowers and other cake decorations. It is creamed only a little, at low speed, as too much air beaten into it would make it unable to hold delicate shapes.

17. 2. Meringue-type buttercreams Are a mixture of butter and meringue. These are very light icings. The most frequently made of this kind of buttercream is Italian buttercream, made with Italian Meringue. Swiss Meringue can also be used as the base for buttercream.

18. 3. French buttercreams Are prepared by beating a boiling syrup into beaten egg yolks, and whipping to light foam. Soft butter is then whipped in. these are very rich, but light icings.

19. 4. Pastry Cream- type buttercream In its simplest form, is made by mixing together equal parts thick pastry cream and softened butter, and whipping until light. If more sweetness is desired, sifted confectioners’ sugar may be mixed in.

20. 5. fondant-type buttercream Is simple to make with only a few ingredients on hand. Simply cream together equal parts fondant and butter. Flavor as desired.