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Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Frozen Desserts 21
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Ice cream is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. Philadephia-style ice cream contains no eggs. French-style ice cream contains egg yolks. Ice milk is like ice cream but lower butterfat content. Frozen yogurt contains yogurt in addition to normal ice cream ingredients. Sherbets and ices are made from fruit juices, water, and sugar. Americanized sherbet contains milk. Granité is coarse crystalline ice, without egg whites. Italian versions are called gelato, sorbetto, and granita. Frozen Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Production and Quality Factors Smoothness is related to the size of the ice crystals in the product. Overrun is the increase in volume due to incorporation of air when freezing ice cream. Mouth feel or body depends on smoothness and overrun as well as the other qualities. Frozen Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Storage and Service Store ice creams and sherbets below 0°F (-18°C). Temper frozen desserts before serving at 8°F to 15°F (-13°C to -9°C) for 24 hours so they will be soft enough to serve. Avoid packing ice cream. Use standard scoops for portioning ice cream. Measure syrups, toppings and garnishes for portion control. Frozen Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Popular Ice Cream Desserts Parfaits Sundaes or coupes Baked Alaska Frozen Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Homemade Ice Creams and Sorbets Ice Cream Production Measure accurately. Basic vanilla ice cream, weight of sugar is 16-21% of total weight. Refrigerate mix about 12 hours before freezing. Careful sanitation is critical. Frozen Desserts
Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Homemade Ice Creams and Sorbets Sorbet Production A basic sorbet mixture is a sugar syrup mixed with flavoring ingredients. Sugar proportion in the mix is critical to texture. Sugar concentration may be measured with a saccharometer. Chill the mixture well before freezing. Rapid freezing produces smaller ice crystals. Corn syrup may contribute slightly to smoothness. Frozen Desserts
Still-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Parfaits and Bombes A Parfait is an ice cream dessert consisting of layers of ice cream and topping in a tall, thin glass. Original parfait is a still-frozen dessert frozen in a tall, thin mold and unmolded for service. A Bombe is made by lining a chilled mold with a layer of ice cream or sherbet and freezing it hard. It is then filled with a bombe mixture and then frozen again. Frozen Desserts
Still-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Frozen Mousses and Frozen Soufflés Frozen mousses are light frozen desserts containing whipped cream. Frozen soufflés are simply mousse or bombe mixtures frozen in soufflé dishes or other straight- sided dishes. Frozen Desserts
Creams, Custards, Puddings, Frozen Desserts, and Sauces Bavarians Also known as Bavarian cream or Bavarois, is made of three basic elements: Crème Anglaise.
Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces.
Chapter 16 Ice Cream and Frozen Desserts. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking:
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 36 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES.
Chapter 16 Ice Cream and Frozen Desserts On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey
© 2009 Cengage Learning. All Rights Reserved. Chapter 19 Frozen Desserts.
Chapter 43 Dessert Sauces and Frozen Desserts © Goodheart-Willcox Co., Inc. Objective Execute techniques to prepare common dessert sauces.
47 Dessert Sauces and Frozen Desserts Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Execute techniques.
Specialty Desserts Section 30-4 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Frozen Desserts Ice Cream. Frozen Yogurt. Sherbet. Sorbet.
Ice Cream. Americans claim to have invented ice cream, but no one is sure. Folklure says Dolly Madison first created it to serve at the White House.
Frozen Desserts Chapter 12. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights.
ICINGS & TOPPINGS. The dessert sauce and filling can be as important as a pretty decoration on cake. Served on a side in a sauceboat or presented on a.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Syrups, Creams, and Sauces 12.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Custards, Puddings, Mousses, and Soufflés.
Food Prep: Ice Cream & Chilled Desserts - CS1(SS) Foster.
Dairy Desserts Using milk and cream. Forms of Milk available in the store : Fresh whole Evaporated Skim Low-fat 1% or 2% Flavored Sweetened condensed.
Ice- Cream Food Facts & Fallacies YSCN0006. I scream You scream We all scream for ice-cream.
© 2009 Cengage Learning. All Rights Reserved. Chapter 16 Mousse.
Chapter 30 Desserts. Crisp Cookies Have very little moisture in batter.
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