Lecture Professional cooking (7/E): Chapter 35 (part 1) - Gisslen
Lecture Professional cooking (7/E): Chapter 35 (part 1) - Gisslen
Chapter 35 - Creams, custards, puddings, frozen desserts, and sauces. 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.