food tech setting agents NEA1
- Created by: 15d.ginns
- Created on: 14-02-19 14:25
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- setting agents of chilled desserts
- ingredients
- gelatine
- egg whites
- cornflour
- whipped cream
- methods
- aerating
- refrigerating
- freezing
- liquid nitrogen
- types of cold desserts
- panna cotta e.g. vanilla panna cotta
- cheesecake e.g. New York cheesecake
- crème caramel
- crème brûlée
- baked egg custard
- mousses
- tarts e.g. jam tarts, gypsy tarts
- butterscotch pudding
- shortcake
- trifle
- experiment ideas
- I could test which the best setting agents are, by using a range of different setting agents in a specific dessert.
- I could see which amount of setting agent would be best for a specific dessert by having a control amount, and reducing or increasing the setting agent.
- using one methods of setting a cold dessert with different setting agents to see whether the method affects the ability of the product to set the dessert.
- ingredients
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