SOURCES OF SWEETNESS Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”
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Transcript of SOURCES OF SWEETNESS Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”
SOURCES OF SWEETNESS
Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”
Sugar
Granulated sugar
Granulated sugar is the most common sweetener and is shaped like tiny crystals. It is used for sweetening in baking and cooking as well as with just a cup of coffee or tea.
Brown sugar
Brown sugar is often used in cookie recipies, desserts, in some main dishes, sauces and marinades.
Nib sugar
Nib sugar is hardened sugar that looks like little hailstones. Nib sugar is mostly used to garnish pastries since it does not melt at high temperatures.
Icing sugar
Icing sugar is used as a sweetener in candy, cakes and drinks, but it´s also used for decoration on for example pies and cakes. You can also make frosting with icing sugar.
Vanilla-flavoured sugar
• Vanilla-flavoured sugar is used for adding a sweet, vanilla flavour taste to pastries.
Other Sweeteners
Honey
Honey is a usual sweetener in tea. It is also used as a sandwich spread, in cooking and ice-cream. In cooking, honey is often used in for glazing.
Pictures in the presentation are taken from the public domain via the Internet. The presentations are used for non-profit educational purposes.