Day37 sugar cookery fruit desserts

SUGAR COOKERY & FRUIT

DESSERTS

Day 37

• Sugar and Water are combined and cooked at a high

temperature to produce syrups and caramel in

desserts

• As the water evaporates, the sugar begins to cook and

will go through different stages, named for the

appearance of the sugar when a small amount is put

into cool water

• Thread – 220F

• Soft Ball – 240F

• Hardball – 260F

• Caramel – 340F

SUGAR COOKERY✪ sugar stages

• Simple Sugars

• Sugars with one molecule – monosaccharides –

glucose, fructose, galactose

• Complex Sugars

• Sugars with two molecules – disaccharides –

sucrose (fructose and glucose), maltose (2

glucose units) and lactose (galactose and glucose)

• Starches

• Polysaccharides – more complex chemical

structure than sugar

SUGAR CHEMISTRY✪ sugar science

Syrup Strength

• Indication of the concentration of sugar in a solution.

• Once the sugar has dissolved, we can increase the

concentration of sugar by continuing to boil the syrup.

• When all the water has evaporated the remaining

melted sugar begins to caramelize, or brown.

• One pint of water is enough to dissolve 3-4 lbs. of

sugar.

BASIC SYRUPS✪ sugar cooking

Measurement Types

• The Brix scale is a measure of the sugar concentration

in a solution.

• The simple way to measure sugar concentration is to

use a hydrometer, a hollow glass tube with a weight at

one end. A hydrometer used specifically to measure

sugar concentration is called a saccharometer.

BASIC SYRUPS✪ sugar cooking

Crystallization and Inversion

• Graininess is a common fault in many candies and

desserts.

• Graininess results when cooked sugar crystallizes—

turns to tiny sugar crystals rather than staying

dissolved in the syrup.

• Seeding is the chain reaction of when one sugar

crystal comes in contact with the sugar syrup and

turns the whole thing into a mass of sugar crystals.

• To avoid crystallization during the first stages of boiling

sugary syrups:

• Do not stir the syrup.

• Wash down the sides of the sides of the pan with a

brush dipped in water.

• Cover the pan during the first boiling for several

minutes.

BASIC SYRUPSSugar Cooking

Crystallization and Inversion

• Syrups cooked until they have a high concentration of

sugar are liable to crystallize after they have been

cooled.

• This can be controlled by inversion, a chemical

change of regular sugar into another form of sugar

that resists crystallizing.

• Ingredients that may be added to invert sugar

are:

• An acid, cream of tartar or lemon juice

• Glucose or corn syrup


Stages of Cooking

• Testing the temperature with a candy thermometer

is the most accurate way to determine the doneness

of a syrup.


Stages of Doneness in Sugar Cooking


Stage °F °C

Thread 230 110

Soft Ball 240 115

Firm Ball 245 118

Hard Ball 250-260 122-127

Small Crack 265-270 130-132

Crack 275-280 135-138

Hard Crack 290-310 143-155

Caramel 320-340 160-170

FRUIT DESSERTS

Ripening

• Aroma

• Sweetness

• Juiciness and texture

• Color

Handling Fresh Fruits

FRUIT DESSERTS

Most commonly available fresh fruits

• Apples

• Apricots

• Bananas

• Berries

• Cherries

• Coconuts

• Figs

•Grapefruit

•Grapes

Evaluating and Preparing

•Kiwi

•Kumquats

•Lemons and limes

•Litchis

•Mangoes

•Melons

•Oranges and Tangerines

•Papayas

•Passion fruit

•Peaches and nectarines

FRUIT DESSERTS

Simple Fruit Salads and Cooked Fruits

• Compote:

• A cooked fruit, usually small fruits or cut

fruit, served in its cooking liquid

Fruit Desserts

FRUIT DESSERTS

Fruit Preserves, Condiments, and Garnishes

• Jams

•Marmalades

• Sweet compotes

• Candied citrus zests

Fruit Desserts

Day37 sugar cookery fruit desserts

Food

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