Commercial Cooking 10, 20, 30
Create meringue for use in a variety of desserts.
Indicators for this outcome
| (a) | Discuss how meringue is used to create a variety of desserts. |
| (b) | Identify ingredients and techniques to create meringue. |
| (c) | Examine quality indicators (e.g., fat inhibits foam, sugar stabilizes foam, a mild acid will foam to a greater volume, egg whites foam better at room temperature and overbeaten egg whites will curdle) in meringue production. |
| (d) | Practise foaming egg whites to the three distinct stages including soft, medium and stiff peak. |
| (e) | Analyze the results of peak stages. |
| (f) | Create a common meringue for a pie or tart topping. |
| (g) | Create cookies made from meringue (e.g., pavlova and macaroons) and cakes made from meringue (e.g., angel food and chiffon). |
| (h) | Practise safe and proper use of bakeshop tools and equipment. |
| (i) | Practise food safety standards when handling, preparing, cooking, serving and storing meringue-based desserts. |
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