The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.
Quality points to look for when selecting dessert ingredients Ingredients Quality points Sugar
Granulated sugar is used in most recipes.
Castor sugar is best for meringues and some cakes because it dissolves more easily.
Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts.
Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavour.
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Answer:
The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.
Quality points to look for when selecting dessert ingredients Ingredients Quality points Sugar
Granulated sugar is used in most recipes.
Castor sugar is best for meringues and some cakes because it dissolves more easily.
Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts.
Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavour.
Explanation:
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