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SOURCES OF SWEETNESS Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”

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Presentation on theme: "SOURCES OF SWEETNESS Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”"— Presentation transcript:

1 SOURCES OF SWEETNESS Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”

2 Sugar

3 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.

4 Brown sugar  Brown sugar is often used in cookie recipies, desserts, in some main dishes, sauces and marinades.

5 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.

6 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.

7 Vanilla-flavoured sugar Vanilla-flavoured sugar is used for adding a sweet, vanilla flavour taste to pastries.

8 Other Sweeteners

9 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.

10 Pictures in the presentation are taken from the public domain via the Internet. The presentations are used for non-profit educational purposes.


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