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CONTENTS Preface Fruit And Fruit Desserts Fruit In The Diet Composition Of Fruits Effect Of Cooking On Fruit Serving Fruits Fruit Desserts Serving Fruit Desserts Fruit Dessert Recipes Flavorings For Desserts And Puddings.
PREFACE This Ebook deals with varieties of fruits and Desserts that can be made from them. With fruits becoming less seasonal and more a daily food‚ an understanding of them is of great value. It is important to learn their place in the diet‚ their nature‚ composition and food value. We will then proceed with the preparation and serving of every variety of fruit dessert. Custom has so long established the usage of finishing the dinner with a dessert of some kind that a menu is considered quite incomplete without it.
FRUIT AND FRUIT DESSERTS FRUIT IN THE DIET Fruits are the fleshy‚ juicy products of some plant or tree which‚ when ripe‚ is suitable for use as food. Although some fruits are seedless‚ they generally contain the seeds of the plants or trees that produce them. Many fruits require cooking to make them palatable while others are never cooked and some others may be cooked or eaten raw. Fruits‚ because they are wholesome‚ appetizing and attractive‚ occupy a valuable place in the diet. In fact‚ it is these qualities rather than their food value that accounts for the popularity of fruits among all people. In addition to causing fruits to appeal to the esthetic sense‚ their attractiveness serves another important purpose. It is said that Nature made them attractive in color‚ odor and flavor in order that birds might be allured to attack them for food and by spreading the seeds‚ assist in their propagation. Many fruits are eaten raw while others are cooked either because they require cooking to make them appetizing or because it is desired not to use them in their raw state. The cooking of fruits has a variety of effects on them‚ being sometimes advantageous and other times detrimental. The flavor is always changed by the application of heat and in some cases the acid that fruit contains becomes stronger. On the other hand‚ the fibrous material or cellulose of fruits is softened by cooking and thus becomes more digestible.
Almond Sauce Almond Paste. Caramel Sauce Cocoanut Flavor Cocoanut Sauce Cream Sauce Cranberry Pudding Sauce Custard Sauce Egg Sauce -1 Egg Sauce -2 Fruit Cream Fruit Sauce -1 Fruit Sauce -2 Fruit Coloring Foamy Sauce. Lemon Pudding Sauce. Mock Cream. Molasses Sauce. Orange Sauce. Orange And Lemon Flavor. Peach Sauce. Plain Pudding Sauce. Red Sauce. Rose Cream Sago Sauce Whipped Cream Sauce
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