Chruvaekekid
Answered

Activity 3.4
I Can Do This!
Directions: Create an example of recipe that includes type of glazes by supplying the different parts of recipe.

INGREDIENTS:

MATERIALS AND EQUIPMENT:

PROCEDURE:​

Sagot :

Kyreneencillaid

Adobo Recipe

INGREDIENTS:

  • 8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
  • 1 1/2 cups distilled white vinegar
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 1/2 tablespoon whole black peppercorns, crushed lightly
  • 3/4 cup soy sauce
  • 3 tablespoons vegetable oil
  • cooked rice as an accompaniment

MATERIALS AND EQUIPMENT:

  • Large wok (deep) with lid and a spatula.
  • Chopping board and good knife.
  • A big bowl to wash and store the chicken.
  • Some bowls and plates to store the other ingredients.
  • A measuring cup.

PROCEDURE:

In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.

In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

Bruuhjid

Answer:

HI GOOD-EVE WANSUE! I'M NOT EXPERT BUT HERE:

Chocolate Ganache Glaze

1.Topping for chocolate cupcakes or no-bake cheesecake jars

2.Filling for layer cakes

3. Topping for brownies, pound cake, vanilla cake, or ice cream

4. Filling for chocolate hand pies

.5. Dip for strawberries and other fruit

6.Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake

7. Layered in trifles

8. Filling for no-bake s’mores cake

9. Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie

10. Filling for orange butter cookies and striped fudge cookies

MATERIALS AND EQUIPMENT:

  • Pourable ganache will give your cakes a silky glaze, like in this Ganache-Topped Chocolate Cake recipe. Cooled at room temperature, it has a smooth and velvety texture.

  • Spreadable ganache is great as a fruit dip, or you can pipe it onto cupcakes or into these Buttery Ganache Cookie Cups. Chilled slightly, it has a thicker consistency.

  • Whipped ganache has a light and fluffy texture that comes from whisking cooled or chilled ganache. It’s great as a frosting for cupcakes or cakes, like this Three-Layer Chocolate Ganache Cake.

PROCEDURE:

Step 1: Heat the cream and prepare the chocolate

Step 2: Whisk it together

Step 3: Set the ganache

(The final step will vary slightly depending on how you’ll be using the ganache.)

For pourable ganache: Cool at room temperature until the mixture thickens slightly. It should be around 85° to 90°F.

For spreadable ganache: Chill in the refrigerator, stirring occassionally, until it reaches your desired consistency.

For whipped ganache: Let it cool, then use a hand mixer or stand mixer to whisk the ganache until it has a fluffy texture and more pale brown color.

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