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    Gelatin Salad

    Uploaded by

    Renz Adrian Santos Martin
    Gelatin is a colorless, flavorless substance made from animal materials like skin, bones, and cartilage. It is used to thicken foods like jellies, cheeses, yogurts, and salad dressings. Historically, gelatin was a sign of wealth since it took skilled labor to produce. Guidelines for making gelatin salad include using the proper gelatin to liquid ratio to avoid a stiff or soft texture, dissolving gelatin in cold or hot liquid, and quick chilling for faster setting. Common local and international gelatin salad ingredients include buko, cranberries, oranges, and pineapple.

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    © All Rights Reserved
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    Gelatin Salad

    Uploaded by

    Renz Adrian Santos Martin
    645 views38 pages
    Gelatin is a colorless, flavorless substance made from animal materials like skin, bones, and cartilage. It is used to thicken foods like jellies, cheeses, yogurts, and salad dressings. Historically, gelatin was a sign of wealth since it took skilled labor to produce. Guidelines for making gelatin salad include using the proper gelatin to liquid ratio to avoid a stiff or soft texture, dissolving gelatin in cold or hot liquid, and quick chilling for faster setting. Common local and international gelatin salad ingredients include buko, cranberries, oranges, and pineapple.

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    masarap

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    Gelatin is a colorless, flavorless substance made from animal materials like skin, bones, and cartilage. It is used to thicken foods like jellies, cheeses, yogurts, and salad dressings. Historically, gelatin was a sign of wealth since it took skilled labor to produce. Guidelines for making gelatin salad include using the proper gelatin to liquid ratio to avoid a stiff or soft texture, dissolving gelatin in cold or hot liquid, and quick chilling for faster setting. Common local and international gelatin salad ingredients include buko, cranberries, oranges, and pineapple.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    645 views38 pages

    Gelatin Salad

    Uploaded by

    Renz Adrian Santos Martin
    Gelatin is a colorless, flavorless substance made from animal materials like skin, bones, and cartilage. It is used to thicken foods like jellies, cheeses, yogurts, and salad dressings. Historically, gelatin was a sign of wealth since it took skilled labor to produce. Guidelines for making gelatin salad include using the proper gelatin to liquid ratio to avoid a stiff or soft texture, dissolving gelatin in cold or hot liquid, and quick chilling for faster setting. Common local and international gelatin salad ingredients include buko, cranberries, oranges, and pineapple.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 38

    GELATIN

    SALAD
    Gelatin is a colorless, flavorless substance
    that is made from raw animal materials such as
    skin, bones and cartilage. It is not only used for
    sweets, but also for jellies, cheeses, yogurts, and
    salad dressings to thicken the products.
     The word “gelatine” comes originally from
    Latin word “gelatus” and means “jellied, froze.”
    Gelatine was first used in Egyptian times.
    Traces of gelatine were found in a pharaoh
    grave in the form of glue.
    Gelatin was once considered a sign of
    wealth, before the advent of prepared
    gelatin, only members of the elite
    classes could afford it. It took hours to
    render gelatin, clarify it, and turn it
    into fancy aspics, molded salads,
    desserts. etc. The use of gelatin was a
    sign that the host or hostess had the
    means to support a kitchen staff with
    the skill and time to create such a dish.
    GUIDELIN
    ES IN
    MAKING
    GELATIN
    SALAD
    Observe the correct proportion of gelatin
    and liquid. Too much gelatin makes a
    stiff,rubbery product while too little makes a
    soft product that will not form the desired
    shape.

    To dissolve unflavored gelatin stir it in


    cold liquid to avoid lumping and let it stand
    for 5 minutes to absorb water. Then hit it
    until dissolves,or add hot luquid and stir
    until dissolve.
    To dissolve sweetend,flavor gelatin,stir
    it into boiling water. It will not lump
    because the gelatin granules are held
    apart by sugar granules.

    For quick setting,dissolve the gelatin to


    half of the volume of luquid and the other
    half is cold water to lower the
    temperature. For even faster setting,add
    crushed ice in an equal of cold water,stir
    until the ice is melted.
    To unmold gelatin it is firm
    - Loosen it by dipping a small lointed
    knife in warm water and running the tip
    of it around the top edge of the molded
    gelatin
    -Dip the mold into hot water for 1-2
    seconds
    -Quickly moisten tips of fingers and
    gently pull gelatin away from edge

    Refrigerate gelatin salad.


    WHAT DO YOU
    THINK ????
    1682 1889
    1754
    1894
    1800-1815
    1895
    1845

    1874 1899
    Examples of Gelatin Salad

    Buko Salad / Buko Pandan


    Cathedral Window Gelatin
    Coffee Jelly
    Perfection Pineapple Lime Cheese
    Salad
    Cranberry-Orange Gelatin Salad
    California Waldorf Salad Gelatin
    LOCAL
    INGREDIENTS
    IN MAKING
    GELATIN SALAD :
    Buko Salad / Buko Pandan
    • Pack of Gelatin
    • Sugar
    • Pandan
    • Buko
    • Condense
    • Creamer
    • Water
    INTERNATIONAL
    INGREDIENTS
    IN MAKING
    GELATIN SALAD:
    CRANBERRY-ORANGE
    GELATIN SALAD
    • Raspberry
    • Unflavored Gelatin
    • Water
    • Pineaaple Juice
    • Whole Cranberry
    Sauce
    • Walnuts
    • Cream Cheese
    • Confectioner Sugar
    • Whip Cream
    REVIEW FOR
    10 MINUTES.
    GOOD LUCK
    QUIZ TIME:
    1. The latin word of it is "gelatus"
    and it means "jellied, froze".
    2. Too much gelatin makes ______
    and ______ product.
    3. Gelatine was first used in _____
    times.
    Gelatin is a (6)_____, (7)_____
    substance that is made from
    (8)_____ materials such as
    (9)_____, (10)_____ and
    (11)______.
    12. To unmold gelatin it is _____.
    13. To dissolve sweetened, flavored
    gelatin, stir it into _____.
    14. Observe the correct _____ of
    gelatin and liquid.
    15. Traces of gelatine were found in a
    _____ grave in the form of grave.
    16-20. Examples of gelatin salad.
    THANK YOU
    BYE

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