326 Diploma in Advanced Culinary Arts | Baking & Patisserie Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Fritters are pourable batter mixtures. They are deep fried, dusted with sugar and served with fruit preserves, cream or sauces. They are served freshly, just after baking, warm. 3. Fruit fitters are fresh fruits deep fried covered with fritter batter and dusted with cinnamon sugar or sugar. 4. They are also served with sauces. 5. Pancakes, waffles, and crepes are similar pourable consistency batters. They are baked in Special frying pan or machine without or just a thin layer of fat. 6. The method of the above-mentioned mixtures is the same. It is called Muffin Method. Equipment Measuring scale Measuring spoon set Mixing bowls Whisk Deep saucepan Spider / Slotted spoon Oven mitts/gloves Key Learning Coating Frying Fruit Fritters
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