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D1.HPA.CL4.06

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.

This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).

Copyright: Association of Southeast Asian Nations (ASEAN) 2013.

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.

Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en

File name: TM_Present_desserts_FN_060214

http://www.asean.org/

http://creativecommons.org/licenses/by/2.0/deed.en

© ASEAN 2013 Trainee Manual

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Table of contents

Introduction to trainee manual ........................................................................................... 1

Unit descriptor................................................................................................................... 3

Assessment matrix ........................................................................................................... 5

Glossary ........................................................................................................................... 7

Introduction ..................................................................................................................... 11

Element 1: Plan dessert display ...................................................................................... 13

Element 2: Present plated dessert .................................................................................. 21

Element 3: Present dessert display ................................................................................. 29

Presentation of written work ............................................................................................ 35

Recommended reading ................................................................................................... 37

Trainee evaluation sheet ................................................................................................. 39

Trainee Self-Assessment Checklist ................................................................................. 41

Introduction to trainee manual


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To the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The ‘toolbox’ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service


2 © ASEAN 2013 Trainee Manual Present desserts

Front Office

Travel Agencies

Tour Operations.

All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor


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Unit descriptor

Present desserts

This unit deals with the skills and knowledge required to Present desserts in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HPA.CL4.06

Nominal Hours:

50 hours

Element 1: Plan dessert display

Performance Criteria

1.1 Plan dessert display appropriate to location, facilities and equipment

1.2 Plan appropriate amount and variety for event and or service period

1.3 Plan appropriate sauces and garnishes

Element 2: Present plated dessert


2.1 Portion deserts

2.2 Plate and present and/or decorate desserts

2.3 Control service temperature of desserts

Element 3: Present dessert display


3.1 Portion, decorate, arrange dessert display

3.2 Prepare dessert service equipment

3.3 Control volume for quality during event and/or service period

Unit descriptor

4


Assessment matrix


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Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written

Questions and Oral Questions

The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.

Work

Projects

Written

Questions

Oral

Questions



1.1 1, 2 1


1.2 3, 4 2

1.3 Plan appropriate sauces and garnishes 1.3 5, 6, 7 3


2.1 Portion deserts 2.1 8, 9, 4


2.2 10, 5

2.3 Control service temperature of desserts 2.3

11, 12 13, 14

6



3.1 15, 7

3.2 Prepare dessert service equipment 3.2 16 8


3.3 17, 18, 19 9

Assessment matrix

6


Glossary


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Glossary

Term Explanation

Amaretto A liqueur from Italy, the primary flavour comes from sweet and bitter almond.

Angelica Young leaf stalks of a plant which are candied and used for decoration.

Anglaise Sauce Known as custard sauce, vanilla sauce or crème Anglaise.

Arrowroot A kind of thickener, and it thickens at a lower temperature than either cornstarch or flour

Aspic Savoury jelly.

Batter Soft completed cake mixture.

Baume Degrees on the scale of a saccharometer (sugar hydrometer).

Bavarois Whipped cream and melted gelatine folded to a custard sauce (also known as Bavarian Cream).

Beignets Fritters.

Blackjack Dark caramelized sugar syrup used for colouring rich fruit cake mixing.

Bombe Mixture Made from egg yolks, sugar, and cream (similar to a parfait)

Bombes A frozen dessert with a combination of either Ice Cream, Sorbet, Sherbet and Bombe Mixture.

Boulangerie Bakery department.

Butterfmilk Is made from sweet (or sour) milk after it has been churned to remove the Fat.

Calvados Apple brandy from France.

Candied Preserved by immersion in super-saturated sugar solution.

Caramel Sugar solution boiled above 150 ºC until turns golden brown.

Caramel Fruits Fruits dipped in Caramel.

Glossary

8


Term Explanation

Caramelize Sugar heated above its melting point.

Cassata An Ice cream and Parfait specialty.

Charlotte Moulded desserts typically made in a dome and pail-shaped moulds.

Chocolate Vermicelli Polished granules of Chocolate used as a decorations.

Compote Stewed or boiled fruit.

Coulis Cooked or raw fruit purees that are sweetened, then used or served as sauces.

Coupe An individual serving bowl.

Cointreau A colourless French liqueur flavoured with peel of curacao oranges.

Crême de Cacao A chocolate-flavoured liqueur.

Crême de Cassis Liqueur made from Black currants.

Crêpes Thin pancakes

Crème Fraîche A cultured cream made by adding an acid-producing bacteria to pasteurized heavy cream.

Croquant Melted sugar with nuts or rice

Crystallization Formation of crystals deliberately in various sugar boiling operations.

Dariole Special shape of mould.

Essences Compounds used for flavouring sweets and confectionery.

Essential Oils Aromatic oils of fruit s, nuts, flowers extracted and used as flavouring.

Flambee To set a liqueur or brandy alight during the cooking process.

Framboise A liqueur distilled from raspberry juice

Frangelico Liqueur derived primarily from hazelnuts but flavoured with berries and flowers as well.

Glossary


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Term Explanation

Frappé Chilled

Friandise Petit Fours.

Galette Round and flaky pastry dough

Glacé Ice or Ice Cream.

Glaze To impart a gloss by coating with an agent such as apricot purée/

Glaze Caramelizing sugar by the use of the oven, salamander or blow-torch.

Gianduja Creamy chocolate confection flavoured with toasted nut paste.

Grand Marnier Liqueur made with oranges and aged cognac.

Gratinate A dish coloured brown in an oven, salamander or blow-torch.

Beurre Noisette Brown butter or hazelnut butter

Kirsch Liqueur made from cherries, also known as kirschwasser.

Liqueurs Spirits with an alcohol content of at least 30% vol. sweetened with sugar and flavoured with essences, essential oils or fruit juices.

Madiera A fortified sweet wine.

Maraschino Liqueur made from cherries and used for flavouring.

Marsala An Italian dessert wine.

Mascarpone Cheese Made from fresh cream derived from cow’s milk

Macerate To steep in a liquid to soften , generally applied to fruit.

Mise en place Basic operations prior to the service.

Mousse A dish which is light in consistency, served either hot or cold.

Mousseline Sauce Sabayon mix fold into a whipped heavy cream.

Nibs Small fragments, such as almond or sugar nibs.

Glossary

10


Term Explanation

Nougat Mixture of melted sugar and almonds/hazelnut ground to a paste and mix with chocolate.

Mixture of melted sugar and almonds known as praline – croquant.

A confection made from sugar, honey, and egg whites, with added Glacé fruits and nuts.

Parfait Frozen cream mixture made from syrup, egg yolks, and cream, and frozen in moulds.

Praline Croquant which has been coarsely chopped or milled into a smooth paste.

Pudding A soft mixture bake or steam in a basin or dish.

Purée Food passed through a sieve to make a thick pulp.

Romanoff Sauce A mixture of whipped heavy cream and sour cream.

Sabayon Sauce made from the yolks of eggs or either water or wine and sugar, beaten over a double boiler.

Saccharometer Special hydrometer for determining the density of sugar solutions.

Saffron Dried stigmas of the saffron crocus.

Salamander A type of grill heated from above.

Tapioca Pearl Is derived from the root of the South American cassava plant, it is available in several forms. Tapioca must be soaked in water before cooking.

Zuppa Inglese Trifle with fresh fruit, served in a glass bowl

Introduction


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Introduction

The dessert in the menu

All good food affords pleasure; desserts are devised for pleasure alone.

At the end of the meal, when appetites are largely satisfied, the dessert restores the palate and hints at sensuous luxury. It provides a vital structure and balance to a restaurant’s menu.

Presentation of dessert is very important, first impression always an advantage from a Chef points of view, it compliments the flavour of the food.

In this book the main concept of presenting desserts is to be presented on a dining plate.

Mrs.Beeton (the 19th century culinary encyclopaedist) said once:

"If there is any poetry at all in meals or in the process of feeding, there is poetry in

desserts."

Although people have eaten various kinds of sweet dishes since earliest times, the notion of a separate sweet course, at the end of a meal, is a relatively modern idea.

As late as the 14th century, as one recorded Parisian menu

reveals, a French banquet might feature 'frumenty' (a kind of sweet grain porridge) as well as fruit jellies and fritters, set alongside haunches of venison and platters of lampreys and sturgeon, the guests helped themselves to whatever they fancied (These days we call it buffet).

A table crowded with many different dishes, as it would bear, made an impressive display.

At the same time, because sweetening was costly, a host who served sweet dishes at every opportunity left his guests in no doubt that he was a man of means.

Even when low priced sugar became widely available, the separation of dessert into the final course of a meal took time.

Cooks were reluctant to abandon the grandiose table settings they had grown up with, and it was not until the middle of the 19th century that the idea of presenting foods in the order in which they should be eaten, so that each course in turn was replaced with a subsequent course, won full acceptance.

Diners welcomed a new system; since they were at last able to eat all their food while it was still at the correct temperature.

Cooks benefited because their creations would be enjoyed at their best.

At the same time, cooks had the pleasant challenge of developing a new and demanding art form: THE MENU.

Because of its culminating position in the menu, the dessert must complement, and even complete with, all that has gone before it.

Introduction

12


In order to tempt the appetites of guests at the conclusion of a long meal;

‘the dessert presentation should be exciting and attractive.’

Indeed the art of dessert cookery is very much the art of temptation.

In the past dessert presentation owed as much to architecture as to cookery; the Victorians favoured enormous, multi tiered centerpieces, vast and fantastically assemblies decorated with spun sugar and gold leaf.

Few diners today would be impressed by such creations.

In fact, their very size often made them a poor way of appreciating them as food.

Nevertheless although the trend is towards relative simplicity, modern cooks still enjoy making displays that demonstrate the beauty of their materials, and since the materials for desserts are so varied and often so eye catching, decorative presentation remains as attainable as ever.



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Element 1:

Plan dessert display

1.1 Plan dessert display appropriate to location,

facilities and equipment

What is required on the dessert display?

It is nice to expect certain desserts to be available for display but the dessert display is restricted by the facilities that are available.

Plan a dessert display appropriate to the location:

Is it to be in a fully equipped commercial kitchen in a five star location?

Is it to be at a tranquil picnic spot by the river 25 kilometres from the place of production?

If there is no electricity then the possibility of having ice cream is now greatly diminished and chilled cream cakes and desserts will not be on the menu.

Facilities

Electricity

Working space

Ability of the staff in the kitchen

Ability of the staff front of house

Quality of the equipment that is given to work with

Preparation of the product can be conducted elsewhere.

All these possibilities need to be considered when planning the dessert display.

This is of no concern to the public. This is the concern of the catering business owner, the head chef and pastry chef and requirements for the customer.

With possibilities being considered then comes the opportunity to produce whatever the customer desires.


14


Desirable equipment for display

Serving platters

Sauce jugs

Plates

Cutlery

Napkins

Tongs

Lifters

Refrigerated cooling

Hot display bain-marie.

What is needed for production, storage and service requirements?

After the product has been produced and stored, the equipment needed to display and serve desserts need to be taken into consideration, as well as where it is going to be served.

Choice of Location

Most establishments will be operating out of hotel and restaurant kitchens that have all the equipment that is required.

Prudent management practices require a complete list of all equipment that may be required to be taken 'off-site' for when customer desires a function 'by the river' or 'in the park'.

Complexity of dessert

Some desserts are more complex than others to serve.

Hot soufflé needs special consideration and teamwork so it is not desirable to place on menu for dessert display.

Cold soufflé would be a better choice for a dessert display. It will stand at room temperature for short periods if required.



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1.2 Plan appropriate amount and variety for event

and or service period

Appropriate amount

How much to produce has always been an issue in most restaurants.

Keeping records of how much was produced against how many served were sold is now much easier with computerisation.

In the past record that were kept were usually on scraps of paper or notes in journals.

Computers can now keep records down to the minutes details.

Al a carte is just as hard to plan for as is buffet.

Buffet has a greater control over production planning but is no guarantee that the product will actually be consumed.

A dessert buffet for 100 people might have a choice of 8 or 15 desserts.

Allowing for smaller portion sizes the kitchen might produce enough to allow for each person to have 1 serve each.

Some customers would have more than one dessert each while others will have no dessert.

So????? How much to produce??

8 desserts with 15 portions of each desserts gives a total of 120 serves of desserts produced.

Averaging like this is the only way to ensure enough production is available.

Of the 8 desserts produced there can be back-up in coolroom if number produced is insufficient.

Some desserts will be more popular than others so more of these desserts might be produced to allow for customer choice.

Planning production is difficult and hard to predict.

Averaging is the only way to try and meet the requirements of the customer.

With each dessert will be the requirement to produce a sauce and a garnish.

It is bad planning to have the same chocolate garnish on all desserts

All this needs to be considered when planning the menu and production


16


Service Period

Is the function in the evening or in middle of the day, Some desserts are more popular if served during day while other desserts served in evening might be a better choice.

Day service lighter cooler desserts

Evening service warmer desserts can be more appropriate


Garnishes

Chocolate motifs

Chocolate curls

Glace fruits

Roasted nut slivers

Tuilles

Glass biscuits

Brandy snap

Florentine

Almond bread

Biscotti

Praline.

Many a garnish can be produced for the elaborate decoration of dessert creations.

Rule No:1 If there are 100 desserts then 150 garnish pieces need to be produced.

Why?

Fine delicate work sometimes breaks

Workers handle too roughly causing breakages

Dropped work.

Fine chocolate filigree and motifs need to be stored in dry cool conditions. It needs to be protected from damage.

Chocolate curls need to be contained in shallow containers that can be lidded:

Tuilles, glass biscuits and Florentines are high in sugar and if left out they will soften as the sugar attracts moisture from the air

Almond bread, biscotti will soften if exposed to the air for extended period

Roasted nut slivers keep fresh taste longer if kept in sealed container. These should be roasted every two days to keep freshness. Roast in small batches.



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Hot sauces

Butterscotch

Anglaise sauce

Starch thickened custards

Chocolate.

Heat only what is required for the service period.

Anglaise and starch thickened sauces cannot be reheated after service period.

Cold sauces

Anglaise

Burnt Orange

Chocolate sauce

Berry coulis


18


Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer.

You must submit documentation, suitable evidence or other relevant proof of completion of the project by the agreed date with your Trainer.

Student needs to plan a dessert buffet for 100 people.

A report needs to be submitted to your Trainer and this report needs to include the following information. This report will relate to this entire unit and will compliment any practical assessment.

The dessert buffet will have a variety of desserts available from which to choose.

Some will be hot desserts, some that need to be served chilled and some served at room temperature.

The buffet will be served in fully equipped building with inside and outside dining.

The report will cover 8 different desserts. The student needs to supply the following:

Recipe for each dessert

Yield expected from each recipe

Portion size

Cost of portion size.

Include garnish cost for each dessert.


1.1 Plan dessert display:

What desserts will be required

Some hot, some cold, some served at room temperature.

1.2. Plan appropriate amounts:

How many of each will be produced

Decide which will be more popular and allow for more of these to be produced

Allow for smaller portion size

Allow for possibility of more than one portion per person.

1.3. Plan sauces and garnish for each.

Decide sauce to be served with each dessert

Decide on garnish to be used.



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Summary


Plan dessert display considering location and facilities

Decide on menu when all possibility have been considered taking in the wishes of the customer

Allow for emergencies like no electricity

Will function be inside or outside. Inside enterprise complex or away at an alternative venue

Consider variety and complexity of service.

Plan for service periods, amount and variety required

Is the function to be held during day or evening

What is the number of customers and how will that impact on service requirements

Plan appropriate sauces and garnishes

Sauces need to compliment the dish being served

Garnishes need to be varied, interesting and edible.


20




Present desserts 21

Element 2:

Present plated dessert

2.1 Portion deserts

Introduction

Portion sizes is to be considered when overall return to the enterprise:

What is the value of the ingredients used?

How long does it take to produce the product? Staff costs.

What is to be the portion size served to the customer?

What are the expectations of the customer relative to the cost of the portion size?

Example:

This is the story of two restaurants. Restaurant A and Restaurant B

They both make the same size Apple pie

They charge the same price per serve of apple pie

Restaurant A cuts the pie into 10 portions

Restaurant B cuts the pie into 12 portions

Which restaurant is going to make the most profit from their Apple pie?

Why are the customers from Restaurant B happy to pay more for their slice of the pie than Restaurant A customers?

Does it taste better?

Do they prefer the smaller portion size?

All things being equal then portion size and prices would always be the same.

Buffet Service

Buffet service allows for smaller sizes to be served giving greater array of choice for the customer.

These smaller serves can actually increase turnover and be more profitable

Where 2 portions normal size becomes 4 serves on buffet.

Buffet size price per unit is 70% of the normal size price then profit is increased.


22



Presenting Desserts for service

Dessert presentation is all about making the dessert look as attractive as possible to the customer.

It does not involve the creation of ‘monuments’ on each plate, but rather an attempt to create and present food to the best of its potential.

In an ever-changing world, food tastes have also changed. Pretentious presentation has been overtaken by a simpler and cleaner style.

Dessert presentation, while an important part of an establishment, is only part of the dining experience.

Other factors will also influence a customer’s perception, including decor, comfort, friendliness and the efficiency of staff.

Basic presentation principles

Colour

A chef who uses colour imaginatively can produce very effective results. However, this must never be at the expense of flavour, texture or balance.

For example, a piece of baked cheesecake may look more effective when plated next to poached quince instead of a strawberry. Unless this is deliberate there would be very little contrast in colour or texture.

Plate selection

Plates come in many shapes, sizes, patterns and colours.

Their primary role is to serve as a receptacle for food, which needs to be transported from the place of preparation (kitchen) to the customer (dining area).

In this context, it could be argued that any container could be used when serving food, but this is not so.

The reason: Presentation.

Positioning of food

Food is placed on the plate in specific positions. Which way is to face the customer?

Freshness in foods

This is nearly always appreciated by customers, particularly if the ingredients have been sensitively handled.



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Garnishes

Food garnishes are decorations added to an item for colour contrast and to provide visual appeal and flavour.

Garnishes can be cooked or raw. Not only should garnishes be edible, but appropriate to a particular dish.

For example, adding a candied lemon or orange zest with chocolate mousse instead of strawberry is appropriate as their flavours are compatible with that of the mousse and are a point of difference.

Traditional garnishes

Some dishes have become famous for their garnishes, and although created many years ago, they are still in use today.

Example:

Peach Melba: poached peach dessert with vanilla ice cream and raspberry sauce.

Innovation

Innovation in commercial cookery involves the development of new ideas or the further refinement of existing ones to suit changing tastes and trends.

This has been attributed to a number of factors which include:

Multi-culturalism

New product availability

Increased customer awareness and expectations;

The state of the economy (how much people have to spend);

Tastes and trends in cuisine.

As mass tourism takes effect around the world evolution in cuisines of all countries will

happen.

Portion control

Portion control means ensuring that the right quantity of food is prepared and served every time a customer orders a menu item.

Dishes can be served in different profile

Single dessert: larger portion

Buffet dessert: smaller portion.

Enterprises can present greater variety while maintaining cost control and quality.

In other words, customers will consistently satisfied every time they visit.


24



Introduction

The temperature at which desserts are served all affect the eating sensation and overall customer satisfaction.

Most people do not eat HOT desserts.

Define hot: it is not boiling.

Most people will eat food at temperature of approximately 45°C.

This is well within the 'Danger zone'.

This is not normally a problem. It is the amount of time that the food has been in this temperature zone.

Hot food must be held at an internal temperature above 60°C to be considered safe.

Food held at this temperature will deteriorate in quality very quickly.

Food Quality versus Food Safety

Food that is held at temperatures above 60°C will dehydrate quickly thus making the food dry and less palatable.

When serving buffet it will be that food is withdrawn from display due to the fact that is not looking very good. This is well within the two (2) Four (4) hour rule.

Two - four hour rule

To be observed when preparing and serving food generally.

“Any ready-to-eat, potentially hazardous food, if it has been at temperatures between 5C

and 60C:

For a total of less than 2 hours, must be refrigerated or used immediately

For a total of more than 2 hours but less than 4 hours must be used immediately

For a total of 4 hours or longer, must be thrown out.”

Potentially hazardous foods found in desserts

High protein foods milk, cream, eggs

How many of these ingredients are going to be kept 'in the danger zone'?

Sauces: Anglaise; any starch thickened custard.



Present desserts 25

Cold Desserts

Cream based desserts that are held in suspension with gelatine need to be chilled below 4°C to be stable.

As these desserts rise in temperature above this temperature the visual aspect of the dessert diminishes. The dessert will spread because the cream warms and the gelatin looses stability causing the dessert to spread.

Ultimately the dessert will collapse and spread over the plate. All before the 'four hour' time has elapsed.

The four hour period is defined because it is the 'lag' period that bacteria will go through before they start to multiply after being exposed to a new environment.

Frozen Desserts

Frozen is defined as 'hard'.

Technically no desserts are sold hard.

Ice cream has come from the freezer where it is held until required for service. Because there is air incorporated into the mixture when it is churned Ice cream will contain a percentage (%) of air.

Parfaits are aerated and will quickly come to room temperature.

Aerated desserts will soften quickly because of the air that is in the mixture.

These desserts will be stored for long periods at a temperature of 18°C but when required for service they will be moved to a freezer that holds them at a temperature of approximately minus 5°- minus 10°C.

This allows product to soften enough for the customer to enjoy the 'cold' sensation of the 'frozen' dessert.

Frozen desserts ready for consumption will need to be held in a freezer of approximately minus 5°-minus 10°C for short periods of time. 1 or 2 days.

Room Temperature Dessert

Desserts served at room temperature will be the easiest to maintain temperature suitability.

These desserts need to be protected from outside contamination and are stable at room temperature for the day period.

This is due to the nature of the ingredients :

Low protein

High sugar

Low moisture.


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Sauces

Sauces for desserts can be included in all the above categories.

Hot sauces need to be kept hot; excess should be discarded at the end of service.

Cold sauces need to be kept chilled.

Excess sauce can be kept for the next service period depending on style of sauce.

Dairy based (egg cream milk) or starch thickened sauces would only have a life of 2 days if kept chilled so can be excess can be reserved for the next service period if temperature has been maintained below 4°C.

Never mix old and new sauces.

High sugar sauces will have a life much longer time period. Clean excess sauce from outside of containers.



Present desserts 27

Work Projects











Portion size

Cost of portion size


Present Plated Dessert:

2.1 Define the portion size of each dessert:

A standard recipe is involved with yield shown. A buffet serve of same dessert will be proportionally smaller

Show both.

2.2. Draw a plan for each of the desserts and how they will be presented:

Each dessert plated with both sauce and garnish.

2.3. Each dessert needs to be allocated to a temperature control program:

Hot Desserts: how are they going to be kept hot and held for service period

How quality is going to be addressed during that service period

Cold Desserts: how these will be held during service period

Room Temperature desserts: how is integrity going to be controlled.


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Summary

Present plated dessert

Portion desserts

All portions served during service period need to be consistent in size, flavour and presentation.

Plate and present and or decorate desserts

Have a plan of how dishes are to be presented

All need to be presented the same

Sauce and garnish need to be consistent on each plate.

Control service temperature of desserts

Hot desserts need to be hot and the time that temperature is below 60°C needs to be monitored

As food falls below 60°C it needs to be disposed of after 1 hour

Reheated desserts cannot be chilled and served a second time

All foods that have been placed out on display for buffet cannot be saved and presented for 2nd time

Frozen desserts are held in freezer just below freezing temperature. Minus 5°-minus 10°C.



Present desserts 29

Element 3:

Present dessert display


Introduction

Using the template below, draw a plan of the dessert layout on the plate:

Slice of Apple Pie

Garnish

Sauce

Rules

Yes there are rules to plating food:

Place food on plate as you wish customer to see it:

Top of the plate is the farthest away from the customer

Bottom of the plate is closest to the customer

Place the food on the plate to maximise visual impact to the customer.

Show on the plate the following

main portion of dessert

sauce

garnish

When designing layout shape, colour, garnish and glaze all have visual impact on the customers mind.


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Introduction

Equipment required to serve the dessert will depend on how it is to be served:

A la carte

Buffet

Counter service.

A la carte service

A la carte will only require the customer to be supplied with the tools to consume the dessert:

Knives

Spoons

Forks

Plates.

Other equipment that might be needed to placed on the table for customers to use:

Sauce boats

Condiment containers.

Buffet service

Buffet service will require equipment for the customer to lift the product onto their plate:

Tongs

Cake lifters

Service spoons.

Counter service

Counter service the equipment is required by the service staff behind the bar who are responsible.

Other equipment that may be needed:

Sauce pots or boats

Squeeze bottles.

The style of service will be determined by the enterprise:

An enterprise can have all 3 styles of service under their control:

Main dining room

Function rooms

Coffee shop service.



Present desserts 31

Larger equipment required might be:

Chilled refrigeration units for display of cold desserts

Bain maries or chafing dishes for hot desserts

Mobile trolleys required for display purposes.

Off-site service

Will the service be held 'in premises' or 'off-site'?

When service is to be held away from the main place of business then many other considerations need to be looked at.

Guest facilities

Seating

Toilets

Washing facilities.

Service facilities

Tables for guests

Seating

Refrigeration for food

Electricity availability

Water for human consumption, (potable water)

Garbage collection facilities

Dishwashing facilities.


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3.3 Control volume for quality during event and/or

service period

Introduction

Peaks and troughs of service

This only applies when a la carte service takes place or multiple functions are required at special times of the year like New Year celebrations:

How many portions are needed each service

How much product will be left over if too much is produced.

Action taken to minimise loss/wastage when displaying desserts for an event or

service:

Place buffet items on smaller platters

Use more decorations to make buffet table look fuller

Buffet tables are more compact

Use different heights on same table.

Optimising display conditions:

How to make the display look full when stock is getting low towards the end of service period

Not to have platters 3/4 full

Mix items on platters

Use smaller patters.

Protecting items from contamination:

Keep food covered until last minutes

Use fans blowing over foods to keep flies away.

Maintaining eye appeal and freshness:

Mix colours to add interest

Do not allow dryness to appear on surface where possible

Different height products on same platter.

Matching the amount of items displayed to number of customers and usage rate:

Use larger platters to start buffet and as numbers slow use smaller platters during top ups.



Present desserts 33

Work Projects











Portion size

Cost of portion size.


Present dessert display:

3.1 Draw plan for how desserts will be displayed:

Draw plate stencil and then show how desserts will be positioned on plate

Define how many portions will be obtained from recipe

Shape of dessert to be defined, height as well as.

3.2. Make a list of all equipment that may be required to deliver service.

List equipment required in kitchen and also front of house.

3.3. Define all temperature requirements for all desserts on menu.

How long can theses desserts be held at these temperature?

Why can they not be held for longer?

Each sauce used needs to have a temperature control program attached.


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Summary

Present dessert display

Portion decorate and arrange desserts

A dessert buffet display needs to add interest:

Sizes should be smaller

When displayed they will be on small plates on large platters

Mix varieties on same platter

Make space so customers can reach in with hands and select desserts without contaminating other desserts on display.

Prepare dessert service equipment

Required number of:

Service plates

Forks and spoons

Serviettes

Tongs.

Control volume for quality during event and or service period

Start with smaller platters for display to create interest while main course is being chosen

People want to look to see what is coming

As service progresses and volume starts to move on desserts use larger platters and then back to smaller platters after peak

Try to keep interest as it ends by removing any empty platters and plates

Condense display.

Presentation of written work


Present desserts 35


1. Introduction

It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.

2. Style

Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.

3. Presenting Written Work

Types of written work

Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.

Format

All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.


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Cover Sheet

All written work should be submitted with a cover sheet stapled to the front that contains:

The student’s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher’s name

A signed declaration that the work does not involve plagiarism.

Keeping a Copy

Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language

This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.

Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff

Recommended reading


Present desserts 37

Recommended reading

Bloom,Carole ;2009; Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to Cobblers to Custards and Cookies; Houghton Mifflin Harcourt

Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts; Chronicle Books

Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press

Collister, L & Blakel 1986; The Baking Book; Conran Octopus

Cone, Mindy; 2013; Gourmet French Macarons; Cedar Fort, Inc

Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100 Delicious Desserts to Pick Up and Eat; Taunton Press

Forster, Felicity; 2010; 300 Chocolate Desserts and Treats: Rich recipes for hot and cold desserts, ice creams, tarts, pies, candies, bars, truffles and drinks; Anness

Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand Reinhold

Goodman, Clio & Sussman, Adeena; 2013; Puddin': Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops; Spiegel & Grau

Hanneman, LJ; 1993 (2nd

edition); Patisserie ; Butterworth Heinemann

Joyce, Jennifer; 2005; Small Bites: DK Adult

Kinnaird, Dr. Tim; 2013; Perfect Patisserie: Mastering Macarons, Madeleines and More; Firefly Books

Lebovitz, David; 2010; The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments; Ten Speed Press

Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited

Migoya, Francisco & The Culinary Institute of America; 2008; Frozen Desserts ;Wiley

Migoya, Francisco J;2012; Elements of Dessert; Wiley

Ojakangas, Beatrice; 2009; Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth; Sellers Publishing, Inc

Shortland, Kemberlee; 2013 (Kindle Edition); Just Desserts; Tirgearr Publishing

Shotts, Andrew Garrison; 2007; Making Artisan Chocolates; Quarry Books

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