unit 254 element 1 prepare and cook cold desserts
TRANSCRIPT
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Unit 254 Element 1Prepare and cook cold
desserts.
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Introduction.
• Why you need to know.
• How much you need to know.
• Desserts are a popular part of the meal.
• Importance as last course.
• Some are classical, others created.
• Many different mediums are used.
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Cold rice desserts.
• Can be used plain or with fruit.
• Can be set in individual portions.
• Usually cooked, chilled and set with cream and gelatine.
• Examples include Rice conde, pineapple creole and empress rice.
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Gelatine based desserts.
• Purchased as slabs of jelly or granules.
• Dissolved in hot water then cooled and set.
• Difference between gelatine leaf and jelly granules.
• Use of colours, flavours and fruits.
• Examples include Gelee a la crème, gelee rubane and gelee maltaise.
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Egg based desserts.
• Include baked egg custard based desserts, crème caramel and crème brulee.
• Mix of milk and egg important, can be flavoured. Temperature critical.
• Other types include meringue shells and nests.
• Decorated with fruits and creams.
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Fruit based desserts.
• Fruit can be baked, poached or stewed.
• Purchasing and storage important.
• Difference between poached and stewed.
• Fruits can be dried, fresh or frozen.
• Examples include baked apples, fruit compote and poached peaches.
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Cream based desserts.
• Base can be cream or crème patissiere.
• Bavarian cream or bavarois. Important skill.
• Mousses extension of bavarois using more cream and less milk.
• Can use Italian meringue.
• Use of fruit, purees, chocolate and nuts
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Problems.
• Imperative that fruit and dairy products used are fresh as possible.
• Ordering and storing.
• Checking deliveries as they arrive.
• Care taken with numbers and weight.
• Profitability, image and reputation.
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Basic preparation methods.
• Piping.
• Piping with icing or chocolate.
• Practise designs first.
• Cream must be fresh, care taken not to over whip.
• Half fill bag to avoid spillage.
• Use of plain or star tubes.
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• Mixing.
• Producing a recipe combination using two or more different food commodities.
• Can be done by hand or machine.
• Care should be taken not to deteriorate the products.
• Effectively mixed.
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• Aeration.
• Trapping or creating oxygen bubbles in a mixture.
• Chemicals including baking powder.
• Biological using yeast.
• Mechanically using whisk and egg whites.
• Lamination- steam in puff paste.
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• Addition of colours and flavours.
• Requires care and practice.
• Too much will be unsightly.
• Too little will be insipid.
• Flavours can be overpowering or ineffective.
• Recipe instructions can help!
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• Pureeing.
• Pulping of fruits to produce a smooth mixture.
• Processors, sieves or liquidisers can be used.
• Foods need to be well cooked to break down easily.
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Finishing methods.
• Cooling.
• A cooked mix may need to be cooled, poached fruits for example.
• Natural methods, ice or blast chilling.
• Inadvisable to use a fridge, as it may affect other foods.
• Danger zone, safe hygienic procedures.
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• Filling.
• Important that all products are similar, satisfaction, sales and image.
• Too full and products will burst.
• Leave room for expansion in raw foods.
• Even shape and colour, attractive dish with complimentary colours and flavours.
• Use of fruits.
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• De-moulding.
• Cold desserts can be moulded and chilled to set.
• When set they can be de-moulded.
• Hygiene concerns, particularly with warm water.
• High risk food groups.
• Presentation, fruits and custards.
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• Glazing.
• Hot and cold process gels.
• Icing sugar, pithiviers for example.
• Egg wash for pastry products.
• Apricot jam, boiled and strained.
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• Dusting, dredging and sprinkling.
• Dusting with icing sugar should be light and delicate.
• Dredging is a heavier dusting where a white coated effect is required.
• Sprinkling is very light allowing the product surface to be seen.
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