References and resources © 2007 Regency institute of TAFE, Prepare Hot and Cold Desserts, Regency publishing
© Australian National Training Authority (ANTA), 2003, Pastries, Published by Australian Training Products Ltd © Australian National Training Authority (ANTA), 2003, Prepare and produce cakes, Published by Australian Training Products Ltd © Australian National Training Authority (ANTA), 2003, Prepare and produce yeast goods, Published by Australian Training Products Ltd Futura training (Aust) Pty. Ltd, 2007, Prepare Hot and Cold Desserts © Australian National Training Authority (ANTA), 2002, Prepare desserts to meet special dietary requirements
Produce Desserts Learner Guide © The Gordon, 2014 All requests and enquiries regarding use and availability should be directed to: Hospitality, Tourism, Events & Cookery The Gordon Private Bag 1 Geelong Mail Centre VIC 3221 Ph: 5225 0730 Created: 21 June 2014 File name: original.file
Contents Sustainability.........................................................................................................................................9 Page 2 of 108
Produce desserts Learner guide
Hygiene and Safe Food Handling.........................................................................................................10 Select ingredients................................................................................................................................13 Iced / Frozen Desserts.........................................................................................................................26 Puddings..............................................................................................................................................31 Cream Desserts....................................................................................................................................33 Meringue.............................................................................................................................................34 Custards...............................................................................................................................................35 Nuts and Seeds....................................................................................................................................40 Lactose intolerance..............................................................................................................................48 Food Intolerance / Food Allergies .......................................................................................................49 Vegetarians..........................................................................................................................................49 Revision...............................................................................................................................................53 Task lists ..............................................................................................................................................57 Day 1 of 8.............................................................................................................................................57 Day 2 of 8.............................................................................................................................................58 Recipes ................................................................................................................................................68 Workplace Assessment......................................................................................................................105 Notes ................................................................................................................................................108
Produce desserts Learner guide
Page 3 of 108
What this unit is about Produce desserts is a core unit of Certificate III in Commercial Cookery. This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
Competency based learning Competency based learning is not only about gaining knowledge but also about being able to put what you know into practice – to perform a task or demonstrate a skill. Assessment will be on your ability to demonstrate your competency (skill in relation to the performance criteria). You will need to show that you: • •
Can do all the things listed under performance criteria. Could do them, if you were out in the workplace.
Prerequisite units This unit must be assessed after the following prerequisite unit: •
SITXFSA101 Use hygienic practices for food safety
How is this unit structured? Each unit is made up of Elements and Performance Criteria. Elements: These briefly state the skills and knowledge you will have developed by the time you finish the unit. You must successfully complete all the elements in order to satisfactorily complete the unit. In this unit there are four elements. Performance criteria: There are a number of performance criteria for each element. These explain what you need to demonstrate to be assessed as competent. This unit has been set out in logical work/study sequence with reference to other materials needed to complete the unit.
Produce desserts Learner guide
Page 4 of 108
What you will learn Outlined below are the elements and performance criteria for this unit. You need to read these through when you start, so that you know what you are aiming for. It is a good idea to refer back to these as you work through the workbook so you can keep a check on your progress. You can use this information to prepare for assessment.
Elements
1. Select ingredients
2. Select, prepare and use equipment
3. Portion and prepare ingredients
4. Prepare desserts and sauces.
5. Portion, present and store desserts.
Produce desserts Learner guide
Performance Criteria 1.1Confirm food production requirements from food preparation list and standard recipes. 1.2Calculate ingredient amounts according to requirements. 1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 2.1 Select equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use equipment safely and hygienically according to manufacturer instructions. 3.1 Sort and assemble ingredients according to the sequencing of food production. 3.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required. 3.3 Minimise waste to maximise profitability of desserts produced 4.1 Produce desserts using cookery methods to achieve desired product characteristics. 4.2 Follow special dietary recipes to produce desserts for those with special dietary requirements. 4.3 Produce hot and cold sauces to desired consistency and flavour. 4.4 Use thickening agents suitable for sweet sauces. 4.5 Follow standard recipes and make food quality adjustments within scope of responsibility. 4.6 Store reusable by-products of food preparation for future cooking activities. 5.1 Portion desserts to maximise yield and profitability of food production. 5.2 Use accompaniments that balance and enhance taste and texture of desserts. 5.3 Select garnishes and decorations with flavours and textures that complement desserts. 5.4 Plate desserts, accompaniments and garnishes attractively, with artistic flair, appropriate for the occasion and the item. 5.5 Plate and decorate desserts for practicality of service and customer consumption. 5.6 Visually evaluate desserts and adjust presentation before serving. 5.7 Display desserts with appropriate sauces and garnishes.
Page 5 of 108
Employability Skills Summary SIT30813 - Certificate III in Commercial Cookery Employability Skill
Industry/enterprise requirements for this qualification include:
Communication
Interpreting food preparation lists and discussing with colleagues and supervisors to determine the operational requirements of the service period; interpreting verbal and written information about recipes, menu items and customer meal requirements to ensure a quality dining experience; negotiating acceptable solutions to operational service difficulties and customer complaints.
Initiative and enterprise
Identifying and suggesting ways to improve kitchen operations and service efficiency; generating and suggesting ideas for new or improved recipes and menu items.
Learning
Knowing own product knowledge and cookery skill strengths and weaknesses, being aware of opportunities to learn and participating in commercial cookery professional development activities; seeking and sharing information with colleagues on new food trends, products, services and suppliers; coaching others in job skills.
Planning and organising
Problem-solving
Selfmanagement
Teamwork
Technology
Collecting, analysing and organising food preparation lists, recipes, menus and procedural information to efficiently plan the production of meals for the service period; collecting and analysing information to meet the specific needs of the customer group; setting timelines, organising own work flow to produce and serve meals to meet operational, customer requirements and service standards of the hospitality business; adjusting timelines and pacing food production throughout the service period to meet changing customer traffic requirements. Anticipating problems that may arise with kitchen operational and service activities; mitigating problems by planning kitchen operational activities; identifying and clarifying the extent of problems; taking responsibility for solving operational and service issues; referring high-level problems to supervisors and participating in the solution; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen. Understanding and following policies and procedures for legal compliance; organising own work priorities to produce meals for the service period; taking responsibility for own job role in servicing the hospitality customer and for resolving operational problems in the kitchen; thinking about own work performance and seeking feedback and guidance on success in cooking activities. Working as a skilled team member to deliver the quality service goals of the hospitality business; taking responsibility for own role in kitchen operations; working collaboratively as a team member by giving and receiving instructions and providing feedback and assistance to other team members; providing guidance and instruction to assistant or trainee kitchen team members. Understanding the operating capability of, selecting and using kitchen tools and equipment, computer systems, software and information systems that assist in commercial cookery activities; selecting and using the right personal protective equipment to manage personal safety in the kitchen.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
Page 6 of 108
Produce desserts Learner guide
Assessment Competency based assessment has no “pass or fail”. You are either competent (CM) or not yet competent (NYC), which means you are still in the process of achieving competence and needing more time to develop a skill and obtain knowledge. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include: •
Practical demonstration of your skills in a classroom situation
•
Written questions and answers
•
Workbook review
•
Verbal questions and answers
•
A portfolio of evidence
•
Projects and assignments
•
Oral classroom presentation
•
A combination of these methods
What you need To successfully complete this unit you will need to have: • • •
Your own copy of this workbook Access to a commercial graded kitchen or workplace A full cooks uniform and tools
For those who would like to follow up on any of the topics in this workbook, the following texts, videos and websites are recommended. You should be able to locate them through the Institute library. • • • • • • • •
Practical professional cookery 641.572 C883p Cookery for the hospitality industry 641.57 D645c Alain Ducasse's desserts and pastries 641.86 R639g On baking : a textbook of baking and pastry fundamentals 641.815 O58 Baking and pastry : mastering the art and craft 641.815 B168 The advanced professional pastry chef 641.865 F897a The cook's book : patisserie 641.86 S251c Grand finales : a modernist view of plated desserts 641.86 B792gm
Produce desserts Learner guide
Page 7 of 108
Study Guide To be successful in this unit you need to link learning to your workplace. Students who are working in the food industry will be able to achieve this. For those not yet employed, observation of examples can take place in the Institute kitchens. Some further study points: • • • • • • •
Read the workbook thoroughly. Complete the revision questions Discuss the information and exercises with fellow students. Share your skills and experiences. Practise your new skills as often as possible. Think about how you can use the knowledge and skills in your workplace. If you need help, ask for it.
Remember: What you are learning is practical, useful knowledge and skills. It is all relevant to the workplace and it is up to you to find ways to apply it.
Study support The Gordon's experienced Study Support Staff provide a confidential mentoring service and assist students to develop a range of study skills, bridge gaps in knowledge and build confidence for ongoing learning. Study Support Staff assist with: • • • • • • •
Assignment writing Note taking Oral presentations Numeracy skills development Basic computing Literacy skills development Referral to other support services
Students with specific problems should see their teacher. An appointment can be made to see the Skills Centre Manager if they do not wish to speak to the teacher, or they can approach the Study Support area directly. Study Support: Room H1.20 in the Library Chris Renick Ph: (03) 5225 0789 Email: crenick@gordontafe.edu.au H
Unit guide A complete unit guide is available for viewing on the student portal.
Page 8 of 108
Produce desserts Learner guide
Sustainability Sustainability is perhaps the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry, and businesses that embrace sustainable practices stand to gain in many areas.
What is sustainability? Sustainability can be defined in many ways. Perhaps the simplest description is equal respect for people, planet and profit. In the diagram below you can see these three aspects. Where the domains of environment, society and economy meet we have true sustainability.
Sustainability and the Hospitality & Cookery Industry The hospitality/cookery industry is quickly adapting to address the challenge and opportunity that sustainability presents. Many restaurants, food manufacturers, caterers etc. are developing innovative strategies such as: • • • • • • • • • •
Purchasing food grown locally Preferring organic produce Reducing energy in production Minimising waste Reducing natural resources such as water, food types Working with suppliers to reduce packaging Ensuring products, meals etc are not oversupplied Listening to customer’s concerns about the environment Training staff to increase participation in sustainability Reducing operating costs by reducing the environmental impacts
In your training you will learn how to reduce the environmental impacts in the food service industry, as the Gordon Culinary School is committed to a best practice sustainability model.
Produce desserts Learner guide
Page 9 of 108
Hygiene and Safe Food Handling No matter whether you are preparing food as a cook or washing dishes and doing basic food preparations, all staff are responsible for maintaining the safety of food and preventing food poisoning. A few guidelines below are included but further study will be done in the unit Use hygienic practices for food safety (SITXFSA101) to gain full knowledge and skills. DO: • • • • • • • •
Practice a high standard of personal hygiene Be professional and clean in appearance – clean uniform daily Remove excessive jewellery Wash hands well and dry before preparing food and returning to the kitchen after a break or handling anything that can contaminate food Keep all equipment and work surfaces in a clean and sanitary condition Store food at the correct temperatures and sealed Keep food away from chemicals Watch out for insects or rodents in the kitchen
DON’T: • • • • • •
Taste food with fingers Leave food out in a warm kitchen Smoke in a food area Work with food if unwell Sit on workbenches Cough or sneeze near food
Remember: People carry germs that can end up in food and cause food poisoning. Some foods (raw) have high levels of germs that can cross over to another food (cooked) and cause that food to be poisoned.
Page 10 of 108
Produce desserts Learner guide
Safety When working in a kitchen it is very important to be aware of the potential safety hazards that can occur in the workplace environment. Occupational Health and Safety Acts are in place to prevent people being involved in workplace accidents and for employers to provide a safe workplace. It is the responsibility of all employees to follow procedures for workplace safety, such as: • • • • •
Practice safety and keep the workplace in a safe condition Avoid taking risks Follow safety procedures Inform safety officer or employer of safety risks Use protective equipment provided
Kitchen Safety Hazards The kitchen can be a dangerous area with many hazards such as boiling liquids, hot oil and high temperature cooking equipment. Also the use of sharp items such as knives and food processors can cause serious injuries. Slips and falls are also a common hazard. Some brief but important safety points are: •
Keep knives sharp, carry and store correctly
•
Always assume a pot is hot and use a thick dry cloth to handle
•
Don’t overfill pots as spills will occur
•
Get help to carry heavy items
•
Sweep up glass, don’t pick up with fingers
•
Only use equipment that you understand how to operate
•
Unplug electrical equipment before cleaning
•
Clean up spills immediately
•
Keep walkways free of obstructions
•
Use a safe ladder to reach high shelves
•
Don’t run in a kitchen
•
Lift using the correct technique
More can be learned in the unit Participate in safe work Practices (SITXWHS101).
Produce desserts Learner guide
Page 11 of 108
Introduction to Produce desserts The reputation of an establishment can depend on the quality, creativity and ability of the cook. All over the world people love desserts even though they constantly worry about their diet as they consume them. Establishments love to sell them for a simple reason – they make good profits from them. Cooks love to make them because it offers them an opportunity to express themselves. The sweets course, usually served as the last course of a meal will leave a lasting impression. You must know and understand the characteristics of basic ingredients that are used, work techniques, and the principles of the three main categories of desserts. The ingredients must be carefully weighed and measured, and you must follow strictly the described method of preparation. This unit covers all of the aspects, providing you with the basic knowledge and skill required to prepare a variety of hot, cold, frozen and confectionary products.
On successful completion of this unit you will be able to: •
Prepare and produce hot, cold and frozen desserts
•
Select and use equipment relating to desserts
•
Prepare and produce sweet sauces
•
Decorate, portion and present desserts
•
Prepare accompaniments, garnishes and decorations
•
Portion and store hot, cold and frozen dessert products
Page 12 of 108
Produce desserts Learner guide
Select ingredients Flour Wheat flour Wheat flour is one of the structural ingredients used in flour confectionary. To achieve reliable results it is important to choose the correct type of flour with the required strength. Wheat flours are often referred to as being strong or weak. These terms indicate the content of non-soluble proteins called gluten contained in the flour. Without gluten there would be no such thing as raised bread. Gluten gives the dough the elastic property which helps to entrap air and gases during baking to form a sponge like framework to support the product. The gluten strength in flour can be altered by using different methods of manipulation (Kneading as an example) or by adding ingredients such as acids (lemon juice as an example) which will soften the gluten. Gluten can also be purchased as a commercial product and added to flours to increase their strength.
Strong flour These flours have a gluten content of 11 – 13 %. They can absorb more water than weaker flours. They are used for products which have a high rise such as yeast goods, choux pastry and also for puff pastries. Strong flour is also referred to as Bakers flour and Hard flour.
Weak flour These flours have a gluten content of 7 – 9 %. They are more suitable for producing items of a shorter or denser texture such as cakes, sponges, biscuits and some pastries. Weak flour is also referred to as Soft flour and Cake flour.
Self-raising flour This flour is usually of medium strength, and contains a proportion of blended baking powder. Commercial self-raising flour is not a standard product because the law only specifies the minimum amount of baking powder it must contain. Because of this results may vary from brand to brand. Dampness in flour will lessen the effectiveness of baking powder. You can make your own self raising flour by adding 30 gm (1 tablespoon) of baking powder to 500gm of plain flour.
Wholemeal flour This flour is produced by milling the whole grain of wheat including the bran and germ. In the production of white flours the bran and germ are removed prior to the milling process. Whole meal flour contain soluble fibre: which, slows the time it takes for food to pass through the digestive system resulting in slow, steady absorption of nutrients and a reduced level of cholesterol absorption.
Produce desserts Learner guide
Page 13 of 108
Cornflour This is finely milled flour from corn or maize, which contains no gluten. It is used mainly to thicken sauces. It is sometimes added to wheat flour to lower the gluten content and soften the flour. Cornflour is first mixed with a minimal amount of cold water to dilute it, then added to the liquid to be thickened. Acids (like lemon juice) have the effect of decreasing the thickening property of this starch. Commercial custard powder is made from cornflour with flavour and colour added.
Arrowroot This flour is finely milled from the roots of a number of plants, notably the West Indian arrowroot. It has the same thickening properties as cornflour and is used in the same manner. It is widely used for making glazes, because it remains transparent in clear liquids.
Other flours and starches Pea flour, rye flour, rice flour, potato flour, tapioca and sago are all other variants of flour.
Storage of flours Flours should be stored in dry, clean containers with well-fitting lids in a dry and well-ventilated area. Old flours should be removed and containers cleaned before being refilled. It is also advisable to have all flour containers clearly labelled with their contents to avoid mistakes when selecting flours.
Sugar Sugar plays a very important role in bakery. Besides acting as a sweetener, it provides tenderness to baked products, caramelizes to give colour, absorbs moisture from the atmosphere to maintain shelf life and moisture in baked produce and aids the aeration process during the creaming of fats.
Granulated sugar Used in any items where there is sufficient liquid to dissolve it.
Castor sugar Consists of small evenly graded crystals. It dissolves quickly and easily when mixed with other ingredients.
Icing sugar Is granulated sugar crushed to a fine powder. You can buy pure icing sugar or icing sugar mixture, which has a percentage of starch added.
Brown sugar Can be obtained in a variety of shades. Brown sugar is slightly less refined than white sugar. It contains traces of molasses and often tends to have an acidic flavour. It adds colour, sweetness and flavour to baked goods.
Other sugars Palm sugar, maple sugar and treacle.
Page 14 of 108
Produce desserts Learner guide
Fondant Fondant is a form of icing normally made commercially by boiling sugar, glucose and a weak acid and then agitated until it forms a mass. It is best to warm fondant in a Bain Marie to a temperature of 37째C for use. If the fondant is too thick; high density sugar syrup is added to adjust the consistency. Flavourings and colours can be added to achieve different colours and flavours.
Golden syrup This is a pale, amber, transparent syrup, used for ginger breads, puddings and for accompanying sauces.
Honey The colour, flavour and consistency of honey will vary with its source. It is used in a variety of pastry products.
Glucose Commercial glucose is a thick, viscous, clear syrup. It contains dextrin gum which retards the crystallisation of sugar. When it is used in sugar boiling or making products such as caramel sauce and marzipan, glucose keeps the product pliable, and allows you to work with it for a longer time.
Storage of sugars All sugar products are hygroscopic, which means they absorb moisture from the atmosphere. Sugar itself will become damp and sticky. Products cooked with sugar will also absorb moisture and, for example, crisp biscuits will go soft. Proper storage in airtight containers is essential to overcome these problems.
Fats and Oils The main difference between fats and oils is the melting point. Different types of fats are used for pastry work, each having its own particular flavour, colour and purpose. All fats have the ability to retain a certain amount of air during the preparation stage. During the cooking process the fat melts, producing some steam which aerates and lightens the product. Fats are a stable, moist part of the product which improves its eating quality, and prevents it drying out too quickly, thereby improving its shelf-life.
Butter Butter has excellent creamy qualities and the best flavour of all fats. Although it must be used at cool temperatures to maintain its plasticity, unsalted butter is often preferred due to its creamier texture and flavour. It will normally have a fat content of up to 86%.
Margarine This is manufactured from various oils and has a similar plasticity and colour to butter. It contains a similar fat content to butter and is therefore excellent for creaming and using in pastes.
Pastry margarine Produce desserts Learner guide
Page 15 of 108
This has a firm texture and high melting point; it is used in the production of commercial puff pastry. It lacks colour and flavour and therefore has reduced eating qualities.
Lard Lard has very good shortening qualities in pastes such as savoury short paste. It is a solid fat that is rendered from pork and has a high melting point with no colour.
Oils Oils are perceived to be healthier due to their higher levels of unsaturated fats. They have no creaming ability so they are not a viable alternative to butter when making short pastes; however they can be used for dough items and strudel paste.
Suet This is a hard fat which doesn’t have creaming qualities. Traditionally it is used in the production of suet paste and puddings. It should be stored in an airtight container in the refrigerator.
Storage of fats and oils Solid fats absorb flavours and colours and need to be stored in the refrigerator away from strong smelling ingredients; they can also be frozen for several weeks if required. Oils can go rancid more quickly and should always be stored in airtight bottles or containers. If stored in a refrigerator some oils may begin to solidify, so they will need to be brought back to room temperature before using.
Eggs Eggs perform a number of functions, such as introducing richness, colour, increased structure and moisture to a product. The pastry kitchen will use large quantities of fresh eggs, so it is important to maintain a good stock rotation system.
Fresh eggs These should be refrigerated before use, although some recipes call for room temperature eggs. It is important that they are as fresh as possible. Universally, most recipes require a large egg (55 gm, in the shell). However, it is advisable to weigh the egg pulp before use in a recipe. As a general rule the egg white from a 55 gm egg weighs approximately 30 grams and the egg yolk approximately 15 grams.
Frozen Available in 1 kg tetra packs of either yolks, whites or mixed whole eggs. Once thawed and opened, they should be treated exactly the same as a fresh egg.
Dried Usually dried albumen, which is used to make meringue products and icing. Store in an airtight container, and in a cool dry place.
Storage of eggs Eggs are best stored in their original trays or boxes, rounded side upwards, in a refrigerator. Keep them in a place where there are no strong odours or flavours to penetrate the porous shells of the eggs.
Page 16 of 108
Produce desserts Learner guide
Dairy Cream Cream is derived from milk and is essentially the butterfat content that is separated from the milk. It will pass through the same pasteurisation or sterilisation process as milk and should be treated and transported in the same manner as fresh milk. 13B
Single cream
This has a low fat content of 18%, which makes it unsuitable for whipping. It is usually used for enriching soups and sauces or serving with desserts and coffee.
Whipping cream Because of its fat content of 35%, whipping cream is ideal for aeration with a whisk. Once aerated it can be used as a decoration, or folded into bavarois or mousses to lighten the texture.
Double cream The fat content of double cream is 60% or over, which will add richness of texture and flavour to a wide range of dishes. Although it can be aerated, care should be taken not to over-whip so that it becomes grainy and starts to separate. This happens due to the greater fat content.
Clotted cream This is a rich cream, high in fat and has a yellow colour, which denotes the high fat content. It contains 45-55% fat and is very thick in texture. Generally it is used as an accompaniment for desserts and especially with the afternoon tea service of warm scones and fruit preserve.
Imitation cream Contains milk solids, but the butter fats have been replaced with vegetable fats. Imitation cream lasts longer than fresh dairy cream stored in the refrigerator, it is also more stable when whipped, however it lacks somewhat in flavour.
Crème fraiche This cream is treated with a bacterial culture to create a slightly acidic flavour. It has a similar consistency to that of double cream although it only has a 35% fat content.
Sour cream This is a commercially prepared cream that has a similar fat content to single cream. It is made from homogenised cream with a bacterial culture added to create a slightly sour flavour. This cream can be used to enrich soups and sauces or used as an accompaniment to many dishes.
Yoghurt This product has a suite of beneficial bacteria added to create the thick textured and acidic flavour we associate with yoghurts today. The nutritional qualities of yoghurt vary greatly according to whether it has been produced with whole or skimmed milk and whether it has had cream, sugar or fruit added to it. There may be preservatives or starches added so it is always best to check the labelling before purchase. The storage of yoghurt is the same as for fresh milk or cream.
Produce desserts Learner guide
Page 17 of 108
Chocolate Chocolate is an indispensable ingredient in sweet preparation. There are 2 types of chocolate available to cooks - couverture and compound chocolate (sometimes referred to as cooking or bakers chocolate). Chocolate is used in a variety of ways such as dipping sweets, pastries, moulding of eggs and figures, flavouring creams and icing cakes.
Couverture Is a high class product; it is smooth and refined. It is manufactured from cocoa mass, sugar and cocoa butter. To produce a milk couverture, full cream milk solids are added to cocoa butter and sugar. The cocoa butter gives the impression of cooling the mouth as it melts because the melting point is just below body temperature. Couverture needs to be tempered before use. (See explanation below).
Compound chocolate Is a ready prepared compound containing vegetable fats and emulsifying agents with little or no cocoa butter. It has a milder flavour, does not require tempering and is cheaper to buy.
Milk chocolate Milk chocolate differs from dark chocolate in that a portion of the chocolate liquor is replaced by the addition of milk products and contains a greater amount of sugar.
White chocolate Is not technically a chocolate at all, in that it only consists of cocoa butter, sugar and milk. It contains no cocoa liquor - the substance which gives chocolate its bitter character.
Melting chocolate To melt chocolate, chop it into small pieces and place it in a Bain Marie with the water not exceeding 49°C and chocolate temperature not exceeding 37°C.Make sure that chocolate is not contaminated by moisture as it will have a harmful effect by changing the chocolate’s consistency and gloss. Excess heat will make the chocolate separate, lose its gloss and become granular in texture.
Chocolate storage Store chocolate well wrapped in a cool well-ventilated area - never in the refrigerator. Wipe off any moisture that occurs.
Chocolate filigree Some of the more popular chocolate filigree designs are shown below:
Tempering
Page 18 of 108
Produce desserts Learner guide
Tempering is the technique which controls the formation of cocoa butter seed crystals which start the solidification process when final cooling is applied. This is achieved by putting liquid chocolate through a distinct temperature cycle of heating and cooling. How tempering works: In well-tempered chocolate, the dry cocoa particles and the finely ground sugar are very evenly dispersed in the liquid cocoa butter. It is the cocoa butter which controls whether the chocolate is in a solid or liquid state. Both sugar and dry cocoa particles are inactive. They are the passive flavour carriers. It is the cocoa butter which reacts to temperature. If the chocolate is heated to above 33°C, the cocoa butter will turn to liquid. The evenly-arranged dry cocoa and the sugar particles will now float freely, because the homogeneous fusion does not occur. The heavier particles will sink to the bottom, while the liquid cocoa butter, having a smaller specific weight, will float on top. This process will not only take place in a container of warmed chocolate, but also in moulds, on chocolates or other coated items or wherever overheated (above 33°C) chocolate has been used. The proof will be evident when the chocolate hardens with a pale brown or greyish discolouration (fat bloom) on its surface. The aim of tempering chocolate is to re-unite and evenly distribute all of its components. This can be achieved by any of several tempering methods. In each case, irrespective of the method used, the chocolate must show a noticeable thickening, the indicator that all particles are bound together. Gentle heating to the required temperature and thorough stirring will render the chocolate ready for use.
Yeast Yeasts are single-celled microscopic fungi. Yeast is used as a raising agent and is manufactured in a complicated process. When acquired for preparing yeast goods, it is usually obtained as fresh compressed yeast. It is also available as dried and instant yeast.
Fresh compressed yeast Is partly dried, then pressed into a solid cake. It is used by dispersing in liquid (water, milk) just prior to being mixed with the flour. It should be kept wrapped to prevent drying and stored at 2°–7°C or frozen. It should also have a pleasant, fresh, characteristic smell and taste.
Dried yeast Contains only about 8% moisture and has to be rehydrated prior to use. In this form, you use only half the quantity of dried yeast to fresh yeast and should reconstitute the yeast about 15 minutes prior to use. Its fermentation power is best preserved when water used to reconstitute the yeast is 41°–42°C. Dried yeast can be stored at room temperature. For yeast to be active and reproduce (to act as an efficient raising agent), it requires sufficient food, moisture, and warmth. •
Food is present in the dough, coming from the flour and the added sugar.
•
Moisture (liquid), used when making dough, is required to dissolve the yeast foods. The fine pores of the yeast cells can only absorb liquid nourishment.
•
Warmth influences the growth and the multiplication of the yeast cells and has to be controlled to achieve desired dough conditions.
Produce desserts Learner guide
Page 19 of 108
•
Temperatures above 520 Celsius will kill yeast cells.
Examples of Yeast Based Desserts include: • • •
Brioche Bread and Butter Pudding Savarin with Fruit Baba au Rhum
Marzipan Marzipan is mainly used to cover cakes, mould flowers, fruits and figures and in the production of some high quality cake mixtures. Marzipan is a paste composed of ground almonds and sugar mixed in varying proportions. Better quality marzipan has no artificial flavouring. It is a pure product with a better taste and texture. Persipan is a mock marzipan made from various other kernels, such as those from apricots that are less expensive than almonds
Gelatine Gelatine is obtained from the bones and connective tissue, or collagen, of certain animals. It is manufactured into leaf or powdered form. It has a neutral colour and is able to disperse in hot liquid. Its ability to remain dispersed when cooled, to thicken and hold a shape and to enhance other foods make it important in food preparation. The ratio of gelatine to liquid, the amount of acid or sugar used and the environmental temperature all affect the setting properties of gelatine. Foods containing gelatine are usually refrigerated for gel formation. Powdered gelatine needs to be dissolved in about twice its own volume of cold water. The gel which is formed must be melted over a Bain Marie before use. Leaf gelatine should be first soaked in cold water. Then squeeze out the excess water, and melt the softened leaves in a hot liquid, or over a Bain Marie.
Using Gelatine Precautions include: • The temperature for adding the base, e.g. milk and the gelatine should be the same temperature. • Acid and alkali affect the setting of gelatine. Follow recipe exactly. • Enzymes also affect the setting of gelatine, e.g. fresh pineapple contains the enzyme bromelin that will denature the protein in the gelatine, stopping it from setting. • Cooking pineapple destroys this enzyme. • The mixture with the gelatine must be cooled before adding the whipped cream.
Page 20 of 108
Produce desserts Learner guide
Jellies Semitransparent food mainly derived from gelatine or other gummy substances. Gelatine, pectin, starch or aspic usually form the base for a jelly. Other gelling agents include agar agar, alginate and gum Arabic.
Glazes Glazes are used to impart a gloss by coating. Boiled apricot jam can be used as a glaze or as a base under such glazes as fondant. A glaze enhances the glossy appearance, improves the flavour, gives a smooth surface and forms an elastic coat which prevents baked goods from drying out. Fruit flan jelly crystals or ready prepared mixtures such as ‘flan gel’ are available for glazing fruit.
Nuts and seeds The name nut is used for a number of different types of seed with a woody outer casing and an edible kernel. Apart from their application in dessert and pastry work, nuts and seeds add flavour to stuffing’s, salads, sauces, vegetables, meat, poultry and fish dishes. Nuts keep for a long period of time but have to be protected from heat, light, moisture, air and infestation. Ideally they should be stored in airtight containers. Fresh nuts in their shells will keep for longer than processed nuts such as those which are sliced ground or flaked. If stored incorrectly the fat content of the nuts will go rancid or stale. Popular nuts include almonds, Brazil nuts, cashews, peanuts, chestnuts, coconuts, hazelnuts, macadamia nuts, pecans, pistachios, and walnuts. Popular seeds include poppy seeds, pumpkin seeds, sunflower seeds and wattle seeds.
Produce desserts Learner guide
Page 21 of 108
Select, prepare and use equipment The dessert kitchen is stocked with many other pieces of equipment to the standard kitchen, which may include: •
Sugar boilers, thermometers and saccharometers (measures sugar density).
•
Mixing bowls of various sizes.
•
Moulds - jelly and pudding moulds, silicon moulds.
•
Sieves of various mesh sizes.
•
A range of piping bags and nozzles.
•
Chocolate tempering kettles.
•
Chocolate moulding and dipping equipment.
•
Freezing equipment- Cabinet freezers and blast freezers/chillers.
•
Electric mixers and food processors.
Page 22 of 108
Produce desserts Learner guide
A fundamental part of running a Hospitality establishment is keeping equipment hygienically clean. This helps to ensure that laws relating to hygiene are being complied with and the establishment is aesthetically pleasing to the public eye. How well both the premises and equipment are cleaned and maintained depends on the following factors: • • •
the frequency of cleaning how thoroughly areas and equipment are cleaned the type of areas and equipment
Before cleaning begins all equipment and chemicals required should be chosen in accordance with the areas being cleaned. Dismantling equipment allows it to be meticulously cleaned – improving its effectiveness and often extending its life. It is important that all staff involved in this stage is fully trained to prevent damage to the equipment and reduce the risk of them injuring themselves. At the end of the business day, each piece of equipment should be wiped over and where appropriate washed and rinsed to prevent build-up of grime. Some items of equipment may also need to be dismantled before they are washed and rinsed. Any area that is in contact with bacteria must be sanitised. Sanitising reduces the harmful bacteria. Before cleaning any area you should know which areas need to be sanitised and what chemicals are safe to be used. After equipment or work areas are sanitised they need to be dried. This can be done by either allowing them to air dry or drying them with a paper towel. Air-drying is safe if the equipment is left in a well-ventilated area so the drying process is quick. Small pieces of equipment can also be dried by washing them in a dishwasher which has a drying cycle. Knives should be hand washed and towel-dried before storing. Pots and pans should be hand washed and then hung up on hooks or placed on wire racks to dry. Both glassware and cutlery should always be hand-dried to prevent streaks. Every organisation should have a maintenance schedule for items of equipment, which specifies when each item of equipment should be checked for maintenance. It is important that this schedule includes cleaning equipment and that all items of cleaning equipment are regularly checked for damage. Sub-standard cleaning equipment increases the risk of a breach in the organisation’s hygiene standards. Do not use equipment unless you are very clear on what it is to be used for and how to use it. All electrical equipment should be tested and tagged. All guards should be checked to ensure they are in good working order. All small equipment including knives should be clean and sharp. A sharp knife requires less force to use and therefore less chance of slipping and cutting yourself.
Produce desserts Learner guide
Page 23 of 108
Prepare desserts and sauces Working terminology and techniques Producing elaborate desserts may require the application of a range of techniques. It is not enough just to know methods and techniques. You must also understand the principles behind the work procedures you are using. Once you understand the basic principles, you will gain the confidence to continue developing the skills and techniques of your craft.
Kneading • • • • •
Kneading is the process of mixing flour and other ingredients with the correct amount of liquids until it forms a smooth, elastic dough. Firstly form the dough into a ball shape, and, using the heel of your hand, push the top section of the dough away from you. Then fold it back over to make the ball shape again. Give the ball of dough a quarter turn and repeat the process until the dough takes on a smooth and silky texture. The aim of this process is to develop the gluten in the dough which in turn will enable the dough to hold air, gas or steam when it is being baked. This process can also be performed in a mixing machine on low and using a dough hook.
Creaming • • • •
Creaming is the process of mixing foods with a high fat content in order to incorporate air. The aim is to make the mixture lighter. Use a bowl large enough for rapid movement and ensure that the fat is soft, not oily. Do not use aluminium utensils as discolouration of the mix will occur. Be careful when adding liquids such as eggs to creamed mixtures as the mixture may curdle. If this happens the outside of the bowl can be warmed a little by immersing in hot water or alternatively a small amount of measured flour can be added.
Whisking • • •
• • •
Whisking is similar to creaming. It uses fast movement to incorporate air into liquid ingredients. It should always be done as quickly as possible. When whisking egg whites make sure there is no yolk or fat present, because the fat will prevent the foaming. Room temperature egg whites will whisk quicker and give more volume than egg whites at refrigerator temperature. Acid (like lemon juice) will help to stabilise egg white foam. Egg whites will start to collapse if over whisked. Egg white foams can be whisked to soft, medium and full peaks. For best results when whisking dairy cream, use cream that is cold and also a cold bowl.
Page 24 of 108
Produce desserts Learner guide
Rubbing in • •
• • •
Rubbing in is generally used for short and sweet pastry. Cut the fat into small pieces, then using your fingertips rub the pieces of fat into the flour, all the time lifting the ingredients and allowing them to fall back into the bowl. The aim is to reduce the fat to breadcrumb sized particles, each coated in flour. The purpose of this technique is to make the pastry lighter. The fat particles melt during baking, giving off steam which makes the pastry expand and rise. For best results all the ingredients should be cold.
Folding in • • • • •
This technique is combining other ingredients into an aerated mixture so as the volume is reduced as little as possible. This is achieved by sifting over dry ingredients (gradually) and turning them in slowly, using a large spoon or spatula. The mixture must be lifted and folded over gently making sure you reach the bottom of the bowl. Take care not to over mix as this will result in a loss of volume. When folding mixtures with different consistencies, soften the ‘heavier’ mixture by adding about a 1/3 of the ‘softer’ mixture to it. Then fold in the rest of the softer mixture.
Sieving • • •
To sift food such as flour, cocoa powder and icing sugar through the fine mesh or perforated holes of a sieve in order to aerate them, remove impurities and combine ingredients. To sift food such as flour, cocoa powder and icing sugar through the fine mesh or perforated holes of a sieve in order to aerate them, remove impurities and combine ingredients. This will achieve a lighter texture and more uniform result in the end product. Some recipes, such as sponge cake, will greatly benefit from sieving the flour twice to produce the lightest texture possible.
Pounding/Crushing • • •
To reduce food into tiny pieces with a mortar and pestle, rolling pin or kitchen mallet. May be used for nuts, praline or toffee to produce a granulated topping or paste. The preferred result may be a fine powder or a chunkier texture, depending on the intended use.
Blanching • •
Nuts or fruit are briefly immersed in boiling water for a timed interval, then plunged into iced water or placed under cold running water to halt the cooking process. This enables the easy removal of their skins and retains the colour and flavour of the ingredient.
Straining •
The process of passing liquid through various sized screens, strainers or chinois', in order to remove lumps or impurities and to achieve a uniform or smooth texture.
Produce desserts Learner guide
Page 25 of 108
Piping • • • •
This is the process of ‘forcing’ and ‘piping’ various mixtures through a piping bag fitted with an appropriate nozzle. If your mixture has a runny consistency, twist the end of the bag and ‘poke’ it in the nozzle. This will prevent the mixture running out during filling. When filling, fold the top of the bag to form a cuff, which will prevent the mixture from spilling and give you something to hold on to. Do not overfill the piping bag. Hold the bag around the closed end and gently apply even pressure from the top. Use your other hand only as a guide.
Iced / Frozen Desserts The production and handling of ices and related products is an essential skill to learn because it covers a wide range of culinary dishes. The art of making frozen desserts is to freeze the ingredients without creating a 'rock hard' mass of coarse ice crystals. • • • •
Frozen desserts provide contrast in colour, flavour and texture to a dessert plate. Frozen desserts are prepared in advance and if stored correctly will keep well. They need little finishing off and may be plated quickly during service time. All frozen desserts must be stored below -18 0 Celsius; this must be monitored and recorded as part of the HACCP requirements.
Hygiene Dairy products (especially milk and eggs) used for making ice-creams are ideal breeding grounds for bacteria!!
Food poisoning must be avoided by: • • • • • •
high standards of personal hygiene & food safety procedures maintain good/clean work conditions maintaining equipment in good repair & clean condition to prevent cross contamination adequate provision of cleaning facilities & equipment hygienic washing-up procedures knowledge of how to prevent food poisoning
Main categories of frozen desserts: • • •
Dairy based ice-creams Dairy based fruit ice-creams Fruit based ices including gelato, sorbet and granita
Page 26 of 108
Produce desserts Learner guide
Dairy Based Ice-Creams • • • •
Usually have sauce Anglaise as the base. A richer Anglaise can be obtained by replacing between 30 and 50 % milk with the same quantity of low fat cream. Other dairy based products that could be used in a base include buttermilk, yoghurt or fresh cheese such as mascarpone. Many different flavours can be added to or infused into an ice-cream base; some include vanilla, chocolate, honey, praline, herbs and spices.
Dairy Based Fruit Ice-Creams • • •
Fruit purees are added to the dairy base. CAUTION: The Anglaise MUST be cool before adding a fruit puree. This will result in a better colour and a fresher flavour. If berries are added to a warm custard, the mix will turn a brown colour.
Fruit Based Ices • • • •
Are very refreshing. The sugar must be accurately measured to help ensure the ice crystals are the size needed. Egg white foam may be added as a stabilizer and provide aeration to the product. Gelatine or glucose may be added to prevent the formation of large ice crystals. E.g. Italian Gelato.
Three main ways of producing these fruit based ices: 1. Stock syrup plus fruit juice mixture is usually used for a citrus ice. 2.
Fruit puree is made by using 550 g fruit to 450 mils of heavy stock syrup.
3. Granita is crushed fruit mixed with an equal quantity of icing sugar then frozen. Granitas have large ice crystals.
Speciality Ices These include: • • •
Parfaits Bombes Biscuit Glace
These are usually based on whipped cream which helps to lighten and aerate them.
Biscuit Glace • • • • •
It is a basic mixture of whipped egg and sugar with cream folded through. It often has alcohol added. It has a light and smooth consistency. It is usually moulded and if it is a large mould it is served in slices / wedges. Iced Soufflé Grand Marnier has the biscuit glace mixture served in a ramekin to resemble a risen soufflé.
Produce desserts Learner guide
Page 27 of 108
Parfaits • •
•
These are traditionally served in a mould. The moulds may include: Chocolate mould Tulip basket Ramekins or glasses Parfait mixtures may be layered e.g. Napolitaine (Vanilla; Chocolate and Strawberry layers).
Bombes • • • • • •
Bombes are usually frozen in a bomb mould and are a layered dessert. The mould must be very cold before adding the first layer so that freezing will start immediately. This first layer is often Anglaise based and is colourful. The core is usually a biscuit glace mixture that may also have glace fruit added to it. When turned out of the mould, the bombe should be quickly decorated with whipped cream and fruit, e.g. Italian cassata and Moroccan bombe. Some bombes are coated with piped meringue and browned with a blow torch or flambéed.
Other Frozen Desserts: Granita Sorbet Deep Fried Icecream Cassata Coupes & Sundaes
Parfait Baked Ices Bombes Iced Gateaux & Tortes Soft serve icecream
Iced Soufflé Water Ices Iced Charlotte Gelati Semi-Freddo
Sweet Sauces - Hot & Cold Many pastry cooks believe that good sauces are the main feature of good cooking because of the skill needed to prepare them. There is no doubt that sauce making requires skill. Over the years culinary techniques have been developed to produce a consistently good quality product.
Categories • • • • • • • •
Puree based – apricot, raspberry, mango Custard – egg yolk based e.g. Sauce Anglaise Chocolate – may be cream, sugar syrup starch, or custard based. Cream – reduced cream Coulis – usually fruit based Caramel – cream or water based Syrups – flavour infused sugar syrups Sabayon – egg yolk, alcohol and flavourings
Thickening Thickening agents also vary greatly: • Starches • Egg yolks • Chocolate • Gelatine • Air (foam) • Caramel • Fruit Many thickeners also add flavour to a sauce. Page 28 of 108
Produce desserts Learner guide
Flavouring Materials Flavour is the total sensory impression formed when food is eaten. It is the combination of the sensation of taste, smell and texture. • • • • • • • •
Salt Acids Herbs & Spices - Cinnamon, Nutmeg, Cloves, Ginger, Mint Extracts - Vanilla Essential Oils - Fruits, nuts & flowers, citrus Essences - Artificial Fruit Pastes/Concentrates Spirits & Liqueurs
Quality of Sauces
Correct storage is essential to maintain quality in dessert sauces: 1 - 4 0C, covered (cartouche), labelled and dated.
Characteristics • • •
Consistency – depending on its purpose Flavour – natural flavours are best Colour – must be appropriate to the sauce being made, avoid artificial colours
Common Faults • • • • •
Lack of flavour – poor base Starchy flavour – insufficient cooking Too thin/thick – insufficient thickening or incorrect technique Sauce fermenting – too old, incorrect storage Incorrect colour – excessive use of artificial colour or overcooked
Storage of sauces • • • • • •
If a cooked sauce is to be stored for any period of time before it is used it must be cooled as quickly as possible. Sauce should be covered, labelled and refrigerated. Sauces may be stored at temperature of 1°C to 4°C. Depending on the ingredients used, they may not hold for any length of time. If sweetened fruit purees are used as a sauce, there is a danger of fermentation and rapid bacteria growth. Because of evaporation from the surface, a skin will form rapidly on a sauce if it is left to stand.
Presentation and Serving The presentation of sauces at the time of service must be given the same attention as the presentation of any other part of the dish. Consider whether the sauce will be best: • On the dessert • Under the dessert • Partially coating the sweet • On the plate to decorate The sauce can be spooned, ladled, poured or piped. Produce desserts Learner guide
Page 29 of 108
Batters Batters are: • Basic batters are mixtures of flour; milk or milk and water. • Some have butter or oil added to the mixture. • For most batters, plain flour is used. • Air is beaten / whisked into the batter. This air expands and lightens the batter during the cooking process. Simple batters are best used reasonably quickly (after resting in the cool room). If the air bubbles rise to the surface and burst, the end product will not be as light. Another reason for using the batter quickly is the fact that the egg and milk in the batter are potentially hazardous foods. Keep in the cool room when not in use.
Desserts made from batters These include: • Crepes (both plain and soufflé) • Pancakes • Fritters
Crepes • •
These are a thin pancake. The batter should be well rested to allow it to be as thin as possible.
Crepe Soufflé: • •
Is a pancake batter with an egg white foam folded through it. A sweet omelette (using eggs without the flour) can also be made with a soufflé effect.
Fritters Fruit fritters can be made using the following batters: • Beer • Champagne or • Pancake
Tips to avoid pancakes / crepes from sticking: • • • •
Have the correct pan and use only for this purpose Don’t wash the pans. Treat the same as an omelette pan Pans will need to be seasoned if washed Don’t use a buckled or a very thin pan to cook crepes in
Pudding Desserts • • • • • • •
Great winter desserts. Served at lunch due to the fact they take longer to digest because of the often heavy texture. A variety of cereals used e.g. rice; corn; semolina; tapioca and polenta. The simplest pudding desserts use cake batters as the base. A sweet sauce usually accompanies these desserts, e.g. English plum pudding. Most of these puddings are steamed. This gives extra time for the rising to occur and results in a moist mixture. Semolina or tapioca is mainly served as a light soufflé style pudding. Flummeries are often semolina based puddings. These may be served hot or may be set with cream and gelatine and served cold. Page 30 of 108
Produce desserts Learner guide
• • • • •
Slices may be made from semolina, e.g. rice conde or a sweet potato mixture. Sweet polenta may be served warm as a custard or cold and then pan fried. Tapioca may be cooked in a fruit juice and stock syrup. Once thickening has taken place other ingredients such as fruit may be folded through and then placed in moulds or glasses. Grutze is a German / Scandinavian pudding that uses sago or tapioca to thicken stewed fruit. Bread is the base of the English Summer Pudding. The fruit is fresh berries. The bread soaks up the juices of this dessert.
Puddings 1.
Milk Puddings
2.
Baked Egg Custards
3.
Steamed Puddings
4.
Steamed Sponge Pudding
5.
Soufflé Puddings
• These puddings are usually made from cereals such as rice; semolina; tapioca and sago. • They are often served with stewed fruit or with either a fruit or anglaise sauce.
• For example, bread & butter pudding.
• These include plum and suet puddings. • These are often the richest puddings of all. • They can be made well in advance because they have excellent keeping qualities.
• These are heavier than soufflés; therefore they are much more stable.
Aeration of puddings Several methods may be used. These include: • Creaming • Addition of egg white foam • Chemical aeration • The action of yeast The Saxon Pudding is believed to be the first pudding to incorporate egg white foam as a means of raising the pudding.
Rice Puddings • • •
Many puddings are rice based. The short grained varieties are best for puddings. The cooked grains tend to stick together.
Caution: Recipes such as Rice Conde, the sugar MUST NOT be added until after the rice has been cooked. If the sugar is added at the start the rice will stay hard and uncooked in the centre.
Produce desserts Learner guide
Page 31 of 108
The use of starch in puddings • •
• • • •
Often provides structure and thickening in puddings. There are many different types of flour used to thicken puddings: Cornflour Wheat flour Rice flour and Modified starch (Thickener/stabiliser used in food manufacturing) Starches need to be cooked to a high temperature. Starch thickens over a range of temperatures because the granules are different sizes. The larger granules will gelatinize before the smaller ones. Gelatinisation means that the starch granules absorb liquid and swell.
Factors that influence the thickness of a starch gel These include: • • • •
The type of starch, for example, wheat starch and arrowroot thicken at different temperatures. Sugar decreases the thickness that can be obtained. Acids hydrolyse (breakdown) a gel so it is best to add the acid after the filling has been thickened. Enzymes such as those present in fresh fruit, for example, raw pineapple, paw- paw and kiwi fruit. These fruits may be used if they are cooked first. Cooking destroys the enzymes present. Starch gels thicken on cooling.
Caution: If puddings and desserts are left standing too long or are frozen, water will start to separate from the starch.
Soufflés Soufflés are the lightest and most delicate of all desserts. The 2 main types are panada and fruit based. Soufflés are not difficult to make, provided you are using a sound recipe and observing some basic principles. Cleanliness of equipment, hands, egg whites etc. is one key way to success. Another is to have all mis en place on hand before you begin whipping. Milk, egg yolks and flavourings are bound with flour or cornflour or both and beaten egg white combined with sugar, lightens and stabilises the mix. Liquors or fruit, chocolate, nuts and other flavourings can be added. Add ½ the sugar at the beginning of whipping the egg whites and the rest after you reach ‘soft peak’ stage. The soufflés can be cooked in the oven either in a water bath or without one. Some chefs prefer the water bath as it provides a more even heat, and lessons the chance of burning the souffle. The French tend to favour soufflés with a slightly underdone creamy centre but ‘well done’ soufflés are more stable and generally preferred for this reason. Soufflés can be dusted with icing sugar, glazed (caramelised under the salamander) or dusted with cocoa powder. Hot soufflés are served in their ramekin and presented on a warm plate. They could be served with fruits for garnish and a separate sauce. Soufflés must be served immediately they come out of the oven. Page 32 of 108
Produce desserts Learner guide
Cream Desserts What is meant by the term “Cream Dessert”? One interpretation is that it is a moulded dessert set with gelatine.
Flavoured Creams Types of flavoured creams include: • • •
Raspberry Fool - fruit puree and cream Sauce Anglaise – milk, egg yolks, sugar and vanilla bean Bavarois - Sauce Anglaise, gelatine and cream
Precautions include: • Flavoured creams are light in texture and should never be rubbery. • Whipping cream is best for aeration. • Don’t over whip the cream- just enough to leave a trail across the top. • Custards and fruit purees should be cooled before adding the cream. • Using the correct proportions of gelatine to the total liquid. • Preparing the gelatine correctly according to type. • If using powdered gelatine, the dissolved mixture must be warm when added. If the mixture is cold when added to the cream mixture, it may set too soon leaving “strings’ of gelatine in the dessert. If the strings are noticed early enough, they may be dissolved by warming the mixture over a Bain Marie. • If the gelatine is added too hot, it will melt some of the cream and may also result in a closer texture. • The amount of gelatine used in a recipe can be adjusted according to the time allowed to set the custard, and the weather conditions. • They are best prepared well before service.
Preparation of moulds for cream desserts • • •
It depends on the size and shape of the mould and on the recipe. Usually the mould is lightly oiled with a neutral flavoured oil, then water rinsed. If the mould is to be decorated, the top layer is often jelly, followed by the other ingredients as required.
Problems that may occur • The cream dessert doesn’t set:
The gelatine has been too cool when added to the cream and has formed “strings” or “ropes”.
•
The final product is lumpy:
•
Difficulty un-moulding the cream dessert:
Insufficient stirring during the preparation of the Sauce Anglaise. Skin formed on the surface of the mixture (standing too long uncovered), and was stirred back into the cream mixture instead of being removed). Raw egg yolks and sugar left standing together too long before whisking.
The mould was incorrectly prepared. The mould was not thoroughly cleaned before using it.
Produce desserts Learner guide
Page 33 of 108
Meringue Meringue is a mixture of either egg white and sugar or eggs white and boiling sugar syrup. There is convenience meringue mixture on the market, usually dehydrated.
Meringue products • • • • •
Vacherin - meringue disks or meringue shell Pavlova Meringue shells Meringue mushrooms Meringue flowers
Italian Meringue Made with boiling sugar syrup, instead of castor sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian Meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies, folded through mousses or spread on a sheet and baked for meringues or tortes.
Recipe: • • •
Sugar Water Egg White
1. 2. 3. 4.
Place sugar and boiling water into a pan and boil steadily until the syrup reaches– 118 - 121 0C. Whisk white in a clean basin to a stiff peak. Pour the syrup slowly into the egg white, whisking continuously. Whisk the mixture until cool.
French Meringue Is the most delicate, and has the nicest eating quality, but it is very fragile and must be utilised rapidly when made.
Recipe: • • •
Egg white Castor sugar Pure icing sugar
1. 2.
Whisk egg whites to soft peaks. Sprinkle in the castor sugar in a thin stream while beating all the time. Continue to beat for 10 minutes until smooth and shiny. Remove from the machine and gently fold in icing sugar.
3. 4.
Swiss Meringue Page 34 of 108
Produce desserts Learner guide
Has a firmer texture than French meringue and is more stable for piping work.
Recipe: • •
4 300 gm
1. 2. 3. 4.
Place whites and sugar into the mixing bowl. Whisk rapidly over a bain-marie until sugar has dissolved and the mix is warm (approx 45 0C). Remove from the heat and whisk until light and cool. The mixture is now ready to pipe.
Egg whites Castor sugar
Egg white foams The stages of an egg white foam: • • •
Soft Peak - Retains shape, but drops. The foam doesn’t cling to the bowl. Medium peak – Will hold up on the end of a whisk, but will ‘fall over’ like a wave Stiff Peak - Glossy foam, well defined edge and clings to the bowl. Has approximately 90% air.
Tips for producing the best egg white foam These include: • Beat in a cold area to gain maximum expansion of air when cooking. • Use whipped whites immediately because they lose volume and go watery very quickly when left standing. • Use a clean bowl and whisk. Impurities retard the formation of the foam. • There should be no trace of egg yolk in the whites. • Salt or sugar in small quantities (a pinch of salt) will strengthen the albumen and help to speed up the process. Too much will weaken the foam. • Eggs are best between 2 and 4 days old for a higher volume, fresh is best for stability. • Sugar added too early delays the foaming, but added at the correct time helps to stabilise foam. • Use castor sugar, A1 sugar is too coarse and will break down the distended albumen.
Problems with egg white foams & meringues • • • • • • • • • •
Egg whites did not whip sufficiently. Stale egg whites. Traces of egg yolk present. The whisk or bowl had traces of fat. Meringue was sticky. Whites were not whipped enough. The sugar was added too quickly, should be one third at a time. The mixture was over whipped after adding the sugar. Meringue was tough: The sugar was not whisked in enough. The oven was too hot and the meringue didn’t dry out enough. The meringue shells become soft: The shells were not dried out enough. The shells were stored incorrectly.
Custards Traditionally, custard was prepared by heating milk and then adding a starch such as custard powder (cornflour), semolina or rice as the thickening agent. Produce desserts Learner guide
Page 35 of 108
• • • •
Custards may be served hot or cold. Some custards may be set, e.g. Bread and Butter Pudding. The eggs in the mixture coagulate and cause it to set. Some custards are thickened with pure starches, e.g. Chocolate Custard or Blancmange.
Crèmes are lighter than custards and may be prepared well in advance of service. Some mousses are included in this section.
Baked egg custards • • • •
Thickening depends on the coagulation of the protein albumen. The firmness of baked custard is influenced by the ratio of milk to eggs. Unmoulded custards usually have 8 eggs for each litre of milk. Too much egg in the mixture will cause the custard to be coarse and have a “rubbery” texture.
Preparation and cooking • • • • •
During the preparation, egg custard mixtures should be strained to remove any impurities and the chalazae. This will help ensure a smooth and velvety texture when baked. When the ingredients have been mixed together and strained, remove any foam from the surface, and burst any air bubbles that rise to the surface of the mixture after it has been moulded. Baked custard should be cooked in a moderate oven (160 0Celsius). The best coagulation temperature for whole eggs in the custard is around 63 0 Celsius. A water bath should be used when cooking the custard, as this slows the heat penetration allowing for more even heating and cooking of the product.
How can you judge if a baked custard is cooked? •
Insert a sharp knife or a skewer into the edge of the custard. It should be firm on both sides. The custard should also be slightly “wobbly”.
Why shouldn't you insert the knife or skewer into the centre of the mould? •
The centre of the custard continues to cook after the item is removed from the heat. By the time the centre is firm, the custard will be overcooked on the edges.
•
Once cooked, the custard should either be served immediately, or cooled quickly to prevent overcooking after it has been removed from the oven.
•
If the custard has been overcooked, it will be porous, contain holes and be watery.
Sponge Base Desserts Examples:
• Trifles • Tiramisu • Charlottes e.g. Russe and Royale • Ice cream cake e.g. Bombe Alaska • Gateaux e.g. Black Forest gateaux • Chocolate Mousse Gateaux • Sacher Torte Pastries are often combined with a sponge. These include: • Puff paste Page 36 of 108
Produce desserts Learner guide
• •
Choux Paste Pate Sucre (sweet paste)
Sponges • • •
Sponges are produced by whisking eggs and sugar; then adding flour. The whisking gives the texture to the sponge. The amount of air incorporated into the sponge batter influences the lightness of the sponge.
Tips for successful sponge making • • •
Use fresh eggs Castor sugar is better than A1 sugar. Soft (low gluten) flour is best. Often corn flour is mixed with plain flour to lower the gluten content. Dry flavourings such as ginger or chocolate should be mixed with the flour. If cocoa is used for a chocolate sponge, the flour should be reduced by the equivalent amount. It is best to whisk the eggs over a water bath to increase the amount of air that may be incorporated during this whisking stage. The bottom of the bowl should NOT touch the water. (NB. Don’t have the mixture too hot because that will cause the egg yolk to coagulate, ruining the mixture). When the mixture is thick enough, whisk until the mixture cools. This will add even more air. The flour is best if it is the same temperature as the mixture when it is added. It may need to be warmed. Sieve the flour over the surface and fold in preferably with a metal spoon. The sharp edge of the metal spoon cuts through the mixture. It must be a light action. If the eggs are separated and the whites beaten separately, only the yolks and the sugar are beaten over the hot water bath. Sponges are cooked when slight pressure on the top of the cake leaves no impression and the sides will shrink slightly from the tin.
• • •
• • • • • •
Faults associated with sponges 1. The surface of the sponge may not be flat if: • • • • •
The oven door is slammed The oven temperature is too high The cake is moved too soon The oven temperature is too low The tin has not been prepared properly
2. The texture may be too close and too heavy: • • • •
The eggs and sugar are not whisked enough The flour is added too quickly or not folded in gently Too much flour is added The oven is too hot or too cold
Produce desserts Learner guide
Page 37 of 108
3. The texture may be lumpy:
• The flour is not folded throughout the mixture • Too much flour is added at once
4. A Swiss roll cracks badly: • • • •
The texture may be closed The mixture is overcooked The tin is not lined correctly The Swiss roll is not rolled on top of a damp cloth or; not rolled quickly enough
5. A Genoise sponge is heavy at the bottom:
• The butter / fat was not at the same temperature as the other ingredients • The butter and flour were not folded in evenly • Too much butter was added at once
Gateaux • • •
This is the French word for cake. It is traditionally a multi-layered cake filled with cream fillings or butter creams, rectangular or round. The base may be of Puff or Choux paste, biscuit or meringue. The term “Gateaux” implies a sophisticated item.
Sponge Based Desserts and Sauces These include: • Sauce Anglaise • Flavoured Cream • Chocolate Sauce
Page 38 of 108
• • •
Coulis (usually fruit based) Puree based sauce usually fruit, e.g. mango, apricots Caramel Sauce
Produce desserts Learner guide
Fruit - Classification •
Soft fruits :
Raspberries, strawberries, blackcurrants, red currants
•
Hard fruits :
Apple, pears and quinces
•
Stone fruits :
Cherries , plums, apricots, peaches nectarines
•
Citrus fruits :
Oranges, lemons, limes, grapefruits, tangerines, mandarins
•
Tropical :
Pineapples, figs, mangoes, passionfruit, papaya
Australian bush foods • • • • • • •
Lilli pilli Kakadu plum Illawarra plum Rosella Wild limes Lemon aspen Quandongs
Purchasing fruit Fruits can be purchase in the following forms: • Fresh • Frozen • Canned • Preserved in syrup • Dried • Fresh processed
Important factors when purchasing fruit 1.
Availability and price • •
2.
Fruits bought in season they are at their peak quality. If they are bought out of season their quality and flavour has usually deteriorated.
Quality points • • • • •
Uniform in size Free of blemishes Good shape and colour Not over ripe Not wilted or shrivelled up
Produce desserts Learner guide
Page 39 of 108
Selecting fruit • • • • • • •
Purchasing of fruits should be determined by the purpose for which you’ll use them. Fresh As a dessert On and in pastry Poached, baked Pureed as a flavouring base For making coulis
3.
Storage
4.
Preparation costs
• All fruits, with the exception of banana, will keep longer when refrigerated at 6°C to 8 °C. • Generally the softer the fruit the more rapidly it will deteriorate.
• There are two cost factors involved: The labour required to prepare. The wastage incurred during the preparation • Wastage can dramatically affect the actual yield after preparation.
Handling fruit Packaging of fruit has advanced considerably. This has reduced the bruising and made handling easier. To minimise the deterioration of fruits: • Store in original containers • Don’t leave ripe fruits in hot condition • Purchase soft fruits only as required
Nuts and Seeds Apart from their application in pastry work and desserts, nuts and seeds add flavour and texture to stuffing's, salads, sauces etc. Nuts must be protected from heat, light, air, moisture and infestation when storing. If stored incorrectly, the fat content of the nuts will go rancid or stale. Examples: • • • •
Poppy seeds and sesame seeds - used in cakes and fillings. Pumpkin seeds – used in cakes and pastries. Sunflower seeds - used mainly in biscuits. Wattle seed - usually ground and used for flavouring desserts and ice cream, has a coffee mocha flavour.
Page 40 of 108
Produce desserts Learner guide
Convenience Products •
Frozen - Puff, Short, Sweet, and Filo – Pastries, Ice Creams, Sorbet, and Egg Products etc.
•
De-hydrated- Custards, Sauces, Jellies, Glazes
•
Pre mixes - Cakes, Breads
•
Canned - Juices, Fruits, Caramel, Puddings
•
Liquid- Flavourings, Essences
•
Pastes
•
Baked/Cooked- Sponges, puff
- Marzipan
Convenience Products – Why use them? • • • • •
Cheaper Save Time Readily available Lack of experience/Knowledge - how to make them Limited Storage/production areas
Produce desserts Learner guide
Page 41 of 108
Nutrition in desserts Desserts are normally not regarded as sources of nutrition as they often contain cream, fat and sugar. You need to look at the overall food intake within a menu to see whether the individual menu items can contribute to the nutritional value. Eating is also about balance and a bit of sugar or chocolate does not hurt. Yoghurt, buttermilk and skim milk can be good low fat alternatives. Polyunsaturated fats can be used instead of butter but can change the final taste. The use of various types of flour in baked goods contributes to the dietary fibre intake particularly with whole grain and other flours containing bran or the husk of cereals. The addition of bran and other dietary fibre to white flour helps with digestion and promotes a healthier diet. Fresh fruit also contains fibre, antioxidants and a wide range of vitamins and minerals including vitamins A, B, C, E & K. Nuts are commonly used in desserts and are a great source of protein, antioxidants, omega-3 fatty acids, are cholesterol free and contain a wide range of vitamins and minerals including vitamins A, B, C, E & K. Special allergies also need to be considered such as an increasing number of people with an allergy to tree nuts and peanuts. Serious intolerances such as gluten intolerance (coeliac disease) affect the absorption of food in the lining of the small bowel and can lead to severe malnutrition, apathy and diarrhoea. With regards to gluten you need to be very careful in the preparation and use of pastries, cakes and yeast products, for desserts, that may contain any wheat, barley and rye based product. Cornflour for example can contain wheat starch. Gluten free bread can be produced from special mixes available from health food stores or specialist suppliers. With all special diets it is important that you get the latest research on foods that contain the required nutrients, and adjust your existing recipes accordingly, to meet customer needs. The following websites will be useful for health related information: www.coeliac.org.au/
www.allergyfacts.org.au/
www.betterhealth.vic.gov.au
www.foodstandards.gov.au
H
H
Page 42 of 108
Produce desserts Learner guide
Diabetics Diabetes is a chronic condition where there is too much sugar or glucose in the blood. Insulin is the body’s chemical which is used to maintain the blood sugar level at the correct amount and that if there is insufficient insulin or the insulin present is not doing its job properly, then diabetes develops. Diabetes can result in blindness, heart attack, kidney failure, amputations and death. 1.7 % of all deaths are caused by diabetes and more deaths are caused by diabetes related causes. In some countries, diabetes affects half the adult population. In Australia it is the fourth leading cause of death. It is very common in Australia’s Aboriginal community where one in four has diabetes. Diabetes needs to be constantly managed by adhering to a diet containing foods which are low in fat and sugar and high in fibre. That is, foods which are slowly digested.
The Glycaemic Index of foods The glycaemic index of foods is a ranking of foods based on their immediate effect on blood sugar levels. Carbohydrate foods that break down quickly during digestion have the highest glycaemic index (GI) factors. The blood sugar response is fast and high. Carbohydrates that break down slowly, releasing glucose gradually into the bloodstream have low GI factors. If customers with diabetes are given the option on the menu of choosing foods with a low GI factor they can achieve much better sugar control, thereby reducing their risks of complications and providing better well-being. Whilst you are not directly responsible for the control of the diabetic customer’s complete intake of food, they can at least offer dessert and pastry items which are more appropriate to their needs. It should be noted though that it is important not to solely base decisions on ingredients to be used on their GI factor alone. It is essential to consider the fat content of the ingredients as well.
What ingredients should be avoided?
• Ingredients which are high in fat. • Ingredients which are digested quickly. This group of ingredients are generally highly processed foods of which sugar and white flour are examples. Wholemeal flour is digested more slowly thus giving a more even release of sugar into the blood which places less reliance on insulin to control the blood sugar level.
What ingredients can be substituted? Foods which are unprocessed or contain high fibre content are good substitutes for fatty or highly processed foods. In the patisserie, fruit, vegetables, wholemeal or whole grain cereals and flours, and rice are all examples of low fat foods which are digested slowly. These foods have a low GI factor. When making desserts for diabetics, white flour can be substituted with wholemeal flour, and sugar can be replaced with artificial sweeteners. Emphasis should be made on utilising fresh fruits in season, low-fat dessert cheeses and fruit based rather than dairy based ice confections.
Produce desserts Learner guide
Page 43 of 108
Artificial sweeteners and sugar substitutes Sugar not only adds sweetness, but also assists in the colouring of items during baking, acts as a bulking agent, enhances aeration of batters, and stabilises foams e.g. meringues and sponges. Therefore when trying to reduce or eliminate sugar from a standard recipe, all these factors need to be taken into account.
Aspartame Aspartame is a synthetic sweetener consisting of two amino acids. Unstable at high temperatures, it breaks down into its constituent components and loses its sweetness. (Approximately 200 times sweeter than cane sugar). It does not have any bitter aftertaste. Commercially it is available under the trade names “Nutrasweet” (tablet form) and “Equal” (powder form). It cannot be used for baking and should only be added to products after they have cooled. It does not add bulk nor texture to products.
Sucrolose This is made from sugar however has virtually no kilojoule value and it is not metabolised by the body. It is not affected by temperature, and has the same bulk as sugar although it is much lighter in weight than sugar. For these reasons, it substitutes well into recipes where aeration, and bulking are important factors e.g. cakes, sponges, pastry and biscuit doughs. It stabilises foams to a limited exten,t e.g. a meringue stabilised with sucrolose will break down after a short period. Commercially sold under the trade name “Splenda”. Do not make the mistake of substituting it for the same weight as sugar - it will taste excruciatingly sweet!
Saccharin Saccharin is a non-nutritive sweetener. It is synthetically produced, has a sweetening power of approximately 450 times that of cane sugar and has a noticeably bitter “metallic” aftertaste. Saccharin is stable on processing and is used in many commercially produced foods. It does not add bulk, enhance aeration nor stabilise. It was banned in the USA in 1969 with links to cancer. It is still in use in Australia.
Cyclamate Cyclamate is another non-nutritive sweetener and is often used commercially in combination with saccharin (usually in the ratio 10:1) to hide saccharin’s bitter after taste. It has approximately 30 times the sweetness of cane sugar. Cyclamate is stable on processing. Again, it does not add bulk, enhance aeration nor stabilise.
Stevia Stevia is a sweetener and sugar substitute made from the leaves of the plant species stevia rebaudiana. Stevia's taste has a slower onset and longer duration than that of sugar and some of its extracts may have a bitter or liquorice-like aftertaste at high concentrations. With its steviolglycoside extracts having up to 300 times the sweetness of sugar, stevia has attracted attention with the rise in demand for low-carbohydrate, low-sugar sweeteners. Because stevia has a negligible effect on blood glucose it is attractive to people on carbohydrate controlled diets.
Page 44 of 108
Produce desserts Learner guide
Coeliac Coeliac condition is a lifelong dietary intolerance to gluten resulting in damage to the lining of the intestine so that food is not absorbed properly. It can cause poor weight gain in young children, weight loss in older children and adults, chronic diarrhoea, chronic anaemia, tiredness and vomiting. Left untreated it can cause death. People with Coeliac condition are sensitive to gluten for life. By removing gluten from their diet however, their intestine can return to normal and the symptoms are controlled. Gluten is present in the ingredients of many foods commonly on the menu. Gluten is in wheat, rye, oats, barley, sorghum, triticale, some millet, and products made from these cereals including malt, malto dextrin and glucose. It is also found in the wild relatives of these grains. One such wild variety found in some health stores is called “spelt”. Gluten is the unique ingredient which gives yeast dough’s the ability to rise when proved and baked. It also provides the elasticity and the ability for the dough to be rolled and shaped without breaking. It enables a mixture to absorb moisture. When they bake goods without gluten, they will need to use “replacement gluten” to make up for the lost elasticity and moisture holding capacity of the dough.
Commonly available starches which are gluten-free: • • • • • •
Rice flour Maize starch Potato starch Soy flour Buck wheat Pea flours
When preparing gluten-free patisserie items for clients, food labels and recipes need to be read carefully. For example • Ensure the “corn flour” stocked is made from maize, not wheat starch • Check the sauces used don’t contain a thickener which contains gluten • Check that the baking powder used is gluten-free (many baking powders use wheat starch as a bulking agent) • Ensure pure icing sugar is used in confectionery, not icing sugar mixture which commonly contains wheat starch Additionally, the work area where gluten-free products are prepared must in itself be gluten-free. For example residues of baker’s flour left in dough breaks, pasta machines and mixers could inadvertently become incorporated in what was meant to be a gluten-free product.
Produce desserts Learner guide
Page 45 of 108
What ingredients must not be used? The more obvious are wheat, barley, rye, oats, triticale and spelt. The less obvious ingredients to avoid, but just as important are products made from cereal by-products. Wheat is often processed to extract starch which is then used in a huge variety of products ranging from glucose to icing sugar mixture. The starch extracted from wheat can contain traces of gluten and trace amounts of gluten are sufficient to produce allergic reactions in Coeliacs. It is essential to read the ingredients list of any manufactured ingredients to see if they contain any flour or cereal by-products. If unsure, the best option is to leave it out. Foods to avoid serving Coeliacs, unless made with gluten-free ingredients are: • Bread • Breadcrumbs • Rolls • Buns • Crisp bread • Biscuits • Pastry • Sausages • Bran • Batters • Cakes • Pasta • Sauces • Glucose • Malt • Malt products
What ingredients can be substituted? Arrowroot This very fine grained starch is prepared from the rhizomes of a herbaceous tropical plant. It gives a clear gel when cooked making it particularly important as a thickener for sweet sauces.
Besan or chick pea flour This flour is produced from dried chick peas. It has a very high protein content. Slightly yellow in colour, it is useful in combination with other starches to give natural colour to baked products. The quite noticeable aroma of dough’s containing chick pea flour diminishes after baking.
Buckwheat flour Buckwheat flour is prepared from a herbaceous plant native to north eastern Europe, similar in appearance to the rhubarb plant. It has an extremely strong flavour and aroma.
Page 46 of 108
Produce desserts Learner guide
Carboxymethyl cellulose (CMC), Xanthan gum and Guar gum CMC, xanthan and guar gum are three products which go some way to replace the desirable characteristics of gluten Carboxymethyl cellulose (CMC) is a manufactured water soluble cellulose ether. It is neutral in odour and taste, and is not ingested nor absorbed by the body. The starting material is highly purified cellulose, for example from pine or beech pulp. CMC is particularly useful in gluten-free baking where its elasticity and water binding capacity enable easy to handle pastries and biscuit dough’s to be produced. Xanthan Gum is a fine white powder ground from the cell coat of a micro-organism called Xanthomonas campestris which is grown under laboratory conditions. It is commercially used as a thickener in a variety of foods Guar gum is a vegetable gum obtained from the seeds of a leguminous plant. It is not digested to any great extent. Commercially it is used as a stabiliser for frozen fruit, icings, glazes and fruit drinks. It is also used as a binder for confectionary, baked goods, ice cream and many other products. It has five - six times the thickener power of starch. CMC has the greater elasticity and water holding capacity of the above gums.
Gluten free flours A number of different companies market gluten-free plain or self-raising flour. They consist of a blend of gluten-free starches and may also contain a gum or milk powder product.
Potato starch This is a pure starch derived from potatoes. It works well as a thickening agent, and in combination with other starches in biscuit dough’s, cake batters and sponges.
Quinoa Quinoa is a fine grain with a high protein content. Ground into a flour and used to make biscuits, pasta and pancakes, it imparts a slightly bitter taste.
Rice flours White rice flour is produced from rice grains which have had the outer layers of bran removed. Brown rice is produced from the unrefined rice grains. Apart from being higher in nutritive value, the additional fibre it contains is useful to add more body to dough’s and batters. Glutinous rice flour is ground from a specific variety of rice which becomes sticky and sweet when cooked. It does not contain gluten as the name would suggest. Rice flours have a coarser texture than wheat flour and need a little more liquid than equivalent quantities of wheat flour.
Skim milk powder The addition of a small percentage of skim milk powder in gluten-free pastry will enhance the colouring of the product during baking.
Produce desserts Learner guide
Page 47 of 108
Soy flour Soy flour is produced from soy beans and is high in protein. It is useful to give body and texture to breads and cakes. Ensure de-bittered soy flour is used however otherwise products will have a bitter flavour. Because of its extremely strong flavour it is best used in combination with other gluten-free starches.
Tapioca Tapioca flour is extracted from the root of the cassava plant. It contains mainly starch.
White maize starch Maize starch is made from corn. In Australia products may be labelled as “corn flour”, but may in reality be made from wheat starch. They must always check and use only “corn flour” made from maize and not extracted from wheat. (The residues of gluten left in some wheat starches can make sensitive coeliacs ill).
Yellow maize Yellow maize flour is slightly less refined than white maize starch and contains the pigment carotene. This pigment gives the flour a bright yellow colour which is useful to naturally enhance the colour of gluten-free baked products. (Most starches used in gluten-free recipes are pure white and do not colour well on baking).
Lactose intolerance Lactose is the sugar in milk, and Lactose Intolerance is a problem for people who have stomach or bowel trouble when they consume lactose. It is caused by a deficiency of the enzyme lactase and results in diarrhoea when milk or other products containing lactose are consumed. The symptoms will disappear when lactose is removed from the diet and reappear when it is reintroduced. When substituting ingredients to achieve lactose-free recipes, care must be taken to use high quality flavouring agents to achieve products with a taste comparable to the original.
What ingredients must not be used? Ingredients to be avoided in a lactose-free diet include: milk, cheese, butter, yoghurt, cream, and any foods containing dairy products
What ingredients can be substituted? Lactose free margarines Margarines are an emulsified product made from a mixture of vegetable or edible animal fat or oil, with water, and with or without the addition of milk fat. Careful selection of margarine in the patisserie is therefore essential to ensure a lactose-free product. In Australia, the products “Vollex” (available in varying grades suitable for cake, biscuit or pastry production) and “Danska” are lactose-free.
Soy milk Soy milk can be substituted for dairy milk in recipes, although relatively neutral in flavour, there will be a variation in the flavour
Page 48 of 108
Produce desserts Learner guide
Coconut milk Although the distinctive flavour of coconut milk prevents it from being used as a straight substitution in many recipes, it is useful where smaller quantities of “milk” is required, eg. biscuit, doughs and cake batters.
Artificial cream and buttercream pre-mixes Artificial “cream” based on soy milk, with the addition of stabilisers, thickeners, sugar and flavourings is available. An American-based company “Rich’s” specialises in such products. The “cream” is suitable for use in mousses, ganache’s, and other gateau fillings. Traditional patisserie recipes need to have the sugar content greatly reduced to accommodate the sweetness of this product.
Fruit ices and sorbets As an alternative to the more popular Anglaise based frozen desserts, fruit ices and sorbets are ideal for the lactose-free dessert menu. Fruit ices based on fruit pulps or purees with the addition of a stabiliser will achieve the same consistency, appearance and mouth feel of the dairy-based cream ices.
Special dietary requirements Other special dietary requirements may include the following:
Low fat foods Chefs should make available foods that are low in fat, especially in saturated fats. Low fat dairy products should be used where possible and egg yolks restricted. Don’t deep fry or baste foods that are being sold as low fat foods.
Food Intolerance / Food Allergies Foods that cause allergies / intolerances include milk, eggs, wheat, yeast, nuts and chocolate. It is important to be honest about ingredient content information because, for some people, the consequences may threaten their health.
Vegetarians There are three types of vegetarian diets: •
Lacto ovo: includes all plant foods plus milk and milk products plus eggs.
•
Lacto: plant foods plus milk and milk products.
•
Vegan: a plant diet only. No animal products at all.
Produce desserts Learner guide
Page 49 of 108
Portion, present and store desserts Desserts allow a larger freedom of expression, from the simplest product, such as rhubarb fool to an almond tuille. There are few limitations in working with shapes, colours and textures. The combinations of these are infinite.
Garnishes Today’s garnishes are used more for decoration rather than being used in their traditional form. Your establishment style, pricing policy and clientele will determine how much time, money and effort you can spend on producing and decorating your desserts.
Garnish Examples: •
Spun sugar
•
Toffee work and praline
• • • • • • •
Berries Tuiles Chocolate piping Chocolate curls Marzipan – leaves and flowers Zest Sponge fingers
Food Trends As food trends are constantly changing you have to keep up by reading food magazine or research on the internet. You will discover new ideas, create your own expressions and keep in touch with friends.
Remember: •
Keep presentation simple
•
Try to present with artistic flair
•
Use a particular dessert as the visual focus on the plate
•
Garnish with a combination of fresh ingredients
•
Sauce, puree or coulis must be compatible
•
Keep to natural colours and flavours
•
All garnishes must be edible
Page 50 of 108
Produce desserts Learner guide
Portioning desserts Desserts have to be portioned according to: •
The type of dessert. Whether it is aerated or solid (rich)
•
Composition of the dessert- e.g. Fruit based or chocolate based
•
How it is prepared – e.g. Deep fried, poached, or mixed and allowed to set
•
Time the dessert is served – In the afternoon as a snack or after a 6 course meal
•
Accompaniments required to go with it
•
If it is one of several desserts, such as on a selection or ‘tasting’ plate
•
Type of establishment and quality of the dessert. Upmarket restaurant v fast food chain
•
Type of customer being served. Elderly or young children
•
Any dietary constraints
Because there is such a wide range of conditions or situations for which to portion desserts, it is not possible to give a definitive guide, however the following will give you some idea. •
Approximately 150 grams
•
Sauces between 40 – 60 ml
•
Garnish’s – approximately 10 grams
Produce desserts Learner guide
Page 51 of 108
Storage of desserts Desserts very easily absorb other flavours and therefore need to be stored separately from other food items. In large kitchens the dessert section is separated from the main kitchen for this reason. Freshly baked pastry items should be stored on racks to prevent the bases from becoming sticky. They are best served at room temperature but need to be sold on the day they are produced otherwise they will become stale. Cakes generally have a longer shelf life and may be kept for a couple of days, but this is determined by the cake variety and filling. Other desserts need to be stored in the coolroom separated from other foods, particularly strong smelling items. Ensure all dessert items are labelled correctly and stock is always rotated. The other important storage issue is hygiene. As most desserts contain highly perishable items, handling and cross contamination of desserts need to be checked. In the production of sensitive items such as ice cream, absolute adherence to clean work practices is essential as dairy products can very easily be cross contaminated. Salmonella poisoning in ice cream is not uncommon and whilst it is good to have home made products you need to ensure that they are safe for consumption. Freezer temperatures need to be checked regularly. Chocolate products should not be stored too cold as they tend to get condensation which detracts from their appearance. Crisp items such as tuille baskets or brandy snaps need to be place in airtight containers as they easily become moist. Establish clear mis en place lists and organise storage areas as this will help with your daily workflow Remove only the approximate amount of flour or sugar from your bulk store, which you need. Do not pour excess flour or sugar back into the bins as it is easy to contaminate these supplies.
Page 52 of 108
Produce desserts Learner guide
Revision 1. What is the main difference between strong and weak flours?
2. Why would you use arrowroot in preference to cornflour to thicken a sauce?
3. What type / grades of sugar can be used in Dessert preparation?
4. How are eggs best stored?
5. What are the main types of chocolate and what is the main difference between them?
6. What would be the correct procedure for melting chocolate?
7. Describe the correct preparation and use of leaf gelatine:
8. What is fondant? How is it made and prepared?
8. What temperature should cream be stored at? What fat content should cream have to make it suitable for whipping? Produce desserts Learner guide
Page 53 of 108
9. What should you do if you are unfamiliar with the safe operation of a particular piece of equipment?
10. Why is hygiene important when it comes to all dessert equipment and utensils?
11. Why is a sharp knife safer to use than a blunt knife?
12. Explain the term kneading:
13. What are the 3 different stages Egg whites can be whipped to?
14. What is the purpose for ‘rubbing’ fat into flour?
15. Why do you need to be careful when ‘folding, mixtures together?
16. Name 3 examples of frozen desserts:
Page 54 of 108
Produce desserts Learner guide
17. What sauce is used as a base for most ice-creams?
18. List 6 different types of dessert sauces:
19. Name 2 desserts made from batters?
20. What is the preferred rice to use for rice pudding?
19. Explain the method of how to make a Bavarois:
20. What are the different styles, preparations and cooking temperatures of meringues?
21. How do you prepare an Italian Meringue?
22. What is a ‘gateaux’?
Produce desserts Learner guide
Page 55 of 108
23. What are the 5 fruit classifications?
24. Name 3 ways in which fruit can be purchased?
25. Name 3 seeds that can be used in the production of desserts?
26. What reasons would be justifiable for using convenience products?
27. What ingredients could be used as low fat alternatives in dessert preparation?
28. Which ingredients should diabetics avoid?
29. Name 2 artificial sweeteners:
30. What ingredient must a coeliac avoid?
Page 56 of 108
Produce desserts Learner guide
31. What foods should somebody suffering from lactose intolerance avoid?
32. What are the consequences if they ingest milk?
33. What products can be substituted for milk for people suffering from lactose intolerance?
34. Name 5 suitable garnishes that can be used to enhance dessert presentation:
35.What do we need to take into account when deciding on dessert portion sizes?
36. Where should desserts containing cream be stored?
37. How should chocolate garnishes be stored? Why?
Task lists Day 1 of 8 Produce desserts Learner guide
Page 57 of 108
Cookery Theory: • •
Sweet Sauces Meringue and Meringue Products
Page 29 Page 35
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Swiss Meringue piped for garnishes –mini vacherins, flowers etc. (2 class batches) stored in airtight containers
Page 68
•
Individual Chocolate Pavlovas with fresh fruit (Two class batches, individual piping/moulding/baking in pairs)
Page 68
•
Dessert sauces -Sauce Anglaise, caramel sauce, chocolate sauce, raspberry coulis (Class batch of each sauce. Prepare in pairs)
Page 69
Make raspberry anglaise and chocolate anglaise and freeze in Paco containers •
Tuilles: Glass biscuits, plain tuilles, Macarons, Apple crisps, coconut tuilles (Class batch of each item. Prepare in pairs)
Page 71
Equipment: 6 Silicon paper sheets 8 Disposable piping bags 1 sleeve small take away containers & lids Tuille stencils/ PVC sheets/ Stanley knife PVC moulds for individual Pavlovas 1 mandolin slicer 2 Pakojet containers
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety
Day 2 of 8 Cookery Theory: •
Frozen and Cream Desserts Page 58 of 108
Page 27 Produce desserts Learner guide
•
Dessert Presentation
Page 53
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Duo Layered Raspberry and Mango Bavarois, serve with coconut tuille (Prepare in pairs, individual presentation)
•
•
Page 75
Amaretti and Coffee Semifreddo (Prepare in pairs and serve next day)
Page 76
Pistachio, Honey and Cardamom Ice-cream (class batch)
Page 77
(Store in Paco containers)
•
Grapefruit and Star Anise Granita (class batch)
Page 78
•
Kiwi fruit and Honeydew Melon Sorbet with Apple Crisps (class batch)
Page 78
Equipment: 2 ice cream churns Blast chiller/ freezer 1 Paco Jet 16 metal dariole moulds 8 rolling pins 32 Plastic dariole moulds
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety
Produce desserts Learner guide
Page 59 of 108
Day 3 of 8 Cookery Theory: • • •
Commodities Techniques Pudding Desserts
Page 14 Page 25 Page 32
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Chocolate Almond Pudding with Coffee Sabayon, quenelle of cream and chocolate decoration (Prepare in pairs, individual presentation) Page 79
•
Apple Charlotte with Apricot Glaze, Sauce Anglaise, mint (Prepare in pairs, individual presentation)
•
Pacotise ice creams
•
Serve semifreddo with coulis, berries and meringue basket
•
Chocolate garnishes - Piped filigrees, curls, acetate moulded tear drops, leaves, chards etc.
Page 83
(Individual piping)
Page 80
Equipment: 60 metal dariole moulds 2 spray oil Acetate strips Pacojet
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety
Page 60 of 108
Produce desserts Learner guide
Day 4 of 8 Cookery Theory: • • • •
Custards Batters for Desserts Soufflés Equipment used to produce desserts
Page 37 Page 31 Page 33 Page 23
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Beignets Soufflés with Apricot Sauce (Prepare in pairs, individual presentation)
•
•
•
Page 84
Cold Grand Marnier soufflé (Prepare in pairs, individual presentation)
Page 85
Raspberry Soufflé with Raspberry Coulis and Kiwi fruit and Melon Sorbet (Prepare in pairs, individual presentation)
Page 86
Cigarette paste for Day 6 (stencil and freeze)
Page 91
Equipment: 30 soufflé dishes 45 small soufflé dishes for mini iced soufflé 4 sheets silicon paper 1 wood graining tool 1 pastry comb
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety
Produce desserts Learner guide
Page 61 of 108
Day 5 of 8 Cookery Theory: • • • •
Nutritional value of desserts Special dietary requirements for desserts Food allergy, Food intolerances Historical and cultural origins
Page 43 Page 44 Page 50
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Coeliac rice conde with peaches, melba sauce and spun sugar (Prepare in pairs, individual presentation)
•
Page 87
Diabetic coconut panna cotta with tropical fruits and palm tree crisp (Prepare in pairs, individual presentation)
•
Page 88
Low fat snow eggs in vanilla and yoghurt sauce (Prepare in pairs, individual presentation)
Page 89
Equipment: 1 can spray oil 8 sheets silicon paper 45 small plastic dariole moulds (panna cotta) 45 small PVC pipe rings (for conde)
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety
Page 62 of 108
Produce desserts Learner guide
Day 6 of 8 Cookery Theory: • • • •
Sponge Based Desserts Classification of Fruits Convenience Products Storing Desserts
Page 37 Page 40 Page 42 Page 53
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Apple and rhubarb crumble (prepare in pairs, individual presentation)
•
Individual Cheese Cake lined with Jaconde Sponge, Mango Glaze & Glace Lemon Zest (prepare class batch of patterned jaconde sponge, assemble cheese cakes in pairs, individual presentation) Page 92
•
Page 90
Prepare a class batch of plain Jaconde sponge for the opera cake for Day 7
Page 91
Make class batch Genoise Sponge (for Kirsch torte) and store for Day 7
Page 94
Equipment: 8 small cardboard cake boxes 60 PVC pipe moulds, small 1 roll acetate 2 squeeze bottles 45 mini soufflé dishes (for crumble)
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety
Produce desserts Learner guide
Page 63 of 108
Day 7 of 8 Cookery Theory: • • •
Cream Based Desserts Gelatine Based Desserts Revision for Knowledge Assessment
Page 34 Page 21
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Zug Kirsch Torte (Prepare in pairs, assemble 1 torte each; store for freezing)
•
Classic Opera cake (Prepare in pairs, serve next day)
•
Page 94
Page 97
Crème Brulee (Prepare in pairs, serve next day)
Page 99
Equipment: 15 small cake rings 15 small cardboard cake bases 15 small cake boxes 45 espresso cups, for mini Brulee 8 rectangular opera cake tins
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety
Page 64 of 108
Produce desserts Learner guide
Produce desserts Learner guide
Page 65 of 108
Day 8 of 8 Cookery Theory: •
Theory test
Students are expected to review and complete all learning activities relevant to the day’s lesson. Check all quality characteristics before presenting to teacher. Demonstrations and applications of the following tasks: •
Individual Tarte Tatin with cream Chantilly (prepare in pairs, individual presentation)
Page 102
Tira mi su (prepare in pairs, individual presentation)
•
Page 103
Caramelised sugar decorations: spun sugar, chards, sugar bark, bubble sugar, dipped nuts, poured decorations.
•
Page 100
Present Crème Brulee with Soft Fruit Salad, tuille, and spun sugar (Individual presentation)
•
Portion and present opera cake (Individual presentation)
Equipment: 15 2
crepe pans gas guns
In all practical sessions students will be assessed on the following: • • • • •
Clean kitchen premises and equipment Maintain the quality of perishable items Dessert presentation Workplace hygiene Workplace safety Page 66 of 108
Produce desserts Learner guide
Practical Assessment Skills Task
Please check all quality characteristics before presentation List of Tasks
Competent
□ □ □ □ □ □ □ □ □ □ □ □
Individual Chocolate Pavlovas with fresh fruit Preparation of dessert sauces Preparation of Tuilles / Crisps Raspberry and Mango Bavarois Participation in frozen desserts (Ice cream, sorbet, granita) Apple Charlotte with Apricot Glaze Beignets Soufflés with Apricot Sauce Preparation of diet based desserts Zug kirsch torte Classic Opera cake Dessert presentation Use equipment safely and hygienically Teachers Signature:
Date:
NYC Re-assessment Re-assessment Task
Produce desserts Learner guide
CM/NYC
Date
Teacher Signature
Page 67 of 108
Recipes Swiss Meringue Class batch Has a firmer texture than French meringue and is more stable for piping work.
Ingredients 8 600 gm
Egg whites Castor sugar
Method • • • • • •
Pre-heat oven to 130°C. Place whites and sugar into the mixing bowl. Whisk rapidly over a bain-marie until sugar has dissolved and the mix is warm (approx. 55°C). Remove from the heat and whisk in mixer until light and cool. The mixture is now ready to pipe onto silicon paper lined trays. Pipe into desired shapes and bake for 90 minutes at 130°C.
Chocolate Pavlova 20 small Pavlovas
Ingredients 360 gm ½ tsp 500 gm 2 tsp 2 tsp 2 tsp 40 gm 100 gm
Egg whites, room temperature Cream of tartar Castor sugar White vinegar Pure vanilla extract Corn flour GF Dutch cocoa powder Finely chopped chocolate
Method
• Preheat oven to 130 ° C and place rack in centre of oven. Line a baking sheet with parchment paper. • In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. • Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. • Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). • Using a large rubber spatula, fold in the vinegar and vanilla extract. In a small strainer, sift the cocoa powder and cornflour over the top of the meringue and, with the rubber spatula, fold in. • Lastly, fold in the chopped chocolate. • Gently mould the meringue inside a lightly oiled PVC mould, on the parchment paper. Page 68 of 108
Produce desserts Learner guide
• Bake for about 1 hour or until the outside is dry. (The outside of the meringues will feel firm to the touch, if gently pressed. There will be cracks and you will see that the inside is soft and moist.) Turn the oven off, leave the door slightly ajar, and let the meringues cool completely in the oven. • Finish with plain whipped cream and seasonal fruit. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Dessert Sauces All prepared dessert sauce need to be stored in small take away containers and labelled with: • Your name • Product name • Date made
Sauce Anglaise Sauce Anglaise forms the base for numerous desserts and ice cream. It is delicious served with cakes, pastries and fruit based deserts. Always serve it well chilled. 3 litres
Ingredients 24 300 gm 2 lt 1
Egg yolks Sugar Milk Vanilla pod or vanilla essence to taste
Method
• Place the egg yolks, 200mls of the milk and the sugar into a bowl and mix to achieve a creamy consistency. Do not aerate. • Bring the remaining milk and the split vanilla pod to the boil in a thick bottomed saucepan. • Pour the hot milk over the egg mix and stir to combine. • Pour the mix back into a bowl, place over a double boiler set on a low heat and cook, stirring continuously with a wooden spoon or spatula until the sauce is thick enough to lightly coat the back of the spoon. Cool quickly over an ice water bath. Do not heat above 85°C. • Pass the sauce through a fine strainer and cover with a cartouche, label and store. Sauce Anglaise can be flavoured with chocolate, coffee or fruit coulis if desired.
Caramel Sauce 1 litre
Ingredients 800gm 700ml
Sugar Water
Method
• Place the sugar and 300ml of the water in a pot, bring to the boil and cook to a golden brown caramel. • Carefully add the remaining water and continue to boil. • Cream, blanched lemon, orange zest or ginger may be added for variety. Produce desserts Learner guide
Page 69 of 108
Raspberry Coulis 800mls
Ingredients 500 gm 80 gm 1
Raspberries (frozen) Sugar Lemon (juiced)
Method • • • •
Place all of the ingredients in a pan and bring to the boil. Simmer gently until the coulis thickens slightly. Puree and strain sauce through a fine strainer, adjust the consistency and flavour if required. Stock syrup or icing sugar can be used to replace the sugar.
Chocolate Sauce 500ml
Ingredients 200gm 150 ml 50 ml 30 gm 30gm
Dark Couverture chocolate Milk Double cream Sugar Butter (cut into small cubes)
Method
• Melt the chocolate over a double boiler. • Put the milk, cream and sugar into a saucepan and set over a medium heat, stirring with a whisk until the mixture boils. • Pour the hot milk over the melted chocolate and stir well. • Place the mix back into the saucepan and bring to a simmer for 15 seconds. • Take the pan off the heat and beat in the butter a little at a time. • Pass through a strainer.
Page 70 of 108
Produce desserts Learner guide
Tuilles and Crisps Coconut Tuiles Makes 40 Tuilles
Ingredients 100 gm 170 gm 170 gm 50 gm 4
Unsalted butter Desiccated coconut Icing sugar Plain flour Egg whites
Method:
• Melt the butter, then leave until cool, but still runny. Preheat the oven to 160 0C (fan-forced), 1800C (conventional). Line a baking sheet with non-stick silicone paper. • Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter - you should have a smooth, slightly runny paste. Scoop this out into a bowl. • Place a 7 cm round stencil on a silicone sheet and spread the mixture flat with a palette knife. Make 3-4 tuiles at a time and leave space between to allow for spreading. • Bake in batches for 7 minutes until pale golden around the edges. Allow to cool slightly and then lift off on to a wire rack to cool, or shape over a rolling pin whilst still malleable.
Basic Tuille mixture Ingredients 100gm 100gm 100gm 150gm 1 tsp
Butter (softened) Egg whites Plain four (sifted) Pure icing sugar (sifted) Glucose
Method • • • • •
Preheat the oven to 170°C. Cream together the softened butter and icing sugar. Add the flour, glucose and egg whites. Allow to rest for 30 minutes, then stencil into the desired shape onto silicon paper. Bake till light golden brown, remove and shape as desired. Cool and store in airtight container until needed for service.
Produce desserts Learner guide
Page 71 of 108
Apple Crisps Ingredients 1.5lt 1kg 4 6
Water Sugar Lemons, juiced Royal Gala apples, washed and dried
Method:
• In a saucepan, combine the water and sugar and bring to a gentle boil over medium heat .Set aside to cool. • Slice the apples thinly on a mandolin or slicing machine. Remove the pips and place the slices into the prepared sugar syrup for 1 hour. • Preheat the oven to 900C. • Remove some of the apples from the syrup and lightly dry them on a kitchen towel. Place them in a single layer on lightly oiled silicon paper, then dry them in the oven until crispy, about 1 hour. Cool and pack in an airtight container.
Decorative Tuille Stencils
Page 72 of 108
Produce desserts Learner guide
Glass Biscuits Ingredients 160gm 160gm 40gm 1 Pinch 90gm
Softened unsalted butter Pure icing sugar sifted Glucose Vanilla pod Ground ginger Plain flour
Method
• Combine all ingredients in a food processor, knead till just smooth, wrap in plastic and chill for 2 hours. • Roll out thinly on silicon paper into desired shape and bake at 180 = 0C for 10 –12 minutes. • Remove from the oven and allow to cool slightly before cutting to the desired shape. Allow to cool and then separate the pieces. Store in airtight containers till needed.
Macarons Produce desserts Learner guide
Page 73 of 108
A macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. 40 serves
Ingredients 100 ml 300 gm 120 gm 120 gm 2 320 gm 320 gm
Water Castor sugar Egg whites (for meringue) Extra egg whites, strained Vanilla pods Almond meal Icing sugar
Method
• Place the water and caster sugar in a pan. Bring to the boil and cook for about 10 minutes until the temperature reaches 121°C (you need a sugar thermometer). • When the syrup is almost cooked, beat 120 gm egg whites into stiff peaks, then slowly pour the hot syrup onto the beaten egg whites, beating continuously, (meringue) Continue beating for a few minutes. • In a bowl mix the second batch of 120 gm strained egg whites with the scraped out seeds of the vanilla pods, the almond meal and the icing sugar. • Fold about a quarter of the beaten egg white mixture into the almond-egg white mixture, then using a plastic scraper, mix in the rest of the beaten whites. Transfer the preparation to a piping bag fitted with a 10mm nozzle. • Pipe small mounds of mixture about 3 cm in diameter onto several trays lined with baking paper. Tap the trays lightly to even out the mixture and leave to rest, at room temperature for 1 hour. • Preheat the oven to 145°C. • Bake the Macarons in the oven for about 8-10 minutes.
Ganache Filling: 200 gm 200 gm
Thickened cream Dark cooking chocolate, finely cut
Method
• Bring the thickened cream to the boil. Combine the hot cream with the cooking chocolate until very smooth. Allow the chocolate to cool but don't let it set. • Transfer the chocolate preparation to a piping bag and pipe small mounds of chocolate ganache onto the flat side of half of the macarons. Then sandwich the chocolate with another macaron half. • Store the macarons in an airtight container, or in the freezer.
Duo Raspberry and Mango Bavarois Page 74 of 108
Produce desserts Learner guide
Bavarian cream, Crème bavaroise or simply Bavarois is a dessert similar to pastry cream but thickened with gelatine instead of flour or cornstarch, and flavoured with liqueur 4 portions
Ingredients 250 ml Few drops 3 50 gm 50 gm 50 gm 3 leaves 250 ml 5 ml
Milk Vanilla essence Egg yolks Sugar Raspberry puree (fresh or frozen – strained) Mango puree (pulped and strained) Gelatine Cream Almond oil (for greasing moulds)
Method • • • • • • • • • •
Lightly oil 4 dariole moulds. Soak gelatine in cold water. Place milk and vanilla essence into a pan and bring to boil. Place yolks and sugar in bowl and whisk together until creamy. Add the milk to the eggs and stir throug . Return mixture to a double boiler set on a low heat and cook slowly until the mixture thickens lightly and coats the back of the wooden spoon. Do not overheat (85°C). Drain the geletine and squeeze out the excess water, then add it to the hot custard and stir until dissolved. Divide the mixture equally into two bowls and allow to cool to blood temperature. Whip the cream very lightly (no peaks). Divide in two. Add the raspberry puree to half the cream, then fold it into the custard mix. Half fill the prepare dariole moulds and then set in the refrigerator. When the raspberry layer is set, fold in the mango puree and the remaining cream through the other half of the custard. Fill the moulds and then chill the Bavarois in the refrigerator for 2 hours.
To serve: Unmould onto a cold plate, decorate with: • Chocolate filigree • Mango slices and raspberries • Mango and raspberry coulis • Coconut tuille
Amaretti and Coffee Semifreddo Produce desserts Learner guide
Page 75 of 108
Semifreddo' is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse. 6 portions
Ingredients 6 50 ml 50 ml 100 ml 100 gm 3 Few drops 450 ml
Amaretti biscuits Amaretto di Saronno Strong black coffee or espresso Milk Castor sugar Egg yolks Pure vanilla Cream (whip to soft peaks)
Method
• Soak the amaretto biscuits in the liqueur and the coffee. • Mix the castor sugar and milk and then bring to simmering point. • Beat the egg yolks on the mixer with the whisk attachment until it is thick and creamy and then pour in the hot milk slowly whilst beating. Continue to beat until the mix is cold. • Fold in the cream gently with a spatula. • Swirl in the softened biscuits gently. Stir only briefly to avoid breaking up the biscuits. • Line a take away container with plastic wrap and then pour the mixture in, remove air pockets as you fill the container. Smooth over with the spatula, cover with a lightly oiled cartouche, cover with a lid then freeze.
To Serve: Serve with: • Fruit coulis • Chocolate garnish • Meringue nest with fruit
Pistachio, Cardamom and Honey Ice Cream Page 76 of 108
Produce desserts Learner guide
3 litres
Ingredients 24 150 gm 2 litre 200 gm 16 1 200 ml 240 gm
Egg yolks Sugar Milk Honey Cardamom pods (squashed) Vanilla bean (split lengthways) Double cream (to be added when churning the ice cream) Pistachio praline
Method
• Boil the milk with the vanilla, cardamom and honey, let stand to infuse for 10 minutes and then strain. • Whisk the egg yolks with the sugar until creamy and then add the infused milk. • Return the milk to a double boiler set on low heat and stir until the mixture coats the back of a spoon, (Do not boil) then strain immediately and chill. • Put the chilled custard and double cream into the ice-cream machine and churn till thick and creamy. • Add the pistachio praline to the ice-cream and mix through. • Spoon into large take away containers, ensuring you remove any air as you fill the container • Date, label and store in the freezer until required.
Pistachio Praline Praline is sugar candy made from nuts and sugar syrup, whether in whole pieces or a ground powder. Ingredients 120gm 120gm 10gm Few drops
Pistachio nuts (toasted and peeled) Sugar Butter Lemon juice
Method
• Roast the nuts until the skins rub of easily (place the nuts into a clean cloth and rub to remove the skins). • Heat the sugar over a medium heat in a skillet, stirring continuously until it has completely dissolved and is a pale golden colour. Add the pistachio nuts and cook for a further minute. Remove from the heat and add the butter and the lemon juice, then stir through. • Turn the nuts out onto a lightly oiled silicon sheet and leave to cool. Break into small chards and then work to a fairly fine texture in the food processor or with a mortar and pestle.
Grapefruit and Star Anise Granita Produce desserts Learner guide
Page 77 of 108
Granita is a semi-frozen dessert made from sugar, water and various flavourings. Originally from Sicily, it is available all over the world in somewhat different forms. 1.5 litres
Ingredients 400ml 600gm 8 600ml
Water Sugar Star anise Pink grapefruit juice
Method
• In a medium saucepan over medium-high heat, bring water, sugar, and star anise to boil until sugar is dissolved. Remove and discard star anise and let the syrup cool. Once cool, stir the syrup into the grapefruit juice. Check the density of the syrup and adjust to 12-13 degrees Baume on the saccharometer. • Pour grapefruit mixture into a large gastronome tray. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute frozen portions evenly. • Cover and freeze again until icy at edge of pan and overall texture is slushy (be sure to scrape the ice crystals off the sides and into the middle of the pan) about 45 minutes. Whisk to distribute frozen portions evenly. • Cover and return to freezer and freeze about 3 hours or overnight until frozen solid. • To serve the granita, remove from freezer. Using a fork, scrape granita down the length of pan, forming icy flakes. Return to freezer for at least 1 hour. When served, the granita should look like a fluffy pile of dry pink crystals. • N.B If using the blast chiller, freezing times will be a lot shorter.
Kiwi Fruit and Honeydew Melon Sorbet Sorbet is a frozen dessert made from sweetened water with flavouring. 1.6 litres
Ingredients 500 gm 400 gm 300 gm 300 ml 50 gm 1 3
Kiwi fruit flesh with seeds removed Honeydew melon flesh Sugar Water Glucose Lemon (fine zest) Lemons (juiced)
Method
• Pre chill the ice cream churn. • Simmer the glucose, water and sugar and lemon zest for 3 minutes to make a syrup and then cool. • Peel the kiwi- fruit and remove the seeds. Combine it with the honeydew melon. Blend in the food processor to a fine puree. • Combine the cooled sugar syrup and the lemon juice with the fruit puree and adjust the density to 17 degrees Baume with a saccharometer. • Churn ½ the mix in the ice cream churn until thick and creamy. Spoon into containers removing any air as you fill it. Top with al lid, date, label and then freeze. • Freeze the remaining mix in Pacojet containers and process as required. Page 78 of 108
Produce desserts Learner guide
Chocolate Almond Pudding with a Coffee Sabayon 4 portions
Ingredients 50 gm 45 gm 45 gm 2 50 gm 10 gm 25 gm 2 ½ gm 40 gm
Dark chocolate Unsalted butter (softened) Castor sugar Eggs Almond meal Cocoa powder Plain flour Baking powder (3/4 teaspoon) Milk (to adjust the consistency of the pudding) Dark chocolate
Method • • • • • • • • • •
Melt the 50g of chocolate and set aside to cool to blood temperature. Cream the unsalted butter with the castor sugar until pale and airy. Mix the melted chocolate through the creamed butter. Add the eggs, one at a time mixing well between additions. Sift together the Almond meal, cocoa powder, flour and baking powder. Carefully add the dry ingredients, to the butter mix, and stir through until smooth. Adjust the consistency with milk. Divide the mixture amongst the 4 buttered and sugared dariole moulds. Insert 10gm of chocolate into the centre of the puddings. Bake at 1750C for 15 – 20 minutes.
Coffee Sabayon Ingredients ½ tblsp 30 ml 2 35 gm Large pinch
Instant coffee Cold water Egg yolks Castor sugar Ground cinnamon
Method
• Whisk all of the ingredients together in a bowl until smooth and lump free. • Place over a bain-marie on a low heat and whisk vigorously until light, aerated and double in volume (ribbon stage).
To serve: Place the pudding onto a dessert plate and spoon the coffee sabayon sauce around the pudding. Garnish with a quenelle of cream, seasonal fruit and a chocolate decoration.
Chocolate Garnishes and Piping Melting the chocolate over a double boiler: Produce desserts Learner guide
Page 79 of 108
1. Half fill a small pot with hot water and heat it up to about 80째C. Turn the heat off then cover the pot with foil. 2. Chop the chocolate into small pieces (using a clean dry board) and place it into a clean dry bowl. 3. Place the bowl of chocolate over the hot water and stir continuously with metal spoon until the chocolate has melted and is lump free. 4. Put a plate over the pot of hot water and place the melted chocolate on top to keep the chocolate warm.
Melting the chocolate using a micro wave oven: It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate. However, as a rough guide, estimate about 1 minute for 30 grams of chocolate, 3 minutes for 200 grams of chocolate, 3.5 minutes for 450 grams of chocolate, and 4 minutes for 900 grams. 1. Chop the chocolate into small pieces and place it into a clean dry ceramic bowl. 2. Place the chocolate into the microwave oven, set the oven to the 50% power setting 3. Run the microwave in 30 second-1 minute increments, stirring in between. 4. Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted. 5. For chocolate decorations (filigrees) add a few drops of brandy to the melted chocolate to adjust the consistency for piping.
Various chocolate garnishes Chocolate curls:
Chocolate teardrop:
Chocolate filigree:
Page 80 of 108
Produce desserts Learner guide
Chocolate chards:
Chocolate leaves:
Chocolate curls:
Designs for chocolate filigree:
Produce desserts Learner guide
Page 81 of 108
Fruit Charlotte Page 82 of 108
Produce desserts Learner guide
A charlotte is a type of moulded dessert of French origin that is also seen in Eastern European kitchens. 4 portions
Ingredients 6 slices 50 gm 4 Pinch 30 gm 1/3 30 gm 25 gm
White sandwich bread Butter Apples Cinnamon Sugar Vanilla bean marrow Apricot jam Unsalted butter
Method • • • • • •
Remove the crusts form the bread and cut into 3cm wide fingers. Dip one side in the melted butter. Line a dariole mould evenly with the fingers, buttered side facing out. Cut a circle of bread, dip in the butter and fit it into the base. Peel and core the apples and cut into 1 cm dice. Melt the butter in a pan and cook the apples for 5 minutes, add the sugar, cinnamon and vanilla bean marrow, then continue to cook gently until well reduced and soft. • Add the apricot jam. • Pack the prepared moulds tightly with the apples and finish with a circle of buttered bread. • Bake in a tray at 2000C for 20 minutes.
To serve: Brush the Charlotte lightly with thin apricot glaze and serve with Sauce Anglaise, a quenelle of Cream Chantilly and mint.
Produce desserts Learner guide
Page 83 of 108
Beignets Soufflés with Apricot Sauce 550 ml
Ingredients 250 ml 100 gm 2 gm 5 gm 150 gm 4-5
Water Unsalted butter (cubed) Salt Sugar Bakers flour Eggs
Method
• Place water, butter, salt and sugar into a deep pan and bring to the boil. Ensure the butter is fully melted. • Away from the heat add the sifted flour mixing well with a wooden spoon. • Return the pan to a medium heat and continue mixing until the mix becomes smooth and comes away from the sides of the pot. Cool slightly (60°C). • Add the eggs, one at a time, mixing thoroughly until a smooth mixture is formed. The final consistency should be smooth, shiny and hold its shape when piped or moulded. • Either pipe the choux mixture into 3-4cm circles, or quenelle it onto lightly oiled silicon paper. Slide the beignets into the deep fryer (175°C) and colour both sides. Cook for 4 to 5 minutes till golden brown. • Draw the beignets through cinnamon / sugar mix to coat evenly.
Apricot Sauce Ingredients 75 gm 300 ml 50 gm 1 ¼ 20 ml
Chopped dried apricots Hot water Sugar Cinnamon quill Lemon Juice Dark rum
Method
• Soak the apricots in the 300ml of hot water for 1 hour. • Add the sugar and cinnamon quill in small pan with the apricots; simmer, covered for about 10 minutes or until apricots are soft. Remove the cinnamon quill. • Blend the apricot mixture until smooth and then pass through a fine strainer. • Stir in the rum and lemon juice and adjust the consistency if required.
To serve: Arrange the beignets decoratively on a dessert plate, dust with icing sugar, serve with apricot sauce and Cream Chantilly.
Page 84 of 108
Produce desserts Learner guide
Cold Grand Marnier Soufflé 6 small portions
Ingredients 15 gm ½ 3 100 gm 50 ml 250 ml 3 25 gm 50 gm
Leaf gelatine (3 sheets?) Orange (Juice and fine zest) Eggs yolks Caster sugar Grand Marnier Cream Egg whites Caster sugar Toasted almonds
Method
• Tie a band of greaseproof paper around the outside of 6 small soufflé dishes so that the paper comes approximately 3 cm above the rim. • Soak the gelatine in cold water. • Warm the orange juice and zest in a small pot and add the drained gelatine leaves and mix to dissolve. • Over a double boiler, whisk the yolks and 100 grams of sugar, until the mixture thickens and whitens. Remove from the heat, add the dissolved gelatine, and mix from time to time until nearly cold. • Add the grand Marnier to the mix. • Lightly whip the cream until soft peaks form. • Place the egg whites in a bowl and whisk until nearly stiff, add the 25 grams of sugar and continue whisking until stiff. • Fold the whipped cream into the egg yolk and orange mixture. Make sure the mix is not too hot • Carefully fold in the egg whites. • Pour the mixture into the prepared soufflé dishes so that the mixture comes about 1-2 cm above the level of the dish. Refrigerate. • Once set, remove the paper collar and coat the exposed sides of the soufflé with the almonds.
Produce desserts Learner guide
Page 85 of 108
Raspberry Soufflé 2 portions
Ingredients 170 ml 30 gm 15 gm 2 15 gm 6
Milk Sugar Sugar Egg yolks Flour (sifted) Raspberries
Method
• Combine the milk with the 30 gm of sugar in a saucepan and bring to the boil. • Put the egg yolks in a bowl with the 15 gm of sugar and whisk until light and creamy. Sift in the flour and beat until the mix is smooth. • Pour the boiling milk over the egg yolk mixture whisking continuously. • Pour the custard back into a clean saucepan, set over a medium heat and simmer for 3 minutes, stirring with a wooden spoon. (Cream patissiere!) • Pour the mixture into a bowl and cover with a buttered cartouche. Set aside.
Raspberry Jam: 220 gm 200 gm 50 gm ¼
Raspberries (Frozen) Water Sugar Lemon (juice) Raspberry liqueur (optional)
Method
• Place the raspberries, sugar and water into a saucepan and simmer for 5 minutes. Pass the raspberries through a sieve to remove the seeds. Put the puree back into a saucepan and reduce until it has a jam like consistency. • Remove from the heat and stir in the lemon juice and raspberry liqueur.
Assembling the Soufflé: 2 10 gm
Egg whites Caster sugar
• • • •
Melt 20gm of butter and brush the inside of the soufflé dishes evenly. Swirl some castor sugar around each mould until it is evenly coated. Mix the raspberry jam through the prepared custard. Beat the egg whites until soft peaks, then add 10gm of castor sugar and continue to whisk to medium peaks form. • Beat one third of the egg white through the soufflé base, then carefully fold in the remaining two thirds. • Half fill the moulds with the soufflé mixture, put in 3 raspberries and then fill the moulds with the remaining soufflé mixture. Smooth surface, then push the mixture away from the edges with the tip of a knife. • Bake in a pre-heated oven at 220 0C for 8-10 minutes.
Serving:
• Place the cooked soufflé onto a dessert plate and dust lightly with icing sugar. • Serve with raspberry coulis and kiwi fruit and melon sorbet. Page 86 of 108
Produce desserts Learner guide
Rice Conde With Peaches (Coeliac Version) 6 small portions
Ingredients 500 ml 50 gm 50 gm Few drops Few drops 10 gm 175 ml
Milk Short grain rice Sugar Vanilla essence Kirch Gelatine leaves (2 sheets) Cream chantilly
1Method
• Soak the gelatine sheets in cold water. • Place the milk and vanilla into a small pot and bring to the boil. • Add the rice and stir. Cover with a lid and cook slowly in an oven at 170°C, stirring occasionally, until the rice is tender. (About 15 minutes). • After the rice is cooked add the sugar, kirch and drained gelatine sheets. • When the rice mix is cool and starting to set, fold in the lightly whipped cream Chantilly. • Transfer the mixture into lightly oiled moulds. • Set in the fridge for 2 hours. • Present on a plate with peaches and a raspberry sauce.
Produce desserts Learner guide
Page 87 of 108
Coconut Panna Cotta (diabetic, low fat version) Panna cotta is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatine and allowed to set. 3 portions
Ingredients 5 ml 1 ½ leaves 2 150 ml 200 ml 10 ml ½
Almond oil Gelatine Kaffir lime leaves (cut into a fine shred) Coconut cream (low fat) Yoghurt (low fat) White Rum Artificial sweetener to taste (Stevia) Lime (juiced)
2Method • • •
Evenly smear 2 dariole moulds very lightly with almond oil. Soak the gelatine in cold water to soften it. Gently heat coconut cream with the lime leaves in a thick-bottomed pan until hot. Infuse for 10 minutes and strain. Squeeze the water from the gelatine and stir it through the hot cream to dissolve it. Once cool add yoghurt. Add enough sweetener to taste. Strain the mix, add the lime juice and rum, then pour it into the prepare dariole moulds and refrigerate until set.
• • • •
3Palm Tree Crisp (made from spring roll wrapper): 1 sheet 5 ml
Spring roll pastry Fine isomalt sugar Almond oil
4Method •
Cut the pastry into the shape of a palm tree, brush with almond oil and sprinkle with fine isomalt sugar. • Bake at 190°C until lightly browned. • Cool on a wire rack until required.
5Unsweetened Mango sauce: ½ Mango pureed and strained
Method
• Present the dessert with ‘tropical‘ fruits, spring roll decoration and mango coulis.
Page 88 of 108
Produce desserts Learner guide
Low Fat Snow Eggs In Vanilla and Yoghurt Sauce A ‘floating island’ is a dessert of French origin, a dessert consisting of meringue floating on custard sauce. This version is a low fat recipe 4 serves
Ingredients 3
Egg whites
15 gm
Caster sugar
Few drops
Lemon juice
30 gm
Flaked almonds (toasted)
300 ml
Skimmed milk
1
Vanilla pod
3
Egg yolks
30 gm
Caster sugar
150 gm
Low fat yoghurt
Method •
To make the snow eggs, whisk the egg whites until stiff. Continue to whisk slowly adding the 15 gm of sugar in a fine stream.
•
Heat the milk in a large shallow pan with the split vanilla pod. Spoon or pipe 12 snow eggs into the milk. Simmer very gently for about 4 minutes. Drain carefully onto a clean tea towel.
•
Whisk the yolks and the 30 gm of sugar together. Pour the hot milk over.
•
Place the egg yolk mixture in a bowl over a pot of simmering water and cook the custard until it coats the back of a wooden spoon. (Do not boil or the sauce will curdle).
•
Cool the custard and add the yoghurt. Strain the sauce and keep warm.
•
Flood the base of a soup plate with the custard, and arrange 3 snow eggs on each plate
•
Garnish with some flaked toasted almonds and caramel shard.
Produce desserts Learner guide
Page 89 of 108
Apple and Rhubarb Crumble 6 small portions
6Ingredients 7Crumble Mix: 30 gm 70 gm 50 gm 70 gm 30 gm 20 gm
Self raising flour Plain flour Castor sugar Unsalted butter Chopped almonds Shredded coconut Large pinch of cinnamon
8Method • •
Mix both flours together and sift them. Add the castor sugar and mix through well. Cut the butter into small cubes and rub it through the flours until it resembles fresh breadcrumbs. Mix through the chopped almonds, coconut and cinnamon. Spread an even 1cm layer on top of the prepared fruit and bake until golden.
• •
9Poaching Syrup: 10400 ml 100 ml
Sugar syrup (200 gm sugar / 200 ml water) Red wine
11The Fruit: ½ 2 2
Lemon (juice) Granny Smith apples Sticks rhubarb
12Method • • • •
Peel and quarter the apples and rub them with lemon juice. Trim the stalk end of the rhubarb, wash it, and then cut it into 30 mm batons. Heat the sugar syrup with the red wine. Poach the rhubarb until just tender, and then remove it to cool. Don’t overcook! Poach the apples until just tender and remove to cool. Page 90 of 108
Produce desserts Learner guide
• • • •
Turn up the heat and reduce the poaching liquid to thick syrup. Cut the poached apple into a 1½ cm dice and mix it with the rhubarb. Add a little of the reduced sugar syrup to the apple/rhubarb mix to moisten and flavour it, then spoon the mixture into a soufflé dish to ¾ fill it. Spread an even ½ cm layer of the crumble mix over the fruit and bake until golden at 180 °C.
13Presentation: 1 1
Quenelle pure cream Sprig mint Reduced sugar syrup Icing sugar
Method
• Place the cooked crumble to one side of a dessert plate. • Drizzle some sugar syrup around the crumble, dust the crumble with icing sugar, and then place a quenelle of cream and a sprig of mint alongside.
Produce desserts Learner guide
Page 91 of 108
Patterned Jaconde Sponge Class batch
Chocolate cigarette paste: 200 gm 200 gm 150 gm 100 gm 50 gm
Butter Icing sugar Egg whites Flour plain Cocoa powder
Method • • • • • •
Mix the butter and icing together. Add egg whites. Sift plain flour together with cocoa powder then add to the above mixture. Stencil or comb the mixture in straight lines or curvy lines, onto silicon paper, or silicon rubber mat. Freeze for one hour to set the pattern firmly. Use the chocolate cigarette paste to form the pattern.
Note: This combed cocoa paste must be frozen prior to preparing the almond jaconde sponge.
Almond Jaconde Sponge: 320 gm 320 gm 500 gm 540 gm 50 gm 150 gm 50 gm 50 gm
Almond meal fine Pure icing sugar Whole eggs (approximately 12) Egg whites Castor sugar Flour (sifted) Corn flour Butter melted
Method • • • • • • •
Beat almond meal in machine with icing sugar and whole eggs for 10 minutes until light. Whip egg whites with castor sugar to achieve light foam, fold into almond mixture 1/3 at a time Fold flour gently into the above mixture, preserving as much air as possible. Take 1/6 of the mixture out into another bowl and fold in the melted butter, then fold this into the rest of the foam. Spread thinly and gently over the frozen Chocolate Cigarette Paste, or cocoa mass stencil print. Bake at 210 °C for approximately 7 minutes. Be careful not to overcook. Remove from the oven, lightly sprinkle the surface with castor sugar, invert onto a sheet of lightly oiled silicon paper and allow to cool.
Page 92 of 108
Produce desserts Learner guide
Lemon Cheese Cake With Mango Glaze 6 smalll portions
Prepare the moulds: • • • •
Place 6 small PVC pipe moulds onto a small tray. Line the moulds with lightly oiled acetate strips. Line the mould with strips of jaconde sponge to fit tightly and cut to come 2/3 the way up the mould. Refrigerate until needed.
Cream cheese base: 250gm 1
Cream cheese Fine zest of 1 lemon Lemon juice
Method •
Soften the cheese with the juice and zest, it must be very light and smooth with no lumps (robot coupe). You can warm it slightly if it is very cold.
Sabayon: 2 50 gm ½ 3 leaves
Egg yolks Castor sugar Vanilla bean marrow Juice of 1 lemon Gelatine (soaked in very cold water till soft –drain well)
Method • • •
Whisk all the sabayon ingredients except the gelatine over a double boiler until a light sabayon is achieved. Add the softened gelatine and stir through. Fold the sabayon through the soft smooth cream cheese mix.
Meringue: 50 gm 2
Castor sugar Egg whites beaten to soft peak
Method • •
Whisk the eggwhites till soft peak. Sprinkle in the 50 gm castor sugar while whisking to achieve a light smooth meringue.
Assembling the Cheesecake: 250 gm
“semi “whipped cream
Method • • • • •
Lightly whip 250 ml cream. Fold the meringue through the cheese base. Finally gently fold in the 250 ml of semi whipped cream. Pour into the prepared moulds to 4-5 mm below the top and tap the tray on the bench to settle the mix and flatten the surface. The cream cheese mixture should sit above the jaconde sponge. Chill for 20 to 30 minutes before pouring on the mango glaze.
Produce desserts Learner guide
Page 93 of 108
Mango Glaze: 100ml ½ 1 sheet 20 gm
Mango coulis Lemon juice Softened leaf gelatine Glucose
Method • • •
Warm the mango, lemon juice and glucose to 90°C. Remove from the heat and stir in the softened gelatine. Cool to just off setting point before glazing the cheese cake with a 2-3 mm layer.
To serve the cheesecake: • •
Remove the mould from the cheesecake and carefully peel away the acetate sheet. Place the cheesecake on a cold dessert plate and present with Glace Lemon Zest and Cream Chantilly.
Glace lemon zest: 2 250 gm 500 ml
Lemon zest (cut into julienne) Sugar Water
Method • • •
Blanch the julienne lemon zest, to remove the bitterness. Place the sugar and water in a pot and stir till simmering, skim the surface of any foam. Add the zest and cook on a very low heat until the zest is translucent.
Check the syrup while it is cooking and add more water if it becomes too thick.
Page 94 of 108
Produce desserts Learner guide
Zug Kirsch Torte Zug Kirsch Torte is a layered cake from Switzerland that consists of layers of nut, meringue, sponge cake and buttercream, and is flavoured with cherry brandy. 1 small 16cm torte
Ingredients 2 1
Meringue Japonaise disks Genoise sponge disk - 2cm thick Pink butter cream flavoured with vanilla Kirsch flavoured sugar syrup (made with25ml kirsch and 100ml Light sugar syrup)
Decoration: 2
Flaked almonds, lightly roasted Icing sugar for dusting the cake Glace cherries with stems (washed and dried)
Meringue Japonaise discs: (Class batch - you will require 2 x 16cm disks per cake)
Ingredients 900gm 1080gm 135gm 720gm
Egg white (27 x 55g eggs) Castor sugar Plain flour Ground almond meal
Method • • •
Whisk the egg whites to soft peaks on the large mixer on high speed. Continue to whisk whilst slowly adding the castor sugar. Beat until thick and glossy. Mix the flour and ground almonds together. Remove the bowl from the mixer and fold in the flour and almond meal gently (don’t over mix).
To make the Japonaise disks: • • •
Draw 16 cm circles with a pencil onto sheets of silicon paper. Turn the silicon sheet over and place it onto a tray. Very lightly oil the paper with vegetable oil. Place the meringue into a piping bag with a 1cm plain tube, pipe 16cm disks onto the tray tracing the circles drawn. Bake at 150°C for 30 minutes until dried out.
Storage: • •
Once the Japonaise meringues have been baked and cooled, they can be stored stacked 3 high, in an airtight container. They will keep at room temperature for 2 weeks. If they become soft they can be reheated in an oven set at 130 °C to dry out.
Produce desserts Learner guide
Page 95 of 108
Genoise Sponge class batch: (Makes 8 x 16 cm sponges, half a sponge for each student)
Ingredients 1000 gm 480 gm 400 gm 200 gm
Eggs (20 x 55g) Castor sugar Plain flour Cornflour
Method • • • • • • • • •
Set the oven to 1750C. Butter and flour the 16 cm cake rings and secure silicon paper discs onto the base. Place the prepared cake rings onto a baking tray. Place the eggs and castor sugar in the bowl of the large mixer and whisk on high speed until the mixture is well aerated and pale. Once the volume has tripled reduce the sped to low and mix for 2-3 minutes more. Pour the mixture into a large mixing bowl. Mix the flour and cornflour together and sift. Sift the flour and cornflour again into the egg mixture, folding it through gently with a rubber spatula, bit by bit. Please fold in the flour very gently, trying to retain as much air in the mixture as possible. If too much air is lost through heavy/ over mixing, the sponge will be dense and tough. Gently pour the mixture into the prepared 16cm cake rings to three quarters full and bake at 1750C for 20 to 25 minutes. Check the centre of the sponges with a wooden skewer before removing. Allow to rest on the bench for 5 minutes before inverting onto a wire rack to cool. Slice the cake into 2cm thick disks. Wrap and label the cakes. Store in the fridge or freezer.
Italian meringue based butter cream: Makes enough for 16 x 16cm tortes (allow 400g per torte)
Ingredients 1280 gm 770 gm 770 gm 320 gm 3200 gm
Sugar Water Egg whites (25x 55g eggs) Castor sugar Unsalted butter (softened but mot melted) Vanilla essence
Method • • • • • •
Place the 1280 gm of sugar and the water into a saucepan and boil to 120 °C (soft ball stage). Whisk the egg whites until firm, add the 320 gm of castor sugar and whisk in to stabilise the meringue. Drizzle the hot sugar syrup slowly onto the egg whites, whisking on high speed. Continue to whisk the meringue until it is cool. Continue to whisk the meringue whilst adding the softened butter bit by bit. Continue to whisk until pale coloured and well aerated. Add the vanilla to taste. Add red colouring to achieve a light pink tone. (Be careful, only a few drops)
Page 96 of 108
Produce desserts Learner guide
Kirsch syrup: (Class batch of 15 cakes) 700 ml 150ml
Light sugar syrup (made with 350 ml water, 350 gm sugar and 60gm glucose) Kirsch
To Assemble the Torte: • • • • • • • • •
Place a disk of Meringue Japonaise onto a cardboard base and spread with a 1cm layer of butter cream. Place the layer of sponge on next and drizzle on the kirsch syrup (the sponge should be well imbibed with the syrup). Spread the sponge gently with a layer of butter cream. Place the other disc of meringue on next, inverting it so the flat side is facing upwards. Cover the sides and top of the torte evenly with butter cream and smooth over with a warm spatula. Coat the sides of the torte evenly with roasted flaked almonds. Dust the surface liberally with icing sugar and score a diamond pattern using the back of a serrated knife. Garnish with glace cherries with stalks. Place in cake boxes and label for freezing.
Butter cream cakes need to be stored below 4 0C, and are best eaten at room temperature.
Produce desserts Learner guide
Page 97 of 108
Classic Opera Cake Opera cake is a French type of cake. It is made with layers of almond sponge cake (known as Jaconde in French) soaked in Coffee syrup, layered with Ganache and coffee buttercream, and covered in a chocolate glaze. 14 small serves (1 square slice tin) •
Jaconde sponge from lemon cheese cake recipe
Coffee butter cream (Hungarian style): 125 gm 125 gm ½ Pinch 50 ml 25 ml 300 gm
Milk Sugar Egg Salt Espresso coffee Rum Whipped unsalted butter
Method • • • •
Place the milk, sugar, salt, coffee, rum and egg in a pot and mix together till well blended. Put on the stove and mix continuously until mix comes to the boil. Cool thoroughly While this is happening soften the butter and whip till smooth and creamy. Add the sugar milk egg base (room temperature) slowly into the whipped butter until all is incorporated.
Coffee syrup: 125 ml 100 gm
Espresso coffee Caster sugar
Method
• Combine the hot coffee and sugar in a mixing bowl and stir until sugar is dissolved. Warm a little if required.
Chocolate glaze: 250 gm 110 ml 30 gm 25 gm 75 ml 7 ½ gm
Dark couverture chocolate (small pieces) Cream Sugar Glucose Water Gelatine (1 ½ leaves? softened in cold water)
Method • • • • • •
Combine the cream and sugar in a heavy based saucepan and bring to the boil. Remove from the heat and pour over the chocolate. Stir well to combine. Combine the glucose and water in a pot and boil for 3 minutes to form a syrup. Add the drained gelatine leaves stirring well. Add the warmed glucose mix to the chocolate / cream mix, stirring well. Allow to rest for 20 minutes before transferring to the refrigerator. Any excess chocolate glaze can be frozen.
Page 98 of 108
Produce desserts Learner guide
Chocolate ganache: 60 gm 60 gm
Dark couverture chocolate (small pieces) Double cream
Method
• Heat the cream up in a saucepan and pour over the chocolate • Stir well until mixture is well combined
Method for cake assembly • • • • • • • • • • • • • •
Line the base of a square cake tin (18 x 18 cm) with a sheet of silicon paper. Cut the sponge the same size as the tin and place a layer in the base of the tin. Brush generously with the coffee syrup. Add a thin layer of chocolate ganache over the sponge and smooth out. Place a second sponge, cut to size, over the ganache and brush generously with coffee syrup Spread a thin layer of coffee butter cream over the sponge. Place a 3rd layer of sponge, cut to size, onto of the butter cream. Make sure the final layer of sponge is inverted to create a very flat surface. Brush generously with coffee syrup and add another thin layer of coffee butter cream. Freeze for 20 minutes. Heat the chocolate glaze until warm and fluid over a double boiler. Remove the cake from the freezer and pour the warm glaze over the top in a thin layer, smoothing as you go. Return to the refrigerator for 20 minutes. Carefully cut down the sides of the tin, place a sheet of silicon paper on top of the cake and invert onto another tray; turn right side up. (Be careful not to damage the chocolate glaze). With a sharp knife trim about 1/2 cm off all edges, so that you can see all of the layers. With a warmed and dried knife carefully cut the cake into rectangles (7 x 2 cm).
Produce desserts Learner guide
Page 99 of 108
Crème Brulee Crème brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. 4 x 100g portions
Ingredients 300 ml ½ 4 40 gm ½ 15 ml 10 gm 20 gm
Double cream Vanilla pod (split lengthways) Egg yolks Castor sugar Lime zest Lime juice Finely grated ginger Brown sugar
Method • • • • •
Combine the cream and vanilla bean in a saucepan and slowly bring to the boil. Mix the egg yolks and castor sugar together and then add the lime juice and zest, and the ginger. Pour the cream gradually into the egg yolk mixture and stir to incorporate. Cook gently over a double boiler until the mixture coats the back of a spoon (Sauce Anglaise style) and strain immediately through a fine sieve to prevent the mixture curdling. Pour the mixture into small ceramic dishes and refrigerate overnight to completely set.
To Serve: • • •
Sieve the brown sugar onto the surface of the brulee and caramelize the surface with a blow torch. Decorate with glace lime zest and spun sugar. Accompany with a soft fruit salad moistened with a little lemon flavoured sugar syrup and a tuille.
Page 100 of 108
Produce desserts Learner guide
Caramelised Sugar Decorations Spun sugar recipe: 250 gm 100 ml 65 gm
Sugar Water Glucose
Method • • • • • • •
Place the water into a pan, then add the sugar and stir to dissolve slightly. Set the pan over a gentle heat and stir until the sugar dissolves completely and begins to boil. Skim the surface to remove the white foam. Add the glucose and then boil the sugar over a high heat. Brush the sides of the pan down with a clean brush and water to dissolve the sugar crystal that form as the sugar boils. Monitor the sugar temperature with a candy thermometer and when it reaches 152 °C remove it from the stove and rest it for 2 minutes to cool and thicken. The sugar is now ready to spin.
Spun sugar method: Prepare your work surface by putting some paper on the floor and lightly oil the handles of two wooden spoons. Place the wooden spoons over the paper, using something to support the spoons in the air. Set them at least 30cm apart. Workings quickly use two forks back to back and dip them in the toffee and drizzle quickly in a flicking motion across the spoon handles. This will create little threads. Repeat until you have enough threads to lightly form a loose ball. This must be used soon after making as it attracts the moisture and will break down, so make as close to use as possible. If the toffee starts to get too thick, heat to melt, but not too much to start the cooking again, as you don’t want any more colour. You can use the recipe above for poured and dipped sugar decorations by reducing the glucose by half.
Sugar bark: Sprinkle castor sugar evenly on a silicon mat and bake 180 °C in the oven. Keep an eye on it, as when it starts to melt it will melt quickly. Alternatively you can put this under the grill but be sure to keep an eye on it.
Bubble Sugar: Lightly brush a strong alcohol on a silicon mat on a flat baking tray and pour toffee onto the mat. It will bubble up evaporating the alcohol and create a toffee shard with uneven holes.
Other ideas: Pour a little toffee between two sheets of baking paper and roll with a rolling pin. This will give you a super thin sheet. You can break this into shards. You can pour and make shapes or drizzle toffee to make lengths or various shapes. You may also add a drop of food colour to give this a glow.
Produce desserts Learner guide
Page 101 of 108
Tarte Tatin Page 102 of 108
Produce desserts Learner guide
The Tarte Tatin is an upside-down tart in which the fruit are caramelized in butter and sugar before the tart is baked. 2 Individual tarts
Ingredients 4 2 sheets 40 gm 80 gm 1
Apples Puff Pastry Unsalted Butter Castor Sugar (mixed with ¼ teaspoon of Chinese 5 spice powder) Vanilla Bean (Split lengthways)
Method • • • • • • • • • • • • •
Peel and quarter the apples, cut out the core and then cut each quarter in two. Leave uncovered so they oxidise a little and dry out. The brown colour will not affect the final product. Roll out the pastry and cut out a circle about 2 cm in diameter larger than the pan you are cooking the apples in. (Use small crepe pans). Dock the pastry and refrigerate. Pre-heat an oven to 2000C. Lightly mix the butter and sugar in a bowl until a smooth mixture is achieved. Evenly spread the butter mix over the base of the crepe pan and lay the split vanilla bean on the butter. Press the apple quarters into the butter, arranging them into concentric circles until the pan is full. (Make sure apples are packed tightly). Place the pan on the stovetop over a medium heat. After a few minutes, start to lightly roll the pan so as the butter and sugar dissolve. Tip the pan occasionally so that you can check that the caramel is forming. Cook like this for a total of 5 minutes, then remove from the heat. Lay the pastry disc over the apples and tuck the edges down inside pressing it in with a fork. (Take Care as the caramel will be very hot). Place the pan in the oven. Bake for about 15 minutes until the pastry in golden brown and crisp. Remove and cool before inverting onto a service plate. If the caramel sticks fast then it may need to be reheated for a few minutes to release it. The caramel colour can be enhanced with the aid of a blow torch.
To Serve: •
Place the warm tart onto a warm plate and serve accompanied by a quenelle of cream and apple crisps.
Tira mi su Produce desserts Learner guide
Page 103 of 108
Tiramisu is a popular coffee-flavoured Italian dessert. It is made of’ ladyfingers’ dipped in coffee, layered with a whipped mixture of sugar and mascarpone cheese, flavoured with cocoa. 6 small serves
Ingredients 4 60 ml 90 gm 7 ½ gm 240 gm 1 180 ml
Egg yolks Water Caster sugar Gelatine leaf (1 ½ leaves?) Mascarpone cheese Vanilla bean Cream (lightly whipped)
Coffee syrup: 30 ml 1 tsp 50 ml 50 gm 3
Masala Instant coffee Water Caster sugar Savoyarde biscuits Dutch cocoa powder
Method • • • • • • • • • • • •
Place the gelatine leaf in very cold water and set aside. Make the coffee syrup by boiling the 50 gm of sugar and 50 ml of water. Remove from the heat add the instant coffee and cool. Add the masala. Soak the savoyarde biscuits in the syrup. Half fill a saucepan with water and bring to the boil and then turn down to a low simmer. In a bowl whisk together the egg yolks and 60 ml of water. Add the sugar (90 gm) and whisk well. Place the bowl over the simmering water and whisk vigorously until the mixture reaches a temperature of 70 °C.(Be very careful not to ‘cook’ the mixture) Remove from the heat Remove the gelatine sheet from the water, squeeze well to remove excess water, and stir into the yolk mixture. Add the vanilla bean marrow to the mascarpone cheese and add this to the egg yolk mixture. Whisk until smooth. Add the lightly whipped cream and gently fold into the mixture. Fill the mixture into small silicon ‘Bombe’ moulds until ¾ full. Gently press in soaked savoyarde biscuits into the base of the tira mi su mix. Place the tira mi sus in the freezer. Once well chilled, carefully turn out onto a wire rack over a tray. Dredge the surface with Dutch cocoa powder. Portion and serve with fresh berries and espresso anglaise sauce.
Page 104 of 108
Produce desserts Learner guide
Workplace Assessment
Candidate name: Assessor name: Location: Unit of competency:
SITHPAT306 – Produce desserts
Instructions for the assessor: •
Over a period of time observe the candidate completing each of the following tasks: preparing and producing a variety of hot, cold and frozen desserts preparing a range of hot and cold sweet sauces decorating desserts to enhance presentation preparing accompaniments, garnishes and decorations to compliment desserts portioning desserts storing desserts to maintain quality, freshness and customer appeal.
•
Enter the name of the relevant food/menu item and the date on which the task was undertaken.
•
Place a tick in the box to show that the candidate completed each aspect of the task to the standard expected in the enterprise.
•
Ask the candidate a selection of the questions from the attached list to confirm his/her underpinning knowledge
•
Place a tick in the box to show that the candidate answered the questions correctly.
•
Complete the feedback sections of the form.
Observation
1
2
3
Activity/Task Date of observation Did the candidate: 1. Select ingredients •
Confirm food production requirements from food preparation list and standard recipes.
•
Calculate ingredient amounts according to requirements
•
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements
2. Select, prepare and use equipment •
Select equipment of correct type and size
•
Safely assemble and ensure cleanliness of equipment before use
Produce desserts Learner guide
Page 105 of 108
•
Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients •
Sort and assemble ingredients according to the sequencing of food production
•
Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required
•
Minimise waste to maximise profitability of desserts produced
4. Prepare desserts and sauces •
Produce desserts using cookery methods to achieve desired product characteristics
•
Follow special dietary recipes to produce desserts for those with special dietary requirements
•
Produce hot and cold sauces to desired consistency and flavour
•
Use thickening agents suitable for sweet sauces
•
Follow standard recipes and make food quality adjustments within scope of responsibility Store reusable by-products of food preparation for future cooking activities.
•
5. Portion, present and store desserts. • • • • • • •
Portion desserts to maximise yield and profitability of food production Use accompaniments that balance and enhance taste and texture of desserts Select garnishes and decorations with flavours and textures that complement desserts Plate desserts, accompaniments and garnishes attractively, with artistic flair, appropriate for the occasion and the item Plate and decorate desserts for practicality of service and customer consumption Visually evaluate desserts and adjust presentation before serving Display desserts with appropriate sauces and garnishes
Did the candidate’s overall performance meet the standard?
Yes
No
Feedback to candidate: (Strengths, improvements needed and general comments)
Candidate signature: Assessor signature: Page 106 of 108
Date: Date: Produce desserts Learner guide
Questions to probe the candidate’s underpinning knowledge
Satisfactory response
Extension questions
Yes
1.
No
Choose a different dessert from those observed in this activity. • Describe the dessert and the main ingredients used • Describe the preparation technique[s] used • Describe the procedure and method you used to prepare this dessert.
2.
What problems can be encountered when preparing and cooking this dessert?
3.
What can you do to avoid these problems?
4.
What variations could be made to the dessert you have described?
5.
What nutritional issues need to be considered in preparing the dessert?
6.
What would you do if you didn’t have enough of the key ingredients for the dessert you have described?
7.
What modifications can be made to the dessert to meet different dietary needs? e.g. low fat / low kilojoule requirements?
8.
What are the current trends in desserts and sweets? How are these different from traditional desserts?
Safety and hygiene questions 9.
What OH & S precautions do you need to consider when preparing hot and cold desserts?
10. What are the food safety and hygiene issues associated with preparing hot and cold desserts? 11. What issues need to be considered to successfully store hot and cold desserts?
Reflection questions 12. What would you do differently next time, if you had to prepare the dessert described in the previous questions? Give reasons for your answer. 13. Consider what you have learnt from preparing this dessert. Give one hint or tip for preparing the dessert you described that will help to avoid a problem.
The candidate’s underpinning knowledge was:
Satisfactory
Not Satisfactory
Feedback to candidate: (Strengths, improvements needed and general comments)
Candidates signature:
Date:
Assessors signature:
Date:
Produce desserts Learner guide
Page 107 of 108
Notes
Page 108 of 108
Produce desserts Learner guide