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Unit 713 Produce hot and cold desserts and puddings

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paul monaghan

on 30 April 2015

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Transcript of Unit 713 Produce hot and cold desserts and puddings

Unit 713
Produce hot and cold desserts and puddings

Cold desserts
Egg based desserts
Sauces served with hot desserts
Gelatine based
Ice cream based
Egg based
Meringue based
Bavarois, Jelly, Panna cotta, Mousse
Peach melba, Banana split, Ice cream sundea, McFlurry
Lemon tart, Custard tart, Creme Brulee, Creme caramel
Pavlova, Meringue nests, Lemon meringue pie, Floating islands
Fresh fruit
What quality points should you look for?
Smell - fresh
Colour - bright
Size and shape
Freshness
Firm or soft
no bruising or damage
Ice cream
How is it made?
complete the recipe by filling in the method
How can fruit be preserved?
freezing
drying
canning
bottling in syrup

extends shelf life
inexpensive
improves colour
improves flavour
other flavours can be added
...so why is it usually bought in?
...and what temperature is it stored at?
Allergens
Hot desserts
some examples..?
lower cost
variety of flavours
convenient
no equipment needed
Ice cream must be stored at
-18c
Why are creme brulee placed in a bain marie (water bath) in the oven?
How are creme brulee usually finished for service?
complete the worksheet by suggesting suitable sauces for each pudding
what common ingredients found in desserts cause allergic reactions?
how many can you list?
flour/gluten
eggs
dairy
nuts
fruits
coconut
yeast
Common allergens
What can we do to make sure customers know they are present?
Portion Control
What do you need to think about when serving hot and cold desserts?
number of portions needed
size of dishes used
cost of ingredients
standard recipe
number of courses in the menu
any other accompaniments being served
Full transcript