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Unit 713 Produce hot and cold desserts and puddings
Transcript of Unit 713 Produce hot and cold desserts and puddings
Produce hot and cold desserts and puddings
Egg based desserts
Sauces served with hot desserts
Ice cream 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
What quality points should you look for?
Smell - fresh
Colour - bright
Size and shape
Firm or soft
no bruising or damage
How is it made?
complete the recipe by filling in the method
How can fruit be preserved?
bottling in syrup
extends shelf life
other flavours can be added
...so why is it usually bought in?
...and what temperature is it stored at?
variety of flavours
no equipment needed
Ice cream must be stored at
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?
What can we do to make sure customers know they are present?
What do you need to think about when serving hot and cold desserts?
number of portions needed
size of dishes used
cost of ingredients
number of courses in the menu
any other accompaniments being served