Prepare hot, cold and frozen

dessert
Table of contents

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

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

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

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

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

Element 1: Prepare and produce a range of hot, cold and frozen desserts
.................................................................................................................. 15

Element 2: Prepare and store sweet sauces...........................................55

Element 3: Prepare accompaniments, garnishes and decorations.........65

Element 4: Store hot, cold and frozen desserts.......................................71

Appendices: Recipes................................................................................ 77

Presentation of written work................................................................. 113

Recommended reading........................................................................... 115

Trainee evaluation sheet....................................................................... 117

Trainee Self-Assessment Checklist.......................................................119

Glossary
Term Explanation

Batter Mixture of flour and liquids used to make pancakes or crepes and for coating for
fried desserts like fritters
Blind Bake Baking pastry to shape with no filling

Candied Super saturated sugar solution is used to immerse product. Product absorbs sugar
and when dry it is preserved by the sugar
Carmelise Cooking sugar to above 156ºc at which point it begins to brown

Chemise To line moulds with gelatine gel or sponge cake

Coagulate Setting of protein, caused by heat

Confiture Preserve fruits suspended in syrup or jelly

Coulis Liquidised or pureed fruit sauce

Couverture Pure chocolate

Creaming Action of blending fat and sugar to incorporate air

Crimping Squeezing edges of pastry to impart design

Curdling Separation of liquid and solids, Emulsion has failed to form or has separated due
to bad technique
Dariole mould Angle sided mould wider at top than bottom

Dessert Finale of a fine meal

Doyley Paper lace mat used to present product, normally made of paper for desserts and
pastry items
Dredge To coat with flour or sugar

Enrobe Covering completely with substance

Entremets French word for sweet dishes

Folding Method of gently blending of fragile ingredients

Fondant Sugar mixture cooked to 114ºc and agitated while cooling forms which forms as
white viscous product
Term Explanation

Ganache Chocolate and cream mixture used to enrobe product

Gelatine Clear protein that is used set liquids. Can be purchased in powder or clear sheets

Gelatinisation When water and starch are heated, the starch grains swell and absorb the liquid
holding the liquid in suspension
Gliadin Protein in flour that the elasticity

Gluten Proteins glutenin and gliadin when hydrated bond together to form viscous
substance called gluten.
Glutenin Protein in flour that causes strength

Gum Arabic Exudant from Acacia tree ground to powder and when rehydrated is used to
impart glaze on confectionary products
Hulling Removing calyx from strawberries

Humidity Moisture in the air

Hydroscopic Attracts moisture

Kneading Manipulating a dough to develop the gluten and improve texture from sticky mass
to smooth dough
Leavening Incorporating air into dough by manipulating ingredients

Leavening agent Ingredient that can cause gas within a dough or batter

Marcerate Placing food in liquid so flavour is absorbed

Marinate Flavour and tenderise food by placing into acidic liquid

Marshmallow Confection or sweetmeat made from water, sugar and gelatine aerated and piped
to shape. Many uses in pastries and desserts
Marzipan Paste of sugar and ground blanched almonds

Masking Coating of a cake or gateau with icing or coating inside of mould with gel

Nappe To coat food with a sauce

Panada A thickening agent made from a starch base

Pectin Found mainly in citrus fruits and is used as a gelling agent

Pith In skin wall of citrus fruits just under the white outer coating, the zest

Puree Smooth fruit passed through a sieve

Term Explanation

Rennet Setting agent derived from the stomach of a calf, used in milk dessert 'junket'

Royal Icing Blended eggwhite and fine icing sugar used to decorate cakes. Dries very hard.

Saccharometer Instrument used to measure sugar density of liquid

Steep Cover food in hot or cold liquid to soften, extract or induce flavour

Syneresis Separation of liquid from a gel. Egg custard is overcooked and as protein shrinks,
moisture is squeezed out
Syrup Boiled sugar and water mixture

Texture Internal structure of baked products cellular walls

Viscosity Resistance of a liquid to movement or flow

Zest Outer skin of citrus that contain volatile oils

Introduction
Interpretation of Standard recipes and
Enterprise Standards
Standard recipes will yield a specific number of serves from any given
recipe.

 Standard recipe is traditionally based at 10 serves per recipes

 Easier to multiply when larger numbers are required.
Enterprise standards are based on issues like:

 Is the cream real or imitation is being used?

 Is the chocolate bakers or couverture
chocolate?
 Is the puff pastry made with shortening or
with butter
 Is vanilla flavour imitation essence or real vanilla bean.
This can be the measure of Enterprise Standards.

Product will look exactly the same to the untrained eye.

Enterprises can have different standards under the same hotel name.

Reasons for desserts

Desserts are the grand finale of a meal. A dessert
that is well presented and tastes delicious will
leave a lasting impression of a great meal with the
customer.

Traditionally desserts were prepared in a separate

section of the kitchen by classically trained pastry
chefs.

Some of the European specialty desserts that were often served

included:

 Charlotte Russe  Apple Strudel

 Tarte Tartin  Baked Custard
 Crepe Suzette  Almond Pithivier
 Bombe Alaska  Pannacotta
 Sweet Dumplings  Zabaglione.
These classic desserts still appear on today’s menus but often with a
modern twist such as

 Five spice Pannacotta

 Sour cherry and cream cheese strudel
 Rhubarb bread and butter pudding
 Roasted pear pithivier.
Today, with smaller kitchens that are unable to
support the cost of specialised cooks, most desserts are either
prepared by the chefs who have a wide range of skills but lack
specialised training in this section or commercially.

The loss of skills within the smaller kitchens has led to an increase in
manufactured dessert items used by the industry.

These small kitchens can demand a high quality, consistent product at

an affordable cost that is often of higher quality than what they could
produce for the same price.

Products that are commonly produced and sold commercially may

include:

Gateaux
Tortes Tarts

Mousses Bavarois Cheesecake

Ice creams Frozen yoghurt Sorbets
Within different establishments desserts may evolve from traditional
classic, to modern, innovative dishes.

Classic crème brulee Lemon tart

Filling a baked pastry case with cooked crème brulee, caramelize the
surface and finishing with a mound of macerated raspberries. This takes
the creamy texture of the lemon tart which is replaced by the richness
of the crème brulee. The acidity of the raspberries then balances this
dish ensuring an all-round eating experience.

Today we commonly see the classic dishes reinvented. But first we

must understand the basics, and then can we develop these classics
with new ideas.

Categories of Desserts
The purpose of these categories is to assist menu planning.

Too many cream desserts or chocolate desserts will not create a well
balanced dessert menu.

When a dessert from each category is included the dessert menu it will
offer a greater choice to the customer.

When you include a dessert from each category your dessert menu will
offer a greater choice to the customer.

 Fruit – examples are fruit salad/platter, fruit in

jelly, fruit crepe, summer pudding,
roasted/grilled/poached fruit, baked crumbles
 Pastry – examples are tart (fruit, chocolate,
lemon), mille feuille, pithivier, strudel, pies
 Batters and Dumplings – examples crepes, pancakes, fritters; fruit
encased in batters both flat and aerated or just aerated batters in
sauce
 Chocolate – examples are mousse, soufflé,
tart, pudding, ice-cream, chocolate pot and
Garnishes
 Frozen – examples are Ice-cream, Sorbet,
Parfait, semifreddo, granita
 Cream – examples are Mousses, Pannacotta, Tira Mi Su, Trifle,
Bavarois
 Baked Custards – Crème Caramel, Bread and Butter pudding and
Crème Brulee
 Pudding – examples are steamed (chocolate and almond or self-
saucing, Christmas fruit and suet), baked (clafoutis and fruit grunts)
 Soufflé – these can be hot or cold and can be
flavoured with fruit, chocolate, coffee, nuts, etc.
 Jelly – champagne, apple cider, elderflower, etc.
 Sauces – Chocolate, Caramel, Anglaise, Butter,
Custards and Fruit Coulis.
In order for us to be able to produce these desserts,
we need to understand how our ingredients work.

Within the pastry kitchen, eggs, sugar and flour are invaluable and
without them, we couldn’t produce desserts.

In the following pages, the basic ingredients used for dessert production
are explained in detail, giving varieties available, their various functions
for dessert production and where appropriate, advice as to when one
product is superior to another for a certain application.
Element 1:
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Commodities
Sugars

Sugar is used in dessert production to:

 Add sweetness and flavour

 Create tenderness and fineness of texture, partly by weakening the
gluten structure
 Give crust colour
 Increase keeping qualities by retaining moisture (it is a humectant)
 Act as a creaming agents with fats and as foaming agents with eggs
 Provide food for yeast
 To preserve.
Refined sugars are classified by the size of the grains.

Caster Sugar in finer than regular granulated sugar. This sugar supports
higher quantities of fat and dissolves relatively quickly into doughs and
batters.

Caster sugar is the premium sugar to use in production of quality

desserts and pastries.

Regular Granulated Sugar also known as table

sugar or A1 is the most commonly known sugar. It
has a coarse grain. In production the coarse grains
leave undissolved grains, even after long mixing.
After baking these show up as dark spots on
crusts, irregular texture and syrupy spots. Coarse sugars are less
refined and result in clearer syrup

Brown Sugar contains 85 – 92 % sucrose and

varying amounts of caramel, molasses and other
impurities. Darker grades contain more of these
impurities. Brown sugar is regular cane sugar that
has not been completely refined
Demerara Sugar is also known as raw sugar. These straw coloured
granules are produced from cane juice (90% sucrose). They are used in
some baked goods and hot beverages.

Icing Sugar also known as confectioners’ sugar is sugar ground to a fine

powder.

Soft Icing Mixture is icing sugar mixed with a small amount of starch (3
%) to prevent caking. It is also available in a pure form without this anti-
caking starch.

Invert Sugar is a product of sugar refining. It is chemically processed

heavy syrup where a sucrose solution is heated with an acid.

The sucrose breaks down into two simple sugars, dextrose and
levulose:

DEXTROSE + LEVULOSE = INVERT SUGAR

(Equal parts)

Invert sugar is 30 % sweeter than sucrose.

Invert sugar resists crystallisation, promoting smoothness in candies,

icings and syrups. It also holds moisture especially well, retaining
freshness and moisture in products.

Molasses is concentrated sugar cane juice. It contains large amounts of

sucrose and other sugars including invert sugar. It also contains acids,
moisture and other constituents that give it flavour and colour. Darker
grades are stronger in flavour and contain less sugar than lighter
grades. Molasses retains moisture in baked goods, prolonging their
freshness.

Corn Syrup is a liquid sweetener consisting of water, a vegetable gum

called dextrin and various sugars, primarily dextrose, also called
glucose. Corn syrup is made by converting cornstarch into simpler
compounds through the use of enzymes. Corn syrup aids in retaining
moisture and is used in some icings, sweets, and sugar boiling. It keeps
other sugars from recrystallising. It is added to marzipan to improve
elasticity. It has a mild flavour and is not as sweet as sucrose

Glucose Syrup is a viscous, colourless syrup (44˚ Baume). Glucose has a

stabilising effect to help prevent re-crystallisation when sugar is boiled
to high temperatures e.g. Cast, pulled and blown sugar making the
boiled sugar more elastic. It is also used in cakes and biscuits. Glucose
should not be stored at temperatures above 20ºC because it will change
in colour. Glucose can be replaced with light corn syrup.

Honey was the first sugar to be used by man.

It is the nectar collected from bees and
deposited in their honeycomb. Nectar
contains about 80% water and 20% sugar
together with essential oils and aromatic compounds that are
responsible for the bouquet of honey, the flavour varying from the
flowers from which the nectar was gathered.

The darker the colour of the honey the stronger its flavour; it is a natural
sugar syrup consisting largely of glucose, fructose and other compounds
that give it is flavours. Flavour is the main reason for using honey.

Honey contains invert sugar which helps retain moisture in baked goods
and gives a soft chewy texture to cakes and cookies, and is baked at a
lower temperature so the invert sugars can caramelise.

Honey contains acid which enables it to be used with baking soda as a

leavening.
Honey is available as:

 Comb honey – still in its waxy capsules

 Chunk honey – contains both the filtered extracted honey and a piece
of honeycomb
 Extracted honey – most familiar for cooking and table use
 Whipped or spun honey – extracted honey that is processed using
controlled crystallisation and which has fine easily spreadable
crystals.

Eggs
The Makeup of an Egg

The egg is made up of five main

sections
1. The shell12%

Consists mainly of calcium carbonate, is a hard

protective porous covering containing nearly 8000
minute holes through which gases and water vapour can penetrate and
escape.

Commercially eggshells are washed and sanitised to remove dirt and

reduce the likelihood of salmonella contamination. They are also coated
with mineral oil to delay moisture loss.

The eggshell colour can be either brown or white depending on the

breed of the hen, having no effect on the flavour, nutrition or
functionality of eggs.
2. The shell membrane and air pocket

Eggs contain two protective membranes between the shell and the
white. This membrane acts as a barrier against bacteria. The two layers
are separated by the air pocket.

Soon after an egg is laid, an

air pocket forms between the
membranes at the eggs
larger end.

As the egg ages, loses

moisture and shrinks, the air
pocket increases in size.

3. The layered albumen

(eggwhite) including the
chalazae 58%
Eggwhites other than small amounts of mineral ash and glucose consist
entirely of protein (10 %) and water (9.0 %). It has very little flavour and
colour.

There are two layers, one thick and the other thin.

As the egg ages the thick albumen begins to thin, losing its ability to
form foams that are edible.

The chalazae are twisted white cords, which hold the yolk in the centre
of the egg.
4. The yolk 29 %

Egg yolks are about ½ moisture and ½ yolks

solids. As eggs age, yolks pick up moisture from
the white, resulting in the yolk flattening when
cracked onto a smooth surface.

The solids in egg yolks consist of proteins, fats

and emulsifiers with small amounts of mineral ash
and yellow – orange carotenoids. These proteins
are not the same as those of egg whites.

Many egg yolk proteins are considered lipoproteins because they are
bound to fats and emulsifiers which are lipids.

Egg yolks contain lecithin which is a complex mixture of emulsifying

lipids, containing fatty acids that are attracted to fats and oils.

Lecithin is bound by lipoproteins which bond to both water and oil

allowing them to bind ingredients together like cake batters and
mayonnaise.

Egg yolk colour and flavour is affected by the hen’s feed. The more
carotenoids in the feed, the more yellow – orange the yolk.

5. The germinal disc

Can been seen as a very small spot on the centre of the yolks surface,
and from which the chicken develops in an egg that has been fertilised
for hatching.

Functions of Eggs for Dessert Production

Thicken When heated egg coagulates and holds liquid in a suspension

Bind When wet the food items stick together. When cooked, the egg sets and keeps
the food together
Glaze Beaten egg gives a shiny appearance
Aerate When whipped the egg traps millions of tiny air cells within itself
Air bubbles help to raise other ingredients
Emulsify Yolks can bind together to un-mixable ingredients
Clarify Whites used to clarify stocks
Enrich Adds flavour and nutrition
Dairy Products
Dairy products are used extensively in the
dessert section of the kitchen.

They include milk, buttermilk, cream,

yoghurt, crème fraiche, mascarpone and
butter.

Unsalted butter is recommended for pastry

items, allowing you to control the salt
content of the final product.

Storage and handling

Fluid milk and reconstituted dry milk products spoil easily. Bacteria
multiply and produce acids and ‘off’ flavours, souring the milk.

While it is usually not harmful, soured milk should be discarded.

Beyond bacterial spoilage, the flavour of milk is highly susceptible to

other changes, either absorbing aromas or from chemical reactions that
occur from excessive heat or light. Irrespective of the many types of
fresh milk, butter, cream, yoghurt and buttermilk, they must always be
stored in the cool room under 5º C.

They should remain in the cartons they are purchased in and kept firmly
closed.

Quality/ Shelf life

All dairy foods should be bought and used as quickly as possible

because their storage life is limited.

The ‘use by date’ on the container the food is purchased in should be

strictly adhered to.

Pasteurized whole milk has a shelf life of about two weeks when stored
under 4 °C.

The actual shelf life depends on many factors, the main one being how
well the product has been stored.

Always smell and taste dairy products before use.

While cultured dairy products like yoghurt, buttermilk and sour cream
have an extended shelf life, their acid content
continues to increase over time.

Their flavour gradually becomes stronger, sharper

and more pronounced. Whole dry milk contains milk
fat that oxidizes to a rancid off flavour. It has a
maximum shelf life of only six months, even when stored under ideal
conditions.

Canned evaporated and sweetened condensed milk do not spoil even

after several years, if kept unopened. Over time, however, they will
darken, develop stronger flavours and change in consistency. Once
opened, evaporated milk requires refrigeration, and is best to do the
same with condensed milk as well.
Uses

Milk may form the foundation of many dishes irrespective if it is whole,

skim or fat reduced, long life, evaporated, condensed or even powdered.

These dishes may include panna cotta, ice-cream, bavarois, brulee and
baked custards. Milk is often used in cakes to thin the cake batter and
create steam during the baking process, acting as a raising agent.

Buttermilk really is the ‘baker’s best friend’, it produces very light,

delicious results in scones, pancakes, pikelets muffins etc.

Buttermilk has a fresh, slightly sharp, acid flavour and is used to

counteract the bitter, soapy alkaline flavour, bicarbonate of soda leaves
in many baked goods, e.g. banana cake.

Cream is the fat component of milk and varies enormously in richness,

texture, and lusciousness.

Clotted cream is the thickest cream is at 55% fat followed by

Pure Cream at 48% fat.

Pure cream and clotted cream may be served in dollop form

accompanying berry fruits, scones etc. These
creams do not aerate when whipped.

Thickened cream is 35% fat content. This

cream may be whipped to trap air because it
contains a gelling agent, ‘vegetable gum’,
gelatine has also been used but has been
replaced to appeal to a broader market.

The vegetable gum traps the air the air as the

cream is whipped. As the cream stands the air will escape and the
cream will ‘fall’, you may need to re-whip before using to hold shape.

Chilled thickened cream whips until it stands in peaks; there are soft
peaks to fold into mousses, bavarois, and firm peaks for piping rosettes
of cream on to a gateau.

The over whipping of cream will result in the product “splitting”

(separation of the fat and water). Cream with a high fat content is more
susceptible to this occurring.

Thickened cream needs to be kept chilled @ 4ºC until required to be

whipped.

The warmer the cream, the greater the possibility of it ‘splitting’.

Reduced and light cream ranges from 25% - 18% fat and it will not whip
because there is insufficient fat to trap air bubbles and thicken it. It is
used as a pouring cream; it can replace milk in desserts to enrich them
and is useful for people on fat reduced diets.
Yoghurt is a very healthy alternative to cream. It has
many health properties as it contains a culture e.g.
lactobacillus acidophilus and usually contains very little
saturated fat. It may be used in a yoghurt based
bavarois, sorbet, Panna cotta, ice-cream or as a cream
substitute.

Yoghurt is available plain, flavoured or frozen.

Crème Fraiche

In France this is standard fresh French cream. However in Australia it

contains a culture. The cream is naturally thick due to lactic acid
bacteria in it which also produces a nutty flavour. Crème fraiche has a
butter fat content of approx. 35% fat. The higher fat content makes it
ideal for cooking; it may be used in some sauces without the risk of
separating.

You may make your own crème fraiche by mixing

and gently heating together 2 parts whipping cream
with one part sour cream. Heat it slowly to blood
temperature; do not boil. As it thickens, remove
from heat and pour into a clean bowl. Leave to ripen
at room temperature for approx. 8 hours then cover
and store in the cool room.

Crème fraiche is often served as a dollop form with fresh sweetened

berries.

Butters

Butters are available salted or unsalted. Unsalted is the preferred

choice because the cook/baker may add salt
accurately and have greater control over the
salt content. It has a much sweeter and more
pleasant flavour than salted butter. (Salt was
added to butter originally as a preservative).

Cultured European butter, like yoghurt, has a

culture added to it. (Lactic bacteria culture)
this is allowed to develop and ripen within the
cream before it is churned into butter.

Butter is composed mostly of fat, some water, protein, simple sugars

and either salt or culture.

Butter’s main use in baking is to trap air with sugar during the creaming
process this gives lightness as an example cake making.

It also gives superior flavour, and colour and richness.

In contrast to cake making, butter is used in puff pastry production to

allow for air to be trapped between layers of pastry and butter, resulting
in light, crisp pastry layers.

Butter also aids tenderness to many baked goods e.g. sweet short crust
pastry by coating the gluten strands in the pastry and retarding their
development.

Butter maybe added to sauces to give richness and sheen, e.g.

butterscotch sauce.
Butter is also used in batters to enhance flavour, tenderness and to help
prevent the batter from sticking during the production of pancakes,
crepes, etc.

Sometimes butter may be used as a lubricant. This is to help prevent

baked goods adhering to their tins during the baking process.

Butter is best clarified for this purpose, e.g. phyllo pastry, strudel and
sponge cakes.
Oils
Oil is often used in baked goods as a healthy alternative
to butter.

This results in a moister product which lengthens their

shelf life, e.g. banana cake, carrot cake and sauternes
and olive oil cake.

Many delicately flavoured oils e.g. almond oil may also be

used for lubrication purposes.

One of the benefits of this, is it leaves the baked goods/dessert with

sheen (butter and cheap baking fats set when cold and leave a dull
greasy surface.

Sprays, e.g. non-stick canola oil cooking sprays are very convenient to
use because it is easier to spray a fancy cake form than to brush with
clarified butter.

However, these products are expensive and extremely flammable.

Storage

Both oils and sprays should be kept in very dry cool conditions away
from uv light and warmth which will facilitate rancidity especially in
oils.

Oils are best kept in airtight, coloured glass containers.

Note: Spray oils should not be used on non-stick surfaces and the
chemical propellant has a detrimental effect on the surface coating.

Cheeses Commonly Used In Desserts

Bakers Cheese

A fresh (unripened) cheese with a low fat content, it is similar to

cottage cheese, but it does not have curds and its flavour is a bit sourer.
Baker’s cheese is used in cheesecakes and cheese fillings for pastries.
It can be frozen.

Cottage Cheese

It is a lumpy, soft white cheese that can be

purchased with small or large curds. It is often
made with skimmed pasteurized cow’s milk. It can
be used as a low fat alternative to cream cheese as
well as for pancake and crepe fillings. It is also
known as curd cheese.
Quark is a fresh dairy product loosely classified as a cheese. It
originates from Austria and Germany and is a cross between yoghurt
and cottage cheese.

Ricotta is from Italy. The word means re-cooked and its origins are in
Rome and connected to the making of Romano and Mozzarella. Ricotta
was first made from the whey that was left after the curds from these
cheeses had been strained. Until about a century ago, this whey was
discarded. At that time it was discovered that he protein rich whey
would itself form curds if it were reheated. That product, after draining,
was named ‘ricotta’. Ricotta is now produced commercially starting with
whole milk rather than whey. Italian ricotta is primarily made from
sheep’s milk or water buffalo milk and is more flavourful than the
American version made from cow’s milk.
Cream Cheese

Has a mildly tangy, spreadable cheese with a smooth, creamy texture.

This soft, unripened cheese is made from cow’s milk cultured with
bacteria. It is a popular ingredient for many types of cheesecakes,
pastry doughs, tarts and cookies.

Goats Milk Cheese

Known as Chèvre in French, goat’s milk cheese can range in texture

from very dry and crumbly to moist and creamy. There are also fresh and
ripened varieties.

Mascarpone

This product is traditionally a triple cream Italian

cheese made from cow’s milk. It originates from
Tuscany and Lombardy, but is commonly large
supermarket chains.

This is a very rich cheese made from fresh cream

derived from cow’s milk.

The cream is reduced to near triple crème consistency to give the

cheese its soft, smooth, rich texture, with an extremely rich fat content
of 25- 60%, depending on the manufacturer.

Mascarpone is best stored in the containers it is purchased in,

refrigerated under 5ºC, ensuring the containers are tightly sealed. When
opened it has a shelf life of only 1 week.

Traditionally it was served sweetened, sprinkled with cinnamon and

served with fruit.

Today it is best known for its use in tiramisu, gelatine, for filling crepes,
served with fresh figs, and makes beautifully rich cheesecakes.
Mascarpone has the potential to separate very easily due to its very
high fat content. For this reason, minimum mechanical agitation should
be applied when working with mascarpone.

Nuts
Nuts are a good source of protein, fibre,
vitamins and minerals. While nuts are high in
fat, the fatty acids in nuts (except coconuts)
are mostly polyunsaturated.

This type of fat is considered desirable in

our diets. Nuts vary in composition, but most
nuts contain more fat than anything else.

Nuts are most versatile in cooking. Varieties

most commonly used in hot and cold
desserts include almonds, chestnuts, coconuts, hazelnuts, macadamias,
peanuts, pecans, pistachios and walnuts.

They can be purchased in many forms including: fresh, in its kernel,

salted or unsalted, loose or pre-packaged, whole, blanched, roasted,
chopped, crushed, slivered, ground/meal, kibbled, paste or oil.

Almonds – available natural (skin on) and blanched (skin off) in many
forms: whole, split, silvered, chopped and ground / meal.

Chestnuts – must be cooked. They are available whole, frozen, glace and
puree.

Coconut – is available in many forms. Usually for the

pastry kitchen, it is purchased as desiccated,
shredded or flaked. Coconut can also be purchased
fresh and is used for its milk, cream, or fresh shaved
flakes for garnishes.

Hazelnuts – available natural (skin on) and blanched

(skin off) in many forms: whole, split, chopped and
ground / meal.

Macadamias – are usually purchased whole or chopped with no skin.

Pecans – available whole with the skin on or chopped.

Peanuts – available whole and crushed. They can be sold roasted and
also salted.

Pistachios – available in their skin whole and chopped, as well as

blanched and then silvered. Blanched pistachios are bright green.

Walnuts – available whole, as halves, chopped and crushed.

Many nuts are also available as a paste (e.g. almond, hazelnut and
pistachio). These pastes are use in the pastry kitchen for the production
of many ice creams, mousses, cream desserts, petit fours and in cake
production.

The pastes tend to be quite expensive, however the flavour is very

intense and only small amounts are required to achieve the desired
taste.
Storage

Most shelled nuts benefit greatly from being stored in very clean airtight
containers. These containers are best made from non-porous plastic.

Due to the high fat content in nuts, they are prone to quick spoilage;
hence by storing in the cool room, or for long term storage in the
freezer, you will slow down rancidity.

Most nuts have a shelf life up to 3 months if stored in optimum

conditions.
Nuts also deteriorate rapidly when they are subject to kitchen warmth,
uv light and oxygen.

Be aware of insect and weevil infestation in nuts too. This also results
in rapid deterioration of their quality and is more likely to occur in
autumn (their breeding season).
Quality

All nuts should be:

 Fresh with a good odour

 Sweet taste
 Crisp texture.
Typical of the nut, e.g. walnuts are softer than almonds).

They should also be a good colour, typical of their variety e.g. Walnuts
are a light brown caramel colour.

They should be well formed, and free of dark, bitter membranes, insects
and weevils.

Roasted nuts have a crisper texture and more pleasant enhanced

flavour. This is because the natural fats have been activated during the
roasting process.
Uses

Nuts are extremely versatile and lend

themselves to many dishes, e.g. pistachio ice-
cream, almond milk jelly, hazelnut and
chocolate flourless cake.

Many nuts may be used for a garnish e.g. flaked

toasted almonds, roasted caramelized walnuts,
nougatine and praline.

Nuts may also be the prominent flavour and

ingredient of a recipe e.g. pecan pie, peanut
cookies, almond nougat.

Many people have allergies to nuts, so be sure customers know when

nuts are present in a product. One easy and attractive way to alert
customers to the presence of nuts is to garnish the top of the item with
the type of the nut it contains.

Nuts are toasted to develop flavour by allowing chemical reactions to

occur (browning of sugars and proteins) (Mailliard)

Toasting also improves the flavour of slightly stale nuts. Besides

improving flavour, toasting also darkens the colour and crisps the
texture of nuts.
Flavourings
Vanilla

Vanilla, sometimes called the orchid of flavour, is the most widely used
flavouring agent in the pastry kitchen.

Its uses are endless because its taste

compliments just about every other
flavour and improves many of them.

Vanilla also has the distinction of being

more expensive than any other flavouring
or spice, with the exception of saffron.

The expense is due, in large part, to the

length of time –up to a year– required to
process vanilla from blossom to high quality cured bean.

Authentic vanilla bean is really the dried stamen from an exotic orchid
grown in Mexico and parts of South America. The bean is also known as
a pod.

It should be dry, soft, a little ribbed and pointed at one end.

When spilt open, the deliciously fragrant and sweet seeds are exposed
and ready to be scrapped out.

They may be used to infuse and perfume crème Anglaise, crème

caramel, brulee, etc.

The pod, once used, may be washed, dried and stored in sugar to again,
impart its delightful heady perfume.

The longer the vanilla is left in the sugar, the stronger the flavour
(minimum 1 week).

Vanilla may also be purchased in other forms, including:

1. Pure vanilla essence – a flavouring agent made by aging a mixture of

vanilla beans and alcohol. To be labelled as pure, it must contain a
specified ratio of vanilla to alcohol

2. Imitation vanilla essence – This is an inferior product to pure vanilla

essence. It is made using vanillin.

3. Vanillin – are fragrant, powdery white crystals that form on the

outside of vanilla bean pods during their curing process. It is used to
flavour artificial vanilla extract

4. Pure vanilla paste – is an intensely flavoured thick paste made from

vanilla beans.
Storage of Vanilla Bean
Vanilla bean is best stored in an airtight cellophane packaging or
immersed in sugar.

Either way keeps it airtight, in a clean, non porous container and away
from heat and UV light.

For maximum shelf life and also to prevent the pods drying too fast,
store in the refrigerator.

Essences are based on alcohol. Some countries alcohol consumption is

not allowed.

Flavoured waters are used to impart flavours into desserts and pastries
Aromatic Waters

Orange Blossom water, which is made from the distilled flowers of

orange trees, can be purchased as a concentrated essence or diluted
water.

It is highly fragrant and a few drops are all that is required to impart the
aroma.

It is used extensively in many countries in many ways. In the Middle

East it is used in meat dishes, fruit syrups and fruit salads.

A classic Moroccan salad of grated carrot has orange blossom water

sprinkled over it.

In France it is often used to flavour biscuits, cakes, almond pastries and

milk puddings.

Rose Water is used in many dishes similar to orange blossom water;

however rose water is not as strong in flavour.

It can be used to flavour sugar syrups, honey or poured over desserts

and pastries typically in the Middle East such as baklava and Turkish
delight.

In England it has been used to flavour game meat and to flavour

puddings such as mousses, fools and rice puddings.

It is also used in Morocco sprinkled over fresh fruit such as oranges or

strawberries or to flavour yoghurt that is served with fruit.

Rose water can be heated as it will not lose its flavour.

The ancient Egyptians, Greeks and Romans managed to extract

fragrance from the rose by steeping petals in water, alcohol or oil.

Water distillation is the oldest method used, however, nowadays, steam

distillation is the preferred method, producing a more delicate and
fragrant product.
Gelling and Thickening Agents
Gelatine

Gelatine is a setting agent made from the

tendons and bones of calves, cows and
pigs, with most food grade gelatine being
extracted from pigskin. Gelatine is a
clear product that has no flavour, which
makes it suitable for use in desserts.

Gelatine has many uses. It is a necessary

ingredient in bavarois, fruit mousses, and
cold soufflés. It is a good stabilizer for
whipped cream and many cake fillings, and provides the characteristic
texture of marshmallows and gummy confections.

Gelatine is available in leaf (sheet) or powered form.

To use gelatine; the required quantity must first be ‘softened’ in cold

water, and then added to a hot liquid to dissolve. If gelatine is boiled it
may lose its setting qualities.

Gelatine needs to be chilled to set the liquid; it will not set at room
temperature.

The various brands of gelatine require differing amounts to set an

amount of liquid. Always follow the instructions on the packet; do not
rely on the quantities set out in the recipe.

Some fruits such as pineapple and pawpaw contain enzymes that affect
the protein in gelatine and it will not set.

Setting Strength of Gelatine

The setting strength of gelatine is referred to as ‘bloom’.

 Silver - 150-160 bloom

 Gold -180-200 bloom.
Bloom is not marked on the packet when you purchase. You will need to
contact the manufacturer to get correct setting strength.

Agar Agar

Agar agar is a natural vegetable based

substance extracted from a type of Japanese
seaweed and is used in the pastry kitchen to
thicken and jell products in the same way as
gelatine.

It is available in its natural form of greenish

strips, or as a fine white powder. The strips
must be soaked for a minimum of 12 hours prior to use. The powder
must be heated close to boiling point to dissolve fully and will set
strongly when cooled.

It is suitable for vegetarians and in kosher preparations. It has almost

triple the strength of gelatine. Agar agar is principally used in the pastry
industry for cream desserts, ice creams and sauces.

Products set with agar agar will remain firm at room temperature, unlike
those set with gelatine.

Pectin

Pectin is present in all fruits, but fruits vary in

the amounts they contain. Fruits high in pectin
include: apples, plums, cranberries, raspberries
and citrus peel.

These fruits can be made into jams and jellies

without any added pectin. Pectin thickens, and
in the presence of acid and high amounts of sugar, it gels. Pectin gels
are clear, not cloudy and have an attractive sheen and clean flavour.

Pectin is commonly used in glazes, jams and jellies, bakery fillings and
fruit confections. It can be purchased as a dry powder, which is
typically extracted and purified from citrus peel or apple skins.

Tapioca

Tapioca is virtually pure starch. It is extracted

from the root of the tropical cassava or manioc
plant.

The word tapioca comes from a term used by

the Brazilian natives meaning to press or
squeeze out residue, in reference to the way
the starch (tapioca) is extracted. The roots are
crushed and stepped in water, and the liquid is then pressed out.

Tapioca is available in several forms, including pure starch or flour,

quick cooking granules, flakes and pearls. When the pearls are cooked,
the tapioca does not dissolve completely; instead, the small particles
become translucent and soft.

Pearl tapioca must be soaked before cooking and is often used for
tapioca pudding - a custard like dessert. Tapioca pudding is commonly
found on Asian influenced dessert menus.
Thickening Agent Characteristics

Starch Properties Ideal uses

Cornstarc  Cloudy when cooled Puddings

h  Not stable with high acid products, Cream pies
excessive heat, freezing , mixing
 Gel weeps over time
 High gelatinization temperature
 Good sheen
 Masks many flavours.

Arrowroot  Moderate to high clarity Fruit pies

 Relatively stable against acid, heat, Sauces
mixing, freezing
 Relatively low gelatinization
temperature
 Clean flavour.

Tapioca  Moderate to high clarity Fruit pies

 High sheen Sauces
 Relatively stable against acid, heat, Tapioca pudding
mixing, freezing
 Relatively low gelatinization
temperature
 Clean flavour.

Flour  Cloudy, yellow colour Pastry cream

 Heavy body Pie fillings
 Imparts a flavour.

Gelatine  High clarity Gelatine based

 High sheen desserts
 Forms very thin, bouncy gel. Stabilized whipped
cream
Confections

Agar agar  Moderate clarity As a gelatine

 Forms very firm, bouncy gel substitute for
vegetarians and
 Stable at room temperature.
Muslims

Pectin  High clarity Fruit jams and jellies

 Thickens or gels Fillings
 Clean flavour Glazes
 Generally requires high acid and high Jelly confections
sugar concentrations.
Fruits
Everything You Need To Know About Fruits

Fruits are classified into the following groups:

Soft fruits Strawberries, raspberries, blackberries, boysenberries,

blueberries, gooseberries, grapes and currants (red,
black & white).

Stone fruits Apricots, peaches, nectarines, plums, mangoes,

cherries.

Hard fruits Apples, pears and quinces

Citrus Lemons, oranges, grapefruit, mandarins, cumquats,

limes, pomelo, tangelo

Tropical Bananas, pineapple, lychee, rambutan, jackfruit, dragon

fruit, guava, tamarillo, pawpaw, custard apple

Miscellaneous Rhubarb, kiwifruit, persimmon, passionfruit,

pomegranate, fig, watermelon, cantelope, honeydew

Quality points:

 Fresh fruits are best purchased ripe so their flavour and texture are
at their best
 A good appropriate colour and smell will assist in determining good
quality
 Fruits should be a uniform and appropriate shape
 Should be free of blemishes
 All fruits must be free of insects.
The following fruit categories have other quality points such as:

Soft fruits  Mould free

 Dirt free

Stone fruits  Mould free

 Not bruised

Hard fruits  No bruising

Citrus  Mould free

  Skin to be firm, not soft

Tropical  No bruising

Miscellaneous  Good colour

 Firm to touch
 Melons should be heavier than they look.
Purchasing:

Fruits can be purchased in many forms as listed below with some

examples:

 Fresh – by variety, such as fuji apples, corella pears

 Individually, kilo, punnets, tray, box or case
 Pre-prepared – fruit salad, sliced mango, pineapple slices
 Dried – apple, apricot, banana, blueberry, cherry, citrus peel,
cranberry, currant, date, fig, ginger, kiwifruit, mango, melon, mixed
peel, muscatel, pawpaw, peach, pear, pineapple, plum, prune, raisin,
sultana
 Candied – orange, cherries, pineapple, apricot
 Canned – apple, apricot, cherry, grapefruit, lychee, mandarin, mango,
passion fruit, peach, pear, pineapple
 Crystallized – citrus peel
 Frozen - strawberries, raspberries, blackberries, boysenberries,
blueberries, currants and some Asian fruits
 Bottled – apricot, peach, plum, boysenberry, quince, cumquats
 Freeze Dried – intense flavour no moisture, difficult to store over
time.
Availability

Seasonal availability will determine price

and will also affect your decision to use
products in the menu.

Seasonality still exists today but not to

the same extent as before improvements
in mass transport and distribution,
storage and changes in growing
conditions:

 Growing in hot houses in Queensland to supply southern markets in

cooler months.
 Controlled atmosphere delays repining and extends availability of
fresh fruits to the market.
When using fresh you will need to develop knowledge of what is
available when and how the price affects your bottom line, profit
margins.

Even when fruits are in season and the prices are at their lowest it is
sometimes more economical to use fruits
frozen than using fresh:
 Fruit coulis
 Ice cream and sorbet flavouring.
are best made from frozen fruits.

Excess or damaged fresh can be incorporated into these to cut down on

wastage.
Storage

Fruits contain a lot of sugar and have a soft cell structure. If the cell
walls and skin of fruit are damaged they are susceptible to an attack
from airborne yeast and moulds, which results in bruising. To retard
yeast and mould attack, it is necessary for us to handle fruits carefully
and cool store them.

The shelf life of most fresh fruit is prolonged through storage at 6 – 8º C.

Soft fruits and some stone fruits do not like prolonged periods in the
fridge, as they are sensitive to chilling.

However some fruits like banana are susceptible to discolouring when

chilled and require storage at a warmer temperature such as the dry
store.

Some fruits such as citrus and hard fruits can be stored in the dry store;
however the shelf life is shortened.

Fruits that need to ripen naturally can also be stored in the dry store in
brown paper bags to increase the ripening process, e.g. stone fruits.

Fruits should be stored away from strong smelling ingredients e.g. basil,
parmesan cheese, garlic.

It is best to eat fruits at room temperature as their flavours are more

pronounced.

Basic Preparations of Fruit

When preparing fruits specific requirements can be needed for a

particular dish.

Basis preparation requirements could be as follows:

 Peeled completely
 Neat clean cuts
 Membrane and pips removed from citrus
 Pineapple needs to have the eyes and core removed, apples must
have seeds removed, bananas need the fibrous membrane removed.
When preparing fruits for a plate of fresh fruit or salad, a variety of
colour, flavour and texture needs to be considered. Fruits must be fresh,
ripe and full of flavour.

 Wash fruit when you are serving the whole piece e.g. strawberries
would be washed, yet a pineapple wouldn’t be as its skin is removed
prior to consumption.
Preparation of fruits should be appropriate to the dish

 Hulled strawberries
 Cherries pitted
 Skin removed
 Grapes peeled and deseeded.
Poached fruit:

Fruit used for poaching should be ripe and free

of any blemishes. The liquid used for poaching
is mostly sugar syrup (1: 2 – 1: water: 2 :
sugar).

Extra flavour may be incorporated using wine,

spices, herbs, liqueurs.

The procedure of poaching depends on the

ripeness and the consistency of the fruit to be poached:

 The sugar syrup is boiled and poured onto the fruit and cooled
immediately:
 Suitable for soft fruits
 The fruit is placed into the cold sugar syrup, brought to the boil once
and cooled:
 This method only applies to very ripe fruits such as stone fruits
that don’t require too much cooking
 The fruit is placed into the nearly boiling sugar syrup and poached
until soft, then left in the syrup to cool:
 This is appropriate for hard fruits like quinces and pears.
Candied fruit

Fruit is poached in sugar syrup until soft. It is

then placed into a 20ºBaumé hot sugar
solution.

During this period, water in the fruit

exchanges with the sugar solution. After 24
hours drain off the sugar solution and boil 2-3º
higher. This is repeated until the solution is
36°Baumé. 10% glucose of the sugar weight is recommended, to avoid
crystallisation of the sugar.

Citrus fruit may be blanched to remove bitterness prior to candying.

To candy nuts: sugar syrup is tossed with the peeled and skinned nuts
and then baked at 150°C until the syrup is completely evaporated. Nuts
then brown and the sugar crystallises, to early caramel stage.

Caramelised or baked fruit

Fruit is sprinkled with sugar, which is either placed in an oven,

salamander or torched with a blowtorch:

 Heat caramelises the sugar, which then changes the flavour and the
colour.
It also leaves a very high gloss on the product. Fruit may also be dipped
into liquid caramel; this method does not give much flavour
improvement.

Marinated or Macerated fruit

Fruit is soaked with alcohol and sugar syrup over a period of time,
usually from 6 months to 1.5 years. The container with the fruit needs to
be airtight, to prevent spoilage occurring from the presence of oxygen.
Crispy Dried fruit

Fruit is cut into very thin slices, marinated with acid (usually vinegar or
lemon juice) and sugar and dried (2 parts sugar : 1 part water : 5% acid).

The fruit is placed into a hotbox or into an oven (100ºC), it will then dry
out and become crispy. Soft fruit may be formed into certain shapes and
then dried (flowers). Fruits with high acid content are very suitable for
drying out into fruit chips, e.g. pineapple, apple, pears.

Sugar Syrups

Sugar syrups are used for many preparations in

the kitchen.

Sugar syrup can be used as a sauce, usually with

other flavours such as rose water or citrus zest. It
is most commonly used, with flavouring such as
wine, citrus zest and spices to poach fruit. It is
used to make caramelized or candied or dried fruits, which can be used
as a garnish.

Sugar syrups are made from water and sugar, in different ratios
depending on its use.

The ratios of sugar syrup are:

 Equal parts of sugar and water (normal stock syrup),

 1 part sugar to 2 parts water (light), or
 2 parts sugar to 1 part water (heavy).
They can also vary from this depending upon their use.

For instance, candied citrus peel may use syrup that has three parts
sugar to water and poached strawberries may be 1 part sugar, 2 parts
water and 2 parts champagne.

The syrup will also vary upon the ripeness of the fruit being poached.

To make the syrup:

 Place the water in the pot and add sugar

 Bring to the boil, stirring to dissolve the sugar
 Store sugar syrups in a clean container with a lid
 Sugar syrup can keep for an extended period if left unadulterated.
To flavour them you can add ingredients like cut Citrus or Cinnamon
stick, Star anise buds, alcohol such as Grand Marnier, Rum, Kirsch, Dark
Rum.

Care must be taken, if you add things to the base syrup, that flavour will
go into everything.
Pastries in Desserts
‘Pastries’ is a term used to describe products that fall into the
classification of Pastry products.

Many will stand alone as dessert but when plated into individual serves
can be enhanced with a sauce or cream.

Pastry Types

 Puff Pastry
 Choux Pastry
 Short Pastry: mainly shortbread types but a
low sugar and lower fat content can be used
 Filo pastry and strudel dough fall into the
short pastry classification but when used
with imagination can replace puff pastry
without the high level of fat and the specific
skill and equipment needed to produce
 Soft aerated pastries or dough: dumpling; suet puddings.
Batters and Coatings

Batters are used to coat products prior to deep-frying or baking.

Batters are also bases of crepes, pancakes

Sweet and Savoury Breads are also used to produce

desserts

 Bread and butter puddings

 Queen of puddings
 Summer puddings
 Rum Baba and Savarins
 Dumplings.

Cake and Genoise in Desserts

Both can be used in the production of quality
desserts.

Classic steam pudding is just cake that has been

steamed rather than baking. Steaming does not leave
a browned outer skin on the finished product.

They will line containers to protect delicate moulded

creams: Charlottes, zuccotto
They can be saturated with flavoured syrups to bulk and extend.

This process is also used to cut the richness of some desserts: trifles
Tira Mi Su (this is an Italian trifle)
1.2 Error: Reference source not found
Hot Desserts
Hot desserts are categorised as follows.

Try to list your own examples for each category.

Puddings

 Milk puddings (rice pudding. Sago pudding, semolina

pudding, baked egg custards, bread and butter
pudding)
 Steamed sponge puddings (chocolate, lemon, sticky date, etc.) and
 Sweet puddings (Christmas pudding).
Soufflés –

 Meringue based or
 Panada based.
Flavoured, baked in straight sided forms for shape

Fritters or Beignets – which are often fruits battered

and fried or a choux paste base flavoured and then
fried. Examples include

 Banana and pineapple fritter and

 Ricotta beignets.
Fruits – baked whole or often in halves (apples,
pears, peaches), compotes (berries or stone fruits),
fruit crumbles, pies and flambéed fruits.

Charlottes – these can be served hot or cold

Pancakes and crepes - a French crepe is thin and

flexible and they call it a pancake. American pancakes are thicker and
chemically aerated, savoury or sweet, sold by the stack.

Soufflé Omelettes – starch free aerated egg sugar mixture then cooked
in a pan ‘free style’

Dumplings – are traditionally more of a European dessert, however a

common example that many people may know
would be golden syrup dumplings.

Strudels – can be served as a dessert or just for

afternoon tea.
It consists of a thin, crisp, pastry that is prepared as a log filled most
commonly with apples, however can have any flavour.
Pithiviers –are a classic French almond cake,
made from puff pastry in the shape of ravioli that
can be served either hot or at room temperature.

As a dessert they are much better served straight

from the oven.

A pithivier is easily recognized by its scoring over

the top surface of the puff pastry.

Soufflés
Soufflés are very popular desserts with customers as they look
spectacular and are something most people do not make at home.

A well-made soufflé should have a “WOW” response from the customers.

Here is a dessert for which the customer will

happily wait 20 minutes and pay up to $18.00,
when the ingredients often cost no more than
$1.20 – a great profit margin!

The French word ‘Soufflé’ literally means ‘to puff’ or

‘to expand’.

Soufflés have a somewhat undeserved reputation as being not only

delicate and airy, but also frustrating as they may fail to rise at all, or
having done so, may collapse at the wrong time.

Therefore ‘timing is everything’ applies to making a successful soufflé.

Soufflés fall into two categories: sweet and savoury.

Cheese soufflé is probably the best known of the savoury variety.

For the sweet dessert soufflés, Soufflé Grand Marnier and the Harlequin
Soufflé would be amongst the most popular.

The Harlequin Soufflé uses two types of batter baked together, offering
proof that the soufflé technique has been mastered by the chef.
Soufflés can be made in two different ways:

1. Meringue and starch thickened base:

 Crème Patisserie or a panada is used

as a base to which flavours are added.
A meringue is then folded through
2. Meringue and flavouring:

 This soufflé is made by folding

meringue through a flavoured base.
This could include a liqueur, or a fruit puree, or chocolate or marmalade,
etc.

Any of these bases could include the addition of alcohol. (i.e. Frangelico
and hazelnut paste soufflé)

A liqueur soufflé always rises higher than a fruit soufflé because the
evaporating alcohol fumes contribute to the rising process.

Essentially, the air trapped in the whipped egg whites becomes lighter
and expands as heated. Soon after the soufflé is removed from the oven,
the trapped air begins to escape, and the soufflé deflates like a
punctured balloon. This is a good test of a perfectly prepared soufflé.

If a soufflé just sits there high and mighty and never deflates, it is either
over baked and dried out from below, or is much too heavy and probably
tastes more like a pudding than a soufflé.

For fruit based soufflés, enough moisture must be removed from the fruit
pulp to concentrate the flavour and to ensure the mixture is not too thin.

However if the pulp is too dense, the egg whites will not support it.

Sometimes fruit soufflés can be baked inside a fruit shell.

For example: Grand Marnier and orange soufflé in half an orange shell.

To aid the soufflé batter in rising straight up:

 It should always be baked in a traditional round soufflé ramekin with

straight sides
 This is then brushed with softened butter in an upward motion
(helping the soufflé to rise straight up)
 The ramekin is then placed in the fridge to set the butter
 A second coat of butter can be applied if desired, and then caster
sugar is used to evenly coat the butter
 The excess is removed.
Clarified butter and melted butter should not be used on the ramekins,
as the film left is too thin and doesn’t aid the soufflé in rising with high
straight sides.
Crepe soufflés are made by baking soufflé batter
inside a crepe. This is generally done by spreading
the batter on a cooked crepe, folding it in half and
baking it ‘a la minute, as any other soufflé.

Other desserts influenced by soufflés are the soufflé

omelettes

Characteristics of a well made soufflé are:

 It must be well risen with good height

 It must have risen evenly with straight sides and a flat top
 The meringue and other ingredients must be well blended together
 It should have good well defined flavour
 The top should have a light golden brown colour.
1.3 Error: Reference source not found
Cream Desserts
There are many desserts that fit this category,
including mousses, Pannacotta, bavarois, cold
soufflés, tiramisu, trifles and charlotte Russe.

Cream desserts have ingredients in common

and subtle differences.
For example:

 Mousses and bavarois both have cream, egg yolks and sugar, yet are
not made the same way. Different techniques
are required to produce each dessert
 Pannacotta has cream and gelatine like a
bavarois, yet are made differently
 Tiramisu is sometimes called an Italian trifle
yet is different to the English trifle.
All these desserts do use cream, hence their title.

The following table sets out the differences in ingredients for mousses,
Pannacotta and bavarois.

Bavarois Mousse Pannacotta

Anglaise Sabayon Milk & cream

Gelatine Flavouring Sugar

Flavouring Meringue Gelatine

Lightly whipped cream Lightly whipped cream Flavouring

These desserts are usually presented in

individual portions.

Mousses can be piped into glass serving

dishes or into biscuit shaped into baskets
such as wafers or brandy snaps.

They are also used as the filling for a

vacherin, which is a mousse layered with
crisp meringue.
A Charlotte Russe is a dish lined with sponge finger biscuits and filled
with a bavarois mixture, which is left to set then turned out and cut into
portions to serve.

Trifles and tiramisu can be set in a large tray and cut into portions, or
made as individual portions.

Trifle or tiramisu are often seen on a dessert buffet table, as are

pannacotta and mousses, as they can be presented in small portion
sizes.

These desserts are all soft in texture and can be garnished with nuts,
biscuits, meringue, dried or crystallized fruit, praline or sugar bark to
give a crunchy/crisp texture balance to the dish.

1.4 Error: Reference source not found

Frozen Desserts
Types of Frozen Desserts

There is a vast range of frozen desserts found on menus today.

They range from classics like:

 Bombes
 Parfaits
 Cassata
 Semi-freddo and
 Cherries jubilee
 Ice cream cakes
 Meringue glace
 Soufflé glace
 Frozen mousses.
And special presentations for many delicious and unusual ice creams.
Bombes

A bombe is a type of frozen dessert which typically

uses a chilled half sphere mould, lined with ice
cream, sorbet or sherbet and then filled with a rich
cream mixture.

Most recipes call for multiple layers of ice cream in

different flavours and contrasting colours.
When producing bombes, it is essential to freeze each individual layer
until firm before attempting to add the next.

The bombe mixture that fills the lined mould is made from egg yolks,
sugar and cream in the style of a parfait. It is then flavoured according
to the individual recipe, or which there are many classic variations.

When fruit other than candied fruit is added to the bombe mixture, it
must first be macerated in liqueur or sugar syrup to prevent it from
freezing too hard.
Parfaits

Parfait is used to describe two different desserts –

one European and the other American.

The American parfait is a dessert of alternating layers

of ice cream, fruit and liqueur, served in a tall glass
and topped with whipped cream.

The European parfait is a delicate frozen dessert,

usually lighter and less sweet than ice cream, made
from a mixture of egg yolks and sugar syrup whipped
to ribbon stage, with the addition of whipped cream and flavouring
folded through.

It is very important that as much air as possible is maintained

throughout its production so as to keep the light texture that is
essential for this dessert.

The mixture is poured into moulds and frozen without churning. The
parfait is de moulded and allowed to warm for a few minutes before
serving.

This is to soften the parfait slightly to produce a far superior eating

quality.
Coupes

These popular and practical individual ice

cream servings are made to look attractive
by specialty serving dishes.

Coupes are a combination of ice cream and/or

sorbets, decorated with sauces, fruits, nuts
and can also include whipped cream.

These days we refer to them as ice cream sundaes.

Coupes must always be assembled and decorated to order.

Bombe Alaska

A Bombe Alaska is also known as a Baked

Alaska.

It is a classic dessert that combines cold

frozen ice cream, wrapped in a thin sheet of
soft sponge cake, topped with caramelised
sweet meringue.

This dessert was then placed into an

extremely hot oven to caramelise the meringue, without melting the ice
cream.
Today, the meringue can be browned using a salamander or blow torch
but the result is not the same.

The dessert can also be flamed at the table by the waiter as it is

wheeled in to the restaurant on the dessert trolley.

Flaming is when a small amount of alcohol is poured over the top of the
dessert and is the lit and the alcohol is then burnt off and flavour of the
alcohol is residual.

Remember: Care must be taken with this practice as it can be

dangerous when alcohol is lit. It EXPLODES!!!!!
Semi-freddo

Semi-freddo is the Italian word denoting a cold dessert, literally half

frozen.

The basic semi-freddo mixture is made from whipped eggs or egg yolks,
sugar and various flavourings usually including a
spirit or liqueur.

Whipped cream and/or meringue are folded into

this mixture and the base is still frozen (no
churning).

Semi-freddo is also made by layering the base

with cake, custard, macerated fruits, crushed cookies, nuts and
chocolate.

They can be made in moulds for multiple servings or as individual

servings.

Ice Cream, Sorbets and Sherbets

Ice creams and other frozen desserts in
different shapes and combinations have
always been favourites of guests and
chefs alike.

Ice cream desserts are very practical for

the chef because they can be made some
days in advance.

Today, with small electric ice cream

freezers available at a reasonable cost, home cooks can make ice
cream as effortlessly as professionals.

Churning ice cream by hand has become almost obsolete.

Crème Anglaise
The term 'ice cream' usually refers to the custard sauce based variety
(Anglaise), which is made from cream and or whole milk, sugar and egg
yolks.

These ingredients are cooked over a bain-marie until the custard

thickens sufficiently to coat a spoon (82ºC).

Anglaise is also used as a base for

 Bavarian cream or bavarois

 Mousses, other than chocolate and
 Can be used as a sauce by itself.
Crème Brulee is a variation of and Anglaise but will use cream rather
than milk.

It is important not to overheat and coagulate the eggs when making an

Anglaise.

This mixture is then chilled, placed in an ice cream freezer together

with the desired flavourings and the mixture is frozen to a temperature
of -18ºC while being churned to incorporate air and produce the desired
texture.

The result should be smooth, airy and creamy.

Ice cream must contain no less than 10% milk fat (butterfat) and must
have at least 20 % MSNF (milk solids no fat).

A good quality ice cream should have a minimum of 40% total solids
(fat, sweeteners and MSNF). Milk solids contribute to the whipping
capability of the custard, however if the custard has a percentage too
high in milk solids without enough fat from the egg yolks to balance, the
lactose can crystallise, making the custard feel gritty.

Italian style gelato is made using whole milk (no cream) and a larger
proportion of egg yolks. This gives the gelato its distinctive dense
texture and intense flavour.

Soft serve ice cream is a low fat milk, sugar and stabilizer mixture,
which is usually frozen by the retailer to order.

To produce soft serve ice cream a special soft serve freezer is required.
This sort of Ice Cream is mostly consumed as a Sundae or other ice
cream coupes or served in a cone. It has become a very popular
children’s dessert within family restaurants
and fast food chains.
Sorbets

There is often confusion between sorbets,

(which are also called fruit ices or water ices)
and sherbets.

A classic sorbet never contains milk, cream

or egg.

In some sorbet recipes, a very small amount of lightly beaten egg white
or Italian meringue is added during the churning process to lighten the
texture and increase the yield:

 Sorbets are made from a wide variety of fruit juices or purees.

Recently, the addition of spices and herbs such as thyme, rosemary and
basil have been popularised be some adventurous chefs, along with
savoury sorbet variations made from tomato and cucumber and served
as a refreshing first course or used as a palate cleanser between
courses:
 The level of sweetness for a sorbet depends on its use.
The proper level of sweetness is determined by the addition of water or
sugar syrup to the liquid or fruit juice.

This is most easily done using a sugar density meter:

 Brix scale uses refractrometer

 Baume scale uses a hydrometer, which is called a saccharometer.
Both measure the sugar content in a liquid.
If it is served for a dessert or as a component thereof, it is usually quite
sweet with a Baume between 16˚ and 20˚. If the sorbet is used as a
cleanser or between courses, it will usually have a Baume of 12˚.

Sherbets, although close to sorbets in character, are always served as a

dessert.

They contain milk or cream and sometimes a small amount of egg,

giving them a smoother, richer texture than sorbets.
Granita and Granitée
These are the Italian and French names respectively
for a type of coarse dessert ice.

They use basically the same ingredients as sorbets;

however they have lower sugar content and are
frozen with or without churning.

They are made by combining simple syrup or water

with various fruit purees, liqueurs, wines, brewed
coffee or tea.

The Baume level is between 8ºC and 12ºC.

Without churning, the mixture is frozen in a shallow pan, preferably

stainless steel.

The base is stirred from time to time as it hardens in the freezer. The
mixture is then scraped into flakes at serving time.

The alternative to creating a granita by hand would be to purchase a

commercial churning machine.

Soufflé Glace
Soufflé glace or frozen soufflés have Italian meringue folded through a
parfait or bombe mixture to imitate the lightness found in a hot soufflé.
This can be flavoured with liqueur or fruit.

The filling is then filled high above the rim of a soufflé mould, frozen,
and served in that form.

Frozen Mousses
These are closely related to both parfaits and soufflé glace. Although
each of these desserts is classically made using a different formula,
they share common characteristics:

 All achieve volume from air that is whipped

into cream, eggs or meringue
 All are frozen without churning
 All require little or no stabilisers such as
gelatine or pectin.
A frozen mousse is distinguished from a parfait
as it includes whipped egg white which is never
used in a true classical parfait mixture.

Hygiene
Ice-cream is the perfect breeding ground for bacteria, so care must be
taken throughout the making and storage of ice-cream, and also the
cleaning of the equipment.

All components of the ice-cream machine need to be thoroughly cleaned

and sanitised after use.

NB: Ice-cream should never be thawed and re-churned as this is ideal for
bacterial growth.

Ice-cream that is partly thawed and re-frozen is not only a potential for
bacteria to breed, it will also result in a product that is hard and icy.
This practice is illegal!

Storage
Place frozen churned ice-cream into a freezer
at -18ºC until frozen, then store at -15°C to
-9°C.

Ideally ice-cream should be served at a higher

temperature as it is softer and easier to
scoop, and more flavoursome and enjoyable
to eat.

All iced products should be stored in a clean, stainless steel container

with a tight fitting lid.

A cartouche of silicon paper can be placed on the surface of the iced

product to prevent ice crystals forming on the surface.

Avoid placing cling film directly on the surface of the soft ice cream, as
when it freezes often cling film will remain on the surface and can
become part of the ice cream mixture.

This only results in customers eating ice cream garnished with pieces of
plastic in their food.

Ingredients affecting the texture of Ice-Cream

The ideal eating quality of ice-cream should be that it is smooth, rich
and creamy in texture. In order to produce these qualities we must take
the following into consideration.

Ingredients

Excessive Amounts of:

Sugars Inhibits freezing. Too much sugar and the product

will be too sweet to eat and will not set.

Fats Too much fat and the product will be grainy and soft
 in texture and will leave a film of fat in the mouth.

Alcohol Inhibits freezing. Alcohol does not freeze, and the

end product will be softer and the flavour can be too
strong.

Insufficient Amounts of:

Sugars and Fats – can result in an icy, coarse texture

Factors affecting the texture of Ice-Cream
 Rate of freezing – Fast freezing produces small crystals resulting in a
product that is smooth. In contrast, ice-cream that is frozen too
slowly allows the ice-cream to soften or melt. This results in ice
crystals forming giving an icy and grainy texture
 Agitation – Churning in an ice-cream machine keeps the ice crystals
small, resulting in a smooth product. However excessive churning
can split the mixture.
Stabiliser

Commercial brands of ice-cream use a stabiliser which gives the

product a longer shelf life and a softer product that is easier to scoop.

These stabilisers are often gelatine or vegetable based and include

Seed Gums, Seaweed extracts, Pectin and Cellulose derivatives.
Flavour

In production of ice-cream, the flavours need to be considered.

Because flavours dull when frozen it is critical that the flavour in

production is strong enough to offset this effect. This will ensure a well
flavoured end product.
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Equipment may include:

Ovens Trays

Racks Bowls

Mixing machine Scales

 Rings, tins and moulds Fridge and freezer

Ice cream machine Blenders

Desserts production is an amalgam of many skills.

Proficient production relies on the pastrycook’s ability to work across a

range of equipment.

To operate machinery correctly needs to be adhered to if good

production is to be achieved.

Manual handling of trays and equipment can cause physical harm is

precautions are not followed.

Fridges and freezers need to be kept clean and in good working order

Ice cream machines need to be scrupulously clean

Blenders also need to be scrupulously clean and blades must be kept

sharp.
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Techniques used to produce quality hot and cold
desserts
Beating

Mixing vigorously to incorporate air into an ingredient

or mixture
Whisking

Using a whisk to incorporate air into liquids like

cream and egg whites into meringues
Folding

Gentle movement that incorporates one product into

another:

 Fold nuts into cream

 Fold sugar into meringue.
Baking

Subjecting unbaked product to heat in an

enclosed area such as an oven
Whipping

Same as whisking
Blending

Combining two or more ingredients

Boiling

Subjecting food to heat while being completely submerged in liquid

Poaching

Subjecting food to heat in liquid that is hot, but not moving; food needs
to be totally submerged at a temperature of 90°C to 93°C
Steaming

Subjecting food to heat in vapour of boiling liquid from below

Enrobing

Completely covering product; pouring ganache over the top, allowing

ganache to flow down the side to completely cover the cake; to dip in
chocolate to completely cover all sides.
Churning

Continual mixing of a liquid until an outcome is achieved

 Mixing cream in container until all fat molecules are compacted and
butter has formed.
 Butter is churned further to remove as much water as possible
 Churning and chilling Anglaise until enough air is incorporated to
reach the consistency good ice cream.

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Enterprise requirements and standards should relate
to:

 Scale to correct weight

 Colour
 Consistency
 Texture
 Moisture
 Mouth feel
 Appearance
 Saleability.
All product standards can be interpreted differently depending on their
place of sale.

No matter how the interpretation is displayed consistency will still be

the key:

 All need to be the same size

 They must have the colour characteristic to that product
 Is the colour natural or artificial?
Texture, moisture and mouth feel all come together in the product and
that is what makes the product stand out above the rest:

 Appearance must be appealing to the eye of the customer.

All this adds to the saleability of the product.

Products can be made with artificial colours and flavourings and can
still be classified as a good quality product:

 Some people just go by the look of the product

 Some are judged on the quality of ingredients and the look is
secondary.
 Quality is very definitive but can be allusive as well.
 Standards vary as well.
Food Safety Standards must not vary. Same standards apply for the
best quality ingredients as they do for the more budget ingredients
Standards and Quality

Standards and quality can relate to ingredients such as:

 Flavouring
 Colouring
 Quality.
Does the product need pink colour to
make the strawberry ice cream look
pink?

 When fresh strawberries are used in

ice cream the colour can be close to
grey
 Doe the recipe call for chocolate
flavour
 Bakers chocolate
 Couverture
 Cocoa powder:
 Alkaline treated or non alkaline treated.
Is the dark brown colour from the colour of the cocoa or has there been
the addition of a brown colour to make it appear darker?

 Chocolate flavoured can appear darker with the addition of red

colour to the ingredients.
Quality is difficult to define

 Is it based on price the price of ingredients used to make a product?

 Is it based on the level of income earned from selling the product?
'Consistency' is the one main key to quality:

 Is the product the same every time it is produced

 Ingredients the same?
 Do they look the same?
 Are they the same weight and shape
 Is the same number of units obtained from the same recipe each
time?
 Is the time spent manufacturing the product the same every time?
These are all questions that needs to be answered when it comes to
Quality of the Product.
It is not just the value of the ingredients that are used or where it is
sold.

 Each enterprises standards and quality will vary

 Each enterprise will have different requirements.
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Desserts are an amalgam of skills:

 Baking  Poaching
 Whipping  Steaming
 Blending  Enrobing
 Boiling  Churning.
Ice cream is a frozen product but it must be cooked:

 The base sauce, Anglaise, is boiled milk and sugar thickened with
eggs
 The base sauce is then flavoured.
Cream can be added and then this mixture is churned and chilled
incorporating air into the mixture to form the concoction we all delight
in eating; Ice Cream.

Cake can be steamed and served as puddings rather than being baked.

Competent pastrycooks are able to adapt many variations to produce

desserts but need to master the basic skills to increase their repertoire
of desserts.

Some products may require specific conditions to be applied during the

process that cannot be hurried.
Apply conditions during the process

 Product needs to sit on baking tray 40 minutes

before baking:
 This is a step in the process of making French
macaroons.
 Egg whites almonds and sugar
 There is a specific look that these pastries
have
 Nice clear smooth dome with a clean break
around the bottom of each piece:
 The product is required to rest and be air dried
for this to happen
 The surface of the meringue dries and when the product bakes in
the oven it will rise when exposed to the oven heat
 The product should break at the weakest point; that is where the
product meets the tray; this is the last place to dry
 When product is removed from the oven the 'dome' should be
intact and the 'crack' should appear around the base
  Many products have these needs for conditions to be applied.
 Understanding why is part of the skill of producing a quality product
each time.
Work Projects
It is a requirement of this Unit you complete Work Projects as advised
by your Trainer.

You must submit documentation, suitable evidence or other relevant

proof of completion of the project by the agreed date with your Trainer.

Student will need to be able to demonstrate competency by

demonstrating ability to produce a wide of desserts.
Suggested desserts may be:

 Baked Sweet Soufflé

 French crepes with cooked fruit filling complimented with a sauce
 Baked egg custard like crème caramel
 Variety of sauces both cooked Anglaise sauce and fruit coulis
 Iced soufflé
 Set creams like flavoured Bavarian creams and flavoured mousses
 Meringue based desserts like Pavlova or Japonaise
 Fruit pies or cobblers served with flavoured starch thickened sauce
 Ice cream served with a quick bread such as pancake.
Working with your trainer you will need to be able to produce a variety
of desserts.

Plan the desserts to meet following stages. A report or work plan will
need to be prepared before you start.

The report will show the sequence of production and all commodities
and equipment that will be required to produce the selected desserts.

1.1 Select all ingredients required.

1.2. Prepare 2 varieties of hot desserts of 2 serve from each recipe.

1.3. Prepare 2 varieties of cold desserts of 2 serve from each recipe.

1.4. Prepare 1 of frozen dessert of 2 serve from each recipe.

1.5 List of all equipment required to produce each dessert.

Summary

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Select commodities required
 Here it is not about flour sugar to make the sponge but it is just the sponge that is required
 Not egg white and sugar but meringue
 The preparation hot, cold and frozen desserts is about an amalgam of knowledge and skills.
Commodities will be a produced by adding product to simple ingredients like cream and sugar.
Prepare a variety of desserts according to standard recipe and enterprise standards
 Hot, cold or frozen. Each recipe will yield an amount or number of portions.
Use correct equipment
 Interpreting the recipe before staring will determine the required equipment.
Use correct technique
Produce to enterprise standards
 Size and the look required will differ at each establishment but a chocolate mousse still needs to be
a chocolate mousse
Select correct cooking conditions for hot cold and frozen desserts
 Baked
 Boiled
 Poached
 Steamed.
Desserts are an amalgam of skills and techniques combined to produce classic dessert to the enterprise
standards and requirements.
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2.1 Error: Reference source not found
Commodities for sweet sauces
Sugars

Sugar is used in dessert production to:

 Add sweetness and flavour

 Create tenderness and fineness of texture, partly by weakening the
gluten structure
 Give crust colour
 Increase keeping qualities by retaining moisture (it is a humectant)
 Act as a creaming agents with fats and as foaming agents with eggs
 Provide food for yeast
 To preserve.
Refined sugars are classified by the size of the grains.

Caster Sugar in finer than regular granulated sugar. This sugar supports
higher quantities of fat and dissolves relatively quickly into doughs and
batters.

Caster sugar is the premium sugar to use in production of quality

desserts and pastries.

Regular Granulated Sugar also known as table

sugar or A1 is the most commonly known sugar.

Brown Sugar contains 85 – 92 % sucrose and

varying amounts of caramel, molasses and other
impurities. Darker grades contain more of these
impurities. Brown sugar is regular cane sugar
that has not been completely refined

Demererra Sugar is also known as raw sugar. These straw coloured

granules are produced from cane juice (90% sucrose). They are used in
some baked goods and hot beverages.
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Icing Sugar also known as confectioner’s sugar, is sugar ground to a

fine powder.

Soft Icing Mixture is icing sugar mixed with a small amount of starch (3
%) to prevent caking. It is also available in a pure form without this anti-
caking starch.

Invert Sugar is a product of sugar refining. It is chemically processed

heavy syrup where a sucrose solution is heated with an acid.
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The sucrose breaks down into two simple sugars, dextrose and
levulose:

DEXTROSE + LEVULOSE = INVERT SUGAR

(Equal parts)

Invert sugar is 30 % sweeter than sucrose.

Invert sugar resists crystallisation, promoting smoothness in candies,

icings and syrups. It also holds moisture especially well, retaining
freshness and moisture in products.

Molasses is concentrated sugar cane juice. It contains large amounts of

sucrose and other sugars including invert sugar. It also contains acids,
moisture and other constituents that give it flavour and colour. Darker
grades are stronger in flavour and contain less sugar than lighter
grades. Molasses retains moisture in baked goods, prolonging their
freshness.

Corn Syrup is a liquid sweetener consisting of water, a vegetable gum

called dextrin and various sugars, primarily dextrose, also called
glucose. Corn syrup is made by converting cornstarch into simpler
compounds through the use of enzymes. Corn syrup aids in retaining
moisture and is used in some icings, sweets, and sugar boiling. It keeps
other sugars from recrystallising. It is added to marzipan to improve
elasticity. It has a mild flavour and is not as sweet as sucrose.

Glucose Syrup is viscous, colourless syrup (44˚ Baume). Glucose has a

stabilising effect to help prevent re-crystallisation when sugar is boiled
to high temperatures e.g. Cast, pulled and blown sugar making the
boiled sugar more elastic. It is also used in cakes and biscuits. Glucose
should not be stored at temperatures above 20ºC because it will change
in colour. Glucose can be replaced with light corn syrup.

Honey was the first sugar to be used by man. It

is the nectar collected from bees and deposited
in their honeycomb. Nectar contains about 80%
water and 20% sugar together with essential
oils and aromatic compounds that are
responsible for the bouquet of honey, the
flavour varying from the flowers from which the
nectar was gathered.

The darker the colour of the honey, the stronger

its flavour; it is a natural sugar syrup consisting largely of glucose,
fructose and other compounds that give it is flavours. Flavour is the
main reason for using honey.

Honey contains invert sugar which helps retain moisture in baked goods
and gives a soft chewy texture to cakes and cookies, and is baked at a
lower temperature so the invert sugars can caramelise.
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Honey contains acid which enables it to be used with baking soda as a

leavening.
Honey is available as:

 Comb honey – still in its waxy capsules

 Chunk honey – contains both the filtered extracted honey and a piece
of honeycomb
 Extracted honey – most familiar for cooking and table use.
Whipped or spun honey – extracted honey that is processed using
controlled crystallisation and which has fine easily spreadable crystals.
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Eggs

Eggs are used to thicken milk or cream sauces,

such as Crème Anglaise. As the mixture is
heated the proteins unfurl and bond together. If
it is over heated the proteins will break apart
and re-curl causing the mixture to curdle.
Fruits

Fruits will often be cooked with sugar and pureed, and are usually
sieved to remove seeds.
Starches

Starches are used to thicken sauces. They are added to liquids when
cold and heated until the starch granules swell and absorb the liquid,
holding suspension.
Creams

Creams can be eaten raw or cooked, whipped or un-

whipped.

Cream is available in varying ‘fat’ contents:

 45% is considered pure cream

 35% with added vegetable gums; thickened
cream; is the most common cream used in the
kitchen. It can be cooked, whipped or served ‘au
natural’ as a pouring cream.
Vegetable Gums

These are used in emulsions and sauces that are

served cold or at room temperatures.
Butter

Unsalted butter can be used in sauces that are for desserts .

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Sauces
Most desserts are served with a sweet sauce that compliments the dish.

Sauces can be served hot, warm or cold and use different methods of
thickening such as:

 Fruit pectin – coulis or compote

 Egg yolk – Anglaise, sabayon
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 Sugar (caramel) – syrup, butterscotch or caramel sauce

 Cornstarch or arrowroot – chocolate, lemon
 Fats – cream, chocolate
 Reduction – citrus juices
 Vegetable gums – added to liquids, thickening as mixtures chill.
Most desserts will always be accompanied by a sauce

 Red raspberry coulis served with a dense slice of chocolate cake

 Rich caramel sauce on a warm apple tart
 Hot fudge sauce on poached pears and vanilla ice cream
 Sabayon with a liqueur soufflé, or
 A strawberry sauce with cream hearts to garnish for a valentine’s
dessert.
These are all touches that really make the dessert memorable.

Served on the side in a sauceboat or presented on the plate and

enhanced with a piped design, the sauce can add a tremendous amount
to the presentation as well as to the flavour of the dessert.

Types of Dessert Sauces

Dessert sauces can be generally categorised as follows, although there
are many variations of each, as well as hybrids that combine two or
more types:

Caramel Sauces

Caramel sauces are prepared by melting and

caramelizing sugar to the desired colour, then
by adding a liquid (in most cases water) to thin
it to a sauce like consistency.

For the most basic caramel sauce nothing else

is added.

For a richer caramel sauce, cream and/or butter are incorporated

(referred to as a butterscotch sauce).

Other flavourings can be added to a basic caramel including spirits such

as calvados and rum.

Chocolate Sauces

Chocolate sauces are of course, used extensively.

They may be hot or cold, and either thin for masking a

plate or very thick and rich, as a fudge sauce.
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A basic chocolate sauce is made from chocolate and/or cocoa powder,

sugar and water cooked together.

Richer versions contain the additions of cream and/or butter.

Coulis

In the pastry kitchen, the term coulis is used for berry

juices and fruit purees that are sweetened as needed,
usually strained, then served as sauces.

The term coulis has been used for as long as 600 years
to refer to strained gravy or broth served with savoury
dishes.

It comes from an old French word ‘coleis’, meaning

straining, pouring, flowing or sliding.
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Traditionally coulis were neither thickened nor bound, however today it

is common practice for them to be slightly thickened. A coulis is most
commonly made from berries, usually raspberry as they are high in
pectin.

Pectin is an enzyme found in some fruits which assists in the thickening

or setting of products.

Raspberries are cooked with sugar and water then strained to remove
the seeds, and cooled.

Coulis are usually served cold, as a sauce or part of a compote.

A well-made coulis should not separate when poured on a plate, the

sauce should be cooked sufficiently to enact the pectin and therefore
thicken the sauce.

Custard Sauces

The foundational custard sauce is crème Anglaise,

also known as vanilla custard sauce.

It is considered the mother sauce of the pastry

kitchen.

Not only can many other custard sauces, such as

chocolate or coffee flavoured sauce, be prepared
from this base, but the ingredients and method of
preparation for crème Anglaise are the starting point for many other
dessert preparations.

Crème Anglaise is also called English custard or Sauce anglaise.

Custard sauces are made by thickening milk, cream, sugar and eggs
using either direct heat or a Bain Marie.

How to make Cream Anglaise

 The milk, cream and vanilla are heated with a little sugar sprinkled
on the bottom of the pot to prevent the milk from sticking
 Eggs yolks and sugar are whisked together in a separate bowl
 Pour the boiled milk mixture onto the yolks stirring constantly so the
egg yolk does not cook and form lumps
 Return mixture to the pot and cook gently over low heat, stirring
constantly
 The custard is cooked when it coats the back of a spoon, which is
approximately 82°C.
Over-cooked crème Anglaise is not acceptable. It will appear lumpy, like
scrambled egg.
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This is due to the egg over coagulating which is the tightening of the
proteins that separate the curds and whey. The sauce cannot be used,
as it will no longer be smooth and velvety, and the taste will be very
strong in egg.

When crème Anglaise is cooked it can be strained and chilled

immediately, or strained and kept warm for service:

 Crème Anglaise should be stored covered, in a clean container in the

cool room until used within the next 2–3 days.
Ideally this sauce should never be reheated, as the proteins found
within the yolks will coagulate very easily.

However, by carefully reheating the Anglaise in a Bain Marie slowly and

stirring constantly, this can be avoided.

Fresh Cream or Sour Cream Sauces

Crème fraiche, clotted cream and sour cream are all used as dessert
sauces and toppings, sometimes thinned and/or sweetened.

They most frequently accompany fresh fruit but are also served with
warm baked fruit desserts, such as an apple tart.

These may be flavoured with vanilla or a spice such as cinnamon.

Fresh cream is used as a sauce both in the form of a heavy cream that
is lightly thickened by whipping and whipped cream, or Chantilly cream,
which is really more of a topping.
Sabayon Sauces

Sabayon sauces can be hot or cold and are made by

thickening wine by whipping it over heat together
with egg yolks and sugar.

Sabayon sauces are served with fruit and with

soufflés. Sabayon is also served as a dessert by itself.

The Italian version of sabayon, zabaglione, is made

with Marsala.
Starch Thickened Sauces

Most fruit sauces are thickened with starch. This can include
cornstarch and arrowroot.

They are generally cooked quickly to allow the starch to gelatinize and
eliminate the raw starch taste.

Fruit juice sauces thickened with cornflour will be cloudy. Made with
arrowroot they will be clearer and softer.

Starches are also used to thicken sauces made of cream or milk and
sauces based on spirits or liqueurs.
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Sweet sauces will be made in batches.

What is the rate of usage?

This will determine the size of the batch when production is decided.

If the average rate of usage is 50 ml per serving on average and 100

serves will be needed per service and 2 services per day are required.
Activity

How much needs to be made for a batch size to last 2 days.

Remember: Allow 10% extra for variations of serving sizes and spillages.
Sauces need to be made in sizes that can be managed. Some sauces
can be made into larger batches and then frozen.
Do not freeze in one large container. Break down into smaller container
to more manageable sizes.
If frozen in one large batch it will need to be thawed in one lot, cannot
be re-frozen.
Fresh sauces have a life of no more than 2-3 days.
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Service Period

Sauce used during service periods need to be treated differently.

When sauces are made in batches they can be divided into smaller
containers for service periods.
Hot sauces

Some sauces will need to be heated for service then used. Sauces
cannot be reheated a second time.

Food Safety plans should be in place in all foods production premises.

Only heat what is expected to be required for service. More can always
be re-heated as required.
Cold sauces

Sauces that are kept chilled are easier to handle. Sauces should never
be more than 2-3 days at this temperature:

 At the end of service always decant left over sauce into clean
container and re-label and re-seal
 Do not leave spoons in sauces
 NEVER top up sauce with fresh sauce
 NEVER add old sauce to new sauce.
Sauce that has been out of controlled environment for more than the
specified period needs to be discarded.
If a sauce has been out on buffet display then it does not get used
again. Discard.

WHY? When food is placed outside the kitchen production area it cannot
be known what has happened to this product:

 Who has touched it?

 Has it been contaminated?
It cannot be considered safe to be placed back into the food production
area.

Better safe than sorry

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

You must submit documentation, suitable evidence or other relevant

proof of completion of the project by the agreed date with your Trainer.

Student will need to be able to demonstrate competency by

demonstrating ability to produce a wide of desserts.

Working with your trainer you will need to be able to produce a variety
of desserts.

Plan the desserts to meet following stages. A report or work plan will
need to be prepared before you start.

The report will show the sequence of production and all commodities
and equipment that will be required to produce the selected desserts.
Prepare and Store Sweet sauces

Each of the desserts will require a sauce to be prepared and served as

part of the dish.

2.1 Select commodities required to make the sauces.

2.2. Prepare the required sauces:

 Sauces should be a variety, Selection of a fruit coulis, cooked

sugar based sauce and Anglaise sauce that has been suitable
flavoured.

2.3. Store the prepared sauces until required for service:

 Be aware of any Food safety requirements when using high risk

ingredient
 Be sure to label and date all sauces produced.
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Summary

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Select required commodities
 Commodities need to be listed in standard recipe
 If made to a standard enterprise recipe then a standard has been met
 The selected commodity does not have to be the best quality. It needs to be the required
commodity.
Prepare and produce a range of sweet sauces to enterprise requirements and standards
 Does the sauce need extra colouring just to look brighter
 Enterprise standards and requirements will determine the answer to this question.
Store sweet sauces for use in a service period
 Sauces stored for immediate service need to be separated from those for future service
 Do not mix old and new sauces.
Store sweet sauces for use at another occasion
 Never put old sauces with new sauces in same container
 Ensure that the method of storage is not going to impact on the food safety and quality of that
products
 Sauces that have been exposed to room temperature for prolonged periods are not 'saved' for
another time
 Use smaller batches or keep sauces at chilled temperature at all times.
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Garnishing
Desserts may include a garnish to decorate and
enhance the dish.

The garnish should complement the ingredients.

An example of this is Lemon Tart, garnished with

candied lemon zest or Chocolate mousse
garnished with chocolate curls.
Different types of Garnish:

 Chocolates  Praline/Nougat
 Tuilles  Fruits (poached, dried, fresh,
baked, caramelized, marinated,
 Lace Biscuits
candied and stewed)
 Glass Biscuits
 Meringue
 Brandy Snap
 Nuts
 Florentine
 Sugar Caramel
 Choux Pastry
 Spring roll wrapper
 Puff Pastry
 Phyllo Pastry
 Short pastry
 Pate a brik pastry.
 Almond Bread/Biscotti

Presentation

It is the presentation of desserts that give the dish the “WOW” factor
and will leave a lasting impression with your customers.
There are many techniques that can be used to enhance the
presentation of desserts.
One of these is to present the sweet standing up to give it some height
on the plate.
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This can simply be achieved by making use of plastic dariole moulds or

PVC tubes lined with acetate, or in a terrine mould then sliced For
example semi-freddo.
Various biscuits (brandy snaps, wafers, or tuilles), sugar bark or pulled
sugar, chocolate (white, dark milk or a combination of these) in various
shapes can be used.
Fruits (dried, caramelized, compote) can also be included.
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Chocolate

Chocolate is very adaptable to be used as garnishes on desserts. When

melted it can be:

 Piped Into Motifs And Shapes

 Moulded To Shape
 Spread On Bench And Shaved, Curled
 Spread onto baking paper and cut to shape while cooling.
When cooled the shapes needs to be stored in containers.
Tuilles

Tuilles are a thin paste of eggwhite, sugar,

flour and almond (ground or paste) which is
spread into a shape either freehand or using a
stencil, then is baked until it is lightly
coloured. It is quickly removed from the tray
and moulded immediately. The baked tuille
will harden within 5 seconds and become
brittle.
Lace/Glass Biscuits

High sugar dough that spread thinly when baked. Similar to brandy snap
but made with liquid glucose rather than golden syrup.

Sugar and nuts ground together then sprinkled on greased baking tray or
silicon mat and baked in oven until sugar melts but does not colour.
Hard crack 155°C.
Brandy Snap

A mixture of sugar, butter, flour, golden syrup

and butter is baked on well-greased tray or a
silicon sheet covered tray. The mixture will
spread broadly to form a web like structure:

 Needing to sit on tray for long time to cool

before being shaped as it cools
 Needs to stay on mould until cooled. Very
fragile.
When cooled can be broken to be used as presentation on desserts.
Florentine

Flaked almond, sugar, honey, fruits

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Choux Pastry

Small motifs can be used for garnishes, piped to shape

Puff Pastry

Cut to shapes to be used a décor on desserts

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Short pastry

Cut to shapes to be used a décor on desserts

Almond Bread

Mixture of meringue, nuts and flour is baked in forms and when it is

cooled the loaf is sliced thinly and baked in moderate one to crisp.

Biscotti

Italian style ‘twice baked’ biscuit that can be used

for garnish.

Praline/Nougat

Sugar cooked to caramel colour; light amber, and

allowed to cool. Can have nuts added for flavour and
character.

Nougat is caramelised sugar and hazelnuts that

when cool have been ground together to form a
paste. Chocolate can be added to give slightly
different flavour.

Fruits

(Poached, dried, fresh, baked, caramelized, marinated, candied and

stewed).

Meringue

Piped to shape and baked. Used as décor for desserts

Nuts

Roasted for flavour improvement can be flaked, nibbed, slivered ground.

Sugar Caramel

Caramelised sugar is spread over baking parchment and then broken

into pieces when cool.

Spring roll wrapper

Fine pastry that is normally used for savoury wrap can be sprinkled with
sugar and baked to caramelise the sugar. Can be cut to shape or broken
over top.

Phyllo/Pate a’brik pastry

Fine pastry that is normally used for savoury wrap can be sprinkled with
sugar and baked to caramelise the sugar. Can be cut to shape or broken
over top.

Many decors can be made for use as garnishes.

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Rules:

 They must be edible

 Fine in texture
 Small in size
 Compliment the dessert.
Do not use same décor on all desserts.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised
by your Trainer.

You must submit documentation, suitable evidence or other relevant

proof of completion of the project by the agreed date to with your
Trainer.

Student will need to be able to demonstrate competency by

demonstrating ability to produce a wide of desserts.

Working with your trainer you will need to be able to produce a variety
of desserts.

Plan the desserts to meet following stages. A report or work plan will
need to be prepared before you start.

The report will show the sequence of production and all commodities
and equipment that will be required to produce the selected desserts.
Prepare accompaniments

3.1 Plan accompaniments and garnishes:

 Make a list of all 'extras' that will be used to decorate the

desserts
 What ingredients that might be required to produce decors.

3.2. Prepare and store accompaniments until required.

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Summary

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Plan accompaniments
 Accompaniments will have a short life and will be fragile if handled badly. So planning what type
to make and how many to make will be impacted
 When planning excess need to be produced to allow for breakages and quality deterioration if
handled badly.
Prepare accompaniments
 Following pre-planned recipes prepare what is required.
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Store Cold Desserts
Cold desserts will need to be stored in controlled environment.
Dairy based desserts

Product with ingredients such as milk, eggs and cream will need to be
stored in a controlled environment:

 4°C or less for fresh

 -18°C for frozen.
Fresh desserts that are made with fresh cream held in suspension with
setting agents such as gelatine, agar and alginate thickeners will have a
shelf life of approximately 3 days if kept protected from the
environment.

This product needs to be covered when placed into the coolroom. The
surface will develop a skin if left uncovered.

Dairy based desserts that are frozen will keep for several months in
controlled environment.

Example:

 Ice creams
 Parfaits
 Mousses.
Fruit and pastry based desserts

 Apple pies
 Apple strudels
 Compote of fresh fruit.
These types of desserts do not contain dairy products but still need to
be kept chilled for food safety reasons.

The pastry will start to soften when kept in cool room. The drier the
environment the better the pastry will keep.
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These can be wrapped securely which will minimise possibility of them

being damaged.
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Baked Pastry

Pastry that has been baked ready for filling can be stored at room
temperature until required if protected from
adverse conditions and outside
contamination:

 Shortbread disc and shells

 Pastry discs.
These do not need to be chilled. They just
need to be placed into food grade secure
containers.

Store non dairy dessert items

Some items do not need to be chilled when being stored.

Pastry products and garnishes only need to be kept in secure

environment:

 Wrapped in food safe containers and labelled.

Sugar based garnishes need to be stored:

 In food safe container

 Well wrapped
 To stop moisture from the air causing product to soften.
Glacé fruits can be stored at room temperature if kept in syrup with
which they were purchased. They will start to dehydrate and loss sheen.

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Packing down

‘Packing down’ is a term used to describe the action of securing and

storing the product securely until required.
Cooks ‘pack done’ a kitchen at the end of service.

Pastrycooks pack desserts away for safe storage until required for sale
or service period.

All product needs to be packaged so that the integrity of the product is

not compromised during storage.

Ice cream is placed into freezer compatible food safe containers before
being wrapped securely, labelled and stored in the freezer until it is
required.
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Fresh desserts that have not sold would be stored in container that will
allow them to be covered without destroying any garnish that might be
placed on top.

Wrapping or covering is the most dangerous part of keeping integrity in

place. Any container that is the wrong size will cause damage to
finished product.
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Stages of production

Producing desserts skill is time management and

planning. Very rarely are all desserts made the day
they are sold. Timelines can be as much as 3 days.
Frozen desserts may have been produced 2 – 3 weeks
before.

Maturing of flavours

Some products need to sit for a period of time so flavours can mature.

English style puddings produced for the Christmas period might be made
3 months before they are needed.

Sauces

Sauces need to be kept chilled until needed. If any sauce has been
reheated for service then it must not be re-chilled and stored.

It is good management not to reheat more than what will be required.

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

You must submit documentation, suitable evidence or other relevant

proof of completion of the project by the agreed date with your Trainer.

Student will need to be able to demonstrate competency by

demonstrating ability to produce a wide of desserts.

Working with your trainer you will need to be able to produce a variety
of desserts.

Plan the desserts to meet following stages. A report or work plan will
need to be prepared before you start.

The report will show the sequence of production and all commodities
and equipment that will be required to produce the selected desserts.

Store hot and cold desserts

As part of the report the student will have to identify the following
requirements to the satisfaction of the trainer.

4.1 Store desserts at the required temperature to ensure quality is

not diminished by the storage:

 What temperature is each dessert, from the selection that has

been chosen, needs to be maintained in order for the dessert to
be of saleable quality at a later stage?

4.2. Pack down desserts:

 How does the dessert need to be packed in order for the shape,
taste and eating quality to be preserved?
Students need to be able to supply the above information to be deemed
competent in the learning outcomes listed at the beginning of this book.
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Summary

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 Store desserts at appropriate temperatures to ensure quality is maintained
 Pack down desserts to ensure quality is ensured for a later date.
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 Appendices: Recipes

Appendices: Recipes
Summer pudding

Ingredients Quantity
Berries, frozen 300 gm
Sugar 40 gm
Water 40 ml
Bread 3- 4 Slices

Method:

 Heat sugar and water; add 80 gm of the berries

 Stir and crush the berries with a spoon or whisk to release the colour
 Add remaining berries, warm through
 Line the plastic dariole moulds with bread cut to 6.5 ml thick, and cut
to shape
 Place the berries in to slightly over full
 Cover with cling film and place on a tray with a weight on top to
press. Chill before serving
 This dessert is best made the day before use to allow the colour to
penetrate through the bread.
 Appendices: Recipes

White Wine Jelly

Ingredients Quantity
White wine 250 ml
Lemon, juiced ½
Sugar 60 gm
Gelatine leaves 3
Small quantity of fruit to be suspended
in the jelly

Method:

 Heat the wine, lemon juice and sugar

 Soak the gelatine in cold water until softened
 Squeeze out excess water from the gelatine, add to the hot wine
 Gently stir in the gelatine until dissolved, avoiding the formation of
air bubbles
 Pass through a fine strainer, allow to cool
 Layer the cool jelly with slices of fruit, allowing each layer to set
before beginning the next
 Chill and decorate.
 Appendices: Recipes

Pithivier

Ingredients Quantity
Puff Pastry 2 sheets
Frangipane 25 gm
Rum
Egg wash
Icing Sugar

Method:

 Roll pastry to a thickness of 3 mm

 Cut two circles, approximately 18cm in diameter. Place one on a
baking tray
 Mix a splash of rum into the frangipane. Spread the frangipane onto
the pastry which is on the tray, leaving a 1 cm border around the
edge free. Brush the edge border with egg wash and scallop this
edge
 Place the larger circle of pastry on top and seal well. Brush with egg
wash. With the point of a sharp knife make curved cuts
approximately 1mm deep radiating from the centre to the edge. Allow
to rest in a cool place for approximately 30 minutes
 Bake at 215°C for approximately 20 – 30 minutes. Once removed from
the oven then dredge with icing sugar and return to the oven to glaze
or glaze very carefully under the salamander.
 Appendices: Recipes

Frangipane

(Per 2 students)

Ingredients Quantity
Unsalted Butter 80 gm
Sugar, castor 80 gm
Egg 1
Flour 20gm
Almonds, ground 80 gm

Method:

 Beat thoroughly together the butter and sugar until light and creamy
 Beat the egg and gradually add to the mixture beating in well
 Sieve the flour. Add to the mixture with almond meal, mix together
lightly.
 Appendices: Recipes

Strawberry Sable

Ingredients Quantity
Unsalted Butter 125 gm
Castor Sugar 50 gm
Bakers Flour 100 gm
Cornflour 50 gm
Baking Powder 1/4 tsp
Salt 1/4 tsp
Egg lightly beaten 1/2
Few drops of vanilla

Method:

 Cream butter and sugar

 Add egg slowly with vanilla
 Add dry ingredients
 Do not overwork
 Rest
 Roll out approximately 3mm thick
 Cut with round cutters
 Place on baking sheet
 Rest
 Bake at 160ºC without colour for approximately 10 – 12 minutes
 Make sure Sables are crisp.
 Appendices: Recipes

Assembling for Strawberry Sable:

Ingredients Quantity
Strawberries 5
Cream 100ml
1 tsp
Icing Sugar
Few drops Vanilla Essence

Method:

 Take 3 sable
 Whip cream with vanilla and sugar to firm peaks
 Wash strawberries dry and cut in half
 Place cream on 2 disks and decorate with strawberry halves
 Place on top of each other
 Place last disk on top which is dusted with icing sugar
 Place on to a plate decorate with Anglaise and raspberry coulis
 Serve.
 Appendices: Recipes

Sweet Paste

Ingredients Quantity
Unsalted Butter 125 gm
Sugar, castor 125 gm
1
Egg
200 gm
Flour
50 gm
Cornflour

Method:

 Cream butter and sugar

 Gradually add eggs one at a time beating thoroughly
 Gently fold in the flour until well combined. Do not over mix
 Wrap the pastry in glad wrap and refrigerate for 1 hour
 Roll the pastry to desired thickness, usually 2 – 3 mm to line a flan
tin. Ensure the pastry is carefully pushed into the corners of the tin
without tearing the pastry
 Make a paper cartouche and cover the pastry with it, then fill with
baking pulses or rice
 Cook pastry in the oven at 180°C for 8 minutes. Check the edges of
the pastry, when they are set and pale gold in colour, remove the
paper and pulses and return the pastry to the oven for another 3 – 5
minutes until completely cooked, and a light golden brown colour
 Remove from the oven and cool.
 Appendices: Recipes

Roast Pear

Ingredients Quantity
Butter 20 gm
Pear, peeled and cored ½
Sugar 30 gm
Water 30 ml

Method:

 Preheat oven to 180 – 200ºC

 Lightly butter an oven proof dish, place prepared pear in and dot with
remaining butter
 Sprinkle with sugar; add water to the bottom of the dish. ( this will
prevent the butter and sugar from burning while the pear is cooking)
 Place dish in the oven and cook for approximately 20 minutes.
Turning the pear over half way through the cooking
 The pear is cooked when a small skewer easily inserts into the pear.

Chocolate Sauce

Ingredients Quantity
Dark Chocolate, chopped 175 gm
Milk 75 ml
Cream 125 ml
Sugar 30 gm

Method:

 Melt chocolate pieces with milk and sugar over a double boiler
 Add cream and mix in thoroughly
 Strain through a fine strainer.
Note:

This sauce can be served warm or cold. It may need to be thinned with
more liquid if it is served cold.
 Appendices: Recipes

Crème Pâtissière

Ingredients Quantity
Stage 1:
Flour 20 gm
Custard Powder 15 gm
Sugar 20 gm
Egg yolks 2
Milk 40 ml
Stage 2:
Milk 300
Sugar 35 gm
Vanilla bean 1/2

Method:

 Make a paste from stage 1, by first combining sugar and egg yolks,
then add milk, flour and custard powder and mix to a smooth paste
 For stage 2 pour the milk into a saucepan and add a split vanilla bean
 Next add the sugar by dropping it evenly over the whole surface, (do
not stir as the sugar acts as an insulator and prevents the milk from
sticking to the pan)
 Place on heat and bring nearly to the boil
 Now slowly pour the hot milk in to the paste from stage 1 while
stirring to avoid lumps
 Place back in the pot, bring to boil and simmer for approx 2 minutes
while continuously stirring
 Transfer to a container and cover with a greased cartouche to
prevent a skin forming.
 Appendices: Recipes

Orange Sabayon Sauce

Ingredients Quantity
Egg Yolks 2
Sugar 25 gm
20 ml
Grand Marnier
25 ml
Orange Juice
8 ml
Lemon Juice

Method:

 Bring a pot of water to the boil, then turn off the heat
 Combine all ingredients in a stainless bowl
 Place the bowl of egg mixture over the hot water
 Whisk vigorously to aerate as demonstrated and continue the
whisking process until you can hold a figure 8 in your sabayon
 Be careful not to overcook, you will lose aeration and the sauce will
become heavy.
Note:

This sauce can used nappe over sliced fruits and gratinated under
salamander until light golden brown.

Butterscotch Sauce

Ingredients Quantity
Butter 20 gm
Brown Sugar 100 gm
150 ml
Cream
Trace
vanilla essence

Method:

 Gently melt butter

 Add brown sugar and boil for approximately 2 to 3 minutes
 Add cream & vanilla essence and cook till correct consistency
 Remove from heat and allow to cool.
Note:
 Appendices: Recipes

Butterscotch sauce is usually served with puddings.

 Appendices: Recipes

Sauce Anglaise

Ingredients Quantity
Milk 500 ml
Vanilla bean ½
65 gm
Sugar
5
Egg Yolks

Method:

 Bring milk, vanilla and 20 gm of sugar to the boil in a pan

 Mix eggs and remaining sugar together in a bowl
 Add hot milk and vanilla to egg and sugar mixture, whisking
constantly
 Return mix to the pan and heat gently, stirring with a wooden spoon
until it thickens and coats the back of a spoon (82ºC)
 Pass through a chinois immediately and cool.
Note:

Do not allow to boil as the sauce will curdle.

Sauce Anglaise is used as a base for ice cream, some mousses,

Bavarian cream (Bavarois) or used as a sauce which can be flavoured.

Raspberry Coulis

Ingredients Quantity
Raspberries 200 gm
Water 25 ml
Sugar 25 ml

Method:

 Place water and sugar in a pan and bring to the boil

 Add raspberries bring to boil and simmer for 3 minutes and puree.
 Appendices: Recipes

Individual Lemon Meringue Pie

Ingredients Quantity
Sweet Pastry Bases (10cm) 2
Eggs 3
Egg yolks 3
Lemon juice 60 ml
Sugar 60 gm
Butter 65 gm
Gelatine 3/4 sheet
Lemon, zested 1/2

Method:

 Blind bake a 10 cm tart base using sweet pastry. Let cool

 Soak gelatine leaf in cold water to soften. Lightly beat eggs and
yolks
 Bring lemon zest, juice and sugar to the boil
 Add eggs and cook out until thick
 Add softened gelatine and butter off the heat, stirring to combine
 Pour mix into tart base and refrigerate until set
 Next pipe Italian meringue on top and glaze.
 Appendices: Recipes

Italian Meringue

Ingredients Quantity
Egg whites (5) 140 ml
Castor Sugar 280 gm
Water 100 ml

Method:

 Bring sugar & water to the boil. Wash sides of pot with a wet pastry
brush to prevent crystallization
 Boil steadily until the syrup reaches 118°C on sugar thermometer
 Whisk whites to soft peaks
 Slowly pour syrup into whites in a steady stream continuing to whisk
until cold.

Meringues

French

Ingredients Quantity
Egg whites (6) 175 ml
Castor Sugar 240 gm
100 gm
Castor Sugar

Method:

 Whisk egg whites to soft peak

 Rain in 2/3 of the sugar whilst beating continuously
 Mix for another 30 seconds
 Remove from the machine and fold the remaining sugar through the
meringue
 Do not over mix, you will lose volume
 Pipe onto prepared tray into desired shape or mix into cream base for
dessert
 Bake at approx 120 – 130°C for approx 30 mins then prop the door
ajar to allow the steam to escape. Bake until dry, time will vary
according to the size of the product.
Note:
 Appendices: Recipes

This is the basic meringue. It should be used immediately, the mixture is

not stable.

Some baked meringue formulas will have cornflour in the second lot of
sugar; this will add some stability as the product bakes.
 Appendices: Recipes

Floating Islands

‘Floating Islands’ is a dessert made of French meringue poached in hot

milk and then the milk made into an anglaise sauce.

Ingredients Quantity
Milk 250ml
Egg Yolk 1
Sugar 50 gm
French Meringue 1 portion

Method:

 Whisk the egg yolk and sugar together then set aside
 Place the milk into a shallow pan and bring to the boil, turn down to
poaching temperature
 Quenelle the meringue with a dessertspoon and 3 pieces per portion
and poach in the hot milk
 When the meringue is cooked remove and set aside on absorbent
paper
 Use the milk to produce and anglaise sauce with the reserved
egg/sugar mix.
To Serve

Place the sauce onto a warm clean plate then position the warm
meringue islands on top of the sauce.
 Appendices: Recipes

Meringue Roulade

Chocolate Vanilla
Ingredients Quantity Ingredients Quantity
Egg White 150 ml Egg White 150 ml
Castor sugar 100 gm Caster sugar 100 ml
15 gm Vanilla Essence 5 ml
Corn flour
10 gm Castor Sugar 50 gm
Cocoa powder
50 gm Corn flour 15 gm
Castor sugar

Filling for either

Ingredients Quantity
Cream, whipped 300 gm
Sugar To taste

Method:

 Prepare tray by lining baking tray 45 x 30 cm with silicon paper

 Make sure paper is up the sides
 Measure all ingredients
 Place egg whites into clean bowl, place onto ‘kitchen aid’ and begin
whipping on highest speed
 Whisk whites to soft peak, then gently pour in 1st measure of sugar
and continue beating to firm peaks, 30 seconds
 Sift the dry ingredients twice, and fold gently into meringue
maintaining as much volume as possible
 Spread 1 cm thickness onto a silicon lined baking sheet
 Bake at 200C for approx. 10 minutes
 Remove from the oven and leave on the baking tray to steam (this
loosens the paper from the roulade)
 Invert onto a sheet of paper sprinkled with castor sugar. Allow to
cool
 Gently remove silicon paper from bottom of meringue
 Be careful not to remove too quickly or else you will tear the sheet of
meringue
 Spread with whipped cream, fill with fruit and roll up with cling film
or silicon paper.
Appendices: Recipes
 Appendices: Recipes

Chocolate Pavlova Roulade

Ingredients Quantity
Egg White 200 ml
Lemon Juice 5 ml
Castor Sugar 120 gm
Corn flour 20 gm
Cocoa powder 20 gm
Caster sugar 80 gm
A1 Sugar, sprinkle on silicon paper 100 gm
for rolling

Filling for Roulade

Ingredients Quantity
Cream, whipped 300 gm
Sugar To taste
Fruit of choice, diced 100 gm

Method:

 Prepare tray by lining baking tray 45 x 30 cm with silicon paper

 Make sure paper is up the sides
 Measure all ingredients
 Place egg whites into clean bowl, place onto ‘kitchen aid’ and begin
whipping on highest speed
 Whisk whites to soft peak, then gently pour in 1st measure of sugar
and continue beating to firm peaks, 30 seconds
 Sift the dry ingredients twice, and fold gently into meringue
maintaining as much volume as possible
 Spread even thickness onto a silicon lined baking sheet
 Bake at 200C for approx. 10 minutes
 Remove from the oven and leave on the baking tray to steam (this
loosens the paper from the roulade)
 Invert onto a sheet of paper sprinkled with A1 sugar. Allow to cool
 Gently remove silicon paper from bottom of meringue
 Be careful not to remove too quickly or else you will tear the sheet of
meringue
 Appendices: Recipes

 Spread with whipped cream, fill with fruit and roll up with cling film
or silicon paper.
 Appendices: Recipes

Joconde Sponge

Ingredients Quantity
Almond meal 75 gm
Icing Sugar 75 gm
2
Eggs
3
Egg Whites
15 gm
Sugar
25 gm
Plain Flour, sifted 15 gm
Melted Butter

Method:

 Heat oven to 220ºC. Line a baking sheet with silicon paper

 Whisk together the almond meal, icing sugar and eggs to ribbon
stage
 Whisk whites to soft peaks and beat in the sugar whisk until medium
peak
 Fold the meringue through the almond mixture
 Then gently fold through the flour and melted butter
 Do not over mix
 Spread mixture at 2 – 3 mm thickness quickly and evenly onto the
tray and bake in oven for 6 – 7 minutes (Should be a light golden
brown colour on top. Deep golden brown will result in a crisp sponge
that will crack and not bend).
 Appendices: Recipes

Crepes

Ingredients Quantity
Flour 125 gm
Castor Sugar 15 gm
Salt
Eggs 2
Milk 250 ml

Method:

 Sift dry ingredients into a bowl

 Mix together wet ingredients
 After making a well in the dry ingredients, pour wet ingredients into
the well and gradually incorporate ensuring a smooth batter
 Allow to rest for 30 minutes
 When rested process as for crepes.

Charlotte Royale

Ingredients Quantity
Swiss Roll
Raspberry and Vanilla Bavarois
Recipe

Method:

 Slice Swiss roll approximately 5 mm thick

 Line mould
 Place Bavarois mixtures into mould
 Cover with remainder of Swiss roll
 Refrigerate
 Turn out and decorate.
 Appendices: Recipes

Fruit Flambé

Ingredients Quantity
Butter 10 gm
Mixed Fruit 100 gm
Sugar 25 gm
Brandy or rum 25 ml
Orange Juice 30 ml
Lemon Juice 30 ml

Method:

 Place sugar in a heavy based pan and heat until a dry caramel is
formed
 Add orange and lemon juice to the pan with 40 ml of water, to avoid
the caramel from burning
 Continue to cook for 1 minute
 Cut fruit into an appropriate size to fit the crepe. Add the hard fruit to
the pan
 Cook until tender
 Add soft fruit
 Remove pan from heat, add alcohol and ignite
 Burn off the alcohol and cook until fruit is cooked
 Add butter to the sauce and emulsify
 Serve inside a warm crepe and garnish.
 Appendices: Recipes

Macerated Strawberries

Ingredients Quantity
Strawberries 5
Sugar 10 gm
Curacao 5 ml
Joconde Sponge disc (See previous 10 cm
recipe)
Sabayon (See next recipe)

Method:

 Wash and hull strawberries

 Macerate with sugar and curacao
 Rest for 15 minutes
 Slice strawberries and fan over sponge
 Nappe with sabayon
 Gratinate under salamander
 Serve.

Orange Sauce

Ingredients Quantity
Egg Yolks 2
Sugar 25 gm
20 ml
Curacao
25 ml
Orange Juice
8 ml
Lemon Juice

Method:

 Combine all ingredients in a stainless bowl

 Whisk over a bain-marie, until ribbon consistency is achieved.
 Appendices: Recipes

Vanilla and Raspberry Bavarois

Vanilla Bavarois

Ingredients Quantity
Milk 300 ml
Vanilla Bean (split) Half
Egg yolks 3
Castor Sugar 90 gm
Gelatine 4 leaves
Cream (soft whipped) 300 ml

Raspberry Bavarois

Add 40ml Raspberry Coulis

Method:

 Soften gelatine leaves in cold water

 Heat milk, vanilla bean and half the sugar until almost boiling
 Blend egg yolks and remaining sugar thoroughly in a bowl
 Pour milk onto egg yolk mixture in the bowl and blend well
 Return the mix to the saucepan and heat gently, stirring continuously
 The mixture is cooked when it coats the back of a spoon. Pass
through a chinois into a clean bowl
 Squeeze out excess water from the gelatine leaves and add to the
custard, stir until melted
 Strain and divide in half
 Add coulis .to one half and cool
 When mixture is thickening and just starting to set, fold through half
the soft whipped cream
 Repeat with vanilla mix.
 Appendices: Recipes

Japonaise

Ingredients Quantity
Egg Whites 3
Castor Sugar 135 gm
60 gm
Toasted, ground almonds or
hazelnuts
Cornflour 15 gm

Icing sugar 30 gm
Few drops
Vanilla Essence

Method:

 Whisk egg whites until they form a soft peak

 Slowly rain in sugar and continue beating until meringue is stiff and
glossy
 Sift together nuts, cornflour and icing sugar
 Fold dry ingredients into meringue with vanilla essence
 Mark circles on silicon paper and pipe meringue from the centre
outwards
 Bake in oven at 150C for approx 15 – 20 minutes until light golden
brown and crisp. Should lift off they tray in one whole piece when
ready.

Note: Japonaise is used to make gateaux and smaller cakes for

dessert.

Fill with mocha butter cream, flavoured whipped cream or mousse

.
 Appendices: Recipes

Swiss Roll

Ingredients Quantity
Egg yolks 4
Sugar 50 gm
Pinch Salt
Egg Whites 3
Flour 40 gm
Cornflour 20 gm

Method:

 Whisk egg whites, slowly add sugar and continue beating to firm
peaks
 Combine Egg yolks with salt and mix well do not over beat
 Fold into egg whites
 Fold in sifted flour do not over work
 Line a baking sheet with silicon paper and spray with oil spray
 Spread mix over tray approximately 5mm thick
 Bake at 180 °C for approximately 10 minutes
 Allow to cool
 Turn out onto greaseproof paper which is sprinkled with A1 sugar
 Spread with jam roll up
 Refrigerate.
 Appendices: Recipes

Tira Mi Su

Ingredients Quantity
Egg yolks 3
Castor sugar 60 gm
200 gm
Mascarpone
50 ml
Cream
1
Egg white
1 tsp
Instant coffee 40 ml
Boiling water 50 ml
Kahlua 9 discs
Joconde sponge
Grated chocolate or cocoa powder

Method:

 Make a sabayon with the egg yolks and sugar till ribbon stage. Allow
to cool
 Blend together the mascarpone and cream and whisk till just firm
and smooth
 Whip egg white to medium peak and fold into the sabayon. Fold
through the mascarpone mixture
 Dissolve coffee in the boiling water
 Mix together the Kahlua and coffee
 Brush (or dip) the Joconde sponge discs with the coffee mix
 Place the mascarpone cream mixture in a piping bag
 Assembly: when serving in a glass, start by piping a 1cm layer of the
cream in the bottom and top with a disc of Joconde. Continue to
alternate layers finishing with the cream. Smooth off and dust with
cocoa/chocolate to serve
 For free standing individual portions, start with a disc of Joconde on
the bottom as this form a stable base to support the cream. Pipe a 1
cm layer of the cream onto this. Continue to alternate layers finishing
with the cream. Smooth off and dust with cocoa/chocolate to serve.
 Appendices: Recipes

Hot Soufflé Base

Ingredients Quantity
Stage 1:
Flour 15 gm
Custard Powder 15 gm
Sugar 15 gm
Egg yolk 1
Milk 100 ml
Stage 2:
Milk 150 ml
Sugar 20 gm

Method:

 Combine all the ingredients from stage 1

 For stage 2 pour the milk into a saucepan
 Next add the sugar by dropping it evenly over the whole surface.
Place on heat and bring to boil
 Slowly pour the hot milk in to the paste from stage 1 while vigorously
stirring to avoid lumps
 Place in pot, bring to boil and simmer for approx 2 minutes while
continuously stirring
 Transfer to a container and cover with a greased cartouche to
prevent a skin forming.
To flavour and finish as a soufflé:

This base is suited to any number of different flavoured soufflés. The

use of differing flavouring agents and how they are used will be
determined by the nature of the product.
Example:

Production of a berry coulis, taking into consideration the quantity of

sugar used.

Reduction of citrus juices and zest with some sugar.

Melted chocolate being incorporated into soufflé base immediately after

it has been cooked (while it is still hot). OR cocoa powder being added
to dry ingredients when making the base.
 Appendices: Recipes

Variation in the quantity of eggwhite foam to be used for differing

texture in soufflé bases.
 Appendices: Recipes

Raspberry Soufflé

Ingredients Quantity
Base 100 gm
Coulis (6:5 - fruit to sugar cooked to 60 gm
softball)
Eggwhites 2
Sugar 20 gm

Method:

 Blend warm base with coulis

 Whip whites to foam, rain in castor sugar and whip to peaks
 Use ¾ of this foam with the quantity of base to make 2 soufflés
 Carefully fold foam into base in three stages, ensuring they are well
blended but not over worked
 Cook in a conventional oven at 220º C for 12 minutes or convection
at 210º C for 10 minutes.

Orange Grand Marnier Soufflé

Ingredients Quantity
Orange juice (2 oranges) 160 ml
Orange zest ½
Sugar 40 gm
Grand Marnier 20 ml
Base 100 gm
Eggwhites 2
Sugar 20 gm

Method:

 Place orange juice, zest and sugar and reduce by ½

 Blend orange reduction with warm base and then add Grand Marnier
 Whip whites to foam, rain in castor sugar and whip to peaks
 Use ¾ of this foam with the quantity of base to make 2 soufflés
 Carefully fold foam into base in three stages, ensuring they are well
blended but not over worked
 Appendices: Recipes

 Cook in a conventional oven at 220º C for 12 minutes or convection

at 210º C for 10 minutes.
 Appendices: Recipes

Chocolate Soufflé

Ingredients Quantity
Base 100 gm
Melted dark coverture OR 50 g 40 gm
melted dark compound chocolate
Eggwhites 2
Sugar 20 gm

Method:

 Blend base with melted chocolate while base is still warm

 Whip whites to foam, rain in castor sugar and whip to peaks
 Gently mix ¼ of the foam into base to soften it
 Carefully fold remaining foam into base in three stages, ensuring they
are well blended but not over worked. This should yield 2 soufflés
 Cook in a conventional oven at 220º C for 12 minutes or convection
at 210º C for 10 minutes.

Hazelnut Soufflés

Ingredients Quantity
Base 100 gm
Hazelnut Paste 50 gm
10 ml
Frangelico
2
Eggwhites
20 gm
Sugar

Method:

 Blend base with hazelnut paste while the base is still warm, and then
stir in frangelico
 Whip whites to foam, rain in castor sugar and whip to peaks
 Use ¾ of this foam with the quantity of base to make 2 soufflés
 Carefully fold foam into base in three stages, ensuring they are well
blended but not over worked
 Cook in a conventional oven at 220ºC for 12 minutes or convection at
210ºC for 10 minutes.
 Appendices: Recipes

Chocolate Mousse

Ingredients Quantity
Compound Chocolate 100 gm
Rum 10 ml
25 ml
Cream
1
Egg Yolk
125 ml
Cream
1
Egg White 10 gm
Castor Sugar

Method:

 Melt chocolate with 25 ml of cream and rum over a double boiler

 Add egg yolk, let cool slightly
 Semi-whip 125 ml of cream
 Whisk egg whites and sugar until soft peak
 Fold cream into the cooled chocolate mixture
 Lastly fold in the egg whites
 Place in fridge to firm.
 Appendices: Recipes

Panna Cotta

Ingredients Quantity
Milk 200 ml
Cream 200 ml
1
Star Anise, dry roasted
1/2
Vanilla Bean, split
2 leaves
Gelatine, softened in cold water
50 gm
Sugar

Method:

 Combine milk, cream, star anise, vanilla bean and sugar in a

saucepan and slowly bring to the boil. Reduce the heat and simmer
for 1 minute
 Strain through a fine mesh strainer or muslin cloth
 Take off the heat and stir in the softened gelatine leaves. Cool over
ice until it begins to thicken
 Pour into dariole moulds and leave to set for at least 4 hours, until
firm.

Note: Panna Cotta should set with a slight wobble.

 Appendices: Recipes

Fruit Compote

Ingredients Quantity
Sugar 50 gm
White wine 70ml
70 ml
Water
1/2
Cinnamon stick
1/2
Orange zest peeled and juice
1/2
Lemon zest peeled and juice 1/2
Pear 1/2
Apple 3
Strawberries

Method:

 Prepare syrup by bringing to the boil sugar, white wine, water,

cinnamon stick, orange and lemon zest and juice
 Simmer for 5 minutes
 Add pear and apple pieces
 Cook until tender
 Turn off
 Add quartered strawberries
 Cool
 Serve.
 Appendices: Recipes

Crème Brule

Ingredients Quantity
Cream 300 ml
Vanilla Bean 1/2
4
Egg Yolks
30 gm
Castor Sugar
Extra Castor Sugar

Method:

 Place cream and vanilla bean into a pot and bring slowly to scalding
point
 Combine egg yolk and sugar but do not overwork
 Pour hot cream over egg mix and mix well
 Return to a clean pot and cook out until coating the back of a
wooden spoon
 Approximately 84°C
 Cool down in an ice bath
 Strain
 Place in to ramekins
 Refrigerate as long as possible
 Sprinkle with castor sugar and gratinee under salamander
 Serve.
 Appendices: Recipes

Mango Parfait

Ingredients Quantity
Egg Yolks 6
Sugar 110 gm
150 ml
Mango puree
300 ml
Semi-whipped Cream

Method:

 Boil sugar and 50 ml water to 118°C, brush down with wet pastry
brush, then remove from heat. Meanwhile, whisk egg yolks
 Slowly add hot sugar syrup in a constant stream and continue
beating till thick, creamy and cold
 Fold the mango puree through the sabayon
 Fold through the whipped cream and pour into a mould
 Cover well and place in the freezer until frozen.

Note:

Yield will depend on size of ramekin used

This recipe will yield 2 ramekins 8cm wide by 4 cm deep
Height above the top of the ramekin should be 3cm
Preparing the mould

 Take a standard size ramekin

 Make a sleeve of baking parchment to come up the side of the dish.
 Secure paper to outside of ramekin with tape or rubber band
 When desert is chilled and is ready for service paper cab be removed.
 Appendices: Recipes

Hot Orange Soufflé

Ingredients Quantity
Orange, juice 1
Orange, grated finely 1
50 ml
Milk
10 gm
Butter
15 gm
Sugar, castor
10 gm
Flour 1
Egg yolks 3
Egg whites 35 gm
Sugar, for whites

Method:

 Prepare soufflé moulds with butter and A1 sugar

 Boil and reduce orange by half
 Cream butter and sugar. Add the flour, mixing it to a smooth paste
 Bring the milk to the boil and add. Mix thoroughly return to saucepan
and cook for approximately 2 – 3 minutes. Cool slightly
 Mix in the egg yolks, reduced juice and grated orange zest
 Fold in the egg whites beaten to soft peak with the castor sugar in 3
stages
 Fill the prepared moulds to the top
 Bake at 210ºC for 12 – 14 minutes
 Serve dusted with icing sugar.
 Appendices: Recipes

Cold Passionfruit Soufflé

Ingredients Quantity
Egg Yolks 2
Sugar, castor 30 gm
120 ml
Milk
2 leaves
Gelatine
30 gm
Passionfruit Pulp
60 ml
Cream 2
Egg Whites 30 gm
Sugar, castor

Method:

 Soften gelatine leaves in cold water

 Heat milk until almost boiling
 Blend egg yolks and sugar thoroughly in a bowl
 Pour milk onto the egg yolk mixture and blend well.
 Return the mix to the saucepan and heat gently, stirring continuously
 The mixture is cooked when it coats the back of a spoon
 When cooked dissolve the gelatine leaves in it then transfer into a
clean bowl and add the Passionfruit pulp. Leave to cool but not set
(not in a fridge)
 Next fold in semi whipped cream followed by egg whites which have
been whipped with sugar to a semi stiff peak
 Place a foil collar around a small ramekin, grease, fill to the top of
the collar and refrigerate to set. When set remove collar, decorate
and serve.
 Appendices: Recipes

Tuilles

Ingredients Quantity
Egg Whites 1
Caster Sugar 40 gm
Icing Sugar 40 gm
Flour, soft (40 gm. Flour & 30 gm. 70 gm
Cornflour)
Butter, melted 30 gm
Water (to adjust the consistency) 5 ml

Method:

 Lightly whisk the egg whites and blend in the dry ingredients
carefully to avoid lumps
 Stir in the cooled melted butter and if necessary adjust the
consistency with water
 Allow to rest for 30 minutes before using
 Using a stencil, deposit mixture onto a well-greased baking tray and
cook in a hot oven 210ºC until biscuits are a light golden brown in
colour
 Remove from the tray and shape over mould immediately
 Allow to cool before removing from the mould.
 Appendices: Recipes

Brandy Snap Baskets

Ingredients Quantity
Butter 50 gm
Caster Sugar 50 gm
Golden Syrup 50 gm
Flour (30g Plain flour and 20g 50 gm
Cornflour)
Ground ginger ½ tsp
Brandy 8 ml

Method:

 Melt butter and caster sugar in a saucepan over a low heat

 Add the syrup and mix in well. Cook up and then remove from the
heat
 Add the sifted dry ingredients and mix in well
 Lastly add the brandy
 Allow to rest in the refrigerator for 30 minutes prior to baking
 Form mixture into small balls and place onto a lightly greased baking
tray leaving plenty of room for the mixture to spread
 Bake in a preheated oven at 200ºC for 5 – 7 minutes
 Allow to set slightly then mould over a lightly greased pudding mould
or round handle such as wooden spoon.
 Presentation of written work

Presentation of written work

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

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

 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.

3. Presenting Written
Work
Types of written work
Students may be asked to write:

 Short and long reports

 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.

Format
 Presentation of written work

All written work should be presented on A4 paper, single-sided with a

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

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

 The student’s name and student number

 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.

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

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

Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff

 Recommended reading

Recommended reading
Graham Dark, Deirdre McLean & Sarah Weatherhead; 2011 (2nd edition);
Kitchen Operations; Pearson Australia
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of
baking science;
John Wiley and Sons Inc

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

Nostrand Reinhold

Goodman, Clio & Sussman, Adeena; 2013; Puddin': Luscious and

Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops;
Spiegel & Grau

Forster, Felicity; 2010; 300 Chocolate Desserts and Treats: Rich recipes
for hot and cold desserts, ice creams, tarts, pies, candies, bars, truffles
and drinks; Anness
Lebovitz, David; 2010; The Perfect Scoop: Ice Creams, Sorbets,
Granitas, and Sweet Accompaniments; Ten Speed Press
Migoya, Francisco & The Culinary Institute of America; 2008; Frozen
Desserts ;Wiley
Shirley Cameron, Suzanne Russell; 2006 (7th edition); Cookery the
Australian Way; Macmillan Education
Shortland, Kemberlee; 2013 (Kindle Edition); Just Desserts; Tirgearr
Publishing

The Culinary Institute of America (CIA); 2011 (9th edition); The

Professional Chef; Wiley
Recommended reading
 Trainee evaluation sheet

Trainee evaluation sheet

Error: Reference source not found
The following statements are about the competency you have just
completed.

Don’t Do Not Does

Please tick the appropriate box Agree Know Agree Not
Apply

There was too much in this

competency to cover without rushing.

Most of the competency seemed

relevant to me.

The competency was at the right level

for me.

I got enough help from my trainer.

The amount of activities was

sufficient.

The competency allowed me to use my

own initiative.

My training was well-organized.

My trainer had time to answer my

questions.

I understood how I was going to be

assessed.

I was given enough time to practice.

My trainer feedback was useful.

Enough equipment was available and

it worked well.
 Trainee evaluation sheet

The activities were too hard for me.

 Trainee evaluation sheet

The best things about this unit were:

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

The worst things about this unit were:

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

The things you should change in this unit are:

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________
 Trainee Self-Assessment Checklist

Trainee Self-Assessment
Checklist
As an indicator to your Trainer/Assessor of your readiness for
assessment in this unit please complete the following and hand to your
Trainer/Assessor.

Error: Reference source not found

Yes No*
Element 1: Error: Reference source not found

1.1 Error: Reference source not found

1.2 Error: Reference source not found

1.3 Error: Reference source not found

1.4 Error: Reference source not found

1.5 Error: Reference source not found

1.6 Error: Reference source not found

1.7 Error: Reference source not found

1.8 Error: Reference source not found

Element 2: Error: Reference source not found

2.1 Error: Reference source not found

2.2 Error: Reference source not found

2.3 Error: Reference source not found

Element 3: Error: Reference source not found

3.1 Error: Reference source not found

3.2 Error: Reference source not found

Element 4: Error: Reference source not found

4.1 Error: Reference source not found

4.2 Error: Reference source not found

Statement by Trainee:
 Trainee Self-Assessment Checklist

I believe I am ready to be assessed on the following as indicated above:

Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do
to become ready for assessment.