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Chapter 34

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On Cooking

On Cooking
Custard, Creams, Frozen Desserts and Dessert Sauces

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Chapter 34 Chapter 34 Presentation Transcript

  • C H A P T E R THIRTY-FOUR CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES “ Like a host at a good part, vanilla encourages all the elements present to rise to the occasion and make their own contributions ” to the whole, without calling undue attention to itself. – Richard Sax, American food writer, cook author and teacher (1954-1995) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  • After studying this unit 2 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES You will be able to: – Prepare a variety of custards and creams – Prepare a variety of ice creams, sorbets and frozen dessert items – Prepare a variety of dessert sauces – Use these products in preparing and serving other pastry and dessert items Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Custards 3 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Liquids thickened by coagulated egg protein – Stirred custards Vanilla custard sauce (Fr. crème anglaise) Pastry cream Sabayon – Baked custards Crème caramel Crème brûlée Cheesecake Bread pudding Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • SAFETY ALERT - Eggs 4 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Eggs are PHF/TCS foods. Custards cannot be heated to temperatures high enough to destroy bacteria. When making custards: – Wash hands thoroughly; use clean sanitized equipment – Do not let exterior or egg shell come into contact with raw egg – Heat milk just below a boil to reduce total cooking time – Chill custards quickly over an ice bath – Do not store any custard mixture at room temperature Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Soufflés 5 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Made with a custard base that is lightened with egg whites and then baked Light, fluffy texture and tall rise Can be sweet or savory Baked in straight-sided molds or ramekins Frozen soufflés are not true soufflés; they are a creamy custard mixture thickened with gelatin and lightened with egg whites Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Creams 6 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Creamy-textured dessert items made with whipped egg whites and/or whipped cream Some are thickened with gelatin – Bavarian creams – Chiffons Others are softer and lighter – Mousses – Crème Chantilly Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Creams 7 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Bavarian Cream 8 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES 1 Adding gelatin to the 2 Folding in the whipped custard base. cream. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Mousse 9 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES1 Folding in the whipped 2 Folding in the whippedegg whites. cream. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Frozen Desserts 10 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Ice cream and gelato – Custards that are churned during freezing Sherbet and sorbet – Frozen mixtures of fruit juice or fruit purée Still-frozen desserts – Made from mousse, custard or cream layered with sponge cake and/or fruit Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Lemon Sorbet 11 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Dessert Sauces 12 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Fruit purées – Many types of fruits can be puréed to create sauces Caramel sauce – A mixture of caramelized sugar and heavy cream Chocolate syrup – Created by adding finely chopped chocolate to warm vanilla sauce Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Assembling Desserts 13 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES When creating a dessert or a finished dessert presentation there are three components: – Base – Filling – Garnish Compose the dessert with the following principles in mind Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Guidelines for Desserts 14 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Look for complementary and contrasting- – flavors, textures and colors Select an appropriate garnish The base should be strong enough to hold the filling, yet tender enough to cut with a fork Assemble close to service if base will become soggy Design presentation so it will not crumble when served and can be evenly portioned Create single-portion items, such as individual tarts, only if space, time and labor permit Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Dessert Presentation 15 CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES Cheesecake baked in individual molds, pineapple kebab and mango sorbet garnished with fresh fruit and chopped nuts. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel