1. Lightfibre Infrastructure (Pty) Ltd
Registration Number: 2012/075991/07 | VAT No. 4830260875
Directors: G Naudè (Managing) | J. Groenewald | R. Noge (Administration) | J. van der Bijl (Finance)
Physical: 1 Howard Rd | Winford AH | 1872
| Johannesburg | South Africa
Postal: Postnet Suite#53 | Private BagX1510
|Glenvista | Johannesburg | South Africa
Tel: 011 948 7971
Email: info@lightfibre.co.za
Web: www.lightfibre.co.za
01 June 2016
Catering: Training and Development.
Chef: Bongani Ncube.
LFI Staff Number: LFI0509
Training Topic: Baking - Meringue Roulade & Swiss Roll.
Training Duration: 4 Hours.

2. Contents of Training:
1. Food Terminology and Purpose.
2. Recipe Introduction & Practical Evaluation – Rolling the baked Roulade &
Swiss Roll.
3. Recipe Suggestions.
4. Cost Analysis.
1. Food Terminology & Training Purpose.
A roulade is a dish of filled rolled meat or pastry. Traditionally found in
various European cuisines, the term Roulade originates from the French word
"rouler", meaning "to roll", the term may be used to describe any filled rolled
dish. The Meringue Roulade is sweet meringue filled with a sweet filling and
rolled.
Some roulades consist of cake (often sponge cake) baked in a flat pan rolled
around a filling. Cake rolled around jam, chocolate buttercream, nuts or other
fillings, is an example of a sweet roulade also known as a Swiss Roll.
During the training you will bake with Bicarbonate of Soda, Cream of Tartar,
Corn Flour & Vinegar – below is their purpose during the baking process.
When baking Meringue:
If you like meringues with soft, mallow centres, just add 1 tsp cornflour and 1
tsp white vinegar to the mix along with the sugar.
White corn flour is used as a filler, binder and thickener in cookie, meringue
and pastry.
When whipped, egg whites can swell up to eight times their initial volume.
To improve the quality of the meringue texture; "crisp on the outside, soft and
sticky on the inside", the most common is adding Vinegar, more Lemon juice,
or Cream of Tartar, to the mixture, after the sugar.

3. When baking Swiss Roll:
Cream of tartar, a by-product of wine and grape juice, is an acidic salt that
acts as a stabilizer in recipes that require whipped egg whites, such as
meringue, angel food cake, and soufflé.
Bicarbonate of soda, or baking soda, is an alkali which is used to raise cakes
such as Swiss Rolls, Fruit Cake, Chocolate Cake and Carrot Cake. It needs an
acid (as well as moisture) to activate it so is often combined with Cream of
Tartar, Yoghurt, Buttermilk or Milk.
2. Practical Evaluation – Rolling the baked Meringue & Swiss Roll.

4. The Training session will focus on the following techniques:
Meringue Roulade.
 Dividing Egg Yolk from the Egg Whites – Techniques.
 Ingredient purpose, refer Terminology & Purpose Notes.
 Best Meringue Notes.
 Oven & Temperature training.
 Handling the Meringue, flip onto baking paper.
 Filling options & creativity.
 Rolling Technique.
 Plating & Styling.
Swiss Roll.
 Ingredient purpose, refer Terminology & Purpose Notes.
 Handling the Roll & rolling texhnique.
 Vanilla & Chocolate sponge.
3. Recipe Suggestions.
Roulade:
Cream & fresh Fruit.
Caramel & Nuts.
Coconut crusted, Passion Fruit & Pineapple.
Peppermint Crisp – traditional twist.
Chocolate, Almond & Orange.
Swiss Roll:
Vanilla & Chocolate variations.
The creativity of the Chef tested by training taste pairing.
Sweet & Savoury trends.

5. 4. Cost Analysis.
Labour Cost: Executive Chef
Labour Cost: Chef
Travelling: Executive Chef
Ingredients Costing
Training Material
Other
Other
Other

6. Chef’s Notes:
Tinus Pretorius – Executive Chef (MSACA) LFI
Chef Name & Signature:
“…If Cooking is Art then Food is our Canvas…”