The document provides information on advanced dessert preparation techniques. It discusses the components of a plated dessert, including sauce, crunch, garnish and main item. It also covers tips for bakeshop review like sifting ingredients and monitoring oven temperature. Various syrups, sauces, creams and custards are described, along with recipes and instructions for making them. Mixing methods like creaming and sponge are outlined. Baking, cooling, assembling, decorating and plating techniques are also reviewed.
Finishing methods applied to hot and cold dessertshpinn
The document provides guidance on finishing methods for both hot and cold desserts. It discusses skills like ensuring all sweets are of consistent size and shape with appealing decoration. It also covers techniques like cooling products rapidly, properly filling and portioning desserts, demolding set desserts, glazing, piping, dusting and more to achieve a high level of finishing.
Cold desserts fall into 8 categories: gelatin-based, egg-based, mousses, rice desserts, fruit-based, ice cream-based, meringue-based, and convenience products. Gelatin-based desserts like bavarois should be smooth with small air pockets. Egg custards like creme brulee need a silky texture and evenly caramelized sugar topping. Mousses require a light whipped cream texture. Rice desserts and fruit salads showcase the main ingredient. Ice cream needs to be frozen slowly for a smooth texture. Meringues must be light with a crisp exterior. Convenience desserts should have well-baked pastry or neatly presented components.
Fruit provides energy from sugar and fiber, as well as vitamins and minerals. It should be chosen based on characteristics like fresh appearance, firm texture, and vibrant color. Soft fruits like berries should be dry, while hard fruits like apples can last weeks in the refrigerator. Citrus fruits last a couple weeks but lose flavor over time. Fruit is best when in season locally to ensure freshness and lower environmental impact. Preservation methods include freezing, drying, canning, bottling, and making jam or jelly to extend shelf life.
This document provides information about producing hot and cold desserts and puddings for a Diploma unit. It covers outcomes related to preparing, cooking, finishing, and storing both hot and cold desserts. The document then discusses types of desserts like ice cream, mousses, egg-based desserts, and provides recipes for items like vanilla ice cream, vanilla mousse, and panna cotta.
Gelatine has many uses in dessert making and food preparation. It can be obtained from animal bones and connective tissues or purchased commercially. Gelatine is used to set dishes like jellies, mousses, and savory aspics. Proper preparation of gelatine involves softening the leaves or hydrating powder before dissolving in hot or cold liquids. Popular desserts that incorporate gelatine include charlottes, Bavarian creams, mousses, and frozen bombes. Gelatine allows for creative layering and setting of ingredients in elaborate molded presentations.
Ingredients needed in preparing desserts and sweet saucesMichicko Janairo
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
This document classifies and describes different types of desserts. It identifies 7 main categories: fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. Fruits are described as nutritious, appetizing and easy to prepare desserts. Cheese types are classified by consistency as soft, semi-hard or hard. Gelatin desserts are inexpensive and come in granular or fruit forms. Custards vary as baked or soft and have distinct textures. Puddings include cornstarch, rice and bread. Fruit cobblers are topped with biscuit dough instead of pie crust. Frozen desserts include ice cream,
Finishing methods applied to hot and cold dessertshpinn
The document provides guidance on finishing methods for both hot and cold desserts. It discusses skills like ensuring all sweets are of consistent size and shape with appealing decoration. It also covers techniques like cooling products rapidly, properly filling and portioning desserts, demolding set desserts, glazing, piping, dusting and more to achieve a high level of finishing.
Cold desserts fall into 8 categories: gelatin-based, egg-based, mousses, rice desserts, fruit-based, ice cream-based, meringue-based, and convenience products. Gelatin-based desserts like bavarois should be smooth with small air pockets. Egg custards like creme brulee need a silky texture and evenly caramelized sugar topping. Mousses require a light whipped cream texture. Rice desserts and fruit salads showcase the main ingredient. Ice cream needs to be frozen slowly for a smooth texture. Meringues must be light with a crisp exterior. Convenience desserts should have well-baked pastry or neatly presented components.
Fruit provides energy from sugar and fiber, as well as vitamins and minerals. It should be chosen based on characteristics like fresh appearance, firm texture, and vibrant color. Soft fruits like berries should be dry, while hard fruits like apples can last weeks in the refrigerator. Citrus fruits last a couple weeks but lose flavor over time. Fruit is best when in season locally to ensure freshness and lower environmental impact. Preservation methods include freezing, drying, canning, bottling, and making jam or jelly to extend shelf life.
This document provides information about producing hot and cold desserts and puddings for a Diploma unit. It covers outcomes related to preparing, cooking, finishing, and storing both hot and cold desserts. The document then discusses types of desserts like ice cream, mousses, egg-based desserts, and provides recipes for items like vanilla ice cream, vanilla mousse, and panna cotta.
Gelatine has many uses in dessert making and food preparation. It can be obtained from animal bones and connective tissues or purchased commercially. Gelatine is used to set dishes like jellies, mousses, and savory aspics. Proper preparation of gelatine involves softening the leaves or hydrating powder before dissolving in hot or cold liquids. Popular desserts that incorporate gelatine include charlottes, Bavarian creams, mousses, and frozen bombes. Gelatine allows for creative layering and setting of ingredients in elaborate molded presentations.
Ingredients needed in preparing desserts and sweet saucesMichicko Janairo
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
This document classifies and describes different types of desserts. It identifies 7 main categories: fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. Fruits are described as nutritious, appetizing and easy to prepare desserts. Cheese types are classified by consistency as soft, semi-hard or hard. Gelatin desserts are inexpensive and come in granular or fruit forms. Custards vary as baked or soft and have distinct textures. Puddings include cornstarch, rice and bread. Fruit cobblers are topped with biscuit dough instead of pie crust. Frozen desserts include ice cream,
Plated desserts should incorporate multiple textures, colors, flavors, and temperatures for visual appeal and taste. The main dessert item is the focal point, often accompanied by a sauce, crunch component, and garnish. Common plated dessert components include frozen desserts, warm desserts, custards, fruits, chocolates, and cheeses. Proper plating techniques present harmonious flavor and texture combinations in attractive, balanced arrangements.
Ice cream is made from milk, cream, sugar, eggs and flavorings that are churned in an ice cream maker. This achieves a smooth texture from small ice crystals formed during freezing. Sorbetieres slowly churn and freeze the mixture to produce smaller ice crystals than freezing in a normal freezer. The vanilla ice cream recipe uses milk, egg yolks, sugar and cream flavored with vanilla pods. It is important not to re-freeze melted ice cream and to store it below -22°C for food safety.
Plated desserts are individually portioned desserts served at restaurants and hotels to make a final impression. They consist of multiple components combining textures, flavors and temperatures. Common categories of plated desserts include frozen desserts like sorbets or ice creams, warm desserts like soufflés, custard-based desserts, fruit-based desserts, chocolate-based desserts, and cheese-based desserts. When designing plated desserts menus, considerations should include the venue, season, presentation style, and balance.
Ice cream is a frozen dessert made from dairy products like milk and cream, and often combined with fruits or other flavors and ingredients. It contains sugar and is made by mixing ingredients constantly while freezing to incorporate air and prevent large ice crystals from forming. Common types include ice cream, frozen yogurt, gelato, sorbet, sherbet and ices. Quality ice cream is smoothly textured from small ice crystals formed during rapid, thorough freezing and storage below 0°F. Overrun from incorporated air during churning also affects texture and volume. Popular ice cream desserts include parfaits with layered cream and toppings, and sundaes with scoops of ice cream topped with sauces, fruits and garnishes in
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
This document provides an overview of desserts, including definitions, ingredients, types of desserts, baking tips, and international desserts. It begins with defining dessert as a sweet treat eaten after meals. The basics of baking and common ingredients like flour, butter, eggs and sugars are explained. Different dessert categories like cakes, cookies, pies and more are outlined. Healthy substitutions for reducing fat and calories in desserts are suggested. Cupcakes are distinguished from muffins and the history of red velvet cake is described. A sugar cookie recipe is provided along with the health benefits of chocolate. Popular international and American desserts are highlighted before concluding.
This document defines and describes different types of frozen desserts. It discusses churned frozen desserts like ice cream, sorbet, and gelato which are produced using an ice cream machine to incorporate air bubbles and prevent large ice crystals. It also covers still-frozen desserts like granita, frozen mousse, and parfait which do not require an ice cream machine and use whipped ingredients to lighten the texture. The document outlines the basic ingredients, production processes, and physical structures of various frozen desserts.
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
This document provides information about preparing desserts including classifications of desserts and recipes for common dessert sauces. It discusses that desserts can be baked, fried, frozen, or chilled and include items like custards, puddings, and pastries. The document then provides over a dozen recipes for popular dessert sauces like blueberry sauce, raspberry sauce, orange sauce, strawberry sauce, lemon glaze, vanilla pastry cream, hot chocolate sauce, and caramel sauce. The recipes typically require only a few basic ingredients and are both easy and quick to prepare.
This document provides recipes and instructions for making various sponge-based desserts. It details how to make a Bakewell tart using raspberry jam, frangipane filling, and pastry decorations. It also explains how to make steamed sponge puddings, listing common varieties like blackcap pudding with currants, golden sponge pudding with syrup, and chocolate sponge pudding. The basic steamed sponge pudding recipe is given along with instructions for preparation and cooking. Finally, additional sponge desserts are mentioned, including sticky toffee pudding with dates and Eve's pudding made with apples and sponge.
This document provides information on baked custards and sugar cookery. It discusses the basic ratios for custard, the need to strain custards before baking, and the method of baking custards in a water bath. It describes what happens when a custard is overbaked resulting in synerisis. Common types of baked custards are also outlined such as creme caramel, creme brulee, and pot au creme. Finally, the stages of sugar cooking are defined based on the temperature the sugar-water mixture reaches.
Frozen desserts like ice cream have become very popular, especially in commercial settings like fast food restaurants and coffee shops. They can be prepared and stored for long periods. Ice cream contains milk or cream, sugar, and sometimes eggs, fruit, nuts or other flavors. It is churned while freezing to incorporate air and prevent large ice crystals. Other frozen desserts like sherbet, sorbet, and frozen soufflés are made without churning. While ice cream can provide enjoyment, its ingredients are not always clearly labeled and may include synthetic colors, flavors, and other additives that pose potential health risks. Stricter regulations are needed to require full ingredient disclosure and ensure consumer safety.
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
This document provides information on plating and presenting desserts. It discusses various factors to consider like plate selection, color, texture, temperature, neatness, and appropriate garnishing. Maintaining contrast through elements like hard/soft textures and hot/cold temperatures is emphasized. Components of a plated dessert are also outlined, including the main item, sauces for moisture, a crunch element for contrast, and a final garnish. Proper plating is said to be important for appealing to customers and satisfying them. Students are reminded to consider these techniques when practicing plating their own dessert creations.
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
This document provides instructions and information about preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. It also covers thickening agents that can be used for sauces like starch, cream, eggs, and cornstarch. Guidelines are provided for making a vanilla custard sauce, including scalding the milk and slowly beating it into the egg yolk mixture. The document stresses that sauces should be stored in airtight containers in the refrigerator or other cool, dry place and not left at room temperature due to food safety risks.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
This document discusses dessert sauces and frozen desserts. It describes popular dessert sauces like chocolate sauce, crème anglaise, caramel sauce, and fruit sauces. It also discusses various frozen desserts including ice cream, sorbet, granite, and sherbet. It provides details on how each type of frozen dessert is made, often starting from a dessert sauce base and using an ice cream maker.
This document categorizes and describes various types of hot desserts, including egg-based desserts like bread and butter pudding; batter-based desserts such as pear fritters and crepes; pudding souffles like vanilla pudding souffle; suet pastry desserts like steamed jam roly-poly; paste-based desserts like apple strudel; fruit pies, crumbles and charlottes; and rice-based desserts including vanilla rice pudding with rhubarb compote. Recipes and preparation instructions are provided for several examples.
Plated desserts should incorporate multiple textures, colors, flavors, and temperatures for visual appeal and taste. The main dessert item is the focal point, often accompanied by a sauce, crunch component, and garnish. Common plated dessert components include frozen desserts, warm desserts, custards, fruits, chocolates, and cheeses. Proper plating techniques present harmonious flavor and texture combinations in attractive, balanced arrangements.
Ice cream is made from milk, cream, sugar, eggs and flavorings that are churned in an ice cream maker. This achieves a smooth texture from small ice crystals formed during freezing. Sorbetieres slowly churn and freeze the mixture to produce smaller ice crystals than freezing in a normal freezer. The vanilla ice cream recipe uses milk, egg yolks, sugar and cream flavored with vanilla pods. It is important not to re-freeze melted ice cream and to store it below -22°C for food safety.
Plated desserts are individually portioned desserts served at restaurants and hotels to make a final impression. They consist of multiple components combining textures, flavors and temperatures. Common categories of plated desserts include frozen desserts like sorbets or ice creams, warm desserts like soufflés, custard-based desserts, fruit-based desserts, chocolate-based desserts, and cheese-based desserts. When designing plated desserts menus, considerations should include the venue, season, presentation style, and balance.
Ice cream is a frozen dessert made from dairy products like milk and cream, and often combined with fruits or other flavors and ingredients. It contains sugar and is made by mixing ingredients constantly while freezing to incorporate air and prevent large ice crystals from forming. Common types include ice cream, frozen yogurt, gelato, sorbet, sherbet and ices. Quality ice cream is smoothly textured from small ice crystals formed during rapid, thorough freezing and storage below 0°F. Overrun from incorporated air during churning also affects texture and volume. Popular ice cream desserts include parfaits with layered cream and toppings, and sundaes with scoops of ice cream topped with sauces, fruits and garnishes in
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
This document provides an overview of desserts, including definitions, ingredients, types of desserts, baking tips, and international desserts. It begins with defining dessert as a sweet treat eaten after meals. The basics of baking and common ingredients like flour, butter, eggs and sugars are explained. Different dessert categories like cakes, cookies, pies and more are outlined. Healthy substitutions for reducing fat and calories in desserts are suggested. Cupcakes are distinguished from muffins and the history of red velvet cake is described. A sugar cookie recipe is provided along with the health benefits of chocolate. Popular international and American desserts are highlighted before concluding.
This document defines and describes different types of frozen desserts. It discusses churned frozen desserts like ice cream, sorbet, and gelato which are produced using an ice cream machine to incorporate air bubbles and prevent large ice crystals. It also covers still-frozen desserts like granita, frozen mousse, and parfait which do not require an ice cream machine and use whipped ingredients to lighten the texture. The document outlines the basic ingredients, production processes, and physical structures of various frozen desserts.
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
This document provides information about preparing desserts including classifications of desserts and recipes for common dessert sauces. It discusses that desserts can be baked, fried, frozen, or chilled and include items like custards, puddings, and pastries. The document then provides over a dozen recipes for popular dessert sauces like blueberry sauce, raspberry sauce, orange sauce, strawberry sauce, lemon glaze, vanilla pastry cream, hot chocolate sauce, and caramel sauce. The recipes typically require only a few basic ingredients and are both easy and quick to prepare.
This document provides recipes and instructions for making various sponge-based desserts. It details how to make a Bakewell tart using raspberry jam, frangipane filling, and pastry decorations. It also explains how to make steamed sponge puddings, listing common varieties like blackcap pudding with currants, golden sponge pudding with syrup, and chocolate sponge pudding. The basic steamed sponge pudding recipe is given along with instructions for preparation and cooking. Finally, additional sponge desserts are mentioned, including sticky toffee pudding with dates and Eve's pudding made with apples and sponge.
This document provides information on baked custards and sugar cookery. It discusses the basic ratios for custard, the need to strain custards before baking, and the method of baking custards in a water bath. It describes what happens when a custard is overbaked resulting in synerisis. Common types of baked custards are also outlined such as creme caramel, creme brulee, and pot au creme. Finally, the stages of sugar cooking are defined based on the temperature the sugar-water mixture reaches.
Frozen desserts like ice cream have become very popular, especially in commercial settings like fast food restaurants and coffee shops. They can be prepared and stored for long periods. Ice cream contains milk or cream, sugar, and sometimes eggs, fruit, nuts or other flavors. It is churned while freezing to incorporate air and prevent large ice crystals. Other frozen desserts like sherbet, sorbet, and frozen soufflés are made without churning. While ice cream can provide enjoyment, its ingredients are not always clearly labeled and may include synthetic colors, flavors, and other additives that pose potential health risks. Stricter regulations are needed to require full ingredient disclosure and ensure consumer safety.
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
This document provides information on plating and presenting desserts. It discusses various factors to consider like plate selection, color, texture, temperature, neatness, and appropriate garnishing. Maintaining contrast through elements like hard/soft textures and hot/cold temperatures is emphasized. Components of a plated dessert are also outlined, including the main item, sauces for moisture, a crunch element for contrast, and a final garnish. Proper plating is said to be important for appealing to customers and satisfying them. Students are reminded to consider these techniques when practicing plating their own dessert creations.
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
This document provides instructions and information about preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. It also covers thickening agents that can be used for sauces like starch, cream, eggs, and cornstarch. Guidelines are provided for making a vanilla custard sauce, including scalding the milk and slowly beating it into the egg yolk mixture. The document stresses that sauces should be stored in airtight containers in the refrigerator or other cool, dry place and not left at room temperature due to food safety risks.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
This document discusses dessert sauces and frozen desserts. It describes popular dessert sauces like chocolate sauce, crème anglaise, caramel sauce, and fruit sauces. It also discusses various frozen desserts including ice cream, sorbet, granite, and sherbet. It provides details on how each type of frozen dessert is made, often starting from a dessert sauce base and using an ice cream maker.
This document categorizes and describes various types of hot desserts, including egg-based desserts like bread and butter pudding; batter-based desserts such as pear fritters and crepes; pudding souffles like vanilla pudding souffle; suet pastry desserts like steamed jam roly-poly; paste-based desserts like apple strudel; fruit pies, crumbles and charlottes; and rice-based desserts including vanilla rice pudding with rhubarb compote. Recipes and preparation instructions are provided for several examples.
This document provides a quiz to test financial literacy concepts. It contains questions about items that can appreciate or depreciate in value, differences between bank accounts, whether using credit cards is a form of borrowing, the power of compound interest, which long-term savings option has the highest growth, factors that affect credit scores, and the definition of a budget. The responses explain the answers and provide additional context about each topic to enhance understanding of personal finance principles.
A reunião de pais e professores de 2014 discutiu três tópicos principais: 1) o orçamento escolar para o próximo ano letivo, 2) as novas diretrizes de segurança para a escola, e 3) a organização de eventos para arrecadar fundos para as atividades extracurriculares.
What have you learnt about technologies from the process of constructing this...liamouse96
The document discusses the various technologies the students learned during the process of creating a thriller opening called "Payback". They learned how to use a Kodak camcorder to record professional footage, including adding audio and effects. Using a tripod was also important for steady shots and allowed panning. The students learned to edit using iMovie, starting with basic tools and progressing to advanced features like color alteration and effects. Additional media technologies like Prezi, Blogger, and SlideShare were used to present work in an interactive way and link all elements together in one place.
Sebastian Bonilla es un niño de 11 años nacido en Tumbaco, Ecuador. Vive con sus padres Fabian y Elsa y sus hermanos Kevin, Nicol, Paola y Brytani. Sus amigos favoritos son Angel, Angeles y Malena. Tiene dos mascotas, un perro llamado Bobi de 2 años y un gato llamado Superman de 3 años. Sus helados, juegos, cantantes y frutas favoritas son variados.
33 Artists in 3 Acts 0 Reading Assignment #4 artistspamlanza
The document lists 12 artists featured in an exhibition: Massimilano Gioni, Laurie Simmons, Damien Hirst, Andrea Fraser, Jack Bankowsky, Christian Marclay, Marina Abramovic, Grayson Perry, Yasoi Kusawa, Cady Noland, Gabriel Orozco, and Beatriz Milhazes. Gabriel Orozco's work included 1188 found objects.
Presentation used during the CMSDay 2014 for the innovation backend.
The format was Pecha Kucha, meaning I had 20 seconds per slides and only 20 slides to explain what is the innovation in Magnolia CMS.
Obviously the jury liked the presentation because Magnolia won the award.
Here the video https://www.youtube.com/watch?v=i8DdBHuN07I&list=UUJad-in7fKuulw4dkyWK8Iw#t=1535
Drawing a clothed figure presents the challenge of drawing drapery in addition to the usual figure structure and gives you the opportunity to add a narrative element to the drawing.
E waste recycled water tank overflow alarmsanjeevnks
This document discusses the development of a water tank overflow alarm using electronic waste (e-waste) from a damaged mobile phone charger. E-waste is growing rapidly due to technological changes and planned obsolescence of electronic devices. Most e-waste contains toxic materials like lead and mercury if improperly disposed of. The circuit developed in this project uses a mobile phone charger and buzzer to create an alarm that detects when water in an overhead tank reaches the overflow level, helping reduce water waste. This simple, low-cost solution demonstrates how e-waste can be reused productively rather than ending up in landfills.
This document provides an introduction to text and images for various artists including Banksy, (Netherlandish), Carl Jung - Red Book, Kurt Schwitters, Jeff Wolin, Jean Michel Basquiat, Squeak Carnwath, Jess Reno, Lesley Dill, Jerzy Ruszczynski, Ed Ruscha, Glenn Ligon, Betty Levy – Letters Home, Jason Rhoades, Mel Bochner, Lorna Simpson, Susan Gaylord, Susan Richardson, Karen Justis, (unknown), and Almudena Blanca. The document also references lettering.
This document provides a quiz to test financial literacy. It contains questions about concepts like compound interest, types of bank accounts, credit cards, long-term savings plans, investments, credit scores, and budgets. After reviewing the concepts, students are assigned to create a comic strip teaching others about one of the financial topics.
This document lists the names of various artists including Dan Beudean, Dawn Clements, Zhon Chunya, Twins Seven Seven, Carl Krull, Nancy Spero, Robert Rauschenberg, Patrick Hide, Everlyn Nicodermus, Robin Amis Silverberg, Hong Chun Zhang, Joan Giordano, and Glenn Hirsch and Donna Watson. The document appears to be a list of artists but provides no other context or information about them.
The document lists the names of 24 individuals. It does not provide any other context or information about these individuals. The essential information is that the document contains a list of 24 names without any other details.
This document discusses digital display and engagement strategies across different devices. It emphasizes using dynamic content, video, and data to create high impact engagements. Dynamic headlines and copy are shown to outperform static alternatives. The goal is to go beyond simple engagement by understanding customers and focusing on outcomes.
The document discusses using big data to personalize brand experiences for different types of travelers. It notes that business travelers value innovation, quality and convenience, while leisure travelers with friends value luxury and excitement. The document questions how brands can be more relevant to other types of travelers on an individual level. It proposes using big data through survey, observation, modeling, discovery and targeting to predict brand relevance and improve engagement, effectiveness and return on investment.
This document lists the names of various artists and artworks. It includes 18 artist names, some with additional details like the title of the artwork. The majority of names appear to be individual artists, but a few have multiple listings, indicating they may have multiple works included or described. Overall this summary provides an inventory of artists and art pieces, without any additional context about the meaning or purpose of the document.
This document provides an overview of pastry and bakery knowledge, including:
- Identifying various baking equipment and ingredients
- Describing the five major ingredients in baking and their functions
- Explaining different mixing methods like straight, creaming, foaming, and rubbing
- Detailing how to make meringues, buttercreams, and assemble cakes
- Outlining common convenience products used in bakeries like doughs, creams, fillings, and sauces
This document provides instruction on preparing desserts and sweet sauces. It discusses the key ingredients needed for desserts like sugar, eggs, cream, fruits, nuts, chocolate, and batters. It also covers different types of sweet sauces like chocolate ganache, fruit coulis, salted caramel sauce, custard, and butterscotch sauce. Guidelines are provided for making vanilla custard sauce, including techniques to prevent curdling. Basic recipes are shared for vanilla custard pie, chocolate mousse, strawberry shortcake, and simple vanilla sauce. Workplace sanitary practices for food preparation are also outlined.
Bread and Pastry Production NCII - LECTURE 1.pptxJAMESAMOY
This document provides information about baking terminology, techniques for measuring ingredients, and substitutions for baking. It defines various baking terms like batter, dough, knead, blend, and yeast. It describes how to accurately measure dry and liquid ingredients using proper techniques like sifting flour and leveling off ingredients. Substitutions for common ingredients like butter, chocolate, and milk are also listed. The key information is on baking terminology, measuring ingredients accurately, and common ingredient substitutions.
Healthy cakes pack with plant base and nutrient based recipe for your family. Use it to to give crunchy taste of your veges with very friendly instructions.
This document presents information about various puddings. It begins with a definition of pudding, noting it can be a dessert or savory dish. Various types of puddings are then listed, including chocolate mint, banana, lemon, and sticky toffee puddings. The document then provides a recipe for double chocolate pudding, listing ingredients and step-by-step preparation instructions. Another recipe for cinnamon raisin bread pudding with rum sauce is similarly presented. The document concludes by detailing the ingredients and preparation process for sticky toffee pudding.
The document provides recipes for 12 different types of scones, including cheese scones, herb scones, raisin scones, lemon scones, apple scones, and mandarin orange scones. It gives the lists of ingredients and instructions for making each type of scone. The document encourages exploring different flavor variations and provides the source website for additional scone recipes.
The document discusses different types of chocolate, fillings, pastries and sauces used in baking. It describes coverture and compound chocolate, ganache made from cream and chocolate, and truffles. It also outlines the ingredients and process for making choux pastry and various creams. Marzipan is discussed as well as the procedure for making fondant and custard sauces. Common baking techniques like creaming, whisking, folding and icing are also summarized.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This document provides recipes for 12 different pie varieties, including:
1) Deluxe Dutch Apple Pie loaded with apples, brown sugar, and sour cream, topped with a streusel topping.
2) Royal Lemon Meringue Pie with a creamy lemon filling and piled high meringue made with 5 egg whites.
3) Mom's Double-Crust Lemon Pie made with a buttery crust and tangy lemon custard filling.
4) Traditional Pecan Pie packed with pecans in a brown sugar and corn syrup filling.
This document provides information about preparing desserts and sweet sauces. It begins by listing learning objectives about identifying ingredients for desserts and appreciating their importance. It then defines dessert and lists common ingredients like sugar, gelatin, eggs, cream, fruits, nuts, chocolate. It also describes types of sauces and thickening agents. Guidelines are provided for making vanilla custard sauce. The document emphasizes important sanitary practices when preparing desserts in a workplace. Finally, it presents activities for students, including matching ingredients to sample dessert recipes.
This document discusses various desserts and sauces. It covers topics like sugar cooking techniques, custards, puddings, frozen desserts like ice cream, and popular sauces. Key points include the different stages of sugar cooking, guidelines for making vanilla custard sauce, types of puddings and what they contain, classifications of frozen desserts, quality aspects of ice cream production, and examples of popular custard sauces and fruit purées.
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, egg yolks, egg whites, fruit, cream, batters, nuts, chocolate, and quality ingredients. It provides details on each ingredient such as types of sugar and how they are used, how gelatine is used to set desserts, tips for working with eggs, characteristics of different creams, how to make batters, storing nuts, types of chocolate and how to work with them.
Pastry is one of the most versatile components in catering. It can be used sweet or savory, as a casing, base, lid or layer. There are different types of pastry like shortcrust, flaky, puff, choux, and filo. Pastry is made from ingredients like flour, fat, water and sometimes eggs or sugar. The fat and water bind the dough while the flour provides structure. Proper mixing and handling techniques are needed to produce tender pastry. Common faults include shrinkage or uneven rising which can be caused by improper rolling, dough thickness, or baking temperature.
The document discusses key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness, with yolks used in custards and whites beaten for soufflés and meringues. Fruit, cream, batters, nuts and chocolate are also widely used ingredients that provide flavor, texture and visual appeal in desserts. Quality ingredients are important for achieving good results.
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
This document provides instructions for different cake types and baking methods. It discusses preparing batters using creaming, two-stage, foaming, angel food, and chiffon methods. Details are given for steps like mixing ingredients, adding eggs and liquids, folding in dry ingredients, and baking and cooling cakes. Proper pan preparation and baking conditions are emphasized for producing high quality cakes.
This document provides recipes for several dishes that include apples or bananas as a main ingredient. It includes recipes for apple muffins, apple orange ice cream flan, apple pudding, apple crumble tarts, apple sauce, apple jalebi, apple brioche pizza, apple pie, apple crisp, apple tokku, banana nut bread, banana salad, banana milk shake, layered banana pudding, banana kabbabs, banana chocolate chip cake, banana fritters and banana sweet. The recipes provide lists of ingredients and step-by-step methods for preparing each dish.
Similar to Advanced dessert preparation slideshare (20)
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
2. Orange County Public Schools
4 parts of a plated Dessert
1. Sauce
2. Crunch
3. Garnish
4. Main item
Friday 2
3. Orange County Public Schools
Bakeshop Review Tips
Always sift and measure
Knead or “over mix”
only if necessary
Use good quality
ingredients
Monitor hot spots and
time/temperature of
the oven
Test cake for doneness
Use liquid measuring
cups for liquids and dry
measuring cups for dry
ingredients
Spray or line pan with
fat and dust with
flour/sugar and use
parchment
Follow the recipe
Do not open the oven
unless necessary
Friday 3
4. Orange County Public Schools
Syrups, Creams and
Sauces
Syrup Strength
Sugar Crystallization
• Sugar Crystallization is when a
simple syrup “breaks”
• Tips for preventing crystallization:
– Brush down sides of the pan
– Cover the pan
– Use glucose or corn syrup to control
crystallization
Friday 4
5. Orange County Public Schools
Syrups, Creams and Sauces
Stages of Sugar Cooking
• Use a candy thermometer
• Drop a bit of the syrup into
cold water
Stage Temperature °F
Thread 230
Soft Ball 240
Firm Ball 245
Hard Ball 250-260
Small Crack 265-270
Crack 275-280
Hard Crack 290-310
Caramel 320-340
Friday 5
6. Orange County Public Schools
Syrups, Creams and Sauces
Basic Syrups
• Simple Syrup: A dissolved mixture
of equal parts water and sugar
– 1 oz water _____ sugar
– 10# water _____ sugar
– Some chefs prefer a sweeter (1 ½
parts sugar) or less sweet (2 parts
water) syrup
• Dessert Syrup: A flavored
simple syrup
– Add flavorings after the
simple syrup is made
Friday 6
7. Orange County Public Schools
Syrups, Creams and Sauces
Whipped Cream
• Volumes doubles when liquid
cream is whipped
• Cream with over 30% fat can be
whipped into a foam
– Light cream: 25% fat
– Half and Half: 10% fat
– Milk: 2% fat
Guidelines for Whipped Cream
Chill cream and all equipment
Use wire whip or whip
attachment
Use extra fine sugar or
powdered sugar to sweeten
Stop beating when peaks hold
their shape
Store covered in the walk in
Fold in flavoring ingredients last
Do not overwhip
Friday 7
8. Orange County Public Schools
Syrups, Creams and Sauces
Stabilizing Whipped Cream
• To stabilize:
– Add 1% gelatin and 6% cold
water to cream
– Soften gelatin in cold water
and warm until gelatin
dissolves
– Whip gelatin into whipped
cream
– Great for display desserts or
desserts done ahead of time
• 32 oz cream
– Gelatin:
– Water:
• 64 oz cream
– Gelatin:
– Water:
• 16 oz cream
– Gelatin:
– Water:
• 28 oz cream
– Gelatin:
– Water:
Friday 8
Find Out how much water and
gelatin is needed
9. Orange County Public Schools
Syrups, Creams and Sauces
Crème Chantilly
Heavy Cream 8 oz
Confectioners Sugar 1.25 oz
Vanilla Extract ½ tsp
Total Weight 9 oz
1. Make sure all utensils and equipment
are chilled
2. Whip cream until soft peaks
3. Add sugar and vanilla and continue to
whip until stiff peaks
4. Do not overwhip
1. What minimum % must the
dairy be to whip?
2. What is another name for
confectioners sugar?
3. Why does all utensils and
ingredients need to be chilled?
4. How can you tell the difference
in soft and stiff peaks?
5. When should flavorings be
added to whipped cream?
Friday 9
10. Orange County Public Schools
Syrups, Creams and Sauces
Meringues
• Meringue: Whipped egg
whites sweetened with
sugar
– Used to give lightness to
desserts and icings and as
toppings
– Meringues can be baked in
a low oven until crisp
– Chopped nuts may be
added to meringues
– Beaten until stiff peaks
Friday 10
11. Orange County Public Schools
Syrups, Creams and Sauces
Meringue Types
• Common Meringue or “French Meringue”
– Made by beating egg whites and
granulated sugar
– Decent stability
• Swiss Meringue
– Same as common meringue but
warmed over a double boiler as they
are beaten
– Better stability
• Italian Meringue
– Made by beating a hot sugar syrup into
egg whites
– Best stability
Guidelines for Meringues
Fats are bad for meringues
– Egg yolk, greasy bowls
Have egg whites at room temp
– Remove 1 hour before
whipping
Do not overbeat
– Shiny not dry and curdled
Acids help with foaming
– Cream of tartar, lemon juice
Sugar helps stabilize egg whites
– Usually equal parts
Friday 11
12. Orange County Public Schools
Common Meringue Recipe
• Egg whites 8 oz
• Granulated Sugar 8 oz
• Powdered Sugar 8 oz
1. Whip egg whites until soft peaks
2. Add granulated sugar a little at a time.
Whip until stiff peaks form
3. Fold in powdered sugar
Swiss Meringue
• Egg Whites 8 oz
• Granulated sugar 8 oz
• Powdered Sugar 8 oz
1. Place egg whites and sugar over a
double boiler and beat until warm
2. Transfer to mixer and whip until stiff
peaks form and cool
Friday 12
• Granulated Sugar 16 oz
• Water 4 oz
• Egg Whites 8 oz
1. Heat sugar and water until candy
thermometer reaches 243 F
2. While syrup is cooking, beat egg
whites until soft peaks form
3. With the machine running, beat
in sugar syrup
4. Continue beating until meringue
is cool and forms stiff peaks
Italian Meringue
13. Orange County Public Schools
Compare & Contrast
Friday 13
Common Meringue Swiss Meringue
Italian Meringue
14. Orange County Public Schools
Syrups, Creams and Sauces
Crème Anglaise
• A cooked vanilla custard
sauce
– Sauce can curdle if too high a
heat is used (eggs)
Crème Anglaise Tips
• Heat dairy to scalding (just
below simmering)
• Temper hot milk to eggs
• Sauce is done when:
– 185 F never above 190 F
– Nappe
• Stir to cool in ice water bath
Friday 14
15. Orange County Public Schools
Crème Anglaise
Chocolate Crème Anglaise
1. Melt 6 oz sweet chocolate and stir into
custard sauce while warm
Coffee Crème Anglaise
1. Add 2 tbsp instant coffee to custard sauce
• Egg Yolks 8 oz
• Sugar 8 oz
• Milk 2 lb
• Vanilla 1 T
1. Cut recipe in half
2. Combine egg yolks and sugar.
Whip until thick and light
3. Scald milk over direct heat
4. Temper hot milk to egg yolk
mixture
5. Set bowl in simmering water and
stir constantly until nappe or 185
F
6. Set in cold ice water to cool and
stir to cool
Friday 15
16. Orange County Public Schools
Syrups, Creams and Sauces
Pastry Cream
• Also called “crème patisserie”
• Vanilla Pudding
• Used as fillings for cakes and
pastries
• Can be stabilized with gelatin
• Cornstarch is thickening agent
• Chiboust: Pastry Cream with
italian meringue
Chocolate Creams
• Ganache: A mixture of heavy
cream and chocolate
– Fruit purees and other
flavorings can be added
– Truffles or Candy Filling: 2
parts chocolate 1 part heavy
cream
– Chocolate Mousse: equal parts
cream to chocolate
– Icing: 75% heavy cream
• 1lb Chocolate____oz cream
• 3.5lb Chocolate____oz cream
Friday 16
17. Orange County Public Schools
Syrups, Creams and Sauces
Dessert Sauces
• Coulis: Purees of fresh or
cooked fruits
• Caramel: Sugar cooked to
the caramel stage with
added cream
• Chocolate Sauce
• Melba Sauce: Raspberries
and red currant jelly
• Sabayon: Whipped custard
Friday 17
18. Orange County Public Schools
Mixing
• High Fat
• Creaming
• Two Stage Method
• Low Fat or Foam Type
• Sponge Method
• Angel Food Method
• Chiffon Method
19. Orange County Public Schools
Creaming Method
1. Scale and have all
ingredients at room temp
2. Beat sugar, salt and
flavorings with butter and
beat until light and fluffy
3. Add eggs one at a time
4. Add sifted dry and wet
ingredients alternatively
5. Scale and pan
20. Orange County Public Schools
Two Stage Method
1. Scale and have all ingredients at
room temp
2. Sift flour, baking powder and salt
with shortening and mix at low
speed
3. Sift in remaining dry ing. and add
part of the water and milk
4. Add remaining liquid ingredients
slowly, scraping the bowl
continuously
5. Batter will be quite liquid
21. Orange County Public Schools
Sponge Method
1. Scale ingredients
2. Combine eggs, sugar and salt
over a hot water bath and beat
until warm (110)
3. In a mixer beat warmed eggs
at high speed until light and
fluffy (10 minutes)
4. Stir or whip in liquids to egg
foam
5. Fold in sifted flour in stages
22. Orange County Public Schools
Angel Food Method
1. Scale and have all ingredients at room
temp
2. Sift flour with half the sugar
3. Beat egg whites, salt and cream of
tartar with whip attachment
4. Beat in sugar until soft peaks
5. Fold in flour/sugar mixture
6. Scale, pan and bake immediately
Angel Food Method relies only on air
for leavening
23. Orange County Public Schools
Chiffon Method
1. Scale and have all ing. at room temp
2. Sift part of the sugar and all dry ing.
Into the mixing bowl
3. With paddle attachment slowly add
all liquid ingredients and eggs
4. In a separate bowl, whip egg whites,
sugar and cream of tartar until stiff
peaks
5. Fold in egg whites to flour/liquid
mixture
6. Pan and bake
Chiffon Method is leavened by baking
powder and air from whipped egg whites
24. Orange County Public Schools
• Preheat the ovens
• Make sure shelves are level
• Don't let pans touch each other
• Too hot-humped center
• Too cold-poor volume, falling
• Do not open oven or cakes will fall
Tests for doneness
• Center of cake springs back when touched
• A came tester comes out clean
• Releasing from the sides of the pans
Cooling
• Cool angel food and chiffon upside down
• Cool in pans, slice around edges and allow to cool
then turn out
Baking and Cooling
25. Orange County Public Schools
Assembling and Decorating Cakes
7 basic types of icing
1. Fondant
2. Buttercreams
3. Foam type icings
4. Fudge type icings
5. Flat type icings
6. Royal or decorators icing
7. Glazes
Fondant
• Smooth, glossy and white
• Can be used hot as a icing
or cold as a sheet
• Can be colored
– Knead in powder or liquid
colors
Friday 25
26. Orange County Public Schools
Buttercream
• Easiest to make and most
popular
• Combination of butter and
confectioners sugar
– Egg white or DMS may be added
• 5 basic kinds of buttercream
– Simple buttercream
– Meringue type buttercream
– French buttercream
– Pastry cream buttercream
– Fondant buttercream
Foam Type Icings
• Meringues flavored with
various ingredients
• Unstable
Friday 26
Assembling and Decorating Cakes
27. Orange County Public Schools
Fudge Type Icings
• Rich and heavy
• Very stable and can store
well
• Warm over a double boiler
for icing cakes
• Candy beaten to a lighter
consistency
Flat Icings
• Used for coffee cakes,
danishes and sweet rols
• Mixture of confectioners
sugar and water
• Warmed for application
Friday 27
Assembling and Decorating Cakes
28. Orange County Public Schools
Royal Icing
• AKA Decorators Icing
• Similar to flat icings but use egg
whites and much thicker
• Exclusively used for decorative
work
Glazes
• Apricot-most popular
• Simple Syrup Glazes-easiest
to make
• Applied while hot
• Melted jam or jelly can be
used as a glaze
Friday 28
Assembling and Decorating Cakes
29. Orange County Public Schools
Tools for Decorating
• Palette knife-straight blunt
spatula
• Offset Spatula
• Serrated knife
• Icing screens
• Turntable
• Icing Combs
• Plastic or Steel Bench Scraper
• Brushes
• Cake card-cardboard circles
Pastry Bag and Tips
• “The paper cone”
– Use a stencil for
paper cone work
• Star tips –rosettes
and shells
• Plain tips-lettering
• Rose Tip-roses
• Leaf Tips
• Ribbon tips-
basketweave
Friday 29
Assembling and Decorating Cakes
30. Orange County Public Schools
Decorating Techniques
• Shells
• Scrolls
• Basketweave
• Lettering
• Marbling
– Using 2 colors and dragging
them through with a
toothpick
• Stenciling
– Using a stencil and cocoa
powder or confectioners
sugar to create a design
• Masking the Sides
– Applying nuts or chocolate
shavings to the sides of
cakes
Friday 30
Assembling and Decorating Cakes
31. Orange County Public Schools
Custards
• Basis of all puddings
• Custard: a liquid set by the
coagulation of egg protein
• Do not heat above 185 F
– Exception of Pastry Cream
• Custard bound with Gelatin
– Panna Cotta
– Mousses and Bavarian Cream
• 2 basic kinds
– Stirred Custard: Crème Anglaise &
Pastry Cream
– Baked Custard: Crème Brulee
Puddings
• Pastry Cream: basis for all
puddings
Custards and Puddings
32. Orange County Public Schools
Custards and Puddings
Baked Custards
• Egg yolks make a richer and
softer custard than whole
eggs
• A good baked custard holds
a clean edge when sliced
– Bread Pudding
Custard Production
• Temper egg to scalded
cream
• Remove any bubbles
• Bake at 325 F
• Bake in a water bath
• Doneness
– Insert knife between edge
and middle, must come out
clean
33. Orange County Public Schools
Custards and Puddings
Crème Brulee
• Use brown sugar or
granulated sugar for brulee
• “Burnt Cream”
– Raspberry
– Chocolate
– Coffee
– Cinnamon
– Blueberry
Baked Custard
• Pot de Crème
– Very rich baked custard
• Crème Caramel
– Caramel on the bottom and
unmolded
34. Orange County Public Schools
Bavarians and Mousses
Bavarians
• Classic gelatin desserts made
with gelatin and whipped
cream
• Much more stiff than mousses
• Fruit purees can be added to
the custard base
• Used to make elegant plated
desserts
• Made using 3 Elements
– Crème Anglaise
– Gelatin
– Whipped cream
Mousses
• Desserts made without gelatin or only
a small amount of gelatin
• Softer texture than bavarians
• Meringue or whipped cream or both
are folded in
– Egg whites can be folded into hot base
(crème anglaise)
– Never fold whipped cream into hot
base
35. Orange County Public Schools
Souffles
• Souffles: A baked sweet or
savory dish that rises due to air
incorporated into egg white
proteins
– Should rise 1-2” above rim
– Serve immediately-deflate
• 3 components
– Base
– Flavoring Ingredients
• Chocolate, Orange, Raspberry, etc
– Egg Whites
• Stiff peaks beaten with sugar
• Frozen Souffles: Mousses
that have a band of
parchment paper
wrapped around the top,
frozen and served.
– Look gives the appearance
of a risen “baked” souffle