1 / 10

Basic Hot Desserts.

Basic Hot Desserts. Papayediner.com. Chocolatework.com. Hot Desserts can be; Batter Based – Pancakes & Fritters. Sponge Based – Baked & Steamed sponges. Egg Based – Soufflés, Bread & Butter puddings Cereal Based – Baked & Boiled Rice puddings Fruit Based – Fruit pies, Crumbles.

keiran
Télécharger la présentation

Basic Hot Desserts.

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Basic Hot Desserts. Papayediner.com Chocolatework.com

  2. Hot Desserts can be; • Batter Based – Pancakes & Fritters. • Sponge Based – Baked & Steamed sponges. • Egg Based – Soufflés, Bread & Butter puddings • Cereal Based – Baked & Boiled Rice puddings • Fruit Based – Fruit pies, Crumbles. Write down 2 menu examples of each.

  3. Basic preparation Methods • Creaming; The mixing together of sugar and butter together to a creamy, pale, smooth texture. A key preparation stage. • Moulding; Use of moulds or ramekins to shape individual sponges, hot soufflés, Bread and butter pudding. Mixing; Two or more ingredients to prepare a sponge or Pancake batter mix.

  4. Basic Preparation Methods • Portioning, Use of individual moulds or cutting of pies. Pre-portioning to give portion control. • Eg. Sponges, pies and bread and butter pudding. • Filling; Filling moulds, Ramekins or pastry bases. • Eg. Soufflés, Fruit pies, • Aeration; Hot items that are made with egg are whisked to allow air to enter and make the dessert lighter. • Eg. Baked & Steamed Sponge.

  5. Basic preparation Methods • Folding, The gentle folding in the flour for a sponge or folding in the egg whites for a soufflé. • Peeling; The washing & peeling of fruit. • Eg. Apples for pies, crumbles. • Slicing; Log shaped Christmas puddings, apple strudel, etc

  6. Cooking Methods • Boiling/ poaching; Fruit for pies. Bread and butter pudding, cooked in a Bain Marie in the oven. • Baking; Hot soufflés, hot sponges • Combination Cooking; This is when a dessert is cooked in 2 different ways i.e. Fruit pie ( the fruit is cooked first and then the pie is baked)

  7. Cooking Methods • Steaming; sponges, jam roly poly. • Bain Marie; bread and butter pudding. Sometimes egg based dishes are cooked in a Bain Marie to prevent the egg from scrambling. • Frying; Deep or shallow Fritters, beignets pancakes

  8. Finishing Methods • Glazing; with egg wash or milk for fruit pies (do not get mixed up with glazing cold desserts with apricot or fruit glaze) • Filling; fruit pies, individual sponges, pancakes etc • Demoulding; any hot dessert which is cooked in a mould and turned out for presentation.

  9. Finishing Methods • Dusting; Hot desserts can be dusted with icing sugar just before being served. • Portioning; Pre-portioning. • Individual portions • As per recipe requirements or to establishments S.O.P.

  10. Research and Revision • 1. Write down the basic recipe for steamed sponge pudding. • 2. Find the recipe for bread and butter pudding and keep it in your folder. • 3. Name 3 types of aeration.

More Related