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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.

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Basic Hot Desserts.

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  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.

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