desserts

when making pastry cream, after having whisked in the boiling milk to the remainder of the ingredients, why is it necessary to clean the pan before returning the mixture and completing the cooking?
Proteins from the milk will have cooked onto the base of the saucepan, if they are not cleaned off they could burn when completing the cooking and taint the finished product.
1 of 25
when custard or other starch-thickened mixtures are removed into containers how can the forming of a skin on top be prevented?
The main way is to place a cartouche of parchment paper or clingfilm onto the surface to exclude air therefore preventing a skin forming. There are also methods of covering the surface with melted butter or sugar and then justmixing it in before use.
2 of 25
give reasons to why it is important to keep preparation/cooking areas and equipment clean and hygienic?
-legal requirement in food business -good practice that prevents contamination -avoids food poisoning -reduced risk of attracting pests -creates good customer image -complies with cleaning schedules and food safety management systems in place
3 of 25
give examples of desserts or puddings cooked by each of the following cooking methods -boiling -stewing -poaching -baking -shallow frying -deep frying
-boiling (rice pudding) -stewing (fruit compotes) -poaching (fruits most commmonly pears) -baking (soufflé) -shallow frying (pancakes) -deep frying (fritters-pineapple/bananas)
4 of 25
what is the difference between ice cream and sorbet?
Both are frozen desserts but ice cream contains dairy such as milk and cream and sometimes egg. Sorbet uses fruit juices and pulps with sugars maybe containing water,stabilizers or liquors.
5 of 25
at what temperature should hot desserts be maintained after cooking? Explain why?
63c this is the legal requirement for hot holding food as it keeps the food out of the danger zone where food pathogens (bacteria) will multiply. (5-62c)
6 of 25
list hot desserts suitable to serve at lunch in a staff restaurant catering for both manual and office workers.
-golden syrup pudding -bread and butter pudding -sticky toffee pudding -fruit compote with Greek yoghurt
7 of 25
Name two desserts and one afternoon tea pastry that can be made using choux paste.
-afternoon tea pastry (chocolate éclairs) -desserts (profiteroles with chocolate sauce/gateau Paris-Brest)
8 of 25
describe a chocolate fondant and say why precise cooking times are essential?
It is a dark rich individual pudding where precise cooking times are needed to ensure the outside is cooked and resembles a classic sponge but when cut you have a semi liquid chocolate sauce.
9 of 25
what is a common mistake with chocolate fondant?
Overcooking, non precise timing would give a sponge without the two-textured effect.
10 of 25
what cooking methods would you suggest for the following? -Eve's pudding -pancakes with apple -apple fritters -fruit compote -rice pudding
-Eve's pudding (baking) -pancakes with apple (shallow fry/griddle) -apple fritters (deep fry) -fruit compote (stewing/poaching) -rice pudding (boiling/simmering)
11 of 25
how much whole wheat grain do these flours contain? -wholemeal flour -white flour -wheatmeal -high ratio flour
-wholemeal flour (100%) -white flour (75-85%) -wheatmeal (85-95%) -high ratio flour (40%)
12 of 25
what is shortening that is used in pastry and dessert making?
Fat used in pastry making that is 100% fat such as hydrogenated lard or rendered pork fat. There are also hydrogenated vegetable oils made into fat-based shortening products.
13 of 25
Sugar is extracted from two main plants then refined what are they?
-sugar beet -sugar cane
14 of 25
what is loaf sugar?
It is sugar crystals pressed together whilst damp which is dried into blocks.
15 of 25
what is meant by inverted sugar?
This is when sucrose (sugar) is broken down by water by hydrolysis, separating sugar into fructose and glucose.
16 of 25
give examples of glazes used on puddings/desserts and pastry products to enhance appearance.
-jam glazes such as apricot -egg wash -fondant -water icing -pectin gel
17 of 25
what is the advantage of using pasteurised eggs?
Pasteurised eggs have been heated to reduce the bacteria within the egg to a safe level. This makes them the safest way to use eggs in mixtures that don't reach 75c to kill the bacteria e.g. mousses.
18 of 25
what are the many forms of pasteurised egg?
Available chilled in cartons, vacuum packed, as whole eggs, separated into yolks and whites,frozen and also dried in the white form.
19 of 25
list ingredients for 10 portions of pancakes suggesting fillings?
-200g of flour -2/3 eggs -625ml of milk -melted butter for frying (fillings include stewed apples/cherry and almonds/lemon juice and sugar/chocolate hazelnut spread)
20 of 25
what are the suitable fats to use for the following and what should the flour to fat ratio be? -short pastry -rough puff pastry
-short pastry (half fat to flour, fats used are margarine/butter/lard/shortening or combinations) -rough puff pastry (three quarters fat to flour, fat suitable are butter/margarine or pastry shortening)
21 of 25
what are the two ingredients added to sweet paste that are not in short paste? Suggest desserts that are made using sweet paste.
-eggs and sugar -desserts made are apple or other fruit flans/bakewell tarts/tarte au citron/mince pies/fruit barquettes/treacle tart
22 of 25
at what temperature should hot desserts be maintained after cooking? Explain why
63c or above as this is the legal requirement to keep hot foods out of the danger zone where pathogens (bacteria) could multiply.
23 of 25
list sweet sauces and what they are used for.
-fruit coulis (part of desserts and for decoration/colour) -custard (served with hot desserts and cold in trifle) -chocolate sauce (served with hot desserts/accompaniment to profiteroles) -sauce Anglais/caramel sauce (variety of hot or cold dishes)
24 of 25
describe butterscotch sauce.
Popular accompaniment to sticky toffee pudding and other hot and cold desserts. Also can be served with sauce Anglais.
25 of 25

Other cards in this set

Card 2

Front

when custard or other starch-thickened mixtures are removed into containers how can the forming of a skin on top be prevented?

Back

The main way is to place a cartouche of parchment paper or clingfilm onto the surface to exclude air therefore preventing a skin forming. There are also methods of covering the surface with melted butter or sugar and then justmixing it in before use.

Card 3

Front

give reasons to why it is important to keep preparation/cooking areas and equipment clean and hygienic?

Back

Preview of the front of card 3

Card 4

Front

give examples of desserts or puddings cooked by each of the following cooking methods -boiling -stewing -poaching -baking -shallow frying -deep frying

Back

Preview of the front of card 4

Card 5

Front

what is the difference between ice cream and sorbet?

Back

Preview of the front of card 5
View more cards

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