TLE 4TH QUARTER

• The common element linking virtually all desserts is sugar
• Gelatin


  Used to set many cold moulded desserts, the basis for jellies, and also used to set creams and mousses
• Egg yolks


  May be mixed with flavourings, sugar and cream or milk to make custard or whisked together over hot water to create a sabayon
• Egg whites


  When raw egg whites are beaten, air is trapped in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues
• Fruit


  Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colourful display. Fruit may be pureed, baked or poached and can then be used for pies, soufflés and puddings
• Cream


  Often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients. Whipped cream may also be used as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a delicious rice pudding
• Batter


  A simple mixture of flour and water used to make crepes and pancakes. Batter is also used to coat fruit for fritters
• Nuts


  Available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they provide flavour for creams and ice creams
• Chocolate


  May be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be shaped and moulded into many attractive decorations
• Quality points to look for when selecting dessert ingredients


  • Granulated sugar
  • Castor sugar
  • Confectioner's sugar
  • Brown sugar
  • Gelatin
  • Egg yolks
  • Egg whites
  • Cream
  • Batter
  • Nuts
  • Chocolate
• Cream


  Has had a stabilizer or gelatin added to it to make the texture seem thicker and to improve the whipping qualities
• Creams vary in taste and texture so choose according to recipe specifications
• Use only pasteurized cream
• Pay particular attention to use-by date
• Batter


  Made up from the fresh ingredients
• Batter


  Often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan
• Batter


  Can be flavoured with vanilla and other spices
• Nuts


  May be purchased natural or blanched
• Nuts


  • Freshness is always important
  • Keep nuts well wrapped and store in refrigerator to prevent the oils in the nuts becoming rancid
  • If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place
• Chocolate


  Available in various types, namely bitter-sweet, semi-sweet, white, dark and milk chocolate
• Milk and white chocolate


  More difficult to work with than dark chocolate because of their milk content
• Sauce


  A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food
• Fudge


  A soft confection made of butter, sugar, chocolate
• Kinds and varieties of sauces

  • Rich sauce
  • Light sauce
  • Hot fudge
  • Hot sauces
  • Cold sauces
• Thickening agents for sauces


  • Starch
  • Cream
  • Eggs
  • Rice
  • Flavor
  • Grains
  • Cornstarch
• Categories of dessert sauces


  • Custard sauces
  • Fruit purees
  • Syrups
• Guidelines in preparing vanilla custard sauce


  1. Use clean, sanitized equipment and follow procedure

  2. Whip egg yolks and sugar as soon as sugar is added

  3. Scald milk before combining with yolks

  4. Slowly beat hot milk into beaten eggs and sugar

  5. Place bowl with egg mixture in simmering water and stir constantly to prevent curdling

  6. Test for doneness when mixture lightly coats back of spoon

  7. Immediately cool sauce by setting in ice water, stirring occasionally

  8. If sauce curdles, stir in cold milk and blend at high speed
• Storage of sauces


  • Sauces should be kept in airtight containers and stored in a cool dry place away from moisture, oxygen, light and pests
  • Sauces made with ingredients prone to bacterial contamination should be kept out of temperature danger zone
  • Thickened sauces should be prepared, served and stored with caution, kept refrigerated and not left at room temperature too long
• Dessert syrup


  Flavored simple syrup used to moisten cakes
• Cream anglaise


  Stirred vanilla custard sauce; consists of milk, sugar, egg yolks and vanilla
• Pastry cream


  Contains starch as well as eggs, resulting in a thicker and more stable product; used as cake and pastry fillings
• Custards


  Consist of milk, sugar, eggs and flavorings; used as pie fillings, desserts, and pudding bases
• Garnishes that add attraction


  • Fruit
  • Nuts
  • Chocolate
  • Cookies
• Guidelines in plating desserts


  • Make garnishes edible
  • Keep it clean and simple, don't crowd the plate
  • Make garnishes relate to the dessert
  • Layer flavors and textures
  • Try different plate sizes and shapes
• Factors to consider in plating and presenting desserts


  • Plate choice
  • Color
  • Texture
  • Cleanliness
  • Garnishing
• Never decorate a plate with something inedible
• Ensure the garnish complements and enhances the dish
• Choose garnishes that are the correct size; they should be easy to eat
• Garnish


  • Complements and enhances the dish
  • Correct size, easy to eat
• Proper storage of ingredients and baked goods is essential to keeping food fresh and tasty and not risking foodborne illnesses