TLE (SELECTING DESSERT CONDITIONS IN REQUIRED TEMPT)

• Cooking Conditions for Desserts are Beating, Whisking, Folding, Baking, Blending, Boiling, Poaching, Steaming, Enrobing, and Churning
• Beating is stirring vigorously to incorporate air, commonly used in making sponge cakes and mousses
• Whisking is incorporating air into cream and egg whites, essential for making meringues and whipped cream
• Folding gently combining ingredients to maintain airiness, often used when adding dry ingredients to wet ones in cake batters or when incorporating whipped cream into a mixture
• Baking is cooking in dry heat in an oven, crucial for setting batters and doughs to create cakes, cookies, and pastries
• Blending is thoroughly combining two or more ingredients to form a uniform mixture, important in making smooth batters and fillings
• Boiling is cooking submerged in water, utilized for preparing certain desserts like poached fruits or custards
• Poaching is cooking in hot liquid without movement, commonly used for cooking fruits or delicate desserts like poached pears
• Steaming is cooking with vapor from boiling water, ideal for delicate desserts like puddings or steamed cakes
• Enrobing is completely covering food with a coating, such as pouring ganache over a cake or dipping truffles in chocolate
• Churning is continuously mixing a liquid until it thickens or changes state, essential in making ice cream or butter
• Key Factors for Dessert Production are Correct Weight, Moisture, Color, Consistency, Texture, Mouthfeel, Appearance, and Saleability
• Correct Weight is ensuring precise measurements for consistent results
• Moisture is balancing moisture levels to achieve the desired texture
• Color is achieving the intended color for visual appeal
• Consistency is ensuring uniform texture throughout the dessert
• Texture is creating the desired mouthfeel, whether light and fluffy or dense and creamy
• Mouthfeel is ensuring the dessert feels pleasant in the mouth, considering factors like smoothness and richness
• Appearance is presenting the dessert attractively to entice customers
• Saleability is ensuring the dessert meets market demands and customer preferences
• Storage Practices for Desserts are Dry Provision Storage, Chilled Storage Maintain, and Frozen Storage
• Dry Provision Storage keeps storerooms clean, labeled, and free from pests. Store dry goods on raised racks at suitable temperatures
• Chilled Storage Maintain is when refrigerators at 5°C or cooler to preserve freshness
• Frozen Storage is when you keep freezers at -18°C to -21°C, defrost regularly for optimal efficiency
• Storage Practices for Different Foods are Fresh Fruit And Vegetables, Dry Foods, Frozen Foods, Perishable Foods, Eggs, Pasteurized Egg Products, and Hot Products
• Fresh Fruits And Vegetables is when you refrigerate to maintain its freshness
• Dry Foods is stored in well-ventilated, dry areas away from moisture
• Frozen Foods is when you store in freezer immediately upon delivery and adhere to expiry dates
• Perishable Foods is when you refrigerate at safe temperatures and use within specified timeframes
• Eggs is when handled with care, refrigerate when necessary, and ensure proper cooking temperatures
• Commercially Pasteurized Egg Products is when you use it in recipes, requiring uncooked or partially cooked ingredients
• Hot Products are served promptly at safe temperatures to prevent bacterial growth