At the end of this lesson, students are expected to:
1. identify ingredients for desserts;
2. select and prepare sweet sauces;
3. prepare a variety of desserts and sauces using sanitary
practices; and
4. follow workplace safety procedures.
There are a wide variety of ingredients that may be used to prepare and cook cold and hot desserts. Some of the most common ingredients needed in preparing desserts and sweet sauces.
Quality
Many recipes will specify the type and quality of the ingredients required. You must observe these requirements if you are to achieve quality desserts.
SUGAR
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The common element linking virtually all desserts is sugar. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature. It may be used to sprinkle over fruit, beaten into egg yolks for custard, or whites for meringue.
Quality points to look for when selecting dessert ingredients Ingredients quality points sugar.
Granulated sugar is used in most recipes.
Castor sugar is best for meringues and some cakes because it dissolves more easily.
Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts.
Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavor.
GELATIN
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Gelatin is used to set many cold-molded desserts. It is the basis for jellies and is also used to set creams and mousses.
Gelatin
Many desserts are prepared using commercial leaf or powdered gelatin.
Gelatine may be plain or flavored and colored for effect.
EGG YOLKS
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Egg yolks may be mixed with flavorings, sugar, and cream or milk to make a custard.
Egg yolks
Take eggs out of the refrigerator before use, so they are at room temperature. This way, they will whisk up better and incorporate more air.
EGG WHITES
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When raw egg whites are beaten, the air is trapped in the mixture 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.
Egg whites
Egg whites should be fresh and A grade quality.
They may be purchased in bulk frozen, or you may freeze them in small quantities if you have excess.
If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better.
FRUITS
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Ripe, perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colorful display.
Fruit may be pureed, baked, or poached and can be used for pies, soufflés, and puddings.
CREAM
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This ingredient is often used as a decoration or accompaniment for 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 trifles.
The cream may be combined with rice, sugar, and milk to make a delicious rice pudding.
Cream
The characteristics of cream will differ according to whether it is pure cream, double cream, reduced cream, or cream that has had a stabilizer or gelatine added to it to make the texture seem thicker and improve the whipping qualities.
Creams vary in taste and texture, so choose according to recipe specifications.
Used only pasteurized cream.
Pay particular attention to use-by dates.
BATTERS
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This simple mixture of flour and water is used to make crepes and pancakes. The batter is also used to coat fruit for fritters.
Batters
Batters should be made up of fresh ingredients.
Batter is often rested at room temperature after it is made to reduce its elasticity to flow more freely over the pan.
Batters can be flavored with vanilla and other spices.
NUTS
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Nuts are available whole, ground, roasted, or caramelized. They are an important part of dessert cookery as they provide flavor for creams and ice creams.
Nuts
Nuts may be purchased natural or blanched
Freshness is always important. Keep nuts well wrapped and store in the refrigerator to prevent the oils in the nuts from becoming rancid.
If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place.
CHOCOLATES
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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 molded into many attractive decorations.
Chocolate
Chocolate is available in various types, namely bittersweet, semi-sweet, white, dark, and milk chocolate.
Because of their milk content, milk and white chocolate are more difficult to work with than dark chocolate.
SWEET SAUCES
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.
Sauces can give an entirely different appearance, flavor, color, and moisture to desserts. Kinds and Varieties of Sauces
1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered, and put in the refrigerator to chill.
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch
2. flavor
3. cream
4. grains
5. eggs
6. cornstarch
7. rice
Most dessert sauces fall into one of three categories:
1. Custard Sauces
Source: https://en.wikipedia.org/wiki/Cr%C3%A8me_anglaise
Vanilla custard sauce, chocolate, or other flavors may be added to create varieties.
2. Fruit Purees
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These are simply purees of fresh or cooked fruits sweetened with sugar. Other flavorings and spices are sometimes added.
3. Syrups
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Includes such products as chocolate sauce and caramel sauce.
Guidelines in Preparing Vanilla Custard Sauce
1. Use clean, sanitized equipment and follow procedures.
2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added. Letting the sugar and egg yolks stand together without mixing creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar. 5. Place the bowl with the egg mixture in a pan of simmering water and constantly stir to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces of cold milk, transfer the sauce to a blender, 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. Food made with starches containing egg, milk, cream, and other dairy products is prone to bacterial contamination and food-borne illness.
Sauces made with these ingredients should be kept out of the temperature danger zone. The thickened sauce should also be prepared, served, and stored with caution. These products should be stored in the refrigerator and never left to stand at room temperature too long.
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