D1.HCC.CL2.14 Slide 1. Prepare hot, cold and frozen dessert Assessment for this Unit may include: ...
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Transcript of D1.HCC.CL2.14 Slide 1. Prepare hot, cold and frozen dessert Assessment for this Unit may include: ...
![Page 1: D1.HCC.CL2.14 Slide 1. Prepare hot, cold and frozen dessert Assessment for this Unit may include: Oral questions Written questions Work projects.](https://reader035.fdocuments.us/reader035/viewer/2022081722/56649ccc5503460f94996a8f/html5/thumbnails/1.jpg)
PREPARE HOT, COLD AND FROZEN DESSERT
D1.HCC.CL2.14
Slide 1
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Prepare hot, cold and frozen dessert
Assessment for this Unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor
Slide 2
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Prepare hot, cold and frozen dessert
This Unit comprises four Elements
1. Prepare and produce a range of hot, cold and frozen desserts
2. Prepare and store sweet sauces
3. Prepare accompaniments, garnishes and decorations
4. Store hot cold and frozen desserts
Slide 3
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Prepare hot, cold and frozen dessert
Element 1:Prepare and produce a range of hot, cold and frozen desserts
Select required commodities according to recipe and production requirements
Prepare a variety of hot desserts according to standard recipes and enterprise standards
Prepare a range of cold desserts according to standard recipes and enterprise standards
Prepare a range of frozen desserts according to standard recipes and enterprise standards
Cont’
Slide 4
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5
Prepare hot, cold and frozen dessert
Element 1:Prepare and produce a range of hot, cold and frozen desserts
Use appropriate equipment to prepare hot, cold and frozen desserts
Use correct techniques to produce hot, cold and frozen desserts to enterprise standards
Produce hot, cold and frozen desserts to enterprise requirements and standards
Select correct cooking conditions for hot, cold and frozen desserts
![Page 6: D1.HCC.CL2.14 Slide 1. Prepare hot, cold and frozen dessert Assessment for this Unit may include: Oral questions Written questions Work projects.](https://reader035.fdocuments.us/reader035/viewer/2022081722/56649ccc5503460f94996a8f/html5/thumbnails/6.jpg)
Prepare and produce a range of hot, cold and frozen desserts
Select commodities required:
Sugar
Cream
Eggs
Milk
Wine
Fruit
Nuts
Butter or fats
Slide 6
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Prepare and produce a range of hot, cold and frozen desserts
Select commodities required:
Sponge
Cake
Meringue
Shortbread
Flavourings
Slide 7
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Prepare and produce a range of hot, cold and frozen desserts
Select commodities required:
Setting agents:
Gelatine
Agar agar
Vegetable gums
Starches
Slide 8
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Prepare and produce a range of hot, cold and frozen desserts
Prepare a range of Hot Desserts:
Souffles
Puddings
Pies
Crepes
Slide 9
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Prepare and produce a range of hot, cold and frozen desserts
Prepare a range of Cold Desserts:
Pies
Fruit salads
Pastries
Mousses
Bavarois
Slide 10
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Prepare and produce a range of hot, cold and frozen desserts
Prepare a range of Frozen Desserts:
Ice cream
Sorbets
Parfaits
Slide 11
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Prepare and produce a range of hot, cold and frozen desserts
Use Appropriate equipment:
Blast chillers
Ice cream machines
Ovens
Mixers
Freezers
Chillers
Slide 12
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Prepare and produce hot, cold and frozen desserts
Element 2: Prepare and store sweet sauces
Select required commodities according to recipe and production requirements
Prepare and produce a range of sweet sauces to enterprise requirements and standards
Store sweet sauces for use in a service period or for use at another occasion
Slide 13
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Prepare and store sweet sauces
Select commodities:
Sugar
Fruits
Starches
Gelling agents
Spices
Eggs
Aromatics
Slide 14
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Prepare and store sweet sauces
Prepare and produce a range of sweet sauces to enterprise requirements and standards:
Enterprise requirements or standards
What is a standard?
What is a requirement?
Flavours: natural or artificial
Coloured: natural or artificial
Colour: intense or light
Slide 15
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Prepare and store sweet sauces
Store sweet sauces for use in a service period
Store in clean food safe containers
Keep separate form older sauces
Never top up old sauce
Never put old sauce into new sauce
Keep in controlled environment
Slide 16
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Prepare and store sweet sauces
Store sweet sauces for another occasion
Make sauces in batches
Label and date when stored
Attach use by date
Store in controlled environment:
Chilled
Frozen
Slide 17
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Prepare hot cold and frozen desserts
Element 3: Prepare accompaniments, garnishes and decorations
Plan accompaniments, garnishes and decorations for desserts
Prepare accompaniments, garnishes and decorations for desserts
Slide 18
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Prepare hot cold and frozen desserts
Plan accompaniments, garnishes and decorations
Stencils
Shortbread
Fruits
Sugar
Slide 19
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Prepare hot cold and frozen desserts
Prepare accompaniments, garnishes and decorations
Slide 20
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Prepare hot cold and frozen desserts
Element 4: Store Hot, cold and frozen desserts
Store desserts at appropriate temperature and conditions to maintain quality, freshness and customer appeal
Pack down desserts to ensure taste, appearance and textures are maintained
Slide 21
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Store hot cold frozen desserts
Store desserts at appropriate temperatures
Store in controlled environment
Chilled
Frozen
Room temperature
Protected from outside contamination
Slide 22
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Store hot cold frozen desserts
Pack down desserts to ensure taste, appearance and textures are maintained
Store in secure containers
Label:
Date of manufacture
Use by date
Slide 23
Label example:
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24
Thank you