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UV31182

Principles of preparing, cooking and finishing complex hot desserts

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UV31182Principles of preparing, cooking and finishing complex hot dessertsThe aim of this unit is to provide you with the knowledge and understanding of how to prepare, cook and finish complex hot desserts including hot soufflés, paste-based desserts, fruit-based desserts and sponge-based desserts.

You will learn how to produce complex hot desserts using various cooking methods. You will know what quality points to look for in ingredients and how to control portion size.

You will also learn about the types of problems which may occur whilst producing complex hot desserts and how to deal them.

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Observation(s)

GLH

Credit value

Level

External paper(s)

0

9

2

3

0

On completion of this unit you will:

Learning outcomes Evidence requirements

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1. Know how to prepare hot desserts

2. Know how to cook complex hot desserts

3. Know how to finish complex hot desserts

1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.

3. External paper There is no external paper requirement for this unit.

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Principles of preparing, cooking and finishing complex hot desserts

Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

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Knowledge

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Learning outcome 1

Know how to prepare hot desserts

You can: Portfolio reference

a. Describe the quality points in the ingredients

b. Explain how to control portions

c. Describe cooking methods for hot desserts

d. Explain the effects of temperatures on ingredients

e. State the correct tools and equipment for preparing complex hot desserts

f. Explain the types of problem which may occur when preparing hot desserts

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Learning outcome 2

Know how to cook complex hot desserts

You can: Portfolio reference

a. Describe cooking methods for different types of complex hot desserts

b. Describe the types of problems which may occur when cooking hot desserts

c. State healthy eating considerations when cooking complex hot desserts

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Learning outcome 3

Know how to finish complex hot desserts

You can: Portfolio reference

a. Describe finishing methods for complex hot desserts

b. State the quality points relating to the finished product

c. Explain how to deal with problems when finishing complex hot desserts

Outcome 2: Know how to cook complex hot desserts

Cooking methods: Baking, frying (deep and shallow), steaming, poaching, microwaving, cooking “au bain marie”.

Types of problem: Incorrect oven temperature, over cooking, undercooking, sinking, peak top, leakage/spillage, incorrect texture (heavy, doughy, tough, lack of aeration).

Healthy eating considerations: Reduce portion sizes, reduce salt, reduce sugar, use unsaturated fat, increase fibre content, use wholemeal ingredients.

Outcome 1: Know how to prepare hot desserts

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

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Hot desserts: Hot soufflés, sponge-based desserts, paste-based desserts, fruit-based desserts, egg-based desserts, batter-based desserts.

Quality points in the ingredients: Within use-by date, colour, smell, texture, flavour, size, weight, ripeness of fruit.

Control portions: Stated portion sizes, pre-marking portions, weighing correct amounts, using correct service equipment, making hot desserts to order, minimising waste.

Cooking methods: Baking, frying (deep and shallow), steaming, poaching, microwaving, cooking “au bain-marie”.

Temperature effects: Ensuring food safety, maintaining quality, maintaining correct texture, flavour.

Tools and equipment: Metal spoons, wooden spoons, spatulas, bowls, moulds, whisks, sugar thermometer, baking trays, pans, whisks, wire cooling trays, measuring jugs, rolling pins, cutters, palette knives, piping bags, sieves, scales.

Types of problem: Over mixing, under mixing, ingredients at incorrect temperature, ingredients weighed incorrectly, using incorrect ingredients, problems with equipment.

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Outcome 3: Know how to finish complex hot desserts

Finishing methods: Garnishing, de-moulding, decorating, slicing, portioning, piping, glazing, sauces, presentation, gratinating, cooling, piping.

Quality points: Appearance, colour, texture, size, shape taste, flavour, smell, temperature, garnished correctly.

Problems when finishing complex hot desserts: De-moulding, presentation, portion control.

Deal with problems: Check dish specification, check recipe, ensure dish at correct temperature, use alternative, seek advice from appropriate person.

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Notes Use this area for notes and diagrams