Preparation of Desserts

Eye Appeal
1. Colour
2. Shape
3. Shine
4. Texture
5. Contrast
6. Garnishes

INGREDIENTS
1. Setting Agents
A. Gelatine Powder dissolve in double amount of
cold water.
B. Leaf Gelatine Soak in cold water until pliable and
slippery and squeeze and add to mixture, heat until
completely dissolve.
Other setting Ingredients:
A. Anglaise Sauce Sauce thickened with the coagulation
of egg yolk gently cooked over in water bath.
B. Souffls Bound using Panada (Paste mixture of eggs,
milk and flour)
C. Compotes Bound using sugar syrup.
D. Frozen Desserts Setting agent is frost or ice.
E. Chocolate Mousse Setting agent is chocolate.
Added Agents:
Pectin Natural fruit jelly
Starches Such as: Potato flour, corn flour and arrowroot need
to be dissolved first in cold water before use.

2. Flour
Gluten Give dough the elastic property, which help
entrap air and gas during the baking process to form
sponge like framework.
Kneading or Acids soften the Gluten.
A. Strong Flour Also known as Hard Flour or Bakers
Flour. Can absorb more water than weaker flour.
B. Soft / Weak Flour Suitable for producing items of
shorter and denser texture such as cakes, sponges,
biscuits, short nd sweet pastries.
OTHERS:
C. Self Raising Flour Usually is of medium strength and
contains proportion of baking powder.
D. Corn Flour Finely milled from corn and has no gluten
and is mostly starch.
E. Arrowroot Finely milled from arrowroot. Widely used
in making glazes because of clear liquids it remains
almost transparent.
Starches: Dextrinisation Dry heat forms carbohydrate
compounds.
SUGAR has tenderising effect on a starch gel.
ACIDS have effect of decreasing the thickening of starch.

3. Fats and Oils
Main difference between fat and oil is the melting point.
A. Butter Finest fats for use in pastry because of its
characteristics of flavours.
B. Lard Rendered pork fat. Lack creaming properties but
give good plasticity when used in pastry work.
C. Margarine Water in oil emulsion. High melting point.
D. Oils Enrich flavours but do not have the ability to hold
air because they are liquids.
E. Shortening Lower in saturated fats than butter and
doesnt require refrigeration. Does not burn when used
for sauting.

4. Sugars
Most important ingredients used in preparing pastries
and sweets.
All sugars are HYDROSCOPIC absorb moisture from
atmosphere.
A. Granulated Used in any food item with sufficient
liquid to dissolve it.
B. Castor Consists of small, evenly graded crystals.
Dissolves quickly when mixed with other
ingredients.
C. Icing Granulated sugar crushed in fine powder.
Other Sweeteners:
A. Fondant Form of icing made from boiling sugar,
glucose and a weak acid.
Warm in Bain Marie at 43C
B. Golden Syrup Corn syrup and molasses.
C. Honey Can caramelize at low temperature.
D. Glucose Thick, vicious and clear syrup. Contains
DEXTRIN GUM retards the crystallization of sugar.

Sugar substitute:
1. Saccharin
2. Cyclamate

5. Eggs
Most versatile and indispensable raw ingredient
available to cooks.
Composition and Grade of Fresh Eggs:
Shell 12% or 6g
White 58% or 28g
Yolks 30% or 15g
Eggs graded according to their weight:
Extra large - 61g
Large 55g
Medium 49g
Small 43g
Best kept in original packaging at 5C.

6. Dairy
2 types of Cream:
A. Fresh Dairy Cream Contains high percentage of butter
fat. 12% light cream to greater than 48% in rich cream.
Standard whisking cream 35%-45% butterfat
B. Imitation Cream Contains milk solids but the butterfat
is replaced with vegetable fats.
MILK
Albumen when milk is heated it forms a layer which covers
the bottom of the pan. Can be prevented by using lid or
stirring milk.
When acid is added to milk, CASEIN SALTS form and milk
curdles. To prevent thicken acid with starch before combined
with other ingredients.

7. Chocolate
2 Main types of chocolate available to cooks.
A. Couverture Chocolate Dark chocolate contains sugar,
cocoa liquor or mass, cocoa butter and flavourings.
B. Compound Chocolate Referred to cooking or bakers
chocolate. Contains all of the ingredients of chocolate
with added vegetable fats. Fats allow to set quickly in
room temperature.
To melt chocolate Bain Marie 49C with chocolate temperature
37C.
Ganache Chocolate mixed with cream and butter and bring to
boil allowed to set in firm paste.
Bloom Chocolate When radical change of temperature or
change in sugar chemistry, chocolate produce white bloom on
surface.
2 Types of Bloom:
1. Sugar Bloom Poor storage
2. Fat Bloom Poor tempering technique


8. Yeast
Are living micro organisms of fungi family of plants.
To be active:
A. Food
B. Moisture
C. Warmth
Ideal temperature for yeast fermentation: between 26C to 32C.
Yeast is killed between 55C and 60C.
Stored at 4C
Stale yeast is dry and crumbly in appearance.

9. Marzipan
Is a paste composed of ground almonds and sugar mixed
in varying proportions.
Mainly used to cover cakes, mould flowers, fruits and
figurines.

10. Gelatine
Is obtained from the bones and connective tissue,
collagen, of certain animals.
JELLY Semi transparent food mainly derived from
gelatine or other gummy substance.
Glazes Are used to impart gloss by coating.
Apricot Jam Boiled and can be substitute for
commercial glaze

11. Fruits
A. Soft Fruits Berries, red and black currants
B. Hard Fruits Apples, pears, quinces
C. Stone Fruits Berries, Plums, Peaches, Nectarines
D. Citrus Fruits Oranges, Lemons, Tangerines
E. Tropical and Other Fruits Kiwi, Mandarin,
Pineapple, Mango, Papaya, Guava, Star fruit.

12. Nuts and Seeds
Types of Nuts
a. Almonds Most popular nut used widely in baking
b. Brazil Nuts Garnish for cake and confectionary
c. Bunya Nuts Large pine nuts
d. Cashew and Peanuts
e. Chestnuts for cake fillings, desserts and sauces
f. Coconuts Desiccated coconut flesh, milk & cream
g. Hazelnuts
h. Macadamia - Sometimes called Queensland Nut
i. Pecans- Best known in Pecan Pie
j. Pistachios
k. Wanuts Native of Persia

13. Seeds
Types of Seeds

A. Poppy seeds
B. Pumpkin Seeds Limited application on desserts
C. Sunflower Seeds For biscuits and health cakes

TECHNIQUES:
Beating Cream, Eggs, Meringue
Sieving Flour, cocoa powder, icing sugar
Pounding Nuts
Blanching Almonds
Crushing Praline
Straining Sauces
Folding Cream, egg whites
Piping Cream, Meringue, chocolate
Spreading Cream, Jam, fondant
Cooling Cakes, Pastry, Sugar
Cutting Cakes, Fruits
Filling Cakes, Piping Bags


COLD DESSERTS
Classification of Cold Desserts
1. Fruit Based
Fruit Plates
Fruit Salad Use 5-6 variety
Compote or Poached Fruit (Poach first: Apple, Plums)
Fruit Fools Fruit puree mixed with whipped cream chantilly
2. Creamed Dessert
Creme Caramel
Cream Bavarois
Fruit Bavarois
3. Mousses
Flavoured whipped cream
4. Jellies
Fruit Jellies or liqueur flavoured jellies
5. Meringue
Pavlova
Vacherin
6. Cold Various Sweets
Trifles
Yoghurt
Blancmange

Creams and Cooked Creams
1. Butter Cream
A. Butter cream + Meringue = Italian Style
B. Butter cream + Sabayon = French Style
C. Butter cream + Custard = German Style
D. Butter cream + Milk based Anglaise sauce = Belgian
Praline Caramel blended with nuts and crushed when cool.
Cream Pastry Also known as CUSTARD. Consist of: Milk,Vanilla,
Sugar, Egg yolks, eggs and starch (cornstarch).

2. Frangipane Is an almond based drop batter. Filling to
pastry case. Consist of: Butter, sugar, eggs, flour and
almonds.
3. Cream Cheese Paste
4. Creams
5. Bavarois Sauce Anglaise + Gelatine & Cream
6. Fruit Bavarois Fruit puree /syrup + Gelatine & Cream
7. Cold Pudding Bavarois based dessert serve with sauce
/ garnish composed of fruit.
8. Charlottes Bavarois encased with swiss roll slices or
finger biscuits, ice wafers or Genoese (cake) sponge.
9. Gelatine acts stabilizer.
10. Cold Souffls Based is Sauce Anglaise +gelatine +
whipped cream +beaten egg whites + Flavourings.
11. Mousses Flavoured whipped cream or more heavy egg
yolk + cream based mixture to light and airy with beaten
egg whites chilled and serve cold.
12. Meringue Mixture egg white + sugar (French) or
Mixture egg white + boiled sugar (Italian)
A. French Meringue
B. Vacherin Meringue disk dried and sandwich
together with cream and other filling.
C. Pavlova Plus corn flour, vinegar and vanilla
essence added to basic meringue mixture.

PASTRY
Sweet Pastry Used to make flans, pies, tarts, tartlets, petit four
secs and biscuit. Should melt in mouth.
Short Pastry Used mainly in savory products which do not have
sugar contained in sweet pastry.

Preparing Pastry: Sugar-Fat-Flour (1:2:3)
Gateau Cake in French
Torte Cake in German

Fillings used for Cakes:
Butter Cream, Jams and conserves, Ganache, Custards

Trifle Layers of custard, jam, sponge or Swiss roll, fruit and
cream.
Babas and Savarin

Yoghurt served simply with ripe fruits and can be sweetened.
Blancmange Milk base + almond flavour + set with agar, gelatine
or starch (corn flour) + flavoured with lemon, vanilla, coffee,
chocolate and nuts.
Pastry bread Sweets Cheese cake
Rice Desserts (Conde) Cooked with milk, enriched with egg yolk,
when cooled whipped cream added.

HOT DESSERTS
Classification of Hot Desserts

1. Pudding Milk Pudding: Rice + Semolina + Tapioca or
sago
2. Steamed Sponge Pudding Flour + eggs +Salt + Milk +
Sugar + Fat + sometimes baking powder
3. Sweet Pudding Christmas Pudding
4. Souffls French prefer: Slightly underdone, creamy
centre.
Souffl Pudding
Fruit Souffl
5. Fritter or Beignet Dusted with Icing sugar or
cinnamon sugar
6. Fruits
Baked Fruits
Compote
Fruit Crumble
Fruit Pie
Flambed Fruit
7. Charlotte - Apple Charlotte
8. Pancakes / Crepes Allow the batter to rest first
before cooking to relax gluten if not the crepe will be
tough and rubbery.
9. Omelettes Eggs beaten, fried in pan dusted with
sugar or garnished with jams.
10. Strudels Apple strudel
11. Sabayon Egg yolk + sugar + liqueur (Marsala)

FROZEN DESSERTS
Classification of Frozen Desserts
1. Cream Ices Based on Sauce Anglaise
2. Fruit Ices Ice cream base + flavoured with pulp
and syrup
3. Water Ices Stock sugar syrup + Fruit base
22Baume
4. Sorbets Soft water ice + fruit and wine if
meringue is added in beginning it will be hard to
freeze. (Palette Cleanser)
Others:
o Granita Ice based on fruit juice 12baume.
o Bombes Layers of Ices, Sorbets and Parfaits
o Casata Filling to Italian Meringue
o Gelato Italian specialty ice cream
o Iced Mousses - Fruit Ice Mousses and
Cream and Liqueur Iced Mousses
o Baked Ices Alaskan Bombe baked until
coloured
o Iced Charlottes Charlotte glace. Ice cream
inside sponge cake
o Iced Gateaux Sponge cake layered with Ice
cream.
Remember:
Sugar and Alcohol inhibit effect on freezing.
Less sugar result granular texture.
180g approximate portion size
HOT AND COLD DESSERT SAUCES
Thickening Agents:
1. Starches Cooked until gelatinized
2. Eggs /Yolks Slow heat to prevent over cooking
3. Chocolate Consistency fluctuate when temperature
changes
4. Gelatine Controlling consistency for stabilizing
5. Cream Reduce the thickening
6. Caramel Sugar heated until brown in colour
7. Fruit Usually pureed.

Salt Most widely used for seasoning of food.
Acid Form of vinegar or lemon juice for flavour.
Herbs and Spices
Extracts Flavor derived by macerating the natural source.
Essential Oils Principal flavours of Nuts, Fruits, flowers.
Essences Artificial flavour.
Blended Flavours Both natural and Artificial.
Fruit paste and concentrates Imparted true flavour

Characteristics of Good Sauce:
1. Consistency
2. Flavour
3. Colour
4. Texture

Sauce Anglaise holding Temperature: 37C
Hot Sauces holding Temperature: above 60

Garnishes:
Spun Sugar
Piping
Chocolate
Wafers
Herbs
Dusting
Fruit

1 L 1.056 Li Qrt
1 Li Qrt 9.946L
1 Gal 3.785 L
1 G 0.035 oz
1 0z 28.349
1 lb 0.453 kg
1kg 2.204 lb

1 cup 16 table spoons
1 cup - liters
1 cup 128 grams
1 peck 3 quarts
1 bushel - 4 pecks
32 oz 911.04 fl. Oz
3 teaspoon 1 table spoon
4 tables spoon cup
2 pint 1 quart















Presentation of Desserts

A La Carte From the menu. Individual dishes with separate
prices.

Table dhote The Hosts Table. Multi course meal with fixed
price.

Buffet Smorgasbord Traditional form from Sweden
Canape- Finger Food. Base + Spread + Main Item +Garnish

Degustation French term meaning a careful, appreciative
tasting of various foods. Consist of 8 or more dishes with wine.
Dessert and petit fours are part of 8 course meal.

Petit Four Fancy miniature bake goods such as cakes, pastries
and cookies.

1. Petit Four Glace Tiny iced cakes with preserves,
ganache or butter cream.
2. Petit Four Secs Delicate cookies
3. Petit Fours Frais Miniature pastries, fruit tarts, cream
puffs or clairs.
Colour
Aroma
Flavour
Texture
Sound
Temperature
Patterns
Garnishes
Crockery

Bread Butter Plate -15cm
Appetizer Plate 18cm
Main Course Plate 25 -33cm
Dessert / Cheese Plate 15-18cm

Buffet Center Pieces
1. Margarine Model
2. Ice Carving
3. Chocolate Model

Cold Food below 5C
Hot Food Above 60C