Introduction

Preparing desserts require skills that should be mastered in order to produce

high quality products that the customers would enjoy. Each kitchen staff is tasked to
prepare specific types of dishes so that they may be able to concentrate on creating
appetizing dishes.

Pastry Chef
A pastry chef, also known as a pattisier, is a chef that is dedicated to
creating desserts and baked goods. They are in charge of the baking facet of the
kitchen and restaurants. They work with a team of bakers to prepare, cook, and
decorate food. They must be organized and motivated to do the daily work.
The pastry chef may work alone or with a group of cooks and bakers to
prepare, cook, and present food to the customers. They must be motivated and
organized to be able to prepare the finest desserts.
They not only prepare the desserts but also work with the head chef to pair
breads and desserts, order supplies, and hire staff. The pastry chef also creates recipes
to offer a variety of dishes to the customers. They do all of this together with maintaining
records, ordering food, and enforcing food safety standards.

Session Objectives
At the end of the session, you will be able to:

Determine the responsibilities of a Patisserie/Pastry chef

Identify the role of the Patisserie/Pastry chef in the kitchen
Determine the skills required to be a Patisserie/Pastry chef

Introduction
A Patisserie/Pastry chef must be knowledgeable and skilled when it comes to
making desserts and pastries. He/she must be able to work well in an environment that

requires one to produce products of quality. In this lesson, you will learn the duties and
responsibilities of a Patisserie/Pastry chef.

Duties and Responsibilities of a Patissier/Pastry

chef
The pastry chef has a long list of tasks and responsibilities. The working hours
of a pastry chef are divided between working in the kitchen, organizing, and educating
kitchen staff and purchasing necessary ingredients for future products.
The following tasks and responsibilities are the usual tasks given to a pastry chef:

Create and prepare desserts in accordance with the existing menus;

Create and bake breads that goes together with the different meals in
restaurants;
Decorate cakes and baked goods according to requirements;
Plate desserts for serving;
Pair recommended desserts with appropriate wines, cocktails, non-alcoholic
drinks, etc.
Create cheese plateaus to complement a meal;
Creates baked goods for specific diets (gluten free, sugar free, diabetes-friendly,
etc.);
Inspect the quality of the ingredients and measure them for specific recipes;
Talk to suppliers and choose the ingredients needed for desserts and other
baked goods;
Establish a budget for ingredient purchase;
Ensure that the kitchen equipment is in good conditions and meets all
requirements;
Organize the kitchen staff and supervise while working;
Train the kitchen staff to meet imposed standards;
Hire necessary personnel so that the kitchen functions smoothly;
Organizes and conducts tasting sessions for the waiting staff and for potential
clients when the situation requires it;
Cleans the equipment and utensils and maintains the kitchen clean and in good
order for proper functioning.

Session Objectives
At the end of the session, you will be able to:

Learn different procedures in maintaining safety in the kitchen

Know the proper personal protective equipment used in preparing desserts
Know the importance and effects of proper equipment and safety measures
practiced in the kitchen

Introduction
When it comes to handling food, you not only need top quality ingredients and
equipment but also practice and maintain proper safety and hygienic practices. It
contributes to the efficiency of work flow in the kitchen and also assures the workers
that what they will prepare will be appreciated by the diners/customers.

Personal Protective Equipment (PPEs)

Apron
A kitchen apron keeps your uniform or clothes clean while cooking. It acts as an
extra barrier between your skin from different materials and ingredients used in
cooking that might cause you injuries. Moreover, make sure that if you will be using
mixers to tie the apron strings properly that it would not get caught up in the mixer
head or any rotating materials.

Gloves
You can protect your hands by using gloves, specifically cut-resistant gloves that
are made with various materials. Though you might still need to exercise caution
when cooking, it is important to wear gloves to avoid contaminating the raw
ingredients when preparing food.

Hair
net
A hair net will keep away the stray hair strands that you have to prevent
contaminating the food with hair.

Mask
It prevents any saliva or contaminants from the cook to mix with the prepared food
that may lead to spoilage.

Closed
shoes
Always wear closed shoes when cooking to protect your feet from any spillage that
may occur when cooking. It acts as a barrier between your feet from the different
materials used in cooking.

Previo
Introdu

us Lesson:

Proper Hand Washing Procedure

Hand washing is the single most important procedure for preventing the
spread of biological contamination. Here are some hand washing tips and
procedures for your use.

Always consider the faucet, sink and its surrounding contaminated when starting
the hand washing procedure.

You must avoid touching the sink.

urn water on and then wet your hands, wrists, and arms.

Pour enough liquid soap on your palm then work into lather.

Vigorously rub together all surfaces of the lathered hands and arms for 15
seconds. Friction helps remove dirt and microorganisms. Wash around and under
rings, around cuticles, and under fingernails

Rinse hands thoroughly under a stream of water. Running water carries away dirt
and debris. Point fingers down so water and contamination won't drip toward elbows.

Dry hands completely with a clean dry paper towel.

Using the same paper towel, turn the faucet off.

ction

Hygienic Practices when Cooking

Always wash your hands before preparing food.

Avoid wearing jewelry, watch, or perfume

Make sure that your nails are short, clean, and without nail polish.

Wear clean clothing.

Remove your apron whenever you leave a food-preparation area.

Dont brush or comb your hair when you are near food.

Do not smoke in food areas.

Keep your fingers from your face, mouth, hair, and skin and other parts of the
body.

Safety Measures in the Kitchen

Cooking is fun but the kitchen can be a place for accidents. Due to the
equipment and activities done in the kitchen, one needs to know how to
properly avoid accidents without sacrificing work efficiency.

Store knives in a wooden block or in a drawer.

Never cook in loose clothes and keep long hair tied back. Loose clothing
could accidently catch fire or loose hair might fall on the prepared food which is
unsanitary.

Never cook while wearing dangling jewelry.Dangling jewelry might get caught
with the kitchen utensils used during service.

Keep potholders nearby and use them. Make sure to have potholders near
you when cooking so you can easily grab it when needed but not to close that it might
catch fire.

Turn pot handles away from the front of the stove. It lowers the chances of
you bumping and knocking down the pots.

Dont let temperature-sensitive foods sit out in the kitchen. Raw meat, fish,
and certain dairy products can spoil quickly, so refrigerate or freeze them right away.

Wipe up spills immediately. Keep the floor dry to avoid slips and falls.
Separate raw meat and poultry from other items whenever you use or store
them. This avoids cross-contamination of harmful bacteria from one food to another.

Next Lesson:
Han

Session Objectives

At the end of the session, you will be able to:

Properly prepare needed ingredients for set up

Learn how to arrange ingredients for maximum efficiency in preparation of
desserts
Follow different considerations when it comes to preparing and handling
ingredients

dwashing Technique

Introduction
In this lesson, you will learn how to properly set up your work station depending
on the menu. You will learn proper procedures in handling the ingredients used in
preparing desserts to ensure efficiency in work and having top quality ingredients.

Ingredients
It is used in the production of dessert to:

Add sweetness and flavour

Create tenderness and fineness of texture

Give crust color

Increase keeping qualities by retaining moisture

Act as a creaming agent with fats and as foaming agent with eggs

Provide food for yeast

To preserve

Ingredients - Sugar
Classification of Refined Sugar

Refined sugars are classified by the size of the grains

Caster Sugar
o

It is finer than regular granulated sugar.

It supports the quantities of fat and dissolves relatively quickly into doughs
and batters.
It is the premier sugar to use in producing quality desserts and pastries.

Regular Granulated Sugar

It is also known as table sugar or A1 and is the most commonly known

o
sugar.
o

It has a coarse grain. In production, the coarse grains leave undissolved

grains, even after long mixing. After baking these show up as dark spots on crusts,

irregular texture and syrupy spots. Coarse sugars are less refined and result in
clearer syrup.

Brown Sugar
o

It contains 85 92 % sucrose and varying amounts of caramel, molasses

and other impurities. Darker grades contain more of these impurities. Brown sugar
is regular cane sugar that has not been completely refined.

Icing Sugar
o

It is also known as confectioners sugar is sugar ground to a fine powder.

Soft Icing Mixture

It is icing sugar mixed with a small amount of starch (3 %) to prevent

caking. It is also available in a pure form without this anti-caking starch.

Invert Sugar
o

It is a product of sugar refining. It is chemically processed heavy syrup

where a sucrose solution is heated with an acid.

Invert sugar resists crystallisation, promoting smoothness in candies,

icings and syrups. It also holds moisture especially well, retaining freshness and
moisture in products.

Molasses
o

It is concentrated sugar cane juice. It contains large amounts of sucrose

and other sugars including invert sugar. It also contains acids, moisture and other
constituents that give it flavour and colour.

Darker grades are stronger in flavour and contain less sugar than lighter
grades. Molasses retains moisture in baked goods, prolonging their freshness

Corn Syrup
o

It is a liquid sweetener consisting of water, a vegetable gum called dextrin

and various sugars, primarily dextrose, also called glucose.

Corn syrup is made by converting cornstarch into simpler compounds

through the use of enzymes.

Corn syrup aids in retaining moisture and is used in some icings, sweets,
and sugar boiling. It keeps other sugars from recrystallising.

It is added to marzipan to improve elasticity.

It has a mild flavour and is not as sweet as sucrose

Glucose Syrup
o

It is a viscous colourless syrup (44 Baume).

Glucose has a stabilising effect to help prevent re-crystallisation when

sugar is boiled to high temperatures, pulled, and blown sugar making the boiled
sugar more elastic. It is also used in cakes and biscuits. Glucose should not be
stored at temperatures above 20C because it will change in colour. Glucose can
be replaced with light corn syrup.

Honey
o

It was the first sugar to be used by man. It is the nectar collected from
bees and deposited in their honeycomb. Nectar contains about 80% water and
20% sugar together with essential oils and aromatic compounds that are
responsible for the bouquet of honey, the flavour varying from the flowers from
which the nectar was gathered.

The darker the colour of the honey the stronger its flavour; it is a natural
sugar syrup consisting largely of glucose, fructose and other compounds that give
it is flavours. Flavour is the main reason for using honey.

Honey contains invert sugar which helps retain moisture in baked goods
and gives a soft chewy texture to cakes and cookies, and is baked at a lower
temperature so the invert sugars can caramelise.

Honey contains acid which enables it to be used with baking soda as a

leavening.

Ingredients - Egg

Functions of Egg for Dessert Production

Thicken

When heated egg coagulates and holds liquid in a suspension

Bind

When wet the food items stick together. When cooked, the egg sets and keeps the
food together

Glaze

Beaten egg gives a shiny appearance

Aerate

When whipped the egg traps millions of tiny air cells within itself Air bubbles help to
raise other ingredients

Emulsif

Yolks can bind together to un-mixable ingredients

y
Clarify

Whites used to clarify stocks

Enrich

Adds flavour and nutrition

Ingredients - Dairy Products

Dairy products are used extensively in the dessert section of the kitchen.
They include milk, buttermilk, cream, yoghurt, crme fraiche, mascarpone
and butter.
Uses

Milk
o

It may form the foundation of many dishes irrespective if it is whole, skim

or fat reduced, long life, evaporated, condensed or even powdered.

It is often used in cakes to thin the cake batter and create steam during
the baking process, acting as a raising agent.

Buttermilk

It produces very light, delicious results in scones, pancakes, pikelets

muffins etc.

Buttermilk has a fresh, slightly sharp, acid flavour and is used to

counteract the bitter, soapy alkaline flavour, bicarbonate of soda leaves in many
baked goods

Cream
o

It is the fat component of milk and varies enormously in richness, texture,

and lusciousness.

Clotted cream
o

It is the thickest cream is at 55% fat.

Pure Cream

It is at 48% fat.

Pure cream and clotted cream may be served in dollop form

accompanying berry fruits, scones etc. These creams do not aerate when
whipped.

Thickened cream
o

It is 35% fat content. This cream may be whipped to trap air because it
contains a gelling agent, vegetable gum , gelatine has also been used but has
been replaced to appeal to a broader market.

Chilled thickened cream whips until it stands in peaks; there are soft
peaks to fold into mousses, bavarois, and firm peaks for piping rosettes of cream
on to a gateau.

The over whipping of cream will result in the product splitting (separation
of the fat and water). Cream with a high fat content is more susceptible to this
occurring.

Thickened cream needs to be kept chilled at 4C until required to be

whipped. The warmer the cream, the greater the possibility of it splitting.

Reduced and light cream

o

It ranges from 25% - 18% fat and it will not whip because there is
insufficient fat to trap air bubbles and thicken it.

It is used as a pouring cream; it can replace milk in desserts to enrich

them and is useful for people on fat reduced diets.

Yoghurt
o

It is a very healthy alternative to cream. It has many health properties as it

contains a culture and usually contains very little saturated fat. It may be used in a
yoghurt based bavarois, sorbet, Panna cotta, ice-cream or as a cream substitute.

It is available plain, flavoured or frozen.

Crme Fraiche

In France this is standard fresh French cream. However in Australia it

contains a culture. The cream is naturally thick due to lactic acid bacteria in it
which also produces a nutty flavour.

It has a butter fat content of approx. 35% fat. The higher fat content makes
it ideal for cooking; it may be used in some sauces without the risk of separating.

It is often served as a dollop form with fresh sweetened berries

Butters

These are available salted or unsalted. Unsalted is the preferred choice

because the cook/baker may add salt accurately and have greater control over the
salt content. It has a much sweeter and more pleasant flavour than salted butter.
(Salt was added to butter originally as a preservative).

It is composed mostly of fat, some water, protein, simple sugars and either
salt or culture.

Its main use in baking is to trap air with sugar during the creaming process
this gives lightness as an example cake making.

It also gives superior flavour, and colour and richness.

In contrast to cake making, butter is used in puff pastry production to allow

for air to be trapped between layers of pastry and butter, resulting in light, crisp
pastry layers.
It also aids tenderness to many baked goods by coating the gluten strands

in the pastry and retarding their development.

o

It is added to sauces to give richness and sheen.

It is also used in batters to enhance flavour, tenderness and to help

prevent the batter from sticking during the production of pancakes, crepes, etc.
Sometimes, butter may be used as a lubricant. This is to help prevent

baked goods adhering to their tins during the baking process. Butter is best
clarified for this purpose.

Ingredients - Oils

It is often used in baked goods as a healthy alternative to butter. This results in a moister
product which lengthens their shelf life.

Many delicately flavored oils like almond oil may also be used for lubrication purposes.
One of the benefits of this is it leaves the baked goods/dessert with sheen.

Cooking sprays are very convenient to use because it is easier to spray a fancy cake
form than to brush with clarified butter. However, these products are expensive and
extremely flammable.

Storage

Both oils and sprays should be kept in very dry cool conditions away from uv light and
warmth which will facilitate rancidity especially in oils.

Oils are best kept in airtight, coloured glass containers.

Spray oils should not be used on non-stick surfaces and the chemical propellant has a
detrimental effect on the surface coating.

Ingredients - Cheese
Cheese Commonly Used in Making Desserts

Bakers Cheese
o

A fresh (unripened) cheese with a low fat content, it is similar to cottage

cheese, but it does not have curds and its flavour is a bit sourer. Bakers cheese is
used in cheesecakes and cheese fillings for pastries. It can be frozen.

Cottage Cheese
o

It is a lumpy, soft white cheese that can be purchased with small or large
curds. It is often made with skimmed pasteurized cows milk. It can be used as a
low fat alternative to cream cheese as well as for pancake and crepe fillings. It is
also known as curd cheese.

Ricotta Cheese
o

It is from Italy. The word means re-cooked and its origins are in Rome and
connected to the making of Romano and Mozzarella.

Ricotta was first made from the whey that was left after the curds from
these cheeses had been strained. Until about a century ago, this whey was
discarded.

It is now produced commercially made with whole milk rather than whey
Cream Cheese

It has a mildly tangy, spreadable cheese with a smooth, creamy texture.

This soft, unripened cheese is made from cows milk cultured with bacteria. It is a
popular ingredient for many types of cheesecakes, pastry doughs, tarts and
cookies.

Goats Milk Cheese

o

Known as Chvre in French, goats milk cheese can range in texture from
very dry and crumbly to moist and creamy. There are also fresh and ripened
varieties.

Mascarpone
o

This product is traditionally a triple cream Italian cheese made from cows
milk. It originates from Tuscany and Lombardy, these days is made in Australia
and readily available in Italian specialty shops and large supermarket chains.

This is a very rich cheese made from fresh cream derived from cows milk.

The cream is reduced to near triple crme consistency to give the cheese
its soft, smooth, rich texture, with an extremely rich fat content of 25- 60%,
depending on the manufacturer.

It is best stored in the containers it is purchased in, refrigerated under 5C,

ensuring the containers are tightly sealed. When opened it has a shelf life of only 1
week.

Traditionally it was served sweetened, sprinkled with cinnamon and

served with fruit.

Today, it is best known for its use in tiramisu, gelatine, for filling crepes,
served with fresh figs, and makes beautifully rich cheesecakes. Mascarpone has
the potential to separate very easily due to its very high fat content. For this
reason, minimum mechanical agitation should be applied when working with
mascarpone.

Ingredients - Nuts

Nuts are a good source of protein, fibre, vitamins and minerals. While nuts are
high in fat, the fatty acids in nuts (except coconuts) are mostly polyunsaturated. This
type of fat is considered desirable in our diets. Nuts vary in composition, but most
nuts contain more fat than anything else.

Nuts are most versatile in cooking. Varieties most commonly used in hot and cold
desserts include almonds, chestnuts, coconuts, hazelnuts, macadamias, peanuts,
pecans, pistachios and walnuts.

They can be purchased in many forms including: fresh, in its kernel, salted or
unsalted, loose or pre-packaged, whole, blanched, roasted, chopped, crushed,
slivered, ground/meal, kibbled, paste or oil.

Types of Nuts

Almonds available natural (skin on) and blanched (skin off) in many forms:
whole, split, silvered, chopped and ground / meal.

Chestnuts must be cooked. They are available whole, frozen, glace and
puree.

Coconut is available in many forms. Usually for the pastry kitchen, it is

purchased as desiccated, shredded or flaked. Coconut can also be purchased fresh
and is used for its milk, cream, or fresh shaved flakes for garnishes.

Hazelnuts available natural (skin on) and blanched (skin off) in many forms:
whole, split, chopped and ground / meal.

Macadamias are usually purchased whole or chopped with no skin.

Pecans available whole with the skin on or chopped.

Peanuts available whole and crushed. They can be sold roasted and also
salted.

Pistachios available in their skin whole and chopped, as well as blanched and
then silvered. Blanched pistachios are bright green.

Walnuts available whole, as halves, chopped and crushed. Many nuts are also
available as a paste (e.g. almond, hazelnut and pistachio). These pastes are use in
the pastry kitchen for the production of many ice creams, mousses, cream desserts,
petit fours and in cake production. The pastes tend to be quite expensive, however
the flavour is very intense and only small amounts are required to achieve the
desired taste.

Storage

Most shelled nuts benefit greatly from being stored in very clean airtight
containers.These containers are best made from non-porous plastic.
Due to the high fat content in nuts, they are prone to quick spoilage; hence by
storing in the cool room, or for long term storage in the freezer, you will slow down
rancidity.
Most nuts have a shelf life up to 3 months if stored in optimum conditions.

Nuts also deteriorate rapidly when they are subject to kitchen warmth, uv light
and oxygen.

Be aware of insect and weevil infestation in nuts too. This also results in rapid
deterioration of their quality and is more likely to occur in autumn (their breeding
season).

Quality

All nuts should be:

Fresh with a good odour

Sweet taste

Crisp texture

Good color

Well-formed and free of dark, bitter membranes, insects and weevils.

Uses

Nuts are extremely versatile and lend themselves to many dishes.

Many nuts may be used for a garnish.

Nuts may also be the prominent flavour and ingredient of a recipe.

Many people have allergies to nuts so it is important to let customers know when
nuts are present in a product. One easy and attractive way to alert customers to the
presence of nuts is to garnish the top of the item with the type of the nut it contains.

Nuts are toasted to develop flavour by allowing chemical reactions to occur.

Toasting also improves the flavour of slightly stale nuts. Besides improving flavour,
toasting also darkens the colour and crisps the texture of nuts.

Ingredients - Flavorings
Vanilla

Vanilla, sometimes called the orchid of flavour, is the most widely used flavouring agent
in the pastry kitchen.

Its uses are endless because its taste compliments just about every other flavour and
improves many of them.

Vanilla also has the distinction of being more expensive than any other flavouring or
spice, with the exception of saffron.

Authentic vanilla bean is really the dried stamen from an exotic orchid grown in Mexico
and parts of South America. The bean is also known as a pod.

It should be dry, soft, a little ribbed and pointed at one end.

When spilt open, the deliciously fragrant and sweet seeds are exposed and ready to be
scrapped out.

They may be used to infuse and perfume crme Anglaise, crme caramel, brulee, etc.

The pod, once used, may be washed, dried and stored in sugar to again, impart its
delightful heady perfume.

The longer the vanilla is left in the sugar, the stronger the flavour (minimum 1 week).

Vanilla may also be purchased in other forms, including:

Pure vanilla essence a flavouring agent made by aging a mixture of vanilla

beans and alcohol. To be labelled as pure, it must contain a specified ratio of vanilla to
alcohol

Imitation vanilla essence - This is an inferior product to pure vanilla essence. It

is made using vanillin.

Vanillin - are fragrant, powdery white crystals that form on the outside of vanilla

bean pods during their curing process. It is used to flavour artificial vanilla extract

Pure vanilla paste is an intensely flavoured thick paste made from vanilla

beans.
Storage of Vanilla Bean

Vanilla bean is best stored in an airtight cellophane packaging or immersed in sugar.

Either way keeps it airtight, in a clean, non porous container and away from heat and UV
light.

For maximum shelf life and also to prevent the pods drying too fast, store in the
refrigerator.

Essences are based on alcohol.

Some countries alcohol consumption is not

allowed.
Flavoured waters

are used to impart flavours into desserts and pastries

Aromatic Waters

Orange Blossom water

o

It is made from the distilled flowers of orange trees, can be purchased as a

concentrated essence or diluted water.

It is highly fragrant and a few drops are all that is required to impart the aroma.

It is used extensively in many countries in many ways. In the Middle East it is

used in meat dishes, fruit syrups and fruit salads.
Rose Water

It is used in many dishes similar to orange blossom water; however rose water is
not as strong in flavour.

It can be used to flavour sugar syrups, honey or poured over desserts and
pastries typically in the Middle East such as baklava and Turkish delight.

Rose water can be heated as it will not lose its flavour.

Water distillation is the oldest method used, however, nowadays, steam

distillation is the preferred method, producing a more delicate and fragrant product.

PrevioIngredients - Gelling and Thickening Agents

Gelatine

Gelatine is a setting agent made from the tendons and bones of calves, cows
and pigs, with most food grade gelatine being extracted from pigskin.
Gelatine is a clear

Gelatine has many uses. It is a necessary ingredient in bavarois, fruit

mousses, and cold souffls. It is a good stabilizer for whipped cream and
many cake fillings, and provides the characteristic texture of marshmallows
and gummy confections.

Gelatine is available in leaf (sheet) or powered form.

To use gelatine; the required quantity must first be softened in cold water,
and then added to a hot liquid to dissolve. If gelatine is boiled it may lose its
setting qualities.

Gelatine needs to be chilled to set the liquid; it will not set at room
temperature.

The various brands of gelatine require differing amounts to set an amount of

liquid. Always follow the instructions on the packet; do not rely on the
quantities set out in the recipe.

Some fruits such as pineapple and pawpaw contain enzymes that affect the
protein in gelatine and it will not set.

Setting Strength of Gelatine

The setting strength of gelatine is referred to as bloom".

Silver - 150-160 bloom

Gold -180-200 bloom.

Bloom is not marked on the packet when you purchase. You will need to contact the
manufacturer to get correct setting strength.
Agar Agar

Agar agar is a natural vegetable based substance extracted from a type of

Japanese seaweed and is used in the pastry kitchen to thicken and jell
products in the same way as gelatine.

It is available in its natural form of greenish strips, or as a fine white powder.

The strips must be soaked for a minimum of 12 hours prior to use. The
powder must be heated close to boiling point to dissolve fully and will set
strongly when cooled.

It is suitable for vegetarians and in kosher preparations. It has almost triple

the strength of gelatine. Agar agar is principally used in the pastry industry
for cream desserts, ice creams and sauces.

Products set with agar agar will remain firm at room temperature, unlike
those set with gelatine.

Pectin

Pectin is present in all fruits, but fruits vary in the amounts they contain.
Fruits high in pectin include: apples, plums, cranberries, raspberries and
citrus peel.

These fruits can be made into jams and jellies without any added pectin.
Pectin thickens, and in the presence of acid and high amounts of sugar, it
gels. Pectin gels are clear, not cloudy and have an attractive sheen and clean
flavour.

Pectin is commonly used in glazes, jams and jellies, bakery fillings and fruit
confections. It can be purchased as a dry powder, which is typically extracted
and purified from citrus peel or apple skins.

Tapioca

Tapioca is virtually pure starch. It is extracted from the root of the tropical
cassava or manioc plant.

The word tapioca comes from a term used by the Brazilian natives meaning
to press or squeeze out residue, in reference to the way the starch (tapioca)
is extracted. The roots are crushed and stepped in water, and the liquid is
then pressed out.

Tapioca is available in several forms, including pure starch or flour, quick

cooking granules, flakes and pearls. When the pearls are cooked, the tapioca
does not dissolve completely; instead, the small particles become translucent
and soft.

Pearl tapioca must be soaked before cooking and is often used for tapioca
pudding - a custard like dessert. Tapioca pudding is commonly found on Asian
influenced dessert menus

Ingredients - Fruits
Classification of Fruits
Soft fruits

Strawberries, raspberries, blackberries, boysenberries, blueberries, gooseberries,

grapes and currants (red, black & white).

Stone fruits

Apricots, peaches, nectarines, plums, mangoes, cherries.

Hard fruits

Apples, pears and quinces

Citrus

Lemons, oranges, grapefruit, mandarins, cumquats, limes, pomelo, tangelo

Tropical

Bananas, pineapple, lychee, rambutan, jackfruit, dragon fruit, guava, tamarillo,

pawpaw, custard apple

Miscellaneous Rhubarb, kiwifruit, persimmon, passionfruit, pomegranate, fig, watermelon,

cantelope, honeydew

Quality of Fruits
Soft fruits

Mould free
Dirt free

Stone fruits

Mould free
Not bruised

Hard fruits

No bruising

Citrus

Mould free
Skin to be firm, not soft

Tropical

No bruising

Miscellaneous

Good colour
Firm to touch
Melons should be heavier than they look.

Purchasing of Fruits
Fruits can be purchased in many forms as listed below with some examples:

Fresh by variety, such as fuji apples, corella pears . Individually, kilo, punnets, tray,
box or case

Pre-prepared fruit salad, sliced mango, pineapple slices

Dried apple, apricot, banana, blueberry, cherry, citrus peel, cranberry, currant, date, fig,
ginger, kiwifruit, mango, melon, mixed peel, muscatel, pawpaw, peach, pear, pineapple,
plum, prune, raisin, sultana

Candied orange, cherries, pineapple, apricot

Canned apple, apricot, cherry, grapefruit, lychee, mandarin, mango, passion fruit,
peach, pear, pineapple

Crystallized citrus peel

Frozen - strawberries, raspberries, blackberries, boysenberries, blueberries, currants and

some Asian fruits

Bottled apricot, peach, plum, boysenberry, quince, cumquats

Freeze Dried intense flavour no moisture, difficult to store over time.

Storage of Fruits

Fruits contain a lot of sugar and have a soft cell structure. If the cell walls and skin of
fruit are damaged they are susceptible to an attack from airborne yeast and moulds, which
results in bruising. To retard yeast and mould attack, it is necessary for us to handle fruits
carefully and cool store them.

The shelf life of most fresh fruit is prolonged through storage at 6 8 C.

Soft fruits and some stone fruits do not like prolonged periods in the fridge, as they are
sensitive to chilling.

Some fruits like banana are susceptible to discolouring when chilled and require storage
at a warmer temperature such as the dry store. o Some fruits such as citrus and hard fruits
can be stored in the dry store; however the shelf life is shortened.

Some fruits such as citrus and hard fruits can be stored in the dry store; however the shelf
life is shortened.

Fruits that need to ripen naturally can also be stored in the dry store in brown paper bags
to increase the ripening process, e.g. stone fruits.

Fruits should be stored away from strong smelling ingredients e.g. basil, parmesan
cheese, garlic.

It is best to eat fruits at room temperature as their flavours are more pronounced.

Tools and Equipment

Tools

Measuring cup and spoon

Individual measuring cup for dry ingredients, glass measuring cup for liquid
and measuring spoon for ingredients used in small quantity

Mixing bowl It used for mixing ingredients. It comes in different sizes: small,
medium, and large

Cans, bottles, bottle opener It is used to open food tins, preferably with a
smooth operation, and comfortable grip and turning knob.

Cutting board It is a wooden or plastic board where fruits and vegetables

can be cut.

Double boiler It is used when temperatures must be kept below boiling,

such as for egg sauces, puddings, and to keep foods warm without cooking.

Funnels
It is used to fill jars and is made of various sizes of stainless steel, aluminium,
or of plastic.

Graters
It is used to grate, shred, slice, and separate food such as cheese.

Kitchen knives
It is often referred to as the cooks or chefs knife. It is used for peeling and
slicing fruits and vegetables.
o

Fruit and salad knife

It is used to prepare salad greens, vegetables, and fruits.

Spatula
It is used to level off ingredients when measuring and to spread
frostings.

Citrus knife
It is used to section citrus fruits. The blade has a two-sided serrated
edge.

Paring knife
It is used to core, peel, and section fruits and vegetables. The blades
are short and concave with a hollow ground.

Kitchen Shears They are practical for opening food packages, cutting tape
or string to package food, or simply to remove labels or tags from items.

Scraper
It is a rubber or silicone tool to blend or scrape the food from the bowl. It is a
metal, silicone, or plastic egg turner or flipper.

Spoons
It is solid, slotted, or perforated. It is made of stainless steel or plastic, the

solid ones are used to spoon liquids over food and to lift food, including the
liquid out the pot.

Temperature Scales
It is used to measure heat intensity. The different thermometers are used for
different purposes in food preparation for meat, candy, or deep frying.

Vegetable Peeler
It is used to scrape the vegetables and to peel fruits. The best ones are made
of stainless steel with a sharp double blade that swivels.

Whisks for Blending and Mixing

It is used for whipping eggs or batter and for blending gravies, sauces, and
soups. The beaters are made of looped steel piano wires that are twisted
together to form the handle.

Wooden spoons
This continues to be kitchen essentials because of their usefulness when used
in creaming, stirring, and mixing. They should be made of hard wood.

Baking Pan
Baking pans like loaf pans, cake pans, pie plates, baking sheets, and so on
are necessary for baking.

Equipment

Refrigerator/Freezer
These are necessary in preventing bacterial infections from food.

Range
It is a kitchen appliance used for cooking food.

Mixers
It is used for mixing, creaming, beating, and whipping ingredients. The
ultimate mixer for anyone who bakes is a stand mixer.

Blenders
These are used to chop, blend, mix, whip, puree, and liquefy all kinds of food.
A blender is a very useful appliance.

Session Objectives
At the end of the session, you will be able to:

Identify what a dessert is

Determine the importance of dessert in a meal

Determine the different reasons in consuming desserts

Introduction

Desserts are considered as the grand finale of a meal. A dessert that is well presented and tastes
delicious will leave a lasting impression of a great meal with a customer. Traditionally, desserts
were prepared in a separate section of the kitchen by classically trained pastry chefs.

Definition
Dessert is usually the sweet course or dish (as of pastry or ice cream) usually served at the end of
the meal.
Reasons for eating desserts and sweets

Dessert balances out a meal and gives closure to the meal

Eating dessert is an opportunity to experience different flavours and textures that you
cannot get in other food like vegetables, meats, and fruits.

Dessert can be an opportunity to be creative. You can make interesting mixtures that
you otherwise may not have thought of.

Dessert isnt fattening. Remember that there is no such thing as fattening food.

It will make you feel like a kid again. The fastest way to recapture your youth is to eat
like a kid.

It is romantic. Desserts are designed for romance.

Session Objectives
At the end of the session, you will be able to:

Identify the different classifications of dessert

Determine the characteristics of each type of dessert

Determine the procedure of how each type of dessert is made

Introduction

To create a well-balanced meal, one should be familiar with the different categories of desserts to
assist in menu planning. Having a dessert from each category will offer a greater choice for the
customer.

Fruit Desserts

Poached fruit
o Fruit used for poaching should be ripe and free of any blemishes. The liquid used
for poaching is mostly sugar syrup which is a combination of water and sugar and
cooked under low fire until the sugar is dissolved in the liquid or the right
consistency is achieved.

o Extra flavour may be incorporated using wine, spices, herbs, liqueurs.

o The procedure of poaching depends on the ripeness and the consistency of the
fruit to be poached. The fruit is placed into the nearly boiling sugar syrup and
poached until soft, then left in the syrup to cool.

o This method only applies to very ripe fruits such as stone fruits that dont require
too much cooking

o This is appropriate for hard fruits like quinces and pears.

Candied fruit
o Fruit is poached in sugar syrup until soft. It is then placed into a 20Baum hot
sugar solution.

o During this period, water in the fruit exchanges with the sugar solution. After 24
hours drain off the sugar solution and boil 2-3 higher. This is repeated until the
solution is 36Baum. 10% glucose of the sugar weight is recommended, to avoid
crystallisation of the sugar.

o Citrus fruit may be blanched to remove bitterness prior to candying.

Caramelised or baked fruit

o Fruit is sprinkled with sugar, which is either placed in an oven, salamander or
torched with a blowtorch.

o Heat caramelises the sugar, which then changes the flavour and the colour.

o It also leaves a very high gloss on the product. Fruit may also be dipped into
liquid caramel; this method does not give much flavour improvement.

Marinated or Macerated fruit

o Fruit is soaked with alcohol and sugar syrup over a period of time, usually from 6
months to 1.5 years. The container with the fruit needs to be airtight, to prevent
spoilage occurring from the presence of oxygen.

Crispy Dried fruit

o Fruit is cut into very thin slices, marinated with acid (usually vinegar or lemon
juice) and sugar and dried (2 parts sugar : 1 part water : 5% acid).

o The fruit is placed into a hotbox or into an oven (100C), it will then dry out and
become crispy. Soft fruit may be formed into certain shapes and then dried
(flowers). Fruits with high acid content are very suitable for drying out into fruit
chips.

Pastry Desserts
Pastries is a term used to describe products that fall into the classification of pastry products.
Pastry is a dough made of flour, water, and fat. There are a number of different types of pastry.
Pastry is made with precision and usually requires exact measurements and particular handling in
order to turn out well.
Types of Pastry

Puff Pastry
o It is made with many layers that expand as it is baked.

o It is really light, puffy, and flaky.

o It requires multiple steps to make and normally involves rolling out the pastry,
spreading solid fat, folding the pastry over, and rolling it again. This process is
repeated several times to create small pockets where the fat will melt and leave air
pockets that will puff the pastry.

Choux Pastry
o Making pate a choux or choux pastry can be a bit difficult because the timing of it
is fairly precise.

o It is made by boiling fat and water, and then adding flour. Next, the mixture is
cooled usually in a water bath to fasten cooling. Once the mixture has cooled,
eggs are added gradually, which results in a smooth, shiny dough. The pastry is
then baked, and later filled.

Short Pastry
o This is the most commonly used form of pastry.

o It is made with flour, fat, water and salt.

o It is used in making pies.

o It requires minimal handling in order to preserve its flakiness. Excessive handling

will cause gluten strands to form and toughen up the dough.

Filo/Phyllo Pastry

o Filo/Phyllo pastry is an extremely thin pastry that is layered in sheets to create a

final dish.

o The thickness of a well-made phyllo/filo sheet is about the same as a sheet of

paper or tissue paper. Because of this thinness, it is the most delicate of all of the
pastries and breaks easily.

o To use filo/phyllo pastry, spread each sheet with butter and layer it in four or five
layers before wrapping around a filling

o It is fairly difficult to make because it is hard to get the pastry as thin as is

required.

o Filo/Phyllo dries out quickly. This makes it necessary to keep the sheets layered
between parchment paper and covered with a damp towel while it is being worked
with.

Rough Puff Pastry

o Also known as flaky pastry, rough puff pastry is created in a few layers.

o The fat in the layers melts and causes air pockets, which results in a light, flaky
pastry.

o Strudel is an example of something made from rough puff pastry.

Sugar Cooking
Basic Principles

A solution of syrup made of sugar and water is boiled to evaporate part of the
water. As the water is boiled off, the temperature of the syrup gradually rises.

When all the water has evaporated, all that is left is melted sugar. This sugar
then begins to caramelize or turn brown and change in flavour. As the heating
continues, the sugar continues to darken and then burn.

A syrup that is cooked to a high temperature is harder when cooled than a

syrup that is cooked to a lower temperature.

One part water (by weight) is enough to dissolve and cook 3 to 4 parts sugar.
There is no point in adding more water than is necessary because you just
have to boil it off.

Simple Syrup

Simple syrup
It is a solution of equal weights of sugar and water,

Dessert syrup
It is a flavoured simple syrup that is used to moisten and flavour some cakes.
Flavourings used may be extracts, such as vanilla or liquors such as rum or
kirsch. Flavourings should be added after the syrup has cooled because
adding it to a hot syrup may make it lose its flavour.

Syrups may also be flavoured by boiling them with lemon or orange rind.

Crystallization

Graininess, which is a common fault to many candies and desserts, results

when cooked sugar crystallizes or turns to tiny sugar crystals rather than
staying dissolved in the syrup. Even just one sugar crystal comes in contact
with a cooked syrup, it can start a chain reaction that turns the whole thing
into a mass of sugar crystals.

Avoid crystallization by using the following techniques:

o

Wash down the sides of the saucepan with a brush dipped in water.
This removes crystals that may seed the whole batch.

When first bringing the syrup to a boil, cover the pan and boil for
several minutes. Condensed steam will wash the sides of the pan.
Uncover and finish cooking without stirring.

Stages of Sugar Cooking

When cooking sugar, it is important that you are able to identify the stages of
doneness in different ways.

Ingredients
1 kg White sugar
1 cup water
Procedure
1. In a sauce pan, pour in the water and the sugar. Stir the mixture until the
sugar is completely dissolved.
2. When the sugar is completely dissolved, place the pan on medium heat until
it boils to form the sugar syrup.
3. Dip a brush in water and brush the insides of the pan to clean and remove
the sugar that has formed by dissolving it with the water from the brush.
4. To determine the stages of doneness, you can use a candy thermometer to
test the temperature.
5. You can also test for doneness by dropping a bit of the mixture into a
container of cold water and checking the hardness of the cooled sugar.

Stage

Temperatur
e
F

Thread 230

Soft
Ball

Firm
Ball
Hard
Ball

240

245

Description

C
110

The sugar syrup forms thin threads when dropped in cold water

115

The sugar syrup forms thicker threads when a small amount is

dropped in cold water. When the threads are removed from the
water and rolled between your thumb and forefinger, it will
form a ball. The ball is soft and can be easily flattened when
pressed between your fingers.

118

When dropped in cold water and then removed, it can be

formed into a hard ball. It will hold its shape but when
squeezed firmly, it will flatten slightly.

250- 122- When dripped from a spoon the syrup forms thick threads that
260 127 when dropped in cold water can still be removed and molded
into a ball shape. This hard ball will hold its shape and cannot

be flattened.
Soft
Crack

When the syrup is dropped into the cold water, it separates into
265- 130hard threads but they are not brittle. When removed from the
270 132
water, these threads will bend a little before they break.

Hard
Crack

When the syrup is dropped into cold water, it separates into

290- 143hard brittle threads that when removed from the water, it
310 155
cannot be bent without breaking.

Caram 320- 160- The syrup goes from clear to brown as its temperature rises
el
340 170 due to caramelization.

Basic Techniques
Techniques used to produce quality hot and cold desserts

Beating
Mixing vigorously to incorporate air into an ingredient or mixture

Whisking
Using a whisk to incorporate air into liquids like cream and egg whites into meringues

Folding
Gentle movement that incorporates one product into another.
Fold nuts into cream
Fold sugar into meringue.

Baking
Subjecting unbaked product to heat in an enclosed area such as an oven

Whipping
Same as whisking

Blending
Combining two or more ingredients

Boiling
Subjecting food to heat while being completely submerged in liquid

Poaching
Subjecting food to heat in liquid that is hot, but not moving; food needs to be totally
submerged at a temperature of 90 to 93C

Steaming
Subjecting food to heat in vapour of boiling liquid from below

Enrobing
Completely covering product; pouring ganache over the top, allowing ganache to flow
down the side to completely cover the cake; to dip in chocolate to completely cover all
sides

Churning
Continual mixing of a liquid until an outcome is achieved

Session Objectives

At the end of the session, you will be able to:

Present desserts in an appealing manner
Learn the different presentation styles depending on the variety of desserts prepared
Identify the different types of garnishes

Introduction

Dessert presentation is all about making the dessert look as attractive as possible to the customer.
It is part of the dining experience. In this lesson, you will learn the proper ways in presenting
desserts and how to choose the appropriate garnish to decorate a certain dessert.
Introduction

Proper storage of desserts and its ingredients helps in prolonging its shelf life. Storage
procedures and proper storage conditions vary depending on the contents of the desserts and also
the composition of the different ingredients used in preparing desserts.

Sanitation Practices

Always handle the food properly to avoid spoilage and contamination.

Utensils and equipment should be washed thoroughly.

You should keep away from serving food or food in general if you are ill to avoid
contamination.

Properly store food and ingredients used in preparation.

Maintain precaution on the food during distribution and service.

Tools and Equipment for Storing Desserts

Packaging Materials for Storing Desserts

Glass container

Plastic container

Plastic/cellophane

Aluminium foil

Cling wrap

Packaging tapes

Boxes

Proper Storage Procedure

Storing Hot and Cold Desserts

Desserts that contain uncooked eggs should be handled with extreme care
since dangerous bacteria such as salmonella can increase in raw eggs. You
have to be really careful with food containing eggs such as chocolate mousse
and uncooked cheesecakes.

Food like egg custards contains protein that provides good food for bacteria.
If custards are not heated and cooled properly and quickly, bacteria in the
custard can grow quickly that might be dangerous for food consumption

Any dessert that is not necessary to be consumed immediately must be

cooled rapidly and stored in a cool room until needed.

Proper Packing Procedure

Packing down is a term used to describe the action of securing and storing the product securely
until required.

Cooks pack done a kitchen at the end of service.

Pastry cooks pack desserts away for safe storage until required for sale or service period.

All product needs to be packaged so that the integrity of the product is not compromised
during storage.

Ice cream is placed into freezer compatible food safe containers before being wrapped
securely, labelled and stored in the freezer until it is required.

Fresh desserts that have not sold would be stored in container that will allow them to be
covered without destroying any garnish that might be placed on top.

Wrapping or covering is the most dangerous part of keeping everything in place. Any
container that is the wrong size will cause damage to finished product.

Stages of production

Producing desserts skill is time management and planning. Very rarely are all desserts
made the day they are sold. Timelines can be as much as 3 days. Frozen desserts may
have been produced 2-3 weeks before.

us Lesson:
Introduction

Next Lesson: