Documente Academic
Documente Profesional
Documente Cultură
TRAINEE MANUAL
Polytechnic College of Davao del Sur, Inc.
Hospitality Management Department
MODULE III
Prepare and Present
Gateaux, Tortes and
Cakes
Introduction
This unit deals with the skills and knowledge required to Error: Reference source not
found a range of settings within the hotel and travel industries workplace context.
Course Code:
FPT 121
HRM 4
GRADE 11
Nominal Hours:
60 hours
Learning Outcomes 1:
Prepare and bake sponges and cakes for gateaux, tortes
and cakes
Performance Criteria
1.1 Select required commodities according to recipe and production requirements
1.2 Prepare a variety of sponges and cakes for gateaux, tortes and cakes to desired product
characteristics
1.3 Produce a variety of sponges and cakes for gateaux, tortes and cakes according to
standard recipes and enterprise standards
1.4 Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes
and cakes
1.5 Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes
1.6 Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements and
standards
1.7 Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes
Learning Outcomes 2:
Prepare fillings, coatings, icing and decorations
Performance Criteria
2.1 Select required commodities according to recipe and production requirements
2.2 Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes
Learning Outcomes 3:
Assemble gateaux, tortes and cakes
Performance Criteria
3.1 Assemble required commodities and/or preparations
3.2 Assemble gateaux, tortes and cakes according to recipe instructions
3.3 Use appropriate equipment to assemble cakes for gateaux, tortes and cakes
3.4 Use correct techniques to assemble cakes for gateaux, tortes and cakes
Learning Outcomes 4:
Decorate and present/display gateaux, tortes and cakes
Performance Criteria
4.1 Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to
according to standard recipes and/or enterprise standards and/or customer requests
4.2 Present/display gateaux, tortes and cakes to enterprise standards using appropriate
service equipment
Learning Outcomes 5:
Store gateaux, tortes and cakes
Performance Criteria
5.1 Store at correct temperature and conditions of storage
5.2 Maintain maximum eating quality, appearance and freshness
Glossary
Term
Agar Agar
Explanation
Setting agent derived from seaweed. Much stronger
than gelatine and harder to use. More stable.
Vegetarian alternative to gelatine.
Allergen
Compound chocolate
Couverture chocolate
Daquoise
Fillings
French Pastries
Ganache
Gateau
Term
Explanation
applied to sides.
Gelatine
Jellying Agent
Joconde Sponge
Kahlua
Marzipan
Mascarpone cheese
Petit Gateaux
Tempering
Torte
Trimoline
Glazed
Masked
Sprayed
Covered or
Coated.
Creamy
Crispy or crunchy
Fruity.
Learning Outcomes 1:
Cake base
Pastry base
Sponge base
Meringue base
Japonaise base.
These are combined with flavoured fillings that are then decorated and
presented for sale.
Fillings:
Creams
Mousses
Fruits
Jams.
Dcor:
Fruit
Nuts, sliced or ground; Roasted
Chocolate motif or shapes moulded or cut to specific designs
Glazes applied to:
These products are normally very elaborate and have several stages to their production.
It can take several days to produce just one product and it is just because the professional
pastrycook or patissier has the storage capacity to produce and store these components that they
are sold at a very competitive price.
Some gateaux are traditional but modern day interpretation offers a much wider selection to the
consumer.
A gateau was normally based on sponge cakes that had three layers of sponge
and layers of cream and flavoured syrup. The syrup was to replace moisture in
the sponge that was lost due to staling.
Tortes where originally pastry based with a filling inside and another mixture
might act as a topping over the filling.
All things evolve over time and with modern communications many lines are blurred.
Staling is a term that describes loss of moisture from starch based product such as bread and
cake:
10
Blending method
All in method
Boiling method.
11
Sponge Products:
Traditional Process
Genoese
Emulsified Process
Separated Sponges.
Cream
Kirsch liqueur
Sugar syrup
Cherrie
Sacher torte:
12
Apricot jam
Ganache.
Dobos Torte:
Chocolate buttercream
Caramel toffee.
Gateau St Honeore:
Choux pastry
Crme patisserie
Fresh cream
Caramel toffee.
Gateau Pithiviers:
Puff pastry
Egg wash
Icing sugar.
Puff Pastry
Crme Patisserie
Fondant
Buche De Noel:
Sponge sheet
Buttercream
Meringue dcor
Roasted nuts
Liqueur.
13
Datteltorte:
Hapsburger Torte:
Chocolate sponge
Ganache.
As the student studies the history of pastry making from the European cultures they will begin to
form their own opinion of each product.
Product will be adapted and modified with time. Product is not made the same way as it was 100
years ago.
Standards will vary. Standards will rise and fall. Good quality will always be good quality.
Cheap will always be cheap.
14
Beating ingredient together to get the correct consistency before the next stage is
attempted. Usually butter and sugar to aerate before adding remainder of
ingredients
Bread dough is kneaded until the dough takes on the smooth characteristics of a well
develop gluten structure inside the dough
Cutting skills are required when producing gateaux so even portions are achieved
All these techniques need to be developed in order to be able to achieve a professional looking
product.
Colour of the product when it is finally removed from the oven is important to the
visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase
15
This is achieved by maintaining consistency of production. Nobody is allowed to move away from
the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each production run,
defining weights and number of units.
To achieve this each product must be moulded the same and must all look the same.
16
Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In
order to keep pliability in the product so it can be rolled it can be cooked at
a higher temperature.
Gelatinisation and coagulation will happen quicker and there is less drying
out of the product. After cooling it can be moulded or rolled easier.
Sponge sheets can be baked at 220C 230C for approximately 7 minutes.
Oven conditions may relate to:
Colour
Shape
Crust structure
Temperature
Rack position
Cooking times
Moisture.
17
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must
submit documentation, suitable evidence or other relevant proof of completion of the project by the
date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
1.1 Write a list of all ingredients that will be needed to produce the product:
1.2.
1.3. List of all recipes required with ingredients and method of production, yield to be obtained
and baking requirements:
18
Summary
Role and effect of flour, sugar, fat, eggs and flavourings need to understood. The
role in the product and effect upon each other ingredient is required.
Variety can be listed under a couple of headings. Sponge and cake. Heavy or light.
Festive or common. The different product from different countries add to the
expanding list
Most of this manual is based on European style cakes and sponges but the skill
and expertise is the same in all countries
All cakes should be well formed and have a bold and inviting appearance. Its
eating qualities should leave a pleasant mouthfeel giving consumer a feeling of
contentment
Consumers look for appearance and shape, consistency in size and texture.
While one enterprise makes large cake, another might make the same cakes in
only small sizes
Black Forest cake, Gateau foret-Noire and Schwarzwalder Kirschtorte are all the
same cake
There will be slight variations with all but will all have the same base ingredients
and may differ slightly in appearance. Importantly they will be produced the same
in each of the establishments every time.
Colour of the product when it is finally removed from the oven is important to the
visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase
Appearance is about form and shape. It is important that all pieces have the same
appearance
Consistency and texture is about how it feels in the mouth when the customer is
consuming the product
Moisture content adds to the shelf life and mouthfeel of the product
Mouth feel and eating properties are sensory delight for the consumer. If this is
disappointing then consumer will not come back.
Is a hot oven needed or cool oven needed. What are the ingredients in the cake
19
Learning Outcomes 2:
Layers of cake or sponge with layers of flavoured cream between, cake or sponge layers
infused with flavours that will enhance the
final product.
Fillings can include the following
Buttercreams made either way:
French
Italian
French.
20
Crme Patisserie can be used as filling for some gateaux, flavours and
other ingredients can be added as needed.
Fruit fillings can be used in conjunction with creams.
The fruit can be in a starch suspension or used solely on their own in
the cream.
Care must be taken that the moisture level does not seep into the cream to disrupt the stability of
the cream filling.
Fresh cream and crme patisserie can have extra stability added by using gelatine after they has
been mixed.
Points on Gateau Making:
The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a
liqueur)
Fig 1
Fig 2
21
Torte
Pastry base lined into a mould, sweet layer of jam then an almond
cream is placed on top and the torte is then baked then boiled
apricot jam is applied to the top of the baked product then a final
glaze of flavoured fondant is thinly applied.
Engadiner Nusstorte:
Aargauer reblitorte:
Carrot cake.
Datteltorte:
22
Fruit may be used fresh, poached, as a pulp, boiled and or thickened with pectin, gelatine, or
starch (jelly, jams).
Fruit may be frozen after initial preparation to change consistency and retain colour and flavour.
Commercial manufactured fillings are readily available.
Fresh Cream and/or Imitation Cream based may be flavoured with liqueur
and/or fruits, including chocolate and other flavours.
Creams may be stabilised with agar agar, gelatine and or starches. Special
powders are commercially available to stabilise cream, which are freeze and thaw
stable.
It is important not to overwhip cream before using in mousses and fillings because further mixing
can cause the cream to split, this is when the fat solids separate from the liquids causing a
granulated or lumpy mouth feel, a smooth feel is desirable.
Marzipan and Nougat may be used by itself or with the addition of liqueurs
and /or other flavours.
23
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must
submit documentation, suitable evidence or other relevant proof of completion of the project by the
date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
Fillings icings and glazes
Summary
2.1
Each
product will
need either
filling or
product to
finish
outside:
Ganache
Chiboust crme
Buttercream.
Coatings are to add eye appeal and flavour, also slows product from
staling
Fillings that will be used to assemble layers of baked product need to complete the
product, this is mainly gateaux
The student is required provide list of equipment and ingredients required to complete the fillings
and glazes.
2
4
Learning Outcomes 3:
2
5
Gateau St Honore is the classic that uses balls of choux pastry filled
with flavoured crme patisserie that are then glazed with boiled toffee.
Crme Patisserie is used because fresh cream and mousse would just
melt when the hot toffee is applied.
Fillings
Are used to hold layers together to form gateau construction.
They can stand alone or be bases to carry other eating sensations such
as flavour and textural diversity.
Buttercreams
French, German or Italian styles each have their own characteristics. They can all carry
colour and flavour to add to the eating and flavour sensation.
Mousses
Flavoured fresh creams. Can be stabilised when chilled with the addition
of setting agents like gelatine or agar-agar.
Vegetable gums derived from seaweed are becoming more readily
available as alternatives to gelatine.
Chibouste crme
A mix of Crme Patisserie and Italian Meringue. This mixture is more delicate
than buttercreams. Does not like to be over mixed as it will collapse easily.
Italian meringue is used as it is cooked unlike French meringue. The role of
the Italian meringue is to lighten the texture of the crme patisserie which can
carry a variety of flavours. It can be further stabilised with the addition of a
setting agent.
Chibouste cream is an excellent alternative to fresh cream.
Crme patisserie
A starch thickened milk enriched with the addition of egg. Will carry any flavour and colour
but care needs to be taken when making to avoid lumps in the cooking process.
Ganache
A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is
normal. Lighter mixes only need ratio to change.
Fruits
2
6
As filling some these will need to be cooked before either going into
oven or in filling in gateau. Apple for example will lose a lot of water.
Apricots not so much.
Apricots may not cook enough before the batter cooks so better to
cook the fruit before being used.
Raw fruit can oxidise and discolour. Uncooked fruit in filling will lose water internally and
soak pastry or cake mix that surrounds it causing cake batter not to bake properly.
Berries are the exception to this as they are delicate but will still stain.
Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.
Dried fruits can be used for strong flavour and increased sugar content.
Dried fruits that are slightly re hydrated are good because they are available all year round
and easier to store. Will sit at room temperature.
Nuts, ground, sliced or whole
Can be used internally to add textural diversity and interest.
Dcor
This is a term used to describe decorations that may be applied to the outside of
the gateau.
Roasted nuts
Sliced or ground or nibbed or shaved. These are all way that nuts can be
purchased for decoration purposes.
These will need to be roasted before using as the RAW flavour lacks
character and diminishes the flavour of product.
ROASTING of nuts improves the flavour and colour of the nut so adding to the visual
appeal outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this purpose and
has the advantage of being much more economical.
Candied fruits
Fruits that are slowly immersed in hot saturated sugar solution several
times will absorb the sugar and when cooled down and air dried will
stand at room temperature without the need for temperature control to
preserve them for longer periods of time than when fresh.
These can be colour enhanced as the cooking process can leach out colour. Some can be
natural. Visual appeal is the key here as well as food value.
2
7
Non pariels
A coloured sugar candy that can be used to attach to the side of gateau or even applied to
the top of gateau.
Chocolate decors
Strips, curls and shapes can be formed to produce decoration that are place onto the top
of sides of gateau.
Preparation of dough
Day 2:
2
8
Day 3:
Day 4:
2
9
Freezers to hold product in suspension for sale at a later date. Keeps production cost
down.
Decoration of cakes become eclectic and incorporates the personal style of the pastry
cook.
Good decoration skills need to be practiced.
Spreading of cream:
Piping rosettes:
Curling Chocolate
Properly tempered chocolate is able to be shaved and curled as it is
setting on the cooling bench. Planning, practice and expertise is
required to be able to execute this action.
Enrobing
The action of applying a glaze (icing or ganache) to the exterior of a
cake so that the covering fully covers the outside of the cake.
Correct temperatures need to be achieved because:
If the glaze is too hot it will just fall off the cake
3
0
If it is too cold in will not run properly and the glaze will be too thick when it
is set.
Consistency of design
When decoration certain considerations need to be taken account:
Symmetry
Gateaux: Multiple layers of cake and filling that has been enrobed and
decorated.
Expectations of customers change but all of the above points need to be considered when
constructing and decorating.
Cutting, layering and masking
Cakes and especially gateaux require a concentrated effort to
cut evenly, straight and cleanly.
Before the sponge can be layered with the chosen filling and
topping, it needs to be cut (with a serrated knife) into
appropriate horizontal even size layers. It takes practice to
master an even straight cut but it makes all the difference in
the presentation. Once cut, it needs to be covered to prevent drying until ready to use.
The filling should be weighed or evenly divided to gain the required yield.
Each layer should be levelled with a cranked or straight palette knife so that all the levels
are even.
3
1
The top and sides take a lot of skills as they needs to be straight for
best presentation; this is called masking (coating).
When finished, the sides can be masked with roast nuts, chocolate
shaving and hundred and thousand (little coloured sugar drops)
and the top decorated with the appropriate decoration.
When coating with a ganache or glaze, the cakes need to be placed
on wire racks to drain with a tray under it to collect the extra.
Remember nothing should be wasted in a kitchen.
The cake should then be placed on an appropriate board and doyley
for sale.
When using a knife to cut slices, mark the surface for the number of pieces required by
marking cuts directly through the middle of the cake.
A cake divider greatly helps when learning how to mark even number of portions.
If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the sides
using a knife dipped in hot water to cut through the hard crust and to prevent the soft icing
or cream from being flattened.
Cut through the cake carefully ensuring you submerge the blade of your knife (preferably
a long thin blade) in hot water (in a tall jug or tin), then dry the warmed blade between
each cut. It is important to cut with even motion and pressure (not to tear and squash) and
to hold the blade very straight to prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or
glazes before the next cut.
Remember:
Each cut must be the same size for the purposes of presentation and
portion control.
3
2
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project by the date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
Assembly of all components required.
2.1
Summary
Assemble Commodities:
Mise en Place
Before any assembly can take place all of the parts have to be in place
Assemble gateuax:
Gateau traditionally have been constructed from the bottom to the top
Upon setting the product is then removed from the mould and turned over
before final dcor is added.
Each layer will need to be marked either by a colour or shape in the diagram
2.2 Student will then need to construct the selection of the gateaux to the point before
decorating.
Learning Outcomes 4:
3
3
3
4
In a display fridge
3
5
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must
submit documentation, suitable evidence or other relevant proof of completion of the project by
the date agreed to with your Trainer.
The student will need to produce a diagram of a gateaux that they will be decorating:
Summary
2.1
2.2.
Does it have any significance about it? Special occasions, festival time.
Fudge icing
Fondant
Ganache.
3
6
Learning Outcomes 5:
3
7
3
8
Unsaleable Food: All purchasers have the right to be able to purchase food that
will last a certain period of time past the time of purchase. This will vary from food
product to food product
Inconsumable food: Food that is not fit for human consumption. This food
should not be sold. Manufacturer must accept the loss.
Freezer temperature
Storage long term must be at -18C or less:
Moisture from the air enters the product so it loses some of the eating quality:
Keep chilled
Keep dry.
3
9
4
0
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must
submit documentation, suitable evidence or other relevant proof of completion of the project to
your
Summary
Trainer
by the
date
agreed
to.
Tortes store best at room temperature. If they need to be stored for long
term then they are best frozen
Tortes and gateaux containing fresh dairy products like cream need to be
kept in controlled environment, chilled.
Bake tortes fresh every 2 days, keeping supply chain consistent, is the
best way to maintain freshness
Gateaux have a life of 2-3 days if kept chilled but quality diminishes after
day 2
Style like linzer torte have a shelf life of 7 days approximately. Need to be
stored in a closed environment. If left exposed to open air product will dry
quickly.
temperature are you going to store your finished gateaux and torte product:
You need to cite standards and explain why these standards are being implemented
5.1
What
4
1
Recommended Reading
Bullock-Prado, Gesine; 2013; Bake It Like You Mean It: Gorgeous Cakes from Inside Out;
4
2
Dont
Know
Agree
Do
Does
Not
Not
Agree Apply
4
3
4
4
4
5
Learning Outcomes 1:
Learning Outcomes 2:
4
6
Learning Outcomes 3:
Learning Outcomes 4:
Learning Outcomes 5:
Statement by Trainee:
Note:
__________________
___________
______ /
______ / ______
4
7
For all boxes where a No* is ticked, please provide details of the extra steps or
work you need to do to become ready for assessment.
4
8
MODULE IV
PREPARE AND
DISPLAY PETIT
FOURS
Introduction
4
9
This unit deals with the skills and knowledge required to Prepare & Display Petit
Fours in a range of settings within the hotel and travel industries workplace context.
Course Code:
FPT 121
HRM 4
GRADE 11
Nominal Hours:
35 hours
Learning Outcomes 1:
Performance Criteria
1.1
Prepare petit four bases
1.2
Cut and assemble bases for petit four glace
1.3
Prepare and flavour fillings to required consistency
1.4
Prepare petit four glace for glazing
1.5
Decorate petit four glace to enhance customer eye appeal
1.6
Display petit four glace
Learning Outcomes 2:
Performance Criteria
2.1
Prepare and flavour marzipan
2.2
Shape marzipan
2.3
Prepare marzipan for glazing
2.4
Decorate marzipan petit fours to enhance customer eye appeal
2.5
Display marzipan petit fours
Learning Outcomes 3:
Performance Criteria
3.1
Prepare and bake selection of petit four sec
3.2
Prepare and flavour fillings to required consistency
3.3
Prepare petit four sec for glazing
3.4
Decorate petit four sec to enhance customer eye appeal
3.5
Display petit four sec
5
0
Learning Outcomes 4:
Performance Criteria
4.1
Select fruits/nuts
4.2
Prepare products
4.3
Prepare coating for fruits
4.4
Coat caramelised petit fours
4.5
Display caramelised petit fours
Learning Outcomes 5:
Performance Criteria
5.1
Store at correct temperature and conditions
5.2
Maintain maximum eating quality, appearance and freshness
Glossary
Term
Explanation
Atomis
er
Cacho
us
Candie
d fruit
Egg
wash
Financ
iers
Glace fruits
Fonda
nt
Frangi
pane
Ganac
he
Glace
fruit
5
1
Term
Explanation
syrup.
Lemon
zest
Marzip
an
Marzip
an
paste
Spong
e
sheets
Stock
syrup
Sugar
syrup
5
2
Introduction
Petit Fours literally translate to a small oven. The name is said to have
originated from the practice of cooking small pastries. A petits four, that is to
say, in a low temperature oven.
Petit Fours are using served with coffee with one or two pieces per
person, or displayed on buffets.
They also go well with sabayon, ice creams, sorbets, fruit fools and mousses
and are used to decorate special gateaux and charlottes (Charlotte Royal) on
a menu.
Sweetmeats: Usually marzipan based with flavours, nuts and dried fruits added.
Petit four fresh: Miniature tarts, fruit, lemon curd, almond cream filling.
5
3
54
Learning Outcomes 1:
Petit Fours glac are generally either glazed with fondant or dipped in chocolate
before the final decoration is added.
The term glac is also used to indicate any iced pastry. Such
as a small tartlet or those made from pate a choux or
meringue.
Small almond cakes may also be wrapped in marzipan or modelling chocolate and
served as petit fours.
Sponge
Cake
Shortbread
Pastry
Chocolate
Marzipan
Choux pastry.
Main requirement of a petit four base is that it is strong enough to 'hold' the petit
four when it is picked up by the customer to be eaten.
Sponge
Normally sponge is baked in thin sheets and they are layered' together with
flavoured filling that will act as an adhesive to hold the sheets of sponge together.
55
The sheets can be just a carrier for the filling, especially chocolate.
When the sponge sheets are layer with the filling they are stored for a period of time
for the sheets and filling to bond and then the sheet is cut into small pieces:
Cake
Cake can be baked in shallow trays of depths of 12cm, topped with soft topping then cut to shape
desired similar to Sponge sheets.
Shortbread
This formula produces a firmer shortbread that will resist the migration of moisture
from the filling to the base. It will then hold together better when the customer picks
the petit four up in their fingers.
Pastry
A savoury pastry like puff pastry can make a suitable base for petit fours when a
sweet filling is used.
Chocolate
When working with ganache, a soft mixture of chocolate and cream can be
presented in a base of hard chocolate. This chocolate has been melted and
'tempered' then spread thinly onto parchment paper
and allowed to set. At the point of setting it is cut into
shapes with a warmed metal knife or cutter.
Marzipan
56
Choux pastry
Choux pastry is made by boiling water and fat, adding flour and cooking panada.
57
Before you can assemble your petit fours the basic principle is the same.
Normal
Raspberry jam
Or
Ganache.
Classical Opera cake
Ganache
Normal Assembly
What is needed?
When assembled the combined height will be approximately 3cm high (1.25
inches)
Method of Assembly
58
Take a third sheet of sponge and turn over so bottom of sponge sheet is on top
Lay sponge sheet on top and place 2nd sheet of paper on top and press sheets of
sponge firmly together
Place a metal tray on top and allow layered sponge sheets and apricot jam to
bond
If using butter cream the product needs to be cooled so the butter cream sets firm
Product needs to stand, while being weighted down for at least 2 hours
Butter cream products need to stand in cool environment until they are firm.
The biggest shape that these petit fours are cut into is square.
Any shape can be used but accuracy of cutting is essential. Minimising waste will
increase yield therefore profits increase.
Size
Variety of shapes
Shape to cut
59
Triangle Shapes
Square cut
Fillings will vary according to selling price, storage requirements and marketplace
requirements.
60
Ganache
Butter creams.
Jams
Ganache
Butter creams
Butter creams can be flavoured to desired standard, adds good mouth feel and cuts
well when cold.
It needs to be chilled before cutting. It will then need to stand in non refrigerated
environment for short periods of time.
Butter creams are versatile for decorating the tops of petit fours as they can be
flavoured and easily piped. But it damages easily when at room temperature.
When butter cream is made it needs to be kept at a temperature that will not give
adverse reaction to customers.
Introduction
Jams
61
Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to
be applied thinly and then given the opportunity to dry. Care needs to be taken
when cutting.
Creams
Chocolate
Fondant
Ganache
To apply any of these glazes the petit four needs to have sharp edges and smooth
lines.
Surface needs to be dry and free of moisture. If the surface is not dry then the
glaze may not bind to the surface of the petit four.
62
Introduction
Wow factor
Eye appeal
63
ANTA: Prepare and display petit fours: 2003
64
Decorative Designs
65
66
Introduction
Petit Fours are normally served with coffee after the meal. Petit four sec is popular
here because they are sweet and do not
need refrigeration.
Almond goods
Small shortbreads.
Insufficient space
Designing layout
67
Work Projects
The student will need to complete a plan to produce at two different recipes of petit
four glace.
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four glace.
1.2.
1.3.
1.4.
1.5
Sponge
Shortbread
Japonaise
Choux pastry.
Jams
Ganache
Mousse
Marzipan.
Sugar fondant
Ganache
Sugar frosting.
Motifs
Glace fruits.
Platters
68
Plates.
Summary
Prepare bases
Sheet bases need to be thin and even across all the area
Cut to shape
Any shape can be used but wastage needs to be costed into production
Cut small.
Glazing
Do not prepare glaze too far ahead or it may lose shine, gloss, heat
Display
Consistent shape
Consistent configuration
6
9
Learning Outcomes 2:
Marzipan is very versatile paste. Petit Fours based on a marzipan are attractive and
popular for their colour and appearance and their delicate pleasing taste.
Marzipan
Ingredients
200g
Icing sugar
275g
Brandy
1tsp
Almond extract
1 drop
Sugar syrup
100ml
Glucose, warm
+/- 40g
Method
Quanti
ty
1 Sift the icing sugar and combine ingredients from group A into a bowl
2 Add the ingredients from group B and gradually add the warm glucose
3 Knead unit it forms like a dough
4 Wrap tightly.
When the marzipan is made it needs to be stored and protected from the air. It will
dry and these dry pieces will have an unpleasant mouth feel if allowed to be
incorporated into the mix.
7
0
Bake in a hot oven until golden brown. To bake marzipan it must have a higher
proportion of sugar. If the proportion of sugar is too high, the marzipan will boil
instead of bake. This will adversely affect the taste and appearance of the finish
creation.
Marzipan Fancies
Using marzipan and adding different types of flavoured paste, nuts, liqueurs or
preserved fruits.
To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or
coloured.
Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of
the hand first round, then elongated to fit the cavity of the fruit.
About to 1/5 of the marzipan should be visible. Pitted, firm and small dates or
prunes are stuffed with marzipan, and then rolled in the palm of the hand to
smooth.
With the back of a small knife, three to four lines are marked on the marzipan that
sticks out of the date (prune).
The pieces are now rolled in caster sugar or after having dried, dipped into
caramel.
For other varieties, even sized small flavoured and/or coloured pieces are shaped
round, then topped with a piece of glace pineapple or half glace cherry or walnut or
pecan nut halves, then rolled in sugar or caramelised.
To glace cherry haves or nut quarters are attached (lightly pressed on) to both
sides of a small ball of marzipan, then rolled in sugar or coated with caramel.
For display or service, they are set in little petit four paper cups.
Modelled Marzipan
Marzipan modelled into various fruit shapes and vegetable, then coloured and
sealed.
To retain the eating quality and to extend the shelf life, the marzipan is sprayed with
a thin coat of cocoa butter (commercially available in a spray can).
7
1
To store marzipan, wrap it in plastic (cling) wrap and place it in an airtight container.
Hygiene
When working with marzipan, hygiene and cleanliness of equipment, utensils, work
space and hands are of the utmost importance.
Marzipan is a very versatile paste. Petits fours based on marzipan are attractive
and popular for their colourful and/or appetising appearance and their delicate
pleasing taste.
Introduction
Marzipan modelled into various fruit shapes, then coloured and sealed
Piped marzipan, browned in a hot oven, coated with glaze while still hot.
Modelled marzipan
Cut into uniform small pieces (1012 g), the marzipan is shaped into seamless
round balls.
7
2
Using the palm of the hands, the basic form of the fruit to be represented is
modelled next.
The finished fruit is set on to greaseproof or silicon paper with very evenly spaced
gaps in between, to allow easy and even access for spraying with colour.
Powdered food colouring is mixed with clear spirit concentrate and sprayed on to
the marzipan fruits with an atomiser or air brush and then allowed to dry.
Banana shapes benefit from having a few fine brown lines brushed on, likewise
some varieties of apples and pears.
To retain the eating quality (and to extend shelf life) the marzipan is sprayed with a
thin coat of cocoa butter (commercially available in spray cans).
Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn starch
dried in a warm oven with the oven door left ajar, peach and apricot shapes are
gently dabbed for a velvety appearance.
For display or service, the marzipan fruits are set into small petit four paper cups
and arranged attractively for service or display.
For storage, they keep quite well if covered for protection from dust and odours in
a cool and dry area.
When working with marzipan, hygiene and cleanliness of equipment, utensils, work
space and hands are of utmost importance.
A person suffering from sweaty palms (hands) must wear tight-fitting, thin plastic
gloves for good hygiene. Marzipan should be exposed to a minimum of handling.
Marzipan fancies
Marzipan is flavoured and/or coloured and used for stuffing dates or prunes or
topped with or sandwiched between nuts and glace fruits.
7
3
Pitted, firm and small dates or prunes are stuffed with the marzipan, then rolled in
the palm of the hand to smooth
With the back of a small knife, three to four lines are marked onto the marzipan
that sticks out of the date (prune)
The pieces are now rolled in caster sugar or after having dried, dipped into
caramel.
For other varieties, even-sized small flavoured and/or coloured pieces are shaped
round, then topped with a piece of glace pineapple or half glace cherry or walnut or
pecan nut halves, then rolled in sugar or caramelised.
Similarly, two glace cherry halves or nut quarters are attached (lightly pressed on)
to both sides of a small ball of marzipan, then rolled in sugar or coated with
caramel.
Remember:
For display or service, they are set in little petit four paper cups.
7
4
2.3
Prior to glazing marzipan to be dry. If the marzipan is still moist the glaze will not
adhere to the surface of the product.
Fondant is good for glazing but the surface will need to be coated to stop the
fondant from soaking into the marzipan.
Food Lacquer and cocoa butter are available to use. Some are in spray aerosol
cans and some can be applied with a brush.
Gum Accacia (Gum Arabica) is an exudant from acacia trees in Northern Africa. It
is hardened gum on the outside of the tree.
Ground to fine white powder it is added to water and boiled. Apply to product while
still hot it will cool with a pleasing sheen.
It is difficult to dissolve and it must be bought slowly to the boil and it must be
whisked gently to break up any lumps
Application to hot product will evaporate off excess moisture and a nice sheen will
remain
7
5
For this to be used it will have to be sprayed with food grade lacquer from aerosol
spray.
Decorating the finished product add customer interest and 'eye' appeal. Most
marzipan petit fours would be decorated before they are glazed.
Chocolate
Chocolate can be applied directly to the finished product. This tends to be brittle
and breaks easily. Ganache that is firm can be applied and after it is set it can be
cut if needed.
Fondant icing
Fondant is sugar that is boiled to 114C agitated or stirred as it is cooled. The clear
solution turns white and when it is smooth it needs to be sorted until cool and
needed.
To thin fondant to the degree you need sugar water (1:1) 1 suger-1water; boiled)
This is used so the fondant will flow and have a seamless finish with no folds.
Fondant can be tempered to be very thin so minimal is used. All the time not
allowing temperature to rise over 42C. If temperature rises too much above 32C is
will lose its shine and look dull and unappealing.
Non-parrels
7
6
Glace fruits
Glace fruits used to be a popular way of preserving fruits. Glace fruits are very
stable at room temperature and do not need refrigeration. The shine exuded comes
from being dipped in sugar solution many times and being allowed to dry before
being dipped again.
There is a wide variety of glace fruits available. They will need to be cut to size and
this is very time consuming.
Also would normally be applied to marzipan before baking, glaze then applied to
seal.
2.5
Introduction
Attractively displayed petits fours are great product for catching the customers
attention.
7
7
Displaying on ceramics plates and platters, glass mirrors trays can look very
effective in buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
7
8
Work Projects
2.1
The student will need to complete a plan to produce at two different recipes of petit
four glace.
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four marzipan.
2.2.
2.3.
2.4
Sugar fondant
Ganache
Sugar frosting
Motifs
Glace fruits.
Platters
Plate
Tile
Height alternation
Alternate profile.
Summary
Alternate shapes
7
9
8
0
Learning Outcomes 3:
Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four style.
Shortbreads
When chilled shortbread can be cut from the disc or from formed blocks to desired
shape and thickness.
The dough can also be rolled out into sheets and multitude of shapes can be
acquired from special made cutters.
Doughs can be flavoured with spices, nuts and glace and dried fruits.
When baked products are cooled the product can be can be finished by dipping in
chocolate, apply icing to surface and allow drying.
Puff pastry
Honey doughs
Basel Leckerli; a honey dough filled with dried fruits and nuts, rolled flat and baked
then glazed with boiled sugar brushed on to leave white sugar coating
Can be baked and cut to shape making delightful petit four sec.
8
1
Ganache
Jam
Jam is piped onto one piece then another piece is placed on top and 2 pieces bond.
Butter cream
Butter cream will sit at room temperature for several days. It colours
well and can be flavoured with anything of your choice.
Marzipan
Flavouring
Colouring
Sugar water needs to be added in moderation and if left for too long fermentation can
occur.
Dried fruits
When added to binding agents they make flavoursome fil lings for many pastries.
8
2
Roasted nuts and dried fruits bound in small amounts of jam work well in
shortbread
Ingredients with low water activity make the best fillings. Too much
moisture will soften the dry pastry and make them less palatable to
customer.
8
3
Effect of Glazing
Egg wash applied before baking will give a pleasing eye appeal to the finished product
Sugar applied before the baking process will give textural crunch to the baked product. If
baked at high enough temperature it will caramelise and give a clear finish
Boiled sugar applied after the baking process (basel leckeli) will set to a dry touch and add
flavour to product
For glazing to be applied to the petit fours before or after baking the product needs to
be dry and free from foreign objects.
Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of the finished
product.
8
4
Introduction
Decorations need to add eye appeal and also should be in keeping with the theme of
the product.
Simple
Small
Easy to apply.
Piped ganache.
Decorations for petit four sec need to be simple to be in keeping with the term 'sec'
(dry). If they get too complicated then the product become too difficult to handle.
3.5
8
5
Introduction
Fresh petit four sec should be crisp to the bite and if allowed to stand exposed for too
long in the open will lose that crispness and be dull to eat.
If they have been out on display and not consumed then they are then discarded.
As per Food Safety Plan (FSP) requirements, any food that has been on display or
served to customers and not consumed then it needs to be discarded because
'control' has been lost.
Decorated petits fours (in particular the iced variety) lend themselves to immaculate
craftsmanship and decorating skills.
To attract the respect for this work, a neat uncluttered, clean and tidy display is
essential.
This greatly affects the visual impact and appreciation of the viewer and will tempt
the customer to indulge.
Displaying on ceramics plates and platters, glass mirrors trays can look very effective
in buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
8
6
Work Projects
3.1
The student will need to complete a plan to produce at two different recipes of petit
four sec.
Plan is to include completed recipe with all ingredients and methods of production.
List of all equipment that will be needed to produce the petit four sec.
3.2.
3.3.
Dipped in chocolate
Keep it simple.
Summary
Outside of petit four tends not to have a glaze. Chocolate may be piped over part of
petit for but not totally covered.
Keep it simple.
Jam
Ganache
Butter cream.
Sugar applied to surface will glaze when heat is applied or will give
'crusty' texture to baked product
Glace fruit applied to shortbread before baking will add splash of colour to
end product.
8
7
8
8
Learning Outcomes 4:
Introduction
Caramelised sugar can be used to 'glaze' petit fours before they are served.
Caramelised petit fours have a very short shelf life unless the sugar is sprayed with
lacquer after it is applied. Sugar breaks down when it stands for too long at room
temperature.
'Breaks down' is a term used to describe the action of moisture from the air attaching
itself to the sugar and dissolving the sugar. The surface becomes sticky and the
sugar just runs off the product.
Caramelised petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is going to be coated with caramel will need to be dry in texture.
Strawberry and grapes can be dipped in caramel but only have a life span of a
couple of hours. 30-40 minutes is best.
8
9
When fresh fruit is dipped the moisture inside boils and structure of the fruit just
under the skin breaks down and the resulting moisture weeps through the skin and
releases the caramelised sugar from the surface.
Dried fruits stuffed with flavoured marzipan or other dried fruit and sugar/flavour
mixtures are excellent candidates for coating with caramel.
Nuts like walnuts should be chosen for their whole halves, no chips of breakages to
the nut piece. Two walnut halves with a ball of flavoured marzipan between.
All the products need to be clean and dry for the caramel to adhere.
Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be
intact.
Nuts should be slightly roasted; raw nuts have a diminished flavour to them.
To dip in caramel product and equipment needs to be prepared before the making of
the caramel.
Having a prepared surface to place the caramel dipped product is also important. An
oiled surface will allow the caramel to cool and then not bond to the surface.
If hot caramel is placed onto an unprepared surface it will stick to the surface. The
product will then crack when attempting to remove the product from that surface.
4.3
9
0
Slowly heat until boiling, stirring to dissolve sugar before solution boils
When solution reaches boiling point add 10% liquid glucose of sugar weight
Wash sides of pot down with pastry brush and cold water
Do not stir the solution while it boils as this may cause crystallisation to occur
As solution rises above 160C it will begin to change colour to light amber colour
When solution has coloured to desired caramel colour, remove from heat and arrest the
cooking process
Arrest the cooking process by placing base of pot into cold water
4.4
Take a dipping fork into oil and then pick up the product and let it drop into the toffee.
Use the oil covered parts of the fork to roll the product in the hot caramel and then
remove the product from the hot caramel and the caramel covered product should
slide off the fork onto the prepared surface that has been smeared with oil to prevent
sticking.
9
1
Hold product above caramel and allow excess to flow back into pot. Sit product on
oiled surface to cool.
Recommendation:
When working with hot caramel at is advisable to have a bowl of cold water next to
you.
If the hot caramel touches the human skin it will cause very bad damage.
Do not try to wipe the hot caramel off as it will just cause more damage.
Place the affected area into the cold water. This will cool and set the caramel. It can
then be peeled off with minimal damage to skin surface.
This technique is about minimising further damage to other parts of the body.
Trying to wipe the hot toffee off with the other hand only burns the other hand
Placing finger into mouth only burns the tongue and roof of mouth.
9
2
4.5
Attractively displayed petits fours are great product for catching the customers
attention.
They look most attractive when arranged neatly and with thought given to the
repetition or alternation of shapes, colours and decorations.
Individual serves of 3 - 4 pieces per plate is for effective for modern coffee service.
Caramelised petit fours need to be served fresh and in paper containers. This makes
it easy for the customer to handle them.
9
3
Work Projects
4.1
4.2
The student will need to complete a plan to produce at two different recipes of caramelised
petit four and six portions of each:
Plan is to include completed recipe with all ingredients and methods of production
List of all equipment that will be needed to produce the caramelised petit fours.
4.3
Discuss how the product needs to be prepared for the caramel to bond:
4.4
9
4
Summary
Select fruits/nuts
Fruits should have skin intact and have stem attached for easier handling
Fruit needs to be dry
Nuts need to be complete, with broken, chipped not to be included.
Prepare products
9
5
Learning Outcomes 5:
All prepared petit fours will suffer from too much moisture in the environment.
A cool dry closed environment is best for storage of all petit fours except those that
contain perishable ingredients like
fresh cream.
This is caused by the fact that the moisture just under the surface of the skin boils,
breaking the cellular structure of the fruit and the moisture held inside seeps
through the damaged skin.
It is a mistake to produce more than can be used in defined periods. It may be more
economically viable to produce large numbers of a certain product.
Then bake as needed. But this does take space and time in freezer.
9
6
The best way to have fresh petit fours is to produce them regularly and as needed.
Protect finished petit four from adverse conditions to maintain structural integrity by
enclosing in food safe containers.
9
7
Work Projects
5.1
The student will need to complete a report on how they plan to store the petit four
produced:
Summary
Petit fours will need to be kept in secure environment to keep freshness and eating
quality enhanced for customer satisfaction.
5.2
To maintain integrity
Report should cover all types of petit fours, petit four sec, glace, marzipan, or caramelised.
What are the environmental conditions that they need to be stored in to maintain integrity?
5.3. How do they need to be stored to maintain integrity to maintain eating quality and
freshness?
9
8
Recommended reading
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts;
Chronicle Books
Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press
Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100
Fisher, Teri Lyn; 2012;Tiny Food Party!: Bite-Size Recipes for Miniature
Meals; Quirk Books
Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand
Reinhold
Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited
9
9
The following statements are about the competency you have just completed.
1
0
0
1
0
1
1
0
2
Learning Outcomes 1:
Learning Outcomes 2:
Learning Outcomes 3:
1
0
3
Learning Outcomes 4:
Learning Outcomes 5:
Statement by Trainee:
1
0
4
__________________
___________
______ /
______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or
work you need to do to become ready for assessment.
MODULE V
1
0
5
PRESENT DESSERT
Introduction
This unit deals with the skills and knowledge required to Present Desserts in a
range of settings within the hotel and travel industries workplace context.
Course Code:
FPT 121
HRM 4
GRADE 11
1
0
6
Nominal Hours:
50 hours
Glossary
Term
Amaretto
Explanation
1
0
7
Term
Explanation
Angelica
Anglaise Sauce
Arrowroot
Aspic
Savoury jelly.
Batter
Baume
Bavarois
Beignets
Fritters.
Blackjack
Bombe Mixture
Bombes
Boulangerie
Bakery department.
Butterfmilk
Calvados
Candied
Caramel
Caramel Fruits
Caramelize
1
0
8
Term
Explanation
Cassata
Charlotte
Chocolate
Vermicelli
Compote
Coulis
Coupe
Cointreau
Crme de Cacao
A chocolate-flavoured liqueur.
Crme de Cassis
Crpes
Thin pancakes
Crme Frache
Croquant
Crystallization
Dariole
Essences
Essential Oils
Flambee
Framboise
Frangelico
1
0
9
Term
Explanation
Frapp
Chilled
Friandise
Petit Fours.
Galette
Glac
Glaze
Glaze
Gianduja
Grand Marnier
Gratinate
Beurre Noisette
Kirsch
Liqueurs
Madiera
Maraschino
Marsala
Mascarpone Cheese
Macerate
Mise en place
Mousse
1
1
0
Term
Explanation
Mousseline Sauce
Nibs
Nougat
Parfait
Praline
Pudding
Pure
Romanoff Sauce
Sabayon
Saccharometer
Saffron
Salamander
Tapioca Pearl
Zuppa Inglese
1
1
1
Introduction
The dessert in the menu
All good food affords pleasure; desserts are devised for pleasure alone.
At the end of the meal, when appetites are largely satisfied, the dessert restores the
palate and hints at sensuous luxury. It provides a vital structure and balance to a
restaurants menu.
"If there is any poetry at all in meals or in the process of feeding, there is
poetry in desserts."
Although people have eaten various kinds of sweet dishes since earliest times, the
notion of a separate sweet course, at the end of a meal, is a relatively modern idea.
A table crowded with many different dishes, as it would bear, made an impressive
display.
At the same time, because sweetening was costly, a host who served sweet dishes
at every opportunity left his guests in no doubt that he was a man of means.
Even when low priced sugar became widely available, the separation of dessert
into the final course of a meal took time.
Cooks were reluctant to abandon the grandiose table settings they had grown up
with, and it was not until the middle of the 19th century that the idea of presenting
foods in the order in which they should be eaten, so that each course in turn was
replaced with a subsequent course, won full acceptance.
1
1
2
Diners welcomed a new system; since they were at last able to eat all their food
while it was still at the correct temperature.
Because of its culminating position in the menu, the dessert must complement, and
even complete with, all that has gone before it.
Indeed the art of dessert cookery is very much the art of temptation.
113
Learning Outcomes 1:
If there is no electricity then the possibility of having ice cream is now greatly
diminished and chilled cream cakes and desserts will not be on the menu.
Facilities
Electricity
Working space
All these possibilities need to be considered when planning the dessert display.
This is of no concern to the public. This is the concern of the catering business
owner, the head chef and pastry chef and requirements for the customer.
is
11
4
Serving platters
Sauce jugs
Plates
Cutlery
Napkins
Tongs
Lifters
Refrigerated cooling
After the product has been produced and stored, the equipment needed to display
and serve desserts need to be taken into consideration, as well as where it is going
to be served.
Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens that have
all the equipment that is required.
Prudent management practices require a complete list of all equipment that may be
required to be taken 'off-site' for when customer desires a function 'by the river' or 'in
the park'.
Complexity of dessert
Hot souffl needs special consideration and teamwork so it is not desirable to place
on menu for dessert display.
Cold souffl would be a better choice for a dessert display. It will stand at room
temperature for short periods if required.
115
1.2
variety of
for
and cakes
Prepare a
sponges and cakes
gateaux, tortes
to desired product
characteristics
Appropriate
amount
How much to
in most
Keeping records of how much was produced against how many served were sold is
now much easier with computerisation.
In the past record that were kept were usually on scraps of paper or notes in
journals.
Buffet has a greater control over production planning but is no guarantee that the
product will actually be consumed.
Allowing for smaller portion sizes the kitchen might produce enough to allow for each
person to have 1 serve each.
Some customers would have more than one dessert each while others will have no
dessert.
8 desserts with 15 portions of each desserts gives a total of 120 serves of desserts
produced.
Averaging like this is the only way to ensure enough production is available.
11
6
All this needs to be considered when planning the menu and production
Service Period
Is the function in the evening or in middle of the day, Some desserts are more
popular if served during day while other desserts served in evening might be a better
choice.
Garnishes
Chocolate motifs
Chocolate curls
Glace fruits
Tuilles
Glass biscuits
Brandy snap
Florentine
Almond bread
Biscotti
117
Praline.
Many a garnish can be produced for the elaborate decoration of dessert creations.
Rule No:1 If there are 100 desserts then 150 garnish pieces need to be produced.
Why?
Dropped work.
Tuilles, glass biscuits and Florentines are high in sugar and if left out they will
soften as the sugar attracts moisture from the air
Hot sauces
Butterscotch
Anglaise sauce
Chocolate.
Anglaise and starch thickened sauces cannot be reheated after service period.
11
8
Anglaise
Burnt Orange
Chocolate sauce
Berry coulis
119
Work Projects
A report needs to be submitted to your Trainer and this report needs to include the
following information. This report will relate to this entire unit and will compliment any
practical assessment.
The dessert buffet will have a variety of desserts available from which to choose.
Some will be hot desserts, some that need to be served chilled and some served at
room temperature.
The buffet will be served in fully equipped building with inside and outside dining.
The report will cover 8 different desserts. The student needs to supply the following:
Portion size
1.2.
1.3.
Decide which will be more popular and allow for more of these to be produced
12
0
Summary
Decide on menu when all possibility have been considered taking in the
wishes of the customer
What is the number of customers and how will that impact on service
requirements
121
12
2
Learning Outcomes 2:
Introduction
What are the expectations of the customer relative to the cost of the portion
size?
Example:
12
3
All things being equal then portion size and prices would
always be the same.
Buffet Service
These smaller serves can actually increase turnover and be more profitable
Buffet size price per unit is 70% of the normal size price then profit is
increased.
12
4
Colour
Plate selection
Positioning of food
Freshness in foods
Garnishes
Traditional garnishes
12
5
Some dishes have become famous for their garnishes, and although created
many years ago, they are still in use today.
Example:
Innovation
Multi-culturalism
Portion control
Enterprises can present greater variety while maintaining cost control and
quality.
In other words, customers will consistently satisfied every time they visit.
12
6
2.3
Introduction
The temperature at which desserts are served all affect the eating sensation
and overall customer satisfaction.
Food that is held at temperatures above 60C will dehydrate quickly thus
making the food dry and less palatable.
When serving buffet it will be that food is withdrawn from display due to the
fact that is not looking very good. This is well within the two (2) Four (4) hour
rule.
For a total of more than 2 hours but less than 4 hours must be used
immediately
12
7
Cold Desserts
Cream based desserts that are held in suspension with gelatine need to be
chilled below 4C to be stable.
Ultimately the dessert will collapse and spread over the plate. All before the
'four hour' time has elapsed.
The four hour period is defined because it is the 'lag' period that bacteria will
go through before they start to multiply after being exposed to a new
environment.
Frozen Desserts
Aerated desserts will soften quickly because of the air that is in the mixture.
These desserts will be stored for long periods at a temperature of 18C but
when required for service they will be moved to a freezer that holds them at a
temperature of approximately minus 5- minus 10C.
This allows product to soften enough for the customer to enjoy the 'cold'
sensation of the 'frozen' dessert.
12
8
Low protein
High sugar
Low moisture.
12
9
Sauces
High sugar sauces will have a life much longer time period. Clean excess
sauce from outside of containers.
13
0
Work Projects
The dessert buffet will have a variety of desserts available from which to
choose.
Some will be hot desserts, some that need to be served chilled and some
served at room temperature.
The buffet will be served in fully equipped building with inside and outside
dining.
The report will cover 8 different desserts. The student needs to supply the
following:
Portion size
2.2.
Show both.
Draw a plan for each of the desserts and how they will be presented:
2.3.
13
1
Hot Desserts: how are they going to be kept hot and held for service period
13
2
Summary
Portion desserts
Hot desserts need to be hot and the time that temperature is below 60C
needs to be monitored
All foods that have been placed out on display for buffet cannot be saved
and presented for 2nd time
Frozen desserts are held in freezer just below freezing temperature. Minus
5-minus 10C.
13
3
Learning Outcomes 3:
Introduction
Using the template below, draw a plan of the dessert layout on the plate:
Garnish
Rules
Sauce
13
4
sauce
garnish
When designing layout shape, colour, garnish and glaze all have visual impact on the
customers mind.
Introduction
A la carte
Buffet
Counter service.
A la carte service
A la carte will only require the customer to be supplied with the tools to consume the
dessert:
Knives
Spoons
Forks
Plates.
Other equipment that might be needed to
placed on the table for customers to use:
Sauce boats
Condiment containers.
Buffet service
Buffet service will require equipment for the customer to lift the product onto their
plate:
Tongs
Cake lifters
Service spoons.
Counter service
Squeeze bottles.
13
5
Function rooms
Off-site service
When service is to be held away from the main place of business then many other
considerations need to be looked at.
Guest facilities
Seating
Toilets
Washing facilities.
Service facilities
Seating
13
6
Electricity availability
Dishwashing facilities.
13
7
Introduction
This only applies when a la carte service takes place or multiple functions are required
at special times of the year like New Year celebrations:
How to make the display look full when stock is getting low towards the end of service
period
13
8
Use larger platters to start buffet and as numbers slow use smaller platters during
top ups.
13
9
Work Projects
3.2.
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
A report needs to be submitted to your Trainer and this report needs to include the
following information. This report will relate to this entire unit and will compliment any
practical assessment.
The dessert buffet will have a variety of desserts available from which to choose.
Some will be hot desserts, some that need to be served chilled and some served at
room temperature.
The buffet will be served in fully equipped building with inside and outside dining.
The report will cover 8 different desserts. The student needs to supply the following:
Recipe for each dessert
Portion size
3.1
Draw plate stencil and then show how desserts will be positioned on plate
3.3.
14
0
Summary
Make space so customers can reach in with hands and select desserts
without contaminating other desserts on display.
Service plates
Serviettes
Tongs.
Start with smaller platters for display to create interest while main course
is being chosen
Try to keep interest as it ends by removing any empty platters and plates
Condense display.
14
1
14
2
Present desserts
Recommended reading
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts;
Chronicle Books
Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press
Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100
Delicious Desserts to Pick Up and Eat; Taunton Press
Forster, Felicity; 2010; 300 Chocolate Desserts and Treats: Rich recipes for
hot and cold desserts, ice creams, tarts, pies, candies, bars, truffles and
drinks; Anness
Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand
Reinhold
Lebovitz, David; 2010; The Perfect Scoop: Ice Creams, Sorbets, Granitas,
and Sweet Accompaniments; Ten Speed Press
Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited
14
3
14
4
Present desserts
The following statements are about the competency you have just completed.
14
5
14
6
14
Bread & Pastry Production 7
Present desserts
Ye
Learning Outcomes 1:
Learning Outcomes 2:
Learning Outcomes 3:
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
_____________________
______ / ______ /
________
D
______
Note:
14
8
For all boxes where a No* is ticked, please provide details of the extra steps or work
you need to do to become ready for assessment.