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Required Temperature in Storing Dessert

The document discusses proper storage temperatures for different types of desserts. It states that dairy-based desserts should be stored at 4°C or less if fresh, and 18°C if frozen to maintain quality and freshness for up to several months. Baked pastries can be stored at room temperature until needed if protected. Fruit-based desserts and non-dairy items do not require refrigeration if stored securely wrapped. Maintaining appropriate storage temperatures and conditions is key to preserving texture, quality and customer appeal of desserts.

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MARY JOY VILLARUEL
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4K views3 pages

Required Temperature in Storing Dessert

The document discusses proper storage temperatures for different types of desserts. It states that dairy-based desserts should be stored at 4°C or less if fresh, and 18°C if frozen to maintain quality and freshness for up to several months. Baked pastries can be stored at room temperature until needed if protected. Fruit-based desserts and non-dairy items do not require refrigeration if stored securely wrapped. Maintaining appropriate storage temperatures and conditions is key to preserving texture, quality and customer appeal of desserts.

Uploaded by

MARY JOY VILLARUEL
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Subject: COOKERY NCII

Activity Title: Required temperature in storing dessert

Discussion:
Desserts will need to be stored in a controlled environment. Storing desserts at
appropriate temperatures and conditions is essential to maintain quality, freshness and
customer appeal.
Different kind of desserts requires different treatment when it comes to storing.
1. Dairy – based desserts
-products with ingredients such as milk, eggs and cream will
need to be stored in a controlled environment.
 4 ºC or less for fresh
 18 ºC for frozen.
*Fresh desserts that are made with fresh cream held
suspension with setting agents such as gelatin, agar and
alginate thickeners will have a shelf life of approximately 3 days
if keep protected from the environment. This product needs to
be covered when placed into the cool room. The surface will
develop a skin if left uncovered.
*Dairy based desserts that are frozen will keep for several months in a controlled
environment.
2. Fruit and pastry – based desserts
-fruit and pastry-based desserts such as apple pies do not
contain dairy products but still need to be kept chilled for food
safety reasons. The pastry will start to soften when kept in in
cool room. The drier the environment the better the pastry will
keep. These can be wrapped securely which will minimize
possibility of them being damaged.

3. Baked pastry
-pastry that has been baked ready for filling can be stored at
room temperature until required if protected from adverse
conditions and outside contamination, such as pastry disc,
shortbread discs and shells.
*These do not to be chilled. They just need to be placed into
food grade secure containers.

4. Non – dairy dessert items


-some items do not need to be chilled when being stored.
Pastry products and garnishes only need to be kept in secure
environment, then wrapped in food – safe containers and
labeled.

Learning Task:
A. Multiple Choice
Directions: Read and understand the following test items. Encircle the letter of the correct
answer from the given choices.

1. Dairy based desserts that are __________ will keep for several months in a controlled
environment.
A. chilled
B. frozen
C. cooled
2. These do not to be chilled. They just need to be placed into food grade secure
containers.
A. Dairy – based desserts
B. Baked pastry
C. Non – dairy dessert items
3. Storing desserts at appropriate temperatures and conditions is essential to maintain
__________, freshness and customer appeal.
A. texture
B. quality
C. color
4. _____________ and garnishes only need to be kept in secure environment, then
wrapped in food – safe containers and labeled.
A. Dairy – based desserts
B. Pastry products
C. Fresh desserts
5. This product needs to be covered when placed into the cool room. The surface will
develop a skin if left uncovered.
A. Dairy – based desserts
B. Baked pastry
C. Non – dairy dessert items

B. Identify the required temperature of different kind of desserts below.


Write your answer on the given space.

1. Dairy – based desserts


___________________________________________________________________
___________________________________________________________________
____________________________________________________
2. Fruit and pastry – based desserts
___________________________________________________________________
___________________________________________________________________
____________________________________________________
3. Baked pastry
___________________________________________________________________
___________________________________________________________________
____________________________________________________
4. . Non – dairy dessert items
___________________________________________________________________
___________________________________________________________________
____________________________________________________

A. Follow – Up Question

Why do you think proper storage of dessert is important? (5pts.)

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________

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