SITHPAT016

Produce desserts
Introduction
Desserts are the ideal way to finish off a meal at dinner or lunch. The dessert course is typically regarded as
the climax to the entire dining experience. Customers can leave with a favourable image, and you also made
more money!
Desserts are cheap from a product cost point of view but can require considerable skill sets. Desserts pose a
challenge for chefs as they require strict control to recipes and many chefs do not apply strict recipe control in
other cooking processes.
Having an overall understanding of the main groups and some of the menu examples will help avoid repetition
in your menu planning and enable you to make the most out of the available products in season. With some
simple strategies and a little creativity, you can create dishes that will impress your customers and keep them
coming back for more.
In this unit, we will learn How to select ingredients, select prepare and use equipment, portion and prepare
ingredients, prepare desserts and sauces & portion, present and store desserts.
Pre-requisite units:

SITXFSA005 Use hygienic practices for food safety

Learning goals
• Select ingredients
• Select, prepare and use equipment
• Portion and prepare ingredients
• Produce desserts and sauces
• Portion, present and store desserts
Select ingredients
The menu acts like a basis for all dessert planning and preparation. Based on
the ingredients, tools, and preparation methods used, each menu item has
certain preparation requirements. Businesses usually supply standard recipe
cards (SRCs) for each dish so that you can prepare it correctly. This shows
the specific ingredients and preparation steps for the dish. Additionally,
consistency in preparation and delivery will be achievable.
You can determine the necessary ingredients and the approximate numbers
of serves that must be produced by collecting all the different recipes required
for the business. While some recipes call for common ingredients like eggs or
butter, others are specific to that recipe. You can calculate how much of each
ingredient has to be prepared by adding up the recipes.
The number of serves needed can be based on:
Historical data, e.g. on a Friday night you average 30 serves of a particular dish
Number of bookings, e.g. if there are more or fewer diners than normal
Special functions, e.g. set menu events may mean fewer dishes prepared but more of each
dish.
Climate and weather, e.g. a cold winter means customers are more likely to order a bread and
butter pudding rather than ice cream.
The types and amounts of ingredients, such as fresh and frozen fruit, vegetables for pumpkin
pie or dried fruit and dry goods are selected. This is done either by using a requisition form to
collect the correct ingredients from stores in a large establishment, or in smaller
establishments the ingredients are simply chosen from the dry store or cool room.
A requisition form needs to identify the ingredients; the required product identification, e.g.
fresh, dry and frozen; as well as the amount needed, e.g. kilograms, litres or A5 tin.
Different establishments will have varying needs. Some may produce their own desserts and produce fresh baked desserts
every day, others may buy portioned and finished pastry and dessert items. Other establishments opt for a mixture where
some items are brought in, e.g. muffins and Danish pastries for breakfast, whilst desserts for lunch and dinner may be a
mixture of dishes produced in-house such as a chocolate mousse or bought item such as a lemon meringue pie.
Therefore, it is important to plan the amounts required, based on the following factors:
Seasonality, as some fruit may only be available for a limited time, e.g. tropical fruit in winter or wild strawberries in Europe.
Price, e.g. it may be cheaper to buy certain fruit at specific times of the year, e.g. raspberries can be very expensive out of
season.
Infrastructure, e.g. storage space and preparation space can impact on possible processes such as chocolate, cake and
pastry production.
Equipment available, e.g. specialised cooking equipment like ice cream makers and commercial mixers may be needed.
Quality standards, e.g. differences in menus and expectations between an aged hostel, café, restaurant and 5 star hotel or
cruise ship.
Service requireements, e.g. self-service, set menu, à la carte or buffet style.
Stock rotation principles such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first.
Basic ingredients commonly used in desserts
Ingredient Varieties/forms

Flour Whole meal, baker’s flour, plain/all - purpose flour, self - raising flour, cake/biscuit flour, high - ratio cake
flour, cornflour, baking powder
Fats and oils Butter (salted and unsalted), margarine, pastry margarine, vegetable and nut oils, lard, aerosol sprayed o
ils
Sugar Cane sugar, caster sugar, soft icing sugar, pure icing sugar, granulated or A-1 grade sugar and brown
sugars including demerara, raw and palm sugar
Other sweeteners Honey, molasses, golden syrup, maple syrup, treacle, fructose, glucose, fondant, jams, sweet fruits

Eggs Whole, dried/powdered form, frozen, separated into whites and yolks, free-range, organic, cage.
Links related to eggs.
https://www.foodsafety.com.au/blog/raw-egg-safety-in-the-spotlight
https://www.australianeggs.org.au/facts-and-tips/eggs-and-salmonella/
Dairy products Milk, cream, whipping cream, thickened cream, imitation cream, cheese, sour cream.
Links related to dairy :
https://www.dairysafe.vic.gov.au/consumers/keeping-dairy-food-safe/shelf-life-of-dairy-products
http://theconversation.com/the-lesser-known-causes-of-food-poisoning-that-may-ruin-your-dessert-99492
Liquids Milk, water (plain, soda, mineral), fruit juice (orange, lemon, pineapple), tea, coffee, alcohol
(spirits such as brandy and whisky, fortified wines)

Chocolate Milk, dark, white, powdered (cocoa)

Fruit All fruit, fresh, dried, sliced, diced, mashed, puréed, zest

Nuts Whole, chopped, flaked, slivered, crushed, ground nut meal (hazelnut, almond)

Coconut Shredded, desiccated, coconut milk

Flavouring or colouring Vanilla, mint, lemon, orange, etc

essences

Gelatine Powdered gelatine, Leaf gelatine

Choosing ingredients based on dietary needs
You need to know which products contain which food properties and how they may affect customers with diet restrictions, food allergies or
intolerances. Equally important are the needs of customers who choose to avoid certain foods. for health, cultural or religious reasons.
The specialised ingredients that we need to consider for these customers are:
▪ Fat free
▪ Sugar free
▪ Meat free
▪ Dairy free
▪ Gluten free
▪ Yeast free
▪ Low carbohydrates
▪ Low fat
▪ Low gluten
▪ Low kilojoule
▪ Low sugar
▪ Vegan
Dairy substitutes:
For vegans, ovo-vegetarians or customers who are lactose intolerant, there
are plenty of ways to replace dairy products with something just as delicious!
Butter: Avocado , Nut butters and pastes (peanut butter, almond butter, etc.) ,
Soy butter , Flax seed oil , Jam , Margarine
Milk: Soy milk , Rice milk , Almond milk , Oat milk
Cheese: Soy cheese ,Notzeralla , Tofutti ricotta , Tofutti cream cheese , Soy
cheese
Yogurt: Coconut yoghurt , Soy yoghurt
Gluten substitutes: White rice flour, Brown rice flour, Soy flour, Tapioca
flour, Maize corn flour, Potato starch flour
Salt substitutes:
There are many ways of reducing salt in the foods you prepare:
▪ Don’t use salt. Instead, add fresh herbs, spices, lemon juice and garlic.
▪ Gradually reduce the amount of salt you use. Over time, your customers’ taste buds adapt to
low-salt eating, so it’s no longer needed.
▪ Use highly-salted processed foods sparingly.
▪ Check food labels! Choose low-salt, salt-reduced or no-added-salt products.
Fat substitutes:
Dairy products:
Milk products contribute over 25% of the saturated fat in the average Australian diet. Use reduced
or low-fat varieties of the following: Milk , Cheese , Yogurt , Sour cream , Cooking cream
Cooking oils:
Where practical, use non-stick pans to minimise frying fats. If you do need something in the pan,
replace saturated fats (butter, cooking margarine, coconut oil, palm oil) with polyunsaturated and
monounsaturated fats (olive, safflower, sunflower, sesame, canola, corn oils).
Sugar substitutes:
Many of our favourite desserts are high in sugar. You can reduce the sugar content by choosing products that
are low in added sugar or contain alternative sweeteners instead of sugar.
1. Stevia: Stevia is a natural, zero-calorie sweetener derived from the leaves of the Stevia rebaudiana plant. It
is much sweeter than sugar, so a small amount can go a long way. Stevia is available in both powdered
and liquid forms and can be used in various desserts like cakes, cookies, and puddings.
2. Erythritol: Erythritol is a sugar alcohol that has almost no calories and does not raise blood sugar levels. It
has a taste similar to sugar but with a slightly cooling effect. Erythritol can be used in baking cookies,
brownies, and other desserts that require sugar.
3. Xylitol: Xylitol is another sugar alcohol that can be used as a sugar substitute. It has a similar sweetness
to sugar and can be used in a 1:1 ratio in most recipes. Xylitol works well in cookies, cakes, and frostings.
4. Monk Fruit Extract: Monk fruit extract, also known as Luo Han Guo, is a natural sweetener that is
significantly sweeter than sugar. It has zero calories and does not raise blood sugar levels. Monk fruit
extract is available in powdered form and can be used in desserts like mousses, cheesecakes, and sauces.
5. Allulose: Allulose is a low-calorie sugar substitute that is found naturally in small quantities in certain
fruits. It has a taste similar to sugar and behaves similarly in recipes. Allulose is often used in ice creams,
sauces, and caramel-based desserts.
 Egg substitutes:
There are many substitutes that can be used instead of eggs including:
▪ Ground flaxseed with water

▪ Aquafaba

▪ Banana

▪ Applesauce

▪ Chia seeds

▪ Baking powder and oil

▪ Starches

▪ Tofu

▪ Puree fruit or vegetables such as pumpkin or avocado

▪ Coconut products such as coconut yoghurt or oil

▪ Peanut butter

▪ Purchased egg replacement.

Choosing quality ingredients
Poor quality ingredients don’t just reduce quality. They can also be dangerous! Don’t be the one responsible for terrible tasting dishes that give your customers food
poisoning. Always refer to your recipe and choose fresh ingredients that meet quality standards.
Senses that help explaining some quality checks are : Look, Smell, Taste and Texture.
There are different signs of freshness and quality when it comes to food, but there are some simple steps you can take to check.
▪ Turn fruit over in your hands to check for signs of damage or spoilage.

▪ Check colouration of fruit for evenness and brightness (as per the actual colour of the fruit or vegetable).

▪ Feel for firmness and weight.

▪ Check the aroma to make sure there is no ‘off’ or pungent/strong smells that are not common to the type of fruit.

▪ Check eggs for signs of cracks.

▪ Do not use dirty eggs.

▪ Unlike fruit and vegetables, do not wash eggs before preparation.

▪ Bugs (such as weevils) may be found in flour and other grain products. A brown coloured surface will be seen on the top of flour. If this gives off a minty smell when
rubbed between your fingers, this is definitely evidence of weevils.
Indicators of freshness and quality of stocked
ingredients for desserts.
▪ All food must be stored in food-grade storage containers
▪ Check the condition of food containers before use and throw out those that are cracked/split or have poor
fitting lids.
▪ Lids must be tight fitting.
▪ If you need to use cling film or foil, make sure it covers the container tightly.
▪ Check temperature of fridges/cool rooms and freezers.
▪ Check for signs of humidity and moisture in dry stores.
▪ Check packaged foods for signs of contamination, spoilage or pest infestation.
▪ Check dry stores for signs of pest infestation.
▪ Make sure food storage areas have sufficient lighting to assist with identification or spoiled and
contaminated foods.
▪ Check for adequate ventilation in the kitchen area to reduce condensation build up.
Fruits:
It's important to note that different fruits have varying storage requirements. Always refer to specific storage instructions for each fruit to ensure optimal freshness and quality. Additionally, it's best to wash fruits
just before using them to prevent moisture build up and maintain their texture. Store prepared fruit in the refrigerator within two hours of preparation.

Not all fruit should be stored the same: there are different requirements to maintain quality and freshness.

1. Berries: Berries are delicate fruits and should be stored unwashed in the refrigerator. Place them in a single layer on a paper towel-lined container or a shallow tray to prevent moisture build up. Avoid
stacking or overcrowding the berries, as it can cause them to spoil faster. Wash them just before using.
2. Citrus Fruits: Citrus fruits like oranges, lemons, and grapefruits can be stored at room temperature for a few days. If you don't plan to use them immediately, store them in the refrigerator crisper drawer,
preferably in a perforated plastic bag to maintain humidity. Take them out and bring them to room temperature before using to maximize their flavour.
3. Apples and Pears: Apples and pears can be stored in the refrigerator crisper drawer, away from other fruits, as they release ethylene gas, which can accelerate the ripening of other produce. Keep them in
a perforated plastic bag to maintain humidity and prevent shrivelling.
4. Stone Fruits: Stone fruits like peaches, plums, and nectarines should be stored at room temperature until they are fully ripe. Once ripe, they can be refrigerated to prolong their shelf life. Keep them in a
single layer or loosely packed in a perforated plastic bag in the crisper drawer.
5. Bananas: Bananas should be stored at room temperature until they reach the desired ripeness. To slow down the ripening process, you can refrigerate them. If you have overripe bananas, you can peel
and freeze them to use in smoothies or baked goods later.
6. Grapes: Grapes can be stored in the refrigerator, preferably in a perforated plastic bag or a container. Remove any spoiled or damaged grapes before storing to prevent them from spoiling the rest of the
bunch.
It's important to note that different fruits have varying storage requirements. Always refer to specific storage instructions for each fruit to ensure optimal freshness and quality. Additionally, it's best to wash
fruits just before using them to prevent moisture build up and maintain their texture.
Eggs:
▪ Refrigeration: Eggs should be stored in the refrigerator to maintain their freshness and prevent the growth of bacteria. The
refrigerator temperature should be set at or below 40°F (4°C).
▪ Original Carton: Keep the eggs in their original carton, as it helps protect them from absorbing strong odors from other foods in
the refrigerator.
▪ Avoid Extreme Temperatures: Avoid storing eggs near the refrigerator door or in the coldest part of the refrigerator, such as the
back of the lower shelf. Temperature fluctuations can affect their quality. Instead, store them in the main body of the refrigerator.
▪ Separate from Strong-Smelling Foods: Eggs can absorb odors from strong-smelling foods. Keep them away from foods like
onions, garlic, and fish, which can affect their flavor.
▪ Use-by Date: Pay attention to the use-by or expiration date on the carton and use the eggs before that date. The use-by date
indicates the recommended period for consuming eggs while they are at their freshest.
▪ Egg Separation: If you need to separate the egg whites and yolks for a specific recipe, it's best to do it just before using them.
Separate the eggs carefully, ensuring that no yolk gets into the egg whites, as even a small amount of yolk can interfere with the
whipping ability of the whites.
Read what Australian Eggs has to say about refrigerating eggs.

Website: https://www.australianeggs.org.au/news/to-refrigerate-or-not-to-refrigerate-eggs/
Dairy
Properly storing dairy products is essential for maintaining their freshness and quality when preparing desserts. Here are some general guidelines for storing common
dairy products:
Milk:
Milk should be stored in the refrigerator at or below 40°F (4°C). Keep it in its original tightly sealed container to maintain freshness and prevent absorption of other flavours.
It's important to check the expiration date and use the milk before that date for the best quality.
Cream:
Like milk, cream should be refrigerated at or below 40°F (4°C). The cream should be tightly sealed in its original container or transferred to an airtight container. Check the
label for specific storage instructions and use-by dates.
Cheese:
Different types of cheese have varying storage requirements. Soft cheeses like brie or feta should be stored in the refrigerator, tightly wrapped in plastic wrap or stored in
an airtight container. Harder cheeses, such as cheddar or Parmesan, can be stored in the refrigerator wrapped in wax paper or parchment paper and placed in a plastic bag
or container to maintain moisture. It's best to remove only the amount of cheese you need, rather than slicing the entire block, to prevent drying out.
Yogurt and sour cream:
Yogurts and sour creams should be stored in the refrigerator, preferably in its original container or an airtight container if it has been opened. Keep it away from strong-
smelling foods to prevent flavour absorption.
Dry ingredients:
White flour has a shelf life of approximately one year if left unopened. Whole wheat flour does not have as long a shelf life and will maintain freshness for about three
months.

▪ Smell flour to check its freshness – it should not smell musty or stale.

Sugar can last for up to two years before quality and freshness may start to degrade, although like salt, it is considered a product that does not spoil.

Baking soda/powder is also another product considered to have an indefinite shelf life, although it is recommended to use it within six months of being opened.

Dry ingredients should be kept in airtight containers and stored in a cool, dry environment to maintain their freshness.

Other ingredients
Cooking oil: Cooking oil has a shelf life of approximately a year, but once opened it decreases to 1–3 months.

Honey : You may find that honey does not have an expiry or best before date on its packaging. Honey will last indefinitely with correct storage, which should be in an airtight
container in dry stores.

You might like to read these interesting articles about the indefinite shelf life of honey!

Article: https://beemission.com/blogs/news/worlds-oldest-honey

Article: https://www.smithsonianmag.com/science-nature/the-science-behind-honeys-eternal-shelf-life-1218690/
Mise en place requirements
Mise en place is a French term that translates to "putting in place" and refers to the practice of organizing and prepping ingredients and equipment before cooking or
baking. When it comes to producing desserts, having a well-prepared mise en place is crucial for a smooth and efficient baking process.
Here are some mise en place requirements for producing desserts:
Read and understand the recipe: Carefully read the dessert recipe from start to finish. Understand the ingredients, measurements, and steps involved. This helps you plan
and gather all the necessary components.
Gather all ingredients: Collect all the ingredients required for the recipe. This includes dry ingredients like flour, sugar, and spices, as well as wet ingredients like eggs, milk,
and oil. Check your pantry and refrigerator to ensure you have everything you need.
Measure and portion ingredients: Measure and portion out each ingredient according to the recipe. Use measuring cups, spoons, or a kitchen scale for accuracy. It's
helpful to arrange them in separate bowls or containers, labelled, if necessary, for easy access during the baking process.
Prep fruits and vegetables: If your dessert recipe involves fruits or vegetables, wash, peel, and cut them as required. This includes tasks like slicing apples, hulling
strawberries, or peeling and chopping nuts. Store them properly until needed.
Prepare baking pans and equipment: Grease or line baking pans as instructed by the recipe. Preheat the oven to the required temperature. Gather all necessary equipment
such as mixing bowls, electric mixers, spatulas, whisks, measuring utensils, and any specialized tools specific to your recipe.
Set up workstations: Designate specific areas for different tasks. For example, have a dedicated space for measuring and mixing dry ingredients, another area for preparing
wet ingredients, and a separate workstation for assembling and decorating. This helps keep things organized and prevents cross-contamination.
Arrange ingredients in order: Arrange the prepped ingredients in the order they will be used in the recipe. This ensures a smooth flow and minimizes the chances of missing
an ingredient during the baking process.
Check recipe steps: Familiarize yourself with the sequence of steps in the recipe. Understand the timing and the order in which ingredients are combined or processes are
carried out. This helps you anticipate the next steps and maintain an efficient workflow.
2. Select, prepare and use equipment
Pastry preparation can be labour intensive and time consuming and the use of the correct equipment can save valuable time. Reasons for choosing a particular piece of equipment include:
Safety - using a blender for short paste can be dangerous and proper training needs to be provided
Appropriateness - a rolling pin would be used for rolling out a small amount of short paste, whilst a sheeter would be used for a large batch of puff paste
Ease of use - when making bread for a restaurant a normal oven will be ok, but a bakers oven allows for consistency and speed of production for larger amounts
Reducing wastage - reusing pastry offcuts like puff paste for sausage rolls or fleurons
▪ Whichever equipment is used, it is important to check it first for cleanliness to prevent cross-contamination. Any equipment that must be assembled must be put together correctly.
Incorrect assembly could damage the equipment or cause injury. Large dough breaks must have guards in place to avoid injury. Be aware that training may be needed to follow the
steps correctly and that the business may have standard operating procedures or instruction sheets on how to assemble and use it properly.
▪ When using equipment, it is important to consider WHS to ensure that no injury or even death occurs. If you are unsure about any aspect of how to use equipment you must tell your
supervisor so that you can be trained properly in how to use it. Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and
removed from operations.
▪ Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential. Correct storage conditions must be
used to ensure that equipment can dry properly to prevent the growth of mould and bacteria. Incorrect handling of dairy products and custards during preparation can exacerbate
bacterial growth.
▪ Ensure that electrical equipment is stored away from moisture to prevent risk of electrocution. Store all heavy equipment low on shelves to prevent injury from manual handling.
Smaller equipment should be stored in such manner that there are no risks from falling objects, e.g. lids from pots.
▪ All dessert planning and preparation is based on the ingredients, tools, and preparation methods. SRCs shows the specific ingredients and preparation steps for the
dish.
▪ You must select correct type and size of equipment to avoid accidents, to achieve better results, working effectively and saving on electricity.
List of tools and equipment used in producing
desserts.
Dessert making equipment:
▪ Ovens : Deck oven/stack oven, Rotary oven, convention oven

▪ Thermometers and probes

▪ Saccharometer

▪ Ice cream machines

▪ Ice makers

▪ Chocolate tempering units

▪ Bowl cutter

Tools and utensils:

▪ Beaters

▪ Graters and Zesters

▪ Knives

▪ Ladles

▪ Measurers

▪ Scoops

▪ Skewers

▪ Spatulas

▪ Spoons

▪ Whisks
Other tools and utensils:
▪ Chopping boards

▪ Pans and pots

▪ Tongs

▪ Spiders

▪ Bowls

▪ Storage containers

▪ Trays

▪ Wire cooling racks

Patisserie tools and equipment:

▪ Acetate plastic sheets

▪ Fine and heavy gauge strainers

▪ Fine icing sugar sieves

▪ Portion control markers

Mould, rings and tins:

▪ Charlotte

▪ Terrine

▪ Cake tins

▪ Flan rings

▪ Gugelhupf

▪ Pressed trays

▪ Individual rings

▪ Chocolate moulds

▪ Novelty mouse cake tins amd moulds

▪ Ramekins
Decorating tools and equipment
▪ Piping bag and nozzles
▪ Blow torch
▪ Chocolate spray gun
▪ Fine icing sugar sieves
▪ Icing sugar and cocoa powder dusters
▪ Templates and matfer-type stencils

▪ Silk screens
▪ Custom print designs
Preparing
equipment
Timing is crucial when making pastries and desserts. All trays, tins and moulds
must be made ready for preparing and finishing pastries or desserts in
advance.
Moulds must be completely clean and free from contaminants. A soft brush
should be used to spread butter or another fat over the entire inside surface
of the moulds and pans.
Tins can also be prepared by neatly lining them with either greaseproof or
silicone paper:
• The paper helps to insulate the item during baking
• The item is more easily removed from the tin (as compared to greasing the
tin)
• Piped items can be moved from fridge to bench on the paper
• The paper helps to maintain and protect the shape of the item
• The paper helps to retain moisture in the item during and after baking
• After baking the item may be handled by using the paper, therefore improving
hygiene
Use equipment hygienically
Maintaining proper hygiene when using equipment in dessert production is crucial to ensure the safety and quality of your desserts. Here are some guidelines for using
equipment hygienically:
▪ Clean and Sanitize: Before starting any dessert preparation, make sure all equipment is thoroughly cleaned and sanitized. Wash utensils, bowls, measuring cups, and
other equipment with hot, soapy water. Use a brush or sponge to remove any food residue. Rinse them well and sanitize by either soaking them in a sanitizing
solution or running them through a dishwasher, if applicable.
▪ Separate Raw and Ready-to-Eat: When handling equipment, it's important to prevent cross-contamination between raw ingredients and ready-to-eat components.
Use separate utensils and equipment for handling raw ingredients like eggs and clean them thoroughly before using them for other purposes.
▪ Use Cutting Boards Wisely: If using cutting boards for dessert preparation, have separate boards for raw ingredients and others for fruits, vegetables, or baked
goods. Avoid using the same cutting board for different types of ingredients to prevent cross-contamination.
▪ Handle Equipment with Clean Hands: Always wash your hands thoroughly with soap and water before handling equipment, especially when touching food-contact
surfaces. This helps prevent the transfer of harmful bacteria and maintains hygiene.
▪ Use Food-Safe Materials: Ensure that the equipment you use, such as mixing bowls, spatulas, and baking pans, are made of food-grade materials that are safe for
contact with food. Avoid using equipment that is chipped, cracked, or made of materials that may leach harmful substances into the food.
▪ Regular Equipment Maintenance: Keep your equipment in good condition by regularly inspecting and maintaining it. Replace any damaged or worn-out equipment
that may compromise hygiene and food safety.
▪ Store Equipment Properly: After cleaning and drying your equipment, store it in a clean and dry location, protected from dust and potential contaminants.
Follow Manufacturer's Instructions: Read and follow the manufacturer's instructions for using and cleaning specific equipment. Different types of equipment may have specific
guidelines for proper hygiene and maintenance.
The importance of manufacturer instructions
The manufacturer’s instructions are an important piece of information when using any type of equipment. Instruction manuals provide
information specific to the piece of equipment, such as:
▪ How to use it safely and hygienically
▪ how to set up/assemble
▪ What attachments/accessories can be used
▪ How to operate the equipment and any programmable settings
▪ ingredient quantities or volume
▪ Troubleshooting (what to do when things go wrong)
▪ Cleaning and basic maintenance
▪ Spare parts information
▪ Service requirements (when to get the machine repaired or serviced).
You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken or faulty piece of equipment unless the
instruction booklet says that this is within an operator’s skill level or your supervisor has indicated it is part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your supervisor and tag or label the equipment as being
‘out of order’ or ‘not in use’ or similar.
Cleaning and sanitisation
No one wants to use dirty equipment or equipment that isn’t working the way it should. You should always make sure you have cleaned and
performed any necessary maintenance on equipment so that it is clean and safe to use for the next time, or for the next person.
▪ Common signs of uncleanliness or damage may include:
▪ food that has not been removed from attachments and accessories
▪ spatters or splashes of food on equipment housing
▪ dust and dirt
▪ stains or marks on equipment
▪ cracks, slits and chips
▪ issues with electrical cords and plugs.
▪ Key cleaning and maintenance requirements relate to:
▪ the correct way to clean and sanitise equipment
▪ what maintenance can be safely performed (such as blade sharpening and adjusting, belt tensioning, oiling and lubrication)
▪ signs of wear and tear or damage.
▪ Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff to follow.
3. Portioning and preparing ingredients
Once you have collected the ingredients for the daily production and checked them you should then sort them and store appropriately. All dry
ingredients must be kept away from moisture. All cold ingredients should be stored in the fridge or cool room. Some ingredients may need to be
preconditioned. Butter may need to be left at room temperature to make it pliable for ease of processing in recipes. It should not melt! Eggs may
need the same preparation or can be cracked into a container and covered with plastic wrap. Flour and sugar may need to be warmed on top of
an oven or shelf. Gelatine may need to be soaked.
If we consider the previous example of the mise en place for desserts, then the following portioning and preparation would be done:
Weigh all the ingredients and store appropriately. It is advisable to place all the weighed dry ingredients onto a tray with a scrap of paper e.g.
profiteroles 20 serves. If there are other ingredients that need to be chilled, they can go on a separate tray in the cool room. Getting all the items
lined up like that ensures that you are not measuring during the process, and it streamlines the production process whilst ensuring food safety.
• Vanilla ice cream - separate the eggs, store egg whites, chill the cream
• Fruit salad - refrigerate soft fruit
• Chocolate mousse - leave eggs out, chill cream and whipping bowl, soak the gelatine if used
• Profiteroles - leave eggs out, leave butter out, chill all ingredients for the custard
• Garnishes - store soft fruit in fridge, leave chocolate out, wrap mint with dampened kitchen paper in then place in fridge.
When preparing the items ensure that you use appropriately sized equipment. For example, when whipping cream, it is best to have a large
enough bowl to prevent splashing. Chilling the bowl first will ensure that the cream will firm up faster. To maximise yield, use a horn or rubber
spatula to remove the cream. This will also ensure that the recipe proportions are correct. If you are careless, it could be easily the case that you
end up with a few less serves which cost you money and profit!
Measure and weigh ingredients
Every recipe lists exactly how much you need of each ingredient. This amount may be given in weight, volume or quantity depending on the ingredient type.
Weight
Use measuring spoons and scales to weigh and measure dry ingredients such as sugar and flour and semi-liquid ingredients such as peanut butter and sour cream.
Remember to account for the weight of any containers you use in the weighing process (measuring jugs, bowls, etc.) In a pastry kitchen, you measure all dry ingredients by
weight rather than volume. For example, you won’t find a professional recipe that requires three cups of flour, a tablespoon of butter, and a pinch of salt.
Volume
Use measuring jugs to measure liquid ingredients such as milk and water.
Quantity
If a recipe requires a certain number of ingredients (such as two strawberries or twelve dates), take the time to count these out correctly rather than just estimating that it’s
‘about a handful’.
Weighing and portioning
Organisations develop standard recipes to make sure the end products look, weigh and taste the same every time. They accurately cost these recipes to determine the
exact cost to produce each portion.
The importance of accuracy
In no other area of the menu is accuracy as important as it is with pastries, sweets and desserts. Most other dishes have a margin for error. In fact, it’s common for
experienced cooks to prepare the majority of the dishes on the menu without measuring any of the ingredients. However, when preparing desserts, even slight differences
in proportions can cause great differences in the finished product. It may be the difference between absolute success and total failure.
How can you minimise waste and maximise
profitability ?
If you don’t calculate ingredients for your desserts correctly, you may have to throw them out. This is wasteful
and costs money.
Maximise profitability of your desserts by taking the initiative to reduce waste. How?
• Follow correct storage procedures.
• Follow correct stock rotation procedures
When making desserts a wide range of by-products are created. The pastry chef will ensure that these can be
used efficiently to cut back waste and improve profitability. The following examples highlight some products
and their possible use.
Reusable by-products
Chocolate leftovers These can be ground up and used as chocolate sprinkles or melted for chocolate sauce

Egg whites These can be used in the main kitchen for clarification or farces or for meringue or pavlova

Egg yolks These can be used for Anglaise sauce or in the main kitchen for Hollandaise or Béarnaise sauce

Sponge leftovers Can be used for biscuit crumbs or in trifle

Puff paste off cuts Use in fleurons

Fruit off cuts Use for sorbet or as a coulis

Stock rotation procedures
It’s the most common method of stock rotation: First In, First Out - FIFO
When you’re storing reusable by-products or deliveries, check their expiration
dates and compare them to those already in storage. Put items with an
expiration date closest to the current date at the front and those with a later
date behind them. This way, you always use products with earlier expiration
dates first. This process should be used for all food and beverage supplies
held in storage areas and front of house display equipment, including the dry
store. While stock in the dry store may have a longer expiration date, rotating
it means you’ll use it while it’s still in peak condition.
Date codes
The intention behind date coding is a simple matter of health and safety. A use-by or best-before date gives consumers a guide to the shelf-life of that food item. By looking at the date, they
know how long they can keep an item before it begins to deteriorate in quality or become potentially unsafe to consume.
In Australia, it’s the responsibility of manufacturers or food suppliers to determine the shelf life of food products, with the regulations set out clearly in the Food Standards Code. The Code
states that all packaged foods with a shelf life of less than two years must have a date mark.
But it’s not only consumers who benefit; retailers use date marking on secondary packaging to ensure better stock turnaround and reduce food wastage.
So what’s the difference between use-by dates and best-before? And how do you know which to use?

USE-BY DATE​
What it is
Foods marked with a use-by date must be consumed before that date. If the use-by date has expired, the food may be unsafe to eat, even if it looks and smells “okay”.
Foods cannot legally be sold after the use-by date because they may pose a health or safety risk, which is why retailers put such great emphasis on having clear and accurate date coding.
Nutrients in the food may become unstable after the use-by date has expired or a build-up of bacteria may occur.
When to use
Foods that must be eaten before a certain time for health or safety reasons should be marked with a use-by date. This includes most perishable food items, especially those stored in the
fridge:
Dairy produce, e.g. milk, soft cheese
Meat produce, e.g. sliced ham and shaved meats
Ready-prepared salads
Prepared fish, e.g. smoked salmon
BEST-BEFORE DATE​
What it is
Best-before indicates the date from which the quality of the food starts to deteriorate from its
peak. Typically, foods with a best-before date are still safe to be consumed after that date and will retain
their colour, taste, texture and flavour — provided they have been stored correctly and have not
deteriorated beyond being fit for human consumption. As a rule, if the food looks and smells as the
consumer expects, it should be safe to eat, even after the best-before date.
Foods with a best-before date can still be sold after that date, again provided the food is still fit for
human consumption.
When to use
Foods frequently marked with best-before dates, rather than use-by dates, are those that tend to
last longer, such as canned foods, frozen foods, cereals, biscuits, sauces, confectionery, dried
goods, sugar, flour and so on.
 Labelling
The Australia New Zealand Food Standards Code (the Code) requires that food businesses provide critical information for consumers so they have
knowledge of the products they purchase. A labelling declaration is mandatory in Australia and the Code prescribes a minimum standard for the necessary
information for meat products. Each Licensee’s Food Safety Program must contain procedures and data collected to allow validation and verification of any
statements or claims made on a product label. The following highlights some of the labelling information required by the Code:

Place labels on containers/trays.

Labels/stickers include:

▪ colour-coded stickers
▪ ‘days of the week’ stickers
▪ use by food labels
▪ prep labels (item, name, quantity, date, use by)
▪ ‘use first’ or ‘new stock/old stock’ labels.
Make sure use by or best before dates are not removed from packaging.

Shelving should be labelled to assist with correct storage, rotation and inventory management.
4. Produce desserts and sauces
A dessert is a dish that is served to a customer at the end of the meal. Desserts come in many styles, from simple sliced fruit with a scoop of ice cream to more elaborate soufflés,
puddings, mousses and terrines. Some are traditional, such as baked apple pie with cream and ice cream, bread and butter pudding or cheesecake. Others are contemporary dessert
creations made with the latest cookery techniques to add new innovative flavours and visual appeal to the dessert menu. Examples include coconut tapioca with ginger granita and mango
salsa sorbet or an ice cream sandwich with salted caramel.
Basically, desserts fall into three categories:
▪ Hot desserts
▪ Cold desserts
▪ Frozen desserts
The dessert groups listed below are generalised for ease of menu planning. As ingredients and garnishes used in desserts sometimes come from a wide range and are assembled on the
one plate, it is important to not get too fixed on definitions. The main purpose of grouping is to have variety in your menu offering and to also help you to look critically at what is available in
season or locally to achieve a point of difference.
Types of desserts include:
▪ Pastry-based Desserts
▪ Cakes and Tortes
▪ Batter and Egg-based Desserts
▪ Custards and Cream Desserts
▪ Fruit-based Desserts
▪ Frozen Desserts
▪ Rice and Farinaceous Desserts and Puddings
▪ Chocolate-based Desserts
Modern menus often include desserts which are a combination of classifications and techniques. The chef creates dishes that have several components on the one plate to highlight the
texture and flavour contrasts. It is important to consider the balance of the final dish and emphasis should be placed on either harmony or contrasts of textures and flavours.
Basic Dessert Preparations
There are some basic preparations that will be used in a wide variety of desserts, such as:
▪ Sauces
▪ Syrups
▪ Sabayon's and foams
▪ Creams
▪ Various fillings
▪ Thickeners and setting agents
▪ Nougatine
Once you have mastered these preparations, they can be used to create a wide variety of spectacular dessert
offerings.

Egg Safety
Products made with raw eggs, e.g. mousses and creams, require excellent hygiene. If eggs are separated, then
use an egg separator. For cooked items make sure to use a thermometer to check the item reaches the
correct temperature. If the items are not cooked, then make sure to use best practice food safety techniques.
Wherever possible use pasteurised eggs or egg products.
Common Desserts examples
1. Pastry based – Choux pastry products:
Eclairs, Gateau St. Honore, Profiteroles, Croquembouche, Paris Brest
▪ Short pastry goods:
▪ Bakewell tart, Lemon tarts, Apricot flan, Baked vanilla cheesecake, Linzer torte, Biscuits, etc
▪ Yeast pastry goods:
▪ Brioche bread and butter pudding, savarin, Baba au Rhum, Panettone, etc
▪ Strudel pastry:
▪ Apple strudel, Apple cherry strudel
▪ Puff pastry goods:
Tarte tatin, Gateau pithiviers, Mille-feuille, Jalousie, Cheese twists, Bande aux fruits
2. Cakes and tortes:
Marble cake, Meringue shell, banana sponge roll, Charlotte royal, Flourless chocolate cake, Tiramisu, Sacher torte
3. Batter and Egg based desserts:
Banana buckwheat pancakes with maple syrup, crepe suzette, Apple fritters, souffle, Omelette surprise – Bombe Alaska.
4. Custards and cream desserts:
Pana cotta, Chocolate mousse, Crème Bavarois, Breme caramel, Crème Brulé, trio chocolate mousse
5. Fruit based desserts: A fruit-based dessert has fruit as its main ingredient, but additionally, fruit is often used as a garnish on other desserts.

▪ Fruits can be stewed, poached or flambéed.

▪ Jams and Marmalades

▪ Examples: Fresh fruit salad, Peach melba, apple jelly, Poached pears in red wine, Flambe bananas, Almond tuile with strawberries, raspberry panna cotta, mango marshmallow, etc

6. Frozen desserts: Ices are broken into the following categories:

▪ Ice Cream

▪ Fruit Ice Cream

▪ Fruit-Based Ice including Gelato, Sorbet and Granita

▪ Granita is an Italian ice variety based on crushed fruit mixed with an equal amount of icing sugar and placed onto a tray and frozen. Use a spatula every 15 minutes to churn through the mixture. Large crystals are formed, with a
slushy consistency. Granita is refreshing during the hot summer months.

▪ Biscuit glacé refers to a basic mixture of egg and sugar that is whipped and has cream folded through. Often alcohol is added to the mixture. Due to its lightness and the alcohol content, the mixture freezes but has a light and
smooth consistency, as alcohol does not freeze and thus lowers the freezing point. Usually the mixture is placed in a mould and if larger, sliced into portions at service time.

▪ Parfaits can use the same mixture but are traditionally served in a mould. Alternatively, use a mixture made with 250mL of heavy stock syrup whipped with 8 egg yolks to the sabayon stage. Whip over ice until cool, then fold in
400mL of whipped cream. Chocolate moulds, tulip baskets, ramekins or glasses can be used.

▪ Bombes are frozen in a bombe mould. These are often copper-based to transfer temperature quickly and efficiently, when releasing the mixture from the mould. The inside is coated with metal, to prevent contamination. Simply
place a hot tea towel on the outside, unscrew the top just prior to service to let air in and remove any vacuum, then turn the bombe out.

▪ Examples: Cinnamon Ice cream, Iced orange parfait grand Marnier, Apple sorbet, etc

This article discusses how ice cream is made.

Article: https://www.livescience.com/38540-how-is-ice-cream-made.html
7. Rice, Farinaceous desserts and puddings:
This group is mainly used for lunch sweets, as they tend to be simpler and heavier in
texture and therefore take longer to digest. Different ethnic cuisines use a wide
variety of cereals in the production of desserts, from corn to rice, semolina and
tapioca.
▪ Puddings: Puddings are still one of the best sweets during wintertime. Many
variations are possible. Simple steamed puddings mostly use cake mixtures as a
base.
▪ Cereal-based Desserts: Many cereal-based desserts can be set cold and served or
used as a base.
▪ Examples: Summer pudding, steamed syrup pudding, sago and coconut pudding,
semolina slice, sticky date pudding, etc
8. Chocolate based desserts:
Examples: Dark chocolate cheesecake, Milk chocolate mousse with spiced orange
compote, chocolate delice with chocolate orange ganache, yoghurt sorbet and blood
orange gel.
Bavarois
Bavarois is a type of dessert that originated in France. It is a creamy and
smooth dessert, like a mousse, that is typically made with a custard
base and gelatine for stability. The custard is usually flavoured with
ingredients such as vanilla, chocolate, fruit puree, or liqueurs.
To make bavarois, a custard base is prepared by heating milk, sugar, and
egg yolks together until thickened. Gelatine is then added to the warm
custard to set it. The mixture is cooled and then lightened with whipped
cream. This creates a light and airy texture.
Bavarois is often molded into various shapes, such as individual servings
or larger moulds, and chilled until firm. It can be served on its own or
accompanied by fruit sauces, coulis, or fresh fruits. It is a popular
dessert choice for special occasions or elegant dinners.
The flavours and presentations of bavarois can vary, allowing for a wide
range of creative possibilities. Some common variations include
chocolate bavarois, strawberry bavarois, and vanilla bavarois.
Website: https://chefin.com.au/dictionary/bavarois/
Crème brulee
Crème brûlée is a classic French dessert known for its rich and creamy texture with a contrasting
caramelized sugar crust on top. The name "crème brûlée" translates to "burnt cream" in English,
referring to the caramelized sugar layer.

Traditionally, crème brûlée is made by combining egg yolks, sugar, and vanilla extract to create a custard
base. Cream is then heated and slowly added to the egg mixture while whisking. The resulting mixture
is strained to ensure a smooth consistency and poured into individual ramekins.

The ramekins are placed in a water bath and baked in the oven until the custard is set but still slightly jiggly
in the center. After baking, the crème brûlée is refrigerated for a few hours to cool and firm up.

Just before serving, a thin layer of granulated sugar is sprinkled evenly on top of each custard-filled
ramekin. The sugar is then caramelized using a culinary torch, creating a crisp and caramelized crust.
The contrast between the smooth custard and the brittle caramelized sugar is what makes crème
brûlée so delightful.

Crème brûlée can be enjoyed on its own or accompanied by fresh berries, a dollop of whipped cream, or a
garnish of mint. It is a popular dessert choice in many fine dining establishments and is also enjoyed
in home cooking.

Professional Baker's Best Crème Brûlée Recipe.

Video: https://www.youtube.com/watch?v=9rLW7s_S-6I
Crème caramel
Crème caramel, also known as caramel custard or flan, is a luscious dessert that consists of a
smooth and creamy custard topped with a layer of caramel sauce. It is a popular dessert in
many countries around the world.
To make crème caramel, a caramel sauce is first prepared by melting sugar in a saucepan until it
turns golden brown. The caramel is then poured into individual ramekins or a larger baking
dish, coating the bottom evenly.
Next, a custard mixture is made by whisking together eggs, sugar, milk, and vanilla extract until
well combined. The custard mixture is gently poured over the caramel layer in the ramekins or
baking dish.
The ramekins or dish are then placed in a larger pan filled with hot water, creating a water bath.
The water bath helps the custard cook evenly and gently. The dessert is baked in the oven
until the custard is set but still has a slight jiggle in the center.
Once cooked, the crème caramel is refrigerated to cool and set further. When ready to serve, the
dessert is inverted onto a plate, allowing the caramel to drizzle over the creamy custard.
The result is a silky-smooth custard with a sweet and slightly bitter caramel sauce. Crème
caramel is often enjoyed chilled and can be garnished with whipped cream, fresh fruit, or a
dusting of cocoa powder for added flavour and presentation.

How to make crème caramel.

Video: https://www.youtube.com/watch?v=4Z4WNc6SWRI
Crepes
Crepes are delicious thin pancakes that originated in France. They are
made from a simple batter consisting of flour, eggs, milk, a pinch
of salt, and sometimes melted butter. The batter is mixed until
smooth and then cooked on a hot griddle or skillet.
Crepes can be filled with a wide variety of sweet or savory fillings.
Popular sweet fillings include Nutella, fresh fruits, whipped cream,
chocolate sauce, or maple syrup. Savory fillings often include
cheese, ham, eggs, vegetables, or a combination of these
ingredients.
Once the desired fillings are added, the crepe is folded or rolled up
and served. It can be enjoyed as a breakfast or brunch option, as a
dessert, or even as a main course.

Gordon Ramsay demonstrates how to make the perfect savory

crepe.
Video: https://www.youtube.com/watch?v=9fNNQb4sEO4
Apple fritters
Apple fritters are a delicious treat made by coating
apple slices in a sweet batter and deep-frying them
until golden and crispy. They are a popular dessert or
snack option and are enjoyed in many different
cuisines.
Apple fritters are best eaten shortly after frying when
they are crispy on the outside and tender on the
inside. They make for a delightful autumn treat or a
delicious dessert any time of the year.
This fritter recipe by Nigella Lawson
Website:
https://www.foodnetwork.com/recipes/nigella-
lawson/apple-latkes-recipe-1973386
Meringues
Meringues are light and airy desserts made primarily from whipped
egg whites and sugar. They have a crisp outer shell and a soft,
marshmallow-like interior. Meringues are versatile and can be
enjoyed on their own as a sweet treat or used as a component in
other desserts.
Meringues can be enjoyed as a light and delicate dessert on their
own or used as a topping for pies, pavlovas, or other desserts.
They also make a delightful accompaniment to fruits, whipped
cream, or ice cream.
There are several types of meringues, each with its own
characteristics and uses. Here are three common types of
meringues:
1. French meringue
2. Italian Meringue
3. Swiss meringue
Mousse

Chocolate mousse is a luxurious and creamy dessert

made with rich chocolate, whipped cream, and often
egg yolks. It has a light and airy texture that melts in
your mouth

Watch Chef Ludo Lefebvre Make a Classic French Chocolate Mousse.

Video: https://www.youtube.com/watch?v=uqPgtVXL-rc
Panna cotta
Panna cotta is a creamy Italian dessert that translates
to "cooked cream." It is made by simmering cream,
sugar, and gelatine together until the mixture
thickens, and then chilling it until set. Panna cotta is
often served with a fruit sauce or coulis.
Panna cotta is a smooth and creamy dessert that offers
a delicate balance of sweetness and richness. Enjoy
it chilled and savor its luxurious texture and subtle
flavours.
About panna cotta visit the following website.

Website:
https://www.lacucinaitaliana.com/glossary/panna-
cotta?refresh_ce
Parfait
Yogurt parfait is a delicious and nutritious layered dessert or
breakfast option made with yogurt, fruits, and toppings. It is a
versatile dish that can be customized according to your
preferences. Yogurt parfaits are versatile, and you can
experiment with different combinations of fruits, yogurt
flavours, and toppings to suit your taste. They make a healthy
and satisfying breakfast or a refreshing dessert. Enjoy the
layers of creamy yogurt, juicy fruits, and crunchy granola for a
delightful treat any time of the day.
Watch this segment of MasterChef where Reece produces a
coffee parfait.

Video:
https://www.facebook.com/MasterChefAU/videos/reeces-
coffee-parfait-%EF%B8%8F/2679296075452200/
Pies
Pies are delicious baked desserts or
savory dishes that consist of a pastry
crust filled with various ingredients.
They come in a wide variety of
flavours and styles, ranging from
sweet fruit pies to savory meat pies.
Here are a few popular types of pies:
1. Fruit pies
2. Custard pies
3. Cream pies
4. Savory pie
5. Quinches
Poached or stewed
fruit
Poached or stewed fruit refers to fruit that is gently cooked in a liquid with
sugar and sometimes other flavouring's, resulting in tender and flavourful
fruit. This cooking method enhances the natural sweetness of the fruit and
creates a syrup or sauce that can be served alongside or over the fruit.

Poached fruit:

Website: https://myfoodblog.com.au/how-to-poach-fruit/#.Yz4ELn5BzTc

Website: https://www.healthier.qld.gov.au/food/recipes/poached-pears/

Stewed fruit.

Website: https://steamandbake.com/how-to-stew-fruit-slow-cooker-or-steam-
oven/

Website: https://www.marthastewart.com/336414/stewed-fruit
 Puddings
Pudding is a popular and versatile dessert that can be enjoyed in various forms and flavours. It typically refers to a creamy, sweet dessert that has a thick and
smooth texture. Puddings can be cooked on the stovetop, baked, or chilled to achieve the desired consistency.

Puddings can be customized with different flavours, additions, and toppings to suit your taste. Whether you prefer a warm, comforting pudding or a chilled and
creamy treat, there are numerous options to satisfy your dessert cravings.

Here are a few common types of pudding:

1. Chocolate pudding

2. Stick date pudding

3. Rice pudding

4. Bread pudding

5. Butterscotch pudding

Self-Saucing Chocolate Pudding Recipe.

Video: https://www.youtube.com/watch?v=68uGMKdt9IY

Watch as Nigella makes a sticky toffee pudding.

Sticky Toffee Pudding:

Video: https://www.youtube.com/watch?v=HuYS4eCgK14
Souffle
A soufflé is a light and airy baked dish that can be either sweet or
savory. It is known for its delicate and puffy texture, achieved by
incorporating beaten egg whites into a flavourful base. The base
can be made from a variety of ingredients, such as cheese,
chocolate, fruits, or vegetables, depending on whether it's a savory
or sweet soufflé.

Guy Grossi talks about how to make a perfect souffle.

Website:https://www.goodfood.com.au/recipes/how-to/how-to-
make-the-perfect-chocolate-souffle-20130624-2osk8
Claire Makes Individual Chocolate Soufflés | From the Test Kitchen |
Bon Appétit.

Video: https://www.youtube.com/watch?v=ZT3bljfAPCc
Tarts
Tarts are delightful baked pastries consisting of a crisp or flaky crust filled
with a variety of sweet or savory ingredients. They can be made in different
shapes and sizes, such as individual tartlets or larger tart pans. Tarts offer
a versatile canvas for showcasing various flavours and textures.
Here are few common types of tarts:
1. Fruit tarts
2. Trat au citron
3. Chocolate tarts
4. Pecan tart
MasterChef Australia: Will Wood's Raspberry Tart.

Video: https://www.youtube.com/watch?v=2ejFvmHUg9s

This article discusses the differences between pies, tarts, flans and other
similar dishes.

Article: https://www.pastrysampler.com/Articles/Pastry_Baking/Pie_Tart.htm
Chocolate
When working with chocolate it is essential to have a clean, dry
surface and equipment. Any moisture or dust will affect the end
product and the chocolate may solidify or have lumps. Moisture or
liquid also changes the consistency of chocolate, and it may develop
bloom or solidify, making the product granular. There is a large range
of moulds available, from rubber to acrylic bases, with many shapes
and sizes providing opportunities for a wide array of desserts. Moulds
should always be kept separate and only be used for chocolate work.
Ensure that they are dry and dust free and then pour in the tempered
chocolate. Let the chocolate set. As it hardens and shrinks it will
retract from the walls of the mould - tap the mould on the bench and
remove the chocolate shapes. For hollows fill the mould and then turn
upside down to achieve the desired thickness of chocolate. Fillings
such as ganache or mousse can be placed inside the hollow and then
covered with the chocolate to seal it in. For shapes the two mould
halves are lined with the tempered chocolate and once set joined and
clipped together.
Tempering
Tempering chocolate means pre-crystallising the cocoa butter in the chocolate.
This has everything to do with the temperature at which the chocolate is
processed. When tempered, the cocoa butter is transformed into a stable
crystalline form. This is what guarantees the hardness, shrinkage force and
brilliance of the final cooled product. If you melt chocolate normally (at ±40°C)
and let it cool again until it reaches its processing temperature, you will not
obtain a brilliant result. The three factors that play a role during tempering are
duration, temperature and movement. If you use a special technique to bring
the chocolate up to its temperature you will achieve the expected result. This is
what is meant by tempering: bringing the chocolate up to the temperature at
which you wish to work so that it contains sufficient stable crystals.
The methods of tempering are:
Tablier - tempered on a marble slab. Warmed chocolate is poured and spread on a
marble slab until cooled and crystals form. Adding the cooled chocolate back to
slightly warm chocolate will create a smooth, glossy finish
Direct warming - most manufacturers temper their products before sale.
Chocolate can be gently melted in tempering tanks or warming cupboards to
make the chocolate workable but retain the original temper
Vaccination/addition - dissolved chocolate is seeded with finely chopped, shaved
or grated chocolate and stirred through to obtain the correct temper.
Ganache
Ganache is a mixture of hot cream and melted couverture.
Other ingredients such as butter or flavours can be added.
The cream is brought to the boil, removed from the heat
and the chopped couverture is added, poured into a clean
container and let cool to the desired temperature. Ganache
has many uses, from cake finishes to fillings for
barquettes or individually shaped pieces. Its use
determines the ratio of cream to couverture.
The three types produced are light, medium and heavy
ganache, which have the following ratios:
Light ganache - 1 cream : 1.5 chocolate
Medium ganache - 1 cream : 2 chocolate
Heavy ganache - 1 cream : 2.5 chocolate
About 10% of butter can be added for a smoother texture and
taste.
Setting agents
Setting agents are used to gel or set desserts and sweet sauces to the desired consistency. Natural thickeners, gelling agents, thickener and gums can be
used. There are both animal and plant-based setting agents available so special dietary requirements can be met.

Gelatine is the most well-known setting agent. Gelatine is a setting agent made from animal bones and skins. It can be bought in sheets or powder form.
The sheets are easier to work with but have a higher price. Gelatine comes in different sheet weights with varying setting strengths.

Agar-agar is a gum that can be used as a vegetarian alternative to gelatine. It is produced from seaweed and will set without refrigeration.

Carrageenan is an extract from red algae seaweed that forms an elastic gel that holds moisture.

Locust bean gum is made from the seed of the carob tree. It is a suspending agent, thickener and stabiliser used in ice cream, cheese and with agar.

Acacia or Gum Arabica is an exudation (sap) of the African acacia tree used as a stabiliser, thickener, surface finishing agent and humectant (attracts
moisture).

Sago and Tapioca can be boiled with fruit juice or liquids and will set once cooled down, however they will not dissolve completely.

Cornflour, arrowroot and other starches are diluted and added to a hot liquid for thickening. Consider the temperature requirements for the different types
of starches.
Pectin is a setting agent extracted from citrus fruit and apple pomace (fruit cell walls). It is used in the production of jams and jellies.

Hydroxypropyl methyl cellulose is a general-purpose food stabiliser and thickening agent.

Roux is a cooked mixture of flour and butter usually in a ratio of 1:1. It is the thickening agent for some sauces e.g. base sauce used for soufflé.

Egg yolks can set twice their own weight and form the thickening agent in Anglaise sauce

To learn about the various gelling and setting agents visit the following website.

Website: https://smritisspecial.in/gelling-and-setting-agents/

Vegetarian options to stabilise whip cream.

Website: https://www.thespruceeats.com/how-to-stabilize-whipped-cream-303558

Food and nutrition.

Website: https://foodandnutrition.org/may-june-2017/stabilizers-thickeners-gelling-agents/
Sauces
Sauces often lift a dish by either enhancing the underlying flavour or by providing a contrast. Sweet
sauces can be based on fruit, syrups, custard varieties, chocolate base or sabayon. There are also
miscellaneous sauces that do not comply strictly with specific categories or production methods.
Sauces can be used to accompany dishes, e.g. an apricot sauce with a savarin. Often, they are
used in combinations like a chocolate sauce and raspberry coulis to add different flavours and
colours to a dish or as garnish, like feathering two sauces on a plate. Sauces should always provide
either a contrast or add extra texture to a dish e.g. a fruit-based sauce for a rich and creamy
dessert such as Bavarian cream, or a creamy vanilla sauce for apple strudel.
Common sauce types are :
▪ Chocolate based sauces
▪ Custards and cremes
▪ Fruit purees, sauces or coulis
▪ Sabayon or foams
▪ Syrups
Chocolate based sauces
There are many recipes for making chocolate sauce. Some add compound chocolate
or cocoa to custard or cream sauces. For a richer result, you can melt compound
chocolate with water and then enrich with butter or cream. Some recipes use corn
syrup, glucose, sugar syrup or corn flour as additional ingredients. You can use most
chocolate sauces hot or cold to best suit the dessert.
Examples of chocolate-based sauces:
▪ White chocolate ganache
▪ Mint chocolate sauce
▪ Spicy chocolate sauce
▪ Classic chocolate sauce
▪ Raspberry chocolate sauce
▪ Salted caramel chocolate sauce
Custards and cremes
Custard base sauce can be done in two ways:
Anglaise base – a fresh Anglaise mixture is produced, strained and then served on
the side of desserts. If it is used warm it might be stabilised with cornflour or a small
amount of custard powder as the starch will prevent the mixture from splitting. If
keeping it in a bain-marie make sure it is suspended above the heat, and a
kept temperature of ~80°C otherwise the protein will solidify, appearing as specks in
the sauce.
Custard base – boil the milk and sugar, add the diluted custard powder and bring the
mixture to the boil. Take care not to burn it on the bottom. Strain the sauce and store
with a cartouche or coating of icing sugar on the top to prevent the forming of skin.
This sauce will also keep in the bain-marie and is cheaper to produce. It is of
Cremes
Most pastries are enhanced with sauces, creams or fillings. They are used to provide extra moisture, flavour and texture to
the finished product. The term 'cream' applies to a range of products, all of which contain some dairy.
Crème Chantilly: Whipped dairy cream with sugar and vanilla.
Crème à l'Anglaise: A mixture of egg yolks, sugar and milk thickened by the egg. Also referred to as English custard.
Crème Renversée: A "reversed cream" containing liquid (milk, stock, cream) and egg which sets after cooking and is then
turned out, such as Crème Caramel. Royale is another term used for this type of cream.
Crème Française: A sabayon mixture which is set with gelatine.
Crème Pâtissière: Pastry or confectioner's cream that can be set with flour. Modern recipes substitute pure starch as it does
not interfere with the flavour.
Crème Bavarois: Also referred to as Bavarian Cream. It uses English custard, gelatine and whipped cream. For a cheaper or
lighter version replace half of the cream with whipped egg white.
Crème Diplomat: A mixture of crème pâtissière and whipped cream used for flavoursome fillings as in profiteroles or bee
sting cake.
Butter Cream: This is a mixture of Anglaise and butter. Variations such as Italian butter cream or icing can be substituted.
Mousse or Mousseline: This is a mixture that should be light and can be a combination of cream with flavour additives,
sometimes set with gelatine. Mousse au chocolate is the most famous menu application.
Fruit purees, sauce and coulis
Fruit purées are simply purées of fresh, cooked, canned or frozen fruits,
sweetened with sugar and sometimes flavoured with liqueurs. These sauces
are often called ‘coulis’, as in strawberry coulis. Common fruits used for
making coulis include most berries, mango, apricot and kiwifruit.
Fruit purées are sometimes cooked to intensify the flavour, reduce moisture
content or to extend the shelf life.
You can also dilute fruit jams and preserves with water and/or liqueur, heat
and strain and use as a sauce for desserts. Add starch to thicken if required.
Fillings
Fillings are used for pastries or smaller bite-size items and chocolate hollows and truffles. They can also be used for garnish, for example small
truffles of ganache or coated marzipan.
Some of the common fillings are:
1. Ganache - A mixture of hot cream and chopped chocolate forming a paste. This is explained in detail in the chocolate section.
2. Curds - A mixture of citrus juice, egg and sugar. It may be set baked in the oven or thickened with pure starches.
3. Gianduja - Special filling for chocolate pralines made from nuts, icing sugar and chocolate or cocoa butter.
4. Liqueur fillings - Used for chocolate hollows, a mixture of stock syrup and liqueur or spirit.
5. Marzipan - A mixture of nut paste and sugar boiled with glucose and then cooled and milled. It is hardly ever produced fresh. It is made
using different nut types such as almond, hazelnut and pistachio and also, as a substitute, using cheaper kernels such as apricot or peach.
It is also used in Christmas Stollen.
6. Praline - A mixture of caramel and roasted nuts. The mixture is poured onto an oiled baking paper and once cooled, broken up or finely
ground, depending on use. It can also be added to chocolate or gianduja.
Sabayon or foams
Sabayon is a mixture of egg yolk, alcohol and flavourings. For sweet sabayon, sugar or honey is used as flavouring. It is a
foam base originally created in Italy, but many countries have their own version of sabayon, from the classic Italian
Zabaglione to the French Sabayon and Austrian Wine Chadeau.
All sabayon styles apply the same principles of whipping the yolks or eggs with the sugar and liquid over a water bath until a
firm froth is achieved. This is referred to as the “sabayon or ribbon stage” when the egg yolk starts to coagulate, and the
incorporated air is kept suspended. If the sabayon is to be served cold, it needs to be whipped over ice once it has reached its
maximum volume to prevent it from thinning out.
Sabayon can be used as a sauce or a base for some mousses, with other ingredients folded into it.
Varying the alcohol from the original Italian Marsala to other wines or liqueurs provides for extensive menu variety. French
sabayon recipes often use Champagne whilst Austrian Chadeau may use Muscat or Gewürztraminer.
American Syllabub is a variation of a foam that can be used as a sauce, a dessert by itself or even as a drink depending on
the proportions of the ingredients. It uses cream instead of egg yolk to hold the air bubbles.
Sauce Mousseline is made with sugar and egg yolk whipped over a bain-marie and then whipped cold. Lightly whipped
cream is folded through and for other varieties fruit purees, liqueur or chocolate can be added.
Syrups
Finished fruit sauces can be reduced further to a syrup consistency or thickened with arrowroot to
achieve the desired consistency without clouding the liquid. This process can also use the syrup of
preserved fruit.
Syrup sauces are made by cooking and dissolving sugar in water. In the simplest form, it’s flavoured
sugar syrup. However, it can also include complex sauces like caramel and butterscotch.
Caramel is the result of boiling sugar and water together until they turn a golden colour. You can then
dilute the caramel to a sauce consistency with a little water. Creamy caramel sauce, similar to those
found in filled chocolates, is made by adding thickened cream to the caramel while it’s still on the stove.
Butterscotch sauce is made in a similar way, with the use of brown sugar instead of white sugar.
Another common type of syrup sauce includes starch-thickened fruit syrups. Lemon sauce for example,
is made from boiling water, sugar, lemon juice and lemon zest together and then using arrowroot to
thicken it to the desired consistency.
Cookery methods and processes
The preparation of desserts involves a wide range of cookery methods and
processes. Many desserts are fully or partially pre-cooked and then served
cold, whilst others may be served warm or hot. As with all cookery methods
their correct application is crucial to achieve a professional outcome. When
stewing items, the slow cooking process will break down the fibres, whereas if
you would boil the item instead the fibres can toughen, and the texture is not
as good. Following are some methods and processes:
● Adding fats and liquids to dry ingredients : The method you use to
combine ingredients depends on the type of dessert you’re making, the
ingredients and desired texture and appearance. It can be done by : Beating,
Mixing, Rubbing-in or kneading, rolling and shaping.
● Baking: Baking in an oven transfers dry heat to food so that the water inside
converts to steam and cooks it. Baking is by far the most common way to make
desserts (biscuits, cakes, pies, muffins, meringues) just to name a few.
● Chilling: Chilling means making something colder, without turning it into a solid.
Mousse, for example, is chilled and served cold, but remains light and fluffy
because it’s not frozen. Ingredients and completed dishes are usually chilled in the
refrigerator. Chilling is often a requirement for preparing ingredients, plates,
utensils and work surfaces. Chilled dough doesn’t stick, so it’s easier to knead, roll
and cut than dough at room temperature.
● Flambe: Flambé is a technique used to produce desserts that involves igniting
alcohol to create a dramatic burst of flames. It not only adds a visual spectacle
but also imparts a unique flavour to the dessert. Many fruits can be flambéed in a
suitable liqueur and served as a dessert accompanied by ice cream. Common
examples include peeled grapes in Chartreuse, banana in rum, and strawberries in
brandy. Crepe suzette (crepes flambéed in Cointreau, sugar, and orange) is one of
the best-known flambéed desserts.
● Freezing: Freezing means making something so cold that it changes from a liquid to a
solid. Freezers are set at -18°C which is the ideal temperature for freezing desserts and
maintaining correct food safety practices. Some ways freezing is used to produce desserts
are Ice cream and gelato, Sorbet, frozen yoghurt, popsicles, Granita, froze cakes, Semifreddo,
Frozen parfaits, etc.
● Poaching: Poaching is the transfer of heat to food that is completely immersed in liquid at
93 to 95 ° C . You can poach many fruits to create delicious desserts. Examples include
poached pears, peaches, plums, etc. While you can poach fruit in plain water, the flavour is
enhanced by using various ingredients in the cooking liquid. Common poaching liquids for
fruit include sugar syrups flavoured with cinnamon, cloves, tea, star anise, orange zest, fruit
juice, red or white wine, port or any combination of these.
● Reducing: Reducing is a cooking technique commonly used in dessert making to
concentrate flavours, thicken sauces, and create rich and intense dessert components. It
involves simmering a liquid mixture overheat to evaporate the water content, resulting in a
reduction in volume and an intensified flavour. Fruits compotes, Caramel and butterscotch
sauces, Custards and puddings, Syrups and glazes, reduction for jams and preserves , etc
can be produced by reduction method.
● Selecting and preparing appropriate dessert moulds :
When it comes to producing desserts, selecting and preparing the right dessert molds is crucial for achieving the desired shape, presentation, and texture. Here are some
considerations for selecting and preparing dessert molds:
Material: Dessert molds are available in various materials, including silicone, metal, glass, and ceramic. Each material has its advantages and considerations. Silicone
molds are flexible, non-stick, and easy to release desserts from. Metal molds conduct heat well and are often used for baking. Glass and ceramic molds provide an elegant
presentation but may require greasing or lining to prevent sticking.
Shape and Size: Consider the shape and size of the dessert you want to create. Dessert molds come in a wide range of shapes, including round, square, rectangular, and
intricate designs like Bundt or heart-shaped. Choose a mold that complements the dessert's aesthetics and allows for easy serving. Also, ensure the molds capacity is
suitable for dessert mixture you have.
Non-Stick Preparation: Regardless of the mold material, it's essential to prepare it properly to ensure easy release of the dessert. For non-stick molds, lightly greasing with
cooking spray or brushing with melted butter helps prevent sticking. If using metal molds without a non-stick coating, greasing and flouring the molds can be beneficial.
Lining: Certain desserts, like cakes or tarts, may benefit from lining the molds. Use parchment paper or aluminium foil to line the bottom and sides of the mold before
pouring in the batter or crust. The lining helps with easy removal and can also prevent the dessert from sticking to the mold.
Chilling and Setting: Some desserts require chilling or setting in the molds to achieve the desired texture. In these cases, ensure that the molds are suitable for
refrigeration or freezing. Silicone molds are often suitable for both chilling and freezing, while glass or ceramic molds may have limitations.
Removable Bottom or Springform: For desserts that need to be released intact, consider using molds with a removable bottom or a springform design. These molds allow
you to remove the sides or base easily, making it simpler to serve delicate desserts like cheesecakes or layered cakes.
Cleaning and Care: Different molds have specific cleaning instructions. Silicone molds are usually dishwasher safe, while metal, glass, and ceramic molds may require
handwashing. Always refer to the manufacturer's instructions for the recommended cleaning and care methods.
Remember to always follow the specific recipe instructions regarding the type of mold recommended for a particular dessert. This will ensure that the dessert sets
properly and is released easily. With the right selection and preparation of dessert molds, you can create beautiful and professional-looking desserts that are sure to
impress.
● Stabilising : Stabilizing is an important technique used in dessert making to create texture, consistency, and longevity. It helps desserts maintain their shape,
prevent separation or melting, and achieve a desired texture. Here are some common methods of stabilizing desserts:

Gelatine: Gelatine is a versatile stabilizer widely used in dessert recipes. It is derived from animal collagen and is available in powdered or sheet form. When dissolved in liquid and
cooled, gelatine forms a gel-like substance, providing structure and stability to desserts such as mousse, panna cotta, and jelly. Follow the instructions on the gelatine package for
proper usage and handling.

Corn starch or Flour: Corn starch and flour are starch-based stabilizers used to thicken and stabilize sauces, custards, puddings, and fruit fillings. These powders are mixed with a
small amount of liquid to form a slurry, which is then added to the dessert mixture and heated. As the mixture cooks, the starches absorb liquid and thicken the dessert. It's
important to cook the dessert for an adequate amount of time to eliminate any raw starchy taste.

Eggs: Eggs are natural stabilizers and emulsifiers that contribute to the texture and stability of many desserts. When heated, the proteins in eggs coagulate, providing structure and
stability. Custards, puddings, soufflés, and certain cakes rely on eggs for stability and setting. Pay attention to the recipe instructions for proper egg handling, including tempering
eggs to prevent curdling and ensuring thorough cooking.

Whipped Cream: Whipped cream acts as both a stabilizer and a lightening agent in desserts. When cream is whipped, air is incorporated into the mixture, creating volume and
structure. The air bubbles help stabilize the dessert, keeping it fluffy and light. To stabilize whipped cream further, some recipes call for the addition of sugar or gelatine to prevent
deflation or liquid separation.

Agar-Agar: Agar-agar is a plant-based stabilizer derived from seaweed. It is often used as a vegetarian alternative to gelatine. Agar-agar is available in powdered or flake form and
sets at a lower temperature than gelatine. It is commonly used in Asian desserts, jellies, and vegan recipes. Follow the specific instructions for using agar-agar, as it requires
different ratios and cooking techniques compared to gelatine.

Pectin: Pectin is a natural stabilizer found in fruits, particularly in high concentrations in citrus fruits and apples. It is commonly used in fruit preserves, jams, and jellies to achieve a
gelled consistency. Commercial pectin is available in powdered or liquid form, and the instructions on the package guide you on the proper usage and ratios.

Cream of Tartar: Cream of tartar is an acidic powder that stabilizes and enhances the volume of whipped egg whites. It is commonly used when making meringues, soufflés, and
angel food cakes. Cream of tartar helps the egg whites to form stable foam and resist deflation.

When using stabilizers in desserts, it's important to follow the recipe instructions carefully and use the recommended amounts for optimal results. Keep in mind that different stabilizers
have unique properties, so they may not always be interchangeable. Adjusting the stabilizer quantities or using alternative methods may affect the final texture and consistency of the
dessert.
● Steaming: Steaming is the transfer of heat to food by means of steam
under pressure, either at atmospheric or high pressure. Puddings are the
most common steamed dessert. They are usually suspended over
simmering or boiling water in a steamer, metal colander, basket or tray:
anything with holes so steam can pass all around it.
● Stewing: Stewing is the slow transfer of moist heat to food cut into bite-
sized pieces. Stewed fruit makes a delicious topping to some desserts such
as pancakes and can be used as a filling for pies and tarts. Examples of fruit
suitable for stewing includes apple, rhubarb, pear, pineapple, cherries, plum,
apricot, nectarine, and quince.
● Stirring and aerating to achieve required consistency and texture
Stirring and aerating are essential techniques used in dessert making to achieve the desired consistency and texture. They help incorporate air into the
mixture, create lightness, and contribute to the overall structure of the dessert. Here are some ways stirring and aerating are used to produce desserts:
Whisking: Whisking is a vigorous stirring technique that incorporates air into the mixture. It is commonly used when beating eggs, whipping cream, or
preparing meringue. Whisking helps create volume and lightness in desserts, resulting in a fluffy and airy texture.
Beating: Beating involves vigorously stirring or using an electric mixer to combine ingredients until smooth and well-blended. It is commonly used when
creaming butter and sugar together for cakes or cookies. Beating incorporates air into the mixture, creating a lighter texture and aiding in the leavening
process.
Folding: Folding is a gentle stirring technique used to combine delicate ingredients without deflating them. It is commonly used when incorporating whipped
cream or beaten egg whites into a batter or mousse. Folding helps maintain the airiness and lightness of the mixture while ensuring even distribution of
ingredients.
Creaming: Creaming is a technique used to blend butter and sugar together until light and fluffy. It is commonly used as a starting point for many cake and
cookie recipes. Creaming incorporates air into the mixture, resulting in a tender and soft texture in the final baked product.
Sifting: Sifting dry ingredients, such as flour, cocoa powder, or powdered sugar, helps aerate them and remove any lumps. This process ensures that the
ingredients are evenly distributed and prevents clumping when combined with other ingredients. Sifting also contributes to a lighter texture in the final
dessert.
Mixing: Mixing involves combining ingredients thoroughly to achieve a uniform texture. It can be done by hand using a spatula or with an electric mixer.
Proper mixing ensures that the ingredients are evenly distributed, and that the dessert has a consistent texture and flavour.
Whipping: Whipping refers to the process of beating ingredients, typically cream or egg whites, until they reach a thick and frothy consistency. Whipped
cream and whipped egg whites are commonly used in desserts like mousses, soufflés, and toppings. Whipping incorporates air into the ingredients, resulting
in a light and fluffy texture.
When stirring and aerating, it's important to follow the recipe instructions and techniques specified. Overmixing or undermixing can affect the final texture and
consistency of the dessert. Additionally, the type of utensil used, such as a whisk, spatula, or electric mixer, can impact the effectiveness of the stirring and
aerating process.
● Weighing or measuring: Weighing and measuring ingredients accurately is crucial in
dessert making to ensure consistent results and the proper balance of flavours. Precise
measurements help maintain the desired texture, structure, and taste of the desserts. Here
are some important considerations when it comes to weighing and measuring ingredients
for desserts are use a kitchen scale, follow the recipes, spoon and level dry ingredients,
liquid measurements, ingredient consistency, etc. By weighing and measuring ingredients
accurately, you'll have better control over the consistency, texture, and overall success of
your desserts. Remember to double-check your measurements and adjust if needed,
especially when scaling recipes up or down.
● Sifting dry ingredients: Sifting dry ingredients is a common technique used in dessert
making to ensure a smooth and uniform texture, remove lumps, and incorporate air into
the mixture. Sifting dry ingredients can contribute to producing delicious desserts by
removing lumps, even mixing, incorporating and removing impurities. By sifting dry
ingredients, you'll achieve a finer and more consistent texture in your desserts, resulting in
better mixing, improved leavening, and a more visually appealing final product.
● Whisking, folding, piping and spreading
Whisking, folding, piping, and spreading are fundamental techniques used in dessert making to achieve specific textures, incorporate air, create
decorative elements, and ensure even distribution of ingredients. Here's a breakdown of each technique and how they contribute to producing
delicious desserts:
Whisking: Whisking involves vigorously beating ingredients together using a whisk or an electric mixer. It is commonly used to combine
ingredients thoroughly, incorporate air, and create a light and fluffy texture. Whisking is often employed when beating eggs, whipping cream, or
aerating batters for cakes, mousses, and soufflés.
Folding: Folding is a gentle mixing technique used to combine delicate ingredients without deflating them. It is typically done using a spatula or a
large spoon. Folding is crucial when incorporating whipped cream, beaten egg whites, or other light and airy mixtures into a batter or base. The
aim is to maintain the airiness of the mixture while ensuring even distribution. To fold, cut through the centre of the mixture, scoop from the
bottom, and gently bring the mixture up and over itself in a folding motion until fully combined.
Piping: Piping involves using a pastry bag with a decorative tip to pipe doughs, batters, or fillings into specific shapes or designs. Piping allows
for precise control over the amount and placement of the mixture, creating visually appealing desserts. Common desserts that utilize piping
include cream puffs, éclairs, macarons, and decorative frosting on cakes and cupcakes. The technique requires consistent pressure and steady
hand movements to achieve the desired result.
Spreading: Spreading is the process of evenly distributing a mixture or filling over a surface. It is commonly used when layering cakes with
frosting or spreading fillings on cookies, tarts, or breads. Spreading ensures that the mixture covers the surface smoothly and evenly, providing a
consistent taste and appearance. A spatula or an offset spatula is typically used for this technique, allowing for precise control and smooth
application.
Each of these techniques plays a crucial role in dessert making, whether it's achieving the right texture, incorporating air for lightness, adding
decorative elements, or ensuring even distribution. By mastering these techniques and using them appropriately in your dessert recipes, you'll be
able to create visually appealing and delicious treats.
Cooking temperatures and times for desserts
Cakes 160 C to 177 c – 40 to 80 mins , depending upon thickness
Cookies 160°C to 190°C - 8 to 15 mins
Sweet pastry 190°C to 200°C – 15 to 25 mins, depending upon prebakes shells, thickness of pie crust
and fillings
Strudel 190°C to 200°C – 25 to 35 mins, depending upon size
Puff pastry 200°C to 220°C – 20 to 30 mins, depends how large puff is ?
Custard 149°C - 30 mins to few hours
Choux 190°C – 15 to 25 mins
Crème brulee 160 C to 177 c – 30 to 45 mins
Crème caramel 160 C to 177 c – 45 to 50 mins, depending upon serving and dish
Souffle 190°C to 200°C – 12 to 18 mins, for single serve
Sticky date pudding 175°C – 20 to 30 mins for single serve
Quality requirements for desserts
When producing desserts, there are several quality requirements to consider in terms of appearance, colour,
consistency, moisture content, shape, size, structure, taste, and texture. Here are some key aspects to pay
attention to:
Appearance and Colour:
Neatness: Ensure the dessert has a clean and visually appealing presentation, with no messy edges or spills.
Colour Vibrancy: The colours of the dessert components should be vibrant and visually appealing.
Colour Consistency: The colour should be consistent throughout the dessert, with even hues in each
component.
Consistency:
Texture: The dessert should have the desired texture according to the recipe, whether it's moist, creamy, light,
or dense.
Moisture Content: The dessert should have an appropriate level of moisture to ensure it is not dry or overly
wet.
Smoothness: Components such as fillings, frostings, or creams should be smooth and free of lumps or
graininess.
Shape, Size, and Structure:
Shape: The dessert should have a well-defined and consistent shape, whether it's a cake, tart, or individual portions like cookies or cupcakes.
Size: Portion sizes should be consistent and appropriate for the type of dessert being served.
Structure: The dessert should have a sturdy structure that holds its shape and doesn't collapse or break apart easily.
Taste:
Flavour Balance: The flavours should be well-balanced, with no individual element overpowering the others.
Sweetness Level: The dessert should have the desired level of sweetness, complementing the other flavours.
Flavour Depth: The dessert should have complexity and depth of flavour, providing an enjoyable and satisfying taste experience.
Texture:
Mouthfeel: The texture should be pleasing, whether it's smooth, creamy, crunchy, or chewy, depending on the intended outcome.
Consistency: The texture should be consistent throughout the dessert, with uniformity in each component.
Contrast: Incorporating textural contrast can add interest, such as a crunchy topping on a creamy dessert or a smooth filling in a flaky pastry.
These quality requirements are essential for creating visually appealing, delicious, and enjoyable desserts. It's important to follow the recipe instructions carefully, taste and
evaluate the dessert during preparation, and make adjustments as needed to achieve the desired outcome. Personal preferences and the specific type of dessert being
prepared may also influence these requirements, so it's helpful to consider the expectations of the intended audience.
Food quality adjustments
When constructing desserts, it is important to not only follow the recipe, but also to make
sure that the final product is of the correct quality. A slight variation to technique might result
in a poorer quality outcome, e.g. a doughy texture in a biscuit could indicate that the recipe
contains too much liquid or was cooked at too low a temperature. A gritty mouthfeel in a
sauce could be due to a split sauce or lack of processing.
Environmental and equipment factors can also play a role. For example, cool temperatures
can affect the rise of yeast-based products by slowing it down. Alternatively, if you have
different types of ovens, such as convection or baker's ovens, the baking time or conditions
may need to be adjusted slightly otherwise the product may be overcooked and dry or
undercooked and doughy.
The following adjustment issues should be considered when making desserts:
• Taste
• Texture
• Temperature
Taste Adjustments
All food must be checked prior to service. If you apply correct recipe development processes you should assess the finished
recipe by tasting it. If you are uncertain in regard to its standard, it is a good idea to involve peers or your supervisor to get a
second opinion.
Is the flavour sweet enough, too sweet, or does it need more contrast? If a sauce is too sweet, it can be adjusted by adding
more liquid and might need more thickening agent. If it is not sweet enough simply add more sugar into the recipe.
If you combine different components on a plate, e.g. flourless chocolate cake, Baileys Anglaise and raspberry sorbet, check
the taste of each component individually, but also consider the finished dish and the harmony of flavours when all
components are eaten together. In this case, you would get rich chocolate flavours, smooth Bailey's aroma and slight acidity
with the raspberry.
Ensure that all dishes are controlled before they are taken to the customer. Most head chefs or partie chefs will take test
samples prior to service and do visual inspection during service to maintain quality.
Regional differences and preferences should also be considered. Some cultures prefer their food sweeter so the resulting
product will be affected. An American chocolate cookie uses more sugar and is therefore more brittle and crunchier. This
must be considered for two reasons. Firstly, if you have a lot of customers from a specific country you should cater for their
preferences. Secondly, if you use a recipe from another country, it is best to try it out first to see what the finished product is
like.
When cooking at altitude ensure that you test the recipe thoroughly. Pastry products require less sugar, less raising agents
and may need a different ratio of flour and liquid. Once again it is crucial to try the recipe prior to putting it on the menu.
Texture Adjustments
The texture and mouthfeel of a product is an important consideration. The texture
can refer to both the pre-baked product and the final product. For example, when
mixing a paste, you may need to adjust the texture by adding more liquid or flour.
If the paste is too wet, then you should slowly add more flour and combine. Repeat
until it reaches the desired texture. On the other hand, if the dough is too firm, then
you should add extra liquid (water, milk, etc. as appropriate to the recipe).
• When considering the final product, things you should think about include:
• What is the actual texture of the product?
• What is its mouthfeel?
• Does it need a contrast?
• Does it need extra moisture or sauce?
• Does it need extras to improve presentation?
Product Texture Contrast Moisture Presentation

Bavarois Smooth and velvety. Add tulip or chocolate Moist and light with Add fresh raspberries
scrolls for extra texture. creamy feel. and mint.
Add raspberry coulis for
colour and flavour
contrast.

Baba au Rhum Heavier texture with Fresh fruit and cream Stock syrup soaking Colours of fresh fruit,
fruit. Glaze adds rich add different texture. assists. Whipped cream cream and baba look
note. or apricot glaze adds appealing.
extra moisture.

Crème Brûlée Crunchy top, smooth Sesame seed wafers Does not need extra Sesame seed wafers
and creamy custard. add crispness, moisture. add height.
caramelised sugar adds
crunch.

Black forest Gateau Light textured sponge Morello cherries provide Is smooth and velvety Even layering, cherry
with creamy filling. tartness and chocolate and does not need extra top and chocolate curls
provides texture and sauce. provide eye appeal.
flavour contrast.
Temperature Adjustments
Desserts are served at a wide range of temperatures. Ice cream and other frozen desserts are extremely cold, whilst a Grand Marnier Soufflé is served piping hot. The first
adjustment that must be considered is the temperature of the serving dish. All cold items should be served on cold or even frozen dishes, hot items are often served using
under plates with serviettes or doyleys, whilst room temperature items such as a frangipane flan would be served on plates kept on the dessert station.
Many desserts have a combination of items. Using Baba au rhum as an example the baba is either fresh and just needs soaking in rum syrup, or it may be slightly warmed in a
microwave to bring out the yeast flavours. It would be served on a room temperature plate and garnished with cold whipped cream and chilled fruit. Always consider the best
temperature to bring out the flavours of the product.
Whilst presentation of desserts is a key factor of customer appeal, the easiest way to maximise the taste and presentation is to serve them at the correct temperature.
Pastry-based desserts made with yeast are often served at room temperature and should be fresh.
The service temperature is also linked to the storage conditions. You must make sure that prepared items are stored in the correct environment to maintain the desired
texture.
Puff pastry-based desserts are often best at room temperature because cold pastry can form a layer of fat on the roof of the mouth which ruins the mouthfeel. Storing
pastry items in special cabinets that keep a constant temperature of 18-20°C prevents excessive drying out and staling of the product whilst optimising the texture and
mouthfeel.
Chocolate items should be kept in an air-conditioned room, but not the fridge as they discolour and do not develop the full flavour. Other than baked or frozen items,
chocolate desserts are generally served just below room temperature.
A hot dessert such as a soufflé must be served immediately to prevent it from collapsing. Combinations of hot and cold desserts such as affogato or hot raspberries with
chocolate ice cream often use a separate container such as a sauce boat or espresso cup for the hot item. This way the customer receives a perfect product with both
items at the correct temperatures.
Common faults and remedies
Product Problem Possible reason Possible solution

cake Cake sinking in centre • Under-baking • Carefully check the cake before removing
• Too much mechanical aeration from the oven
• Bumping the cake during baking • Avoid over beating the cake batter
• Carefully handle the tray or tin when turning
or moving the cake in the oven

Choux Paste Flat product • Under-baking • Use appropriate baking temperature and
• Opened the oven Wrong baking time
temperature • Do not open the oven until finished

Puff paste Uneven rise • Paste was not rolled evenly • Use the correct technique
• Egg wash has run down the side • Take care when brushing with egg wash
of the paste
Product Problem Possible reason Possible solution

Enriched yeast Product doesn’t retain its • Oven too cold • Preheat oven
dough shape • Product over-matured during • Adjust oven temperature
proofing • Adjust proofing time

Ice cream Too thick • Too many eggs • Adjust formula

• Not enough air incorporated during • Churn a smaller volume of base product at
churning one time

Short paste Pie base is soggy • Paste too moist • Adjust texture of paste
• Not blind baked sufficiently • Blind bake properly if a moist filling is used
• Water in baking dish • Prepare equipment correctly
Accommodating special diets
Since we draw our customer base from a wide population, we tend to
encounter people from a wide range of ethnic backgrounds with specific diet
requirements. Health reasons can also force people to adopt specific diets
and some diets are chosen as a form of lifestyle. Some chefs tend to
complain when special orders are requested, but always remember that all of
these customers have friends and if you look after them, you end up with loyal
customers.
The major groups of special diets are:
● Lifestyle
● Health related
● Religion based
Lifestyle diets
Although some religions advocate a vegetarian diet, a large range of people choose a type of
vegetarian diet for health reasons, ethical beliefs or simple financial reasons.
Vegan: No food or product of animal origin, e.g. milk, gelatine, honey. The diet has to be
monitored carefully as there is a risk of nutritional inadequacy, particularly for protein and
vitamin B12. Vegan sources of protein include nuts, seeds and legumes (including soy).
Menu example for vegans: sago and coconut pudding, Vegan chocolate mousse with fresh
berries, Vegan peanut butter cups, Vegan berry crumble, etc
Lacto vegetarian: No animal flesh, eggs or egg products. Milk and milk products are generally
included. The protein intake of the diet may be low if not carefully planned.
Ovo vegetarian: No animal flesh or dairy products but eggs are allowed.
Ovo-lacto vegetarian : No animal flesh but eggs and dairy products are allowed. This form of
vegetarian diet is usually not at risk of nutritional deficiencies.
Adjusting Recipes: When creating recipes, start from a basic recipe that you know and then
consider the substitute items required. Also consider the "hidden" ingredients, e.g. you can't
use gelatine for a vegetarian dish, a replacement would be agar-agar, but it has different
setting properties.
Vegan desserts require a bit of thinking, and it pays to study cuisines from cultures where
veganism and vegetarianism are common. Hindu and Buddhist societies use many recipes
based on careful selection of ingredients that provide a balanced diet. This allows you to
create Indian, Thai, Malaysian and Vietnamese dishes among others that are interesting in
taste and presentation. An example would be green tea ice cream with sesame seed wafers.
To substitute vegan desserts: Replace dairy milk with plant-based milks, use vegan butter and
oils, substitute eggs: with flaxseed seed or chia seeds, mashed banana or silken tofu, substitute
sweeteners, etc.
For lacto-vegetarians the omission of eggs needs to be considered, particularly when using
convenience products that may contain dried egg or similar ingredients.
Ovo-vegetarians can be accommodated by substituting dairy products with tofu, soy milk or
hemp milk.
Ovo-lacto vegetarians are easy to cater for as you simply delete all meat and seafood
products and use substitutes such as tofu, textured vegetable protein (TVP) or dairy products.
 Vanilla Bavarois modifications:
To suit these lifestyle diets, a Vanilla Bavarois with Cocoa Sauce and Raspberry Coulis recipe would need the following modifications:

Diet Modification
Vegan Produce a set dessert using soy or rice milk and agar, as
eggs, milk, cream and gelatine cannot be used. Substitute
milk in cocoa sauce.
Lacto vegetarian Omit eggs and gelatine. Use agar instead. This will make the
product more like a panna cotta.
Ovo vegetarian Omit milk and cream in the Bavarois and cocoa sauce.
Replace with soy or rice milk.
Ovo-lacto vegetarian Omit gelatine and use agar agar.
Health related diets
A low kilojoule(calorie) diet :
A low kilojoule (calorie) diet is focused on reducing overall energy intake to promote weight loss or manage weight.

Menu examples, such as:

Baked peaches, Frozen yoghurt bites, fresh fruit salad with ginger dressing, Greek yoghurt parfait

To adjust for low-kilojoule desserts, you can focus on reducing or substituting higher-calorie ingredients with lower-calorie alternatives. Here are some general tips for creating low-kilojoule desserts:

Reduce Added Sugars: Use natural sweeteners sparingly or opt for sugar substitutes like stevia or monk fruit extract. You can also rely on the natural sweetness of fruits instead of adding extra sweeteners.

Use Low-Fat or Non-Fat Dairy Substitutes: Replace high-fat dairy products like heavy cream or whole milk with lower-fat options such as skim milk, low-fat yogurt, or almond milk.

Incorporate Whole Grains: Use whole-grain flours or alternative flours like almond flour or oat flour in place of refined flours to add fiber and reduce calorie content.

Increase Fiber Content: Include high-fiber ingredients like fruits, vegetables, and whole grains to help increase satiety and reduce overall kilojoule intake.

Portion Control: Pay attention to portion sizes and aim for smaller, controlled servings to keep the kilojoule content in check.

Opt for Lighter Cooking Methods: Choose baking, steaming, or poaching instead of frying or deep-frying to reduce added fats and kilojoules.

Add Flavour with Herbs and Spices: Enhance the taste of your desserts with herbs, spices, and extracts like cinnamon, vanilla, or citrus zest instead of relying on added sugars or fats for flavour.

Increase Nutrient Density: Incorporate nutrient-dense ingredients like nuts, seeds, and antioxidant-rich fruits to add flavour, texture, and nutritional value to your desserts.

Experiment with Low-Kilojoule Sweeteners: Explore alternative sweeteners like stevia, erythritol, or monk fruit extract, which have minimal kilojoules and can be used in place of sugar.
Low or no fat:
A low or no fat diet is a type of diet that limits or eliminates foods that are high in fat, especially saturated and trans fats. This diet is
often recommended for people who have high cholesterol, heart disease, or other health conditions that require reducing their fat
intake.
Menu examples, such as:
Fruit salad, chia pudding, Frozen yoghurt, bakes apples, sorbet, Angel food cake, Baked pears with cinnamon, etc.
A low sugar diet :
A low-sugar diet focuses on reducing or eliminating added sugars from your daily food intake.
Menu examples, such as:
Fresh berries with whipped coconut cream, Dark chocolate dipped fruit, Yoghurt parfait, Coconut chia seed pudding, Sugar free sorbet, etc.
A sugar free diet :
A sugar-free diet focuses on avoiding all forms of added sugars and sweeteners, including natural sugars like honey and maple syrup.
Menu examples, such as:
Sugar free chocolate avocado mousse, sugar free banana ice cream, sugar free lemon bar, fresh fruit platters, etc
To adjust for low-sugar and sugar-free desserts, you can employ several strategies to reduce or eliminate the use of added
sugars. Here are some tips:
Use Natural Sweeteners: Instead of refined sugar, use natural sweeteners like mashed ripe bananas, unsweetened
applesauce, date paste, or pureed fruits to add sweetness to your desserts.
Stevia or Monk Fruit Extract: Consider using sugar substitutes like stevia or monk fruit extract, which are calorie-free and
have a minimal impact on blood sugar levels. These can be used in place of sugar in recipes.
Reduce or Eliminate Added Sweeteners: Gradually decrease the number of added sweeteners called for in a recipe or
eliminate them altogether if possible. Often, you can rely on the natural sweetness of fruits or other ingredients.
Enhance Flavour with Spices and Extracts: Use spices like cinnamon, nutmeg, ginger, or extracts like vanilla or almond to
add depth and sweetness to your desserts without the need for additional sugar.
Choose Naturally Sweet Fruits: Incorporate naturally sweet fruits such as berries, bananas, or mangoes into your desserts.
These fruits provide natural sugars and can add delicious flavour.
Increase Fiber and Protein Content: Adding sources of fiber and protein, such as whole grains, nuts, seeds, or legumes, can
help increase satiety and balance out the sweetness in your desserts.
Experiment with Sugar-Free Recipes: Look for specific sugar-free dessert recipes that are designed to be low or completely
free of added sugars. These recipes often use alternative sweeteners or rely on the natural sweetness of ingredients.
Read Food Labels: When using pre-packaged ingredients like dairy-free milk, nut butters, or canned fruits, check the labels to
ensure they are free from added sugars or opt for the unsweetened varieties.
Type 1 Diabetes Diet: The diet for type 1 diabetes focuses on managing blood sugar levels through portion control and choosing foods that are low in carbohydrates
and sugars. The diet may include foods such as whole grains, fruits, vegetables, lean proteins, and healthy fats.

Type 2 Diabetes Diet: The diet for type 2 diabetes focuses on managing blood sugar levels and improving insulin sensitivity through portion control and
choosing foods that are low in carbohydrates and sugars. The diet may include foods such as whole grains, fruits, vegetables, lean proteins, and healthy fats.
Menu examples, such as:
Fruit salad, yoghurt parfait, sugar free chia pudding, baked apples, etc.
When adjusting desserts for individuals with type 1 or type 2 diabetes, it's important to consider the impact on blood sugar levels and make healthier choices. Here are some
general tips for adjusting desserts to make them more diabetes-friendly:
Monitor Carbohydrate Intake: Pay attention to the total carbohydrate content of desserts, as carbohydrates have the most significant impact on blood sugar levels.
Consider using low-carbohydrate alternatives and portion control to manage blood sugar levels effectively.
Choose Low Glycaemic Index (GI) Foods: Select desserts that have a lower glycaemic index, as these foods are digested and absorbed more slowly, resulting in a more
gradual rise in blood sugar levels. Examples of low GI foods include non-starchy vegetables, berries, and whole grains.
Opt for Natural Sweeteners: Use natural sweeteners like stevia, monk fruit extract, or erythritol instead of table sugar or other high-glycemic sweeteners. These options
can provide sweetness without significantly affecting blood sugar levels.
Increase Fiber Content: Incorporate high-fiber ingredients like whole grains, nuts, seeds, and non-starchy vegetables into desserts. Fiber helps slow down the absorption
of sugar and can help stabilize blood sugar levels.
Control Portion Sizes: Pay attention to portion sizes to avoid consuming excessive amounts of carbohydrates. Consider using smaller dessert plates or bowls to create
the illusion of a larger portion.
Use Sugar-Free or Low-Sugar Ingredients: Look for sugar-free or low-sugar alternatives when selecting ingredients for your desserts. This includes unsweetened almond
milk, sugar-free gelatine, or sugar-free pudding mixes. Be mindful of artificial sweeteners and their potential effects on blood sugar and overall health.
Gluten-Free Diet: The gluten-free diet is prescribed for people with celiac disease, gluten sensitivity, or wheat allergy to help manage symptoms such as
digestive issues, skin rashes, and joint pain. The diet involves avoiding all foods containing gluten, a protein found in wheat, barley, and rye. Culinary characteristics of a
gluten-free diet may include using gluten-free flours such as rice flour or almond flour, choosing gluten-free grains such as quinoa or buckwheat, and avoiding processed
foods that may contain hidden sources of gluten.
Menu examples, such as:
Flourless chocolate cake, Gluten free brownies, Fruit parfait, Panna cotta, Grilled pineapple with cinnamon, etc.
When adjusting desserts for a gluten-free diet, there are a few key considerations to keep in mind.
Use gluten-free flours: Replace wheat flour with gluten-free flour alternatives such as almond flour, coconut flour, rice flour, oat flour (labeled gluten-free), or a pre-mixed
gluten-free flour blend. These flours can usually be used as a one-to-one substitute, but you may need to adjust the amount slightly depending on the recipe.
Check ingredient labels: Carefully read ingredient labels on packaged products to ensure they are gluten-free. Look out for ingredients like wheat, barley, rye, malt, and
other gluten-containing grains. Additionally, be cautious of cross-contamination risks in shared facilities.
Avoid gluten-based thickeners: Traditional thickeners like wheat flour or regular corn-starch contain gluten. Instead, use gluten-free alternatives like tapioca starch,
arrowroot starch, or potato starch to thicken sauces, fillings, or puddings.
Consider binders and leavening agents: Gluten plays a role in providing structure and elasticity to baked goods. To compensate for the lack of gluten, you might need to
add binders such as xanthan gum or guar gum to help improve the texture. Additionally, use gluten-free baking powder or baking soda to provide leavening.
Pay attention to flavourings and extracts: Some flavourings, extracts, and pre-made dessert products may contain gluten or be at risk of cross-contamination. Choose
gluten-free options or make your own using gluten-free ingredients when possible.
Modified texture diet: Modified texture diet is used for people with digestive problems or that had operations that affect
the ability to swallow. In extreme cases of dysphagia the correct texture must be achieved to prevent choking.
Desserts are often modified in terms of texture to make them safer and easier to consume. Here are some examples of texture-
modified desserts:
Pureed Desserts: These desserts have a smooth, creamy texture and are pureed to eliminate any lumps or solid
components. Examples include pureed fruit compotes, pudding, or custards.
Gelatine-based Desserts: Gelatine desserts like fruit gels or jelly provide a smooth and jiggly texture that is easy to swallow.
Mousse: Light and airy mousses can be made using pureed fruits, whipped cream or dairy-free alternatives, and gelatine or
other stabilizers to achieve a smooth and spoon able texture.
Smoothies: Thick and blended smoothies made with fruits, yogurt or dairy alternatives, and ice can be enjoyed as refreshing
and easy-to-consume desserts.
Ice Cream and Sorbet: Soft, creamy ice creams or sorbets can be enjoyed by individuals with swallowing difficulties. They
can be made with pureed fruits, dairy or non-dairy milk, and sweeteners.
Thickeners and Binders: In some cases, desserts can be modified using thickeners or binders to create a more cohesive
texture that is easier to swallow. This can involve using ingredients like modified food starch or commercial thickeners
designed for dysphagia management.
Lactose free diet: A lactose-free diet is designed for individuals who have lactose intolerance, which is the inability to digest lactose, the sugar found in milk and dairy
products.
Menu examples, such as:
Sorbets, Coconut milk sago pudding, Dairy free chocolate mousse, Rice pudding with lactose free milk, Lactose free ice-cream, etc
When adjusting desserts for a lactose-free diet, there are a few key considerations to keep in mind.
Choose lactose-free dairy alternatives: Replace regular milk, cream, butter, and other dairy products with lactose-free versions. There are many lactose-free options available, such as
lactose-free milk, lactose-free cream, lactose-free yogurt, and lactose-free butter. These products are treated with the lactase enzyme, which helps break down lactose and make them
easier to digest.
Explore non-dairy alternatives: Instead of using dairy-based ingredients, opt for non-dairy alternatives in your desserts. There are various options available, including almond milk, soy milk,
rice milk, oat milk, coconut milk, or other lactose-free plant-based milk substitutes. These can be used in baking, making puddings, custards, or as a base for smoothies.
Substitute butter: Use lactose-free margarine or coconut oil as a substitute for butter in your dessert recipes. These alternatives can often be used in a one-to-one ratio when replacing
butter. Coconut oil is solid at room temperature and can provide a similar texture to butter.
Check for hidden sources of lactose: Pay attention to hidden sources of lactose in packaged and processed foods. Lactose can sometimes be present in unexpected places, such as in
baked goods, chocolate, caramel, or some prepared sauces and dressings. Read ingredient labels carefully and look for terms like lactose, milk solids, whey, curds, and milk powder.
Experiment with lactose-free sweeteners: If a dessert recipe calls for sweetened condensed milk or other lactose-containing sweeteners, consider using lactose-free sweetened
condensed milk or alternative sweeteners such as maple syrup, agave nectar, or coconut sugar.
Be mindful of cross-contamination: If you have severe lactose intolerance, it's important to be cautious about cross-contamination. Ensure that your cooking utensils, cutting boards, and
surfaces are thoroughly cleaned before preparing lactose-free desserts. Also, check for potential cross-contamination risks when using shared cooking oils or pans that may have been
used for dairy-containing products.
Religious dietary sanctions
Many religions and cultural groups have tightly held traditions, customs and
beliefs related to food. These sanctions form the basis of ceremonies, beliefs
and community connections.
The main types of cultural or religious diets that are part of contemporary
Australian society are:
● Halal
● Hindu

● Kosher
Halal
Halal desserts are desserts that are permissible and compliant with Islamic dietary laws. In order to be considered halal, desserts must adhere to
specific guidelines, which include:
Ingredients: All ingredients used in halal desserts must be halal-certified or meet the requirements of halal food regulations. This means that
they must not contain any ingredients derived from animals that are not slaughtered according to Islamic principles, such as pork or alcohol.
Gelatine: Gelatine derived from non-halal sources, such as pork, is not permissible in halal desserts. However, there are halal-certified
alternatives available, such as those made from fish or plant sources.
Alcohol: Desserts that contain alcohol or alcoholic extracts are not considered halal. It is important to avoid using alcohol-based flavourings,
liqueurs, or extracts in the preparation of halal desserts.
Certification: Some manufacturers produce halal-certified desserts, which are labelled with official halal certification logos or markings. These
desserts have been certified by recognized halal certification bodies and can provide assurance of compliance with halal standards.
Cross-contamination: Care should be taken to avoid cross-contamination during the preparation and storage of halal desserts. Utensils,
equipment, and work surfaces used for non-halal ingredients should be thoroughly cleaned before use in halal dessert preparation.
Menu examples:
Basbousa, Mango sticky rice, Falooda, Kunafa, Coconut macaroons, Halva, Rice pudding, Fruit sorbets, date balls, etc.
Hindu
There are over one billion Hindus in the world who live in a variety of climatic and social situations, so it is no surprise that there is variation
among followers’ diets. In addition, there are many festivals held throughout the year celebrating the various gods, many of which have specific
dietary requirements associated with them. It is best to discuss dietary requirements with the customer.
Many Hindus follow a lacto-vegetarian diet, which means they do not eat meat, fish, or eggs, but they do consume dairy products. However,
some Hindus may also choose to follow a vegan or vegetarian or meat-inclusive diet based on their personal beliefs or cultural traditions.
When adjusting desserts for Hindus, it's important to consider their dietary preferences and restrictions. Here are some guidelines to follow:
No Alcohol: Hindus who adhere to religious practices typically avoid desserts containing alcohol or extracts derived from alcoholic beverages.
Avoid using alcohol-based flavorings or liqueurs in your desserts.
Gelatine-Free: Gelatine derived from non-vegetarian sources, such as pork, is not suitable for Hindus who follow a strict vegetarian diet.
Consider using vegetarian or plant-based gelatin alternatives if needed.
Consider Festive Restrictions: During certain Hindu festivals or observances, specific dietary restrictions may apply. For example, some
festivals prohibit the consumption of grains or certain ingredients. Be aware of any specific restrictions related to the occasion you are preparing
desserts for.
Menu examples: Malai kulfi, Chhena poda, Rasmalai, Mysore pak, Gajar halwa, gulab jamun, Pongal, Patishapta, Modak, Malpua, Peda, ladoo, jalebi,
Kheer/Payasam, etc
Lacto Vegetarian Hindu Desserts:
Rasgulla: Soft cottage cheese dumplings cooked in a sugar syrup flavoured with cardamom.
Badam Kheer: A creamy and rich dessert made with milk, sugar, and almonds.
Malai Peda: Sweetened condensed milk cooked with ghee and flavoured with cardamom, shaped into small discs.
Coconut Barfi: A sweet made with grated coconut, sugar, and condensed milk, often garnished with nuts.
Ovo Vegetarian Hindu Desserts:
Eggless Sponge Cake: A light and fluffy cake made without eggs but with traditional flavours like vanilla or cardamom.
Eggless Custard: A creamy dessert made with milk, sugar, and custard powder or corn starch as a thickener, flavoured with
vanilla or other flavors.
Eggless Banana Bread: A moist and delicious bread made with mashed bananas, flour, sugar, and spices like cinnamon.
Lacto-Ovo Vegetarian Hindu Desserts:
Shrikhand: A creamy and thick dessert made from strained yogurt, sugar, saffron, and cardamom.
Rasmalai: Soft cheese dumplings soaked in sweetened milk flavoured with cardamom and saffron.
Carrot Halwa: Grated carrots cooked in milk, ghee, and sugar, flavoured with cardamom and garnished with nuts.
Vermicelli Kheer: Sweetened milk cooked with roasted vermicelli noodles and flavoured with cardamom and nuts.
Kosher
Kosher refers to a set of dietary laws and regulations followed by Jewish people. These laws dictate what foods are considered permissible
(kosher) and what foods are prohibited (non-kosher or treif). Ingredients: Ensure that all ingredients used in the dessert are kosher-certified or
meet kosher standards. This includes checking that dairy products come from kosher-certified sources and that any meat-based ingredients or
gelatine are kosher-certified and free from non-kosher additives.
Dairy and Meat Separation: Kosher dietary laws require the separation of dairy and meat products. Desserts should not contain both dairy and
meat ingredients. If a dessert is dairy-based, it should not be served or prepared together with or immediately following a meat meal.
Pareve Options: Pareve (or parve) desserts are those that are neither dairy nor meat. These desserts can be enjoyed with both dairy and meat
meals. Examples of pareve desserts include fruit-based desserts, sorbets, and desserts made with non-dairy ingredients.
Utensil Separation: Prepare kosher desserts using separate utensils and equipment for dairy and meat products to prevent cross-
contamination. It's important to have designated utensils for dairy, meat, and pareve desserts.
Certification: Look for desserts with kosher certification symbols from recognized kosher certification bodies. These symbols ensure that the
dessert has been prepared in accordance with kosher standards.
Consider Passover: During the Jewish holiday of Passover, additional dietary restrictions apply. Ingredients like wheat, barley, rye, oats, and
leavening agents are prohibited. Look for desserts that are specifically labelled as "kosher for Passover" or recipes that use alternative
ingredients like matzo meal or potato starch.
Menu examples: Rugelach, Mandelbrot, Babka, Halva, Apple cake, Macaroons, Sufganiyot, Chocolate truffles, Fruit compote, etc
Food intolerance
Food intolerance is a physiological response by the body to a food or ingredient as
opposed to an immune system response. Food intolerance refers to the inability to
digest or absorb certain types of food or food components, leading to digestive
symptoms The signs and symptoms of food intolerances can be similar to an allergy.
Symptoms of food intolerances include: stomach pain, bloating, diarrhoea, rashes,
gas, hives and headaches.
Food intolerances can include: sulphites, fructose, lactose, caffeine, fish toxins or
benzoates.
You can find more information about food intolerances at the links below:
https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/food-allergy-
and- intolerance https://allergy.org.au/patients/food-other-adverse-reactions/food-
intolerance
Food allergens
Food allergens are specific proteins found in certain foods that can cause an allergic reaction in some individuals. When a person with a food
allergy eats or comes into contact with a food allergen, their immune system overreacts and produces an allergic reaction. The symptoms of a
food allergy can range from mild to severe and can include hives, itching, swelling, difficulty breathing, and anaphylaxis, which is a life-threatening
allergic reaction.
The most common food allergens include:
Gluten: Wheat and other gluten-containing grains like barley and rye are commonly used in desserts such as cakes, cookies, and pastries. People
with gluten allergies or celiac disease need to avoid desserts containing these grains.
Dairy: Milk, cheese, butter, and other dairy products are frequent ingredients in desserts. People with dairy allergies or lactose intolerance must
avoid desserts that contain milk, cream, or any other dairy-derived ingredient.
Eggs: Eggs are a common ingredient in many baked desserts, including cakes, cookies, and custards. Individuals with egg allergies need to avoid
desserts that contain eggs or find suitable egg replacements.
Nuts: Nuts like almonds, walnuts, peanuts, and cashews are used in various forms in desserts, including as toppings, fillings, or as ingredients in
nut-based flours or butters. People with nut allergies must avoid desserts with these ingredients and be cautious about cross-contamination.
Soy: Soybeans and soy-based products like soy flour, soy milk, and soy-based butter substitutes are sometimes used in desserts. Individuals
with soy allergies should carefully read ingredient labels to avoid desserts containing soy.
Sesame: Sesame seeds and sesame oil are used in some desserts, particularly in certain baked goods and confections. People with sesame
allergies need to be cautious when consuming desserts that may contain sesame ingredients.
Sulphites: Sulphites are used as preservatives in some dried fruits, wine, and processed dessert products. People sensitive to sulfites need to be
cautious about consuming desserts that may contain sulphite additives.
Food allergens can be hidden in processed foods, so it's important to read food labels carefully and be aware of the
potential sources of allergens. Additionally, cross-contact can occur when allergens are present in the same kitchen
or on the same surfaces as non-allergenic foods. As a result, individuals with food allergies may need to avoid certain
restaurants or carefully communicate their needs to restaurant staff to prevent cross-contact.
Please click on following links for labelling:
https://www.foodstandards.gov.au/consumer/labelling/Pages/allergen-labelling.aspx
https://www.foodstandards.gov.au/consumer/foodallergies/foodallergenportal/Pages/default.aspx
In terms of culinary characteristics, individuals with food allergies often need to modify recipes or find suitable
substitutes for allergenic ingredients. For example, in recipes that call for milk, non-dairy milk alternatives such as soy
milk, almond milk, or coconut milk can be used instead. Similarly, wheat flour can be substituted with gluten-free
flours, such as rice flour, corn flour, or almond flour. Cooking from scratch and using fresh ingredients can also help
individuals with food allergies better control the ingredients in their meals and avoid potential allergens.
Substitutes
Once you understand the special dietary requirements of your customers, you will need to determine what recipes and ingredients are likely to be a problem. You will need to review the menus and identify which recipes are problematic.
You will then need to look over the ingredients and methods in those recipes and determine what ingredients need to be excluded or substituted, and what cookery methods could cause issues with cross contact (often referred to as
cross contamination but technically incorrect as we are not referring to harmful bacteria, rather harmful or inappropriate ingredients).

These articles provide a list of food substitutes.

Article: https://food.ndtv.com/food-drinks/8-wonderful-substitutes-for-the-most-common-food-allergies-1715139

Article: https://www.verywellhealth.com/twenty-great-food-allergy-cooking-substitutes-1324332

Common food substitutes include gluten-free flour, yeast-free flour and non-sugar sweeteners, however there are also substitutes for other foods

Gluten-free substitutes: For individuals with gluten allergies or intolerances, there are many gluten-free flours and grains that can be used in place of wheat, barley, or rye. These include almond flour, rice flour, quinoa, and amaranth,
among others.

Dairy-free substitutes: For individuals with lactose intolerance or a dairy allergy, there are many dairy-free alternatives that can be used in place of milk, cheese, and other dairy products. These include soy milk, almond milk, coconut
milk, and dairy-free cheese alternatives.

Egg-free substitutes: For individuals with egg allergies or who follow a vegan diet, there are many egg-free alternatives that can be used in place of eggs in recipes. These include applesauce, mashed bananas, tofu, and commercial egg
replacers.

Soy-free substitutes: For individuals with soy allergies or who follow a soy-free diet, there are many soy-free alternatives that can be used in place of soy products. These include almond milk, coconut milk, and other non-soy-based
protein sources such as beans, lentils, and quinoa.

Sugar-free substitutes: For individuals with diabetes or who are trying to limit their sugar intake, there are many sugar-free alternatives that can be used in place of sugar. These include stevia, xylitol, and erythritol, among others.

Salt-free substitutes: For individuals who need to limit their salt intake, there are many salt-free alternatives that can be used in place of salt in recipes. These include herbs and spices, lemon juice, and vinegar.
Health, legal and reputation consequences of
failing to address special dietary requirements
Failing to address special dietary requirements can have serious consequences for individuals and
organizations, ranging from negative health outcomes to legal action and reputation damage. It's
important to prioritize the needs of individuals with special dietary requirements and take proactive
steps to meet their needs.
Diet modification should only be done under the supervision of a medical professional. Never
diagnose yourself or others with any dietary deficiency, and never modify your diet or the diet of
others without sound medical advice.
Legal Consequences
It always depends on the circumstances, but failing to address a customer’s request could lead to:
• fines to individuals or the employer/organisation
• prosecution for liability in a court of law
• imprisonment under work health and safety legislation for reckless conduct that causes a
serious risk to a person’s health and safety.
Health consequences
For individuals with special dietary requirements – allergic reactions, food sensitivity or
tolerance, not addressing their needs can result in negative health consequences, ranging
from minor discomfort to severe illness or even death. For example, failing to provide gluten-
free options for someone with celiac disease could lead to gastrointestinal symptoms,
malnutrition, and other complications.
Anaphylaxis is a severe and potentially life-threatening allergic reaction that can occur when
an individual with food allergies consumes an allergen. Failing to address special dietary
requirements can lead to anaphylaxis and its consequences, which can include Emergency
medical treatment, Hospitalization, Long-term health consequences and Psychological
impact.
Reputation consequences
Failing to address customer preferences or aversions can also have reputation consequences for
individuals and organizations. With the rise of social media and online reviews, negative feedback about a
lack of options or failure to address special dietary needs can quickly spread and harm an individual or
organization's reputation.
In contrast, foodservice establishments that prioritize special dietary requirements and offer a variety of
suitable options for individuals with different needs can gain a positive reputation and attract a wider
customer base. This can lead to increased business and customer loyalty.
Overall, addressing special dietary requirements is important not only for meeting the needs of individuals
with dietary restrictions or preferences but also for the success and reputation of foodservice
establishments. By prioritizing and accommodating special dietary requirements, establishments can
attract a wider customer base, gain positive reviews and feedback, and increase customer loyalty.
5. Portion, present and store desserts
Decoration and presentation of desserts is extremely important to customers,
who often perceive desserts as decadent and celebratory. Decoration can be
as simple as dusting icing sugar over the dessert or onto the plate. In most
cases the desired outcome is a combination of colour, height, flavour and
texture to highlight certain aspects of desserts. Fresh fruit, tuiles, chocolate
shavings and toasted nuts or praline add interest and appeal. Remember that
the garnish needs to complement the dish and its key ingredient. The latter
aspect is very important when adding spices or herbs, as a cinnamon quill or
too much vanilla can potentially cover the taste and aroma of the main
ingredient, e.g. in a dessert using apples, pears or quinces. Sauces are also
used extensively to either add colour, e.g. a raspberry coulis; or richness , e.g.
a vanilla sauce. Sauces are also used effectively for feathering and other
presentation-enhancing techniques.
Presenting food
When presenting any food item, it is useful to develop a plan
first. The standard recipe card used will certainly assist in
the correct production of the item, but it will also give you a
guideline on the required portion size and desired
presentation. The most important part is the final check
before serving an item.
Common checks that are undertaken are:
• Check the eye appeal - does it need more colour, height or
was a garnish left off?
• Is the dish practical - does it allow for easy consumption
and service?
• Check the serving dish - does it have fingerprints, spills,
correct temperature?
Portion size
When portioning desserts, it is
important to know correct portion
sizes and the cost impacts to arrive
at a profitable selling price. Serving
size depends on the enterprise and
location. In the country you often
serve larger portions and more
hearty desserts. For degustation
menus you have small portions with
interesting variations or flavours.
On average a finished dessert serving is
100-150g for the main item.
Dessert category Suggested garnishes Suggested dish sizes and portion size

Puddings Sauces such as apricot or vanilla, whipped cream plus Timbale sizes: height 4cm x 6cm at base or 6cm
fresh fruit height x 4.5 cm at base = ~120mL filling
Pies, Tarts and Flans Chantilly cream and berries Individual tart moulds: height 3cm x 10cm at
base = ~150g filling
Larger tart moulds: height 2cm x 24 cm = ~1.6kg
filling for ~10-12 serves
Fritters Vanilla sauce and strawberry 3 slices of apple ~ 100g plus batter
1 banana ~ 100g plus batter
Custards and creams Chantilly cream and berries, glazed sugar Ramekin moulds: height 5cm x 6.5cm at base or
4cm height x 7.5 cm at base = ~150mL filling.
Ramekin moulds: height 4cm x 8.5cm at base =
175mL filling
Timbale sizes: height 4cm x 6cm at base or 6cm
height x 4.5 cm at base = ~120mL filling
Fruits Whipped cream and mint Use a Martini glass for fruit salad = 150-200mL
fillingChilled plate with fruit at 150-200g
Dessert category Suggested garnishes Suggested dish sizes and portion size
Meringues Whipped cream and mint For the pie: bake in a cake ring: Diameter 17cm x
3.5 cm height = 10-12 serves ~200g each
Meringue shells: pipe and bake = ~150g per
serve
Crêpes Chantilly cream and berries Vanilla ice cream For soufflé serve ~150g each
For suzette serve 3 crêpes per serve
Sorbets and ice creams Chantilly cream Sorbet or ice cream served as an accompaniment
requires a scoop of 50-100mL size
When serving a selection of sorbets or ice cream
serve 3 scoops ~150mL

Bombes and Parfaits Chantilly cream and strawberries Parfaits can be set in a terrine mould 30 x 7 x
7cm for ~25 portions or in ramekins 150-175mL
per serve
Cakes Fresh fruit and Chantilly cream or coulis Size depends on the diameter and height of the
cake. A serving of 150-200g is quite common.
Serve whole and cut to order or on individual
plates
Pastries Sauces, whipped cream and fruit Size depends on the diameter and height of the
pastry item. A serving of 150-200g is quite
common. Serve whole or cut to order on
individual plates
Guidelines for food presentation
The following general guidelines will help you to present desserts correctly:
• All perishable commodities must be refrigerated at 1-4°C so that they appear at the best possible quality, on the plate.
• The danger zone, between 5°C and 60°C, must be observed, to ensure the best possible quality of the final product.
• Portion sizes should be suitable for the type of customer.
• Cold food should be served cold, on chilled plates.
• Hot food should be served hot, on warmed plates.
• Flavours should not be overpowering.
• Menu items should have a relatively short preparation time.
• Try not to use more than 60% of the plate's surface. The rim of the plate is the frame of the dish - keep it spotless!
• Do not overcrowd food on the plate.
• Use ladles and spoons for portion control.
• Use a small plate to catch drips and spills while plating, to prevent them landing on the service plate.
• Use utensils such as plastic rings, timbales, cups and ice cream scoops to help with presentation and portion control.
• Remove spills with a clean cloth or tissue - if the plate does not get clean then plate it again using better technique.
• Garnishes should be simple, complementary and attractive.
• Dishes should be finished just prior to service to ensure the highest quality.
• If dishes must be remade due to error, remake all items on the plate.
 Key elements in food
presentation

Element Considerations Applications

Colour Consider the colour of the key item, e.g. Bavarian cream which may be white, Use filigree or pastry for height and colour variation. Use fresh fruit or coulis and
brown or slightly coloured with fruit purée. Colours can also be combined within sauces to add colour accents.
the one dish e.g. avocado and raspberry panna cotta with rich green and pink
colours.

Texture What is the desired texture of the dish, and would it be improved if a contrasting Use of crumble on top of a fruit filling, wafers with ice cream, sesame seed wafers
texture is added i.e. crunchy versus smooth. with brûlée.

Flavour Flavours combined on the plate should either be supportive of each other or Chocolate Bavarois with raspberry coulis, hazelnut pudding with cocoa sauce
supply contrast.

Height Dishes that show height create a sense of expectation and guide the eye. Height Using nougatine to envelop orange parfait, form chocolate curls to add to ice
can be created by stacking food or adding components to increase the eye appeal. cream and desserts, bake rum baba in timbale and garnish the top with fresh fruit
for extra height.

Temperature Incorrect temperature will mean that the customer receives a sub-standard item. Passionfruit parfait on kueh lapis served on chilled plate, berry and mango tartlet
Melted ice cream on a warm plate is not appealing, nor is a pudding served on a on room temperature plate.
chilled plate. Serve cold food on cold plates and warm food on warmed plates or
dishes.

Shapes and proportions Using a variety of shapes adds interest, whether it is a triangular sesame seed The tropical fruit plate is a simple example where a variety of shapes are given by
wafer, a chocolate chopstick, a pastry cone or fruit cut into macédoine. A small the ingredients e.g. round blueberries, cone shaped raspberries and half circles of
shot glass as part of a chocolate selection can create interest and height at the pineapple. As the ingredients also have a variety of sizes proportions are also
same time. Combining different sizes and shapes on a plate is an easy way to enhanced
achieve positive presentation.
Decorations
Decorating and garnishing desserts is more than just adding a dollop of cream, a sprig of mint, and a
strawberry fan on every plate. It requires creativity, flair and imagination, along with a sense of balance.
Garnishing your dessert is a fun way to impress your customers and show your creative flair.
Following decorations and garnishes can be used with desserts:
• Fruits
• Jellies
• Tempered chocolate decorations
• Wafer or Tuile
• Nuts
• Sugar
• Sauces as decoration and accompaniment
• Piping
Fruits
Fresh fruits are perfect for decorations as they provide vibrant colour and added flavour. Remove any inedible parts, e.g. hull the strawberries, peel kiwi fruit and remove the seeds from melons. Typical
examples of fresh fruit presentation are fans, van dyke cuts and layering.

Glazed fruit can be made by dipping small fruit pieces in caramel to form a crisp outer shell with a juicy centre. These are often used to provide a glossy appearance and a crunchy texture to the dish.

Preserved fruit is made by poaching fruit in stock syrup. A variety of flavours can be added such as cinnamon sticks, saffron or star anise and lemongrass. The finished fruit can be used for garnish or as a
main component of the dessert. For decorations the fruit can be fanned or small and unusual varieties can be used for additional impact.

Crystallised or glacé fruit can be made by steeping or candying in a heavy stock syrup. These provide a chewy, sweet addition to a dish. These may also be partially or fully dipped in chocolate before use for a
different effect.

Fruit purées or coulis are simply mixtures of fruit and sugar. They are used to create many different designs. They may be piped into a pattern, dotted using a syringe or spread using a spoon or palette knife.
Combining fruit purées with Anglaise or another fruit purée will allow you to create interesting designs by feathering. Ensure that both sauces have the same consistency to avoid 'bleeding', which means that
the thinner liquid will disperse unevenly.

Dehydrated fruit can also be used and can be produced simply in a commercial dehydrator. Place the fruit into the dehydrator and dry for the prescribed time. Alternatively, produce a purée, spread thinly onto
acetate paper and then dry. The resulting gel can be rolled up and used as a garnish with rich colour and taste.

Examples: Blood orange slices and blood orange gel with slice of chocolate mousse cake, Japanoise meringue discs with berries and fruit slices, Diced flambe pineapple and slices kiwi with vanilla panna cotta, etc

Jellies:

Jellies can be blended with a bit of juice to provide interesting colour and texture. They can be used as a surround or topping for cheesecakes and can be set on acetate prior to lining the cheesecake mould.
Chocolate Garnishes
Chocolate is used extensively for garnishing. To make decorations, couverture is tempered and then piped
with a paper cornet into various shapes. This technique is known as filigree. For beginners it is useful to use a
template that can be placed underneath parchment paper to achieve an even product.To produce curls and
other shapes, couverture is spread onto a marble block or tray and then cut or shaved into the desired shapes.
Such as:
• Curls
• Cigarettes’
• Chopsticks
• Chocolate baskets
• Chocolate disc
• Chocolate square
• Chocolate domes
• Chocolate features, leaves, roots, various shapes, etc
Nuts
Nuts can be used for garnish in a variety of ways. The simplest method is to
simply chop or blend and sprinkle them over an item. They may be roasted for
a more caramelised flavour.
Nougatine and praline can be blended or broken into chips and used for
garnish. Blended nougatine can be sprinkled onto the dessert to provide a
crunchy, sweet element.
Another alternative is to dip whole nuts in caramel and draw them out again to
create sugar peaks.
Examples : Individual Marble cake with almond flakes, Lemon cheesecake
masked with almond flakes
Sugar
• Icing sugar: The simplest use is icing sugar which can be sifted over items or onto a plate. Using stencils can highlight
specific patterns.
• Icing: Icing can be produced from a mixture of pure icing sugar and lemon juice. Royal icing has a more involved process
for a more stable product and fondant is popular as it can be easily coloured and has high gloss. Icing variations can be
used for gazing the top of dessert items and also for piping of garnishes sugar
• Spun sugar: Spun sugar is produced by cooking caramel and then spinning it to form thin, long threads. These can be
placed on top of desserts to gain height and texture. Ensure that the caramel is not burnt and remember that spun sugar
is highly susceptible to moisture and will disintegrate quickly in humid climates.
• Caramel: Caramel is used for crème caramel, sugar baskets and sugar windows. The caramel used at the base of crème
caramel will dissolve as it interacts with the sugar in the crème and some time is needed for this, hence they are normally
left overnight before service. Sugar baskets are made by using an oiled spoon and the caramel is dribbled over the top.
Sugar window can be made by pouring caramel onto non-stick paper and letting it spread. Once set break into smaller
pieces Burnt sugar.
• Burnt sugar: Burnt sugar is used in brûlée or meringue. It can also be used for advanced garnishes such as torching the
edge of pastillage for a historical look of scrolls.
• Marshmallow: Marshmallow provides many possibilities to add chewy texture and additional fruit flavour to desserts. It
is simple to produce and adding fruit purées or ground nuts can enhance the flavour, colour and texture.
Pastry decorations
Pastry items can provide height and extra texture or provide an added ingredient to a dessert.
• Wafers or sponge fingers that can be used with ice cream or sabayon.
• Florentine biscuits are a richer alternative and add a chocolate and nut flavour.
• Sesame seed wafers are another option that is high in sugar and with a crunchy texture.
• Tuile: Tuile paste is used to add crunch and/or height and can be formed into baskets,
triangles and bent shapes. As it is high in sugar it has a firm texture once set. It must be
moulded immediately after baking before it goes hard and can then be used in the
presentation.
• Choux paste can be piped into scrolls, shapes, letters or patterns and then baked until
golden.
Examples: Avocado Ice cream with Florentine biscuit, Crème brulee with sesame seed wafers,
Tiramisu with sponge fingers, etc
Piping
You can place nearly any semi-liquid substance inside a piping bag. Then,
squeeze the mixture out in a decorative fashion to create a vast array of
decorations and garnishes for your hot and cold desserts.
• Write on cakes with icing or melted chocolate.
• Pipe fondant on Danish pastries and similar items.
• Pipe tempered chocolate into geometrical designs to set as a filigree
garnish for cakes and other desserts.
• Fill the piping bag with whipped cream or icing to make cake decorations
and other dessert garnishes.
• Finish off elaborate gâteaux with piped buttercream.
Storage of desserts
Desserts are affected by their surroundings.
Some examples are:
Humidity - croquembouche can collapse if the air is humid.
Temperature - yeast goods change texture if chilled and should be kept at room
temperature. Chocolate will bloom or change appearance if stored incorrectly or if
handled in a warm room.
Atmosphere - smells such as smoke or other food aromas can be absorbed if the
items are not stored properly.
Light - Desserts can lose colour in bright lights.
Packaging - airtight containers and silica gel keep tuiles crisp.
Ventilation - airflow is important to keep frozen desserts at optimum flavour.
• Most desserts should be stored in a cool, dry place. The ideal temperature may vary depending on the
specific dessert, but generally, a temperature range of 4-10°C (39-50°F) is recommended for refrigerated
storage.
• Pastries and desserts very easily absorb other flavours and therefore need to be stored separately from
other food items.
• Freshly baked yeast goods should be stored on racks to prevent them from sweating or sticking to the
base. They can be stored at a moderate room temperature but need to be sold on the day of baking as the
product deteriorates and becomes stale.
• Cakes can have a longer shelf life. With a cream gateau, you may want to cut it in half before dressing it
and freeze one half for later use.
• Other sweets need to be stored in the fridge or cool room separated from other foods, particularly strong-
smelling items.
• Store desserts in airtight containers, sealed bags, or covered with plastic wrap to prevent drying out,
contamination, or absorption of odours. Proper packaging helps retain freshness and extends shelf life.
• Ensure that you label product correctly and use the FIFO (First In, First Out) principle.
Reusable By-Products:
Food Safety: If there are reusable by-products from dessert preparation, such as leftover ingredients or scraps, it's crucial to
handle them safely to avoid foodborne illnesses. Follow proper food safety practices, including washing hands, using clean
utensils, and preventing cross-contamination.
Proper Storage: Store reusable by-products in appropriate containers in the refrigerator or freezer, depending on their
perishability. Label and date them to ensure you use them within a reasonable timeframe.
Prompt Use: Utilize the reusable by-products as soon as possible to minimize the risk of spoilage or degradation in quality.
Incorporate them into other recipes or plan meals accordingly to reduce waste. Shelf Life:
Optimise shelf life:
Follow Recipe Guidelines: The shelf life of desserts can vary depending on their ingredients, preparation methods, and
storage conditions. Always refer to the recipe or manufacturer's instructions for specific shelf-life recommendations.
First-In, First-Out (FIFO): When storing multiple batches of desserts, practice the FIFO principle, using the oldest ones first to
ensure freshness and prevent wastage.
Regular Inspection: Periodically check stored desserts for signs of spoilage, such as mould, off odours, or texture changes.
Discard any desserts that show signs of spoilage or have exceeded their recommended shelf life.
Cleaning and sanitising
Throughout your shift you should do regular ‘tidy-up’ procedures. In particular, you need to
clean your work area when changing tasks. For example, if you are preparing seafood and
then change to preparing vegetables, you must clean and sanitise surfaces and equipment in
between. Otherwise, juices and bacteria that may have been on the fish will be transferred to
the vegetables.
Cleaning is the act of removing dirt, food particles, grease, grime, scum, etc. from a surface.
Cleaning is aided by detergent, which helps to lift the dirt from the surface and keep it from
reattaching. Cleaning generally produces a visible result, i.e. the object looks clean; however, it
does not kill off bacteria.
Sanitisation means that heat and/or a chemical sanitisation product is applied to kill or
reduce the number of bacteria. Surfaces that meet food products need to be sanitised
regularly.
These two processes should be carried out as separate procedures: first you clean, then you
sanitise. To be effective, the sanitisation process requires a clean and detergent-free surface.
 Summary !!
Desserts are popular, there is no question about that. The most anticipated
component of a customer's dining experience, regardless the fact that they
can be challenging and time-consuming to prepare.