This unit looks at the role of desserts in the diet, the basic sauces, cremes and fillings needed for desserts and menu examples, the wide variety of desserts available, grouped according to their common features and the changes that need to made to desserts to align them for special diets.

$85.00 Price

260 mins Estimated Time

Components in this Module

1 - Introduction

  • Welcome
  • Introduction

2 - Selecting Ingredients

  • Selecting Ingredients
  • Selecting Equipment
  • Ovens Used for Baking
  • Bakery Utensils
  • Preparing Equipment
  • Checkpoint 1

3 - Portioning and Preparing Ingredients

  • Portioning and Preparing Ingredients
  • Reusable By-Products

4 - Preparing Desserts

  • Cookery Methods Used For Desserts

5 - Basic Dessert Preparations

  • Basic Dessert Preparations
  • Sauces
  • Miscellaneous Sauces
  • Checkpoint 2
  • Creams
  • Fillings
  • Thickening and Setting Agents
  • Nougatine and Praline
  • Checkpoint 3

6 - Types of Desserts

  • Types of Desserts
  • Pastry-Based Desserts
  • Choux Pastry Goods
  • Choux Paste Production Methods
  • Choux Paste
  • Choux Pastry Products
  • Croquembouche
  • Short Pastry Goods
  • Making Sweet Short Paste
  • Short Pastry Menu Examples
  • Yeast Pastry Goods
  • Yeast Pastry Menu Examples
  • Checkpoint 4
  • Strudel Pastry Goods
  • Strudel Dough
  • Strudel Pastry Menu Examples
  • Puff Pastry Goods
  • Making Puff Paste (English Method)
  • Puff Pastry Menu Examples
  • Petits Fours
  • Cakes and Tortes
  • Making a Sponge
  • Cakes and Tortes Menu Examples
  • Batter and Egg-based Desserts
  • Making a Batter
  • Batter and Egg-based Dessert Examples
  • Custards and Cream Desserts
  • Making a Bavarois
  • Custards and Cream Dessert Examples
  • Fruit-Based Desserts
  • Jams and marmalade
  • Fruit-Based Dessert Examples
  • Checkpoint 5
  • Frozen Desserts
  • Ice Creams and Fruit-Based Ice Mixtures
  • Ice Cream
  • Basic Ice Cream Recipes
  • Making Anglaise
  • Fruit Ice Cream and Fruit-Based Ice
  • Raspberry Sorbet
  • Parfaits
  • Ice Souffle Grand Marnier Recipe
  • Parfaits
  • Making Parfait
  • Bombes
  • Making Bombe Alaska
  • Frozen Dessert Examples
  • Checkpoint 6
  • Rice
  • Puddings
  • Cereal-based desserts
  • Rice
  • Chocolate-Based Desserts
  • Working with Chocolate
  • Making Moulded Chocolates
  • Tempering
  • Tempering Chocolate
  • Ganache
  • How to make Ganache
  • Chocolate Menu Examples
  • Checkpoint 7
  • Types of Desserts Challenge

7 - Accommodating Special Diets

  • Accommodating Special Diets
  • Lifestyle Diets
  • Adjusting Recipes
  • Vanilla Bavarois modifications
  • Lifestyle Diets Challenge
  • Health-Related Diets
  • Customers with health issues
  • Religion-Based and Cultural Diets
  • Islam
  • Judaism
  • Hinduism
  • Buddhism
  • Christianity
  • Nutrition in Desserts

8 - Food Quality Adjustments

  • Food Quality Adjustments
  • Taste Adjustments
  • Texture Adjustments
  • Temperature Adjustments
  • Wrong Plates!
  • Common Faults and Remedies

9 - Decorating and Portioning Desserts

  • Decorating and Portioning Desserts
  • Presenting Food
  • Portion size
  • Checkpoint 8
  • Industry Presentation Standards
  • Guidelines for Food Presentation
  • Presentation Aspects and Tricks of the Trade
  • Centrepieces
  • What are the key aspects of good food presentation?
  • Rule of Thirds
  • What is doable?
  • Sugar
  • Spinning Sugar
  • Fruit
  • Strawberry Garnishes
  • Fruit Decorations
  • Pastry decorations
  • Pastry Decorations Examples
  • Meringue decorations
  • Chocolate decorations
  • Chocolate Garnishes
  • Chocolate Garnish Challenge
  • Nuts
  • Nut Decorations

10 - Storage of Desserts

  • Storage of Desserts
  • Hygiene
  • Checkpoint 9
  • Congratulations!


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