ASSESSMENT 2.pdf - SITHPAT006 PRODUCE DESSERTS Jessica...

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Jessica SoenartoGLE0000804SITHPAT006PRODUCE DESSERTSDue Date : 30/05/2020
Jessica Soenarto – GLE0000804 – SITHPAT006 – PRODUCE DESSERTS1ASSESSMENT 2 – Assignment1. Provide 1 menu example with a recipe card, listing the production steps for each of the following types of dessert. Include an appropriategarnish and a different sauce or accompaniment for each dessert.CategoryMenu exampleGarnishAccompanimentRecipeattachedTartOreogasm ice cream tartChocolate syrup cookies andcream barsAccompaniment comes with agarnish of its own.Crème brûléeVanilla bean cream BruleeBrown sugar Brulee gun tocaramelize the sugarAccompaniment comes with agarnish of its own.Ice creamHomemade ice creamDry fruit, cheeryAccompaniment comes with agarnish of its own.FrittersSweet corn and zucchinifrittersFruitsFinely chopped the fruitsSabayonSweet wine sabayonBerriesAccompaniment comes with agarnish of its own.PuddingSelf sauce chocolate puddingCocoa and creamCocoa and creamSouffléSouffleChocolate souffle withpowdered sugar and can servewith whipped creamFinely chopped filling ingredients
Jessica Soenarto – GLE0000804 – SITHPAT006 – PRODUCE DESSERTS2Fruit pieFive fruit pieSliced strawberries,raspberries, and blueberriesAccompaniment comes with agarnish of its own.BavaroisStrawberry bavaroisWhipped cream, whitechocolate and strawberriesAdd the liqueurCrêpesBasic crepe recipeStacking crepesMousseChocolate mousseUse extra whipped cream andgrated chocolateAccompaniment comes with agarnish of its own.1. Oreo ice cream tart:First of all, fit a food processor with a metal blade and pulse cookies until resembling fine crumbs, and then add melted butter and process untilcombined. Transfer Oreo crust to a 9" springform pan and press in the crust until firmly packed. Freeze until firm for half an hour. Removespringform pan and scoop ice cream over the tart before ready to serve. Drizzle with cookies, crème bars, and chocolate sauce.2. Vanilla-bean crème BruléeHeat oven to 150°C. Place) capacity ovenproof plates in a big roasting pan. Place cream in an average pan. Scrape the seeds from the vanillabean into the cream, and add the bean to the cream mixture. Place over medium heat and bring it to a simmer.Whisk egg yolks and caster sugar together in a bowl then slowly whisk the cream into the egg-yolk mixture until well joint. Pour evenly amongthe prepared dishes. Pour enough boiling water into the roasting pan to reach halfway up the sides of the dishes then bake in the oven for 30minutes. Transfer the dishes onto an oven tray and set aside for 30 minutes to cool. Cover with plastic wrap and place in the refrigerator foraround 4 hours to cold.
Jessica Soenarto – GLE0000804 – SITHPAT006 – PRODUCE DESSERTS33. Ice cream-Combine cream, condensed milk and vanilla essence in a big mixing bowl. Beat until the cream thickens with an electric beater at high speed.Stir with a spoon through the chocolate until mixed then pour into a bowl for freezing.4. Fritters-

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Term
Winter
Professor
N/A
Tags
Custard, Whipped cream, Whisk, Jessica Soenarto

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