Bake rum baba in timbale and garnish the top with

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Bake rum Baba in timbale and garnish the top with fresh fruit for extra height. Temperature Incorrect temperature means that the customer receives a sub-slandered item. Melted ice cream on a warm plate is not appealing. Berry and mango tartlet on room temperature plate. Shapes and proportions Combining different sizes and shapes on a plate is an easy way achieves positive presentation. The tropical fruit plate is a simple example where a variety of shapes are given by the ingredients. 14. Calculations The recipe for a Brioche Bread and Butter Pudding yields 6 Portions. a) Calculate the costs for each ingredient and enter these in the column “Actual Cost” b) Add the costs of all ingredients and enter the sum in the field “Total Cost”. c) Calculate the cost per portion and enter the result in the field “Portion Cost” American College 16 of 44
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K 15. Pr o vi d e a detailed overview of the hygiene, handling and storage requirements (including labelling) for all types of desserts, sauces and preparations. Consider the production processes, as well as display and sale, including packaging for take-away provisions: Pastries are affected by their surroundings, for example, Stickiness, Temperature, environment, Light, Bundling , Ventilation. Puff baked good shells, those fresh housings for crisp natural product or baked good cream, can be prepared ahead and cooled. They might be left on the heating sheet for security, secured with foil and put away in the cooler for as long as multi week. Expel from cooler two hours before filling and recrisp in 325-degree stove five minutes or until warm. American College 17 of 44 Name of dish: Brioche Bread and Butter Pudding Portion nos.: 6 Total Cost: $ 15.00 Portion size 130 gm Portion Cost: $2.5 Commodities Item Specification Weight kg/l/Uni t Cost per kg/l/Unit Actual cost Brioche loaf 0.500 batch $8.50 each $4.25 Butter 0.050 kg $7.20 kg $.36 Caster sugar 0.120 kg $2.20 kg $0.26 Vanilla pod 0.500 each $5.50 each $2.75 Eggs 4.000 each $0.30 each $1.20 Milk 0.250 L $1.60 L $.040 Cream 0.250 L $6.60 kg $1.65 Banana 2.000 each $1.30 each $2.60 Chocolate Callets 0.100 kg $14.00 kg $1.40 Icing sugar 0.050 kg $2.50 kg $.013 Total Cost $15 Portion Cost $2.5
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Pate a choux - or cream puff baked good for éclairs or cream puffs- - can be put away in inflexible sealed shut holders in the cooler as long as five days. Try not to store in the fridge since cake assimilates smells and can wind up stale rapidly. Prepared cream puffs solidify flawlessly as long as one month, firmly secured. At the point when loaded up with dessert and solidified (as in profiteroles ) , cream puffs ought to be made with milk rather than water, which stops all the more positively, making the puffs hard and dry.

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