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Melted ice cream on a warm plate is not appealing

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Melted ice cream on a warm plate is notappealing.Berry and mango tartlet onroom temperature plate.Shapes andproportionsCombining different sizes and shapes on aplate is an easy way achieves positivepresentation.The tropical fruit plate is asimple example where avariety of shapes are given bythe ingredients.14. CalculationsThe 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 College16of44
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149K15.Provideadetailed overview of the hygiene, handling and storage requirements (including labelling) for all types ofdesserts, sauces and preparations. Consider the production processes, as well as display and sale, includingpackaging 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 andcooled. They might be left on the heating sheet for security, secured with foil and put away in the cooler for as long asmulti week. Expel from cooler two hours before filling and recrisp in 325-degree stove five minutes or until warm.American College17of44Name of dish:Brioche Bread and Butter PuddingPortion nos.:6Total Cost:$ 15.00Portion size130 gmPortion Cost:$2.5CommoditiesItemSpecificationWeightkg/l/UnitCost per kg/l/UnitActual costBrioche loaf0.500batch$8.50each$4.25Butter0.050kg$7.20kg$.36Caster sugar0.120kg$2.20kg$0.26Vanilla pod0.500each$5.50each$2.75Eggs4.000each$0.30each$1.20Milk0.250L$1.60L$.040Cream0.250L$6.60kg$1.65Banana2.000each$1.30each$2.60Chocolate Callets0.100kg$14.00kg$1.40Icing sugar0.050kg$2.50kg$.013Total Cost$15Portion Cost$2.5
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KPate a choux - or cream puff baked good for éclairs or cream puffs- - can be put away in inflexible sealed shut holders inthe 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 dessertand solidified (as in profiteroles ) , cream puffs ought to be made with milk rather than water, which stops all the morepositively, making the puffs hard and dry.American College18of44
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KWritten QuizQuestion 1:The following factors can be used to estimate the number of serves to be prepared for service. Match each factorto the relevant example:Historical datae.g. if there are more or fewer diners than normal

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Professor
Lim
Tags
ice cream, Egg yolk, Custard, American College International Institute of Management

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