Melted ice cream on a warm plate is not appealing

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”
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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.
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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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International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Written Quiz
Question 1:
The following factors can be used to estimate the number of serves to be prepared for service. Match each factor
to the relevant example:
Historical data e.g. if there are more or fewer diners than normal