13 you are preparing for the service of desserts

This preview shows page 11 - 14 out of 22 pages.

13.You are preparing for the service of desserts. Which aspects should you consider for the following key points? Foreach point provide 1 example of how this can be achieved using some of your menu examples as a reference.
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”Name of dish:Brioche Bread and ButterPuddingPortion nos.:6
Ref.source:Futura GroupTotal Cost:$ 15.00Portion sizePortion Cost:$2.5CommoditiesItemSpecificationWeightkg/l/UnitCost per kg/l/UnitActual costBrioche loaf0.500batch$8.50eachButter0.050kg$7.20kg0.36Caster sugar0.120kg$2.20kg0.26Vanilla pod0.500each$5.50each2.75Eggs4.000each$0.30each1.2Milk0.250L$1.60L0.4Cream0.250L$6.60kg1.65Banana2.000each$1.30each2.6Chocolate Callets0.100kg$14.00kg1.4Icing sugar0.050kg$2.50kg0.13Total Cost15PortionCost2.515.Provide a detailed 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:Organize storage areas in keeping with your established, clear mise en place lists as this will help the workflow.
Sauces should always be stored in sealed containers or temperature-controlled during service such as a bain-marieor chilled cabinet.For display purposes it is important to know the best storage for each products. Restaurants have display cabinetswhich can be temperature controlled. Consider whether it is best to show individual plated items or whole pieceswhich can be portioned as ordered.For individual portions either plate the item or use specialized containers or serving dishes. Serviettes or doilies canbe used for easy transfer. This is especially advisable for afternoon tea if you serve large numbers of customers thatselect from a buffet. Individual shot glasses of vanilla Bavarois, single crème caramel, whole Black Forest gateau orsliced into smaller pieces next to small porcelain dishes with fresh fruit salad provides instant color and variation.

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 22 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Spring
Professor
madam jane
Tags
Whipped cream, Whisk, Cr me Br l e

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture