Used as a thickening agent for gravy egg yolks the

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Used as a thickening agent forgravyEgg yolksthe yellow internal part of abird's egg, which is surroundedby the white, is rich in proteinand fat, and nourishes thedeveloping embryo.For preparation of custards andpuddings.12.What are the key aspects which should be considered for decorating and portioning desserts? Which rulescommonly apply?
13.You are preparing for service of desserts. Which aspects should you consider for the following key points?For each point provide 1 example of how this can be achieved using some of your menu examples as areference.
American College25of67
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KHeightMore attention requiresCakesTemperatureBoth real and perceivedFrozen dessertsShapes andproportionsCreate visual interestCakes and cookies14. CalculationsAmerican College26of67
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KThe 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”15.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:Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can growAmerican College27of67Name of dish:Brioche Bread and Butter PuddingPortion nos.:6Total Cost:$14.76Portion sizePortion Cost:$2.46CommoditiesItemSpecificationWeightkg/l/UnitCost per kg/l/UnitActual costBrioche loaf0.500batch$8.50each$4.25Butter0.050kg$7.20kg$0.36Caster sugar0.120kg$2.20kg$0.0264Vanilla pod0.500each$5.50each$2.75Eggs4.000each$0.30each$1.2Milk0.250L$1.60L$0.4Cream0.250L$6.60kg$1.65Banana2.000each$1.30each$2.6Chocolate Callets0.100kg$14.00kg$1.4Icing sugar0.050kg$2.50kg$0.125Total Cost$14.76Portion Cost$2.46
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149Kon unsanitary surfaces and then contaminate food. Just because a work surface looks clean doesnot mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting toprepare food.

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Term
One
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Nutrition, Custard, American College International Institute of Management

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