Report on Bakery and Pastry
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Added on 2020-05-04
Report on Bakery and Pastry
Added on 2020-05-04
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Running head: BAKERY AND PASTRY Bakery and PastryName of the Student:Name of the University:Author note:
1BAKERY AND PASTRYAnswer 1: The thickening agent is vital while making any kind of custard. It should be noted that itis this agent that acts as a thickener, and it helps in increasing the viscosity of the liquid food,without remarkably altering its taste or composition (Souzy et al. 2014). While various kinds ofthickening agents are normally used for custard, any one thickening agent, that can be used instirred custard is thickening starch, and the two examples of the same are flour and cornstarch. Answer 2: Usually, there are four components used in making plated dessert. Any three componentsof the same, that can be mentioned here are : 1.Main Item2.Sauce 3.Crunch Component The example of the main item is the actual dessert itself or the cake. It is the final product served.The example of the sauce component is kiwi puree or a rich caramel sauce, while the examplesof the crunch component can be dry cookies, Tuille or nougat (Albuquerque et al. 2017). Answer 3: Garnishes are common while serving any type of plated dessert. Garnishes are usuallyused simply because it helps in enhancing the taste as well as improving the appearance of thecustard, making it far daintier and tastier than before. Usually, in case a person is making ahome-style dessert, he can easily keep it ungarnished (Adedokun and Mustapha 2015). However,garnishing is must especially when a plated dessert is to be served in a restaurant. Garnish is
2BAKERY AND PASTRYmost often used in order to add depth and complexity to the dessert. It is needless to state that thedessert garnish items usually add colour as well as new, unique flavour to the dessert. Though itsi less acknowledged, but it is important to note that garnishes are also known for offering greattextual balance to the plated dessert as well, and should not be dismissed as a mere fanciful,decorative ingredient. For example, sugar work as a garnish ingredient is not only visuallypleasing, but it does add firmness to the custard as well. Fruit garnish and nut garnish are the twocommon types of garnishes that can be used for a plated custard. Answer 4: There are multiple factors that require serious consideration while making a platedcustard. The first factor that requires to be considered here is texture. Texture in its literal senseimplies how the person served with the custard would feel when he eats it. If the custard is toohard, it will take harder to taste the food, while if it is too soft, the taste may dull after a singlebite. Hence, ensuring the right texture is important. The next factor to be taken care of, is size.The custard should not be too small or too big (Marina and NurulAzizah 2014). The third factoris temperature at which the custard is being served to the customer. It is to be noted that the trickto temperature contrasts is to ensure that the plated custard arrives to the customer at the exactlydesired temperature. A scoop of sorbet, for example, will begin melting the very moment it isplaced on a plate so it must should necessarily be served quickly to prevent ruining itsappearance.Next, garnishes, serving vessels, colour and height of the dessert should also betaken care of, and are important factors as well. Answer 5:
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