Sample Assignment on pastries
Added on 2021-05-31
8 Pages2467 Words157 Views
Introduction pastries Student name Academic affiliationIntroduction to pastries1
Q1. There are a number of considerations that need to be put in place during the menu creation. Such considerations include; TextureTexture of the deserts is an important consideration in the menu creation .In the case of different textures, there is excitement of the senses and increased anticipation of the taste upon vision among the customers. ColourColour of the desserts has an amazing psychological impact among the customers as well as bringing thedesserts to life. This can be achieved through for example addition of berries and raspberry coulis just tomention a few. DescriptionThe terminologies and spellings used to describe the desserts is important that they be correct and accurate. This communicates to the customers about the keenness and attention to the details the restaurant has towards ensuring quality services. This consequently wins the customers trust. List of itemsThe menu should preferably contain the shortest list possible and be easy to navigate through.This givesthe customers positive as well as relaxing experience. QualityKind of materials used to design and make a Manu are very crucial as this conveys the quality of the restaurant in general. For instance casual restaurants have simply laminated stock menus where as five star restaurants may have leather menu bounded with a foil finish.Q2.Standard recipe card abbreviated as SRC contain information required for making food orders. The card is usually assimilated by restaurants upon being tested and approved by chief chefs. The card may consist a number ofelements such as description of the dish, food/beverage quantity, portion size to be served to a single customer, type of ingredients and the specific mounts, preparation process, temperature at which the food is to be prepared, precise time for the food to be ready for serving. Information of this kind that is readily available brings about a numbers of important achievements. The Introduction to pastries2
standard recipe guarantees consistency in food-type and quality yield due to usage of the same kind of ingredients every time such a dish is prepared. The recipe also leads to realization of reduced labour cost since any of the employees can prepare a variety of desserts, cakes, breads and pastries as all is required is to follow the instructions. The ultimate benefit of the recipe is that of foreseeing the budget while maintaining the quality and type of items.Q3.Storage of food products such as deserts, cakes, pastries, breads and their ingredients like flour requires care and substantial knowledge about the environment and its factors. Environmental Factors such as temperature, relative humidity, light and gaseous composition of the atmosphere surrounding the food products affects greatly the life span or the shelf life of the food and the ingredient.(Ken, 2014)Temperature Normally room temperature of about 22°C stands as a reference point for most of food products. Decrease or increase of this temperature leads to reduction or increment of the shelf life. Therefore for longevity of shelf life of the ingredients as far as temperature is concerned, the coolest place like a basement is preferable.Relative HumilityGenerally a moisture content of 10% is required for long term storage of food products. Thus drier ingredients that meet this requirement will have prolonged shelf life. Also the environment in which theingredients are to be stored should be drier and cooler for maximum shelf life.Atmospheric gasesGases such as nitrogen and oxygen present in the atmosphere impact greatly on the shelf life of most ofthe food products .For instance oxygen brings about oxidation of most the components in food ingredients thus causing reduction in shelf lives. An environment free from oxygen is advised for prolonged shelf life. On the other hand nitrogen is the opposite of oxygen as it will offer maximum shelf life for ingredients.Light propertiesWavelength as a property of light plays an important part on food’s shelf life. It has the ability set off and speed up changes in the nutritive quality of foods. Thus the light intensity and how long the pastriesIntroduction to pastries3
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Commercial Cookery - Assignmentlg...
|37
|8074
|383
Patisserie: A Comparison of Traditional and Contemporary Practices with a Focus on Briochelg...
|9
|2178
|152
SITHCCC019- Produce cakes, pastries and breads Worksheetslg...
|5
|2288
|396
Analysis on Hospitality Servicelg...
|18
|4168
|78
Commercial Cookery and Menu Planninglg...
|7
|1380
|330
(solved) Menu Planning Essaylg...
|7
|1604
|523