Culinary Arts: Dessert Production Techniques and Recipes

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SITHPAT006 Produce desserts
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Contents
Assessment 1....................................................................................................................................... 3
References:........................................................................................................................................ 31
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Assessment 1
1. Provide 1 menu example with a recipe card, listing the production steps for
each of the following types of dessert.
Include an appropriate garnish and a different sauce or accompaniment for
each dessert.
Categor
y
Menu example Garnish Accompaniment Recipe attached
Tart  Plain
Flour
 Salt
 Butter
Almonds  pie
 strawberry
 fruit
chocolate
1. Mesh the
flour and
salt
together on
plate.
2. Use your
fingertips
and rub the
butter into
the flour
and mix
well.
3. Slowly add
ice-cold
water
(approx. 3
tbsp) and
rub well to
make a
dough.
4. Lightly flour
the rolling
pin and
pastry
board and
3

keep aside.
5. Again rub
the dough
and divide it
into equal
portion.
6. Roll out the
dough into
100mm
diameter
circle then
place it in
tart case
and press
the 100mm
diameter
circle gently
around the
side of the
side case.
7. Arrange the
tart on a
baking tray
and bake in
a pre-
heated
oven at 200
degree
Celsius for
10 to 15
mins.
8. Cool the tart
case and
use it as
your
requirement
4

.
Crème
brûlée
 4 egg
yolks
 ¼
castor
sugar
 2 cups
full-fat
milk
 2 tbsp
sugar
 1 tsp
vanilla
essence
 A pinch
of salt
 Milky flour
laced
 Caramel
syrup
 Chocolate
cinnamon
coffee
 Irish coffee
 Viennese
spiced
coffee
1. Combine
the egg yolk
and castor
sugar and
mix well in a
bowl till
smooth and
light yellow.
2. Now,
combine the
milk, castor
sugar and
vanilla
essence in
a non-stick
pan, mix
well and
cook on a
flame for 2
to 3
minutes.
3. Pour the hot
milk mixture
in the egg
yolk
mixture.
4. Pour the
milk mixture
in five equal
moulds and
keep aside.
5. Use an
aluminium
tray fill half
with water
5

and place
the moulds
at regular
interval.
6. Bake it in a
pre-heated
oven at 180
degree
Celsius.
Then cool
slowly and
refrigerate
for 1 hour.
Ice
cream
 ¼ tsp
vanilla
essence
 ½ cup
full
chilled
fat milk
 2 ½
tbsp
powder
ed
sugar
 2 cups
of ice
cubes
 ½ sea
salt
Dry fruits  Chocolate
chips
cookies
 Brownie
Sundae
 Chopped
mixed fruits
1. Combine
the ice
cubes and
sea salt in a
medium-
sized Ziploc
bag and
shake it
(lightly)
2. Now,
combine
full-fat milk,
vanilla
essence
and
powdered
sugar in
other Ziploc
bag and mix
it well using
the spoon.
Seal it
tightly,
6

removing all
the air.
3. Now mix
the milk bag
with ice
cube bag
and seal it
tightly.
4. Shake the
bag fast
with the
help of
hand towel
for 5 to 6
minutes.
5. Scoop it
and serve.
Fritters  10
bread
slices
 ¼ cup
curd
 ½
grated
carrot
 ½ cup
Bengal
gram
flour
 1 tsp
green
chilli
paste
 Salt to
taste
 Oil
 with
sauce
 green and
red chutney
1. First,
remove the
crust of the
bread and
break them
into small
pieces with
the help of
your finger
and put it in
a deep
bowl.
2. Add curd
and mix
well
3. Add carrot,
gram flour,
green chilli
paste and
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salt and mix
well.
4. Add ¼ cup
of water
and mix
well
5. Grease
your palm
with a little
oil and
shape a
portion into
round balls.
6. Put it in hot
oil in non-
stick pan,
put it in a
batch of
medium
flame till
their colour
turns to
golden
brown from
all sides.
Sabayo
n
 Egg
yolk
 Sugar
 wine
 berries  Crushed
cookies
1. Slowly mix
egg yolk
and sugar,
simmer
over boil
water until it
slightly
becomes
thick.
2. Place the
sabayon in
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a bowl in
the fridge
until ready
to use.
3. Just pour
into serving
glasses.
Puddin
g
 10gm
unflavo
ured
agar-
agar
 3 tbsp
cocoa
powder
 4 cups
low fat
milk
 2 tbsp
sugar
substitut
e
 1 tbsp
low-fat
cream
Cocoa powder  Coffee and
biscuit
parfait
 Coffee
frappe
 Orange
coffee
1. Combine
the cocoa
powder with
2 tbsp low-
fat milk in a
bowl and
mix well.
2. Add agar-
agar with 1
½ cups of
water in a
board non-
stick mix
well and
cook on a
slow flame
for 6 to 7
minutes.
3. In the same
pan, boil the
remaining
milk, add
agar-agar
mixture,
sugar
substitute,
and cocoa
milk
mixture, mix
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well and
cook on a
slow flame
for 5 to 7
mins
4. Remove
from the
flame, add
the cream.
5. Pour the
mixture in
the glasses.
6. Refrigerate
for 2 to 3
hours.
Soufflé  ½ cup
milk
 2 tbsp
cocoa
powder
 1 cup
cottage
cheese
 6 tbsp
sugar
 1 tsp
vanilla
essence
 2 tbsp
plain
flour
 1 tsp
baking
soda
 4 tsp
fresh
 Almonds
 Walnuts
 Caramel
soufflé
 Iced mango
soufflé
1. Except the
cream and
chocolate
combine all
the
ingredients
and blend in
a mixer to
form a
smooth
paste.
2. Now add
cream and
chocolate
and mix
well.
3. Pour the
mixture in a
100mm
microwave-
safe glass
10

cream
 4tsp
dark
chocolat
e
bowl and
microwave
on high for
1 min 20
sec.
4. Serve
immediately
.
Fruit
pie
 320g
pack
scone
mix
 250g
pack
frozen
mixed
berry
 2 tbsp
Demera
ra sugar
 500g
pot
ready-
made
fresh
custard
Berries Whole wheat fresh
food pie
1. Heat oven
at 200
degree
Celsius,
make up
the scone
mix
according to
pack
instructions.
2. Then press
out in a
circle about
20 cm
3. Make the
edge thicker
than the
middle.
4. Bake for 10
mins until
risen and
lightly
golden.
5. Put the
sugar and
fruit in a
baking dish
and cook in
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a
microwave
for 5 mins.
6. Spoon a
layer of the
custard on
to the scone
base.
Bavaroi
s
 7
gelatine
leaves
 40gm
egg yolk
 80gm
refined
sugar
 4 dl full-
fat milk
 4 dl
cream
 Vanilla
pod
berries Vanilla coffee
Bavarois
1. Soak
gelatine
leaves in
the small
bowl
pouring with
cold water.
2. Add egg
yolk with
half of the
sugar and
stir until it
becomes
white.
3. Add milk
and the
sugar in the
saucepan
along with
the vanilla
pod.
4. Heat milk
on medium-
high heat
and wait to
boil.
5. Now pour
boiling into
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