Commercial Cookery: Dessert Preparation, Recipes, and Techniques

This commercial cookery assignment provides a detailed exploration of various dessert recipes, including traditional (Rote Grutze), vegan (Vegan Brownies), modern (French Apple Pie), and gluten-free (Meringue Crust) options. Each recipe includes a list of ingredients for both 2 and 10 portions, along with step-by-step preparation methods. The assignment also identifies specialist equipment and garnishing techniques for each dessert, as well as suggestions for improved presentation. Furthermore, it outlines the ingredients and methods for accompanying sauces for each dessert. The document also addresses the properties of eggs and six thickening agents used in dessert production, along with storage instructions for various dessert components like Strawberry Bavarois, Iced Souffle, Raw fruitcake batter, Mocha gateaux with butter cream and Dark chocolate. This assignment provides a comprehensive guide to dessert preparation and cookery techniques.

Running head: COMMERCIAL COOKERY
Commercial Cookery
Name of the Student:
Name of the University:
Author note:

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COMMERCIAL COOKERY
Table of Contents
Part A.....................................................................................................................................................2
Part B.....................................................................................................................................................2
1. Traditional Dessert- Rote Grutze.......................................................................................................3
2. Vegan desert: Vegan Brownies..........................................................................................................4
3. Modern dessert: French Apple Pie....................................................................................................5
4. Gluten Free dessert: Meringue Crust.................................................................................................6

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Part A
1. Properties of egg
Ans:
 Used in foods for emulsification, coating, color, structure, thickening, stabilizing, glazing and
binding (Yang and Baldwin 2015).
 It has high nutritive value, rich in high quality proteins and fats.
 They have a foaming quality
2. Six thickening agents that are used in the production of desserts (Proserpio et al. 2016)
Ans: Eggs, Cassava, Arrowroot powder, Cornstarch, Cocoa powder, Rice flour
Part B
Storage instructions for:
1. Strawberry Bavarois
 Store the strawberry Bavarois in a place less than 5° centigrade.
 Store in cool and dry place
2. Iced Souffle
 It can be kept in a freezer
 Do not consume it after the 3rd day of storage
 Keep in a cool and dry place
3. Raw fruitcake batter
 Keep in a closed container
 Store the container in a freezer
 Alcohol can be mixed in it from time to time in order to keep it edible
 Store in cool place
 Do not keep the batter for more than 3 days
4. Mocha gateaux with butter cream
 Keep in air tight container
 Must be refrigerated
 Remove it from the freezer an hour earlier before using
 Do not keep the batter for more than two weeks
5. Dark chocolate
 It can be kept for a year

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 Must be kept in a cool and dry place

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1. Traditional Dessert- Rote Grutze
Specialist equipment: Wire whisk for whisking
Garnishing techniques: Garnish it with mint leaf
springs or lemon balms and Crumbling of
Zwieback over the pudding.
Improvements for presentation: can be served in
medium sized goblets.
Ingredients for desert- 2 portions
 6 cups of raspberries
 ½ cup white sugar
 2 table spoon cornstarch
 ¼ cup of cold water
 1 table spoon of vanilla extract
Ingredients for dessert- 10 portions
 30 cups of raspberries
 2 ½ cup white sugar
 10 table spoon cornstarch
 1¼ cup of cold water
 5 table spoon of vanilla extract
Method
 Combine the berries and sugar in a non-stick saucepan over medium heat.
 Stir it constantly until it stats boiling
 Whisk the cornstarch into the cold water in a bowl until it gets dissolved completely and stir
into the mixture of berries.
 Reduce the heat to medium and cook the mixture at a low simmer until it starts getting
thicken (about three minutes).
 Remove the berry mixtures from heat and stir the vanilla extract and the lemon juice into it.
 Transfer the whole to a bowl and cover it with a plastic wrapper
 Refrigerate for a day.
Ingredients for accompanying sauce (Vanilla
Sauce)- 2 portions
 2 egg yolks
 2 tablespoon sugar
 ¾ tbsp cornstarch
 1 cup milk
 ¾ tbsp vanilla bean paste
Ingredients for accompanying sauce (Vanilla
Sauce)- 10 portions
 10 egg yolks
 10 tablespoon sugar
 3 ½ tbsp cornstarch
 5 cup milk
 3 ½ tbsp vanilla bean paste
Method
Whisk the egg yolks with sugar and cornstarch in a small pan. Add milk and vanilla bean paste to it.
Cook over a low heat until the whole sauce thickens and whisk the same constantly. Do not let it
boil. Refrigerate it and stir it well before serving.
Thickening agent: Egg

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Specialist equipment: Oven, blender
Garnishing techniques: Garnish it with chocolate
syrup or coconut ice cream or shredded coconut
Improvements for presentation: Sprinkle it with
powdered sugar or raw almonds or cashew
cream in a glass plate
Ingredients for desert- 2 portions
 1 cup unbleached all-purpose flour
 1 cup white sugar
 2 tbsp unsweetened cocoa powder
 ½ cup water
 ½ tbsp salt
 ½ tbsp baking powder
 ½ cup vegetable oil
 ½ tbsp vanilla extract
Ingredients for dessert- 10 portions
 5 cup unbleached all-purpose flour
 5 cup white sugar
 10 tbsp unsweetened cocoa powder
 2 ½ cup water
 2 ½ tbsp salt
 2 ½ tbsp baking powder
 2 ½ cup vegetable oil
 2 ½ tbsp vanilla extract
Method
Preheat the micro oven to 350° F
Stir the flour, cocoa powder, sugar, salt and baking powder together. Pour in vegetable oil, water
and mix them well until blended. Spread them evenly in a baking pan. Bake for near about 25 to 30
minutes in preheated oven, until and unless the top is no longer appearing shiny. Let them cool
before cutting into squares.
Ingredients for accompanying sauce-(raw
chocolate sauce)-2 portions
 2 tbsp cacao butter
 2 tbsp coconut oil
 2tbsp raw cacao powder
 2 tbsp maple syrup
 ¼ tbsp vanilla bean powder
 Pinch of salt
 1 tbsp coconut cream
Ingredients for accompanying sauce (raw
chocolate sauce)- 10 portions
 10 tbsp cacao butter
 10 tbsp coconut oil
 8tbsp raw cacao powder
 10 tbsp maple syrup
 2 tbsp vanilla bean powder
 1 tbsp of salt
 5 tbsp coconut cream
Method
Melt the cacao butter and mix it with the oil and add all the remaining ingredients excluding coconut
cream. Stir them well and add the coconut cream to it. Stir to combine them and serve with the
brownies.
Thickening agent: Flour
2. Vegan desert: Vegan Brownies

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3. Modern dessert: French Apple Pie
Specialist equipment: Oven, pan
Garnishing techniques: with cream cheese
toppings
Improvements for presentation: can be baked in
a half cut hollow apple itself.
Ingredients for desert- 2 portions
 1 cup of white sugar
 ¼ tbsp salt
 ¼ cup butter
 1tbsp baking soda
 1 tbsp grounded cinnamon
 1 egg
 1tbsp grounded nutmeg
 1 cup flour (all-purpose)
 1tbsp vanilla extract
 ½ cup chopped walnuts
 2 ½ cup diced apple without peel
 3 tbsp unsalted butter
 3 ounce cream cheese
 2tbsp hot water
 1 ½ cup sifted confectioner’s sugar
Ingredients for dessert- 10 portions
 5 cup of white sugar
 2 ¼ tbsp salt
 2 ¼ cup butter
 5 tbsp baking soda
 5 tbsp grounded cinnamon
 5 egg
 5 tbsp grounded nutmeg
 5 cup flour (all-purpose)
 5 tbsp vanilla extract
 3 cup chopped walnuts
 12 ½ cup diced apple without peel
 15 tbsp unsalted butter
 15 ounce cream cheese
 10 tbsp hot water
 7½ cup sifted confectioner’s sugar
Method
Preheat the oven to 350° F and grease a pan. Combine the whole ingredients until a nice batter
forms. Pour into a pie pan and bake it for 45 minutes at 350° F.
Ingredients for accompanying sauce (Cream
Cheese frosting)- 2 portions
 3 ounce Mix cream cheese
 3 tbsp butter
 ½ tbsp vanilla
 1 cup sifted confectioner’s sugar
Ingredients for accompanying sauce (Cream
cheese frosting)- 10 portions
 12 ounce Mix cream cheese
 10 tbsp butter
 3 tbsp vanilla
 5 cup sifted confectioner’s sugar
Method
Mix them all and beat until it becomes smooth. For a cold dessert, refrigerate the whole so that it
can be served as cream cheese toppings.
Thickening agent: egg, flour

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4. Gluten Free dessert: Meringue Crust
Specialist equipment: Blender, oven, saucepan
Garnishing techniques: Garnish it with mint leaf
springs and half cut strawberries or sliced
lemons.
Improvements for presentation: Can be served in
small serving cups or goblets.
Ingredients for desert- 2 portions
 2 egg whites
 ¼ tbsp salt
 ¼ tbsp tartar cream
 ½ cup of white sugar
 ½ tbsp vanilla extract
Ingredients for dessert- 10 portions
 10 egg whites
 2¼ tbsp salt
 2 ¼ tbsp tartar cream
 5 cup of white sugar
 5 tbsp vanilla extract
Method
Beat the egg whites, salt and the tartar cream until soft peaks are formed. Then, add vanilla and beat
in sugar slowly until they become glossy and very stiff. Spread the whole mixture into a pie late in
order to form a shell. Bake them at 300° F for nearly 50 minutes and turn off the oven and leave the
meringue in the oven for about 1 hour. Let them cool before serving.
Ingredients for accompanying sauce (Hazelnut
sauce)- 2 portions
 1 Cup of whipping cream
 2 tbsp of Grand Marnier
 1/3 cup of toasted and chopped
hazelnuts
 8 ounces of finely chopped semisweet
chocolates
Ingredients for accompanying sauce (Hazelnut
sauce)- 10 portions
 1 Cup of whipping cream
 2 tbsp of Grand Marnier
 1/3 cup of toasted and chopped
hazelnuts
 8 ounces of finely chopped semisweet
chocolates
Method
Boil the Grand Marnier and the cream gently in a saucepan. Remove them from heat and add
chocolates and then whisk the batter until it gets melted and nicely blended. Whisk the hazelnuts
and cover the whole.
Thickening agent: tartar cream
References:

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Proserpio, C., Laureati, M., Invitti, C., Pasqualinotto, L., Bergamaschi, V. and Pagliarini, E., 2016.
Cross-modal interactions for custard desserts differ in obese and normal weight Italian
women. Appetite, 100, pp.203-209.
Yang, S.C. and Baldwin, R.E., 1995. Functional properties of eggs in foods. Egg science and
technology, 4.