Cookery Assignment: Dessert Menu, Dietary Requirements, and Safety

This cookery assignment report comprehensively explores the creation of dessert menus, encompassing crucial aspects such as menu characteristics, various cooking methods (baking, chilling, flambé, etc.), and the distinctions between food allergies and intolerances. It delves into diverse dietary requirements, including vegan and gluten-free options, and provides insights into modifying desserts for specific needs like diabetic and heart disease patients. The report also addresses food safety protocols related to preparation, decoration, handling, and storage of desserts, alongside hygiene principles and techniques to enhance dessert presentation. Furthermore, it covers culinary terms, legal implications of dietary requests, and practical aspects like cleaning temperature probes and measuring ingredients, concluding with discussions on food safety measures and ingredient substitutions.

COOKERY

Table of Contents
1.) Describing 6 characteristics which need to be consider when compiling a dessert menu.....4
2.) Describing cooking methods.................................................................................................4
3.) Difference between food allergy and food intolerance..........................................................5
4.) explaining dietary requirements of vegan request.................................................................5
5. Desserts that cane be made gluten free...................................................................................5
6. List of dessert items that can be made fat free........................................................................6
7. List of ingredients in soft icing that can be hazardous to coeliac...........................................6
8. Can soy products be used to replace some dairy products?....................................................6
9. Alternative flours that can be used as a substitute for wheat flour in dessert recipes.............6
10 Modification of fats for special dietary needs........................................................................7
11 Modification of dessert for diabetic patients..........................................................................7
12 ................................................................................................................................................7
13 Dessert for heart disease patients...........................................................................................7
14 Food safety requirements related for preparing decorating handling and storing desserts....7
15 Storage conditions for fruit-based dessert..............................................................................8
16 Storage conditions for specialise cakes to optimise shelf life................................................8
17 Hygiene principles for preparing cake better and decorating................................................8
18 Use of techniques to enhance the decoration of desserts.......................................................8
19 Culinary terms and their place of origin................................................................................8
20. Describing following desserts ..............................................................................................9
21. Possible legal consequences of failing to follow a special dietary request from a customer
...................................................................................................................................................11
25. Describing how to clean a temperature probe?...................................................................12
26. What have to done before using sharpening stone and why is it important? .....................12
27. Correct process for measuring granulated sugar.................................................................13
22. Describing the following methods......................................................................................13
26. Correct process for measuring the brown sugar..................................................................14
27. Measurement of liquid ingredients......................................................................................14
28. Describing a way of measuring a soft solid fats.................................................................15
29. Listing two standard safety features of commercial mixer.................................................15

30. Listing four measures when operating a commercial mixer...............................................15
31. Modifying the dessert recipe to accommodate various dietary requirements and listing the
substitute that would be made...................................................................................................15
32. What is critical control point?.............................................................................................16
33. Description of 2hr/4hr rule..................................................................................................16
34. Difference between cleaning and sanitising........................................................................16
Q.35 Listing three control of measures which must be placed when using egg products........16
36. Explaining 4 critical preventative measures which must be followed during display of
food...........................................................................................................................................17
37.) Explaining how big the serve must be when portioning desserts.....................................17
38. Providing an example of food date code that is used in an ingredient................................18
39. What are the indicators of spoiled sugar and how could it be stored safely?.....................18
41. Storage of flour to ensure optimum freshness...................................................................18
42. Environmental factors that must be considered to ensure food safety and maximise the
shelf life for storing the ingredients and desserts......................................................................19
43.Food safety rules while preparation of desserts...................................................................19
44. List of 3 alternate ingredients that can be used in sweeteners to replace the sugar............20
45. List of 3 suitable thickening agents to be use for sweet sauces..........................................20
46. Adjusting the consistency of a hot Berry sauce if it was too thick or too runny?..............20
REFERENCES..............................................................................................................................22

1.) Describing 6 characteristics which need to be consider when compiling a dessert menu
Establishing dessert menu is the most important process for every type of restaurants and
hotels and establishing most successful dessert menu is also an important process and its
characteristics are as follows-
 Stick to maximum three key flavours which has affordable price.
 Provide options to customers regarding combination of elements that is hot, cold,
chocolate, fruits, pastry etc.
 Remember to provide classic flavour of matches.
 Always balance desserts with main menu of the hotels.
 Try to decide types of ingredients which will be used to prepare desserts
 Remember to analyse the taste of customers.
2.) Describing cooking methods
Method Description Suitable desserts
Baking It is a method that uses a dry
heat which is normally in
oven, hot ashes or on hot
stones. Here heat is gradually
transferred from the surface of
cakes, cookies and breads.
Chocolate brownie, cake.
Chilling It is a popular method in which
raw or processed food gets
cooled between a temperature
of 0 to 5° C.
Buttermilk pudding, Cherry
Trifle.
Flambe Use a flambe pan, then pour
warm liquor into the pan or on
the top of prepared dish then
ignite the edge of pan
immediately and set the pan
back on burner.
Bananas Foster, Cherries
Jubilee.
Freezing Always choose freezer- Cherry Berry pie, Brownie

friendly foods, chill it to store
completely and then freeze
quickly and defrost.
mint pie.
Reducing It is performed with the use of
simmering or by boiling a
liquid. Use it until desired
concentration is reached.
Grilled fruit, Ricotta and
berries.
Poaching It is a type of moist heat which
involve cooking by
submerging food into liquid.
Poached pears with saffron,
Lauren Burn's poached pears
with cardamon cream.
Streaming This is the method of cooking
with the use of steam which is
often done with food steamer.
Chocolate-mint bars, Lemon
scented blueberry cupcakes.
Stewing Food cuts into pieces and
cooked with minimum amount
of liquid, water, stock and
sauce.
Quince compote, Rhubarb
fool.
3.) Difference between food allergy and food intolerance
A food allergy generally cause immune system reaction which affect organs of the body
and food intolerance can get caused with the absence of enzyme which needed to fulfil digest
food. Effect of food intolerance includes Lactose intolerance and food allergy include itching,
hives etc.
4.) explaining dietary requirements of vegan request
These generally include three requirements such as Lacto-ovo- vegetarian which is for
people who do not eat any meat and seafood.
Lacto- vegetarians which is for people who avoid meat, seafood egg and vegan is for the
people who only consume plant foods.

5. Desserts that cane be made gluten free
Following is the list of dessert that can be made gluten free
 Almond milk chocolates
 Low carb flavoured meringue cookies
 Gluten free mascarpone pound cake ((Kumar and et.al., 2017)
 lemon polenta cake
 gluten free layer bars
 coconut macaroons
 Flour less chocolate cake, etc.
6. List of dessert items that can be made fat free
Following desserts can be made fat free:
 Berry custard pie
 Meringue Crust
 Light Carrot cake
 Angle food cake
 Creamy guilt free fudge
7. List of ingredients in soft icing that can be hazardous to coeliac
Coeliac is a disease that affects the immune system of the consumers. Due to this disease,
immune starts reating to gluten that results in inflammation and damaging the small intensines
(Önder and Birgül, 2017).
Ingredients like wheat flour, malt vinegar, oatmeals, oat bran, etc. causes this disease. For
the purpose of making soft icing, if powdered sugar, butter, shortenings consist of vegetable
based, chocolates are used, the coeliac disease can be avoided.
8. Can soy products be used to replace some dairy products?
Soy products can be used as a substitute of dairy products. Although, the dairy products
contains a huge amount of calcium and protein, but the soy products also contains an amount of
additional nutrients like vitamins B1, B3, minerals, various fibres, etc. (Buchman, 2019)
Therefore, various soy products like soy milk can be used as the ingredient as a substitute of the
dairy products.
Soy milk, soy nuts, soy sauce, etc. are some commonly used soy products as a substitute
of various dairy products like milk, creams, etc.

9. Alternative flours that can be used as a substitute for wheat flour in dessert recipes.
Following are the substitute of wheat flour in the dessert recipes:
 rice flour
 Almond flour (Yildirim, Gumus and Arici, 2018)
 Amaranth flour
Potato flour
10 Modification of fats for special dietary needs
With reflection to have effective dietary advantages to an individual on with modified fat
techniques can be effective. It replaces the saturated fats with unsaturated fats that could be more
effective than a low-fat diet which reduces heart disease risk.
11 Modification of dessert for diabetic patients
In relation with modifying the dessert there could be use of various replacement of sugar in
dishes. It includes sugar substitutes, cinnamon, nutmeg, vanilla and spices which represent the
sweet taste.
12
13 Dessert for heart disease patients
For heart disease patients there could be use of various dissert preparations such as
Strawberry shortcakes, Fudgy cream cheese brownies, Frozen peanut butter pie, Cinnamon
Streusel Crisps, Vanilla Lemon Berry Parfaits and Banana Oatmeal Chocolate Chip Cookies.
14 Food safety requirements related for preparing decorating handling and storing desserts
There has bene consideration of various techniques for securing the food from damages
such as:
Production: Must be cooked throughout till to kill bacteria.
Handling: There must be surety regarding the handling of food such as hands, equipment
and surface must be clean while preparing dishes as well as at the time of serving.
Decorating: The plates or dishes must be cleaned as well as hands of cook while
decorating the food.
Storing: There must be storage of food on a correct temperature which will be helpful in
preventing the growth of harmful bacteria.

15 Storage conditions for fruit-based dessert
There could be use of effective suggestion such as using the airtight containers in fridge,
consumption of such dish within 3 days etc.
16 Storage conditions for specialise cakes to optimise shelf life
This could be the idol techniques for storing the dessert as per shelf life on which it
includes Puff pastry shells, cakes shells etc. will be effective in storing the multiple variety of
dessert on a precise temperature.
17 Hygiene principles for preparing cake better and decorating
There have been influences of various hygiene principles which will be effective for
preparing and decorating the cakes such as:
 Risk assessments, checks and documentation
 Safer Food better business
 Undertaking the rules and regulations regarding food safety
 Environmental health
 Food allergen Labelling
18 Use of techniques to enhance the decoration of desserts
Chocolate mousse cake: this is the triple layered chocolate cake which must be decorated
with using fruits such as strawberries, cherries etc. that could give a right texture to food.
Lemon tart: There could be use of frosting cream, powered sugar or liquid chocolate to
decor. Along with this, fruits like, Strawberries, pineapple, cherry, apple, orange could be
effective in giving attractive look.
Sticky date pudding: there must be use of liquid chocolate and caramelised sugar to give
it a rich look.
19 Culinary terms and their place of origin
Culinary terms places of origin
Bavarois desert consisting milk thickened with eggs and
gelatine France
Flan Rimmed pastry or sponge based consisting sweet and
savoury filling Romania
Zabaglione dessert and beverage consisting egg yolks, sugar and
sweet wine Italy
Pudding Dessert or savoury Barzil
Pastery is a baked dissert consisting, flour, milk, sugar,
shortening, eggs and baking powder France and England

Cream Dairy product consists of milk fact, sugar and egg
whites
Gualish, Latin French
and English
Parfait Frozen dessert, boiling cream, eggs, sugar and syrup France
Souffle Is a backed eggs-based dish France
Mousse Soft prepared food incorporates with air bubbles France
Crepe A type of thin pancake France
Crème brulee Burnt crème France, Catalonia and
England
Tarte tatin Upside down pastry of fruits and tart France
Pie Baked dish consists of pastry dough, sweet and
savoury ingredients Egypt
Glacee fruit This are candied fruit places in heating sugar syrup China
Fritters Pastry France
Ice cream Frozen dessert Italy
Meringues Dessert or candy France, Switzerland and
Italy
Sorbet Frozen dessert France
20. Describing following desserts
Dishes Appearance
and color
Consistency
and moisture
content
Shape and
size
Structure and
Texture
Taste
`Caramel
Apple
Pudding
Golden color Batter is not
too thick
neither too
thin. The
dessert is
highly
moistened
from inside.
The size is
average and
shape is round
Fine tune crust
texture
Taste is sweet
and addition of
lemon in it
gives bit of
sour flavor.
Cherry Pie Golden color
of crust and
red of cherries
Consistency of
the batter is
not too thick
and too thin.
Cherry pie is
round and is
cut in
triangular
Crust is
formed on the
upper layer
The dish is
sweet in taste.

The bottom of
crust is
moistened.
shape for
serving
Fallen
Chocolate
Souffle Cake
Golden /
brown
Moisture is
there inside
the crust.
Round Layer of crust
id developed
on the outside
Flavor of
vanilla and
bittersweet
taste of
chocolate
Chocolate
Mouse
Dark brown Consistency of
batter is thick
and mixture is
pale
Served in cups
and shaped
like cup,
generally
round
High density
liquid texture
Frozen
Banana
Zabaglione
Parfait
Mixture of
Golden and
pale color
Low
consistency
and high
moisture in
banana
element
Parfait is
generally
rectangular
Crust and
moist
Sweet in taste
Rasberry
Charlotte
Pink and white
colour and
looks like a
cherry cake
Moistened and
medium
consistency
Shaped like
round cake
Solid and
creamy texture
Sweet
Creme
Caramel
Brown/golden
and white
Moistened and
low
consistency
batter
Shaped like
inverted cup
Fluffy texture Sweet and
custard borne
flavour
Ille Flottante White
meringue
Consistency of
milk mix is
Meringue
floats on tops
Crust, Liquid
and creamy
Swwt and
vanilla

thin while while there is
thick sauce all
over the plate
texture flavoured
Tahini Cakes Dark
chocolaty
color
Consistency of
batter is thick
Mold shaped
and small in
size
Solid texture Flavour of
Lemon Zest
and sweet
Choclate Pear
Crisps
Dark brown
and appears
like cup cakes
Thick
consistency
and moistened
from inside
Cup cake
shape and
small
Crust and
moist texture
Sweet and
bitterness of
dark chocolate
Rice pudding White and
Light brown
and looks
cheesy
Average
consistency of
pudding batter
Since it is
liquid, it has
no definite
shape
Liquid texture Sweet flavour
Coconut
Crepe Suzette
Brown and
golden, orange
colour because
of orange juice
Highly
moisturised
because of
syrup
Round
Pancakes that
are folded into
quarters
Liquid and
creamy texture
Sweet and
sour flavour
21. Possible legal consequences of failing to follow a special dietary request from a customer
Various laws are established for protecting the health of the people such as Food and
safety regulations, SITHCC307 that requires preparation of food to meet the special dietary

request of the customers. The producers of the food could face legal actions in case when they
prepare food that are prone to allergic reactions, anaphylaxis, food sensitivity and intolerance
from various ingredients used in the food (Dodge, 2016). Also, from a report, it was discovered
that Australia possess the highest allergy rates in the world which increases every year and this is
the reason why such dietary requirement is essential to follow by the restaurant business in the
country.
The laws and regulations have granted the customers certain rights in case they are faced
with such situation. Consumers can file suit on the producer of food, can claim damages for the
damages incurred to it. This is provided in the case where customers informs the staff of the
restaurant about its allergies and intolerance to different food materials. In the absence of such
information, if any damage occur to customer, it can not claim for damages (Herforth and
Ahmed, 2015).
25. Describing how to clean a temperature probe?
Temperature probe is a type of sensor that is used for measuring the temperature of food.
It allows the chefs to ascertain the temperature of food instantly. These are very useful for
determining whether the food especially a piece of meat is cooked properly or not. The device is
available in analog and digital styles for facilitating the chefs in their food preparation.
As per the guidelines isued by HACCP, thermometer s are required to be calibrated and
the requirements are different for different businesses. For example, Some businesses performs
the activity of calibration daily while some do half yearly.
The process of cleaning a temperature probe is :
 Filling a cup with ice that is crushed and adding water for making the ice float in the cup.
 The temperature of ice water must be 0 degree or 32 F.
 This temperature is a guide for cleaning the thermometer probe.
 Putting the stem of thermometer in the cup full of ice water, however, making sure that it
does not touch the surface area of cup.
 Seeing the temperature and if its showing 0 degree or 32 F then adjustments are made for
reaching that temperature by using small wrench for turning it until the temperature
reaches the desired level.
 When the temperature is at 0 degree, it is cleaned and is ready for use.