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IPC102 Introduction To Professional Cookery-Theory

10 Pages / 2,438 Words Published On: 18-12-2020
Questions
Part 1 Research Questions
1. Research and summarize what considerations should be included when creating a dessert menu for a restaurant or commercial catering organisation.
 
2. Evaluate and distinguish at length why it is important to use standard recipe cards when producing a variety of desserts, cakes, breads and pastries. 
 
3. Explain what environmental factors you must consider when storing ingredients for and displaying desserts, cakes, pastries and breads; to ensure food safety and optimise .
shelf life 
 
4. Explain how flour should be stored to ensure optimum freshness?
 
5. Select and appraise a number of points to consider when assessing the quality of fruit used for garnishing desserts .
 
6. Explain in detail five (5) hygiene or food safety requirements relating to:
Preparing 
Decorating
Handling and 
Storing desserts. 
 
7.  Explain the following methods, and what they achieve in relation to the pastry section 
a) Whisking 
b) Folding 
c) Piping 
d) Spreading 
e) Reducing 
f)  Kneading 
 
8. Analyse what are some classic and modern fat free desserts that are low in kilojoule that could be served to clients with special diets? Why is necessary to have a range of different desserts available in relation to intolerances .

9.  Recommend which soy products be used to replace some dairy products? Give examples.
 
10. Research classical specialist cakes, pastries and breads and the occasion they may be suited for.
Discuss the way that these occasions have influenced modern food trends
 
11. What are a number of accompaniments for desserts that can enhance taste and texture, explain how new technology and equipment has affected the way we garnish modern desserts? 
 
12. Evaluate what thickening agents are commonly used in sweet sauces, which are best for certain products and why they are used. 
 
13. Explain the term proofing , how is this related to yeast? Discuss the 2 different types of yeast and the best ways to use both in relation to bread making
 
14. Point out some factors which influence gluten development in pastry making
 
15. Why can’t we serve cakes, pastries, desserts and breads on chipped crockery?
 
16. Explain why is it important to rest pastry before rolling or moulding it?
 
17. Explain why some pastry recipes require an initial hotter temperature in the oven (E.g. 220 degrees Celsius) before reducing the temperature. 
Part 2 – Cookery Methods

Instructions: Using the table below describe the following cooking methods, and provide two (2) examples of suitable desserts you could cook using each method.

 
Cookery methods
 
Describe
 
Dessert 1
 
Dessert 2

 

Baking

 

 

 

 

Chilling

 

 

 

 

Flambe

 

 

 

 

Poaching

 

 

 

 

Stewing

 

 

 

Assessor feedback:
Part 3 – Chocolate

Instructions: Research and identify four (4) different types of chocolate that are available on the market.

 
 
Types of chocolate
 
 
Main uses
 
Menu example

 

 

 

 

 

 

 

 

 

 

 

 

Assessor feedback:
Part 4 – Sugar

Instructions: Research and identify six (6) sugars that are used in pastry/dessert making, give a brief description of each, and provide one example of a suitable menu item.

 
 
Name of Sugar
 
 
Description
 
 
Usage
 
 
Menu item example

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Assessor feedback:
Part 5 – Cakes, Pastries and Breads

Instructions: Research all cakes, breads and pastries below and complete areas.

 
Type of Cake. Pastry or Bread
Appearance – colour, consistency, taste, shape, texture
 
 
Nutritional value
 
 
History

Meringue

 

 

 

Genoise Sponge

 

 

 

Fruit Cake

 

 

 

Swiss Roll

 

 

 

Gateaux St Honore

 

 

 

Linzer Torte

 

 

 

 

 

Cherry Strudel

 

 

 

 

 
Type of Cake. Pastry or Bread
Appearance – colour, consistency, taste, shape, texture
 
 
Nutritional value
 
 
History

Croissant

 

 

 

Baguette

 

 

 

Bath Buns

 

 

 

Matzo

 

 

 

Chapati

 

 

 

Assessor feedback:
Part 6 Sweet Pastry Faults

Instructions: Research and identify four (4) areas where short/sweet pastry has faults, explain the reason the faults occur.

 
 
Type of fault
 
 
Reason

 

 

 

 

 

 

 

 

Assessor feedback:

Part 7 – Desserts

Instructions: Research and identify the desserts below and give a description, menu item and key points when producing

 
 
Dessert
 
 
Description
 
Suitable menu item with filling and garnish
 
 
2 Key points when producing

 

 

Bavarois

 

 

 

 

 

Flan

 

 

 

 

 

Fritter

 

 

 

 

 

Sorbet

 

 

 

 

 

Souffle

 

 

 

 

 

Parfait

 

 

 

 

 

Crème Caramel

 

 

 

 

 

Sabayon

 

 

 

 

 
 
Dessert
 
 
Description
 
Suitable menu item with filling and garnish
 
 
2 Key points when producing

 

 

Crepes suzette

 

 

 

 

 

Crème Chantilly

 

 

 

Assessor feedback:
Cite This Work

To export a reference to this article please select a referencing stye below:

My Assignment Help. (2020). IPC102 Introduction To Professional Cookery-Theory. Retrieved from https://myassignmenthelp.com/free-samples/ipc102-introduction-to-professional-cookery-theory/cookery-methods.html.

"IPC102 Introduction To Professional Cookery-Theory." My Assignment Help, 2020, https://myassignmenthelp.com/free-samples/ipc102-introduction-to-professional-cookery-theory/cookery-methods.html.

My Assignment Help (2020) IPC102 Introduction To Professional Cookery-Theory [Online]. Available from: https://myassignmenthelp.com/free-samples/ipc102-introduction-to-professional-cookery-theory/cookery-methods.html
[Accessed 25 September 2023].

My Assignment Help. 'IPC102 Introduction To Professional Cookery-Theory' (My Assignment Help, 2020) <https://myassignmenthelp.com/free-samples/ipc102-introduction-to-professional-cookery-theory/cookery-methods.html> accessed 25 September 2023.

My Assignment Help. IPC102 Introduction To Professional Cookery-Theory [Internet]. My Assignment Help. 2020 [cited 25 September 2023]. Available from: https://myassignmenthelp.com/free-samples/ipc102-introduction-to-professional-cookery-theory/cookery-methods.html.


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