9. Recommend which soy products be used to replace some dairy products? Give examples.
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
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Describe
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Dessert 1
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Dessert 2
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Baking |
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Chilling |
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Flambe |
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Poaching |
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Stewing |
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Assessor feedback:
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Instructions: Research and identify four (4) different types of chocolate that are available on the market.
Types of chocolate
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Main uses
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Menu example
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Assessor feedback:
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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
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Description
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Usage
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Menu item example
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Assessor feedback:
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Instructions: Research all cakes, breads and pastries below and complete areas.
Type of Cake. Pastry or Bread
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Appearance – colour, consistency, taste, shape, texture
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Nutritional value
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History
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Meringue |
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Genoise Sponge |
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Fruit Cake |
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Swiss Roll |
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Gateaux St Honore |
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Linzer Torte |
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Cherry Strudel |
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Type of Cake. Pastry or Bread
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Appearance – colour, consistency, taste, shape, texture
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Nutritional value
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History
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Croissant |
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Baguette |
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Bath Buns |
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Matzo |
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Chapati |
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Assessor feedback:
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Instructions: Research and identify four (4) areas where short/sweet pastry has faults, explain the reason the faults occur.
Type of fault
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Reason
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Assessor feedback: |
Instructions: Research and identify the desserts below and give a description, menu item and key points when producing
Dessert
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Description
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Suitable menu item with filling and garnish
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2 Key points when producing
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Bavarois |
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Flan |
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Fritter |
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Sorbet |
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Souffle |
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Parfait |
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Crème Caramel |
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Sabayon |
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Dessert
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Description
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Suitable menu item with filling and garnish
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2 Key points when producing
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Crepes suzette |
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Crème Chantilly |
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Assessor feedback:
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b) Folding is done with rubber spatula to gently incorporate the food as it falls through the wires.
c) Using pipes it can be easy to decorate the cakes and pastry without any mixture.
d) Spreading is required to spread any garnishing items and add on on the food to enhance the taste.
e) Reducing is process to thickening the food items.
f) Kneading is a process to warms and stretching of bread flour to create elasticity.
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
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Dessert 1
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Dessert 2
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Baking |
Baking is a method of cooking food that has a requirement of prolonged dry heat specially in the oven (Ooms et al., 2016).
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Cake |
Pastry |
Chilling |
Preserving the food in lower than 0 degree is known as Chilling (Deligny & Lucas, 2015)` |
Creamy fruit tartlets |
Lemon Angel food Dessert |
Flambe |
Flambe means to ignite the dessert items which have liquor added in it for dramatic effect. |
Alaska dessert |
Mango Flambe |
Poaching |
To ensure poaching dessert there are need of fruits. In boiling water syrup poaching is used (Turbin-Orger et al., 2016). |
Pink pepper poached pears |
Lynton tapps saffron poached peer |
Stewing |
Stewing is boiling the solid food items in water in order to provide gravy |
Barbecued Fruit Dessert |
Fresh Fruit Baked Cobbler |
Assessor feedback:
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Instructions: Research and identify four (4) different types of chocolate that are available on the market.
Types of chocolate
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Main uses
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Menu example
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Milk chocolate |
It contains fiber and lowers the blood pressure. |
Milk chocolate Tart with the Pretzel |
Dark chocolate |
It is one of the best sources of antioxidant in the plants. |
Matcha- chocolate chip cookies |
White chocolate |
It can be used as a source of calcium and also it contains high in saturated fat. |
White chocolate cheesecake topped with cranberry reduction |
Ruby chocolate |
It can be used as a wide range of culinary uses. |
Ruby chocolate strawberry and cream desert. |
Assessor feedback:
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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
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Description
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Usage
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Menu item example
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Fructose |
found in fruits and honey. |
Preserving |
Pancakes |
Galactose |
found in milk and dairy products |
Icing |
cakes |
Glucose |
found in honey, fruits and vegetables. |
Caster, Icing |
Pastries and cakes |
Lactose |
found in milk, made from glucose and galactose. |
Preserving |
Sweet pickles |
Maltose |
found in barley. |
Preserving |
sweets |
Sucrose |
made up of glucose and fructose and found in plants. |
Icing |
Cakes and pastries |
Assessor feedback:
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Instructions: Research all cakes, breads and pastries below and complete areas.
Type of Cake. Pastry or Bread
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Appearance – colour, consistency, taste, shape, texture
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Nutritional value
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History
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Meringue |
Colour is white. Whipping should be continued until egg white become white.Taste is much sweeter,It should be shinny, smooth and glossy |
Calorie- 388.7, protein-4.7g and carbohydrate- 91.8 g |
Meringue was invented in Swiss Village of Meiringen and it is improved by the Italian chef. |
Genoise Sponge |
white or yellow. the eggs using a base. It is leavened naturally with Sweet Tender texture |
Calorie- 297 per 100 gm |
It is originated in 19th century. It is named for the Italian port city of Genoa. |
Fruit Cake |
It can ranges from white, red to golden colour. Batter needs to be heavier in weight. Tastes like fruit. Featherlight structure or rough strcuture |
324 calories per 100 gm |
Fruitcakes were not common untilRomans began to mix pine nuts, raisins, |
Swiss Roll |
Purple, blue, balck and teal. Eggs and flour should be maintained. Jam can be used in large amount. Tastes like jam. Roll like structure and coarse |
Sodium 150mg, carb-38g, Fibre- 1gm |
Origin is still not cleared. Cake believed to originated in Europe |
Gateaux St Honore |
Brown, yellow, white It should be whipped well. Tastes like pastry Soft in the structure |
Calories 419gm per 100 gm |
Origin is in France. Invented in 1847 |
Linzer Torte |
Yellow and brown It should be hard so that it donot fall apart. Taste like filled with jam.It has nutty texture and round in shape |
57gm will give 200 calories. |
It has Austrian origin named after then city of Linz |
Cherry Strudel |
Mixture of brown, white and yellow. Enough milk is needed for consistency . Tastes delicious with whipped cream and white cream. |
Calorie 430 in 100 gm |
The word came from Germany which means eddy or whirlpool. It originate from Hungary |
Type of Cake. Pastry or Bread
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Appearance – colour, consistency, taste, shape, texture
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Nutritional value
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History
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Croissant |
buttery, flaky |
It has a high calorie as it contains saturated fat. |
Crescent-shaped breads have been made since the Renaissance inn Australia. |
Baguette |
This bread is mainly made of basic lean dough. |
It has high calories |
It has high calories |
Bath Buns |
The Bath bun is a roll contains yeast dough with crushed sugar spread on top after baking. |
Light, shaped bun, often fruited or highly sugared high calories bread. |
Bath buns was first made from 1763. |
Matzo |
Matzo meal is made by finely grinding matzo crackers into a breadcrumb-like consistency It is made with flour and water. |
Light, fresh, and totally addictive. |
Matzo is an unleavened biscuit-type bread which is traditionally eaten at Passover Passover is a commemoration of the exodus from Egypt |
Chapati |
Chapati is an unleavened flatbread from the Indian Subcontinent |
Highly nutritional values meal with carbohydrate. |
The Indus valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta.The carbonized wheat grains learned at the diggings at Mohenjo-daro are of a similar variety to an endemic species of wheat still to be found in India today. |
Assessor feedback:
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Instructions: Research and identify four (4) areas where short/sweet pastry has faults, explain the reason the faults occur.
Type of fault
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Reason
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Tough pastry or Hard pastry
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It can happen due to lack of moisture and too much heat production |
Soft and crumbly pastry
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It can occur due to excessive water and self-raising flour used instead or plain |
Shrunk pastry
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It can occur due to too much stretching of the dough. |
Soggy pastry
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This type of fault can occur if too much moist filling are incorporate in the cake. |
Assessor feedback: |
Instructions: Research and identify the desserts below and give a description, menu item and key points when producing
Dessert
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Description
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Suitable menu item with filling and garnish
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2 Key points when producing
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Bavarois |
Milk |
Egg |
Gelatin |
Flan |
Milk |
Egg |
Caramelized Sugar |
Fritter |
Milk |
Egg |
Apple |
Sorbet |
fruit |
Sugar |
Flavoring |
Souffle |
Egg |
Vanilla |
Flavor |
Parfait |
Egg |
Cream |
Sugar |
Crème Caramel |
Egg |
Caramelized sugar |
Milk |
Sabayon |
Egg |
Sugar |
Wine |
Dessert
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Description
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Suitable menu item with filling and garnish
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2 Key points when producing
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Crepes suzette |
beurre Suzette |
Crêpes |
Powder sugar |
Crème Chantilly |
Whipped Cream |
Powder sugar |
Vanilla |
Assessor feedback:
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Capozzi, V., Garofalo, C., Chiriatti, M. A., Grieco, F., & Spano, G. (2015). Microbial terroir and food innovation: the case of yeast biodiversity in wine. Microbiological research, 181, 75-83.
Deligny, C., & Lucas, T. (2015). Effect of the number of fat layers on expansion of Danish pastry during proving and baking. Journal of Food Engineering, 158, 113-120.
Joao, R. A., & Spano, M. A. (2017). U.S. Patent No. 9,668,304. Washington, DC: U.S. Patent and Trademark Office.
Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2016). Ingredient functionality in multilayered dough-margarine systems and the resultant pastry products: A review. Critical reviews in food science and nutrition, 56(13), 2101-2114.
Santi, F. (2015). U.S. Patent No. 9,120,584. Washington, DC: U.S. Patent and Trademark Office.
Shtilerman, M., Ragoza, R. T., & Wall, R. (2017). U.S. Patent Application No. 15/615,145.
Sims, A. P. (2016, April). Regulation of glutamine metabolism in fungiwith particular reference to the food yeast Candida utilis. In Botany: Proceedings of the Fiftieth Anniversary Meeting of the Society for Experimental Biology (p. 247). Elsevier.
Turbin-Orger, A., Shehzad, A., Chaunier, L., Chiron, H., & Della Valle, G. (2016). Elongational properties and proofing behaviour of wheat flour dough. Journal of Food Engineering, 168, 129-136.
Wang, Y. C., Kao, K. P., & Chu, J. F. (2015). U.S. Patent Application No. 13/944,889.
Wong, S. W. (2016). U.S. Patent No. 9,345,364. Washington, DC: U.S. Patent and Trademark Office.
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