Hot & Cold Desserts

Be able to prepare and cook cold desserts
Equipment:
Mixing bowls, wooden spoons, metal spoons, rubber spatulas, baking trays, pans, whisks, wire
cooling trays, measuring jugs, rolling pins, cutters, palette knives, piping bags, sieves, scales, ovens,
moulds, apple corers, peelers, zesters, mixing machines, blowtorch.
Preparation and cooking methods:

Weighing, measuring, creaming, piping, lining moulds, addition of flavours, beating, folding,
moulding, whisking, mixing, aeration, slicing, portioning, chilling, combining, puréeing.
Quality points at each stage of the process:

cooking process, appearance, taste, texture, consistency, aroma, chilling, resting, portion control,
temperature control, flavour.
Safe and hygienic practices:

Correct storage, correct temperatures, personal hygiene, current food safety legislation,
organisational standards, personal protective equipment (PPE).
Types of cold dessert:

Mousses, gelatine- based, egg-based, fruit-based, ice cream, meringue, convenience products, rice-
based, compote.
Quality points of ingredients:

Use-by date, quantity, temperature, texture, colour, freshness, packaging, aroma.
Adjust the quantity of ingredients:

Checking recipe, checking and adjusting ratios, weighing, measuring, visual check.
Equipment:
Plates, trays, fridge, freezer, piping bag, piping nozzles, knives, palette knives, spoons, squeezy
bottles, blowtorch.
Be able to finish cold desserts
Dish requirements:
Dish specification, dish specification photograph, colour, texture, taste, consistency, garnished and
decorated correctly.
Quality points:
Follow dish specification, colour, texture, consistency, taste, aroma, garnish, decoration.
Finishing and decorating techniques: Portioning, cutting, glazing, demoulding, dusting, piping,
feathering, run outs, chocolate transfers.
Sauces, creams and coulis:

Fruit coulis, fruit sauces, chocolate sauces, caramel
and toffee sauces, crème Anglaise, syrups.
Holding and storage procedures: Avoiding cross-contamination, covered, labelled and dated, correct
fridges, correct temperatures, leaving desserts in fridge
as long as possible, hazard analysis and critical control points (HACCP), stock rotation.
Ingredients that may cause allergic reactions:

Nuts, fruits, dairy, gluten, correct labelling, following recipes.
UV21129
Be able to prepare and cook hot desserts
Equipment: Ovens, combination oven, steamer, salamander, deep-fat fryer, crêpe pans, bowls, trays,
saucepans, small kitchen equipment, refrigerator.
Quality points at each stage of process: Taste, colour, texture, consistency, temperature, correct
measurements and ratio, portion control.
Safe and hygienic practices: Correct storage, correct temperatures, personal hygiene, current food
safety legislation, organisational standards, PPE.
Types of hot desserts and puddings: Batter-based, beignets, soufflés, sponge- based, milk puddings,
egg custard-based, cereal, suet paste-based, fruit-based, crêpes.
Quality points of ingredients: Use- by date, temperature, texture, colour, consistency, freshness,
flavour.
Adjusting the quantity of ingredients: Checking recipe, checking and adjusting ratios, weighing,
measuring, visual check.
Preparation and cooking methods: Weighing, measuring, lining moulds, creaming, mixing, beating,
folding, whisking, aeration, addition of flavours boiling, poaching, stewing, baking, steaming,
combination cooking, frying, deep frying, water bath
Be able to finish hot desserts
Equipment: Ovens, combination oven, steamer, salamander, deep-fat fryer, crêpe pans, bowls,
trays, saucepans, plates, trays, fridge, freezer, piping bag, piping nozzles, knives, palette knives,
spoons, squeezy bottles, blowtorch.
Dish requirements: Dish specification, dish specification photograph, colour, texture, taste,
consistency, garnished and decorated correctly.
Quality points: Follow dish specification, colour, texture, consistency, taste, aroma, garnish,
decoration.
Describe finishing and decorating techniques: Portioning, cutting, glazing, piping, filling, saucing,
feathering, colour, balance, dusting, chocolate, fruit, tuiles, sugar.
Sauces, creams and coulis: Crème Anglaise, custard sauce, caramel and toffee sauces, fruit coulis,
fruit sauces, chocolate sauces, syrups.
Holding and storage procedures for finished products: Correct temperature, above 63°C, time (not
more than 2 hours), correct holding equipment (hot cupboard, oven, bain-marie), HACCP, food
safety, current legislation.
Ingredients that may cause allergic reactions: Nuts, fruits, dairy, gluten, product knowledge,
correct labelling, following recipes.

Hot & Cold Desserts

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Hot & Cold Desserts

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Be able to prepare and cook cold desserts

Preparation and cooking methods:

Quality points at each stage of the process:

Safe and hygienic practices:

Types of cold dessert:

Quality points of ingredients:

Adjust the quantity of ingredients:

Be able to finish cold desserts

Sauces, creams and coulis:

Ingredients that may cause allergic reactions:

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