Basic Hot Desserts.

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Basic Hot Desserts.
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• Hot Desserts can be
• Batter Based Pancakes Fritters.
• Sponge Based Baked Steamed sponges.
• Egg Based Soufflés, Bread Butter puddings
• Cereal Based Baked Boiled Rice puddings
• Fruit Based Fruit pies, Crumbles.
• Write down 2 menu examples of each.

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Basic preparation Methods

• Creaming The mixing together of sugar and butter
  together to a creamy, pale, smooth texture. A key
  preparation stage.
• Moulding Use of moulds or ramekins to shape
• individual sponges, hot soufflés, Bread and
  butter pudding.
• Mixing Two or more ingredients to prepare a
  sponge or Pancake batter mix.

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Basic Preparation Methods

• Portioning, Use of individual moulds or cutting
  of pies. Pre-portioning to give portion control.
• Eg. Sponges, pies and bread and butter pudding.
• Filling Filling moulds, Ramekins or pastry
  bases.
• Eg. Soufflés, Fruit pies,
• Aeration Hot items that are made with egg are
  whisked to allow air to enter and make the
  dessert lighter.
• Eg. Baked Steamed Sponge.

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Basic preparation Methods

• Folding, The gentle folding in the flour for a
  sponge or folding in the egg whites for a
  soufflé.
• Peeling The washing peeling of fruit.
• Eg. Apples for pies, crumbles.
• Slicing Log shaped Christmas puddings, apple
  strudel, etc

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Cooking Methods

• Boiling/ poaching Fruit for pies. Bread and
  butter pudding, cooked in a Bain Marie in the
  oven.
• Baking Hot soufflés, hot sponges
• Combination Cooking This is when a dessert is
  cooked in 2 different ways i.e. Fruit pie ( the
  fruit is cooked first and then the pie is baked)

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Cooking Methods

• Steaming sponges, jam roly poly.
• Bain Marie bread and butter pudding. Sometimes
  egg based dishes are cooked in a Bain Marie to
  prevent the egg from scrambling.
• Frying Deep or shallow Fritters, beignets
  pancakes

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Finishing Methods

• Glazing with egg wash or milk for fruit pies
• (do not get mixed up with glazing cold
  desserts with apricot or fruit glaze)
• Filling fruit pies, individual sponges, pancakes
  etc
• Demoulding any hot dessert which is cooked in a
  mould and turned out for presentation.

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Finishing Methods

• Dusting Hot desserts can be dusted with icing
  sugar just before being served.
• Portioning Pre-portioning.
• Individual portions
• As per recipe requirements or to establishments
  S.O.P.

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Research and Revision

• 1. Write down the basic recipe for steamed sponge
  pudding.
• 2. Find the recipe for bread and butter pudding
  and keep it in your folder.
• 3. Name 3 types of aeration.