storingdessert-230320001942-71a1935f.pptx

bpp

1. RECAP Directions: list down with five (5) factors in plating and presenting dessert. Write your answer below.

2. Storing Desserts It is important to store dessert safely to stop bacteria from spreading and to avoid food poisoning.

3. 1. Store raw desserts in clean sealed containers on the bottom shelf of the fridge, so they can’t touch or drip onto other food. 2. Dairy-based cakes and pies such as cheesecake and lemon cream pie and cookies with uncooked dairy fillings, like whipped cream or ceram cheese, should be refrigerated all times

4. 3. As general rule for storage, keep in mind the following: Store in an all right container in the fridge to prevent odors from other sources to penetrate the dessert, this can affect the flavour . Consume within 3 days unless otherwise specified. There is higher risk of contamination when the products contain perishable ingredients such cream or eggs.

5. If a dessert has fresh fruit on it, consume within 2 days unless otherwise specified. Desserts that have fresh fruit will shorten the life of the dessert because the fruit will begin to breakdown.

6. These types of desserts must be consumed as soon as possible within 3 days. 4. Tarts must always be stored in the fridge. But once ready to eat, bring it out at room temperature. Consume within of 2 days.

7. 5. Macaroons should be placed in an airtight container or in wink’s plastic tray container in two days of saran wrap and stored in the fridge for maximum of 5 days. You can store in refrigerator up to 2 weeks.

8. 6. keeping air out of your desserts is the guidelines to keeping them fresher. Airtight containers and are ideal to use. 7. Milk is highly perishable so it should be constantly refrigerated at about 40 , full Fahrenheit. It must also be protected from sunlight which robs it of its vitamin B Content. Its shelf life is limited to three days before using

9. 8. Gelatins should never be frozen unless the fat content is very high as in certain Ice creams. Do Not Deep Freeze Gelatine Pudding Longer than 4 days.

10. 9. Hard custard must always be stored in the coldest part of the refrigerator, as they are highly susceptible to bacterial activity although they may give no evidence of spoilage.

11. 10.Nake cakes/ Mini Naked Cakes. Refrigeration and air can dry out this cake so it should be kept in an air tight container And or wrapped in layers of saran wrap. Naked Cake (where cake is exposed) or covered cakes that have been cut are more susceptible to drying.

12. Packaging Materials for Storing Desserts 1. Glass container 2. Plastic container 3. Plastic/cellophane 4. Aluminium foil 5. Packaging tapes 6. Boxes

13. Equipment 1. Chiller 2. Freezer 3. Refrigerator

14. Sanitary Practices When Storing Desserts 1. Handle the food properly to prevent spoilage and contamination. 2. Wash utensils and equipment thoroughly. 3. Keep away from food when you are ill. 4. Store foods and ingredients properly. 5. Safeguard the food during distribution and service.

15. Storage Techniques 1. Refrigerate – to keep cold or cool below 400F 2. Cold Storage – the process of storing food by means of refrigeration at 230C 3. Chilling – to refrigerate or to reduce the temperature of food below 80C.

16. Storage Time: Room Temperature 3-5 days except for cakes with cream cheese buttercream In Refrigerator up to 1 week. Freezer –up to 1 year. Wrap in layers of PLASTIC wrap

17. How Long Will Bakery items last? Bakery item at Room temperature In refrigerator Made from mix 3-4 days 7 days Pound Cake 3-4 days 7 days Cheesecake No 7 days Cookies 2-3 weeks 2 months

18. Importance of storing dessert The purpose of storing dessert is to enhance freshness and quality . Taste and appearance are the best qualities of desserts. It is important to preserve the indulgent taste of the dessert without undermining its mouth-watering appearance

19. ACTIVITIES 1 COMPLETE ME… Directions: Complete the storing dessert practices by choosing the missing word in the box. 1. ________ must always be stored in the fridge. But once ready to eat, bring it out at 2. _______________. Consume within of 2 days.

20. Milk is highly perishable so it should be constantly 3.______________at about 40, full Fahrenheit. It must also be protected from sunlight which robs it of its vitamin B Content. Its 4. ____________ is limited to three days before using.

21. 5. ____________ should never be frozen unless the fat content is very high as in certain Ice creams. Do Not 6. ______________ Gelatine Pudding Longer than 4 days.

22. 7. _________________ must always be stored in the coldest part of the refrigerator, as they are highly susceptible to bacterial activity although they may give no evidence of 8._______________

23. 9.__________ raw desserts in clean sealed 10._______________ on the bottom shelf of the fridge, so they can’t touch or drip onto other food