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dessert

1. Unit 9 : Sweets and Desserts Food production & patisserie-III Instructor Ashish Raut

2. Contents…. 1.1 Meaning and Definition of Hot and Cold Sweets and Dessert 1.2 Common Varieties of Continental and Oriental Sweets and Desserts 1.3 Presentation of Sweets and Desserts . 1.4 Indian sweet & its ingredients

3. 1.1 Meaning of dessert & sweet Dessert is usually a sweet food served as the final course. The use of the tem dessert was fist recorded in 1600 & it is derived from a French word desservir which means ‘to clear the table.’ Ancient period, people used to consume dried fruits such as dates, figs & other fruits beside that ancient middles east used to consume boiled thick sweet syrup for sweetening pastries. Most of the , Dessert consists sweet & creamy food & consequently, high in sugar & fat although due to health conscious people prefer less sugar contain dessert such as sugar free, natural sugar ( fructose, lactose) not bulk sugar. A good cook must be able to achieve economy in preparation, while maintaining high standard in all aspects of the dessert.

4. Conti… Meaning of dessert & sweet Desserts feature as a display change with the style of service, modern buffet arrangement have an assortment of desserts presented pre portioned or whole on display. The range of pre-plated dessert has various components such as garnish, sauce & dessert itself. Broadly, desserts can be served only hot while some can only be served cold but there are a range of desserts that can bed served either hot or cold . General portion size of dessert: - Pudding = 60 to 90gm - fruits & nuts/ others dessert =75 to 100gm,

5. 1.2 Classification chart of dessert Dessert Hot Cold Hot pudding Fruits based Ice cream & frozen dessert Tart & pie Custard & cream based Laminated Jellies Pan cakes & crepes Fruits based Soufflé’ Deep fry Meringues Tart & pies Cold pudding

6. Conti… Classification chart of dessert Hot dessert Hot dessert are the one that are served warm or hot in buffets or a la carte. The various types of hot dessert such as pudding, soufflés, tart & pies. a.) Pudding In western cooking, pudding may also refer to savoury item such as Yorkshire, black & savoury pudding. But in the pastry pudding is a dessert that is made from milk & sugar & contain starch as a thickening agent. In certain cases the thickening can also come from eggs for e.g. cream caramel, milk pudding, baked egg custard, baked egg custard, sponge pudding I.) Milk pudding: - M ilk pudding are made from rice, semolina, tapioca or sago or any starch based cereals. - F lavor with essence vanilla, orange, lemon peel are optional. -Butter may also be added on top & browned under a salamander. Baking & boiling methods are used to prepare such pudding. In Pudding Egg also added but, avoid curdling.

7. Conti… Classification chart of dessert ii.) Baked egg custard: Varieties of baked egg custards are made either in oven of on hot water bath such as bain marie . Egg are most important commodity in such puddings as both the yolks & white of an egg coagulate when heated, there by setting the baked egg custard . 100% milk, 20%sugar, 50% eggs. E.g. crème brulee. Basic egg custard mixture also used to moisten bread & butter pudding before pudding. Arrange baked dish & pour the custard mix over it & bake until the custard is set & pudding is brown.

8. Conti… Classification chart of dessert b) Hot soufflés - These type of pudding originated in France & are very popular there. -Earlier, the soufflés were savoury based such as fish soufflé, and cheese soufflé; but with the creativity of chefs, sweet soufflés became a uncontrolled. - In case of savories white or béchamel is used as a base, but in pastry, this is replaced with pastry cream or any other milk based pudding. - The basic components of soufflé remain the same only sugar & flavorings replace the salt & meat products. -In current situation whipped yolks, flavoring & whipping yolks flavorings & whipped egg whites are folded in & baked until the soufflés rises. - Classically any soufflés would have the following three components : i )Base/ P anada ( it could be starch base such as pastry cream, milk based pudding, even sweet white sauce) ii) Flavorings (chocolate, vanilla essence, lemon juice or zest, coca powder + milk) iii) Eggs ( egg white is most essential ingredients that help to rise in a mould egg yolk enriching soufflés)

9. Conti… Classification chart of dessert c) Deep fry dessert They are another category of dessert that are popular all over the world. Make sure that properly deep-fry the products as the use of sugar in the batter during deep-fry caramelized of sugar quickly. Most of the oriental dessert deep-fry.( such as toffee banana, banana fritter, daarsaan ( deep fry noodles tossed in honey) They are served with vanilla ice cream.( helado frito , deep fry choux pastry called churros in Mexican) d) Tarts & pie - Most of fruits tart served cold beside that apple pie are served hot or warm. -it is based on sweet paste although savory pie or tart were served classically. -All tarts & pies have the following components: Base { sweet, short crust & puff paste) Filling { custard based (egg+ milk+ sugar+ CF), starch based ( pastry cream+ milk pudding+ egg) or puree based( pumpkin raspberry etc.) cake batter } Topping ( icing sugar dusting, jams, meringue, crumble of flour & sugar/ streusel)

10. Conti… Classification chart of dessert e) Laminated pastries - It is puff & phyllo pastry are commonly used to prepare varieties of hot dessert. -Pastries are used t prepare both hot and cold dessert. -Filled pasties with different fruits, dry fruits & baked. For e.g. Turnovers ( puff roll square & filled mixed fruits & dry fruits with pastry cream & baked. Strudel ( Austrian starching dough filled with mixed fruits & rolled to like pipe & baked ) f) Fruits based hot desserts Many fruits are also served as hot dessert. Certain fruits such as Japanese melon, peaches & pineapple are grilled on hot plate & served with ice cream or sauces. e.g. compote( poached fruits topped with whipped cream), flambéed fruits( cooked fruits topped with alcohol such as brandy, vodka, liqueurs etc .

11. Conti… Classification chart of dessert g ) Crepes & pancake -Both are synonyms: English =pancake France =Crepes In hotel a crepe refers to product prepared by pouring batter into a pan & pouring out the excess to create a thin crepe, where as pancakes are poured thick on griddle & cooked on both sides. A batter is made from flour+ egg+ sugar+ milk+ butter etc. Fold or rolled filled or infused with a warm sauce or syrup. Decorate with a piece of fruits such as strawberry, melon, pineapple etc.

12. Conti… Classification chart of dessert B) Cold dessert Cold dessert can be prepared a variety of method. Such as cakes & pastries or chocolates, ice cream. Cold pudding - All hot pudding can be served as cold dessert. - All the hot pudding can be served as cold however all cold puddings can’t be served hot. ii) Fruits based Some fruits dessert can be served as cold as well. Most of the fruit based dessert finished with whipped cream & ice cream. E.g. fruit platter, fruits salad, peach melba etc. iii) Jellies - Sweet jellies are made either with liqueur, a dessert wine, or fruit juice combined with sugar & gelatine . -liquid is heated with sugar until dissolves, strained then added gelatine , moulded & set. -jellies are rarely served as dessert these days but, they form an attractive garnish.

13. Conti… Classification chart of dessert iv) Meringue based Meringue is a mixture of egg white & sugar( whisked until frothy texture). Heavy & light meringue can be achieved by addition of more or less sugar. There are three type of meringue such as French, Italian & Swiss. French meringu e= egg white whipped with sugar & a pinch of salt. Swiss meringue = egg white whipped in warm water bath until frothy. Italian meringue = egg white whipped with small amount of sugar until it get frothy & added melted sugar boiled. Can be used as based or for garnishing. v) Sponge cake & yeast leavened dessert Various kind of sponge are used to prepare sponge based dessert such white, Genoese sponge, chocolate sponge cake, lady finger, brownies. Yeast dough such brioche & savarin dough used to prepare various kinds of desserts.

14. Conti… Classification chart of dessert vi) Frozen dessert -Frozen dessert can be classified in three group such as churn ( ice-cream varies), still ( kulfi / faluda ) other ( frozen mousse & soufflé, ice gateaux ). -French ice cream( enriched with egg yolk & butter) American ice cream( with out adding egg), frozen yoghurt - vi) Tarts, pies - As a hot pie or tart and flans desserts, varieties of can be prepared & served cold. - For e.g.: lemon tart, fruit tart, apple pie, baked custard flan(

15. 1.2 Presentation of Sweets and Desserts. Food ( sweet & dessert) presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The art of presenting food on a plate is called plate presentation. Presenting the food on the plate is like an artist paining a canvas. The plate is canvas for the chef & the ingredients art are the colors. Balance food characteristics ( color, flavor, texture, consistency & others) O ne needs to be aware of the changing trends in all aspects of dessert preparation & presentation to keep up with the modern & changing tastes of guest. According to type of service presentation style may different. For e.g. a la cate & buffet.

16. 1.2.1 Salient features of presenting dessert As it is important t present food in such a way that it looks attractive & appealing to the guest. The following are some of the salient features that guide presentation of dessert. Visual appeal It all about the appearance of dessert or garnish. Make sure that proper garnish of dessert ( color combination). It also determined by color of dessert, garnishing ingredients, color of plate, chef’s creativity etc. Some chef use chocolate spray gun for providing contrasting colors to dessert. ii.) Balance & harmony There should be a fine balance in term of flavor, color, texture, & taste ( food characteristics). It is important to keep the presentation simple. For e.g. soft texture dessert such as mousses & soufflés are served with crunchy garnish touilles ( water 90gm+10 flour+ food color cooked until batter & pour batter on pan by adding oil). If dessert is rich in cream, keep cream in the decoration to a minimum.

17. Conti… Salient features of presenting dessert iii) Components of the dessert There are major 3 component of dessert: - The dessert it self. -Sauce -Garnish Some dessert is accompaniment by ice cream, sorbet. Generally, the total weight of the prepared dessert should be in the range of 80 gm to 120gm although according to types it might be different. iv) Easy to eat & serve -Make sure that easy to eat & serve to guest. Some dessert is good texture during the plating but, when that dish reached in front of guest the texture is tough for e.g. chocolate & berries sauce As a result, difficult to cut & eat. Easy to prepare Fresh & seasonal Classical & contemporary

18. Conti… Salient features of presenting dessert v) Easy to prepare The maximum time limit for presenting a dessert should be between 5 to 10 min. It is not good having complicated presentation that can to be achieved by the staff in timely manner. vi) fresh and seasonal - Best approach to presenting dessert is to use fresh and seasonal items in presentation. - Fresh fruits are best ingredients for garnishing. vii) Classical & contemporary -Tiramisu & mousse is a classical classical dessert but it can be presented in the modern ways.

19. 1.2.2 Tips for presenting pre plated dessert As food fashion are constantly changing. With skilled hands & some creative flair, you can achieve delicate and satisfying results even with simple ingredients. Different tools & equipment are use for present ting dessert. Whatever dessert you plan to put on plate always remember to do the following: Keep the presentation simple Garnish with a combination of fresh ingredients. Use natural products ( U se natural color or flavor don’t use artificial color or essence, use coulis or fresh fruits) Use a particular dessert as the visual focus on the plate Compose Your Plate as You Would a Painting

20. 1.3 Indian sweets Indian sweet is famous all around the Indian. Very few Indian dessert have gained popularity all over the world. In the olden days, the sweet maker were as halwai & even today most region have a halwai shop. Indian dessert used jaggery and raw sugar known as boora that is still commonly used in Indian desserts. The tradition of Indian sweets is as old as 3000 years & have been mentioned in history books as well. Indian cuisine is often referred to as the sweet cuisine all over the world ( some regions also recognize for sweet products for e.g. Gujarat & Bengal. Most of the Indian dessert are based on cereal products & milk products.

21. 1.3.1 Ingredients used Indian sweets Cereals ( rice, lentils & flour & its by products) Sweeteners ( sugar, honey, jaggery etc.) Dairy products( milk, khoya , chenna , curd, rabri) Chemical T artaric acid/ Cream of tartar (natural extract from fruits banana, gapes & tamarind, use in milk cake) Citric acid ( citric acid is an organic salt) S odium bicarbonate (baking soda/ bi carbonate of soda) Ammonium bi carbonate ( use for aeration & flavor ) Fat & oil -{Clarified butter, refined oil, vanaspati ( emulsion of oil & water = increase the melting point )} Fruits & vegetable It can be use by various ways may pureed, mashed for e.g. banana & coconut are combined with jiggery & steamed. Ash gourd, oval gourd ( poached in syrup stuffed with raisins curdle milk, carrot, fruits etc. Nuts Various nuts are used for garnishing or topping. For mostly Almond, pistachio, cashewnut, coconut, raisins are used etc .

22. 1.3.1 Ingredients used Indian sweets Flavoring & spices - F lavoring & spice play a major role in the preparation of Indian sweets. -The most common spice used green cardamom, cinnamon, black cardamom, saffron. - e.g. saffron, clove, cinnamon, gulab jal, kewra ( essence obtained from screw pine leaves.

23. Class assignment: I n group of five research about at least 10 dessert (each cuisine) & sweet that is consumed in western, oriental, & Indian. Thank you!!!!