|Category||Menu example||Garnish||Accompaniment||Recipe attached|
|Tart||Cycle||Sprinkle cake crumbs||Cream||
Sieve flour, rub butter, add ice, use rolling in, knead the dough, prick all over the trat, put it on the baking tray, bake it transfer it to cool down.
|Crème brûlée||Prix||Toasted almonds||Truffles||Add cream with vanilla to pan and start scraping at low flame, bring it to boil, and let it set and it is ready.|
|Ice cream||dessert||Toasted sesame seeds||shortcake||Take custard put it into the boiling milk stir well it put into the ice cream cone not put it in the fridge and let it freeze.|
|Fritters||Du jour menu||Fruit pieces||Cream||
Deep fry the banana pieces and after applying the batter. Let it cool and serve hot.
|Sabayon||Prix fixe menu||Almonds||Shortcake||Add water to the and pan bring to boil. Add egg, water, and store in ba owl put above boiling water, cook it while mixing once it get dissolved let it cool down and serve hot|
|Pudding||Dessert||Sesame seeds||Almond paste||Mix chocolate with milk in a bowl, add items such as vanilla essence, etc, transfer it to a greasedaluminum tray and, and put it in the oven. Serve hot.|
|Soufflé||Table dhote||Freeze crumbs.||Caramelized bananas||Puree strawberries, mix gegetsine with water, separate the eggs, mix the pulp, on get thicker, beat the egg add to it, take the vessel out of the ice serve it as it is.|
|Fruit pie||Dessert||Chocolate shaving||Truffles||Boil the fruits add favorite garnishes to them and serve as it is.|
|Bavarois||La carte||Toasted nut||Shortcake||Boil milk, boil water, add choclate and butter, whip the cream, take small bowlsnvert the item in it with proper garnishing,|
|Crêpes||Dessert||Freeze crumbs||Cinnamon custard||Whisk flour and egg together while adding milk and water, heat oil add item, tilt pan circular motion, cook it for 2 min serve hot.|
|Mousse||Cycle menu||Nuts||Almonds paste||Beat egg yolks in a bowl, heat whipping cream, and, start adding egg while stirring, cook for a few minutes and serve as it is.|
The most common machines or the equipment that are being used in the above-presented card are as follows: measuring cups, wooden spoons, rubber spatula, pastry brush, whisk, kitchen scissors, rolling pin, canning jar, pie plates, pie weights, help with fruit prep, dough scraper, pie plates, etcBetty (Crocker.2015).
|Set-up of ice cream machine||Cleaning and sanitation requirements|
|It is easy to do start by putting the auger in and then close it with the lid and remove the rod from it after fixing it correctly so that ice cream doesn’t come out of it add the leaver and put the rod again in it now it is good to operate and just be adding the tray for the machine it is ready to use.||The water is around 2 liters mixed with the detergent and pours it into the machine and that just starts the dasher by pressing the start button when 2 mins have completed stop the dasher open it and let all the water come out.
Doing the operation multiple times will lead to better cleaning (Pimentel, et al., 2021).
The nutritional aspect that applies to the desserts as it mainly contains the major part of carbs, protein, fiber, and lastly fat, and balancing them is the primary objective in this case. This can be done by using the high-quality product such as for reducing the fat egg white can be used in the place of whole egg and for increasing fiber fruits are a better option, for cabs right flour which is of whole grain must be used and for protein egg whites are good enough (Larson, 2017).
|Name/Details||Special Request||Ingredients to Avoid||Substitute Ingredients||Dessert Option|
|Miller, Table 5||Gluten intolerance||Flour with the height||Gluten-free flour||Cake|
|Green, Table 6||Nut allergy||All sortsof nuts such as peanut||Cherry||Pastry|
|Rosenthal, Table 6||Sugar-free||Must use unnatural sugar||Jaggery||Pie|
|Mohammed, Table 2||Low carbohydrate||Chocolate||Only egg white||Muffins|
|Macbeth, Table 3||Vegan||Avoiding egg||Flour||Waffles|
|Youngman, Table 4||Diabetic, low fat||Fat||Almond cashews||Pancakes|
If the chef has known about the issue or the condition of the customer or client and still does not exclude any of the allergic ingredients and case that leads to an accident with the customer can lead to legal action against the chef.
|Production process||Method and economical or cost factors|
|Jam process||Add a cup of fruit to a large bowl, add sugar, let it set for about 20 min, add powder pectin with cold water, bring to boil to 1 min and lastly add pectin solution to fruit.|
|Fresh blending process||As juicing extract nutrient well on the other hand blending process doesn’t. it grinds the entire fruit|
|Stock syrup process||Take sugar, glucose, and water in a small pan let it boil at medium temperature, and stir well till sugar dissolves. Let boil it well. Strain in fine mesh to bowl, and let it cool. Store in a tight container.|
|Anglaise based||Mix egg white or yolk in a bowl and blend it well. Add hot milk with a little bit of sugar and the flavoring agent add decoration of your choices|
|Custard based||Putting custard powder in the milk with the fruits|
|Description for sabayon||Production steps|
|It is a sauce of multiple things such as egg yolks, savory seasonings which are as mustard and pepper, and one more ingredient is wine.||In hot water add all the ingredients together and make a saucy sauce-likesistency.|
|Crème Chantilly||Whipped cream sweet in nature|
|Crème à l’Anglaise||It is an English cream/ custard sauce|
|Crème Renversée||Belong to the family of Lesentremets|
|Crème Française||Heavy thickened cream|
|Crème Pâtissière||It is a French filling|
|Crème Bavarois||It is a type of set cream made up of custard|
|Crème Diplomat||It is crème patissiere mixed with chantilly|
|Butter Cream||Butter icing or frosting|
|Mousse or Mousseline||Spongy food|
|Gelatine||For fluffiness||Use in cake|
|Agar-agar||Jelly like substance||In vegan food|
|Carrageenan||Thickness additive||Drinks or to preserve food|
|Locust bean gum||Food additive||In cooking|
|Acacia or Gum Arabica||Gummy substance||Thicken beverages|
|Sago and Tapioca||Used with flour in baking||In making deserts|
|Corn flour, arrowroot, and other starches||Use for adding the thickness||In soup etc.|
|Pectin||Sugar replacer||Use in jam|
|Hydroxypropyl methylcellulose||Emulsifier||It also used as a food thickener|
|Roux||Flour and fat||Use in care|
|Egg yolks||For making the base of the cake||In pastry and cake|
Garnishes must be edible and not only that but also looks good and each and everything that has been provided is on the plate. The cleanliness does have major points in and keep it as simple as possible too much of anything started to look bad, and it destroys the purpose of decoration.
The desert-related garnishing is required so that it doesn’t look bad and can go with the theme of the item(Mesnier, 2017).
|Colour||Must be attractive||Decoration|
|Texture||Well textured||For presentation|
|Flavor||Pleasant flavor||To add multiple tests|
|Height||Acceptable height||as per the need can be change|
|Temperature||Appropriate temperature||For the best taste present at the right temperature|
|Shapes and proportions||Appropriate shape with normal proportion||For decoration.|
|Name of dish:||
Brioche Bread and Butter Pudding
|Total Cost:||$ 15.00||Portion size|
|Item||Specification||Weight kg/l/Unit||Cost per kg/l/Unit||Actual cost|
|Caster sugar||Kilo gram||0.120||kg||$2.20||kg||0.000264|
|Chocolate Callets||Kilo gram||0.100||kg||$14.00||kg||1.4|
|Icing sugar||Kilo gram||0.050||kg||$2.50||kg||0.125|
The proper way of handling the things in case of desserts is as follows:
1 food must not get spoiled under any circumstances and to do so proper handling of food is required to prohibit any kind of contamination.
2 make sure that if someone is ill to keep the food away from him and that person must not go near the item to make sure that it is safe.
3 not just the food but also the ingredient of preparation must be kept correctly.
4 at the time of the service and distribution proper maintenance must be maintained.
The expiry dates and the ingredient used in it must be mentioned correctly so that the food can be consumed accordingly.
Betty Crocker. (2015). Betty Crocker New Cake Decorating. Houghton Mifflin Harcourt.
Hampton, M. (2015). Mark Hampton on Decorating. Potter Style.
Larson, J. (2017). Alum Publishes Cookbook for Beginners. The Iowa Homemaker, 25(1), 2.
Pimentel, T. C., de Oliveira, L. I. G., de Souza, R. C., & Magnani, M. (2021). Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges. Trends in Food Science & Technology, 107, 381-388.
Mesnier, R. (2017). Dessert university: more than 300 spectacular recipes and essential lessons from White House pastry chef Roland Mesnier. Simon and Schuster.