Matakuliah
Tahun
: V0266 - Pengolahan Makanan I
: 2009 - 2010
Puddings, Frozen Desserts and Sauces
Pertemuan 25-26
Puddings, Frozen Desserts, and Sauces
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Chapter Objectives
1.
2.
3.
4.
Cook sugar syrups to the seven stages of hardness.
Prepare starch-thickened puddings and baked puddings.
Assemble frozen desserts
Prepare dessert sauces.
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Sugar Cooking
• Basic Principles
– A solution of syrup of sugar and water is boiled to evaporate part of the water.
– As the water evaporates the temperature of the sugar rises. If left cooking it
will caramelize or turn brown and change flavor.
– Sugars cooked to high temperature will be harder than sugars cooked to low
temperature.
• Sugar syrup cooked to 240o F is forms a soft ball when cooled.
• Sugar syrup cooked to 300o F is hard and brittle when cooled.
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Simple Syrup
• Equal weights of sugar and water.
• Heat the sugar and water to a boil, cool - simple syrup.
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Crystallization
•
•
•
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Graininess is a common fault in many candies and desserts.
Graininess happens when cooked sugar crystallizes.
To avoid crystallization during first stages of boiling:
1. Wash down the sides of the pan with brush dipped in water to
remove crystals.
2. When first bringing the mixture to a boil, cover for a few minutes,
condensed steam will wash down the sides.
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Puddings
• It is difficult to give a definition because of the wide variety of puddings. Here only
dessert puddings are discussed.
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Starch-Thickened Puddings
• Cornstarch pudding or blancmange
• Cream pudding
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Baked Puddings
• Custards that contain additional ingredients
– Such as pouring the pudding mix over bread cubes and baking
– Rice pudding is popular and made from cooked rice and custard
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Frozen Desserts
• Classifications
– Ice Cream
• Ice milk
• Frozen yogurt
– Sherbet and ices
– Still-frozen desserts
• Frozen soufflés
• Frozen mousses
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Production and Quality
•
There is a trend that more and more restaurants are making their own ice cream.
•
Quality factors of ice cream
1.
2.
3.
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Smoothness
Overrun
Mouth feel or body
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Storage and Service
1.
2.
3.
4.
5.
Store ice cream and sherbets at 0oF or lower
Service temperature 8o-15o F
Do not pack the ice cream
Use standard scoops for portion control
Measure syrups, toppings, and garnishes for portion control
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Popular Ice Cream Desserts
1.
2.
3.
4.
5.
6.
Parfaits
Sundaes or coupes
Bombes
Meringue glacée
Baked Alaska
Frozen éclairs and profiteroles
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Dessert Sauces
1.
2.
3.
Custard sauces
Fruit purées
Syrups
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Copyright ©2007 John Wiley & Sons, Inc.
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