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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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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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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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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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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)
Steaming; sponges, jam roly poly.
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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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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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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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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.