Research Questions About Dessert Menus, Recipe Cards, And Food Safety

Considerations for Creating a Dessert Menu

1. While summarizing what should be included when creating the dessert menu the list can be explained as dessert list should be less with maximum three flavours, options should be both hot and cold; seasoning can be attractive for some. Traditional sweets gets into the heart of the buyer    

2 Standard recipes will provide consistency and eventually it will increase the customer satisfaction. It provides the consistent quality and the products when each time of equipment and ingredients are used.

3. While storing ingredience for desserts, cakes one should consider cold environment as the food self-life can be stabilize by the cold environment and scientifically it is proven that microbes are less of  the concern while keeping in the cold temperature (Sims, 2016).

4. Flour should be stored in an airtight jar or container because flour can absorb moisture from the surrounding. It should be stored at room temperature. High temperature can ruin the flavour of the flour. This should be done to keep the flour fresh.

5. While garnishing any food items the quality testing of the items are very important, the garnishing item should be edible and natural and fresh. All the ingredient should derived from natural ingredient and stored in well balanced place. 
 

6. Preparing- Raw and ready to eat food should remain separated otherwise it will be contaminated. While decorating the food- artificial food or the artificial garnishing should be avoided. While handling the food- the cook should use hand gloves or wear proper apron or clothing. And while storing desserts- the temperature should be checked at first. The temperature should be monitored at regular interval of time

Research the main intolerances that are common in today’s society and the impact not adhering to the standard guidelines about declaring all relevant information to customers can have on a business

The food guideline law evaluate the main problem arises when the food intolerance occurs. Many of the customers have different type of food allergies. It is the duty of the restaurant to declare all the food items used in any dishes. The customer can know what they are eating and raise objection if necessary (Capozzi et al., 2015).

7. a) Whisking is a process to blend the food mixture until it is smooth and in order to incorporate air into the food item (Joao & Spano, 2017). 
b) Folding is done with rubber spatula to gently incorporate the food as it falls through the wires.
c) Using pipes it can be easy to decorate the cakes and pastry without any mixture.
d) Spreading is required to spread any garnishing items and add on on the food to enhance the taste.
e) Reducing is process to thickening the food items.
f) Kneading is a process to warms and stretching of bread flour to create elasticity.

Importance of Using Standard Recipe Cards

8.  Analyse what are some classic and modern fat free desserts that are low in kilojoule that could be served to clients with special diets? Why is necessary to have a range of different desserts available in relation to intolerances 

9. Soymilk can be a healthy substitute to the dairy product.

10. There are variety of cakes and pastries are for different occasions. The examples of the cakes which are used for different purposes are birthday cakes, wedding cakes, Halloween cakes, cakes for the first communion and the Christmas cake. 

With the innovation of these food it can cause changes in the food habit of the people. People uses cakes or pastries in every occasions. In order to celebrate a small happy moment the people uses cakes or pastries. Cakes or pastries also cause immense pleasure to the brain activity by secreting dopamine inside the brain. It can also cause energy to the body.  

11. The accompaniments for dessert are Creame anglaise, Dessert syrup, custard, pastry cream.

12. The thickening agents that are used in the sweet sauces are egg yolk, arrowroot, roux, and starch. Egg yolk can be considered as best for thickening the products because the proteins present in the egg can denature and coagulate over a wide range of temperature.  

13. Proofing can be defined as the final rise of the shape of the dough before baking. There are two type of yeast, one is fresh yeast which needs proofing and another is powder yeast which usually does not need proofing (Wong, 2016).

14. There are some factors which influences gluten development in pastry making. Type of flour, quantity of water, way of mixing the components and the presence of fats are the main factors that can affect the gluten formation

15. We can not serve cakes and pastries on achipped crockery as this can break the cakes into crumbles, smooth surface is always preferable while serving cakes and pastries as they provide smooth base to the dessert (Shtilerman, Ragoza & Wall, 2017).

16. While making pasty it is important to rest the pastry because during resting the gluten relaxes and become elastic which makes the rolling easier and prevents the pastry from lessening.

17. It is preferable to put the the pastris on a higher temperature before reducing it as putting the temperature on high can reduce the hydration of the pastry and that can make the cake fluffy and crispy.

Instructions: Using the table below describe the following cooking methods, and provide two (2) examples of suitable desserts you could cook using each method.

Instructions: Research and identify four (4) different types of chocolate that are available on the market.

Instructions: Research and identify six (6) sugars that are used in pastry/dessert making, give a brief description of each, and provide one example of a suitable menu item.

Instructions: Research all cakes, breads and pastries below and complete areas.

Instructions: Research and identify four (4) areas where short/sweet pastry has faults, explain the reason the faults occur.

Instructions: Research and identify the desserts below and give a description, menu item and key points when producing

References:

Capozzi, V., Garofalo, C., Chiriatti, M. A., Grieco, F., & Spano, G. (2015). Microbial terroir and food innovation: the case of yeast biodiversity in wine. Microbiological research, 181, 75-83.

Deligny, C., & Lucas, T. (2015). Effect of the number of fat layers on expansion of Danish pastry during proving and baking. Journal of Food Engineering, 158, 113-120.

Joao, R. A., & Spano, M. A. (2017). U.S. Patent No. 9,668,304. Washington, DC: U.S. Patent and Trademark Office.

Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2016). Ingredient functionality in multilayered dough-margarine systems and the resultant pastry products: A review. Critical reviews in food science and nutrition, 56(13), 2101-2114.

Santi, F. (2015). U.S. Patent No. 9,120,584. Washington, DC: U.S. Patent and Trademark Office.

Shtilerman, M., Ragoza, R. T., & Wall, R. (2017). U.S. Patent Application No. 15/615,145.

Sims, A. P. (2016, April). Regulation of glutamine metabolism in fungiwith particular reference to the food yeast Candida utilis. In Botany: Proceedings of the Fiftieth Anniversary Meeting of the Society for Experimental Biology (p. 247). Elsevier.

Turbin-Orger, A., Shehzad, A., Chaunier, L., Chiron, H., & Della Valle, G. (2016). Elongational properties and proofing behaviour of wheat flour dough. Journal of Food Engineering, 168, 129-136.

Wang, Y. C., Kao, K. P., & Chu, J. F. (2015). U.S. Patent Application No. 13/944,889.

Wong, S. W. (2016). U.S. Patent No. 9,345,364. Washington, DC: U.S. Patent and Trademark Office.

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