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IPC102 Introduction To Professional Cookery Theory
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IPC102 Introduction To Professional Cookery Theory
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Course Code: IPC102
University: Laureate International Universities
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Country: United States
Questions
Part 1 Research Questions
1. Research and summarize what considerations should be included when creating a dessert menu for a restaurant or commercial catering organisation.
2. Evaluate and distinguish at length why it is important to use standard recipe cards when producing a variety of desserts, cakes, breads and pastries.
3. Explain what environmental factors you must consider when storing ingredients for and displaying desserts, cakes, pastries and breads; to ensure food safety and optimise .
shelf life
4. Explain how flour should be stored to ensure optimum freshness?
5. Select and appraise a number of points to consider when assessing the quality of fruit used for garnishing desserts .
6. Explain in detail five (5) hygiene or food safety requirements relating to:
Preparing
Decorating
Handling and
Storing desserts.
7. Explain the following methods, and what they achieve in relation to the pastry section
a) Whisking
b) Folding
c) Piping
d) Spreading
e) Reducing
f) Kneading
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. Recommend which soy products be used to replace some dairy products? Give examples.
10. Research classical specialist cakes, pastries and breads and the occasion they may be suited for.
Discuss the way that these occasions have influenced modern food trends
11. What are a number of accompaniments for desserts that can enhance taste and texture, explain how new technology and equipment has affected the way we garnish modern desserts?
12. Evaluate what thickening agents are commonly used in sweet sauces, which are best for certain products and why they are used.
13. Explain the term proofing , how is this related to yeast? Discuss the 2 different types of yeast and the best ways to use both in relation to bread making
14. Point out some factors which influence gluten development in pastry making
15. Why can’t we serve cakes, pastries, desserts and breads on chipped crockery?
16. Explain why is it important to rest pastry before rolling or moulding it?
17. Explain why some pastry recipes require an initial hotter temperature in the oven (E.g. 220 degrees Celsius) before reducing the temperature.
Part 2 – Cookery Methods
Instructions: Using the table below describe the following cooking methods, and provide two (2) examples of suitable desserts you could cook using each method.
Cookery methods
Describe
Dessert 1
Dessert 2
Baking
Chilling
Flambe
Poaching
Stewing
Assessor feedback:
Part 3 – Chocolate
Instructions: Research and identify four (4) different types of chocolate that are available on the market.
Types of chocolate
Main uses
Menu example
Assessor feedback:
Part 4 – Sugar
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.
Name of Sugar
Description
Usage
Menu item example
Assessor feedback:
Part 5 – Cakes, Pastries and Breads
Instructions: Research all cakes, breads and pastries below and complete areas.
Type of Cake. Pastry or Bread
Appearance – colour, consistency, taste, shape, texture
Nutritional value
History
Meringue
Genoise Sponge
Fruit Cake
Swiss Roll
Gateaux St Honore
Linzer Torte
Cherry Strudel
Type of Cake. Pastry or Bread
Appearance – colour, consistency, taste, shape, texture
Nutritional value
History
Croissant
Baguette
Bath Buns
Matzo
Chapati
Assessor feedback:
Part 6 Sweet Pastry Faults
Instructions: Research and identify four (4) areas where short/sweet pastry has faults, explain the reason the faults occur.
Type of fault
Reason
Assessor feedback:
Part 7 – Desserts
Instructions: Research and identify the desserts below and give a description, menu item and key points when producing
Dessert
Description
Suitable menu item with filling and garnish
2 Key points when producing
Bavarois
Flan
Fritter
Sorbet
Souffle
Parfait
Crème Caramel
Sabayon
Dessert
Description
Suitable menu item with filling and garnish
2 Key points when producing
Crepes suzette
Crème Chantilly
Assessor feedback:
Answer:
Part 1 Research Questions
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.
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.
Part 2 – Cookery Methods
Instructions: Using the table below describe the following cooking methods, and provide two (2) examples of suitable desserts you could cook using each method.
Cookery methods
Describe
Dessert 1
Dessert 2
Baking
Baking is a method of cooking food that has a requirement of prolonged dry heat specially in the oven (Ooms et al., 2016).
Cake
Pastry
Chilling
Preserving the food in lower than 0 degree is known as Chilling (Deligny & Lucas, 2015)`
Creamy fruit tartlets
Lemon Angel food Dessert
Flambe
Flambe means to ignite the dessert items which have liquor added in it for dramatic effect.
Alaska dessert
Mango Flambe
Poaching
To ensure poaching dessert there are need of fruits. In boiling water syrup poaching is used (Turbin-Orger et al., 2016).
Pink pepper poached pears
Lynton tapps saffron poached peer
Stewing
Stewing is boiling the solid food items in water in order to provide gravy
Barbecued Fruit Dessert
Fresh Fruit Baked Cobbler
Assessor feedback:
Part 3 – Chocolate
Instructions: Research and identify four (4) different types of chocolate that are available on the market.
Types of chocolate
Main uses
Menu example
Milk chocolate
It contains fiber and lowers the blood pressure.
Milk chocolate Tart with the Pretzel
Dark chocolate
It is one of the best sources of antioxidant in the plants.
Matcha- chocolate chip cookies
White chocolate
It can be used as a source of calcium and also it contains high in saturated fat.
White chocolate cheesecake topped with cranberry reduction
Ruby chocolate
It can be used as a wide range of culinary uses.
Ruby chocolate strawberry and cream desert.
Assessor feedback:
Part 4 – Sugar
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.
Name of Sugar
Description
Usage
Menu item example
Fructose
found in fruits and honey.
Preserving
Pancakes
Galactose
found in milk and dairy products
Icing
cakes
Glucose
found in honey, fruits and vegetables.
Caster, Icing
Pastries and cakes
Lactose
found in milk, made from glucose and galactose.
Preserving
Sweet pickles
Maltose
found in barley.
Preserving
sweets
Sucrose
made up of glucose and fructose and found in plants.
Icing
Cakes and pastries
Assessor feedback:
Part 5 – Cakes, Pastries and Breads
Instructions: Research all cakes, breads and pastries below and complete areas.
Type of Cake. Pastry or Bread
Appearance – colour, consistency, taste, shape, texture
Nutritional value
History
Meringue
Colour is white. Whipping should be continued until egg white become white.Taste is much sweeter,It should be shinny, smooth and glossy
Calorie- 388.7, protein-4.7g and carbohydrate- 91.8 g
Meringue was invented in Swiss Village of Meiringen and it is improved by the Italian chef.
Genoise Sponge
white or yellow. the eggs using a base. It is leavened naturally with Sweet
Tender texture
Calorie- 297 per 100 gm
It is originated in 19th century. It is named for the Italian port city of Genoa.
Fruit Cake
It can ranges from white, red to golden colour. Batter needs to be heavier in weight.
Tastes like fruit. Featherlight structure or rough strcuture
324 calories per 100 gm
Fruitcakes were not common untilRomans began to mix pine nuts, raisins,
Swiss Roll
Purple, blue, balck and teal. Eggs and flour should be maintained. Jam can be used in large amount. Tastes like jam. Roll like structure and coarse
Sodium 150mg, carb-38g, Fibre- 1gm
Origin is still not cleared. Cake believed to originated in Europe
Gateaux St Honore
Brown, yellow, white It should be whipped well. Tastes like pastry Soft in the structure
Calories 419gm per 100 gm
Origin is in France. Invented in 1847
Linzer Torte
Yellow and brown It should be hard so that it donot fall apart. Taste like filled with jam.It has nutty texture and round in shape
57gm will give 200 calories.
It has Austrian origin named after then city of Linz
Cherry Strudel
Mixture of brown, white and yellow. Enough milk is needed for consistency . Tastes delicious with whipped cream and white cream.
Calorie 430 in 100 gm
The word came from Germany which means eddy or whirlpool. It originate from Hungary
Type of Cake. Pastry or Bread
Appearance – colour, consistency, taste, shape, texture
Nutritional value
History
Croissant
buttery, flaky
It has a high calorie as it contains saturated fat.
Crescent-shaped breads have been made since the Renaissance inn Australia.
Baguette
This bread is mainly made of basic lean dough.
It has high calories
It has high calories
Bath Buns
The Bath bun is a roll contains yeast dough with crushed sugar spread on top after baking.
Light, shaped bun, often fruited or highly sugared high calories bread.
Bath buns was first made from 1763.
Matzo
Matzo meal is made by finely grinding matzo crackers into a breadcrumb-like consistency It is made with flour and water.
Light, fresh, and totally addictive.
Matzo is an unleavened biscuit-type bread which is traditionally eaten at Passover Passover is a commemoration of the exodus from Egypt
Chapati
Chapati is an unleavened flatbread from the Indian Subcontinent
Highly nutritional values meal with carbohydrate.
The Indus valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta.The carbonized wheat grains learned at the diggings at Mohenjo-daro are of a similar variety to an endemic species of wheat still to be found in India today.
Assessor feedback:
Part 6 Sweet Pastry Faults
Instructions: Research and identify four (4) areas where short/sweet pastry has faults, explain the reason the faults occur.
Type of fault
Reason
Tough pastry or Hard pastry
It can happen due to lack of moisture and too much heat production
Soft and crumbly pastry
It can occur due to excessive water and self-raising flour used instead or plain
Shrunk pastry
It can occur due to too much stretching of the dough.
Soggy pastry
This type of fault can occur if too much moist filling are incorporate in the cake.
Assessor feedback:
Part 7 – Desserts
Instructions: Research and identify the desserts below and give a description, menu item and key points when producing
Dessert
Description
Suitable menu item with filling and garnish
2 Key points when producing
Bavarois
Milk
Egg
Gelatin
Flan
Milk
Egg
Caramelized Sugar
Fritter
Milk
Egg
Apple
Sorbet
fruit
Sugar
Flavoring
Souffle
Egg
Vanilla
Flavor
Parfait
Egg
Cream
Sugar
Crème Caramel
Egg
Caramelized sugar
Milk
Sabayon
Egg
Sugar
Wine
Dessert
Description
Suitable menu item with filling and garnish
2 Key points when producing
Crepes suzette
beurre Suzette
Crêpes
Powder sugar
Crème Chantilly
Whipped Cream
Powder sugar
Vanilla
Assessor feedback:
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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