Block F – Desserts, Ice Creams and Ices

Trends

Based on customer demands bakers are sourcing higher quality, local ingredients. There is an explosion in the variety of iced desserts with respect to flavours and ingredients such as soy, dairy-free and fat-free. It is increasingly important for bakers to address health, allergy and intolerance concerns when creating these products.

Related Products (including, but not limited to)

Ice creams, sorbets, gelati, frozen yogurts, ices, granité, parfaits, bombes, cassata, tartufo, baked Alaska, iced soufflés, frozen mousse, ice cream cake.

Tools and Equipment

See Appendix A.

Task 18 Prepares plated desserts.

Context

Plated desserts include the main component and accompaniments such as sauces, garnishes and creams. Bakers need to creatively and efficiently present their plated desserts.

Required Knowledge

• K 1 plate balance such as height, focal point, textures, flavours and number of components
• K 2 sequencing of components on plate
• K 3 portion control
• K 4 cutting techniques such as slicing and using cutter shapes
• K 5 food and flavour pairing
• K 6 complementing textures
• K 7 differences in volume and à la carte plating
• K 8 plated desserts such as hot soufflés, fruit deserts, bananas foster, crepes suzette, crumbles and cobblers
• K 9 effects of temperature on plated desserts

Sub-task - F-18.01 Plans plate design.

Key Competencies

• F-18.01.01 select core item to be plated such as cheesecake, chocolate cake or crème brulée
• F-18.01.02 select style of plate, bowl or glass based upon desired effect for presentation
• F-18.01.03 assess complementary flavours and colour of garnishes and sauces through taste testing and visual appeal
• F-18.01.04 select garnishes, sauce container and conveyance method based on number of plates required to be ready at the same time
• F-18.01.05 create plate design to include considerations such as environmental conditions in which dessert will be served

Sub-task - F-18.02 Assembles components.

Key Competencies

• F-18.02.01 follow plate design plan for consistency of finished product
• F-18.02.02 apply sauces and garnishes according to plate design
• F-18.02.03 coordinate temperature of products and time between plating and service to ensure integrity of product

Task 19 Prepares ice creams and ices.

Context

Bakers need to understand the proper methods for preparing custard bases and syrups for the production of ice creams and ices. Proper preparation will ensure the safety and quality of the finished product.

Required Knowledge

• K 1 alcohol, sugar and fat content
• K 2 overrun
• K 3 still-frozen and machine-frozen products
• K 4 holding and long term storage temperature
• K 5 types of custards
• K 6 brix numbers, Baume numbers and using a brix meter and Baume density meter
• K 7 complementary flavour and texture combinations
• K 8 emulsifiers

Sub-task - F-19.01 Prepares bases for ice creams and ices.

Key Competencies

• F-19.01.01 select and prepare tools and equipment using methods such as freezing and sterilizing
• F-19.01.02 cook custard base and add flavour such as vanilla infusion, steeped teas, and liqueurs according to formulation
• F-19.01.03 boil sugar syrup to dissolve to desired concentration as determined by the brix or Baume meter reading
• F-19.01.04 process fruit using methods such as mashing, puréeing, straining and cooking to create the desired texture and flavour of final product
• F-19.01.05 cool base to ideal temperature in order to ensure palatable crystal size and to avoid bacterial contamination
• F-19.01.06 age base to improve flavour composition and prevent crystallization

Sub-task - F-19.02 Performs make-up of ice creams and ices.

Key Competencies

• F-19.02.01 select equipment and container for desired product such as ice cream, sorbet and granité
• F-19.02.02 freeze product in ice cream maker according to manufacturers’ specifications
• F-19.02.03 determine doneness based on consistency, texture and temperature by methods such as visual and taste testing
• F-19.02.04 add swirl style flavouring such as caramel, chocolate and fruit to ice cream maker
• F-19.02.05 incorporate flavourings such as chocolate chips, fruit, nuts and pralines after ice cream or ice is removed from maker
• F-19.02.06 transfer product to container and then freeze quickly in order to ensure integrity of crystal size and to avoid bacterial contamination

Task 20 Prepares frozen desserts.

Context

Bakers need knowledge of frozen dessert preparation since many bakeries, pastry shops, restaurants and hotels produce these products on a regular basis.

Required Knowledge

• K 1 frozen desserts such as parfaits, frozen soufflés and sorbets
• K 2 frozen dessert components
• K 3 effects of freezing on food product characteristics such as texture and flavour
• K 4 desired end product
• K 5 holding and serving temperatures
• K 6 portioning and serving techniques that maintain the integrity of the product such as slicing, scooping and scraping

Sub-task - F-20.01 Performs make-up of frozen desserts.

Key Competencies

• F-20.01.01 pour and scoop unfrozen product such as mousse and fruit syrup (popsicle) into mould to achieve desired shape
• F-20.01.02 layer product with ingredients such as cake, pastry, fruit and nuts to create frozen desserts such as baked alaska, profiteroles, parfaits and bombes

Sub-task - F-20.02 Holds frozen desserts.

Key Competencies

• F-20.02.01 wrap product in plastic and place in container with tight fitting lid to avoid flavour transfer, loss of moisture and frostbite
• F-20.02.02 keep product in freezer designated for deep freezing
• F-20.02.03 bring product up to service temperature

Sub-task - F-20.03 Assembles components for frozen desserts.

Key Competencies

• F-20.03.01 unmould frozen dessert using methods such as dipping in warm water, allowing to sit out of freezer and torching
• F-20.03.02 combine components such as sauces, meringue and garnishes for finished product
• F-20.03.03 finish frozen desserts using techniques such as torching, garnishing and dipping