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Hot cold and frozen desserts

Hot cold and frozen desserts
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Slide 1: Slide
CateringFurther Education (Key Stage 5)

This lesson contains 18 slides, with interactive quizzes, text slides and 2 videos.

time-iconLesson duration is: 60 min

Items in this lesson

Hot cold and frozen desserts

Slide 1 - Slide

Slide 2 - Slide

Name the 3 meringues used
in patisserie

Slide 3 - Mind map

Slide 4 - Slide

Slide 5 - Video

Slide 6 - Slide

Slide 7 - Slide

Pate a bombe - 
The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120 °C is added. 

sabayon -

Slide 8 - Slide

Slide 9 - Slide

Slide 10 - Link

Slide 11 - Slide

Slide 12 - Slide

Slide 13 - Slide

Slide 14 - Slide

Slide 15 - Video

Slide 16 - Link

Derivatives of crème patisserie 
  
Crème diplomat -whipped cream is folded in.


Crème mousseline-the crème pat is beaten with softened butter 

Crème chiboust - creme fat is folded together with Italian meringue.

Fillings made with egg yolks

Pate au bomb - The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120 °C  is added.

Sabayon-
Egg yolks and sugar are whisked together over  a Bain Marie
until pale and thick  .

Slide 17 - Slide

At what temperature does Italian meringue sugar syrup reach the soft ball stage?
A
121*c
B
265°F
C
118*c
D
212°F

Slide 18 - Quiz