Storage of glazes for sweet dishes. Method for preparing creams, glazes and fillings, tips for the cook. Raspberry and rhubarb sauce
Elena Shakaryan, head of the Coffeemania confectionery bureau Cake Buro, tells
Without sauces, there would be no fine cuisine in confectionery. The sauce is fifty percent of the taste and aroma, and also a beautiful presentation. Here, for example, is strawberry panna cotta: without sauce - just a dairy product, with strawberry sauce - a wonderful dessert that combines both milk taste and berry sweetness.
The dessert layer that looks just like sauce is not a sauce, but a filling. Confectioners call it a tablet. A tablet is usually made in exactly the same way, only a thickener is added to it. For example, you can coat biscuits with cranberry sauce, but to do this you need to make jelly out of it by adding pectin or gelatin to the berries: if we apply such a sauce without a thickener to a biscuit, something will be absorbed and something will leak out.
The sauce sets off and complements calm desserts. It's good to play with temperature differences - cold dessert with hot sauce. Now many beautiful servings have even been invented based on this: for example, you have a chocolate dome, the waiter pours hot sauce on it, the dome melts and the insides of the dessert are revealed, which can be made of anything - caramel, pear, and so on. Naturally, everything inside the dessert should be beautiful.
The sauces are also good with crispy hard cookies, those that are called chip cookies in English. Chocolate sauce is very suitable for them - the hard one is softened by the soft one, and eating these cookies becomes easier and more interesting.
There are self-sufficient desserts to which the sauce is suitable only as a decoration, like bright spots on the plate, because visual sensations are very important for the perception of food. On the contrary: the sauce can be a separate dish, like fruit and berry soup. We have such a full-fledged berry soup at Coffeemania on Lubyanka: pieces of different berries, drenched in strawberry-strawberry sauce. Chocolate soup also exists, but it's more like a chocolate shake
The basic confectionery sauces, on the basis of which all the others are made, are chocolate, caramel, fruit and berry, cream and the most complex - crème anglaise.
Fruit and berry sauce
There are a huge variety of berry sauces. They go well with all kinds of soufflés and chocolate desserts, but for chocolate the berry or fruit must be unsweetened and aromatic - like passion fruit or strawberries. The only thing I wouldn’t recommend serving berry sauces with is coffee desserts. Berries do not go well with coffee; at least I've never been able to deal with it.
Berries are well diluted with liqueurs. I once had the opportunity to prepare such a sauce: we mixed strawberries with raspberries, poured port wine and Cointreau over the berries, and let it all sit for a while. It was a strong alcoholic sauce, it could have been softened and added sugar syrup, but we didn’t do that, but served it as is with ice cream - and it was a very popular dessert.
You can experiment endlessly with berry sauces. You can take a mixture of different wild berries. You can make it from exotic fruits - for example, the classic combination of mango and passion fruit is one of my favorites. Cranberry, orange and spice are a warm combination that works well in fall and winter. Berry sauces in season are as simple as shelling pears: go strawberries, currants, raspberries - puree them in a blender, rub through a sieve to remove the seeds, and the sauce is ready (you can just add a little sugar; such a fresh sauce is stored in the refrigerator for two days).
Here is a berry recipe that can be used not only with pancakes and cheesecakes, but also with serious dishes like steaks. Take two glasses of cranberries or cranberries mixed with lingonberries, 100 g of sugar and one cinnamon stick. Ground cinnamon is also sold, but it is better to take a stick, because its taste is subtler and not so pronounced; You can also add star anise if you like. Then you need a small piece of ginger - 10 grams. And also 10 ml of rum or cognac and 100 ml of water. Combine all this in one bowl, bring to a boil and simmer for five minutes. And you can make a puree from this, or you can leave it as is, so that you can feel the pieces of berries. Just don’t forget to take out the cinnamon and star anise.
Chocolate sauce
Chocolate sauces are suitable for almost all desserts: pastries, pancakes, cakes. A universal thing, but not for everyone: some people like a bitter sauce based on dark chocolate, others like a sweet sauce based on milk.
Chocolate sauce has spicy tones - cinnamon, vanilla, anise, pepper, but when using spices, it is very important to be careful so that they do not overpower the aroma of chocolate. You can crush nuts into chocolate, or add ready-made praline. It’s quite easy to add a jasmine flavor to the sauce, which also suits it very well: just brew jasmine tea in cream or water (depending on what shades you need) and use it as an ingredient.
Chocolate sauce goes well with coffee cake, and even better if the cake has a caramel layer. The combination of coffee, chocolate and caramel works very well due to their organoleptic properties.
Here is the recipe for the base sauce. Take 130 g of 70% chocolate, 250 ml of water, 125 g of cream and 70 g of sugar. Mix all this and cook over low heat for 10-15 minutes, until the mixture begins to slowly drain from a wooden spatula. Chocolate sauce can be served either hot or cold.
Caramel sauce
Caramel sauce can be shaded with spices; vanilla, lemongrass, and cardamom work especially well in it. It is good with savory desserts such as pancakes and cheesecakes.
Caramel sauce is prepared quickly, but it is quite difficult to prepare, and, most importantly, you need to prepare everything in advance so that it is at hand.
Take 150 ml cream, 225 g sugar, 100 g butter and 65 ml water. Make syrup from sugar and water, stirring until it acquires a beautiful caramel color. It is very important not to overcook the sugar: if you bring it to a higher temperature, it will begin to taste bitter. The readiness of the sauce can be determined by its color - you need golden, honey, slightly brownish. If it starts to darken and a burning smell appears, that’s it, the sauce is spoiled. Then pour hot cream into the syrup, stir and add butter - you need a large container for this, because when the cream combines with the syrup, there will be a noisy reaction.
Cream sauce
Since childhood, I remember how my mother gave me cottage cheese casserole with creamy sauce, and I still love this combination. Creamy sauce is also good with cheesecakes. But crepes anglaise tastes better to me; And it’s better not to serve creamy cheesecake with cheesecake, but take berry one.
The cream sauce has a neutral milky taste and you can't play with it much. It will rather add juiciness to the dessert - for example, it will perfectly complement a cottage cheese casserole.
A creamy sauce requires very fresh milk and cream. Take 600 ml of milk with a fat content of 3.2% or 300 ml of milk and 300 ml of cream (this will be tastier), 100 g of sugar, 15 g of starch, two yolks, 15 g of butter, a vanilla pod (or vanilla flavoring).
Mix starch, sugar and yolks in one container, and in another bring milk - or milk with cream - with vanilla to a boil (open the pod and add the seeds to the milk first, and then the rest). Then pour a little hot milk into the starch mixture - you need the temperatures of the liquids to equalize, you cannot have one cold and the other hot. And finally, brew the sauce like jelly: add a mixture of yolks and starch to hot milk, stir. Don't forget to remove the vanilla pod. At the very end, add butter and stir.
Vanilla syrup
It's not exactly a sauce, but it's a great flavorful addition to pancakes, coffee cakes, baked goods, and coffee drinks. Take 3 vanilla pods, 200 g sugar and 150 ml water. Remove the seeds from the vanilla. Bring water and sugar to a boil, add seeds, simmer for five minutes, stirring. When the syrup cools, you will get something like very runny honey. You can store it in the refrigerator for about two weeks.
English cream
We can talk about crème anglaise (also known as crème anglaise) for a very long time; it is one of the most important sauces for a pastry chef; many desserts are prepared on its basis. It's essentially custard, only more liquid. Its name may be due to the fact that the British have many different desserts with this sauce.
Ready-made creme anglaise can be shaded with chocolate, mint, spices, and coffee. It is good to add liqueurs to it - both bitter and sweet, it absorbs everything. But when you add something to cream anglaise, its own taste is noticeably muffled, remember this if you value it. And with the help of an ice cream maker it is easy to make full-fledged ice cream from this sauce.
The technology for preparing crème anglaise is not easy, and the most important task is to get the right temperature, because it is easy to turn the sauce into an omelette. You may not succeed the first time, but with experience the skill will come. So: beat four yolks with sugar until white. Boil 400 ml milk with vanilla. Pour 100 ml of hot milk into the yolks so that the temperatures of both masses are slightly equalized. Then slowly pour the hot milk and vanilla into the egg-milk mixture, continuing to whisk. Simmer the sauce over low heat until the temperature reaches 82 degrees, stirring constantly with a wooden spatula or whisk. When the sauce begins to envelop it, it is ready. For beginners, it’s easier to prepare crème anglaise in a water bath; it takes a long time, about 15 minutes, but nothing will burn.
Berry sauce with wine:
Rub sorted and washed berries (strawberries, raspberries, strawberries, currants) through a hair sieve. Pour sugar into a saucepan, pour in ¼ glass of water, boil and descale. Add wine and prepared berry puree to the hot syrup and, stirring, bring to a boil.
Strawberry sauce:
Rub the strawberries through a sieve. Add sugar, cinnamon and sour cream. Mix everything, whisking a little. Cool down
Blood Orange and Cranberry Sauce:
Remove the zest and white membranes from 3 oranges. Using a sharp knife, carefully cut out the segments and place in a bowl. Cut the remaining orange into 8 pieces and place in the processor. Add cranberries and sugar. Chop well and add to the orange segments. Cover with film and refrigerate overnight.
Sabayon sauce with grape juice:
Stir 6 tablespoons of sugar into 3 glasses of red grape juice, add lemon zest and lemon juice, put on the stove, bring to a boil, then set aside. In a bowl, beat 11 egg yolks and gradually pour into the hot syrup with grape juice, bring to a boil, stirring constantly. When the sauce boils, reduce the heat so that it does not boil, and, stirring constantly, simmer until thickened for 20-40 minutes (the time depends on the required thickness of the Sabayon sauce. The thickness of the Sabayon sauce also depends on the number of yolks: if you need a less or thicker Sabayon sauce, then it is necessary to reduce or add the number of yolks accordingly until the sauce is of the required thickness, and if the yolks are added while the Sabayon sauce is already being cooked, for example after 5-40 minutes, then it will be necessary to further increase the time for boiling the sauce to the required thickness). If the sauce does not thicken, bring to a boil again, then reduce heat. If it boils for a long time, after reducing the heat, set it aside and, continuing to stir constantly, wait until the burner cools down, then put it back on the hot burner. Reduce the heat until the sauce simmers, removing each time it comes to a new boil.
Cottage cheese filling:
Rub the cottage cheese through a sieve or sieve or pass through a meat grinder, add eggs, granulated sugar, a little salt, melted butter and mix it all well. You can add vanillin, raisins, and finely chopped candied fruits to the cottage cheese. If the cottage cheese is too wet, you must first wrap it in gauze and put it under a press.
Apple filling:
Peel the apples, cut into four parts, remove the core, cut into slices, put in a saucepan, sprinkle with sugar, add 2-3 tablespoons of water and cook over low heat until a thick jam is obtained. This filling is intended for pies made from sour, unleavened or puff pastry, as well as apple puffs or apple donuts.
Cupcake frosting:
Boil water and sugar over low heat, then evaporate the water over higher heat until a thick syrup is obtained. Remove the syrup from the heat once it reaches the desired consistency. In a separate bowl, beat the egg whites, pour in the syrup and continue beating. Pour the finished glaze onto the product.
White chocolate frosting:
Break the white chocolate and melt in a water bath. Add a spoonful of milk and powder. Stir until a fairly dense mass is formed. Add another spoonful of milk and beat the mixture.
Ministry of Education and Science of Khabarovsk Territory
Regional state budgetary educational institution of secondary vocational education
"Khabarovsk Trade and Economic College"
for practical training in PM05 “Organization of the preparation process and preparation of complex cold and hot desserts”, specialty 260807 “Technology of catering products”
V__________________________________________
Head of practice:
Ovsienko Yulia Sergeevna
Introduction
Desaix ́ rt (from the French dessert) is the final dish of the table, intended to provide a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies. The custom of eating sweets after main courses became widespread in Europe only in the 19th century, when sugar production increased. Before that, the privilege of enjoying desserts was only available to rich people. Sweets appeared on simple tables only on holidays - hence the desire to decorate dessert as elegantly as possible. This tradition has survived to this day, although sweets are a constant occurrence on our table. As a rule, it is sweet (for example, cake or ice cream), but there are also unsweetened desserts made from fruits, nuts, cheeses, and unsweetened confectionery. In addition, not all sweet dishes are desserts; for example, in Chinese cuisine there are sweet meat dishes that are not desserts. In China, you can also find candies with pepper and ginger instead of sugar. Native Americans made chocolate with peppers and spices instead of sugar before the arrival of Europeans. Even in Russian cuisine there are unsweetened desserts - for example, black caviar. Cheese is considered a classic French dessert. Bakery. This type of desserts includes cakes, cookies, rolls, muffins, pastries, buns, pies, and waffles. Of course, such desserts are very high in calories, so you need to know when to stop eating them. Many people with a sweet tooth like dairy desserts. As we can see from the name, this dessert includes milk. As a rule, dairy desserts are not very high in calories, and there is no feeling of heaviness in the stomach after them. Such desserts include ice cream, various milk mousses and jellies, yoghurts, sweet curd cheeses and masses, etc. Dairy desserts are popular in many countries, especially in France. Chocolate desserts necessarily contain cocoa. These include chocolate candies and chocolate. Fruit desserts came to us from warm countries. Such as India, China, Italy, Egypt, etc. In Russia, with its climate, it is unrealistic to grow exotic fruits. Fruit dessert today can be served at any time of the year. A very common fruit dessert is split. This is a banana dessert. It is very easy to prepare. The banana is peeled, cut and placed on vanilla ice cream. This dish is topped with sweet syrup and decorated with cherries. Mixed desserts. This group includes pudding, soufflé, and mousse. Pudding is a very unusual dessert. It is based on rice and white bread. Sometimes the filling can be not only fruit, but also meat. Initially, this dish was prepared from the remains of various dishes, which were combined into one whole. This “union” came to be called pudding. To prevent the pudding from falling apart, it had to be held together with something. To do this, they prepared a mixture of eggs with milk or alcohol (cognac, rum). Confectionery products can be served as dessert: cakes, cookies, waffles, muffins, pies; various types of sweets, marshmallows, whipped cream dishes; sweet fruit and berry mixtures (so-called fruit salads, sometimes with the addition of other ingredients, like a Snickers salad); juices, soda waters, compotes, jelly; sweet milk, chocolate and fruit and berry mousses, creams, jellies; ice cream and ice cream desserts; dessert can be tea, cocoa, coffee, coffee with ice cream (caf églacé); special dessert wines - in a word, everything that can be served as a “third course”. Based on serving temperature, desserts are divided into hot and cold. Desserts are usually served in special dessert plates. They usually eat it with a dessert spoon - intermediate in size between a soup spoon and a teaspoon. The dessert table is also served with a dessert knife and dessert fork. 1. Improving skills in preparing raw materials for the production process of preparing desserts Preparation of confectionery raw materials for production: To prepare confectionery products, various main and auxiliary products are used, which, depending on their type, structure, and purpose, are subject to preliminary preparation and processing. The main types of raw materials in confectionery production are flour, sugar, butter, eggs. Along with them, dairy products, fruits, berries, nuts, wine, essences, leavening agents, etc. are used. The quality of raw materials entering production must meet the requirements established by state standards and technical specifications, and dyes must meet the requirements of current sanitary regulations. In this regard, it is very important to properly organize the storage of raw materials and products. In the pantry for storing dry products, flour, sugar, starch, the temperature should be maintained at about 15 C and the relative humidity 60-65. In the room where perishable products are stored, the temperature should not exceed 5 C. Raw materials received frozen are stored at sub-zero temperatures. Aromatic substances, as well as wines and compotes, are stored in a separate room to avoid the spread of their odors to other products. Flour. Wheat flour is a powdery product that is obtained by grinding wheat grains. In confectionery products, premium, 1st and 2nd grade flour is used; it is included in all types of dough. Premium wheat flour is very soft, finely ground, white in color with a faint creamy tint, and has a sweetish taste. If confectionery products are prepared from different types of flour or with the addition of starch, then mix the flour at the same time as sifting it. In winter, flour is brought into a warm room in advance so that it warms up to a temperature of 12 C inside. Starch. Flour contains up to 70 starch. When kneading the dough, the starch swells and gelatinizes during baking. The most common starches are potato and corn. It gives shortbread and biscuit dough a friability. Starch has a white color with a crystalline sheen and crunches when rubbed between your fingers. It does not dissolve in cold water; at 65-70 C it forms a paste. The moisture content of potato starch is 20, corn starch is 13. Before use, the starch is sifted like flour. Starch, like flour, absorbs odors, so it must be stored in dry areas. Once damp, starch acquires a bitter taste and becomes unsuitable for making confectionery products. Sugar is a white crystalline powder produced from sugar cane and sugar beets. Granulated sugar contains 99.7 sucrose and 0.14 moisture, completely dissolves in water, has no foreign taste or odor, tastes sweet, and feels dry to the touch. Due to the strong hygroscopicity of sugar, it is stored in a dry, ventilated room at a relative humidity of no higher than 70, otherwise it becomes damp, becomes sticky, and lumps form. Catering establishments use refined powder made from refined sugar. Eggs are a high-calorie product, widely used in the manufacture of confectionery products, containing proteins, fats, minerals and other substances. Eggs improve the taste of products and give them porosity. Egg white has binding properties, is a good foaming agent, and retains sugar. Therefore, it is used in the production of creams, marshmallows, airy and some other types of dough. Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes or odors. Milk is used mainly for making yeast dough and creams. It spoils quickly and turns sour, so it should be used immediately, and if storage is necessary, heat it to a boil. Before use, filter the milk through a 0.5 mm sieve. Store milk in refrigerators at a temperature no higher than 8°C and no lower than 0°C for no more than 20 hours. Milk of all types must be pasteurized. Mastering the techniques of preparing complex cold desserts: fruit, berry and chocolate salads complex hot cold dessert Fruit salads are a favorite treat not only for children, but also for many adults. Recently, they are increasingly appearing on tables not only on holidays, but also on weekdays, since there are no problems with purchasing fruit today. However, the popularity of fruit salads lies not only in the availability of most products. The most important thing is that they have a pleasant taste, aroma, delicate texture and always look beautiful and appetizing. In addition, fruit salads are not only tasty, but also healthy, since they retain all the vitamins and nutrients. To prepare salads, fresh fruits and berries are used, such as apples, oranges, tangerines, kiwis, strawberries, blueberries and others, as well as canned and dried ones. Before use, the latter are boiled or soaked in hot water until they become soft. Fresh fruits are pre-sorted, washed, and cleared of hard skin, stalks, seeds and seeds. Heavily contaminated fruits are washed twice, trying to do this carefully so as not to crush them. The washed fruits are placed in a sieve and the water is allowed to drain. Some fruits (apples, pears, avocados) quickly oxidize and darken when cut. To prevent this from happening, you can sprinkle them with lemon juice. Some southern fruits (papaya, passion fruit, mango) are recommended to be sprinkled with lime juice, which perfectly enhances their taste and gives a pleasant aroma. In addition to fruits, products such as cream, sour cream, milk, ice cream, eggs, sugar, chocolate, cocoa, gelling and aromatic substances, etc. are used for salads. Most often they are used to prepare sauces and salad dressings. For the same purpose, fruit juices and syrups are used, which are sometimes mixed with wine and other alcoholic beverages. Before serving, most salads are cooled so that they have time to soak in the sauce, which brings out the flavor of the fruit. Dried apricot salad with ice cream: Dried apricots are poured with boiling water and left for 20 minutes, after which they are finely chopped. Nut kernels are mixed with dried apricots and raisins. Add sour cream and ice cream to the mixture. The finished salad is placed in a salad bowl and decorated with tangerine slices. Berry-fruit salad with blueberry yogurt: The grapes are washed, each berry is cut into 2 parts. The cherries are sorted, washed, and the pits are removed. The fruits are washed, cored, cut into slices and sprinkled with lemon juice. All ingredients are mixed, sprinkled with powdered sugar and topped with yogurt. The finished salad is decorated with blueberries, placed in the refrigerator for 10-15 minutes and served. Pineapple salad: Pineapples are cut into cubes, coconut flakes and grated orange zest are added. Banana nectar is mixed with yogurt, poured over pineapples and refrigerated for 20 minutes. The banana is peeled and cut into slices. The finished salad is decorated with banana slices and served. Mastering the skills of preparing mousses and creams. Range The famous French dessert is chocolate mousse. There are several rules on which not only the appearance, but also the taste of this dessert depends. Firstly, you need to mix the ingredients very carefully, otherwise the mousse will not turn out airy. Secondly, you should strictly monitor the temperature. If the chocolate is too cold, the mass will have time to harden ahead of time, and if it is hot, the yolks can be boiled. Typically, chocolate mousse does not require baking, but there are also recipes for this dessert that require the use of an oven. Chocolate mousse: Pour water into a saucepan and place over medium heat. When the water is hot, add the chocolate broken into pieces to create a homogeneous sauce. Place the saucepan with the resulting sauce in a bowl filled with ice. Beat the substance with a fork or mixer to make the future mousse more airy. Chocolate mousse is ready. Peach mousse: The amount of water should be 2 times less than according to the instructions (for 100 g of jelly there should be 500 ml of water - soak in 250 ml of water). Dissolve the jelly. Let it cool, put it in the freezer for just a little bit (3-5 minutes), the jelly should set only a little - become jiggly, but still liquid. Beat cold concentrated milk with powdered sugar, the volume should double. Pour whipped milk into the prepared semi-hardened jelly in a thin stream and continue whisking, you should get a fluffy foam. Pour the mousse into portioned molds (for example, glasses) and put in the refrigerator to set for 1-2 hours. Chocolate cream for cake: Melt the broken chocolate in a water bath. Whip the cream until foamy. Mix the cream with the chocolate, carefully. Heat 200 ml of milk to 80 degrees. Take the rest of the milk and beat it with the egg, sugar and flour. Add all this to the heated milk, stir. Place the saucepan with the milk-flour mixture on the fire and simmer over low heat until the cream begins to thicken. At this moment, add condensed milk, stir so that it dissolves without residue and spreads evenly, and remove the pan from the stove. Add cream and chocolate to the custard and let it cool. Now you know how to make chocolate cream for a cake, and you can easily do it. Mastering the skills of making soufflé, parfait, terrine, sherbet, pie The word sherbet or sherbet, as well as sorbet, has not only different spellings, but also several meanings. Firstly, sherbet refers to an ancient oriental vitamin drink based on rose hips, rose flowers, licorice and spices. Nowadays, sherbet is a soft drink made from the juices of fruits and berries, with the addition of sugar, honey, herbs and spices. Secondly, all those with a sweet tooth know sherbet as fruit ice cream or a fragrant oriental sweet delicacy. It’s the last type of sherbet that we want to introduce you to today. Sherbet got its distinctive name thanks to the Turkish language and the word Sherbet, which has analogues in other languages. For example, Persians, Urdu people and Arabs call sherbet sharbat. Based on today's confectionery terminology, sherbet differs from sherbet exclusively in its thickness. If you boil the sherbet from the first recipe until thick and cool, you will get berry sorbet. But we are accustomed to the fact that this delicacy has a creamy taste and contains nuts. Creamy sorbet with nuts: First you need to prepare the sugar syrup. To do this, pour water into a saucepan, add sugar and bring the syrup to a boil, stirring constantly. After this, add lemon juice, condensed milk and butter to the syrup. Mix the mixture well until smooth and add chopped nuts. Mix the mixture again, turn the heat to low and cook the sherbet for 25-30 minutes, stirring continuously. Cool the resulting mass slightly and transfer to a pan lined with parchment paper. Cover tightly with cling film and place in a cool place or refrigerator to further harden. To speed up the process, you can use the freezer. Please note that to complement the taste, you can use not only those nuts that are indicated in the recipe. It is allowed to use seeds, sesame or one type of nut instead of the recommended assortment. Cottage cheese-strawberry terrine: Soak gelatin in cold water. Add lemon zest and juice, vanilla sugar, yogurt, powdered sugar to the cottage cheese and mix thoroughly. Boil milk, remove from heat. Squeeze the water from the gelatin and dilute it in hot milk until completely dissolved. Add gelatin milk to the curd mass and mix thoroughly. Wash the strawberries and let the water drain. Pour about half of the curd mixture into the mold, lay out the strawberry halves and pour in the remaining mixture. Refrigerate for about 6-8 hours, preferably overnight. Before serving, prepare the sauce by blending strawberries with powdered sugar and white wine. Strain the sauce through a strainer to remove the seeds. Remove the terrine from the refrigerator, immerse it in hot water for a couple of minutes, carefully trim along the edge with a knife blade, turn it over onto a suitable dish and carefully shake it out. Before serving, pour the sauce over the terrine and garnish with strawberries. Creamy parfait with gooseberries: Wash the berries, dry them, pierce them with a wooden splinter, pour in a mixture of liqueur and cognac and leave for at least 30 minutes. Grind the yolks with sugar, pour in 3 tablespoons of water and beat in a water bath until a thick foam is obtained. Then immediately place the bowl with the yolk mixture in cold water with ice and beat the mixture until cooled (it should increase in size and lighten). Whip the cream and combine with the yolks. After this, add the gooseberries, mix carefully, place in metal molds and freeze. Before serving, refrigerate the parfait for 1 hour and cut into portions. Strawberry pie: Grate the butter on a coarse grater, add flour and mix everything until crumbly. Add the egg and ice water to the crumbly dough. Form the dough into a ball, cover with film and place in the refrigerator for 30 minutes. Then grease the mold with butter and smooth the dough into shape and sides. We make several punctures with a fork. Place the oven in a preheated oven at 180 degrees for 10-15 minutes, when it starts to brown, immediately remove it. Let the prepared cake cool completely. Making cream. Mix sour cream with sugar, stir well. Place sour cream on the crust. We beautifully lay strawberries cut in half on top of the cake. Cover the entire pie with strawberries. Make jelly as written in the instructions. To one bag add 2 tbsp. spoons of sugar and 250 ml of water, heat everything over the fire, stirring constantly. As soon as it boils, everything is ready. Immediately pour the pie. Cover all the strawberries. The jelly hardens in 5 minutes and is ready to eat. All is ready. Apple and cottage cheese soufflé: Grind the cottage cheese in a blender. Add egg yolks and half the sugar. Grind again. Finely chop the apples. If you are cooking for children, it is better to peel them first. Beat the remaining whites together with the remaining sugar until foamy. Mix all the ingredients. Grease the molds with oil and fill in the future soufflé. Bake in the preheated oven for about 25 minutes until the top is puffed and golden brown. 5. Mastering the skills of making tiramisu and cheesecake. Range Cheese ́ yk (English cheese - cheese, cake - cake) is a dish of European and American cuisine, which is a cheese-containing dessert from cottage cheese casserole to soufflé cake. Cheesecakes are made from Philadelphia cheese. Sugar, eggs, cream and fruit are also used. A mixture of these ingredients is placed on a base of cookies or sweet crackers. Seasonings (vanilla, chocolate) and fruit decorations, such as strawberries, are often added. The most common problem when making cheesecake is the appearance of a crack in the filling when cooling. There are several methods to avoid this. One is to bake the cake in a water bath to ensure even heating. Another is to maintain a low temperature during baking time. Then you need to slowly cool the cheesecake with the oven door slightly open. Third - 10-15 minutes after removal from the oven, to reduce surface tension, the cheesecake is carefully separated from the walls of the mold with a knife. In this form, the cheesecake is left in the mold until completely cooled (about 1.5-2 hours). If these methods do not help, the curd mass is decorated with fruit, whipped cream or cookie crumbs. Grind the cookies using a blender. Mix crushed cookies with melted butter. The result is a homogeneous thick mass. Place the cookies in the mold and press down, distributing them evenly over the surface. Let it freeze in the refrigerator. Over low heat, dissolve the sugar in 80 ml of water. Bring to a boil, simmer for another minute and remove from heat. Meanwhile, beat the egg yolks. Pour in the syrup, whisking constantly. Until the mass cools down. During the beating process, the mixture will become cream-like and lighten in color. Dissolve gelatin in the remaining water. Mix Philadelphia cheese with lemon/lime zest. Add gelatin and beat until smooth. Combine the cheese mass with the yolk mixture. In a separate container, whip the cream to soft peaks. Add the cream to the previously prepared mixture and mix gently with a silicone spatula until smooth. Pour the mixture into the cheesecake pan directly onto the crust. Cover the top with cling film and refrigerate for at least 5-6 hours, and best of all overnight. Decorate the finished cheesecake at your discretion. Tiramisu with mascarpone cheese: Place the mascarpone in a wide bowl and beat vigorously with a spatula or whisk until smooth - the consistency of the cheese should become almost as soft as that of heavy cream or thick sour cream. Separate the whites from the yolks. In one bowl, beat the yolks and powdered sugar until white and gradually add the resulting mass to the mascarpone, whisking everything together with a whisk. Beat the whites separately and then, one spoon at a time, carefully fold into the mixture of yolks and mascarpone. Mix cooled strong coffee with four tablespoons of rum in a wide plate or bowl with low edges - the container should be such that it is convenient to dip whole cookies into it. Gently dip a third or half of the savoiardi into the coffee and rum mixture, depending on the width of the pan in which you want to serve the dessert. If the shape is not too wide, the tiramisu can be made in three layers by using ten pieces of savoiardi per layer. Place the soaked cookies on the bottom of the mold, pour a third of the mascarpone cream on top. Dip the second batch of cookies into the coffee mixture and place tightly on top of the cream. Place a second layer of mascarpone cream on top. Then - the remaining soaked cookies. Pour the remaining cream over the top layer of savoiardi and lightly tap the sides of the pan with a spatula to even out the layers and submerge the cookies in the cream. Place the pan in the refrigerator for at least three hours, preferably overnight. Before serving, sprinkle the finished dessert with cocoa - for these purposes it is better to use a fine sieve so that there are no lumps on the surface and the layer is even. Using a sharp knife, carefully cut the tiramisu into portions and place on plates. Serve dessert immediately, before the cream has time to warm to room temperature and begins to melt. Mastering the technology of preparing complex hot desserts: soufflé; puddings Souffle ́ ( fr. souffle é) - a dish of French origin made from egg yolks mixed with a variety of ingredients, then beaten whites. Can be a main dish or a sweet dessert. In any case, the soufflé contains at least two components: firstly, a flavored mixture of sour cream consistency and, secondly, egg whites beaten until white. The first gives the taste, and the whipped whites give the airiness of the product. The mixture is usually made on the basis of cottage cheese, chocolate or lemon (the latter two are used to prepare a dessert by adding sugar), or bechamel sauce - in this case, a mushroom or meat soufflé is usually prepared. The soufflé is cooked in the oven in a fireproof container; it swells greatly due to the temperature, but when removed from the oven, it collapses after 20-30 minutes. Steamed semolina soufflé with milk: Brew the porridge with milk and water and boil it for 10 minutes. Remove from heat, add the yolk, sugar and 10 g of butter, beat well, mix lightly with the beaten egg white, put in a greased mold and steam until done. Before serving, remove from the mold and decorate with jam or preserves. Curd pudding with raisins and apples: Pass the cottage cheese through a meat grinder and rub. Wash the apples, remove peels and seeds, chop finely, add thoroughly washed raisins. Combine the pureed cottage cheese with chopped apples, milk, raisins, sugar, vanillin, yolks, semolina and mix well. Then add the whipped egg whites to the prepared mixture. Place the resulting mass in a mold greased with butter and place in the oven. When serving, sprinkle with sour cream. Mastering the skills of preparing vegetable muffins and Guryev porridge Guryev porridge: Add sugar and vanillin to boiling milk. After this, gradually add semolina and, stirring, cook for 10 minutes. Put butter and raw eggs into the cooked porridge, mix it all well and put it in a frying pan, pre-greased with butter, sprinkle with sugar and place in a hot oven. When a light brown crust forms, the porridge is ready. When serving, the porridge can be decorated with canned fruit, topped with sweet sauce and sprinkled with toasted almonds. Guryevskaya porridge baked in pumpkin: Cut off the top of a small pumpkin, scoop out the grains with a spoon, then some of the pulp until the pumpkin walls are 1-1.5 cm thick. Mix boiled rice with pumpkin pulp, sour cream, sugar, raisins, cinnamon, finely chopped dried apricots. Stuff the pumpkin with the prepared porridge, cover with the cut-off lid and bake in the oven until done. When serving, each serving can be topped with melted butter or a spoonful of warm honey. Pumpkin Cupcake: Grate the pumpkin on a coarse grater. Mix flour with baking powder. Beat sugar with vegetable oil, adding eggs one by one. Combine pumpkin, flour, egg mixture, add cinnamon, raisins, nuts. Place in a greased pan and bake at 180 degrees for about 40 minutes. You can check readiness with a wooden stick - it should be dry. Rhubarb cupcake: Preheat the oven to medium temperature. Grease a deep round cake pan with butter and line with paper. Beat butter, zest, sugar and eggs with a mixer until fluffy. Add flour, cinnamon, sour cream and coarsely chopped rhubarb. Pour the batter into the pan and sprinkle with additional sugar and cinnamon. Bake for about an hour and a half. Remove from the oven, let the cake cool (about 5 minutes), then remove from the pan. Mastering the skills of making chocolate snowballs, chocolate-fruit fondue, flambé desserts Chocolate fondue: Break the chocolate bar and, stirring continuously, melt it at low temperature (or better in a water bath). Add chocolate gradually, in small pieces. When all the chocolate has melted, gradually pour in the cream (low-fat) and stir continuously until smooth. Cut the fruit into small pieces: whatever you like best. Chocolate orange fondue with fruits: Place the chocolate in a bowl set over a water bath. Stir until the chocolate has melted, remove the bowl and add the zest, juice, cream and liqueur, stir. Pour the mixture into a fondue saucepan and place on a burner over low heat. Cut the orange and kiwi and use special forks to dip the fruit into the fondue. Berry flambé: Wash and dry fresh berries. Cut the strawberries into 4 parts. Heat butter in a frying pan, add sugar and heat a little, pour in port wine. Stirring, boil for 2 minutes. Place the berries in a frying pan and, stirring gently, boil the berries for 2 minutes, pour in the cognac and immediately set them on fire. Wait until the cognac burns out and put the flambé into bowls. Add a little ice cream on top of each serving. You can garnish with a sprig of fresh mint. Flambé bananas: Simmer the banana halves in oil until golden brown, then place them on a hot plate. Add sugar, lemon and orange zest to the same pan. Cook until the sugar dissolves and begins to bubble. Add brandy and heat. Pour the sauce over the bananas and set them on fire. Serve immediately with light cream. Chocolate snowballs: Melt chocolate with butter. In a mixer, beat eggs and sugar for 5 minutes at high speed. Gently fold the beaten egg foam into the chocolate mixture. Add liqueur and stir gently. Sift the flour and baking powder on top and carefully combine with the wet mixture. Add ground almonds, stir. You should get a liquid mixture. Wrap in cling film and refrigerate for 4 hours until the mixture hardens. Roll the mixture into balls with a diameter of 4 cm. Prepare two plates - one with sugar, the other with powdered sugar. Roll each ball in sugar and then in powdered sugar. (To enhance the effect, roll the balls in powdered sugar twice, with an interval of several minutes.) Place the balls on a baking sheet covered with baking paper, at a certain distance from each other. Bake in an oven heated to 190 degrees for 7-8 minutes (no more!). The balls will be flattened and cracked, but will be very soft to the touch. Do not overcook them in the oven - they should remain fairly moist (their consistency is similar to a brownie). Cool completely. Store at room temperature in an airtight container, layered in a single layer. 9. Acquiring skills in combining different methods of preparing cold and hot desserts Fried Ice Cream: Pour crushed cornflakes (can be crushed in a blender), coconut flakes into three different bowls and beat the egg (until foam). Cut the pear and peach into thin slices. Three chocolates on a grater. Pour oil into a saucepan and put it on fire (you need enough oil so that a piece of ice cream floats freely in it when frying). All this must be done in advance. Then we cut the ice cream into pieces - from a 500 g pack you get 8 pieces. We take out the ice cream immediately before cooking, otherwise it will start to melt and the dessert may not work out. First, roll a piece of ice cream in coconut flakes, then in egg. Then in corn flakes. Then again in egg and corn flakes. Using a slotted spoon, place the ice cream in the oil and fry for 10-20 seconds. Take the ice cream out of the butter and place it on a plate. Decorate with fruit and grated chocolate. Fried bananas in batter with ice cream, red currants and mint: Divide the breadcrumbs, flour and beaten egg into three plates. Cut bananas in half. Dip the bananas first in flour, then in egg and breadcrumbs until completely coated. In a frying pan, heat 5 centimeters of vegetable oil to 180 degrees. To test the temperature, drop a piece of bread into the oil. It should turn brown in 30 seconds. Fry bananas for 3-4 minutes or until golden brown. Carefully transfer to a paper towel and let the oil drain a little. Place on 2 plates and sprinkle with powdered sugar. Garnish with ice cream, currants and mint. Fried pineapple dessert with ice cream: Peel the pineapple and cut into circles. Cut out the core. Sprinkle the mugs with powdered sugar and fry on both sides in hot butter. Sprinkle with rum or liqueur. Place a scoop of ice cream on top. Acquiring skills in combining basic products with additional ingredients to create harmonious cold and hot desserts Many famous chefs emphasize that they do not cook according to recipes. In order to prepare delicious and varied dishes, it is not at all necessary to memorize dozens of recipes or sleep with a cookbook under your pillow. You only need 2 things: knowledge of product compatibility and imagination. Over hundreds of years, while humanity has honed its culinary skills, some combinations of ingredients have been experimentally found that complement each other surprisingly harmoniously. For example, tomatoes and basil. Of course, ripe tomatoes can be harmoniously combined with other herbs, and basil is good with various vegetables, but this couple looks simply inseparable; they make win-win salads and appetizers, soups and hot dishes. And there are a lot of such combinations. If you remember some of them, on this basis it will be very easy for you to come up with dozens of interesting recipes of your own. Avocado + Lemon + Garlic The taste of these ingredients complements each other very harmoniously: the delicate creamy pulp of the avocado is neutral in taste, and the strong aroma of citrus and the piquant taste of garlic turn it into a very tasty sauce, salad or snack. The more contrasting this combination is, the tastier it is. Although you can eat any type of cheese with honey, spicy, mature cheeses perform best. This duet will not be spoiled by nuts: walnuts, pine nuts or almonds. Walnut + Cinnamon + Honey A very tasty combination - an excellent filling for sweet pastries and stuffed fruits. Any nuts are suitable for this combination. This trinity can be divided into pairs: nuts + honey, cinnamon + honey, nuts + cinnamon, if you do not want to use one of its components. Apple + Walnut + Cinnamon Apples and cinnamon are a classic combination for desserts, sauces and baked goods, and nuts fit in very well with this company. Celery + Apple A fresh and aromatic combination that will decorate any vegetable salad, meat salad or cold appetizer. Strawberry + Cream An ideal combination for light desserts, fruit salads and cake decoration. Soy sauce + Honey + Ginger The combination of sweet, salty and tangy flavors and harmony of flavors make these products the perfect Asian-style dressing for salad dressings, marinades or sauces for meat, poultry or fish. Mastering cooking skills: fillings, sauces and glazes for individual cold and hot desserts Berry sauce with wine: Rub sorted and washed berries (strawberries, raspberries, strawberries, currants) through a hair sieve. Pour sugar into a saucepan, pour ¼ glasses of water, boil and descale. Add wine and prepared berry puree to the hot syrup and, stirring, bring to a boil. Strawberry sauce: Rub the strawberries through a sieve. Add sugar, cinnamon and sour cream. Mix everything, whisking a little. Cool down Blood Orange and Cranberry Sauce: Remove the zest and white membranes from 3 oranges. Using a sharp knife, carefully cut out the segments and place in a bowl. Cut the remaining orange into 8 pieces and place in the processor. Add cranberries and sugar. Chop well and add to the orange segments. Cover with film and refrigerate overnight. Sabayon sauce with grape juice: Stir 6 tablespoons of sugar into 3 glasses of red grape juice, add lemon zest and lemon juice, put on the stove, bring to a boil, then set aside. In a bowl, beat 11 egg yolks and gradually pour into the hot syrup with grape juice, bring to a boil, stirring constantly. When the sauce boils, reduce the heat so that it does not boil, and, stirring constantly, simmer until thickened for 20-40 minutes (the time depends on the required thickness of the Sabayon sauce. The thickness of the Sabayon sauce also depends on the number of yolks: if you need a less or thicker Sabayon sauce, then it is necessary to reduce or add the number of yolks accordingly until the sauce is of the required thickness, and if the yolks are added while the Sabayon sauce is already being cooked, for example after 5-40 minutes, then it will be necessary to further increase the time for boiling the sauce to the required thickness). If the sauce does not thicken, bring to a boil again, then reduce heat. If it boils for a long time, after reducing the heat, set it aside and, continuing to stir constantly, wait until the burner cools down, then put it back on the hot burner. Reduce the heat until the sauce simmers, removing each time it comes to a new boil. Cottage cheese filling: Rub the cottage cheese through a sieve or sieve or pass through a meat grinder, add eggs, granulated sugar, a little salt, melted butter and mix it all well. You can add vanillin, raisins, and finely chopped candied fruits to the cottage cheese. If the cottage cheese is too wet, you must first wrap it in gauze and put it under a press. Apple filling: Peel the apples, cut into four parts, remove the core, cut into slices, put in a saucepan, sprinkle with sugar, add 2-3 tablespoons of water and cook over low heat until a thick jam is obtained. This filling is intended for pies made from sour, unleavened or puff pastry, as well as apple puffs or apple donuts. Cupcake frosting: White chocolate frosting: Break the white chocolate and melt in a water bath. Add a spoonful of milk and powder. Stir until a fairly dense mass is formed. Add another spoonful of milk and beat the mixture. Mastering skills in design options and decorating techniques for complex cold and hot desserts; current trends in the preparation of cold and hot desserts Basic principles of proper decoration of desserts using a pastry bag These are the 3 main, key points that are important for you to know if you want to decorate cakes, pastries, cupcakes and other products in this way. They lie in the thickness of the cream used. After all, creams with different consistencies are used for different decorations. Basic principles of proper decoration of desserts using a pastry bag. Today we will talk about the main principles of decorating desserts using a pastry bag. On which all techniques are basically based using this design. Step 1: These are the 3 main, key points that are important for you to know if you want to decorate cakes, pastries, cupcakes and other products in this way. They lie in the thickness of the cream used. After all, creams with different consistencies are used for different decorations. Cream with a thick consistency. Suitable for creating voluminous decorations or elements. For example, these could be flowers with graceful petals. To determine if the cream is suitable for this finish, dip a spatula into it. Then see if the mass reaches behind the spatula and leaves thick peaks, then the cream is suitable for such decoration. Cream with medium thickness. Used to decorate flat elements on desserts. For example, leaves, flowers, borders. Cream with a soft consistency. Suitable for applying thin elements, such as flower branches and for inscriptions on desserts. Step 2: Correct position of the piping bag and nozzle during operation The final result directly depends on the correct position of the pastry bag during the decorating process. Even if you choose a cream of the right consistency, if you apply it incorrectly, you will not get what you intended. Or it will work, but it will be far from ideal. The main thing is to adhere to two parameters - direction and the correct angle of inclination. The angle of inclination is determined relative to the position of the working surface. Can be done perpendicular to the working surface (90 degrees) - to create flowers, stars and other similar elements. Or in the middle position between horizontal and vertical (this is 45 degrees), for example, for inscriptions. To make it easier to apply the cream, just imagine that the work surface is a clock dial, and your pastry bag is its arrow. Determine the middle of the “dial”, place the end with the nozzle on it and turn the bag in a circle, applying the cream. The uniformity of any decoration you create also depends on the continuity and consistency of the pressure applied to the bag. Step 3: Only constant practice will help you quickly learn how to use a piping bag. Over time, you will learn to control the force and angle of pressure, and therefore create original decorations for desserts. Conclusion Dessert is a sweet dish served at the end of lunch. The word was borrowed from French: “desservir” translated means to clear the table. In our country, dessert is considered to be: cakes, pies, pastries, ice cream, cookies, candies, chocolate, jam, fruit, etc. The tradition of eating dessert after meals came to us from Europe in the 19th century, when sugar production increased. Before this period, sweets were only available to the rich, and ordinary people only indulged in them on holidays. But these days, desserts and sweet dishes are available to absolutely everyone. Moreover, he can prepare it for himself according to his taste and desire. Bring something new and incredibly tasty to the art of confectionery. I believe that nowadays, without desserts and sweet dishes, meals will become meager and incomplete. Therefore, thanks to practical skills and an excellent learning process, I can confidently say that preparing dessert dishes is not only a healthy and wonderful activity. List of used literature Collection of recipes for dishes and culinary products for catering establishments (1982) Collection of recipes for flour confectionery and bakery products (1998). Collection of basic recipes for sugary confectionery products (2000).
Assortment of sauces, fillings and glazes for desserts.
Assortment and quality requirements for industrially produced ready-made mixtures for the preparation of sauces for desserts.
Rules for storing ready-made industrial mixtures.
Rules for selecting main products and additional ingredients for them of the required type, quality and quantity in accordance with the technological requirements for sauces, fillings and glazes for desserts.
The main criteria for assessing the quality of main products and additional ingredients for them and their compliance with the requirements for the quality of sauces, fillings and glazes for desserts.
Requirements for the quality of ready-made sauces, fillings and glazes for desserts.
Methods for preparing sauces, fillings and glazes for desserts: grinding, mixing, dissolving, whisking, bringing to a boil, straining, adding additional ingredients, cooling, heating, portioning.
Options for combining different methods of preparing sauces, fillings and glazes for desserts.
Selecting methods for preparing different types of sauces, fillings and glazes for desserts.
Temperature and sanitary conditions and rules for preparing different types of sauces, fillings and glazes for desserts.
Types of technological equipment and production tools used in the preparation of sauces, fillings and glazes for desserts.
Using the necessary production tools and technological equipment for preparing sauces, fillings and glazes for desserts, taking into account safety requirements when: grinding, mixing, dissolving, whipping, bringing to a boil, straining, introducing additional ingredients, cooling, heating, portioning.
Options for combining staple foods with other ingredients to create harmonious sauces, toppings and dessert glazes.
Techniques for performing actions in accordance with the type of sauces, fillings and glazes for desserts: rubbing, mixing, dissolving, whipping, bringing to a boil, straining, adding additional ingredients, heating, portioning.
Technology for preparing cold and hot sauces for desserts in accordance with the preparation methods and type of dessert sauces: berry sauces, fruit sauces, cream sauce, classic sabayon, coffee sabayon, chocolate sauce, yogurt sauce, spicy sauce.
Technology for preparing fillings for cold and hot desserts in accordance with the preparation methods and type of filling for desserts: creamy fillings, fruit fillings, berry fillings, nut fillings, fruit and nut fillings.
Technology for preparing glazes for cold and hot desserts in accordance with the preparation methods and type of glaze for desserts: sugar glazes, fruit glazes, chocolate glazes.
Organoleptic methods for determining the degree of readiness and quality of sauces, fillings and glazes for desserts.
Options for selecting sauces, fillings and glazes for individual cold and hot desserts.
Current trends in preparing and finishing sauces, fillings and glazes for desserts.
Methods of serving and serving sauces for cold and hot desserts.
Options for decorating desserts using sauces and glazes.
Temperature for serving sauces for cold and hot desserts.
Rules for cooling and heating sauces, fillings and glazes for desserts.
Requirements for the safety of storing prepared sauces, fillings and glazes intended for subsequent use.
Assortment of sauces, fillings and glazes for desserts.
Assortment and quality requirements for industrially produced ready-made mixtures for the preparation of sauces for desserts.
Rules for storing ready-made industrial mixtures.
Rules for selecting main products and additional ingredients for them of the required type, quality and quantity in accordance with the technological requirements for sauces, fillings and glazes for desserts.
The main criteria for assessing the quality of main products and additional ingredients for them and their compliance with the requirements for the quality of sauces, fillings and glazes for desserts.
Requirements for the quality of ready-made sauces, fillings and glazes for desserts.
Methods for preparing sauces, fillings and glazes for desserts: grinding, mixing, dissolving, whisking, bringing to a boil, straining, adding additional ingredients, cooling, heating, portioning.
Options for combining different methods of preparing sauces, fillings and glazes for desserts.
Selecting methods for preparing different types of sauces, fillings and glazes for desserts.
Temperature and sanitary conditions and rules for preparing different types of sauces, fillings and glazes for desserts.
Types of technological equipment and production tools used in the preparation of sauces, fillings and glazes for desserts.
Using the necessary production tools and technological equipment for preparing sauces, fillings and glazes for desserts, taking into account safety requirements when: grinding, mixing, dissolving, whipping, bringing to a boil, straining, introducing additional ingredients, cooling, heating, portioning.
Options for combining staple foods with other ingredients to create harmonious sauces, toppings and dessert glazes.
Techniques for performing actions in accordance with the type of sauces, fillings and glazes for desserts: rubbing, mixing, dissolving, whipping, bringing to a boil, straining, adding additional ingredients, heating, portioning.
Technology for preparing cold and hot sauces for desserts in accordance with the preparation methods and type of dessert sauces: berry sauces, fruit sauces, cream sauce, classic sabayon, coffee sabayon, chocolate sauce, yogurt sauce, spicy sauce.
Technology for preparing fillings for cold and hot desserts in accordance with the preparation methods and type of filling for desserts: creamy fillings, fruit fillings, berry fillings, nut fillings, fruit and nut fillings.
Technology for preparing glazes for cold and hot desserts in accordance with the preparation methods and type of glaze for desserts: sugar glazes, fruit glazes, chocolate glazes.
Organoleptic methods for determining the degree of readiness and quality of sauces, fillings and glazes for desserts.
Options for selecting sauces, fillings and glazes for individual cold and hot desserts.
Current trends in preparing and finishing sauces, fillings and glazes for desserts.
Methods of serving and serving sauces for cold and hot desserts.
Options for decorating desserts using sauces and glazes.
Temperature for serving sauces for cold and hot desserts.
Rules for cooling and heating sauces, fillings and glazes for desserts.
Requirements for the safety of storing prepared sauces, fillings and glazes intended for subsequent use.
