Commercial Cooking 10, 20, 30
Create a variety of frozen desserts.
Indicators for this outcome
| (a) | Discuss the origin and popularity of frozen desserts. |
| (b) | Differentiate between ice cream, sherbet, sorbet, granita and frozen yogurt. |
| (c) | Discuss and demonstrate the process of churning and why it is important in the production of ice cream, sherbet and sorbet. |
| (d) | Use food safety guidelines as they apply to eggs and cream. |
| (e) | Investigate the qualities that are important in creating frozen desserts (e.g., smoothness, overrun and mouthfeel). |
| (f) | Create ice cream, sherbet, sorbet, granita and frozen yogurt. |
| (g) | Create frozen ice cream desserts such as parfaits, sundaes, coupes, Baked Alaska and bombes. |
| (h) | Differentiate between commercially made ice creams and homemade varieties examining cost, labour, smoothness, overrun and mouthfeel. |
| (i) | Practise safe and proper use of bakeshop tools and equipment. |
| (j) | Practise food safety standards when handling, preparing, cooking, serving and storing frozen desserts.cc |
Loading...
