Commercial Cooking 10, 20, 30
Create chocolate and sugar dessert garnishes.
Indicators for this outcome
| (a) | Discuss the purpose of dessert garnishes. |
| (b) | Identify ingredients (e.g., chocolate, sugar, meringues, fondant and marzipan) that can be used to create dessert garnishes. |
| (c) | Research types of chocolate (e.g., white, dark, milk, semi-sweet and bitter) that can be used to create garnishes. |
| (d) | Investigate handling, preparation and cooking methods for chocolate. |
| (e) | Create chocolate garnishes (e.g., cages, cut-outs, curls, truffles and molds). |
| (f) | Experiment with modeling chocolate to create garnishes and centrepieces. |
| (g) | Differentiate among the types of sugar (e.g., granulated sugar, isomalt and confectioner’s sugar) that are suitable for decorations. |
| (h) | Research cooking methods to create sugar garnishes. |
| (i) | Practise the stages of cooking sugar such as thread, soft ball, hard ball, crack, hard crack and caramel. |
| (j) | Demonstrate safety standards when working with boiling sugar. |
| (k) | Create sugar garnishes (e.g., lace, blown, spirals, cast, pulled and spun). |
| (l) | Assess dessert garnishes using developed criteria. |
| (m) | Practise safe and proper use of bakeshop tools and equipment. |
| (n) | Practise food safety standards when handling, cooking, creating, serving and storing dessert garnishes. |
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