Lesson 1: Frozen Desserts, Custards, Creams, and Sauces
Duration of Days: 5
Lesson Objective
Students will be able to demonstrate the cooking techniques for creams, custards, and sauces to be used in preparing and serving other pastry and dessert items.
How will eggs function in creating multiple dishes? How will various temperatures affect the physical state of the egg and dairy products? What is the best milk product to use in a specific recipe?
Egg White, Egg Yolk, Binder, Emulsify, Thickener, Leavening, Interfering Agent, Stabilizers, Foam, Meringue, Stirred Custard, Pudding, Baked Custard, Vanilla Sauce, Curd Fillings, Tempering, Creme Brulee, Mousseline, Chantilly Cream, Semi-Freddi, Overrun, Gelato, Ice Milk, Satblizers, Sherbert, Saccharometer, and Quenelle.
8.5.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.
Students will evaluate the fat composition for various dairy products and how they function in custards and cream. Students will identify the function of the egg in a variety of custards and creams. Students use the proper equipment, food safety, and heat transfer techniques to prepare restaurant quality custards and creams. Students will analyze and evaluate the custards, creams, and frozen products of each kitchen.
Students will explore the various frozen desserts and custards eaten throughout the world.
Students will be given modified or simple recipes to practice their skills. Students could be given convenience products to produce in lieu of preparing a product from scratch.
Lab based assessments. Formative quiz. Exit Tickets
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.