PPT-Chocolate, Confections, and Frozen Desserts

Chocolate Confections and Frozen Desserts SPRING 2018 CONFECTIONS Course Objectives Explore the principles of chocolate tempering decorating candy making the art of frozen desserts and sugar work. R 2 of 2014 10042014 Cap 132 section 56 11 November 1960 GNA 132 of 1960 Originally GNA 105 of 1960 Format changes ER 2 of 2014 Note The title of this Regulation was amended from Frozen Confections Urban Council Bylaws to Frozen Confections Regulati Learning Objectives. Explain the differences between melting and tempering chocolate.. Describe the three methods for tempering chocolate.. Explain how to mold chocolates.. Identify and describe the two main types of ganache.. . B0033046 . 賴思穎. B0033033 . 黃俐嘉. B0033036. 陳詩璇. B0033041. 黃郁珊. B0033045 . 陳怡妏. How . . Sweet. you are!!. CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES. Sugar Cooking. A solution or syrup of sugar and water is boiled to evaporate part of the water. . As the water is boiled off, the temperature of the syrup gradually rises. . GET YOUR 8” FROZEN YOGURT FROZEN CAKE FOR YOUR FALL & THANKSGIVING DAY CELEBRATIONS AND SUPPORT THE SOMERVILLE PTO!. Just $25 for each cake. Cookies & Cream / Vanilla Strawberry / Vanilla. Objective. Execute techniques to prepare common dessert sauces.. Dessert Sauces. Contribute flavor and moisture to a particular dessert. Dessert sauces come in a wide variety of vibrant colors and improve the appearance of a dessert. October 2013. Everyday at Mintel…. QSR & Fast Casual Dessert Trends. Purpose: The purpose of this project is to provide an overview of the . dessert landscape within foodservice. Specifically focusing on limited service restaurants (QSR & Fast Casual), and Casual Dining. This includes a focus on innovative LTO desserts and shakes. . Desserts combining several components presented in a manner similar to the main meal are called . plated desserts. .. Both size and shape of plates and colors and patterns must be taken into account for the presentation. Chef John Folse Culinary Institute. About me…. Native of Latrobe, Pennsylvania. BS Applied Mathematics, 1983. AAS, Pennsylvania Culinary, 1992. Duquesne Club, Baker to Assistant Pastry Chef from 1993 to 1999. Chocolate, Confections, and Frozen Desserts SPRING 2018 CHOCOLATE Course Objectives Explore the principles of chocolate, tempering, decorating, candy making, the art of frozen desserts, and sugar work. PREPARE HOT, COLD AND FROZEN DESSERT D1.HCC.CL2.14 Slide 1 Prepare hot, cold and frozen dessert Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills 136 ine espresso marshmallows on cinnamon sticks for stirring. 1924 West Chicago Avenue; 1 773/332-2354; www.homesteadontheroof.com KATHERINE ANNE CONFECTIONS This fondue-like sipping chocolat NOW TAKINGFOR HOLIDAY Over 20 years ago I had a vision. I thought American ice cream could be better and more interesting. All these years later, I am proud to say that our hard body ice creams— Learn to make frozen yogurt at home that�s just as light, smooth, and delightful as what you buy. You�ll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavor recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.