WSQ Prepare Hot & Cold Desserts

Course details

Module Objectives & Content:

Upon completion of the module participants will be able to:

•  Describe the functionality of ingredients used in making of hot and cold deserts.
•  Prepare a variety of suitable custard bases for baked and frozen dessert.
•  Prepare Gelatine based, Ice cream and Sorbet desserts.
•  Prepare a range of suitable dessert products using ice cream and sorbet.
•  Prepare parfait, Bombe Alaska, Ice Cream Cakes.
•  Store and date stamp fillings for food safety aspects.
•  Preparation creams and custards for use in ice cream and soufflé dishes.
•  Preparation of Sugar solutions, simple syrup, boiled sugars.
•  Prepare a variety of Sorbet items from fruit juices and fruit purée.
•  Prepare gelatine based desserts.
•  Handling requirements for use of gelatine in desserts.
•  Use of suitable flavours and garnish for quality ice cream.
•  Prepare suitable sponge products for use as garnish and base for Bombe items.
•  Assemble a range of ice cream based desserts.
•  Finish and garnish items with sauces and creams.
•  Refrigeration process for making ice creams and sorbet.
•  Understand the principles of overrun and its affect of product quality.
•  Apply correct storage procedures for making of ice cream.

Practical Component:

• Soufflé, Bavarian mousse, fruit coulis, sorbet, ice creams, parfait, bread & butter custards, crème
• brulee, mousse cakes & desserts.