Dessert sauces & plating, toppings, fillings, and creams

1.1 basic principle of cooking

COOKING:
- application of heat in food preparation
- heat brings about chemical, physical, and microbiological changes.

Purpose of cooking:

1. to make its maximum value available in palatable form.

2. To develop and enhance flavor
3. To improve its digestibility
4. To increase palatability by improving its color, texture, and flavor.
5. To destroy pathogenic organisms and substances found in raw food

3 ways of Heat Transfer

1. conduction – heat moves directly from one item to something touching it (range to pot) ( pan to it’s
handle)

2. convection – heat is spread by the movement of air, steam or liquid.

a. Natural – hot liquid rises while cooler air sinks
b. Mechanical – in convection ovens, fans speed the circulation of heat. Heat transferred more
quickly into the food.
3. Radiation – energy is transferred by waves from the source to the food. The waves are not heat
energy, but changed into heat energy when they strike to the food
a. Infrared – in a boiler, an electric element heated by gas flame becomes to hot that gives off
infrared radiation that cooks food
b. Microwave – the radiation generated by oven penetrates into the food, where it agitates the
molecules of water. The friction caused by this agitation creates heat, which cooks food

((((( 3 factors affecting cooking time

1. Cooking temperature
2. Speed of heat transfer ( convection oven is faster than conventional oven)
3. Size, temperature, individual characteristics of food
Example. Small meat cooks faster than the large meat
Frozen meat takes longer to broil than the one at room temperature. ))))

Cooking methods
1. MOIST HEAT – cooking method in which the heat is conducted to the food product by water or
steam.
a. Poach, simmer, boil, blanch
 Boil – to cook in a liquid at 100C or 212F.
Simmer – cook in a liquid at the temp 185F- 205F (85C-96C)
Poach – cook in a small amount of liquid (160F- 180F) (71C- 82C)
Blanch – to cook food partially or briefly

b) steam – to cook food by exposing them directly to heat. Done on a rack above boiling
water.
Steam at normal pressure is 212 F, same as boiling water ( mostly vegetables) ( siopao/
siomai
c) braise – to cook in a small amount of liquid, usually after browning (braised beef/ adobo
)
Dry Heat:
-Cooking method in which the heat is conducted to without the moisture, by hot air, hot meal,
radiation of hot fat.

2 categories:
1) Without fat
2) With hot

Without Fat
1) Roast & Bake-cook in dry air
-roasting-meats and poultry
-baking-breads, pastries, vegetables & fist
-barbeque-cook by burning hardwood or hot coals
-smoke- done in closed container, using wood chips to make smoke.
2) Broil-cook with radiant heat form above

Rules in Broiling:
1)Turn heat on full
2) Used lower heat for larger, thicker items to be cooked rare.
3)Pre heat the broiler
4)Foods may be dipped in oil to prevent sticking. Too much oil may cause a fire.
5)Turn foods over only once, to avoid unnecessary handling.
“Salamander”-is used for browning or melting the top of some items before service.
3)Grill, Griddle, Pan Broil
 Grill- done in an open grid over a heat source like charcoal
 Griddling – done In a solid cooking surface called griddle
 Pan Broiling- like griddling, except it is done in a saute pan or skilled

3.1 purpose of dessert sauces, toppings, fillings, and creams

The Purpose and Function of Sauces
1) Add Contrast In Taste:

Sometimes sauces are used to add a contrast in taste to another food. Apple sauce with
fresh roast pork serves the same purpose. Broadly speaking any condiment or mixture of food,
which serves to contrast with or compliment another food, can be termed a sauce. In this broad
sense, a peanut butter and jelly mixture would be a sauce to a piece of bread if they were served
together.

2) Add Sharpness and Tanginess:

Some sauces are used to add sharpness or tanginess to a portion of bland food. A remoulade
sauce served with shrimp is an example of a piquant sauce.

3) Add Texture:

Many sauces include a garnish that adds texture to the finished dish. Chicken Chasseur is
enhanced by a sauce finished with tomatoes and mushrooms. A dish that has a distinct texture,
such as pan-fried soft-shelled crab, is enhanced by a smooth sauce.

4) Add Flavour:

A sauce that includes a flavour complementary to a portion of food brings out the essence of that
food. The mild sweetness of poultry is heightened by a sauce flavoured with tarragon. The rich
flavour of the beef is highlighted by a pungent sauce made with green peppercorns, which
deepen and enrich the overall taste.

5) Add Appearance:

Sauces may add to the appearance of food, sometimes as a coating which is poured or brushed
over the food to give a pleasing appearance to an otherwise uninteresting item. the chaud-froid
sauce made with cream or mayonnaise and gelatine is used to coat various food items.

6) Add Moisture:

A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also
compensate for the drying effect of certain cooking techniques,
especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm
butter emulsion sauce like béarnaise or with compound butter. Beurre blanc is often served with
shallow-poached lean white fish to add a bit of succulence to the dish.

7) Add Eye Appeal:

A sauce can enhance a dish’s appearance by adding lustre and sheen. Lightly coating a sautéed
medallion of lamb with a jus lié creates a glossy finish on the lamb, giving the entire plate more
eye appeal. Pooling a red pepper coulis beneath a grilled salmon steak gives the dish a degree of
visual excitement by adding an element of colour.

3.2 common types of dessert sauces, toppings, fillings, and creams

Caramel sauce: A proper caramel flavour is a delicate balance between sweetness and bitterness. As
sugar cooks and begins to change colour, a flavour change will occur. The darker the sugar, the more
bitter it will become. Depending on the application for the finished caramel, it can be made mild or
strong. At this point, a liquid is added. This liquid will serve several roles: it will stop the cooking
process, it can add richness and flavour, and it will soften the sauce. The fluidity of the finished
sauce will depend on the amount of liquid added to it, and the temperature it is served at. Dairy
products, such as cream, milk, or butter, will add richness; use water for a clear sauce; use fruit
purées to add different flavour elements.

Chocolate sauce: Sometimes called fudge sauce, chocolate sauce is generally made from cream (or
milk), butter, and chocolate, and can be served hot or cold. The proportion of each of the
ingredients will affect the thickness of the final product.

3.3 painting a plate with dessert sauces, toppings, fillings, and creams
3.4 garnishes application