TLE 4th PRELIMINARY EXAM REVIEWER

Lesson 3 – Presenting Desserts

Dessert Syrup - Flavored simple syrup used to moisten cakes.

Cream Anglaise - Stirred vanilla custard sauce, consists of milk, sugar, egg yolks, and vanilla
stirred over low heat until lightly thickened.
Pastry Cream - Contains starch as well as eggs, resulting in a much thicker and
more stable product.
Custard - Used as pie fillings, as a dessert by itself and as a basis for many bake puddings.

Art of Dessert Plating

4 Garnishes That Adds Attraction

 Fruit Garnish
 Nut Garnish
 Chocolate Garnish
 Cookie Garnish

Items That Can be Used as Garnish

Tuiles – Thin cookies that can be shaped in numerous ways.
Meringues – Can be made with a common or Swiss technique and must be dried in a low-temp
oven for 12-36 hours.
Sugar – Pulled sugar is prepared by cooking sugar syrup between 155C and 160C.
Caramelized Sugar – Cooked between 165C and 185C depending on how dark you want the
caramel to be.
Isomalt Sugar – A special type of sugar. It is less susceptible to moisture.
Chocolate – Can be prepared as chocolate curls, fans, and cigarettes.
Rolled Fondant – This garnish can be rolled and cut into shapes or used as bases.
Filo Pastry – Can be buttered and layered with flavors such as nuts, seeds, cocoa powder,
herbs, and spices.
Choux Pastry – Can be piped or combined into long strands and dusted with seeds or nuts
before baking.
Puff Pastry – Can be used as a base or cut and twisted to form straws and allumettes.
Cheese – Made by carefully sprinkling grated hard cheese and baked until crisp. (175C)
Dried Fruit – Is made by firm fruits sliced thinly and soaked in sugar syrup. (95C)

Lesson 4 - Storing Desserts

Storing Cold and Hot Desserts

Not storing properly poses a danger as many desserts contain egg and dairy products.
Remember: Proper storage means cooled desserts must be covered with plastic or placed
in lidded containers before storing in the cool room.

Guidelines
 Desserts containing uncooked eggs should be handled with extreme care, as raw
eggs are a medium in which dangerous bacteria can thrive.

 If custards are not heated and cooled properly and quickly, bacteria can quickly grow to
dangerous numbers.

 Any dessert that is not required for immediate consumption must be cooled rapidly
and stored in the cool room until required.

 If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65C.

 If milk and cream are used in desserts like trifle and custards, they must not be left to
stand at room temperature for any length of time.

 Many desserts have a limited storage life. Make sure you check with your supervisor
and follow organizational requirements.
Picture for Reference

Dessert Syrup Cream Anglaise

Pastry Cream Custards

Fruit Garnish Nut Garnish Chocolate Garnish

Cookie Tuiles Meringues

Sugar

Caramelized Sugar Isomalt Sugar

Chocolate Rolled Fondant Filo Pastry

 Choux Pastry Puff Pastry Cheese

Dried Fruit