Bavarois: A cold dessert made with a custard base, gelatin, and whipped cream,

often flavored with fruit puree or chocolate.

Crème brulee: A rich dessert made with a custard base that is topped with a layer
of caramelized sugar.
Crème caramel: Also known as flan, it is a dessert made with a caramel sauce on the
bottom and a custard-like mixture of milk, eggs, and sugar on top.
Crêpes: Thin pancakes made from a batter of flour, eggs, milk, and butter, usually
served with sweet or savory fillings.
Custards and creams: A variety of desserts made with milk or cream and eggs,
typically sweetened and flavored with vanilla or other ingredients.
Flans: A dessert similar to crème caramel, made with a sweet custard base and baked
in a dish or individual ramekins.
Fritters: Small sweet or savory pastries made by deep-frying a batter or dough,
often filled with fruit or other ingredients.
Ice-cream: A frozen dessert made from a mixture of cream, milk, sugar, and
flavorings such as fruit or chocolate.
Meringues: Sweet, airy confections made from whipped egg whites and sugar, often
baked until crisp.
Mousse: A light and fluffy dessert made with whipped cream, egg whites, and a
variety of flavorings such as chocolate or fruit puree.
Parfait: A layered dessert made with ice cream, fruit, and other ingredients such
as granola or nuts.
Pies: A baked dessert made with a pastry crust and filled with sweet or savory
ingredients, such as fruit, custard, or meat and vegetables.
Prepared fruit: Fresh or canned fruit that has been sweetened and often flavored
with spices, used as a dessert topping or served with cream or ice cream.
Puddings: A sweet dessert made with milk, sugar, and a starch such as cornstarch or
rice flour, often flavored with vanilla or chocolate.
Sabayon: A light and frothy dessert made by whisking egg yolks, sugar, and a sweet
wine or liqueur over low heat until thick and creamy.
Sorbet: A frozen dessert made from sweetened water or fruit juice, often flavored
with fruit or herbs.
Soufflé: A light and fluffy dessert made with a base of egg yolks and whipped egg
whites, often flavored with cheese or chocolate.
Tarts: A baked dessert made with a pastry crust and filled with fruit, custard, or
other sweet or savory ingredients.

Sugam Dangal
2. Describe the relevant cooking methods.
Method Description
Adding fats and liquids to dry ingredients
Baking
Chilling
Freezing
Flambé
Poaching
Reducing
Steaming
Stewing
Adding fats and liquids to dry ingredients: This cooking method involves combining
dry ingredients such as flour and sugar with fats like butter or oil, and liquids
such as milk or water, to create a batter or dough for baking or frying. This
method is used for making various baked goods, pancakes, and some types of
dumplings.

Baking: Baking is a dry heat cooking method that involves cooking food in an oven.
It is used for a wide range of foods, including bread, cakes, pastries, pies, and
roasted meats and vegetables. Baking usually involves using a specific temperature
and time to achieve the desired texture and flavor.

Chilling: Chilling is the process of cooling food in a refrigerator or freezer to

lower its temperature. This method is used to preserve food and prevent bacterial
growth. It is also used to set certain desserts, such as custards, cheesecake, and
gelatin-based desserts.

Freezing: Freezing is a method of preserving food by storing it at a temperature

below 0°C (32°F). This method helps to slow down bacterial growth and preserve the
quality and freshness of the food. It is commonly used for freezing fruits and
vegetables, meat, fish, and prepared meals.

Flambé: Flambé is a cooking technique that involves igniting a dish that has been
soaked in alcohol. This method is used to create a dramatic effect and to enhance
the flavor of the dish. Common dishes that are flambéed include crepes, steak, and
desserts such as bananas foster.

Poaching: Poaching is a cooking method that involves cooking food in a liquid,

usually water or broth, at a low temperature. This method is commonly used for
cooking delicate foods like fish, eggs, and fruit. Poached foods retain their
natural flavors and nutrients, and the poaching liquid can be used to make a
flavorful sauce.

Reducing: Reducing is a method of cooking that involves boiling a liquid, usually a

sauce, to evaporate some of the water content and thicken the sauce. This method
concentrates the flavors of the sauce and creates a thicker, more intense sauce. It
is commonly used for making gravy, stocks, and pan sauces.

Steaming: Steaming is a cooking method that involves cooking food in a small amount
of liquid, usually water or broth, by exposing it to steam. This method is used to
cook vegetables, fish, and dumplings. Steaming helps to retain the nutrients and
flavors of the food, and it is a healthy cooking method as it does not require the
use of added fats.

Stewing: Stewing is a method of cooking food slowly in a liquid, usually water or

broth, at a low temperature. This method is used to cook tough cuts of meat and
vegetables, which become tender and flavorful when cooked in a stew. Stews can be
made on the stove, in a slow cooker, or in an oven.

Here are 10 ingredients that are commonly used to produce desserts:

Sugar - used to sweeten and add texture to desserts

Flour - used to give structure to cakes, pastries, and other baked desserts
Eggs - used as a binding agent and to add moisture and richness to desserts
Milk or cream - used to add richness and creaminess to desserts like custards and
ice creams
Butter or oil - used to add moisture, richness, and flavor to baked goods
Chocolate - used as a flavoring agent and to add richness and texture to desserts
like cakes and mousses
Fruit - used to add natural sweetness and flavor to desserts like pies, cobblers,
and tarts
Vanilla - used as a flavoring agent in a wide range of desserts
Nuts - used to add crunch and flavor to desserts like cookies and cakes
Baking powder/soda - used as a leavening agent to help desserts rise and become
light and fluffy.
Explain why each of the following ingredients may need to be used when producing
desserts:
Gluten-free flour: Gluten-free flour may need to be used when producing desserts
for people with gluten intolerance or celiac disease. Gluten is a protein found in
wheat, barley, and rye, which can cause adverse reactions in people with gluten
intolerance or celiac disease. Gluten-free flours, such as rice flour, corn flour,
and almond flour, are made from alternative grains or nuts that do not contain
gluten.

Yeast-free flour: Yeast-free flour may need to be used when producing desserts for
people who have a yeast allergy or intolerance. Yeast is a type of fungus that is
used in baking to help dough rise. People who are allergic to yeast may experience
a range of symptoms from mild to severe, including itching, hives, and difficulty
breathing. Yeast-free flour, such as self-rising flour or baking powder, can be
used as an alternative to yeast.

Non-sugar sweeteners: Non-sugar sweeteners, such as stevia, aspartame, and

sucralose, may need to be used when producing desserts for people who have diabetes
or who are trying to reduce their sugar intake. Non-sugar sweeteners are low in
calories and do not cause spikes in blood sugar levels like regular sugar does.

Explain the difference between ‘food allergy’ and ‘food intolerance’:

Food allergy: Food allergy is an immune system response to a particular food
protein that the body sees as harmful. Symptoms can range from mild to severe and
can include itching, hives, swelling, difficulty breathing, and anaphylaxis. Even a
small amount of the allergen can trigger an allergic reaction, which can be life-
threatening.

Food intolerance: Food intolerance is a digestive system response to a particular

food or ingredient that the body cannot digest properly. Symptoms can include
bloating, gas, diarrhea, and stomach pain. Food intolerance is usually not life-
threatening, but it can make people feel uncomfortable.

What are the legal and health consequences of not meeting special customer requests
and dietary requirements?
Not meeting special customer requests and dietary requirements can have serious
legal and health consequences. If a customer has a food allergy or intolerance, and
a restaurant or food establishment does not take appropriate measures to
accommodate their needs, the customer can experience adverse health effects, and
the establishment can be held liable for any damages or harm caused. In addition,
failure to comply with dietary requirements can result in negative reviews, loss of
business, and damage to the establishment's reputation.

Describe three indicators which you would use to select fresh and quality
ingredients:
Appearance: Fresh and quality ingredients usually have a vibrant color and a firm
texture. They should be free of bruises, spots, and mold.

Smell: Fresh ingredients have a pleasant and natural aroma, while stale or spoiled
ingredients may have a sour, musty, or off-putting smell.

Taste: The taste of fresh and quality ingredients should be full, rich, and
characteristic of the particular ingredient. Stale or spoiled ingredients may taste
bitter, sour, or rancid.

Mise en place is a crucial step in preparing desserts, and there are several tasks
involved in it. Three of these tasks include:

Preparing the ingredients: Before starting to cook, it's important to measure,

weigh, and prepare all the necessary ingredients for the recipe. This includes
gathering and organizing ingredients such as flour, sugar, butter, eggs, and
vanilla extract.

Preparing the equipment: In addition to preparing the ingredients, it's important

to set up and organize all the necessary equipment for the recipe. This includes
items such as mixing bowls, measuring cups, spatulas, whisks, and baking sheets.

Preparing the work area: Finally, it's important to clean and organize the work
area where the dessert will be prepared. This involves clearing the countertop or
table, and arranging all the ingredients and equipment in a logical and convenient
manner to facilitate a smooth and efficient cooking process.

Here are the descriptions for each of the special dietary requirements and how they
impact dessert consumption:

Fat-free: A diet that restricts all types of fat, including saturated and
unsaturated fats. Desserts for this diet can include fruit salads, gelatin
desserts, sorbets, and fat-free yogurt.

Low carbohydrate: A diet that restricts or limits the amount of carbohydrates

consumed. Desserts for this diet can include sugar-free gelatin, low-carb
cheesecake, and low-carb fruit smoothies.

Low-fat: A diet that limits the intake of fats, particularly saturated fats.
Desserts for this diet can include angel food cake, fruit sorbets, low-fat frozen
yogurt, and baked apples.

Low gluten: A diet that limits gluten intake, which is found in wheat, barley, and
rye. Desserts for this diet can include gluten-free cakes, cookies, and muffins
made with alternative flours like almond or coconut flour.

Gluten-free: A diet that completely eliminates gluten, which is found in wheat,

barley, and rye. Desserts for this diet can include gluten-free cakes, cookies, and
muffins made with alternative flours like rice or corn flour.

Low kilojoule: A diet that limits the number of kilojoules consumed. Desserts for
this diet can include fresh fruit, low-kilojoule ice cream, and sugar-free gelatin.

Low sugar: A diet that limits the intake of added sugars. Desserts for this diet
can include sugar-free pudding, fruit salad, and low-sugar yogurt.

Sugar-free: A diet that completely eliminates added sugars. Desserts for this diet
can include sugar-free cakes, cookies, and muffins made with alternative sweeteners
like stevia or xylitol.

Type one and two diabetic: A diet that focuses on controlling blood sugar levels.
Desserts for this diet can include sugar-free desserts, fruits, and low-carb
desserts.

Vegan: A diet that excludes all animal products. Desserts for this diet can include
vegan cakes, cookies, and pies made with alternative ingredients like coconut milk,
almond milk, and aquafaba (chickpea brine).