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Hot Desserts can be;

Batter Based – Pancakes & Fritters.

Sponge Based – Baked & Steamed sponges.

Egg Based – Soufflés, Bread & Butter puddings

Cereal Based – Baked & Boiled Rice puddings

Fruit Based – Fruit pies, Crumbles. Write down 2 menu examples of each.

Creaming; The mixing together of sugar and butter together to a creamy, pale, smooth texture. A key preparation stage.

Moulding; Use of moulds or ramekins to shape

individual sponges, hot soufflés, Bread and butter pudding.

Mixing; Two or more ingredients to prepare a sponge or Pancake batter mix.

Portioning, Use of individual moulds or cutting of pies. Pre-portioning to give portion control.

Eg. Sponges, pies and bread and butter pudding.

Filling; Filling moulds, Ramekins or pastry bases.

Eg. Soufflés, Fruit pies, Aeration; Hot items that are made with

egg are whisked to allow air to enter and make the dessert lighter.

Eg. Baked & Steamed Sponge.

Folding, The gentle folding in the flour for a sponge or folding in the egg whites for a soufflé.

Peeling; The washing & peeling of fruit. Eg. Apples for pies, crumbles.

Slicing; Log shaped Christmas puddings, apple strudel, etc

Boiling/ poaching; Fruit for pies. Bread and butter pudding, cooked in a Bain Marie in the oven.

Baking; Hot soufflés, hot sponges

Combination Cooking; This is when a dessert is cooked in 2 different ways i.e. Fruit pie ( the fruit is cooked first and then the pie is baked)

Steaming; sponges, jam roly poly.

Bain Marie; bread and butter pudding. Sometimes egg based dishes are cooked in a Bain Marie to prevent the egg from scrambling.

Frying; Deep or shallow Fritters, beignets pancakes

Glazing; with egg wash or milk for fruit pies

(do not get mixed up with glazing cold desserts with apricot or fruit glaze)

Filling; fruit pies, individual sponges, pancakes etc

Demoulding; any hot dessert which is cooked in a mould and turned out for presentation.

Dusting; Hot desserts can be dusted with icing sugar just before being served.

Portioning; Pre-portioning. Individual portions As per recipe requirements or to

establishments S.O.P.

1. Write down the basic recipe for steamed sponge pudding.

2. Find the recipe for bread and butter pudding and keep it in your folder.

3. Name 3 types of aeration.