Iccream and chilled deserts

Lesson Plan #33ICE CREAM ANDCHILLED DESERTS : 

Lesson Plan #33ICE CREAM ANDCHILLED DESERTS January 1999

Terminal Objectives : 

Terminal Objectives At the completion of this lesson, the trainee will be able to discuss the basic concepts of the preparation of ice cream and other chilled desserts

Ice cream & chilled Desserts : 

Ice cream & chilled Desserts Located in the “J” section of the AFRS Additional information is available NAVSUP 421 FOOD SERVICE PRACTICAL HANDBOOK, P4061.4

Ice Cream : 

Ice Cream There are two types of commercially prepared ice cream used in Coast Guard Dining Facilities Commercially procured, containerized ice cream. Highly subject to contamination due to: Equipment used Ingredients Improper freezing storage Hardness after freezing or aged at 20 - 30 deg. F. Ideal serving temperature is about 8 deg. F. Ice cream should be stored at 0 deg. F. or below

Slide 5: 

Commercially prepared ice cream mixes, soft serve and yogurt mixes. Advantages of using soft serve ice cream mix: Convenient, and from a ready source Of uniform quality Sanitary (pasteurized) Space saving Labor and time saving Simple to prepare Soft serve ice cream available from supply sources This type is listed in the federal supply system as “ice milk-milk shake mix” Preparation Follow the AFRS directions Requires the use of a soft serve ice cream machine Reserve or leftover supplies reconstituted mixes should be kept covered and refrigerated

Slide 6: 

Serving Soft serve ice cream may be dispensed directly from the freezer into paper cups, ice cream cones or serving bowls Care of the freezer Thoroughly clean and sanitize the freezer and component parts after each use. Remember to check the drip tray. Soft Serve Yogurt mixes. Available from dairy contractors in plain or fruit flavors. Dehydrated - New product in the system, flavors available in vanilla, chocolate and plain.

Chilled Desserts : 

Chilled Desserts Cream Puffs & Eclairs The major difference between cream puffs & eclairs is in the shape Made from a cooked batter in boiling water and adding the entire quantity of general purpose flour at once, stirring rapidly Eggs are the most essential ingredient used They furnish the wall structure for the steam which expands and leavens the product during baking The temp. at the beginning of the baking period should be 400 deg. F. Strict sanitation measures should be followed including following the three hour rule

Slide 8: 

Puddings Classifications Instant, desert powder Banana, Butterscotch, Chocolate, Coconut, Pineapple & Vanilla Cooked Cream Pudding, Bread pudding, ,Rice pudding & Tapioca Pudding Strict sanitation measures should be followed Serving May be served hot or cold and with hot or cold sauces

Slide 9: 

Fresh Fruits Seasonal availability Melons Peaches Strawberries Nectarines Kiwi Fruit Year-round standbys Apples Oranges Grapefruit Bananas Excellent low calorie alternatives to heavy laden desserts Provides an excellent source of dietary fiber Fruit Gelatin At 95 deg. F. or above the gelatin will not set Can use a combination of fruit juice and water to prepare the gelatin Fresh Pineapple will prevent the gel from setting It contains an enzyme that digests the gelatin Follow directions in the AFRS

Review : 

Review What recipe card section contains ice cream & chilled deserts? How often should the ice cream machine be cleaned? What is the most essential ingredient in the making of cream puffs and why? What is the ingredient that will prevent gelatin from setting? When making dehydrated ice milk - milk shake mix what directions should you follow?