Desserts Desserts

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DESSERTS DESSERTS Papaya Cream 9.50 Papaya Cream 9.50 Fresh Papaya blend with vanilla bean ice cream, topped Fresh Papaya blend with vanilla bean ice cream, topped with Crème de Cassis. with Crème de Cassis. Flan Flan 10.50 Brazilian style Flan with condensed milk, with a 10.50 Brazilian style Flan with condensed milk, with a homemade caramel sauce. homemade caramel sauce. Crème Brulee Crème Brulee 10.50 Homemade Vanilla Bean Crème Brulee, topped with a 10.50 Homemade Vanilla Bean Crème Brulee, topped with a texturally layers of hardened caramelized sugar. texturally layers of hardened caramelized sugar. Passion/Mango Cheesecake Passion/Mango Cheesecake 10.50 Layers of creamy, smooth passion fruit-and-mango- 10.50 Layers of creamy, smooth passion fruit-and-mango- infused buttermilk cheesecake topped with tart passion infused buttermilk cheesecake topped with tart passion fruit curd. fruit curd. New York Cheesecake New York Cheesecake 9.75 Traditional New York Cheesecake topped with your 9.75 Traditional New York Cheesecake topped with your choice choice of strawberry, raspberry, chocolate and caramel of strawberry, raspberry, chocolate and caramel sauce. sauce. Grilled Pineapple 9.50 Grilled Pineapple Grilled Pineapple with sugar and cinnamon served with Grilled Pineapple with sugar and cinnamon served with 9.50 vanilla bean ice cream. vanilla bean ice cream.. Key Lime Pie 9.75 Key Lime Pie Upscale Key Lime PIE. This refreshingly light pie is made Upscale Key Lime PIE. This refreshingly light pie is made 9.75 with zesty key lime juice. It is baked in a graham cracker. with zesty key lime juice. It is baked in a graham cracker. Tres Leches 9.75 Tres Leches Delicate white cake is soaked with three milks (sweetened Delicate white cake is soaked with three milks (sweetened condensed, evaporated and heavy cream). condensed, evaporated and heavy cream). 9.75 12.00 Molten Chocolate Cake Molten Chocolate Cake Deeply chocolate, enrobed in chocolate and filled with a Deeply chocolate, enrobed in chocolate and filled with a dark chocolate truffle, accompanied with vanilla bean ice dark chocolate truffle, accompanied with vanilla bean ice cream. cream. 12.00 13.00 Turtle Molten Chocolate Cake Turtle Molten Chocolate Cake Moist and fudgy chocolate cake enrobed in chocolate, Moist and fudgy chocolate cake enrobed in chocolate, topped with toasted pecans and filled with a buttery- topped with toasted pecans and filled with a buttery- luscious caramel center, accompanied with vanilla bean luscious caramel center, accompanied with vanilla bean 13.00 ice cream. ice cream. 9.50 Ice Cream Choice of Vanilla Bean, Strawberry and Chocolate. Ice Cream Choice of Vanilla Bean, Strawberry and Chocolate. 9.50 12.00 • Gluten Free Lava Cake • Gluten Free Lava Cake Deeply chocolate, enrobed in chocolate and filled with Deeply chocolate, enrobed in chocolate and filled with a dark chocolate, accompanied with vanilla bean ice a dark chocolate, accompanied with vanilla bean ice cream 12.00 cream .

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What Cake Recipe Is in This Cake Roll?
Passion Fruit Curd Layer Cake This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion. I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator. – What is a better way to serve the fragrant passion fruit curd? In between layers of light and fluffy vanilla chiffon cake – Why is this cake so delicious? Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical… – Did I convince you to try this cake? Ingredients: 5 jumbo/large eggs separated 65 g vegetable oil 65 g milk 110 g cake flour, shifted 1 pinch salt 1 ½ teaspoons vanilla extract 85 g sugar 10 g vinegar Homemade Passion Fruit Curd (recipe HERE) Method: Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper. In a small bowl, mix cake flour with salt, and set aside. In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter. In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.
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Bakery Packet
Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.
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2017 01 Bars & Bites 04 Cakes 09 Cheesecakes 10 Pies 14 Specialty 16 Cookies 17 Ice Cream Bars & Bites
2017 01 bars & bites 04 cakes 09 cheesecakes 10 pies 14 specialty 16 cookies 17 ice cream bars & bites 4883203 • 2/6 lb. • David’s 5051917 • 2/6 lb. • David’s 0867101 • 4 trays • Sara Lee 1588304 • 4/54 oz • Bistro Cheesecake Brownie Pre-Cut Chocolate Chip Brownie Favorites Bars Variety Pack Salted Caramel Brownie New York style cheesecake swirled into the top Pre-Cut. Melted chocolate brownie loaded with Assortment contains one tray of each of the Gourmet salted caramel-filled brownie drizzled of a richly baked fudge brownie. Thaw and serve. sweet chocolate morsels. following: Ultimate Brownie Bar, Blondie Bar, with salted caramel and dark chocolate on a One-year freezer life. 48 servings. Kosher. Strawberry Swirl Cheesecake Bar, Lemon Lover’s unique, chocolate-covered-pretzel crust. 48/4 oz units per case, 6-month Bar. frozen shelf life. Kosher. 6843268 • 2/36 ct • Sinbad 6650543 • 105/1.2 oz • Sysco Imperial 5440805 • 228/.6 oz • Sysco Imperial 1028091 • 4/12 ct • Richs Baklava Classic Royal Miniature Mini Chocolate Eclairs Pastry Eclair Chocolate 2oz Assorted Cheesecakes Made from classic “choux” pastry and real Dutch Chocolate iced Bavarian-filled clair. Packaged in Our famous desserts made smaller for just the custard, topped with Dutch chocolate. Thaw and a tray of 12 clairs/tray. Freeze-flo process. Serve right bite! Chocolate Cappuccino, Silk Tuxedo, serve. Each eclair is 2.4” long. from freezer. Shells are never soggy. Made with New York Vanilla, Chocolate Chip, Lemon, Rasp- whole eggs and enriched flour. berry, Amaretto Almond.
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Carte D'or Desserts
Recipe inspiration booklet CARTE D’OR DESSERTS Dear chef Preparing a range of eye-catching & memorable desserts consistently within any kitchen can be a challenge. Carte D’Or is proud to introduce its great tasting dessert range that has been specially crafted by our chefs with creativity and versatility in mind. In this recipe guide there are desserts for every occasion to help inspire your own dessert creations. Our heritage stretches back to 1978 in a specialist dessert restaurant in Paris, where the first Carte D’Or dessert was formed. This professional heritage is still alive today. Our new range has been exclusively created for chefs to allow you to expand your creations and feel confident from preparation to presentation and service. Kind regards, Alex Hall, Executive Chef Heritage Consistency Founded in Paris exclusively Always the same great for chefs in 1978 taste in only 3-4 steps Application Versatility Great for piping, shaping, A wide range lets you create moulding & cutting endless dessert options 3 Expand your options, not your workload Index Panna Cotta Mango Mousse p.7 White Chocolate Panna Cotta with Dark Chocolate Mousse & p.37 Mango Mousse with Passion Fruit Curd Spiced Sour Cherries p.38 Lamington Cake with Mango Mousse p.9 Buttermilk Panna Cotta with Poached Summer Fruits p.41 Roasted Pineapple & Mango Mousse with Lime & Rum Syrup p.11 Raspberry Panna Cotta with Granola p.43 Mango & Vanilla Rice Pudding with Roasted Apricots p.13 Chocolate & Earl Grey Panna Cotta p.45 Mango & Cardamom Shrikhand p.15 Vanilla Cheesecake
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Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
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EVENT MENUS MORNING Kona Blend Coffee, Decaffeinated Coffee and Assorted Teas Included
EVENT MENUS MORNING Kona blend coffee, decaffeinated coffee and assorted teas included. Minimum of 50 Guests. GREAT START 45 per person Orange Juice, Pineapple Juice, Local Guava Nectar BARISTA 18 per person Seasonal Island and Domestic Fruit Cold Cereals, Skim and Whole Milk Cappuccino, Espresso, Latte Granola Flavored Italian Syrup Shots Oatmeal, Brown Sugar, Warm Milk Shaved Chocolate, Whipped Cream, House Made Bakery Pastries and Assorted Bread Chocolate Swizzles Sweet Butter and Island Preserves Soy Latte, Chai Tea, Chai Tea Latte Cinnamon Sticks Bagels, Cream Cheese Farm Fresh Scrambled Eggs, Chives, Tomatoes Breakfast Meats (select two): Bacon, Pork Link, Portuguese Sausage, Chicken Mango Sausage, Pineapple Glazed Ham Breakfast Potatoes (select one): Hash Browns, Roasted Fingerling Potatoes with Maui Onions, Red Bliss Potatoes with Peppers and Mushrooms Breakfast Sweets (select one): Cheese Blintz, Kula Strawberry Coulis Hawaiian Sweet Bread French Toast, Macadamia Nut Butter Belgian Waffles, Pina Colada Compote, Kula Strawberries, Whipped Cream Buttermilk Pancakes, Macadamia Nut Pancakes or Local Banana Pancakes (select one) Whipped Butter, Maple and Coconut Syrup Prices exclusive of 17.25% service charge, 6.75% administrative fee + 4.166% sales tax. Prices are subject to change. (18/08) 3 The following are designed and priced to complement your Great Start selections and may not be ordered a la carte. Minimum of 50 Guests ~ Culinary Attendant Required at 350 SMALL PLATES Burrito, Scrambled Eggs, Smoked Bacon, Chives, Cheddar,
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Walnut Coffee and Chocolate Cake Honey Cake Amandina Salted
Salted caramel tart Our Great Taste Award winning tart is encased in a sweet pastry with soft, glossy caramel. Sprinkled with sea salt, our Belgian chocolate ganache is blended with honey, finished with our caramalised walnut brittle for an extra crunch! Gluten Free Brownie Our gluten free, triple chocolate brownie is the perfect dessert for any chocolate lover. We combine melted white, milk and dark Belgian chocolate… and just because we can, we add more chocolate chips for an extra kick! It has a rich texture, and tastes divine if you serve it heated up with ice cream. Passion Fruit Meringue Tart Our award winning tart comes with a layer of passion fruit curd, and is made with Italian meringue that has a crisp outer texture to instantly melt in your mouth. Topped with fresh passion fruit, the base has been baked especially to create a crunch. Walnut coffee and chocolate cake Our gluten free cake, this sponge is made with toasted walnuts and ground almonds, combined with a soft meringue between the layers. The nutty flavours are filled with a delectable chocolate and coffee mousse, and topped with caramelised walnut brittle. Honey cake This delicately soft cake is pure indulgence. Filled with delicious honey, cinnamon and nutmeg, it is impressively hand assembled into seven layers. The cream is infused with lime and lemon, perfectly balancing the sweetness, down to an art. Amandina A special cake from our childhood in Romania, this is pure heaven for chocolate lovers. The rich chocolate sponge is soaked with rum syrup, creating a flavour that keeps you going back for more.
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Pastry Pregel CANADA Standard Recipe Book – Pastry
PreGel CANADA Standard Recipe Book – Pastry PreGel CANADA Standard Recipe Book – Pastry Table of Contents PREGEL 5-STAR PASTRY SELECT INstaNT DESSERT BASES 3 Pronto Crème Brûlée (Burnt Cream) 4 Molten Chocolate Cake Base HAPPY TORTE® (NEUTRAL FROZEN MOUSSE BASE) 5 Neutral Semifreddo Mousse FIBRAPLUS 6 Green Apple Pâte de Fruit 7 Tropical Pâte de Fruit SPONGE CAKES 8 Chocolate Sheet Cake 8 Flourless Chocolate Cake – Traditional 9 Sponge Cake 10 Soaking Syrup for Sponge Cakes 11 Vanilla Cupcakes 12 Chocolate Cupcakes 13 Hazelnut Cupcakes 14 Pistachio Financier MISCELLANEOUS 15 Crunch Layer Instant Dessert PRONTO CRÈME BRÛLÉE Bases (BURNT CREAM) GRAMS OUNCES INGREDIENTS 100g 3.5oz PreGel 5-Star Chef Pastry Select™ Pronto Crème Brûlée (Burnt Cream) 250g 8.8oz milk 250g 8.8oz cream METHOD OF PREPARATION 1. Whisk together all ingredients. 2. Pour into ramekins and allow to set. 3. Sprinkle granulated sugar on top of the crème brûlée and caramelize with a torch; serve immediately. PreGel CANADA Standard Recipe Book 3 Instant Dessert Bases MOLTEN CHOCOLATE CAKE BASE GRAMS OUNCES INGREDIENTS 300g 10.6oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base 200g 7.1oz milk METHOD OF PREPARATION 1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy. 2. Pour into desired mold. 3. Bake at 180°C/356°F until done on outside but center is still molten, about 6-8 minutes. PreGel CANADA Standard Recipe Book 4 NEUTRAL SEMIFREDDO Happy Torte® (Neutral Frozen MOUSSE Mousse Base) GRAMS OUNCES INGREDIENTS 150g 5.3oz PreGel Happy Torte® (Neutral Frozen Mousse Base) 500g 17.6oz heavy cream METHOD OF PREPARATION 1.
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2021- April Dessert Menu
Dessert Menu A F T E R D I N N E R C O C K T A I L S Warm Seasonal Fruit Crisp the season’s finest ingredients...individually baked to perfection, Redwoods Dalgona served with vanilla ice cream and fresh whipped cream 7.50 AFTER DINNER COCKTAILSCOFFEES & TEAS vanilla vodka, Bailey’s, and Frangelico shaken and served ask your server for today’s selection… straight up in a martini glass, topped with the classic Dalgona sss ‘coffee froth’…the perfect end to the night! 11.00 Lemon Swirl Cheesecake Alex’s creamy cheesecake with a pistachio-graham cracker crust and fresh Black and White Old Fashioned lemon curd…finished with fresh whipped cream 7.99 made with house infused chocolate bourbon, vanilla bean syrup, and chocolate bitters 11.00 Molten Chocolate Cake * a rich chocolate cake with a gooey center, served with vanilla Espresso Martini ice cream and fudge sauces 7.50 a Redwoods Favorite…vanilla vodka, fresh brewed espresso and Kahlua, shaken and served straight up. Vanilla Bean Crème Brûlée * We promise it won’t keep you up! 11.00 the classic sugar crusted custard, finished with fresh whipped cream and seasonal biscotti 7.25 The Bitter Hand a unique night cap made with Rittenhouse rye whiskey, Averna Blood Orange Upside Down Cake Amaro, sweet vermouth, and Cynar bitters 11.00 served with vanilla bean crème anglaise and fresh whipped cream 6.99 Redwoods Coffee Kahlua Liquor, Licor 43 and brandy 8.50 The Loaded ‘Cookie Monster’ Sundae this 7 scoop masterpiece is loaded full of chocolate and vanilla ice cream, hot Irish Coffee fudge and caramel
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FL 00849 TITLE a Glossary of Agricultural Terms
DOCUMEtT RESUME ED 138 12.1 FL 00849 TITLE A Glossary of Agricultural Terms. Spanish-Inglish, English-Spanish. Program and Training...,Journal Reprint Series, No. 9. INSTITUTIO American Univ., Washington, D.C. American Language Center. PUB DITE 60 NOTE- 105p. AVAILABLEFROM Information Collection and Exchange, Office of 1. Multilateral and Special Programs, ACTION, 806 Connecticut Ave., M.N. Washington, D.C. 20525. (Contributions accepted). DRS PRICE MF-$0.83 HC-$6.01 Plus Postage. ESCRIPTORS *Agricultural Education; Agricultural Personnel; Agriculture; *Glossaries; *Instructional Materials; Language Instruction; Second Language Learning; *Spanish; *Vocabulary; Volunteers; Word Lists fIDENTIFIERS ACTION; Peace Corps iBSTRACT This bilingual glossary is part of the Peace Corps Program and Training Journal Reprint Series, which is an attempt-to provide technical.Support to Peace Corps volunteers and to share its material on "intermediate technology" with other participants in the international developmeut community. The glossary, consist f an English-Spanish section, followed by a Spanish-English sect pn. It represents.an attemptto fill one of the needs of Spanish-saking agriculturists receiving training under the program Of the International Cooperation Admlnistration. The list iS based largely '.on suggestions made by experts engaged in the training of foreign agricultural specialists both abroad and,in the United States. (Author/AM) 0 * Documents acquire4 by ERIC include many informal Unpublished * materia4s not available from other sources. ERIC makes every effort * * to obtain the best copy available. Nevertheless, items of Marginal * * reproducibility are often encountered and this affectS the quality * * of:the microfiche and hardtopy reproductions ERIC makes available .* * v:ia the ERIC _Document Reproduction Service (EDRS).
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Lab Heat Transfer
Science & Cooking SPU-27 Fall 2012 Lab 5: Molten chocolate cake & ice cream Lab sections on Tuesday Oct 9 – Friday Oct 12 In this lab you will utilize heating and cooling to make a delicious desert – molten chocolate cake with liquid nitrogen ice cream. For the molten chocolate cake, you will study how heat transFers into cake batter as the cake cooks, resulting in a “crust Front” that moves toward the center oF the cake as the batter gradually reaches the temperature at which it solidiFies. By taking measurements along the way, you will be able to calculate the heat diFFusion constant oF cake batter. Ice cream made with liquid nitrogen is made by the opposite process. The ice cream ingredients are almost instantly cooled down when brought in contact with the liquid nitrogen at -196˚C. Since larger ice crystals do not have time to Form, the result is an ice cream that is very smooth in texture. Equations of the week: T(t) = (T "T )e("t / # ) + T initial external external L = 4Dt R2 where ! = 4D ! Description Units T(t) Temperature at cooking time t ˚C Description Units L Distance oF diFFusion m Tinitial Initial temperature oF food ˚C D DiFFusion coeFFicient m2/sec Texternal Temperature oF surroundings ˚C t Cooking time sec t Time to diFFuse sec τ Time constant sec R Shortest distance to center m D DiFFusion constant oF heat m2/sec Science & Cooking SPU-27 Fall 2012 Part I: Molten chocolate cake Materials: • 1 pot • 1 ruler • 1 induction burner • 1 spoon • 8 ramekins • 1 knife • 1 medium bowl (wet ingredients) • 1 whisk • 1 small bowl (dry ingredients) • 1 spatula • 1 scale • 1 oven mitt • 2 cutting boards • 1 convection oven/table Ingredients: For 8 ramekins • 120 g dark chocolate chips • 60 g flour • 113 g butter (1 stick) • 0.5 g (pinch) salt • 120 g sugar • Non-stick baking spray • 5 eggs Procedure: 1.
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Season 16 Episode 1613 Joanne Chang Cocktail Harvest Moon
Season 16 Episode 1613 Joanne Chang Cocktail Harvest Moon Serves 1 ¾ ounces Nikka coffee ¾ ounces lemon juice ¾ ounces Averna ¾ ounces honey syrup ¾ ounces cinnamon syrup 1 egg white Method: Add ingredients to the cocktail shaker and dry shake. Add ice and shake until shaker is cold to the touch. Double strain into a coupe glass with no ice. Joanne Chang Recipe Passion Fruit and Raspberry Pavlova Serves 4-6 Eat Well with Ming: Passion fruit is high in vitamin C, which has been found to help decrease blood pressure! Allergy Free Note: gluten free, tree nut free, peanut free, shellfish free, fish free ¾ cup (180 grams) egg whites (about 6 large) 1 ¼ cup (250 grams) sugar 2 tablespoons cornstarch, sifted 1/8 teaspoon kosher salt 1 teaspoon vanilla extract 1 cup (240 grams) heavy cream 2 teaspoons confectioner’s sugar Passion Fruit Curd (recipe below) 2 pints fresh raspberries 1. Preheat the oven to 175F and place a rack in the center of the oven. Line a baking sheet with parchment paper and set aside. 2. Using a stand mixer fitted with a whisk attachment (or handheld mixer) beat the egg whites on medium speed for about a minute. The whites will start to froth and turn into bubbles and eventually the yellowy viscous part will disappear. Keep whipping until you can see the tines of the whip leaving a slight trail in the whites. 3. On medium speed, slowly add sugar in 6 to 8 equal additions, mixing for about 20 seconds after each addition. It should take about 3 minutes to add all of the sugar.
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