Types of Fillings and Decoration Techniques Taken from the book “Practical Cookery”
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- Slide 1
- Types of Fillings and Decoration Techniques Taken from the book
Practical Cookery
- Slide 2
- Finishing Techniques Adding finish to savoury products is known
as garnishing. GARNISHING There are many different herbs and
vegetables which are used as garnishes: Chopped herbs Watercress
Sprigs of herbs Twist of fruit or cucumber Twirls of onion Carved
flowers Skins used to create roses Small side salad
- Slide 3
- Finishing Techniques PASTIES AND PIES Pies and tarts are
usually decorated with left over pastry in a variety of styles:
Lattice work strips of pastry are crossed Leaf decorations tops are
garnished with pastry leaves Fluting edges of pastry are secured
together by a fork
- Slide 4
- Finishing Techniques GLAZING Glazing is a technique where a
liquid is coated onto un-cooked pastry, bread and biscuits so that
once cooked it adds to the finish of a dish: Milk aids browning
Beaten Egg aids browning provides shine Sugar Glaze adds shine
(water + sugar) Colour Wash water dyed with food colouring Poppy
Seeds + Sesame Seeds sprinkle on bread
- Slide 5
- Finishing Techniques Adding finish to sweet products is known
as decorating: FILLINGS Cakes, sponges and biscuits may be filled
or sandwiched together with a variety of different fillings, this
adds to the finish of the dish. Examples are: Creams Butter Cream
Pastry Cream Whipped Cream Clotted Cream Fruit Fresh fruit puree
Dipped, crystallised or carved fruit Preserves and jams Pastes and
Spreads Chocolate Nut Praline Curds
- Slide 6
- Finishing Techniques SPREADING AND COATING This is where
smaller cakes and gateaux are covered top and sides with either of
the following: Fresh whipped cream Chocolate Fondant water,
glucose, sugar Meringue Royal Icing icing sugar, egg white,
glycerine Buttercream Water Icing water, icing sugar PIPING Piping
is a skill which takes practice. Many different types of piping
tubes are available to create different shapes. The following
mixtures can be used for piping: Royal Icing Chocolate Fondant
Fresh Cream Meringue Boiled Sugar DUSTING, DREDGING, SPRINKLING
These techniques are used to give the product a final design or
glaze during cooking: Dusting a light even finish Dredging heavier
dusting with sugar Sprinkling a very light sprinkling of sugar Can
use icing, caster, granulated white, Demerara, muscavado, or dark
brown sugar can also add vanilla or flavourings to the sugar, can
also add food colouring to colour the sugar
- Slide 7
- Finishing Techniques Please remember that decorating sweet
products is an art form and there are a range of equipment and
products you can use GLACE AND CRYSTALLISED FRUITS Cherries Lemons
Oranges Pineapple Figs CRYSTALLISED FLOWERS Edible flower petals
painted with egg white and sugar CRYSTALLISED STEMS Angelica NUTS
Almonds coconut Hazelnuts Brazil Nuts Pistachio CHOCOLATE Rolls
Flakes Chips Vermicelli Chocolate piping Angelica
- Slide 8
- Finishing Techniques DECORATION FOR CAKES Marzipan ground
almonds, eggs Ready to roll icing Cake boards Ribbons Marzipan and
icing decorations Colouring pens and icing Edible glitter Edible
sprinkles chocolate, sugar, Edible paper printed photographs,
flower shapes etc