STORING DESSERT|Teacher Ael

Summary

This YouTube tutorial emphasizes the importance of proper dessert storage to maintain quality and safety. It outlines guidelines for handling and storing both hot and cold desserts, highlighting the risks of bacteria growth in uncooked egg-based desserts. The video advises on sanitary practices, such as handwashing and equipment sanitization, and discusses various storage techniques including refrigeration and chilling. It also covers packaging options and the significance of portion control and presentation to ensure freshness and minimize waste.

Takeaways

• 🍰 Store desserts properly to maintain their quality and taste.
• 🥄 Follow sanitary practices when handling and storing desserts to prevent contamination.
• 🧊 Cold desserts should be covered and stored in a refrigerator to prevent bacterial growth.
• 🔥 Hot desserts containing eggs or dairy should be kept above 65 degrees Celsius to avoid health hazards.
• 🥚 Be cautious with desserts containing raw eggs, as they can be a breeding ground for bacteria like salmonella.
• 🍮 Custards and egg-based desserts should be cooked and cooled quickly to prevent bacterial growth.
• 🏠 At home, store baked desserts like cakes at room temperature in airtight containers.
• 📦 Use various packaging materials like glass, plastic, and aluminum foil to store desserts.
• 🧼 Practice good hygiene by washing hands and sanitizing utensils before handling food.
• 🚫 Do not prepare food if you are ill to prevent the spread of pathogens.
• 🌡️ Use refrigeration and chilling techniques to store desserts at appropriate temperatures.

Q & A

What is the main objective of the lesson discussed in the video?

The main objective of the lesson is to learn how to keep desserts in appropriate conditions to maintain their quality and taste.

What are the two specific objectives mentioned in the video script?

The two specific objectives are to determine sanitary practices when storing desserts and to observe guidelines in storing hot and cold desserts.

Why is proper storage of desserts important?

Proper storage of desserts is important to prevent potential health hazards, especially since many desserts contain eggs and dairy products that can be a medium for dangerous bacteria.

What should be done to store cold desserts properly?

Cold desserts should be covered with plastic or placed in leaded containers before being stored in a cool room.

What is the significance of the temperature for storing hot desserts?

For hot desserts, the temperature should be maintained over 65 degrees Celsius to prevent the growth of bacteria.

What is a bain-marie and how is it used in relation to desserts?

A bain-marie is a container holding hot water into which a pan is placed for slow cooking. It is used to keep desserts hot for a while before service.

Why should milk and cream used in desserts not be left at room temperature?

Milk and cream should not be left at room temperature to prevent the risk of food poisoning, as they can quickly become a breeding ground for bacteria.

What are some packaging materials and equipment mentioned for storing desserts?

Some packaging materials include glass containers, plastic containers, plastic and cellophane, aluminum foil, and packaging tape and boxes. Equipment includes a chiller, freezer, and refrigerator.

What are the sanitary practices to follow when storing desserts?

Sanitary practices include handling food properly, washing utensils and equipment thoroughly, not preparing food when ill, and storing foods and ingredients properly to avoid contamination.

Why should desserts be stored properly at home?

Desserts should be stored properly at home to preserve freshness, prevent spoilage, and maintain quality by controlling portions, optimizing display conditions, maintaining eye appeal and freshness, protecting from contamination, and minimizing wastage.

What are the storage techniques mentioned for desserts?

The storage techniques mentioned are refrigeration (keeping cool below 40 degrees Fahrenheit), cold storage (storing food by refrigeration at 32-40 degrees Fahrenheit), and chilling (reducing the temperature of food below 80 degrees Celsius).