1. Papayediner.com Chocolatework.com

2. 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.

3.  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.

4.  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.

5.  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

6.  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)

7. 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

8.  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.

9.  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.

10.  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.