LO 4 and 5: Proper Storing of Hot and Cold Desserts
Store desserts
At the end of the lesson, students are expected to store/package desserts
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Storing cold and hot desserts
As many desserts contain egg and dairy products, they present a potential health hazard if not stored properly.
Remember: proper storage means cooled desserts must be covered with plastic or placed in lidded containers before storing in the cool room.
Observe the following guidelines:
Desserts containing uncooked eggs should be handled with extreme care, as raw egg is a medium in which dangerous bacteria such as salmonella can thrive. This means you need to be really careful with foods like chocolate mousse and uncooked cheesecakes that contain egg whites for preparation.
Egg custards contain protein, which provides good food for bacteria. If custards are not heated and cooled properly and quickly, bacteria that are present in the custard can grow quickly to dangerous numbers.
Any dessert that is not required for immediate consumption must be cooled rapidly and stored in the cool room until required.
If you plan to keep a pre-prepared dessert hot until service, make sure that the temperature of the food is over 65oC. Never leave an egg mixture in a Bain-Marie for any length of time. Any dessert that has been kept hot in the Bain-Marie for a while should be discarded at the end of service.
If milk and cream are used in desserts like trifle and custards, they must not be left to stand at room temperature for any length of time. They should be kept in the refrigeratoruntil the last possible moment to prevent the risk of food poisoning.
Many desserts have a limited storage life. Make sure you check with your supervisor and follow organisational requirements.
Packaging Materials for Storing Desserts
1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes
Equipment
1. chiller
2. freezer
3. refrigerator
Sanitary Practices When Storing Desserts
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
Storage Techniques
1. Refrigerate – to keep cold or cool
2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food
