Lesson Plan #33 ICE CREAM AND CHILLED DESERTS January 1999 Terminal Objectives At the completion of this lesson, the trainee will be able to discuss the basic concepts of the preparation of ice cream and other chilled desserts Ice cream & chilled Desserts Located in the “J” section of the AFRS Additional information is available – NAVSUP 421 – FOOD SERVICE PRACTICAL HANDBOOK, P4061.4 Ice Cream There are two types of commercially prepared ice cream used in Coast Guard Dining Facilities ¶ Commercially procured, containerized ice cream. Highly subject to contamination due to: – Equipment used – Ingredients – Improper freezing storage – Hardness after freezing or aged at 20 - 30 deg. F. Ideal serving temperature is about 8 deg. F. Ice cream should be stored at 0 deg. F. or below Commercially prepared ice cream mixes, soft serve and yogurt mixes. Advantages of using soft serve ice cream mix: – Convenient, and from a ready source – Of uniform quality – Sanitary (pasteurized) – Space saving – Labor and time saving – Simple to prepare Soft serve ice cream available from supply sources – This type is listed in the federal supply system as “ice milk-milk shake mix” – Preparation Follow the AFRS directions Requires the use of a soft serve ice cream machine Reserve or leftover supplies reconstituted mixes should be kept covered and refrigerated – Serving Soft serve ice cream may be dispensed directly from the freezer into paper cups, ice cream cones or serving bowls – Care of the freezer Thoroughly clean and sanitize the freezer and component parts after each use. Remember to check the drip tray. Soft Serve Yogurt mixes. – Available from dairy contractors in plain or fruit flavors. – Dehydrated - New product in the system, flavors available in vanilla, chocolate and plain. Chilled Desserts Cream Puffs & Eclairs – The major difference between cream puffs & eclairs is in the shape – Made from a cooked batter in boiling water and adding the entire quantity of general purpose flour at once, stirring rapidly – Eggs are the most essential ingredient used They furnish the wall structure for the steam which expands and leavens the product during baking – The temp. at the beginning of the baking period should be 400 deg. F. – Strict sanitation measures should be followed including following the three hour rule Puddings – Classifications Instant, desert powder – Banana, Butterscotch, Chocolate, Coconut, Pineapple & Vanilla Cooked – Cream Pudding, Bread pudding, ,Rice pudding & Tapioca Pudding – Strict sanitation measures should be followed – Serving May be served hot or cold and with hot or cold sauces Fresh Fruits Fruit Gelatin – Seasonal availability – At 95 deg. F. or above the Melons gelatin will not set Peaches – Can use a combination of Strawberries Nectarines fruit juice and water to Kiwi Fruit prepare the gelatin – Year-round standbys – Fresh Pineapple will prevent Apples the gel from setting Oranges It contains an enzyme Grapefruit that digests the gelatin Bananas – Follow directions in the – Excellent low calorie AFRS alternatives to heavy laden desserts – Provides an excellent source of dietary fiber Review What recipe card section contains ice cream & chilled deserts? How often should the ice cream machine be cleaned? What is the most essential ingredient in the making of cream puffs and why? What is the ingredient that will prevent gelatin from setting? When making dehydrated ice milk - milk shake mix what directions should you follow?