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Types of Fillings and Decoration Techniques Taken from the book “Practical Cookery”

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Presentation on theme: "Types of Fillings and Decoration Techniques Taken from the book “Practical Cookery”"— Presentation transcript:

1 Types of Fillings and Decoration Techniques Taken from the book “Practical Cookery”

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

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

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

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

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

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

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

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