Lesson Plan

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Lesson Plan 33ICE CREAM ANDCHILLED DESERTS
January 1999
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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

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Ice cream chilled Desserts

• Located in the J section of the AFRS
• Additional information is available
• NAVSUP 421
• FOOD SERVICE PRACTICAL HANDBOOK, P4061.4

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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

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• 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

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• 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.

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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

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• 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

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• Fresh Fruits
• Seasonal availability
• Melons
• Peaches
• Strawberries
• Nectarines
• Kiwi Fruit
• Year-round standbys
• Apples
• Oranges
• Grapefruit
• Bananas
• Excellent low calorie alternatives to heavy laden
  desserts
• Provides an excellent source of dietary fiber

• Fruit Gelatin
• At 95 deg. F. or above the gelatin will not set
• Can use a combination of fruit juice and water to
  prepare the gelatin
• Fresh Pineapple will prevent the gel from setting
• It contains an enzyme that digests the gelatin
• Follow directions in the AFRS

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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?