DESSERT TYPES and PRINCIPLES

Question 1

variety of confectioneries such as sweet cakes and preserves. served as the final phase of the meal

Answer 1

desserts

Question 2

soft bread variety made with bread softened in milk with egg and sugar added

Answer 2

puddings

Question 3

consists high proportions of fat, flour, and a little water resulting to a tender and flaky crust

Answer 3

pies

Question 4

small pies with a single crust and an open top

Answer 4

tarts

Question 5

rich muffins with high proportion of fat, eggs, and sugar.

Answer 5

cakes

Question 6

small cakes with high proportion of fat, eggs, and sugar

Answer 6

muffins

Question 7

mixture of milk, eggs, and sugar molded in flan molders and are either baked or steamed

Answer 7

custard

Question 8

milk product with more fat than milk itself.

Answer 8

cream

light - coffee, tea, cereal
medium - whipping cream
heavy - fruit salads and cream cakes

Question 9

egg whites beaten to stiff stage with sugar added gradually

Answer 9

meringues

Question 10

very thin pancakes

Answer 10

crepes

Question 11

pour batters with 1:1 ratio of flour and water

Answer 11

pancakes and waffles

Question 12

similar to pancakes but come with an extra egg and fat for a richer and tender product. crispier, drier, and more uniformly brown

Answer 12

waffles

Question 13

hollow shells that are crispy and brown on the outside but is moist and soggy on the inside. contains creamy filling

Answer 13

cream puffs

Question 14

richer than cream puffs and are usually topped with caramelized syrup

Answer 14

popovers

Question 15

frozen milk products made of cream or milk, sugar, and stabilizer.

Answer 15

ice cream and sherbets

Question 16

ice cream has ____ milk fat content while sherbets have ____ milk

Answer 16

8%, 3%

Question 17

healthy food made of whole low fat or skim milk. a mix of bacterial culture is added and is incubated at 45degreeC until acidity and flavor is achieved

Answer 17

yogurt

Question 18

universal type of desserts and are most nutritious

Answer 18

fruits

Question 19

confectioners made of ground almonds, confectioner sugar, and water. resembles a dough and is rolled in thin sheets

Answer 19

marzipan

Question 20

made of soft dough leavened with yeast and baking powder mixed with milk, sugar, and shortening. cross between soft bread and cookies

Answer 20

doughnut

Question 21

biscuit dough topped with fruits and nuts folded in whipped cream

Answer 21

shortcakes

Question 22

principles in preparing desserts (14)

Answer 22

1. select good quality fruits
2. prepare fruits that easily discolor as near to serving time as possible
3. dessert salads are kept chilled until served. salad dressings are not added until before serving.
4. serve in correct temperature (54-66C hot, 16C cold)
5. hold dessert temperatures vary (food warmers or chillers to hold)
6. use canned pineapples. fresh leave bitter taste
7. reduce acid concentration
8. adjust the amount of thickening used to reduce undue thickening
9. in making fillings, add egg yolks to mixture at the beginning
10. avoid overstirring tapioca pearls
11. when making fine thick syrup for frosting, add cream of tartar or corn syrup to the dissolved sugar before cooking to avoid crystallization
12. use the correct type of flour
13. avoid overmixing and overbaking batters
14. produce stable foam of egg whites