Desserts Flashcards
sweet course eaten at the end of a meal
dessert
satisfied one’s graving
provide a healthy option for breakfast
may inspire one to be active
dessert
balances a meal and gives closure to a meal
can be an opportunity to be creative
makes you feel like a kid again
is romantic
reasons we eat and serve deserts
contain cooked ingredients and are best served hot
hot desserts
apple pie
banana fritters
ginataan
examples of hot desserts
cakes
candies and chocolate
cookies
hot desserts varieties
yeast cake
sponge cake
butter cake
types of cakes
drop cookies molded cookies rolled cookies refrigerator cookies pressed cookies bar cookies
types of cookies
may or may not contain cooked ingredients which are then chilled and served cold
cold deserts
halo-halo
jellied deserts
custard
example of cold deserts
contain milk fat, flavoring, sweeteners, and some solid ingredients which may be added before or after the freezing process, depending on the recipe
frozen deserts
ice cream, sorbet, parfait
example of frozen deserts
Fruits Cheese Gelatin Dessert Custard Puddings Fruit Cobblers Frozen Desserts
types of deserts
the simplest desserts and one of the best because they are nutritious, appetizing, and easy to prepare and serve
fruits
appetizing aroma
simple
slightly chilled
characteristics of good fruit desserts
soft
semi-hard
hard
cheese consistency
unsweetened, granular gelatin
fruit gelatin
two types of gelatin
firmness of shape
smooth, tender texture
rich and creamy consistency
excellent flavor
characteristics of baked custard
velvety smooth texture
rich flavor
has pouring consistency of heavy cream
characteristics of soft custard
cornstarch puddings/blancmage
rice pudding
bread pudding
classifications of puddings
not fruit pies
have a depth of 2 or 3 inches
are topped with biscuit dough instead of pie crust
can be hot or cold
fruit cobblers
smooth frozen mixture of milk, cream, sugar, flavorings, sometimes eggs
ice cream
made from fruit juices,water and sugar
sherbet and ices
made like chilled mousses and bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer
frozen souffles and frozen mousses
granulated sugar brown sugar sugar cubes/lumps milled/powered/icing/confectionary sugar syrup
types of sugar
condensed milk
evaporated milk
powdered milk
types of milk
eggyolk
eggwhite
whole egg
eggs
all-purpose flour
cake flour
buckwheat flour
barley flour
types of flour
channel island extra thick double cream
clotted cream
country style/double cream
goat’s milk double cream
types of cream
apple sauce
pureed berries
dried fruits
pumpkin
solid ingredients
nuts
nuts
custard sauce
syrup
fruit puree
desserts sauces
citrus and honey syrups caramel sauce magic shell english sticky toffee sauce berry coulis
presentation add-ons
Color
Texture
Balance
Height
Factors and Techniques in planting and presenting desserts
These cakes are similar to bread and include some types of pastries.
Yeast cake/Chiffon cake/Butter cake
Gingerbread cookies is an example of what type of cookies
rolled cookies
Pinwheel cookies is an example of what type of cookies
refrigerator cookies/pressed cookies/molded cookies
It is used to set many cold moulded desserts
Gelatin/Egg Yolk/Sugar
Are a natural binder and may also be used as sugar replacement.
Dried fruits/Applesauce/Pureed berries
Has a hearty slightly sweet flavor and considered great to use in desserts to give them extra body and texture.
Pumpkin/Applesauce/Pureed berries
