Desserts Flashcards
A course that completes the meal
Dessert
Also called as “sweets”
Dessert
Recommended after eating lunch or dinner, because?
Breakfast is already heavy to eat dessert
Importance of desserts
• provides essential nutrients
• lower the LDL and improves the HDL
• set the mood
• helps in digestive process
• helps in losing weight
Classification/types of dessert
• Fruits
• Frozen desserts
• Pudding
• Custard
• Cheese
• Gelatin
• Fruit cobblers
CLASSIFICATION
- simplest dessert
Fruits
CLASSIFICATION
- easy to find at the market
Fruits
CLASSIFICATION
- characteristics of good fruit dessert
• Clean washed appearance
• Appetizing aroma
• Simple
• Slightly chilled, refreshing
CLASSIFICATION
- types of frozen desserts
• Ice cream
• Sherbet and Ices
• Soufflés and Mousses
CLASSIFICATION
(TYPE OF FROZEN DESSERT)
- made from milk, cream, sugar, falvorings, sometimes egg
Ice cream
CLASSFICATION
(TYPE OF FD)
- smooth frozen mixture
Ice cream
CLASSIFICATION
(TYPE OF FD)
- made from fruit juices, sugar, water
Sherbet
CLASSIFICATION
(TYPE OF FD)
- kind of sherbet
- made from fruit juice, sugar, water, cream, milk, sometimes egg whites
American sherbet
CLASSIFICATION
(TYPE OF FD)
- egg whites are added, because?
It increases the smoothness and volume
CLASSIFICATION
TYPE OF FD
- made from fruit juice, sugar, water, and sometimes egg whites
Ices
CLASSIFICATION
TYPE OF FD
- made like chilled mousses and bavarians
- whipped cream and beaten egg whites
Frozen soufflés and mousses
CLASSIFICATION
TYPE OF FD
- these are thick and smooth
Frozen soufflés and mousses
CLASSIFICATION
- simple to prepare
- vary in sauces
Puddings
CLASSIFICATION
- types of puddings
• cornstarch/blancmange
• rice
• bread
CLASSIFICATION
- baked and soft
Custard
CLASSIFICATION
- characteristics of baked custard
• Firmness of shape
• Rich and creamy consistency
• Excellent flavor
• Cooked in oven
• Smooth, tender texture
CLASSIFICATION
- characteristics of soft custard
• Velvety smooth texture
• Rich flavor
• Has pouring consistency of heavy cream
• Cooked in steamer but sometimes in oven
CLASSIFICATION
- champorado
Rice pudding
CLASSIFICATION
- maja blanca
Cornstarch pudding
CLASSIFICATION
- leche flan
Soft custard
CLASSIFICATION
- made from left over breads
Bread pudding
CLASSIFICATION
- another simple dessert
- differs from the milk used, kinds of procedure, seasonings and ripening processes
Cheese
CLASSIFICATION
- easily prepared, economical, and vary in many ways
Gelatin
CLASSIFICATION
- granular type that must be softened in water before use
Gelatin
- unsweetened
CLASSIFICATION
- flavor, color, sugar have already been added
Gelatin
- sweetened/fruit gelatin
CLASSIFICATION
- have a depth of two or three inches
- topped with biscuit dough rather than being made with pie crust
Fruit cobblers
CLASSIFICATION
- can be serve hot or cold
Fruit cobblers
Enumerate the INGREDIENTS
• Sugar
• Gelatin
• Egg yolks
• Egg whites
• Cream
• Batter
• Nuts
• Chocolates
INGREDIENTS
- common linking to all desserts
Sugar
INGREDIENTS
- may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for meringue
Sugar
INGREDIENTS
- many desserts use _______
- involves boiling sugar and water to the desired temperature
Sugar syrup
INGREDIENTS
- quality points of sugar
• GRANULATED
• CASTOR
• CONFECTIONER’S/ICING
• BROWN
INGREDIENTS
Qual points of sugar
- used in most recipes
Granulated sugar
INGREDIENTS
Qual points of sugar
- best for meringues and some cake
Castor sugar
INGREDIENTS
Qual points of sugar
- easily dissolves
Castor sugar
INGREDIENTS
Qual points of sugar
- icing sugar
Confectioner’s sugar
INGREDIENTS
Qual points of sugar
- used mostly for dusting the tops of dessert
Confectioner’s sugar
INGREDIENTS
Qual points of sugar
- commonly used in hot sauces
Brown sugar
INGREDIENTS
Qual points of sugar
- produces a lovely rich caramels
Brown sugar
INGREDIENTS
- used to set many cold moulded dessert
Gelatin
INGREDIENTS
- basis for jellies
- used to set cream and mousses
Gelatin
INGREDIENTS
- may be mixed with flavorings, sugar, and cream/milk to make custard
Egg yolks
INGREDIENTS
- when raw eggs are beaten, air is trapped in the mixture in the form of bubbles
Egg whites
INGREDIENTS
- often used as decoration
- can also be the main ingredients
Cream
INGREDIENTS
- may also be used as an effective layer for trifle
Whipped cream
INGREDIENTS
- simple mixture of flour and water
Batter
INGREDIENTS
- they are important part of dessert cookery
Nuts
