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TLE 9 > Desserts > Flashcards

Desserts Flashcards

1
Q

A course that completes the meal

A

Dessert

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2
Q

Also called as “sweets”

A

Dessert

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3
Q

Recommended after eating lunch or dinner, because?

A

Breakfast is already heavy to eat dessert

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4
Q

Importance of desserts

A

• provides essential nutrients
• lower the LDL and improves the HDL
• set the mood
• helps in digestive process
• helps in losing weight

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5
Q

Classification/types of dessert

A

• Fruits
• Frozen desserts
• Pudding
• Custard
• Cheese
• Gelatin
• Fruit cobblers

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6
Q

CLASSIFICATION

  • simplest dessert
A

Fruits

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7
Q

CLASSIFICATION

  • easy to find at the market
A

Fruits

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8
Q

CLASSIFICATION

  • characteristics of good fruit dessert
A

• Clean washed appearance
• Appetizing aroma
• Simple
• Slightly chilled, refreshing

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9
Q

CLASSIFICATION

  • types of frozen desserts
A

• Ice cream
• Sherbet and Ices
• Soufflés and Mousses

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10
Q

CLASSIFICATION
(TYPE OF FROZEN DESSERT)

  • made from milk, cream, sugar, falvorings, sometimes egg
A

Ice cream

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11
Q

CLASSFICATION
(TYPE OF FD)

  • smooth frozen mixture
A

Ice cream

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12
Q

CLASSIFICATION
(TYPE OF FD)

  • made from fruit juices, sugar, water
A

Sherbet

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13
Q

CLASSIFICATION
(TYPE OF FD)

  • kind of sherbet
  • made from fruit juice, sugar, water, cream, milk, sometimes egg whites
A

American sherbet

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14
Q

CLASSIFICATION
(TYPE OF FD)

  • egg whites are added, because?
A

It increases the smoothness and volume

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15
Q

CLASSIFICATION
TYPE OF FD

  • made from fruit juice, sugar, water, and sometimes egg whites
A

Ices

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16
Q

CLASSIFICATION
TYPE OF FD

  • made like chilled mousses and bavarians
  • whipped cream and beaten egg whites
A

Frozen soufflés and mousses

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17
Q

CLASSIFICATION
TYPE OF FD

  • these are thick and smooth
A

Frozen soufflés and mousses

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18
Q

CLASSIFICATION

  • simple to prepare
  • vary in sauces
A

Puddings

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19
Q

CLASSIFICATION

  • types of puddings
A

• cornstarch/blancmange
• rice
• bread

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20
Q

CLASSIFICATION

  • baked and soft
A

Custard

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21
Q

CLASSIFICATION

  • characteristics of baked custard
A

• Firmness of shape
• Rich and creamy consistency
• Excellent flavor
• Cooked in oven
• Smooth, tender texture

22
Q

CLASSIFICATION

  • characteristics of soft custard
A

• Velvety smooth texture
• Rich flavor
• Has pouring consistency of heavy cream
• Cooked in steamer but sometimes in oven

23
Q

CLASSIFICATION

  • champorado
A

Rice pudding

24
Q

CLASSIFICATION

  • maja blanca
A

Cornstarch pudding

25
Q

CLASSIFICATION

  • leche flan
A

Soft custard

26
Q

CLASSIFICATION

  • made from left over breads
A

Bread pudding

27
Q

CLASSIFICATION

  • another simple dessert
  • differs from the milk used, kinds of procedure, seasonings and ripening processes
A

Cheese

28
Q

CLASSIFICATION

  • easily prepared, economical, and vary in many ways
A

Gelatin

29
Q

CLASSIFICATION

  • granular type that must be softened in water before use
A

Gelatin
- unsweetened

30
Q

CLASSIFICATION

  • flavor, color, sugar have already been added
A

Gelatin
- sweetened/fruit gelatin

31
Q

CLASSIFICATION

  • have a depth of two or three inches
  • topped with biscuit dough rather than being made with pie crust
A

Fruit cobblers

32
Q

CLASSIFICATION

  • can be serve hot or cold
A

Fruit cobblers

33
Q

Enumerate the INGREDIENTS

A

• Sugar
• Gelatin
• Egg yolks
• Egg whites
• Cream
• Batter
• Nuts
• Chocolates

34
Q

INGREDIENTS

  • common linking to all desserts
A

Sugar

35
Q

INGREDIENTS

  • may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for meringue
A

Sugar

36
Q

INGREDIENTS

  • many desserts use _______
  • involves boiling sugar and water to the desired temperature
A

Sugar syrup

37
Q

INGREDIENTS

  • quality points of sugar
A

• GRANULATED
• CASTOR
• CONFECTIONER’S/ICING
• BROWN

38
Q

INGREDIENTS
Qual points of sugar

  • used in most recipes
A

Granulated sugar

39
Q

INGREDIENTS
Qual points of sugar

  • best for meringues and some cake
A

Castor sugar

40
Q

INGREDIENTS
Qual points of sugar

  • easily dissolves
A

Castor sugar

41
Q

INGREDIENTS
Qual points of sugar

  • icing sugar
A

Confectioner’s sugar

42
Q

INGREDIENTS
Qual points of sugar

  • used mostly for dusting the tops of dessert
A

Confectioner’s sugar

43
Q

INGREDIENTS
Qual points of sugar

  • commonly used in hot sauces
A

Brown sugar

44
Q

INGREDIENTS
Qual points of sugar

  • produces a lovely rich caramels
A

Brown sugar

45
Q

INGREDIENTS

  • used to set many cold moulded dessert
A

Gelatin

46
Q

INGREDIENTS

  • basis for jellies
  • used to set cream and mousses
A

Gelatin

47
Q

INGREDIENTS

  • may be mixed with flavorings, sugar, and cream/milk to make custard
A

Egg yolks

48
Q

INGREDIENTS

  • when raw eggs are beaten, air is trapped in the mixture in the form of bubbles
A

Egg whites

49
Q

INGREDIENTS

  • often used as decoration
  • can also be the main ingredients
A

Cream

50
Q

INGREDIENTS

  • may also be used as an effective layer for trifle
A

Whipped cream

51
Q

INGREDIENTS

  • simple mixture of flour and water
A

Batter

52
Q

INGREDIENTS

  • they are important part of dessert cookery
A

Nuts

TLE 9 (1 decks)

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