DESSERTS

Question 1

soft bread variety made of bread softened in milk with egg and sugar added, flavored with pineapple, raisins, and nuts

Answer 1

Pudding

Question 2

pastries with high proportions of fat, with more flour and water for a flaky crust

Answer 2

Pies

Question 3

small pies with a single crest and open top, filled with cooked custard, macapuno preserves, fruits and nuts topped with meringue

Answer 3

Tarts

Question 4

Rich muffins with a high proportion of fat, sugar, and eggs. Specialties are custard rolls, macapuno rolls, mango rhum, chocolate marble, etc.

Answer 4

Variety of cake and cake specialties

Question 5

A tender and thickened mixture of milk, eggs, and sugar molded in flan molders and steamed or baked, then topped with caramelized sugar for a rich and brown color.

Answer 5

Custard

Question 6

A milk product with more fat than milk itself

Answer 6

Cream

Question 7

The 3 types of cream and its best use

Answer 7

1. light cream- fluid, for coffee
2. Medium cream- for whipping cream
3. Heavy cream- thick and viscous, for fruit salad and cream cakes

Question 8

Egg whites beaten to stiff stage with sugr added gradually, dropped on greased cookie sheets using a pastry bag and vaked until light gold in color.

Answer 8

Meringue

Question 9

Very thin pancakes filled with cooked or fresh fruit with whipped cream, custard, or chocolate cream

Answer 9

Crepe

Question 10

Snack favorites but also served for breakfast and buffet desserts. A 1:1 ratio of flour and liquid

Answer 10

Pancakes and waffles (pancakes come with more eggs and fat for a richer and more tender product.)

Question 11

Pastries that have hollow shells that are crispy and brown outside, but are moist and soggy inside. They contain rich sweet and creamy filling made of milk, eggs, and butter.

Answer 11

Cream puffs

Question 12

There are creampuffs, but richer, usually topped with caramelized syrup

Answer 12

Popovers

Question 13

Frozen milk products with cream, milk, sugar, stabilizer like gelatin, pectin, and seaweed gum. Flavoring inclused fruits, nuts, chocolate, coffee, etc. This variety has 8 percent milk fat content

Answer 13

Ice cream

Question 14

Frozen milk products with cream, milk, sugar, stabilizer like gelatin, pectin, and seaweed gum. Flavoring inclused fruits, nuts, chocolate, coffee, etc. This variety has 3 percent milk fat content

Answer 14

Sherbet

Question 15

healthy food made from whole, low fat, or skim milk. A mix with bacterial culture is added and the product is incubated at 45C until desired acidity and flavor is achieved

Answer 15

Yogurt

Question 16

The most nutritious universal type desserts with high mineral, sugar, fiber, vitamin, and water content.

Answer 16

Fruits

Question 17

A confectioner out of griund almonds, confectioners sugar, and water, resembling dough and can be rolled into thin sheets to cover cakes and dry fruits

Answer 17

Marzipan

Question 18

made of soft dough with leavened yeast and baking powder, mixed with milk, sugar, and shortening.its a cross between soft bread and cookies, filled with whipped cream, lemon, and chocolatw cream

Answer 18

Doughnuts

Question 19

They consist of biscuit dough topped with fruits and nuts folded in whipped cream

Answer 19

Shortcakes

Question 20

Principles in preparing desserts (1-8)

Answer 20

1. Select good quality fruits for desserts, considering ripeness, stains, and season. Use canned fruits when off-season.
2. Prepare fruits nearest to serving time or dip in acid fruit juices
3. Dessert salads like gelatin and fruits are chilled until ready to consume. Dressings but be added just before serving
4. Temperature of hot foods must be 130F-150F / 54C-66C and cold foods being 59F-60F / 16C
5. Use food warmers and chillers to hold foods’ good quality
6. Used canned pineapples
7. Reduce acid in gelatins to not destroy it.
8. Adjust amount of thickener in stach solutions to prevent undue thickening.

Question 21

Principles in making desserts (9-16)

Answer 21

9. Add egg yolks to flour and sugar in the beginning of the cooking period to prevent coagulation
10. Avoid over stirring tapioca to avoid stringiness
11. When making syrup, add corn syrup to dissolved sugar to avoid crystallization
12. Use the correct flour to prevent gluten formation
13. Dont over beat batters
14. In lemon pie, add the acid after cooking, when removed from the heat
15. Add sugar before beating egv whites to avoid overheating and feathering
16. Stagger the beating of egg whites for when used for leavening