DESSERTS Flashcards
soft bread variety made of bread softened in milk with egg and sugar added, flavored with pineapple, raisins, and nuts
Pudding
pastries with high proportions of fat, with more flour and water for a flaky crust
Pies
small pies with a single crest and open top, filled with cooked custard, macapuno preserves, fruits and nuts topped with meringue
Tarts
Rich muffins with a high proportion of fat, sugar, and eggs. Specialties are custard rolls, macapuno rolls, mango rhum, chocolate marble, etc.
Variety of cake and cake specialties
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.
Custard
A milk product with more fat than milk itself
Cream
The 3 types of cream and its best use
- light cream- fluid, for coffee
- Medium cream- for whipping cream
- Heavy cream- thick and viscous, for fruit salad and cream cakes
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.
Meringue
Very thin pancakes filled with cooked or fresh fruit with whipped cream, custard, or chocolate cream
Crepe
Snack favorites but also served for breakfast and buffet desserts. A 1:1 ratio of flour and liquid
Pancakes and waffles (pancakes come with more eggs and fat for a richer and more tender product.)
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.
Cream puffs
There are creampuffs, but richer, usually topped with caramelized syrup
Popovers
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
Ice cream
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
Sherbet
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
Yogurt
The most nutritious universal type desserts with high mineral, sugar, fiber, vitamin, and water content.
Fruits
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
Marzipan
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
Doughnuts
They consist of biscuit dough topped with fruits and nuts folded in whipped cream
Shortcakes
Principles in preparing desserts (1-8)
- Select good quality fruits for desserts, considering ripeness, stains, and season. Use canned fruits when off-season.
- Prepare fruits nearest to serving time or dip in acid fruit juices
- Dessert salads like gelatin and fruits are chilled until ready to consume. Dressings but be added just before serving
- Temperature of hot foods must be 130F-150F / 54C-66C and cold foods being 59F-60F / 16C
- Use food warmers and chillers to hold foods’ good quality
- Used canned pineapples
- Reduce acid in gelatins to not destroy it.
- Adjust amount of thickener in stach solutions to prevent undue thickening.
Principles in making desserts (9-16)
- Add egg yolks to flour and sugar in the beginning of the cooking period to prevent coagulation
- Avoid over stirring tapioca to avoid stringiness
- When making syrup, add corn syrup to dissolved sugar to avoid crystallization
- Use the correct flour to prevent gluten formation
- Dont over beat batters
- In lemon pie, add the acid after cooking, when removed from the heat
- Add sugar before beating egv whites to avoid overheating and feathering
- Stagger the beating of egg whites for when used for leavening
