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Tle > Prepare Desserts and Salads > Flashcards

Prepare Desserts and Salads Flashcards

1
Q

are served after the main menu is taken

A

Desserts

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2
Q

The choice of desserts depends on the type of meal. A light meal is to be followed by a _____ and a heavier meal by ___ or a ____.
___ can be a single food or a combination of foods accompanied by a dressing.

A

substantial Desserts
Fruit or a fruit dessert
Salad

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3
Q

IMPORTANCE OF DESSERT

  1. Ingredients used in preparing desserts help in the digestion of food eaten in the entire meal.
  2. It helps balance the nutrients absorbed in the body.
  3. It serves as an anti depressant.
A
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4
Q

CLASSIFICATION OF DESSERTS

A

Frozen and Cold Desserts

Hot Desserts

Custard and Cream-based Desserts

Fruit-based Desserts

Chocolate-based Desserts

Cheese-based Desserts

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5
Q

these include cheesecake, crepe with cheese filling, souffles ricotta, or goat cheese fritters.

A

Cheese-based Desserts

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6
Q

Among these are mousse, classic gateau, chocolate-based cake, tart and custard, cream and parfaits.

A

Chocolate-based Desserts

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7
Q
  • These are comprised of fruit cocktails, fresh fruit, fruit
    salad, and others.
A

Fruit-based Desserts

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8
Q
  • Among these are crème brûlée
    cream caramel, pastry cream, sabayon, bread pudding, and others.
A

Custard and Cream-based Desserts

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9
Q
  • these include souffle, cobblers, pastries, fritters, donuts,
    crepes, and others.
A

Hot Desserts

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10
Q
  • Examples of these are ice cream, parfait, bombes glace, sorbets, coupes, gelatin, flans, mousse, and others.
A

Frozen and Cold Desserts

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11
Q

Commonly Served Desserts

A

Ice cream, Ice and Sherbet

Fruit dessert

Pies and Pastries

Mousse

Cold and molded
salads

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12
Q

A cold dessert is usually sweet
unheated dish or chilled and
served after the main course.

A

Cold and molded
salads

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13
Q

is a prepared food that incorporated air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A __ may be sweet or
savory. Dessert __ are typically
made with whipped egg whites or whipped cream, and generally flavored with chocolate or purred fruit.

A

mousse

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14
Q

These are desserts with crust
and filling like pies, tarts,
quiches, and the like. Other
sweet __ desserts are
made of unleavened
dough and fat. They are
light and airy in texture, like
cream puff, eclairs,
baklava, etc.

A

Pies and Pastries

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15
Q

This dessert is delicious and sweet, the main component is fruits of different kinds. There are ingredients added like syrup,
creams, and milk to make it more palatable. This is the simplest dessert and one of the best fruits because they are
nutritious, appetizing, and easy to prepare and serve.

A

Fruit dessert

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16
Q

Characteristics of good fruit dessert

A

Appetizing aroma
Simple
Clean-washed appearance
Slightly chilled

17
Q

consists of smooth frozen
mixture of milk, cream, sugar, flavorings, and sometimes eggs.

A

Ice cream

18
Q

-
made from fruit juices, water, and sugar. American __ contains milk and cream and
sometimes egg white. The egg whites increase smoothness and volume. __ contains only fruit juices, water, sugar, and sometimes egg whites.

A

Sherbet and Ices

Sherbet

Ice

19
Q

can be a single food or a
mixture if different foods
accompanied or bound by a course following dressing. It can be served as an appetizer, an entrée, or following the entrée or desserts.

A

Salad

20
Q

It is derived from the Latin word “sal” or “salata” meaning salter stuff such as raw vegetables eaten in classical times with oil, vinegar, or salt dressing. During the medieval period, salads were composed of green leaves, sometimes with flowers. However, in England fruits
such as oranges and lemons were added

A

Salad

21
Q

SALAD COMPONENTS

A

Salad Greens

Body of Salad

Toppings

Dressing

22
Q

are usually composed
of green leafy vegetables.

A

Salad Greens

23
Q

Commonly used Green Vegetables

A
  1. Belgian
  2. Boston Lettuce
  3. Cabbage
  4. Cress
  5. Iceberg lettuce
  6. Leaf lettuce
  7. Radicchio
  8. Romaine
  9. Spinach
  10. Water Cress
24
Q

It can be a mixture of vegetables,
fruits, cooked meat, poultry, or fish.

A

Body of Salad (Main Ingredients)

25
Q

It can be cheese, sesame seeds,
croutons, chopped herbs, toasted garlic, toasted nuts, whipped cream, or mouse.

A

Toppings

26
Q

This is used to lubricate and add an accent to the
salad. It should not be overpowering to mask the flavor
of the main ingredients. Salad ___ is an emulsion in
which one liquid is suspended in another, the two
liquids being immiscible with each other.

A

Dressing

27
Q

CLASSIFICATION OF SALADS

A

Fruit salad

Vegetable salad

High-protein salads

28
Q

These are usually salads with
a combination of vegetables
and protein foods such as
shrimp, fish, meat, cheese, or
eggs.

A

High-protein salads

29
Q

contain one or combination of fruits plus dressing. The simplest ___ is made up of a mixture of fruits or a can of fruit cocktail with a dressing made of evaporated or condensed milk, whipped cream, cream or cottage cheese.

A

Fruit salad

30
Q

Filipinos are fond of preparing different kinds of vegetable salads. Even a simple vegetable that can be found in the backyard can be prepared as a delicious _____.

Almost all __ can be made into salads. There are leaf vegetables, legume based, and grain-based salads.

A

Vegetable salad

31
Q

Types of Salads
According to the place
in the meal:

A

As an appetizer

As an accessory to the main dish

As main dish

Dessert salad

32
Q

sometimes
this is used as a main dish
with meat, cheese, or egg.
Salads used for purposes are
usually heavy. Salads used as
the __ have a healthy
value higher than other
salads, like potato salads with
chicken or ham.

A

As main dish

33
Q

this is consisting
of fruits, vegetables, and or
different ingredients with
whipped toppings, gelatins, and
or can be mixed with
mayonnaise. It can also be
served with the main course.

A

Dessert salad

34
Q

salads are most often served as ____ or entrée. A main
dish that is relatively light would need a hearty accompanying salad, while a heavy dinner is
usually completed with a light salad like __, __, or __

A

As an accessory to the main dish

mixed greens

fruit salad

coleslaw

35
Q

ideally an __ salad is light. A light toss of
green salad with French dressing is recommended.

A

As an appetizer

36
Q

3 parts of salad greens

A

Base
Body
Dressing

Tle (3 decks)

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