TLE

• Dessert


  A course consisting of sweet foods and beverages
• Examples of desserts


  • Dessert wine or liqueur
  • Cream
  • Cake
  • Tarts
  • Cookies
  • Gelatin
  • Pastries
  • Ice cream
  • Pudding
  • Custard
  • Sweet soups
  • Fruit
• Desserts


  • Confections
  • May be cake, tarts, cookies, gelatin, pastries, ice cream, pudding, custard, and sweet soups
  • Fruit is also dessert because of its natural sweetness
• Importance of desserts


  • Balances out the meal and provides closure to the meal
  • Opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits
  • Opportunity to be creative and make interesting mixtures
  • Dessert is not "fattening" - there is no such thing as a fattening food
  • Makes you feel like a child again and recaptures a youthful spirit
  • Desserts are designed for romance
• Desserts are an important part of eating well and eating healthy
• Healthy desserts offer a variety of health benefits
• Health benefits of eating desserts

  • Provide essential nutrients like vitamins, fiber, and antioxidants
  • Fruit-based desserts provide Vitamin C, Vitamin B6, and Potassium
  • Promote a strong immune system, healthy digestion, and appetite control
  • Can lower LDL cholesterol and improve HDL cholesterol
  • Provide the body and brain with calories and glucose for energy
  • Help maintain lasting blood sugar control
• Classification/Types of desserts


  • Fruits
  • Cheese
  • Gelatin desserts
  • Custards
  • Puddings
  • Fruit cobblers
  • Frozen desserts (ice cream, sherbet)
• Characteristics of fruit desserts

  • Appetizing aroma
  • Simple
  • Clean washed appearance
  • Slightly chilled
• Characteristics of cheese as a dessert

  • Made from a variety of milks (cow, goat, sheep)
  • Differ in milk used, cheese-making procedures, seasoning, and ripening process
  • 3 general types based on consistency: soft, semi-hard, hard
• Characteristics of gelatin desserts

  • Easily prepared, economical, and vary in many ways
  • Gelatin is marketed in unsweetened granular form and pre-flavored fruit gelatin
• Characteristics of baked custards

  • Firm shape, smooth and tender texture, rich and creamy consistency, excellent flavor
• Characteristics of soft custards

  • Velvety smooth texture, rich flavor, pouring consistency of heavy cream
• Types of puddings


  • Cornstarch pudding
  • Rice pudding
  • Bread pudding
• Characteristics of puddings


  • Attractive appearance
  • Excellent consistency
  • Well-blended flavor
  • Firm shape
  • Accompanied by a sauce
• Fruit cobblers


  Not fruit pies, have a depth of 1-3 inches and are topped with biscuit dough rather than pie crust, can be served hot or cold
• Types of frozen desserts

  • Ice cream
  • Sherbet and ices
• Characteristics of ice cream

  • Smooth frozen mixtures of milk, cream, sugar, flavorings, and sometimes eggs
• Characteristics of sherbet and ices

  • Made from fruit juices, water, and sugar
  • American sherbet contains milk and cream and sometimes egg white
• Common ingredients in desserts

  • Sugar
  • Gelatin
  • Egg yolks
  • Egg whites
  • Fruit
  • Cream
  • Batters
  • Nuts
  • Chocolate
• Dessert


  Derived from the French word "desservir" meaning "to clear the table" or "bus out"
• Types of desserts


  • Hot desserts
  • Cold desserts
• Quality points of sugar

  • Granulated sugar used in most recipes
  • Castor sugar best for meringues and some baked goods
  • Confectioner's/icing sugar used for dusting
  • Brown sugar produces a rich caramel flavor
• Quality points of gelatin


  • Desserts prepared using commercial leaf or powdered gelatin
  • Gelatin may be plain or flavored and colored
• Quality points of egg whites

  • Beaten egg whites trap air in the form of bubbles
  • Soft peak whites support souffles and mousses
  • Firm peak whites are suitable for meringues
• Quality points of egg yolks

  • Take eggs to room temperature before use for better whipping and air incorporation
• Quality points of cream


  • Characteristics differ based on whether it is pure, double, reduced, or has a stabilizer added
  • Cream varies in taste and texture so choose according to recipe
  • Use only pasteurized cream
  • Pay attention to use by dates
• Quality points of batters

  • Should be made from fresh ingredients
  • Batter is often rested at room temperature after mixing
• Reducing elasticity


  1. So that

  2. Flows more freely over the pan
• Batter


  Can be flavored with vanilla and other spices
• Nuts


  • Whole
  • Ground
  • Roasted
  • Caramelized
• Nuts


  • An important part of dessert cookery as they provide flavor for creams and ice cream
• Purchased nuts


  May be natural or blanched
• Freshness is important. Keep nuts well wrapped and stored in refrigerator to prevent the oils in the nuts becoming rancid
• If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place
• Chocolate


  • May be melted to easily blend into fillings and batters
  • Can also be poured over desserts such as cakes and puddings
  • When melted chocolate is cooled, it can be shaped and molded into many attractive decorations
• Types of chocolate


  • Bittersweet
  • Semi-sweet
  • White
  • Dark
  • Milk
• Milk and white chocolate are more difficult to work with than dark chocolate because of their milk content
• Sauce


  • A flavored liquid blend of ingredients that adds flavor and enhances the appearance of food
  • Sauces can give an entirely different appearance, flavor, color, and moisture to desserts
• Fudge


  A soft confection made of butter, sugar, and chocolate