TLE DESSERT

• Dessert


  Usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal
• Reasons for eating desserts and sweets

  • Dessert balances out a meal and gives "closure" to the meal
  • Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits
  • Dessert can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought of
  • Dessert isn't "fattening". Remember, there is no such thing as a fattening food
  • It will make you feel like a kid again
  • It is romantic
• Fruits as desserts


  • The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve
  • Characteristics of good fruit desserts: appetizing aroma, simple, clean washed appearance, slightly chilled
• Cheese as desserts


  • Cheese is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat and sheep
  • Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures, the seasonings and the ripening processes also distinguish its variety
  • The three general types of cheese based on consistency: 1. Soft (unripened cheese, ripened by bacteria), 2. Semi-hard (ripened by mold, ripened by bacteria), 3. Hard (with gas holes, without gas holes)
• Gelatin desserts


  • These are easily prepared, economical and vary in many ways
  • Gelatin is marketed in two forms: the unsweetened, granular type that must be softened in water before use, and the fruit gelatin to which flavor, color, and sugar have already been added
• Custards


  • Baked and soft custards vary in many ways
  • Characteristics of baked custard: firmness of shape, smooth, tender texture, rich and creamy consistency, excellent flavor
  • Characteristics of soft custard: velvety smooth texture, rich flavor, has pouring consistency of heavy cream
• Puddings


  • Puddings are relatively simple to prepare and vary with sauces
  • Types of puddings: 1. Cornstarch pudding, sometimes called blancmange, 2. Rice pudding, 3. Bread pudding
  • Characteristics of pudding: attractive appearance, excellent consistency, well-blended flavor, firmness of shape, an accompanying sauce to add interest
• Fruit cobblers


  • These are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust
• Frozen desserts


  • Ice cream: smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
  • Sherbet and ices: made from fruit juices, water and sugar
  • Frozen soufflés and frozen mousses: made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer