Tle

• Appetite


  Fades after we eat too much of the same type of food
• Dessert course


  Tricks our brain into wanting more food
• Eating the savory course


  Reduces hunger pangs and makes us full
• The pleasure of the first course has passed (savory and hot)
• Reasons for eating desserts and sweets

  • Balances out a meal and gives "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 isn't "fattening"
  • Makes you feel like a kid again
  • Romantic
• Classification/Types of dessert


  • Fruits
  • Gelatin
  • Custard
  • Pudding
  • Frozen desserts (ice cream, sherbet/ices, souffles & mousses)

  
• Characteristics of a good fruit dessert

  • Appetizing aroma
  • Simple
  • Clean washed appearance
  • Slightly chilled
• Characteristics of a custard

  • Firmness of shape
  • Smooth, tender texture
  • Rich and creamy consistency
  • Excellent flavor

  
• Characteristics of a pudding

  • Attractive appearance
  • Excellent consistency
  • Well-blended flavor
  • Firmness of shape
  • Accompanying sauce to add interest

  
• Characteristics of frozen desserts

  • Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
  • Made from fruit juices, water and sugar
  • Light and airy, offers direct, clean flavors
  • Soft, incorporates air bubbles to give it a light and airy texture
• Plant-Based Food - food obtained from plants such as fruits, vegetables, grains, nuts, seeds, legumes, etc.