TLE summative test

• The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.
• 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.
• Gelatin Dessert These are easily prepared, economical and vary in many ways.
• 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.
• Baked and soft custards vary in so many ways. Creamy, delicate, baked Characteristics of baked custard custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
• Puddings are thick, rich mixtures of flour, milk, eggs, butter, sugar, spices, and sometimes raisins, nuts, candied citrus peels, etc., cooked on top of the stove until set
• Puddings are relatively simple to prepare and vary with sauces.
• Fruit cobblers -They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. They may be

  served either hot or cold.
• lce cream - smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
• Sherbet and lces - made from fruit juices, water and sugar.
• American sherbet contains milk and cream and sometimes egg white.
• The egg whites

  increase smoothness and volume. lce contains only fruit juice water, sugar

  and sometimes egg white.
• Frozen Soufflés and Frozen Mousses
• Granulated sugar is used in most recipes.
• Castor sugar is best for meringues and some cakes because dissolves more easily.
• Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts.
• Brown sugar is commonly used in hot sauce as it produces lovely rich caramel flavour.
• Batters should be made up from the fresh ingredients.
• Chocolate is available in various types, namely bitter sweet, semi sweet, white, dark and milk chocolate.
• fudge - a soft confection made of butter, sugar, chocolate.
• Rich sauce is well suited to a simple dessert.
• Light sauce is suited to a rich dessert.
• Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
• sauce - a flavored liquid blend of ingridients that adds flavor and enhances the appearance of dessert.
• Cornstarch pudding is sometimes called blancmange
• hot sauce are made just before they are to be used.
• cold sauce are cooked ahead of time,then cooled and put in the refrigerator to chill.