TLE 9

• Dessert


  A sweet course or dish (as of pastry or ice cream) usually served at the end of a meal

  
• 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
  • Dessert isn't "fattening"
  • It will make you feel like a kid again
  • It is romantic
• Fruits


  The simplest dessert and one of the best because they are nutritious, appetizing, and easy to prepare and serve
• Characteristics of Fruits

  • Have appetizing aroma
  • Are simple
  • Have a clean washed appearance
  • Are slightly chilled

  
• Cheese


  An excellent dessert that is ready to serve, 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
  • Each variety has a definite character, a special appeal and particular uses
  • Can be soft (unripened or ripened by bacteria), semi-hard (ripened by mold or bacteria), or hard (with or without gas holes)

  
• Gelatin

  Easily prepared, economical, and vary in many ways, marketed in two forms: unsweetened, granular type that must be softened in water before use, and fruit gelatin to which flavor, color, and sugar have already been added
• Custard


  Baked and soft custards vary in many ways, with a firmness of shape, smooth, tender texture, rich and creamy consistency, excellent flavor, velvety smooth texture, and rich flavor with a pouring consistency of heavy cream

  
• Puddings


  Relatively simple to prepare and vary with sauces, classified as cornstarch pudding, rice pudding, and bread pudding, with an attractive appearance, excellent consistency, well-blended flavor, firmness of shape, and an accompanying sauce to add interest

  
• Fruit cobblers


  Not fruit pies, have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust, may be served either hot or cold

  
• Frozen desserts

  • Ice cream
  • Sherbet and ices
  • Frozen soufflés and frozen mousses
• Ice cream


  A smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
• Sherbet and ices


  A smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
• 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
• Fruit cobblers

  • Fruit cobbler
• Pudding

  • Cornstarch pudding
  • Rice pudding
  • Bread pudding
• Fruit


  • Fruit
• Custard

  • Baked custard
  • Soft custard

  
• Gelatin


  • Unsweetened granular gelatin
  • Fruit gelatin
• Cheese

  • Soft cheese
  • Semi-hard cheese
  • Hard cheese

  
• Ingredients needed in preparing desserts and sweet sauces

  • Sugar
  • Gelatin
  • Egg yolks
  • Fruit
  • Cream
  • Butters
  • Nuts
  • Chocolates

  
• Sauce


  A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food
• Fudge


  A soft confection made of butter, sugar, and chocolate

  
• Rich sauce


  Well suited to a simple dessert
• Light sauce


  Suited to a rich dessert
• Hot fudge


  A delightful contrast to a cold cornstarch pudding or to vanilla ice cream
• Hot sauces


  Made just before they are to be used
• Cold sauces

  Cooked ahead of time, then cooled, covered and put in the refrigerator to chill
• Thickening agents that improve the quality of sauces

  • Starch
  • Flavor
  • Cream
  • Grains
  • Eggs
  • Cornstarch
  • Rice
• Types of sweet sauces

  • Custard sauces
  • Fruit purées
  • Syrups

  
• Custard sauces


  Includes vanilla custard sauce and chocolate or other flavored custard sauces
• Fruit purées


  Simply purées of fresh or cooked fruits, sweetened with sugar, sometimes with other flavorings and spices added

  
• Syrups


  Includes such products as chocolate sauce and caramel sauce
• Preparing custard sauce

  1. Use clean, sanitized equipment and follow procedure

  2. Whip the egg yolks and sugar mixture as soon as the sugar is added

  3. Scald milk before combining with the yolks

  4. Slowly beat the hot milk into the beaten eggs and sugar

  5. Place bowl with egg mixture in a pan of simmering water and stir constantly to prevent curdling

  6. Test for doneness when the mixture lightly coats the back of a spoon

  7. Immediately cool the sauce by setting the pan or bowl in ice water, stirring occasionally

  8. If the sauce curdles, stir in 1-2 oz cold milk and blend at high speed

  
• Sauces made with egg, milk, cream and other dairy products are prone to bacterial contamination and food-borne illness, so they should be kept out of the temperature danger zone and stored in the refrigerator
• Dessert accompaniments

  • Dessert syrup
  • Cream Anglaise
  • Pastry cream
  • Custard
  • Fruit garnish
  • Nut garnish
  • Chocolate garnish
  • Cookie garnish

  
• Plating and presenting desserts

  • Make garnishes edible
  • Keep it clean and simple, don't crowd the plate
  • Make garnishes relate to the dessert
  • Layer flavors and textures
  • Try different plate sizes and shapes