Q4 MID TLE

• Dessert


  The last course of a meal; usually sweet such as pies, cakes, chocolates, puddings, and fruits
• Dessert


  • A type of food that is eaten after lunch or dinner, and sometimes after a light meal or snack
  • Usually a sweet food, like ice cream, cookies, and cakes
  • In some countries, cheeses such as Brie cheese and fruit are served as dessert
  • Some desserts are served with whipped cream as a topping

  
• Equipment, Tools and Utensils in dessert preparation

  • Refrigerator
  • Cooking Range
  • Spatula
  • Saucepan
  • Grater
  • Measuring tools
  • Knife
  • Bowl
  • Strainer/sifter
  • Beater/wire whisk
  • Molders/Baking Pans
  • Wooden spoons
  • Fork

  
• Types of Desserts


  • Fruit Desserts
  • Gelatin Desserts
  • Custard Desserts
  • Puddings
  • Frozen Desserts
  • Cheese

  
• Fruit Desserts


  • The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve
• Gelatin Desserts

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


  • Baked and soft custards vary in so many ways that an endless number of desserts can be prepared
  • Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces
  • The thickening agent is EGG

  
• 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


  A dessert of a soft, spongy, or thick creamy consistency, especially one made from sweetened milk or cream cooked with a thickener (such as eggs, flour, tapioca, or cornstarch) and usually flavored
• Characteristics of Pudding


  • Attractive appearance
  • Excellent consistency
  • Well – blended flavor
  • Firmness of shape
  • An accompanying sauce to add interest
• 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


  • Made from fruit juices, water and sugar
  • American sherbet contains milk and cream and sometimes egg white
  • Ice contains only Fruit juice, water, sugar and sometimes egg white

  
• Frozen Soufflés and Frozen Mousses


  Whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer
• Unripened Cheese


  • Described as "fresh" cheese because the cheese isn't aged
  • Have a higher moisture content and no rinds
  • Made by coagulating milk proteins with acid
• Ripened by Bacteria/Mold Cheese

  • Have a lower moisture content
  • Aged less than hard cheeses and then set in wax rinds
  • Popular in sandwiches & cracker cheese/ cheese boards
• Hard Cheese


  • Lower moisture content
  • Aged longer; tends to have a richer flavor spectrum
  • Rich, aromatic and complex in flavor with an occasional sweet aftertaste
• Factors determining cheese texture

  • The lower the moisture content, the firmer the cheese
  • The longer the aging process, the firmer the texture of the cheese
• Cooking range - equipment use for cooking food raw foods
• Refrigerator

  - provide or help to keep food cools and stay fresh longer
• Spatula

  - rubber or silicon made use to mix,scrape, flip or spread
• Saucepan

  - to cook anything that is mostly liquid, by stewing, simmering or boiling
• Measuring tools

  to measure the volume of liquid, solid, and semi-solid foods or ingredients
• Grater

  to shave down foods that have a tough and hard texture
• Bowl

  mainly used for mixing ingredients or whipping cream using a whisk
• Knife

  used for cutting, chopping, dicing,slicing, mincing, peeling, separating, and other kitchen tasks
• Beater/wire whisk

  for whipping egg whites or batter, blending sauces and other liquidingredient
• Strainer/sifter

  to separate the small and big particles, or suspend solids from aliquid by filtration
• Wooden spoons

  use for creaming, stirring and mixing
• Molders/Baking Pans

  to achieve the desired shapes orsuitable to type of food/dessert toprepare
• Fork

  - utensil that is commonly use to eat a dessert
• Dessert sauce adds flavor, moisture, texture and color to desserts
• 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.
• HOT SAUCES - are made just before they are to be used.
• COLD SAUCES - are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
• 1.CUSTARD VANILLA - custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.

  2. FRUIT PUREES - These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added.

  3. SYRUPS - a basic sugar-and-water syrup, includes such products as chocolate sauce and caramel sauce.
• CONVERSION OF UNIT

  • The act or process of changing equivalent form to another.
  • The conversion between different units of measurement for the same quantity, typically through multiplicative conversion factors.