TLE Q4 MIDTERMS

• DESSERT - The last course of a meal; usually sweet such as pies, cakes, chocolates, puddings, and fruits.
• A dessert is a type of food that is eaten after lunch or dinner, and sometimes after a light meal or snack. It is usually a sweet food, like ice cream, cookies, and cakes.
• Cooking Range - equipment use for cooking food or 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 mostlyliquid, by stewing, simmering orboiling
• Measuring tools - to measure the volume of liquid,solid, and semi-solid foods oringredients
• Grater - to shave down foods that have atough and hard texture
• Bowl - mainly used for mixing ingredientsor whipping cream using a whisk
• Knife - used for cutting, chopping, dicing,slicing, mincing, peeling,separating, and other kitchen tasks
• Beater/wire whisk - for whipping eggwhites or batter,blending sauces and othe liquidingredient
• Strainer/sifter - to separate the small and bigparticles, or suspend solids from aliquid by filtration
• Wooden spoons - use for creaming, stirring andmixing
• Molders/Baking Pans - to achieve the desired shapes orsuitable to type of food/dessert toprepare
• Fork - utensil that is commonly use toeat a dessert
• 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 - These are easily prepared, economical and vary in many ways
• GELATIN DESSERT

  • First, the unsweetened, granular type that must be softened in water before use, and
  • Second the sweetened fruit gelatin to which flavor, color, and sugar have already been added.
• • 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

  1. Firmness of shape

  b. Smooth, tender texture

  c. Rich and creamy consistency

  d. Excellent flavor
• CHARACTERISTICS OFSOFT CUSTARD

  1. Velvety smooth texture b.

  b. Rich flavor

  C. 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.
• (pudding) cornstarch pudding - Sometimes called Blancmange, this isa sweet dessert commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch or Irish moss, and often flavoured with almonds.
• rice pudding - This is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins.
• bread pudding - This is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients.
• starch - the thickening agent of pudding
• frozen dessert

  • is a dessert made by freezing liquids, semi-solids, and sometimes solids.
  • these are desserts that are meant to be eaten in a frozen condition
• (frozen dessert) ice cream - smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
• (frozen dessert) frozen souffles and frozen mousses - whipped cream, beaten egg whites or both are folded to give lightness andallow to be still frozen in an ordinaryfreezer.
• Cheese is another excellent dish that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat, sheep, llama, reindeer and buffalo.
• Cheese differs depending on the kind of milk used.
• The kinds of fungi and bacteria that develop them, the kinds of cheese-making procedures used, the seasonings and the ripening processes also distinguish its variety.
• Each variety has a definite character, a special appeal, and particular uses.
• soft cheese

  • described as “fresh” cheese because the cheese isn’t aged.
  • have a higher moisture content and no rinds
• Unripened cheese - made by coagulating milkproteins with acid
• Ripened bybacteria/mold - made by coagulatingmilk proteins with enzymes
• Ripened by Molds

  B. Ripened by Bacteria

  semi-hard cheese - have a lower moisture content

  aged less than hard cheeses and thenset in wax rinds

  • popular in sandwiches & crackercheese/ cheese boards
• hard cheese - with gas holes

  B. without gas holes

  lowest moisture content

  aged longer; tends to have a richer flavorspectrum

  • rich, aromatic and complex in flavor withan occasional sweet aftertaste.
• 1. The lower the moisture content,the firmer the cheese.

  2. The longer the aging process,the firmer the texture of thecheese.
• type of desserts

  1. fruit dessert
  2. gelatin dessert
  3. custard dessert