Lesson 1
Cards (13)
- Dessert
- Balances out a meal and gives "closure" to the meal
- Opportunity to experience different flavors and textures not found in other foods like vegetables, meats, and fruits
- Opportunity to be creative with interesting mixtures
- No such thing as a "fattening" food
- Recaptures youth or embraces a more youthful spirit
- Romantic; designed for romance
- Types of Desserts
- Fruits
- Cheese
- Gelatin Dessert
- Custard
- Puddings
- Fruit Cobblers
- Frozen Desserts
- Fruits
- Simplest dessert; nutritious, appetizing, and easy to prepare and serve
- Appetizing aroma
- Simple
- Clean washed appearance
- Slightly chilled
- Cheese
- Made from a variety of milks (cow, goat, sheep)
- Characteristics depend on milk, cheese-making procedures, seasonings, and ripening processes
- Each variety has a definite character, special appeal, and particular uses
- Gelatin Dessert
- Easily prepared, economical, and varying in many ways
- Marketed in two forms: unsweetened, granular type, and fruit gelatin
- Granular type is softened in water
- Fruit gelatin is ready-made
- Baked Custard
- Firmness of shape
- Smooth, tender texture
- Rich and creamy consistency
- Excellent flavor
- Soft Custard
- Velvety smooth texture
- Rich flavor
- Pouring consistency of heavy cream
- Puddings
- Sweet, soft dessert with a base of milk or cream thickened by flour, cornstarch, or a cereal product, boiled, steamed, or baked
- Attractive appearance
- Excellent consistency
- Well-blended flavor
- Firmness of shape
- Accompanying sauce to add interest
- Fruit Cobblers
- Depth of two or three inches topped with biscuit dough, served hot or cold
- Frozen Desserts
- Ice Cream
- Sherbet and Ices
- Frozen Soufflés and Frozen Mousses
- Ice Cream
- Smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs
- Sherbet and Ices
- Made from fruit juices, water, sugar. American sherbet contains milk, cream, and sometimes egg white. Ice contains only fruit juice, water, sugar, and sometimes egg white
- 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