TLE

• Mise en Place


  Preparation of all the required ingredients and equipment before starting to cook
• Most Essential Learning Competencies

  • Importance of dessert in a meal
  • Classify desserts according to types of ingredients used
  • Identify characteristics of desserts
• Importance of dessert in 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
• Types of desserts


  • Fruits
  • Cheese
  • Gelatin Dessert
  • Custard
  • Puddings
  • Fruit Cobblers
  • Frozen Desserts

  
• Practice Personal Hygiene protocols at all times
• Characteristics of good fruit desserts

  • Appetizing aroma
  • Simple
  • Slightly chilled

  
• Desserts


  Cold and hot sweet dishes
• Types of cheese based on consistency

  • Soft
  • Semi-hard
  • Hard
• Characteristics of baked custard

  • Firmness of shape
  • Smooth, tender texture
  • Rich and creamy consistency
  • Excellent flavor
• Ingredients for desserts


  • Sugar
  • Gelatin
  • Egg yolks
  • Egg whites
  • Fruit
  • Cream
  • Batters
  • Nuts
  • Chocolate

  
• Characteristics of soft custard

  • Velvety smooth texture
  • Rich flavor
  • Has pouring consistency of heavy cream
• Sugar


  • Used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue
  • Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature

  
• Types of puddings


  • Cornstarch pudding
  • Rice pudding
  • Bread pudding
• Gelatin


  • Used to set many cold molded desserts
  • It is the basis for jellies and is also used to set creams and mousses
• Characteristics of puddings


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


  • Mixed with flavorings, sugar and cream or milk to make custard
  • Whisked together over hot water to create a sabayon
• 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
• Egg whites


  • When raw egg whites are beaten, air is trapped in the form of bubbles
  • Egg whites beaten to soft peaks will support soufflés and mousses
  • Egg whites beaten to firm peaks are suitable for meringues
• Types of frozen desserts

  • Ice cream
  • Sherbet and Ices
  • Frozen Soufflés and Frozen Mousse
• Fruit


  • Ripe perfect fruit provides the basis for many desserts
  • Fruit may be pureed, baked or poached and can then be used for pies, soufflés and puddings

  
• Cream


  • Used as a decoration or accompaniment for both cold and hot desserts
  • May also be used as one of the recipe ingredients
  • Whipped cream may be used as an effective layer for trifle
  • Cream may be combined with rice, sugar and milk to make a rice pudding

  
• Characteristics of ice cream

  • Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
• Batters


  • Simple mixture of flour and water used to make crepes and pancakes
  • Batter is also used to coat fruit for fritters
• Characteristics of sherbet and ices

  • Made from fruit juices, water and sugar, American sherbet contains milk and cream and sometimes egg white, the egg whites increase smoothness and volume, ice contains only fruit juice water, sugar and sometimes egg white

  
• Nuts


  • Available whole, ground, roasted or caramelized
  • Provide flavor for creams and ice creams
• Characteristics of frozen soufflés and frozen mousse

  • 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
• Chocolate


  • May be melted to blend into fillings and batters
  • Can be poured over desserts such as cakes and puddings
  • When melted and cooled, can be shaped and molded into decorations
• Many recipes will specify the type and quality of the ingredients required
• Sweet sauce


  A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food
• Quality points for ingredients


  • Granulated sugar
  • Castor sugar
  • Confectioner's sugar
  • Brown sugar
  • Gelatin
  • Egg yolks
  • Egg whites
  • Cream
  • Batters
  • Nuts
  • Chocolate
• Sweet sauces


  • Fudge
  • Sauces
• Batters should be made up from fresh ingredients
• Fudge


  • A soft confection made of butter, sugar, chocolate
• Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan
• Sauces


  • Can give an entirely different appearance, flavor, color, and moisture to desserts
• Kinds and varieties of sauces

  • Rich sauce
  • Light sauce
  • Hot fudge
  • Hot sauces
  • Cold sauces
• Batters can be flavored with vanilla and other spices
• Freshness is always important for nuts. Keep nuts well wrapped and store in refrigerator to prevent the oils in the nuts becoming rancid
• Rich sauce


  Well suited to a simple dessert
• If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place