Lesson 1

• Mise en Place


  Preparation of all the required ingredients and equipment before starting to cook
• 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
  • Custard
  • Puddings
  • Fruit Cobblers
  • Frozen
• Characteristics of good fruit desserts

  • Appetizing aroma
  • Simple
  • Slightly chilled
• 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
• Characteristics of soft custard

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

  • Cornstarch pudding
  • Rice pudding
  • Bread pudding
• Characteristics of puddings


  • Attractive appearance
  • Excellent consistency
  • Well-blended flavor
  • Firmness of shape
  • 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
• Types of frozen desserts

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


  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. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and sometimes egg white.
• 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