(Q4) LESSON 1 PART 2

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Rie

Cards (15)

  • Fruits - The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.
  • TYPES OF DESSERT
    1. Fruits
    2. Cheese
    3. Gelatin Dessert
    4. Custard
    5. Pudding
    6. Food Cobblers
    7. Frozen Dessert
  • CHARACTERISTICS OF GOOD FRUIT DESSERTS
    1. Appetizing Aroma
    2. Simple
    3. Clean washed appearance
    4. Slightly chilled
  • Cheese - Is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat and sheep.
  • The three general types of cheese based on consistency are:
    1. Soft a. unripen cheese b. ripened by bacteria
    2. Semi hard a. ripened by mold b. ripened by bacteria
    3. Hard a. with gas holes b. without gas holes
  • Gelatin Dessert - These are easily prepared, economical and vary in many ways.
  • Custard - Vary in so many ways. Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
  • 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 - Are relatively simple to prepare and vary with sauces.
  • Characteristics of pudding:
    • attractive appearance
    • excellent consistency
    • well – blended flavor
    • firmness of shape
    • an accompanying sauce to add interest
  • Food Cubblers - These are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. They may be served either hot or cold.
  • (Frozen Dessert) Ice cream - smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
  • (Frozen Dessert) Sherbet and Ices – made from fruit juices, water and sugar.
  • (Frozen Dessert) Frozen SoufflĂ©s 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.