TLE

• Guess the Dessert!

  A) Halo-Halo

  
• Guess the Dessert!

  A) Turon

  
• Guess the Dessert!

  A) Ginataang Bilo-Bilo

  
• Guess the Dessert!

  A) Ube-Halaya

  
• Guess the Dessert!

  A) Mais Con Yelo

  
• Guess the Dessert!

  A) Pitchi-Pitchi

  
• Guess the Dessert!

  A) Fruit Salad

  
• Guess the Dessert!

  A) Buko Pandan Salad

  
• Guess the Dessert!

  A) Polvoron

  
• Guess the Dessert!

  A) Leche Flan

  
• Dessert is from the French Word term " Desservir " which means " to clear the table ".
• Dessert - it is a sweet course eaten within the end of a meal
• Pre-Colonial Era - desserts based on indigenous ingredients such as rice , coconut and tropical fruits
• Pre-Colonial Era - desserts based on indigenous ingredients such as rice , coconut and tropical fruits
• Pre-Colonial Era Desserts is usually called as " Kakanin "
• Pre-Colonial Era Desserts:

  Suman

  Bibingka

  Palitaw
• Spanish Colonial Period Ingredients:

  Sugar

  Eggs

  Dairy Products
• Spanish Colonial Period Cooking Techniques:

  Caramelization

  Custard-making
• Spanish Colonial Period Desserts:

  Leche Flan

  Ensaymada

  Pastillas
• American Colonization Ingerients:

  Dairy Products such as milk , butter and cheese
• American Colonization Cooking Technique and Type of Dessert:

  Baking ( Cakes , Cookies and Pies)
• American Colonization Discovered Ingredients:

  Chocolate

  Vanilla

  Nuts
• Japanese Occupation Ingredients:

  Red Bean Paste

  Mochi
• Japanese Occupation Cooking Technique and Type of Dessert:

  Japanese Style Cakes ( Chiffon and Sponge Cakes , Cream Filled Pastries )
• Japanese Occupation Discovered Ingredients:

  Flavored Jellies

  Gelatin
• 4 History of Dessert in the Philippines

  Pre-Colonial Era

  Spanish Colonial Period

  American Colonization

  Japanese Occupation
• The common element linking virtually all desserts is sugar
• Types of Sugar:

  White / Granulated Sugar

  Brown Sugar

  Confectioner's / Powdered Sugar
• Gelatin - used to set many cold-molded desserts
• Gelatin - used to set many cold-molded desserts
• Gelatin - the basis for jellies and is also used to set creams and mousses
• Gelatin - the basis for jellies and is also used to set creams and mousses
• Panna Cotta is an italian dessert
• Panna Cotta is a cooked cream mix with gelatin and fruits usually served in glass
• Two Types of Eggs:

  Egg White

  Egg Yolk
• Egg Whites is for:

  Souffles

  Mousses

  Cakes

  Meringue
• Egg Yolks is for:

  Custard
• Custard is made from milk , sugar and egg yolk
• Custard is made from milk , sugar and egg yolk
• Two Examples of Custard:

  Leche Flan

  Creme Brulee