TLE 4TH QUARTER

• Petit fours -originated in france -little oven or small oven -traditionally made in a smaller oven next to the main oven.t

  -the cakes were 1st made during the 18th century when French -bakers would put them in the oven after baking bread, while the oven was couling from high temperature tiny coukles served at the end of a meal usually w/ a cup of tea -small confectionery or savery appetizer -After dinner delights exiends how to include small fancy.
• Miniature cookies -any type of pastry small enough to be consumed in one to two mouthfuls -Attention to detail is paramount -Uniformly in size, shape, and consistency of finishing details
• Petit fours Sec (dry) -created w/ cookies rather than cake. The traditionally type of cikle used in shortbread which is a crisp, buttery cookie can also be created using butter of sugar cookies
• Petit fours Glaze (glazed) (iced) -most common type of petit fours that you will find. These small pastries are made from sponge cake or pond cake with layers of fruit or buttercream in the center..
• Petit fours sale (salted) -Savory bites that usually accompany glass of wine or champagne these are likely appear at the beginning of a meal and are perfect to nibble on while you wait.
• Dry -fragile, crunchy, dairy, coukles
• Fresh -tartlets, filled w/ cream & fresh frait
• Iced -delicate layer cakes cut into small squares
• Almond -french-style macaroons
• Individual petit fours -are usually placed in fluted paper cast, allowing fur ease of pickup and neat serving trays
• Desserts -came from the french word desservir which means to clean up the table, served at the end of the meal
• Light desserts -served at the end of a heavy meal.
• Heavy desserts -served after a light meal
• food Presentation -known as plating, it is the proper arrangement and overall styling of food placed in the plate
• Main item -center of a dish
• Crunch component -combination of crunchy and soft items.
• Garnishes -should be edible
• Classic -The main item is placed in front of the plate..
• Stacked -the proper arrangement or the different items.
• Shingled -The main item is leaning on the side food items
• GREEN - fresh cool, and can be suothing
• Red- passion excitement
• Black -Sophisticated and elegant
• Blue -natural appetite suppressant, since it can make food look unappetizing
• Frozen desserts -combining frozen dessert with different textures allows for endless variations and flavor combinations.
• Coupe (kup) -Ice cream layered w/ a fruit sauce of whipped cream served in a houl or ice cream cup..
• Bumbe Glacee (bäm glasa) -included molded and cut ice cream bases and other pases assembled using specialty mulds in much the same way as muusse cakes.
• Vacherin -This is airy and crunchy baked meringue w/ ice cream.
• Profiteroles -light pastry dough, which contains only butter, water, flour, & eggs. -compared to French pastry, pate a choux puffs which have been split and filled w/ ice cream..
• Baked Alaska -layers of ice cream or ice cream and sorbet that have been sealed w/ thin layers of sponge cake masked & decorated w/ Italian meringue, and baked in an oven until the meringue is golden brown
• Warm and hot dessert -dessert served wann or hut
• custard & cream-based desserts -served in variations of the basic creme Anglaise. -can be baked, cuured on stovetop, poured into mulds & set with gelatin, or whipped and serve soft
• crème brulee -one of the most traditional and commonly found custards.
• Fresh fruit - these ripe fruits can be cut, sliced, fanned, macerated, or morded a gelee. Commonly fuund layered w/ pastry bases.
• Baked fruit -can be baked whole or used as a filling for pies, tarts, crumbles and cobblers, can also he baked in a bustard or parchment parcel
• Grilled Fruit -This creates a smoky flavour and an original presentative ine fruit is most commonly sirced and skewered before grilling..
• Dried fruit -this can add flavor and texture in many ways it can be made into stuffing, candied for compote, baxed into a bater, and fulded into a cream or mousse
• Poached Fruit - moist heat cooking method that transfers heal from a liquid to cook the food submerged in it - best method used in front that is a little firm.
• Chocolate-based desserts -usually the best seller on the menu and is the must expensive to produce
• Cheese-based desserts -must popular and well-known cheese dessert.