Module 3

• A meal is not complete w/o a dessert
• Dessert


  Is a conclusion of the meal experience which so many people look forward to the most
• Basically, preparing dessert follow different methods
• Methods of preparing desserts


  • Piping
  • Creaming
  • Mixing
  • Aeration
  • Combining flavors and colors
  • Piping puree
• Creaming


  1. The butter and sugar are creamed together to form a light, white emulsion

  2. The liquid is added

  3. Sieved flour is folded into which results in a clear and smooth paste
• Mixing


  1. Producing a recipe combination of different food commodities

  2. Can be done by using a food processor or a food mixer

  3. Can be done by hand using a spoon
• Mechanical aeration


  Using whisked egg whites to trap air bubbles in the mixture
• Lamination


  In puff pastry, the moisture turns to steam in the hot oven, the layer of fat sticking in the dough rises and set while the gluten blisters
• Combining


  Bringing together several different mixtures to produce a clear mix
• Adding colors and flavors


  Control is needed
• Puree


  Pulping fruits, sauce, or mixture to produce smooth texture by using a food processor, liquidizer, or a hand-held tri-blade puree tool
• Cooking methods for desserts


  • Baking
  • Poaching
  • Steaming
  • Stewing
• Baking


  Cooking dessert in a convection heating equipment on an oven. The food is put into an enclosed area where heat is applied, and the movement of heat within the confined space acts on the cake that makes it cooked or baked
• Poaching


  Applicable to fruits that are not cooked and cooled for the service as a single fruit-based dessert or composite or compote. Compote is a mixture of complementary fruits poached in juices, wine syrups until tender.
• Steaming


  Cooking in a hot moist atmosphere under pressure; The hot steam rising from the boiling water acts on the food and lets the food gets cooked but there is no contact between the food and the water in the pot.
• Stewing


  Cooking using a lot of liquid. Every food is cooked together at the same time in the pot, until the liquid is slightly thickened.
• Classification of desserts


  • Baked desserts
  • Fried desserts
  • Frozen desserts
  • Chilled desserts
  • Custard & puddings
  • Pastries
  • Miscellaneous desserts
• Baked desserts


  Made by putting the ingredients in a hot oven (e.g. cakes, cookies)
• Fried desserts


  Cooked in hot oil
• Frozen desserts


  Made by blending the ingredients in a freezer (e.g. ice cream, cake popsicles)
• Chilled desserts


  Desserts chilled in the refrigerator before serving (e.g. mousse, refrigerator cakes)
• Custard & puddings


  Desserts cooked or thickened with eggs or starches (e.g. creme caramel, pudding)
• Pastries


  Light, flaky breads with unleavened dough in high fat content (e.g. puff pastries)
• Miscellaneous desserts


  Desserts that don't fit into just one category/classification (e.g. cheesecakes, bananas foster)