Cookery-9

Answer the following questions. Explain

your answer in 1 to 3 sentences.

1.What is dessert and its importance?

2. Why is it important to know the

different tools and equipment in
making desserts?
3. What are the different classification
of dessert?

4. What are the varieties of ingredients

used in making desserts?

5. How can you produce fruit purees?

6. What do you think are the rules you
should consider when plating dessert?

7. What is food packaging?

8. Why do we need to ensure the safety of

our dessert?, based your answer in the
methods of packaging.
9. What are the guidelines in
plating dessert?

10. What are the techniques to

keep in mind when garnishing?
What are the different
packaging material that we
discussed? Give at least 2
(two) advantages and
disadvantages for using each
material.
Explain what is mise en place.

What are the three categories of

sauces?

Enumerate the kinds and varieties of

sauces.
Where should you store different
sauces?

Why do you need to look for quality

points when selecting dessert
ingredients?
Identify the following:
1.Crème anglaise
2. Pastry Cream
3. Dessert Syrup
4. Custards