ASSIGNMENT #4 FUNDAMENTALS AND DESSERTS

1. my reflection in this lesson is this is where I found out , where the word dessert is from.
And lot knowing’s about the desserts, and where all its started and how to served the
dessert or to take it.
2. Brief history and definition of the following:
a. Pudding - According to food historians, the first puddings made by ancient cooks
produced foods similar to sausages. Pudding is considered part of the British
culinary heritage. The majority of medieval puddings (black and white) were still
made with meat.
b. Charlotte Russe - The Charlotte Russe Cake is credited to French Chef Marie
Antoine Careme (1784-1833), who named it after his Russian employer, Czar
Alexander I. The word "russe" means "Russian" in French. a dessert consisting of
a filling (such as fruit, whipped cream, or custard) layered with or placed in a
mold lined with strips of bread, ladyfingers, or biscuits.
c. Fruit Coulis - The term coulis has French origins and refers to all sauces used to
enhance dishes, primarily desserts. Among these, raspberry coulis is simple and
quick to make, and it's ideal for topping ice cream, custards, or cakes like
cheesecake.
d. Peach Melba - Peach Melba (French: pêche Melba, pronounced [p ml.ba]) is a
dessert made of peaches and raspberry sauce served with vanilla ice cream. It
was created in 1892 or 1893 at the Savoy Hotel in London by French chef
Auguste Escoffier to honor Australian soprano Nellie Melba.
e. Pavlova - The pavlova is named after the famous Russian ballerina Anna Pavlova,
who toured Australia and New Zealand in 1926. According to the New Zealand
story, the chef of a Wellington hotel at the time created the billowy dessert in
her honor, claiming inspiration from her tutu.
f. Vacherin- The production of Vacherin dates back around 200 years, but it has
only been officially controlled since 1981. This soft, washed-rind cheese is known
as Vacherin du Mont d'Or in Switzerland and Vacherin du Haut Doubs in France
(or just Vacherin in local shops).
g. Floating island- Over the course of the twentieth century, the ladyfingers
vanished, and floating island came to refer to a dessert that was nearly identical
to the original eggs in the snow recipe.
h. Mousse - The French were the first to discover mousse, a culinary marvel. It's a
French word that means "froth" or "foam," and "mousse au chocolat" is French
for chocolate mousse. Chocolate mousse was first introduced to the United
States at a Food Exposition held at Madison Square Garden in New York City in
1892.
i. Sherbet - Sherbet is derived from the Persian sharbat, an iced fruit drink; iced
desserts were introduced to the West via the Middle East. In the late 20th
 century, there was a revival of the practice of serving a tart sherbet or sorbet
between courses of an elaborate meal to refresh the palate.
j. Knickerbocker glory - The knickerbocker glory is thought to have originated in
New York in the early 1900s. The dish's name (knickerbocker) is thought to be
derived from the Knickerbocker Hotel in Manhattan, New York.
k. Banana split - The first banana split was invented in Latrobe, Pennsylvania,
according to a reliable historical source. According to legend, David Strickler,
owner of a pharmacy in Latrobe, divided a banana in half and topped it with
whipped cream, three kinds of flavored toppings, vanilla, chocolate, and
strawberry ice cream.
l. Bake Alaska - According to legend, the term "baked Alaska" was created in 1876
at Delmonico's in New York City to commemorate the United States' annexation
of Alaska from the Russian Empire in March 1867.
m. Sundae - The treat was invented by a pharmacist by the name of Charles
Sonntag, who gave it his own name, the "sonntag." Since Sonntag in German is
the same as Sunday, the name was first translated as Sunday and then written as
"sundae’’
3. Quality points to look for meringes.
• The stiff peak is the ideal point to whisk to, where the whites stand in a rigid
point that does not collapse in on itself when the beaters are lifted. If the peaks
are too soft when you add the sugar, the meringue will be sloppy and never
thicken.
4. What is a Dessert?
• a typically sweet course or dish (such pastries or ice cream) that is typically
offered towards the conclusion of a meal.
5. why do you think desserts are served?
• Removes disgust taste in our buds
• It gives hyper and energy
• Reason to smile
• Pampabusog
6. What are the 7 classification/Types of dessert.

• Baked desserts.
• Frozen desserts.
• Dessert drinks.
• Cold desserts.
• Fried desserts.
• Puddings and custards.
• Cobblers.
7. What is the difference between cold and hot dessert?
 • The fundamental distinction between a hot and cold desert is that a hot desert is
scorched by a high sun whereas a cold desert has snow and ice covering the
ground. Moreover, hot deserts are located nearer to the equator while cold
deserts are located at extremely high or low latitudes.
8. Give examples of the most common ingredients needed in preparing dessert?
• Flour or other starches, cooking fats like butter or lard, dairy, eggs, salt, acidic
components like lemon juice, and spices as well as other flavorings like
chocolate, coffee, peanut butter, fruits, and nuts are also frequently used in
Western-style desserts.
9. 4 Characteristics of Baked Custard?
• 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.
10. 4 Characteristics of Soft Custard?
• A stirred custard is a type of custard that is cooked at low heat or in a double
boiler until it has a smooth, creamy, and thickened fluid consistency. It is
sometimes referred to as a soft custard, custard sauce, or mistakenly as boiled
custard. The dish is then placed in the refrigerator, where it will thicken even
more.