Prepare hot, cold and frozen dessert

Name: Kayla Marvella Wiguningputri

Class: 2A
Date: 11/05/2023

Answer all the following questions.

1. What are 4 roles of sugar in dessert production?

- sugar keeps the product moist for longer time
- it creates tenderness, The sugar in a batter or dough snatches water away from
proteins and starches, which helps control the amount of structure-building
they can do
- depth of color and flavor, sugar gives a beautiful caramel color
- leavening, sugar crystals cut into the mixture, creating thousands of tiny air
bubbles that lighten the batter.

2. What are the functions of egg in desserts?

- emulsifying, eggs help mixing the ingredients together
- structure, eggs can give structure to cakes
- tenderizing, eggs keep baked goods tender because the fat from yolks shortens
the recipe’s gluten strands
- shiny finish, giving baked goods egg wash before baking will give it a nice
shine and nice caramel color
- thickening

3. List 6 dairy products used in dessert production

- Milk
- Cream
- Butter
- Milk powder
- Yogurt
- Sour cream

4. Name eight (8) different styles of desserts.

- Pies
- Cookies
- Tarts
- Custards
- Pastries
- Brownies
- Cheesecakes
- Ice cream

5. Name five (5) different cold desserts

- Mousse
- Bavarian cream
 - Panna cotta
- Pudding
- Cheesecake

6. Name six (6) frozen types of desserts.

- Ice cream
- Sorbet
- Bombe
- Parfait
- Granita
- Gelato

7. Name (6) six pieces of equipment required to produce desserts

- Whisk
- Scale
- Rubber spatula
- Pastry Brush
- Fine mesh sifter
- Baking tin

8. Name (4) four other common ingredients found in sweet sauce production
- milk
- sugar
- egg yolks
- starch

9. Name (4) four thickening agents found in sweet sauces

- Eggs
- chocolate
- sugar
- corn starch

10. Name 6 accompaniments for a dessert

- sliced fruits
- meringue disk
- chocolate garnish
- blown sugar
- cookie garnish
- cream anglaise