Desserts and Sweets

DESSERT

•Dessert – is usually sweet course or dish

( as exemplified pastry or ice cream )
usually served at the end of a meal.
 Perform Mise’en Place
1. Measuring cup and Spoon –
individual measuring cup for dry
ingredients, glass measuring cup for
liquid for ingredients used in small
quantity.
2. Mixing Bowl – use for mixing
ingredients. It comes in different
sizes. Small, medium and large
3. Cans Opener – use to open food
containers.
4. Cutting Board – wooden or plastic
board where fruits and vegetables
are cut.
5. Double Boiler - Used when temperatures must be kept below boiling, such
as for egg sauces, puddings and to keep foods warm without overcooking.
6. Funnels – used to fill jars, made of various sizes of stainless steel,
aluminum and or plastic
7. Graters – used to grate, shred, slice and separate foods such as carrots,
cabbage and cheese.
8. Kitchen Knives – often referred to as cook’s or chefs knife. Use for peeling
and slicing fruits and vegetables.
• Fruit and salad knife – used to prepare salad greens, vegetables and fruits.
• Spatula – used to level off ingredients when measuring and to spread
frostings.
• Citrus Knife – used to section citrus fruits. The blade has a two-sided,
serrated edge
• Paring Knife – used to core, peel and section fruits and vegetables. Blades
are short, concave with hollow ground.
 Fruit and Salad
Knife

Spatula
Paring Knife

Citrus Knife
9. Kitchen Shears – They are practical for opening food packages. Cutting tape
or string to package foods or simply to remove labels or tags from items
10. Scraper – a rubber or silicone tools to blend or scrape the food from the
bowl, metal silicone or plastic egg turners or flippers.
11. Spoons – solid, slotted or perforated. Made of stainless steel or plastic, the
solid ones are used to spoon liquids over food and to lift foods, including the
liquid out of the pot.
12. Temperature Scales – used to measure heat intensity. Different
thermometers are used for different purposes in food preparation – for
meat, candy or deep-fat frying.
13. Vegetable peeler – used to scrape vegetables, such as carrots and potatoes
and to peel fruits.
14. Whisks for blending, mixing used for whipping eggs or batter and for
blending gravies, sauces and soups.
Reasons for eating Desserts and Sweets
1. Dessert balances out a meal and
gives “closure” to the meal.

2. Eating dessert is an opportunity to

experience different flavors and textures
that you cannot get in other foods like
vegetables, meats, and fruits.
3. Dessert can be an opportunity to be
creative. You can make interesting mixtures
that you otherwise may not have thought of.

4. It will make you feel like a kid again.. Forget

anti-aging creams or long and sweaty workout
sessions at the gym, the fastest way to recapture
your youth, or embrace a more youthful spirit
is to eat like a kid
5. Desserts can be an opportunity
to be creative.
Classification / types
of desserts and their
characteristics
A. Fruits E. Pudding
B. Cheese F. Fruit
Cobbler
C. Gelatin Desserts
Frozen Dessert
D. Custard
C. Gelatin Dessert
These are easily prepared,
economical and vary in many
ways. Gelatin is marketed in
two forms. First, the
unsweetened, granular type
that must be softened in water
before use, and the fruit gelatin
to which flavor, color, and sugar
have already been added.
 E. Puddings
Puddings are relatively
simple to prepare and vary
with sauces. These are
classified as:
1. Cornstarch pudding,
sometimes called
blancmange
2. Rice pudding
3. Bread pudding
 Characteristics of Pudding

• attractive appearance
• excellent consistency
• well – blended flavor
• firmness of shape
• an accompanying sauce to add interest
F. Fruit Cobblers
These are not fruit pies.
They have a depth of two or
three inches and are topped
with biscuit dough rather
than being made with pie
crust. They may be served
either hot or cold.
G. Frozen Desserts
1. Ice cream
- smooth frozen
mixture of milk,
cream, sugar,
flavorings and
sometimes eggs.
2. Sherbet and Ices
– made from fruit juices, water
and sugar. American sherbet
contains milk and cream and
sometimes egg white. The egg
whites increase smoothness and
volume. Ice contains only fruit
juice water, sugar and sometimes
egg white.
 3. Frozen Soufflés and Frozen Mousses

Made like chilled mouse

and bavarian, whipped
cream, beaten egg white or
both folded to give lightness
and allow to be still frozen in
an ordinary freezer