2nd quarter - Desserts
mousse
- a light creamy dessert set with gelatin - cream and eggs, whipped, light and creamy
puddings
- are relatively simple to prepare and vary with sauces. - custard like, with tickening agent ( cornstarch )
Souffle
A baked dessert made with beaten eggs, eaten as soon as its baked.
Syrups
Includes such products as chocolate sauce and caramel sauce.
Cheese
It is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat and sheep
Fruits
The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.
Gelatin Dessert
These are easily prepared, economical and vary in many ways.
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.
Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added.
Custard
Thickened blend of milk, eggs, and sugar
Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may be added to create varieties
sauce
a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food
fudge
a soft confection made of butter, sugar, chocolate.
dessert
a sweet course served at the end of a meal
Cold sauces
are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
Hot sauces
are made just before they are to be used
Rich sauce, light sauce, hot fudge, hot sauces, cold sauces
five (5) kinds and varieties of sauces
Hot Fudge
is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
Light sauce
is suited to a rich dessert.
Rich sauce
is well suited to a simple dessert.
Custard Sauces Fruit Purees Syrups
three (3) categories of dessert sauces
soft, semi-hard, hard
three (3) general types of cheese based on consistency