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