cookery9-dessertclassificationppt--.pptx

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Perform Mise’en Place

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OBJECTIVES  1.define miseen place and explain its importance in efficient dessert preparation;  2.discuss and explain the different tools and equipment in preparing desserts, its function and uses;  3. explain the importance of dessert;  4. enumerate the types of dessert according to their characteristics;  5. categorize all the tools, utensils and equipment based on their function;  6. reflect the lesson in real-life setting; and  7. identify the tools and equipment being described

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Tools, Equipment, andUtensils needed in preparing desserts/sweets  Measuring cup and spoon • Individual measuring cup for dry ingredients, glass measuring cup for liquid and measuring spoon for ingredients used in small quantity.

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Tools, Equipment, andUtensils needed in preparing desserts/sweets  Mixing Bowl • Used for mixing ingredients. It comes in different sizes. Small, medium, and large.

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Classification of Desserts and theirCharacteristics

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RUFITS

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FRUITS

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DABEK RESTSEDS

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BAKED DESSERTS

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NORZEF

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FROZEN

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SATSIERP

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PASTRIES

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1. FRUITS DESCRIPTION  Thesimplest but one of the best because they are nutritious, appetizing, and easy to prepare and serve. CHARACTERISTICS   Appetizing aroma   Simple   Clean washed appearance   Slightly chilled

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2. CHEESE DESCRIPTION  Itis a dessert consisting of a creamy filling usually containing cheese baked in a pastry or pressed-crumb shell. CHARACTERISTICS   Soft cheese a. unripen cheese b. ripened by bacteria   Semi – hard a. ripened by mold b. ripened by bacteria   Hard a. with gas holes b. without gas holes

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Glazed Cottage Cheese Dessert

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3. GELATIN DESCRIPTION  Itis made with sweetened and flavored gelatin. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. CHARACTERISTICS   Firm enough to hold its shape yet tender enough to melt quickly on your tongue.   Too much gelatin makes a dessert stiff and rubbery; too little causes the dessert to split and collapse.

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4. CUSTARD DESCRIPTION It isa dessert or sweet sauce made with milk, eggs, and sugar CHARACTERISTICS   Firmness of shape   Smooth, tender texture   Rich and creamy consistency excellent flavor

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5. PUDDING DESCRIPTION  Itis a sweetened milk or cream-based mixture, thickened with a gelatinized starch (usually cornstarch or flour) that's cooked on the stove. CHARACTERISTICS   Attractive appearance   Excellent consistency   Well – blended flavor   Firmness of shape   Has an accompanying sauce to add interest

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10. Frozen Desserts DESCRIPTION They are made by blending the ingredients in a freezer. Frozen desserts include ice cream, milk shakes, sherbet and sorbet. CHARACTERISTICS   Sweet and creamy   Pleasant and rich aftertaste   Look Attractive

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DESCRIPTION  smooth frozen mixtureof milk ,cream ,sugar, flavorings and something eggs. 1. Ice Cream

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DESCRIPTION  made fromfruit 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. 1. Sherbet and Ices

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DESCRIPTION  Made likechilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary. 1. Frozen Souffles and Frozen Mousses

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Thank you foryour listening GOD BLESS US ALL!

cookery9-dessertclassificationppt--.pptx

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