Quarter 4-Lesson 8

1. Dessert

2. Dessert (/dɪˈzɜːrt/)
- is a course that concludes a meal. The term dessert can apply to
many confections, such as biscuits, cakes, cookies, custards, gelatins,
ice creams, pastries, pies, puddings, sweet soups, and tarts.

3. History
• The word "dessert" originated from the French word desservir,
meaning "to clear the table.“
• The Industrial Revolution in Europe and later America caused desserts
(and food in general) to be mass-produced, processed, preserved,
canned, and packaged. Frozen foods, including desserts, became very
popular starting in the 1920s when freezing emerged.
• The market for desserts has grown over the last few decades, which
was greatly increased by the commercialism of baking desserts and the
rise of food productions.
• Many commercial stores have been established as solely desserts
stores. Ice cream parlors have been around since before 1800.

4. Standard Operating Procedures in
Preparing Types of desserts
• Plan the Menu
Finding inspiration and developing a great plated dessert is a chore in
itself. But having to plan an entire dessert menu, to strike a balance of items
to be offered, to choose items that will be attractive to your customers and
promote good sales takes planning.
• Use standard recipe
Establishments that have the most success with their dessert menu
(and sales) tend to stick to the most popular flavors, best sellers in their
bakeshops or any specialized artisan stores.

5. Standard Operating Procedures in
Preparing Types of desserts
• Select ingredients
Try not to repeat ingredients, for example fruits. If it used already in one
item, leave it that way. Use seasoned fruits, it will lower your costs also.
• Select, prepare equipment
The number of dessert items on the menu depends on how the kitchen
can handle serving them during busy production times, without
compromising the customers’ experience.
• Portion and prepare ingredients