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This document discusses the components and preparation of plated desserts. It explains that plated desserts are desserts served individually in an establishment after being ordered. There are four main components - the main item, sauce, crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and the garnish is the final decorative element. The document also categorizes different types of desserts including baked, fried, frozen, and chilled desserts based on their method of preparation.
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presentdesserts-141112234328-conversion-gate01.pptx
Plated desserts are individual desserts served after a meal at restaurants or cafes. They consist of 4 main components - the main dessert item, one or two sauces, a crunch element, and a decorative garnish. Common types of plated desserts include baked goods, fried treats, frozen confections, and chilled preparations. Plated desserts are an artful way for establishments to showcase their skills through beautifully presented sweet endings to a meal.
Present desserts
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
prepare dessert
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
DESSERT.pptx
This document discusses different types of desserts and their characteristics. It begins by describing fruits as one of the simplest and most nutritious dessert options. It then discusses cheeses, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts like ice cream and sherbet, baked desserts, and fried desserts. It provides details on key ingredients used in making desserts and sweet sauces, such as sugar, gelatin, eggs, cream, fruit, nuts, chocolate, and batters. It also includes sections on identifying the classification of different desserts and the common element that links virtually all desserts.
4TH GRADING TLE 9 LESSON 2
Plated desserts should incorporate multiple textures, colors, flavors, and temperatures for visual appeal and taste. The main dessert item is the focal point, often accompanied by a sauce, crunch component, and garnish. Common plated dessert components include frozen desserts, warm desserts, custards, fruits, chocolates, and cheeses. Proper plating techniques present harmonious flavor and texture combinations in attractive, balanced arrangements.
ICING AND FROSTING.pptx
This document discusses icing and frosting, their functions, types, and ingredients. Icing refers to a sweet glaze used to decorate baked goods, while frosting is used to enhance flavor and appearance. Both are primarily used to cover and decorate cakes, and can be formed into shapes. There are many types of icings including buttercream, fondant, ganache, and royal icing, as well as cooked and uncooked varieties. Ingredients commonly used include sugar, butter, milk, cream cheese, and flavorings.
Filling and icing
This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
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presentdesserts-141112234328-conversion-gate01.pptx
Plated desserts are individual desserts served after a meal at restaurants or cafes. They consist of 4 main components - the main dessert item, one or two sauces, a crunch element, and a decorative garnish. Common types of plated desserts include baked goods, fried treats, frozen confections, and chilled preparations. Plated desserts are an artful way for establishments to showcase their skills through beautifully presented sweet endings to a meal.
Present desserts
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
prepare dessert
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
DESSERT.pptx
This document discusses different types of desserts and their characteristics. It begins by describing fruits as one of the simplest and most nutritious dessert options. It then discusses cheeses, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts like ice cream and sherbet, baked desserts, and fried desserts. It provides details on key ingredients used in making desserts and sweet sauces, such as sugar, gelatin, eggs, cream, fruit, nuts, chocolate, and batters. It also includes sections on identifying the classification of different desserts and the common element that links virtually all desserts.
4TH GRADING TLE 9 LESSON 2
Plated desserts should incorporate multiple textures, colors, flavors, and temperatures for visual appeal and taste. The main dessert item is the focal point, often accompanied by a sauce, crunch component, and garnish. Common plated dessert components include frozen desserts, warm desserts, custards, fruits, chocolates, and cheeses. Proper plating techniques present harmonious flavor and texture combinations in attractive, balanced arrangements.
ICING AND FROSTING.pptx
This document discusses icing and frosting, their functions, types, and ingredients. Icing refers to a sweet glaze used to decorate baked goods, while frosting is used to enhance flavor and appearance. Both are primarily used to cover and decorate cakes, and can be formed into shapes. There are many types of icings including buttercream, fondant, ganache, and royal icing, as well as cooked and uncooked varieties. Ingredients commonly used include sugar, butter, milk, cream cheese, and flavorings.
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This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
How to make ice cream
Ice cream is made from milk, cream, sugar, eggs and flavorings that are churned in an ice cream maker. This achieves a smooth texture from small ice crystals formed during freezing. Sorbetieres slowly churn and freeze the mixture to produce smaller ice crystals than freezing in a normal freezer. The vanilla ice cream recipe uses milk, egg yolks, sugar and cream flavored with vanilla pods. It is important not to re-freeze melted ice cream and to store it below -22°C for food safety.
Frozen Desserts.pptx
This document provides information on various types of frozen desserts. It discusses still frozen desserts like parfaits and bombes that are frozen without churning. It also covers churn frozen desserts like ice cream, sorbet, and frozen yogurt that are produced by constantly churning the mixture while freezing. The document describes different frozen desserts and provides details on their ingredients and preparation methods. It also discusses factors that affect frozen dessert quality like crystal size, overrun, mouthfeel, and storage temperature. The document concludes by covering additives and preservatives commonly used in commercial ice cream production to stabilize the emulsion and texture.
Cake Decoration:www.chefqtrainer.blogspot.com
This document discusses various types of cake decoration including filling, frosting, topping, and glazing. It defines each type of decoration and provides examples. Several recipes and methods for popular frostings are described, such as American buttercream, Italian buttercream, ganache, and mirror glaze. The document aims to teach bakers the basic techniques for decorating cakes.
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The document provides instructions for several recipes that use dry ice to create unique cooking effects. It includes recipes for a fruit volcano dessert where dry ice creates "eruptions" in cut kiwi cylinders, chocolate ice cream made with a blender and dry ice, a summer milkshake made with blended fruit and dry ice, steam coming out of a cake "train" set with dry ice and water, and "penguins" made of olives, carrots and cheese standing on bread "islands" surrounded by mist created with dry ice and water. Safety warnings are provided to handle dry ice safely. The activities were developed to promote scientific culture and innovation in Spain.
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The document provides menus for different cultural cuisines including Spanish, Polish, German, and Catalan dishes. For starters it lists truita de patates (Spanish potato omelette), vegetable soup, and vegetable salad. The main courses include canelons (Catalan stuffed pasta), dumplings, and trout from the oven. Dessert options are crema catalana (Catalan custard), strawberry pudding, and yeast dough. It also describes some special occasion dishes like nougat and mushroom soup for Christmas Eve from different cultures.
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This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
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Desserts are usually sweet courses served at the end of a meal. Common tools for preparing desserts include measuring cups, mixing bowls, knives, spoons, and baking pans. Reasons for eating desserts include balancing out meals, experiencing new flavors and textures, and being creative. Desserts are classified into fruits, cheeses, gelatins, custards, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. Characteristics of different dessert types are described such as the simplicity of fruits, readiness of cheeses, varieties of gelatins, textures of custards and puddings, and toppings of fruit cobblers.
DESSERT.pptx
This document discusses different types of desserts and their characteristics. It covers fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts, and ingredients commonly used in making desserts such as sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. Each dessert type is described in 1-2 sentences and examples are provided. Key ingredients are also defined and tips provided on selecting high quality versions of each.
Baking terms
The document defines various culinary terms used in baking and cooking. It provides definitions for over 50 terms including acid, batter, blend, caramelize, cream, crust, decorate, dilute, dredge, egg wash, emulsion, essence, extract, ferment, fold, garnish, grease, icing/frosting, knead, melt, parchment, pipe, proof, score, sift, whisk, and zest. Each term is concisely defined in 1-2 sentences explaining its meaning or technique.
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Roasted peach
This document describes a luxurious dessert of roasted peach stuffed with various nuts and served with bitter almond ice cream and pastry fingers. The dessert contains contrasting textures and flavors that will appeal to discriminating palates. The bitter almond ice cream has a slightly almond liqueur flavor that pairs well with the sweet roasted peach and nuts. For an indulgent experience, the dessert can be enjoyed with amaretto liqueur or spiked coffee. When serving to guests, the dessert works well with cocktails made with amaretto or champagne for a magical evening.
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This document discusses dessert sauces and frozen desserts. It provides information on popular dessert sauces including creme anglaise, chocolate sauce, caramel sauce, and fruit sauces. It also discusses various frozen desserts like ice cream, sorbet, granite, and sherbet. Ice cream begins with a creme anglaise base and is made with an ice cream maker. Sorbet is made from pureed fruit, sugar, and water. Granite has a slightly less sweet style than sorbet. Sherbet is a cross between sorbet and ice cream with dairy added to fruit sauce.
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This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
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This document discusses dessert sauces and frozen desserts. It describes popular dessert sauces like chocolate sauce, crème anglaise, caramel sauce, and fruit sauces. It also discusses various frozen desserts including ice cream, sorbet, granite, and sherbet. It provides details on how each type of frozen dessert is made, often starting from a dessert sauce base and using an ice cream maker.
Diabetic Desserts
The document provides recipes for desserts that are suitable for diabetics. It notes that while those with diabetes may crave sweets, there are now many options available that replace sugar, such as using fruit which contains natural sweetness. Several recipes are then presented that do not use sugar, such as baked peaches, melon glazed with honey, and flourless chocolate cake. Links to the full recipes are included.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
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Ice cream is made from milk, cream, sugar, eggs and flavorings that are churned in an ice cream maker. This achieves a smooth texture from small ice crystals formed during freezing. Sorbetieres slowly churn and freeze the mixture to produce smaller ice crystals than freezing in a normal freezer. The vanilla ice cream recipe uses milk, egg yolks, sugar and cream flavored with vanilla pods. It is important not to re-freeze melted ice cream and to store it below -22°C for food safety.
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Desserts are usually sweet courses served at the end of a meal. Common tools for preparing desserts include measuring cups, mixing bowls, knives, spoons, and baking pans. Reasons for eating desserts include balancing out meals, experiencing new flavors and textures, and being creative. Desserts are classified into fruits, cheeses, gelatins, custards, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. Characteristics of different dessert types are described such as the simplicity of fruits, readiness of cheeses, varieties of gelatins, textures of custards and puddings, and toppings of fruit cobblers.
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The document defines various culinary terms used in baking and cooking. It provides definitions for over 50 terms including acid, batter, blend, caramelize, cream, crust, decorate, dilute, dredge, egg wash, emulsion, essence, extract, ferment, fold, garnish, grease, icing/frosting, knead, melt, parchment, pipe, proof, score, sift, whisk, and zest. Each term is concisely defined in 1-2 sentences explaining its meaning or technique.
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This document describes a luxurious dessert of roasted peach stuffed with various nuts and served with bitter almond ice cream and pastry fingers. The dessert contains contrasting textures and flavors that will appeal to discriminating palates. The bitter almond ice cream has a slightly almond liqueur flavor that pairs well with the sweet roasted peach and nuts. For an indulgent experience, the dessert can be enjoyed with amaretto liqueur or spiked coffee. When serving to guests, the dessert works well with cocktails made with amaretto or champagne for a magical evening.
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This document provides descriptions and ingredients for various pastries, baked goods, and food items served at Sonoma Food Manual. It includes 14 types of pastries such as croissants, danishes, and morning buns. It also lists 12 cake options including frangipane tarts, cheesecakes, and brownies. Additionally, it outlines 11 breakfast items and sandwiches along with 5 salad choices. For each item it provides a brief description and lists the main ingredients.
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There are 7 main types of traditional German cookies. Lebkuchen are thick, soft gingerbread cookies that often contain nuts or citrus peel. Springerle are molded Christmas cookies decorated with designs. Spritz are crisp cookies made with a press. Schweineohrchen resemble pigs' ears made of puff pastry. Spekulatius are molded with designs and spiced. Zimsterne are star-shaped cinnamon cookies. Butterplatzchen are high-butter cookies cut into shapes and sometimes stacked with jam. The document also provides a recipe for traditional German Butter Cookies and a powdered sugar icing.
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This document discusses dessert sauces and frozen desserts. It provides information on popular dessert sauces including creme anglaise, chocolate sauce, caramel sauce, and fruit sauces. It also discusses various frozen desserts like ice cream, sorbet, granite, and sherbet. Ice cream begins with a creme anglaise base and is made with an ice cream maker. Sorbet is made from pureed fruit, sugar, and water. Granite has a slightly less sweet style than sorbet. Sherbet is a cross between sorbet and ice cream with dairy added to fruit sauce.
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The document provides recipes for desserts that are suitable for diabetics. It notes that while those with diabetes may crave sweets, there are now many options available that replace sugar, such as using fruit which contains natural sweetness. Several recipes are then presented that do not use sugar, such as baked peaches, melon glazed with honey, and flourless chocolate cake. Links to the full recipes are included.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
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ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
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more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
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Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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Agenda
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For Upcoming Meetups Join Mysore Meetup Group - https://meetups.mulesoft.com/mysore/YouTube:- youtube.com/@mulesoftmysore
Mysore WhatsApp group:- https://chat.whatsapp.com/EhqtHtCC75vCAX7gaO842N
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Shivani Yasaswi - https://www.linkedin.com/in/shivaniyasaswi/
Organizers:-
Shubham Chaurasia - https://www.linkedin.com/in/shubhamchaurasia1/
Giridhar Meka - https://www.linkedin.com/in/giridharmeka
Priya Shaw - https://www.linkedin.com/in/priya-shaw
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- 2. Plated Desserts Plated desserts presentations (or simply plated desserts) are desserts that are served by an establishments (such as restaurant, resort, or dessert cafe) after it is ordered by a costumer
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