Dessert Terminology

• Impression is forwarding an image in the mind.
• Interplay is an interaction of form, color and texture.
• Palate refers to a sense of taste.
• Fondant is a plastic and pliable mixture of confectioner sugar and gum arabic.
• Complement is to supply something that is lacking.
• Decolorize is to fade away from its natural color.
• Souffle is a baked product notable for its foamy appearance and texture due to beaten egg white.
• Lukewarm temperature is warm, preferably at 40°C.
• Desserts are a variety of confectioneries served at the final phase of a meal at varying temperatures of 40°C/ 140°F and above.
• Cold Desserts are served chilled or frozen from below room temperature (20°C to 18°C).
• Pudding is a soft bread variety of bread softened in milk with egg and sugar added.
• Pies are pastries with high fat and flour proportions, resulting in a tender, flaky crust.
• Tarts are small pies with a single crest and fillings like cooked custard, macapuno preserves, fruits, or nuts, topped with meringue.
• Variety of Cakes and Cake Specialties are rich muffins with high fat, sugar and egg proportions.
• Muffins are small cakes containing high protein from fat, sugar and eggs.
• Custard is a tender, thickened mixture of milk, eggs and sugar molded, steamed or baked.
• Creams are milk products with a higher fat content than milk.
• Light cream is fluid and used for coffee, tea and breakfast cereals.
• Medium cream is used for whipping cream.
• Heavy cream is thick and viscous, used in fruit salad and cream cakes.
• Custard and creams are both favorite cake fillings.
• Meringues and crepes are made of egg whites beaten to a stiff stage with sugar added gradually.
• Crepes are thin pancakes served with fresh or cooked fruits.
• Pancakes and waffles are snack favorites, also served for breakfast and buffet desserts.
• Waffles are similar to pancakes but richer with extra egg and fat.
• Cream Puffs and Popovers are pastries.
• Popovers are richer than cream puffs.
• Ice cream is a frozen milk product with cream, milk, sugar, flavoring and stabilizers like gelatine, pectin, and seaweed gum.
• Sherbet's main ingredient is fruit juice or puree, while ice cream's main ingredients are typically milk and cream.
• Fruits are the universal and most nutritional type of desserts, with high vitamins, minerals, sugar, fiber, and water content.
• Marzipan is a confectioner’s creation of ground almonds, confectioners, sugar, and water.
• Doughnuts are soft dough leavened with yeast and baking powder, mixed with milk, sugar, and shortening.
• Shortcakes are biscuit dough topped with fruits and nuts folded in whipping cream.
• Dessert Buffets are eat-all-you-can meals growing in popularity in restaurants and hotels.

Sweet Sauces

• Sugar syrup is sugar water brought to a boil.
• Fruit syrup is drained from canned and processed fruits.
• Fruit puree is a sauce made by blending ripe fruit flesh with sugar or syrup into a smooth, thick consistency.

Creamy Sauces

• Vanilla sauce is a mixture of vanilla, milk, eggs, and whipped cream.
• Sweet cream (cheese sauce) is a mixture of heavy cream, cream cheese, vanilla, sugar and egg white.
• Basic Chantilly cream is a mixture of whipping cream, confectioners sugar, and egg white.
• Plated dessert is an arrangement of one or more components.

Four Components of Plated Desserts

• The Main Item is the actual dessert itself.
• Sauces: a plated dessert should have at least two sauces.
• Crunch Component does exactly what it sounds like.
• Garnish is the final component of a plated dessert.