Food Preparation and Desserts

Cooking Essentials

• A double boiler is used to prevent food from burning by controlling the heat intensity.
• A temperature scale is used to measure the heat intensity in cooking.
• A whisk is a tool used for whipping eggs or batter.
• Thickening agents include eggs, cream, and grains.

Kitchen Essentials

• A blender is used for cutting food into small pieces, grating food, and liquefying food.
• A refrigerator is used to maintain the cold temperature of food.

Desserts

• Desserts are often served at the end of a meal to conclude the meal.
• The purpose of having desserts after a meal is to balance out the meal.
• Reasons for eating desserts include giving closure to the meal, adding extra flavor and texture, and providing an opportunity to be artistic.
• Examples of desserts include sundaes and cheese.
• Nuts are available in various forms, including whole, ground, roasted, or caramelized.

Gelatin

• Gelatin is a versatile and easily prepared ingredient.
• Unsweetened granular gelatin must be softened in water before use.

Custard

• Cooking soft custard differs from cooking baked custards, as they require different methods.
• The topping of fruit cobblers is biscuit dough.
• A quality dessert must have an appetizing aroma, smooth and tender texture, and excellent flavor.

Sauces

• Sauce is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
• Hot fudge is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
• Rich sauces are suited to simple desserts.
• Brown sugar is used to make a caramel sauce.
• Airtight jars are used to store sauces.

Preparing Custard Sauce

• Steps in preparing custard sauce include placing a bowl with egg mixture in a pan of simmering water and stirring until the right consistency is achieved.
• Scalding milk before adding it to the egg-sugar mixture is necessary.
• Slowly beating hot milk into the egg mixture and combining eggs and sugar immediately without creating lumps are crucial steps.

Importance of Sauces

• Adding sauce to desserts enhances palatability and adds flavor.

Plating Desserts

• Eye appeal is an essential factor to consider when plating desserts, making it attractive, appetizing, and creatively presented.
• Sanitation is crucial in maintaining a clean food preparation environment to prevent foodborne illness and food contamination.
• Texture adds visual interest to the food.

Food Packaging

• Papers are considered inexpensive food packaging materials because they are fairly easily torn, highly absorptive, and have no barrier to water or gases.

Food Characteristics

• Moisture content is related to the physical state of the food itself.
• Sugar is a major ingredient of desserts.
• Chocolate is used to set many cold molded desserts.
• Nuts are available in various forms, including whole, ground, roasted, or caramelized.

Food Sources

• San Jose, Batangas City is known as the egg basket of the Philippines.
• Davao is the fruit basket of the Philippines.
• Cashew is a famous nut in the Philippines.

Batters and Desserts

• The mixture of flour and liquid with other ingredients is called a batter.
• Characteristics of fruit desserts include appetizing aroma, chilled, and simple.
• The characteristic of soft custard is a velvety smooth texture.