Food Preparation and Desserts

Study Notes

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.

Description

Test your knowledge of food preparation techniques, tools, and desserts. From using a double boiler to whipped eggs, and from blenders to refrigerators, this quiz covers it all. Learn about the functions of kitchen tools and the purposes of desserts in a meal.