Importance of Dessert in a Meal
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Questions and Answers

What does the term 'Mise en place' mean in French?

  • Set in Place (correct)
  • Clear the Table
  • Prepare the Meal
  • Finish the Dish

    • What is the primary role of dessert in a meal?

  • To provide a beverage option
  • To balance out a meal and give closure (correct)
  • To cleanse the palate
  • To add extra calories to the meal

    • What is a benefit of eating desserts according to the text?

  • It helps with weight loss
  • It increases the risk of heart disease
  • It provides an opportunity to experience different flavors and textures (correct)
  • It helps with anti-aging

    • Why do desserts have a romantic connotation?

    <p>Because they are designed for romance</p> Signup and view all the answers

    What is a characteristic of a good fruit dessert?

    <p>It has an appetizing aroma and a clean appearance</p> Signup and view all the answers

    What type of dessert is described as 'excellent' and 'ready to serve'?

    <p>Cheese</p> Signup and view all the answers

    What is the characteristic of soft custard?

    <p>Velvety smooth texture</p> Signup and view all the answers

    What is the difference between ice cream and sherbet?

    <p>Ice cream has milk and cream, while sherbet has fruit juices and water</p> Signup and view all the answers

    What is the purpose of a sauce in a dessert?

    <p>To add flavor, color, and moisture</p> Signup and view all the answers

    What is the characteristic of baked custard?

    <p>Firmness of shape</p> Signup and view all the answers

    What is the classification of puddings based on their ingredients?

    <p>Cornstarch pudding, rice pudding, and bread pudding</p> Signup and view all the answers

    What is the characteristic of fruit cobblers?

    <p>They have a depth of two or three inches and are topped with biscuit dough</p> Signup and view all the answers

    Study Notes

    Importance of Dessert in a Meal

    • Dessert is a sweet course or dish usually served at the end of a meal, and can include dessert wine, liquor, and coffee.
    • Dessert balances out a meal and gives "closure" to the meal.
    • Eating dessert provides an opportunity to experience different flavors and textures that cannot be found in other foods.
    • Dessert can be a creative outlet, allowing for interesting mixtures and combinations.
    • Dessert is not inherently "fattening", as there is no such thing as a single fattening food.
    • Dessert can evoke a sense of nostalgia and youthful spirit.

    Classification of Desserts

    • Fruits: simplest dessert, nutritious, appetizing, and easy to prepare and serve.
      • Characteristics: appetizing aroma, simple, clean washed appearance, slightly chilled.
    • Cheese: excellent dessert, ready to serve, with three general types based on consistency.
      • Soft: unripened cheese, ripened by bacteria.
      • Semi-hard: ripened by mold, ripened by bacteria.
      • Hard: with gas holes, without gas holes.
    • Gelatin Desserts: easily prepared, economical, and varied.
      • Unsweetened: granular type, must be softened in water before use.
      • Sweetened: fruit gelatin with added flavor, color, and sugar.
    • Custard: baked and soft custards vary in many ways.
      • Characteristics: firmness of shape, smooth, tender texture, rich and creamy consistency, excellent flavor.
    • Puddings: relatively simple to prepare, vary with sauces.
      • Characteristics: attractive appearance, excellent consistency, well-blended flavor, firmness of shape, accompanying sauce.
    • Fruit Cobblers: not fruit pies, 2-3 inches deep, topped with biscuit dough, served hot or cold.
    • Frozen Desserts:
      • Ice Cream: smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.
      • Sherbet and Ices: made from fruit juices, water, and sugar.
      • Frozen Souffles and Frozen Mousses: made like chilled mousses and Bavarians, whipped cream, beaten egg whites, or both.

    Sweet Sauces

    • Sauce: a flavored liquid blend of ingredients that adds flavor, color, moisture, and enhances the appearance of the food.
    • Fudge: a soft confection made of butter, sugar, chocolate.
    • Kinds and Varieties of Sauces:
      • Rich sauce: suited to a simple dessert.
      • Light sauce: suited to a rich dessert.
      • Hot Fudge: a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
      • Hot sauces: made just before use.
      • Cold sauces: cooked ahead, cooled, covered, and refrigerated to chill.
    • Thickening Agents for sauces:
      • Starch
      • Cream
      • Eggs
      • Rice
      • Flavor
      • Grains
      • Cornstarch

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    Description

    Learn about the significance of desserts in a meal, including the concept of mise en place and the role desserts play in balancing and closing a meal.

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