TLE Exam 3rd Quarter - Dessert Descriptions

**Impression** the image forward in the mind caused by something. **Interplay** an interaction of form, color, and texture. **Palate** sense of taste. **Fondant** a mixture of confectioner sugar and gum arabic kneaded to form a plastic and pliable mixture. **Complement** to supply something that...

**Impression** the image forward in the mind caused by something. **Interplay** an interaction of form, color, and texture. **Palate** sense of taste. **Fondant** a mixture of confectioner sugar and gum arabic kneaded to form a plastic and pliable mixture. **Complement** to supply something that is lacking. **Decolorize** to fade away from its natural color. **Souffle** baked product characterized with foamy appearance and texture due to beaten egg white. **Lukewarm temperature** that is warm preferably at 40\*c **Desserts** are variety of confectioners such as sweets, cakes, preserves, and the like. Served at the final phase of the meal. It is served at varying temperatures and higher (40\*c or 140\*F and above) **Cold Desserts** are those served from below room temperature (20\*c to 18\*c) to chill and freeze. **Pudding** is a soft bread variety made of bread softened in milk with egg and sugar added. **Pies** are types of pastries consisting of high proportions of fat, flour, and a little water resulting to a tender and flaky crust. **Tarts** are small pies with a single crest and open to top and have fillings like cooked custard, macapuno preserves, fruits, nuts, and topped with meringue. **Variety of Cakes and Cake Specialties cake** are rich muffins that contain a high proportion of fat, sugar, and eggs. **Muffins** are small cakes that contain a high protein of fat sugar, and eggs. **Custard** is a tender and thickened mixture of milk, eggs, and sugar molded in flan molders and steamed or baked. **Creams** is a milk product which contains more fat than milk itself. **Light cream which** is fluid and used for coffe, tea and breakfast cereals. **Medium cream** it is used for whipping cream. **Heavy cream** which is thick and viscous and is used in fruit salad and cream cakes. **Custard and creams** they are both favorite fillings for cake. **Meringues and crepes**, are made of egg whites beaten to stiff stage with sugar added gradually. **Crepes** are very thin pancakes and are served with fillings like fresh or cooked fruits. **Pancakes and waffles** these are snack favorite but they are also served for breakfast and for buffet desserts. **Waffles** are similar to pancake but they come with extra egg and fat for a richer and more tender product. **Cream Puffs And Popovers** these are pastries which are everyone's favorite. **Popovers** richer than cream puffs. **Ice cream** a frozen milk products made with cream of milk, sugar, flavoring and stabilizer like gelatine, pectin, and seaweed gum, **Sherbet** main ingridient in fruit juice or puree while ice cream's main ingredients are typically milk and cream. **Fruits** these are the universal types of desserts and the most nutritious because they contain high content of vitamins and minerals, sugar, fiber, and water. **Marzipan** this is a confectioner basically made of ground almonds, confectioners, sugar, and water. **Doughnuts** are made of soft dough leavened with yeast and baking powder and mix with milk, sugar, and shortening. **Shortcakes** consist of biscuit dough topped with fruits and nuts folded in whipping cream. **Dessert Buffet** are eat-all-you-can meals, which are fast growing in popularity in large restaurants and hotels. **Sweet Sauces** **Sugar syrup** this is a sugar water brought to a boil. **Fruit syrup** drained from the canned and processed fruits. **Fruit puree** this sauce is made by blending the flesh of ripe fruits with sugar or syrup into a smooth, thick consistency. **Creamy Sauces** **Vanilla sauce** is a mixture of vanilla, milk, eggs, and whipped cream. **Sweets cream** (**cheese sauce)** a mixture of heavy cream, cream cheese, vanilla, sugar and egg white. **Basic Chaantilly cram** this 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** it is the actual dessert. **Sauces** a plated dessert should have atleast two sauces. **Crunch Component** it is exactly how it sounds. **Garnish** it is the final component of a plated dessert