G.K.T Culinary Reviewer - Module 2: Appetizer PDF

**G.K.T CULINARY REVIEWER** **[MODULE 2: APPETIZER]** **WHAT IS APPETIZER?** **WHY IS APPETIZER IMPORTANT?** **WHAT IS ANOTHER WORD FOR APPETIZER?** **[Appetizers]**. "A *small dish of food or drink taken before a meal to stimulate one\'s appetite.*" **Hors d\'oeuvres.** "*A one-bite item that...

**G.K.T CULINARY REVIEWER** **[MODULE 2: APPETIZER]** **WHAT IS APPETIZER?** **WHY IS APPETIZER IMPORTANT?** **WHAT IS ANOTHER WORD FOR APPETIZER?** **[Appetizers]**. "A *small dish of food or drink taken before a meal to stimulate one\'s appetite.*" **Hors d\'oeuvres.** "*A one-bite item that\'s either stationary or passed and served* separate from or prior to a meal." **Canapes**. A *type of hors d\'œuvre, a small, prepared, and often decorative food, consisting of a small piece of bread* (sometimes toasted), puff pastry, or a cracker topped with some savory food, held in the fingers and often eaten in one bite. **Amuse-bouche.** A *complimentary, bite-sized portion of food* served before a meal or between courses in a restaurant. A *French term which means a little bit of food* which is served before the meal to stimulate the appetite. *Appetizers are the type of foods that are eaten to enhance the appetite for the main course or to moderate the hunger.* **WHAT ARE THE 7 CLASSIFICATION OF APPETIZER?** - Canapes - Chips and dip, - Cocktails - Finger foods, - Fruits and vegetables - Hors d\'oeuvres - Petite **HOT AND COLD APPETIZER** **HOT APPETIZER** - Steak and Potatoes - Coconut Shrimp - Quiche - Cheesy Dijon Sausage Cups - Goat Cheese Croquettes - Crab Rangoons - Buffalo Wings - Pigs-in-a-blanket - Artichoke, Spinach, and Prosciutto Flatbreads **COLD APPETIZER** - Turkey Roll-ups - Lemon Sun-Dried Tomato Hummus and Goat Cheese Pesto Bites - Healthy California Roll Sushi Bites - Deviled Eggs - Goat Cheese Stuffed Sweet Peppers - Tomato and Whipped Feta Crostini - Anitpasto Skewers - Buffalo Hummus Stuffed Sweet Pepper Poppers - Cucumber Dill Canape - Charcuterie **MODULE 3: SALADS AND DRESSINGS** **SALADS** 1. Cobb salad 2. Waldorf salad 3. Potato salad 4. Greek salad 5. Caesar salad 6. Coleslaw Salad **WHAT IS SALAD?** SALAD IS *A PREPARED DISH USUALLY WITH A MIX OF LETTUCE AND OTHER RAW OR COOKED VEGETABLES AND TOPPED WITH A DRESSING*. AN EXAMPLE OF A SALAD IS BUTTER LETTUCE CHOPPED WITH TOMATOES , ONIONS AND AN ITALIAN DDRESING. **WHAT ARE THE 5 KNOWN TYPES OF SALAD?** 1. Green salad. 2. Fruit salads. 3. Rice and pasta salads. 4. Bound salads. 5. Dessert salads. **GREEN SALAD** A green salad is a salad *made mainly with lettuce and other green vegetables.* **FRUIT SALAD** Fruit salad is *a dish consisting of various kinds of fruit,* sometimes served in a liquid, either their own juices or a syrup. When served as an appetizer or dessert, a fruit salad is sometimes known as a fruit cocktail. **RICE AND PASTA SALAD** Pasta salad is a salad *dish prepared with one or more types of pasta*, almost always chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressings. **BOUND SALAD** A \"bound\" salad can be *composed or tossed (put and mixed with a thick dressing).* They are assembled with thick sauces such as mayonnaise. Examples of *bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.* Bound salads are often used as sandwich fillings. **DESSERT SALAD** Dessert salads are dishes *made with jellos (jellies), whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients*. These salads are served at some buffet and parties. They can be prepared ahead of time and are transportable. **DRESSING** **WHAT IS DRESSING?** Dressing is a type of sauce prepared for salads that *usually has a vinegar and oil base with the addition of herbs and spices.* WHAT DRESS MEANS? *Dress is to put oil, vinegar, salt, or other toppings on a salad or other food.* **WHAT IS SALAD DRESSING CLASSIFIED AS?** The **Creamy dressings** *use mayonnaise, sour cream or yogurt as a base.* The **Vinaigrette dressings** *use oils and vinegars or fruit juice and condiments or spices for a base.* **HOW DO YOU EMULSIFY DRESSING?** You do this by *adding the oil to the vinegar or other liquid in a slow and steady stream while furiously beating with a whisk or blender.* Another trick to getting your dressing to emulsify is to *add a third ingredient that acts as a helper.* **DO EGGS EMULSIFY?** Egg yolk contains a number of emulsifiers, which is why *egg yolks are so important in making foods such as hollandaise and mayonnaise.* Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water. **IS VINEGAR THE SAME AS VINAIGRETTE?** Ø **Vinegar** is a *combination of water, acetic acid and some flavorings.* Ø **Vinaigrette** is a *combination of vinegar (or lemon juice), oil, herbs, spices and other ingredients* depending on your preference. Ø On the other hand, *vinaigrette is used as a salad dressing and sometimes as a marinade.* **IS HOLLANDAISE SAUCE IS THE SAME AS MAYONNAISE?** Specifically, in **mayonnaise** *we have lemon, vegetable oil and egg yolk,* while in **Hollandaise** sauce *we have vinegar, fresh butter and egg yolk.* The basic difference is the serving temperature; **mayonnaise is served *cold*** and **Hollandaise *warm*.** **SAUCES FOR SALADS ARE OFTEN CALLED DRESSINGS** In western culture, there are three basics types of salad dressings. 1. **Vinaigrette**, usually *mixture or emulsion of salad oil and vinegar,* often flavored with herbs, spices, salt, pepper, sugar, and other ingredients. 2. **Creamy dressings,** *usually mayonnaise-based*, which may also *contain yogurt, sour cream, buttermilk, or milk* 3. **Cooked dressings,** which resemble creamy dressings, are *usually thickened by adding egg yolks and gently heating.* **VINAIGRETTE** Usually mixture or emulsion of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredient. **CREAMY DRESSINGS** Usually mayonnaise-based, which may also contain yogurt, sour cream, buttermilk, or milk. **COOKED DRESSINGS** which resemble creamy dressings, are usually thickened by adding egg yolks and gently heating. **DIFFERENCE BETWEEN SALAD AND DESSERT:** **SALAD** is a food made *primarily of a mixture of raw or cold ingredients, typically vegetables, usually served with a dressing such as vinegar or mayonnaise.* **DESSERT** is *usually a sweet food, made primarily a mixture of sugar, milk or cream.* **[MODULE 4: SANDWICHES]** **WHAT DEFINES A SANDWICH?** **SANDWICH** *is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread,* or more generally any dish wherein bread serves as a container or wrapper for another food type. A: two or more slices of bread or a split roll having a filling in between. b: one slice of bread covered with food have an open-faced sandwich, with one slice of bread instead of two, mustard instead of butter, and some vegetable sticks to munch on. **WHAT ARE THE 3 BASIC ELEMENTS OF A SANDWICH?** **THREE ELEMENTS OF A GOOD SANDWICH** 1\. **The Bread** - This is key to make sandwich. 2\. **The Spread** - This is referring to mayo and mustard, or other spread. 3\. **The Filling or Main Ingredient** - This is the main focus of the sandwich and what is providing the real sustenance. **WHAT ARE THE 4 PARTS OF A SANDWICH?** - BREAD - SPREAD - FILLING - GARNISH **TYPES OF SANDWICHES** **PLAIN** - is *made up of two slices of bread* that are sometimes toasted. **OPEN OR OPEN-FACED** - Open sandwiches *use one kind of bread and have the filling on top.* **TRIPLE DECKERS** - A triple decker sandwich *consist of three or more slices of toast* or bread with a filling. [MODULE 5: MEAT AND MEAT COOKERY] **MEAT AND MEAT COOKERY REFERS TO THE EDIBLE FLESH OF ANIMALS** - IS ANIMAL FLESH THAT IS EATEN AS FOOD - *WATER* -- 75% - *PROTEIN* -- 19% - *INTRAMUSCULAR FAT* -- 2.5% - *CARBOHYDRATES* -- 2.3% **WHAT ARE THE PRINCIPLES OF COOKING MEAT?** **THE 5 BASIC COMMANDMENTS OF COOKING MEAT** 1. Develop flavor with high heat. High Heat is essential for creating delicious, caramelized flavor. 2. Preserve Moisture with Low Heat 3. Match Cooking Method to Cut Quality 4. Don't forget about Carryover Cooking. 5. Rest the Meat. **HOW DO YOU PREPARE MEAT FOR COOKING?** 1. Do what professional do, prepare and plan. 2. " Start from the end" 3. Thaw slowly. Reach room temperature before cooking. 4. Air the meat --- especially vacuum packaged --- to get rid of odors. 5. Always add salt before cooking. **HOW DO YOU COOK MEAT QUICKLY?** **WHAT TYPE OF MEAT IS THE HEALTHIEST?** 5 HEALTHIEST MEATS 1. BUFFALO (BISON) 2. PORK 3. CHICKEN 4. TURKEY 5. FISH **WHAT ARE THE DIFFERENT KIND OF MEAT?** **RED MEAT** -- Beef, Goat, Lamb **POULTRY** -- Chicken and Turkey **PORK** -- Pig's meat **SEAFOOD** -- Fish, Crab, Lobster **HOW DO YOU KNOW IF THE MEAT IS GOOD QUALITY?** **VISUAL IDENTIFICATION**. The visual identification of quality meat is based on color, marbling and water holding capacity. **SMELL**. Another quality factor is smell. **FIRMNESS**. Meat should appear firm rather than soft. **JUICINESS**. Juiciness depends on the amount of water retained in a cooked meat product. **TENDERNESS**. **FLAVOR**. **WHAT ARE THE QUALITIES OF A GOOD MEAT?** Consumers determine **[quality meat]** as *one with desirable color, firm texture, less drip, high marbling, and moderate visible fat and fresh meat odor,* while *discoloration, soft texture, large amount of drip, less marbling, excessive visible fat and abnormal meat odor* are considered as **[poor quality]** traits for fresh meat. **WHAT ARE THE DIFFERENT MEAT COOKING METHODS?** 1. Searing 2. Braising 3. Stewing 4. Steaming 5. Baking 6. Roasting 7. Broiling 8. Grilling. **SEARING** *To brown the surface of meat and fish by subjecting it to intense heat quickly,* sealing in its juices and providing a crisp texture on the outside. **BRAISING** *To cook slowly in a very small amount of liquid in a dish with a tightly sealed lid.* A slow cooking process which tenderizes meat by breaking down connective tissue and fibers. **STEWING** *The act or process of cooking by long slow simmering.* Casseroling or stewing is an excellent way of cooking meat. Meat for stewing tends to be less expensive. **STEAMING** To *cook in the steam created by boiling water* -- usually in a lidded container that allows the steam in through vents in the base. **BAKING** *To cook in an oven or oven type appliance.* Covered or uncovered containers may be used. When applied to meats in uncovered containers, the method generally is called roasting. **ROASTING** Is a *cooking method that uses dry heat where hot air covers the food*, cooking it evenly on all sides with an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and browning on the surface of the food. **BROILING** Is *by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil.* Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time. **GRILLING** Is a *form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side*. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. **[MODULE 6: VEGETABLE DISHES]** **WHAT IS VEGETABLE COOKERY?** *Vegetables are cooked to develop color, texture, and flavor*. In professional food service production vegetables are often blanched or par cooked in boiling salted water as a mise en place step, and finished by other cooking methods such as sautéing, frying, or roasting. **WHAT IS THE ROLE OF VEGETABLE DISH IN A MEAL?** *Vegetables are important sources of many nutrients,* including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C. Diets rich in potassium may help to maintain healthy blood pressure. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories. **WHAT IS THE TEXTURE OF VEGETABLE?** Consumers have clear expectations for the texture of fresh- cut vegetables and fruits. Salad vegetables like *lettuce, carrot, celery, and radish* should be **crisp**. Soft fruits such as *cantaloupe and peach* should yield to **chewing without being mushy.** Other fruits like *apples* should be **crisp and crunchy** **HOW DOES THE TEXTURE OF VEGETABLES CHANGE WHEN COOKED?** Cooking changes a vegetable\'s texture, flavor, color, and nutrient content. **High temperatures** *make vegetables tender and enhance flavor.* In addition, cooking usually makes vegetables safer to eat by killing microbes. **Over-cooking,** however, *will cause texture, flavor, color, and nutrient content to deteriorate.* **WHAT ARE THE CHARACTERISTICS OF GOOD QUALITY VEGETABLES?** Quality of fresh fruits and vegetables is *generally based on the chemical composition or physical characteristics or a combination of these two factors.* Attributes of interest to the consumers are visual appearance, texture/firmness, sensory, nutritional and food safety. **WAYS OF COOKING VEGETABLES** **BOILING** *Vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat.* They are reheated quickly by sautéing in butter or other fat. Seasonings and sauces are added at this stage. **SAUTÉING AND PAN -- FRYING** *Both methods may be used to complete cooking or precooked or blanched vegetables.* Also used for complete cooking of raw vegetables. **BRAISING** The blanched or raw vegetable, is placed in the pan then liquid is added (stock, water, wine) to cover vegetables, then cooked slowly. **BAKING** *Cooking starchy vegetables using heat of the oven, rather than range top.* Starchy vegetables are baked because the dry heat produces a desirable texture. **DEEP -- FRYING** *Vegetables large enough to coat with breading or batter may be fried.* Quick -- cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming briefly to reduce the cooking time in frying. **WHAT ARE THE CLASSIFICATIONS OF VEGETABLES?** 1. Stem Vegetables 2. Leaves Vegetables 3. Flowers Vegetables 4. Stalk Vegetables 5. Bulb Vegetables 6. Seed Vegetables (Beans) 7. Roots Vegetables 8. Tubers Vegetables 9. Fruits Vegetables **STEM VEGETABLES** Stem vegetables (vegetable crops) are *those food plants from which edible botanical stems are harvested for use in culinary preparations.* They divided into those with edible stems that are above ground and those with modified underground stems. **LEAVES VEGETABLES** Stem vegetables (vegetable crops) are those food plants from which edible botanical stems are harvested for use in culinary preparations. *They divided into those with edible Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable,* sometimes accompanied by tender petioles and shoots. *Short-lived herbaceous plants such as lettuce and spinach*. ex. stems that are above ground and those with modified underground stems. **FLOWERS VEGETABLES** The head, or edible flower, vegetables include *artichokes, broccoli, and cauliflower.* **BULB VEGETABLES** Bulb vegetables are those variety of vegetables that are not eaten directly on their own, rather, *they are used in food dishes to enhance the flavor of the food. Ex. Onions and Garlic.* **STALK VEGETABLES** Edible plants whose *stems are consumed like vegetables;* the leaves of some varieties are also edible. *Ex. Asparagus and Celery.* **SEED VEGETABLES (BEANS)** *Bean, seed or pod of certain leguminous plants*. Rich in protein and providing moderate amounts of iron, thiamin, and riboflavin, beans are used worldwide for cooking in either fresh or dried form. **ROOTS VEGETABLES** *Vegetables that have an edible root as an extension of the vegetable which grows underground.* Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking. *Ex. Carrots* **TUBERS VEGETABLES** *Vegetables with large, edible, bulb-like roots that are high in nutrients but low in calories, and most do not contain fat.* Tubers are *capable of producing new plants.* Store dry and unpeeled and they should keep for several weeks. *Ex. Potato and Kamote.* **FRUITS VEGETABLES** By those standards, *seedy outgrowths such as apples, squash and, yes, tomatoes are all fruits*, while *roots such as beets, potatoes and turnips*, *leaves such as spinach, kale and lettuce*, and *stems such as celery and broccoli are all vegetables.* **VEGETABLE COOKERY** **GREEN VEGETABLES** **DO'S** 1\. Bring water to a vigorous boil before adding vegetables. 2\. Remove vegetables when just done. 3\. Refresh vegetables. i.e. put them on a bed of ice or under running cold water. This brightens color & stops carry -- over cooking. **DON'TS** 1\. Don't add any acid. e.g., Lime Juice / Vinegar. 2\. Greens discolour and become dirty brownish green. 3\. Don't add soda-bi-carbonate (cooking soda). It kills vitamins 4\. Don't cook with the lid on. **VEGETABLE COOKERY** **RED VEGETABLES** **DO'S** 1\) Cook with skin on as they bleed a lot. 2\) Addition of vinegar or lime juice makes beetroot turn bright red. **DON\'TS** 1.Don't add alkali. e.g. : soda- bicarbonate. **VEGETABLE COOKERY** **WHITE VEGETABLE** **DO'S** 1\. Addition of lime juice whitens cauliflower. **DONT'S** 1\. Do not add soda-bicarbonate **[MODULE 7: EGG DISHES]** **EGGS COOKERY** A food product produced from poultry that is used as both an ingredient and a main dish for baked foods. Eggs can be cooked by boiling, poaching, frying, microwaving, or baking and they are one of the most common ingredients used for a variety of recipes. **WHY DO WE NEED TO LEARN EGG COOKERY?** To its unique properties, an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid, and even add a nice color or glaze to certain dishes. Because of this, it\'s important to know when to use an egg white, egg yolk, or both. **WHAT ARE THE COOKING FUNCTIONS OF EGG?** Functions of eggs in baking and cooking: - **Structure**. Add structure to baked goods - **Leavening**. Help add texture and fluffiness - **Tenderizing**. Keep baked goods more delicate - **Moisture**. Proteins in eggs hold the moisture in - **Wash** - **Emulsifying** - **Flavor** - **Color** **HOW DO YOU TELL IF AN EGG IS GOOD OR BAD?** To try the egg water test, simply fill a glass or bowl with cold water and submerge the eggs. *If the eggs sink to the bottom and lay flat on their side, they\'re still fresh.* However, *if they sink, but stand on one end at the bottom of the glass or bowl, they\'re not as fresh but still edible.* **WHAT IS A POACHED EGG MEANS?** A *poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid.* This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. **HOW LONG DOES IT TAKE TO POACH AN EGG?** A really *soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes* (it depends on the size of the egg and whether you\'re using it straight from the fridge). **HOW TO MAKE A PERFECT POACHED EGGS?** 1. Crack your egg into a bowl or onto a saucer. 2. Bring a pan of water filled at least 5cm deep to a simmer. 3. Tip the egg into the pan. 4. Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes 5. Lift the egg out with a slotted spoon and drain it on kitchen paper. **COOKING TIME OF BOILED EGG** **PERFECT BOILED EGG** 6 min 8 min 10 min 12 min 14 min **6 WAYS TO COOK EGG** 1. SOFT BOILED 2. HARD BOILED 3. POACHED 4. SUNNY SIDE UP 5. OVER EASY 6. SCRAMBLED **SOFT BOILED EGG** A soft-boiled egg is one that has been boiled for only a few minutes, so that the yellow part is still liquid. **HARD BOILED EGG** A hard-boiled egg has been boiled in its shell until the whole of the inside is solid. If the guest prefers hard-boiled eggs, cook the eggs for longer. **POACHED EGG** A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid. **SUNNY SIDE UP** Sunny side up egg is fried with the yolk up and is not flipped. **OVER EASY** Over Easy -- Fried on one side and then flipped and cooked briefly on the other side so that the white is not cooked through and the yolk is still runny. **OVER MEDIUM** The egg is flipped and the yolk is only slightly runny. **OVER WELL** The egg is flipped and the yolk is cooked hard. **SCRAMBLED EGGS** Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred or beaten together while being gently heated, typically with salt, butter and sometimes other ingredients. **[MODULE 8: STARCH]** **WHAT DOES STARCH MEAN IN FOOD?** Starchy foods are our main source of carbohydrate and have an important role in a healthy diet. Starchy foods --such as potatoes, bread, rice, pasta, and cereals. **WHAT ARE GOOD STARCHES?** **TYPES OF STARCHY FOODS** - Potatoes - Bread - Cereal products - Rice and grains - Pasta **COOKING STARCHES** During cooking, starch granules absorb the water and swell This causes an increase in volume and the granules to soften (gelatinization) **POTATO** A STARCHY PLANT TUBER WHICH IS ONE OF THE MOST IMPORTANT FOOD CROPS, COOKED AND EATEN AS A VEGETABLE. **BREAD** A BAKED FOOD ITEM CONSISTING OF FLOUR OR MEAL AS THE MAIN INGREDIENT, MIXED WITH LIQUID INGREDIENTS SUCH AS MILK OR WATER AND EGGS TO FORM A DOUGH. YEAST IS OFTEN ADDED AS A LEAVENING AGENT. - **BREAD** - A staple food prepared from a dough of flour and water, usually by baking. - **PASTRY** - A dough of flour, water and shortening (solid fats, including butter) that maybe savory or sweetened. **TYPES OF BREAD** **[YEAST BREADS]** **WHOLE WHEAT BREAD** -- loaf for sandwiches **MULTIGRAIN BREAD** -- loaf for toasts and sandwiches WHITE BREAD -- load for toasts and sandwiches **BROWN BREAD** -- loaf for sandwiches **BAGUETTE** -- loaf for sandwiches **GRISSINI** -- breadsticks to eat with toppings and dip **BRIOCHE** -- sweet pastry bread for breakfast **CHALLAH** -- braided rolls for sandwich and stuffed items **CIABATTA** -- loaf for sandwiches and toasts **FOCACCIA** -- flat, round bread for appetizers **CROISSANT** -- crescent rolls to eat with jam, cream, etc. **BAGEL** -- Ring shaped buns for toasts and sandwiches **BANANA BREAD** -- loaf for sandwiches and dessert items **[SOURDOUGH ]** **SOURDOUGH BREAD** -- loaf for toasts and sandwiches **PUMPERNICKEL** -- sliced bread for sandwiches and appetizers **[LEAVENED BREADS (NO YEAST)]** **CORNBREAD** -- quick bread for breakfast, side dish, & stuffing **RYE BREAD** -- loaf for sandwiches and toasts **FLATBREADS** **PITA BREAD** -- round flatbread to serve with hummus **NAAN** -- fluffy flatbread to serve with curries and dips **TORTILLA** -- flatbread for burritos, tacos, & fajitas **CEREAL PRODUCTS** *CEREAL PRODUCTS DERIVE EITHER FROM THE PROCESSING OF GRAIN THROUGH ONE OR MORE MECHANICAL OR CHEMICAL OPERATIONS, OR FROM THE PROCESSING OF FLOUR, MEAL OR STARCH.* EACH CEREAL PRODUCT IS LISTED AFTER THE CEREAL FROM WHICH IT IS DERIVED. **GRAINS AND RICE** *ANY FOOD MADE FROM WHEAT, RICE, OATS, CORNMEAL, BARLEY, OR ANOTHER CEREAL GRAIN IS A GRAIN PRODUCT*. BREAD, PASTA, BREAKFAST CEREALS, GRITS, AND TORTILLAS ARE EXAMPLES OF GRAIN PRODUCTS. FOODS SUCH AS POPCORN, RICE, AND OATMEAL ARE ALSO INCLUDED IN THE GRAINS GROUP. **TYPE AND DETAILS** - **LONG GRAIN RICE (PATNA)** -- savory dishes e.g curry - **MEDIUM GRAIN RICE (ITALIAN) (ARBORIO)** -- risotto - **SHORT GRAIN RICE (PEARL) (PUDDING) (CAROLINA)** -- sweet dishes e.g. rice pudding - **BASMATI RICE** -- savory dishes - **TREATED RICE** -- quick to cook e.g. "Uncle Bens" boil in the bag - **BROWN RICE** -- more nutritious, 40 mins. to cook **PASTA** A *POPULAR AND COMMON FOOD MADE FROM A PASTE TYPE DOUGH CONSISTING OF DURUM WHEAT FLOUR, SALT, AND A LIQUID THAT MAY BE IN THE FORM OF WATER, MILK OR EGGS.* THERE ARE MANY DIFFERENT TYPES OF PASTA THAT HAVE MANY VARIATIONS IN SIZE, THICKNESS, COLOR, AND SHAPE, AVAILABLE AS EITHER DRIED OR FRESH PASTA. - FARFALLE - DITALINI - ORZO - CONCHIGLIE - FUSILLI - RIGATONI - PENNE - MACCHERONI - ORECCHIETTE - PASTA ALL'UOVO - LASAGNE - FETTUCCINE - SPAGHETTI - LINGUINE ✓**HOW IT'S MADE** ***Commercially***: By large machines ***At Home***: By hand or by pasta machine ✓ **COST** Most dried, boxed pasta is low in cost (And a little goes a long way!) Fresh or gourmet pastas can be more expensive ✓**STORAGE** Dried pasta should be stored in an air-tight container, to avoid getting stale or wet Stored pasta will keep for about one year Never store cooked pasta together with liquid. ✓**PREPARING PASTA** Bring 2 quarts of water to boil for every 8 oz. of pasta you're preparing (2 qts: 8 oz) Pasta should be allowed to move freely as it cooks, so use an appropriately sized pot! Pasta should be cooked until firm, but not hard (al dente: "to the tooth" ) **HOMEMADE PASTA** STEP 1: combine flour and salt STEP 2: add the eggs STEP 3: mix the flour and eggs STEP 4: knead the pasta dough STEP 5: rest and divide the pasta dough STEP 6: roll out and thin the pasta STEP 7: cut the pasta **[MODULE 9: POULTRY AND GAME]** **POULTRY** Refers to several kinds of fowl that are used as food and the terms include chicken, turkey, and ducks. Ex. Chicken, Duck, Turkey **GAME** Birds such as smites that are hunted for food are games **Ex**. Snipe Pheasant Wild Duck Guinea Fowl **WHAT IS THE HEALTHIEST POULTRY TO EAT?** *Chicken is high in protein and lower in fat compared to other animal sources like beef*. When we think chicken, we often refer to white meat. The white meat, primarily chicken breast, is a wonderful addition for people who want a low-fat, high-protein diet. **PREPARING POULTRY/GAME DISHES** 1.Slaughteringandbleeding 2.Scalding 3.Defeathering 4.Evisceration 5.Deboning/Cutting **Slaughtering and bleeding** - the killing of animals for food. **Scalding** - Immerse (something) briefly in boiling water for various purposes, such as to facilitate the removal of skin from fruit or to preserve meat. **Defeathering** - removing of feather. **Evisceration** - removing of viscera or internal organs **Deboning/Cutting** - removing of bones Chickens and other poultry may be divided into classes which are essentially of the same physical characteristics associated with age, sex, live weight and/or breed. **BROILER/FRYER** broiler or fryer is *young chicken, usually 9 to 12 weeks of age,* of either sex, is tender- meat with soft, pliable, smooth-textured skin. A young chicken suitable for roasting, grilling, or barbecuing. **ROASTER** A roaster is *usually 5 to 6 months of age.* Chickens less than 8 months old and weighing 3 1/2 to 5 pounds **CAPON** A capon is a *surgically desexed male chicken usually under 8 months of age.* Since they've been castrated, capons don't develop in the normal way of a hormone crazy chicken teenager. They grow more slowly and put on more body fat. Because of this, their meat is more tender and flavorful than that of any other chicken of the same weight. Capons are great for roasting but can also be used for braises and poaching. **STAG** A *stag is a male chicken, usually under 10 months of age*, with coarse skin, with somewhat toughened and darkened flesh. **HEN OR STEWING CHICKEN** It is a *mature female chicken which is usually more than 10 months of age*. It can also be a called layer. Chickens (usually hens) over 10 months old and weighing 5 to 7 pounds **ROOSTER** It is a *mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.* Male chickens over 10 months old weighing 6 to 8 pounds. **JUMBO BROILER** This is a *large chicken about 4 kg.* dressed weight which are on sale especially during the Christmas holiday. **[MODULE 10: FISH AND SEAFOOD ]** **FISH AND SEAFOOD COOKERY** *Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish.* Most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. Seafood dishes or fish dishes are distinct food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. **WHAT IS THE DIFFERENCE BETWEEN FISH AND SEAFOOD?** ***Fish** means a cold-blooded vertebrate animal that lives in water,* moving with the help of fins and breathing with gills, whereas ***seafood** means fish, shellfish, seaweed, and other edible aquatic life.* **FISH AND SHELLFISH TWO TYPES OF WATER ANIMALS EATEN AS FOOD** **FISH** Live in fresh or salt water Have FINS and BACKBONES **SHELLFISH** Have SHELLS instead of backbones **THERE ARE VARIOUS WAYS TO CLASSIFY FISH** Their condition when purchased: frozen, chilled, canned, smoked, salted. 'wet': meaning fresh as opposed to salted Where they come from: sea, or freshwater, farmed or wild (e.g. salmon), exotic (imported from all corners of the world: examples include snapper, shark, parrotfish and tuna). Freshwater fish are sometimes divided into river and lake fish. **BUT PERHAPS THE MOST USEFUL WAY OF CLASSIFYING FISH FOR CATERERS IS:** BY THEIR SHAPE, WHETHER THEY ARE FLAT OR ROUND BY THE GENERAL CHARACTERISTICS OF THEIR FLESH, WHETHER THEY ARE WHITE OR OIL-RICH **SHELLFISH** SHELLFISH CAN BE DIVIDED INTO TWO GROUPS: **[MOLLUSKS ]** Soft bodies that are partially covered by hard shells EX: Oysters, clams, scallops **[CRUSTACEANS]** Covered by firm shells and have segmented bodies EX: Shrimp, lobster, crabs **WHAT NUTRIENTS ARE IN FISH AND SHELLFISH?** Vitamin A Vitamin D Great source of protein Omega-3 fatty acids -- Fat that is good for you, reduces heart disease. Eating fish is a great way to lower the amount of saturated fat in your diet! **PURCHASING FISH** Look for: -- Stiff body -- Tight scales -- Firm flesh -- Bright and bulging eyes -- No indentation when a finger is pressed into the flesh -- Fresh smell!!! Odor indicates spoilage. -- Gills are red in color **MARKET FORMS OF FISH** CAN PURCHASE: -- **WHOLE OR ROUND**-FISH ARE THOSE MARKETED JUST AS THEY COME FROM THE WATER. Completely intact as caught. -- **DRAWN**: INSIDES REMOVED , FISH ARE MARKETED WITH ONLY THE ENTRAILS REMOVED. Viscera removed. -- **DRESSED**: FISH ARE SCALED EVISCERATED, USUALLY WITH THE HEAD, TAIL AND FINS REMOVED. Viscera , scales, head, tail, and fins removed. -- **STEAKS**: CROSS-SECTIONAL SLICES FROM A DRESSED FISH. A CROSS-SECTION OF THE BACKBONE, USUALLY THE ONLY BONE IN THE STEAK. -- **FILLETS**: SIDES OF THE FISH CUT LENGTHWISE AWAY FROM THE BACKBONE. THEY ARE PRACTICALLY BONELESS AND REQUIRE NO PREPARATION FOR COOKING. \- **BUTTERFLY FILLET :**ARE THE TWO SIDES OF THE FISH CORRESPONDING TO TWO SINGLE FILLETS HELD TOGETHER BY UNCUT FLESH AND THE SKIN. \- **STICKS** :ARE PIECES OF FISH CUT LENGTHWISE OR CROSSWISE FROM FILLETS OR STEAKS INTO PORTIONS OF UNIFORM WIDTH AND LENGTH. **PURCHASING SHELLFISH** ***SHRIMP***- -- COME IN DIFFERENT COLORS AND SIZES WHEN RAW -- MOST ARE SOLD WITHOUT HEAD AND THORAX -- MAY WANT TO REMOVE INTESTINAL TRACT ***DEVEINED SHRIMP IS SOLD WITHOUT INTESTINAL TRACT*** -- SOLD BY THE POUND -- COMES IN SIZES- JUMBO, LARGE, MED., SMALL -- CAN BUY COOKED OR UNCOOKED **SIGNS OF FRESHNESS** SHELL COVERING SHRIMP SHOULD BE FIRMLY ATTACHED, AND ODORLESS TAILS OF LOBSTER SHOULD SNAP BACK QUICKLY AFTER YOU FLATTEN IT LIVE OYSTER AND CLAM SHELL SHOULD BE TIGHTLY CLOSED OR CLOSE WHEN TOUCHED BUY ONLY FROM A REPUTABLE DEALER! STORED ON BEDS OF ICE **STORING FISH/SHELLFISH** FISH IS VERY PERISHABLE! -- STORE WITH CARE! -- KEEP IN COOLEST PART OF THE REFRIGERATOR USE WITHIN 1-2 DAYS **METHODS OF COOKING** ***[DRY COOKING METHODS]*** \- FRYING \- GRILLING \- BAKING ***[WET COOKING METHODS]*** \- POACHING \- STEAMING \- BOILING **COOKING FISH** **FLAKING FLAKING** - WHEN FISH IS COOKED, THE FLESH BREAKS APART INTO ITS NATURAL SEPARATIONS. **DONENESS**: THE FISH JUST SEPARATES INTO FLAKES; THAT IS, IT IS BEGINNING TO FLAKE BUT DOES NOT YET FALL APART EASILY. IF BONE IS PRESENT, THE FLESH SEPARATES FROM THE BONE, AND THE BONE IS NO LONGER PINK THE FLESH HAS TURNED FROM TRANSLUCENT TO OPAQUE ( USUALLY WHITE DEPENDING ON THE KIND OF FISH **FAT FISH** ARE THOSE THAT ARE HIGH IN FAT. EX: SALMON, SEABASS TROUT, BUTTERFISH, COD, **LEAN FISH** ARE THOSE THAT ARE LOW IN FAT. EX: FLOUNDER, RED SNAPPER, SOLE, PERCH, HALIBUT. \*\*THE FAT CONTENT OF FISH RANGES FROM 0.5 PERCENT TO 20 PERCENT.TO 20 PERCENT. **COOKING FAT FISH** THE FAT IN THESE FISH ENABLES THEM TO TOLERATE MORE HEAT WITHOUT BECOMING DRY. MOIST-HEAT METHODS. FAT FISH, LIKE LEAN FISH, CAN BE COOKED BY MOIST HEAT. POACHED, SALMON AND TROUT ARE VERY POPULAR. DRY-HEAT METHODS. FAT FISH ARE WELL SUITED TO BROILING AND BAKING. THE DRY HEAT HELPS ELIMINATE EXCESSIVE OILINESS. DRY-HEAT METHODS WITH FAT. LARGE FAT FISH, LIKE SALMON, AND STRONGER-FLAVORED FISH, LIKE BLUEFISH AND MACKEREL, MAY BE COOKED IN FAT, BUT CARE SHOULD BE TAKEN TO AVOID EXCESSIVE GREASINESS. SMALLER ONES, LIKE TROUT, ARE OFTEN PAN- FRIED DRAIN THE FISH WELL BEFORE SERVING. **COOKING LEAN FISH** BECAUSE LEAN FISH HAS ALMOST NO FAT, IT CAN EASILY BECOME DRY, ESPECIALLY IF OVERCOOKED. IT IS OFTEN SERVED WITH SAUCES TO ENHANCE MOISTNESS AND GIVE RRICHNESS. MOIST-HEAT METHODS. LEAN FISH IS ESPECIALLY WELL SUITED TO POACHING. THIS METHOD PRESERVES MOISTNESS. DRY-HEAT METHODS. LEAN FISH, IF IT IS BROILED OR BAKED, SHOULD BE BASTED WITH BUTTER OR OIL. TAKE SPECIAL CARE NOT TO OVERCOOK IT, OR THE FISH WILL BE DRY. DRY-HEAT METHODS WITH FAT. LEAN FISH MAY BE FRIED OR SAUTEED. THE FISH GAINS PALATABILITY FROM THE ADDED FAT. **COOKING FISH AND SHELLFISH** FIN FISH CONTAIN TENDER MUSCLE FIBERS AND LITTLE CONNECTIVE TISSUE, SO... -- TENDERIZING IS NOT A GOAL IN COOKING FISH! -- COOK FOR A SHORT AMOUNT OF TIME SHELLFISH IS ALSO NATURALLY TENDER. COOK FOR A SHORT AMOUNT OF TIME AT MODERATE TEMPERATURES. **COOKING OF SHELLFISH** SHELLFISH LIKE SHRIMPS, CRABS, LOBSTERS AND CLAMS REQUIRE ONLY SHORT COOKING TIME. COOKING SHOULD BE DONE IN THE TIME TO AVOID LOSS OF MOISTURE, FLAVOR AND NUTRITIVE VALUE SHELLFISH COOKED IN MANY DIFFERENT WAYS, DEPENDING UPON THE KIND TO BE COOKED. **SHRIMP**. SHRIMP IS USUALLY BOILED EITHER WITH THE SHELL OR ALREADY SHUCKED. BRING TO A BOIL AT ENOUGH WATER TO COVER THE SHRIMP. SEASON AS DESIRED. COOK SHRIMP MAY BE ICED AND SERVED AS A COCKTAIL. ***CHILLED SHRIMP COCKTAIL SOUP*** ***SHRIMP CREOLE*** -- IN A RICH TOMATO SAUCE AND SERVED ON RICE. ***PAELLA*** A SPANISH DISH MADE WITH SHRIMP, FRESH WITH VEGETABLES AND RICE. ***SHRIMP CURRY*** -- A SPICY, HOT DISH FROM INDIA. **LOBSTER AND CRAB** THEY ARE BOILED THE SAME WAY AS ENOUGH WATER MUST BE USED TO COMPLETELY COVER THE SHELLFISH. WHEN THE WATER IS BOILING, PLUNGE THE LIVE LOBSTER OR CRAB WITH ITS HEAD FIRST. SIMMER FOR 12-15 MINUTES. DO NOT OVERCOOK. LOBSTER IS SERVED IN MANY WAYS, IT IS SERVED JUST AS IT COMES FROM THE BOILING WATER, WITH A LITTLE MELTED BUTTER AND LEMON ON THE SIDE. CRAB MAY BE SERVED WHOLE, OR THE MEAT MAY BE REMOVED AND MIXED WITH SAUCE FOR CRAB BISQUE. CRAB CAKES FRIED IN DEEP FAT ARE ALSO POPULAR. **OYSTERS, CLAMS AND SCALLOPS** *OYSTERS ARE SERVED RAW AS AN APPETIZER,* EITHER ON THE HALF SHELL OR IN A COCKTAIL GLASS. THEY CAN BE BAKED, STUFFED, OR FRIED. OYSTERS ALSO MAKE DELICIOUS BISQUE AND STEWS. *CLAMS ARE SERVED RAW LIKE OYSTER, OR FRIED, STEAMED, OR COOKED IN CHOWDER* *CHOWDER IS A TYPE OF SOUP OR STEW OFTEN PREPARED WITH MILK CREAM* AND THICKENED WITH BROKEN CRACKERS, CRUSHED SHIP BISCUIT, OR A ROUX *SCALLOPS SHOULD BE SL IGHTLY SWEET, LEAN, JUICY AND TENDER WITH CREAM -- COLORED FLESH.* THEY MAY BE COOKED IN CHOWDERS AND SOUPS, OR BROILED ON A SKEWAR. **[MODULE 11: DESSERTS]** **WHY DO WE PREPARE DESSERTS?** 1\. Desserts balances out a meal and gives "closure" to the meal. 2\. Eating desserts is an opportunity to experience different flavors and textures you cannot get in other foods like vegetables and meats. 3\. Desserts can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought of. **DESSERTS** A dessert is *typically the sweet course that concludes a meal in the culture of many countries,* particularly Western culture. The course usually consists of sweet foods, but may include other items. The word \"dessert\" originated from the French word **desservir** \"*to clear the table\"* and the **negative of the Latin word servire.** It usually served at the end of a meal. Is a course that concludes a meal. The term dessert can apply to many confections, such as *biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and tarts.* **CLASSIFICATION/TYPES OF DESSERTS AND THEIR CHARACTERISTICS** **FRUITS** THE SIMPLEST DESSERT AND ONE OF THE BEST ARE FRUITS BECAUSE THEY ARE NUTRITIOUS, APPETIZING, AND EASY TO PREPARE AND SERVE. Characteristics of good fruit desserts: appetizing aroma simple slightly chilled **CHEESE** CHEESE IS ANOTHER EXCELLENT DESSERT THAT IS READY TO SERVE. IT IS MADE IN ALL PARTS OF THE WORLD FROM A VARIETY OF MILKS FROM COW, GOAT AND SHEEP. CHEESE DIFFERS DEPENDING ON THE KIND OF MILK USED, THE KINDS OF CHEESE-MAKING PROCEDURES, THE SEASONINGS AND THE RIPENING PROCESSES ALSO DISTINGUISH ITS VARIETY. EACH VARIETY HAS A DEFINITE CHARACTER, A SPECIAL APPEAL AND PARTICULAR USES. The three general types of cheese based on consistency are: Soft, Semi-hard, Hard 1\. **SOFT** - cream cheese, cottage cheese, curd cheese; soft and spreadable , with mild flavor. 2\. **SEMI-HARD** -- cheddar cheese , Edam cheese, asiago cheese; such cheese are firm, crumbly and can be sliced. 3\. **HARD** - parmesan, romano, and vintage gouda cheese. They are crumbly and dry and great for crumbling and grating. EX. COTTAGE CHEESE, CREAM CHEESE, CURD CHEESE, EDAM CHEESE, CHEDDAR CHEESE **GELATIN DESSERT** THESE ARE EASILY PREPARED, ECONOMICAL AND VARY IN MANY WAYS. GELATIN IS MARKETED IN TWO FORMS. FIRST, THE UNSWEETENED, GRANULAR TYPE THAT MUST BE SOFTENED IN WATER BEFORE USE, AND THE FRUIT GELATIN TO WHICH FLAVOR, COLOR, AND SUGAR HAVE ALREADY BEEN ADDED. Popular Gelatin Desserts: 1\. Christmas Gelatin 2\. Fruit Gelatin 3\. Jello Shots 4\. Gelatin Cake Art 5\. Gelatin Panna Cotta **CUSTARD** BAKED AND SOFT CUSTARDS VARY IN SO MANY WAYS. CREAMY, DELICATE, BAKED CUSTARDS MAY BE SERVED IN THEIR BAKING CUPS OR MAY BE UNMOLDED AND SERVED WITH FRUIT GARNISHES OR WITH DESSERT SAUCES. **Characteristics of baked custard** - FIRMNESS OF SHAPE - SMOOTH, TENDER TEXTURE - RICH AND CREAMY CONSISTENCY - EXCELLENT FLAVOR **Characteristics Of soft custard** - VELVETY SMOOTH TEXTURE - RICH FLAVOR - HAS POURING CONSISTENCY OF HEAVY CREAM **Example.** - Caramel Custard (Leche Flan) - Bariatric Egg Custard - Baked Raspberry Custard - Caramelized Baked Custard - Egg Custard Pie **PUDDINGS** PUDDINGS ARE RELATIVELY SIMPLE TO PREPARE AND VARY WITH SAUCES. **These are classified as:** - Cornstarch pudding, sometimes called blancmange - Rice pudding - Bread Pudding **Characteristics of Pudding:** - Attractive appearance - Excellent consistency - Well -- blended flavor - Firmness of shape - An accompanying sauce to add interest **FRUIT COBBLERS** THESE ARE NOT FRUIT PIES. THEY HAVE A DEPTH OF TWO OR THREE INCHES AND ARE TOPPED WITH BISCUIT DOUGH RATHER THAN BEING MADE WITH PIE CRUST. THEY MAY BE SERVED EITHER HOT OR COLD. **Example**. Peach Cobbler Berry Fruit Cobbler **FROZEN DESSERTS** 1\. **Ice cream**- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. 2\. **Sherbet and Ices** -- made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and sometimes egg white. 3\. **Frozen Soufflés and Frozen Mousse**. Made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer. **Example**. Snow cones Shaved Ice Ice pops Frozen Strawberry Souffles **FRIED DESSERTS** ARE COOKED IN A HOT OIL, SUCH AS CHURROS, BANANA FRITTERS, BUCHI, DOUGHNUTS, BANANA ROLLS. - **PASTRIES** - LIGHT, FLAKY BREADS WITH UNLEAVENED DOUGH AND LIGHT FAT CONTENT; CAN BE EATEN WITH FRUITS , CHOCOLATES OR OTHER SWEETENERS AND OFTEN EATEN WITH TEA. **Sauces for Desserts** SAUCE IS LIQUID, CREAM OR SEMI-SOLID FOOD SERVED ON OR USED IN PREPARING OTHER FOODS. IT ADDS FLAVORS, MOISTURE AND VISUAL APPEAL TO ANOTHER DISH. **A. Purposes of Sauces** 1\. Adds flavor 2\. Adds moisture 3\. Adds visual interest 4\. Enhance flavors 5\. Adjust texture **B. Dessert Sauces** 1\. **Fruit sauces** -- sweet sauce made up of fruits and berries 2\. **Lemon glaze** -- made only of 3 ingredients; lemon juice, confectioner sugar and melted butter. 3\. **Vanilla Pastry Cream** -- made mainly of vanilla flavored cream 4\. **Custard sauce** -- sauce thickened by egg and milk 5\. **Hot chocolate sauce** -- served hot and is a good accompaniment for poached fruits, pound cakes, ice cream and other desserts. 6\. **Caramel Sauce** -- made of browned condensed milk or caramelized sugar and cream. **FACTORS IN PLATING AND PRESENTING DESSERTS** 1\. **TEXTURE** -- ALWAYS INCLUDE TEXTURE, SUCH AS SOFT, CREAMY AND CRUNCHY ELEMENTS. 2\. **COLOR** -- SPICE-UP PLATED DESSERTS WITH A NICE BLEND OF COLORS WITHOUT GOING TO OVER AND DON'T FORGET TO CONSIDER THE PLATE CHOICE WHEN DECIDING ON THE COLOR DIRECTION. 3\. **FLAVOR** -- BALANCING THE FLAVOR ON THE PLATE IS IMPORTANT TO ENSURE THE FLAVORS OF EACH COMPONENTS BLENDS NICELY. 4\. **TEMPERATURE** -- PAIRING HOT AND COLD IS ALWAYS PLEASING TO THE PLATE, SO CONSIDER A FROZEN ELEMENT COMBINED WITH A WARM SAUCE. **Component of a Plated Desserts** 1\. **Main item** -- actual dessert itself 2\. **Sauce** - used to add flavor and color 3\. **Crunch Component** -- adds extra texture 4\. **Garnish** - adds appeal **CATEGORIES OF PLATED DESSERTS** 1\. **Frozen Desserts**-Coupe, bombe glacee, vacherin, profiteroles 2\. **Warm and Hot desserts** -- crepe, waffle, cobbler 3\. **Custard and Cream Based Desserts** -- ice cream, cream brulee, crème caramel 4\. **Fruit-Based Desserts** -- grilled fruits, bake fruits, dried fruits, poached fruits 5\. **Chocolate- Based Desserts** - mousse, gateaux, chocolate lava, chocolate fountain 6\. **Cheese-Based Desserts** -- cheesecake, phyllo- dough , turnovers, souffle - **Garnishes related to dessert** - **Make garnishes edible** - **Layered flavor and textures** - **Keep it clean and simple** - **Try different plates (white)** **Safety in Storing Desserts** 1\. For cold desserts storage temperature as close as 32 °F, without freezing as recommended. 2\. Mixes stored frozen should be thawed in a refrigerator and not allowed to warm above 40°F. 3\. Never place frozen mixes in hot water, sunlight, under lamps or room temperature to thaw. For emergency purposes, running cold water over the package can be done to thaw mixes. 4\. Storing should be done in a manner that prevents contamination. Wear gloves and sanitized utensils. 5\. Store desserts in containers with lids to avoid contact between raw foods and ready to eat foods or cooked foods. **Values**: Desserts are known because of their sweet characteristics. Be like desserts \-- be sweet and be kind to others. Remember that being kind to others not only chances you, it changes the whole world.