Information Sheet 12.1-1(Different types of desserts and sweets)

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

Identify the different types of desserts and sweets

Dessert is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items.Sample desserts and sweets.

Sample Desserts and Sweets Pudding Custard Meringues

Pies Mousse , Crepes

Omelettes Sorbet Cakes

crème brulee Bavarois Leche Flan

Self- Check 12.1-1

Matching type: Match column A to Column B. Write the answer before the number. 1 point each.

A.

____1. Leche Flan

____2. Bavarois

____3. crème brulee

____4. Cakes

____5. Sorbet

____6. Omelettes

____7. Crepes

____8. Mousse

____9. Pies

____10. Meringues

B.

A.

B.

C.

D.

E.

F.

G.

H.

I.

J.

K.

ANSWER KEY 1.1-1

1. D2. G3. H4. I5. J6. K7. F8. E9. C

10. A

Information Sheet 12.1-2(Details and characteristics of different types of desserts and sweets)

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

Know the details and characteristics of different types of sweets and desserts.

Desserts and sweets are usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal. The following are some of the characteristics and details of different types of desserts and sweets.

1. Pudding- a thick, soft dessert, typically containing flour or some other thickener, milk, eggs, a flavoring, and sweetener.

2. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs.

3. Meringue is a type of dessert, often associated with Swiss, Italian and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added.

4. A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

5. A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.

6. Crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes).

7. an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham).

8. Sorbet is a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, and/or liqueur).

9. Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.

10. Crème brulee is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can also be flavored with lemon or orange (zest), rosemary, lavender, chocolate, Amaretto, Grand Marnier, cinnamon, coffee, liqueurs, green tea, pistachio, hazelnut, coconut, or other flavors.

11. Leche flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.

12. Bavarois is a dessert similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and flavoured with liqueur. It is not to be confused with crème anglaise, which is a custard sauce thickened with egg.

Self- Check 12.1-2

Multiple-Choice: Encircle the correct answer.

1. A _________ is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

a.) Pie b. )Pudding c.) Cake d.) Leche Flan

2. __________ is a type of dessert, often associated with Swiss, Italian and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar.

a. ) Cake b. ) Leche Flan c.) Meringue d.) Pie

3. _________ is a dessert similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and flavoured with liqueur.

a. ) Cake b. ) Pie c.) Meringue d.) Bavarois

4. __________is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

a.) Crème brulee b. )Sorbet c.) Cake d.) Leche Flan

5. A _________is a prepared food that incorporates air bubbles to give it a light and airy texture.

a.) Cake b. ) mousse c.) Meringue d.) Pie

6. _______is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes).

a.) Crepe b. )Sorbet c.) Cake d.) Leche Flan

7. an _______is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham).

a.) Crème brulee b. )Sorbet c.) omelette d.) Leche Flan

8. ________is a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, and/or liqueur).

a.) Cake b. ) mousse c.) Meringue d.) Sorbet

9. _______ is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert.

a.) Crepe b. )Sorbet c.) Cake d.) Leche Flan

10. ___________- a thick, soft dessert, typically containing flour or some other thickener, milk, eggs, a flavoring, and sweetener

a.) Cake b. )Pudding c.) Meringue d.) Pie

ANSWER KEY 12.1-2

1. A2. C3. D4. A5. B6. A7. C8. D9. C

10. B

Information Sheet 12.1-3(Varieties of suitable ingredients for desserts and

sweets)

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

The techniques in choosing ingredients

The most indispensable thing that needs to be considered in preparing desserts and sweets are the ingredients. It is a must to know the uses and varieties of the each ingredient in order for us to create/prepare sumptuous desserts.

Name Definition ImageButter imparts a distinctive flavor and is

ideal for creamed cakes where it's beaten together with sugar to incorporate air into the mixture and produce a light cake.

Chocolate In most recipes a plain chocolate of around 40 per cent cocoa solids is adequate unless otherwise stated. You might also want to keep a stash of white and milk chocolate for your recipes.

Cocoa Provides an intense chocolate flavour. It has the benefit of not needing to be melted and is completely stable. A couple of tablespoons are often used in place of flour in addition to melted chocolate to give depth to the recipe.

EggsIt traps air in the cake and bread as well as to bind the ingredients together. At Good Food we usually use large eggs unless otherwise stated in the recipe.

Flour It will also specify a raising agent such as baking powder or bicarbonate of soda to ensure a good rise. It also using in thickening mixture for other desserts and sweets.

SugarIt adds flavor to your dish. Different kinds of sugar used in different dishes.

Spices Common spices used in making desserts include ground cinnamon, ground mixed spice, ground ginger and nutmeg. It's worth having jars of these to hand and buying others as needed.

Vanilla extractIt adds aroma and flavor.

Desiccated coconut

If you like coconut-flavoured desserts (cake, pie and etc.) jam and dipped in coconut then keep a packet of unsweetened desiccated coconut to hand.

Dried fruit

.

If you're a fruit fan, it's good to have a bag of currants, sultanas and raisins in the cupboard. There are plenty of other dried fruits available so buy them as you need them or select your favorites to modify a recipe

Ground almonds

are often used in place of flour. They produce a moist and are suitable as a gluten-free option. It adds texture and appeal in some desserts.

Jams Strawberry or raspberry jam are also good as a filling for a Victoria sandwich.

Honey is often used in addition to sugar and creates a moist and fragrant .

Nuts Mixed chopped nuts, walnut halves, hazelnuts, flaked almonds and pecans are among the nuts you might want to have on hand.

Common Tools, equipment and Untensils used in making dessertsSpoons We prefer using these large

plastic cooking spoons because of their one piece construction.

Spatula

is very soft and flexible and can be used for scraping out the container of a food processor, where the ingredients are chopped or shredded.

Scoop A scoop can make uniform and decorative half-sphere servings of sticky foods such as mashed potatoes, rice, and vegan ice cream.

Pie Pan - Silicone

Since only plastic or rubber utensils can be used with silicone ware

Muffin Rings Muffin rings are used to make English muffins and crumpets.

Mixer ElectricAn electric mixer is a handy tool to have in the kitchen, but we must admit that we use ours mostly for mixing and kneading dough.

Measuring Spoons

This inexpensive set of seven measuring spoons is very handy in preparing many recipes.  Spoon sizes range from 1/8 teaspoon to 1-1/2 tablespoons.

Measuring Cup, Liquid

We prefer heat treated glass liquid measuring cups so that we can heat the contents in our microwave oven, when necessary.  This particular cup is calibrated in both the English and metric systems of liquid measurement.

Measuring Cups, Dry

We find this set of stackable dry measuring cups very useful.  There are 1/4, 1/3, 1/2, 2/3, 3/4, and 1 cup sizes in the set to meet any measuring need.

Juicer which will juice any citrus fruit from as small as a lime to as large as a grapefruit.

Food proccesor

 It is easily cleaned and ideal for shredding vegetables for soups, stir-fries, casseroles, and salads.

Bowls, Glass Baking, Mixing, and Serving

We use these glass baking bowls mostly when we need to bake something in our conventional or microwave oven that does not require a cover.

Oven is a thermally insulated chamber used for the heating, baking or drying of a substance, and most commonly used for cooking.

Self- Check 12.1-3

Enumeration: Give at least 10 Ingredients used in preparing desserts.

1.2.3.4.5.6.7.8.9.10.

ANSWER KEY 12.1-3

Butter

Chocolate

Cocoa

EggsFlour

Sugar

Spices

Vanilla extract

Desiccated coconut

Dried fruit

Ground almonds

Jams

Honey

Nuts

Information Sheet 12.1-4(Common culinary terms related to desserts and sweets that

are used in the industry)

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

Know the different cooking/culinary temsMany terms are used exclusively in cooking. You need to know what they mean in order to understand even basic recipes. Some of the most common are defined here.

Common culinary terms Acidulate – To make a dish slightly sour or acidic in order to bring out other flavours, or to make the dish more tender. Usually done by adding a small amount of lemon juice or vinegar. Bake blind - To bake an empty pie, tart or flan shell so the pastry is partially cooked before the filling is added, or to cook completely if the filling isn't to be cooked with the shell. Beat - To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer. Blanch – To plunge fruits or vegetables briefly in boiling water to lock in colour and flavour. They are then refreshed in very cold or ice water to stop it cooking further. Braise – To cook gently in a small amount of liquid in a covered pan. Broil – To cook above or below a direct heat source, usually on a rack or spit in an oven. Bruise - To crush gently using a heavy knife, pestle or rolling pin to release the flavours of spices, citrus peel, lemongrass, etc. Caramelise – The process of browning sugar. Granulated sugar can be caramelised in a pan until it turns brown and takes on a nutty flavour. Fruit and vegetables can also be caramelised by cooking them slowly in a small amount of fat until they are brown and shiny. Crumb – To coat uncooked food in a breadcrumbs or other crumbs (such as cereal), before frying or baking to give it a crisp, crunchy texture. Deseed - To take the seeds out of a fruit or vegetable, for example, a chilli or tomatoes. Dust - To top or decorate a dessert with a fine coating of icing sugar or cocoa powder by using a fine sieve and sifting the icing or powder through. Emulsify – To put two or more liquids together that do not usually mix into one another - like oil and vinegar. The process involves whisking one liquid very slowly into the other. Fold – A way of mixing light ingredients together without altering the consistency. Best performed with a rubber spatula and an over-and-under turning technique, rather than traditional stirring. Grease - To cover a pan or dish with butter or oil to prevent food from sticking. Knead - To work the dough by folding, pushing away, turning slightly then repeating. Knock back – After bread dough has been left to rise, it needs to be pressed down to allow excess air to escape. This is known as knocking back. .

Macerate – To soak fruit in a flavoured liquid mixture. Parboil – To boil a food, usually a vegetable, until it is partially cooked. Pare – To cut the skin off a fruit or vegetable with a small knife, to ensure you lose as little of the flesh as possible. Poach – To cook a food by placing it in a pot of seasoned simmering liquid. Reduce/Reduction – To thicken and intensify the flavour of a liquid by boiling it till the liquid reduces in volume, so the flavour is concentrated. Score – To make narrow cuts in a diamond-shaped pattern on the surface of a food. This may be done to allow the food to absorb more flavour, to tenderise the dish or simply to decorate it. Season - To improve the flavour of food by adding salt, pepper and other spices and flavours. Whisk – Using a fork, wire whisk or beater, to incorporate as much air as possible into the mixture so it is light and airy

Self- Check 12.1-4

Floating Answers: Select answers in the box and write your answer before the number 1 point each,

1. To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer.

2. To cook gently in a small amount of liquid in a covered pan. 3. To cook above or below a direct heat source, usually on a rack or

spit in an oven. 4. To crush gently using a heavy knife, pestle or rolling pin to release

the flavours of spices, citrus peel, lemongrass, etc. 5. The process of browning sugar. Granulated sugar can be

caramelised in a pan until it turns brown and takes on a nutty flavour. Fruit and vegetables can also be caramelised by cooking them slowly in a small amount of fat until they are brown and shiny

6. To plunge fruits or vegetables briefly in boiling water to lock in colour and flavour. They are then refreshed in very cold or ice water to stop it cooking further

7. To coat uncooked food in a breadcrumbs or other crumbs (such as cereal), before frying or baking to give it a crisp, crunchy texture.

8. To take the seeds out of a fruit or vegetable, for example, a chilli or tomatoes.

9. To top or decorate a dessert with a fine coating of icing sugar or cocoa powder by using a fine sieve and sifting the icing or powder through.

10. To bake an empty pie, tart or flan shell so the pastry is partially cooked before the filling is added, or to cook completely if the filling isn't to be cooked with the shell.

a.) Beat b.) Blanch c.) Braise d.) Bake blind

e.) Broil f.) Blend g.) Bruise h.)Caramelize

i.) Deseed j. ) Crumb k.) Dust l.) Drege

ANSWER KEY 12.1-4

1. A2. C3. E4. G5. H6. B7. J8. I9. K

10. D

Information Sheet 12.1-5(Nutritional value of dessert)

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

Familiarize in the different nutritional value of dessert

The nutritional value of food defines what a food is made of and its' impact on the body. Because of disease and weight control, it's particularly important to understand the nutritional value of food due to the impact on the body as it relates to cholesterol, fat, salt, and sugar intake. The food label is the primary tool enabling consumers to understand nutritional values in order to make informed decisions about consumption.

The food label provides facts on calories and serving size, fat, sugar, sodium, carbohydrate, protein, vitamin, and mineral intakeThe ingredient list is loaded with valuable information however, is often overlooked. Ingredients are key to determining exactly what food is made of and ultimately.Recommended Daily Intake

When reading the food label, it is helpful to know what the recommended daily allowances are for a healthy adult. According to the American Heart Association, recommendations for cholesterol, fat, sodium, fiber, and sugar are:

Cholesterol: 300 milligrams or less for those without heart disease; 200 milligrams or less for those with heart diseaseFat: 25 to 35 percent of total calories, 7 percent saturated and 1 percent trans fatSodium: Less than 2,300 mg ideally, 1,500 mg per dayFiber: 14 grams of fiber for every 1,000 calories neededSugar: No more than 100 calories of added sugar for women and 150 calories of added sugar for men

A New Label

The current label has had minor modifications over the years, but nutritional research is more sophisticated and consumer knowledge has expanded about nutritional values. Researchers and consumers alike are calling for a label makeover

Sample Nutritional Value of selected dessert

Self- Check 12.1-5

Fill in the blanks. Complete the given nutritional value.

Dessert Fats(g) Carbs(g)

Prot(g)

Calories

Ice Cream 1.)_______

32.46 4.68 2.)_____

Chocolate mousse 25.69 27.37 3.)_____

355

Pudding 5.33 4.)_____ 8.37 288Fruit Salad Dessert 10.95 42.16 5.06 5.)_____

_Apple Pie 6.)_____ 57.50 7.)____

_411

Cup Cake 5.25 8.)____ 1.36 177Brownie 10.10 38.97 9.)____

_10.)____

ANSWER KEY 12.1-5

Dessert Fats(g) Carbs(

g)Prot(g)

Calories

Ice Cream 1.)14.26

32.46 4.68 2.)267

Chocolate mousse 25.69 27.37 3.)7.07

355

Pudding 5.33 4.)51.22

8.37 288

Fruit Salad Dessert 10.95 42.16 5.06 5.)270Apple Pie 6.)19.3

857.50 7.)3.7

2411

Cup Cake 5.25 8.)32.47

1.36 177

Brownie 10.10 38.97 9.)2.74

10.)243

Information Sheet 12.1-6(Principles and practices of hygiene on handling and

storage of dairy products)

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

Apply and know the proper practices in handling and storing dairy products

This provides guidance to ensure the safety and suitability of dairy products to protect consumers’ health and to facilitate trade. Dairy Products Storage ChartProduct Keep

RefrigeratedMilk, opened 5 daysHalf and Half, opened 10 daysLight or heavy cream, opened

10 days

Margarine 11 daysSour Cream, opened 2 to 4 weeksYogurt, opened 7 to 10 daysYogurt, unopened, frozen

6 weeks

Butter, opened 1 to 2 weeksButter, frozen 6 to 9 monthsMargarine, opened 4 to 6 monthsGeneral Safety Tips for Dairy Products, Cheese, and Eggs

Make the dairy aisle one of the last stops in your shopping trip so the items you choose do not become warm in your cart.

Make sure dairy products* and eggs are cold when you select them. Examine containers for leaks or other damage. Check "sell by" dates. The "sell by" date is the last date a product should

be offered for sale. This date allows you a reasonable length of time to use the food at home. Some products may also include "best if used by" information. This is the last day the manufacturer expects the product to be good to eat or drink.

Go directly home from the market and refrigerate your purchases as soon as possible. If traveling longer than 30 minutes, place your dairy products, cheese, and eggs in a cooler with ice.

After using dairy products, close the containers tightly. Don't allow dairy products, including raw eggs, to remain at room

temperature for longer than necessary - never more than 2 hours. Some types of cheese require constant refrigeration and others do not. In

general, cheese with high moisture content, such as ricotta or mozzarella, should not be left out of refrigeration for longer than 2 hours.

Don't drink any beverages or eat any foods that contain unpasteurized milk.

Keep milk and milk products refrigerated. Shelf-stable milk can be stored at room temperature due to a special

processing system. Refrigerate after opening.

Don't return unused milk, cream, or other dairy products to their original containers.

Opened butter should be covered in the refrigerator.Before freezing butter, wrap each package tightly in foil or plastic.

Self- Check 12.1-6

Fill in the blanks. Complete the chart below.

Product Keep Refrigerated

Milk, opened 1.) ______Half and Half, opened 2.)_______Light or heavy cream, opened

3.)________

Margarine 4.)_______Sour Cream, opened 5.)_______Yogurt, opened 6.)_______Yogurt, unopened, frozen

7.)_______

Butter, opened 8.)_______Butter, frozen 9.)_______Margarine, opened 10.)_______

ANSWER KEY 12.1-6

Product Keep Refrigerated

Milk, opened 1.) 5 daysHalf and Half, opened 2.)10 daysLight or heavy cream, opened

3.)10 days

Margarine 4.)11 daysSour Cream, opened 5.)2 to 4 weeksYogurt, opened 6.)7 to 10 daysYogurt, unopened, frozen

7.)6 weeks

Butter, opened 8.)1 to 2 weeksButter, frozen 9.)6 to 9 monthsMargarine, opened 10.)4 to 6

months

Information Sheet 12.1-7(Logical and time efficient work flow)

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

Know the work planning

To ensure the effectively and Efficiency of a task it is a big consideration to know the Logical and time efficient work flow.

Workflow planning

Workflow planning involves the logical planning of time to ensure your work is completed methodically and with the minimum time and energy required. Co-operation between all kitchen staff is an essential ingredient in successful workflow planning.

Workflow planning involves five areas. They are:

Area Definition Image

Logical sequence

taking a step-by-step approach to completing tasks is important in any commercial kitchen. Having a clear and logical plan will ensure all dishes are ready for service.

Time efficiency

tasks should be approached in a time efficient manner. Some tasks are simple and others are more complex. By combining tasks, it is possible to achieve more than one goal at a time and complete tasks efficiently.

Planning and organization

in a kitchen brigade, the head chef is responsible for the smooth running of the kitchen. However, a kitchen can not run smoothly if all sections are not working together. Planning and organization are essential in the kitchen as it allows all sections to complete their tasks to ensure service times are met.

Time constraints

service periods rely on strict time constraints. Mise-en-place must be complete before a service period so meals can be served to the customer in a timely manner. Chefs must meet these time deadlines to ensure the customer receives

their food in an appropriate time frame and to a high standard

Co-operation

teamwork and co-operation are essential in any workplace. All workers in the kitchen brigade need to work together to reach their common goal.

Mise-en-place is a French term used in food preparation which means “things have been put in place”. A good chef will complete all his or her mise-en-place before beginning to prepare a dish. Thorough mise-en-place ensures the preparation of a dish runs smoothly, that service times are met and a high quality meal is produced.

Tasks which should be undertaken to complete mise-en-place include:

ordering ingredients correct selection of a recipe selection of correct ingredients weighing and measuring of ingredients selection of correct equipment and assemblage of equipment

where required preparation of ingredients, such as cutting vegetables, preparing

meats and other tasks which should be completed before commencing cooking.

Self- Check 12.1-7

Enumeration

1-5. Give the five areas of work flow planning.6-10. Give at least five tasks which should be undertaken to complete

mise en place include

ANSWER KEY 12.1-7

1-5Logical sequence

Time efficiency

Planning and organizationTime constraints

Co-operation

6-10

ordering ingredients correct selection of a recipe selection of correct ingredients weighing and measuring of

ingredients selection of correct equipment

and assemblage of equipment where required

preparation of ingredients, such as cutting vegetables, preparing meats and other tasks which should be completed before commencing cooking.