BREAD AND PASTRY NC IIDSDASDSDSD - 7.pptx

SD

1. PREPARE DESSERT

2. At the end of the lesson, you are expected to: 1. Perform mise en place; 2. Prepare desserts and sweet sauces; 3 Plate/present desserts; and 4. Store desserts.

3. The word “dessert” emerged in the seventeenth century, derived from the French verb “ desservir ,” meaning “to clear the table” in English. A dessert is usually a course or dish (as pastry or ice cream) usually served at the end of meal. What is Dessert?

4. Reasons for Eating Desserts and Sweets Desserts balances out a meal and gives “closure” to the meal. Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats and fruits. Dessert can be an opportunity to be creative you can make interesting mixtures that you otherwise may not have thought of. It will make you feel like a kid again. Forget anti-aging creams or long and sweaty workout sessions at the gym, the fastest way recapture your youth, or embrace a more youthful spirit is to eat like a kid.

5. Prepare Tools, Equipment and Utensils in Preparing Desserts/ Sweets . PERFORM MISE EN PLACE Everyone should be familiar with the tools, equipment and utensils needed in preparing desserts. Every pastry chef must have these tools, utensils and equipment for efficient preparation of desserts. Each tools is designed to perform a specific job in the kitchen.

6. TOOL, EQUIPMENT AND UTENSILS 1. Measuring cup and spoon. – Individual measuring cup for dry ingredients, glass measuring cup for liquid and measuring spoon for ingredients used in small quantity. 2. Mixing bowl – is used for mixing ingredients. It comes in different sizes: small, medium, and large.

7. TOOL, EQUIPMENT AND UTENSILS 3 . Can opener - is used to open food containers. 4. Cutting/ chopping board - is a wooden or plastic board where fruits and vegetables are cut.

8. TOOL, EQUIPMENT AND UTENSILS 5. Double boiler - is used when temperature must be kept below boiling, such as for egg sauces, puddings, and keep food warm without overcooking. 6. Funnels – are used to fill jars. They are made of various sizes of stainless steel, aluminum or plastic.

9. TOOL, EQUIPMENT AND UTENSILS 7. Graters – are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. 8. Kitchen knives – are often referred to as the cook’s or chef’s knife. They are used for peeling and slicing fruits and vegetables.

10. S alad knife – used to prepare salad greens, vegetables and fruits. Citrus knife – is used to section citrus fruits. The blade has a two-sided, serrated edge. Paring knife – is used to core, peel, and section fruits and vegetables. The blades are short, concave with hollow ground.

11. TOOL, EQUIPMENT AND UTENSILS 9.Kitchen Shears – are practical for opening food packages, cutting tape or string or simply to remove labels or tags from items. 10. Temperature scales - are used to measure heat intensity. Different thermometers are used for different purposes if in food preparation – for meat, candy, or deep-fat frying.

12. TOOL, EQUIPMENT AND UTENSILS 11. Vegetable peeler – is used to scrape vegetables, such as carrots and potatoes and to peel fruits. The best ones are made of stainless steel with sharp double blade that twists. 12. Wooden Spoons - still one of the kitchen essentials because of their usefulness for used for creaming, stirring and mixing. They are made of hard wood.

13. TOOL, EQUIPMENT AND UTENSILS 13. Baking pan – One cannot bake without bakeware . Baking pans like loaf pans, cake pans, pie plates, and baking sheets and so on are necessary for baking. 14. Refrigerator/ Freezers - are necessary in preventing bacterial infectious from foods.

14. TOOL, EQUIPMENT AND UTENSILS 15. Range – is a kitchen appliance used for cooking food. 16. Mixers – are used for mixing, creaming, beating and whipping ingredients. The ultimate

15. TOOL, EQUIPMENT AND UTENSILS 16. Blenders – are used to chop, blend, mix, whip, puree, grate and liquefy all kinds of foods. A blender is a very useful appliance.

16. Fruits Cheese (soft, semi-hard, hard) Gelatin Custard Puddings Fruit Cobblers CLASSIFICATION/ TYPES OF DESSERTS

17. 1. FRUITS The simplest dessert and one of the best because they nutritious, appetizing, and easy to prepare and serve. (appetizing aroma, simple, clean washed appearance, slightly chilled)

18. 2. 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. Three general types of cheese based on consistency: Soft Semi - hard Hard

19. SOFT CHEESES. These cheeses have a smooth, generally creamy interior with little or no rind. They are generally high in moisture content and range from very mild in flavor to very pungent. Mild semisoft cheeses ripened by bacteria or yeast SEMIHARD CHEESES OR PRESSED CHEESES. These cheeses are longer-lasting . The group includes medium-strong cheeses that have buttery, earthy and fruity flavors—favorites such as Cheddar, Fontina , Gouda and Gruyère .  HARD CHEESES. These are aged for the longest period from one year to more than four years. They have grainy textures and are primarily intended for grating. They are salty, nutty and sharp, medium-strong to very strong cheeses. Examples include Examples include Asiago , Grana Padano , Parmigiano-Reggiano and Pecorino Romano.

20. 3. 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.

21. 4. 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. BAKED CUSTARD SOFT CUSTARD

22. 5. PUDDINGS Puddings are relatively simple to prepare and vary with sauces. These are classified as: Cornstarch pudding, sometimes called “blancmange” Rice pudding Bread pudding RICE PUDDING BREAD PUDDING

23. 5. 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.

24. 6. FROZEN DESSERTS Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. (2) Two general types of Frozen Desserts Ice Cream Sherbet And Ices

25. ICE CREAM – smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. SHERBET AND ICES– made from fruit juices, water and sugar . Sherbet contains milk and cream and sometimes egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and egg white. ICE CREAM SHERBET ICES

26. The big difference is that  sherbet's main ingredient is fruit juice or purée , while ice cream's main ingredients are typically milk and cream Puree - a thick soup having pureed vegetables/ fruit as a base.

27. THANK YOU SO MUCH