ENG 9 SOCIAL ISSUES POWER POINT PRESENTATIONS

SOCIAL ISSUES

1. TLE 9 COOKERY

2. DIFFERENT CLASSIFICATIONS/ TYPES OF DESSERTS AND THEIR CHARACTERISTICS

3. OBJECTIVES: 1. identify the different classifications/types of desserts and their characteristics 2. give the characteristics of desserts 3. appreciate the essence of dessert in a meal .

4. A. FRUITS- the simplest dessert and one of the best because they are nutritious, appetizing, and easy to prepare and serve .

5. CHARACTERISTICS OF GOOD FRUIT DESSERTS: APPETIZING AROMA SIMPLE CLEAN WASHED APPEARANCE SLIGHTLY CHILLED

6. B. CHEESE - another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks (cow, goat, and sheep.

7. The three general types of cheese based on consistency are: 1. Soft A. Unripened cheese B. RIPENED BY BACTERIA 2. SEMI – HARD RIPENED BY MOLD RIPENED BY BACTERIA 3. HARD WITH GAS HOLES WITHOUT GAS HOLES

8. C. GELATIN DESSERT – these are easily prepared, economical and vary in many ways.

9. TWO FORMS OF GELATIN: UNSWEETENED – granular type that must be softened in water before use. FRUIT GELATIN – to which flavor, color, and sugar have already been added .

10. D. CUSTARD – baked and soft custard vary in many ways . Made with creamy, delicate ingredients like milk, egg, flour, and cornstarch.

11. CHARACTERISTICS OF BAKED CUSTARD: FIRMNESS OF SHAPE SMOOTH, TENDER TEXTURE RICH AND CREAMY CONSISTENCY EXCELLENT FLAVOR

12. CHARACTERISTICS OF SOFT CUSTARD: VELVETY SMOOTH TEXTURE RICH FLAVOR HAS POURING CONSISTENCY OF HEAVY CREAM

13. E. PUDDINGS – are relatively simple to prepare and vary with sauces.

14. CLASSIFICATIONS OF PUDDINGS: 1. CORNSTARCH PUDDING, SOMETIMES CALLED BLANCMANGE (BLUH-MAANJ) 2. RICE PUDDING 3. BREAD PUDDING

15. F. FRUIT COBBLERS – 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.

16. G. FROZEN DESSERTS – like ice cream, sherbet, and ices and frozen soufflés and frozen mousses.

17. 1. ICE CREAM- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.

18. 2. SHERBET AND ICES – made from fruit juices, water and sugar.

19. 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.

20. 3. FROZEN SOUFFLES AND FROZEN MOUSSES

21. 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.

22. EVALUATION: Directions: Give atleast 2 examples of the given types below. (1/4 sheet of paper) Cheese Frozen desserts Fruits Gelatin desserts Custard

23. AGREEMENT: Study in advance about PREPARING SWEET SAUCES .