Lesson 1:
Hot and Cold
Dessert
LEARNING OUTCOMES
L.O. 1 Perform mise en place
L.O. 2 Prepare desserts and sweet sauces
L.O. 3 Plate/Present Dessert
L.O. 4 Store dessert
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Dessert
is a course that concludes a meal. The course
usually consists of sweet foods, such as confections,
and possibly a beverage such as dessert wine or
liqueur; however, it may also include coffee,
cheeses, nuts, or other savory items In some parts
of the world, such as much of central and western
Africa, and most parts of China, there is no tradition
of a dessert course to conclude a meal.
Confections
are dishes or delicacies made with sweet
ingredients, like a whipped chocolate and
cream confection
The term dessert can apply to many
confections, such as biscuits, cakes,
cookies, custards, gelatins, ice creams,
pastries, pies, puddings, sweet soups,
and tarts. Fruit is also commonly found
in dessert courses because of its
naturally occurring sweetness. Some
cultures sweeten foods that are more
commonly savory to create desserts
Varieties of Dessert
• Biscuit or Cookies
• Cakes
• Chocolate and Candies
• Custards and Pudding
• Deep-fried Dessert
• Frozen Dessert
• Jellied Dessert
• Pastries
• Pies, Cobblers, and Clafoutis
• Sweet Soup
• Dessert Wines
Biscuit
is a flour-based baked food product.
Outside, typically hard, flat, and
unleavened. Biscuits can have a texture
that is crispy, chewy, or soft. Examples
include layered bars, crispy meringues,
and soft chocolate chip cookies.
Cakes
are sweet tender breads made with
sugar and delicate flour. Cakes can
vary from light, airy sponge cakes to
dense cakes with less flour.
Chocolate
is a typically sweet, usually brown, food
preparation of cacao seeds, roasted,
ground, and often flavored. Pure,
unsweetened chocolate contains
primarily cocoa solids and cocoa butter
in varying proportions. Much of the
chocolate currently consumed is in the
form of sweet chocolate, combining
chocolate with sugar
Candy
Candy
also called sweets or lollies, is
a confection that features
sugar as a principal ingredient.
Many candies involve the
crystallization of sugar which
varies the texture of sugar
crystals. Candies comprise
many forms including caramel,
marshmallows, and taffy
Taffy
is made by stretching or
pulling a sticky mass of boiled
sugar, butter or vegetable oil,
flavorings, and colorings until
it becomes aerated. When this
process is complete, the taffy
is rolled, cut into small pastel-
colored pieces and wrapped in
wax paper to keep it soft
Custards and Pudding
These kinds of desserts usually
include a thickened dairy base.
Custards are cooked and
thickened with eggs. Baked
custards include crème brûlée
and flan. Puddings are thickened
with starches such as corn
starch or tapioca. Custards and
puddings are often used as
ingredients in other desserts,
Doughnut is a flour-
based batter that has
Deep-fried been deep-fried. It is
dessert sometimes filled with
custard or jelly.
Many cuisines
include a
dessert made
of deep-fried Fritters are fruit pieces
starchbased in a thick batter that
batter or have been deep fried.
dough.
Gulab jamun is an Indian dessert
made of milk solids kneaded into a
dough, deep-fried, and soaked in
honey.
Churros are a deep-fried and sugared
dough that is eaten as dessert or a
snack in many countries.
Ice cream is a cream
base that is churned
Frozen as it is frozen to
dessert create a creamy
consistency.
Ice cream,
gelato, sorbet
and shaved-ice
desserts fit into Gelato uses a milk
this category. base and has less
air whipped in than
ice cream, making it
denser
Sorbet is made from churned fruit and
is not dairy based.
Shaved-ice desserts are made by
shaving a block of ice and adding
flavored syrup or juice to the ice
shavings.
Jellied Dessert
Jellied dessert
are made with a sweetened
liquid thickened with gelatin or
another thickening agent.
Pastries
Pastries
are sweet baked pastry
products Pastries are often
flavored or filled with fruits,
chocolate, nuts, and spices
Pies, Cobblers, and
Clafoutis
Pies and cobblers are a crust with a filling.
The crust can be either made from either a
pastry or crumbs. Pie fillings range from
fruits to puddings; cobbler fillings are
generally fruit-based. Clafoutis are a batter
with fruit-based filling poured over the top
before baking.
Cobbler
Is a dish consisting of a fruit
poured into a large baking dish
and covered with a batter,
biscuit, or dumpling before
being baked.
Clafoutis
sometimes spelled clafouti, is a
baked French dessert of fruit,
traditionally black cherries,
arranged in a buttered dish and
covered with a thick flan-like batter.
The clafoutis is dusted with
powdered sugar and served
lukewarm, sometimes with cream.
Sweet Soup
Sweet soup
.Tong sui, literally translated as
"sugar water" and also known
as tim tong, is a collective term
for any sweet, warm soup or
custard served as a dessert at
the end of a meal in Cantonese
cuisine.
Dessert Wines
Dessert Wines
are sweet wines typically served with dessert, it
is considered to be any sweet wine drunk with a
meal, as opposed to the white fortified wines
drunk before the meal, and the red fortified
wines drunk after it. Dessert wines are usually
14% alcohol by volume.
Examples of Dessert Wines:
● Moscato d'Asti (Italy): A light, sparkling wine with floral and fruity
flavors.
● Sauternes (France): A rich, honeyed wine with citrus and floral notes.
● Ice Wine (Canada, Germany, Austria): A sweet wine made from frozen
grapes, with intense flavors.
White fortified Red fortified
wine wine
● White Port (Portugal): These Ruby Port (Portugal): These
fortified wines are made from white fortified wines are known for
grapes. Styles range from dry to sweet. their vibrant, fruity flavors, often
with notes of red berries and
● Example: Cockburn's White Port spice.
(Portugal) - A classic dry white port
that's great for sipping or mixing in ● Example: Taylor's Ruby Port
cocktails. (Portugal) - A classic Ruby Port
with a rich, fruity character.
Storing Dessert
Dairy-based dessert – need to be
stored in controlled environment 4
degree Celsius or less
Fruit and pastry based desserts – if
do not contain dairy product, but still
need to be kept chilled for food safety.
Wrapped security which will minimize
possibility of being damaged
Storing Dessert
Baked pastry – can be stored at room temperature
until required if protected from adverse conditions
Sugar based – garnishes need to be store in a food-safe
container and well wrapped, this is to atop moisture from air
causing product to soften
Glace fruits – can be stored at room temperature if kept in
syrup with which they were purchased
Thank
you!
