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D custard baked and soft custards vary in so many

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D. CustardBaked and soft custards vary in so manyways. Creamy, delicate, baked custardsmay be served in their baking cups or maybeunmoldedandservedwithfruitgarnishes or with dessert sauces.All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
DEPED COPY168Characteristics of baked custardfirmness of shapesmooth, tender texturerich and creamy consistencyexcellent flavorCharacteristics of soft custardvelvety smooth texturerich flavorhas pouring consistency of heavy creamE. PuddingsPuddings are relatively simple to prepare and varywith sauces. These are classified as:-Cornstarch pudding, sometimes calledblancmange-Rice pudding-Bread puddingCharacteristics of Puddingattractive appearanceexcellent consistencywellblended flavorfirmness of shapean accompanying sauce to add interestF.Fruit CobblersThese are not fruit pies. They have a depth of two orthree inches and are topped with biscuit dough ratherthan being made with pie crust. They may be servedeither hot or cold.All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
DEPED COPY169G. Frozen Desserts1.Ice cream-smooth frozen mixture of milk, cream,sugar, flavorings and sometimes eggs.2.Sherbet and Icesmade from fruit juices, waterand sugar. American sherbet contains milk andcream and sometimes egg white. The egg whitesincrease smoothness and volume. Ice contains onlyfruit juice water, sugar and sometimes egg white.3.Frozen Soufflés and Frozen MoussesMadelike chilled mousses and Bavarians, whipped cream,beaten egg whites or both are folded to givelightness and allow to be still frozen in an ordinaryfreezer.B. Give an example for each type of dessert. Write your answer on your testnotebook.1.Frozen Desserts ____________________________________2.Fruit cobbler’s____________________________________3. Pudding____________________________________4. Fruit____________________________________5. Custard____________________________________6. Gelatin____________________________________7. Cheese____________________________________All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
DEPED COPY170Learning Outcome 2Prepare Desserts and Sweet saucesAt the end of this lesson, students are expected to:A. Identify ingredients for desserts;B. Select and prepare sweet sauces;C. Prepare variety of desserts and sauces using sanitary practices;andD. Follow workplace safety procedures.DescriptorThere are a wide variety of ingredients that may be used in thepreparation and cooking of cold and hot desserts. Some of the most commoningredients include:Ingredients needed in preparing desserts and sweet saucesSugarThe common element linking virtually all desserts is sugar. It may beused to sprinkle over fruit, beaten into egg yolks for custard or intowhite’sformeringue.

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