Desserts

Soft bread variety made of bread softened in milk, with egg and sugar added.

• Pudding

• Pies

• Tarts

• Custard

Tender and thickened mixture of milk, eggs, and sugar molded in flan molders, and may be steamed or baked.

• Pudding

• Pies

• Tarts

• Custard

Are types of pastries consisting of high proportions of fat to flour and a little water resulting in a tender and flaky crust.

• Pudding

• Pies

• Tarts

• Custard

Meringue are egg whites beaten to the stiff stage with sugar added gradually.·      It is dropped on greased cooking sheets using a pastry bag and baked to light golden color.

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Doughnuts are made of soft dough leavened with yeast and baking powder and mixed with milk, sugar, and shortening. Shortcakes, on the other hand, consist of bread dough topped with fruits and nuts folded in whipped cream

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Customers would always appreciate how the presented dessert looks like and most especially how the ingredients are carefully selected and utilized. The overall impact of the dessert as to its freshness would be of great value for customers.

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It should also be the primary source of flavor while the other components must contrast and complement it. When presenting the main item, it should large that it will occupy the biggest portion of the plate used. ·       

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Adding sauces enhances the texture, color, flavor, and design of desserts. There are 1 type, color, and combination of sauces available.

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Decor is considered the final component of a plated dessert.

• True

• False

Portion control ensure the right quantity of food is being prepared and serve every time customers order a menu item

• True

• False