Desserts

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Name 2 hot desserts
Crepe and struddel
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Name 2 cold desserts
Mousses and trifle
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Name 6 preparation methods for desserts
Weighing, creaming, piping, lining moulds, pureeing and chilling
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Name 3 cooking methods
Steaming, frying and baking
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Name 3 types of sauces and fillings
Coulis, custard and cream
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Name 2 types of accompaniments
Basic sugar work and decorative chocolate
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How must you finish the dessert just before serving
Plating that's suitable, tasting and adjusting flavours and slicing
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What is a crepe
A crepe is a type of very thin pancake that is usually made from wheat or buckwheat flour
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What is a strudel
A strudel is a type of layered pastry usually filled with apple or cherry
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What is a mousse
A mousses main ingredients are whipped cream and eggs and has a light and airy texture
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What is a trifle
A trifle is a dessert made from cake, fruit, custard and cream
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When buying fruit what should you look for
Fresh, appetising, plump and firm, berries should look dry on the outside
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Where should fruit be stored
In a refrigerator as it'll last longer
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What are the different ways of preserving fruit
Drying, canning, bottling, candied, glace. quick freezing, cold storage
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What are the key commodities for dessert
Dairy, eggs, fruit and dry commodities
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What are the key commodities for dairy and eggs
Butter, cream, milk, yoghurts, eggs, creme fraiche and sour cream
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What are the key commodities for fruit
Frozen and fresh seasonal fruit
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What are the key dry commodities
Sugar, flour, rice, cocoa powder, baking powder, suet, icing sugar, spices and salt
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What other products are used
Syrup,vanilla extract or pods, nuts, chocolate, liquid glucose, food colouring, vegetable oil, gelatin and flavourings
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What are the quality points of desserts
Use-by-date, colour and aroma
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What are the preservation for desserts
Freezing and refrigerating
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What are the advantages of preserving desserts
Slow down spoilage, prevent bacteria, order only what you need and make food in advance
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What are the disadvantages of preserving desserts
Change in texture, nutritional value, appearance, aroma, taste and the amount of storage space needed
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What are the cooking methods for hot desserts
Chocolate souffle-bake in oven for 15-20 minutes, Banana fritter-deep fried for 4 minutes
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What are the cooking methods for cold desserts
Creme caramel-bake in a bain-marie for 40 minutes, Panna cotta- set in the fridge
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What are the sauces and fillings for desserts
Fruit coulis, chocolate sauce, chocolate ganache, creme anglaise, custard, chantilly cream, creme patisserie, stock syrup and sweet sauces
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What are the decorative techniques
Basic sugar work, decorative chocolate, coated editions e.g. nuts, biscuits
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Other cards in this set

Card 2

Front

Name 2 cold desserts

Back

Mousses and trifle

Card 3

Front

Name 6 preparation methods for desserts

Back

Preview of the front of card 3

Card 4

Front

Name 3 cooking methods

Back

Preview of the front of card 4

Card 5

Front

Name 3 types of sauces and fillings

Back

Preview of the front of card 5
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