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PREPARING DESSERTS.pptx
1.
CLASSIFICATION OF DESSERTS
2.
DISCUSS THE IMPORTANCE OF DESSERT
IN A MEAL
3.
CLASSIFY THE DESSERT ACCORDING TO
THE INGREDIENTS USED
4.
IDENTIFY THE TOOLS AND EQUIPMENT
USED IN PREPARING DESSERT
5.
IDENTIFY INGREDIENTS USED IN PREPARING DESSERT
6.
A DESSERT is
a type of food that is eaten after lunch or dinner. It is usually a sweet food, like ice cream, cookies, and cakes.
7.
DESSERTS AID IN
PROPER DIGESTION
8.
DESSERTS HELP BALANCE THE
NUTRIENTS ABSORBED IN THE BODY
9.
DESSERTS ALSO SERVE
AS ANTI-DEPRESSANTS
10.
BAKED DESSERTS
11.
FRIED DESSERTS
12.
FROZEN DESSERTS
13.
CHILLED DESSERTS
14.
CUSTARDS AND PUDDINGS
15.
PASTRIES
16.
MISCELLANEOUS DESSERTS
17.
TOOLS, EQUIPMENT, AND UTENSILS
NEEDED IN THE PREPARATION OF DESSERTS
18.
LOTS OF
FRUITS LOW-FAT CREAM CHOCOLATES YOGHURT ALMONDS AND WALNUTS TOFU SOY MILK
19.
BLUEBERRY SAUCE
20.
RASPBERRY SAUCE
21.
ORANGE SAUCE
22.
FRESH STRAWBERRY
SAUCE
23.
LEMON GLAZE
24.
VANILLA PASTRY
CREAM
25.
NO-FAIL VANILLA
PASTRY CREAM
26.
VANILLA CUSTARD
27.
HOT CHOCOLATE
28.
DAIRY-FREE COCOA
POWDER CHOCOLATE
29.
MIXED BERRY
30.
CARAMEL
31.
WORKPLACE SANITARY
32.
Plating a dessert
is to a chef what painting a blank canvas is to Picasso. The art of plating a dessert begins with a blank dish and ends with a beautifully constructed masterpiece.
33.
TEXTURE COLOR FLAVOR TEMPERATURE
34.
MAIN ITEM THE SAUCE CRUNCH
COMPONENTS GARNISH
35.
36.
FROZEN DESSERTS COUPE
BOMBE GLACEE
37.
FROZEN DESSERTS VACHERIN
PROFITEROLES
38.
FROZEN DESSERTS BAKED
ALASKA
39.
WARM AND
HOT DESSERTS
40.
CUSTARD AND
CREAM-BASED DESSERTS
41.
FRUIT-BASED DESSERTS
42.
CHOCOLATE-BASED DESSERTS
43.
CHEESE-BASED DESSERTS
44.
END
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