Dessert

- The last course of a meal

- Originates from a French word desservir which means "to clear the table"

All baked products: pudding, cake, pastries, cookies, souffle

Hot dessert

Gelatin desserts: mousse, leche flan, ice cream, sorbet or sherbet

Cold dessert

Glazed fruits, candies, chocolates

Other

Hot dessert
Prepared by baking or cooking the dessert
Cold dessert
Prepared by chilling or refrigerating or sometimes at room temperature

Flour
The ingredient that gives a dessert structure

All-purpose flour
Most widely used

Cake flour
Makes cakes and other baked goods lighter and fluffier than if another kind of flour was
used

Gluten-free flour
Made from soya bean and potato flour

Sugar
Provides sweetness, moisture, and tenderness to desserts

Honey and fruit juice or purée

Other sweeteners

Eggs
Act as a leavening and thickening agent
Beaten egg whites
Give desserts lift
Beaten egg yolks
Add richness and creaminess to any dessert

Dairy
- Food produced from the milk of mammals
- Sometimes for moisture

Flavorings
- Add different flavors to desserts or enhance the natural flavors of other ingredients

Chocolate
The most popular flavoring used in desserts

Salt
Brings out the natural flavors of different ingredients

Sorbet
Fruit plus sugar, no dairy

Sherbet
Fruit plus dairy products

Package prepared foods

Packaging functions
to preserve the product
to protect the product from damage
to make the product more attractive to the consumer
to make it easier to transport the product
Packaging materials
List some materials that could be used to package food.
plastic, glass, cardboard, aluminum
Material: Glass
Advantages:
reusable
heat-resistant
recyclable
keeps shape
lowcost.
Material: Glass
Disadvantages:
fragile
safety issues
heavy
Material: Glass
Uses:
- baby foods
- salad cream
- pickles
Material: Plastic
Advantages:
versatile - plastics can be flexible or rigid, and can be moulded into shapes.
resistant to acids and other chemicals
easy to print on
lightweight
cheap to produce
Material: Plastic
Disadvantages:
...versatile - plastics can be flexible or rigid, and can be moulded into shapes.
resistant to acids and other chemicals
easy to print on
lightweight
cheap to produce
Material: Plastic
Uses:
cold meats, smoked fish, cheese, salad, fresh pasta, drinks, sauces, bread
Material: Cardboard
Advantages:
- easy to print on
- cheap to produce
- biodegradable
- recyclable
- can be moulded
- can be coated
- lightweight
Material: Cardboard
Disadvantages:
- not water-resistant
- easily damaged