Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 22 Desserts Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Types of Desserts Common baked or cooked desserts: Cookies Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Types of Desserts Common baked or cooked desserts: Cake Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Types of Desserts Common baked or cooked desserts: Pie Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Types of Desserts Common baked or cooked desserts: Mousse Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Types of Desserts Common baked or cooked desserts: Custard Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Types of Desserts Common baked or cooked desserts: Bread pudding Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Types of Desserts Common uncooked desserts: Ice cream Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Types of Desserts Common uncooked desserts: Sorbet Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Types of Desserts Common uncooked desserts: Granita Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Types of Desserts Beverages served with desserts: Coffee Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Types of Desserts Beverages served with desserts: Teas Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Nutritional Value of Desserts Fruit sorbets may be rich in vitamin C. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Preparing Desserts Measure and assemble the ingredients before you begin mixing. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 Preparing Desserts Many dessert pans need to be greased before use. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Preparing Desserts Mixing methods: Creaming Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Preparing Desserts Mixing methods: Beating eggs for a sponge cake Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 Preparing Desserts Mixing methods: The cold foaming method is used for angel food cakes. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 19 Preparing Desserts Mixing methods: Rubbed dough method for creating flaky pastries Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 20 Preparing Desserts Cookies should be spaced evenly so they have room to spread during baking. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 21 Preparing Desserts Double-crust pie: 1 Roll dough to at least 2 inches larger in diameter than the baking pan. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 22 Preparing Desserts Double-crust pie: 2 Carefully roll the dough up onto a rolling pin and ease it into the pie pan. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 23 Preparing Desserts Double-crust pie: 3 Seal the top crust to the bottom crust with egg wash or water. Crimp as desired. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 24 Preparing Desserts Assemble a cake: 1 Begin by leveling the cake and trimming the edges as needed with a serrated knife. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 25 Preparing Desserts Assemble a cake: 2 Split the cake horizontally into thin layers if desired. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 26 Preparing Desserts Assemble a cake: 3 Pipe a border of buttercream around the cake, then top the layer with a mound of filling. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 27 Preparing Desserts Assemble a cake: 4 Position the next cake layer over the filling and continue layering and filling. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 28 Preparing Desserts Assemble a cake: 5 Place a mound of frosting in the center of the cake top. Food & Nutrition for You Suzanne Weixel and Faithe Wempen 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 29 Preparing Desserts Assemble a cake: 6 Cover the sides with excess frosting from the top, adding more as necessary.