Escolar Documentos
Profissional Documentos
Cultura Documentos
The food that composes the dessert course includes but is not limited to sweet foods. There is a wide variety of desserts in western cultures now including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, pudding, and candies.
Etymology
The word dessert originated from the French word desservir to clean the table and the negative of the Latin word servire.
History
Desserts were first made using natural ingredients that were locally available. In ancient civilizations people enjoyed dried fruits, honeycomb, or nuts. When sugar began to be manufactured in the Middle Ages more sweet desserts became available. Ice cream can be dated back to the 3000BC and may be considered to be the dessert in the modern sense of the word.
History
Ingredients
Sugar is the generalized name for a class of sweetflavored substances used as food. They are carbohydrates and as this name implies, are composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources.
Ingredients
Flour is a powder which is made by grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history.
Ingredients
A dairy is a business enterprise established for the harvesting of animal milk mostly from cows or goats, but also from buffalo, sheep, horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned with the harvesting of milk.
Ingredients
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck,quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
Ingredients
A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors
Types of dessert
Egg-based desserts
baked egg custard, creme caramel, crme brulee
Steamed puddings
Christmas pudding, treacle sponge
Milk puddings
Rice pudding, panna cotta
Pastry desserts
Profiteroles, lemon meringue pie
Frozen dessert
ice cream, sorbets
Fruit based
Fruit salad, baked apples
OUR TRENDS
PLATED DESSERTS..
Some needs specialized ramekins or molds Flavor variations easily created by infusions, extracts and pastes
Different Method of Preparations: Fresh, Grilled, Baked, Dried and Poached Adds seasonal aspects to the dessert
Popular uses of chocolate in desserts include:
Mousse Classic gateau and layered cakes Batter baked with a molten chocolate center Tarts filled with ganache Chocolate based custards, creams and parfaits
The Menu
Spring
Berries, rhubarb, cherries, herbs. Refreshing flavors Berries, stone fruits, melons. Light, chilled desserts. Tree fruits, figs, squash, grapes, dried fruits, liquors, wines, spices Flavors from holiday specialties (pumpkin, cranberry, gingerbread, etc)
Summer Fall
Tuile
Malleable, crisp and thin cookies Tuile batter is spread over stencil or piped on parchment paper or silicon mat Baked until golden, formed while still warm
Flowers an Herbs
Can be used fresh, dried or infused