Is the usually sweet course that concludes a meal.

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 The first apple pie recipe was printed in 1381.

1740 the first cupcake recipes were recorded. Ice cream was a Chinese invention although Marco Polo expanded the technique to Europe in his travels. By the 1800s recipes for how to make ice cream were very popular. Vanilla also plays a large role many desserts including ice cream. Vanilla was mostly grown in Mexico where they discovered if the vanilla pod was picked and dried then vanillin was produced which can be sweetened into a dessert on its own

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

Meringue based products

Pavlova, baked alaska

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..

Introduction: Plated Desserts

Mainly served at restaurants and hotels, after a course meal Consist of several components: combinations of different textures, flavors and temperatures May require a la minute assembly Leaves the final impression of the entire dining experience

The Plated Dessert

Categories of Plated Desserts
Frozen Dessert
Two Main types: Churned and Still-Frozen Can be purchased from pastry purveyors and local ice cream distributors Best to made at the site requires ice cream machine Variations of shapes and textures Common Frozen Desserts: Coupe, Bombe Glace, Vacherin, Profiteroles, Baked Alaska

The Plated Dessert

Categories of Plated Desserts
Warm and Hot Desserts
Examples of Hot Desserts:
Classic Souffl Fruit Crisps, Cobblers and Turnovers Fried Pastries: Fritters and Donuts Tableside Flamb: Crepes Suzette, Bananas Foster

Requires only basic techniques Great impression on customers

The Plated Dessert

Categories of Plated Desserts
Custard and Cream Based Desserts
Variations of Crme Anglaise
Crme Brle Crme Caramel Pastry Cream Sabayon Panna Cotta Bread pudding

Some needs specialized ramekins or molds Flavor variations easily created by infusions, extracts and pastes

 Categories of Plated Desserts

Fruits-Based Desserts

The Plated Dessert

Chocolate Based Desserts

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 most expensive to produce

The Plated Dessert

Categories of Plated Desserts
Cheese-Based Desserts
Main types of cheeses used in desserts include: Popular cheese-based desserts:
Cheesecake Crepe with cheese filling Souffls Ricotta or Goat cheese fritters

Specialize the dessert by stating origin of the cheese

The Plated Dessert

The Menu
The dessert menu should complement the main course menu Balanced menu including venue, season, style of presentation, current trends, ease of production and execution of service Texture and temperatures diverse

The Plated Dessert

The Menu
The Venue and Market
The desserts should suit to the venue of the restaurant or hotel. Understand customers expectations and how much they are willing to pay for it. What is available in the establishment also affects on the menu. (equipments, fridge/freezer space, temperature control, number of staff, etc)

 The Menu

The Plated Dessert

The Season Use of fruits in season Holidays and traditions Winter

Tropical fruits, chocolate, nuts, alcohol, warm and Hot dessert

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

The Plated Dessert

The Menu
Dessert Service
Consideration on how each dessert is prepared and served Equipment and tool limitation, storage space, refrigerator and freezer space, skill level of the staff, etc

The Plated Dessert

Considerations for Plated Desserts
Once the style of the menu is determined, choose the main component of the dessert first, then design the rest of the plate. The number of components per plate ranges from two to five, depending on the style. The shape, texture, temperature, and color of each component

The Plated Dessert

The Main Component
The star of the plate, highlighting the predominate ingredients The additional components (sauce, dcor, etc) are chosen based on the main component Pies, tarts, cakes, etc

The Plated Dessert

Additional Components for Plated Desserts
Sauces
Add texture, flavor, color and design Something related to the main component Cream-based sauce Fruit-based sauce Gelee Syrup and oil

The Plated Dessert

Additional Components for Plated Desserts
Sauces
Cream-Based Sauces
Thickened with eggs, caramel, starch and/or chocolate Crme Anglaise / Caramel Sauce / Chocolate Sauce

Fruit Sauces and Fruit Coulis

Fruit sauces contain some pulp from the fruit Fruit coulis are clear and contain no pulp Use of fresh and frozen fruit Balance of sweetness and acid

The Plated Dessert

Additional Components for Plated Desserts
Sauces
Gelee
Any sweetened puree, juice and alcohol can be used Set overnight before using Proteolytic enzymes in fresh fruit puree

Syrups and Oils

Infusion with spices, herbs, zests and other ingredients

Techniques for Using Sauce as a Decorative Element

Drizzling, pooling, blending two colors, outlines, etc Use of squeeze bottle

The Plated Dessert

Additional Components for Plated Desserts
Foams
A dispersion of gas throughout a continuous solid phase (which may be liquid) A trend of using extremely light and delicate foam on plated desserts

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

The Plated Dessert

Additional Components for Plated Desserts
Fruits
Fresh, cooked, dried, candied and frozen fruits Availability

Flowers an Herbs
Can be used fresh, dried or infused

Chocolate and Sugar Decoration

Experience and equipments are required

The Plated Dessert

Mise en Place and Service
Preparation of all necessary ingredients an equipments for cooking Efficiency and organization of the preparation Monitoring quality

The Plated Dessert

The final course of the meal that should complement previous courses Must have a knowledge of pastry arts and ability to plan and present artfully Organization of the workplace, production schedule and execution of service are needed to implement ideas