A sweet course eaten at the end of a meal. - DESSERT, Dessert balances out a meal and gives ______ to the meal. - CLOSURE, Eating dessert is an opportunity to ______ different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits. - EXPERIENCE, Dessert can be an opportunity to be ______. - CREATIVE, Dessert isn’t ______. - FATTENING, Eating desserts will make you feel like ______ again. - KID, Desserts are designed for ______ - ROMANCE, The simplest dessert and one of the best because they are nutritious, appetizing, and easy to prepare and serve. - FRUITS, Another excellent dessert that is ready to serve. - CHEESE, Give the three (3) general types of cheese based on its consistency. - FRESH, SOFT,AND HARD, These are easily prepared, economical and vary in many ways. - GELATIN, Give the two (2) market forms of gelatin.  - UNSWEETENED AND FRUIT GELATIN, It is a cooked mixture made of eggs and milk or cream and usually having a thick, creamy consistency. - CUSTARD, State the two (2) characteristic of custard. - BAKED AND SOFT CUSTARD, This Filipino Bread recipe delivers an easy to prepare comfort dessert dish. - PUDDINGS, These are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. - FRUIT COBBLERS, Made from fruit juices, water and sugar. - SHERBET AND ICES, It is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.  - ICE CREAM, Made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer. - FROZEN SOUFFLÉS AND MOUSSES.  , NAME THIS IMAGE - FRUIT COBBLERS, NAME THIS IMAGE - CUSTARD, NAME THIS IMAGE - PUDDINGS, NAME THIS IMAGE - ICE CREAM, NAME THIS IMAGE - SHERBET AND ICES, NAME THIS IMAGE - FROZEN SOUFFLÉS , NAME THIS IMAGE - FROZEN MOUSSE/S, NAME THIS IMAGE - FRUITS, NAME THIS IMAGE - GELATIN, The common element linking virtually all desserts. - SUGAR, Gelatine is used to set many cold ______ desserts. - MOULDED, ______ may be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon. - EGG YOLKS, When raw egg whites are beaten, ____ is trapped in the mixture in the form of bubbles. - AIR, _____ perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colourful display.  - RIPE, This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients. - CREAM, This simple mixture of flour and water is used to make crepes and pancakes. - BATTERS, _____ are available whole, ground or roasted. - NUTS, It may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. - CHOCOLATE, A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food. - SAUCE, A soft confection made of butter, sugar, chocolate. - FUDGE, Rich sauce is well suited to ____ - SIMPLE DESSERT, Light sauce is suited to _____ - RICH DESSERT, Hot sauces are made ________ they are to be used.  - JUST BEFORE, Cold sauces are cooked _____, then cooled, covered and put in the refrigerator to chill.  - AHEAD OF TIME, Flavored simple syrup use to moisten cakes and other dessert. - DESSERT SYRUP, NAME THIS IMAGE - CREAM ANGLAISE, NAME THIS IMAGE - NUTS, Name at least five (5) types of thickening agent for sauces.  - STARCH, CREAM, EGG, RICE, FLAVOR, GRAINS, AND CORNSTARCH , Contains starch as well as eggs, resulting in a much thicker and more stable product. - PASTRY CREAM, Desserts should be _______ in the ding room  - TURN HEADS, Garnishing and _____ desserts shouldn't be an afterthought. - PLATING,

Interactive Recitation in Cookey

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