TLE 9

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Texture

Back

A key factor in plating and presenting desserts, which involves including multiple textures to enhance the eating experience.

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Classification of Desserts

Back

Desserts can be classified into categories such as chilled custards and frozen pastries.

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Granita

Back

A type of frozen dessert, also known as Italian ice cream, that is scraped repeatedly during the freezing process to create icy flakes.

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Soggy

Back

A technical term describing food that is damp and heavy, often referring to poorly baked bread.

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Casseroles

Back

A dish that usually consists of a mixture of food cooked together, often in a deep dish.

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Plating Techniques

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Methods used to arrange food on a plate to enhance its visual appeal, including the use of color, height, and arrangement.

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Frozen Desserts

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Desserts that are served cold and include varieties such as ice cream, sorbet, and granita.

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Custard

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A dessert made from a mixture of milk, eggs, and sugar, which can be served chilled or baked.

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Pastry

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A dough made from flour, water, and fat, used to create various types of desserts such as pies and tarts.

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Presentation

Back

The art of arranging food in an appealing way on a plate, which can influence the perception of taste.