DESSERT

Skill Study Competence : Art and Tourism

Skill Program competence : Culinary
Skill Competence : Cookery
Standard Competence : Processing continental dishes
Basic Competence : Preparing Dessert
 A. Meaning of Dessert

Dessert is a dish that served after main course

as closing dishes.

Dessert is commonly sweet food and fresh, but

sometimes salty or combination.
 Function of dessert in courses as fresh dishes
or sweet food eaten at the end of a meal (main
course) which sometimes has putrid taste and also
queasy relief.
 At beginning, dessert served only fresh fruits
without processing. Along with the growth of era,
dessert begin to make variation by taking basic of
some cakes, pie, ice cream and so on which
combine with sauce or fruits.
 Kinds of dishes which used as dessert can be
served separately. Such as the tea dish as snack,
petit four and others.
 Function of dessert in courses as fresh dishes
or sweet food eaten at the end of a meal (main
course) which sometimes has putrid taste and also
queasy relief.
 B. Kinds of Dessert
1. Cold Dessert
Dessert served at cold temperature

2. Hot dessert
1. Cold Dessert

Dessert that served at cold temperature

and its possible in processing through heating
process before serving in cold, by put into
refrigerator. Dessert serving in cold temperature
must be served in cold temperature and also the
serving tools.
2. Hot Dessert

This dessert served at hot or heat

temperature, final process of this dessert must
be hot before served. Hot dessert serving must
be hot or heat and also the tools serving.
 C. Classification of Dessert

Development of dessert influenced by

development period that change the ways society
life become modern society and glamorous. This
condition dare cooks to find, create and make
variation, creative, interested and delicious
dessert.
 Several kinds of dishes classified as dishes
that can be served for dessert.

1. Fruits

a. Fruit is one of flexible food that used as the

ingredient for making dessert.

b. Fruit served in fresh or by processing. If served

freshly such as fruit slice and simple arranged
c. bentuk segar atau melalui proses pengolahan.
Jika disajikan secara segar.

d. dapat berupa buah iris (fruit slice) yang disusun

secara sederhana.
2. Pudding

Pudding as dessert with sweet taste made of

agar-agar. But there kinds of pudding is not
made from agar-agar, it made from egg and
cornstarch.
Kinds of Pudding
a. Pudding Agar-Agar
Pudding agar-agar made from agar-agar and
served chilled because of freezing process. In
making this pudding agar-agar must be boiled
well. If we want clear pudding the boiling done
slowly use low fire until slow boiled.
Pudding agar-agar variation got by ingredients
adding such as milk, egg, essence, pengaroma ,
and fruits.
b. Starch Thickened
Starch Thickened known as Boiled Puddings,
because Starch Thickened use cornstarch which
need boiling process in order to get ripen the starch
thicken.
The ingredients for making Starch thickened are
milk, sugar, essence, and thickened substance.
c. Baked Puddings
Baked pudding yang menggunakan teknik olah
bake (panggang) atau lebih tepatnya adalah au
bain marie dengan bantuan oven. Teknik au bain
marie dalam pembuatan pudding ini sangat
penting karena akan membentuk tekstur yang
lembut, lembab dan halus, jika hanya dipanggang
saja akan membuat pudding menjadi kering dan
berkerak.
d. Steamed Pudding
This Pudding use steaming technique. Texture
of this pudding weight and full of filling and served
warm, hence European make and serve this
pudding in winter only.
e. Cake
Cake served as dessert is a cake but the
portion and its serving should be paid attention.
In serving cake as dessert can be added sauce,
syrup, ice cream, cream, fruits as complementary
or garnish.
f. Choux paste
Choux paste is kinds of pastry from liquid dough
which shaped by spet and baked at high
temperature till rise maximally. Choux paste served
by giving feeling before that is vla (pastry cream) or
butter cream by adding tasty or fruits.
g. Pie
Pie comes from sugar dough which getting
thin/flat and shaped as bowl. Feeling used is fruits
pastry cream and sponge, pie served at cold and
hot temperature.
h. Ice cream
Ice cream is product which is fond of by all age.
Ice cream is a dish that have a lot of variation. Can
be served without pendamping. Kinds of
pendamping which served with ice cream are
cream, biscuit, fruits, meringue, cake, syrup and
chocolate.
i. Coupe
Coupe is ice cream or shorbet by giving
variation with fresh fruits

j. Sundaes
Sundaes is ice cream which poured chocolate
above. Because of the price of chocolate expensive
at that time so, only on Sunday the ice cream
served.
k. Peach melba
Using vanilla ice cream cut a half and poured
with melba sauce. Melba sauce made of puree
candied raspberry and garnished by cutting
almond.

l. Split
Using banana Ambon (peeling the banana into
two or four parts) or cutting of pineapple ring
slices which put on split dish and given ice cream
above.
m. Baked Alaska
Baked Alaska Baked Alaska is good
combination between cake, ice cream and
meringue.

N. Sherbets
Basically, is almost same as ice cream, the
difference is the ingredients used that is ice, milk
added by juice or water.
o. Parfaits
Parfaits shaped from high plating sundaes with
three scopes combination of ice cream.

p. Milk Shake
Made of ice cream by mixed with milk using
shaker or blender.
q. Mousses
is dessert which has soft texture as foam made
from white egg, whipped cream and pengaroma
such as chocolate, puree fruits and sometimes
added by gelatin.

r. Souffle
Simple Dish got from white egg then baked
using special mold for soufflé which made of
ceramic.
S. Crepes/ pancake
Crepes is liquid dough spread into a pan made
of flour and egg and then spread into a pan or
frying pan. Crepes can be used as ingredients for
making appetizer or dessert.
 D. Sauce Dessert

Function of sauce in dessert as tasty and

garnish.

Sauce classified into 3 (three), that is:

1. Custard sauce
Custard sauce is basic in preparing dessert.
Custard sauce made from milk, sugar and yolk
mixed on low fire until thick and clear and also
can flow.
2. Fruit puree
Required from fresh fruits or processed fruits then
given sugar and added by flavor or spices.

3. Syrup
Required from boiled sugar with water or fruits
juice added by aroma.
E. Serving and Garnishing Dessert
In serving dessert has a standard in each
serving. The standard can be serving tools or
garnish type.

Garnish is used specific ingredients.

 F. Portion of dessert

Portion of dessert in one set based on

international standard is about 100-200gr
G. Serving and Garnishing dessert