Dessert

A chocolate truffle cake

When dessert is called sweetened , usually creamy preparations of hot and cold food. They are usually prepared as a dessert, but are also common as starters and main courses in different portion sizes. Typical sweeteners are sugar , honey and fruit sweeteners .

Classification

Desserts can be differentiated according to the production process: puddings bound with starch, creams bound with gelatine, peeled creams ( Bavarian cream ), poached creams ( plumpudding ), egg flour preparations from the pan (omelettes and crêpes), egg flour preparations loosened by egg whites ( Soufflés ), fruit groats . Desserts starch-based hot in the jargon flummery .

Fruit-based desserts contain fruits as the main ingredient and flavor carrier, the binding can be increased by gelatine.

Furthermore, desserts can be offered in a chilled (e.g. Charlotten ), semi- frozen (e.g. parfaits ) or frozen state (e.g. ice cream bombs ) .

Warm desserts

Puddings , babas , savarins , casseroles
Donuts , croquettes , cams
Sweet omelets , pancakes , crepes
Schmarren , Strudel , Charlotten
Rice dishes with fruits

Cold desserts

Cream dishes
Jelly dishes
Fruit groats
Rice dishes with fruits
Quark and yogurt desserts
Puddings , flammeris

literature

Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6
Food apprenticeship , Fachbuchverlag Leipzig, 1987

Individual evidence

↑ Claus Schünemann: Learning fields of the bakery and confectionery - sales: practical theory textbook for vocational training to become a specialist salesperson in the food trade . Gildebuchverlag GmbH, 2006, ISBN 978-3-7734-0170-0 , p. 482 ( google.de [accessed on August 11, 2019]).
^ ^A ^b Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training to become a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 441, 475 ( google.de [accessed on August 31, 2019]).

[:0-1] Claus Schünemann: Learning fields of the bakery and confectionery - sales: practical theory textbook for vocational training to become a specialist salesperson in the food trade . Gildebuchverlag GmbH, 2006, ISBN 978-3-7734-0170-0 , p. 482 ( google.de [accessed on August 11, 2019]).

[:1-2] A ^b Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training to become a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 441, 475 ( google.de [accessed on August 31, 2019]).