Tle 4th quarter 9 pt 2

new york cheesecake

made from soft, fresh cheese such as ricotta, uses cream cheese instead

carrot cake

• in times of war when sugar can be expensive and hard to come by, this are used in cakes.

• become popular during the second world war, particularly in britain, due to the rationing of food

• enhance the flavor and texture of the batter

tiramisu

• italian for “pick me up” usually made of coffee dipped ladyfingers and marcapone cheese that’s been flavored with cocoa and liquor.

• has only been around for close to 50 years, but that’s all it took for this delicious dessert to be incorporated into menus around the world

creme brulee

• was created in france, first appearing in a cookbook in 1691.

• consists of rich custard that’s topped with sugar that becomes caramelized

• a torch used to create the cruncy caramel

salamander

this is an iron was heated and placed on top of the ramekin to create a dessert that’s still loved centuries later

key lime pie

this pie is traced back to the place where these famous limes get their name: key west, florida

apple pie

it’s exploded into an american staple but is still commonly enjoyed all over the world

ice cream

mankind deserves a pat on the back, has been around for hundreds of years and its origins can be traced back centuries. arabs were the first to use milk as a major ingredient

german chocolate cake

• was created in 1852 when sam german, an american, developed a brand of dark chocolate for baking

• in 1957, the recipe became popular almost overnight, with chocolate sales increasing by 73%

pecan pie

• may be native to the americans, but it wasn’t until the french arrived in new orleans that they were put in a pie

• has been served at restaurants worldwide and is a common dessert in the united states, especially on thanksgiving

cannoli

• originated in the palermo area in sicily, dating back to the time when the island was controlled by arabs

• were made for carnevale, a festival just before lent, and signified the last chance to stuff yourself before the fast

eclairs

made from light and airy choux pastry, are filled with flavored creams, often coffee or chocolate and finished with a glossy icing. have become synonymous with french patisserie

tarte tin

this upside down caramelized apple tart, hailing from france, offers a luscious combination of caramel, buttery pastry, and tender apples, it’s creation is a happy accident turned classic

mochi and daifuku

• a chewy rice cake made from pounded glutinous rice, sometimes enjoyed plain or as a base for creative fillings, a variation where the mochi encases a sweet red bean paste, offering a delightful blend of sticky and smooth textures

• asia

dorayaki

• consisting of two soft, pancake like layers with a sweet red bean paste filling, not only a favorite snack but also a nostalgic comfort food known widely across japan

• asia

tangyuan

• a traditional chinese dessert consisting of small, chewy balls of glutinous rice flour, often filled with sweet fillings like black sesame, red bean, or peanut paste, and served in a warm broth or syrup

• asia

bingsu

• a popular korean shaved ice dessert, typically made with milk based shaved ice and topped with a variety of sweet ingredients like fruit, condensed milk, and red beans

• asia

yakgwa

• a traditional korean honey cookie, a deep fried, wheat based sweet made with honey, sesame oil, and ginger juice, often served during celebrations and as a dessert

• asia

cendol

• a popular southeast asia iced dessert consisting of green rice flour jelly, coconut milk, and palm sugar syrup, often served with shaved ice and toppings like red beans or jackfruit

• asia

bubur cha cha

• a malaysian coconut milk dessert that can be served warm or cold with a medly of taro and sweet potatoes in a lightly pandan flavoured coconut milk base

• asia

klepon

• small, boiled, green, glutinous rice balls filled with molten palm sugar coated in grated coconut

• A popular indonesian sweet treat, also known as “onde-onde” in malaysia and singapore

• asia

gulab jamun

• a sweet confectionery or dessert originating in the indian subcontinent and a type of mithai popular in india, pakistan, nepal

• asia

kheer

• a popular south asian dessert, essentially a rice pudding, made by slow cooking rice, milk, and sugar

• asia

baked dessert

• are a category of sweet treats that are made by baking the ingredients together in an oven

• come in a wide variety of styles, flavors, and textures, can be made with a range of ingredients

• made by putting the ingredients in a hot oven

chocolate cake

• classic dessert can be made with a variety of chocolates, including dark, milk, or white chocolate, can be enhanced with coffee, vanilla extract or sour cream

• baked desserts

lemon bars

• originally from the uk, this dessert has become popular in the US, can be served warm or chilled and can have a layer of whipped cream or a crumb topping

• baked desserts

apple cake

• a perfect dessert for fall, can be made with different types of apples and can include raisins, nuts, or caramel sauce. serve it with vanilla ice cream or whipped cream

• baked desserts

chocolate brownies

• a heavenly combination of two classics, can be made with cream cheese, ricotta cheese or mascarpone cheese

• baked desserts

peach cobbler

• traditionally made with fresh peaches, can also be made with canned or frozen peaches. can include ingredients such as oats, nuts, or coconut for added texture and flavor

• baked dessert

banana cake

• it’s a versatile dessert that can be served as a breakfast item or as a dessert

• baked dessert

blueberry muffin

• breakfast item made with different types of flour, such as whole wheat or almond flour, can also include ingredients such as yogurt or sour cream for added moisture

• baked dessert

chocolate chip cookies

• classic cookie can include different types of chocolates, such as dark or white chocolate

• baked dessert

budino

refers to a range of sweet and savory dishes that come in some different forms, shapes, and flavors

filipino dessert

• history reflects a blend of native traditions and influences from various cultures, particularly malay, spanish, and chinese

• are a diverse tapestry of flavors and traditions, reflecting the country’s rich cultural heritage

pre colonial era

• kakanin - sticky rice cakes (like suman, bibingka) were staples often sweetened with coconut milk and palm sugar

• local ingredients - fruits like saba bananas, lanzones, and guavas are used in various sweet dishes

• offerings and gifts - kakanin were used as offerings to deities and gifts to honored guests

spanish colonial era

• 16th - 19th century

• sugar plantations - the introduction of sugarcane led to the production of refined sugar, which influenced dessert recipes

• new ingredients and techniques - spanish recipes like leche flan and pandesal were adapted to local tastes

• baking traditions - the use of oven baking and new ingredients like eggs and milk were introduced

american colonial era

• 19th - early 20th

• american influences - american desserts like pies, cakes, and ice cream became popular

• further baking techniques - new baking techniques and ingredients like yeast and baking powder were introduced

modern fiipino desserts

• diverse flavors - now incorporate flavors from various regions and cultures, reflecting the country’s rich heritage

kutchinta

a chewy brown rice with iye water and annatto, giving it a distinctive color and flavor, served with grated coconut, sesame seeds, and sugar

puto

a fermented rice cake produced in the philippines, is washed, soaked overnight, ground, mixed with sugar and coconut milk, consumed daily in many parts as breakfast. a dessert, or a snack

bibingka

• belongs under the umbrella of kakanin, a category of indigenous sweets composed entirely of rice based snacks like biko

• traditionally made from slightly sour galapong

puto bumbong

• a type of filipino purple rice cake that is prepared by steaming ground purple rice mixture inside a bamboo tube

• referred to as “bumbong ng kawayan” in filipino. has been associated with the christmas season

sapin sapin

made from glutinous rice and coconut milk, composed of layers each with a different color and flavor. composed of 3 layers

palitaw

made with glutinous riced flour, grated coconut, this filipino delicacy is delicious as a snack or dessert

suman

• a popular filipino snack and dessert made from glutinous rice cooked in coconut milk and steamed

• typically wrapped in banana leaves

biko

• also spelled bico, a sweet rice cake from the philippines

• usually topped with latik, a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste

cassava cake

• a traditional filipino moist cake made from grated cassava, coconut milk, and condensed milk

• commonly eaten for merienda, also served during gatherings and special occasions

pichi pichi

• also spelled pitsi pitsi, a filipino dessert made from steamed cassava flour balls mixed with sugar and iye

• also commonly flavored with pandan leaves, served rolled in freshly

nilupak

class of traditional filipino delicacies made from mashed or pounded starchy foods with coconut milk

turon

• popular filipino street snack made of thinly sliced bananas, typically saba or cardaba bananas rolled in a spring roll wrapper and fried until crispy

• also coated in brown sugar and may include other fillings like jackfruit

banana cue

• a popular filipino street food consisting of fried saba bananas coated in caramelized brown sugar

• the name is combination of banana and barbecue referencing the way the bananas are soften served on skewers

camote cue

• deep fried sweet potatoes with a coating of caramelized brown sugar

• common meryenda, can mostly be seen peddled around the busy streets

maruya

• banana fritter a type of filipino snack

• a fried concoction made from ripe “saba” then mixed with a batter composed of flour, sugar, vanilla and egg

karioka

filipino doughnut made of deep fried ground glutinous rice, commonly ball shaped

halo halo

a popular cold dessert in the ph made with crushed ice, evaporated milk or coconut milk

sago’t gulaman

three parts to making this, sago, gulaman, and arnibal

iskrambol

filipino dessert made from shaved ice with banana extract and evaporated milk with sugar

classic butterscotch sauce

sticky and deeply flavorful, this sauce is the perfect ice cream topping

strawberry sauce

fresh strawberries, orange zest, white wine, and anise come together in this bright sauce

hot fudge sauce

rich and shiny, it gets pleasently chewy when it hits cold ice cream

classic creme anglaise

this deceptively simple sauce makes any dessert more elegant

salted caramel sauce

perfect on a fruit tart or ice cream sundae, this salty sweet sauce keeps for two weeks in the fridge

chocolate shell

a sauce that quickly hardens when poured over cold things, with coconut oil to give additional flavor

fruit curd

a dessert spread and toppings, usually made from citrus fruits like lemon

textural components

a really good dessert should have quite a few textures to make it more interesting and exciting

garnishes

• provide color and a finishing touch to the dessert

• flavor, texture, functional elements, enhance the enjoyment og the dish

• importance: visual appeal, flavor enhancement, texture and mouth feel, complete and balance, indicating ingredients