• 0345-5625758
  • 051 - 8433883
  • info@hava.com.pk

Desert Corner 01

Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as
confections, and possibly a beverage such as shakes, or other savory items regarded as a separate
course elsewhere.

Session Duration: 1 Hour

Bakingcooking

Course Duration: 6 Weeks

Upcoming Session Date Mon 01 March 2021
Last Date of Registration Sat 27 February 2021
Course Price

9500

Register Online
Share the Course

Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as
confections, and possibly a beverage such as shakes, or other savory items regarded as a separate
course elsewhere. The term dessert can apply to many confections, such as custards, salad , ice
creams, pastries, pies, puddings, sweet soups, and tarts. Fruit is also commonly found in dessert
courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more
commonly savory to create desserts.
Dessert consist of variations of flavors, textures, and appearances. Desserts can be defined as a
usually sweeter course that concludes a meal. This definition includes a range of courses ranging
from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different
variations of dessert. In modern times the variations of desserts have usually been passed down
or come from geographical regions. This is one cause for the variation of desserts. These are
some major categories in which desserts can be placed.
Sweet desserts usually contain cane sugar, palm sugar, brown sugar, honey, or some types of
syrup such as maple syrup or corn syrup. Other common ingredients in Western-style desserts
are flour or other starches, Cooking fats such as butter ,dairy, eggs, salt, acidic ingredients such
as lemon juice, and spices and other flavoring agents such as chocolate, peanut butter, fruits,
and nuts. The proportions of these ingredients, along with the preparation methods, play a major
part in the consistency, texture, and flavor of the end product.
Sugars contribute moisture and tenderness to dessert. Flour or starch components serves as a
protein and gives the dessert structure. Fats contribute moisture and can enable the development
of flaky layers in pastries and pie crusts. The dairy products in goods keep the desserts moist.
Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of
a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites
can act as a leavening agent or provide structure. Further innovation in the healthy eating
movement has led to more information being available about vegan and gluten-free substitutes
for the standard ingredients, as well as replacements for refined sugar.