1. PREPARE DAN PROCESS HOT & COLD DESSERT Grade XII Semester 5 By : Dra. Ummi Rosydiana SMK N 6 Semarang

2. Understanding of dessert Dessert is a dish cover which is the final touch to an event that uses the menu to eat more. Dessert should be able to create an impression that is very deep so that guests can return again.

3. Classification dessert Hot Dessert Cold Dessert Iced Dishes

4. HOT DESSERT Hot Souffle The “ souffle “ is a good swell and usually exceed the high shapers Ingredient : Egg Milk Fluor Butter Sugar Hot Souffle Hot chocolate souffle Hot orange souffle

5. HOT DESSERT Fritters Frying batter ( banana, pinneaple,apple ) Ingredients : egg, beer/water,salad oil, fluor, sugar, salt Pinneaple frittersJack fuits frittersBanana fritters

6. HOT DESSERT CHOUX PASTE Ingredients : fluor, salt, sugar, water, margarine, egg Choux paste Round choux paste

7. HOT DESSERT Hot sabayon The food from the native country Italy this product must be presented quickly in order not to descend foam Ingredient : egg, sugar, white wine Chocolate sabayonFruits sabayonRhubarb sabayon Wihh strawberry

8. HOT DESSERT Christmas Pudding It is calld “ English Plum Pudding” Symbol is a fun Christmas party Many use alcohol to neutralize sweet taste Added fat and mince

9. HOT DESSERT Flambe Dishes cover the dish is prepared and made before the guests so the guests can see the process of processing is directly Ingredient : fresh fruits or canne, sugar, margarine, wine, juice from the fruits that is use how to make it easy once in a way that is heat sugar until brown and enter the butter, water, fruit so that the mixture becomes quite thin. Enter the fruit you want to die and sink in the last add alcohol to obtain a sharp flavour.

10. HOT DESSERT Flambe dishesFRUITS

11. COLD DESSERT This products vary widely and can be grouped in the form of a product that has a certain consistency, for example a variety of mousses, ice cream, rice pudding, gateux Royale, cream white lady etc.

12. COLD DESSERT MOUSSES Raspberries and Chocolate mousses Cinnamon chocolate mousses Strawberry moussesChocolate mousses

13. COLD DESSERT GATEUX African gateux Stawberry and Blueberry gateux Individual gateux White chocolate gateux Rice chocolate gateux Strawberry gateux

14. COLD DESSERT Ice cream The food that contains of fat, protein, carbohydrate, vitamins, and minerals Ingredients : sugar, egg, fresh milk, powder milk, butter oil, stabilizer, emulsifier, salt, flavor According to the composition, there are three kinds of ice cream : milk cream, sherbet and water ice

15. Classification of Ice Cream Milk ice is a product which has a little fat or about 4 % Sherbet contains 2 % fat Water ice does not use fat milk and skim milk. It only use fruit juice and sugar with added by stabilizer

16. COLD DESSERT Kinds of Ice Cream

17. COLD DESSERT The requirements of making ice cream Contains of minimum 10% fat milk. If using the flavor, the minimum content of fat milk is 8 % Contains of minimum 20% solid milk.. If using the flavor, the minimum content of solid milk is 16 % Stabilizer maximum 0.5%. Contains of minimum 1.6 lb totally solid per gallon or weight product is minimum 4.5 lb per gallon

18. Processing ICE CREAM Cold processing Suitable for making ice cream or sherbet because the acidity of fruits can hinder bacteria proliferation Heat processing Making ice cream with heating (pasteurisasi ) Combined processing This processing is a combination of cold processing and heat treatment

19. Storage of Ice Cream Freeze ice cream in general use freezer and the ice cream machine Temperature of ice cream storage range - 18oC The storage should be done when the surface is closed in order not to become hard and dehydration. When portion, ice cream is placed on the serving of ice cream with a temperature of about-10oC, the temperature is not observed if the bacteria will quickly multiply. Ice cream is a kind of food that rich in nutrients and make microorganisms grow easily in it.

20. The cause of failure in making ice cream FailureCauseHandling Ice cream is too soft- Less frezzing - Incorrect temperatur - Too much sugar - Too much alcohol - Less dry-subtances -Preparing the machine -Preparing the recipes Ice cream is too hard-Too much water -Too much dry- subtances -Preparing the machine -Preparing the recipes Ice cream has too much crystal

21. The serving of ice cream Ice cream can be served with the interesting combination of fresh fruit, canned, fruit cocktail, biscuit, with astor also sauce or chocolate

22. SHORBETS Sorbets dough is frozen through liquid ice cream machine made from basic materials molasses, white wine, liqueur, or type of fruit with or without the addition of fresh cream Serving well as the distraction of food before serving main course (especially the grilled dish) or as dessert Sorbet ice is a very clear and served in a special glass Sorbet is served to flush or to stimulate appetite. Sorbet is also served with the match for one type of baked food

23. PARFAIT It is a mixture of eggs and sugar syrup and then heated to the way in au Bain marie.Next cooled with a whisk constantly and finally added cream or aroma White chocolate parfait Coconut parfait Strawberry parfait

24. PARFAIT Ice cold without the order and is usually made in one flavor Parfait usually decorated with ice cream Made over the high mold

25. Thank you