Classification of sweet dishes: description, characteristics, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any festive or dinner table often ends with a dessert that brings its own zest and satisfaction after a meal. The assortment and classification of sweet dishes are large and varied not only in Russian, but also in any other cuisine of the countries of the world. Sweets are tasty and incredibly nutritious, thanks to sugar and minerals, and depending on the recipe, they contain a lot of proteins and fats. That is why they should not be abused.

Types of sweet food

Desserts are divided into two large groups: cold and hot. The classification of cold sweet dishes includes the following dishes:

• berries, fruits and fruit vegetables;
• comotes and fruits in syrup;
• jelly desserts;
• whipped cream;
• ice cream.

The hot ones are:

• soufflé;
• porridge;
• apple products;
• croutons;
• pudings.

It is only conditionally possible to give a classification of sweet dishes and drinks, since it is almost impossible to combine a huge variety of desserts into one table.

Jellied desserts

Jellies, kissels, creams, sambuki, mousses belong to this type of cold-served sweets. To prepare this whole classification of gelled sweet dishes, various natural polymeric substances are used to create the desired consistency. For example, for jelly, potato or corn starch is used. It is the cheapest thickener and begins to crystallize at 64 degrees Celsius. Gelatin is used for mousses and sambuca. It is a tasteless, odorless protein product that dissolves in hot liquid and solidifies as it cools.

When preparing jelly, agar is used. It is extracted from the algae of the Pacific Ocean anfeltia, it has strong gelling properties, swells in cold water and begins to harden already at 39 degrees Celsius.

Hot sweet food

These desserts are highly nutritious and are sometimes served as a breakfast or main course. The classification of sweet hot dishes is no less diverse.

One of the popular delicacies is soufflé. It is made vanilla, chocolate, nutty, and using apples or berries, you can get an airy fruit dessert. To prepare a souffle, the yolks are mixed with sugar, flour and vanilla, or with ingredients of your choice (nuts, chocolate andother). Add heated milk and cook this mixture until thickened, stirring constantly. After they are mixed with proteins whipped into a strong foam, spread on a greased form and baked for about 15 minutes at 180 degrees. Serve ruddy soufflé hot, sprinkled with powdered sugar.

Baked apples

The most popular and easy-to-prepare dessert of Russian cuisine has taken a separate niche in the classification of sweet hot dishes. Thanks to heat treatment, this fruit becomes more fragrant, sweeter, softer. With this preparation, the amount of pectin and sucrose in apples increases, and with the addition of cognac or rum essence and ground cinnamon, they will be filled with an even more appetizing aroma.

The fruits are thoroughly washed and the core is removed with a special round recess, stuffed with sugar and, depending on the recipe, with other ingredients. It can be sweet carrots with sour cream, cereals with nuts, cottage cheese with raisins or dried fruits. Stuffed apples are spread on a baking sheet with a small amount of water and baked for 15-20 minutes at 180-200 degrees. Serve hot or cold, sprinkled with icing sugar, also offer syrup or sweet sauce.

Drinks

Prepared natural drinks quench thirst faster than ordinary water, have tonic properties and are a source of minerals and vitamins.

The classic sweet drink, which has become traditional in ancient Russia, is tea. Boiled shoots of dried plants give hot water its taste, color and unique aroma. For normal tea concentrationpour boiling water in a ratio of 1 to 25, but everyone determines its strength for himself. Tea is poured on the table into cups and saucers and served with sweets, honey, jam or other sweets.

Few people can resist the aroma of freshly brewed coffee. For its preparation, Turks, coffee makers or coffee pots are used. There are many types of serving it, someone likes it with milk, someone with ice cream, and someone just enjoys strong black coffee.

For lovers of a softer and sweeter taste, cocoa or hot chocolate is offered, which can also be diluted with milk, cream or ice cream.

Hot drinks also include alcoholic drinks such as punch and mulled wine. Punch is the same tea, only warmed up with wine. Mulled wine is a hot wine with spices, syrups and citruses, served in special cups. The serving temperature for hot alcoholic beverages is 60-70 degrees Celsius.

Cold drinks

Soft drinks include milk and dairy products served in glasses. Bars and cafes offer milkshakes. For this, milk is whipped with ice cream and other additives (syrups, fruits, berries) and served in glasses with a straw.

This classification of sweet dishes also includes fruit drinks and lemonades. Fruit drinks are made from various berries, lingonberry and cranberry drinks are especially popular. Lemonade is made from lemons and oranges. To do this, they are peeled, finely choppedand pour hot water, then boil and insist for 3 hours. Sugar is added to the strained broth and served chilled.

Quality requirements

There are special requirements for the whole classification of sweet dishes. The temperature for serving hot desserts should be 55 °C, cold - 15 °C, ice cream - no more than 6 °C. Defects may include a faint color, taste or smell of the dish, the wrong consistency or an unattractive appearance of the serving. If fruits are offered, they must be ripe, of good quality, without defects, washed and processed.

Compotes should not be cloudy, with a concentrated taste and smell. Jelly is considered correct if it retains its shape at the break, but is not rough. The mousse should be porous, lush, but at the same time elastic mass of sweet taste with a slight sourness. Puddings are served only baked, with a golden crust and a delicate shape inside, the supply of a sticky mass is unacceptable.

Feed

From the entire classification of sweet dishes and drinks, you need to choose the right dessert for a particular table. It should be combined with the proposed lunch or dinner. If the feast is hearty, then for dessert you can serve fruits, berries, light jelly or mousse, and small portions of ice cream are also allowed. If the lunch was lean, consisting of vegetables and low-fat dishes, creams, whipped cream, puddings are offered. Thick kissels are served with vanilla syrup, milk or whipped cream. Cream for the table is poured into an ice cream maker or wine glasses, garnished with berries and a sprig of mint.