29 Desserts

Desserts include cookies, cakes, pies, frozen desserts, and puddings. Cookies vary in mixing and panning methods and baking time. The five types of cakes have two basic categories of batter, each of which has a different mixing method. Bake time and oven temperature must be carefully observed.

Flaky and mealy pie doughs are chosen for different types of end products. Fruit, custard, and cream are all varieties of pie fillings.

Frozen desserts offer a wide range of variety, from ice cream to sherbet.


  • pdf version of Unit 6, Chapter 29
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 7:41 AM
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    Tony Ferguson,
    Sep 4, 2011, 7:41 AM
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    Tony Ferguson,
    Sep 4, 2011, 7:41 AM
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