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Pie  Fillings - 14163_200
Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
Custards  and  Puddings - 14163_202
dehydrated, it should be spread over the filling and baked in the same method used for fresh meringue. Fruit Desserts OTHER TOPPINGS.—  Toppings  for  pies  maybe a slice of processed American cheese or a scoop of ice cream to top apple pies. The AFRS has a large selection of frostings, fillings, and toppings. Cutting and Serving Pies should be cut into eight serving-size portions. Pies may be placed on individual plates for self-service from the dessert bar. Pies should be placed for service so that the point of the pie slice faces the front of the serving  line. Turnovers, dumplings, fried pies, and cobblers should be served in a similar manner as pies. Pastry There are several types of pastries that are included in  the  AFRS.  These  are  cobblers,  turnovers,  dumplings, and  fried  pies.  Ready-to-use  puff  pastry  dough,  in sheets, is available. It is used with fruit fillings as a dessert. It can also be used with meat fillings and served as an entreé. COBBLERS.— Cobblers are pies that are baked in sheet pans instead of pie pans. Cobblers maybe varied by topping the filling with pie dough cut into small dollar-sized circles or other shapes, or by using a streusel topping.  Cobbler-style  pies  take  less  preparation  time than  the  regular  type  of  pies.  Directions  for  preparing cobblers are provided in the AFRS. TURNOVERS,   DUMPLINGS,   AND   FRIED PIES.— Piecrust and fruit fillings are used according to the directions in the AFRS to make turnovers, fried pies, and  dumplings.  For  turnovers  and  fried  pies,  the  dough is rolled into a rectangle and cut into squares, then folded over and sealed. Turnovers are folded into triangles and baked.  Fried  pies  are  usually  cut  into  semicircles  and then  deep-fat  fried.  Dessert  dumplings  are  formed  by the four points of the rectangle being pulled up to the center  and  then  sealed.  They  are  served  warm  with  a dessert sauce (such as caramel). OTHER DESSERTS Besides cakes and pies, there are various other types of desserts used in the GM. Fruit-flavored  gelatins,  fruit  crisps  and  crunches, baked  apples,  fruit  cups,  and  fresh,  canned,  frozen,  or dried  fruit  provide  additional  dessert  variety. FRUIT GELATIN.— Gelatin desserts are light, simple to prepare, colorful, and economical to serve. They may be plain, fruit-flavored gelatin served with a whipped  topping  or  a  gelatin  and  fruit  mixture. Available  flavors  are  cherry,  lemon,  lime,  orange, raspberry,  and  strawberry.  Follow  the  commercial directions on the container for the gelatin being used. When adding fruit to gelatin, the juice drained from the fruit can be used for part of the water specified in the recipe. Using only the fruit juice will make the gelatin too sweet and may cause it to be too soft. The fruit should be well drained. Slice, dice, halve, or quarter the fruit before adding it to the slightly thickened gelatin. Fresh pineapple should be cooked before it is added to gelatin  desserts  as  it  contains  an  enzyme  that  will prevent gelatin from setting. Canned pineapple is a cooked product and, therefore, may be used without cooking. Keep gelatin desserts refrigerated until served. Holding them on the serving line for long periods of time may  cause  them  to  melt.  Gelatin  desserts  that  are prepared in decorative molds can be unmolded easily by dipping the container in lukewarm water for a few seconds to loosen the gelatin from the bottom and sides. Individual portions can be cut with a sharp knife and a spatula used to lift out the portions for service. Gelatin desserts  may  be  garnished  with  whipped  toppings. FRUIT  CRISPS  AND  CRUNCHES.—  Fruit crisps  and  crunches  are  baked  fruit  desserts  prepared from canned or dehydrated fruits (for example, apples, peaches, pineapple, and red tart cherries). Crunches may be also made by using canned, prepared fruit pie fillings. Crisps and crunches are topped with mixtures such as buttered crumbs, oatmeal, oatmeal cookie mix, or cake mix. Cinnamon and nutmeg are added to cooked apple dessert  crisps  for  flavor. BAKED APPLES.—  Baked  apples  are  prepared from  fresh  whole,  unpeeled,  cooking-type  apples  that have  been  cored.  A  cinnamon-flavored  sugar  and  butter syrup is poured over the top before baking. The apples may be filled with a raisin nut or raisin coconut filling if  desired.  Serve  the  baked  apples  warm.  Whipped cream, whipped topping, or a scoop of ice cream may be added just before serving. 8-25

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