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CKG8304

Course
CKG8304
Course Title
Fruited Desserts

Description

Take a page from the past and meld them into traditional, mouth watering desserts. Do you know the difference between a cobbler, slump and a crumble? What’s a Pandowdy and how is it different from a Betty? Which ones are baked and which ones are boiled? Find out in knowing which dessert is which by preparing and eating a variety of fruited desserts.

Objectives

  • Learn the differences between the fruited desserts
  • Prepare a variety of fruit desserts

Content

1. Same dessert but a different name

  • Crisp or Brown Betty in the Mid west, PA, New England
  • Buckle ( Pacific Northwest)

2. Same dessert but a different name

  • Slump (MA) is fruit cooked in a pot on the stove with dumplings steamed on top.
  • Grunt (like a slump but a mixture of berries simmering in a skillet with dumplings steamed on top.

3. Cobblers

  • Baked fruit filling topped with biscuit dough.

4. . Crisp

  • Baked dessert, the fruit filling is covered with a crunchy topping, crumbled on top

5. Crumble

  • Similar to the crisp, the topping is crumbled over the fruit filling in the pan and is baked.

6. Grunt/ Slump

  • Stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit.

7. Pandowdy or Pan Dowdy

  • Fruit baked in a pan and topped with a crust. When crust is lightly browned, it is cut up and pressed into the fruit and juices. This process is called “dowdying.”

 

 

 

 

Prerequisites

N/A

Method of Instruction

Lecture, Demonstration, hands-on

Evaluation

Class Survey