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 entree.

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 Desserts

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.

FRUIT CUPS.- Fresh, frozen, and canned fruits can be combined to make eye-appealing desserts. Ambrosia is a fruit cup to which coconut has been added. Seasonally available melons, such as cantaloupe, watermelon, honeydew, and honeyball melons, give extra variety to fruit cups.

FRESH, CANNED, AND FROZEN FRUIT.Seasonally available fresh fruits and the readily available fruits such as apples, oranges, grapefruit, and bananas can complete a meal when offered as dessert. They offer an alternative to weight-conscious dining patrons who want to avoid the high-calorie desserts. Canned and frozen fruits may be served as simple desserts. Fresh pineapple may be cut into pieces and served as a dessert fruit. See the section on salads for preparation.