WHY DO YOU EAT

DESSERTS AND SWEETS?

 REASONS FOR EATING DESSERTS
AND SWEETS
• Balances out a meal
and gives closure to An opportunity to be creative
the meal

An opportunity to experience
different flavors and textures
that you cannot get in other
foods like vegetables, meats and
fruits
CLASSIFICATION OF DESSERTS
AND THEIR CHARACTERISTICS
 CLASSIFICATION
CHARACTERISTICS OF GOOD
A. FRUITS FRUITS DESSERTS:
• The simplest dessert and one of the best
because they are nutritious, appetizing and • APPETIZING
easy to prepare and serve. • SIMPLE
• SLIGHTLY CHILLED
 CLASSIFICATION
3 General types of cheese based on
B. CHEESE consistency are:
• Excellent dessert that is ready to serve.
1. Soft
• It is made in all parts of the world from a
variety of milks from cow, goat and sheep. 2. Semi-hard
3. Hard
• The variety of cheese depends on the kind
of milk used, the kind of cheese making
procedures.
 CLASSIFICATION

3 General types of cheese based on consistency are:

1. Soft
a. Unripened cheese
b. Ripened by bacteria
 CLASSIFICATION

3 General types of cheese based on consistency are:

2. Semi-hard

a. ripened by mold
b. ripened by bacteria
 CLASSIFICATION

3 General types of cheese based on consistency are:

3. Hard

a. With gas holes

b. Without gas holes
 CLASSIFICATION

C. GELATIN DESSERT Marketed in 2 forms

• These are easily prepared, economical and
in many ways. • Unsweetened –granular type that must be
softened in water before use.

• Fruit gelatin – flavor, color, and sugar

already been added.
 CLASSIFICATION

C. CUSTARD

Baked and soft custards vary in so many ways.

Creamy, delicate, baked custards may be serve in their baking

cups
 CLASSIFICATION

CHARACTERISTICS OF BAKED CUSTARD

1. Firmness of shape
2. Smooth, tender texture
3. Rich and creamy consistency
4. Excellent flavor
 CLASSIFICATION

CHARACTERISTICS OF SOFT CUSTARD

1. Velvety smooth texture

2. Rich flavor
3. Has pouring consistency of heavy cream
 CLASSIFICATION

C. PUDDINGS

Classifications of puddings:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
 CLASSIFICATION

CHARACTERISTICS OF PUDDING

1. Attractive appearance
2. Excellent consistency
3. Well-blended flavor
4. Firmness of shape
5. An accompanying sauce to add interest
 CLASSIFICATION

F. FRUIT COBBLERS

This are not fruit pies. They have depth of two or three inches
and are topped with biscuit dough rather than being made pie
crust. They may be served either hot or cold.
 CLASSIFICATION

G. FROZEN DESSERTS
1. Ice cream – smooth frozen mixture of milk, cream,
sugar, flavorings and sometimes eggs.

2. Sherbet and Ices– made from fruit juices, water

and sugar.
 CLASSIFICATION

G. FROZEN DESSERTS

2. Sherbet and Ices– made from fruit juices, water

and sugar.

American sherbet contains milk and cream and

sometimes egg white.
 CLASSIFICATION

….. Sherbet and Ices

The egg whites increase smoothness and volume.

Ice contains only fruit water, sugar and sometimes egg white.
 CLASSIFICATION

G. FROZEN DESSERTS
3. Frozen souffles and Frozen Mousses
Made like chilled mousses and bavarians, whipped cream,
beaten egg whites or both are folded to give lightness and allow
to be still frozen in an ordinary freezer.
 GIVE AN EXAMPLE FOR EACH TYPE OF DESSERT.

 DRAW AND COLOR YOUR ANSWER

 USE ¼ SHEET ILLUSTRATION BOARD.

1. Frozen Desserts 5. Custard

2. Fruit cobblers 6. Gelatin

3. Pudding
7. Cheese
4. Fruit