Classification/types of desserts

and their characteristics

At the end of the lesson the
students are able to:

 Give the importance of dessert in a

meal
 Classify desserts according to types of
ingredients used
 Identify the characteristics of desserts
 What is Dessert?

Dessert is usually sweet

course or dish, as pastry or
ice cream, usually served at
the end of a meal.
Importance of Dessert in a Meal

A. Dessert balances out a meal and gives “closure” to

the meal.
B. Eating dessert is an opportunity to experience
different flavors and textures that you cannot get in
other foods like vegetables, meats,and fruits.
C. Dessert can be an opportunity to be creative.
D. Dessert isn’t “fattening”.
E. It will make you feel like a kid again.
F. It is romantic.
 Directions: Fill in the blanks with the correct word or group of words to
complete the meaning of the statement. Choose your answer from the word
pool.

Ingredients mixtures that you otherwise

1. You can make __________
may not havethought of.
fattening
2.Remember, there is no such thing as a __________ food.
balances
3.Dessert __________ out a meal and gives “closure” to the
meal.
4.The fastest way to recapture your youth, or embrace a more
kid
youthful spirit is to eat like a __________.
5.Eating dessert is an opportunity to experience different
flavors
__________ that you cannot get in other foods like
vegetables, meats, and fruits.
Classification/Types of
dessert
A. Fruits
B. Cheese
C. Gelatin Dessert
D. Custard
E. Puddings
F. Fruit Cobblers
G. Frozen Desserts
 A. FRUITS

The simplest dessert and one of the best

are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
Characteristics of
good fruit
desserts:

• appetizing
aroma
• simple
• slightly chilled
 B. Cheese

Cheese is another excellent dessert that

is ready to serve. It is made in all parts of
the world from a variety of milks from cow,
goat and sheep. Cheese differs depending
on the kind of milk used, the kinds of
cheese-making procedures, the seasonings
and the ripening processes also distinguish
its variety.
The three general types of cheese
based on consistency are:

1. Soft

2. Semi – hard

3. Hard
 C. Gelatin Dessert
These are easily prepared, economical and
vary in many ways. Gelatin is marketed in two
forms. First, the unsweetened, granular type
that must be softened in water before use, and
the fruit gelatin to which flavor, color, and sugar
have already been added.
 D. Custard

Baked and soft custards vary in so

many ways. Creamy, delicate, baked
custards may be served in their baking
cups or may be unmolded and served with
fruit garnishes or with dessert sauces.
Characteristics of baked
custard
• firmness of shape
• smooth, tender texture
• rich and creamy consistency
• excellent flavor

Characteristics of soft custard

• velvety smooth texture
• rich flavor
• has pouring consistency of
heavy cream
E. Puddings

Puddings are relatively simple

to prepare and vary with
sauces. These are classified
as:

1. Cornstarch pudding,
sometimes called blancmange
2. Rice pudding
3. Bread pudding
 F. Fruit Cobblers
These are not fruit pies. They have a
depth of two or three inches and are
topped with biscuit dough rather than
being made with pie crust. They may be
served either hot or cold.
 G. Frozen Desserts
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. American sherbet
contains milk and cream and sometimes egg
white. The egg whites increase smoothness
and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
3. Frozen Soufflés 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.
Lets try
Direction: Given are the examples of desserts. List the dessert in
its appropriate column according to types or classifications.

Biko Egg Tart Maja Blanca

Buko Pandan Halo Halo Mango Ice Cream
Cassava Cake Iced Buko Pakwan
Coffee Jelly Kutsinta Saging
Egg Pie Leche Flan Sapin Sapin

FRUIT GELATIN PUDDING CUSTARD FROZEN

DESSERT DESSERT
Lets have a quiz
Directions: Match the description in Column A with the
terms in Column B.
 ASSIGNMENT

1. Difference between cold and hot

dessert
2.Give some of the most common
ingredients needed in preparing
dessert
CRITERIA 5 Points 3 Points 1 Point Score

1.Creativity Ability to Ability to Ability to

create create create
something out something something out
of the box outof the box
is less
observed

Insight and Insight and Insight and

2.Understandi depth of depth of depth of
ngof Content content and content and content and
understanding understanding understanding
are evident. are less are not
evident. evident.

3.Completene Task is Task is Task is

ssand completed incomplete incomplete
Neatness and neatness and neatness and neatness
ofTask of work is of work is of work is not
shown. shown. shown.

4.Overalloutco Finished Finished Finished

me product is product needs product needs
presentable a little enhancement.
polishing.
 Favorite Types of Ingredients Characteristics
Dessert Dessert Used

Picture/
Drawing