REVIEW
TIME!
WHAT AM I?
Use for measuring small quantity
of ingredients like salt, baking
powder, baking soda
WHAT AM I?
Use for whipping eggs or butter,
and for blending gravies, sauces,
and soups.
WHAT AM I?
Chef's tools, use for all types of
kitchen tasks, from peeling an
onion and slicing carrots, to
carving a roast or turkey
Objectives:
Define what is dessert;
Discuss the classification/types of
dessert and their characteristics;
Value the importance of the
classification and types of dessert.
Reasons for eating Desserts and Sweets
Dessert balances
out a meal and gives
“closure” to the
meal.
Reasons for eating Desserts and Sweets
Eating dessert is an
opportunity to experience
different flavors and
textures that you cannot
get in other foods like
vegetables, meats, and
fruits.
Reasons for eating Desserts and Sweets
Dessert can be an
opportunity to be creative.
You can make interesting
mixtures that you otherwise
may not have thought of.
Classification/types of
desserts and their
characteristics
F _ _ _I _ S
FRUITS
The simplest dessert
and one of the best are
fruits because they are
nutritious, appetizing,
and easy to prepare and
serve.
CHARACTERISTIC
S:
Appetizing Aroma
Simple
Slightly Chilled
C _ E S_E
CHEESE
Itis made in all
parts of the world
from a variety of
milks from cow, goat
and sheep.
CHEESE
Cheese differs depending
on the kind of milk
used, the kinds of
cheese-making
procedures, the
seasonings and the
ripening processes also
The three general types of cheese
based on consistency are:
Soft
a. unripened cheese b. ripened by bacteria
Semi – hard
a. ripened by mold b. ripened by bacteria
Hard
a. with gas holes b. without gas holes
G_L _ T _ _ N D_S_
_T
GELATIN
DESSERT
These are easily
prepared, economical
and vary in many
ways. Gelatin is
marketed in two
forms.
GELATIN
DESSERT
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.
C_ST_RD
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
P_ D D _ N _
PUDDING
Puddings are relatively simple to prepare
and vary with sauces. These are classified
as:
Cornstarch pudding, sometimes called blancmange
Rice pudding
Bread pudding
Characteristics of Pudding:
Attractive appearance
Excellent consistency
Well – blended flavor
Firmness of shape
An accompanying sauce to add
interest
F _ UI _ C
_BBL_RS
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.
F _ O Z _ _ D_S_ _
RT
ICE CREAM
Smooth frozen
mixture of milk,
cream, sugar,
flavorings and
sometimes eggs.
Sherbet and Ices
Made from fruit
juices, water and
sugar. American
sherbet contains milk
and cream and
sometimes egg white.
Sherbet and Ices
The egg whites
increase smoothness
and volume. Ice
contains only fruit
juice water, sugar
and sometimes egg
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.
