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    Desserts 1

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    Pio Cyrel Derayunan
    The document discusses different types of desserts including fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. It provides descriptions and characteristics of each type of dessert.

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    © All Rights Reserved
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    Desserts 1

    Uploaded by

    Pio Cyrel Derayunan
    27 views4 pages
    The document discusses different types of desserts including fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. It provides descriptions and characteristics of each type of dessert.

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    © © All Rights Reserved

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    The document discusses different types of desserts including fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. It provides descriptions and characteristics of each type of dessert.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    27 views4 pages

    Desserts 1

    Uploaded by

    Pio Cyrel Derayunan
    The document discusses different types of desserts including fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. It provides descriptions and characteristics of each type of dessert.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 4

    • Dessert can be an opportunity to be creative.

    You can make interesting


    mixtures that you otherwise may not have thought of.
    • Dessert isn’t “fattening”. Remember, there is no such thing as a fattening
    food
    • It will make you feel like a kid again.. Forget anti-aging creams
    or long and sweaty workout sessions at the gym, the fastest way
    to recapture your youth, or embrace a more youthful spirit is to eat
    like a kid
    • It is romantic.
    Desserts are designed for romance. After all, you can’t really order a salad
    with two forks. But, when it comes to cake, that is a different matter.

    Classification/types of desserts and their


    characteristics 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
     clean washed appearance
     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. Each variety has a definite character, a
    special appeal and particular uses.

    The three general types of cheese based on consistency are:


    1. Soft
    a. unripened cheese
    b. ripened by bacteria
    2. Semi – hard
    a. ripened by mold
    b. ripened by bacteria
    3. Hard
    a. with gas holes
    b. without gas holes
    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

    Characteristics of Pudding
     attractive appearance
     excellent consistency
     well – blended flavor
     firmness of shape
     an accompanying sauce to add interest

    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

    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.

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