IMPORTANCE

OF DESSERTS
IN A MEAL
BY ASHLEE SALVADOR
 What is DESSERT?
A sweet course or dish (as of pastry or ice
cream) usually served at the end of a meal.
 Reasons for eating desserts and
sweets
Desserts balances Dessert can be It will make you
out a meal and opportunity to be feel like a kid
gives closure to creative. again.
the meal.

Eating desserts is Dessert isn't It is Romantic.

an opportunity to "Fattening". Desserts are
experience designed for
different flavors romance.
and textures.l
 CLASSIFICATION/
TYPES OF DESSERTS
AND THEIR
CHARACTERISTICS
 A. FRUITS
The sweet and fleshy product of a
tree or other plant that contains
seed and can be eaten as food. The
simplest desserts and one of the
best because they are nutritious,
appetizing, and easy to prepare and
serve.
 Appetizing aroma

Simple
Characteristics of
good fruit desserts Clean washed appearance

Slightly chilled
 B. CHEESE
A food made from the pressed
curds of milk. Is another excellent
dessert that is ready to serve. It is
made in all parts of the world from
variety of milks from, cow, goat, and
sheep.
Three General
Types of
Cheese are
based on
consistency
 1. Soft 2. Semi-hard
Unripen cheese Ripened by mold
Ripened by bacteria Ripened by bacteria
3. Hard
With gas holes
Without gas holes
 C. GELATIN
DESSERT
A mixture of peptides and proteins
produced by partial hydrolysis of
collagen extracted from the skin,
bones, and connective tissues of
animals such as domesticated cattle,
chicken, pigs, and fish.
These are easily prepared, economical and
vary in many ways. Gelatin is marketed in
two ways. First is 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
A variety of culinary preparations
based on sweetened milk, cheese, or
cream cooked with egg or yolk to
thicken it, and sometimes also flour,
corn starch, or gelatin.
 Baked and soft custard
vary in so many ways,
creamy and delicate baked
custards may be served in
baking cups or maybe
unmolded and served with
fruit garnishes or with
dessert sauces.
Characteristics of Characteristics of
baked custard soft custard
Firmness of shape Velvety smooth texture
Smooth, tender texture Rich flavor
Rich and creamy consistency Has pouring consistency of
heavy cream
Excellent flavor
 E. PUDDINGS
A a sweet savory steamed dish made
with flour. Are relatively simple to
prepare and vary with different
sauces.
These are classified as:
Cornstarch pudding, sometimes called blancmange
Rice pudding
Bread pudding
 Attractive appearance

Excellent consistency
Characteristics of
Pudding Well-blended flavor

An accompanying sauce to Firmness of shape

add interest
 F. FRUIT
COBBLERS
A dessert consisting of a fruit or
savory filling poured into a large
baking dish and covered with a
batter, biscuit, or dumpling (in the
United Kingdom) before being baked.
 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
A dessert made by freezing liquids,
semi-solids, and sometimes even
solids.
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.
3. FROZEN SOUFFLES AND
FROZEN MOUSSES
made like chilled mousses and
Bavarians, whipped cream, beaten
eggs whites or both are folded to
give lightness and allow to be still
frozen in an ordinary freezer.
 Thank you
for viewing!
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