Republic of the Philippines

Department of Education
Region XIII-Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
CARRASCAL NATIONAL HIGH SCHOOL
Nat’l. Highway, Gamuton, Carrascal, Surigao del Sur

GRADE LEVEL: 9 DISCIPLINE: Prepare Desserts

SUBJECT AREA: TLE-Cookery_ TOPIC: Classification/ Types of Desserts and their Characteristics
QUARTER: 4th WEEK: Week 2

INTRODUCTION:

Blessed morning my dear learners!

Last week, you learned about the tools, equipment and utensils needed in preparing desserts. Every pastry chef
must have these tools, utensils, and equipment for efficient preparation of desserts. Each tool is designed to perform a
specific job in the kitchen.
This week you will learn something new. Come and join me in our discussion!

What’s in?
Ingredients needed in preparing desserts

Sugar The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit,
beaten into egg yolks for custard or into whites for a meringue. Many desserts use sugar syrup,
which involves boiling sugar and water to the desired temperature.
Gelatin Gelatin is used to set many cold molded desserts. It is the basis for jellies and is also used to set
creams and mousses.
Egg yolks Egg yolks may be mixed with flavorings, sugar and cream or milk to make custard or they may be
whisked together over hot water to create a sabayon.
Egg whites When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites
beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are
suitable for meringues.
Fruit Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an
attractive colorful display.
Cream This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but
may also be used as one of the recipe ingredients.
Whipped cream may also be used as an effective layer for trifle.
Cream may be combined with rice, sugar and milk to make a delicious rice pudding.
Batters This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to
coat fruit for fritters.
Nuts Nuts are available whole, ground, roasted or caramelized. They are an important part of dessert
cookery as they provide flavor for creams and ice creams.
Chocolate Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts
such as cakes and puddings. When melted chocolate is cooled it can be shaped and molded into
many attractive decorations.
Milk As a rule, anything that is made with pudding or custard will probably use up a lot of milk.
Homemade ice cream or milk shakes can also be a great solution!

Classification/ Types of Desserts and Their Characteristics

The simplest dessert and one of the Characteristics of good fruit

best are fruits because they are desserts:
A. Fruits nutritious, appetizing, and easy to o appetizing aroma
prepare and serve. o simple
o clean washed
appearance
o slightly chilled
 Cheese is another excellent dessert that
is ready to serve. It is made in all parts
of the world from a variety of milks
B. Cheese 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.
These are easily prepared, economical
and vary in many ways. Gelatin is
C. Gelatin Dessert 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.
Baked and soft custards vary in so
many ways. Creamy, delicate, baked
D. Custard custards may be served in their
baking cups or may be unmolded
and served with fruit garnishes or
with dessert sauces.
Puddings are relatively simple to
prepare and vary with sauces. These
are classified as:
E. Puddings 1. Cornstarch pudding, sometimes
called blancmange
2. Rice pudding
3. Bread pudding
These are not fruit pies. They have a
depth of two or three inches and are
F. Fruit Cobblers topped with biscuit dough rather
than being made with pie crust.
They may be served either hot or
cold.
Smooth frozen mixture of milk,
cream, sugar, flavorings and
G. Frozen Desserts sometimes eggs.
1. Ice cream-
They are made from fruit juices, water
2. Sherbet and Ices and sugar. American sherbet contains
milk and cream and sometimes egg
white. The egg whites increase
smoothness and volume.
Made like chilled mousses and
3. Frozen Soufflés Bavarians, whipped cream, beaten egg
and Frozen whites or both are folded to give
Mousses lightness and allow to be still frozen in
an ordinary freezer.
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
The key characteristic of gelatin
that is most important is its
ability to "gel" or become solid
in its shape. Prior to dissolving
gelatin in liquid, it is important
to soak it for 4 to 5 minutes in
order to allow it to soften,
increase in size and make it
easier to dissolve as the water
temperature increases.
Characteristics of baked custard
o firmness of shape
o smooth, tender texture
o rich and creamy
consistency
o excellent flavor
Characteristics of soft custard
o velvety smooth texture
o rich flavor
o has pouring consistency
of heavy cream
Characteristics of Pudding
 attractive appearance
 excellent consistency
 well – blended flavor
 firmness of shape
 an accompanying sauce to
add interest
Some versions are enclosed
in the crust, while others
have a drop-biscuit or
crumb topping.
Quality ice cream should
generally be smooth and soft.
It should melt pleasantly and
not too quickly in the mouth.
Negative spots in this context
are noticeable ice crystals,
sandy texture or coarseness.
Ice contains only fruit juice
water, sugar and sometimes
egg white.
Soufflé glace or frozen soufflés have
Italian meringue folded through a
parfait or ... classically made using a
different formula, they share common
characteristics: ... A frozen mousse is
distinguished from a parfait
 Try on this!

Direction: List three ingredients used for each type of dessert and give example for each type. Number 1 is
done for you.

1. Frozen Desserts- cream, milk, sugar--- Example: Ice cream

2. Pudding

3. Fruit

4. Custard

5. Gelatin

ASSESSMENT:

Direction: Choose the best answer and write the letter in your answer sheet.

1. What type of desserts has these following characteristics: appetizing aroma, simple, clean washed appearance and
slightly chilled?
A. cheese B. fruit desserts C. pudding D. custard

2. Which of the following is considered the simplest dessert?

A. Custard B. Fruits C. Gelatin D. Puddings

3. These type of dessert are easily prepared, economical and vary in many ways, marketed in two forms: the
unsweetened and the fruit gelatin.
A. gelatin B. cheese C. fruits D. custard

4. 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.
A. Custard B. Fruit cobblers C. Ice cream D. Pudding

5. Which of the following classification of desserts has these characteristics, velvety smooth texture, rich flavor, has
pouring consistency of heavy cream?
A. soft custard B. pudding C. fruits D. fruit Cobblers

Congratulations you have done your best!

Maam Liklik
(0946-654-5894)

Prepared by: Checked by: Recommending Approval: Approved by:

CERELINA M. GALELA EMERITA P. LLERA ALBERTO C. ESTAMPA FLUELLEN L. COS, PhD

Subject Teacher Subject coordinator Asst. Principal Principal IV