CLASSIFICATIONS OF DESSERTS AND THEIR CHARACTERISTICS

Classification of
Description Characteristics
Desserts
1. Fruits The simplest but one of the best because  Appetizing aroma
they are nutritious, appetizing, and easy to  Simple
prepare and serve.  Clean washed
appearance
 Slightly chilled

2. Cheese  Soft
It is a dessert consisting of a creamy filling a. unripen cheese ripened
usually containing cheese baked in a pastry b. by bacteria
or pressed-crumb shell.  Semi – hard
a. ripened by mold
b. ripened by bacteria
 Hard
a. with gas holes
b. b. without gas holes
3. Gelatin It is made with sweetened and flavored
gelatin. They can be made by combining  Firm enough to hold its shape yet
plain gelatin with other ingredients or by tender enough to melt quickly on
using a premixed blend of gelatin with your tongue.
additives.
 Too much gelatin makes a dessert
To make a gelatin, spread fruits on the stiff and rubbery; too little causes the
gelatin molder; in a saucepan, combine dessert to split and collapse.
water, sugar and jelly powder in a medium
heat and stir constantly until mixture is
incorporated. Add milk and vanilla then stir
constantly until mixtures dissolve. Pour the
mixture using a strainer into the gelatin
molder then put it in a refrigerator. Serve
cold.
4. Custard

It is a dessert or sweet sauce made with  Firmness of shape

milk, eggs, and sugar
 Smooth, tender texture
Creamy, delicate, baked custards may be
served in their baking cups or may be  Rich and creamy consistency
unmolded and served with fruit garnishes excellent flavor
or with dessert sauces.

5. Pudding
It is a sweetened milk or cream-based
mixture, thickened
with a gelatinized starch (usually
cornstarch or flour) that's cooked on the
stove.
 Attractive appearance
 Excellent consistency
 Well-blended flavor
 Firmness of shape
 Has an accompanying sauce to add
interest
 6. Fruit Cobblers

A type of deep-dish fruit dessert with a  Thick-crusted

thick biscuit or pie dough crust; a dish
consisting of a fruit or savory filling  Has deep-dish pie with both a top and
poured into a large baking dish and bottom crust
covered with a batter, biscuit, or dumpling
before being baked.

7. Pastries

They take the form of light and flaky bread
with an airy texture or unleavened dough
with high fat content. Pastries can be eaten
with fruits, chocolates, or other sweeteners
and are often eaten with tea.
 Light and airy and fatty, but firm
enough to support the weight of the
filling.

 A good quality cake should be

8. Baked Desserts They are made by putting the ingredients in moist but not too wet
a hot oven.  Has a good texture.
 Has a consistent color all through
Baked desserts include cakes and muffins, the cake
sweet breads such as banana bread and  Has no slight burning odor
raisin bread, cookies such as chocolate chip  Look attractive
cookies.

9. Fried Desserts These are made by using cooking process

called deep frying.  Sweet and simple
 crunchy and not overcooked
Deep- fried desserts include doughnuts,
butchi, banana fritters and banana roll
(turon).

10. Frozen They are made by blending the ingredients  Sweet and creamy
Desserts in a freezer. Frozen desserts include ice  Pleasant and rich aftertaste
cream, milk shakes, sherbet and sorbet.  Look Attractive