Dessert is a course that concludes

a meal. The course consists of

sweet foods, such as confections,
and
possibly a beverage such as dessert
wine and liqueur. In some parts of
the world, such as much of Greece
and West Africa, and most parts of
China, there is no tradition of a
dessert course to conclude a meal.
In other term, dessert is a usually
sweet course or dish (as of pastry
or ice cream) usually served at the
end of
a meal.
Dessert consists of variations of
tastes, textures, and appearances.
Desserts can be defined as a
usually
sweeter course that concludes a
meal. This definition includes a
range of courses ranging from
fruits or dried
nuts to multi-ingredient cakes and
pies. Many cultures have different
variations of dessert
Dessert is a course that concludes
a meal. The course consists of
sweet foods, such as confections,
and
possibly a beverage such as dessert
wine and liqueur. In some parts of
the world, such as much of Greece
and West Africa, and most parts of
China, there is no tradition of a
dessert course to conclude a meal.
In other term, dessert is a usually
sweet course or dish (as of pastry
or ice cream) usually served at the
end of
a meal.
Dessert consists of variations of
tastes, textures, and appearances.
Desserts can be defined as a
usually
sweeter course that concludes a
meal. This definition includes a
range of courses ranging from
fruits or dried
nuts to multi-ingredient cakes and
pies. Many cultures have different
variations of dessert
Dessert is a course that concludes
a meal. The course consists of
sweet foods, such as confections,
and
possibly a beverage such as dessert
wine and liqueur. In some parts of
the world, such as much of Greece
and West Africa, and most parts of
China, there is no tradition of a
dessert course to conclude a meal.
In other term, dessert is a usually
sweet course or dish (as of pastry
or ice cream) usually served at the
end of
a meal.
Dessert consists of variations of
tastes, textures, and appearances.
Desserts can be defined as a
usually
sweeter course that concludes a
meal. This definition includes a
range of courses ranging from
fruits or dried
nuts to multi-ingredient cakes and
pies. Many cultures have different
variations of dessert
DESSERTS
 Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and
possibly beverages such as dessert wine and liqueu. In other term, dessert is a usually sweet course or dish (as of
pastry or ice cream) usually served at the end of a meal. Dessert consists of variations of tastes, textures, and
appearances. Many cultures have different variations of dessert.

Reasons for eating desserts and sweets

 Dessert balances out a meal and gives “closure” to the meal

 Eating dessert is an opportunity to experience different flavors and textures that you cannot get
in other foods like vegetables, meats, and fruits.
 Dessert can be an opportunity to be creative as you can make interesting mixtures that you
otherwise may not thought of.

Types of dessert

1. Baked dessert- are made by putting the ingredients in a hot oven

2. Fried dessert- are made using cooking process called deep frying
3. Frozen dessert- frozen dessert are made by blending the ingredients in freezer
4. Chilled dessert- are made by putting the ingredients to the refrigerator and let it chilled

Categories of Desserts

1. Cakes- Perhaps the most popular dessert of all time, cake contains a combination of flour, sugar, eggs, butter or
oil, leavening agents (such as yeast or baking powder), and sometimes milk or water. It’s topped with sweet and
creamy icing for the ultimate treat.

2. Cookies- Made from flour and sugar, cookies are usually small, flat, and round. To create sandwich cookies,just
place a small amount of jam or icing in the middle of two cookies. Cookies can also be cut in elaborate shapes,
perfect for different seasons and events.

3. Biscuits- A different variety of baked goods that includes scones, biscotti, and more, biscuits are in a category all
their own. Biscuits are typically made denser than cake, but they can vary in texture from soft and chewy to hard
and crispy.

4. Pastries- include pies, cobblers, and anything else made with a light and flaky bread crust. They’re often filled
with fruit, chocolate, nuts, or spices to elevate the flavor profile of the treat. Apple pie is the quintessential
American pastry.

5.Candies- Confections, also called candy or sweets, feature sugar or honey as a principal ingredient. Caramel,
fudge, toffee, hard candies, and gummies are all types of candy. Chocolate is perhaps the most popular type, made
from a combination of cocoa, cocoa butter, sugar, and milk.

6. Custards and puddings- Made with a base of cream and milk, puddings and custards are remarkably similar.
However, puddings are thickened with starches such as corn starch or tapioca, while custards are thickened using
only eggs.

7. Deep fried- There are many different desserts made of deep-fried batter or dough. Donuts are made with a
flour-based batter that has been deep-fried and topped with sugar or filled with sweet cream or chocolate. Churros
are deep-fried and rolled in a sugar and cinnamon combination.

8. Frozen- Cold, creamy, and absolutely delicious, frozen treats include ice cream, gelato, sorbet, shaved ice, frozen
yogurt, and so much more. The main difference between ice cream and gelato is that gelato uses more milk and
less cream than ice cream, resulting in a denser dessert.
9. Jellied desserts- are made of gelatin, a processed collagen product that gives desserts the quintessential “jiggle.”
These desserts include old-school gelatin, Jello, marshmallows, Gelatina de Mosaico, and more

10. Fruits- Even fruit can be considered a dessert with its sweet and vibrant texture. Mix it with simple syrup for an
easy and delicious fruit salad.

Designing a Dessert

 Food is placed on the plate in specific positions

 Freshness in foods.
 Food garnishes are decorations added to an item for color contrast and to provide visual appeal and
flavor. Garnishes can be cooked or raw. Not only should garnishes be edible, but appropriate to a
particular dish.
 Portion control means ensuring that the right quantity of food is prepared and served every time