3RD QUARTERLY

RECOGNITION

GREAT JOB!!!!!!
•QUIZ
•AFTER LESSON
DESSERT
FIND AND WRITE THE TERM RELATION TO
THE TOPIC
1. WESTERN PART OF THE WORLD
2. DESSERVIR
3. service à la française
4. service à la russe
5. mithai 
6. Dried fruit and honey
7. Khanda
8. Herodotus
9. cupcake 
10.Industrial Revolution
 HOW WILL YOU
DEFINE DESSERT?
• Dessert (/dɪˈzɜːrt/) is a course that concludes a meal.
The course usually consists of sweet foods, such
as confections dishes or fruit, and possibly a beverage
such as dessert wine or liqueur; however, in the United
States it may include coffee, cheeses, nuts, or other
savory items regarded as a separate course elsewhere.
In some parts of the world, such as much of central
and western Africa, and most parts of China, there is
no tradition of a dessert course to conclude a meal.
ETYMOLOGY
• The word "dessert" originated from the French
word desservir, meaning "to clear the table.“
• Its first known use was in 1600, in a health education
manual entitled Naturall and artificial Directions for
Health, written by William Vaughan.
• In his A History of Dessert (2013), Michael Krondl
explains it refers to the fact dessert was served after the
table had been cleared of other dishes.
• The term dates from the 14th century but attained its
current meaning around the beginning of the 20th
century when "service à la française" (setting a variety of
dishes on the table at the same time) was replaced with
"service à la russe” (presenting a meal in courses.)
USAGE
The word "dessert" is most commonly used for
this course in Australia, Canada, Ireland, New
Zealand, and the United States, while "pudding",
"sweet", or more colloquially, "afters" are also
used in the United Kingdom and some other
Commonwealth countries, including Hong Kong
and India
HISTORY
• The spread of sugarcane from ancient India to
the world.

• Some Indian confectionery desserts from

hundreds of varieties. In certain parts of India,
these are called mithai or sweets. Sugar and
desserts have a long history in India: by about
500 BC, people in India had developed the
technology to produce sugar crystals. In the
local language, these crystals were
called khanda (खण्ड), which is the source of the
word candy.
• Sweets were fed to the gods in
ancient Mesopotamia and ancient
India and other ancient civilizations.
Dried fruit and honey were probably
the first sweeteners used in most of
the world, but the spread
of sugarcane around the world was
essential to the development of
dessert.
• Sugarcane was grown and refined in India
before 500 BC and was crystallized, making it
easy to transport, by AD 500. Sugar and
sugarcane were traded, making sugar available
to Macedonia by 300 BC and China by AD 600.
In the Indian subcontinent, the Middle East, and
China, sugar has been a staple of cooking and
desserts for over a thousand years. Sugarcane
and sugar were little known and rare in Europe
until the twelfth century or later, when
the Crusades and then colonization spread its
use.
• Herodotus mentions that,
as opposed to the Greeks,
the main Persian meal was
simple, but they would eat
many desserts afterwards.
• Europeans began to
manufacture sugar in the Middle
Ages, and more sweet desserts
became available. Even then
sugar was so expensive usually
only the wealthy could indulge on
special occasions. The first apple
pie recipe was published in 1381.
•  The earliest documentation of
the term cupcake was in
"Seventy-five Receipts for Pastry,
Cakes, and Sweetmeats" in 1828
in Eliza
Leslie's Receipts cookbook.
• The Industrial Revolution in Europe and later
America caused desserts (and food in general)
to be mass-produced, processed, preserved,
canned, and packaged. Frozen foods, including
desserts, became very popular starting in the
1920s when freezing emerged. These
processed foods became a large part of diets
in many industrialized nations. Many countries
have desserts and foods distinctive to their
nations or region.
REMINDER

TOMORROW bring 1
unique tool used in
making dessert
explain to class how it is
used in preparation.
1. DESSERVIR
2. SERVICE A LA FRANCAISE
3. SERVICE A LA RUSSE
4. SWEET
5. PUDDING
6. AFTERS
7. MITHAI
8. KHANDA
9. DRIED FRUIT
10.HONEY
THE IMPORTANCE OF
DESSERT
Apart from the cultural importance and
the feel-good factor a dessert can also
offer you a variety of health benefits
1. Dessert can aids in
proper digestion
2. Dessert help
balance the nutrients
absorbed in the body
3. Dessert also serve
as anti-depressant
Classification of
dessert
1. Baked dessert
-putting the ingredients in a hot
oven
Ex. Cakes and muffins
2. Fried dessert
-made in a cooking process called
deep frying
Ex. Doughnuts, butchi, banana roll
3. Frozen Dessert
-made by blending the
ingredients in a freezer
4. Chilled dessert
-made without using the oven
or the freezer
5. Custard and pudding
-include thickened dairy base

Custard-cooked and thickened egg

Pudding- thickened with starches
6. Pastries
-can take the form of light and flaky
bread with an airy texture or
unleavened dough with a high fat
content
7. Miscellaneous Dessert
-dessert do not fit nicely on any
of the category
 GET YOUR TLE NOTEBOOK
A.GIVE 2 ADDITIONAL REASON WHY
YOU NEED/EAT DESSERT
B.CATEGORIZE DESSERT BY YOUR
OWN ( 2 OR MORE)

UMAY-SATENESS/ EASY SATISFACTION

MAJOR CATEGORIES OF
DESSERT
• Biscuits or cookies
Biscuits, (from the Old French
word bescuit originally meaning twice-baked in
Latin, also known as "cookies" in North America,
are flattish bite-sized or larger short pastries
generally intended to be eaten out of the hand.
Biscuits can have a texture that is crispy, chewy,
or soft. Examples include layered bars,
crispy meringues, and soft chocolate chip
cookies
• Cakes
• German chocolate cake, a layered cake filled and topped
with a coconut-pecan frosting.
• Cakes are sweet tender breads made with sugar and
delicate flour. Cakes can vary from light, airy sponge
cakes to dense cakes with less flour. Common flavorings
include dried, candied or fresh fruit, nuts, cocoa
or extracts. They may be filled with fruit
preserves or dessert sauces (like pastry cream), iced
with buttercream or other icings, and decorated
with marzipan, piped borders, or candied fruit. Cake is
often served as a celebratory dish on ceremonial
occasions, for example weddings, anniversaries,
and birthdays. Small-sized cakes have become popular,
in the form of cupcakes and petits fours.
• Chocolates and candies
• Chocolate is a typically sweet, usually brown, food preparation
of Theobroma cacao seeds, roasted, ground, and often flavored.
Pure, unsweetened chocolate contains primarily cocoa solids and
cocoa butter in varying proportions. Much of the chocolate
currently consumed is in the form of sweet chocolate, combining
chocolate with sugar. Milk chocolate is sweet chocolate that
additionally contains milk powder or condensed milk. White
chocolate contains cocoa butter, sugar, and milk, but no cocoa
solids. Dark chocolate is produced by adding fat and sugar to the
cacao mixture, with no milk or much less than milk chocolate.
• Candy, also called sweets or lollies, is a confection that
features sugar as a principal ingredient. Many candies involve the
crystallization of sugar which varies the texture of sugar crystals.
Candies comprise many forms including caramel, marshmallows,
and taffy.
• Custards and puddings
• Phirni and Kheer are two of the most
popular puddings in the Indian subcontinent.
• These kinds of desserts usually include a
thickened dairy base. Custards are cooked and
thickened with eggs. Baked custards
include crème brûlée and flan. Puddings are
thickened with starches such as corn
starch or tapioca.[Custards and puddings are
often used as ingredients in other desserts, for
instance as a filling for pastries or pies
• Deep-fried desserts
• Gulab jamun topped with almond slivers is one of the most
popular sweets from the Indian subcontinent.
• Many cuisines include a dessert made of deep-fried starch-
based batter or dough. In many countries, a doughnut is a
flour-based batter that has been deep-fried. It is sometimes
filled with custard or jelly. Fritters are fruit pieces in a thick
batter that have been deep fried. Gulab jamun is an Indian
dessert made of milk solids kneaded into a dough, deep-
fried, and soaked in honey. Churros are a deep-fried and
sugared dough that is eaten as dessert or a snack in many
countries. Doughnuts are most famous for being a
trademark favorite of fictional character Homer
Simpson from the animated television series The Simpsons
• Frozen desserts
• Kulfi inside a matka pot from India.
• Ice cream, gelato, sorbet and shaved-ice
desserts fit into this category. Ice cream is a
cream base that is churned as it is frozen to
create a creamy consistency. Gelato uses a milk
base and has less air whipped in than ice cream,
making it denser. Sorbet is made from churned
fruit and is not dairy based. Shaved-ice desserts
are made by shaving a block of ice and adding
flavored syrup or juice to the ice shavings.
• Jellied desserts
• Jellied desserts are made with a sweetened
liquid thickened with gelatin or another
thickening agent. They are traditional in many
cultures. Grass jelly and annin tofu are
Chinese jellied desserts. Yōkan is a Japanese
jellied dessert. In English-speaking countries,
many dessert recipes are based on
gelatin with fruit or whipped cream added
• Pastries
• Pastries are sweet baked pastry products.
Pastries can either take the form of light and
flaky bread with an airy texture, such as
a croissant or unleavened dough with a high
fat content and crispy texture, such
as shortbread. Pastries are often flavored or
filled with fruits, chocolate, nuts, and spices.
Pastries are sometimes eaten with tea or
coffee as a breakfast food
• Pies, cobblers, and clafoutis
• Pies and cobblers are a crust with a
filling. The crust can be either made
from either a pastry or crumbs. Pie
fillings range from fruits to puddings;
cobbler fillings are generally fruit-
based. Clafoutis are a batter with
fruit-based filling poured over the
top before baking
• Sweet soups
• Egg tong sui
• Tong sui, literally translated as "sugar water" and also
known as tim tong, is a collective term for any sweet,
warm soup or custard served as a dessert at the end
of a meal in Cantonese cuisine. Tong sui are a
Cantonese specialty and are rarely found in
other regional cuisines of China. Outside of
Cantonese-speaking communities, soupy desserts
generally are not recognized as a distinct category,
and the term tong sui is not used
• Dessert wines
• Dessert wines are sweet wines typically served with dessert.
There is no simple definition of a dessert wine. In the UK, a
dessert wine is considered to be any sweet wine drunk with a
meal, as opposed to the white fortified wines (fino and
amontillado sherry) drunk before the meal, and the red
fortified wines (port and madeira) drunk after it. Thus, most
fortified wines are regarded as distinct from dessert wines,
but some of the less strong fortified white wines, such
as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise,
are regarded as honorary dessert wines. In the United States,
by contrast, a dessert wine is legally defined as any wine over
14% alcohol by volume, which includes all fortified wines -
and is taxed at higher rates as a result. Examples
include Sauternes and Tokaji Aszú.