CLASSIFICATION/TYPES OF DESSERTS AND THEIR

CHARACTERISTICS:
A. FRUITS – the simplest dessert and one of the best are fruits
because they are nutritious, appetizing, and easy to prepare and
serve.
CHARACTERISTICS OF GOOD FRUIT DESSERTS:
* appetizing aroma
* simple
* clean washed appearance
* slightly chilled
B. CHEESE – is another excellent dessert that is ready to
serve. It is made in all parts of the word from a variety of
milks 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. Each variety has a definite
character, a special appeal and particular uses.

The 3 general types of cheese based on consistency are:

1. Soft
a. unripen 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
C. GELATIN DESSERT
- these are easily prepared, economical and vary in many
ways. Gelatin is marketed in two forms. First, the unsweetened,
granular type that must be softened in water before use, and the
fruit gelatin to which flavour,color and sugar have already been
added.
D. CUSTARD
- baked and soft custards vary in so many ways.
Creamy, delicate, bake custards may be served in
their baking cups or may be unmolded and served
with fruit garnishes or with dessert sauces.
CHARACTERISTICS OF BAKED CUSTARD:
* firmness of shape
* smooth, tender texture
* rich and creamy consistency
* excellent flavor
CHARACTERISTICS OF SOFT CUSTARD:
* velvety smooth texture
* rich flavour
* has pouring consistency of heavy
E. PUDDINGS
- are relatively simple to prepare and vary with sauces.
These are classified as:
* Cornstarch pudding, sometimes called blancmange.
* rice pudding
* bread pudding
CHARACTERISTICS OF PUDDING:
* attractive appearance
* excellent consistency
* well- blended flavour
* firmness of shape
* an accompanying sauce to add interest
F. FRUIT COBBLERS
- 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
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. American sherbet contains milk
and cream and sometimes egg white. The egg
whites increase smoothness and volume. Ice
contains only fruit juice water, sugar and
sometimes egg white.
3. FROZEN SOUFFLES AND FROZEN MOUSSES
- made like chilled mousses and Bavarians, whipped
cream, beaten egg whites or both are folded to give
lightness and allow to be still frozen in an ordinary
freezer.
GROUP ACTIVITY:
Count yourself 1-5 and answer the following
questions and report your output infront:
1. Give atleast 5 examples for each type of
dessert.
a. Frozen dessert f. Gelatin
b. Fruit cobblers g. Cheese
c. Pudding
d. Fruit
e. Custard
Bring out ½ sheet of paper crosswise and answer the
following question:
A. Multiple choice: choose only the letter of your answer that
best describes the statement.
1. Which of the following is considered the simplest dessert?
a. custard c. gelatin
b. fruits d. puddings
2. Which of the following cannot be used as garnishing
in dessert?
a. fruit c. chocolate
b. nut d. flower
3. Which of the following guidelines should not be practiced in
plating dessert?
a. layer flavors and texture
b. make garnishes edible
c. don’t crowd the plate
d. use monotype plate
4. Which of the following sanitary practices is not true in storing
desserts?
a. Wash utensils and equipment thoroughly.
b. Keep away from food when you are ill.
c. Store foods and ingredients in a dry place.
d. Safeguard the food during distribution.
5. In plating and presenting food, which among the
following statement is related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
B. Enumeration
6-9 What are the characteristics of good fruit desserts?
10-13 What are the characteristics of baked custard?
14-16 What are the types of frozen dessert?
17-20 Why is dessert gives “closure” to the meal?