DESSERTS

7.1 DESSERTS
• The word “dessert” emerged in the
seventeenth century, derived from the French
verb “desservir,” meaning “to clear the table”
in English.
• It referred to as sweet course that completes
any meal consisting of sweet foods.
 DESSERTS
• All over the world, there is a vast range of
desserts, from cakes, cookies, pastries, tarts,
biscuits, pies, puddings, custard, gelatin, ice
cream, sweet soups, native delicacies.
• It contains sugar or any sweetening agent.
• Desserts come in different textures and
appearances.
7.2 Classification of
Dessert and their
Characteristics
 1. CAKE
• These are sweet tender bread made of
delicate flour with sugar.
• It ranges from airy sponge and light cakes to
the dense cakes with just a little flour.
• Today, small sized cakes have become in
demand in the form of cupcakes.
 2. CHOCOLATES and CANDIES

• The crystallization of sugar which varies the

texture of sugar crystals is known as candies.

• They come in different forms such as

marshmallow, caramel, and taffy.
 3. COOKIES
• The word actually means “little cake” and
originated from the Dutch.
• Historically, they are similar to cakes since
they are small spoonful of cake batter
placed in the oven.
• Ex. Chocolate chips
4. CUSTARD and PUDDINGS
• They include a thickened dairy base.
• All custards in general are cooked and
thickened with eggs whereas pudding are
thickened with the use of starch.
 5. DONUTS
• They can be considered both a breakfast and
dessert.
• They are sweet desserts which are deep fried
and made from flour, circle shape with a hole
at the center and garnished with sugar, nuts
and other sweet toppings.
 2 TYPES OF DONUTS
1. RING-SHAPED- with circle in
the middle and the filled
donuts which is often filled
with fruit preserves, cream
custards or other sweet
fillings.

2. FRITTERS- are commonly

square shaped donuts made
up of milk, batter, wheat flour,
cornmeal, and eggs.
 6. FROZEN DESSERTS
• The term frozen desserts commonly covers all kinds
of desserts that are meant to be eaten in a frozen
condition, including ice creams, sherbets, sorbets,
frozen yogurts, and nondairy frozen desserts.
• A dessert made by freezing liquids, semi-solids, and
sometimes solids. They may be based on flavored
water (shave ice, ice pops, sorbet, snow cones), on
fruit purées (such as sorbet), on milk and cream
(most ice creams, sundae, sherbet), on custard
(frozen custard and some ice creams),
 7. PASTRIES
• They are very light and flaky bread
with an airy texture and high fat
content.

• They can be eaten with fruits,

chocolates and other sweeteners
and is a great combination of tea
drink.
 8. PIES and PIE COBBLERS
• Are also called crust desserts and they have
fillings like fruits and puddings.
• The crust of the pies can be made from
crumbs or pastry.
• Cobbler is sometimes described as a kind of
fruit pie, but strictly speaking, the two are
different.

• Pies are made from pastry, rather than

biscuit batter, and they are fully encased,
with a crust at the top and the bottom,
while cobblers typically only have a topping.
 9. MISCELLANOUS DESSERT
• The luxurious cheese cake be one of the
most examples.
 ACTIVITY 1
Direction: In all the special occasions you have
attended, whether wedding occasion, baptismal,
birthdays, or Christmas and New year, list down
some of the desserts you like most.
( ¼ sheet of paper)