CLASSIFICATION OF DESSERTS

AND
DESSERT SAUCES
Desserts
• Dessert is usually sweet course or dish
(as exemplified by pastry or ice cream)
usually served at the end of a meal.
CLASSIFICATION OF DESSERTS
1. BAKED DESSERTS
(cooked in hot ovens)
a. Cakes
-the richest and
sweetest of all baked
products because they
are high in fat and
sugar.

b. Quick breads
-simply prepared by
mixing wet and dry
ingredients then poured
in pans or individual
baking cups.
c. Cookies
-also called as “small
cakes” and are likewise
made from cake batter.
-most cookies requires
less liquid than cake
formulas

d. Custards
- desserts made from
egg, milk or cream
mixture thickened by the
coagulation of egg
proteins.
2. FRIED DESSERTS
-deep fried in a
plant-based fat
e.g.
-doughnut
-long john
-butchi
3. FROZEN
DESSERTS
-includes ice cream,
sherbet and shakes

4. CHILLED
DESSERTS
-are made without using
a chiller or a freezer.
e.g.
triffle
5. FRUIT
DESSERTS
- maybe
served plain,
lightly
sweetened or
with cream
SAUCES OF DESSERTS
1. CHOCOLATE
SAUCE
-Ganaché

INGREDIENTS
• 1 1/2 cups (12 fluid
ounces or 360
mililiters) heavy
cream
• 1 lb (454 grams)
semisweet or
bittersweet dark
chocolate
2. CARAMEL SAUCE

1 cup (200 grams) light

brown sugar, packed
4 Tbsp unsalted
butter*
1 tsp sea salt, or to
taste
1/2 cup half and half
(or use equal parts
heavy cream and milk)
1 Tbsp real vanilla
extract
*If using salted butter,
cut the salt to 1/2 tsp
or add it to taste.
3. FRESH
FRUIT SAUCE
-prepared by
pureeing fruits
like strawberry,
raspberry, mango
or any desired
fruit.
-syrup and lemon
juice are added
and strained
4. THICKENED
FRUIT JUICE
SAUCE
-done by adding
cornstarch or
arrowroot
starch
5. CREAM SAUCE
• Kahlua Cream Sa
uce
INGREDIENTS
3 tablespoons
butter
2 cups heavy
whipping cream
3/4 cup sugar
1 tablespoon flour
1 egg
6. CUSTARD
SAUCE
• INGREDIENTS
1 1/4 cup milk
2 yolks, or 1 large
egg
5 tablespoons
granulated sugar
1 teaspoon vanilla
CHARACTERISTICS OF DESSERTS
1. FLAVOR

-the ingredients Examples:

and sauce should Chocolate sauce- ice
cream, puddings, cakes
properly blend and
and cupcakes
complement each
Caramel Sauce- ice
other with cream, puddings, custard
contrasting flavors. Fresh Fruit Sauce-
2. APPEARANCE
-includes color,
shape, and size. The
color of the
dessert should
complement the
garnish and the
sauce used.
-it shoud be served
in small size.
3. TEXTURE

-it varies depending

upon the kind of
dessert prepared
like ice cream
should have a
smooth texture