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Dessert Classification

The document discusses various kitchen tools and their uses, particularly in relation to desserts and sweets. It outlines the importance of desserts in providing closure to meals, experiencing diverse flavors, and fostering creativity. Additionally, it classifies different types of desserts, such as fruits, cheese, gelatin, custards, puddings, fruit cobblers, ice cream, and sherbet, detailing their characteristics and preparation methods.

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Chrissie Jean Torres
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26 views34 pages

Dessert Classification

The document discusses various kitchen tools and their uses, particularly in relation to desserts and sweets. It outlines the importance of desserts in providing closure to meals, experiencing diverse flavors, and fostering creativity. Additionally, it classifies different types of desserts, such as fruits, cheese, gelatin, custards, puddings, fruit cobblers, ice cream, and sherbet, detailing their characteristics and preparation methods.

Uploaded by

Chrissie Jean Torres
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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REVIEW TIME!

WHAT AM I?
WHAT AM I?
A.
Use for B.
measuring small Use for whipping
quantity of eggs or butter,
ingredients like and for blending
salt, baking gravies, sauces,
powder, baking and soups.
soda.
WHAT AM I?

Use for whipping eggs or butter,


and for blending gravies, sauces,
and soups.
WHAT AM I?
Chef's tools, use for all types of
kitchen tasks, from peeling an
onion and slicing carrots, to
carving a roast or turkey
OBJECTIVES:
Define what is dessert;

Discuss the classification/types of


dessert and their characteristics;

Value the importance of the


classification and types of dessert.
Reasons for eating Desserts and Sweets

Dessert balances
out a meal and
gives “closure” to
the meal.
Reasons for eating Desserts and Sweets
Eating dessert is an
opportunity to experience
different flavors and
textures that you cannot
get in other foods like
vegetables, meats, and
fruits.
Reasons for eating Desserts and Sweets

Dessert can be an
opportunity to be
creative. You can make
interesting mixtures that
you otherwise may not have
thought of.
CLASSIFICATION/TYPES OF
DESSERTS AND THEIR
CHARACTERISTICS
F U S
FRUITS
The simplest dessert
and one of the best are
fruits because they are
nutritious, appetizing,
and easy to prepare and
serve.
CHARACTERISTICS:

Appetizing Aroma
Simple
Slightly Chilled
H S E
CHEESE

It is made in all


parts of the world
from a variety of
milks from cow, goat
and sheep.
CHEESE
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.
THE THREE GENERAL TYPES OF CHEESE BASED ON CONSISTENCY ARE:

Soft
a. unripened cheese b. ripened by bacteria
Semi – hard
a. ripened by mold b. ripened by bacteria
Hard
a. with gas holes b. without gas holes
G L A N
GELATIN DESSERT
These are easily
prepared, economical
and vary in many
ways. Gelatin is
marketed in two
forms.
GELATIN DESSERT
First, the unsweetened,
granular type that must
be softened in water
before use, and the fruit
gelatin to which flavor,
color, and sugar have
already been added.
C U T R
CUSTARD
Baked and soft custards vary
in so many ways. Creamy,
delicate, baked 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 flavor
Has pouring consistency of
heavy cream
P D D G
PUDDING

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 flavor
 Firmness of shape
 An accompanying sauce to add
interest
F UI C BBL RS
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.
F OZ D S RT
ICE CREAM

Smooth frozen
mixture of milk,
cream, sugar,
flavorings and
sometimes eggs.
SHERBET AND ICES
Made from fruit
juices, water and
sugar. American
sherbet contains milk
and cream and
sometimes egg white.
SHERBET AND ICES

The egg whites


increase smoothness
and volume. Ice
contains only fruit
juice water, sugar
and sometimes egg
FROZEN SOUFFLÉS 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.

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