This document classifies and describes different types of desserts. It discusses fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. It also includes a short quiz asking the reader to provide one example for each dessert type and assigns explaining the difference between cold and hot desserts as well as common dessert ingredients.
6. Cheese is another excellent dessert
that is ready to serve. It is made in all parts
of the world 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.
B. Cheese
7. The three general types of cheese
based on consistency are:
1. Soft
2. Semi – hard
3. Hard
8. 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 flavor, color, and sugar
have already been added.
9. D. 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.
10. 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
11. E. Puddings
Puddings are relatively simple to
prepare and vary with sauces. These
are classified as:
1.Cornstarch pudding, sometimes
called blancmange
2. Rice pudding
3. Bread pudding
12.
13. 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.
14. 1. Ice cream- smooth frozen mixture of milk,
cream, sugar, flavorings and sometimes eggs.
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15. 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.
16. 3. 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.
