Lesson Preparing Desserts Tle9

PREPARING DESSERTS o clean washed appearance
o slightly chilled
Dessert is usually sweet course or dish (as of
pastry or ice cream) usually served at the end of a meal.
2. Cheese - is another excellent dessert that is ready
to serve. It is made in all parts of the world from
Reasons for eating desserts and sweets a variety of milks from cow, goat and sheep.
o Dessert balances out a meal and gives “closure” to Cheese differs depending on the kind of milk
the meal. used, the kinds of cheese-making procedures, the
o Eating dessert is an opportunity to experience seasonings and the ripening processes also
different flavors and textures that you cannot get distinguish its variety. Each variety has a definite
in other foods like vegetables, meats, and fruits. character, a special appeal and particular uses.
o Dessert can be an opportunity to be creative. You
can make interesting mixtures that you otherwise The three general types of cheese based on
may not have thought of. consistency are:
o Dessert isn’t “fattening”. Remember, there is no 1. Soft
such thing as a fattening food o It will make you a. Unripen cheese
feel like a kid again. Forget anti-aging creams or long b. Ripened by bacteria
and sweaty workout sessions at the gym, the fastest
way to recapture your youth, or embrace a more 2. Semi – hard
youthful spirit is to eat like a kid. a. Ripened by mold
o It is romantic. Desserts are designed for romance. b. Ripened by bacteria
After all, you can’t really order a salad with two 3. Hard
forks. But, when it comes to cake, that is a different a. with gas holes
matter. b. without gas holes
Classification/types of desserts and their
characteristics 3. Gelatin Dessert - These are easily prepared,
1. Fruits - The simplest dessert and one of the economical and vary in many ways. Gelatin is
best are fruits because they are nutritious, marketed in two forms. First, the unsweetened,
appetizing, and easy to prepare and serve. granular type that must be softened in water
Characteristics of good fruit desserts: before use, and the fruit gelatin to which flavor,
o appetizing aroma color, and sugar have already been added.
o simple
4. Custard - Baked and soft custards vary in so
many ways. Creamy, delicate, baked custards 7. Frozen Desserts - comprise a category of food
may be served in their baking cups or may be products that are characterized by being a sweet
unmolded and served with fruit garnishes or emulsion that is whipped, frozen and consumed in
with dessert sauces. the frozen state.
Characteristics of baked custard
a. Ice cream - smooth frozen mixture of milk,
o firmness of shape
cream, sugar, flavorings and sometimes
o smooth, tender texture
o rich and creamy consistency eggs. Based on dairy products.
o excellent flavor b. Sherbet and Ices – made from fruit juices,
Characteristics of soft custard water and sugar. American sherbet contains
milk and cream and sometimes egg white.
o velvety smooth texture
The egg whites increase smoothness and
o rich flavor
volume. Ice contains only fruit juice water,
o has pouring consistency of heavy cream
sugar and sometimes egg white. Mostly
5. Puddings are relatively simple to prepare based on fruits purée.
and vary with sauces. These are classified c. Frozen Soufflés and Frozen Mousses -
as:
Made like chilled mousses and Bavarians,
▪ Cornstarch pudding, sometimes called
blancmange whipped cream, beaten egg whites or
▪Rice pudding both are folded to give lightness and
▪ Bread pudding allow to be still frozen in an ordinary
Characteristics of Pudding freezer.
o attractive appearance
o excellent consistency Sweet Sauces
o well – blended flavor ▪ sauce - a flavored liquid blend of ingredients that
o firmness of shape adds flavor and enhances the appearance of the
o an accompanying sauce to add interest food.
6. Fruit Cobblers - These are not fruit pies. They ▪ fudge - a soft confection made of butter, sugar,
have a depth of two or three inches and are chocolate.
topped with biscuit dough rather than being made Sauces can give an entirely different appearance,
with pie crust. may be served either hot or cold. flavor, color, and moisture to desserts.

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PREPARING DESSERTS o clean washed appearance

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