Classification of Dessert

Classification of
Desserts and their

Characteristics
OBJECTIVES
At the end of the lesson, the students are
expected to;
1. Identify the different types of dessert;
2. Determine the characteristics and
examples of each type; and
3. Appreciate the essence of dessert in a
meal.
DABEK
RESTSEDS
BAKED
DESSERTS
NORZEF
FROZEN
SATSIERP
PASTRIES
RUFITS
FRUITS
STDUCAR
CUSTARD
DESSERT
The word dessert (di’ zert ) was
derived from the French word
“dessiver” which actually means “to
clean the table”. It is also the
negative of the Latin word
“servire”. Dessert is usually sweet
course or dish (as of pastry or ice
cream) usually served at the endof a
meal.
Classification of
Desserts and their
Characteristics
1. FRUITS
DESCRIPTION CHARACTERISTICS
The simplest but  Appetizing aroma
one of the best  Simple
because they are  Clean washed
nutritious,
appetizing, and appearance
easy to prepare  Slightly chilled
and serve.
2. CHEESE
 Soft cheese
It is a dessert
consisting of a a. unripen cheese b.
creamy filling ripened by bacteria
usually  Semi – hard a. ripened by
containing cheese mold b. ripened by
baked in a pastry bacteria
or pressed-crumb  Hard a. with gas holes b.
shell. without gas holes
3. GELATIN
It is made with  Firm enough to hold its
sweetened and shape yet tender enough to
flavored gelatin. melt quickly on your
They can be made by
combining plain
tongue.
gelatin with other  Too much gelatin makes a
ingredients or by dessert stiff and rubbery;
using a premixed too little causes the
blend of gelatin dessert to split and
with additives.
4. CUSTARD
It is a  Firmnessof shape
dessert or  Smooth, tender
texture
sweet sauce
 Rich and creamy
made with
consistency
milk, eggs, excellent flavor
and sugar.
5. PUDDING
It is a sweetened  Attractive appearance
milk or cream-based  Excellent consistency
mixture, thickened  Well – blended flavor
with a gelatinized
 Firmness of shape
starch (usually
cornstarch or flour)  Has an accompanying
that's cooked on the sauce to add interest
stove.
6. Fruit Cobblers
A type of deep-dish fruit  Thick-crusted
dessert with a thick biscuit
or pie dough crust; a dish  Has deep-dish
consisting of a fruit or pie with both a
savory filling poured into a top and bottom
large baking dish and
covered with a batter, crust
biscuit, or dumpling before
being baked.
7. PASTRIES
They take the form of light  Lightand airy
and flaky bread with an and fatty, but
airy texture or unleavened firm enough to
dough with high fat support the
content. Pastries can be weight of the
eaten with fruits, filling
chocolates, or other
sweeteners and are often
eaten with tea
8. Baked Desserts
They are made by A good quality cake should
putting the ingredients be moist but not too wet
in a hot oven. Baked  Has a good texture.
desserts include cakes
 Hasa consistent color all
and muffins, sweet
breads such as banana through the cake
bread and raisin bread,  Has no slight burning odor
cookies such as  Look attractive
chocolate chip cookies.
9. Fried Desserts
These are made by  Sweet and
using cooking process simple
called deep frying.
crunchy and
Deep- fried desserts
include doughnuts, not
butchi, banana overcooked
fritters and banana
roll (turon).
10. Frozen Desserts
They are made by  Sweet and creamy
blending the  Pleasant and rich
ingredients in a aftertaste
freezer. Frozen  Look Attractive
desserts include ice
cream, milk shakes,
sherbet and sorbet.
Activity I
Directions: Identify and write the classification of each dessert. Write your
answer on your answer sheet.
 Example of Dessert Classification
1. Coffee Jelly
2. Sherbet
3. Leche flan
4. Maja blanca
5. Cake
6. Pretzels
7. Muffin
8. Banana Roll
9. Fontina
10. Ice Cream
11. Cheese cake
12. Banana pudding
13. Blueberry brownies
14. Buko pandan
15. Chocolate cheesecake
Activity II
Directions: Complete the following statements by writing the missing
information that completes the statement. Write your answer on your
answer sheet.
1. A gelatin dessert is firm enough to hold its shape yet _________ enough to melt quickly on your tongue.
2. A good quality cake should be _________ but not too wet so make sure your layers are not dry by over baking and
not under cooked.
3. Pastries are light, _________ and fatty.
4. Fried desserts are made by using cooking process called ___________.
5. ______________ are made by putting the ingredients in a hot oven.
6. High-quality ice cream should show little resistance toward melting when a dish is exposed to room temperature for at
least ____________min.
7. Pudding is a sweetened milk or cream- based mixture, thickened with usually cornstarch or flour while custard uses egg
and is _________ than pudding
8. Body and texture are important properties of __________ and good quality indicators.
9. Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures, the seasonings and the
_________ processes also distinguish its variety.
10. Fruits are one of the best desserts because they are nutritious, appetizing, and ________ to prepare and serve
Assignments:
List 10 examples of desserts that
your family usually serve after meal,
and why you prefer to choose that
kind of desserts?
Thank you for your
listening!
GOD BLESS US ALL!

Classification of Dessert

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Classification of

Desserts and their

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