cookery9-dessertclassificationppt-230425062418-2b1ad039.pptx

Cookery 9 discussion

1. Classification of Desserts and their Characteristics

2. OBJECTIVES 1. identify the different types of dessert; 2. determine the characteristics and examples of each type; and 3. list down the ingredients and procedures to prepare dessert .

3. GUESS THE SCRAMBLED WORDS

4. RUFITS

5. FRUITS

6. DABEK RESTSEDS

7. BAKED DESSERTS

8. NORZEF

9. FROZEN

10. SATSIERP

11. PASTRIES

12. 1 . FRUITS DESCRIPTION The simplest but one of the best because they are nutritious, appetizing, and easy to prepare and serve . CHARACTERISTICS  Appetizing aroma  Simple  Clean washed appearance  Slightly chilled

13. 2 . CHEESE DESCRIPTION It is a dessert consisting of a creamy filling usually containing cheese baked in a pastry or pressed-crumb shell. CHARACTERISTICS  Soft cheese a. unripen cheese b. ripened by bacteria  Semi – hard a. ripened by mold b. ripened by bacteria  Hard a. with gas holes b. without gas holes

14. Glazed Cottage Cheese Dessert

15. 3 . GELATIN DESCRIPTION It is made with sweetened and flavored gelatin. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. CHARACTERISTICS  Firm enough to hold its shape yet tender enough to melt quickly on your tongue.  Too much gelatin makes a dessert stiff and rubbery; too little causes the dessert to split and collapse .

16. 4 . CUSTARD DESCRIPTION It is a dessert or sweet sauce made with milk, eggs, and sugar CHARACTERISTICS  Firmness of shape  Smooth, tender texture  Rich and creamy consistency excellent flavor

17. 5 . PUDDING DESCRIPTION It is a sweetened milk or cream-based mixture, thickened with a gelatinized starch (usually cornstarch or flour) that's cooked on the stove. CHARACTERISTICS  Attractive appearance  Excellent consistency  Well – blended flavor  Firmness of shape  Has an accompanying sauce to add interest

18. 6 . Fruit Cobblers DESCRIPTION A type of deep-dish fruit dessert with a thick biscuit or pie dough crust; a dish consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked. CHARACTERISTICS  Thick-crusted  Has deep-dish pie with both a top and bottom crust

19. 7 . PASTRIES DESCRIPTION They take the form of light and flaky bread with an airy texture or unleavened dough with high fat content. Pastries can be eaten with fruits, chocolates, or other sweeteners and are often eaten with tea CHARACTERISTICS  Light and airy and fatty, but firm enough to support the weight of the filling

20. 8 . Baked Desserts DESCRIPTION They are made by putting the ingredients in a hot oven. Baked desserts include cakes and muffins, sweet breads such as banana bread and raisin bread, cookies such as chocolate chip cookies. CHARACTERISTICS  A good quality cake should be moist but not too wet  Has a good texture.  Has a consistent color all through the cake  Has no slight burning odor  Look attractive

21. 9 . Fried Desserts DESCRIPTION These are made by using cooking process called deep frying. Deep- fried desserts include doughnuts, butchi , banana fritters and banana roll ( turon ). CHARACTERISTICS  Sweet and simple  crunchy and not overcooked

22. 10 . Frozen Desserts DESCRIPTION They are made by blending the ingredients in a freezer. Frozen desserts include ice cream, milk shakes, sherbet and sorbet. CHARACTERISTICS  Sweet and creamy  Pleasant and rich aftertaste  Look Attractive

23. Independent Assessment 1 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 Crea m

24. Independent Assessment 2 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

25. What I Can Do There will be a party for your mother’s birthday. What dessert can you suggest to prepare for the celebration? Directions: List down the desserts that you will prepare and their characteristics. Write your answer on your answer sheets.

26. Thank you for your listening GOD BLESS US ALL