w1-Types and characteristics of desserts.pptx

TLE

1. Kinds of Desserts

2. What is Dessert? Dessert is usually sweet course or dish (as exemplified by pastry or ice cream) usually served at the end of a meal.

3. Why do you think desserts are served?

4. Here are a few reasons why we serve and eat desserts and sweets . . .

5. 1. Dessert balances out a meal and gives closure to the meal.

6. 2. Eating desserts can be an opportunity to be creative.

7. 3. Dessert isn’t fattening.

8. 4. It will make you feel like a kid again.

9. 5. It is romantic.

10. Classification/Types of dessert Fruits Cheese Gelatin Dessert Custard Puddings Fruit Cobblers Frozen Desserts

11. The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve. A. FRUIT DESSERTS

12. Characteristics of good fruit desserts: appetizing aroma simple slightly chilled

13. 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

14. The three general types of cheese based on consistency are: Soft Semi – hard Hard

15. C. Gelatin Des s e r t 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.

16. Take-home activity: ½ Crosswise 1. What is the importance of dessert? 2. What is your favorite dessert and why?

17. Sharing Time

18. 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.

19. 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

20. E. Puddings Puddings are relatively simple to prepare and vary with sauces. These are classified as: Cornstarch pudding, sometimes called blancmange Rice pudding Bread pudding

21. a) cornstarch pudding

22. b) rice pudding

23. c) bread pudding

24. 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.

25. 1. Ice cream - smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. G . . Frozen desserts

26. 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.

27. 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.

28. a) Ice cream

29. b) sherbet

30. Ices

31. Frozen Soufflés

32. Frozen Mousses

33. Lets try

34. Lets have a quiz

35. Give one example of each type of dessert Fruit Gelatin Frozen Dessert Cheese Custard

36. ASSIGNMENT Difference between cold and hot dessert Give some of the most common ingredients needed in preparing dessert

37. - End -