intro to dessert

1. DESSERT

2. +1.Which of the
following dessert is
considered relatively
simple to prepare and
vary with sauces?
+a. custard b. gelatin c.
fruits d. puddings

3. +2. It is
considered as
the simplest
among the types
of dessert.
+ a. custard b.
gelatin c. fruits d.

4. +3. Which of the
following dessert is
considered easily
prepared,
economical and
vary in many
ways?

5. +3. Which of the
following dessert is
considered easily
prepared,
economical and
vary in many
ways?

6. +4. The following are
examples of frozen
dessert, EXCEPT
+ a. ice cream
+b. frozen soufflés
and frozen
mousses

7. +5. A dessert with a
depth of two or three
inches and topped
with biscuit dough
rather than being
made with pie crust.
+a. custard b. fruit
cobblers c. fruits

9. Dessert
+ is usually the sweet
course that concludes a
meal.
+ The food that composes
the dessert course
includes but is not limited
to sweet foods.
+ There is a wide variety of
desserts cakes, cookies,

10. Dessert
+Fruit is also
commonly found in
dessert courses
because of its natural
sweetness.

11. Did you
know that… +1. Eating more fruits
and vegetables could
significantly reduce the
risk of many chronic
diseases, high B.P,
obesity, heart disease
and some cancers

12. 2. Cheesemaking
+ has been around for nearly 4,000
years, according to the
International Dairy Foods
Association.
+ Though no one really knows who
made the very first cheese,
historical records indicate that
travelers from Asia brought their

13. 3. Gelatin
is loaded with protein
With 6 grams of
protein per tablespoon,
it’s a great way to add
more protein to your
diet.
Importance of dessert
in a meal protein, it
helps the body fully
utilize the complete
proteins that are taken
in.

14. 4. Custard is ancient
+The idea of cooking
milk together with eggs
to thicken it goes back
at least to Roman
times; it’s listed in
Apicius. It’s probably

15. 5. Rice pudding
+was known but until
the 19th century it
was regarded as a
medicine. It was
supposed to be

16. Perform Mise en
Place
Classification of
Dessert According
to Types of
Ingredients Used

17. Classification of Dessert
According to Types of
Ingredients Used
+A. Fruits
+The simplest
dessert and one of
the best are fruits
because they are
nutritious,
appetizing, and

18. B. Cheese
+ 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

19. C. Gelatin
+ 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

20. 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

21. 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

22. 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

23. G. Frozen Desserts
+ frozen desserts is a
general term and
includes ice cream,
sherbet, frozen yogurt,
sorbet and related
products.
+ Frozen desserts come
in many forms that are

24. 1. Ice cream- smooth frozen mixture of
milk, cream, sugar, flavorings and
sometimes eggs.
+ Gelato - uses a milk base instead of cream and has less
air mixed into it than ice cream.
+ Frozen custard - uses a cooked base of egg yolks. For a
dairy-free dessert, try a sorbet, which is made from
churned fruit purees.
+ Frozen yogurt - uses yogurt rather than the heavier
cream base of ice cream, which also makes it a lower
calorie treat.

25. 2. Sherbet and Ices –
+made from fruit juices,
water and sugar. American
sherbet contains milk and
cream and sometimes egg
white.

26. 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

27. H. Cakes
+ Cakes are not just for birthday parties. These
desserts resemble tender, sweet breads.
+ Examples of cakes include: angel food cake -
made with egg whites, sponge cake, flourless
cakes like the sachertorte, German chocolate
cake, pavlova cake made with a meringue
base, pound cake and fruitcake. Petits fours,

28. K. Cookies
+ Cookies originated as small cakes. It varies in size,
shape and texture, but many share variations of
basic ingredients such as sweetener, eggs, butter or
shortening and flour.
+ Varieties include chocolate chip cookies, sugar
cookies, gingersnaps, tender shortbread, chewy
oatmeal cookies, crispy meringues and cake-like bar
cookies

29. L. Pies
+ The simplest form of pie involves a crust with a
filling. The crust can be on the top and bottom
or just the bottom, made from pastry or graham
cracker crumbs.
+ Pie fillings include custards, puddings, nuts and
fruits. Chocolate cream pie, lemon meringue
pie, shoo-fly pie, pecan pie, apple pie and tarts
are just some pie variations.

30. M. Pastries
+ The same flaky pastry used to make pie crusts is
applied to other desserts such as cream puffs,
éclairs, Danish pastries and palmers. Profiteroles
consist of unleavened dough with a high amount
of fat.
+ During preparation, the pastry dough is handled
lightly to keep the finished pastry light and airy in
texture.

32. +____ 1. Pie the same flaky pastry used to
make pie crusts is applied to other
desserts such as cream puffs, baklava,
éclairs, Danish pastries and palmers
+____ 2. Fruit cobbler these are fruit pies.
They have a depth of two or three inches
and are topped with biscuit dough rather
than being made with pie crust.

33. +____ 3. A Puddings are relatively
simple to prepare and without
sauces.
+ ____ 4. Gelatin desserts are
easily prepared, economical and
vary in many ways

34. +____ 5. A fruits dessert is
simplest dessert and one of
the best are fruits because
they are nutritious, appetizing,
and easy to prepare and
serve.

35. 1.TERSBHE
2.UDIDGPN
3.NTALEGI
4.TCADUSR
5.STURFI