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Desserts and It's Classifications

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4TH GRADING TLE 9 LESSON 2
4TH GRADING TLE 9 LESSON 2
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Desserts and It's Classifications

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Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?

Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?

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Desserts and It's Classifications

  1. 1. Kinds of Desserts
  2. 2. Why do you think desserts are served?
  3. 3. Here are a few reasons why we serve and eat desserts and sweets . . .
  4. 4. 1. Dessert balances out a meal and gives closure to the meal.
  5. 5. 2. Eating desserts can be an opportunity to be creative.
  6. 6. 3. Dessert isn’t fattening.
  7. 7. 4. It will make you feel like a kid again.
  8. 8. 5. It is romantic.
  9. 9. Classification/Types of Desserts and their Characteristics
  10. 10. 1. Fruit desserts The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.
  11. 11. 2. Cheese Another excellent dessert that is ready to serve. Cheese is also a perfect soul for different dessert recipes.
  12. 12. 3. Gelatin These are easily prepared, economical and variety in many ways.
  13. 13. 4. Custard Baked and soft custards vary in so many ways. Creamy, delicate, baked custard may be served in their baking cups or may be unmolded and served with fruits or dessert sauces.
  14. 14. 5. Puddings Are relatively simple to prepare and vary with sauces. These are classified as: a) cornstarch pudding b) rice pudding c) bread pudding
  15. 15. a) cornstarch pudding
  16. 16. b) rice pudding
  17. 17. c) bread pudding
  18. 18. 6. Fruit Cobblers These are not fruit pies. They have 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.
  19. 19. 7. Frozen desserts
  20. 20. frozen mixture of milk, cream, sugar, flavoring, and sometimes egg. b) sherbet and ices- made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes egg white, Ices contains only fruit
  21. 21. a) Ice cream
  22. 22. b) sherbet
  23. 23. Ices
  24. 24. 8. 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.
  25. 25. Frozen Soufflés
  26. 26. Frozen Mousses
  27. 27. - End -

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