The document discusses the key quality characteristics of various desserts. It identifies characteristics like freshness, proper blending of complementary flavors, uniform portion size, and maintaining shape as important for the overall quality of dessert products. Specific desserts mentioned include gelatin, custard, puddings, fruit cobblers, frozen desserts like ice cream, cakes, cookies, pies, and pastries. The characteristics described include texture, flavor, appearance, suitability for the occasion, and maintaining shape during serving.

1. 1. THE PRODUCT MUST BE MADE FROM FRESH INGREDIENTS
AND SHOULD LOOK AND TASTE FRESH
•a. Freshness
•b. Size
•c. Flavor
•d. Texture

2. 2. A PROPER BLEND OF COMPLEMENTARY AND
CONTRASTING FLAVOR’S, E.G. CHOCOLATE AND ORANGE,
GOES WELL TOGETHER.
•a. Freshness
•b. Size
•c. Flavor
•d. Texture

3. 3. WHEN MAKING A NUMBER OF DESSERTS, IT
IS IMPORTANT TO DIVIDE OR PORTION THE
MIXTURE OR FINAL PRODUCT ACCURATELY, IN
ORDER TO HAVE A UNIFORM SIZE AND THE
CORRECT NUMBER OF PORTIONS
•a. Freshness
•b. Size
•c. Flavor
•d. Texture

4. 4. WHICH OF THE FOLLOWING IS NOT
CONSIDER TO CHARACTERISTICS OF
FROZEN DESSERT
•a. Normally eaten while frozen
•b. Thick or soft
•c. Comes with different flavor
•d. Flaky and tender

5. 5. ALL OF THE FOLLOWING ARE
CHARACTERISTICS OF GOOD FRUIT
DESSERTS, EXCEPT
•a. appetizing aroma
•b. slightly chilled temperature
•c. simple and attractive
•d. moderately sweet

6. CHARACTERISTICS OF
DESSERT
•A. Fruits - The
simplest dessert
and one of the
best are fruits
because they
are nutritious,
appetizing, and
easy to prepare
and serve.

7. CHARACTERISTICS
OF FRUIT
•normally fleshy
• juicy
•appetizing aroma
•simple
•slightly chilled

8. 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.
Each variety has a
definite character, a
special appeal and
particular uses.

9. THE THREE GENERAL TYPES OF CHEESE
BASED ON CONSISTENCY ARE:
•1. Soft Cheese -
cottage cheese, cream
cheese, curd cheese.
•Such cheeses are soft
and spreadable, with a
mild flavor.
•a. un ripened cheese
•b. ripened by bacteria
•c. high moisture
content

10. 2. SEMI HARD CHEESE
• Cheddar- is a natural cheese that is
relatively hard, off-white
• Edam- is a semi-hard cheese that
originated in the Netherlands, and is named
after the town of Edam
• Asiago cheese- The aged cheese
Such Cheeses are Firm, crumbly and can be
sliced.
a. ripened by mold b. ripened bacteria c.
lower moisture content

11. 3. HARD CHEESE
•Parmesan, Romano and
Vintage Gouda Cheese.
• They are Crumbly and dry
and great for crumbling
and Grating.
•a. with gas holes
•b. without gas holes

12. C. GELATIN
• - These are easily
prepared, economical and
vary in many ways.
Characteristics of Gelatin
• usually colorful
• thick but soft
• can be molded in
different shapes

13. C. 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.

14. CHARACTERISTICS OF BAKED
CUSTARD
•firmness of shape
•smooth, tender
texture
•rich and creamy
consistency

15. SOFT CUSTARD
Characteristics of soft
custard
•velvety smooth texture
•rich flavor
•has pouring consistency of
heavy cream

16. E. PUDDINGS
• - are relatively simple to prepare
and vary with sauces.
Characteristics of Puddings
• attractive appearance
• excellent consistency
• well – blended flavor
• firmness of shape
• an accompanying sauce to add
interest

17. F. FRUIT COBBLERS
•- These 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.
•appetizing aroma • simple •

18. G. FROZEN
DESSERTS
• - is a general term and
includes ice cream, sherbet,
frozen yogurt, sorbet and
related products
Characteristics of ice cream
• Normally eaten while frozen
• Comes with different flavor
• Thick or soft

19. H. CAKES
•- These desserts
resemble tender, sweet
breads.
Characteristics of cake
•Various shape
• Baked with different
flavor

20. I. 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.
Characteristics of cookies
• Crisp , soft, chewy

21. K. 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.
Characteristics of pie
• Flaky and tender
• Filling is firm, smooth and
adequately cooked.
• It holds it shape when
served

22. 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.
Characteristics of pastries
•Flakiness
•Tenderness
•Different fillings and
flavors

23. QUALITY CHARACTERISTICS OF
END PRODUCT OF DESSERTS
•• Freshness: The
product must be made
from fresh ingredients
and should look and
taste fresh.
•• Flavor: A proper
blend of
complementary and
contrasting flavor’s, e.g.
chocolate and orange,
goes well together.

24. ACTIVITY I: CONNECT DIRECTIONS: DRAW AN ARROW TO
CONNECT THE SAMPLE PICTURE OF THE DESSERT.TO ITS
CORRESPONDING CHARACTERISTICS OF DESSERT

25. QUALITY CHARACTERISTICS OF
END PRODUCT OF DESSERTS
• • Color: A blend of complementary and
contrasting colors, e.g. red strawberries and
green mint, adds life to a brown chocolate
bavarois.
• • Texture: A blend of complementary and
contrasting textures, e.g. crisp puff pastry,
soft Chantilly cream and tender mango
slices. The texture of the dessert should be
typical of the specific dessert, e.g. a firm gel
for a jelly, a smooth texture for a cream, but
a crisp texture for an apple strudel.

26. QUALITY
CHARACTERISTICS
OF END PRODUCT
OF DESSERTS
• • Shape: Molded or sliced
desserts should maintain their
shape during service and not
collapse.
• • Suitability for the occasion:
Desserts for large numbers of
people should not be too
elaborate or fragile and must be
served easily and attractively
without falling apart. The base
should also be strong enough to
hold the filling and garnish

27. QUALITY CHARACTERISTICS OF
END PRODUCT OF DESSERTS
• • Appearance: The dessert must be
neat (neatly unmolded, cut or piped)
and the plates or bowls must be
spotless.
• • Size: When making a number of
desserts, it is important to divide or
portion the mixture or final product
accurately, in order to have a uniform

29. •usually colorful
•thick but soft
•can be molded in different
shapes

30. •These desserts resemble
tender, sweet breads.
•Various shape
• Baked with different flavor
• Serve with lovely design

31. •velvety smooth texture
• rich flavor
• has pouring
consistency of heavy
cream

32. •Flaky and tender
• Filling is firm, smooth
and adequately cooked.
• It holds it shape when
served

33. •Normally eaten while
frozen
• Comes with different
flavor
•Thick or soft

34. •appetizing aroma
•simple
•slightly chilled.

35. •firmness of shape
•smooth, tender texture
•rich and creamy
consistency
• excellent flavor