classification_of_desserts_pptx.pptx
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Dessert balances out a meal and provides closure. It allows one to experience new flavors and textures not found in main dishes. Dessert also provides an opportunity for creativity by combining ingredients in new ways. Eating dessert can make one feel young again by indulging in foods typically enjoyed during childhood. Desserts are then classified and various types described, including gelatin desserts, puddings, fruit cobblers, and frozen desserts such as ice cream, sherbet, and frozen soufflés.
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Palatability: Taste Delicious - 5
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1. Fruit - Fresh berries with whipped cream
2. Gelatin - Jell-O
3. Frozen Dessert - Ice cream
4. Cheese - Brie with crackers
5. Custard - Baked custard
Desserts and It's Classifications
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 1 - DESSERT DISHES ( LO1. MISE EN PLACE)
Desserts are usually sweet courses served at the end of a meal. Common tools for preparing desserts include measuring cups, mixing bowls, knives, spoons, and baking pans. Reasons for eating desserts include balancing out meals, experiencing new flavors and textures, and being creative. Desserts are classified into fruits, cheeses, gelatins, custards, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. Characteristics of different dessert types are described such as the simplicity of fruits, readiness of cheeses, varieties of gelatins, textures of custards and puddings, and toppings of fruit cobblers.
DESSERT.pptx
This document discusses different types of desserts and their characteristics. It begins by describing fruits as one of the simplest and most nutritious dessert options. It then discusses cheeses, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts like ice cream and sherbet, baked desserts, and fried desserts. It provides details on key ingredients used in making desserts and sweet sauces, such as sugar, gelatin, eggs, cream, fruit, nuts, chocolate, and batters. It also includes sections on identifying the classification of different desserts and the common element that links virtually all desserts.
DESSERT-4TH-grading-FINAL-EDIT.docx
The document provides information on desserts, including their importance in meals, different types of desserts classified by ingredients, tools and equipment used in dessert preparation, ingredients for desserts and sweet sauces, guidelines for plating and presenting desserts attractively, and factors to consider such as using accompaniments, garnishes and decorations. It discusses various desserts like fruits, cheeses, gelatin, custards, puddings, frozen desserts and their characteristics. The document also outlines quality standards for key ingredients like sugar, gelatin, eggs, cream, batters, nuts and chocolate used in dessert preparation.
Dessert intro.pptx
This document provides an overview of different types of desserts categorized by their main ingredients. It discusses fruits, cheese, gelatin, custard, puddings, fruit cobblers, frozen desserts like ice cream, cakes, cookies, pies, and pastries. For each category, it describes popular examples and characteristics. It also notes that dessert is usually the final course in a meal and can include sweet foods like cakes, pastries, cookies, fruits, puddings, and more.
WEEK 1-PERFORM MISE EN PLACE. pptx
This document provides information on tools and equipment used in preparing desserts. It lists and describes various kitchen tools like measuring cups, mixing bowls, blenders, graters, and baking pans. It also explains the importance of tools and equipment in preparing desserts to ensure proper measurement and mixing of ingredients.
DESSERT.pptx
This document discusses different types of desserts and their characteristics. It covers fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts, and ingredients commonly used in making desserts such as sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. Each dessert type is described in 1-2 sentences and examples are provided. Key ingredients are also defined and tips provided on selecting high quality versions of each.
2.pptx
This lesson discusses how to prepare raw materials for making jellies, jams, marmalades, and preserves. It explains that fruits and vegetables must be sorted based on qualities like wholesomeness and cleanliness. It then describes how to prepare the raw materials differently depending on whether you are making jelly, jam, marmalade, or preserves - for jelly you drain the fruit juice from pulp, for jam you finely chop the fruit, and for marmalade you thinly slice the pulp and peel. Proper preparation of the raw materials is important to avoid failures in making these food items.
Quiz #1 TLE 9 Desserts.pptx
This document defines and describes several common desserts: ice cream, fruits, gelatin, sherbet/ices, cheese, puddings, fruit cobblers. It also lists the three general types of cheese based on consistency - soft, semi-hard, and hard. Finally, it provides reasons for enjoying dessert, such as experiencing new flavors and textures, being creative, and feeling romantic.
Frozen desserts
Frozen dessert is a dessert made by freezing liquids, semi-solids, or solids, and can be based on flavored water, fruit, or dairy. It is classified as either still frozen or churn frozen depending on whether it is churned during freezing. Common types include ice cream, frozen yogurt, sorbet, gelato, sherbet, and frozen custard. Ingredients typically include sugar, cream, milk, and flavorings. Problems that can occur include lumps, granular texture, and poor flavor. Popular Indian and international brands that serve frozen desserts are listed.
PREPARING DESSERTS AND SWEET SAUCES12345
This document provides instructions and information about preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. It also covers thickening agents that can be used for sauces like starch, cream, eggs, and cornstarch. Guidelines are provided for making a vanilla custard sauce, including scalding the milk and slowly beating it into the egg yolk mixture. The document stresses that sauces should be stored in airtight containers in the refrigerator or other cool, dry place and not left at room temperature due to food safety risks.
Sweet sauces
This document provides instructions and information about preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. It also covers thickening agents that can be used for sauces like starch, cream, eggs, and cornstarch. Guidelines are provided for making a vanilla custard sauce, including scalding the milk and slowly beating it into the egg yolk mixture. The document stresses that sauces should be stored in airtight containers in the refrigerator or other cool, dry place and not left at room temperature due to food safety risks.
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classification_of_desserts_pptx.pptx
- 2. Reasons for eating Desserts and Sweets
- 3. 1. Dessert balances out a meal and gives “closure” to the meal. 2. Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits.
- 4. 3. Dessert can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought of. 4. It will make you feel like a kid again.. Forget anti-aging creams or long and sweaty workout sessions at the gym, the fastest way to recapture your youth, or embrace a more youthful spirit is to eat like a kid
- 5. 5. Desserts can be an opportunity to be creative.
- 6. Classification / types of desserts and their characteristics
- 7. A. Fruits B. Cheese C. Gelatin Desserts D. Custard E. Pudding F. Fruit Cobbler Frozen Dessert
- 12. C. Gelatin Dessert 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.
- 17. 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 3. Bread pudding
- 18. Characteristics of Pudding • attractive appearance • excellent consistency • well – blended flavor • firmness of shape • an accompanying sauce to add interest
- 19. 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.
- 20. G. Frozen Desserts 1. Ice cream - smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
- 21. 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.
- 30. 3. Frozen Soufflés and Frozen Mousses Made like chilled mouse and bavarian, whipped cream, beaten egg white or both folded to give lightness and allow to be still frozen in an ordinary freezer