This document provides a classification and overview of different types of desserts and their key characteristics. It identifies 10 main categories of desserts: 1) fruits, 2) cheese, 3) gelatin, 4) custard, 5) pudding, 6) fruit cobblers, 7) pastries, 8) baked desserts, 9) fried desserts, and 10) frozen desserts. For each category, it provides a description and lists characteristics like texture, consistency, ingredients and preparation methods. It includes examples for each category and assessments to test understanding of dessert classifications and properties.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
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The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
How to Make a Field invisible in Odoo 17Celine George
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2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
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The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
2. OBJECTIVES
1. identify the different types of dessert;
2. determine the characteristics and
examples of each type; and
3. list down the ingredients and
procedures to prepare dessert.
14. 1. FRUITS
DESCRIPTION
The simplest but one
of the best because
they are nutritious,
appetizing, and easy
to prepare and serve.
CHARACTERISTICS
Appetizing aroma
Simple
Clean washed
appearance
Slightly chilled
15.
16. 2. CHEESE
DESCRIPTION
It is a dessert
consisting of a creamy
filling usually
containing cheese
baked in a pastry or
pressed-crumb shell.
CHARACTERISTICS
Soft cheese
a. unripen cheese b. ripened by
bacteria
Semi – hard a. ripened by mold b.
ripened by bacteria
Hard a. with gas holes b. without
gas holes
18. 3. GELATIN
DESCRIPTION
It is made with
sweetened and flavored
gelatin. They can be
made by combining
plain gelatin with other
ingredients or by using a
premixed blend of
gelatin with additives.
CHARACTERISTICS
Firm enough to hold its shape
yet tender enough to melt
quickly on your tongue.
Too much gelatin makes a
dessert stiff and rubbery; too
little causes the dessert to split
and collapse.
19.
20. 4. CUSTARD
DESCRIPTION
It is a dessert or
sweet sauce
made with milk,
eggs, and sugar
CHARACTERISTICS
Firmness of shape
Smooth, tender texture
Rich and creamy
consistency excellent
flavor
21.
22. 5. PUDDING
DESCRIPTION
It is a sweetened milk
or cream-based
mixture, thickened
with a gelatinized
starch (usually
cornstarch or flour)
that's cooked on the
stove.
CHARACTERISTICS
Attractive appearance
Excellent consistency
Well – blended flavor
Firmness of shape
Has an accompanying
sauce to add interest
23.
24. 6. Fruit Cobblers
DESCRIPTION
A type of deep-dish fruit
dessert with a thick
biscuit or pie dough
crust; a dish consisting
of a fruit or savory
filling poured into a
large baking dish and
covered with a batter,
biscuit, or dumpling
before being baked.
CHARACTERISTICS
Thick-crusted
Has deep-dish pie
with both a top and
bottom crust
25.
26. 7. PASTRIES
DESCRIPTION
They take the form of
light and flaky bread
with an airy texture or
unleavened dough with
high fat content.
Pastries can be eaten
with fruits, chocolates,
or other sweeteners and
are often eaten with tea
CHARACTERISTICS
Light and airy and
fatty, but firm
enough to support
the weight of the
filling
27.
28. 8. Baked Desserts
DESCRIPTION
They are made by
putting the ingredients
in a hot oven. Baked
desserts include cakes
and muffins, sweet
breads such as banana
bread and raisin bread,
cookies such as
chocolate chip cookies.
CHARACTERISTICS
A good quality cake should be
moist but not too wet
Has a good texture.
Has a consistent color all
through the cake
Has no slight burning odor
Look attractive
29.
30. 9. Fried Desserts
DESCRIPTION
These are made by
using cooking process
called deep frying.
Deep- fried desserts
include doughnuts,
butchi, banana fritters
and banana roll
(turon).
CHARACTERISTICS
Sweet and simple
crunchy and not
overcooked
31.
32. 10. Frozen Desserts
DESCRIPTION
They are made by
blending the
ingredients in a
freezer. Frozen
desserts include ice
cream, milk shakes,
sherbet and sorbet.
CHARACTERISTICS
Sweet and creamy
Pleasant and rich
aftertaste
Look Attractive
33.
34. Independent Assessment 1
Directions: Identify and write the classification of each
dessert. Write your answer on your answer sheet.
Example of Dessert Classification
1. Coffee Jelly
2. Sherbet
3. Leche flan
4. Maja blanca
5. Cake
6. Pretzels
7. Muffin
8. Banana Roll
9. Fontina
10. Ice Cream
35. Independent Assessment 2
Directions: Complete the following statements by writing the missing
information that completes the statement. Write your answer on your
answer sheet.
1. A gelatin dessert is firm enough to hold its shape yet _________ enough to melt quickly on your tongue.
2. A good quality cake should be _________ but not too wet so make sure your layers are not dry by over baking
and not under cooked.
3. Pastries are light, _________ and fatty.
4. Fried desserts are made by using cooking process called ___________.
5. ______________ are made by putting the ingredients in a hot oven.
6. High-quality ice cream should show little resistance toward melting when a dish is exposed to room
temperature for at least ____________min.
7. Pudding is a sweetened milk or cream- based mixture, thickened with usually cornstarch or flour while
custard uses egg and is _________ than pudding
8. Body and texture are important properties of __________ and good quality indicators.
9. Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures, the seasonings
and the _________ processes also distinguish its variety.
10. Fruits are one of the best desserts because they are nutritious, appetizing, and ________ to prepare and
serve
36. What I Can Do
There will be a party for your mother’s birthday.
What dessert can you suggest to prepare for the
celebration?
Directions: List down the desserts that you will
prepare and their characteristics. Write your answer
on your answer sheets.