The document outlines the reasons for serving desserts, including meal closure, creativity, and nostalgia. It classifies various types of desserts, such as fruit desserts, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts, detailing their characteristics and preparation methods. Each category highlights the appeal and versatility of desserts in culinary experiences.

1. Kinds of Desserts

2. Why do you think
desserts are served?

3. Here are a few reasons
why we serve
and eat desserts and
sweets . . .

4. 1. Dessert balances out a
meal and gives closure to
the meal.

5. 2. Eating desserts can be
an opportunity
to be creative.

7. 3. Dessert isn’t fattening.

8. 4. It will make you feel
like a kid again.

9. 5. It is romantic.

11. Classification/Types of
Desserts and their
Characteristics

12. 1. Fruit desserts
The simplest dessert and
one of the best are fruits
because they are
nutritious, appetizing, and
easy to prepare and
serve.

15. 2. Cheese
Another excellent dessert
that is ready to serve.
Cheese is also a perfect
soul for different dessert
recipes.

17. 3. Gelatin
These are easily
prepared, economical and
variety in many ways.

19. 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.

23. 5. Puddings
Are relatively simple to
prepare and vary with
sauces. These are
classified as:
a) cornstarch pudding
b) rice pudding
c) bread pudding

24. a) cornstarch pudding

27. b) rice pudding

29. c) bread pudding

32. 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.

36. 7. Frozen desserts

37. 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

38. a) Ice cream

39. b) sherbet

40. Ices

41. 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.

42. Frozen Soufflés

44. Frozen Mousses

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