Desserts are sweet foods typically served at the end of a meal. They include items like cakes, cookies, custards, pies, and fruit. Desserts provide closure to meals and are an opportunity for creativity and experiencing new flavors and textures not found in main dishes. Desserts are commonly classified into categories like fruits, gelatin desserts, puddings, cobblers, and frozen desserts such as ice cream, sherbet, and frozen soufflés. Gelatin desserts are easy to prepare using granular gelatin softened in water or pre-packaged fruit gelatins. Puddings are also simple to make and vary with sauces, including cornstarch, rice

1. •the sweet course eaten at the end of a meal.
•The term dessert can apply to many confections,
such as biscuits, cakes, cookies, custards,
gelatins, ice creams, pastries, pies, puddings,
macaroons, sweet soups, tarts, and fruit salad.
Fruit is also commonly found in dessert courses
because of its naturally occurring sweetness.

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