This document provides a classification and overview of different types of desserts. 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. It includes assessments to test understanding of dessert classifications and characteristics. The document aims to help readers identify, understand, and prepare different types of desserts.

1. Classification of
Desserts and
their Characteristics
Quarter 4- Module 2

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 a gelatin dessert.

3. DABEK RESTSEDS

4. NORZEF

5. SATSIERP

6. RUFITS

7. STDUCAR

8. 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

9. 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

10. 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.

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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.

21. Thank you for your
listening
GOD BLESS US ALL