Bread and Pastry Production NCII

1. Lesson 5
PRESENTING
DESSERT

2. Objectives:
1. Define the wide assortment of sweet
baked products;
2. Classify each type of dessert; and
3. Present and serve plated dessert.

3. Amazing DESSERT Compilation
• Please Watch

4. Guided Questions:
 What makes you believe that every dessert must be
sweet, delicious and attractive to the eyes of our
customers?
 Why does dessert usually serve every after meal?
 How can we make our dessert presentable?

5. WIKARAMBULAN

6. D P D G N I U

7. P U D D I N G

8. I S E P

9. P I E S

10. S A T T R

11. T A R T S

12. A K S C E

13. C A K E S

14. C D U T A S R

15. C U S T A R D S

16. R S C E A M

17. C R E A M S

18. E G I E M R N U S

19. M E R I N G U E S

20. E E P R C S

21. C R E P E S

22. S W A L F E F

23. W A F F L E S

24. S B E T H E R S

25. S H E R B E T S

26. U T I F S R

27. Fresh, Cooked or Processed
F R U I T S

28. M R A I Z A P N

29. M A R Z I P A N

30. N T U G H U S D O

31. D O U G H N U T S

32. O R T H S
C K S E A

33. S H O R T C A K E S

34. Desserts
• Comes from the French term desservir which means “to clear
up the table.”
• In the old days, classic desserts included dried fruits and
cheese served with sweet wines. During those ties, only the
elites and the rich members of the society had the rare
opportunity of having desserts in formal dinners.

35. French Crème Brulee – individually plated chocolate tortes, smooth and
creamy panna cotta with fruits variations and chilled souffles and mousse.
• Europeans : CAKES and PASTRIES
• Americans: APPLE CRUMBLE, PIES, ICE CREAM and
BREAD PUDDING
• Chinese: BUCHI or SESAME SEED Balls
• Filipinos: KAKANIN, HALAYA and LECHE FLAN

36. Types of Desserts
• Pudding, Pies and Tarts
• Variety of Cakes and Cake
Specialties
• Custards and Creams
• Meringues and Crepes
• Pancakes and Waffles
• Cream Puff and Popovers
• Ice Cream and Sherbets
• Fresh, Cooked, or Processed
Fruits
• Marzipan
• Doughnuts and Shortcakes