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    Classification of Desserts and Their Characteristics: Quarter 4-Module 2

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    KC Ationg
    This document provides a classification and overview of common desserts and their key characteristics. It divides desserts into 10 categories - fruits, cheese, gelatin, custard, pudding, fruit cobblers, pastries, baked desserts, fried desserts, and frozen desserts. For each category, it lists descriptors and 2-4 defining characteristics, such as fruits being nutritious, simple to prepare, and having a clean appearance; gelatin being firm yet tender and not too stiff or loose; and baked desserts needing good texture, consistent color, and attractive look.

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    Classification of Desserts and Their Characteristics: Quarter 4-Module 2

    Uploaded by

    KC Ationg
    328 views12 pages
    This document provides a classification and overview of common desserts and their key characteristics. It divides desserts into 10 categories - fruits, cheese, gelatin, custard, pudding, fruit cobblers, pastries, baked desserts, fried desserts, and frozen desserts. For each category, it lists descriptors and 2-4 defining characteristics, such as fruits being nutritious, simple to prepare, and having a clean appearance; gelatin being firm yet tender and not too stiff or loose; and baked desserts needing good texture, consistent color, and attractive look.

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    This document provides a classification and overview of common desserts and their key characteristics. It divides desserts into 10 categories - fruits, cheese, gelatin, custard, pudding, fruit cobblers, pastries, baked desserts, fried desserts, and frozen desserts. For each category, it lists descriptors and 2-4 defining characteristics, such as fruits being nutritious, simple to prepare, and having a clean appearance; gelatin being firm yet tender and not too stiff or loose; and baked desserts needing good texture, consistent color, and attractive look.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    328 views12 pages

    Classification of Desserts and Their Characteristics: Quarter 4-Module 2

    Uploaded by

    KC Ationg
    This document provides a classification and overview of common desserts and their key characteristics. It divides desserts into 10 categories - fruits, cheese, gelatin, custard, pudding, fruit cobblers, pastries, baked desserts, fried desserts, and frozen desserts. For each category, it lists descriptors and 2-4 defining characteristics, such as fruits being nutritious, simple to prepare, and having a clean appearance; gelatin being firm yet tender and not too stiff or loose; and baked desserts needing good texture, consistent color, and attractive look.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 12

    Classification of

    Desserts and
    their Characteristics

    Quarter 4- Module 2
    1. FRUITS
    DESCRIPTION CHARACTERISTICS
     The simplest but one   Appetizing aroma

    of the best because   Simple


    they are nutritious,   Clean washed
    appetizing, and easy appearance
    to prepare and serve.   Slightly chilled
    2. CHEESE
    DESCRIPTION CHARACTERISTICS
     It  Soft cheese
    is a dessert 

    a. unripen cheese b. ripened by


    consisting of a creamy bacteria
    filling usually   Semi – hard a. ripened by mold b.
    containing cheese ripened by bacteria

    baked in a pastry or   Hard a. with gas holes b. without


    gas holes
    pressed-crumb shell.
    3. GELATIN
    DESCRIPTION CHARACTERISTICS
     Itis made with   Firm enough to hold its
    sweetened and flavored shape yet tender enough to
    melt quickly on your tongue.
    gelatin. They can be
    made by combining   Too much gelatin makes a
    dessert stiff and rubbery;
    plain gelatin with other
    too little causes the dessert
    ingredients or by using a to split and collapse.
    premixed blend of
    gelatin with additives.
    4. CUSTARD
    DESCRIPTION CHARACTERISTICS
      Firmness of shape
    It is a dessert or
      Smooth, tender texture
    sweet sauce
      Rich and creamy
    made with milk, consistency excellent
    eggs, and sugar flavor
    5. PUDDING
    DESCRIPTION CHARACTERISTICS
     It is a sweetened milk   Attractive appearance
    or cream-based   Excellent consistency
    mixture, thickened with   Well – blended flavor
    a gelatinized starch
      Firmness of shape
    (usually cornstarch or
    flour) that's cooked on   Has an accompanying
    the stove. sauce to add interest
    6. Fruit Cobblers
    DESCRIPTION CHARACTERISTICS
     A type of deep-dish fruit  Thick-crusted
    dessert with a thick biscuit
    or pie dough crust; a dish Has deep-dish pie
    consisting of a fruit or
    savory filling poured into a
    with both a top and
    large baking dish and bottom crust
    covered with a batter,
    biscuit, or dumpling before
    being baked.
    7. PASTRIES
    DESCRIPTION CHARACTERISTICS
     They take the form of light  Light and airy and
    and flaky bread with an airy
    texture or unleavened fatty, but firm
    dough with high fat enough to support
    content. Pastries can be
    eaten with fruits,
    the weight of the
    chocolates, or other filling
    sweeteners and are often
    eaten with tea
    8. Baked Desserts
    DESCRIPTION CHARACTERISTICS
     They are made by putting   A good quality cake should be
    the ingredients in a hot moist but not too wet
    oven. Baked desserts   Has a good texture.
    include cakes and muffins,   Has a consistent color all
    sweet breads such as through the cake
    banana bread and raisin   Has no slight burning odor
    bread, cookies such as   Look attractive
    chocolate chip cookies.
    9. Fried Desserts

    DESCRIPTION CHARACTERISTICS
     These are made by  Sweet and simple
    using cooking process  crunchy and not
    called deep frying.
    overcooked
    Deep- fried desserts
    include doughnuts,
    butchi, banana fritters
    and banana roll (turon).
    10. Frozen Desserts
    DESCRIPTION CHARACTERISTICS
     They are made by  Sweet and creamy
    blending the   Pleasant and rich
    ingredients in a aftertaste
    freezer. Frozen
     Look Attractive
    desserts include ice
    cream, milk shakes,
    sherbet and sorbet.
    Thank you for your
    listening
    GOD BLESS US ALL

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