Reasons for eating
desserts and
sweets
Reasons For Eating Dessert And Sweet
• Dessert balances out a meal and gives ‘closure’
to the meal.
• Eating dessert is an opportunity to experience
different flavors.
• Dessert can be an opportunity to be creative.
• Dessert isn’t fattening’
• It will make you feel like a kid again.
• It is romantic
CLASSIFICATION/TYPES OF DESSERTS AND
THEIR CHARACTERISTICS.
A. Fruits- the simplest dessert and one of the best are fruits because
they are nutritious, appetizing, and easy to prepare and serve.
Characteristics of good fruit desserts:
• Appetizing aroma
• Simple
• Clean washed appearance
• Slightly chilled
B. CHEESE- CHEESE IS ANOTHER EXCELLENT DESSERT
THAT IS READY TO SERVE. IT IS MADE IN ALL PARTS
OF THE WORLD FROM A VARIETY OF MILKS FROM
COW, GOAT AND SHEEP.
THREE GENERAL TYPES OF CHEESE:
1. SOFT
A. UNRIPEN
B. RIPENED
2.SEMI-HARD
A.RIPENED BY MOLD
B.RIPENED BY BACTERIA
3.HARD
A. WITH GAS HOLES
B. WITHOUT GAS HOLES
C. GELATIN DESSERT THESE ARE EASILY
ECONOMICAL AND VARY IN MANY WAYS.
PREPARED,
GELATIN IS MARKETED IN TWO FORMS.
FIRST THE
UNSWEETEND, GRANULAR TYPE THAT MUST BE SOFTENED IN
WATER BEFORE USE, AND THE FRUIT GELATIN TO WHICH
FLAVOR, COLOR, AND SUGAR HAVE ALREADY BEEN ADDED.
D. CUSTARD- BAKED AND SOFRT CUSTARD VARY IN SO MANY WAYS.
CREAMY, DELICATE, BAKED CUSTARD MAYBE SERVED WITH FRUIT
GARNISHES OR WITH DESSERT SAUCES.
CHARACTERISTICS OF BAKED CUSTARD
• FIRMNESS
• SMOOTH, TENDER TEXTURE
• RICH AND CREAMY CONSISTENCY
• EXCELLENT FLAVOR
CHARACTERISTICS OF SOFT CUSTARD
• VELVETY SMOOTH TEXTURE
• RICH FLAVOR
• HAS POUTING CONSISTENCY OF HEAVY CREAM
E. PUDDINGS- PUDDINGS ARE RELATIVELY SIMPLE TO PREPARE
AND VARY WITH SAUCES. THESE ARE CLASSIFIED AS:
• CORNSTARCH PUDDING, SOMETIMES CALLED BLANCMANGE.
• RICE PUDDING
• BREAD PUDDING
CHARACTERISTICS OF PUDDING
• ATTRACTIVE APPEARANCE
• EXCELLENT CONSISTENCY
• WELL-BLENDED FLAVOR
• FRIMNESS OF SHAPE
• AN ACCOMPANYING SAUCE TO ADD INTEREST
F. FRUIT COBBLERS
THESE ARE NOT FRUIT PIES. THEY
HAVE A DEPTH OF TWO OR THREE
INCHES AND ARE TOPPED WOTH
BISCUIT DOUGH RATHER THAN
BEING MADE WITH PIE CRUST.
THEY MAY BE SERVED EITHER HOT
OR COLD.
G. FROZEN DESSERTS
1. ICE CREAM
2. SHERBET AND ICES
3. FROZEN SOUFLLES AND
FROZEN MOUSSES