Classification of
Desserts and
their Characteristics
Quarter 4- Module 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.
DABEK RESTSEDS
NORZEF
SATSIERP
RUFITS
STDUCAR
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.
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
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
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.
Thank you for your
listening
GOD BLESS US ALL
