Demie Anne B.
Mondoñedo
prepare
desserts
objectives
1.Identify tools and equipment needed
in preparing desserts
2. Classify desserts according to types
of ingredients used
3. Identify characteristics of desserts
throwbox
Direction: Choose one box
with a different category
about our last topic which is
preparing sandwiches.
name the
tool!
measuring cup and spoon
grater
name the
tool!
baking
temperature scale
pan
guess it!
gelatin
custard
guess it!
cheesecake ice
cream
What ARE
THE
REASONS
FOR EATING
DESSERTS
AND
Fun Facts
◦Dessert balances out a meal and
gives “closure” to the meal.
◦Eating dessert is an opportunity to
expensive different flavors and
textures that you cannot get in other
foods like vegetables, meats and fruits.
Fun Facts
◦Dessert can be an opportunity to be
creative you can make interesting mixtures that
you otherwise may not have thought of.
◦Dessert isn’t “fattening” Remember: there is
no such thing as a fattening food
◦It will make you feel a kid again. the fastest
way to recapture your youth, or embrace a more
youthful spirits is to eat like a kid.
◦It is romantic. Desserts are designed for
do you know how to
convert dry and
liquid ingredients?
conversion of
ingredients
1 divided by 3
multiplied by 8
conversion of
ingredients
cited at:
Lauren's Latest
CLASSIFICATIO
N OF DESSERT
FRUIT
DESSERT
CHARACTERISTICS:
1. FRUITS ◦Appetizing Aroma
◦The simplest dessert and one ◦Simple
of the best are fruits because
◦Clean washed
they are nutritious, appetizing,
and easy to prepare and
appearance
serve. ◦Slightly chilled
FRUIT
DESSERT
◦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.
2. CHEESE
cheese
DESSERT
CHERRY CREAM
CHEESE
DESSERT
Ingredients
•3/4 cup graham cracker crumbs (about 12
squares)
•2 tablespoons sugar
•2 tablespoons butter, melted
Filling:
•1 package (8 ounces) cream cheese, softened
•1 can (14 ounces) sweetened condensed milk
•1/3 cup lemon juice
•1 teaspoon vanilla extract
CHERRY CREAM
CHEESE
DESSERT
Directions
1.In a small bowl, combine the cracker crumbs,
sugar and butter.
2.Divide among 8 dessert dishes, about 4 rounded
teaspoonfuls in each.
3. In a small bowl, beat cream cheese until smooth.
4.Gradually add milk until blended.
5.Beat in lemon juice and vanilla.
6.Spoon 1/4 cup into each dish.
7. Top with pie filling, about 1/4 cup in each.
how to make cream cheese
3. gelatin dessert
◦These are easily prepared, economical and
vary in many ways.
◦Gelatin is marketed in two forms.
◦First, UNSWEETEND – granular type that
must be softened in water before use.
◦And, FRUIT GELATIN – to which flavor, color
and sugar have already been added.
gelatin
DESSERT
4. custard
◦Baked and Soft custards vary in so
many ways.
◦Creamy, delicate, baked custards
may be served in their baking cups or
may be unmolded and served with
fruit garnishes or with dessert sauces.
characteristics of
custard
Characteristics of Baked Characteristics of soft
Custard: custard:
◦Firmness of shape ◦Velvety smooth texture
◦Smooth, tender texture ◦Rich flavor
◦Has pouring consistency
◦Rich and creamy
of heavy cream
consistency
what is this?
soft
or
bake bake
d d
what is this?
baked
or
soft soft
vanilla custard
5. pudding
◦Puddings are relatively simple to prepare
and vary with sauces.
These are classified as:
◦Cornstarch pudding, sometimes called
blancmange
◦Rice pudding
◦Bread pudding
5. pudding
Characteristics of Pudding:
◦Attractive appearance
◦Excellent consistency
◦Well-blended flavor
◦Firmness of shape
◦An accompanying sauce to add interest
pudding dessert
rice pudding bread pudding cornstarch
pudding
6. fruit cobblers
◦These are not fruit pies.
◦They have a depth of two or
three inches and are topped with
biscuit dough rather than being
made with pie crust.
◦They may be served either hot
fruit cobblers
peach cobbler
7. frozen dessert
◦ICE CREAM
Smooth frozen mixture of milk,
cream, sugar, flavorings and
sometimes eggs.
ice cream
milo ice cream
7. frozen dessert
SHERBET AND ICE
◦Made from fruit juices, water and
sugar.
◦American sherbet contains milk
and cream and sometimes egg
white.
sherbet and ice
7. frozen dessert
FROZEN SOUFFLES AND FROZEN
MOUSSES
Made like chilled mousses and
bavarians, whipped cream, beaten
egg whites or both are folded to
give lightness and allow to be still
frozen souffles
frozen mousses
chocolate mousse
1.What did you learn?
2. Why do you think desserts are
often served at the end of a meal,
and how might they affect the
overall dining experience?
21-23.
Why do you think desserts are often
served at the end of a meal, and how
might they affect the overall dining
experience?
24-25
What common ingredients are found in
most desserts, and why do you think
they are essential?
group activity:
Dessert Around the World
Objective: Explore cultural diversity by researching and
recreating traditional desserts from different countries.
Instructions:
• Group yourself into five.
• Assign each group a country or region and have them
research a traditional dessert from that culture.
• Each group presents a brief history of the dessert,
explains how it’s made, and discusses its cultural
significance.
• The group can make a visual presentation with recipes
group activity:
Dessert Around the World
COUNTRIES:
THAILAND
UNITED STATES
ITALY
SPAIN
CHINA
group activity:
Japan
Japanese cheese cake
group activity:
italy
tiramisu
group activity:
United states
Chantal’s new York cheesecake
group activity:
spain
churros
group activity:
thailand
Mango sticky rice
group activity:
china
Bing fen
