ICT Role in 21st Century Education & its Challenges.pptx
DESSERT-1.pptx
1.
2. Is a course that
concludes or ends
a meal.
What is a
Dessert?
3. The term dessert can apply
to many confections or
sweets, such as biscuits,
cakes, cookies, custards,
gelatins, ice creams,
pastries, pies, puddings,
sweet soups, and tarts.
4. Fruits
Fruit is also commonly
found in dessert courses
courses because of its
naturally occurring
sweetness.
8. 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.
9. THE THREE GENERAL S OF CHEESE
BASED ON CONSISTENCY ARE:
1. Soft
-unripened cheese
-ripened by bacteria
1. Semi-hard
-ripened by mold
-ripened by bacteria
1. Hard
-with gas holes
-without gas holes
11. GELATIN IS MARKETED
IN TWO FORMS:
1. GRANULAR TYPE- that must
be softened in water before
use.
2. FRUIT GELATIN- to which
flavor, color, and sugar have
already been added.
12. CHARACTERISTICS OF A
GOOD GELATIN DESSERT
The key characteristic of
gelatin that is most important
is its ability to gel; or become
solid in its shape when it is
being made as a dessert.
13. D. CUSTARD
Is a variety of culinary
preparations based on
sweetened milk, cheese,
or cream cooked with
egg or egg yolk to
thicken it.
14. CHARACTERISTICS OF A
GOOD CUSTARD
CHARACTERISTICS OF BAKED
CUSTARD
● Firmness of shape
● Smooth, tender texture
● Rich and creamy consistency
● Excellent flavor.
15. CHARACTERISTICS OF A
GOOD CUSTARD
CHARACTERISTICS OF SOFT
CUSTARD
● Velvety smooth texture
● Rich flavor
● Has pouring consistency of
heavy cream
16. E. PUDDING
Pudding is a type of food
that can be either a
dessert or a savory dish
that is part of the main
meal.
18. CLASSIFICATIONS
The second and newer type of
pudding consists of sugar, milk,
and a thickening agent such as
cornstarch, gelatin, eggs, rice, or
tapioca to create a sweet, creamy
dessert.
19. CHARACTERISTICS OF
PUDDING
● Attractive appearance
● Excellent consistency
● Well-blended flavor
● Firmness of shape
● An accompanying sauce to
add interest.
20. F. FRUIT COBBLERS
A cobbler is a type of
deep-dish fruit dessert
with a thick biscuit or pie
dough crust that is
prepared and then served
warmed to guests.
21. G. FROZEN DESSERTS
1. ICE CREAM- It may be
made from dairy milk or
cream and is flavoured
with a sweetener, either
sugar or an alternative,
and any spices, and
sometimes eggs.
22. FROZEN DESSERTS
2. SHERBET AND ICES- made
from fruit juices, water, and
sugar. American sherbet
contains milk and cream and
sometimes egg white. The
egg whites increase
smoothness and volume.
23. CHARACTERISTICS OF A
SHERBET
● Sherbet’s small amount of dairy gives it a butterfat
content of between 1 and 2 percent—significantly
lower than both ice cream.
● With less cream than either ice cream or gelato,
sherbet is less rich than either. However, sherbet’s
small amount of dairy gives it more creaminess than
sorbet.
24. FROZEN DESSERTS
A soufflé - is a light baked
dessert made from beaten eggs
and decorated with
fruit purée and rich cream, and
frozen in ramekins.
A mousse - is an airy
sweet/savory dish made from
whipped cream or egg whites
with gelatin to stabilize the recipe.
25. CHARACTERISTICS OF A GOOD
SOUFFLES AND MOUSSES
● The perfect soufflé is light, fluffy, and rich and melts in
your mouth. It should have the perfect flavour and bring
out the taste of the other ingredients yet should not
taste like eggs or overcooked.
● Though a mousse is lighter than a pudding, it is heavier
than a soufflé – which comes from folding whipped
cream or egg whites into the base mixture. However, it is
served chilled with no garnishing such as fruits, nuts, and
grains.
26. ASSIGNMENT
Give an example for each type of dessert
including the recipe. Submit your
assignment in our google classroom.
1. Frozen desserts
2. Fruit cobblers
3. Pudding
4. Fruit
5. Custard
6. Gelatin
7. Cheese
27. —Audrey Hepburn
“Let's face it, a nice creamy
chocolate cake does a lot for a
lot of people; it does for me.”
