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Prepare Desserts

The document discusses the reasons for eating desserts, highlighting their role in providing meal closure, flavor exploration, creativity, and evoking nostalgia. It classifies desserts into categories such as fruits, cheese, gelatin, custards, puddings, fruit cobblers, and frozen desserts, detailing their characteristics and examples. Additionally, it includes a recipe for Cherry Cream Cheese Dessert, outlining ingredients and preparation steps.

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Demie Anne Alviz Bergante
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13 views34 pages

Prepare Desserts

The document discusses the reasons for eating desserts, highlighting their role in providing meal closure, flavor exploration, creativity, and evoking nostalgia. It classifies desserts into categories such as fruits, cheese, gelatin, custards, puddings, fruit cobblers, and frozen desserts, detailing their characteristics and examples. Additionally, it includes a recipe for Cherry Cream Cheese Dessert, outlining ingredients and preparation steps.

Uploaded by

Demie Anne Alviz Bergante
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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THROWBOX

MOTIVATION
PREPARE
DESSERTS
WHAT ARE THE
REASONS FOR
EATING DESSERTS
AND SWEETS?
REASONS FOR EATING
DESSERTS AND SWEETS
◦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.
◦Dessert can be an opportunity to be creative
you can make interesting mixtures that you
otherwise may not have thought of.
REASONS FOR EATING
DESSERTS AND SWEETS
◦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
romance.
CLASSIFICATION
OF DESSERTS
1. FRUITS
◦The simplest dessert and
one of the best are fruits
because they are nutritious,
appetizing, and easy to
prepare and serve.

CHARACTERISTICS:
◦Appetizing Aroma
◦Simple
◦Clean washed appearance
◦Slightly chilled
THREE TYPES OF
2. CHEESE CHEESE BASED ON
CONSISTENCY ARE:
◦ Cheese is another excellent 1. SOFT
dessert that is ready to serve. A.Unripen cheese
◦ It is made in all parts of the B.Ripened by bacteria
world from a variety of milks
2. SEMI – HARD
from cow, goat and sheep.
A. Ripened by mold
B. Ripened by bacteria
3. HARD
C.With gas holes
D.Without gas holes
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
• 1 can (21 ounces) cherry pie filling
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.
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.
EXAMPLE OF GELATIN DESSERTS:
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 Characteristics of
Baked Custard: soft custard:
◦Firmness of shape ◦Velvety smooth
◦Smooth, tender texture
texture ◦Rich flavor
◦Rich and creamy ◦Has pouring
consistency consistency of heavy
◦Excellent flavor cream
4. CUSTARD
5. PUDDINGS Characteristics of
Pudding:
◦Puddings are relatively
simple to prepare and vary ◦Attractive appearance
with sauces.
These are classified as: ◦Excellent consistency
◦Cornstarch pudding, ◦Well-blended flavor
sometimes called ◦Firmness of shape
blancmange
◦Rice pudding ◦An accompanying
◦Bread pudding sauce to add interest
PUDDING DESSERT
LAYERED OREO PUDDING BROWNIE PUDDING
OREO 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 or cold.
7. FROZEN DESSERTS
◦ICE CREAM
Smooth frozen
mixture of milk,
cream, sugar,
flavorings and
sometimes eggs.
7. FROZEN DESSERTS
SHERBET AND ICE
◦Made from fruit juices,
water and sugar.
◦American sherbet
contains milk and cream
and sometimes egg white.
◦Egg whites increase
smoothness and volume.
7. FROZEN DESSERTS
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 in an ordinary
freezer.

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