1.
REASONS FOR EATING
DESSERTS AND SWEETS

2.
1. DESSERT BALANCES OUT A MEAL
AND GIVES “CLOSURE” TO THE
MEAL.
2. Eating dessert is an opportunity to
experience different flavors and textures
that you cannot get in other foods like
vegetables, meats, and fruits.

3.
3. DESSERT CAN BE AN OPPORTUNITY
TO BE CREATIVE. YOU CAN MAKE
INTERESTING MIXTURES THAT YOU
OTHERWISE MAY NOT HAVE
THOUGHT OF.

4.
CLASSIFICATION /
TYPES OF DESSERTS
AND THEIR
CHARACTERISTICS

5.
A. FRUITS
B. CHEESE
C. GELATIN
DESSERTS
D. CUSTARD
E. Pudding
F. Fruit
Cobbler
Frozen Dessert

6.
C. GELATIN DESSERT
These are easily prepared,
economical and vary in many
ways. Gelatin is marketed in
two forms. First, the
unsweetened, granular type
that must be softened in water
before use, and the fruit gelatin

7.
E. PUDDINGS
Puddings are relatively simple to
prepare and vary with sauces.
These are classified as:
1. Cornstarch pudding,
sometimes called blancmange
2. Rice pudding
3. Bread pudding

8.
Characteristics of Pudding
• attractive appearance
• excellent consistency
• well – blended flavor
• firmness of shape

9.
F. 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

10.
G. FROZEN DESSERTS
1. Ice cream
- smooth frozen
mixture of milk, cream,
sugar, flavorings and
sometimes eggs.

11.
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. Ice
contains only fruit juice water,
sugar and sometimes egg white.