7. +5. A dessert with a
depth of two or three
inches and topped
with biscuit dough
rather than being
made with pie crust.
+a. custard b. fruit
cobblers c. fruits
8.
9. Dessert
+ is usually the sweet
course that concludes a
meal.
+ The food that composes
the dessert course
includes but is not limited
to sweet foods.
+ There is a wide variety of
desserts cakes, cookies,
11. Did you
know that⊠+1. Eating more fruits
and vegetables could
significantly reduce the
risk of many chronic
diseases, high B.P,
obesity, heart disease
and some cancers
12. 2. Cheesemaking
+ has been around for nearly 4,000
years, according to the
International Dairy Foods
Association.
+ Though no one really knows who
made the very first cheese,
historical records indicate that
travelers from Asia brought their
13. 3. Gelatin
is loaded with protein
With 6 grams of
protein per tablespoon,
itâs a great way to add
more protein to your
diet.
Importance of dessert
in a meal protein, it
helps the body fully
utilize the complete
proteins that are taken
in.
14. 4. Custard is ancient
+The idea of cooking
milk together with eggs
to thicken it goes back
at least to Roman
times; itâs listed in
Apicius. Itâs probably
15. 5. Rice pudding
+was known but until
the 19th century it
was regarded as a
medicine. It was
supposed to be
17. Classification of Dessert
According to Types of
Ingredients Used
+A. Fruits
+The simplest
dessert and one of
the best are fruits
because they are
nutritious,
appetizing, and
18. 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.
+ Cheese differs depending
on the kind of milk used, the
kinds of cheese making
19. C. Gelatin
+ 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 to which
20. D. Custard
+Baked and soft
custards vary in so
many ways. Creamy,
delicate, baked
custards may be
served in their baking
cups or may be
21. 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
22. 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
23. G. Frozen Desserts
+ frozen desserts is a
general term and
includes ice cream,
sherbet, frozen yogurt,
sorbet and related
products.
+ Frozen desserts come
in many forms that are
24. 1. Ice cream- smooth frozen mixture of
milk, cream, sugar, flavorings and
sometimes eggs.
+ Gelato - uses a milk base instead of cream and has less
air mixed into it than ice cream.
+ Frozen custard - uses a cooked base of egg yolks. For a
dairy-free dessert, try a sorbet, which is made from
churned fruit purees.
+ Frozen yogurt - uses yogurt rather than the heavier
cream base of ice cream, which also makes it a lower
calorie treat.
25. 2. Sherbet and Ices â
+made from fruit juices,
water and sugar. American
sherbet contains milk and
cream and sometimes egg
white.
27. H. Cakes
+ Cakes are not just for birthday parties. These
desserts resemble tender, sweet breads.
+ Examples of cakes include: angel food cake -
made with egg whites, sponge cake, flourless
cakes like the sachertorte, German chocolate
cake, pavlova cake made with a meringue
base, pound cake and fruitcake. Petits fours,
28. K. Cookies
+ Cookies originated as small cakes. It varies in size,
shape and texture, but many share variations of
basic ingredients such as sweetener, eggs, butter or
shortening and flour.
+ Varieties include chocolate chip cookies, sugar
cookies, gingersnaps, tender shortbread, chewy
oatmeal cookies, crispy meringues and cake-like bar
cookies
29. L. Pies
+ The simplest form of pie involves a crust with a
filling. The crust can be on the top and bottom
or just the bottom, made from pastry or graham
cracker crumbs.
+ Pie fillings include custards, puddings, nuts and
fruits. Chocolate cream pie, lemon meringue
pie, shoo-fly pie, pecan pie, apple pie and tarts
are just some pie variations.
33. +____ 3. A Puddings are relatively
simple to prepare and without
sauces.
+ ____ 4. Gelatin desserts are
easily prepared, economical and
vary in many ways
34. +____ 5. A fruits dessert is
simplest dessert and one of
the best are fruits because
they are nutritious, appetizing,
and easy to prepare and
serve.