TLE DESSERT

• Cheese differs depending on the

  kind of milk used, the kinds of

  cheese-making procedures, the

  seasonings and the ripening

  processes also distinguish its

  variety.
• 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.
• Characteristics of good fruit

  desserts:

   appetizing aroma

   simple

   clean washed appearance

   slightly chilled
• Fruits are the simplest dessert and

  one of the best are fruits

  because they are nutritious,

  appetizing, and easy to

  prepare and serve.
• The three general types of cheese

  based on consistency are:

  Soft

  Semi-hard

  Hard
• GELATIN DESSERT

  These are easily

  prepared, economical and

  vary in many ways.

  Gelatin is marketed in two

  forms.
• GELATIN DESSERT

  First, the unsweetened, granular

  type that must be softened in

  water before use, and the fruit

  gelatin to which flavor, color, and

  sugar have already been added.
• 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 baked custard:

   firmness of shape

   smooth, tender texture

   rich and creamy

  consistency

   excellent flavor
• Characteristics of soft custard:

   velvety smooth texture

   rich flavor

   has pouring consistency of

  heavy cream
• PUDDING

  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
• Characteristics of pudding:

   attractive appearance

   excellent consistency

   well – blended flavor

   firmness of shape

   an accompanying sauce to

  add interest
• FRUIT COBLERS

  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.
• FROZEN DESSERTS

  1. ICE CREAM

  smooth frozen

  mixture of milk,

  cream, sugar,

  flavorings and

  sometimes eggs.

  2. SHERBET AND

  ICES

  made from fruit

  juices, water and

  sugar.
• FROZEN DESSERTS

  3. FROZEN SOUFFLÉS 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.