TLE desserts

• Importance of desserts in a meal

  • Balances out a meal and gives "closure" to the meal
  • Opportunity to experience different flavors and texture that you cannot get in other foods like vegetables, meats, and fruits
  • Opportunity to be creative and make interesting mixtures that you otherwise may not have thought of
  • Dessert isn't "fattening" - there is no such thing as a fattening food
  • Makes you feel like a kid again
  • Romantic - desserts are designed for romance
• Types of desserts


  • Fruits
  • Cheese
  • Gelatin Dessert
  • Custard
  • Puddings
  • Fruit Cobblers
  • Frozen Desserts
• Characteristics of good fruit desserts

  • Appetizing aroma
  • Simple
  • Clean washed appearance
  • Slightly chilled
• Types of cheese based on consistency

  • Soft (unripened, ripened by bacteria)
  • Semi-hard (ripened by mold, ripened by bacteria)
  • Hard (with gas holes, without gas holes)
• Gelatin Dessert


  Easily prepared, economical and vary in many ways. Marketed in two forms: unsweetened granular type that must be softened in water before use, and fruit gelatin to which flavor color, and sugar have already been added
• 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
• Types of puddings


  • Cornstarch pudding (sometimes called blancmange)
  • Rice pudding
  • Bread pudding
• Characteristics of puddings


  • Attractive appearance
  • Excellent consistency
  • Well-blended flavor
  • Firmness of shapes
  • Accompanying sauce to add interest
• Fruit Cobblers


  Not fruit pies, have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. May be served either hot or cold
• Types of frozen desserts

  • Ice cream (smooth frozen mixture of milk, cream, sugars, flavorings and sometimes egg)
  • Sherbet and ices (made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes egg white)
  • 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)