Classifications/ types of dessert and their characteristics

• Fruits


  The simplest dessert and one of the best because they are nutritious, appetizing, and easy to prepare and serve
• Characteristics of a good fruit dessert

  • Appetizing aroma
  • Simple
  • Clean washed appearance
  • Slightly chilled
• Cheese


  Another excellent dessert that is ready to serve, made in all parts of the world from variety of milks from cow, goat, and sheep
• Gelatin Dessert


  Easily prepared, economical and vary in many ways
• 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


  Relatively simple to prepare and vary with sauces
• Characteristics of Pudding

  • Attractive appearance
  • Excellent consistency
  • Well-blended flavor
  • Firmness of shape
  • An accompanying sauce to add interest
• Food 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
• The three general types of cheese based on consistency are:

  Soft 


  a.unripen cheese b. ripened by bacteria
• The three general types of cheese based on consistency are:

  Semi hard 


  a.ripened by mold b. ripened by bacteria
• The three general types of cheese based on consistency are:

  Hard


  a.with gas holes b. without gas holes
• Frozen Dessert

  Ice Cream 


  smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.
• Frozen Dessert

  Sherbet and Ices


  made from fruit juices, water, and sugar.
• Frozen Dessert

  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.
• "Dessert makes everything better"