tle dessert

• Fruits


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

  • 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 a variety of milks from cow, goat and sheep
• 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)
• Semi-hard cheeses


  Parmesan, Provolone
• Gelatin desserts


  Easily prepared, economical and vary in many ways
• Baked custard


  • Firmness of shape
  • Smooth tender texture
  • Rich and creamy consistency
  • Excellent flavor
• Soft custard


  • Velvety smooth texture
  • Rich flavor
  • Pouring consistency of heavy cream
• Pudding


  • Attractive appearance
  • Excellent consistency
  • Well-blended flavor
  • Firmness of shape
  • Accompanying sauce to add interest
• 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
• Ice cream


  Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
• Sherbet and ices


  Made from fruit juices, water and sugar
• 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
• Fruits


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

  • 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 a variety of milks from cow, goat and sheep
• 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)
• Semi-hard cheeses


  Parmesan, Provolone
• Gelatin desserts


  Easily prepared, economical and vary in many ways
• Baked custard


  • Firmness of shape
  • Smooth tender texture
  • Rich and creamy consistency
  • Excellent flavor
• Soft custard


  • Velvety smooth texture
  • Rich flavor
  • Has pouring consistency of heavy cream
• Pudding


  • Attractive appearance
  • Excellent consistency
  • Well-blended flavor
  • Firmness of shape
  • An accompanying sauce to add interest
• 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
• Ice cream


  Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
• Sherbet and ices


  Made from fruit juices, water and sugar
• 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