• Dessert
- Dessert is usually sweet course or dish (as exemplified by pastry or ice cream) usually
served at the end of a meal.
A. FRUITS
The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and
easy to prepare and serve.
Characteristics of good fruit desserts:
• appetizing aroma
• simple
• slightly chilled
B. 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 procedures, the seasonings and the ripening
processes also distinguish its variety.
The three general types of cheese based on consistency are:
1. Soft
2. Semi – hard
3. Hard
C. GELATIN DESSERT
- 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 flavor, color, and sugar have already been added.
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 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
E. 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
