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Types of Desserts and Preparation Guide

This document discusses different types of desserts that can be served. It classifies desserts into major categories such as cakes, candies and chocolates, cookies, and crumbles. Cakes are further divided into yeast cakes, sponge cakes, and butter cakes based on their ingredients and preparation methods. Cookies are classified according to their form into drop cookies, molded cookies, rolled cookies, refrigerator cookies, pressed cookies, and bar cookies. Candies and chocolates come in various flavors, textures, colors, shapes and sizes. Crumbles consist of stewed fruit topped with a crumbly mixture.

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Ma Rie
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48 views7 pages

Types of Desserts and Preparation Guide

This document discusses different types of desserts that can be served. It classifies desserts into major categories such as cakes, candies and chocolates, cookies, and crumbles. Cakes are further divided into yeast cakes, sponge cakes, and butter cakes based on their ingredients and preparation methods. Cookies are classified according to their form into drop cookies, molded cookies, rolled cookies, refrigerator cookies, pressed cookies, and bar cookies. Candies and chocolates come in various flavors, textures, colors, shapes and sizes. Crumbles consist of stewed fruit topped with a crumbly mixture.

Uploaded by

Ma Rie
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

“What’s for dessert?

” This is a simple enough question, but with the numerous dessert


variations around, choosing a sweet confection to serve at the end of a meal can be rather difficult.
However, keeping in mind that the various kinds of desserts can be classified into major categories
can help make the task easier.

 Cake- Is a sweet baked dessert typically made from a combination of flour, sugar, eggs, and
SELF-LEARNING HOME TASK (SLHT) butter or oil.

Subject : TLE- Cookery Grade Level : 9 The different varieties of cakes can be divided into the following categories.
Quarter : 4th Week No. : 3-4 (April 18-March 06, 2022)

1. Yeast
MELC: 1. Prepare variety of desserts and sauces using sanitary practices  These cakes are similar to breads and include
2. Follow workplace safety procedures some types of pastries.
Competency Code: TLE_HECK9- 12PD-IVb-f-16

Name: ____________________________ Section: ___________Date: _______________

2. Sponge Cakes
A. Readings/Discussions • Are made from flour, sugar, and eggs.
• The use of baking powders provides sponge
cakes with lift moisture
Lesson 2: Preparing Desserts • These light and airy cakes are soft yet firm
because they are made without any fat.
Desserts can be rather daunting to make, as a poorly prepared sweet course can ruin even
the most delightful and delectable meal. However, knowing the different kinds of desserts as well as
their ingredients and methods of preparation will guarantee success each and every time. Reading the
recipe through before beginning to cook will also help, especially as some desserts call for more
complex procedures that need to be strictly followed. 3. Butter Cakes
• Made from flour, sugar, eggs, and butter oil
Build Up and leavened with baking powder or soda,
butter cakes are richer and denser than sponge
• Serving a dessert course has been practiced for years and years, with ancient civilizations cakes.
indulging in fruits, honeycomb, and nuts at the end of a meal.
• In Europe during the Middle Ages, the manufacture of sugar made for the creation of a wider
variety of desserts.
• Most of these are still made and served to this day, prepared using classical techniques and
traditional ingredients, together with more modern dessert recipes from all over the world.
 Candies and Chocolates- Are sometimes served at the end of a meal in place of other
desserts. Candies are defined as confections with sugar and often a flavoring or a filling. It is
Common Varieties made by making a syrup of sugar and water or milk, which is boiled down until a desired
concentration or consistency is reached. Sometimes, the sugar solution is cooked until it
caramelizes or the sugar browns, resulting in a substance that is sweet and nutty in flavor.
- The types of candy are based 3. Rolled Cookies
in the ingredients used and the • The cookies that fall under this category are
length of time the mixture is made from stiff dough that is rolled out and cut
boiled. The different types of into shapes using knife or cookie cutters, which
candy come in different are available in various shapes and sizes.
flavors, textures colors,
shapes, and sizes.

- Confectioneries made from


chocolate are arguably the most popular candies. Whether solid,
hollow, or filled, these are made by tempering, molding, and 4. Refrigerator Cookies
sculpting chocolate. • These cookies are also made from stiff dough
that is rolled into a log and then refrigerated to
become firmer.

 Cookies- Are small baked treats usually made from flour, sugar, eggs, butter or oil, and
baking soda or baking powder. They can be chewy, and have different varieties depending on
the ingredients and flavorings used. The most common ingredients for cookies are chocolate,
oatmeal, raisins, and nuts.
5. Pressed Cookies
• Are made from soft dough that are shaped by
The following are the different classifications of cookies according to form. extrusion through a cookie press or pastry
tube.

1. Drop Cookies
• Are made by dropping spoonful's of dough
onto baking sheet. 6. Bar Cookies
• Are made by baking the batter or dough in a
pen, and then cut into squares or rectangles.

 Crumbles- These sweet treats consist of stewed fruit topped with a crumby mixture of flour,
sugar, and butter or oil. They are baked until the topping is crisp, and then served warm with
2. Molded Cookies cream, custard, or ice cream. Apples, peaches, and berries are often used in crumbles.
• Are made from stiff dough that are molded by
hand into balls or assorted shapes.
made from dairy products, like milk and cream, combined with other ingredients, sweeteners,
and flavorings. The dairy mixture is slowly stirred while cooling. This process of making ice
cream prevents the formation of ice crystals, resulting in a smooth, semi-solid substance.

 Custards- Are made from milk or cream, egg yolks, sugar, and flavorings such as vanilla.
Flour, cornstarch, or gelatin is sometimes added to make a thicker custard. Thinner custards
are served as a sauce, like crème anglaise, to accompany other desserts or as a filling for
pastries. Thicker custards such as crème brulee and leche flan are served on their own as a
dessert course or as the base for a dessert.

 Meringue- Is a crisp and chewy dessert that is sometimes eaten like a cookie, used as a base
for desserts such as pavlova, or used as a topping for deserts such as baked Alaska.

 Gelatin Desserts- To make gelatin desserts, gelatin powder or sheets are dissolved in hot
water, then added to other ingredients, like fruit juice, sugar, fresh or canned fruit and
marshmallows. The mixture is poured into a mold, then placed in the refrigerator to chill and
firm up. It is then sliced up and served, sometimes with whipped cream or a dessert sauce. In
the Philippines, buko pandan salad is popular dessert consisting of pandan-flavored gulaman
(made from bars of dried seaweed), shreds of buko or yound coconut meat, sago, nata de
coco, condensed milk, and all-purpose or table cream.
 Pastries- Pastries include various kinds of baked products made from flour, sugar, milk,
butter or shortening, baking powder, and eggs. The term “pastry” may be also used to refer
to rolled out dough that is used as the base for baked goods like pies and tarts.

 Ice Cream- Though the term “ice cream” is generally used to mean frozen desserts and  Pies- A pie is a baked good with a crust that
snacks, it actually only refers to those that have a high percentage of milk fat. Ice cream is contains and/or covers a filling of different sweet or savory ingredients. A dessert pie
commonly has a filling of fruit, chocolate, custard, or cheese combined with sweeteners and
flavorings. It may be small enough to be consumed in a few bites or big for serving by the
slice.

 Puddings- Pudding is a thick, soft dessert similar to custard, made by combining milk sugar,
and thickening agent such as eggs, gelatin, cornstarch, or tapioca.  Soufflés- The term soufflé come from the French word souffler, meaning “to blow or puff
up,” which is what happens when these light, fluffy desserts made with egg yolks, beaten egg
whites, chocolate, cheese, or fruit, and a sweetener are baked.

 Sorbet- This frozen dessert is made from water and a sweetener, with the addition of a
flavoring, usually fruit juice, fruit puree, wine, or liqueur. A sorbet made with alcohol is Common Ingredients Used in Desserts
softer than one made with fruit juice or puree, as alcohol lowers the freezing temperature of
the mixture. Since sorbet is made with no dairy and with air whipped in, unlike ice cream, it In general, the ingredients used in desserts, no matter what kind, are flour, sugar, dairy, eggs
is extremely dense and flavorful. and flavorings.

1. Flour
• Flour is the ingredient that gives a dessert
structure. Depending on the dessert to be
5. Flavorings
2. Sugar • Spices and extracts add different
flavors to desserts. Cinnamon and
• Sugar provides sweetness, nutmeg are spices that are
moisture, and tenderness to commonly used in desserts, and
desserts. In place of sugar, other vanilla and almond extract are
sweeteners such as honey and often used as well.
fruit juice or puree can be used.

Kitchen Safety

3. Eggs In preparing desserts, a few safety rules should be kept in mind and followed in order to
prevent accidents that may cause injury, disease, or death.
• Eggs act as a leavening and
thickening agent. Beaten egg
whites, in particular, give desserts
lift. On the other hand, egg yolks
add richness and creaminess to any
dessert. Some desserts are made
with whole eggs, while others use
either the white or yolk only.
Sometimes, whole eggs are
separated, and the whites and yolks
are used in different components of
a dessert.
4. Dairy

• Milk, cream, yogurt, and


butter are commonly used
B. Exercises
II. Directions: In a paragraph with five (5) sentences, give the difference between an Ice cream and
I. Directions: Read each statement carefully and encircle the letter of the correct answer. (Nx2) Sorbet. Please be guided with the given rubrics. (Rubrics: Content- 5; Grammar- 5)

1. It is baked good with a crust that contains and/or covers a filling of different sweet savory
ingredients.

a. Pies b. Tarts c. Pudding

2. It is a crisp and chewy dessert that is sometimes eaten like a cookie.

a. Drop Cookie b. Meringue c. Pastries

3. It is a type of cookie made of stiff dough that are molded by hand into a balls or assorted shapes.

a. Rolled b. Drop c. Molded

4. It is a type of cake that is similar to breads and include some types of pastries. C. Assessment (Mini PT No. 1)

a. Butter b. Yeast c. Sponge Directions: Using any platforms of site or application (MS Word, Canva, or etc.) make a poster with a
slogan showing the importance of Kitchen Safety. Please be guided with the given Rubrics.
5. It is a sweet treat consist of stewed fruit topped with a crumbly mixture of flour, sugar and butter or
oil. Content- 20
Creativity- 20
a. Crumbles b. Custards c. Puddings Cleanliness and Timeliness- 10

D. Suggested Enrichment/Reinforcement Activity

 Please do some advance reading about Presenting and Packaging desserts. 😊

References:
 Book (Cookery 9)

Prepared by:

MS. NOVY MARIE D. CALAGO, L.P.T.


Subject Teacher

Common questions

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In meringues, eggs play a role as the primary leavening and structural agent, where egg whites are beaten to incorporate air, creating a foam that is light and crisp after baking. In soufflés, egg yolks add richness while beaten egg whites are folded into the base, providing lift and creating a light, airy texture. Thus, both rely on the leavening and structural properties of eggs, but while meringues are crisp and airy, soufflés are soft and fluffy .

Buko pandan salad holds cultural significance in Philippine cuisine as it reflects the use of locally sourced ingredients like buko (young coconut), pandan leaves, and sago. It embodies the integration of traditional flavors with accessible, indigenous components, signifying cultural identity through dessert. Its popularity in celebrations marks it as an emblem of cultural continuity and adaptation in the Filipino culinary landscape .

Custards and puddings differ mainly in their thickening agents and consistency. Custards are made from a mixture of milk or cream, egg yolks, and sugar, sometimes thickened with flour, cornstarch, or gelatin, resulting in a range from sauce-like to a set consistency, as seen in crème brûlée or flans. In contrast, puddings are typically thicker and achieve their consistency through the use of eggs, gelatin, cornstarch, or tapioca .

Yeast cakes differ from sponge and butter cakes primarily in texture and leavening method. Yeast cakes, similar to breads, rely on yeast as a leavening agent which affects the crumb structure, providing a denser, bread-like texture. In contrast, sponge cakes utilize eggs, sometimes with baking powder, as leavening agents, resulting in a lighter and airier texture due to the beaten egg whites. Butter cakes are richer and denser than sponge cakes as they incorporate butter or oil with leaveners like baking powder or baking soda .

Reading a recipe carefully is vital for successful dessert preparation because desserts often require precise measurements and following specific, sometimes complex, procedures. Missteps or inaccuracies can lead to undesired textures or flavors, potentially ruining the dessert and affecting the harmony of the entire meal .

The definitions and classifications of cookies, such as drop, molded, rolled, refrigerator, pressed, and bar cookies, reflect the diversity in texture and form. These classifications depend on the dough type and shaping method: drop cookies are soft and spooned onto baking sheets, molded cookies are made with stiff dough shaped by hand, and rolled cookies require dough rolled and cut into shapes, each yielding different textures and appearances based on their preparation .

The development of desserts has been shaped by both traditional and modern influences. Traditionally, ancient civilizations used simple ingredients like fruits and nuts. The Middle Ages in Europe expanded dessert varieties with the advent of sugar manufacturing. Contemporary influences draw from global techniques and ingredients, merging classical techniques with modern interpretations, expanding flavor profiles and presentation styles across different dessert categories .

The main safety considerations when preparing desserts in a professional kitchen include ensuring cleanliness to prevent foodborne illnesses, using proper techniques to minimize risks of cuts or burns, and maintaining awareness of potential hazards, such as hot surfaces or sharp equipment. Following these guidelines helps prevent accidents that could cause injury, disease, or death .

The preparation of French soufflés, which involves carefully folding beaten egg whites into a flavored base, exemplifies the meaning of 'souffler,' a French word meaning 'to blow or puff up.' This technique causes the mixture to expand during baking, creating a light and fluffy texture that resembles the action described by the name .

Sorbet distinctively differs from ice cream in that it is made without dairy products, comprised of water, sweeteners, and flavorings like fruit juice or alcohol, resulting in an extremely dense and flavorful product. The process excludes the slow stirring necessary in ice cream production which incorporates air, preventing ice crystals but creating a creamier texture. Thus, sorbet is denser and typically sharper in flavor due to the lack of dairy .

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