Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VII, Central Visayas
Division of Cebu City
ABELLANA NATIONAL HIGH SCHOOL
Osmeña Boulevard Cebu City
S.Y 2022-2023
_________________________________________________________________________________
T.L.E. Cookery
Classification of Desser
Quarter 4- Module 2
Objectives:
1. give the importance of dessert in a meal;
[Link] dessert according to types of ingredients used; and
3. give the characteristics of desserts.
Referrence:
TLE-9 Cookery LM
Online Sources:
[Link] retrieved on January 20, 2021.
[Link] retrieved on January 20, 2021.
[Link] retrieved on January 20, 2021.
[Link] retrieved on January 20, 2021.
[Link] retrieved on January 20, 2021.
[Link] retrieved on January 20, 2021.
[Link] retrieved on January 20 ,2022

What’s In
Dessert balances out a meal and gives “closure” to the meal. Eating dessert is an opportunity to experience different
flavors and textures that you cannot get in otherfoods like vegetables, meats, and fruits. Dessert can be an opportunity to
be [Link] can make interesting mixtures that you otherwise may not have thought of.

What’s New
Classification and Types of Desserts and Their Characteristics

A. Fruits
The Simple 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
Cheese is another excellent dessert that is
ready to serve. It is made in all parts of the world from
a variety of milk 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. Each
variety has a definite character, a special appeal, and
particular uses.
The three general types of cheese based on
consistency are:
[Link] – unripened cheese, ripened by bacteria
[Link]-hard - ripened by mold, ripened by bacteria

3..Hard - with gas holes, without gas holes

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 maybe 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
Puddings are relatively simple to prepare and vary
with sauces. These are classified as: rice pudding
bread pudding,and corn star pudding sometimes
called blancmange.
Characteristics of Pudding
• Attractive appearance
• Excellent consistency
• Well-blended flavor
• Firmness of shape
• An accompanying sauce to add interest
F. Fruit Cobblers
These are not fruit pies. They have a depth of two or
three inches and are topped with biscuit dough rather
than being made with pie crust. They may be served
either hot or cold.

G. Frozen Desserts
a. Ice Cream is a smooth frozen mixture of milk,
cream, sugar, flavorings, and sometimes eggs.

b. Sherbet and Ices are made from fruit

c. Frozen Soufflés and Frozen Mousses