Scribd
Upload
16 views32 pages

Pudding Types and Characteristics

The document categorizes various types of desserts, including fruits, cheese, gelatin, custards, puddings, fruit cobblers, and frozen desserts, highlighting their characteristics and preparation methods. Each dessert type is described with specific attributes, such as the simplicity and nutritional value of fruits, the variety of cheese based on milk and consistency, and the different forms of gelatin and custards. Additionally, it outlines the characteristics of puddings and frozen desserts, emphasizing their appeal and preparation techniques.

Uploaded by

welmerponce54
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
16 views32 pages

Pudding Types and Characteristics

The document categorizes various types of desserts, including fruits, cheese, gelatin, custards, puddings, fruit cobblers, and frozen desserts, highlighting their characteristics and preparation methods. Each dessert type is described with specific attributes, such as the simplicity and nutritional value of fruits, the variety of cheese based on milk and consistency, and the different forms of gelatin and custards. Additionally, it outlines the characteristics of puddings and frozen desserts, emphasizing their appeal and preparation techniques.

Uploaded by

welmerponce54
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

CLASSIFICATION/TYPES OF

DESSERTS AND THEIR


CHARACTERISTICS
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
• clean washed appearance
• 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 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. Each variety
has a definite character, a special
appeal and particular uses.
THE THREE GENERAL TYPES OF
CHEESE BASED ON CONSISTENCY ARE:

[Link]
[Link] cheese
[Link] by bacteria
2. Semi – hard
[Link] by mold
[Link] by bacteria
3. Hard
[Link] gas holes
[Link] gas holes
SEMI HARD
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
• Puddings are relatively simple to
prepare and vary with sauces.
These are classified as:
[Link] pudding, sometimes
called blancmange
[Link] pudding
[Link] pudding
CORNSTARCH PUDDING
RICE PUDDING
BREAD PUDDING
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

[Link] cream- smooth frozen mixture


of milk, cream, sugar, flavorings
and sometimes eggs.
2. Sherbet and Ices – made from
fruit juices, water and sugar.
American sherbet contains milk and
cream and sometimes egg white.
The egg whites increase smoothness
and volume. Ice contains only fruit
juice water, sugar and sometimes
3. Frozen Soufflés 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.

You might also like