Lesson 2 Classifications of Dessert

Question 1

The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.

Answer 1

Fruit Dessert

Question 2

It 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.

Answer 2

Cheese Dessert

Question 3

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.

Answer 3

Gelatin Dessert

Question 4

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.

Answer 4

Custard

Question 5

are relatively simple to prepare and vary with sauces.

Answer 5

Puddings

Question 6

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.

Answer 6

Fruit Cobblers

Question 7

Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.

Answer 7

Frozen Dessert

Question 8

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 egg white.

Answer 8

Sherbet and Ices

Question 9

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.

Answer 9

Frozen Soufflés and Frozen Mousses

Question 10

Characteristics of Fruit Dessert

Answer 10

• Appetizing Aroma
• Simple
• Slightly Chilled

Question 11

Thee general types based on consistency

Answer 11

• Soft
– Unripened Cheese
– Ripened by bacteria

• Semi-Hard
– Ripened by mold
– Ripened by bacteria

• Hard
– With gas holes
– Without gas holes

Question 12

Characteristics of Baked Custard

Answer 12

• Firmness of shape
• Smooth, tender texture
• Rich and creamy consistency
• Excellent Flavor

Question 13

Characteristics of Soft Custard

Answer 13

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

Question 14

Classifications of Pudding

Answer 14

• Cornstarch Pudding or Blancmange
• Rice Pudding
• Bread Pudding

Question 15

Characteristics of Pudding

Answer 15

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