Desserts are the sweet treats that we enjoy after a meal or as a standalone indulgence. They come in various flavors, textures, and forms, making them one of the most diverse categories of food. One way to understand and appreciate desserts is by classifying them based on their characteristics.
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Desserts can be classified according to their ingredients, cooking method, cultural origins, and many other factors. By understanding the different types of desserts and their characteristics, we can appreciate the unique qualities that make each one special.
In this paragraph, we will explore the classification/types of desserts and their characteristics, providing a glimpse into the fascinating world of desserts.
A. Fruits
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Not only are fruits one of the simplest desserts, but they're also among the best. Their nutritional value, appetizing appearance, and ease of preparation and serving make them a winning choice for any meal.
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 milk from cows, goats,s 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.
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| Source: https://foodandbeverageknowledge.com/27-different-types-of-cheese-their-origin-and-uses/ |
The three general types of cheese based on consistency are:
1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi–hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
C. Gelatin Dessert
Source: https://pixabay.com/photos/mango-jelly-dessert-sweet-gelatin-6551859/
These are easily prepared, economical, and vary in many ways. Gelatin is marketed in two forms.
First, the unsweetened, granular type must be softened in water before use, and the fruit gelatin to which flavor, color, and sugar have already been added.
D. Custard
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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 a pouring consistency of heavy cream
E. Puddings
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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
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.
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| Source: https://www.delish.com/cooking/recipe-ideas/g2842/most-delish-cobblers/ |
G. Frozen Desserts
1. Ice cream - a 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 egg white.
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| Source: https://finance.yahoo.com/news/heres-difference-between-ice-cream-151633114.html |
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.
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| Source: https://gdaysouffle.com/frozen-chocolate-nougat-with-sour-cherry-coulis/ |
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