Dessert and Classification of Dessert

The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and tarts.

Is also commonly found in dessert courses because of its naturally occurring sweetness.

Usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal. It is usually sweet; serve after a meal; gives a satiety effect and source of carbohydrates from the sugar content and vitamin A and C from fruits. It is a type of food that is eaten after lunch or dinner and usually a sweet food.

Made by putting the ingredients in a hot oven. Include cakes and muffins, sweet breads, cookies, puddings and custards.

Made by using cooking process called deep frying. Examples are doughnuts, butchi, banana fritters and banana roll (turon)

Made by blending the ingredients in a freezer.

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

Contains milk and cream and sometimes egg white.

May be based on flavored water, usually fruit, purees and flavored syrups.

Made without using oven or the freezer. Trifle is an English dessert made by soaking ladyfinger biscuit in sherry, covering with whipped cream and then letting it chill in the refrigerator.

Typically include a thickened dairy base.

Are cooked and thickened with eggs

Are thickened with starches.

Either take the form of light and flaky bread with an airy texture or unleavened dough with high fat content.

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

Easily way to prepare, economical and vary in many ways. Are desserts made with a sweetened and flavored processed collagen product.

Comprised of fruit cocktail, fresh fruits, fruit salad and others.

is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods.