1.
CLASSIFICATION OF DESSERTS

2.
DISCUSS THE
IMPORTANCE OF
DESSERT IN A MEAL

3.
CLASSIFY THE
DESSERT
ACCORDING TO THE
INGREDIENTS USED

4.
IDENTIFY THE
TOOLS AND
EQUIPMENT USED IN
PREPARING DESSERT

5.
IDENTIFY
INGREDIENTS USED
IN PREPARING
DESSERT

6.
A DESSERT is a type of food
that is eaten after lunch or
dinner. It is usually a sweet
food, like ice cream, cookies,
and cakes.

7.
DESSERTS AID IN PROPER
DIGESTION

8.
DESSERTS HELP BALANCE
THE NUTRIENTS
ABSORBED IN THE BODY

9.
DESSERTS ALSO SERVE AS
ANTI-DEPRESSANTS

10.
BAKED DESSERTS

11.
FRIED DESSERTS

12.
FROZEN DESSERTS

13.
CHILLED DESSERTS

14.
CUSTARDS AND PUDDINGS

15.
PASTRIES

16.
MISCELLANEOUS DESSERTS

17.
TOOLS, EQUIPMENT,
AND UTENSILS NEEDED
IN THE PREPARATION
OF DESSERTS

18.
 LOTS OF FRUITS
 LOW-FAT CREAM
 CHOCOLATES
 YOGHURT
 ALMONDS AND WALNUTS
 TOFU
 SOY MILK

19.
 BLUEBERRY SAUCE

20.
 RASPBERRY SAUCE

21.
 ORANGE SAUCE

22.
 FRESH STRAWBERRY SAUCE

23.
 LEMON GLAZE

24.
 VANILLA PASTRY CREAM

25.
 NO-FAIL VANILLA PASTRY CREAM

26.
 VANILLA CUSTARD

27.
 HOT CHOCOLATE

28.
 DAIRY-FREE COCOA POWDER
CHOCOLATE

29.
 MIXED BERRY

30.
 CARAMEL

31.
WORKPLACE SANITARY

32.
Plating a dessert is to a chef what
painting a blank canvas is to
Picasso. The art of plating a
dessert begins with a blank dish
and ends with a beautifully
constructed masterpiece.

33.
TEXTURE
COLOR
FLAVOR
TEMPERATURE

34.
MAIN ITEM
THE SAUCE
CRUNCH COMPONENTS
GARNISH

35.
 FROZEN DESSERTS
COUPE BOMBE GLACEE

36.
 FROZEN DESSERTS
VACHERIN PROFITEROLES

37.
 FROZEN DESSERTS
BAKED ALASKA

38.
 WARM AND HOT DESSERTS

39.
 CUSTARD AND CREAM-BASED DESSERTS

40.
 FRUIT-BASED DESSERTS

41.
 CHOCOLATE-BASED DESSERTS

42.
 CHEESE-BASED DESSERTS

43.
 END