PREPARE DESSERT

LEARNING OUTCOMES:

At the end of the lesson, you are

expected to:
1. perform Mise en place;
2. prepare desserts and sweet
sauces;
3. plate/present desserts; and
4. store desserts.
Dessert is usually sweet course or dish (as of pastry
or ice cream) usually served at the end of a meal.
 PREPARE DESSERT
L.O. 1 Perform Mise’en Place
At the end of the lesson, you are
expected to:

 1. identify tools and equipment needed

in preparing dessert;
 2. give the importance of dessert in a
meal;
 3. classify dessert according to types of
ingredients used; and
 4. give the characteristics of desserts
Tools, Equipment, and Utensils needed
in preparing desserts/sweets

1. Measuring cup and

spoon. Individual
measuring cup for dry
ingredients, glass
measuring cup for liquid
and measuring spoon
for ingredients used in
small quantity.

 2. Mixing bowl.
Used for mixing
ingredients. It
comes in different
sizes. Small,
medium, and large

3. Cans, bottles,
cartoons opener
used to open a food
tin, preferably with
a smooth operation,
and comfortable
grip and turning
knob.

Cutting board
- a wooden or
plastic board
where
fruits and
vegetables can
be cut.
 5. Double boiler –
used when
temperatures must
be kept below
boiling, such as for
egg sauces, puddings,
and to keep foods
warm without
overcooking.

6. Funnels –
used to fill jars,
made of
various sizes of
stainless steel,
aluminum, or
of plastic
7. Graters - used
to grate, shred,
slice and separate
foods such as
carrots, cabbage
and cheese.

8. Kitchen Knives
often referred to
as cook's or
chef's knife. Use
for peeling and
slicing fruits and
vegetables

 PREPARE DESSERTS
Prepare desserts and sweet
sauces
At the end of this lesson, students are
expected to:

1. identify ingredients for desserts;

2. select and prepare sweet sauces;

3. prepare variety of desserts and sauces using

sanitary practices; and

4. follow workplace safety procedures.

Ingredients needed in preparing
desserts and sweet sauces
 Sugar

The common element linking virtually

all desserts is sugar. It may be used to
sprinkle over fruit, beaten into egg
yolks for custard or into whites for a
meringue. Many desserts use sugar
syrup, which involves boiling sugar
and water to the desired temperature.
 Gelatine

Gelatine is used to set

many cold moulded
desserts. It is the basis for
jellies and is also used to
set creams and mousses.
 Egg yolks

Egg yolks may be mixed with

flavourings, sugar and cream
or milk to make custard or
they may be whisked
together over hot water to
create a sabayon.
 Egg whites

When raw egg whites are beaten,

air is trapped in the mixture in the
form of bubbles. Egg whites
beaten to soft peaks will support
soufflés and mousses while whites
beaten to firm peaks are suitable
for meringues.
 Fruit

Ripe perfect fruit provides the

basis for many desserts, with
very little effort needed to make
an attractive colourful display.
Fruit may be pureed, baked or
poached and can then be used
for pies, soufflés and puddings.
 Cream

This ingredient is often used as a

decoration or accompaniment for both
cold and hot desserts, but may also be
used as one of the recipe ingredients.
Whipped cream may also be used as an
effective layer for trifle.
Cream may be combined with rice, sugar
and milk to make a delicious rice pudding.
 Batters

This simple mixture of

flour and water is used to
make crepes and
pancakes. Batter is also
used to coat fruit for
fritters.
 Nuts

Nuts are available whole,

ground, roasted or caramelised.
They are an important part of
dessert cookery as they provide
flavour for creams and ice
creams.
 Chocolate

Chocolate may be melted to easily blend

into fillings and batters. It can also be
poured over desserts such as cakes and
puddings. When melted chocolate is
cooled it can be shaped and molded into
many attractive decorations.
Quality points to look for when
selecting dessert ingredients
 SUGAR
 Granulated sugar is used
in most recipes.
 Castor sugar is best for
meringues and some
cakes because it dissolves
more easily
 Confectioner's sugar or
icing sugar is used mostly
for dusting the tops of
desserts.
 Brown sugar is commonly
used in hot sauce as it
produces a lovely rich
caramel flavour.
Gelatine

 Many desserts are

prepared using
commercial leaf or
powdered gelatine.

 Gelatines may be plain

or flavoured and
coloured for effect.

 Egg yolks
 Take eggs out of
the refrigerator
prior to use so they
are at room
temperature. This
way they will whisk
up better and
incorporate more
air.
Egg whites
Egg white should be fresh
and A grade quality.
They may be purchased in
bulk frozen or you may
freeze them in small
quantities if you have excess.
If egg whites have not been
cleanly divided and contain
traces of yolk, they will not
whip up to satisfactory
foam. A pinch of salt helps
the whites to whip up
better.
Cream

 The characteristics of cream will differ

according to whether it is pure cream,
double cream, reduced cream or cream that
has had a stabiliser or gelatine added to it to
make the texture seem thicker and to
improve the whipping qualities.

 Creams vary in taste and texture so choose

according to recipe specifications.

 Used only pasteurized cream.

 Pay particular attention to use-by dates.


 Batters

  Batters should be made up from

the fresh ingredients.

  Batter is often rested at room

temperature after it is made to
reduce its elasticity so that it
flows more freely over the pan.

  Batters can be flavoured with

vanilla and other spices.

Nuts
 Nuts may be purchased natural or
blanched

 Freshness is always important.

Keep nuts well wrapped and store
in refrigerator to prevent the oils in
the nuts becoming rancid.

 If you require toasted nuts, toast

them yourself to ensure the nuts
are fresh in the first place.

Chocolate
  Chocolate is available in various
types, namely bitter sweet, semi
sweet, white, dark and milk
chocolate.

  Milk and white chocolate

because of their milk content are
more difficult to work with than
dark chocolate.

 Sweet Sauces

 sauce - a flavored liquid blend of

ingredients that adds flavor and
enhances the appearance of the
food.
fudge - a soft confection made of
butter, sugar, chocolate.
Sauces can give an entirely different
appearance, flavor, color, and
moisture to desserts.
 Kinds and Varieties of Sauces

 1. Rich sauce is well suited to a simple dessert.

 2. Light sauce is suited to a rich dessert.

 3. Hot fudge is a delightful contrast to a cold cornstarch

pudding or to vanilla ice cream.

 4. Hot sauces are made just before they are to be used.

 5. Cold sauces are cooked ahead of time, then cooled,

covered and put in the refrigerator to chill.
 Thickening Agents for Sauces

 Thickening agents improve the quality of the

sauces.

 1. starch 5. flavor

 2. cream 6. grains

 3. eggs 7. cornstarch

 4. rice
 Most dessert sauces fall into one of three categories:

 1. Custard
 Vanilla custard sauce, Chocolate or other
flavor may be added to create varieties.
 2. Fruit Purees
 These are simply purees of fresh or cooked
fruits, sweetened with sugar. Other flavorings
and spices are sometimes added.
 3. Syrups
 Includes such products as chocolate sauce
and caramel sauce.
 Guidelines in Preparing Vanilla Custard Sauce
 1. Use clean, sanitized equipment and follow
procedure.
 2. When combining the egg yolks and sugar,
whip the mixture as soon as the sugar is
added. Letting the sugar and egg yolks stand
together without mixing creates lumps.
 3. Scald milk before combining with the yolks.
 4. Slowly beat the hot milk into the beaten
eggs and sugar.
 5. Place bowl with egg mixture in a pan of
simmering water and stir constantly to prevent
curdling.

 6. To test for doneness, the mixture lightly coats

the back of the spoon.
 7. Immediately cool the sauce by setting the pan or
bowl in ice water. Stir occasionally to cool evenly.
 8. If the sauce curdles, immediately stir in one (1) to
two (2) ounces cold milk, transfer the sauce to a
blender, and blend at high speed.
 Storage of Sauces

 Sauces should be kept in airtight containers and

stored in a cool dry place away from moisture,
oxygen, light and pests.
 Food made with starches that contain egg, milk,
cream and other dairy products are prone to
bacterial contamination and to food- borne illness.
 Thickened sauce should also be prepared, served
and stored with caution
 PREPARE DESSERTS
Learning Outcome 3
Plate/present desserts
 LEARNING OUTCOME:
 At the end of this lesson, students are
expected to:
 1. identify the accompaniments of
desserts;
 2. present desserts attractively; and
 3. identify factors to consider in plating
and presenting desserts.
 Accompaniments, Garnishes
and Decorations for Desserts
 Dessert Syrup

Flavored simple syrup use to

moisten cakes. Flavorings maybe
extracts like vanilla, liquors like rum.
Add flavorings after the syrup has
cold, flavor may lost if added to hot
syrup. Lemon or orange rind may
also add flavor to syrup
 Cream Anglaise

Stirred vanilla custard sauce;

consist of milk, sugar, egg
yolks and vanilla stirred over
low heat until lightly
thickened.
 Pastry Cream

Contains starch as well as eggs,

resulting in a much thicker and
more stable product. It is used as a
cake and pastry fillings for cream
pies and pudding. With additional
liquid, it is used as custard sauce.
 Custards

Consist of milk, sugar, eggs and

flavorings. (Whole eggs are
used for greater thickening
power). Used as pie fillings, as a
dessert by itself and as a basis
for many bake puddings.
 4 Garnishes that add wow factor

1. FRUIT GARNISH

2. NUT GARNISH
3. CHOCOLATE GARNISH
4. COOKIE GARNISH
Guidelines in plating dessert:

1. Make garnishes edible.

Everything on the dessert
plate should be edible and
delicious.
2. Keep it clean and simple. Don't
crowd the plate. If your dessert is
beautiful, it shouldn't need a lot of
garnishes. And keep the rim of the
plate clear, so the servers aren't
touching the food when they place
the desserts in front of the
customers.
 3. Make your garnishes relate to the dessert on
the plate. The only time you should garnish
with fresh mint is if you're serving mint ice
cream. Don't put it on there just because you
think the dessert needs color. If you have a
brown dessert, like apples in puff pastry, then
make sure all of those elements are executed
well—puff pastry should look beautiful and
crisp.
4. Layer flavors and textures in your
dessert. Textures and flavors hit the
palate at different times. Ask
yourself, "How can I make this
better?" If the answer is a little
lemon zest, then add it as a garnish.
All the components on the plate
should build on the dessert, making
it better.
5. Try different plates
—various sizes and
shapes. The right plate
can add or enhance
the theme really well.
 Plating and presenting tips and
techniques

 1. The plate – when plating desserts, the

choice of plate is critical to the final
presentation. Remember, the plate is the
frame of the presentation. There are many
sizes, shapes, and colors available. Choosing
the right size of plate is important because
food should not be crowded onto the plate.
 2. Color - always consider color as an important part of
plate presentation. Always try to have a variety of colors
on the plate.

  Green is fresh and cool, and can be soothing.

  Red is passion and excitement.

  Black is sophisticated and elegant.

  Blue is a natural appetite suppressant, since it can make

food look unappetizing.
3. Texture - texture is critical to
food presentation, as well as
enjoyment. Contrasting hard
and soft, smooth and coarse,
adds visual interest to your
food, and it will enhance your
customers' enjoyment to the
food.
4. Keep things clean
Remember that neatness counts.
Food should be contained within
the rim of the plate, yet it should
not be crowded in the center. Take
a look at the plate and ask yourself
if it is pleasing to the eye. It should
not look sloppy and dirty.
5. Garnish to Impress
Garnishes and decorations can
enhance your plate
presentation. Choose garnishes
that are appropriate to the
ingredients. For example, using
a chocolate curls for chocolate
cake.
 Here are some other techniques to
keep in mind when garnishing:

  Never decorate a plate with something

inedible

  Ensure the garnish complements and enhances

the dish.
  Choose garnishes that are the correct size;
they should be easy to eat.
PREPARE DESSERTS
Learning Outcome 4
Store desserts
At the end of the lesson, students are
expected to

store/package
desserts
Storing cold and hot desserts
 Desserts containing uncooked eggs should be handled
with extreme care, as raw egg is a medium in which
dangerous bacteria such as salmonella can thrive. This
means you need to be really careful with foods like
chocolate mousse and uncooked cheesecakes that
contain egg whites for aeration.  Egg custards contain
protein, which provides good food for bacteria. If
custards are not heated and cooled properly and quickly,
bacteria that are present in the custard can grow quickly
to dangerous numbers.  Any dessert that is not required
for immediate consumption must be cooled rapidly and
stored in the cool room until required.
 If you plan to keep a pre-prepared dessert hot until
service, make sure that the temperature of the food
is over 65oC. Never leave an egg mixture in a Bain-
Marie for any length of time. Any dessert that has
been kept hot in the Bain-Marie for a while should be
discarded at the end of service.  If milk and cream
are used in desserts like trifle and custards, they
must not be left to stand at room temperature for
any length of time. They should be kept in the
refrigerator until the last possible moment to
prevent the risk of food poisoning.  Many desserts
have a limited storage life. Make sure you check with
your supervisor and follow organizational
requirements.
 Packaging Materials for Storing
Desserts
1. glass container

2. plastic container

3. plastic/cellophane

4. aluminum foil

5. packaging tapes

6. boxes
 Equipment

1. chiller

2. freezer

3. refrigerator
 Sanitary Practices When Storing
Desserts

1. Handle the food properly to

prevent spoilage and contamination.

2. Wash utensils and equipment

thoroughly.
3. Keep away from food when you are
ill.

4. Store foods and ingredients

properly.

5. Safeguard the food during

distribution and service.
 Storage Techniques

 1. Refrigerate – to keep cold or cool

 2. Cold Storage – the process of storing food

by means of refrigeration

 3. Chilling – to refrigerate or to reduce the

temperature of food
 PREPARE DESSERTS
Learning Outcome 1
Select Packaging Materials
At the end of the lesson, you are
expected to:

1. give the meaning of packaging, its

importance and functions; and

2. select appropriate packaging

material.
 Food packaging

 - is packaging of food which requires

protection, tampering resistance, and
special physical, chemical, or biological
needs. It also shows in the product
label any nutrition information on the
food being consumed.
 Functions of Good Packaging

 Provide a barrier against dirt and other

contaminants thus keeping the product
clean
 Prevent losses. For example, packages
should be securely closed to prevent
leakage
 Protect food against physical and chemical
damage. For example the harmful effects of
air, light, insects, and rodents. Each product
will have its own needs
 Package design should provide protection
and convenience in handling and transport
during distribution and marketing
 Help the customers to identify the food and
instruct them how to use it correctly
 Persuade the consumer to purchase the food

  Cluster or group together small items in one package for

efficiency. Powders and granular materials need
containment.

  Marketing - The packaging and labels can be used by

marketers to encourage potential buyers to purchase the
product.

  Correct packaging prevents any wastage (such as

leakage or deterioration) which may occur during
transportation and distribution.
Types of Packaging materials
 MOST COMMONLY USED FOOD PACKAGING
MATERIALS IN DEVELOPING COUNTRIES

 Leaves
 Banana leaves are often used for wrapping certain
types of food (e.g. suman). Corn husk is used to wrap
corn paste or unrefined block sugar, and cooked
foods of all types are wrapped in leaves. They do not
however protect the food against moisture, oxygen,
odors or micro-organisms, and therefore, not suitable
for long-term storage.
 Vegetable fibres
 These include bamboo, banana, coconut, and
cotton fibres. These natural materials are
converted into yarn, string or cord which will
form the packaging material. These materials are
very flexible, have some resistance to tearing, and
are lightweight for handling and transportation.
Being of vegetable origin, all of these materials
are biodegradable and to some extent re-usable.
 As with leaves, vegetable fibres do not provide
protection to food which has a long shelf-life
since they offer no protection against moisture
pick-up, micro-organisms, or insects and rodents.
 Wood
 Wooden shipping containers have traditionally
been used for a wide range of solid and liquid
foods including fruits, vegetables, tea and beer.
Wood offers good protection, good stacking
characteristics and strength. Plastic containers,
however, have a lower cost and have largely
replaced wood in many applications. The use of
wood continues for some wines and spirits
because the transfer of flavour compounds from
the wooden barrels improves the quality of the
product.
 Paper
 Paper is an inexpensive packaging material.
It is however highly absorptive, fairly easily
torn, and offers no barrier to water or gases.
 The degree of paper re-use will depend on its
former use, and therefore paper that is dirty
or stained should be rejected. Newsprint
should be used only as a outer wrapper and
not be allowed to come into direct contact
with food, as the ink used is toxic.
Earthenware
Earthenware pots are used
worldwide for storing liquids and
solid foods such as curd, yoghurt,
beer, dried food, and honey. Corks,
wooden lids, leaves, wax, plastic
sheets, or combinations of these
are used to seal the pots.
 Glass

 Glass is able to withstand heat treatments such as

pasteurization and sterilization.

 Does not react with food.

 Protects the food from crushing and bruising

 Resistant to moisture, gases, odors and microorganisms

 Re-usable, re-sealable and recyclable

 Transparent, allowing products to be displayed. Coloured

glass may be used either to protect the food from light or to
attract customers.
 Disadvantages of using glass as
packaging materials

 glass is heavier than many other packaging materials

and this may lead to higher transport costs

  it is easy to fracture, scratch and break if heated or

cooled too quickly

  potentially serious hazards may arise from glass

cracks or fragments in the food.
Preparation of glass containers
 Inspection

  Washing.

  Rinsing..

  Sterilization.

  Sealing and capping

  Cooling
Plastics
The use of various plastics for containing
and wrapping food depends on what is
available. Plastics are extremely useful
as they can be made in either soft or
hard forms, as sheets or containers, and
with different thickness, light resistance,
and flexibility. The filling and sealing of
plastic containers is similar to glass
containers.
Cost is relatively low.
Good barrier properties
against moisture and gases.

 Heat sealable to prevent

leakage of contents.
 Have wet and dry strength.

  Easy to handle and convenient for the

manufacturer, retailer, and consumer.

  Little weight to the product.

  Fit closely to the shape of the product,

thereby wasting little space during storage and
distribution.
Metal
Metal cans have a number of
advantages over other types of
containers:
they provide total protection of the
contents. they are tamperproof.
they are convenient for
presentation.
Disadvantages of metal food packaging
materials:

 they are heavier than other materials, except

glass, and therefore have higher transport
costs

  the heat treatment associated with the use

of metal cans is not suitable for small-scale
production.