4th Quarter

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 Learning Outcome 1
WEEK
Perform Mise en Place 1-3
What I Need to Know

At the end of the lesson, you are expected to:

1. give the importance of dessert in a meal;
2. classify dessert according to types of ingredients used; and
3. give the characteristics of desserts.

What’s New

Dessert is usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal.

What’s in
The importance of dessert in a meal
 Dessert balances out a meal and gives “closure” to the meal.
 Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like
vegetables, meats, and fruits.
 Dessert can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought
of.
 Dessert isn’t “fattening”. Remember, there is no such thing as a fattening food
 It will make you feel like a kid again. Forget anti-aging creams or long and sweaty workout sessions at the gym, the fastest
way to recapture your youth, or embrace a more youthful spirit is to eat like a kid
 It is romantic.

Desserts are designed for romance. After all, you can’t really order a salad with two forks. But, when it comes to cake, that is a
different matter.

What’s More
Tools, Equipment, and Utensils needed in preparing desserts/sweets
Everyone should be familiar with the tools, equipment and utensils needed in preparing desserts. Every pastry chef must have these
tools, utensils, and equipment for efficient preparation of desserts. Each tools is designed to perform a specific job in the kitchen.

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.
4. 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
 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
 Spatula – used to level off ingredients when measuring and to spread frostings
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  Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
 Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground.
9. Kitchen Shears They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags
from items.
10. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers
11. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to spoon liquids over foods and to lift
foods, including the liquid out of the pot
12. Temperature Scales - used to measure heat intensity. Different thermometers are used for different purposes in food preparation – for
meat, candy or deep-fat frying.
13. Vegetable peeler. used to scrape vegetables, such as carrots and potatoes and to peel fruits. The best ones are made of stainless steel
with sharp double blade that swivels
14. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of
looped steel piano wires which are twisted together to form the handle
15. Wooden spoons continue to be kitchen essentials because of their usefulness for used for creaming, stirring, and mixing. They should
be made of hard wood

16. Baking pan. One cannot bake without bakeware. . Baking pans like loaf pans, cake pans, pie plates, baking sheets and so on are
necessary for baking.

Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer, or a large, expensive,
power-operated appliance such a range or a refrigerator.
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1. Refrigerators/Freezers are necessary in preventing bacterial infections from foods.
2. Range a kitchen appliance used for cooking food.
3. Mixers. Used for mixing, creaming, beating and whipping ingredients. The ultimate mixer for anyone who bakes is, of course, a stand
mixer.
4. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance.

Classification/types of desserts and their characteristics

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

Characteristics of good fruit desserts:

1. appetizing aroma 3. clean washed appearance

2. simple 4. 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 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.

The three general types of cheese based on consistency are:

1. Soft 2. Semi-hard 3. Hard

a. unripened cheese a. ripened by mold a. with gas holes
b. ripened cheese b. ripened by bacteria b. without gas holes

C. Gelatin Dessert
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 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.

D. Custard
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.
Characteristics of baked custard
a. firmness of shape c. rich and creamy consistency
b. smooth, tender texture d. excellent flavor

Characteristics of soft custard

a. velvety smooth texture
b. rich flavor
c. has pouring consistency of heavy cream

E. Puddings

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
a. attractive appearance d. excellent consistency
b. well – blended flavor e. firmness of shape
c. 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.

G. Frozen Desserts
1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavor 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.
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.
WEEK
Learning Outcome 2
Prepare desserts and sweet sauces 4-5
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.
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What’s new

There are a wide variety of ingredients that may be used in the preparation and cooking of cold and hot desserts. Some of
the most common ingredients include:

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 colorful 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 moulded into many attractive decorations.

What’s more

Quality

Many recipes will specify the type and quality of the ingredients required. It is important that you observe these requirements if
you are to achieve quality desserts.
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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 whites 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:

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1. Custard Sauce - Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.

2. Fruit Purees - These are simply pureeing 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. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened
sauce should also be prepared, served and stored with caution. These products should be stored in the refrigerator and never
left to stand at room temperature too long.

Learning Outcome 3 WEEK

Plate/present desserts
6-7
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
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 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.

Art of Dessert Plating

Desserts should turn heads in the dining room. Garnishing and plating desserts shouldn't be an afterthought. It should be an
integral part of how you build your recipe.

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)

There are many factors and techniques to consider in food plating that affect the overall appearance of a dessert. Applying one
of the tips may enhance presentation.
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.
1. Green is fresh and cool, and can be soothing.
2. Red is passion and excitement.
3. Black is sophisticated and elegant.
4. 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.

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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.

Learning Outcome 4
WEEK
Store desserts 8
At the end of the lesson, students are expected to store/package desserts

Storing cold and hot desserts

As many desserts contain egg and dairy products, they present a potential health hazard if not stored properly.
Remember: proper storage means cooled desserts must be covered with plastic or placed in lidded containers before storing in
the cool room.
Observe the following guidelines:
1. 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
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 mousse and uncooked cheesecakes that contain egg whites for aeration.
2. 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.
3. Any dessert that is not required for immediate consumption must be cooled rapidly and stored in the cool room until
required.

4. 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.
5. 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.
6. Many desserts have a limited storage life. Make sure you check with your supervisor and follow organisational
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

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