Learning Outcome 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.
2. Mixing bowl.
3. Scraper-
4. Spoons –
5. Temperature Scales –
6.Whisks
7. Wooden spoons
8. Baking pan.
• MEASURING CUPSAND SPOON-
Individual measuring cup for dry ingredients,
glass measuring cup for liquid and measuring
spoon for ingredients used in small quantity.
• MIXING BOWL-Use for mixing ingredients. It
comes in different sizes. Small, medium, and
large.
• SCRAPER -a rubber or silicone tools to blend or
scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers
• 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
• TEMPERATURE SCALE- used to measure
heat intensity. Different thermometers are
used for different purposes in food
preparation – for meat, candy or deep-fat
frying.
• WHISK- 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.
• WOODEN SPOON-continue to be kitchen
essentials because of their usefulness for used
for creaming, stirring, and mixing. They should be
made of hard wood
• BAKING PAN- One cannot bake without bake
ware . Baking pans like loaf pans, cake pans, pie
plates, baking sheets and so on are necessary
for baking.
• REFRIGERATOR-are necessary in preventing
bacterial infections from foods.
• RANGE- a kitchen appliance used for cooking
food.
• MIXER- Used for mixing, creaming, beating and
whipping ingredients. The ultimate mixer for
anyone who bakes is, of course, a stand mixer.
• BLENDER- are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance.
• 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.
1.Refrigerators/Freezers
2. Range
3. Mixers.
4. Blenders
• Note: As a rule, never use a piece of
equipment until you are thoroughly
familiar with its operation and features.
Reasons for eating desserts
and sweets
• Dessert balances out a meal
and gives “closure” to the
meal.
• Eating dessert is an
opportunity to experience
different flavors
• Dessert can be an
opportunity to be creative.
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.
• B. 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.
• 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
C. Gelatin Dessert
These are easily prepared, economical
and vary in many ways.
Gelatin is marketed in two forms.
• First the sweetened,granular type that must be
softened in water before used,and the fruit
gelatin to which flavour ,color and sugar have
already been added.
D. Custard
Baked and soft custards vary
in so many ways
Characteristics of baked
custard
• firmness of shape
• smooth, tender texture
• rich and creamy consistency
• excellent flavor
 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
F. Frozen Desserts
Ice cream

Frozen Mousses

Sherbet and Ices

Fill in the blank with the correct answer

1.______use to measure small quantities of

ingredients.
2._____Use for mixing ingredients.
3._____rubber or silicone tools to blend or
scrape the food from the bowl.
4.____solid, slotted, or perforated ,used to
spoon liquids .

5______used for whipping eggs or batter

• 6._____used for creaming, stirring, and mixing.
• 7._____They may refer to a small electrical
appliance, such as a mixer, or a large,
expensive, power-operated appliance.
• 8._____are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food.
• 9.Dessert balances out a _______.
• 10.Eating dessert is an opportunity to
experience different ____.
11. Dessert can be an opportunity to be _____.
12. As a rule, never use a piece of _______ until
you are thoroughly familiar with its operation
and features.
13. _____The simplest dessert and easy to
prepare and serve.
14.____is another excellent dessert that is ready
to serve.
15.___a kitchen appliance used for cooking food
• A. EQUIPMENT N. MIXER
• B. CREATIVE O. FLAVOR
• C. RANGE P. FRUITS
• D. WIRE WISK Q. MEAL
• E. TEMPERATURE SCALE
• F. MEASURING SPOON
• G. WOODEN SPOONS
• H. GELATIN
• I. TOOLS AND EQUIPMENT
• J. CREAM
• K. CHOCOLATE
• L. BLENDER
• M. NUTS
Learning Outcome 2
Prepare desserts and sweet
sauces
There are a wide variety of
ingredients that may be used
in the preparation and cooking
of cold and hot desserts.
Ingredients needed in
preparing desserts and
sweet sauces
1. SUGAR 8. BATTER
2. GELATIN 9. NUTS
3. EGGYOLK
4. EGGWHITE
5. FRUITS
6.CREAM
7. CHOCOLATE
• 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
flavorings, sugar and cream or milk to make
custard or they may be whisked together over hot
water .
• 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 caramelized. They are an
important part of dessert cookery as they
provide flavor 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.
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
 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.
Thickening Agents for Sauces
Thickening agents improve the quality of
the sauces.
1. starch 5. grains
2. cream 6. cornstarch
3. eggs
4. rice flour
Most dessert sauces fall into
one of three categories:
1. CUSTARD SAUCES
2. FRUIT PUREE
3. SYRUP
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.
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.
Learning outcome 2
A. Identify the ingredients described in the following statements .
Write your answer on the space provided.
_______1. Simple mixture of flour and water is used to make
crepes and pan cakes . It is also used to coat fruits and fritters.
_______2. These ingredients are available whole ,chopped or
ground and roasted or caramelized.
_______3. Melted to easily blend to fillings and batters . It can
also be poured over desserts such as puddings.
_______4. The common elements linking for all desserts . It may
be used to sprinkle over fruit , beaten into egg yolks for custard
or into whites of meringue.
_______5. This is used to set many cold mold desserts. It is the
basis for jellies and also used to set creams ,mousses and glaze.
• _______6. a soft confection made of butter, sugar,
chocolate.
• _______7. 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.
• _______8. may be mixed with flavorings, sugar and
cream or milk to make custard or they may be whisked
together over hot water.
• _______9. a flavored liquid blend of ingredients that
adds flavor and enhances the appearance of the food.
• _______10. When raw egg whites are beaten, air is
trapped in the mixture in the form of bubbles.
• Prepare your own dessert.
• Search for a recipe on Gelatin .
• Write down all the needed ingredients and
procedure.
• Take safety precautions during the process of
making gelatin dessert.
• Have the proper documentation and send in
the group for checking.
• Enjoy doing the task!
• Prepare your own dessert.
• Search for a recipe on making fruit salad.
• Write down all the needed ingredients and
procedure.
• Take safety precautions during the process of
making dessert.
• Have the proper documentation and send in
the group for checking.
• Enjoy doing the task!