Grade

11

TVL-HE COOKERY NCII

QUARTER 4 – MODULE 3&4

PREPARE DESSERTS (PD)

• Varieties of ingredients in preparing desserts

• Methods of preparing desserts

TLE_HECK9- 12PD-IVb-f-16

Czarina Joyce T. Bagni

SHS-Teacher II
I. INTRODUCTION:
A wise selection of the ingredient for preparing desserts results in having quality,
nutritious, appealing, and appetizing desserts. Choose ingredients that are not
hazardous to one’s health.

II. MODULE CONTENT:

There are a wide variety of ingredients that may be used in the preparation and
cooking of cold and hot desserts.
The following ingredients are used in preparing nutritious and yummy desserts. Desserts
that are healthier to eat.

Ingredients needed in preparing desserts and sweet sauces

Sugar- The common element of a dessert dish is sugar. It is used to sprinkle over fruit,
beaten into egg yolks for custard, or into whites for meringue. Most desserts use sugar syrup
which in value boiling sugar and water to the desired temperature.
• Granulated sugar is used in most recipes.
• Castor sugar is best for meringue and some cakes because it dissolves more
easily.
• Confectioner’s sugar or icing sugar is used for dusting the tops of desserts.
• Brown sugar is commonly used in hot sauce for it produces a lovely rich
caramel flavor.
Gelatine- This is used to set many cold molded desserts. It is the basis for jellies and also to
set creams and mousses.
• Gelatine may be flavored or plain colored for effect.
• Many desserts are prepared using commercial leaf or powdered gelatine.
.
Egg Yolks- Maybe mixed with flavoring sugar, and cream or milk to make to make custard
for they maybe whisked together over hot water to create zabaione.

Helpful Tip
Take eggs out of the refrigerator prior to use so they are at room temperature. This will make
egg yolks whisk up better and incorporate more air.

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.
• Egg whites should be fresh and grade A quality.
• They may be purchased in bulk, frozen or may freeze them in small
quantities.
• If egg whites are not clearly divided and contain traces of yolk, they will not
whip up to satisfactory foam. To whip up whites better, a pinch of salt is
added.

Fruits-Ripe perfect fruit provides the basis for many desserts with very little effort to make
an attractive colorful display. Apple, papaya, banana, and fresh berries contain vitamins and
fiber and aid indigestion.
• Choose fresh fruits
• Fruits ingredients should add flavor and color to the dessert dish.

Cream-it is used as decoration or accompaniment for both cold and hot desserts.
• Use low fat cream or low fat cottage cheese instead of heavy cream. This
gives the required calcium without adding calories.
• Cream varies in taste and texture.

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 • Use pasteurize cream.
• The characteristics of cream will differ according to whether it is pure cream,
double cream, reduced cream or cream that has had a stabilizer or gelatin
added to it to make the texture seem thicker and improve the whipping
qualities.
• Pay particular attention to use-by dates.
Batter-The simple mixture of flour and water is used to make crepe and pancakes. Batter is
used to coat fruit for fritters.
• Batter should be made from fresh ingredients.
• Batter is kept at room temperature to reduce its elasticity and to flow more
freely over the pan.
• Batter can be flavored with vanilla and other spices.
• Nuts-These are available whole, ground, roasted, or caramelized
• They provide flavor for the creams and ice creams.
• Freshness is very important. Keep nuts well wrapped and stored in the
refrigerator to prevent the oils.
• Nuts may be purchased naturally or blanched.
• If you require toasted nuts, toast them yourself to ensure the nuts are fresh in
the first place.
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.
•Chocolate is available in various types, namely bittersweet, 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.

MIND YOUR VOCABULARY

Compote- A dessert made of whole or piece of fruit stewed or cooked in syrup
Liquidizer –A kitchen appliance with blades for cutting and pureeing vegetables and fruits. It
is known as blender.
Zabaione- An Italian dessert sometimes a beverage made with egg yolk, sugar, and sweet
wine
Sweet Sauces
Sauce - a flavored liquid blend of ingredients that adds flavor and enhancesthe
appearance of the food.
Fudge - a soft confection made of butter, sugar, chocolate. Sauces can give an
entirely different appearance, flavor, color, andmoisture 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 tovanilla 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 andput 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

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 Most dessert sauces fall into one of three categories:
1. Custard Sauces -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.

Methods of Preparing Desserts

A meal is not complete without a dessert. A dessert is a conclusion of the meal experience
and the one which so many people look forward to the most. The sweet on dessert can
cover a wide range of dishes.

Basically, preparing desserts follow different methods. They are piping, creaming,
mixing, aeration, combining, adding flavors and colors, and pureeing.

1. Piping- A technique of decorating cakes or desserts with icing or chocolate whip

cream using pastry bag. It requires control, balance, and coordination.
2. Creaming- The butter and sugar are creamed together to form a light, white
emulsion to the liquid as added and then sieved flour is folded into which results in a
clear and smooth paste.
3. Mixing- This is producing a recipe combination of different food commodities. It can
be done by using a food processor or a food mixer and also by hand using a spoon.
4. Aeration-An action of trapping or creating oxygen bubbles in a mixture. Following
are the means of aeration:
• By chemical means using baking powder.
• By biological means using yeast with carbon dioxide and ethyl alcohol.
• By mechanical aeration using whites and eggs to trap air bubbles in the whisked
mixture.
• By lamination. In puff pastry, the moisture turns to steam in the hot even the layer of
fat in dough rise and set while the gluten blisters in the heat of the oven.
5. Combining- This is to bring together a number of different mixtures to produce clear
mix. A bavarois is the best example of combining the sauce (anglaise), cream, and fruits.
They are combined together to form a single set mixture.
6. Adding Color and Flavors- Too much color added to dessert will look unsightly and
with too little color, the presentation will be inspired. Too much flavor will spoil the
dessert dish and with too little flavor, the dessert will lack body. Therefore, these must be
controlled when adding color and flavor to the dessert dish to be prepared.
7. Pureeing- This is pulping fruits, sauce or mixture to produce smooth texture by using
a food processor, liquidizer, or a handheld tri blade puree tool. Unavailability of these
tools, pureeing can be done also by using a fork or wooden spoon. When food are well-
coked and breaks down easily, they give good results when mixed. It is employed in
preparing apple puree for marmalade.

Method of Cooking Desserts

The cooking methods employed in preparing dessert dishes are as follows.

1. Baking- It is a cooking dessert dish using convection heating equipment on an oven.

The food is put into an enclosed area where heat is applied and the movement of the
heat within the confined space acts on the cake that makes it cooked or baked.
2. Boiling/Poaching- It is applicable to fruits that are not cooked and then cooled for
the services as a single fruit-based dessert or composite or compote. Compote is a

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 mixture of complementary fruits poached in juices, wine or syrup until tender. To
poach fruit, cover the fruit with the liquid and let the liquid bring to boil, then reduce
the heat so the liquid just turns over but does not boil vigorously.
3. Steaming- It is cooking in a hot moist atmosphere under pressure. The hot steam
rising from the boiling water acts on the food and let the food gets cooked but there is
no contact between the food and the water in the pot.
4. Stewing – It is cooking food using a lot of liquid. Every food is cooked together at the
same time in the pot until the liquid is slightly thickened.

Suggested Dessert Recipe

Leche Flan
Procedure:
1. Scald milk in double boiler for 15 minutes.
Ingredients:
2. Beat egg yolks.
2C Fresh milk
3. Add sugar, milk and finely grated rind of lemon.
8 Egg yolks
4. Pour into a molder lined with caramelized sugar.
1 C sugar
5. Place leche flan molder in pan of hot water and
Finely grated rind of 1
bake until it becomes firm.
dayap

To caramelize, dissolve 1 C sugar in1/4 C water cook till sugar caramelizes

III. Activities (answer on a separate sheet of paper)

1. Arranged the jumbled word/s to get the correct answer
__________1. ITEMASING- It is cooking a dessert through the hot steam using from the
boiling water
__________2. AKBNIG- Cake is being prepared by this method.
__________3. PRUEENGI-A food processor is used to produce smooth texture.
__________4. NAPGOHIC-A compote is prepared by using this method.
__________5. NTAAEROI- It is creating bubbles in the mixture.
__________6. NIXMIG-Method of preparing desserts by using a food processor or a food
mixer.
__________7. NGPIPI- A technique of decorating cakes or desserts with icing or chocolate
whip cream.
__________8. WINGSTE-Cooking food using lot of liquid.
__________9. BININGCOM-Bringing together a number of different mixtures to produce a
clear mix.
__________10. EACRINMG-A method of forming a light, white emulsion to the liquid

2. PERFORMANCE TASK (20 PTS)

a. Collect and compile twenty pictures of different desserts that are commonly served in the
family during meals.
Materials: short coupon bond, short sliding folder.

b. Perform the following methods and prepare a simple dessert.

• Piping
• Pureeing
Be able to make a documentation of your work to be passed to your teacher.

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IV. SUMMATIVE ASSESMENT
(Answer the following using the ANSWER SHEET)

I. Read the following statements carefully and choose the letter that best
describes the statements.
1. This is a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
A. appetizer C. dessert
B. sauce D. stock
2. Which of the following sauces is suited to a simple dessert?
A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce
3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. hot fudge C. rich sauce
B. hot sauce D. light sauce
4. The following are thickening agents for sauce, EXCEPT
A. baking powder C. cream
B. cornstarch D. egg
5. Which of the following containers is used to store sauces?
A. airtight jar
B. plastic bottle

II. Identify the ingredients described in the followingstatements.

1. Simple mixture of flour and water is used to make crepes andpancakes. It is also
used to coat fruit for fritters.
2. These ingredients are available whole, chopped or ground, roasted or caramelized.
They are an important part of dessert cookery as they provide flavor for creams and ice
creams.
3. Melted to easily blend into fillings and butters. It can also be poured over desserts
such as puddings. When melted and cooled it can be shaped and molded into many
attractive decorations.
4. The common element for all desserts. It may be used to sprinkle over fruit, beaten
into egg yolks for custard or into whites for a meringue. It serves as sweeteners.
5. This is used to set many cold molded desserts. It is the basis for jellies and is also
used to set creams, mousses and glazes.

III. Enumeration
Give at least five methods of preparing desserts and be able to describe it in your own words.

III. Essay
Explain briefly the following questions
1. How is pureeing of fruit done? 5pts.
_________________________________________________________________________
_________________________________________________________________________

2. How hot desserts are differing from cold desserts? 5pts.

_________________________________________________________________________
_________________________________________________________________________

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Answer Key
Activity 1
1. Steaming
2. Baking
3. Pureeing
4. Poaching
5. Aeration
6. Mixing
7. Piping
8. Stewing
9. Combining
10. Creaming

Activity 2
Performance task

References:
Department of Education (2016), K to 12 Curriculum Guide COOKERY
Department of Education (2016) Cookery Learning Manual 1 of 2, Cookery
Cookery TVL: Home Economics Strand by Aida H. Rondilla and Emma S. Avendano,
Elsa P. Roque

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 ANSWER SHEET

NAME: ___________________________________________ GRADE / SEC. __________

SUBJ. TEACHER: ___________________________________ SCORE: _______________

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