Don Severino Pagalilauan NHS: Mistekee G. Maramag

Don Severino Pagalilauan NHS
Penablanca East District
July 5, 2021
MISTEKEE G.
MARAMAG
Teacher II– Demonstration
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Lesson recap
types of desserts
OBJECTIVES
*a. define dessert;
b. Identify and discuss the
ingredients for desserts;
c. give example of dessert
sweet sauce and its
guidelines.
CAN YOU
GUESS IT?
Beside are
ingredients needed in
preparing desserts.
Find five (5) of them.
They can be found
horizontally, vertically,
or diagonal.
Answers in any order
1. BATTERS
2. GELATIN
3. SUGAR
4. CHOCOLATE
5. CREAM
What is a
Dessert?
Is a sweet course or dish
usually served at the end of
a meal
Some of the most common
ingredients include sugar,
gelatin, egg yolks, egg
whites, fruit cream, batters,
nuts, and chocolates.
COMMON INGREDIENTS OF DESSERT
Sugar -a sweet substance especially
from the plants sugar cane used to
make food and drinks sweet.
Many desserts use sugar syrup, which
involves boiling sugar and water to the desired
temperature.
Quality points of 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 flavor.
Gelatin
-is used to set many
cold molded desserts.
It is the basis for
jellies and is also
used to set creams
and mousses.
Quality points of gelatin
➢ Many desserts are prepared using
commercial leaf or powdered

gelatin.
➢ Gelatins may be plain or flavored
and colored for effect.
Egg whites
-is the clear liquid contained within an
egg.When raw egg whites are beaten,
air is trapped in the mixture in the form
of bubbles.
Quality points of 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.
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 to create a sabayon.
Quality points 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.
Fruit
Ripe perfect fruit
provides the basis for
many desserts, with
very little effort needed
to make an attractive
colorful display.
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.
Quality points of cream
Creams vary in taste and texture so
choose according to recipe
specifications.
➢ Used only pasteurized cream.
➢ Pay particular attention to use-by
dates.
Batters
This simple mixture of flour and water is used to make
crepes and pancakes. Batter is also used to coat fruit for
fritters.
Quality points of 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 flavored with vanilla and other spices.
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.
Quality points of 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.
Chocolate
may be melted to easily blend into fillings and
batters. It can also be poured over desserts such
as cakes and puddings..
Quality points of chocolate
➢ 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.
What is a Sauce?
a flavored liquid blend of
ingredients that adds flavor and
enhances the appearance of the
food.
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.
Most dessert sauces fall into one of three categories:
1. Custard Sauces
a sweet sauce made from eggs, milk, and sugar and poured
over sweet dishes:
2. Fruit Purees
These are simply pureeing of fresh or cooked fruits,
sweetened with sugar. Other flavorings and spices are
sometimes added.
3. Syrups
- thick sweet liquid made by dissolving sugar in boiling water,
often used for preserving fruit.
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.
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.
ACTIVITY TIME!!!
Activity 1 (Multiple Choice)
Direction: Read and analyze the questions carefully.
Select the correct answer.
1. It is a flavored liquid blend of ingredients that adds flavor
and enhances the appearance of the food.
a. Batters
b. Fudge
c. Nuts
d. Sauce
2. It is the common element linking
virtually all desserts.
a. Chocolates
b. Creams
c. Nuts
d. Sugar
3. 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.
a. Chocolates
b. Creams
c. Nuts
d. Sugar
4. These are simply pureeing of fresh or
cooked fruits, sweetened with sugar.
a. Custard Sauces
b. Fruit purees
c. Syrups
d. none of them
5. It is a soft confection made of butter,
sugar, chocolate.
a. Creams
b. Fudge
c. Syrups
d. none of them
Activity 2 (Identification)
Identify the ingredients being describe in
Direction:
the following items.
1. Simple mixture of flour and water is used

to make crepes and pancakes. 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 batters. 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.
ANSWER KEY
ACTIVITY 1
1. D
2. D
3. B
4. B
5. B
ANSWER KEY
ACTIVITY 2
1. BATTERS
2. NUTS
3. CHOCOLATE
4. SUGAR
5. GELATIN
ASSIGNMENT
RESEARCH VARIETY OF
DESSERT AND SWEET
SAUCES RECIPES

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Penablanca East District

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commercial leaf or powdered

Quality points egg yolks

1. Simple mixture of flour and water is used

molded desserts. It is the basis

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