Module no. 2 Read and answer Learning Outc omes no.

2
For the the performance task ….make an album for the different types
of dessert, be sure to design your album and label each type..
Remember: Individual task
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.

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 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 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

Quality points to look for when selecting dessert ingredients

Ingredients Quality points
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 grade a 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 improve the
whipping qualities.
• Creams vary in taste and texture so
choose according to recipe specifications.
• Used only pasteurised cream.

• Pay particular attention to use-by dates.

Batters should be made up from the fresh ingredients.

Batters
 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. grains
2. cream 6. cornstarch
3. eggs
4. rice flour

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.
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.

Review of Lesson 1 (Learning Outcome 2)

A. Identify the ingredients described in the following statements. Write

your answers on your test notebook.
__________________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 flavour 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 moulded 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 moulded desserts. It is

the basis for jellies and is also used to set creams, mousses and glazes.

. Direction: Read the following statements carefully and choose the

letter that best describe the statements. Write your answers on your
test notebook.
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 C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag