This presentation is about bread and pastry production

1. PREPARING AND
PRESENTING DESSERTS

2. Filipinos are known for their “sweet
tooth”. This means they love anything
sweet, be it beverages, snacks, or
desserts.
Every meal is never is never complete
without a dessert, such as fresh fruits, a
processed fruit, a creamy concoction,
baked products, and confectioneries.
More than a tradition, the preference for

3. NATURE AND CHARACTERISTICS OF
DESSERTS
Dessert is a course in a meal consisting of
a wide assortment of sweet-based
products, whether fresh, cooked, or
processed.
-is taken as the last course of a dinner or a
buffet, without which the meal is not
deemed complete.

4. -are predominantly sweet in flavor
with sugar as the major ingredient.
-can be light or slightly heavy
depending on the type of dessert
being served.

5. -can be fresh as ripe fruits or it can be
cooked, as in preserved macapuno, ube
jam, and fruit cocktail.
-it can be fried, as in fritter and
doughnuts; steamed as in leche flan;
baked as in pudding, pies and pastries
and tarts; and frozen as in ice cream
and sherbet.

6. TYPES OF DESSERT

7. PUDDING, PIES AND TARTS
PUDDING is a soft bread variety made of
bread softened in milk with egg and
sugar added.
Flavorings: crushed pineapple, raisins,
and nuts maybe added to give it a rich
flavor.

8. PIES, on the other hand, are types of
pastries consisting of a high proportion of
fat to flour and a little water resulting to a
tender and flaky crust.
It have a single or double crust with a
variation of fillings- cream, custard, fruits,
chicken, pork, and even vegetables.

9. TARTS are small pies with a single
crest and has fillings like cooked
custard, macapuno preserves, fruit
jams, and nuts and topped with
meringue.
They come in round and boat shapes.

11. VARIETY OF CAKES AND
CAKE SPECIALTIES
CAKES are rich muffins that contain a
high proportion of fat, sugar, and eggs.
Cake specialties are elaborate types of
cakes served for several occasions.

12. Examples of Specialty Cakes:
•Custard Rolls
•Macapuno Rolls
•Ube Rolls
•Mango Rum Cake
•Chocolate Marble Cake
•Blitz Torte

13. MUFFINS are small cakes which contain
a high proportion of fat, sugar, and eggs.
- they are heavy and tender and come in
various flavors like Strawberry Muffins,
Blueberry Muffins, Banana Muffins, and
many others.

15. CUSTARD AND CREAMS
CUSTARDS are a tender and
thickened mixture of milk eggs, and
sugar molded in flan molders and
steamed or baked.
- topped with caramelized sugar to give
a rich brown color.

17. CREAM, on the other hand, are milk products
which contains more fat than milk itself.
Three Types of Cream:
Light Cream- which is fluid and used for coffee,
tea and breakfast cereals.
Medium Cream- which is for whipping cream.
Heavy Cream- which is thick and viscous and
is used in fruit salad and cream cakes.

18. MERINGUES AND CREPES
MERINGUES are egg whites beaten to a
stiff stage with sugar added gradually.
It is dropped on greased cooking sheets
using a pastry bag and baked to a light
golden color.

19. CREPES, on the other hand, are very thin
pancakes and are served with fillings like
fresh or cooked fruits like mangoes,
peaches, and strawberries with whipped
cream or custard or chocolate cream.

21. PANCAKES AND WAFFLES
These are snack favorites, but they are also
served in breakfast and buffet desserts.
PANCAKES and WAFFLES are pour batters
with a 1:1 ratio of flour and liquid. Eggs and
butter are added for a rich flavor.

22. WAFFLES, on the other hand, are similar to
pancakes but with extra egg and fat for a
richer and more tender product.
-are crispier, drier, and uniformly more
golden brown than pancakes. They can be
filled made of milk, eggs, and butter.

24. CREAM PUFFS AND POPOVERS
These are pastries which are
everyone’s favorite. They have hollow
shells that are crispy and brown
outside and moist and soggy inside.
They contain rich, sweet and creamy
filling made of milk, eggs, and butter.

25. POPOVERS are richer than cream puffs.
They are topped with caramelized
syrup.

27. ICE CREAM AND SHERBETS
These are frozen milk products made with cream or
milk, sugar, flavoring, and stabilizer like gelatin,
pectin, and seaweed gum. Flavorings include fruits,
nuts, chocolate, coffee, and others.
ICE CREAM has 8% milk fat content, while SHERBET
has 3% milk fat content. A similar product to ice
cream and sherbet is yogurt.
YOGURT is a healthy food made from whole, low fat
or skim milk.

29. FRUITS (FRESH, COOKED, OR
PROCESSED)
These are universal popular type of desserts and the
most nutritious because they contain high contain
vitamins and minerals, sugar, fiber, and water.
Ripe fruits like bananas, mangoes, pineapples,
apples, grapes, canned peaches, and fruit mix,
served with cream are refreshing desserts anytime;
be it breakfast, lunch, and dinner. They are also
favorites for snacks and buffets.

31. MARZIPAN
This is a confectionery basically made of
ground almonds, confectioner’s sugar, and
water. It resembles dough and can be rolled
into thin sheets to cover cakes and dried
fruits. Fruit marzipans are marzipan-
covered fruits like raisins, prunes, dates,
candied mangoes, pineapples, jackfruits,
and wintermelons (kundol).

33. DOUGHNUTS AND SHORTCAKES
DOUGHNUTS are made of soft dough
leavened with yeast and baking powder and
mixed with milk, sugar, and shortening.
-are a cross between soft breads and
cookies. They are rich in filling.
-they have fillings like whipped cream, lemon,
and chocolate cream.

35. SHORTCAKES, on the other hand, consist
of biscuit dough topped with fruits and nuts
folded in whipped cream. This can be
refrigerated or served immediately.

36. When used, it gives the icing a very
smooth texture without the coarse
texture of granulated sugar.
Granulated sugar is used in icings
when it is made into heavy syrup. This
means that the sugar is first dissolved
in water and boiled.

37. PREPARING AND APPLYING ICINGS,
FROSTINGS AND FILLINGS
Sugar, whether granulated or confectioner,
is the main ingredient used.
Confectioner’s sugar is also called
powdered sugar. It is a highly-refined
sugar in which cornstarch is added to
make it super fine and easy to blend.

38. This is commonly used for icings in
which very heavy syrup is prepared
from a standard ratio of 2:1, that is,
two cups of sugar to one cup of water.
Interfering substances like corn syrup
and cream of tartar are added to
prevent crystallization.

39. To make a flat icing, the ingredients are mixed
in a double boiler and cook to about 110ºF until
it develops into a smooth thick paste.
In preparing creamed icing, the steps are as
follow:
1.Cream fat/shortening and add dry ingredients.
2.Add eggs little by little as you continue
creaming.
3.Add the water and the flavoring.

40. Always use hydrogenated fats as they are
more plastic than other fats. Hence they
cream well, give more luster, finer texture,
and volume to the product.
The use of butter imparts a delicious aroma
and flavor that makes it more appealing and
appetizing.

41. For economical use, it is recommended
that you use a combination of butter and
hydrogenated fats; or you can add butter
flavor to perk up the other flavor like
vanilla, lemon etc. and aroma in the icing.

42. In making combination type icing, the steps are
as follow:
1.Prepare the syrup by heating sugar, corn syrup,
and flavoring in a double broiler at 110 degree
Fahrenheit. Allow to cool.
2.Using a whisk beater or wire whip, whip the egg
whites to foamy stage, pouring syrup in a thin
stream as you continue beating.
3.Cream shortening in a separate bowl. Add sugar
gradually until the mixture becomes light and
fluffy.

43. The correct icing of the cake is an
essential part of successful cake
decorating.
Tube work or piping is an essential part
of cake decorating. With practice, you will
soon master the fine art of decorating a cake
using royal icing and a tube. Learn how to
make lines, loops, shells, scrolls, lace
pieces, basket weaves, and so on.

46. Start practicing on glass. It is easy to clean and
it enables you to master a technique before
working on the actual cake.
Piping Techniques:
a.Choose your pastry tip and place the tip into the
pastry bag. Secure with a coupler.
b.Fill the pastry bag one-half to two-thirds full
with frosting. Fold over the edges to prevent
frosting from drying and hardening.

47. c. Tightly squeeze the sides of the bag
until the frosting emerges from the tip into
the cake. Control the flow of the frosting to
create your desired design.
d. Practice, practice, practice, until you
are able to control your hand and
fingers. Get the feel of it and develop your
own skills and your own techniques and
style.

48. DESSERT BUFFET
Buffets are eat-all-you-can meals which are
fast growing in popularity in large restaurants
and hotels. It attracts potential customers
mainly because of the elegant presentation of
dishes or courses using finely crafted warmers,
silver plated trays and platters, and clear
sparkling glass trays, stemmed glasses, and
fine china.

49. Dessert buffet is part of a complete buffet from
appetizer to main dishes, from salads to
confectioneries, to cold and hot beverages.
There is a section of the buffet layout that is
called a dessert buffet section area. There,
you will find a wide array of dessert from fresh
fruits to crepes; from petit fours to whole cakes;
from muffins to doughnuts; and assortments of
brownies, food for the Gods, chocolate mousse,
custard flans, and soufflé.

50. The flawless arrangement of these desserts
on silver trays, glass platters, cake pedestals in
individual glass molders, and stemmed glasses
create a huge attraction that can impress even
the least of the “sweet-toothed” customers. It
seduces the palate to take a taste of
everything, leading utmost satisfaction of the
psyche and a persisting desire to eat more
despite the fullness of the stomach.

51. This is the psychology behind buffet
meals and their profitability. It creates
visuals of abundance of food that seemed
to flow endlessly yet one can only eat as
much.
Dessert buffets are a main attraction
in buffets in hotels and fine-dining
restaurants.