sauce and dessert

1. PREPARING
DESSERT
QUARTER 4

2. •I. INGREDIENTS USED IN MAKING
DESSERTS
•There are a wide variety of ingredients that may
be used in the preparation and cooking of cold
and hot desserts. 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.

3. •Ingredients needed in preparing desserts and
sweet sauces
•1.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. It provides sweetness, moisture and
tenderness to desserts.

4. •Quality of sugar
•1. Granulated sugar is used in most recipes.
•2. Castor sugar is best for meringues and some
cakes because it dissolves more easily.
•3. Confectioner's sugar or icing sugar is used
mostly for dusting the tops of desserts.
•4. Brown sugar is commonly used in hot sauce as
it produces a lovely rich caramel flavor.

5. •2.Gelatin
•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
•1. Many desserts are prepared using commercial leaf
or powdered gelatin.
•2. Gelatins may be plain or flavored and colored for
effect.

6. •EGGS act as a leavening and thickening agent.
•3.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
•1. 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

7. • 4.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.
• Quality
• 1. Egg whites should be fresh and A grade quality.
• 2. They may be purchased in bulk frozen or you may freeze them in
small quantities if you have excess.
• 3. 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.

8. •5.Fruit
•Ripe perfect fruit provides the basis for many
desserts, with very little effort needed to make an
attractive colorful display. Fruit may be pureed, baked
or poached and can then be used for pies, soufflés
and puddings.
•Quality
• 1. Fruits should be firm, has a crisp texture and
fresh.

9. •6.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.

10. • Quality of cream
• 1. 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 gelatine added to it to
make the texture seem thicker and to improve the
whipping qualities.
• 2. Creams vary in taste and texture so choose according to
recipe specifications.
• 3. Used only pasteurized cream.
• 4. Pay particular attention to use-by dates.

11. • 7.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
• 1. Batters should be made up from the fresh ingredients.
• 2. Batter is often rested at room temperature after it is
made to reduce its elasticity so that it flows more freely
over the pan.
• 3. Batters can be flavored with vanilla and other spices.

12. • 8.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.
• Quality
• 1. Nuts may be purchased natural or blanched.
• 2. Freshness is always important. Keep nuts well wrapped and
store in refrigerator to prevent the oils in the nuts becoming
rancid.
• 3. If you require toasted nuts, toast them yourself to ensure
the nuts are fresh in the first place.

13. • 9.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 molded into many attractive decorations.
• Quality
• 1.Chocolate is available in various types, namely bitter
sweet, semi-sweet, white, dark and milk chocolate.
• 2. Milk and white chocolate because of their milk content
are more difficult to work with than dark chocolate.

14. •10. Flour
• Flour is a powder made by grinding raw grains,
roots, beans, nuts or seeds. It is the ingredient
that gives a dessert structure. Depending on the
dessert to be made.

15. •II.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. It can give an entirely different
appearance, flavor, color, and moisture to
desserts.

16. • 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 a head of time, then cooled,
covered and put in the refrigerator to chill.
•

17. Rich sauce examples

18. Light sauce sauce examples

19. Hot fudge examples

20. Hot sauces examples

21. Cold sauces sauce examples

22. •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

23. • 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.

24. STORE AND
PACKAGE DESSERTS
TLE GRADE 9

25. •STORE AND PACKAGE DESSERTS
Learning Objectives:
1. Store Desserts in accordance with the required
temperature.
2. Store Desserts in accordance to customer’s
specifications
3. Package desserts in accordance to established
standards and procedures

35. • Overview:
•Storing and packaging desserts is one of the most
critical aspects of Bread and Pastry production. It
is the last stop of the guest of the establishment.
Any errors in Storing and Packing done on the
Desserts would result to complaints, ruining the
good food experience for the customer, and
worse – media reviews about the incompetency
of the establishment!

36. • Introduction
•Packaging is the science, art and technology of
enclosing or protecting products for distribution,
storage, sale, and use. Packaging also refers to the
process of designing, evaluating, and producing
packages. Packaging can be described as a coordinated
system of preparing goods for transport, warehousing,
logistics, sale, and end use. Packaging contains,
protects, preserves, transports, informs, and sells. In
many countries it is fully integrated into government,
business, institutional, industrial, and personal use.

37. •The Following are the main functions of
Packaging
•Physical protection - The food enclosed in the
package may require protectionfrom, among,
shock, vibration, compression, temperature,
bacteria, etc.

39. •Barrier protection - A barrier from oxygen,
water vapor, dust, etc., is often required.
Permeation is a critical factor in design. Some
packages contain desiccants or oxygen absorbers
to help extend shelf life. Modified atmospheres
or controlled atmospheres are also maintained in
some food packages. Keeping the contents clean,
fresh, and safe for the intended shelf life is a
primary function.

41. •Containment or agglomeration - Small items
are typically grouped together in one package to
allow efficient handling. Liquids, powders, and
granular materials need containment.
•Information transmission - Packages and labels
communicate how to use, transport, recycle, or
dispose of the package or product. Some types
of information are required by governments.

43. •Marketing - The packaging and labels can be
used by marketers to encourage potential buyers to
purchase the product. eye-appealing food
presentations can encourage people to consider the
contents. Package design has been an important and
constantly evolving phenomenon for several decades.
Marketing communications and graphic design are
applied to the surface of the package and (in many
cases) the point of sale display.

44. •Security - Packaging can play an important role
in reducing the security risks of shipment.
Packages can be engineered to help reduce the
risks of package pilferage; some package
constructions are more resistant to pilferage and
some have pilfer-indicating seals.

46. •Packages may include authentication seals to help
indicate that the package and contents are not
counterfeit.
•Convenience - Packages can have features which
add convenience in distribution, handling,
stacking, display, sale, opening, reclosing, use, and
reuse.

47. •Portion control - Single-serving packaging has a
precise amount of contents to control usage. It
also aids the control of inventory.

48. •What are the Different types of packaging
materials used for desserts?
•The most common packaging material used
for desserts are the following:
•• Glass Container - because it is odorless and
chemically inert with virtually all food products,
glass has several advantages for food-packaging
applications:

49. •it maintains product freshness for a long period
of time without impairing taste or flavour. The
ability to withstand high processing temperatures
makes glass useful for heat sterilization of both
low- acid and high-acid foods

51. •• Metal Container - Metal is the most versatile
of all packaging forms. It offers a combination
of excellent physical protection and barrier
properties, formability and decorative potential,
recyclability, and consumer acceptance. The 2
metals most predominantly used in packaging are
aluminum and steel.

53. • •Plastic Containers - There are several advantages to
using plastics for food packaging. Fluid and moldable,
plastics can be made into sheets, shapes, and structures,
offering considerable design flexibility. Because they are
chemically resistant, plastics are inexpensive and
lightweight with a wide range of physical and optical
properties. In fact, many plastics are heat sealable, easy to
print, and can be integrated into production processes
where the package is formed, filled, and sealed in the same
production line. The major disadvantage of plastics is their
variable permeability to light, gases, vapors, and low
molecular weight molecules.

55. •• Paper and Paper board container - Paper
and paperboards are commonly used in
corrugated boxes, milk cartons, folding cartons,
bags and sacks, and wrapping paper. Tissue paper,
paper plates, and cups are other examples of
paper and paperboard products.

57. Why do we need to properly package and store
desserts?

58. •Overall, keeping air out of your
desserts is the guideline to keeping
them fresher. Air-tight containers
and saran wrap are your best friends.
Read below for storage guidelines
specific to each dessert.

59. • Macarons
• •Put macarons in an air tight container or keep in Wink's plastic tray container
in two layers of saran wrap and refrigerate
• •Storage time:
• o Freezer - up to 1 month. When ready to consume, thaw in refrigerator
overnight, take out of fridge and let sit for about 5 minutes before eating.
• o Refrigerator - up to 2 weeks. When ready to consume, take out of fridge
and let sit for about 5 minutes before eating

61. •Chocolate Covered Oreos
•• Chocolate keeps very well. Store Oreos in an
air-tight container at room temperature for up to
2 months.

62. •Oreo Cookie Balls
•• Oreo Cookie Balls are made with cream
cheese so they must be refrigerated. Refrigerate in
an air-tight container for up to 1 week.

63. •Chocolate Covered Rice Krispy Treats
•• Chocolate keeps very well. Completely covered
treats can be stored in an air-tight container at
room temperature for up to 2 weeks. Half
covered treats can be stored in an air-tight
container at room temperature for up to 3 days.

65. •Cookies
•• Cookies can be kept in an air-tight container at
room temperature for 1 week.
•• Decorated Sugar Cookies can be kept in an
air-tight container at room temperature for 1
week or in the refrigerator for up to 2 weeks.
Please note, discoloration may occur if storing in
the refrigerator.

67. •Cake / Mini Naked Cakes
•• Refrigeration and air can dry out cake
therefore we recommend keeping in an air-tight
container and/or wrapped in layers of saran
wrap. Naked cake (where cake is exposed) or
covered cakes that have been cut are more
susceptible to drying.

68. •• Storage time:
•Room Temperature - 3-5 days*
• Except for cakes with cream cheese buttercream
such as Red Velvet and Carrot Cake. Cream cheese
must be refrigerated
•Refrigerator - up to 1 week. Wrap in layers of saran
wrap. When ready to consume, take out of fridge and
let sit for about 5 minutes before eating.

69. •Freezer - up to 1 year. Wrap in layers of saran
wrap. When ready to consume, thaw in
refrigerator overnight, take out of fridge and let
sit for about 5 minutes before eating.

71. •Cupcakes
Refrigeration and air can dry out cake therefore we
recommend keeping in an air-tight
Storage time:
•Room Temperature - 3-5 days*
Except for cakes with cream cheese buttercream
such as Red Velvet and Carrot Cake. Cream cheese
must be refrigerated

72. • Refrigerator - up to 1 week. When ready to
consume, take out of fridge and let sit for about
5 minutes before eating

73. •Cake Pops
• Cake pops with cream cheese buttercream such
as Red Velvet and Carrot Cake MUST be
refrigerated

74. • All other cake pops can be stored in an air-
tight container.
• Storage time:
•o Room Temperature - 1 week
•o Refrigerator - 2 weeks, however,
condensation will build on the outside

75. •Guidelines to be observe when storing cold and
hot desserts:
•• Desserts containing uncooked eggs should be
handled with extreme care, as raw egg is a
medium in which dangerous bacteria such as
salmonella can thrive. This means you need to be
really careful with foods like chocolate mousse
and uncooked cheesecakes that contain egg
whites for preparation

76. •• Egg custards contain protein, which provides
good food for bacteria. If custards are not
heated and cooled properly and quickly, bacteria
that are present in the custard can grow quickly to
dangerous numbers.
•• Any dessert that is not required for immediate
consumption must be cooled rapidly and stored
in the cool room until required.

77. •• If milk and cream are used in deserts
like trifle and custards, they must not be
left to stand at room temperature for
any length of time. They should be kept
in the refrigerator until the last possible
moment to prevent the risk of food
poisoning.

78. •• Many desserts have a limited storage
life. Make sure you check with your
supervisor and follow organizational
requirements.

79. • Sanitary Practices that should always be observe when
storing desserts:
• •Handle the food properly to prevent spoilage and
contamination
• •Wash Utensils and Equipment Thoroughly
• •Keep away from food when you are ill.
• •Store foods and Ingredients properly.
• •Safeguard the food during distribution and service.

80. •Equipment used in storing desserts
• Chiller - A machine that removes heat
from a liquid via a vapor-compression or
absorption refrigeration cycle.
• Freezer - Device that maintains a temperature
below the freezing point of water.

81. •• Refrigerator - A popular household appliance
that consists of a insulated compartment and a heat
pump
•Below are the cooling zone of a refrigerator
−18 °C (0 °F) (freezer)
0 °C (32 °F) (meat zone)
5 °C (41 °F) (cooling zone)
0 °C (50 °F) (crisper)

82. •Different type of Storage Techniques
•• Refrigerate - To keep cold or cool
•• Cold Storage - The process of storing food
by means of refrigeration
•• Chilling - To refrigerate or reduce the
temperature of food.

83. Thank you!!! 