SHS preparing desserts wherein lo1 to lo3 discussion publish here and ready to discuss and easier way for teachers like me

1. PREPARE
DESSERT

2. OBJECTIVES
At the end of the lesson, you are expected to:
1. Perform Mise en Place;
2. Prepare desserts and sweet
sauces;
3. Plate/ present desserts; and
4. Store desserts.

3. Is usually sweet course
or dish (as of pastry or
ice cream) usually
served at the end of a
meal.
DESSER
T

4.  SCRAPER
 Measuring cup and spoon
 Mixing bowl
 Can opener
 Cutting board
 Double boiler
 Graters
 Funnels
 Kitchen knives
 Wooden spoon
 Whisk for blending etc..
PERFORM MISE EN PLACE
Tools and Equipment

5. REASONS FOR EATING
DESSERTS AND SWEETS

6. • Dessert balances out a meal and gives
“closure” to the meal.
• Eating dessert is an opportunity to experience
different flavors
• Dessert can be an opportunity to be creative
• Dessert isn’t “fattening” remember there is no
such thing as a fattening food
• It will make you feel like a kid again
• It is romantic.

7. “I WANT TO HAVE A GOOD
BODY, BUT NOT AS MUCH AS I
WANT DESSERT.”
— JASON LOVE

8. Classification/Ty
pes of Desserts
and their
characteristics

9. CHARACTERISTICS OF GOOD
FRUIT DESSERTS:
• APPETIZING AROMA
• SIMPLE
• CLEAN WASHED APPEARANCE
• SLIGHTLY CHILLED
A. FRUITS
THE SIMPLEST DESSERT AND ONE OF THE BEST ARE FRUITS
BECAUSE THEY ARE NUTRITIOUS,APPETIZING, AND EASY TO
PREPARE AND SERVE.

10. THREE GENERAL TYPES OF CHEESE BASED ON
CONSISTENCY ARE:
 SOFT - a. unripen cheese b. ripened by bacteria
 Semi-hard - a. ripened by mold b. ripened by
bacteria
 Hard – a. with gas holes b. without gas holes
B. CHEESE
CHEESE IS ANOTHER EXCELLENT DESSERT THAT IS READY
TO SERVE. IT IS MADE IN ALL PARTS OF THE WORLD FROM A
VARIETY OF MILKS FROM COW, GOAT AND SHEEP.

11. C. GELATIN
THESE ARE EASILY PREPARED,
ECONOMICAL AND VARY IN MANY WAYS.
GELATIN IS MARKETED IN TWO FORMS.
FIRST, THE UNSWEETENED, GRANULAR
TYPE THAT MUST BE SOFTENED IN WATER
BEFORE USE, AND THE FRUIT GELATIN TO
WHICH FLAVOR,COLOR, AND SUGAR HAVE
ALREADY BEED ADDED.

12. CHARACTERISTICS
OF BAKED CUSTARD:
• FIRMNESS OF
SHAPE
• SMOOTH, TENDER
TEXTURE
• RICH AND CREAMY
CONSISTENCY
D. CUSTARD
BAKED AND SOFT CUSTARDS VARY IN SO MANY WAYS.
CREAMY, DELICATE, BAKED CUSTARDS MAY BE SERVED IN
THEIR BAKING CUPS OR MAY BE UNMOLDED AND SERVED
WITH FRUIT GARNISHES OR WITH DESSERT SAUCES.
CHARACTERISTICS
OF BAKED
CUSTARD:
• VELVETY
SMOOTH
TEXTURE
• RICH FLAVOR
• HAS POURING

13. CHARACTERISTICS OF PUDDING:
• ATTRACTIVE APPEARANCE
• EXCELLENT CONSISTENCY
• WELL-BLENDED FLAVOR
• FIRMNESS OF SHAPE
• AN ACCOMPANYING SAUCE TO ADD
INTEREST
E. PUDDINGS
CORNSTARCH PUDDING, SOMETIMES CALLED BLANCMANGE
-RICE PUDDING - BREAD PUDDING

14. F. FRUIT COBBLERS
THESE ARE NOT FRUIT PIES. THEY HAVE DEPTH OF
TWO OT THREE INCHES AND ARE TOPPED WITH
BISCUIT DOUGH RATHER THAN BEING MADE WITH
PIE CRUST. THEY MAY BE SERVED EITHER HOT OR
COLD.

15. G. FROZEN DESSERTS
1. ICE CREAM – SMOOTH FROZEN MIXTURE OF
MILK, CREAM, SUGAR, FLAVORINGS AND
SOMETIMES EGGS.
2. SHERBET AND ICE – MADE FROM FRUIT JUICES,
WATER AND SUGAR. AMERICAN SHERBET
CONTAINS MILK AND CREAM AND SOMETIMES EGG
WHITE.
3. FROZEN SOUFFLES AND ROZEN MOUSSES –
MADE LIKE CHILLED MOUSSES AND BAVARIANS,
WHIPPED CREAM, BEATEN EGG WHITES OR BOTH
ARE FOLDED TO GIVE LIGHTNESS AND ALLOW TO
BE STILL FROZEN IN AN ORDINARY FREEZER.

16. PREPARE DESSERTS AND SWEET
SAUCES

17. OBJECTIVES
At the end of this lesson, students are
expected to:
A. Identify ingredients for desserts;
B. Select and prepare sweet sauces;
C. Prepare variety of desserts and sauces
using sanitary practices;
D. Follow workplace safety procedures.

18. INGREDIENTS
NEEDED IN
PREPARING
DESSERTS AND
SWEET SAUCE

19. 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 white’s for meringue.
GELATIN
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
Maybe mixed with flavorings, sugar and cream or milk to
make custard or they may be whisked together over hot water to
create a sabayon

20. 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
souffles and mousses while whites beaten firm peaks are suitable for
meringues.
FRUIT
Ripe perfect fruit provide 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.

21. BATTERS
This simple mixture of flour and water is used to make crepes
and pancakes. Batter is also to coat fruit for fritters.
NUTS
Are available whole, ground, roasted or caramelized. They are
an important part of dessert cookery as they provide flavour for
creams and ice creams.
CHOCOLATE
May be melted to easily blend into fillings and batters. It can
also be poured over desserts such as cakes and puddings.

22. 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.

23. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• 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 COMMON ONLY USED IN
HOT SAUCE AS IT PRODUCES A LOVELY
RICH CARAMEL FLAVOUR.

24. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• MANY DESSERTS ARE PREPARED
USING COMMERCIAL LEAF OR
POWDERED GELATIN.
• GELATINS MAY BEFORE PLAIN OR
FLAVORED AND COLORED FOR
EFFECT.

25. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• 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.

26. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• EGG WHITES SHOULD BE
FRESH AND A GRADE
QUALITY.
• THEY MAY BE PURCHASED IN
BULK FROZEN OR YOU MAY
FREEZE THEMIN SMALL
QUANTITIES IF YOU HAVE
EXCESS.

27. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• CREAMS VARY IN TASTE AND
TEXTURE SO CHOOSE
ACCORDING TO RECIPE
SPECIFICATION
• USED ONLY PASTEURISED
CREAM

28. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• BATTERS SHOULD BE MADE
UP FROM THE FRESH
INGREDIENTS
• BATTERS CAN BE FLAVORED
WITH VANILLA AND OTHER
SPICES.

29. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• 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.

30. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• 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 DIFFICULT TO WORK WITH
THAN DARK CHOCOLATE.

31. SWEET
SAUCES

32. SAUCE – a flavored liquid bend 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.

33. 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.

34. THICKENING AGENTS FOR SAUCES
1. STARCH
2. CREAM
3. EGGS
4. RICE
5. FLAVOR
6. GRAINS
7. CORNSTARCH

35. 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.

36. 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 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.

37. STORAGE OF SAUCES
sauces should kept in airtight
containers and stored in a cool dry
place away from moisture, oxygen,
light and pests.

38. QUALITY POINTS TO LOOK WHEN SELECTING
DESSERT INGREDIENTS:
INGREDIENTS QUALITY POINTS
• CREAMS VARY IN TASTE AND
TEXTURE SO CHOOSE
ACCORDING TO RECIPE
SPECIFICATION
• USED ONLY PASTEURISED
CREAM

39. SOFT
CUSTARD
INGREDIENTS DIRECTIONS
2cups milk
3slightly beaten eggs
1⁄3cup sugar
1⁄4teaspoon salt
1teaspoon vanilla
• Put 1 3/4 cup milk in saucepan, cover and
bring to a boiling point.
• Reduce heat.
• Combine eggs, sugar, salt, and remaining
milk.
• Add to scalded milk, stirring constantly.
• Cook stirring constantly, until a coating forms
on a spoon.
• Remove and cool, add vanilla.
• Serve in tall glasses with whipped cream and
coconut or use as a pudding sauce.

41. CHOCOLATE
MOUSSE
INGREDIENTS DIRECTIONS
1 cup heavy cream, cold
4 1/2 ounces (128g) bittersweet
chocolate, finely chopped
2 tablespoons (28g) unsalted butter,
cubed
2 tablespoons (30mL)
brewed espresso or very strong
coffee
3 large eggs, separated
1 tablespoon sugar
Raspberries to serve, optional
Whipped cream to serve, optional
• Whip the cream:
Whip the heavy whipping cream to soft
peaks, then chill.
• Melt the chocolate:
• Put the chocolate, cubed butter, and
espresso in the top of a double
boiler over hot, steamy water (not
simmering), stirring frequently until
smooth.

43. DIRECTIONS
• Whip the egg whites:
Once you've taken the chocolate mixture off the heat and it has started to cool,
whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle
in the sugar and whip until the egg whites form stiff peaks.
• Add egg yolks to chocolate:
When the chocolate has cooled until it is just warm to the touch, stir in the egg
yolks.
• Add whipped cream and egg whites:
Gently stir in about one-third of the whipped cream to thin and loosen the
chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg
whites. Fold in the remaining whipped cream.
• Spoon into serving dishes, chill:
Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh
raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.

44. PLATE/PRESENT
DESSERTS

46. OBJECTIVES
At the end of this lesson, students are
expected to:
A. Identify the accompaniments of
desserts;
B. Present desserts attractively; and
C. Identify factors to consider in plating
and presenting desserts.

47. Accompaniments,
Garnishes and
Decorations for
Desserts

48. DESSERT SYRUP
Flavored simple syrup use to moisten cakes.
Flavorings maybe extracts like vanilla, liquors
like rum. add flavorings after the syrup has
cold, flavor may lost if added to hot syrup.
Lemon or orange rind may also ass flavor to
syrup.

49. CRÈME ANGLAISE
Crème anglaise, custard sauce, pouring custard, or
simply custard is a light, sweetened pouring custard
used as a dessert cream or sauce. It is a mix of sugar, egg
yolks, and hot milk usually flavoure with vanilla. can be
poured over cakes or fruits as a sauce or eaten as part of
desserts such as floating island. It also serves as a base
ingredient for other desserts such as ice cream

50. PASTRY CREAM
Contains starch as well as eggs, resulting in a
much thicker and more stable product. It is
used as cake and pastry fillings or cream pies
and pudding. With additional liquid, it is used as
custard sauce.

51. DESSERT SYRUP
Flavored simple syrup use to moisten cakes.
Flavorings maybe extracts like vanilla, liquors
like rum. add flavorings after the syrup has
cold, flavor may lost if added to hot syrup.
Lemon or orange rind may also ass flavor to
syrup.

52. CUSTARDS
Custard is a creamy dessert or sauce
that is made from a mixture of milk or
cream, eggs, sugar, and flavorings. It
has a smooth and velvety texture and
can be served warm or chilled,
depending on the recipe and
preference

53. ART OF DESSERT PLATING
The art of dessert plating involves
creating visually appealing and
aesthetically pleasing presentations
of desserts. It goes beyond just the
taste of the dessert and focuses on
the overall visual impact, balance,
and harmony of the elements on the

54. Guidelines in Plating Dessert
1. Make garnishes edible
everything on the dessert plate should be edible
and delicious
2. Keep it clean and simple. Don’t crowd the
plate
3. make your garnishes relate to the dessert on
the plate
4.layer flavors and textures in you dessert.
5. try different plates. Various size and shapes.

55. PLATING AND
PRESENTING TIPS
AND TECHNIQUES

56. THERE ARE MANY FACTORS TO CONSIDER
IN FOOD PLATING THAT MAY AFFECT THE
OVERALL APPEARANCE OF A DESSERT.
1. PLATE
2. COLOR
3. TEXTURE
4. KEEP THINGS CLEAN
5. GARNISH TO IMPRESS

57. SOME TECHNIQUES TO KEEP IN MIND
WHEN GARNISHING:
 Never decorate a plate with something inedible
 Ensure the garnish complements and enhances the
dish
 Choose garnishes that are the correct size; they should
be easy to eat.

58. STORING
DESSERT

59. STORING COLD AND HOT DESSERT
AS MANY DESSERT CONTAIN EGG AND
DAIRY PRODUCT, THEY PRESENT A
POTENTIAL HEALTH HAZARD IF NOT
STORED PROPERLY

60. REMEMBER : PROPER STORAGE
MEANS COOLED DESSERT MUST BE
COVERED WITH PLASTIC OR PLACE IN
LIDDED CONTAINER BEFORE STORING
IN COOL ROOM.

61. PACKIGING MATERIALS FOR
STORING DESSERT
1. GLASS CONTAINER
2. PLASTIC CONTAINER
3. PLASTIC/CELLOPHANE
4. ALLUMINUM FOIL

62. EQUIPMENT FOR STORING DESSERT
1. CHILLER
2. FREEZER
3. REFRIGERATOR
4. PACKIGING TAPES
5. BOXES

63. STORAGE TECHNIQUES
1. REFRIGERATE- TO KEEP COOL OR
COLD
2. COLD STORAGE- THE PROCESS OF
STOEING FOOD BY MEANS OF
REFRIGERATION
3. CHILLING- TO REFRIGERATE OR TO
REDUCE THE TEMPERATURE

64. THANK YOU
FOR
LISTENING!