2. Objectives:
Learning Competency: Prepare Desserts
At the end of the lesson learners will be able to:
◻a. identify different ingredients needed in preparing
desserts;
◻b. select the correct ingredients needed in preparing
desserts;
◻c. appreciate the importance of knowing the right
ingredients in preparing desserts.
3.
4.
5. Dessert
Dessert is a sweet course eaten
at the end of the meal. The
purpose is to digest the meal
especially a rather heavy one.
14. 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 and chocolate.
15. Kinds and Varieties of Sauces
1. Rich sauce is well suited to a
simple dessert
2. Light sauce is well suited to a rich
dessert
3. Hot fudge is a
contrast to a cold
delightful
cornstarch
pudding or to vanilla ice cream
16. Kinds and Varieties of Sauces
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
17. 5 Sweet Sauces
◻Chocolate Ganache- Simple and satisfying
combo of cream and chocolate.
◻Fruit Coulis – smooth sauce that is made
from pureed fruit with some lemon juice and a
bit of sugar.
◻Salted Caramel - good for waffles and ice
cream sundaes.
◻Custard – eggy queen of dessert sauces
◻Butterscotch Sauce – it is a mixture of
sugar, butter and cream.
21. 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.
22. Guidelines in Preparing Vanilla
Custard Sauce
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. Sir 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.
24. Here are few reasons why we serve and eat
desserts and sweets
✓ Dessert balancesout a meal and gives
closure to the meal
✓ Eating desserts can be an opportunity
to be creative
✓ It will make you feel like a kid again
✓ It is romantic
25. Some simple and easy recipes of
Desserts and Sweet Sauces
Vanilla Custard Pie
◻INGREDIENTS
◻• 1-1/4 cups graham cracker crumbs
◻• 3 tablespoons brown sugar
◻• 1/3 cup butter, melted
28. Simple Vanilla Sauce
• 3/4 cup water
◻• 1/2 cup granulated sugar
◻• 2 tablespoons cornstarch
◻• 2 tablespoons butter
◻• 1/4 cup heavy cream
◻• 2 teaspoons vanilla extract
◻• Pinch of salt
29. Workplace Sanitary Practices
Uniforms, aprons (or clothes) should be clean at
the beginning of a dessert preparation
◻ Wear a hair restraint (hat or hairnet)
◻ Keep fingernails short and clean
◻ Avoid touching nose, mouth, hair and skin
during food preparation
30. Workplace Sanitary Practices
Do not smoke in food premises
◻ Do not cough or sneeze directly onto
food. Wash hands after coughing or
sneezing
◻ Wash
nose
◻ Avoid
your hands after blowing your
wearing jewelry while handling
and preparing food
31. Workplace Sanitary Practices
Avoid using strong perfumes/after shaves
Do not wear uniforms or aprons outside the
food preparation area
◻Cover all wounds or cuts on hands or arms
completely with bright-coloured waterproof
wound strip
◻Wear disposable gloves if there is a wound on
the hand. Change both gloves and wound strip
regularly
◻Food handlers to be free from any illnesses
32. Classroom Activities
ACTIVITY 1 – WHERE DO I BELONG?
◻Provided in this module the recipe for Vanilla
Custard Pie, Chocolate Mousse, Strawberry
Shortcake, Simple Vanilla Sauce and Salted
Caramel Sauce. Sort the following ingredients inside
the glass based on the right recipe. Write your
answer in category table below.
