Differentiate Sweet sauces in preparung sweet sauces for desserts.includes ingredients and different examoles of sweet sauces for dwsserts

1. COOKERY 3
CONCEPT NOTE #2
SWEET SAUCES FOR
Prepared by :Ms. Julie Anne M.Cabangil

2. dessert

3. PRAYER

5. OBJECTIVES:
At the end of the lesson, the learners can:
1.Identify different sweet sauces
2.Cite the important of desserts
3.Prepare sweet desserts with ingredients and
procedures from fruits

6. Drill :”Guessing Sweet Sauce”
Review: Preparing Desserts

7. UNLOCKING OF DIFFICULTIES:
Fudge,Paresis,Syrup,Confectioners,Chantilly Cream

8. Motivation: ”Pictures of Different Sweet Sauces”

9. Activity:
Individual Activity:Each students will create a Filipino recipe with ingredients, and procedures using different Sweet sauces.
Criteria:
Innovative Recipe- 10 p0ints
Clear and concise recipe-10 points
Creativity-10
, Total=30 points

10. ANALYSIS:
Guided Questions:
1.Why all kitchen chef uses different types of sweet sauces?
2. What is sweet sauces?

11. Abstraction:
Guided Questions:
1.What are examples of sweet sauces for dessert
2.What sauce is best for simple desserts?
3.What are the basic sauces?

12. Generalization:
1.What are some reasons why chefs failed sometimes
in making perfect sweet sauces?
2. How can you determine if the sauce is good or not?

13. Application:(Group Activity)
Directions:The students will be group into 4.Each group will select one best recipe with
ingredients and procedures then explain what are the purpose of those sauces for food industry.

14. DESSERT
- is usually sweet course or dish (as of pastry or ice
cream) usually served at the end of a meal.

15. 1.Sweet Sauces
a flavored liquid lend of ingredients that adds flavor and enhance the
appearance of food fudge
A soft confection made of butter,suggar,chocolate

16. A.Sugar Syrup
This is sugar and water brought to a oil.It can be thin;medium,or thick.
The ratio of sugar to water can be thin (1:3); medium (1:2);or thick (1:1).

17. Accompaniments,Garnishes,and Decorations
Presenting desserts as in any other food product of science.
It is a creative and highly
visual presentation that leaves a huge impression on the customers.

18. Fruit Syrup-
This is syrup from canned and processed fruits.
1.Fruit Paresis-
This sauce is made by blending the flesh of ripe fruits mixed with sugar or syrup into a smooth,thick, consistency.Other
flavoring and thickenings may e added.

19. 2. Creamy Sauces
Vanilla Sauce-This is a mixture of vanilla, milk,eggs,sugar,and whipped cream.
Sweet Cream Cheese Sauce-This is a mixture of heavy cream,cheese,vanilla,sugar
and egg white.
Basic Chantilly Cream-This is a mixture of whipping cream,confectioner’s sugar ,and
white.

20. Buttered Sauce
A.Caramel Sauce-
This is a mixture of butter,condensed,milk,brown sugar,and syrup.
B.Hard Sauce-This is a mixture of utter,confectioner’s sugar,and brandy.
C.Hot Fudge Sauce-This is a mixture of utter,sugar ,cocoa,flour,salt,
and sugar.

21. Presenting Desserts with Accompaniments,Garnishes,and Decorations
Presenting desserts as in any other food product of science.It is a
creative and highly
visual presentation that leaves a huge impression on the customers.

22. Moreover,
the presentation should follow a set of serving standards:neat,clean,attractive,
well-cut,and well- portioned.
Accompaniments,garnishes,and decorations vary from sauces to
fruits,nuts,whipped
Cream butter and candies,molded fondants,sweet figurines.

23. Storing Desserts
Proper storage can keep the quality and appearance of desserts.There should
be equipment to keep hot desserts at a holding temperature to keep them warm,
similar to the manner that cold desserts are kept in places where temperature 16 C.

24. EVALUATION/ASSESSMENT:
1.What is sweet sauces?
2.What are the basic sauces?
3.What sauce is most popular?
4.What are the three types of sauce?
5.What are the importance of sweet sauces?

25. ASSIGNMENT:
Make an advance reading for lesson Packaging Foodstuff and search
some examples related to lesson.

26. THANK YOU FOR COOPERATION.ENJOY
LEARNING!!!!

27. TOOLS, EQUIPMENT, AND
UTENSILS NEEDED IN
PREPARING DESSERTS

28. 1. Measuring Cup and Spoon - Individual measuring cup for
dry ingredients, glass measuring cup for liquid and measuring
spoon for ingredients used in small quantity.

29. 2. Mixing Bowl - Used for mixing ingredients. It comes in different sizes. Small, medium, and large

30. 3. Cans, Bottles, Cartons Opener - used to open a food tin,
preferably with a smooth operation, and comfortable grip and
turning knob.

31. 4. Cutting Board - A wooden or plastic board where fruits and
vegetables can be cut.

32. 5. Double Boiler – used when temperatures must be kept below
boiling, such as for egg sauces, puddings, and to keep foods warm
without overcooking.

33. 6. Funnels – used to fill jars, made of various sizes of stainless
steel, aluminum, or of plastic

34. 7. Graters - used to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.

35. 8. Kitchen Knives - often referred to as cook's or chef's knife.
Use for peeling and slicing fruits and vegetables

36. 9. Spatula – used to level off ingredients when measuring and to
spread frostings

37. 10. Kitchen Shears - They are practical for opening food
packages, cutting tape or string to package foods or simply to
remove labels or tags from items

38. 11. Scraper- a rubber or silicone tools to blend or scrape the food
from the bowl; metal, silicone or plastic egg turners or flippers.

39. 12. Spoons – solid, slotted, or perforated. Made of stainless steel
or plastic, the solid ones are used to spoon liquids over foods and
to lift foods, including the liquid out of the pot.

40. 13. Temperature Scales - used to measure heat intensity.

41. 13. Vegetable peeler - Used to scrape vegetables, such as carrots
and potatoes and to peel fruits. The best ones are made of
stainless steel with sharp double blade that swivels.

42. 14. Whisks - for Blending, Mixing used for whipping eggs or
batter, and for blending gravies, sauces, and soups. The beaters
are made of looped steel piano wires which are twisted together to
form the handle.

43. 15. Wooden Spoons - continue to be kitchen essentials because
of their usefulness for used for creaming, stirring, and mixing.
They should be made of hard wood

44. 16. Baking Pan - One cannot bake without bakeware. . Baking
pans like loaf pans, cake pans, pie plates, and baking sheets are
necessary for baking.

45. EQUIPMENT

46. 1. Refrigerators/Freezers - are necessary in preventing bacterial
infections from foods

47. 2. Range - a kitchen appliance used for cooking food

48. 3. Mixers - Used for mixing, creaming, beating and whipping
ingredients. The ultimate mixer for anyone who bakes is, of
course, a stand mixer.

49. 4. Blenders - are used to chop, blend, mix, whip, puree, grate,
and liquefy all kinds of food. A blender is a very useful appliance