TLE 9 Fourth Quarter Cookery Lesson 2

1. Lesson 2
Prepare Desserts

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.

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.

6. Ingredients needed in preparing
desserts and sweet sauces
◻Sugar

7. Ingredients needed in preparing
desserts and sweet sauces
◻Gelatin

8. Ingredients needed in preparing
desserts and sweet sauces
◻Egg yolk
◻Egg White

9. Ingredients needed in preparing
desserts and sweet sauces
◻Cream

10. Ingredients needed in preparing
desserts and sweet sauces
◻Fruits

11. Ingredients needed in preparing
desserts and sweet sauces
◻Batter

12. Ingredients needed in preparing
desserts and sweet sauces
◻Nuts

13. Ingredients needed in preparing
desserts and sweet sauces
◻Chocolate

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 delightful
contrast to a cold 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.

18. Thickening Agents for Sauces
1. Starch 5. Flavor
2. Cream 6. Grains
3. Eggs 7. Cornstarch
4. Rice

19. Most dessert sauces fall into
one of three categories:

20. Most dessert sauces fall into
one of three categories:

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.

23. Objectives
A. Identify sanitary workplace
practices;
B. Prepare variety of desserts and
sauces using sanitary practices; and
C. Follow workplace safety
procedures.

24. Here are few reasons why we serve
and eat desserts and sweets
✓ Dessert balances out 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

26. Chocolate Mousse

27. Strawberry Shortcake

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 your hands after blowing your
nose
◻ Avoid wearing jewelry while handling and
preparing food

31. Task
◻A. Identify the ingredients described in the
following statements. Write your answers on
your test notebook.
__________________1. Simple mixture of flour
and water is used to make crepes and
pancakes. It is also used to coat fruit for fritters.

32. Task
__________________2. These ingredients are
available whole, chopped or ground, roasted or
caramelized. They are an important part of
dessert cookery as they provide flavour for
creams and ice creams.
__________________3. Melted to easily blend
into fillings and butters. It can also be poured
over desserts such as puddings. When melted
and cooled it can be shaped and moulded into
many attractive decorations.

33. Task
__________________4. The common element
for all desserts. It may be used to sprinkle over
fruit, beaten into egg yolks for custard or into
whites for a meringue. It serves as sweeteners.
__________________5. This is used to set
many cold moulded desserts. It is the basis for
jellies and is also used to set creams, mousses
and glazes.

34. Direction: Read the following statements carefully and
choose the letter that best describe the statements. Write
your answers on your test notebook.
1. This is a flavored liquid blend of
ingredients that adds flavor and
enhances the appearance of the
food.
A. Appetizer C. Dessert
B. Sauce D. Stock

35. Direction: Read the following statements carefully and
choose the letter that best describe the statements. Write
your answers on your test notebook.
2. Which of the following sauces is
suited to a simple dessert?
A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce

36. Direction: Read the following statements carefully and
choose the letter that best describe the statements. Write
your answers on your test notebook.
3. This is a delightful contrast to a
cold cornstarch pudding or vanilla
ice cream.
A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce

37. Direction: Read the following statements carefully and
choose the letter that best describe the statements. Write
your answers on your test notebook.
4. The following are thickening
agents for sauce, EXCEPT
A. baking powder C. Cream
B. cornstarch D. egg

38. Direction: Read the following statements carefully and
choose the letter that best describe the statements. Write
your answers on your test notebook.
5. Which of the following
containers is used to store
sauces?
A. airtight jar
B. Plastic bottle
C. Medium-sized bowl
D. Small plastic bag

39. Group Performance Task:
To prepare variety of desserts and sweet
sauces
Choose from the following list of recipes
1.Fruit Cocktail( pp. 208-209)
2. Soft Custard (p.210)
3. Maja Blanca ( p. 211-212)
4. Chocolate mousse (pp. 212-213)
5. Chocolate Sauce (pp. 213-214)

40. ◻Note: Any fruit or fruit juice may
be substituted for strawberries

41. Your product and performance will be rated using
the rubric below.