PREPARATION OF
DESSERT
Dessert is usually sweet course or
dish (as exemplified by pastry or ice
cream) usually served at the end of a
meal.
Reasons for eating desserts and sweets
Dessert balances out a meal and gives “closure”
to the meal.
Eating dessert is an opportunity to experience
different flavors and textures that you cannot get in
other foods like vegetables, meats, and fruits.
Dessert can be an opportunity to be creative.
You can make interesting mixtures that you
otherwise may not have thought of.
Classification/types of desserts
and
A. Fruits
their characteristics
The simplest dessert and one of the best are fruits
because they are nutritious, appetizing, and easy to
prepare and serve.
Characteristics of good fruit
desserts:
appetizing aroma
simple
slightly chilled
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. Cheese differs depending on
the kind of milk used, the kinds of cheese-making
procedures, the seasonings and the ripening processes
also distinguish its variety. Each variety has a definite
character, a special appeal and particular uses.
The three general types of cheese
based on consistency are:
1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
C. Gelatin Dessert
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 been added.
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
Characteristics of baked custard
firmness of shape
smooth, tender texture
rich and creamy consistency
excellent flavor
Characteristics of soft custard
velvety smooth texture
rich flavor
has pouring consistency of heavy
cream
E. Puddings
Puddings are relatively simple to prepare and vary with sauces. These are classified
as:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
Characteristics of Pudding
attractive appearance
excellent consistency
F. Fruit Cobblers
These are not fruit pies. They have a depth of two or
three inches and are topped with biscuit dough rather
than being made with pie crust. They may be served
either hot or cold.
G. Frozen Desserts
1. Ice cream- smooth frozen mixture of milk,
cream, sugar, flavorings and sometimes eggs.
2. Sherbet and Ices – made from fruit juices, water and
sugar. American sherbet contains milk and cream and
sometimes egg white. The egg whites increase
smoothness and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
3. Frozen Soufflés and Frozen 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.
Prepare desserts and sweet sauces
Ingredients needed in preparing desserts and
sweet sauces
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.
Gelatine
Gelatine 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
Egg yolks may be mixed with flavourings, sugar and
cream or milk to make custard or they may be
whisked together over hot water to create a sabayon.
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.
Fruit
Ripe perfect fruit provides 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, 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.
Batters
This simple mixture of flour and water is used to make
crepes and pancakes. Batter is also used to coat fruit
for fritters.
Nuts
Nuts are available whole, ground, roasted or
caramelized. They are an important part of dessert
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.
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 points to look for when selecting dessert
ingredients
Sugar
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 commonly used in hot sauce as it
produces a lovely rich
caramel flavor.
Gelatin
Many desserts are prepared using commercial leaf
or powdered gelatin.
Gelatins may be plain or flavored and colored for
effect.
Egg yolks
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.
Egg whites
Egg whites should be fresh and grade a quality.
They may be purchased in bulk frozen or you may freeze
them in small quantities if you have excess.
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.
Cream
The characteristics of cream will differ according to whether it is pure
cream, double cream, reduced cream or cream that has had a stabiliser
or gelatine added to it to make the texture seem thicker and improve the
whipping qualities.
Creams vary in taste and texture so choose according to recipe
specifications.
Used only pasteurised cream.
Pay particular attention to use-by dates.
Batters
Batters should be made up from the fresh ingredients.
Batter is often rested at room temperature after it is made to
reduce its elasticity so that it flows more freely over the pan.
Batters can be flavoured with vanilla and other spices.
Nuts
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.
If you require toasted nuts, toast them yourself to ensure the nuts are
fresh in the first place.
Chocolate
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 more difficult to work with than dark
chocolate.
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.
Sauces can give an entirely different
appearance, flavor, color, and moisture
to desserts.
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.
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch 5. grains
2. cream 6. cornstarch
3. eggs
4. rice flour
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.
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.
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
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
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
4. The following are thickening agents for sauce, EXCEPT
A. baking powder C. Cream
B. cornstarch D. egg
5. Which of the following containers is used to store sauces?
A. airtight jar C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag
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.
__________________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.
__________________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.
Direction: Give an example for each type of dessert.
Write your answer on your test notebook.
1. Frozen Desserts
_________________________________________
2. Fruit cobblers
_________________________________________
3. Pudding
_________________________________________
4. Fruit
_________________________________________
5. Custard
_________________________________________
6. Gelatin
_________________________________________
7. Cheese
_________________________________________
A. Directions: Read the following statements carefully and choose the
answer that best describes the statement. Write the letter of your answers
on your test notebook.
1. The purpose of storing dessert is to
a. increase its volume c. improve the palatability
b. soften food tissues d. enhance freshness and quality
2. Which of these sauce is best for a simple dessert?
a. cold c. hot fudge
b. light d. rich
3. The following are thickening agents used in the preparation of sauce,
EXCEPT
a. baking powder c. cream
b. Cornstarch d. flour
4. Which of the following is considered the simplest dessert?
a. Custard c. gelatin
b. fruits d. puddings
5. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet
6. What is the process of putting your product into containers for easy distribution?
a. Packaging c. Wrapping
b. Labeling d. Storing
7. This term refer to packaging in large standardized containers for efficient shipping and handling
a. aseptically c. packaging
b. bulk d. containerization
8. Which of the following material is made from wood pulp and used for flexible packaging of goods?
a. Cellophane c. metal
b. Glass d. paper
9. A thin and transparent material that is made of cellulose and contains variable amount of water an
a. cellophane c. metal
b. glass d. paper
10. This packaging material is man-made polymers of very high molecular weight.
a. cellophane c. plastic
b. glass d. metal
11. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces
a. grater c. whisks
b. spatula d. scraper
12. Which of the following cannot be used as garnishing in dessert?
a. fruit c. chocolate
b. nut d. flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype of plate
14. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution
15. In plating and presenting food, which among the following statement is related
to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
16. Which of the following tools is used for measuring small quantity of ingredients
like salt, baking powder and others.
a. measuring cup c. funnels
b. measuring spoon d. spatula
17. Which of the following tools and equipment is used to chop, blend, mix, whip,
puree, grate, and liquefy foods?
a. blender c. grater
b. mixer d. range
1. B 1. Butter Post Test
2. D 2. Nuts A.
3. A 3. Chocolate 1. D
4. A 4. Sugar 2. D
5. A 5. Gelatin 3. C
4. A
5. B
6. C
7. C
8. D
9. A
10. B
11. C
12. D
13. D
14. C
15. C
16. B
17. A
