LM-Cookery Grade 9

Quarter IV
Lesson 1
PREPARATION OF DESSERT

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.

Dessert is usually sweet course or dish (as exemplified by

pastry or ice cream) usually served at the end of a meal.

Pre – Test
A. Direction: Read the following statements carefully and choose the
answer that best describes the statement. Write the letter of your
answer on your test notebook.

1. The purpose of storing desserts is to

a. increase its volume
b. soften food tissues
c. improve the palatability
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. egg

4. Which of the following is considered the simplest dessert?

a. custard c. gelatin
b. fruits d. puddings

1
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 refers 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 and softener.
a. cellophane c. metal
b. glass d. paper

10. This packaging material is transparent and able to withstand

heat treatments such as pasteurization and sterilization.
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 and soups?
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 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

B. Directions: Complete the procedures in making a Gelatin

Dessert. Write your answers on your test notebook.
Boil sugar
and
gulaman in
two cups
water

Picture of
gelatin
dessert

When
partly
jelled,
arrange
fruits in
mold and
add
remaining
gulaman
Learning Outcome 1
Perform Mise’en Place
At the end of the lesson, you are expected to:
1. identify tools and equipment needed in preparing dessert;
2. give the importance of dessert in a meal;
3. classify dessert according to types of ingredients used; and
4. give the characteristics of desserts.
Tools, Equipment, and Utensils needed in preparing desserts/sweets
Everyone should be familiar with the tools, equipment and utensils
needed in preparing desserts. Every pastry chef must have these tools,
utensils, and equipment for efficient preparation of desserts. Each tools is
designed to perform a specific job in the kitchen.

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.

2. Mixing bowl. Use for mixing ingredients. It

comes in different sizes. Small, medium, and
large
3. Cans opener use to open food containers

4. Cutting board a wooden or plastic board where

fruits and vegetables are cut.

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

6. Funnels – used to fill jars, made of various sizes of stainless

steel, aluminum, or of plastic

7. Graters used to grate, shred, slice and

separate foods such as carrots, cabbage and
cheese.

8. Kitchen Knives often referred to as cook's or

chef's knife. Use for peeling and slicing fruits and
vegetables

 Fruit and salad knife - used to prepare salad

greens, vegetables, and fruits

 Spatula – used to level off ingredients when

measuring and to spread frostings

 Citrus knife – used to section citrus fruits. The

blade has a two-sided, serrated edge

 Paring knife – used to core, peel, and section

fruits and vegetables. Blades are short, concave
with hollow ground
9. 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.

10. Scraper- a rubber or silicone tools to blend or

scrape the food from the bowl; metal, silicone
or plastic egg turners or flippers

11. 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

12. Temperature Scales - used to measure heat

intensity. Different thermometers are used for
different purposes in food preparation – for
meat, candy or deep-fat frying.

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.

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

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
16. Baking pan. One cannot bake without bakeware.
. Baking pans like loaf pans, cake pans, pie plates,
baking sheets and so on are necessary for baking.

Equipment
More complicated tools are called equipment. They may refer to a
small electrical appliance, such as a mixer, or a large, expensive, power-
operated appliance such a range or a refrigerator.

1.Refrigerators/Freezers are necessary in

preventing bacterial infections from foods.

2. Range a kitchen appliance used for

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

4. Blenders are used to chop, blend,

mix, whip, puree, grate, and liquefy all
kinds of food. A blender is a very useful
appliance.

.
Note: As a rule, never use a piece of equipment until you are thoroughly
familiar with its operation and features.

Review of Lesson 1 (Learning Outcome 1)

A. Name the Tool
Direction: Identification type. Write the correct name of the tool/equipment
given its uses and function below. Write your answers on you test notebook.

Tools/Equipment Uses and Functions

1. Use for measuring small quantity of ingredients like salt,
baking powder, baking soda
2. Use to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
3. Use for whipping eggs or butter, and for blending gravies,
sauces, and soups.
4. Used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic
5. They are practical for opening food packages, cutting
tape or string to package foods or simply to remove labels
or tags from items
6. are used to chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food
7. Used for mixing, creaming, beating and whipping
ingredients
8. chef's tools, use for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
turkey
9. Used for creaming, stirring, and mixing. They should be
made of hard wood
10. A kitchen appliance used for cooking food.

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 their characteristics
A. Fruits

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 with dessert sauces.
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
 well – blended flavor
 firmness of shape
 an accompanying sauce to add interest
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.

B. 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
Learning Outcome 2
Prepare desserts and sweet sauces

At the end of this lesson, students are expected to:

1. identify ingredients for desserts;
2. select and prepare sweet sauces;
3. prepare variety of desserts and sauces using
sanitary practices; and
4. follow workplace safety procedures.

There are a wide variety of ingredients that may be used in the

preparation and cooking of cold and hot desserts. Some of the most common
ingredients include:
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 colourful display.
Fruit may be pureed, baked or poached and can then be used for pies,
soufflés and puddings.

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 caramelised. They are an
important part of dessert cookery as they provide flavour 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 moulded into many
attractive decorations.

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

Quality points to look for when selecting dessert ingredients

Ingredients Quality points
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 flavour.

Gelatine

 Many desserts are prepared using commercial leaf or powdered

gelatine.
 Gelatines may be plain or flavoured and coloured 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.
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.

Storage of Sauces
Sauces should be kept in airtight containers and stored in a cool dry
place away from moisture, oxygen, light and pests. Food made with starches
that contain egg, milk, cream and other dairy products are prone to bacterial
contamination and to food- borne illness. Sauces made with these ingredients
should be kept out of the temperature danger zone. Thickened sauce should
also be prepared, served and stored with caution. These products should be
stored in the refrigerator and never left to stand at room temperature too long.

Review of Lesson 1 (Learning Outcome 2)

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: 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
TO prepare variety of desserts and sweet sauces
C. Make a Fruit Dessert (Fruit
Cocktail) Equipment/tools needed:
casserole
gas or electric stove
knife
chopping board
measuring cup
measuring spoon
wooden spoon
refrigerator/chiller
Materials/Ingredients needed:
2 c ripe papaya, peeled and cubed
1 t citric acid
1 t calamansi juice
1 tbsp almond extract
1 tbsp honey
4 slices canned pineapple, tidbits
2/3 c sugar
1 c water
1 c singkamas

Procedure:
1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c.
water. Add ½ tsp. citric acid.
2. When cooked, add ¼ almond extract.
3. Cook singkamas similarly. Combine all the fruits and mix well.
4. Chill before serving. For dressing, use honey-calamansi juice
mixture.
5. Add mixture to fruits before serving

Gelatin dessert
Equipment/tools needed:
casserole
gas or electric stove
knife
chopping board
measuring cup
measuring spoon
wooden spoon
molder
refrigerator/chiller
Materials/ingredients needed
4 slices ripe mangoes (scoop the
2 bars flesh) gulaman, torn into
½ cup pieces diced pineapple
½ c. milk (evaporated milk or fresh)
1 pc. banana ( lakatan) neatly cut)
2 cup water

PROCEDURE:
1. Boil sugar and gulaman in two cups water.
2. Remove from fire, strain through a sieve.
3. Add milk and put half of the mixture in a wet mold.
4. Put in a cool place to jell.
5. When partly jelled, arrange fruits in mold and pour the remaining
gulaman.
6. Chill until firm. Serve cold
Soft custard
Purpose: To make a soft custard
TOOLS AND EQUIPMENT:
sauce pan
double boiler
measuring cups
wooden spoon
egg beater
spoon for
testing

Materials/ingredients needed
INGREDIENTS
QUANTITY
3 pcs eggs, slightly beaten (or 6 yolks)
3tbps. sugar
2cups milk, scalded
1tps. whipped cream ( optional)
pinch of salt

PROCEDURE:
1. Scald the milk in a sauce pan over low fire
2. Combine the eggs, salt and sugar.
3. Gradually stir in the milk and cook on top of the double boiler for 5
minutes. Stir constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-coated
with the custard. Add vanilla and cool quickly.
5. Serve in well-chilled glass dish or tall glass. Top with whipped
cream, if desired.
Note: If you accidentally overcook the custard and it curdles, set the pan in
cold water and beat smoothly with an egg beater.
Maja Blanca
TOOLS AND EQUIPMENT:
casserole
gas or electric stove
knife
chopping board
measuring cup
measuring spoon
wooden spoon
Carajay

Materials/ingredients needed
INGREDIENTS
QUANTITY DESCRIPTION
4 cups coconut cream
10 pcs. young corn on the cob
-or-creamed corn
1 cup cornstarch
sugar
1 cup coconut finely grated
3 cups
4 cups

PROCEDURE:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar
and cook until golden brown. Sprinkle over pudding.
*Note: Skip steps 2-3 if using creamed corn.

CHOCOLATE MOUSSE

TOOLS AND EQUIPMENT:

weighing scale
mixing bowl
utility tray
rubber scraper
electric mixer
refrigerator/chiller
Materials/ingredients needed
QUANTITY DESCRIPTION
500 g. bittersweet chocolate
125 g. butter
180 g. egg yolks
250 g. egg whites
75 g. sugar
250 ml. heavy cream

PROCEDURE:
1. Melt chocolate over hot water.
2. Remove from heat and add butter. Stir until the butter is melted
and completely mixed in.
3. Add the egg yolks one at a time. Mixed in egg yolk completely
before adding the next.
4. Beat the egg whites until they form peaks. Add the sugar and
beat until the egg whites form stiff but moist peaks. Do not over
beat.
5. Fold the egg whites into the chocolate.
6. Whipped the heavy cream until it form soft peaks. Fold it into the
chocolate mixture.
7. Spoon the mousse into serving dishes or use a pastry bag fitted
with a star tube.
8. Chill the mousse well before serving.

CHOCOLATE SAUCE
TOOLS AND EQUIPMENT:
casserole
gas or electric stove
knife
chopping board
measuring cup
measuring spoon
wooden spoon
skillet

Materials/ingredients needed
QUANTITY DESCRIPTION
4squares (4 oz.) unsweetened chocolate
1½ cups sugar
2 cups hot water
1 T light corn syrup
2T cold water
2T cornstarch
1T butter
1½ t vanilla
Pinch salt
PROCEDURE
1. Cut the chocolate into small pieces. Melt on top of the double boiler.
2. Gradually add the hot water, stirring until the mixture is well blended.
3. Dissolve the cornstarch in cold water and combine with the chocolate
mixture.
4. Add sugar, corn syrup and salt. Mix until well blended.
5. Boil for 10 minutes or until the starch is thick and smooth.
6. Add butter and vanilla.
7. Let cool. Place in a covered jar and store in the refrigerator

STRAWBERRY SAUCE

TOOLS AND EQUIPMENT:

casserole
gas or electric stove
knife
chopping board
measuring cup
measuring spoon
wooden spoon
skillet

Materials/ingredients needed
INGREDIENTS
QUANTITY DESCRIPTION
¾ cup Sugar
1 ½ tbsp.. cornstarch
1 cup strawberries, pitted, crushed
2tbsp. lemon juice

PROCEDURE
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the
refrigerator.

Note: Any fruit or fruit juice may be substituted for strawberries

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

P E R F O R M A N C E L E V E L
Dimension

No
Very
Excellent Satisfactory Needs Improvement Attemp Points
Satisfactory
(4 pts.) (2 pts.) (1 pt.) t Earne
(3 pts.)
(0 pt.) d
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of clear understanding of understanding of the attemp
the step- by-step understandin the step-by-step step- by-step t
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed attemp
procedures in the following the the procedures in following the t
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS

Learning Outcome 3
Plate/present
desserts

At the end of this lesson, students are expected to:

1. identify the accompaniments of desserts;
2. present desserts attractively; and
3. identify factors to consider in plating and presenting desserts.

Accompaniments, Garnishes and Decorations for Desserts

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 add
flavor to syrup.
Cream Anglaise
Stirred vanilla custard sauce; consist of milk, sugar, egg yolks
and vanilla stirred over low heat until lightly thickened.

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

Custards
Consist of milk, sugar, eggs and flavorings. (Whole eggs are used
for greater thickening power). Used as pie fillings, as a dessert by itself and
as a basis for many bake puddings.
Art of Dessert Plating
Desserts should turn heads in the dining room. Garnishing and plating
desserts shouldn't be an afterthought. It should be an integral part of how you
build your recipe.

4 Garnishes that add attraction

1. FRUIT GARNISH

2. NUT GARNISH

3. CHOCOLATE GARNISH
4. COOKIE GARNISH

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. If your dessert is
beautiful, it shouldn't need a lot of garnishes. And keep the rim of the
plate clear, so the servers aren't touching the food when they place
the desserts in front of the customers.

3. Make your garnishes relate to the dessert on the plate. The only
time you should garnish with fresh mint is if you're serving mint ice
cream. Don't put it on there just because you think the dessert needs
color. If you have a brown dessert, like apples in puff pastry, then
make sure all of those elements are executed well—puff pastry should
look beautiful and crisp.

4. Layer flavors and textures in your dessert. Textures and flavors hit
the palate at different times. Ask yourself, "How can I make this
better?" If the answer is a little lemon zest, then add it as a garnish.
All the components on the plate should build on the dessert, making it
better.

5. Try different plates—various sizes and shapes. The right plate

can add or enhance the theme really well.

Plating and presenting tips and techniques)

There are many factors and techniques to consider in food plating that affect
the overall appearance of a dessert. Applying one of the tips may enhance
presentation.
1. The plate – when plating desserts, the choice of plate is
critical to the final presentation. Remember, the plate is the
frame of the presentation. There are many sizes, shapes, and
colors available. Choosing the right size of plate is important
because food should not be crowded onto the plate.

2. Color - always consider color as an important part of plate

presentation. Always try to have a variety of colors on the
plate.

 Green is fresh and cool, and can be soothing.

 Red is passion and excitement.
 Black is sophisticated and elegant.
 Blue is a natural appetite suppressant, since it can
make food look unappetizing.
3. Texture - texture is critical to food presentation, as well as
enjoyment. Contrasting hard and soft, smooth and coarse,
adds visual interest to your food, and it will enhance your
customers' enjoyment to the food.

4. Keep things clean

Remember that neatness counts. Food should be
contained within the rim of the plate, yet it should not be
crowded in the center. Take a look at the plate and ask yourself
if it is pleasing to the eye. It should not look sloppy and dirty.
5. Garnish to Impress
Garnishes and decorations can enhance your plate
presentation. Choose garnishes that are appropriate to the
ingredients. For example, using a chocolate curls for chocolate
cake.

Here are some other 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.

Review of Lesson 1 (Learning Outcome 3)

A. Think and Pair
Direction: Answer the following questions and discuss your
answer with your seatmate.
1. What are the important factors to be considered in
plating and presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of desserts
before presenting them to the guest?

Learning Outcome 4
Store desserts
At the end of the lesson, students are expected to store/package
desserts
Storing cold and hot desserts
As many desserts contain egg and dairy products, they present a potential health
hazard if not stored properly.
Remember: proper storage means cooled desserts must be covered with plastic or
placed in lidded containers before storing in the cool room.
Observe the following guidelines:
 Desserts containing uncooked eggs should be handled with extreme care, as raw
egg is a medium in which dangerous bacteria such as salmonella can thrive. This
means you need to be really careful with foods like chocolate mousse and
uncooked cheesecakes that contain egg whites for aeration.
 Egg custards contain protein, which provides good food for bacteria. If custards
are not heated and cooled properly and quickly, bacteria that are present in the
custard can grow quickly to dangerous numbers.
 Any dessert that is not required for immediate consumption must be cooled
rapidly and stored in the cool room until required.
 If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65oC. Never leave an egg mixture in a Bain-Marie
for any length of time. Any dessert that has been kept hot in the Bain-Marie for a
while should be discarded at the end of service.
 If milk and cream are used in desserts like trifle and custards, they must not be
left to stand at room temperature for any length of time. They should be kept in
the refrigerator until the last possible moment to prevent the risk of food
poisoning.
 Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organisational requirements.
Packaging Materials for Storing Desserts
1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes

Equipment
1. chiller
2. freezer
3. refrigerator

Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.

Storage Techniques
1. Refrigerate – to keep cold or cool below 400F
2. Cold Storage – the process of storing food by means of
refrigeration at 230C
3. Chilling – to refrigerate or to reduce the temperature of food below
80C

Review of Lesson 1 (Learning Outcome 4)

A. Live It On
Your school will be celebrating its 50 th Founding Anniversary and your class
was tasked to prepare desserts for the occasion. Prepare at least two types of
desserts.
Your product and performance will be rated using the rubric below.

P E R F O R M A N C E L E V E L
Dimension

No
Very
Excellent Satisfactory Needs Improvement Attemp Points
Satisfactory
(4 pts.) (2 pts.) (1 pt.) t Earne
(3 pts.) (0 pt.) d
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of clear understanding of understanding of attemp
the step- by-step understandin the step-by-step the step- by-step t
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed attemp
procedures in the following the the procedures in following the t
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS
Lesson 2
Package Prepared Foods

At the end of this lesson, you are expected to perform the following:
1. select packaging materials;
and 2 package food items.

This lesson describes the skills and knowledge required to package

and label prepared foodstuffs for storage and transportation. It requires
the ability to check the quality of food and select correct packaging
materials.

Learning Outcome 1
Select Packaging Materials
At the end of the lesson, you are expected to:
1. give the meaning of packaging, its importance and
functions; and
2. select appropriate packaging material.

Food packaging - is enclosing the food in a material for physical,

chemical, biological protection and tampering resistance. It
provides nutrition information on the food being consumed.

The main aims of packaging are to keep the food in good

condition until it is sold and consumed, and to encourage customers
to purchase the product. Correct packaging is essential to achieve
both these objectives.

 Packaging should provide the correct environmental

conditions for food starting from the time food is packed until
the time of consumption. A good package should therefore
perform the following functions:
 Provide a barrier against dirt and other contaminants
thus keeping the product clean
 Prevent losses. For example, packages should be
securely closed to prevent leakage
 Protect food against physical and chemical damage. For
example the harmful effects of air, light, insects, and
rodents. Each product has its own needs
 Package design should provide protection and convenience
in handling and transport during distribution and marketing
 Help the customers to identify the food and instruct them how to
use it correctly
 Persuade the consumer to purchase the food
 Cluster or group together small items in one package for
efficiency. Powders and granular materials need containment.
 Marketing - The packaging and labels can be used
by marketers to encourage potential buyers to purchase the
product.
 Correct packaging prevents any wastage (such as leakage
or deterioration) which may occur during transportation and
distribution.
Types of Packaging materials

In many developing countries the most commonly used food packaging

materials include:

 Leaves
 vegetable fibres
 wood
 papers, newsprint
 earthenware
 glass
 plastics
 metals

Leaves

Banana leaves are often used for wrapping certain types of food (e.g.
suman). Corn husk is used to wrap corn paste or unrefined block sugar, and
cooked foods of all types are wrapped in leaves. They do not however protect
the food against moisture, oxygen, odors or micro-organisms, and therefore,
not suitable for long-term storage.

Vegetable Fibres
These include bamboo, banana, coconut, and cotton fibres. These natural
materials are converted into yarn, string or cord which will form the packaging
material. These materials are very flexible, have some resistance to tearing,
and are lightweight for handling and transportation. Being of vegetable origin,
all of these materials are biodegradable and to some extent re-usable.

As with leaves, vegetable fibres do not provide protection to food

which has a long shelf-life since they offer no protection against
moisture pick-up, micro-organisms, or insects and rodents.

Vegetable fiber basket

Wood

Wooden shipping containers have traditionally been used for a wide

range of solid and liquid foods including fruits, vegetables, tea and beer.
Wood offers good protection, good stacking characteristics and strength.
Plastic containers, however, have a lower cost and have largely replaced
wood in many applications. The use of wood continues for some wines and
spirits because the transfer of flavour compounds from the wooden barrels
improves the quality of the product.

Wooden crate

Paper

Paper is an inexpensive packaging material. It is however

highly absorptive, fairly easily torn, and offers no barrier to water or
gases.

The degree of paper re-use will depend on its former use, and
therefore paper that is dirty or stained should be rejected. Newsprint should
be used only as an outer wrapper and not be allowed to come into direct
contact with food, as the ink used is toxic.

Earthenware

Earthenware pots are used worldwide for storing liquids and solid
foods such as curd, yoghurt, beer, dried food, and honey. Corks, wooden lids,
leaves, wax, plastic sheets, or combinations of these are used to seal the
pots.
Glass

Glass has many properties which make it a popular choice as a packaging

material:

 Glass is able to withstand heat treatments such as

pasteurization and sterilization.
 Does not react with food.
 Protects the food from crushing and bruising
 Resistant to moisture, gases, odors and microorganisms
 Re-usable, re-sealable and recyclable
 Transparent, allowing products to be displayed. Coloured glass
may be used either to protect the food from light or to attract
customers.

Disadvantages of using glass as packaging materials

 glass is heavier than many other packaging materials and this

may lead to higher transport costs
 it is easy to fracture, scratch and break if heated or cooled
too quickly
 potentially serious hazards may arise from glass cracks
or fragments in the food.

Preparation of glass containers

 Inspection
 Washing.
 Rinsing..
 Sterilization.
 Sealing and capping
 Cooling
Plastics

The use of various plastics for containing and wrapping food depends
on what is available. Plastics are extremely useful as they can be made in
either soft or hard forms, as sheets or containers, and with different thickness,
light resistance, and flexibility. The filling and sealing of plastic containers is
similar to glass containers.

Flexible films are the most common form of plastic. Generally,

flexible films have the following properties:

 Cost is relatively low.

 Good barrier properties against moisture and gases.
 Heat sealable to prevent leakage of contents.
 Have wet and dry strength.
 Easy to handle and convenient for the manufacturer,
retailer, and consumer.
 Little weight to the product.
 Fit closely to the shape of the product, thereby wasting
little space during storage and distribution.

Metal

Metal cans have a number of advantages over other types of

containers:

 Metal cans provide total protection of the contents.

 Metal cans are tamper proof.
 Metal cans are convenient for presentation.

Disadvantages of metal food packaging materials:

 heavier than other materials, except glass, and therefore

have higher transport costs
 the heat treatment associated with the use of metal cans is
not suitable for small-scale production.
Learning Outcome 2
Package Food items

At the end of the lesson, you are expected to:

1. package food items in compliance with Occupational Health
and Safety Procedures;
2. adopt appropriate packaging method according to
enterprise standards; and
3. label foods according to industry standards.

Food Safety on Storing and Transporting Foods

Food Packaging has been defined by Paine (1962) as the “art science
and technology of preparing goods for transport and sale”. More specifically, it
is a way of making sure that a product reaches the end user in good condition
at the least cost to the producer. In effect, a packaging material provides the
means of transporting a product from one place to another with maximum
protection at the least cost
Food is packed in terms of quality, shelf life, microbial condition and
portion control. Spoilage of food is caused by poor packaging of food. Below
are some other factors in the spoilage of food:
a. pH of food- This simply indicates the inverse amount of
hydrogen ion available in the food system. This is oftentimes
associated with acidity of food. Thus, foods with high
amounts of hydrogen ion have low pH and this is considered
to have acidic taste. For instance, green mangoes have
generally lower pH (Ph below 4.0) and therefore have high
acidity.

b. Moisture content – This is related to the physical state of

the food itself. Products with very high moisture could be
those in liquid form, while those with very low free moisture
could be dried or frozen. This product component is very
important relative to food spoilage. The higher the moisture
content, the greater the chances for microbial growth and
chemical changes.
c. Amount and nature of fat content – The chemical
processes also accelerate breakdown of fats on food. Thus,
products with high fat content like oils, butter, soft cheese,
fried foods and the like tend to spoil fast when inadequately
packaged. Exposure to the atmosphere causes rapid
oxidation breaking down the fat into free fatty acids in food.
The faster the breakdown, the greater the chances of
development of rancidity.

d. Enzyme system –It is a chemical processes like

fermentation and hydrolysis which occur in high moisture
food, especially in the presence of oxygen of ambient
tropical temperature. When foods undergo these processes,
they change in texture, flavor, odor and color. Under these
conditions, the product may already be considered spoiled.

e. Initial Microbial load – This is the number of microorganism

already present in food prior packaging.

Classification of packaging according to use:

As a primary package – This type of package is meant to directly
contain the product. Hence, it gets in direct contact with the goods.
Thus, this package is expected to meet all the requirements for safety
and protection of the consumers like tetra packs or canned food
packages
As a secondary package – This is utilized to contain a specified
number of unit packs. Thus, it may contain a dozen tetra packs or 2
dozens of tin cans or a gross of candies and so on. Its major function is
to allow for the unit packs to be carried in bulk.
As a tertiary package – When transporting in bulk, the secondary
package may have to be packed again for greater protection and for
bulk transfer. Use of tertiary package is normally for bulk transport or
storage in large warehouses.
Occupational and health safety procedures in packaging foods
Steps on how to package meat before freezing.
1. Divide your meat into your set serving sizes
2. Get a plastic zip bag big enough to hold the portion size plus a little
extra room for the meat to expand from the freezing process.
3. Put the meat into the bag, then flatten.
4. Squeeze as much of the air as you can get out, then close the zip.
5. Date the bag so you know how long it's been in your freezer

Methods of Food Packaging

Home Canned Foods - one of the oldest and most common methods
of food packaging in homes is the use of home canning. Fruits and
vegetables are placed in glass jars and sealed in the jars by heating
the jars and then placing a rubber stopped jar top on the jar. The seals
also need to be airtight to prevent the growth of bacteria.
Freezing and chilling food - another common method of packaging
food is freezing and chilling .Freezing can be done with a variety of
methods. Most often, it is vegetables that are frozen, although berries
and other fruits can also lend themselves to being frozen.
Canned foods - canning foods as a method of food processing have been
around, foods that are canned commercially are cooked prior to being placed
in the can in order to prevent E. coli contamination. Canned foods come in a
wide variety, ranging from meat to vegetables to fruit.
Foil Packaging - one of the innovative methods of commercial food
packaging is foil wrapping. Foil wraps are often pouches that are filled and
then the bottom and top of the pouch is sealed with a heat seal similar to
those used with commercial frozen packaging. Foil packaging allows the
foods to be sealed in the package without losing any residual moisture that
may still be in the food. The best foods to package in this manner are usually
dried fruits, baked goods or grain products.
What must appear on the label?
The following must appear on the label:
 name under which the product is sold
 list of ingredients
 quantity of certain ingredients
 net quantity
 date of minimum durability
 any special storage instructions or conditions of use
 name or business name and address of the manufacturer or packager,
or of a seller within the European Union
 place of origin of the foodstuff if its absence might mislead the consumer
to a material degree
 instructions for use where necessary
 beverages with more than 1.2% alcohol by volume must declare their
actual alcoholic strength

Review of Lesson 2

A. Seal It On

Prepare a dessert for a birthday party. Prepare all the

materials and ingredients, perform actual preparation,
presentation, packaging and storing of the dessert.
Your output and performance will be rated using the rubric below.

P E R F O R M A N C E L E V E L
Dimension

No
Very
Excellent Satisfactory Needs Improvement Attemp Points
Satisfactory
(4 pts.) (2 pts.) (1 pt.) t Earne
(3 pts.) d
(0 pt.)
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of clear understanding of understanding of the attemp
the step- by-step understandin the step-by-step step- by-step t
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed attemp
procedures in the following the the procedures in following the t
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS

Post Test

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
b. soften food tissues
c. improve the palatability
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 and softener.
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 and soups?
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
C. Directions: Complete the procedures in making Gelatin Dessert.
Write your answer on your test notebook.

Boil sugar
and
gulaman in
two cups
water

Picture of
gelatin
dessert

When partly
jelled,
arrange
fruits in
mold and
add
remaining
gulaman