1.
1

2.
2
Learning Outcome 1
Perform Mise en Place
What I Need to Know
At the endof the lesson,you are expectedto:
1. give the importanceofdessert ina meal;
2. classifydessert accordingtotypes of ingredientsused; and
3. give the characteristicsofdesserts.
What’s New
Dessert is usuallysweetcourseor dish(as of pastry or icecream)usuallyserved at the end of a meal.
What’s in
Theimportanceofdessertin a meal
 Dessertbalancesoutameal andgives “closure”to the meal.
 Eating dessertisan opportunityto experiencedifferentflavors andtexturesthat you cannotget in otherfoods like
vegetables, meats,and fruits.
 Dessertcan bean opportunityto becreative.You canmakeinterestingmixturesthatyou otherwisemaynot have
thoughtof.
 Dessertisn’t“fattening”.Remember,thereisno suchthingasa fattening food
 It will makeyou feel likeakid again.Forgetanti-agingcreamsorlongandsweaty workout sessionsat the gym, the
fastest way to recaptureyour youth, or embraceamoreyouthfulspirit is to eat likea kid
 It isromantic.
Desserts are designedforromance.After all, you can’treallyordera saladwith two forks. But, whenit comestocake,that is a
different matter.
What’s More
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. Used for mixing ingredients. It comes in different sizes. Small, medium, and large
3. Cans, bottles, cartoons opener used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
4. Cutting board a wooden or plastic board where fruits and vegetables can be 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

3.
3
 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 forBlending, 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.
Classification/typesofdessertsand theircharacteristics
A. Fruits
Thesimplestdessertandoneof the best are fruits becausetheyare nutritious,appetizing and easy to prepareand serve.
Characteristicsofgood fruitdesserts:
1. appetizing aroma 3. cleanwashed appearance
2. simple 4. slightlychilled
B. Cheese
Cheese is another excellent dessert that is ready to serve. It is made in all parts of the world from a varietyof milks from
cow, goat and sheep. Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures, the
seasoningsandthe ripening processes also distinguish its variety. Each varietyhas a definite character, a special appeal and
particular uses.
Thethreegeneral typesofcheesebasedon consistencyare:
C. Gelatin Dessert
Theseareeasilyprepared,economical andvaryin manyways. Gelatinis marketed in two forms. First, the unsweetened,
1. Soft
a. unripenedcheese
b. ripenedcheese
2. Semi-hard
a. ripenedbymold
b. ripenedbybacteria
3. Hard
a. with gas holes
b. without gas holes

4.
4
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 manyways. Creamy, delicate, baked custards maybe served in their baking cups or
maybe unmolded and served with fruit garnishes or with dessert sauces.
Characteristicsofbaked custard
a. firmnessof shape c. richandcreamyconsistency
b. smooth, tendertexture d. excellentflavor
Characteristicsofsoftcustard
a. velvety smooth texture
b. richflavor
c. haspouringconsistencyofheavy cream
E. Puddings
Puddingsarerelativelysimpleto prepare andvarywith sauces.Theseareclassifiedas:
1. Cornstarchpudding,sometimescalled blancmange
2. Ricepudding
3. Breadpudding
CharacteristicsofPudding
a. attractive appearance d. excellentconsistency
b. well – blended flavor e. firmnessof shape
c. an accompanyingsaucetoadd interest
F. FruitCobblers
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. Theymaybe served either hot or cold.
G. Frozen Desserts
1. Ice cream-smoothfrozenmixtureof milk,cream,sugar,flavor and sometimeseggs
2. Sherbetand Ices – madefrom fruit juices,waterand sugar.Americansherbetcontainsmilkandcream andsometimes
eggwhite. Theeggwhitesincreasesmoothnessandvolume.Icecontainsonlyfruit juicewater,sugarand
sometimesegg white.
3. Frozen SoufflésandFrozen Mousses -MadelikechilledmoussesandBavarians,whippedcream,beateneggwhitesor
both are foldedto give lightnessand allowto be stillfrozen in an ordinary freezer.

5.
5
Learning Outcome 2
Prepare desserts and sweet sauces
At the endof this lesson,students are expectedto:
1. identify ingredientsfordesserts;
2. selectandpreparesweet sauces;
3. preparevariety of desserts andsaucesusingsanitarypractices;and
4. followworkplacesafetyprocedures.
What’s new
Therearea widevariety of ingredientsthat maybeused inthe preparationandcookingofcoldandhotdesserts. Someof
the most commoningredientsinclude:
Ingredientsneeded in preparing dessertsand sweetsauces
Sugar
Thecommonelementlinkingvirtuallyalldesserts is sugar. It maybe usedto sprinkleover fruit, beateninto eggyolks for
custardor into whitesfor a meringue.Manydesserts use sugarsyrup, whichinvolves boilingsugarandwater to the desired
temperature.
Gelatine
Gelatineisused to set manycoldmouldeddesserts.It is the basisfor jelliesandis also usedto set creamsandmousses.
Egg yolks
Egg yolks maybemixedwith flavourings,sugar andcream ormilkto makecustardor they maybe whiskedtogetherover
hot water to createa sabayon.
Egg whites
When raw eggwhitesare beaten, airis trapped inthe mixturein the form of bubbles.Eggwhites beatento soft peaks will
supportsoufflés and mousseswhilewhitesbeatento firm peaks are suitablefor meringues.
Fruit
Ripeperfectfruit providesthe basisfor manydesserts, with very little effort neededto makeanattractive colorfuldisplay.
Fruitmaybe pureed,baked or poachedandcanthenbeusedfor pies,soufflés and puddings.
Cream
Thisingredientisoftenused as a decorationoraccompanimentforboth coldandhot desserts, but mayalso beused as oneof
the recipeingredients.
Whippedcream mayalsobe usedas an effective layer for trifle.
Cream maybecombinedwithrice,sugarandmilkto makeadeliciousricepudding.
Batters
Thissimplemixtureofflourand wateris used to makecrepesandpancakes.Batter is alsousedto coatfruit for fritters.
Nuts
Nuts are availablewhole,ground,roastedor caramelised.Theyarean importantpartof dessertcookeryas they provide

6.
6
flavour for creamsandicecreams.
Chocolate
Chocolatemaybemeltedto easilyblendinto fillingsandbatters. It canalsobe pouredover desserts suchas cakes
andpuddings.When meltedchocolateiscooleditcanbeshapedandmouldedintomanyattractive decorations.
What’s more
Quality
Manyrecipeswillspecifythe type andqualityof the ingredientsrequired.It is importantthat you observe these requirementsif
you areto achievequalitydesserts.
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 A grade 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 to
improve the whipping qualities.
 Creams vary in taste and texture so choose according to recipe specifications.
 Used only pasteurized 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 liquidblendof ingredientsthatadds flavor and enhancestheappearanceofthe food.
fudge-a soft confectionmadeofbutter, sugar, chocolate.
Sauces cangive anentirely differentappearance,flavor, color,andmoistureto desserts.
Kindsand Varieties of Sauces
1. Rich sauce iswellsuited to a simpledessert.
2. Lightsauce issuitedto a richdessert.
3. Hot fudge isa delightfulcontrastto a coldcornstarchpuddingorto vanillaicecream.
4. Hot sauces aremadejustbefore they areto be used.
5. Cold sauces arecookedaheadoftime,then cooled,coveredandput inthe refrigerator to chill.

7.
7
Thickening AgentsforSauces
Thickeningagentsimprovethequalityof the sauces.
1. starch 5. flavor
2. cream 6. grains
3. eggs 7. cornstarch
4. rice
Mostdessert saucesfallinto one of three categories:
1.Custard Sauce - Vanillacustardsauce,Chocolateorother flavor maybe addedto createvarieties.
2. FruitPurees -Thesearesimplypureeingof fresh or cookedfruits, sweetenedwithsugar. Otherflavorings and spicesare
sometimesadded.
3. Syrups - Includessuchproductsaschocolatesauceandcaramelsauce.
Guidelines in Preparing Vanilla Custard Sauce
1. Use clean, sanitized equipmentand 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 withoutmixing creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beatthe hot milk into the beaten eggs and sugar.
5. Place bowl with egg mixture in a pan ofsimmering water and stir constantly to
prevent curdling.
6. To test for doneness, the mixture lightly coats the back ofthe 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 athighspeed.
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 dairyproducts are prone to bacterial contam ination
andto food- borneillness.Saucesmadewiththeseingredientsshouldbekept out of the temperaturedangerzone.Thickened
sauceshouldalsobeprepared,served andstored with caution.Theseproducts should be stored in the refrigerator and never
left to stand at room temperature too long.

8.
8
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.
PastryCream -Containsstarchas wellas eggs, resultingin a muchthickerandmorestable 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 byitself and as a basis for manybake puddings.
Art of Dessert Plating
Dessertsshould turn headsin thedining room.Garnishingand plating dessertsshouldn'tbean afterthought.It
should bean integralpartofhowyou buildyourrecipe.
4 Garnishes that add wow factor
1. FRUIT GARNISH
2. NUT GARNISH
3. CHOCOLATEGARNISH
4. COOKIE GARNISH
Guidelines in plating dessert:
1. Makegarnishesedible.Everything on the dessert plateshouldbe edibleanddelicious.
2. Keep itclean and simple.Don'tcrowdthe plate. If yourdessert is beautiful,it shouldn'tneeda lot of
garnishes.And keepthe rim of the plateclear,so the servers aren't touchingthefood whenthey placethe
desserts in front of the customers.
3. Makeyourgarnishesrelateto thedesserton theplate.Theonlytimeyou shouldgarnishwith fresh mintis
if you're serving minticecream.Don'tput it onthere just becauseyou think the dessert needscolor.If you
have a brown dessert, likeapplesin puff pastry, thenmakesure allof thoseelementsareexecutedwell—puff
pastry shouldlookbeautifuland crisp.
4. Layerflavorsand texturesin yourdessert.Texturesandflavorshit the palateat different times.Ask
yourself, "How canI makethis better?" If the answeris a little lemonzest, then addit as a garnish. All the
componentsontheplateshouldbuildon the dessert, makingit better.
5. Trydifferentplates—varioussizesand shapes.Therightplatecanadd or enhance the theme really well.
Plating and presenting tipsand techniques)
Therearemanyfactors andtechniquestoconsiderinfoodplatingthat affectthe overallappearanceofa dessert. Applying one
of the tips mayenhancepresentation.
1. Theplate –when platingdesserts,the choiceofplateis criticaltothefinalpresentation.Remember,theplateis the
frameof the presentation.Therearemanysizes, shapes,and colorsavailable.Choosingtherightsize
of plate is importantbecausefoodshouldnotbe crowdedontothe plate.

9.
9
2. Color -alwaysconsidercolorasanimportantpart of plate presentation.Always try to have a variety of colorsonthe
plate.
1.Greenis fresh andcool,and canbe soothing.
2.Redis passionand excitement.
3.Blackis sophisticatedand elegant.
4.Blueis a natural appetitesuppressant,sinceit canmakefoodlookunappetizing.
3. Texture - texture is criticaltofoodpresentation,as well asenjoyment.Contrastinghardand soft, smoothandcoarse,
addsvisual interestto your food, andit willenhance your customers'enjoymenttothefood.
4. Keep thingsclean -Rememberthatneatnesscounts.Foodshouldbecontainedwithintherim of the plate, yet it
shouldnot be crowdedinthecenter.Takealook at the plate andask yourself if it is pleasingtothe
eye. It shouldnot looksloppy anddirty.
5. Garnishto Impress -Garnishesanddecorationscanenhanceyourplatepresentation.Choosegarnishesthat are
appropriateto the ingredients.Forexample,usingachocolatecurlsfor chocolatecake.
Hereare someothertechniquesto keep in mind when garnishing:
 Never decoratea platewith something inedible
 Ensurethe garnishcomplementsandenhancesthe dish.
 Choosegarnishesthat arethe correctsize; they shouldbeeasy to eat.

10.
10
Learning Outcome 4
Store desserts
At the endof the lesson,students are expectedtostore/packagedesserts
Storing cold andhotdesserts
As manydessertscontain egganddairy products,they presenta potentialhealthhazard if not stored properly.
Remember:properstoragemeanscooleddessertsmustbecoveredwith plastic orplacedinliddedcontainersbeforestoring
in the coolroom.
Observethefollowing guidelines:
1. Desserts containinguncookedeggsshouldbehandledwithextremecare,asrawegg is a medium inwhich
dangerousbacteriasuchassalmonellacanthrive.Thismeansyouneedto bereally carefulwithfoods likechocolate
mousseanduncookedcheesecakes thatcontaineggwhitesfor aeration.
2. Egg custardscontainprotein,whichprovidesgoodfoodfor bacteria.If custardsare not heatedandcooledproperly
andquickly, bacteriathatare present inthe custardcangrowquicklyto dangerous numbers.
3. Any dessert that is not requiredfor immediateconsumptionmustbecooledrapidlyandstored inthe coolroom until
required.
4. If you planto keep a pre-prepareddesserthot untilservice, makesurethat the temperatureofthe food is over 65oC.
Never leave anegg mixtureina Bain-Marieforany lengthof time. Any dessert that has beenkept hot in the Bain-
Mariefor a whileshouldbediscardedatthe end of service.
5. If milkandcream areusedin desserts liketrifle and custards,they mustnot be left to stand at room temperaturefor
any lengthof time. Theyshouldbekept in the refrigeratoruntil the last possiblemomenttoprevent the risk of food
poisoning.
6. Manydesserts have a limitedstoragelife. Makesureyou checkwithyour supervisor and follow organisational
requirements.
Packaging MaterialsforStoring Desserts
1. glasscontainer
2. plastic container
3. plastic/cellophane
4. aluminumfoil
5. packaging tapes
6. boxes
Equipment
1. chiller
2. freezer
3. refrigerator

11.
11
SanitaryPracticesWhen StoringDesserts
1. Handle the foodproperlyto prevent spoilageand contamination.
2. Wash utensilsand equipmentthoroughly.
3. Keepaway from food when you are ill.
4. Store foods andingredientsproperly.
5. Safeguardthe food duringdistributionand service.
StorageTechniques
1. Refrigerate – to keep coldorcool
2. ColdStorage – the processof storingfood by meansofrefrigeration
3. Chilling –to refrigerateor to reducethetemperatureoffood