This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!

1. Module 3
MARISSA C. COLLADO
Subject Teacher
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. Module 4
MARISSA C. COLLADO
Subject Teacher
Prepare Desserts

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

25. 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

26. 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

27. Chocolate Mousse

28. Strawberry Shortcake

29. 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

30. 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

31. 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

32. Workplace Sanitary Practices
Avoid using strong perfumes/after shaves
Do not wear uniforms or aprons outside the
food preparation area
◻Cover all wounds or cuts on hands or arms
completely with bright-coloured waterproof
wound strip
◻Wear disposable gloves if there is a wound on
the hand. Change both gloves and wound strip
regularly
◻Food handlers to be free from any illnesses

33. Classroom Activities
ACTIVITY 1 – WHERE DO I BELONG?
◻Provided in this module the recipe for Vanilla
Custard Pie, Chocolate Mousse, Strawberry
Shortcake, Simple Vanilla Sauce and Salted
Caramel Sauce. Sort the following ingredients
inside the glass based on the right recipe.
Write your answer in category table below.