Methods of Preparing Desserts

Subject: COOKERY NCII
Activity Title: Methods of Preparing Desserts

Learning Targets: I can identify the methods of preparing desserts
(TLE_HECK912PD-IVb-f-16)
Resources: https://www.slideshare.net/hpinn/finishing-methods-applied-to-hot-and-cold-desserts
Learning Concept:
Desserts have always given home cooks the chance to show off their
presentation skills and serve something that’s designed to impress. They tend to be the
most outspoken, memorable course of a meal, full of vivid colours, intense flavours and
interesting combinations of taste and texture. Obviously, the quality of ingredients, skill
of the cook and the way a dessert is presented all have a profound effect on the finished
dish, but what about the different cooking methods/ techniques? So here are some
methods on how to prepare desserts.
Methods of Preparing Desserts
1. Cooling - is removal of heat, usually resulting in a lower

temperature and/or phase change. Dessert should be
cooled rapidly to 5ºC or below. Chef must ensure that
dessert products are cooled at appropriate times. Cooked
products served cold like Bavarios(a dessert containing
gelatin and whipped cream,), flan, cases, fillings, stock
syrup and ice cream.
Ways to cool:
 Ice
 Blast chiller
 Cool Area
 Fridge/ freezer
2.Filling – is a thick mixture which is used between

the layers of cake. It may be some of the frosting to
which nuts, marshmallows or fruits are added.
Whipped cream and custard mixtures are sometimes
used for fillings. Each of these dessert toppings
clearly has its place. Filling pastry products may be
carried out before or after the cooking process,
depending on the filling to be used i.e. pastry cream or
sweet egg custard.
 Always prepare the filling according to the recipe and cool if necessary,
before use.
 Never over fill any cold sweets
 If the cold sweet is made from pastry, make sure that it is carefully sealed
using egg wash or water.
 Add a vent to each cold sweet if any steam will be produced from the
filling during the cooking process.
 `Dock ` the pastry bases before filling (if required) (dock means poking
holes in the dough so that it does not puff up during baking)
Using Cream
When filling any product with whipped cream, ensure every effort is taken
to minimize the risk of cross-contamination. Observe the following
recommendations
 Ensure the product is cold
 Use clean, sterilized piping bags and tubes
 Carry out the process in a cold room
 Serve immediately
3. De-moulding of set cold desserts Moulds are used
to form the shape for many types of cold desserts. To
ensure that desserts can easily be removed from the
mould make sure that sufficient time is given to allow
the contents of the mould to fully set. The greatest
success is obtained if the dessert is allowed to remain
in the mould for 12 hours prior to turning out.
Steps to remove cold desserts from moulds
 Dip the mould in very hot water for a few seconds to release the dessert
from the walls and bottom of the mould, being careful not to allow the
dessert to begin to melt from the effect of the hot water
 Turn the mould on a tray and shake to allow the air to enter the mould
 Allow the dessert to fall from the mould onto the serving dish without
touching the dessert with the hand
4. De-moulding of hot desserts Some desserts need to be released from their
moulds following cooking. In most cases it is better to remove the dessert from
the mould while still hot. Great care must be taken to avoid burns and scalds.
Always use thick, dry cloths and remember that fillings from freshly cooked items
can be very dangerous if they are allowed to spill over hands or forearms.
5.Glazing is a mixture of sugar and liquid thin enough to be

poured - about the consistency of thin corn syrup. Glazes are
used to coat fruit cakes, cupcakes and pieces of cake which
are to be used for tea cakes or petits fours.is necessary to
give the finished product an attractive brown surface and so
increase the eye appeal.
There are two methods used to glaze cold desserts.

Pre-cooked glazes:
 A mixture of icing sugar, water and egg can be used to give a variety of
different colour finishes to cold desserts. If milk and egg is added to the
glaze, the finished colour will be darker and cream will enhance the glaze.
Post cooking glazes:
 This is based on jellies or jams. Each is warmed, strained and then
brushed on the surface of the cooked desserts. This will produce a long
lasting and sticky finish.
5. Piping - To squeeze a pastry bag in order to force
frosting or other paste-like mixtures through the tip
of the bag for the purpose of decorating or creating special shapes. Piping is a
difficult process that requires practice; to achieve a professional result the
following points may help:
 Carry out the piping process in a cool room
 Do not overfill the piping bag
 Keep hands clean and tidy
 Fill the piping bag carefully without allowing the filling to come into contact
with the outside
 If a small amount of filling is to be used, learn to make and use a
disposable piping bag made from greaseproof paper
6.Dusting – refers to the process of lightly sprinkling a

fine layer of a powdered or granulated ingredient onto
food
The term dusting can be applied to several processes.

 The dusting of raw pastry with flour to prevent sticking when rolling and
shaping the pastry
 It can also mean the dusting of some finished cold desserts with flour,
semolina or ground rice before cooking to give a variety of non-shiny
finishes
 The surface of finished cold desserts can be dusted with icing sugar using
a sugar dredger or fine sieve
 Products may be brushed with raw egg white and then dusted with caster
sugar before cooking to give a caramelized finish caused by the effect of
the heat on the sugar
 Raw pastry products can be dusted with icing sugar before cooking to give
a shiny and crisp finish after cooking
6. Portioning – is the amount of a food you choose to eat —
which may be more or less than a serving. all desserts
should be portioned evenly and the number of portions
should be determined before the decorating stage so that
each customer can be given a portion of equal size and
appearance.
Learning Task:
A. Multiple Choice.
Directions: Read and understand the following test items. Encircle the
letter of the correct answer from the given choices.
1. A thick mixture which is used between the layers of cake. It may be some of the
frosting to which nuts, marshmallows or fruits are added.
A. Filling
B. Glazing
C. Cooling
2. Refers to the process of lightly sprinkling a fine layer of a powdered or granulated
ingredient onto food.
A. Portioning
B. Dusting
C. De – Moulding
3. Piping is a difficult process that requires practice to achieve a professional result
the following points may help except one;
A. Do not overfill the piping bag
B. Carry out the piping process in a cool room
C. Never over fill any cold sweets
4. Chef must ensure that dessert products are ______________ at appropriate
times
A. Cooled
B. Portioned
C. Finished
5. What methods of preparing desserts is to squeeze a pastry bag in order to force
frosting or other paste-like mixtures through the tip of the bag for the purpose of
decorating or creating special shapes?
A. Pipping
B. Glazing
C. Portioning
B. TRUE or FALSE
Directions: Read and analyze very well the statements below. Determine
whether the statement is TRUE or FALSE. Write TRUE if the statement is
correct. If FALSE, underline the word/ phrases that makes it wrong and write the
correct word/phrase on the line provided before each item.
______________ 1. Dusting of raw pastry with flour is to prevent sticking when rolling
and shaping the pastry
______________ 2. If the cold sweet is made from pastry, make sure that it is carefully
sealed using egg wash or water
______________ 3. The surface of finished hot desserts can be dusted with icing sugar
using a sugar dredger or fine sieve
______________ 4. Allow the dessert to fall from the mould onto the serving dish
without touching the dessert with the hand
______________ 5. Always prepare the filling according to the recipe and cool if
necessary, after use.
______________ 6. If a large amount of filling is to be used, learn to make and use a

disposable piping bag made from greaseproof paper
______________ 7. Products may be brushed with raw egg yolks and then dusted with
caster sugar before cooking to give a caramelized finish caused by the effect of the heat
on the sugar
______________ 8. It is better to remove the dessert from the mould while still hot.
______________ 9. The greatest success is obtained if the dessert is allowed to remain

in the mould for 24 hours prior to turning out
______________ 10. Portioning is the amount of a food you choose to eat — which
may be more or less than a serving.

Methods of Preparing Desserts

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Subject: COOKERY NCII

Activity Title: Methods of Preparing Desserts

1. Cooling - is removal of heat, usually resulting in a lower

2.Filling – is a thick mixture which is used between

5.Glazing is a mixture of sugar and liquid thin enough to be

There are two methods used to glaze cold desserts.

6.Dusting – refers to the process of lightly sprinkling a

The term dusting can be applied to several processes.

______________ 6. If a large amount of filling is to be used, learn to make and use a

______________ 9. The greatest success is obtained if the dessert is allowed to remain

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