Lesson 1

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.
Learning Outcome 1

Perform Mise’en Place

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 cheesemaking procedures, the seasonings and the ripening processes also
distinguish its variety. Each variety has a definite character, a special appeal and particular uses.

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 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

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 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

Characteristics of soft
 firmness of shape custard
 smooth, tender texture
 velvety smooth
 rich and creamy consistency texture
 excellent flavor  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

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 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.

A. Direction: Give an example for each type of dessert. Write your answer on your
in the blank. (5 pts each)
1. Frozen Desserts _________________________________________
2. Fruit cobblers _________________________________________

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 3. Pudding _________________________________________
4. Fruit _________________________________________
5. Custard _________________________________________
6. Gelatin _________________________________________
7. Cheese _________________________________________

Learning Outcome 2
Prepare desserts and sweet sauces
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- 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 - 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.
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 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 flavor.
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.

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 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 4. Rice flour
2. cream 5. grains
3. eggs 6. Cornstarch
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
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 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 in the
blank.
__________________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.

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 B. Direction: Read the following statements carefully and encircle the letter that best
describe the statements.
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

Make a Fruit Dessert (Fruit Cocktail)

Equipment/tools Materials/Ingredients needed:

needed:
2 c ripe papaya, peeled and cubed
 Casserole
1 t citric acid
 gas or electric 1 t calamansi juice
stove 1 tbsp almond extract
 knife 1 tbsp honey
 chopping board 4 slices canned pineapple, tidbits
 measuring cup 2/3 c sugar
 measuring 1 c water
spoon 1 c singkamas
 wooden spoon Procedure:
 refrigerator/
1. chiller 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: Materials/ingredients needed:

9 | T L E 9  Casserole 4 slices - ripe mangoes (scoop the flesh)
 gas or electric stove
 knife 2 bars - gulaman, torn into pieces
 chopping board
½ cup - diced pineapple
 ½ c. milk - (evaporated milk or fresh)

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: Materials/ingredients needed:
QUANTITY DESCRIPTION
 sauce pan 3 pcs eggs, slightly beaten (or 6 yolks)
 double boiler 3tbps. sugar
 measuring cups 2cups milk, scalded
 wooden spoon 1tps. whipped cream ( optional)
 egg beater salt
pinch of
 spoon for testing

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

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TOOLS AND EQUIPMENT: Materials/ingredients needed:
QUANTITY DESCRIPTION
 Casserole
4 cups coconut cream
 gas or electric stove
10 pcs. young corn on the cob
 knife
-or-creamed corn
 chopping board
1 cup Cornstarch
 measuring cup
1 cup sugar
 measuring spoon
1 cups coconut finely grated
 wooden spoon
 Carajay

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: Materials/ingredients needed:
QUANTIT DESCRIPTION
 weighing scale
Y
 mixing bowl
500 g. bittersweet chocolate
 utility tray
125 g. butter
 rubber scraper
180 g. egg yolks
 electric mixer 250 g. egg whites
 refrigerator/chiller 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.

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 CHOCOLATE SAUCE
TOOLS AND EQUIPMENT: Materials/ingredients needed:
QUANTITY DESCRIPTION
 Casserole 4squares (4 oz.) unsweetened chocolate
 gas or electric stove 1½ cups sugar
 knife 2 cups hot water
 chopping board 1 T light corn syrup
 measuring cup 2T cold water
 measuring spoon 2T cornstarch
 wooden spoon 1T butter
 skillet 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: Materials/ingredients needed:
 Casserole QUANTITY DESCRIPTION
 gas or electric stove
 knife ¾ cup Sugar
 chopping board 1 ½ tbsp. Cornstarch
 measuring cup 1 cup strawberries, pitted, crushed
 measuring spoon 2tbsp. lemon juice
 wooden spoon
 skillet

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

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 Learning Outcome 3
Plate/present 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

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 4. CHOCOLATE 3. COOKIE
GARNISH GARNISH

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 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

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 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. Write your answer in a sheet of paper.

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
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.

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 • 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 65 oC. 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 organizational 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 23 0C
3. Chilling – to refrigerate or to reduce the temperature of food below 8 0C

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 One type of desserts.
Your performance will be rated by the following Rubrics:
CRITERIA
Performance 50%
Creativity 50%
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 Lesson 2
Package Prepared Foods

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
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:
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 • 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

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 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.

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 • 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
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

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 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.

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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.

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
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 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
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 b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation

ACTIVITIES
These are the activities that you need to answer and to do:
1. Direction: Give an example for each type of dessert. Write your answer on
your in the blank. (5 pts each) PAGE 4
2. Review of Lesson 1 (Learning Outcome 2) PAGE 8
3. Review of Lesson 1 (Learning Outcome 3) PAGE 14
A. Think and Pair PAGE 14
Direction: Answer the following questions and discuss. Write your answer in a sheet
of paper.
4. Review of Lesson 1 (Learning Outcome 4) PAGE 16
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 One type of desserts.
Page 16
5. Review of Lesson 2 PAGE 21
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.

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