9 Las 2

TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 9
QUARTER 4 ( Learning Activity Sheets 2)
Name of Learner: __________________________________Section: _________________
Subject Matter : Prepare Desserts

Learning Targets : a. Identify ingredients for desserts
b. Select and prepare sweet sauces
References : Cookery 9 LM/ MELCs
LAS Writer : Cherubim C. Cerdana, T-II/UKNHS
BACKGROUND INFORMATION FOR LEARNERS

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 sugar, gelatin, egg yolks,
egg whites, fruit, cream, batters, nuts, and chocolates.
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.
Quality points of 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.
Gelatin
Gelatin is used to set many cold molded desserts. It is the basis for jellies and is also used to
set creams and mousses.
Quality points of gelatin
➢ Many desserts are prepared using commercial leaf or powdered gelatin.
➢ Gelatins may be plain or flavored and colored for effect.
Egg yolks
Egg yolks may be mixed with flavorings, sugar and cream or milk to make custard or they may
be whisked together over hot water to create a sabayon.
Quality points 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
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.
Quality points of 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.
Fruit
Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make
an attractive colorful 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.
Quality points of cream
➢ The characteristics of cream will differ according to whether it is pure cream, double
cream, reduced cream, or cream that has had a stabilizer or gelatin 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
This simple mixture of flour and water is used to make crepes and pancakes. Batter is also
used to coat fruit for fritters.
Quality points of 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 flavored with vanilla and other spices.
Nuts
Nuts are available whole, ground, roasted or caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice creams.
Quality points of 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 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
molded into many attractive decorations.
Quality points of chocolate
➢ Chocolate is available in various types, namely bittersweet, 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. Sauces can give an entirely different appearance, flavor, color, and moisture to
desserts.
Fudge - a soft confection made of butter, sugar, chocolate.
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.
Date Submitted: __________________________

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. flavor
2. cream 6. grains
3. eggs 7. cornstarch
4. rice
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 pureeing 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.
Learning Activity 1 ( Multiple Choice)

Direction: Read and analyze the questions carefully. Encircle the correct answer.
1. It is a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
a. Batters c. Nuts
b. Fudge d. Sauce
2. It is the common element linking virtually all desserts.
a. Chocolates c. Nuts
b. Creams d. Sugar
3. 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.
a. Chocolates c. Nuts
b. Creams d. Sugar
4. These are simply pureeing of fresh or cooked fruits, sweetened with sugar.
a. Custard Sauces c. Syrups
b. Fruit purees d. none of them
5. It is a soft confection made of butter, sugar, chocolate.
a. Creams c. Syrups
b. Fudge d. none of them
Date Submitted: __________________________

Activity 2 (Identification)
Direction: Identify the ingredients being describe in the following items.
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 flavor for creams and ice creams.
______________________________
3. Melted to easily blend into fillings and batters. It can also be poured over desserts such as
puddings. When melted and cooled it can be shaped and molded 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 molded desserts. It is the basis for jellies and is also used to
set creams, mousses, and glazes. ______________________
Learning Activity 3 (Word Search)

Direction: Below are ingredients needed in preparing deserts. Find five (5) of them. They can
be found horizontally, vertically, or diagonal. Encircle and write them on the blank spaces.
_________________
_________________
_________________
_________________
_________________
Learning Activity 4
Create a dessert using the set of ingredients.
1. Sugar, gelatin, milk, and squash: _____________________________________
2. Milk, sugar, and egg white: __________________________________________
3. Batters, milk, and sugar: ____________________________________________
Date Submitted: __________________________

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TECHNOLOGY AND LIVELIHOOD EDUCATION

Name of Learner: __________________Section: _

Subject Matter : Prepare Desserts

BACKGROUND INFORMATION FOR LEARNERS

Kinds and Varieties of Sauces

Date Submitted: __________________________

Most dessert sauces fall into one of three categories:

Guidelines in Preparing Vanilla Custard Sauce

Learning Activity 1 ( Multiple Choice)

Date Submitted: __________________________

Learning Activity 3 (Word Search)

Create a dessert using the set of ingredients.

1. Sugar, gelatin, milk, and squash: _____________________________________

2. Milk, sugar, and egg white: __________________________________________

3. Batters, milk, and sugar: ____________________________________________

Date Submitted: __________________________

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