COMPET

ENCY BASED LEARNI

NG M
ATERI
AL

Sect
or
: TOURI
SM

Qual
i
ficat
i
on Ti
tle: COOKERY NC I
I

Uni
t ofCompet
ency: Prep
are Dess
er
ts

Modul
e T
itl
e:Prep
ari
ng D
esser
ts

Tech
ni
cal
Educat
i
on an
d S
kil
ls Devel
op
men
t Authori
ty
CAM
IGUI
N SCH
OOL OF ARTS AND
TRAD
ES
Lum
ad,
Mamba
j
ao,
Cami
gui
n

Wel
come t
othe modul
ei n Prep
ari
ng Desser.
s Th
t i
s modu
l
e co
ntai
ns
t
rai
ning materi
als a
nd act
ivi
ti
es or
f youto c
ompl
ete.

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SYSTEM Genel
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iao
Revi
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 Remember to:

Youarerequi
redtogothroughal earningacti
vit
iesi
nordertocompleteeach
l
earning out
com e of t
he mod ul
e.I n each l
earning outcom
e are nf
orm
i ait
onShee
ts,
Sel
f-
Checks, Oper
aiton Sheet
s an d Jo b Shee ts.Follow theseact i
vit
ies on you
r
own. If yo
u have quest
i
ons,don ’
t hesitate ot askyo ur a
fci
li
tat
or orf ssi
ast
ance.
Thegoaloft
hismodul
eist
hedevel
opmentofpract
icalski
ll
s.Togai
nthese
ski
ll
s,youmustl earnbasi
c con
cept
s an
d ter
minol
ogy.
For m
ost r
pa
t, you
’
ll get
t
his nif
orm
ai
tonf
rom t
he nIf
ormai
t
onSheet
s.
Thi
s modulei
s prepared t
o hel
p you achi
eve t
he requi
red compet
ency,i
n
Cook
er
y NC II.
Thi
swil
lbethesourceofi
nformati
onforyoutoacqui
reknowl
edgeandskil
ls
i
nt hi
s part
i
cul
ar competency ni
dependent
ly and atyour own pace,wit
h mini
mum
supervi
si
on or el
hp f
rom your n ist
ruct
o.
r

Wor
k t
hrou
gh al
lthe n
if
orm
at
ionand com
pl
ete h
te a
ct
ivi
t
iesi .chse
n ea cit
on
Readi
nform
ai
ton sh
eet
s a
nd com
pl
ete h
te sel
f
-ch
eck.
Suggest
ed ref
er
ences
are
incl
udedto su pplementthe mat
eir
als provi
dedint hi
s module.
Mostprobabl
y you r r
tai
nerwil
l also eb you
r s
upervsor
i or an
ager
m . He/sh
e
i
s h
tere o
t support youan d sh
ow yout he cor
rect
way ot do h
tings.
You wi
llbegi
ven pl
entyofopport
uni
tytoaskquestionsandpracticeon t
he
job.Makesureyou pract
iceyournew ski
ll
sduringregularwork shi
ft.Thisway
youwilli
mprovebot
hyourspeedandmemoryandal soyourconfidence.
Use ht
e Sel
f
-checks,
Operai
t
on Shee
t
s or Jo
b Shee
t
s at ht
e en
d ofeach
sect
i
on to e
tstyou
r ow
n progress.
When you f
eelconfidentthatyou have had suffici
entpractice,ask your
Trai
nertoevaluat
eyou.Theresultsofyourassessmentwillberecorded i
n your
Progres
s Chart and Acc
ompli
shm entChar t
.

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s Revised by: Page 2
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SYSTEM Genel
yn M.
Bon
iao
Revi
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on #01
 COOKERY NC
II
LI
ST OF CO
MPETENCI
ES

No UnitofCompetency Modul
eTitl
e Code
1 Cl
ean and maint
ai
n Cl
eaning an
d TRS512328
ki
tch
enpremi ses maint
aini
ng ki
t
chen
premise
s
2 Prepare stoc
ks, sauce
s Prep ari
ng st
ocks,sa uces
TRS512331
and u so
ps and u so
ps
3 Prepare appet
izers Prepari
ng appet
izers TRS512381

4 Prepare saladsand Prepari

ng salads and TRS512382
dressi
ng dressing
5 Prepare sandwi
ches Preparing sandwi
ches TRS
512330

6 Prepare meatdi
shes Prepari
ng meatdi
shes TRS
512383

7 Pr
epar
e veg
et
abl
e di
shes Pr
epar
i
ng v
eget
abl
e TRS512384
dishes
8 Prepare egg di
shes Prepari
ng egg di
shes TRS
512385
9 Pr
epa
re st
arch di
she
s Pr
epa
ri
ngst
arch di
she
s TRS5
12
386

10 Pr
epare poul
try and Prepari
ng poult
ry an
d TRS512333
game di
shes game di
shes
11 Pr
epare s
eaf
ood di
she
s Preparing e
saf
ood di
she
s TR
S512334

12 Prepare desserts Prepari

ng desserts TRS512335

13 Pa
cka
ge pr
epa
red o
fod Pa
cka
gingpr
epa
red o
fod TRS51
23
40

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SYSTEM Genel
yn M.
Bon
iao
Revi
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on #01
 MODUL
E CONTE
NT

UNI
T OF CO PREP
MPETENC
Y: ARE E
DSSERT

E:PREP
MODULE TI
TL ARI
NG D
ESSER
T

LEARNI
NG O ME:Prepar
UTCO e Des
sert
s an
d Swee
t Sau
ces

MODULE DE
SCRI
PTOR
:

Thi
smodul
edeal
swi
tht
heski
ll
sandknowl
edgeon prepari
nghotandcol
d
desserts.

NOMI
NAL DUR
ATION:24 H
ours

SUMMARY F
O L
EARNI
NG OUTCO
MES
:
Att
heendoft
hismodul
eyouwi
llbeabl
eto:
1.Per
f
orm mi
se-
en-
place
2.Prepa
re dess
er
t
s an
d sw
ee
t sau
ce
s
3.Pl
ate/p
resen
t desser
t
s
4.St
ore
5.

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iao
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ASSESSMENT CRI
TERI
A:
1.
1 Tools and equ
ipment ar
e c
lean
ed, san
it
ized and prepared ase
b d onthe
requiredtask
s.
1.
2 Ingredi
ents arei
dent
ifiedacco
rding o
t stan
dard rec i
pes,reci
pe car
d or
enterpri
se equ
rirements.
1.
3 Ingredi
ents are asse
mbledaccor
ding o
t quanti
ty, t
yp e,and qual
i
ty
required
.
1.
4 Ingredi
ents ar
e pr
epared ase
b d ont he erqu
ired or
fm an d it
me rf
ame.
1.
5 Ingr
edien
ts are se
lected,measuredan d wei
ghedaccording ot r
ecipe
requi
rements.
1.
6 Appropri
ate equ
ipment are s
eec
lted and used ni acc
ordancewi t
h
manu f
act
urers manu al
1.
7 Frozen ngri
edi
ent
s ar e h
tawed olf
low
ing ent
erpri
seproced ures
1.
8 Where neces ar
y, raw i
ngredi
ents ar
e washed iwth cl
eanpot abl
e water

2.
1 St
andar
d orent
erpri
se eci
rpes ar
e usedotprod
uce a vari
et
y of
hot
,
col
d an
dfrozendessert
s,approp
ri
at
e or
f a vari
ety o
f menus
2.
2 Rangeofswee
t sauce
s ar
e produ
ced w
ith a desi
red consi
st
ency dan
flavor

2.3 Prepar
eddess
er
ts an
d sw
eet
s ar
e a
tst
edi
n acc
or
dance i
w
tht
he
requi
redt
aste

2.4 Workpl
acesafet
y an
d hygi
en
ic proced
ures r
a
e ol
fl
owedaccordi
ng
to ent
erpri
se eg
l
isl
atedrequ
i
rement
s.

3.
1 Dess
erts are resen
p tedhygi
eni
cal
ly,l
ogi
cal
ly a
nd seq
uen
ti
all
y
wi
thi
ntherequi
redt
imef
rame

3.
2 Dessert
s a
re d
eco
rat
edcr
eat
ivel
y

3.
3 Fact
orsn i
plat
i
ng di
shes r
a
e o
bserved
i
n presen
ti
ng dessert
s
3.
4 Dessert
s arert
po
i
onedaccord
i
ng o
t en
t
erpri
se ast
ndards
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iao
Revi
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 3.
5 Dessert
s are presen
tedi
n accord
ance i
w
th en
terp
ri
se r
p
esen
tat
ion
techniques

3.6 Acc
ompani
ment
s,garni
shes an
d dec
orai
t
ons ar
e u
sedt
o en
han
ce
tast
e,text
ure a
nd bal
ance

4.
1 Qual
i
ty r
t
immi
ngs n
ad ot
herl
eft
over
s a
re u
ti
li
zed hw
ere an
d when

appropriate
4.
2 Desser
t
s are t
s
ore
d atthe ap
propri
ate em
t per
au
tre and underthe
corr
ect
con
dit
ion
s o
t mai
nt
ain qu
ali
ty, f
resh
nessnda cu
stomer appeal

4.3 Suitabl
e p
ack
agi
ng a
re sel
ect
edand usedt
o p
reserve
ast
e,
t
appearance na
dtast
i
ng ch
aract
eri
st
i
cs

4.
4 Sweet
saucesre
a st
ored
t
o ret
ai
n desi
redqu
ali
ty a
nd
chara
cteri
st
i
cs

4.
5 Desser
tis st
or
edi
n accordan
ce i
w
th FI
FO op
erai
t
ng p
roced
ures
and st
orage
f desser
o t requ
i
rements

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SYSTEM Genel
yn M.
Bon
iao
Revi
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 LEARNI ME #2PREPARE DESSERT
NG OUTCO S AND SWEET
SAUCES
CONTENTS:
Hotdesser
t
s
Col
d Dess
er
t
s
Chocol
at
e,Sugar
and C
aramelSau
ces

Cream andCust
ard sau
ces
Frui
t Sau
ces
ASSESSMENT CRI
TERI
A:
1.St
andardor en
ter
pri
se reci
pes ra
e usedt
o prod
uce avari
et
y ofhot
,
col
d and f
rozen
dessert
s,appropri
at
e or
f avari
et
y o
f men
us.
2. an
R ge ofwee
st s
auce
s ar
e pr
odu
ce
d t
o a desi
red consi
st
ency
and
flavor.
3. Prepar
ed des
sert
s an
d sw
eet
s ar
e t
ast
ed i
n acc
or
dance wi
th t
he
req
uiredt
ast
e.
4. Wor
k pl
acesaf
et
y an
d hygien
ic proced
ures r
a
e ol
fl
owed accordi
ng t
o
ent
erp
ri
se nadl
egi
sl
at
edreq
uirement
s.

CONDI
TION:
St
uden
ts/
trai
nees um
stbe p
rovi
dedwi
tht
he ol
fl
owi
ng:
UI
EQ
PMENT
• GasRang e
• FoodProcess
or
• Bl
ender
• Heav
y Duty Equi
pment
• Ref
ri
gerat
or
TOOLS
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iao
Revi
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on #01
 • Person
al Protecti
ve
Equipment( Hairnet
, Chef
Unif
orm, Apron, mask ,
gloves)
• Wirewhip
• Mixi
ng bow l
• Woodenladle
• Measuri
ng c up
•

Measu
Meas
• ur
ri
n
ng
i gl
ass
g spoo
n
Caraj
• ay
Non
• -st
ick an
p
Woodenspoon
•

Sau
• ce pan
Kni
• ves
SUPP
LIES AND MATER IALS
• Sanit
izers
• Deter
gen t
s
• Towel
s

LEAR
NI
NG MATER
I
ALS

• Manuas
l
• Ref
er
ences
• Vi
deovi
ewi
ng

I
NGREDI
ENTS

• Brown suga
r
• Butter
• Cream
• Dark chocol
ates
• Egg yol
ks
• Milk
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iao
Revi
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 • Redcurrants
• Raspber
ries
• Corn flour
• Orange
• Mand ar
i
n
• Passi
on fru
i
t
• Frui
ts

ASSESSMENT METHODS:
• Directobserva
ti
on
• Writ
tenexaminati
on
• Oralqu est
i
oning

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SYSTEM Genel
yn M.
Bon
iao
Revi
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on #01
 Le
arni
ng E
xper
i
ences

Lear
ni
ng Out
com
e 2:

PREP
AREDESS
ERTS AND
SWEET AUCES
S

Learni
ng Ac
tivi
ties Speci
alI
nstructi
ons
1.ReadI
nform
ait
on Sheet
12.
2-1Read Infor
mation Sh eet
. After
HotDess
er
ts read
i
ng the l
earner siencou
rageto
answ
erthe sel
f-
check
.
2.Answer S
elf
-Check12.
2-1 Compa
re ans
wers t
o t
he ans
wer
keys.
3.Perform
Tas
k Shee
t 1
2. 1Wat
2- ch vi
deo on Hot Dessert
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s Revi sed by: 10 of
SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
 Pr
epa
ri
ngDoug
h o
fr Pi
es Pr
epa
rat
ion
Eval
uat
e wor
k usi ng Pe
rf
ormance
Cri
teri
a Check
l
ist12.2-
1
4.ReadI
nformai
tonSheet
12.
2-2Af
ter readi
ng, t he trai
nees are
encou
raged to AnswerSelf-
Check
Col
d Desse
rt
Compare ans wers to Ans wer Key
12.2-2

5.Per
f
orm TaskSheet12.
2-2 Wat
ch vi
deo on Col
d Dessert
Preparation
Pr
epar
i
ng Man
go r
C
eam
Co
mpare Perf
ormance t
o
Per
f
ormance
Cri
t
eri
a Check
l
ist12.
2-2
6.ReadI
nformait
onSheet12.
2-3Af
terreadi
ng,trai
neesencouragedt
o
answerSelf-
Check 2.12-3
Choc
oat
le, Sugar and
Caramel
Sauces Compare your answer to Answer Key
12.2-3
7.Read I
nform
ai
ton Sheet
12. 4Af
2- t
erreadi
ng,trai
neesencouragedt
o
Cream and uC
star
d Sau
ces an swerSelf-
Check 2.12-4
Compare answer to Answer Key 12.
2-
4
Wat
ch vi
deo on Cream and Cust
ard
Sauces
8.Per
f
orm TaskSheet12.
2-4 Eval
uat
e Wor
k usi
ng Per
f
orman
ce
C
rit
eri
a

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s Revi sed by: 11 of
SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
 9.Read I
nform
ai
tonSheet 2-5Af
12. ter readi
ng, t
rai
nees
ar
eencou
ragedto answ
er el
Sf
-Check
Frui
t Sauces
12.2-5
Compa
re Ans
wer t
o Ans
wer Ke
y
12.2-5
Wat
ch vi
deo on Frui
t Sauces
Preparation

10.
Per
f m TaskSheet12.
or 2-5 E
Cval
ri
tuat
aeCh
eri Wor
k
eck
l
i u1
sts2
i
n.
2g-
5Pe
rf
ormance
Prep
ari
ng Fru
it Purees
For ad
diti
onalof i
nformat
i
on read
:

Mou
th Wat
ei
rng D
esse
rt
s Cook ook
B
SnehaR VI
J,pp
.18
8-19
2

The Essent
ialBook ofSauces and
Dressi
ngs, pp. 52-
57

Desser
t
s
By R
ose
mar
y Wi
lki
nson
, pp
.16
-19

TheBookofI
ceCream andSorbet
s
By Ja
ckiPa
ssmor
e,pp
.116
-12
0

I
ll
ust
rat
edBoo
k ofDessert
pp
.288
-29
1

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Boniao
Revi
sion #01
 TheGoodCook
By R
icha
rd Ol
ney
, pp.
254-255

I
NFORMATI
ON SHEET 1.
1-
1
HOT DES
SERTS
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Boniao
Revi
sion #01
Learn
ing Obj
ect
i
ve:

Af
terreadi
ngt
hisinf
ormat
ion sheet
,YOU MUST beabl
etogai
n knowl
edge
onHotDess er
t Preparat
ion.

sarehe
Desser
t t alstou c
rse f omeal .Itis hte crowning gloryofan y meal.
Whet
herfamil
ysupperoraf ormalparty.I
talwaysprovi
desopport
unit
yf or
t
he cook t
o s how off her skil
ls and for everyon
e be il
tt
le sel
f
-indulgen
t
. Thus
a a
fbul
ous dessertwi
ll surel
y add a sp eci
altoucht o any meal.
Therearewidevari
etyofdessert
sincl
udingcakes,chocol
ateand candies,
cooki
es,biscu
it
s,cu st
ardan d pudding,ice cream (f
rozendessert) and pi
es.

CAKES
Is a for
m of wee
st d ess
er
t htat si t
ypi
cal
ly bak
ed.sIa broadrange of
past
ri
es,incl
udi
ng layer kes,
ca ee
coffcak
es and gat
eau
x it canref
er ot
almostan
ythi
ng htati
s baked
,tendersw eetan
d somei
t
mes rost
f ed
.

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Revi
sion #01
 Moi
st Choco
l
ate cak
e

I
ngred
i
ent
s:

2 cu
ps u
sgar

1-
3/4cu
ps al
l-
purpose flou
r
3/4cup H
ERSHEY'
S C
ocoa
1-
1/2 e
tas
poon
s ba
king pow
der
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Revi
sion #01
1-
1/2t
eas
poon
s ba
ki
ng soda

1t
easp
oonsal
t
2 eg
gs

1 cu
p mi
lk

1/2 cu
p vege
t
abl
e oi
l
2t
easp
oons van
il
la ex
t
ract

1 cu
p boi
l
ing w
ater
"
PERFEC
TL
Y CH
OCOLAT
E"CHOCOLAT
E FRO
STI
NG

Di
rect
ion
s

1. Heat
ovent
o 3
50°
F.Grease
and fl
ourt
wo 9-
i
nch ou
rnd b
aki
ng pa
ns.
2. Sti
r oget
t her sugar, flour
, coco
a, baking powder, baki
ng soda and sal
tinl
arge
bowl.Addeggs,mi
lk,oi
landvanil
la;beatonmedi um speedofmixer2minut
es.
Sti
r ni boi
ling w
ater ba(t
ter iw
ll be hti
n). Pour batt
er nti
o prep
aredpans.
3.Bake30 to 35 minutes ornti
u
l wooden pi
ck inse
rt
ed i
n ce nt
ercom es out
cl
ean
. Cool10 mi
nut
es; removerom
f pans ot wi
re arck
s.Cool compl
etel
y. Frost
wi
th"
PERFECTLYCHOCOLATE"CHOCOLATE FROSTI
NG.Makes12servi
ngs.
VARI
ATI
ONS:

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Revi
sion #01
ONE-
PANCAKE: Greas
e and
flour 13x9x2-
inchbaki
ng pan
. Heatov
en t
o 350°
F.Pour b
att
er ni
t
o prepar
ed pa
n. Bake35 t
o 40 mi
nutes
. Coolcompe
l
tel
y.
Frost.
THREE LAYER CAKE:Greaseandflourthree8-
inch round baki
ngpans.Heat
ove
n to 3 50°
F.Pour batt
erinto prepa
redpan s.Bak e 3 0to 3 5 mi
nut
es.
Cool
10
minut
es; removerom
f pan s o
t wire a
rcks.Cool compl
etel
y. Frost
.
BUNDT CAKE: Greas
e and flour 12-cup flu t
ed tube pan. Heatoven t
o 350 °
F.
Pou
r bat
terint
o prepa
redpan . Bak
e 5 0t o 55 minut
es. Cool15 minut
es; remove
f
rom pan t
o wire a
rck. Coo
l compl
etel
y. Frost
.
CUPC
AKES: Line muffin cup s(2-1/2 n
ichesin di
ameter
) wi
th paperbak
e c
ups.
Heatoven to 3
50°F.Fil
l cups 2/3 f
ull wi
th bat
t
er. Bak
e 2 2 t
o 25 mi
nut
es.Cool
com
pl
etel
y. Frost
. About 30 cupcak
es.
"
PERFEC
TL
Y CH
OCOLAT
E"CHOCOLAT
E FRO
STI
NG
1/2 cu
p(1 st
i
ck) but
teror a
mrgar
i
ne
2/3cup H
ERSHEY'
S C
ocoa
3 cu
ps pow
der
ed su
gar
1/3cupmi
lk
1t
easp
oon va
nil
la ex
t
ract
Mel
t but
ter
. St
ir n
i coco
a. Al
tern
at
ely a
dd pow
der
edsu
gar and mi
lk, bea
t
ing o
t
sp
rea
ding con
si
sten
cy.
Add smallamountaddi
ti
onalmi
lk,i
fneeded.St
iri
n vani
ll
a.About2 cups
f
rosti
ng.

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COOKI
ES
Are smal
lsweetflatpast
ries usual
ly cl
ari
fied by preparat
ion ormake up
tech
nique su
chas r dopi ce-
box, bar, cut
out and waf er
.

Pean
ut ButterCoo
kies

I
ngred
i
ent
s:

½ c 1
(20 ml
) ofpean
ut but
ter
½ c of
gran
ulat
ed su
gar
½ c o
f br
own sugar
½ c of
but
terormarg
ari
ne
1 eg
g
1 ¼ c al
l pu
rpose flou
r(APF
)
¾ c e
taspoon
bak
i
ng s
oda
½ c e
taspoon
bak
i
ng pow
der
¼ t
eas
poon
sal
t
Met
hod:
1. Beatthe butt
er n u
til creamy for 2minutes
. Add the sugar
s beatorf 2
more minutes
. Mix in t he peanut butt
er and the egg.Vigor
ousl
y whi
sk
toge
ther ht
e dry ingr
edients.–the flour
, baki
ng soda, bak
ing powder an
d
sal
t- ni a separat
e bow l. St
ir hte dry i
ngred
ient
s into the sugarbutt
er
mixt
ure.
2. Wrap dou
ghi
n pl
ast
i
c a
nd ref
ri
ger
at
e a
tlea
st3 hou
rs.
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3. Pre-
heatove
n t
o 375 degree ah
Fren
heit(190 degr
ee el
Csi
us)
. Shap
e t
he
doughi nt
o 1¼ inchball
s.Placehet b
all
s ofdoughab ou
t3 inches ap
arton
ungreas
edcook
ie sh
eet
. Fl
att
enin cri
sscrossat
tern
pwit
h a ork
f.
4. Bak
e unt
illi
ght brow
n ab
out9 t o 10 mi
nutes
. Remov
et he cook
i
es rom
f
the oven
and l
etit coolint
hei
r baking sh
eet
s or
f ai n
mut
e.

PIES

A pastryconsi
sti
ngofsweetfill
ingin apastrycrustbaked i
n asl
ope-
sided
pan,i t may ave
h aott
b
om cr uston l
y or a optand bott
om cr ust
. The fi
l
ling
mayb e meat, vege
t
abl
e or fruit
s bakedi na d eepdish.

Buk
opi
e

Ingredients:
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Crust
o 2 cups all-
purpose flour
o 1t sp. sugar
o 1/2 tsp. salt
o 1/2 cup marga rn
ie o
r but
ter
, cu
tint
othi
n sl
i
ces
o 1/4 cup short eni
ng
o 5-6tbsp . col
d wat er
o egg as
wh

Fi
lli
ng
o 1/2 cu
p s ugar
o 1/3cu p cornst
arch
o 1 cup evapor
aetdmi l
k
o 1 cup buco atwe/ru
jice
o 1 t
sp. vanil
la
o 2 cups gr
ated u bco you
( ng coc
on
ut meat
)

Cook
i
ng Procedu
res
:
1. Preheat
ov
ento 3
75°
F(19
0°C)
. Pr
epar
e an8-
i
nch pi
e pl
at
e.

Fil
ling
(
a)Combine su
gar
and cor
nst
ar
chin a sau
ce
pan. Add ev
apor
aetd m
i
lk
and buco at
we.
rCookovermedi
um heat
unti
lthickened.
(
b) Add van
i
ll
a and gr
ae
tdbuco m
eat
. Cookf
oran
other5 mi
nut
es an
dt hen
setasi
de o
t cool
.
Crust
(
a)Combine fl
our, su
gar and sal
tin a b
owl
. Cut i
n the b
utt
er(
if usi
ng)and
short
eni
ng unt
ilthe mixture oo
lks i
lkecoa
rse cr
umbs.
[
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(
b)Add a a
tbl
esp
oon ofwat
eron
e ata i
t
me.Mix w
ith a or
fk unt
ilt
he d
ough
i
s sm oot
h an
d does ot
nst
i
ckto h
te si
des of
t
he bowl.
(
c)Formi
nto w
to b
all
s,on
e of
whi
chsh
oul
d be b
i
gger
han
tthe ot
her
.
(
d) Roll ou
tthe bi
ggerou gh
d t oforma 9-i
nchcircl
e h
tat i
s a bou
t 1/4-
inch
thi
ck. Fi
tthis d
oughi nto the bot
t
om and si
des fot
he pi
e p l
ate.Fil
ledup
wit
hthebucomixt
urefilli
ng.Setasi
de.
2. Rol
l outthe smal
ler do
ughi nto aci
rcl
e,big en
oughto coverhet op
t oft he
pi
e.Tosea lthe si
des fothe p
i
e,pi
nchthe op
t and bot
t
om crust
s og
teh
ter
.
3. Usi
ng aknif
e orork,
f pri
ckhol
es on
t he op
t cru
stso ht
at st
ea
m can
esc
ape hte pi
e w hi
le b
aki
ng.Brusht
he o
tpcr ustwi
th egg ash
w.
4. Bak
e nithe oven
f
or ab
ou
t 30 mi
nut
es or
unt
il gol
denbrow
n. Al
low t
o
co
ol bef
ore l
is
ci
ng.

PUD
DING
Is a so
f
t, cr
eam
y coo
keddesser
t mad
e w it
h eggs,
mi
lk, sugar
, an
d flavori
ngs
and t
hicken
edwi
th flour or an
ot
her t
asrch.I
tis o
rgi
inal
ly h
te dessert
cou
rt
ofa Brit
ishmea
l.

Bananaudd
Pi
ng

Ingredients
• 3/4 cu
p s
ugar
• 1/4cu
p al
l-purpose
flou
r
• 1/4 e
tasp
oonsal
t

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• 3 c
ups2% mi
lk
• 3l
arge eg
gs
• 1-
1/2 t
easp
oons van
il
la ex
t
ract
• 8 ou
nces n
va
i
ll
a waf
ersabou
( t 60 coo
ki
es)
, di
vided

• 4l
arge p
ri
e b
ananas,cu
tint
o 1
/4-
inchsl
i
ces

Di
rections
1. I na a lr
gesau cepan
, mix sugar, flour and sal
t. Whi sk nimilk.Cook
and stir ove
r medium heat untilt hi
ckenedan d bubbl y. Red
uce eat
h t o
low; cook and sti
r 2 minutes onlger
. Removeromf heat .
2. I n a sm allbow l
, whi
sk ggs
e . Whisk a sm al
l amou nt ofhotmi xture nit
o
eggs; re
turnal lto pan, whiski
ng co nst
antl
y.Bring o t agen tle b
oil
; cook
and stir 2mi nutes.Removerom f heat. Sti
r ni vanil
la.Coo l 15 minutes,
sti
rring occ
asional
ly.
3. In anungr
eased-
in.
8
-squ
are ba
king di
sh,layer
25 van
i
ll
a w
afer
s,hal
f
oft
he b
anana sl
i
cesnd
a hal
f ofthe p
uddi
ng.Rep
eatl
ayers.

4. Pressplast
ic w
rapont
o surf
ace of
pudding.Refri
gerat
e 4 ou
h rs or
overn
igh
t. Justbef
ore servi
ng,cru
shremai
ning wafers a
nd sp
ri
nkle over
top.
Yi d:9 servi
el ngs.

PASTR
IES

I
s at er
m usedbroadly a
nd i
mpreci
sel
y or
f lalf
ancy sw
eetbak
edgoods,
i
ncl
uding cak
es,sw
eet rol
l
s an
d cooki
es.They are dessert
s mad
e w
ith dou
gh
or ou
flr and sh
ort
eni
ng usedfor ht
e cru
stofpies,
tart
s a
nd t
he i
l
ke.

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Revi
sion #01
Tart–cri
spri
chandsweetpast
riesfil
ledwi
thcreamycust
ards,j
uicyf
ruit
s,
and fine chocol
at
e and crunchynut s,make hte most del
ect
abl
e or
f dess
er
t
s.

Del
uxe pp
Ale T
art

10 ser
vi
ngs
Begi
n ab
out 4 hou
rs b
ef
or
e serv
i
ng o
r ear
l
y n
i day
INGREDI
ENTS:
PASTRY

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Revi
sion #01
1 cAPF
5t
bsp
. marga
rnie orut
b
ter
, so
f
ten
ed
2t
bsp
. su
gar
1/8 t
sp. sa
l
t
FI
LLI
NG
6 medi
um-si
zed ap
pl
es(
abou
t2 p
ounds)

1 10 to 1
2 ou
nce ar
j ap
ri
cot
preser
ves
¼ c sugar
s
1t
sp.l
emonj
uice

PROCEDURE:
1. Prepare pa
st
ry dough;into medi
um bow l
, measure flour, mar
gar
ine or
butter
,sugar
,sal
t,and2tbsp.col
dwat
er.Wi
thfingert
ips,mixtoget
herj
ust
until bl
ended,addi
ng more w at
er1 tsp.ata it
me F I NEEDED.
2. Pres
s doughon t
o b
ott
om an
d up si
de 9-
i
ncht
art
panwi
th removabl
e
bot
tom;ref
rigerat
e.
3. Prep
are fi
l
ling:peel
and core pl
ap
es;cu
tint
o ch
unks.I
n bl
endercom
bi
ne
¼ c waterwith abou
t one-
thi
rd ofap pl
e ch unks;cove
r an
d bl
en ds athigh
speedunti
l appl
es ar
e pureed.Add remaini
ng a ppl
e ch
unks,a third ata
t
ime;blend unti
l smoot
h.
4. Pou
r pureedappl
es nt
io 3
-quartsaucepan ; st
ir ½ c apri
cot preser
ves dad
2t bsp
. sugar
. Overhi
ghheat, heatt
o b oil
ing.Red uce eat
h t o med i
um-hi
gh;
coo
k, uncover
edabout 20 mi
nutes n
util applesauce si ver
y hti
ck , st
i
rri
ng
freq
uen
tly.
5. Peel
remai
ni
ng 3ap
ples.
Cut each
appl
e en
lgthwi
se ni
t
o q
uart
er
s;remove
cores.

6. Cut ea
chappl
e q
uart
er en
lgt
hwi
se ni
t
o 1
/8-
incht
hicksl
i
ces.
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7. I
nl arge ow
bl, gen
t
ly o
tss
appl
e sl
ices i
tw
hlemonj
uice n
ad remai
ning 2
tbsp
. sugar
.
8. Pre-
heat ovent
o 400 degreehren
Fa
hei
t fil
ltartsh
el
l wi
th ap
ple sau
ce an
d
co
ver i th
w appl
e sl
ices
.
9. Bake a
trtf
or 45 mi
nut
es or
unt
il appl
e sl
ices are
en
der
tan
d brow
ned
.
Remove panto w
ire a
rck.
10. Wi
th spoon, pressemrai
ni
ng apri
cotpreser
veshrt
oughsievent
o
i small
saucepa
n; ove
r medium heat t
o boi
li
ng.Cookf or wo
t mi
nutes ornti
u
l
preser
ves ear h
ti
ck enou
ght o coa
t a sp
oon. Brushpreser
ves er
ov
apple
sl
ices.Coo
lt artin a pan on wi
re arck
.
1.Sprea
ding applesauce nitartsh
el
l sp
oon appl
esa
uce ni
t
otartsh
el
l,t
hen
wi
thbackofspoon,spreadevenl
y.

2. Arr
angi
ng appl
esin cen
t
er fot
art
; pl
aceapple s
l
ices
, cl
os
eyl ove
r
-lappi
ng
i
n small ci
rcl
e nithe cen
ter of
appl
e sauce l
l
fii
ng.
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Revi
sion #01
3. Arrangi
ng rem
aini
ng a
ppl
e sl
ices:
place rem
aini
ng appl
e sl
icesl
os
cey
l
over
-lappi
ng.In l
argeowb
l ci
rcl
e a
round first
small ci
rcl
e o
t co
mpl
etel
y c
ove
r
applesauce.

11. To serv
e care
f
ul removehe
t ap
pl
e a
trt
from t
he p
an an
d pl
acenoserv
i
ng
dish.

[
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s Revi sed by: 26 of
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Boniao
Revi
sion #01
 SE
LF-
CHECK 12.
2-
1

Check you
r know
ledge on
prepa
ri
ng H
otDess
er
t
s by compl
eti
ng h
ti
s sel
f
-
check
. Wri
t
e your answ
erona separat
e sh
eet
ofpaper
.

1. What i
s a
trt
?

[
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s Revi sed by: 27 of
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Boniao
Revi
sion #01
2.Whati
s pu
ddi
ng?

3. Ref
erso t
typi
cal
ly b
aked
, a broad ran
ge f
opast
ri
es tii
s h
ti
cke,
r sw
eet
and
someit
mesf
rosted
.

4.Whatdoyoucal
lthe e
tchni
que w
henyouspr
eadhe
t w
hipp
ed cr
eamt
o a
cake?

5.I
s h
te br
oadt
erm use
dto d
efin
e dess
er
t
s mad
e w
ith dou
ghan
d
shortening?

[
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]
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Revi
sion #01
 ANSWER KEY 12.
2-1

1. Ta
rtfil
ledwit
h creamy cu
st
ards,j
uicy ru
fi
ts,fine ch
oco
l
ates,
and cru
nch
y
nuts,mad
e hte mostdel
ect
ab
le ofdesser
ts.

2. sI a sof
t creamy cooke
d des
sert madewith egg
s, mi
lk sugar
, and
flavori
ngsan d t
hicken
edwith flou
r or otan
her t
arc
s h. I
tis alsothe desser
t
cou
rtofa Briti
shmea l
.

3.Cakes

4. Frost
i
ng

5. Past
ri
es

[
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]
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s Revi sed by: 29 of
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Boniao
Revi
sion #01
 TASK SHEET 12.
2-1

Ti
tle:Prepa
ri
ng D
oughf
or es
Pi

Perf
orm ance bj
Oect
i Gi
ve: ve
n t
he neces
sary psu
pl
ies n
ad mat
ei
ral
s,you
should be ab
l
e ot p
rep
are udo
ghfor es.
pi

Supplies:
Cru
stI
ngredi
ent
s:
2½ c 2
(85g)al
l-purp
ose
flou
r, pl
us ex
t
ra f
or rol
li
ng
10-
ounces1 (
¼ cu
ps)unsal
tedbut
ter( roomt
emper
au
tre)
, cu
tint
o ½i
nch
cubes
1 whol
e e
gg
1t
sp. sa
l
t
2t
sp. su
gar
½ c 1
(15 ml
) sou
r cr
eam
[
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s Revi sed by: 30 of
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Revi
sion #01
(
usef
ull
-fat so
ur cr
eam f
or est
b esu
rl
ts)
Mater
i
als:
 Rol
li
ng p
i
n

 Brush

 Kni
fe

 Fork
 Mi
xing bow
l

 Meas
uri
ng c
up

 Meas
uri
ng s
poon

 Pl
ast
i
c w
rap

 Bak
i
ng s
hee
t

 Ref
ri
ge
rat
or

Steps/
Proced:
ure
1. I
n alargeowb
l whi
skt
oget
her 2½ c o
f flou
r,1 t
sp. ofsal
t, an
d 2 t
sp. of
su
gar
. Add t
he cu
bedbu
tteran
d use ou
yr cl
eandry an
hdsan
dtossotcoat
wi
tht
heflour
.Usi
ngyourhandsworkt
hebut
teri
ntot
heflour
,pressi
ngt
he
cu
bes of
butt
erbet
ween t
ourt
humb an
d fin
gers.Con
ti
nue o
t w
orkt
he flou
r
unt
ilt
he mi
xture i
s sh
aggy an
d t
he l
arges
t pi
eces
ofbut
ter are
o l
n
arger
t
han a k
ernelcor
n. Mak
e a h
weel
i
nthe ce
nt
eran
d ad
dthe sou
r cr
eamt
o t
i
.
Use af
ork t
o wor
k t
he b
utt
ered flou
r an
d t
he sou
r creami
nto eac
h ot
her

[
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]
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s Revi sed by: 31 of
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Boniao
Revi
sion #01
unt
ilt
he d
ough begi
ns o
t cl
ump. Sepa
rat
e h
te d
ough mi
xture n
ito 2 equ
al
si
zedpi
les n
ad work ch
eaon
e fi
rsti
nto abal
l, an
dtheni
nto adi
sk. Spri
nkl
e
wi
thflourandwrap.Ref
rigerat
efor1hourbef
orerol
li
ngout
.

2. Remove e
oncru
stdi
skf
rom t
he e
rrf
iger
at
o.r Letset
atroo
m t
emper
au
tre

f
or -
5
10 mi
nut
es.
Place i
sk
d on a l
igh
tl
y fl
oured
, cl
ea
n, flat su
rf
ace.
Usi
ng a

rol
l
ing pi
n, rol
l ou
tthe pi
e dou
gh t
o a 12-
inch ci
rcl
e,abou
t 1/8 ofan i
nch

t
hick
. As yo
u rol
l ou
tthe d
ough
, ch
eckt
o make su
re t
iisn
’
t st
i
cki
ng.I
f and

wheni
tst
art
stost
ick,gent
lyl
if
titupandspri
nkl
eal
it
tlemoreflouront
he

t
abl
e su
rf
aceor nit
he pi
e d
ough t
o keep
the d
ough f
rom st
i
cki
ng.Gen
tl
y

pl
acet
he rol
l
edou
t dou
gh on
to 9-
inch pi
e pl
ate.Press ow
dn t
oli
ne t
he p
i
e

di
shwi
tht
he dou
gh.

3. Rol
l ou
tthe sec
on
d di
sk ofdou
gh, aga
i
n t
o 12-
inch
es.
Gen
tl
y pl
acet
he
sec
on
d rou
nd pi
e d
ough
. Tr
i
m exc
ess dou
gh wi
th ki
tchen
shear
s,l
eav
i
ng a

¾ i
nchove
rhan
g r
f
om t
he edgest
hof
e p
i
e p
an. Fo
l
dthe d
ough underi
tse
l
f

sot
hat t
he ed
ge f
othe ol
fd com
es gh
ri
tto h
te ed
ge f
othe p
an. Presshe
totp

andbot
t
om dou
gh roun
ds t
oget
her as u
yoflu
te edge
s u
sing t
humb and

f
orefi
nger or
ress
p it
w
h f
ork
.

[
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Revi
sion #01
4. Pl
aceegg l
yo
k an
d cr
eami
n a smal
l bow
l an
d use af
orkt
o st
i
r u
nti
l wel
l
-

com
bi
ned
. Useda sh
arpkni
fe t
o cu
t s
l
it
s i
n t
he t
op oft
he pi
e cr
ustf
or

st
eamven
ts.

AssessmentMethod:

Demon
strat
i
onwi
th Ques
t
ion
ing

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s Revi sed by: 33 of
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Revi
sion #01
 Per
f
orm
anceCri
ter
i
a Check
l
ist
TaskSheet12.
2-1

Trai
neesName:
_________________ Dat
e:____________________

CRI
TERI
A YES NO
Di
d you…………………….
.

[
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]
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s Revi sed by: 34 of
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sion #01
1. Pl
acen i
alar
ge ow
bl an
d whi
skt
oget
her2 ½ c of
flou
r,

1 t
easpoon
ofsal
t, an
d 2 t
sp.
ofsu
gar
. Add t
he cu
bed

but
teranduseyourcl
eandryhandst
otosst
ocoatwi
th

t
he flou
r
. Usi
ng you
r h
ands wor
k t
he bu
tter ni
t
o t
he

flou
r, press
i
ng t
he cu
bes of
but
terbet
wee
n you
r h
tumb
an
d you
r fin
ge
rs.Con
ti
nue o
t wor
k t
he flou
r u
nti
lthe

mi
xture s
i sh
aggyand t
he a
lrgest
pi
eces b
of
ut
ter e
arn
o

l
arge
r h
tan a ker
nelcor
n. Makea whee
lin t
he ce
nter

an
d addt
he so
ur c
reamt
o i
t. Use af
ork t
o wor
k t
he

but
tered flourand t
hesourcream i
ntoeach ot
herunt
il

t
he d
ough begi
ns o
t cl
ump.Separ
at
e h
te d
ough mi
xture

i
nto 2 equ
alsi
zed pi
les n
ad wor
k each
one firsti
nto a

bal
l,andt
hen i
ntoadi
sk.Spri
nkl
ewi
th flourandwrap.

Ref
ri
gera
t
e of
r 1hour b
eore
f l
rol
ing ou
t.

[
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]
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Revi
sion #01
3. Rol
l ou
tthe secon
d di
skofdou
gh, aga
i
n t
o 1
2-i
nch
es.

Gent
l
y pl
acehe
t sec
on
d rou
nd pi
e d
ough
. Tr
i
m ex
cess

dou
gh wi
th ki
t
chen shear
s,l
eav
i
ng a ¾ i
nch ov
ehran
g

f
rom t
he edge
s oft
he pi
e pan
. Fol
d the dou
gh under

i
tsel
f sot
hat t
he ed
geoft
he ol
fd co
mes gh
ri
ttot
he ed
ge
oft
he pan
. Pr
ess t
he t
op andbot
t
om dou
gh roun
ds

t
oge
t
heras you
flut
e edges
si
ngu h
tumb an
dfor
efin
ger
or

press i
tw
h f
ork
.

4.Pl
acegg
e yol
k an
d cr
eami
n a smal
l bow
l an
d use a

f
ork t
o st
i
r u
nti
l wel
l
-com
bi
ned
. Useda sh
arpkni
fe t
o

cu
t sl
i
ts n
ithe o
tp of t
he p
i
e cru
stfor ea
st
m ven
t
s.

Comment
s/Sugg
es
ti
on:

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s Revi sed by: 36 of
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Boniao
Revi
sion #01
Trai
ner:
___________________ Dat
e:_________________

I
NFORMATI
ON SHEET 12.
2-
2
COLD DES
SERTS

Lea
rni
ng Obj
ecti
ve:

[
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]
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s Revi sed by: 37 of
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Revi
sion #01
Af
ter readi
ng t
hisI
NFORMATI
ON SHEET, YOU MUST BE abl
eto gai
n

know
led
gei
n Col
d D
ess
er
t
.

Frozenes
D
ser
t

I
ce cr
eam an
d f
rui
t sor
bet
s canon
ce agai
n be enj
oyed by adu
l
ts t
o

di
scer
ni
ng pal
at
e.But t
her
eis st
i
ll not
hi
ng t
o com
pare i
tw
h t
he rew
ardof

prepa
ri
ng som
ehti
ng you
rsel
f.Ice cr
eams u
se resh
f dai
ry r
p
oduct
s a
nd real

flavors;
sorb
et
s are packed
ful
l off
reshf
rui
t u
ji
cesor u
prees.
Maki
ng i
ce

cr
eam
s an
d sor
bet
s s
i n
ota mys
t
eri
ous art
. Home chef
s h
ave b
een mak
ing

t
hem f
or ce
nt
uri
es. An
d i
t c
an be donewi
th an abs
ol
ut
e mi
nimum

det
erm
i
nat
ion
. Al
l yourea
l
ly n
eedis afreezerd an
a bi
t ofdet
erm
i
nat
ion
. But
i
f youal
so hap
pento be equi
pped wi
th a f
oodpr
ocess
or orlend
ber and

bet
terst
il
lan i
ce cream churn orel
ect
rici
ce cream maker
,the t
ask get
s

easi
eran
d easi
er
. How
eve
r youunder
t
ake t
i
. I know youan
d you
rfami
ly w
il
l

en
j
oyt
he e
rsu
l
ts o
f yo
ur l
abor
.

 Thi
ngst
obeConsi
dered:

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Revi
sion #01
Maki
ng ani
cecr
eamby:

 Usi
ng u
p egghi
t
wes

Mos
t ofi
ce cream reci
pesrequ
ire egg yol
ks,whi
ch mean
s you may be

accu
mulat
i
ng eggwhi
tes.
Hen
cef
or r
p
act
i
cal
l
y reaso
ns,eggwhi
tei
s bei
ng

ut
il
ize
dformak
i
ng accom
pan
imen
ts of
i
ce eam
cr s sau
ces d
angarn
ish
ing.

Egg h
wi
tes are
ingr
edi
ent
s n
i som
e ce
i eam
cr an
d sor
betreci
pes.
Egg h
wi
tes

canbe ref
ri
gerat
ed i
n a cov
er
ed cont
ai
ner or
f p
u t
o on
e wee
k wi
thou
t

sp
oi
li
ng.Theyf
reezeel
l
.
w Make su
re th
at no i
ce a
prt
i
cles ri
dp i
nto t
he eg
g

whi
tesast
hismaypreventwhi
ski
ngup l
ight
lyand vol
umi
nousl
y,whi
ch i
s

es
peci
al
ly mp
i or
t
ant when m
aki
ng mer
i
ngu
e.

 Vani
ll
aEssence

Wherevani
ll
a ext
ract
sisused no speci
ficamounthasbeen gi
ven.Thi
sis

because usual
lyaf
ew drops are suffici
ent
.Butremember t
hatf
reezi
ng

dead
en
s fla
vor
s so d
adl
it
tle mor
e h
tanyouwou
ld norm
al
ly.
[
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]
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Revi
sion #01
  Scalding

I
n many o
fthe ce
i ea
cr
m reci
pes,
the mi
lki
s sca
l
ded.I
t sh
oul
d notrea
ch t
o

boi
l,butshoul
dbeheat
edunt
ilsmal
lbubbl
esappeararoundt
hesi
deoft
he

saucepan.

 Subst
i
tut
ing H
oney or
f u
Sgar

I
n man
y o
fthe ce
i cr
eamreci
pes,
hon
ey ca
n be ver
y su
ccessf
ul
ly su
bst
i
tut
ed

f
or su
ga
r.I
t sh
oul
d pref
er
abl
y b
e u
sedwher
e t
idoesnotoverp
ow
ert
he ot
her

flavo
ri
ng n
igred
i
ent
s.Hon
ey requ
ires i
sl
ght
ly on
l gero t
freeze
han
t su
gar
, but

has m
ucht
he sam
e sw
ee
teni
ng qu
al
it
y.

I
ce r
C
eam

I
ce cr
eami
s af
rozen
dess
er
t mad
e r
f
om dai
ry produ
ct
s,su
chas m
i
lk,

cr
eam
, eggsndasu
gar t
en
ofcom
bi
nedwi
thf
rui
ts or
otheri
ngr
edi
ent
s an
d

flavo
rs.
Most
ly,i
ce cream
co
ntai
ns a
tlea
st10 % mi
lk-
f
at, 20% mi
lk-sol
ids.

[
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]
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Revi
sion #01
 Hon
ey ce
I rC
eam

I
ngred
i
ent
s:

2 egg k
yol
s

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e D evelop
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ober 23
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
1 egg hw
i
te

Smal
l pi
nchofsa
l
t

37
5 ml (
1 ½ c)mi
lk

250 g 3
(/4c)hon
ey

250 ml (
1 c)si
ngl
e l
(
igh
t) crea
m

Met
hod:

I
n a st
ai
nl
ess ow
bl or op
t ofa dou
ble sau
cepa
n whi
skegg yol
ks,egg hw
i
te

an
d sal
t unt
il smoot
h. I
n a sm
all sau
cepa
n scal
d mi
lk; bl
end i
n hon
e.Po
ur

over s.
egg
Pl
ace ow
bl or op
t ofdou
ble u
nti
l cu
stard sl
i
ght
ly th
i
cken
s.

Removerom
f heat
. St
iri
n cr
eam
; cool
.

Pou
rint
o ce
i cr
eammak
eracco
rdi
ng o
t man
ufact
urer
’
s d
i
rect
ion
s.

[
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]
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e R evi
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
Freez
er M
ehtod
: Pou
r p
repa
red mi
xture i
nto sev
er
alundi
vided i
ce t
rays;

cover
; pl
acei
n f
reez
er an
d freez
e unt
il firm 3-
6 hou
rs.Usi
ng a f
ork, beat

t
wice.

Sorbet

I
s asof
t, smoo
t
h f
rozen
di
shmade w
ith pureedf
rui
t or ru
fi
tjui
ce n
ad su
gar
.

Somet
i
mes avor
fl edwi
thl
iqu
or, wi
ne oroff
c
ee ser
vedas adesser
t or pa
l
ate.

[
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
 Straw
berr
y Sor
bet

I
ngred
i
ent
s:

560 g 1
(¼ l
b. / 4 c)f
reshri
pe st
rawberr
ies,
hul
led
, wi
ped

500 ml (
2 c)su
gar
syr
up

Jui
ceof½ orange

Jui
ceof½ l
emons

Togarni
sh:

Freshst
raw
berri
es,
if desi
red

Mi
nt l
eaves
or ed
i
blel
eaves
,if des
i
red

Met
hod:

[
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]
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
I
n a ood
f processor/b
l
ender
, process
raw
st
ber
ri
es an
d ½ ofsu
garyru
sp t
o a

smoot
h pu
ree
. Mi
x i
n remai
ni
ng sy
rup an
d or
ange an
d lemon j
uice
. Pou
r

i
nto several
ndi
vidu
ed i
ce t
rays
; cover
; pl
ace i
n f
reezer;
f
reeze
t
o a sl
ash
.

Ret
urn f
ood processo
r/bl
ender
. Process
unt
ill
igh
t smooth
. Ret
urnt
o r
t
ays;

re-
co
ver;
f
reeze
unt
il firm
.

Parf
ai
t

I
s a des
ser
t com
posed
of aye
lrs of ce
i cr
eam
, s
wee
t sau
ce
, r
f
uit
s an
d

whi
pped cream served i
n at
allnarrow gl
ass.Thi
sis an ori
ginalFrench

dess
ert
flavo
redwi
th f
rui
ts.

[
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]
Dat
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e R evi
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
 Rasp
be
rry P
arf
ai
t

I
ngred
i
ent
s:

125 g 2
(/3 c)f
reshraspberr
ies

220 g 1
( c)su
gar

60 ml (
1/4c)su
gar

6 egg k
yol
s

500 ml (
2 c)whi
ppi
ng cr
eam

Togarni
sh:

Freshrasp
berry
f di
esi
red

Mi
nt l
eaves
if des
i
red

[
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]
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e R evi
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
Met
hod:

I
n a f
oodproces
sor
/b
len
der
, pr
oces
s rasp
ber
ri
es t
o a smoot
h purée
. f
I

desi
red
, st
rai
nthrou
gha fine n
ylonsi
eveo trem
ove seed
s.

I
n a smal
lthi
cksau
ce an
p cook
sugar d
anwat
erove
rlow heat
unt
il su
gars i

di
ssol
ved
. Coo
kto h
ard boi
l st
age 2
10 degree
el
si
u
Cs.

I
n a st
ai
nlessst
eel
or ea
ht
proo
f gl
assbow
l, whi
sk eggyol
ks.Dri
zz
le su
gar

syr
up overggs
ein a t
hin st
ream
, whi
ski
ng con
t
inuou
sly unt
il mi
xture i
s

t
hickan
d smoot
h. Con
ti
nue w
hiski
ng u
nti
l cool
.

Pou
r egg
mixt
ure,cr
eam an
d raspb
er
ry pu
ree ni
t
o i
ce cr
eam cont
ai
ner
.

Freez
e n
iice cr
eammak
eraccordi
ng o
t man
ufact
urer
’
s d
i
rect
ion
s.

Free
zermet
hod:

I
n a smal
l bow
l, whi
p cr
eamt
o sof
t peak
s.Fo
l
d cr
eaman
d rasp
ber
ry p
uree

i
nto eggmi
xture.Pou
r m
ixt
ure n
ito several
undi
vided i
ce rays
t ; cover;
pl
ace

i
n f
reezer
;freezent
iu
l firm 3-
6 hou
rs.Usi
ng af
orkbea
t on
ce h
wi
le r
f
eezi
ng.
[
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]
Dat
e D evelop
ed: DocumentNo.
April2,2007
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e R evi
sed:
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
St
oren i
a co
ver
edcon
t
ainer
.

Garn
i
shwi
th rasp
berr
ies n
ad mi
nt l
eaves,
i
f desi
red
.

Gel
at
o

I
t s
ithe I
tal
i
an ve
rsi
on ofi
ce cr
eam an
d i
t di
ffers f
rom an Amer
i
cani
ce

cr
eami
n a ew
f basi
c ways
:

• I
ts d
ensen
ess

• Sugaron
c
ten
t an
dit
s

• Temperat
ure

[
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Dat
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
Gel
at
o s
i d
enser
for wo
t reason
s:

Fi
rst gel
at
o con
t
ains si
gni
fica
ntl
y l
essbut
terf
at h
tan ord
i
nary i
ce cr
eam.

Whereasi
cecream mi
ghtbe15%but
terf
atormore.Gel
atot
ypi
cal
lycont
ains

mor
e i
l
ke4-
8% but
ter
f
at.

Secon
d gel
at
ois ch
urnedmor
e sl
owl
y a
nd hasl
ess rai
whi
ppedi
ntoi
tthan

t
he ce
i ream
c ,thus produ
ci
ng a en
dser
prod
uct
.

Gel
at
o di
ffer
sfrom i
cecr
eami
n an
otherasp
ect
, whi
chhast
o do wi
th

how muchsu
gar
it con
t
ains;gel
at
o con
tai
ns 1
0% hi
ghersu
gar
con
t
ent but

gel
at
o an
d i
ce cr
eamsh
aret
he b
asi
c at
t
ribut
es f
obei
ng mad
e r
f
om f
roze
n

mi
lk, cr
eaman
d ot
heri
ngr
edi
ent
s.But gel
at
o s
i d
enser
andi
ts fl
avor can
be

mor
e i
ntense
than t
he or
dn
iaryi
ce cr
eam
. Gel
at
o canbe st
ored at 0-
10

degr
ee ah
Fren
hei
t an
d ser
ve
d at10 degr
ee-
20degr
ee Fa
hren
hei
t wher
easce
i

cr
eam canbe st
ored
nai d
eep
-
freeze -
of
20 degree
Fahren
hei
t or col
der
.

[
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]
Dat
e D evelop
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e R evi
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
 Choc
olat
e G
elat
o

I
ngred
i
ent
s:

[
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]
Dat
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
750 ml (
3 c)mi
lk

220 g 1
( c)su
gar

125 g 4
( oz)pl
ain (
dark) ch
oco
l
ate,co
arsel
y g
rat
ed

Togarni
sh:

Chocol
at
e cr
oqu
et

Suga
redflow
ers f
idesi
red

Procedure:

I
n a sau
cepa
n, bri
ng mi
lk an
d van
i
ll
a pod t
o boi
l
ing poi
nt
. Removerom
f

hea
t
; co
ol
.

When pod i
s so
f
t,i
nser
t poi
nt ofa smal
l
, sh
arpkni
fe n
earop
t
. Cut i
nto½

scra
pe sm
al
l see
ds n
ito mi
lk. St
ir n
i su
gar unt
il di
sso
l
ved
; co
ol
.

[
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ext
]
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e D evelop
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e R evi
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
St
rai
n mi
lkt
hrou
gh a fine n
yl
on si
event
oi ce
i cr
ea
m con
t
ainer
. Freeze
n i
i
ce

cr
eammak
eracco
rdi
ng o
t man
ufact
urer
’
s di
rect
i
ons.

Free
zermet
hod:

St
rai
n mi
lk i
nto seve
ralundi
vided i
ce t
rays; cover;
pl
ace i
n f
reezer;
freeze

unt
il firm
.

Usi
ng ork
f bea
t every
hi
rty
t mi
nut
es,
duri
ng r
f
eezi
ng.

Mous
se

I
s aFren
chwor
d f
or f
oa
“m”
. A mou
sses iasof
t cr
eam
y ood
f eit
hersw
eet or

savor
y i
l
ght
enedby d
adi
ng w
hippedcr
eam
, beat
enegg hw
i
tes or
bot
h.

Orang
e Pec
an M
ous
se
[
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Boniao
Revi
sion #01
I
ngred
i
ent
s:

6 egg hw
i
tes

140 g 4
( ½ oz.
) su
gar

60
0 ml dou
bl
e cream whi
pped

1t
bsp
. finel
y ch
op
pedcar
amel
i
zed peel

Caramel
i
zedpeel
ext
ra f
or eco
d rat
ion

Pral
ine

125g s
ugar

60g pecan
hal
ves

Cust
ard sau
ce

60
0 ml mi
lk

Ri
nd of1 or
ange
[
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]
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Revi
sion #01
6 egg k
yol
s

90g s
ugar

Procedure:

1.Tomakepr
ail
ne,mel
t su
garn ia smal
l heav
y sau
ce
pan ov
er ow
l heat
,

st
i
rri
ng on
ce or
wice,
t then cook
unt
il gol
den brow
n. Add pecan
s,pou
r n
ito

an oi
l
ed upsi
de-
dow
n bak
ing t
ray
, c
ool
. B
reaki
nto pi
ece
s,savi
ng a f
ew

peca
n hal
vesor
f ecorat
d ion.

2. Beat
egg hw
i
tes n
uti
l sof
t pea
ks orm
f and grad
ual
ly b
eati
n su
gar
. Fol
din

cr
eam
, cr
ush
edpral
i
ne an
d caram
el
i
zed peel
. Pou
r mi
xture n
ito al
arge deep

ri
ng t
in, co
ver i
th
wfoi
l and ref
ri
gerat
e overn
i
ght.

3. To m
ake sau
ce sc
al
d mi
lk wi
th or
ange i
n
rd, removerom
f heat
. Beat
egg

yol
kswi
th sugarunt
ilpal
eand t
hick.Gradual
lyst
iri
n hotmi
lk,and t
hen

ret
urn mi
xture o
t sa
ucep
an
. St
rai
n an
d set
asi
de.

[
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]
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e D evelop
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e R evi
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
 5.Tu
rn mou
sse on
t
o ase
rvi
ng p
lat
t
eran
d dec
orae
t w
ith res
erve
d pec
an

pi
eces
and ext
ra car
amel
i
zed eel
p accom
pan
y w
ith sau
ce.

6.

Cook
s Ti
p: To car
amel
i
zed pee
l
, remov
e ri
nd f
rom t
wo or
ange
s,sc
rap
e off

pi
th an
d cu
t peel
int
o mat
chst
i
cks.
Pl
acei
n a smal
l sau
cepa
n cov
er i
w
th

col
d wat
er bri
ng t
o boi
l
, drai
n and ref
reshunder col
d wat
e.
r Ret
urn peel
to

panadd60 g an
d enou
gh wat
ert
o moi
st
en.
Cookov
ermoder
at
e h
eat
unt
il

su
gar i
ss
dove
ls an
d l
iqu
id ev
apor
aet.Removef
rom heat d
anse
t asi
de t
o

cool.

Gran
ita

I
s asem
i
-frozen
desser
t mad
e r
f
om su
gar
, wat
er an
d vari
ou
s fl
avori
ngs.I
tis

ori
gi
nat
edi
n Si
cil
y,I
tal
y.I
tis a
vai
labl
e a
l
l overn i
somew
hat di
fferen
tform
s.

I
tis rel
at
edt
o so
rbe;
thow
ever
t hi
as aco
arser
, more c
ryst
al
li
ne t
ext
ure.Thi
s

i
s a
lrgel
y th
e resu
l
t ofdi
ffer
entf
reezi
ng e
tch
ni
ques.
The sm
oot
her yp
tes r
a
e
[
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]
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e D evelop
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e R evi
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Boniao
Revi
sion #01
prod
ucedi
n a gel
at
o mach
i
ne w
hil
e h
te coa
rserari
vet
i
es r
a
e r
f
ozen
wit
h on
ly

occa
si
onal ag
i
tat
ion
,then scr
apedor sh
aved
t
o p
rod
uce sep
arat
ed cryst
al
s.

Al
thoughi
tst
ext
urevari
esf
rom coarset
osmoot
h,i
tisal
waysdi
fferentf
rom

t
he on
e o
f sor
bet
, whi
ch i
s mor
e com
pact
;t hi
s mak
es gran
it
a di
sti
nctan
d

uni
que.

Lem
onGrani
ta

I
ngred
i
ent
s:

250 ml (
1 c)l
emonj
uice

500ml (
2c)wat
er

[
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ext
]
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e D evelop
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April2,2007
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e R evi
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SYSTEM Genelyn M. 77
Boniao
Revi
sion #01
105 g 1
(/2c)su
gar

Togarni
sh:mi
ntl
eavesi
fdesi
red

Met
hods
:

I
n a med
i
um bow
l, mi
x j
uice,
wat
e,
r an
d su
gar
. St
ir u
nti
l su
gar com
pl
etel
y

di
sso
l
ves.ur
Pon
ito seve
ralundi
vided i
cet
rays;
co
ver;
pl
acei
n f
reezer;
unt
il

fir
m.

Bef
ore servi
ng,ref
ri
gerat
e o
t so
f
tenen
ought
o scrap
e n
ito di
shes

Garn
i
shwi
th mi
nt l
eave
s.

Vari
ati
on:

Subst
i
tut
e l
ime or r
g
apef
ru
itj
uice,
or ami
xture ofci
t
rus j
uicesf
or em
lon

j
uice.

[
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Revi
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Sherbet

I
s af
rozen
desse
rt mad
e w
ith f
rui
tjui
ce d
aded t
o mi
lk cr
eam
, eggwhi
te,

su
gar d
anwat
eror gel
at
in.

Watermel
onSherbet

I
ngred
i
ent
s:

• 4 cu
ps d
i
ced se
edl
ess at
w
emrel
on

• 1 cu
p whi
te su
gar

[
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Revi
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 • 3t
abl
espoo
ns em
l onj
uice

• 1 dashsal
t

• 1/
4 cu
p col
d wat
er

• 1(
.25 ou
nce)
envel
op
e u
nflavor
edgel
at
in

• 1 cu
p ch
i
lledheav
y cr
eam

Di
rec
ti
ons:

1.Combi
ne h
te w
atem
rel
on, su
gar
,l
emonj
uice,
and sal
tina a
lrg
e

mi
xing b
owl
; st
i
rto co
at even
l
y.Cover
hetb
owl wi
th pl
ast
i
c w
rap and

ref
ri
gera
t
or or
f 03 mi
nut
es.

2.Bl
endt
he mi
xture n
ia b
len
derunt
il smoot
h; ret
urn t
o h
te b
owl
.

3.Pou
r h
te col
d wat
eri
nto asau
cep
an
. Spri
nkl
e h
te gel
at
i
n over
t
he col
d

wat
er;l
etst
and1mi
nut
e.Pl
acet
hesaucepanoverl
ow heat
;cookf
or2

mi
nut
es.
Sti
r h
te gel
at
i
n mi
xture n
itot
he b
l
endedwat
em
rel
on

[
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 mi
xture.Add t
he h
eavyeam
cr
; beat
wit
h anel
ect
ri
c h
and mi
xer
at

medi
um spee
d unt
ilt
he mi
xture s
i flu
ffy.

4.Tr
ansf
ert
he mi
xture n
ito a
nice cr
eammak
eran
dfreez
e accor
di
ng o
t

manuf
act
urer'
s di
rect
i
ons unt
ili
t ea
rches"
sof
t-serve
" con
si
st
ency.

Transf
eri
cecream t
oaone-ort
wo-
quartl
iddedpl
ast
iccont
ainer;
coverrf
asu
ce i
w
th pl
ast
i
c w
rap and sea
l
. For est
b resu
l
ts,i
ce cream

sh
oul
d ri
peni
n t
he r
f
eezer
or f
tal
east2 hou
rs o
r overn
i
ght
.

[
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]
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s Revi sed by: 60 of
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Boniao
Revi
sion #01
 Sel
f
-Check12.
2-2

[
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Revi
sion #01
Check you
r know
led
ge on
prepa
ri
ng col
d desse
rt
s b
y an
swer
i
ng h
te ol
fl
owi
ng

qu
est
i
ons:

1.I
tis af
rozen
desse
rt mad
e r
f
om dai
ry r
p
oduct
s?

2.Whatare
the w
to e
rason
s h
tatgel
at
o s
i den
sert
hant
he ce
i ream
c ?

3.Whatmakesan
gr
it
a u
niqu
e an
d di
st
inct
?

4.Wher
e do
es gr
an
it
a ori
gi
nat
e?

[
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Revi
sion #01
 AnswerKey12.
2-2

1. I
cecrea
m

2. Fi
rstgel
at
o co
ntai
ns s
i
gni
fica
ntl
ylessbut
terf
at t
han ord
i
nary ce
i rc
eam.

Whereasi
cecream mi
ghtbe15%but
terf
atormore.Gel
atot
ypi
cal
lycont
ains

mor
e i
l
ke4-
8% but
ter
f
at.

Secon
d gel
at
ois ch
urnedmor
e sl
owl
y a
nd hasl
ess rai
whi
ppedi
ntoi
tthan

t
he ce
i ream
c ,thus produ
ci
ng a en
dser
prod
uct
.

[
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]
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3. I
tis rel
at
ed t
o so
rbe;
t how
ever
thi
as a co
arser
, moreryst
cal
li
ne e
txt
ure.

Thi
sisl
argel
ytheresul
tofdi
fferentf
reezi
ngt
echni
ques.Thesmoot
hert
ypes

are p
rod
ucedi
n a gel
at
o mach
i
ne w
hil
e h
te coa
rser vari
et
ies r
a
e r
f
ozen
wit
h

on
ly occasi
on
alagi
tat
ion
,then scr
aped or sh
aved
to prod
uce sepa
rat
ed

crys
t
als.Al
thou
gh i
ts t
ext
ure vari
es from cou
rse t
o smooth, i
t si al
ways
di
fferen
tfrom t
he on
e ofsor
bet
, whi
chi s mor
e compact
;t his mak
es gr
ani
ta

di
sti
nctan
d uni
que.

4. Si
cil
y,ta
I
l
y

[
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Revi
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 TaskSheet12.
2-2
Ti
tle:Pr
epar
i
ng Man
go r
C
eam

Per
f
orm
ance bj
Oect
i Gi
ve:ven t
he n
eces
sary psu
pl
ies n
ad mat
ei
ral
s,you

shou
ld b
e abl
e o
t pr
epar
e/make an
mgo r
c
eam

Supplies:

2l
arge,
wel
l
-ri
pen
edmango
es,
hal
vedl
engt
hwi
se,
ston
ed

2t
bsp
.li
me orem
l
onj
uice

60 ml (
1/4c )su
gar
syr
up or2 t
bsp su
gar

250ml (
1 c)whi
ppi
ng cr
eam

Mater
i
als:

Meas
uri
ng c
up

Meas
uri
ng s
poon

[
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Revi
sion #01
Measu
ri
ng gl
ass

Bl
ender
/el
ect
ri
c mi
xer

Spoon

Mi
xing bow
l

I
ce eam
cr gl
ass

I
ce cr
eamcon
t
ainer

Steps/
Proced
ure:

1.Car
eufl
ly scoop
ou
t man
go esh
fl . Cove
r s
hel
l
s w
ith cl
i
ng fi
l
m;

refrigerate.

2.Chopman
go flesh.
I
n a ood
f proce
ss
or/b
lend
er
, pr
oce
ssman
go i
w
th

l
ime or
lemonj
uice an
d su
gar
syr
up orsu
gar
unt
il smoot
h an
dthi
ck.

3.Po
ur man
go u
pree an
d cr
eami
nto ce
i ream
c con
t
ainer
. Free
ze n
iice

cr
eammak
eracco
rdi
ng o
t man
ufact
urer
’
s di
rect
i
ons.

4.Pou
r m
angopuree ni
t
o seve
ralundi
videdi
ce rays;
t cover
; pl
acei
n

f
reezer
;freeze
o t
sl
ush
.In a bow
l, whi
p cr
eamt
o so
f
t pea
ks.Remove

[
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]
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Revi
sion #01
 man
goi
ce rom
f freez
er
. Fol
d cr
eami
nto man
goi
ce.
Ret
urn t
rays.

Recover
. Ret
urni
nfreezer
. Whenal
most
firm , bea
t wi
thf
ork,
or

process
nfoo
id processo
r/bl
ender
.

5.St
ore n
i a cover
edcon
t
ainer
.

6.Bef
ore servi
ng ref
ri
ger
at
e 2
0 mi
nut
es ot so
f
ten
.

7.Garn
i
shwi
th sl
i
ces of
mel
onorman
go an
d flak
ed l
a
mon
ds f
ides
i
red.

AssessmentMethod:

Demon
strat
i
onwi
th qu
est
ion
ing:

[
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Revi
sion #01
 Per
f
orm
anceCri
ter
i
a Check
l
ist

TaskSheet12.
2-2

Trai
neesName:
_______________ Dat
e:______________

Cri
teri
a Yes No

[
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Di
d you……………………

1. Car
eufl
ly scoop
ou
t man
go es
flh. Cov
er

sh
ell
s wi
th cl
i
ng fil
m; ref
ri
gera
t
e.

2. Cho
p mang
o flesh. I
n a f
ood
proces
sor
/b
len
der
, pr
oces
s man
go wi
th

l
ime orem
lon j
uice an
d su
garyr
s
up or

su
gar
unt
il smoot
h an
dthi
ck.

3.Pou
r man
go pu
ree and
cr
eami
nto c
ie

cr
eam cont
ai
ner
. Free
ze i
n i
ce cr
eam

make
r ac
cor
dn
ig t
o manu
f
act
urer’
s

di
rect
i
ons.

4. Po
ur man
go u
pree nt
i
o sev
er
al

undi
videdi
cet
rays;
co
ver;
pl
acei
n

f
reezer
;f
reeze
t
o sl
ush
.In a bow
l, whi
p
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]
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Revi
sion #01
 cr
eamt
o sof
t peak
s.Remov
e man
go ce
i

f
rom f
reezer
. Fol
d cr
eam i
nto mango ce.
i

Ret
urnt
rays.
Reco
ver
. Ret
urni
n f
reezer
.

Whenal
mostfirm,beatwi
thf
ork,or

process
nfoo
id processo
r/bl
ender
.

5. St
oren i
a c
overed
con
tai
ner
.

6. Bef
oreser
vi
ng ref
ri
ger
at
e 20 mi
nut
es t
o

so
f
ten
.

7. Gar
nish wi
th sl
i
ces of
mel
on or m
ango n
ad

flak
edal
mon
ds f
idesi
red
.

Comment
s/S
ugg
est
ions:

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Revi
sion #01
Trai
ner:
______________ Dat
e:______________

[
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ext
]
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e D evelop
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e R evi
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Revi
sion #01
 I
NFORMATI
ON SHEET 12.
2-
3

CHOCOLA
TE,
SUGAR andCAR
AMEL S
AUCES

Learn
ing Obj
ect
i
ve:

Af
terreadi
ngt
hisI
NFORMATI
ON SHEET,YOU MUSTbeabl
eto:
[
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sion #01
 1.Gai
n know
ledge on
the di
fferen
t ch
ocol
at
e,su
gar
and car
amelsau
ce
s

2.How i
mport
an
t sau
ce
s n
iter
ms of
dess
er
t

Sweet
sau
ces ab
en
l
e h
te co
ok t
o gi
ve esser
d ts a sp
eci
alfini
sh. Her
e you
’l
l

find sau
cesotst
ep up t
he fl
avor
and ap
peal
off
res
h, can
ned,
and f
roz
en

f
rui
ts;pi
es an
d cak
es;
frozen
desser
t
s;breadan
d ri
ce puddi
ngs.
Tod
ay’
s

sau
ce
s ar
en’
t u
jstpou
red ov
er ood
f s.Theycanbe puddl
e on t
he pl
ate or

spo
on
edarou
nd f
oodt
o r
f
ame t
i
.

More
, sau
ceshem
t sel
ves can
be d
ecor
at
ed, wi
th desi
gns p
i
pedor t
i
srredi
n;

seei
ll
ust
rat
ed Bookof ess
D er
t
s,Sau
cy Garn
i
shes,pp.
26-27, or
f ideas.

When choosi
ng a sauce, t
hink “
cont
rast
”. A good sauce wi
lldi
ffer i
n
co
mpat
ibi
li
ty-i
n flavo
r
,text
ure,co
l
or, and on occ
asi
on, even
i
n t
emperat
ure,

f
rom desser
ti
t acco
mpan
ies.

Choco
l
ate sauce

[
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]
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 Chocol
at
e sa
uces re
a en
duri
ngl
y pop
ular
,from si
mpl
e cu
st
ardt
o ri
chl
y

i
ndul
gen
t ve
rsi
ons com
bi
nedwi
thl
iqu
eur or ream
c . They can
be ser
vedwi
th

i
ce cr
eam an
d ot
her roz
fen des
sert
s but ar
e al
so del
i
ciou
s wi
th poach
ed

pear
s an
d a wi
de ran
ge of
pudd
ings
. Fl
avoe
rd l
iqu
eurs canbe chose
n t
o

ec
ho t
he fl
avor of
t
he d
esse
rt an
d coff
ee
, br
andy an
d ci
nnamon al
l go e
wll

esp
eci
al
ly w
ith ch
oco
l
ate.

Choco
l
ate S
auce:
A Dar
k Del
i
ght

[
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Revi
sion #01
I
ngred
i
ent
s:

250 g 8
(oz)
plai
n dark ea
t
ing ch
oco
l
ate

60 g 2
(oz)
col
d but
ter nt
i
o cu
bes

Met
hods
:

1. Breakt
he p
l
ain dar
k ch
ocol
at
e n
ito p
iece
s an
d put t
hem i
n a b
owl wi
th a

l
it
tle col
d wat
er.

2. Pl
acehe
tbow
lina p
anofhotwat
erov
era medi
um heat
.

3.St
irt
he ch
oco
l
ate u
nti
l al
lthe p
i
ecesave
h el
m
tedsmoot
hl
y.
[
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]
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e D evelop
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e R evi
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Revi
sion #01
 4.Cut but
teri
nto cu
bes
.

5.Remov
e pa
n f
rom heat
and st
ira f
ew cu
besnt
i
o t
he chocol
at
e.When

t
he b
utt
eri
s b
l
endedi
n, ad
d mor
e.

6.Con
ti
nue u
nti
l al
lthe b
utt
eri
s st
irr
edi
n and t
he mi
xture s
i sm
oot
h.

7.Serve
t
he ch
oco
l
ate s
aucei
mmed
i
atel
y,whi
le t
iis st
il
l hot
:it set
as t
i

cools.

8. The sau
ce i
s pou
red ove
r a col
d dess
er
t
-ch
oux past
ri
es fil
led wi
th i
ce

cream.

[
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Revi
sion #01
 Su
gar
andCar
amelSau
ce

Sau
ces base
on su
garsy
rups an
d on mel
t
ed choc
oat
le ar
e

mai
nst
aysf
or en
hanci
ng desser
t
s.At i
ts si
mplest
, a syru
p sau
ce si n
othi
ng

mor
e t
han sugardan
whi
ch t
he sy
rup i
s boi
led,det
er
mine t
he sau
ce
s’

con
si
st
ency
. One of
the sau
ces d
ad
i
ti
ons of
ext
ra flavori
ngs ca
n cau
se syru
p

t
o t
urn gr
an
iy;t
he mi
xture i
ncl
udes som
e l
iqu
id gl
ucose,
which i
nhi
bit
s

cry
sta
l
li
zat
ion.

I
f syru
p is cook
ed unt
il al
lthe wat
er evap
orat
es,t
he mol
t
en su
gar

t
hat em
rains t
urn rap
i
dly i
ncar
toamel
a use
- f
ul f
oundat
i
on t
hat can
be

di
lut
ed wi
th wat
er otmak
e a pou
ring sau
ce
. To gi
ve ch
ocol
at
e a pou
ring

[
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Revi
sion #01
con
si
st
ency
, t
i i
s mel
t
ed wi
th a l
it
tle wat
er or cr
eam ov
er l
ow heat

(
overh
ea
t
ing w
oul
d sco
rchi
t)
;Impai
ring t
i
s fl
avo
rs a
nd t
ext
ure.

1. Car
amelSau
ce:
An amber
Pool
ofmol
tensugar

I
ngred
i
ent
s:

5oo l
mwat
er

50
0g u
sgar

Met
hods
:

1.Pu
t 15
0 ml wat
er i
na h
eav
y pan
.

2.Add50
0 g of
sugar
.

3.St
ir gen
t
ly over
a med
i
um heat
unt
ilt
he su
garas
h i
d
ssol
ved.
[
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Revi
sion #01
 4.Bri
ng t
he sy
ru
pto boi
lin i
t. Wi
thou
t st
i
rri
ng,unt
ili
tturn
s red
di
sh-

ambe
r
.

5.Di
pthe pa
nin col
d wat
e.
r

6.Lett
he ca
ramelco
ola l
it
tle

7.Pou
rin h
te remai
ni
ng wat
er

Di
ssol
vi
ng t
he C
aramel
:

Ret
urnt
he p
an t
o h
te h
eat
and st
i
rthe w
ateran
d caram
eltoget
herunt
ilt
he

car
ameli
s smoot
hl
y di
ssol
ved.nce
O di
lut
ed,he
t car
amelwi
ll not ar
hden

ev
enwhenqu
it
e c
odl.

Ser
vnig C
aramelSau
ce:

Ref
ri
gerat
e n
i a st
opper ot
bt
le,t
he sa
uce i
w
ll keepweek
s.

Serv
e ca
ramelsau
ce ot
h or col
d; wi
th a hotor col
d desser
t
.
[
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]
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Revi
sion #01
Most
ly t
iis serv
edhotwi
th breadpuddi
ng.

How to Make ut
Bter
scot
chSauce

I
ngred
i
ent
s

• 4t
abl
esp
oo
ns u
nsal
tedbut
ter

• 1 cu
p oft
igh
tl
y p
acked
dar
k brow
n su
gar

• ¾ cu
p h
eavyhi
p
wpi
ng cr
eam(
notul
tra-
past
euri
zed)

•
1t
abl
esp
oo
n va
nil
la ext
ract

• 1t
easp
oonko
shersal
t

Met
hod

But
ter
scot
chtak
es ab
ou
ta h
alf an hou
rto mak
e,f
rom st
art
to fi
nish
.

[
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]
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Revi
sion #01
1 Fi
rst
, bef
or
e you
begi
n, mak
e su
re you
have ever
yt
hi
ng read
y o
t go- t
he

cr
eaman
dthe br
ow
n su
gar
next
to h
te pan
, meas
ured an
d wai
t
ing.Mak
i
ng

but
terscot
chi
saf
astprocesst
hatcannotwai
tforhunt
ingaroundf
or

i
ngred
i
ent
s.

2 I
na h
eavyot
t
b
omedst
ai
nless eel
st2 qu
artsa
ucep
an, mel
t but
terover
l
ow

t
o med
i
um heat
. Justbef
or
e b
utt
eri
s mel
t
ed, ad
d al
l dark row
bn su
gar at

on
ce an
d st
i
r wi
th wood
enspo
onunt
il su
gars iu
nif
orm
l
y w
et.

3S
tir n
if
req
uen
tl
y u
nti
l mi
xture go
es rom
f loo
king g
rai
ny o
t mol
t
enl
ava
.

Make su
re o
t get
i
nto h
te corn
er
s of
you
r pot
, and wat
chcl
osel
y o
t n
oti
ce

how t
he mi
xture ch
an
ges.
I
t wi
llt
ake ab
ou
t3 t
o 5mi
nut
es.

[
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Revi
sion #01
4 Ri
ght bef
oreou
y ad
dt he cream
,the car
ameli
zing b
row
n sugar i
ll
wbegi
nt o
l
ook and feel
moreike
li l
qui
d and l
essi
kel h
ti
ckwetsa nd.

5 At t
his p
oint ad
d al
lthe cr
eamaton
ce an
d repl
ace you
r spo
onwi
tha

whi
sk.Lowerheatal
it
tleandwhi
skcream i
ntomi
xture.Whenl
iqui
dis

uni
for
m, t
urn heat
backt
o medi
um an
d whi
sk ever
y ew
f mi
nut
es or
fa o
tatl

of10 mi
nut
es.

[
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]
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Revi
sion #01
6 Af
ter i
qu
li
d has b
eenboi
l
ing o
nthe st
oveor
fts
i 1
0 mi
nut
es,
turnheat off

and l
etrest
for a
minut
e o
r wo
t bef
oreran
tsf
err
i
ng i
nto a hea
t
proo
f st
ora
ge

vessel
.(Ipref
erast
ainl
essst
eelorgl
assbowl
.)Coolt
oroom t
emperat
ure.

7 Whenbut
ter
scot
chli
qui
dis room
t
emper
at
ure,t
ake asmal
ltast
e.I
t'
s

i
mpor
t
antt
o k
now whatcooked
brow
n su
gar
and but
tert
ast
es i
ke,
l an
d

whathappenswhent
ransf
ormi
ngt
hatflatsweet
nessi
ntorealbut
terscot
ch

flavo
r
. Whi
ski
n hal
fthe sa
l
t and va
nil
la ext
ract
. Ta
st
e a
gai
n. Add more l
t
sa

and va
nil
la ext
ractunt
ilt
he marvel
ou
s a
tst
e o
f rea
l but
terscot
chi
s a
chi
eved
.

[
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]
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Revi
sion #01
But
ter
scot
chmakes aanf
t
ast
i
c op
t pi
ng or
f ice ea
cr
m.

Chi
ll but
tersco
t
chsa
uce nia non
-rea
cit
ve co
nt
ainer i
w
th at
igh
tl
y fi
tt
ing i
l
d

on
ly a
f
ter sau
ce a
hs ch
i
ll
edco
mpl
etel
y.I
t wi
ll keepf
or on
e mon
th

ref
ri
gerat
ed,that i
s f
iyouca
n keepf
rom ea
t
ing t
i al
lthe momen
tit has

cool
eddow
n an
d bee
n se
ason
edto you
rliki
ng.

[
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]
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Revi
sion #01
 Sel
f
-Check12.
2-3

Chec
k you
r k
now
ledge on
pr
epar
i
ng choc
oat
le,sugardan
car
amelbased

sa
uce y
b co
mpl
eti
ng h
ti
s sel
f
-ch
eck
.

1.A use
f
ul f
oundat
i
ont
hatcanbe d
i
lut
edwi
th wat
ert
o mak
e apou
ring

sauce.

2.Whatar
e h
te ad
van
t
ages u
of
si
ng sau
ce ot you
r des
ser
t
?

3.Whati
s bu
t
ter
scoc
th?

4.I
tis h
te am
berpool
ofmol
t
ensu
gar
?

5.Whati
s h
te n
ame of
the sau
cethati
s ba
se
d oncho
col
at
e?

[
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Revi
sion #01
[
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]
Dat
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Revi
sion #01
 ANSWER KEY 12.
2-3

1.Car
amel

2.Advant
agesofusi
ngsaucei
nadessert
:

o I
t canen
han
ce ot t
he ap
pear
an
ce of
you
r dess
er
t
.

o I
t ca
n add t
o h
te eye pea
ap
l ofyou
r presen
tat
ion
.

o I
t canad
d moi
st
ure o
t you
r desser
t
s.

o I
t canad
dlust
er an
d sh
i
ne o
t you
r desser
t
s.

o I
t cancom
pl
emen
tthe fl
avor
ofyou
r desser
t
.

[
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]
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Revi
sion #01
 o I
t deep
en
s a
nd en
ri
ch
es ht
e overal
ltast
e a
nd t
ext
ure.

3. A deepgol
dencoat
i
ng sau
ce

4.Car
amelSau
ce

5. Chocol
at
e Sau
ce

I
NFORMAT
ION SH
EET 12.
2-
4

CREAMAND CUST
ARD SAUCES

[
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Revi
sion #01
 CUST
ARD/CRÈME ANG
LAI
SE

[
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Revi
sion #01
Custar
d/Crème A
ngl
ai
se:a s
auce rom
f Egg yol
ks a
nd Mi
lk

1. Whi
ski
ng yo
l
ks an
d sug
ar
:

For ab
ou
t 600 ml sepa
rat
e 6egg d
anrese
rv
e h
te w
hit
es or
f an
ot
heruse.
I
na

mi
xing b
owl
, whi
skt
he yol
ks w
ith 125 g su
gar
. Af
terab
out 10 mi
nut
es,
the

mi
xture w
il
l be cream
y a
nd al
most
whi
te.Con
ti
nue u
nti
la l
it
tle o
fthe

mi
xture,dri
bbl
edf
rom t
he w
hisk
,from a t
rai
l acr
oss e
thsu
rf
ace.

[
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]
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Revi
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2. Add
ing Mi
lk:

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Over
med
i
um heat
, scal
d 500 ml mi
lki
na p
an, wi
th van
i
ll
a p
odi
f youl
ike.

Remove
the pod
and sl
owl
y p
ourt
he h
otmi
lki
nto h
te y
okl an
d su
gar

mi
xture,whi
ski
ng co
nst
ant
ly b
ut gen
t
ly.

3.Get
ti
ng th
e ri
ght co
nsi
st
ency
:

Transf
ert
hemi
xturet
oaheavypanandseti
toveral
ow heat
.St
irt
he

cu
stard co
nti
nuou
sly w
it
h figu
re-
o-
fei
ght mot
i
on,t
o d
i
stri
but
e h
te h
eat

[
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]
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Revi
sion #01
even
l
y htrou
ghou
tthe mi
xture,an
d bri
ng h
te cu
st
ardotu
jstbel
ow

si
mmer
i
ng p
oint
. Do n
otal
l
ow t
he cu
st
ardt
o re
acha b
oil
.

[
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]
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Revi
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 4.Coo
li
ng t
he cu
star
d:

[
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Revi
sion #01
Whent
hecust
ardcoat
sthespoonevenl
y,st
opst
irri
ngandremovet
hepan

f
rom hea
t
. Pl
ace ht
e p
an i
mmed
i
atel
y n
ia b
owl ofi
ce,
to p
reven
tthe cu
st
ard

f
rom t
hick
eni
ng a
ny u
frt
her
, co
nti
nue o
t st
irthe cu
st
ard f
or aurt
fher5

mi
nut
esorso.

Strai
ni
ng th
e c
ust
ard:

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Revi
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 Toremoveany

l
umps h
tatmay ave
h orm
fed
, st
rai
nthe cu
st
ardt
hrou
gha si
ev
e n
ito abow
l.

Ser
ve mmedi
i at
ey;
l orkeep
t
he cu
st
ard arm
w bypl
aci
ng h
te b
owli
na h
ot

wat
erbat
h.I
fyouwi
sht
oservet
hecust
ardcol
d,st
iri
toveri
ceunt
ili
tis

su
ffici
en
tl
y ch
i
lled
, or st
ir t
iunt
il co
ol
, co
vert wi
ith pl
ast
i
c fi
l
m and
refrigerate.

[
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]
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Revi
sion #01
Bavar
iancr
eam
: Gel
at
in an
d Whi
pped cr
eam

Make cu
st
ard (
Step
s 1
-4 seerev
p. page)
, st
rai
niti
nto a
not
her pa
n, an
d

pl
acen i
a h
otwat
erbat
h. Whi
p 450ml dou
ble cr
eamt
o sof
t peak
s.Spri
nkl
e

15 g gel
at
in pow
deront
o al
it
tle h
otwat
e,
rwhent
he gel
at
in has a
bsorb
ed

t
he i
l
qui
d, removehe
tpan f
rom wat
erbat
h and st
i
rthe gel
at
in i
nto t
i
.

St
ir u
nti
lthe gel
at
in di
sso
l
ves,
t
henpou
r h
te mi
xture n
ito a bow
l set
over a

bowlofi
ceandwat
er.St
irf
requent
ly.Whent
hemi
xturehast
heconsi
stency
[
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s Revi sed by: 97 of
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Boniao
Revi
sion #01
ofl
igh
tl
y w
hippedcr
eam
, removed
tfr
iom t
he b
owl ofi
ce an
d wat
eran
d ad
d

t
he cream
. Bl
end wel
l
, pou
r n
ito an oi
l
edmol
d and ch
i
ll unt
il set
.

Sel
f
-ch
eck 12.
2-4

Chec
k you
r kn
owl
edge on
repar
pi
ng cr
eaman
d cu
st
ard sau
ceby an
swer
i
ng

t
he f
oll
owi
ng qu
est
i
ons:

1. Whati
s h
te ot
hert
erm/n
ame of
cust
ar
d sau
ce
?

2. I
fthe cu
st
ardsau
ce i
w
ll be ad
dedwi
tht
he gel
at
i
n an
d whi
pped

cr
eamwhatdoest i
cal
l
ed?

3. Whati
s h
te fi
rstst
epi
n mak
ing cu
st
ard sau
ce?
[
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ext
]
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Revi
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 ANSWER KEY12.
2-4

1.Crème A
ngl
ai
seSau
ce

2. Bavari
an Cream

3.Whi
ski
ng h
te Yol
k an
d Sugar

[
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]
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ober 23
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s Revi sed by: 99 of
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Revi
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 TASK SHEET 12.
2-4

Ti
tle:Pr
epar
i
ng C
ust
ard Sau
ce

Per
f
orm
ance bj
Oect
i Gi
ve:vent
he su
ppl
ies n
ad mat
eri
al
s,t
he r
t
ainee

[
Type t
ext
]
Dat
e D evelop
ed: DocumentNo.
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e R evi
sed:
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ober 23
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Revi
sion #01
sh
oul
d be ab
l
e o
t p
repa
re cu
st
ar
d sau
ce.

Suppl
ies/M
at
eri
al
s:

600 ml
: 6 eggs
reser
(ve egg
hit
es)
w

125g s
ugar

50
0 ml mi
lk

vani
ll
a

St
eps
/Met
hods:

1. Whi
ski
ng yo
l
ks an
d suga
r:

For ab
ou
t 600 ml sepa
rat
e 6egg d
anreser
ve ht
e w
hit
es or
f an
ot
heruse.
I
na

mi
xing b
owl
, whi
skt
he yol
ks w
ith 125 g su
gar
. Af
terab
out 10 mi
nut
es,
the

mi
xture w
il
l be cream
y a
nd al
most
whi
te.Con
ti
nue u
nti
la l
it
tle o
fthe

mi
xture,dri
bbl
edf
rom t
he w
hisk
,from a t
rai
l acr
oss
the su
rf
ace.

2. Addi
ng Mi
lk:

Over
med
i
um heat
, scal
d 500 ml mi
lki
na p
an, wi
th van
i
ll
a podi
f youl
ike.

Remove
the pod
and sl
owl
y p
ourt
he h
otmi
lki
nto h
te yol
k an
d su
gar

[
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ext
]
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e D evelop
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Revi
sion #01
mi
xture,whi
ski
ng co
nst
ant
ly b
ut gen
t
ly.

3. Gett
ing th
e ri
ght co
nsi
st
ency
:

Transf
ert
hemi
xturet
oaheavypanandseti
toveral
ow heat
.St
irt
he

cu
stard co
nti
nuou
sly w
it
h figu
re-
o-
fei
ght mot
i
on,t
o d
i
stri
but
e h
te h
eat

even
l
y htrou
ghou
tthe mi
xture,an
d bri
ng h
te cu
st
ardotu
jstbel
ow

si
mmer
i
ng p
oint
. Do n
otal
l
ow t
he cu
st
ardt
o reach
a boi
l
.

4. Cool
ing the cu
st Whent
ard: hecust
ardcoat
sthespoonevenl
y,st
op

st
i
rri
ng a
nd removehe
tpanf
rom heat
. Pl
acehe
tpan i
mmedi
at
eyln
ia b
owl

ofi
ce,
to preven
tthe cu
st
ard f
rom t
hick
eni
ng any u
frt
her
, co
nti
nue o
t st
i
r

t
he cu
st
ardf
or aur
f
ther5 mi
nut
es or so.

5. Strai
ni
ng the cu
stard:

Toremoveanyl
umpst
hatmayhavef
ormed,st
rai
nthecust
ardt
hrougha

si
event
oi abow
l. Serv
e mmed
i i
atey;
l or keep
t
he cu
st
ardwarmby p
l
aci
ng

t
he b
owli
n a hotwat
er a
bt
h. I
f youwi
sht
o serve
he t
cust
ard co
l
d, st
i
r t
i

ove
r ce
i unt
ili
tis s
uffici
en
tl
y ch
i
lled
, or st
ir t
iunt
il co
ol
, cove
r t
iwi
th pl
asti
c

fil
m and ref
ri
ger
at
e.
[
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]
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e R evi
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sion #01
AssessmentMethod:

Demon
strat
i
onwi
th Ques
t
ion
ing

Comment
s/Sugg
es
ti
on:

Trai
ner:
_____________________ Dat
e:______________________

Per
f
orm
anceCri
ter
i
a Check
l
ist

TaskSheet12.
2-4
Trai
neesName:
________________________ Date:
_____________________
[
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ext
]
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CRI
TERI
A YES NO

Di
d you……………………?

1. Whi
sk yol
ks an
d su
gar

2. Add Mi
lk

3. Gett
he ri
gh
t con
si
st
ency
4. Coo
lthe cu
st
ard

5. St
rai
n t
he cu
st
ard

Comment
s / Sugge
sti
ons:

Trai
ner:
_________________________ Date:
________________
I
NFORMATI
ON SHEET 12.
2-
5

FRUI
T SAUC
ES

[
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]
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Revi
sion #01
Learn
ing Obj
ect
i
ve:

Af
terreadi
ngt
hisI
NFORMATI
ON SHEET,YOU MUSTbeabl
etoprepare

f
rui
t sa
uces
.

Fru
i
ts,wi
thi
ts many flavors
nd a
bea
uti
ful col
ors;
off
ers sco
res f
o

possi
bi
li
ti
es or
f su
per
b dessert
s.Evenwhenserved
al
one,i
t ca
n en
da

so
phi
sti
cat
eddi
nner aserf
ect
pl y a
s t
ien
ds asi
mpl
e rep
ast
. One ru
l
e o
f

[
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]
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Revi
sion #01
t
humb ap
pli
es;
whet
herf
rui
tis u
sedal
one or
in com
bi
nat
i
onwi
th ot
her

f
oods,i
t sh
oul
d be a
l
way
s b
e a
tit
s b
est
.

Therearenumbersowonderf
ulsaucesmadewi
thf
rui
ts,l
ikej
amsand

j
ell
iesassweet
eners.Theof
tenaret
hebasi
ctomat
obasedbarbecuesauce

wi
thj
amsassweet
eners.Raspberry,cherry,andappl
earecommon.

Redcu
rran
t an
d R
aspber
ry C
oul
is

[
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ext
]
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Adessertsaucef
ort
hehei
ghtofsummert
oservewi
thl
ightmeri
nguesand

f
rui
t so
rbes.
t Make t
ipart
i
cul
arl
y p
ret
t
y w
ith a d
eco
rat
i
on of f
resh
flow
ers

an
dleaves.

I
ngred
i
ent
s:

• 225 g e
rdcu
rran
ts

• 450 g cu
ps a
rsp
ber
ri
es

• 50 g ci
ing su
gar

• 1 t
bsp cor
n flou
r

•
Jui
ceofone1orange

• 2 b
tsp ou
dble cr
eamt
o d
ecor
at
e

Procedure:

[
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]
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Revi
sion #01
1. St
ript
he e
rdcu
rrant
s r
f
om t
hei
r st
al
ks u
sing af
ork
. Pl
ace nia f
ood

processor
blen
or
derwi
tht
he a
rsp
ber
ri
es n
ad su
gar
, an
d puree n
uti
l

smoo
t
h.

2. Presshe
t mi
xture h
trou
gha fi
ne si
evei
nto a ow
bl an
d di
scard
he tseeds

pu
lp.

3. Bl
endt
he co
rnflou
r w
it
hthe o
range uj
i
ce ht
enst
i
r n
itot
he ru
fi
t puree.

Transf
ert
oasaucepanandbri
ngt
oboi
l,st
irri
ngcont
inuousl
y,andcook1-
2

mi
nut
es n
uti
l smoot
h an
dthi
ck. Leavent
iu
l col
d.

4. Spoont
he sau
ce ve
or each
pl
ate.Dri
pthe cr
eamf
rom a e
taspoon
t
o mak
e

smal
l dot
s o
t orm
f heart
sh
apes.
Placehe
t mer
i
ngu
e orcoop
s sor
beti
nto h
te

mi
ddl
e an
d dec
orae
t.

Mandar
i
n Sauce

[
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]
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Revi
sion #01
I
ngred
i
ent
s:

4 man
dar
i
n or
ange
s

3 ½ c suga
r

1½ t
sp.flou
r

2-
3tbsp
. mandari
n l
iqu
eur
,if desi
red

Procedure:

1. Peel
the man
dari
ns a
nd squ
eez
e or
f ui
j
ce.
Scr
ape h
te ri
nd oft
wo

man
dari
ns w
itht
he b
ackofki
tch
enkni
fe n
i or
dert
o rem
ove lal
t
he w
hit
e

pi
th. Shredt
he i
r
nd ver
y finel
y. Di
scar
dthe e
rmai
ni
ng sk
i
n an
d pul
p.

[
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ext
]
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Revi
sion #01
2. I
n smal
l sa
ucep
an, cover
nd ri
wi
th co
l
d wat
er. Bri
ng o
t boi
l
; boi
lfor 2

mi
nut
es.
Drai
n; set
ri
nd asi
de.

3. Coo
k su
garn i
a p
an unt
ili
n gol
denbrow
n. I
n a sm
allbow
l, st
i
r corn
flou
r

i
nto u
ji
ce.
Pour ove
r o
tffee.
Add peel
. Si
mmer
, st
i
rri
ng u
nti
l sa
uce i
sl
ght
ly

t
hick
ens a
nd t
offee i
sso
d l
ves.
Add l
iqu
eur
,if desi
red
. Serveot
hor co
l
d.

Pass
i
on Frui
t Sau
ce

[
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]
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Ingredients

• 1 cu
p w
ater

• 1 cup
sugar

• 1/2 cu
p passi
on f
rui
t pul
p(f
rom abou
t 7 ri
pe p
assi
on f
rui
ts)

Preparation

Combi
ne a
l
lingr
edi
ent
s n
i heavy al
sm
l sau
cep
an
. Bri
ng o
t boi
l over

med
i
um-
highhea
t
, st
i
rri
ng u
nti
l su
gar di
ssol
ves.
Red
uce ea
ht t
olow
;

si
mmerunt
il syr
up i
s e
rdu
cedot11/2 cu
ps,ab
out 15 mi
nut
es.
Tran
sfert
o

bowl
,cover
,andchi
ll
.(Canbemade2daysahead.Keepchi
ll
ed.
)

[
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]
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e R evi
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sion #01
 SE
LF-
CHECK 12.
2-
5

Chec
k you
r kn
owl
edge on
repar
pi
ng cr
eaman
d cu
st
ard sau
ceby an
swer
i
ng

t
he f
oll
owi
ng qu
est
i
ons:

1-
5. Whatar
e h
te s
t
ep nimak
i
ng cu
st
ard sau
ce
?

[
Type t
ext
]
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e D evelop
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e R evi
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 ANSWER KEY 12.
2-5

1.Whi
sk yol
ks an
d su
gar

2. Add Mi
lk

3. Gett
he ri
gh
t co
nsi
st
ency

4. Coo
lthe cu
st
ard.

5. St
rai
n t
he cu
st
ard

[
Type t
ext
]
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e D evelop
ed: DocumentNo.
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e R evi
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Revi
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 TASK SHEET 12.
2-5
Ti
tle:Prep
ari
ng F
rui
t Purees

Per
f
orm
ance bj Gi
Oecti
ve:vent
he n
ecessary
ppl
ies
su an
d mat
ei
ral
s,you

sh
oul
d be a
ble o
t p
rep
are ru
fi
t purees.

Suppl
ies/ Mater
i
alRasp
s: berri
es,
Boy
sen
berri
es,
Straw
berri
es,
kiwi f
rui
t,

man
goes p
or
ap
ayas,
su
gar
syr
up l
ime or
lemonj
uice
.

Steps /
Proced
ure:

1. I
naf
ood proc
esso
r/bl
ender
, proce
ss ru
fi
tto puree.

2. Add su
garyr
s
up an
dli
me orem
l
onj
uice ot a
tst
e.St
rai
nthrou
gha fi
ne

nyl
on st
rai
n t
o remove
seed
s,if desi
red
.

[
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ext
]
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e D evelop
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sion #01
AssessmentMethod:

Demon
strat
i
onwi
th Ques
t
ion
ing

Perf
orman
ce r
C
iter
i
a C
heck
l
ist

TaskSheet12.
2-5

Trai
neesName:
_______________________ Dat
e:_______________

CRI
TERI
A YES NO

Di
d yo
u…….
?

[
Type t
ext
]
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e D evelop
ed: DocumentNo.
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e R evi
sed:
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ober 23
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edby:
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ry N
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sion #01
1. I
n af
ood proc
esso
r/bl
ender
, proc
essru
f
i
tto p
uree.

2. Add su
gar syr
up an
dli
me orem
l
onj
uice ot a
tst
e.St
rai
n

t
hrou
gha fi
ne n
yl
onst
rai
n t
o rem
ove seed
s,i
f desi
red
.

REFERENCES

TheBookofI
ceCrea,
sandSorbet
s

JackiPassmore,pp.116-
120

I
ll
ust
rat
edBoo
k ofDessert
s

pp
.288
-29
1

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 Desser
t
s

Rosem
ary
Wil
kinson
, pp.
16-19

TheEssent
ialBookofSaucesandDressi
ngs

Peri
pl
us Mi
ni-
CookBook

Mou
th Wat
eri
ng D
esser
t Cook ook
B

SnehaR VI
J,pp
.18
8-19
2

ht
tp.
//wi
kiped
i
a//.
com

EVI
DENCE PLAN

Qual
ific
ati
on: COOKERY NC
II

Uni
ts of Prep
are D
ess
er
ts

Compe
tency

[
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 Waysi
nwhi
ch

ev
iden
cewi
ll be

collected:
Obse
ravi
t Demon
strat
i Thi
rd Port
fol
i
o Wri
tte

Theevi
dencemust on and on and party n Tes
t

show thatthe Ques

t
ion
i Ques
t
ion
ing Report

ng
trai
nee…
…..

Cl
eans,

Sani
ti
zes
and
  

Prep
aret
ool
s,

ut
ensi
l
s an
d

equ
i
pmen
t’
s

basedon

requ
i
redt
ask
*

Identifies

[
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   
i
ngred
i
ent
s

accord
i
ng o
t

standard

reci
pes
, reci
pe

cards
r o
en
terp
ri
se

requ
i
remen
t*

Assembl
es

i
ngred
i
ent
s
 

accord
i
ng o
t

qu
ant
ityt
ype

and q
ual
it
y

requ
ired

Prepares

i
ngred
i
ent
s
  

basedon

requ
i
redf
orm
s

[
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]
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 an
d t
i
me

f
rame

Sel
ect
s,Mea
sures,

andWei
ghs
 

i
ngred
i
ent
s
acco
rdi
ng o
t reci
pe

requ
i
remen
ts*

Sel
ect
s an
d U
ses

appropriate
 

equ
i
pmen
t accor
di
ng

t
o man
ufact
urer
s

manual
*
Thawsf
rozen

i
ngred
i
ent
s o
fl
low
ing
  

en
terpri
se rp
oced
ure

[
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]
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sion #01
Washesraw

i
ngred
i
ent
s w
it
h
 

cl
eanwat
er

Prod
uces ri
va
et
y o
f

hotan
d col
d  

dessert
s approp
ri
at
e

f
or vari
et
y o
f men
u*

Prod
ucesan
r
ge of

sw
eet sau
ceso ta
 

desi
redcon
si
st
ency

an
d fl
avor

Prep
are
desser
t
s an
d
sw
eet
s acco
rdi
ng o
t


des
i
redt
ast
e

Fol
low
s s
af
ety

workpl
aceand
  

hygi
eni
c proced
ures

accord
i
ng o
t
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enterprise

requ
i
remen
ts*

Prese
nt
s h
ygi
eni
c,

l
ogi
ca
l and
  

seq
uen
ti
al dessert
s
wi
thi
nrequi
redt
ime

f
rame

Decor
at
esdesser
t
s

creatively

Pl
ates an
d presen
ts

desserts*
 

Port
ion dessert
s

accord
i
ng o
t
  

en
terpri
se ast
ndards

Presen
ts d
essert
s

accord
i
ng o
t
 

enterprise

[
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presen
tat
ion

t
ech
ni
ques

Uses

acc
ompan
i
ment
s,
  

gar
ni
shesan
d
deco
rat
ion
s o
t

en
han
ce ast
te,

t
ext
ure an
d bal
ance

Ut
il
ize
s qual
it
y

t
rimmi
ngsan
d ot
her
  

l
eft
overs’
wher
e and

whenappropri
ate
St
oresessert
d s a
t

appropriate
 

t
emper
at
ure an
d

undercorr
ect

co
ndi
ti
on t
o

[
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]
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sion #01
mai
ntai
n qu
ali
ty

f
res
hness d
an

cu
stomerapp
eal

Sel
ect
and uses

su
it
abl
e pack
agi
ng  

t
o preserv
e tast
e,

ap
pear
an
cean
d

t
ast
i
ng

ch
ara
ceri
t st
i
cs

St
ore sw
ee
t sau
ces

t
o ret
ai
n des
i
red
  

qu
ali
ty an
d
ch
ara
ceri
t st
i
cs

St
oresessert
d s w
ith

FI
FO op
erai
t
ng
  

proce
du
resan
d

desser
t requ
i
remen
ts

[
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 *
Cri
NOTE: t
ica
l asp
ect
s o
f co
mpet
ency

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 TABLE OF SPECIFICATION

Qualification Title: COOKERY NC II

Unit of Competenc: P!epa!e "e##e!t#

Content$O%&ecti'e#$A!ea Kno(le)*e Comp!e+en#ion Application , of item#$ -of te#t

Perform mise-en-place . / 0 1$/.-

Prepare desserts 2 and . . 03$.4-

sweet sauces

Plate/ present desserts 0 / 0 .$0/-

Store desserts 3 0 0 2$05-

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 PREP
ARE DES
SERTS

Cor
e C
ompet
ency-
Cooker
y NC I
I

Obj
ecti
ve:

Thi
sInst
itut
ionalEval
uat
ion ToolPackage i
s desi
gned t
o det
ermi
ne t
he

know
led
ge,
ski
ll
s a
nd at
t
itude ob
t
ainedby h
te r
t
ainees hw
o have com
pl
eted

t
he t
rai
ni
ng progr
am f
or ht
e Uni
t of
Compet
ency:
Prepa
re Des
ser
t
s,Cor
e

Compe
t
ency
- COOKERY N
CII
.

I
tem Speci
ficat
i
on:

The I
nst
itut
ional Eval
uat
ion f
or Prepari
ng Dessert
s, Core Compet
ency-

COOKERY NC I
I con
si
st
s of
mul
ti
ple ch
oi
ce ype
t an
d mat
chi
ng y
tpewri
tten

test.

Typeoft
est No.ofI
tems
[
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sion #01
Mul
ti
ple Choi
ce 10

Mat
chi
ngCol
umn A-
B 5

TotalNumberofI
tems 15

Gen
eral
I
nst
ruct
i
on:

 Readhe
t di
rec
ti
ons C
AREFULLY

 DO NOT wri
te ororn
tthi
s e
tst qu
est
ion
nai
re.Wri
te you
r an
sweron

t
he a
nsw
er sh
eetprovi
ded. Use ca
pi
tal l
ett
er on
l
y

 Do not
f
orge
tto w
rit
e you
r name. STR
ICTLYNO ERASURE.

 Youhave45mi
nut
est
oanswert
het
est
.Ift
herei
squest
iont
obe

rai
sedi
t mustbe a
ddressed
di
rect
ly a
t yo
ur Faci
l
it
ator
.

 I
f youfini
shan
swer
i
ng h
te e
tst ear
l
ier
. REVI
EW AND PA
SS.

[
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ext
]
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 ASSESSMENT TOOL

QUALI
FICATI
ON :COOKERY NC I
I

UNI
T OF COMPETENCY
:PREPARE
DESS
ERTS

DI
RECTI
ONS:

Do n
otwri
te an
yth
i
ng onthe qu
est
i
onnai
re.

Wri
teyouransweront
heanswersheetprovi
ded.Wri
teonl
ythecapi
tall
ett
er
ont
he sh
eet
provi
ded. Eachcorr
ectansw
eri
s equ
ival
entt
o 1poi
nt
.

[
Type t
ext
]
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e D evelop
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1. A past
ry co
nsi
st
ing o
f sw
eet
fill
ing n
i a past
ry cru
stbakedi
n a sl
op
e-sd
ied
pan
,it may ave
h aot
t
b
om cr
uston
ly or a
optan
d bot
t
om cr
ust
. The fi
l
ling
mayb
e meat
, vege
t
abl
e or
frui
ts b
akedi
na d
eepdi
sh.

A. Puddi
ng B. Cak
e C. Past
ri
es

2.Whatdo you
cal
lt
he met
hod h
wen you
cov
erwhi
pped cr
eamt
o h
te c
ake?
A. Spr
eadi
ng B. Bak
i
ng C.
Frost
i
ng

3. Ref
erso ty
tpi
cal
ly b
aked
,a b
road ran
ge fopast
ri
es tii
s h
ti
cke,
rsw
eet
and
som
eit
mesf
rost
ed.

A. Pu
ddi
ng B. Cakes C. Tar
t

4. sI t
he br
oad t
erm used t
o de
fine de
ssert
s madewi
th dough
and
shortening?

A. Past
ri
es B. Cak
e C. Puddi
ng

5. I
s h
te a
lstco
urse f
omea
l
?

A. Desser
t B. I
cecr
eam C. Chan
ti
ll
y

6. sI a sof
t, c
ream
y cooked
desse
rt mad
e wi
th eg
gs, mi
lk, su
gar
, an
d
flavor
i
ngs an
dt hi
cken
edwi
th flou
r oran
otherst
ar
ch?

A. Puddi
ng B. Pi
e C. Pan
try

7. Puddi
ng ori
gi
nat
es niwhatcou
nt
ry?
[
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 A. Spai
n B. Great
Bri
tai
n C. Fran
ce

8. Frui
t sau
ce
s ar
e mad
e u
p of
?

A. Chunks B. Puree C. Sl
ice

9. I
tis acl
ass
i
c S
i
cil
ian des
ser?
t

A. Sor
bet B. I
cecr
eam C. Gran
it
a

10. Mou
sse
is h
te F
ren
chwor
dfor
?

A. Sweet B. Creamy C. Foam

[
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]
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sion #01
Mat
ch col
umn A wi
th col
umn B

Wri
teyouransweront
heanswersheetprovi
ded.Wri
teonl
ythecapi
tall
ett
er
ont
he sh
eet
provi
ded. Eachcorr
ectansw
eri
s equ
ival
entt
o 1poi
nt
.

COLUMN
A COLUMN
B

1. A t
ool
usedf
or u
preei
ng,mi
xing,
A. Rubber Scraper

an
d finel
y cho
ppi
ng i
ngr
edi
en
ts f
or
dessert

2. I
s h
te b
est
stora
gef
or sa
uces?
B. Desservir

3. I
tis at
ool usef
or gl
azi
ng ca
kes
C. 10

4. ce
I cr
eam mos
t
ly co
ntai
ns how
D. Blender

man
y p
ercen
t ofmi
lkf
at?

5. The F
ren
chwor
d ofdess
er
t
? . mpt! "lass Bottle
 AnswerKey

Multi
ple C
hoi
ce:
1.C

2.C

3.B

4.A

5.A
#. A

$. B

%. B
&. C

10. C

6atc+in* Tpe:

1. D

'. 

(. A

). C

*. B

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e D evel
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ng Desser
t
s Revi
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Genel
yn M aoRevi
. Boni si
on #01
 SPEC
I
FICI
NSTR
UCTI
ONS FO
R THE CANDI
DATE

Uni
t ofCompet
ency
Prep
are D
ess
er
ts
Project Prep
are D
ess
er
ts

1. Gi
vent
he n
ecessa
ry amt
eri
al
s an
dingredi
ent
s,t
ool
s an
d

equ
i
pmen
tt
he can
di
dat
e mustbe ab
l
e o
t p
erf
ormt
he ol
fl
owi
ng w
ithi
n 2 hou
rs:

•
Cl
ean
, san
i
ti
ze an
d st
or
e equ
ipmen
t

• Cl
eanan
d san
i
ti
zepremi
ses

• Prepa
re o
tol
s an
d equ
i
pmen
tforuse

• Prepa
re ch
ocol
at
e mou
sse

• Ser
vewi
th ap
prop
ri
ate g
arni
sh n
ad a
ccompan
imen
ts

2. Assesm
en
t sh
all cover
the u
nit unt
il ofcom
pet
ency r
P
epare esser
D t
s

an
dis a
tkenf
rom t
he Trai
ni
ng R
egu
l
ati
ons.

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e D evel
oped
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edby:
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sed:
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ng Desser
t
s Revi
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SYSTEM
Genel
yn M aoRevi
. Boni si
on #01
 3. Ass
es men
t met
hodi
s a
tkenf
rom t
he u
nit ofcom
pet
enci
es nit
he TR

an
d ont
he E
viden
ce an
Pl
.

i
. Demon
strat
i
on/Obser
vat
ionwi
th oral
Quest
ion
ing

i
i.I
nter
vi
ew

Thefinalassessmentshal
lbet
heresponsi
bil
it
y ofyourAccredi
ted

Assessor
.

Att
heendoft
heassessment
,theassessorshal
lgi
veyouf
eedbackont
he

assess
men
t oft
he a
sse
ssm
ent
. The eedb
f acksh
alli
ndi
cat
e w
het
heryouar
e:

 COMPET
ENT

 NOT YET
COMPET
ENT

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e D evel
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on #01
 SP
ECI
FIC I
NSTR
UCTI
ONS FO
R THE CO
MPETENC
Y ASSESS
OR

Uni
t of Prep
are D
ess
er
ts

Compe
t
ency

Project Prep
are D
ess
er
ts

1. Prep
are h
te ol
fl
owi
ng o
t p
erf
ormhotan
d col
d dessert
s,sw
eet
sauces

an
dfrui
t sau
ces.

• WorkArea

- Ful
ly eq
uippedop
erat
i
onal ki
tch
en

Mat
eri
al
s

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on #01
 - Ref
ert
o at
t
ach
eddocu
men
t

• Tool
s

- Ref
ert
o a
tt
ach
eddocu
men
t

• Equi
pment

- Ref
ert
o at
t
ach
eddocu
men
t

2. Asse
ssm
enti
s a
tkenf
rom t
he u
nit ofcom
pet
ency rom
f the Tr
ai
ni
ng

Regu
l
ati
ons an
d ont
he E
viden
ce an
Pl
.

3. The dem
on
strat
i
onwi
th qu
est
i
oni
ng w
il
l be u
nder
t
akeni
n 2 hou
rs.

I
nst
ructt
he can
di
dat
e h
tatassessm
en
t wi
ll be u
nder
t
akenwhi
le a
tsk
s a
re b
ei
ng

per
f
orm
ed. Ref
er ot h
te S
“peci
fic n
Ist
ruct
i
on f
or ht
e C
andi
dat
e”f
or ht
e seq
uen
ce

oft
ask
s a
nd qu
est
i
ons of
task
s a
nd qu
est
i
ons or
f ht
e ca
ndi
dat
e.Askt
he

ca
ndi
dat
e a rep
resen
tat
ive sel
ect
i
on f
rom t
he oral
quest
ion
s at
tach
ed. Rat
e h
te

can
di
dat
es esp
r on
seso th
te qu
est
i
ons.

4. The fi
nal assessm
en
t sh
all be you
r resp
on
sibi
li
ty a
s h
te A
ccr
ed
i
ted

Assessor
.

5. At t
he en
d oft
he a
ssessm
en
t, yoush
all provi
de h
te can
di
dat
e eed
f back

ont
he a
ssessm
en
t resu
l
ts.The eed
f backsh
alli
ndi
cat
e w
het
her ht
e ca
ndi
dat
e s:
i

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on #01
  COMPET
ENT

 NOT YETCOMPETE
NT

SUPPLI
ES,MATE
RIALS,
TOOLS AN
D EQUI
PMENT

SUPPLI
ES TOOLS EQUI
PMENT
Sugar Ki
tchenkni
ves GasRange
++ ,easurin+ spoon  measurin+ Blender

cups
,il ,iin+Bowl reeer
2nsaltedButter C3oppin+board

ruitCoctail Sifter

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on #01
4estle Cream Sauce pan
5eav!cream Colander
Darc3ocolate 2tulit!plates
CocoaPowder 6irew3is
C3ocolateS!rup 6oodenspoon
Strainer
Can opener
,easurin+ +lass
Rubber scrapper
7itc3ens scissors
Plastic moulder
7ORK AREA 2tilit! tra!
ull! e8uipped operational

commercial itc3en

Thequant
ityoft
ool
sandequi
pmentt
obeusedf
ort
heconductofassessment

f
or ht
i
s Q
ual
i
ficat
ionsh
all depen
d ont
he n
umberoft
he can
di
dat
es.
The most

i
mport
ant con
si
der
ai
toni
s o
t mak
e su
re h
tatt
ool
s a
nd equ
i
pmen
t ar
e

ad
equ
at
ey
l p
rovi
dedt
o al
l can
di
dat
es h
wenneed
ed
.

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on #01
 RAT
ING SHEET O
FR DEMONSTRATI
ON WI
TH ORAL
QUESTI
ONING
Candidates 4ame9
Assessor:s 4ame9 8eneln 69 Boniao
;ualification9 Cooe! NC II
2nits of Competenc! Covered9 P!epa!e "e##e!t#
Date of Assessment9
<ime of Assessment9

I
nstruct
ion
: Put a check(√ mark
) on t
he approp
ri
ate col
umn opposi
te ea
chi
tem
whereappl
icabl
e.Wri
teyourobservat
ion/commentontheREMARKScol
umn.

During t
he d
emonstrat
i
on of Per
f
ormance
ski
lls h
te c
andi
date o sh
ul
d: Sat
isf
act
or Not REMARKS
y Sat
isf
actor
y
 Clean
ed, san
it
izedand
prep
aredtool
s,utensi
ls a
nd
equi
pments based on
requ
i
redt
ask
*

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on #01
  I
den ti
fiedi ngred
i
ents
according ot st
andard
reci
pes, reci
pe c
ards or
ent
er prise equ
ri
remen *
 Assembledingredients
accord
ing to qu antit
ytyp
e
and qu al
it
y requ ired
 Preparedngr
i
edi
ent
s b
ased
onrequi
redforms an
dti
me
frame
 Sel
ect
ed, measu red,and
wei
ghedingredi
ents
accor
di
ng ot man uf
act
urer
s
manual*
 Thawedfrozeningredi
ent
s
f
oll
owing en t
erpri
se
procedure
 Washedraw i
ngredi
ent
swi
th
cl
eanwat er

 Prod
anduf
ced va
rozenresser
det
iy t
o
f hot
s , col
d
approp
ri
at
e of
r vari
et
y of
menu*
 Prod
ucedan r
ge ofswee
t
sauceso t
a desi
red
consi
st
ncy an
d flavou
r
 Prepa
reddesse
rt
s and swee
ts
acco
rdi
ng t
o requi
redtast
e*
 Fol
lowedsa
fet
y workp
l
ace
and hygi
en
i
c procedu
res
acco
rdi
ng o
t ent
erp
ri
se
requ
i
remen
ts*
 Presen
t
edhyg
ien
i
c,l
ogi
ca
l
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on #01
 and sequent
ial dessert
s
wit
hinrequi
redtimef
rame
 Deco
rat
eddessert
s c
rea
t
ivel
y
 Pl
atedan
d prese
nt
ed
desserts*
 Port
ioneddessert
s accordi
ng
to ent
erpri
se a
st
ndards
 Presen
t
eddesser
ts acco
rdi
ng
to en
terp
ri
sepresen
tat
ion
tech
ni
ques
 Used accompani
ment
s,
garni
shes and decor
ati
ons ot
enhance ast
te,t ext
ure and
bal
ance
 Uti
li
zedqu ali
tyt ri
mmings
and ot
herl eftover
s w
here a
nd
whenappropriate
 Stored dessert
s n
i
appropri
ate em
t per
autre an
d
under correctcondi
tionto
maintain qual
ity r
feshness
and costumerap peal
 Select
edand usedsui
table
packagi
ng o
t preserveast
e,t
appearan
ceand atst
ing
characeri
t st
i
cs
 St
ored sweet sau
ceso tre
tai
n
desi
redqu al
it
y and
chara
ceri
t st
ics
 St
oreddessert
s w i
th FI
FO
oper
ait
ng procedu
res an
d
desser
t requ
i
rements
*Cri
t
ical asp
ects ofco
mpet en
cy
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 RATI
NG SH
EET FOR
OBSERVATI
ON /DEMONSTR
ATI
ON
WI
TH ORALQUESTI
ONI
NG

I
NSTR
UCTI
ON:

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on #01
 1.Sel
ect5 qu
est
ions o
t b
e an
swer
edbyt
he can
di
dat
e r
f
om t
he se
t of
quest
ion
s bel
ow.
2.Pl
ace a eck
ch √
( )mar
k ont
he col
umn op
posi
te h
te qu
es
ti
onsel
ect
ed
.
3.Pl
ace ahec
c
k o
nthe app
rop
ri
ate c
oulmn based on
the c
andi
dat
es
response
4.Compl
ete h
te eedb
f ackport
ionoft
he orm
f .
Check(
√) Sati
sfac
tory
Ext
ensi
on/ Refl
ect
i
on Number
Sel
ect
ed Response
Ques
tion
s Yes No
 Whataresweetsaucesandi
ts
cl
assi
ficat
ions?
( Swee t saucesnabele hte cook
to gi
ve ess
d erts asp eci
al finish. Thi
s
can l so
a se rve as ac compa
niment and
decorat
ions ot yo ur dessert
s.The
differ
ent classificati
ons of sweet sauces
i
ncludes: chocolate sauce,sugar d an
caramelsau ce, creaman d cust
ard
sauce, and fru i
t sauces.
)
 Whataret
het
wot
ypesof
dessert?
( Hotdesse
rt an
d Col
d Dess
er
t
)

Saf
et
y Q
uest
i
ons
 Whatsaf
etyprecauti
onsyou
must appl
y w hen usi
ng pow
er
dri
ven equi
pmen t
?
( Nev
eruse ht e equ
i
pmentif you
are notknow l
edgea
ble n
i usi
ng ti
.
Neverholdt he equ
ipment wi
th wet
hands, Swit
ch offthe equi
pment when
stal
l
ing att
achment
. Whenusi ng b
e
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e D evel
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. Boni si
on #01
sure htat t
he gu
ard i
s n
i pl
ace.
Hol
d
the pl
ug n ott
he cod
r when
unpluggi
ng)
 Whatarethesafet
yprecauti
ons
whenusingsharptool
slike
kni
fe?
( Hel
pt he handle fi rmly. Cut
f
ood s aw ay rom
f you rsel
f an d co-
workers.Whencarryi
ngkni fe,ti
p
pointedat t he floo
r. Do n ottry ot catch
f
alling knif
e,youmi gh t harm you rsel
f.
Store knife niit
s holder ackr , bl
ade
downw ard)
Con
tingency
Quest
ion
s
 Whatwillyoudoifequi
pmentis
brokenwhileont
heprocessof
using t
i?
( St
op t he atskright away.
Swit
ch off t
he e qui
pmen t.
Unplug hte equi
pmen t
. Reportt
o
yourinst
ruct
or/supervisor
aboutt he nici
dent
.)
 If duri
ng the foodpreparat
ion,
acci
dentli
ke fire wi
ll occu
r w
hat
wil
lyoudo?
( St
op the taskimmedi atey
l. f
I
fire s
i smal
l ap
ply mmed
i iat
e a cti
on to
stop i
t. Repo
rt to your instructor
/
supervi
sorbou
at the n
ici
dent
.)

Rul
es an
d Regu
l
ati
on

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on #01
  Stan
dard pOerai
t
ng P roced
ure n
i
the k
itch
eni s o
t ensu re p
rop
er
hygi
ene,whatpreparationis
done o
tf ol
low t
his rule?

( Wear cl
eancl ot
hing PPE. Wash
hands bef
ore touching any ood
f i tems.
Washyourhandsbef oreandaft
er
vi
sit
ingtheCR.Uset aski
ngspoon
whentasti
ngfoods.
)
Thecandi
dat
esunderunderpi
nni
ngknowl
edgewas:
 a
St
isf
act
ory  NotSat
isf
act
ory
Feedb
ackotC
andi
dat
e:

TheCandi
date’
soveral
lperf
ormancewas:
 S
ati
sfact
ory Not a
St
isf
act
ory

Can)i)ate;#Si*natu!e: "ate:
A##e##o!;#Si*natu!e: "ate:

Prepar
edby:
Genel
ynM. Bon
iao

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e D evel
oped
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on #01
 Trai
ningActi
vityMatri
x
T!ainin* Acti'it T!ainee Facilitie#$ =enue "ate Rema!#
Tool# an) >7o!#tatio
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nt
e
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ry trai
nee
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e D evel
oped
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on #01
 loor WorkArea 2:@@ nt
CORE 0 P6
Polis3er
>acuum
Proceedt
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A+ents

P!epa!e #toc# #auce# Baco! 6orin+ Cooke

ry 8:
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e

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ry When
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. Boni si
on #01
 Colan)e! WorkArea as
sessme
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P!epa!e Sala)# an) Aman Banaa* 6orin+ Cooke

ry When
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P!epa!e San)(ic+e# La*a!e O'en Cooke

ry When
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Dat
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on #01
 Kitc+en CORE 2 as
sessme
nife nt
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Proceedt
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ext
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 I
NFORMAT
ION SHEET 1.
2-5
Frequ
ency f
oCl
ean
i
ng

Learn
ing Obj
ecti
ve:
Af
ter readi
ng t
his,I
NFORMATI
ON SHEET,YOU MUST be abl
eto gai
n
know
led
ge on t
he rf
equency of
cl
ean
i
ng and san
i
ti
zing.

Al
lequi
pment,ut
ensi
lsand preparat
ion surf
acesshoul
d becl
eaned and
san
i
ti
zed af
ter ach
e use. Micr
oorganisms ca n survi
ve on uncl
eant ablewar
e a
nd
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. Boni si
on #01
uten
sil
s as wel
l as n
ifood. Wash
i
ng,ri
nsi
ng,and sani
ti
zing u
ten
si
ls af
ter se
u si
the firs
t st
ep.Equi
pment mustbe pro
tect
ed rom
f cont
aminati
onwheni n st
or
age
andin use.

Gener
al
• Establ
ishand f ol
l
ow regul
ar, even
l
y sp acedcl
eani
ng sched
ules.
• Teach empl
oyeeswhy,how,and when cl
eani
ngwil
ltakepl
ace.Tel
l

•
them
Do wha
not t
al
l t
hei
ow r
di resp
rt on
dsi
an b
fil
i
oodt
ies ra
e.
part
i
cl Crea
es t
ote amu
accu ea
cl
lni
at
eng on
sch
ed
an
yul
e.p
artor
surf
acefo st
an ding equ
ipmen t
.
• Cleanand san i
ti
ze arm
w wor k areas,where b
acteri
a grow f
aster
, as
soon as you notice sp
i
ll
s or l a
sp
sh.

Af
terEach Use
• Clean and sa nit
ize t u
ensil
s a f
ter ever
y u se.
• Cleanan d saniti
ze l all
argeat i
st
onaryequ ipment and su
rfacest
hat
com e nito cont
act wi
thf ood aftereach use.
• Cleanan d san i
tize uten si
ls, equipment, and f oodpreparat
i
on
surf
aces aft
er con tact i tw
h each poten
tial
ly hazardo
us foodit
em.
Thisincludesraw meat,dairyproducts,poul
tryandeggs.
• Cleanan d saniti
zef oodcon t
act surfaceset w
beenuse i w
th raw an
d
prepared r p
oducts.
• Cleanan d san it
ize l l
af oodcon tact r su
facesregul
arl
y. When you
wipeareasclean,saniti
zethem manual ly.

Sever
al Ti
mesa Day
• Cleanand sani
ti
ze equ
ipmentthat si u
sedall dayl
ong at peri
od
ic
i
nter
val
s duri
ng hte w
orkday hwen usi
ng or
f hte same p
rod
uct
s.I
f
the p
rod
uctis changed
, sa
nit
ize t
af
ereachchange.

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 • Cleanmost cooki
ng equipment se
veralt
imes aotr emove ease
gr dan
f
ood part
icl
es.Especi
al
ly removefood matter rom
f gril
ls and ot
her
f
ood cont
actsurf
aces.
• Cleanthe areas narou
d ovens orot hoil cook
ers seve
ralt i
mes a ay
d
even h
wen niuse.

Onc
ea D
ay

•
C
lle
ea
san
tonknobs,
ce adhan
ay.dles, ov
en door
s an d ar
eas ar
ound bu
rners at
• Food con t
act r su
f
aces ofgri
l
ls,gri
ddl
es, an
d micr
owave oven
s must
becleanedatl
eastonceaday.

SE
LF-
CHECK 1.
2-5

TRUE OR FALSE
Di
rec on :Wri
ti t
eTrue i
ft he st
atemen
t s
i co
rr
ect d
anwri
F t
ale if it is
se
i
ncorr
ect
. Wri
te you
r answ
eri n you
r an
swersheet
.

1.All equ
i
pment
, uten
si
ls an
d prepa
rat
i
on su
rf
aces
shou
ld be cl
ean
ed
and sa
niti
zedaf
t
erea chuse.

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on #01
 2.Cl
eanand san
it
ize war
m work ar
eas, wher
e ba
cter
i
a gr
ow f
ast
er
, as
so
on as you
noti
ce sp
il
ls or l
asp
sh.
3.Cleanand san
it
ize o
fodcont
actsu
rf
ace
s bet
ween use i
w
th raw an
d
prepa
red r
p
oduct
s.
4.Cl
eankn obs,
han
dles
, ov
en door
s an
d ar
eas ou
ar
nd bu
rner
s atl
eas
t
onc
e a mont
h.
5.Cl
eanmos
t co
oki
ng equ
ipment
oncea w
eekt
o r
emov
e gr
eas
e an
dfood
particles.

ANSWER KEY 1.
2-5

1.True
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 2.True
3.True
4.Fal
se
5.Fal
se

LEARNI
NG OUTCO
ME #3 DI
SPOSE W
AST
E
:
CONTENTS

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on #01
 Wast
emanagement
Gar
bage di
sposal
Han
dle i
l
nen
s
Care of
li
nen
s
ASSESSMENT CRI A:
TERI
1.Was
t
es ar
e sor
t
ed and di
spos
ed ac
cor
dn
ig t
o hyg
i
ene

regu
l
ati
ons,ent
erpri
se rp
acti
cesnda st
andard proced
ures
2.Clean
i
ng chemi
cal
s a
re di
sposedsaf
el
y accordi
ng to stan
dard
procedures.
3.Linens are sor
t
ed and remov
ed saf
el
y i
n ac
cor
dan
ce t
o
prescr
ibe t
san
dard roced
p ures.
CONDI
TION :
St
uden
ts/t
rai
nees um
stbe p
rovi
dedwi
tht
he ol
fl
owi
ng:
EQUI
PMENT SUPP
LIES AND MATER
I
ALS
• St
ore o
rom
s • Chemicalcl
ean
er
s
• Cupboards • Sanit
izers
• Shelves • Deter
gen
ts
•
Scorch
ing pad
s
• Brush
• Towel
s
• Garbage bags
TOOLS LEAR
NI
NG MATER
I
ALS
• Gar
bagebi
ns • Manuals
• Ref
er
ences
• Cat
aogs
l
ASSESSMENT METHODS:
• Directobserva
ti
on
• Writt
enexaminati
on
• Oral quest
i
oning

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on #01
 Lear
ni
ng E
xper
i
ences

Lear
ni
ng O
utcom
e 3
DI
SPOSE W
ASTE

Learni
ng Acti
viti
es Speci
alI
ntructi
ons
1.ReadInfor
mation Shee
t 1
.3-
1ReadI nf
orm
ait
on Sheet
. Af
ter ead
ring
Wast
emanagement the lear
ner si encou
raget o answer
sel
f-ch
eck
.
2.Answer S
elf
-Check1.
3-1 Compar
e an
swert
o an
swer
e key
s
3.ReadInf
ormat
i
on Shee
t 1
.3-
2ReadI nf
orm
ait
on Sheet
. Af
ter ead
ring
Gar
bage i
Dspos
al the l
ear
ner si encou
r
age to answer
sel
f-ch
eck
.
4.Answer S
elf
-Check1.
3-2 Compar
e an
swert
o an
swer
e key
s
5.ReadI nf
ormat
ion Shee
t 1
.3-
3ReadI nf
orm
ait
on Sheet
. Af
ter ead
ring
TypesofLi
nens the lear
ner si encou
raget o answer
sel
f-ch
eck
.

6.Answer S
elf-
Check1.3-
3 Compare an
swerto an
swere key
s
7.ReadI nformati
on Sheet 1
.3-
4ReadI nf
ormai
t
on Sheet
. Aft
er ead
ring
Care ofLinens the lear
ner si encou
raget o an swer
sel
f-ch
eck
.
8.Answer S
elf
-Check1.
3-4 Compar
e an
swert
o an
swer
e key
s

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on #01
 I
NFORMAT
ION SHEET 1.
3-1
WasteManagement

Learn
ing Obj
ecti
ve:
Afterreadi
ng t
hisINFORMATI
ON SHEET,YOU MUST be abl
eto appl
y
pr
ope
r waste management
.

ECOLOG
ICALWAS
TE M
ANGEM
ENT

Theproperhandl
ingoft
het
hings

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on #01
wet
hrow awayi
namannert
hatdoes
notharman
yon
e or
anyt
hi
ng,be t
i
human
, an
imal
s o
rthe E
nvi
ronm
ent

TO REDUCE WASTE………

SEGRAGATE

COMPOSE
RECYCLE
Bi
odegr
ad
abl
e
Non
-Bi
odegr
ad
abl
e

Ec
o-f
riend
ly mat
eri
als mat
eri
als harmf
ult
othe
envi
ron
ment

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on #01
 Rec
entst udi
es hav e show n that ear t
h i s fast
tracking its w ayt o dest
ruction. One o fthe
biggest problems we are encounteri
ng is
global war ming and cl imate change .
Environm ent expe rt
s say t hat gl obal
warmi ng is comparabletothe devastat
ion
ofa nucl ear arw orn a aster
odi hitt
ing our
planet.

Pi
cture of
doom? Yes i
–
f we d
on’
t do som
et
hing,NOW

One of t
he h tings e
w cando s
i ot man
age rouwast
e.Mixi
ng wast
e s
i otxi
c.
It pol
lutes ht
e air, wateran
dt he eart
h. Whenwe compostour bi
odegr
ad
abl
es and
recycl
e ou r recycl
ab l
es, ewreduce our gar
bagedramat
ical
l
y, hel
p sol
ve the
poll
uti
onprob lem an d hel
p save heteart
h and ou
r ownli
ves.

The first st
ep i
sto REDUCEour w
ast
e, ke
ep t
hem
SEGREGATED,
COMPOST and RECYCLE.

REMEMBER:

Seg
regat
ed Was
t
e = RESOURCES
Mi
xed Wast
e = GARBAGE

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on #01
 Letus a
tke resp
onsi
bil
it
y or
f l al
our h
tought
s,wordsand act
i
ons,beca
use
they cr
eat
e t
he envi
ronmenthat t we hav
e now. The ear
th i
s our oneand on
ly
home.Letus keepi
t healt
hy. Our i
lvesepd
end oni t
.

Sol
i
d Was
te Manag
ement
Sol
i
d Wast
e are ry
d
, bulky, su
ch as gl
assbot
t
les,
plast
ic wrap
per
s an
d
con
t
ainer
s,pap
erbags dancar
dboardoxes.
b
•
Use u p
lper
s o r gri
nders ot cut sol
i
d waste n
ito small pi
eces hattare
flush edaw ay i w
th wate.rThe w at
eris remove
d andt he soli
d wast e s
i
taken aw ay
.
• Use mechan ical om
c pactor
s to compres can s or car tons. i s
Th
process requires astrong power sourcein a cleanabl
e ar ea with a
drain.
• Practi
ce sou rce reducti
on , decr
eas
ing the amou nt of mat ei
ral
s
recei
vednd a disp
osed.
• Recycle i t
ems suchas pap er, car
dboard, polys
tyr
ene,gl ass,
aluminum, t in, and use d cooki
ng oil
. Check ou t oc
lall aws an d
programs orf ori
stng and hauli
ng ercycl
able.

SE
LF-
CHECK 1.
3-1

Di
rec
tion: I
nsi
de h
te boxar
e h
te a
ccu
mul
atedor ge
ner
ae
tdwaste n
ithe
kit
chen. hCec
k the des
igna
t
ed co
l
umn ofwast
e sege
rgai
t
on met
hod canbe
appli
edfor
.

Gener
at
ed/A
ccum
ul
ated WasteSegregati
onMethod
Waste

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on #01
 Recycl
e Compost Di
spose

Fru
i
t peel
ings

Pl
ast
i
c c
ell
ophane

Empt
y can

Fi
sht
rimmi
ngs gi
(
l
ls,sc
al
es)

Veget
abl
eseeds

Paper

Empt
y b
ott
le

Veget
abl
epeel
ings

ANSWER KEY 1.
3-1

Frui
tpeel
ings - compost
Pl
ast
ic cel
lophane - recycl
e
Emptycan - recycle
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on #01
 Fi
sht
rimmi
ngs - compost
Veget
abl
eseeds - compost
Paper - recycl
e
Empt
ybot
tle - recycl
e
Veget
abl
epeel
ings - compost

I
NFORMAT
ION SHEET 1.
3-2

Gar
bagei
sp
Dosal

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on #01
 Learn
ing Obj
ecti
ve:
Af
ter reading t
hisI
NFORMATION SHEET,YOU MUST be abl
eto gai
n
know
led
ge on gar
bage ispo
d sal
.

Garba
ge siwetwast e,usu
all
y from f
ood.It canatt
ract pest
s an
d be a
source ofcon
tami
nati
on. Garba
ge ispo
d salbegi
ns wi
th gar
bage ay
aw rom
f food
and oo
fd-
cont
actsu rf
aces.
• Remov e garbage as soonas poss i
ble.Gar bage from ot her areas
should notbe carr iedt hroughf ood preparati
onareas.
• Put gar bagei n con tai
ners t hat ar e durab l
e, eak-
l proof , easi
l
y
cleanabl
e,an d pes t- and wate- r proof
. Con t
ainers may be met alor
plast
ic an d may be l i
ned wi th pl ast
ic or et w-st
rength pap er ags.
b
Outside containers musthavei gh
tt fitt
ing il
ds.
• Provi
de enou gh cont ai
ners an d du mpsters t o hold al l g ar
bage
between pi
ck-ups.St orethecontainerson orabovesmoot h surfaces
that erpell i
qu i
ds,su ch as sea led concree,
t in a cl ea nable,pest-f
ree
area away rom
f f oodst oragend a preparat
ionar eas.
• Regularl
y cleanan d san i
ti
ze con t
ainers.Use an areaaw ay rom
f hot
f
oodst oragean d prepa ration areas nd a equipped with hotan d cold
waterandafloordrai n.

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yn M aoRevi
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on #01
Cl
ean
i
ng & San
iti
zing G
arbagei
nB
Below areyp t
i
cal safet
y gui
deli
nes to foll
ow when han
dli
ng wast
e bi
ns.
Yourproceduremaydi
fferaccordi
ngt
ot hetypeofest
abli
shment
.

• Make u se fobi n l i
ners, this a f
cili
ties hte removal ofwast e w i
thout
touchi
ng t i.
•
Removeub r
bishby em ptynig h te b ini nt
o adi sposabl
e b ag.
• Cleanan d san i
tized al
l containers a fter ht
ey ave
h eenb empt i
ed . Used
appropriat
e sa niti
zing p rod
uct s or
f ht is purpose
• Wastebins,lids,handl esandsurroundi ngareasmustbet horoughly
clea
nedand di sinfecteddai l
y.
• Place lal accumul ated a wst
e bi ns aw ay rom
f mai n buil
ding.
• Alwayschecki nsidet hebinincaset herei sanythi
ngdangerous,eg.used
needles, et
c.,i nside.
• Neverput you r han dinside h te bi n.
• Be careful ofan y sh arpbj oects w hichmay cu tt hrought he dustbin bag
and h urt som ebod y-wrapt hem se par ae
tylni pap erbefore putti
ng h tem
insi
de h te bin.

Food
Was
te C
hemi
cal
s
• Chemical waste cont
ainer
s shoul
d be em pt
ied and flushed dow
na d rai
n.
• Empty chemi cal con
tai
ner
s mustbe st or
edsecu rel
y ot preven
t possi
bl
e
acci
dents,injury r oposo
ining.
• Use ove
gls o t pi
ckup an y oose
l bb
ru
i
sh.
• Wastematerialshoul
dbeseparat
edintowetanddrywaste.
• Thereshouldbeenoughrubbishbinsinthekit
chenorworkareato
preven
t rubbishf rom bei
ng carri
edfrom on e si
de of a room t
o hte ot
her
.
• Bi
ns sh
ou
ld al
ways
be covered
wi
th a wel
l
-fit
ting i
l
d

Di
ffer
ent Typ
esofWas
te D
ispo
salEqu
ipmen
t

EQUI
PMENT ACTI
ON

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Genel
yn M aoRevi
. Boni si
on #01
Dustbi
ns/R sh Usedf
ubbi or hte co l
lect
ion ofdry a w
ste,food wast
e
Bins (
exc e
pt li
quids), ref
u se, st
reetref
use, resi
due a
s h
es
(
col
d), soli
d wast e,t rashand ga rbage.
•Mustbe i l
ned i w
th a rubbi
shbag.
•Empt i
edaf ter ea chsh i
ft or omre of
tenifit
gets ll
edfi quickly.
•Int
erior shou l
d be c l
eanedregu l
arly.
•Kept covered with a well
-fit
ting il
d.
•

Anb
ru i
ma
bi l
shsmubis
ntbe
s/a prevent
reas. edf rom accessto
• Keepcool , cl
eanan d dry .
• Rinse ou t with cl eanwat eran d det
ergen t
dail
y.
• Spray i w
th chemi ca l disi
nf ect
ant .
• Rep l
acei n original posi tion.
• Washhandsaf t
ercl eaningrubbi shbins.
• Handl es re a ess ential to a fci
lit
ate cleani
ng.
• Han dles an dl ids mustbe kep t very cleant o
prevent cr oss-contami nationofger ms.
• Out si
de ru bbishbi ns o t b e k ept at l
east t
wo
meter s aw ay romf bui lding.
• Do n ott hrow an ything moi sti nto bi
n as
moisture accel eraets ecom
d posi t
ion. Wet
rubb i
shshou ld be r wapp ed ninewspaper
first.
• Bins u sedf or i ffderen tt yp es f owaste,e. g.
glass, paper, cans,wast e,mustbe co l
or-
coded and/or earcl l
y mar ked .
• Extern al collect
ion servi ce ot rem ove astwe
regularly.

Sanibins Pl
asti
c co nt
ainerswi
th li
ds, ou
fnd in t
oil
ets f
or
co
llec
tion of so
il
edsa
nit
ary ressi
d ngs.
• Al
waysweargl
oveswhenhandl
ingsani
bins.
•
Mu
f
orstbe
ygi
h enem
i
c prea
i
tedfr
equ
son
s. en
tl
y an
d kep
t cl
ean

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Genel
yn M aoRevi
. Boni si
on #01
 • Provi
de pl
ast i
c b ags or
f r wapping.
• Do n otput han ds nito b
in, empty sanibi
n
i
nto a plastic b ag.
• Insi
de should be a wshed ai
dly w i
th warm
wateranddisinfectant
,usinggloves.
• Outside sh
ou ld be cl ean
edwi t
ha w etcloth.
• Some u ni
ts still havenciinerator otburn
soi
lednap kins,l eavi
ng ujsta smal l amount
ofash
whena.bsT
oh
l
uis
t
elyash
colcan
d andb
teei
h em
np
ct
ei
ned i
erat
on
rto a i
b
n
canbe cl eaned niside and out whensw i
tched
offan d co ol
ed d own.
• Cont
en ts of sanibi
ns sh oul
d be d isposedof
i
n an i ncinerat
or or by chemical
s ni a speci
al
con
tainer.
Ref
use hC
utes May e b u
sed i
n tal
l bui
ldi
ngs.Due ot unpleasan
t
odo
rs, a certai
n amountof noi se and t he
possi
bi
li
ty of rfi
e, ht
i
s met hod i
s not consi
der
ed
satisfactory.
• Therefusef
rom eachfloorshouldbe
wrappedinnewspaperorplacedinseparat
e
bagsbeforebeingdroppedint
othechut
e
opening rfom wher e t
ien t
ers h
te gr
ound
floor container
.
• Notcon sideredhygi en
ic o
t havehese
t u
ch
tes
i
nt he kitchen.
• Ground-levelcon t
ainer
s mustbe em pi
t
ed
regul
arl
y.
El
ect
ric gar St
bage an
d al one/fitted into tabl
ing i
n kit
chen areas or
Di
sposer
s wash up areas.Themot orturnsbladest
hatchew
up waste an d i tis hten washed away by constant
flow ofcol d wate.r Thi
s cold watercausesat sf and
greasesto sol i
dif
y sot hat hteyare al
sosh redded.
Thewastewashesoutt hrough t
henormaldrai
n-
pi
pe. hT
ey ar
e sani
t
ary, bu
t can be noi
sy
so
met
imes
.
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e D evel
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Genel
yn M aoRevi
. Boni si
on #01
 • Theapparatusshouldbeusedcareful
ly
accordi
ng ott he manufact
urer
’s
i
nstructi
ons.
• Do n otuse ara di
n-cl
eani
ng chemical
, as ti
s
corrosi
ve act
ionmay am d agehe tnisi
de of
the unit.
• If a di
sp os
er ams,
j sw itchit off before
i
nsp ect
i
ng t i or em
rovi
ng hte ajmmedart i
cle.
•

Th
vegef
eto
al
l
bo
lwi
ean
ng
dCf
rA
uN
itb
pepl
eeu
stai
nd
n t
oat
h
l
lfiem:
brous
vegetablematter
,eggshel l
s,fishwast e,fat
s,
coffee gr ounds,smal l bones an d otherf ood
waste.
• Thef ol
lowingCANNOTbeputi ntot hem:tin
cans,paper , glassbott l
es, crockery, cl
oth,
stri
ng,al uminum f oil andl argeon es.
b

La
Incinerator rge m achi
ne si
mi l
ar ot a furnace, whichreach es
very high t
emperatures when burning rubbish.
Usedi n hospi
tals an d ladi
es t oi
let
s f ro burning
soil
ed san i
tarydressings, n ba
dages,t on
cotwool
,
etc. tI is subject t o safet
y l aws an d nat i
onal
guidel
ines anda h ot
elmay eedn i ts ownl i
cense.
• Al
lpressurizedcontainers,glassand
contai
ners car ryi
ng fl ammab l
e mateir
als
should be e rmoved bef
orenci i
ner
ait
on.
• Whencl eaning,themachi neshoul dbe
swit
ched ff o and all
ow ed ot cool off
complet
ely.
• Wearglovesandempt yashi ntoabagorbi n.
• Wipeoffout si
dewi t
hawetcl oth.
Compa
cter Takes pl
ace i
n a very l
arge mechani
calbi
n.The
Machi
ne rubbi
sh i s squashed and co mpact
ed in a spe
ci
al
ma
l
arch
g i
enam
e,rea
nd
outy of
f
or co
l
l
was
tect
e,i
on.
bei
ngAl
low
spact
co
m f
or i
sp
di
ed osa
ntola
of

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Genel
yn M aoRevi
. Boni si
on #01
 smal
l amou
nt.
• Normal
y usedor fcom
pressi
onofmet
al
,
paperand pl
ast
i
c.

I
mport
an
ce f
oRegu
l
arl
y Cl
ean
i
ng D
ustbi
ns
• Preven
ti
on off
ou l odors.
• Preven
ti
onofattracti
ng fl
ies an
d pest
s whi
chbring w
itht
hem an
d
diseases.
• Preven
ti
onofen vi
ronment
alcon
cer
nto ot
hers n
ithe sam
e ar
ea.

SE
LF-
CHECK 1.
3-2

Answerbri
eflyt
hef
oll
owi
ngquest
ionsi
nyouranswersheet
.

1.Whati
s g
arbage
?

2.Whatar
e h
te pr
op
erways of
di
sposi
ng gar
bage?

3.Why do ew c
l
eanregu
l
arl
y du
st
bi
ns/gar
bage nbi
s?
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e D evel
oped
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Genel
yn M aoRevi
. Boni si
on #01
 ANSWER KEY 1.
3-2

1.Garba
ge si w
etwast
e,usu
all
y r
f
om f
ood
.It canat
t
ract
pes
t
s a
nd be a
sou
rceofcontami
nat
i
on.

2.We c
andi
spos
e our gar
bage :by
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Genel
yn M aoRevi
. Boni si
on #01
 • Provi
di
ng p
rop
ergarba
ge i
bs h
n tatareur
d
abl
e
• Remov
i
ng gar
ba
ge mmedi
i at
eyl
• Provi
di
ng en
ou
ghcon
t
ainer
s o
t h
old al
l garba
ge et
bweenpi
ck-
ups
• Regu
l
arl
y cl
ea
ning a
nd sa
nit
izi
ng co
nt
ainers

3.We shoul
d regular
l
y cleanou r gar
bagebins n
i order otpreven
tfoul
odor
s,to prev
ent at
tract
i
ng flies n
ad pes
t
s w hi
chbring wi
th them an
d
di
seases
, and t
o preven
tenvi
ronmen
talcon
cern to ot
her
s nit he sam
e
area.

I
NFORMAT
ION SHEET 1.
3-3
TypesofLi
nens

Learn
ing Obj
ecti
ve:
Dat
e D evel
oped
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Genel
yn M aoRevi
. Boni si
on #01
 Af
ter reading t
hisI
NFORMATI
ON SHEET,YOU MUST be abl
eto gai
n
know
led
ge on t
he d i
ffer
entt
ypes of
li
nens.

Li
neni ncl
udes atble co ver
ing and napkins o
f al
lt yp
es. Tabl
e i
lnenshould
be durabl
e and servi
ceable, att
racti
ve and suit
ed t
o ot
her appoi
ntment
s,
reason
ably pri
cedan d easily l aundered. inL
en shoul
d alwaysbe spotles
syl
cl
ean
. Wel
l-
lau
nder
ed l
inen canmak
e at
abl
e a
tt
ract
ive o
n mat
t
er how
f
ew an
d
si
mpl
e hte app
oi
nt
ments may be.
Deveop
lmen ts of rece
nt decades nit he composi
tionan d finishoft ab
let
ops
have h en
ancedhe t con
tempor ary ind
ing atbl
e.Tab l
etops mp
i ervou
is o t h eatan
d
wat
erhavemadeunnecessaryt hetabl
epadt hatlimi
tedthet abl
ecovertoclot
hs.
Thetablecan now beused bare,butwhati smorei mportantisthevariety of
cl
ot
hs,runner s,an d mat st hat can be placed saf
ety on it. The kinds oflinen
s
ava
il
able or
f seu ave
h greatlyi ncrease
di n recen
t years.
Tableclothscan bepurchased i
n avarietyoffibers,colors,text
ures,and
desi
gns.Many a tbl
ecl
oths are dri
p-dry, no-i
ron, and perm anen t press.Their vivi
d
or su btl
e col ors,bol
d or el di
cate designs an d sh eer or eavy
h t ext
ures provide
whateverkind ofbackground t hemealmanagerdesi res.Plast
ict ablecoversare
al
soava il
abl e n i vari
ety. Some mi
it at
e r t
aditi
onal damas k, embroi dered and lace
cl
oths,wher easot her
s are efi dni
tely mod ern in design an d bold in color. Place
mats a re o btainabl
e i n man y fibers,colors, designs,an d t ext
ures. Plast
ic place
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Genel
yn M aoRevi
. Boni si
on #01
mats areavai labl
e i n infinit
e vari
ety an d som e i mitat
e t radi
tion
al mb
e roider
ed
and lacemat s.Runner s – onlg narrow strips of fabri
c,st raw or h ot
erfiber – ear
som ei
tmes center
edt he en
lgth ofthe a tbl
e or som etimes ai l
d along h
te sides saa
backgroundforcovers.Theseareoft
en exot
icin desi
gn andfiber .A tablemaybe
beauti
fulbecauseoft hegrai
n ofthewood,itscolor,oritsbril
li
antfini sh.When
the atble makes a i su
tabl
e ba ckgrou
nd fort he appointmen t
s o t be u
sed, i
t may eb
l
eft bare.
Noton
ly hascu
stom ch
angedwi
th regar
d t
otab
l
e cover
s,but i
t hasal
so
chan
gedwith regar
d t
o napkins.Tod
ay
, pap
ernapki
ns are widel
y usedf
or am
fil
y
and gu
est meal
s.The afctthatpaper ap
nki
ns may eb p
urchase
d in a var
i
ety of
si
zes
, col
or
s and desi
gns and in exc
el
l
ent sot
f qu
al
it
y has done much to make
t
hem respect
ab
le.
Linens provi
de the background f or hte com posit
ion we cal lthe dinni
ng
tabl
e,excep t on t he arre atbl
e w here h te clot
h, because of it
s b ea
uty or design,
may dom i
nate t he scene. n Li
ens ar e sel ect
ed t o har monize wi t
h ot her
appointmen t
s an d especial
l
y wi th dinner ware.I n gen era,
l heavi l
y patt
erned
dishes oolk best on quit
e p l
ain li
nens h tat repeat one o fthe colorsn it
he p at
tern.
Patt
ern s of severalco
lorsrovipde several ch oi
cesofl i
nen s,thus making p os
sbil
e
a variety of t
able set
t
ings siung hte sam e d i
nnerw are.Linens wit
h patter
n may e b
usedeff ecti
vel
y under i sh
d eswi th patterni ft he il
nen design is simil
ar ott hat of
the d i
shes. Plai
n dish
es r oh tosewi t
h ban ds of color or y ver
si
mple design seem
to offer ht
e most op
port
unit
y for vari
ety in l
inen
s.The kinds ofdesi
gn canbe
usedwith them are notlimi
ted; nor arehe tch
oi
cesfo col
or asrest
ri
ct
edas w i
th
heavi
l
y patt
erneddishes.The col
or ofthe il
nen
s usedwit
h qu i
te p
lai
n di
shes a
my
matchthe d i
shes nihue but be ofa il
ght
eror darker ad
sh
e ort may
i con
t
rast
.
In addi
tion to being harmon i
ousi n col
or an d desi
gn,l i
nens sh ou
ld al
so
be sui
tableintext
ure tot he ot
her appointments used.Text
ured f
abrics and
mateir
als are i su
table with heavy
-looki
ng di nnerware nda glassware
; fine china
and deli
cate gl
assware erqui
re sh
eeri nen
ls o rlace.
Alt
hough l
inens are select
ed to bl
end wi
th ot
her appoi
ntment
s,they
shou
l
d also eb selec
ted wi th car e i
n mind.Busy omh emakers are wise fit
hey
se
l
ectlinens th
at req
uire i tt
l
le itme ofr u
pkeep.

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e D evel
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ng Desser
t
s Revi
sed by:
SYSTEM
Genel
yn M aoRevi
. Boni si
on #01
TypesofLi
nenSi
ze
Si
zei
s mp
i ort
ant becau
se ht
e w
ron
g si
zewi
lll
ookaw
kward.

 Tabl
ecl
oth -36inchessquaref
or4peopl
e
- 45” or 54” squ
are or
f 6 eop
pl
e
- 72”
, 86” or 0
9”l
ong or
f -8
16 peop
l
e
 Pl
acemat
s -14”x 20”for each p erson
 Napki
ns -12”or 14”squa re f
or refreshment
- 22”
, 24” or 7
2” squ
are or
f in
dner
- 18” x 2
0” f
or un
lch
4” x 6” or ”
6x 8” f
or cock
t
ail
Tabl
ecl
oth
Bef
ore op
sh
ping or
f ab
tl
ecl
ot
h, mea
sure h
te si
ze of
t
he a
tbl
e.For af
orm
al
t
Aa
nbl
ecl
i
n-fot
h
or,l
ma ac
dl
d
ot16
h n” t
o
eedsl 2
4
es”dr
s t
o
op– b
ot
uh t
suah
l
let
y oen
l
10gt
h
t a
o1ni
5d wi
nchedt
s.h
Thof
eont
hl
yeki
na
t
dbl
e
of or
f hte d
rop
.
tabl
eclot
h that hs ould touch the fl oors it he banqu etcloth. Hems sh oul
d be
narrow, wi
th ev en, strai
ght ts
itches. Handsewn mean s ar e more elegant h
tan
mach i
ne-si
t
tched.
Pl
ace at
Ms
Pl
acemat s shoul
d be lar
geen ough t
o hold the en
ti
re placese
t
ting,but
t
hey sh
ou l
d neverove
rlap
. Mats a
rnge nisi
ze rf
om 12 to 14i nch
es deep an
d 16
t
o 18 inches iw
de.They come n
i a wide ran
ge focolors,
desi
gns,mat
erial
s,sizes
and sh
apes, and arehet mostver
sati
le ofal
lt abl
e cover
s.Theyareccept
a abl
e
f
or every ca
son
i
ocexce
pt the orm
f al di
nner ab
tl
e or a eatt
abl
e.
Tabl
eRunners

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e D evel
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s Revi
sed by:
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Genel
yn M aoRevi
. Boni si
on #01
 A newcomertot
het abl
escene,t
heyarefoundi
nawidevari
etyoff
abri
cs
and synt
heti
cs. Usu
all
y, runners are p
lacedon ei
ther dsi
e ofthe atbl
e ot hol
d
numer
ou s pl
ace set
t
ings, or ht
ey m aybe cri
sscr
ossed
f
or oufr pl
ace set
t
ings.
Napk
i
ns
Napkins ar e of
ten sold wi t
h t ablec
l
oths or lp
acem ats,but canal
so be
boughtseparat
ely.Forel
egantset
ting,theyaresomet
imesarrangedwit
hnapki
n
holder
s or i r
ngs nivari ed designs.Pap er ap
nkins are widel
y usedf
or ever
yd ay
meals and bru nches andi nf
ormall uncheons,but cl
oth napki
ns ar
e amust fro
f
orm al set
ti
ng.

SE
LF-
CHECK 1.
3-3

Answerbri
eflyt
hef
oll
owi
ngquest
ionsi
nyouranswersheet
.

1.Whatar
e i
l
nens?

2.Whatar
e h
te y
tpes l
of
inen
s?

Dat
e D evel
oped
: DocumentNo.
Apri
l2,2007
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 ANSWER KEY 1.
3-3

1.Li
neni
ncl
udes ab
tl
e cover
i
ng a
nd nap
kins of
allt
ypes.

2.The y
tpes of
l
inen
s are:
tab
le cl
ot
h, pl
acem
at
s,t
abl
e ru
nner
s an
d nap
kins

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 I
NFORMAT
ION SHEET 1.
3-4
Car
e o
f Li
nen
s

Learn
ing Obj
ecti
ve:
Af
ter reading t
hisI
NFORMATION SHEET,YOU MUST be abl
eto gai
n
know
ledge on how to car
e i
l
nen
s.

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 The care ofwashabl
el inens,whethermade from natural
,synt
het
ic,or
bl
endedfibers,canbesi mplifiedbyt hef
ollowi
ngprocedures:
• Fo r alll inen s ofbl ended fiber s an d for l a per
l man en
t pressi t
ems,read
directions f or care, h ten di l
igently foll
ow t hem. S ome aresu bjecto t
staining by a ft
s a nd oi ls.
• Removest ains whi le fresh, certainly beforel aunderi
ng. o Mst
ien l ipsti
ck
stains wi th gl yceirne, ht e ki nd purcha sed at t he drugstore, ef bore
laundering.Coff ee, f
ruit, and vegetables a st
i
ns w il
l be e
rmoved by so aking
in co olwat er
.I ft he a fbri
c perm its,pou r boli
ing water ht
rough t he sp ott o
removecoff ee n ad f rui
t st an
is.Checkt he co l
or ast
fness fo fabricsbef ore
using sp eci al spotremover s.
• Theuseofa f abricsoftenerora l ightstarch,whicheverisappropri
ate,
mak es iron ing easier an d gi
ves a good finish to the kinds t hat equri re
ironing.
• Store i nfrequ entl
y usedl i
nen pi eces cl
ean, unstarched, d anuni roned.
Pressi n no ot her cr eases t
han t he cen t
er olfd in a large cl ot h. Han d
crea
se t h
oer ol
fds.
• Iron darkc-ol
ored cl
oths on the wron g side.Iron embroi dered li
nens on
the w rong si
de on a wel l paddedboa rd or at hick bath tow el
;turn and
finish on t he right si
de.Use at hi
n pressi
ng cl oth when i roni
ng laceor
areas of openwor k.
• Letron ied linens dry thoroughly before st
ori
ng.St ore in boxes when
possi
ble.Rol l runners and cloths ar ound cardboard tubes or rol l
s of
paper h wenst ora
ge aci
fl
it
ies erm
p i t
.
• Some mat s and cloths and nap ki
ns ar e more sat i
sfact
ori
ly dry-cean
l ed
thanl aundered.

Heav
i
ly S
oil
ed au
Lndry

Restau
rant
s ofany ki
nd will havea gr
eat eal
d of
heavi
l
y soi
led ki
tch
en
l
aundry, as e
wllas oor
fl op
ms,t
erry ow
tel
s an
d st
aff garm
en
ts.
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 Thesizeandqual it
yoftherestaurantisobvi
ousl
yimport
anttoconsider
when analyzi
ngl aundrycapaci
tyrequirement
s,aswellast
hedegreeofsoil
ing
ofthe au
l ndry.

A high
-cl
assrest
aurant wi
th highqualit
y standards wil
l mostl
ikel
y have
st
aff who w earuni
for
ms w hi
ch equ
rire s
peci
alt reat
men tint he wash
i
ng an d/or
fini
shing process,
as wel
l as servi
et
t
es nadt able cl
oths whichmay requi
re
i
roni
ng.

On the otherhand, a qu i
ck-ser
vi
cerestaurant hasa cert
ain amou
nt of
heavi
l
y soil
edl aundry
. The Q uick-
Servi
ce est
R aurant Concep
tis d evel
oped
especi
ally wit
ht heseequrirements ni mi
nd, as hte washi
ng progr
ams are
desi
gnedto h andle h
eavi
ly soil
edl aundry
.

Res
tau
ran
t
The gu
idel
inesregar
di
ng the amou
nt ofl
aundryperunit an
d yearbel
ow
sh
oul
d be con
sideredremember
i
ng that ht
ree set
s ofl
inenwi
ll be necessary
or f
eachuni
t: on
e set in use,on
e set in cl
eanstockand on
e set i
n the a
lundry
.

Cal
cul
ati
ng

In hte ca
seofa hot elwi th more than on
e rest
aurant, ca
lcul
atethe
rest
aurant
s separat
ely. Also ot
ne hte number ofseats atthe atbl
es , 24 or -
6
seat t
ables.Roughly, a rest
aurant wi
ll have ax
m. 120 kg au
l ndry er
p seatan
d
year
,andmi n.40kgl aundryperseatandyear

Find out how of

t
en ar
ethe tabl
ecl
ot
hs ch
anged,
and addt
he figu
resto
t
he calcu
lat
i
on. Whent he n
umberofgu est
s p
erday si o
t b
e cal
cu
lat
ed,t
he
f
oll
owi
ng est
imation
s may eb ap
pl
ied
:

• Forhigh qu
ali
ty rest
au rant
s,t he numberofgu est
s/d
aycan eb
assu
medt o be equ
alt o h
te n umberofseat s.The u
trnove
r ofgu
est
s w
il
l be
one gu
est perseatperday. Furthermore,assu
me htathalfthe n
umberofthe
t
able’
s sea
ts are occ
upiedby gu ests.

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E.
g.: A rest
aurant wi
th 100 sea
t
s at 25 tabl
es ver
a ages05t
abl
e cl
ot
hs,i
f
changedf t
er
a each gues
t, an
d 100 napki
ns.

• Medium-
quali
ty res
t
auran
ts maycal
cul
atet
he numberofgu
est
s perday
as wi
tce ht
e numberofseats.

Qui
ck-
se
rvi
ceres
t
auran
ts nee
d effici
en
tlau
ndry equ
i
pmen
tto wash
heav
i
ly soil
ed l au
ndr
y such as gr i
ll clot
hs, apr
ons and mop heads.
The sam elau
ndrysi
tuat
ion ap
pliesto ot
herbusinesse
s su
chasfast
-
f
ood rest
au ran
ts, di
ning hal
l
s, hairdres
sers, bak
eri
es and butcher
s.

Not
ethatin some cases,
the qu
ick-
ser
vi
cerest
auran
t has t
owel
s
req
uiri
ng r
i
oni
ng n
ithe fini
shi
ng p
roc
ess.

The f
oll
owi
ngoffersthecontrolmeasuresf
orproperl
aundryhandl
ing:

• Soi
l
edl inenmay or may otn be sor
t
edint he au
l ndry bef
orebeing oa
lded
i
nto washer/ex
tract
or nu
its.
• Sort
i
ng b ef
or
e w ash
ing prot
ect
s bot
h mach
inery and li
nenfrom the eff
ect
s
ofobject
s nit he i
lnenand reduces ethp
otent
ial f
or eco
rntami
nation of
cl
ean li
nent hat so
rit
ng aft
er awsh
i
ng requ
ires.
• Sort
ing af
ter ash
w ing mi
nimi zeshe
tdirect
exposu
re of
laundry er
pson
nel
toi
nfect
i
ve amt
eri
al i
nt he so il
edl
inenand red
ucesai
rborne mi
crob
i
al
con
t
aminati
onint l nd7ry.
he au
• P
rot
ect
i
ve pa
pareland approp
ri
at
e ven
ti
lat
ionca
n mi
nimi
ze ht
ese
exposures
.

SE
LF-
CHECK 1.
3-1

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 TRUE OR FALSE
Di
rec on: Wri
ti teTrue i
ft he st
at
emen
t s
i cor
rect
, False
an
d if it
is
i
ncorr
ect
. Wri
te you
r answ
erin you
r an
swersh
eet
.

1.Soi
l
edl i
nenmay or may ot
n be sor
t
edi nthe au
l ndry bef
ore b
ei
ng oad
l ed
i
nto washer/ex
t
ract
or nui
ts.
2.Sort
i
ng aft
erwash
ing mi
nimi
zes h
te d
irect
exp
osure ofl
aundry per
son
nel
t
o inf
ecti
ve mat
eri
al i
n the soi
led l
inen an
d red
ucesai
rborn
e mi
crob
i
al
con
t
ami nat
ioni
nt he au
l ndry
3.Sort
ing b
efor
e wash
ing may ot
n protect
s bot
h machi
nery and li
nen f
rom
the effec
ts of obj
ect
s in the l i
nen an d incr
ease
s the potent
ial or
f
reco
ntami
nati
on ofcl
ean l
inenthat sorit
ng a
f
terwashing e
rqui
res
4.The useofa f ab
ri
c soften
er or l i
a
ght st
arc
h, whichever s
i appropri
ate,
makes ron
ii
ng harder and gives agood fini
sh to the k i
nds that equ
rire
i
roni
ng.
5.Letronied l
inens dry thor
ou gh
ly bef
ore st
or
ing.Store in boxes when
possi
bl
e.Roll runners and clot
hs around car
dboar
d t ubes or roll
s of
paper hwenstora
ge aci
fl
it
ies erm
p it
.

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 ANSWER KEY 1.
3-4

1.True
2.True
3.Fal
se
4.Fal
se
5.True

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