Technology and Livelihood Education

Grade 9 -WEEK 15 and 16

Name:_____________________________________________ Section: _________________________

Classification of Desserts
Tools, Equipment, and Utensils needed in Preparing Desserts
Everyone should be familiar with the tools, equipment and utensils needed in preparing desserts. Every pastry
chef must have these tools, utensils, and equipment for efficient preparation of desserts. Each tool is designed to
perform a specific job in the kitchen. (Read and understand the lesson on pages 123-129)

Reasons for eating desserts and sweets

1. Dessert balances out a meal.

2. Eating dessert is an opportunity to experience different flavors and textures
3. Dessert can be an opportunity to be creative.
4. Dessert isn’t “fattening”.
5. Desserts are designed for romance.
Classification/types of desserts and their characteristics
A. Fruits

- The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and
serve.

B. Cheese

- Cheese is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks
from cow, goat and sheep. Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures,
the seasonings and the ripening processes also distinguish its variety.

C. Gelatin Dessert

- These are easily prepared, economical and vary in many ways. Gelatin is marketed in two forms. First, the
unsweetened, granular type that must be softened in water before use, and the fruit gelatin to which flavor, color, and
sugar have already been added.

D. Custard

- Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be served in their baking cups or
may be unmolded and served with fruit garnishes or with dessert sauces.

E. Puddings

- Puddings are relatively simple to prepare and vary with sauces. These are classified as:

1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding
3. Bread pudding

F. Frozen Desserts

1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
2. Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains milk and cream and
sometimes egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water,
sugar and sometimes egg white.
3. Frozen Soufflés and Frozen Mousses- Made like chilled mousses and Bavarians, whipped cream, beaten egg
whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer.

Ingredients needed in preparing desserts and sweet sauces

Sugar -The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg
yolks for custard or into whites for a meringue.

Gelatine - is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and
mousses.
Egg yolks- may be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together
over hot water to create a sabayon.

Egg whites -When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to
soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for meringues.

Fruit - Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive
colourful display. Fruit may be pureed, baked or poached and can then be used for pies, soufflés and puddings.

Cream- This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be
used as one of the recipe ingredients. Whipped cream may also be used as an effective layer for trifle. Cream may be
combined with rice, sugar and milk to make a delicious rice pudding.

Nuts -are available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they
provide flavour for creams and ice creams.

Chocolate- may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and
puddings. When melted chocolate is cooled it can be shaped and moulded into many attractive decorations.
Sweet Sauces
Sauce - a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.

Fudge - a soft confection made of butter, sugar, chocolate. Sauces can give an entirely different appearance, flavor,
color, and moisture to desserts.

Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple dessert.

2. Light sauce is suited to a rich dessert.

3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.

4. Hot sauces are made just before they are to be used.

5. Cold sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.

Most dessert sauces fall into one of three categories:

1. Custard Sauces
-Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.
2. Fruit Purees
-These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are
sometimes added.
3. Syrups
-Includes such products as chocolate sauce and caramel sauce.

Activity #1
Directions: Answer the Pre- Assesment on pages 120-121.

1. ______________________________________________ 6. ______________________________________________
2. ______________________________________________ 7. ______________________________________________

3. ______________________________________________ 8. ______________________________________________
4. ______________________________________________ 9. ______________________________________________

5. ______________________________________________ 10. ______________________________________________

Activity #2
Directions: Answer the Assesment on page 136.
1. ______________________________________________ 6. ______________________________________________

2. ______________________________________________ 7. ______________________________________________
3. ______________________________________________ 8. ______________________________________________

4. ______________________________________________ 9. ______________________________________________
5. ______________________________________________ 10. ______________________________________________