Cookery 9

QUARTER 4 LAS Number 2

(Week 2)
Name of Learner: Grade/Section:
Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Desserts

Week 2: Most Essential Learning Competencies
1. Identify Ingredients for desserts.

Background Information for Learners

There are a wide variety of ingredients that may be used in the preparation and cooking of
cold and hot desserts. Some of the most common ingredients include:
Ingredients needed in preparing desserts and sweet sauces
1. Sugar - The common element linking virtually all desserts is sugar. It may be used to
sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. Many
desserts use sugar syrup, which involves boiling sugar and water to the desired
temperature.
2. Gelatin - Gelatin is used to set many cold molded desserts. It is the basis for jellies and
is also used to set creams and mousses.
3. Egg yolks - Egg yolks may be mixed with flavorings, sugar and cream or milk to make
custard or they may be whisked together over hot water to create a sabayon.
4. 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.
5. Fruit -Ripe perfect fruit provides the basis for many desserts, with very little effort
needed to make an attractive colorful display .Fruit may be pureed, baked or poached
and can then be used for pies, soufflés and puddings.
6. 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.
7. Batters -This simple mixture of flour and water is used to make crepes and pancakes.
Batter is also used to coat fruit for fritters.
8. Nuts-Nuts are available whole, ground, roasted or caramelized. They are an important
part of dessert cookery as they provide flavor for creams and ice creams.
9. Chocolate -Chocolate may be melted to easily blend into fillings and batters. It can also
be poured over desserts such as cakes and puddings. When melted chocolate is cooled
it can be shaped and molded into many attractive decorations.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

Quality of Ingredients
Many recipes will specify the type and quality of the ingredients required. It is important that
you observe these requirements if you are to achieve quality dessert
Ingredients Quality Points
Sugar  Granulated sugar is used in most recipes.
 Castor sugar is best for meringues and some cakes
because it dissolves more easily.
 Confectioner's sugar or icing sugar is used mostly for
dusting the tops of desserts.
 Brown sugar is commonly used in hot sauce as it produces
a lovely rice caramel flavor.

Gelatine Many desserts are prepared using commercial leaf or

powdered gelatine.
 Gelatines may be plain or flavored and colored for
effect.

Egg yolk Take eggs out of the refrigerator prior to use so they are at
room temperature. This way they will whisk up better and
incorporate more air.

Egg Whites Egg whites should be fresh and grade a quality.

 They may be purchased in bulk frozen or you may freeze
them in small quantities if you have excess.
 If egg whites have not been cleanly divided and contain
traces of yolk, they will not whip up to satisfactory foam. A
pinch of salt helps the whites to whip up better.
Cream The characteristics of cream will differ according to whether
it is pure cream, double cream, reduced cream or cream
that has had a stabilizer or gelatine added to it to make the
texture seem thicker and improve the whipping qualities.
 Creams vary in taste and texture so choose according to
recipe specifications.
 Used only pasteurized cream.
 Pay particular attention to use-by dates

Batters Batters should be made up from the fresh ingredients.

 Batter is often rested at room temperature after it is made
to reduce its elasticity so that it flows more freely over the
pan
.  Batters can be flavored with vanilla and other spices.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

 Nuts Nuts may be purchased natural or blanched
 Freshness is always important. Keep nuts well wrapped
and store in refrigerator to prevent the oils in the nuts
becoming rancid.
 If you require toasted nuts, toast them yourself to ensure
the nuts are fresh in the first place.
Chocolate Chocolate is available in various types, namely bitter sweet,
semi-sweet, white, dark and milk chocolate.
 Milk and white chocolate because of their milk content are
more difficult to work with than dark chocolate.

LEARNING ACTIVITY 1: Identification.

________________ 1. This ingredient is often used as decoration for both hot and cold
dessert.
________________ 2. The simple mixture of flour and water.
________________ 3. The common element of all desserts. It is used in almost all
desserts.
________________ 4. Used to set cold molded desserts, also for set creams and
glazes.
________________ 5. It is available in whole, chopped, ground or roasted
________________ 6. Melted to easily blend into fillings and batters, can be molded
and shape.
________________ 7. Sugar used in most common recipe.
________________ 8. Sugar used for making hot sauce as it produces caramel flavor.
________________ 9. This ingredient make the texture seem thicker and improve the
whipping qualities.
________________ 10. The sugar used mostly for dusting the tops of desserts.

LEARNING ACTIVITY 3: Journal Writing

I learned that ______________________________________________________________
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I realized that ______________________________________________________________
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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3