Subject: COOKERY NCII

Activity Title: Ingredients in preparing desserts

Learning Targets: I can identify the quality of ingredients in preparing desserts

Discussion:
Quality is the totality of features and characteristics of a product or service that
bear on its ability to satisfy given needs. Many recipes will specify the type and quality
of the ingredients required. It is important that you observe these requirements if you
are to achieve quality desserts.
Quality Points to look for when selecting Dessert Ingredients:
INGREDIENTS QUALITY POINTS
1. Sugar  Regular Granulated sugar Also known as
table sugar or A1 it is the most commonly
known sugar used in most recipes.
 Caster Sugar in finer than regular
granulated sugar. This sugar supports
higher quantities of fat and dissolves
relatively quickly into doughs and batters. It
is also 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 regular cane sugar that
has not been completely refined and it is
commonly used in hot sauces as it
produces a lovely rich caramel flavor.
 Demererra Sugar is also known as raw
sugar. These straw coloured granules are
produced from cane juice.They are used in
some baked goods and hot beverages.
2. Gelatin  Many desserts are prepared using
commercial leaf or powdered gelatin
 Gelatins may be plain or flavoured and
colored for effect.

3. Egg Yolks  Take eggs out of the refrigerator prior to use

so they are at room temperature. This way
they will whisk up better and incorporate
more air.

4. Egg Whites  Egg whites should be fresh and a grade

 quality.
 They may be purchased in bulk frozen or
you may freeze them in small quantities if
you have excess.
 If egg whites have not been cleanly divided
and contain traces of yolk, they will not whip
up to satisfactory foam. A pinch of salt helps
the whites to whip up better.
5. Cream  The characteristics of cream will differ
according to whether it is pure cream,
double cream, reduced cream or cream that
has a stabilizer or gelatin added 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.
(Pasteurized milk, cream, or cheese means
that it has bacteria that removed from it by a
special heating process to make it safer to
eat or drink.)
 Pay particular attention to use – by dates.
6. Batter  Batter 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.

7. 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.
(rancid means; having an unpleasant smell
or taste usually from chemical change or
decomposition)
 If you require toasted nuts, toast them
yourself to ensure the nuts are fresh in the
first place.
8. 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 Task:

Directions: Identify the ingredients in COLUMN A and write the quality points of
each ingredients needed in preparing desserts in COUMN B. Write your answer on the
space provided.

COLUMN A COLUMN B

a. ____________________________________

b. ____________________________________

c. ____________________________________
1. ___________________

a. ___________________________________

b. ___________________________________

c. ____________________________________
2. ________________________

a. ____________________________________

b. ____________________________________

c. ____________________________________

3. _________________________

a____________________________________

b____________________________________

c____________________________________

4. __________________________
 a. ____________________________________

b. ____________________________________

c. ____________________________________

5. ______________________