SHS

Cookery NC II
Quarter 4 - Module 3
Ingredients of Desserts and Prepare
Sweet Sauces
TVL – COOKERY NC II
Grade 11 - Module 3: Ingredients of Desserts and Prepare Sweet Sauces
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Mauren B. Orquin, T I

Editor: SDO La Union, Learning Resource Quality Assurance Team
Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

There are 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. Many recipes will
specify the type and quality of the ingredients required. For you to be able to
achieve quality desserts, you have to observe and follow the requirements.

This module will provide you relevant information and varied activities that will
help you acquire the necessary skills and knowledge in preparing desserts.

At the end of this module, you are expected to prepare desserts. Specifically,
you should be able to:
2.1 Identify ingredients for desserts
2.2 Select and prepare sweet sauces.

Pre-Test

Directions: Read carefully each item. Write only the letter of the best answer for
each test item. Use separate sheet for your answers.

____1. Which of the following sauces is suited for a simple dessert?

A. Cold sauce C. Light sauce
B. Hot fudge sauce D. Rich sauce
____2. Which of the following is NOT a thickening agent for sauce?
A. Baking soda C. Cream
B. Cornstarch D. Egg
____3. What kind of sugar is used in most recipes?
A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated Sugar
____4. What ingredient is also used as an effective layer for trifle?
A. Brown sugar C. Powdered chocolates
B. Butter D. Whipped cream
____5. Which of the following ingredients is beaten to firm peaks suitable for
meringue?
A. Egg yolks C. Milk
B. Egg whites D. Whipped cream

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____6. What ingredient is used to set many cold moulded desserts?
A. Egg yolks C. Gelatin
B. Egg whites D. Milk
____7. Which of the following types of sugar is used in hot sauce and produces a
rich caramel flavor?
A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated Sugar
____8. Which of the following sauces is suited for a rich dessert?
A. Cold sauce C. Light sauce
B. Hot fudge sauce D. Rich sauce
____9. This is a soft confection made of butter, sugar and chocolate.
A. Béchamel C. Sauces
B. Fudge D. Veloute
____10. What ingredient is linking virtually for all desserts?
A. Chocolate C. Milk
B. Cream D. Sugar
____11. What do you call a simple mixture of flour and water to make crepes and
pancakes?
A. Batter C. Fudge
B. Butter D. Sauce
____12. This type of sugar is used mostly for dusting the tops of dessert.
A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated Sugar
____13. Which of the following is NOT the guidelines in preparing vanilla custard
sauce?
A. Scald milk before combining with the yolks.
B. Slowly beat the hot milk into the beaten eggs and sugar.
C. Immediately cool the sauce by setting the pan or bowl in ice water.
D. Place bowl with egg mixture in a pan of simmering water and avoid stirring
to prevent curdling.
____14. This ingredient easily blends into fillings and batters when melted.
A. Cream C. Eggs
B. Chocolate D. Gelatin
____15. Which of the following sauces is made just before they are to be used?
A. Cold sauce C. Light sauce
B. Hot sauce D. Rich sauce

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 Jumpstart

Activity 1: MY USE!

Directions: Put a check (  ) before the correct ingredient for desserts and
cross (x) before the wrong ones.
___1. Sugar ___6. Cornstarch
___2. Whipped Cream ___7. Egg whites
___3. Nuts ___8. Egg yolks
___4. Chocolates
___5. Gelatin

Activity 2: THINK AND TELL!

Directions: Answer substantially the question. Write your answers on the blank
provided.

1. Name your favorite sweet sauce. What are the ingredients to make this
sauce and how do you prepared it?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
____________________________________________________.

Discover
LESSON INFORMATION 2.1: IDENTIFY INGREDIENTS FOR DESSERTS
Sugar- the common elements linking virtually all desserts is sugar. It may be used
to sprinkle over fruit, beaten into egg yolks, for custard or into white’s for meringue.
Many desserts use sugar syrup, which involves boiling sugar and water to the
desired temperature.

Gelatin- 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 flavorings, sugar and cream or milk to make
custard or they may be whisked together over hot water to create a sabayon.

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Egg whites- when raw egg whites beaten, air is trapped in the mixture in the form
of bubble. Egg whites beaten to soft peaks will support soufflés and mousses while
white 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 if often used as a decoration or accompaniment for both

and cold 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.

Batters- the simple mixture of flour and water is used to make crepes and
pancakes. Batter is also used to coat fruit for fritters.

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.

Chocolates- may be melted to easily blend into fillings and batters. It can also be
poured over desserts such as such as cakes and puddings.

QUALITY POINTS TO LOOK FOR WHEN SELECTING DESSERT INGREDIENTS

Sugar
Granulated sugar is used in most recipes.
Castor sugar is best for meringues and some cakes
because it dissolves more easily.
Confectioner’s sugar or icing sugar is used mostly for
dusting the tops of desserts.
Brown sugar is commonly used in hot sauce as it
produces a lovely rich caramel flavor.
https://www.shutterstock.com/search/sugar+falling+spoon

Gelatin
 Many desserts are prepared using commercial leaf
or powdered gelatin.
 Gelatins may be plain or flavored and colored for
effect

https://www.pinterest.ph/pin/cathedral-window-gelatin--532902568401412358/

4
 Eggs
 Take eggs out of the refrigerator prior to use so
may they are at room temperature. This way they
will whisk up better and incorporate more air.

Egg whites should be fresh and 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.
https://www.dreamstime.com/photos-images/egg-yolk-white-bowl-eggshel

Cream
 The characteristics of cream will differ according
to whether it is pure cream, double cream,
reduced cream or cream that has stabilizer or
gelatin 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 milk.
 Pay particular attention to use-by dates.
https://www.thegunnysack.com/whipped-cream-recipe/

Batter
 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.

https://www.goodto.com/recipes/batter

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.

https://www.webmd.com/food-recipes/ss/slideshow-healthy-nuts

5
 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.

https://perfectdailygrind.com/2018/12/fine-commercial-chocolate-do-you-know-the-difference/

Sweet Sauces
Sauces- 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.

Thickening Agents for Sauces

1. Starch 5. Flavor
2. Cream 6. Grains
3. Eggs 7. Cornstarch
4. Rice

Most dessert sauces fall into one of three categories:

1. Custard Sauces- vanilla custard sauce. Chocolate or other flavor may be
added to create varieties.
2. Fruit purees- these are simply 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.

Guidelines in Preparing Vanilla Custard Sauce

1. Use clean, sanitized equipment and follow procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar
is added. Letting the sugar and egg yolks stand together without mixing creates
lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.

6
5. Place bowl with egg mixture in a pan of simmering water and stir constantly to
prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk,
transfer the sauce to a blender, and blend at high speed.

Explore

Activity 1: IDENTIFY ME!

Directions: Read and analyze carefully the quality points to look in
selecting ingredients for dessert in column A and identify what ingredient it
refers about. Write your answer in column B.
A B
(QUALITY POINTS) (INGREDIENTS USED IN
DESSERTS)
1. Rested at room temperature after it is
made to reduce its elasticity so that it
flows more freely over the pan
2. Used only pasteurized milk
3. May be plain or flavored and colored
for effect
4. Commonly used in hot sauce as it
produces a lovely rich caramel flavor
5. Used mostly for dusting the tops of
desserts.

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 Deepen

Activity 1: SHOW IT UP!

Directions: Select and prepare a sweet sauce for your dessert. You may
browse the internet for your references. Rubric will be used in evaluating
your product.
Note: Make sure to send your recipe and procedure via any online
platforms before you proceed with the task.
Poor Fair Good Very Good Total
points
Recipes Mise en Mise en Mise en Mise en
place place place place
-missing -missing -missing -contains all
many items some one/two the
and the items and items from ingredients
portion are the portion recipe or and right
not correct are not the portion amount of
correct are not portions.
correct
Procedure Procedures Some Vast Procedures
may have procedures majority of are followed
been may been procedures in the
forgotten skipped or was correct
and not missed followed order
done correctly
correctly
Consistency Sauces is Sauces has Sauces has Sauces has
too thick, good good a perfect
too thin consistency consistency consistency
and broken but may be and is not
broken broken
Seasoning The sauce The sauce The sauce The sauce
is either contains contains contains
not light hints slightly excellent
seasoned of seasoning good seasoning
or contains seasoning and brings
excessive but its out its full
amount missing flavor.
something

8
 Gauge

Post-Test:
Directions: Read carefully each item. Write only the letter of the best answer for
each test item. Use separate sheet for your answers.

____1. Which of the following sauces is suited for a simple dessert?

A. Cold sauce C. Light sauce
B. Hot fudge sauce D. Rich sauce

____2. Which of the following is NOT a thickening agent for sauce?

A. Baking soda C. Cream
B. Cornstarch D. Egg

____3. What kind of sugar is used in most recipes?

A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated Sugar

____4. What ingredient is also used as an effective layer for trifle?

A. Brown sugar C. Powdered chocolates
B. Butter D. Whipped cream

____5. Which of the following ingredients is beaten to firm peaks suitable for
meringue?
A. Egg yolks C. Milk
B. Egg whites D. Whipped cream

____6. What ingredient is used to set many cold moulded desserts?

A. Egg yolks C. Gelatin
B. Egg whites D. Milk

____7. Which of the following types of sugar is used in hot sauce and produces a
rich caramel flavor?
A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated Sugar

____8. Which of the following sauces is suited for a rich dessert?

A. Cold sauce C. Light sauce
B. Hot fudge sauce D. Rich sauce

____9. This is a soft confection made of butter, sugar and chocolate.

A. Béchamel C. Sauces
B. Fudge D. Veloute

9
____10. What ingredient is linking virtually for all desserts?
A. Chocolate C. Milk
B. Cream D. Sugar
____11. What do you call a simple mixture of flour and water to make crepes and
pancakes?
A. Batter C. Fudge
B. Butter D. Sauce

____12. This type of sugar is used mostly for dusting the tops of dessert.
A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated Sugar

____13. Which of the following is NOT the guidelines in preparing vanilla custard
sauce?
A. Scald milk before combining with the yolks.
B. Slowly beat the hot milk into the beaten eggs and sugar.
C. Immediately cool the sauce by setting the pan or bowl in ice water.
D. Place bowl with egg mixture in a pan of simmering water and avoid stirring
to prevent curdling.

____14. This ingredient easily blends into fillings and batters when melted.
A. Cream C. Eggs
B. Chocolate D. Gelatin

____15. Which of the following sauces is made just before they are to be used?
A. Cold sauce C. Light sauce
B. Hot sauce D. Rich sauce

10
Answer Key

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References
Printed Materials:
Department of Education, Bureau of Secondary Education. Cookery Manual
(pp 170-174), Sunshine Interlinks Publishing House, Inc.

Website:
https://www.google.com.ph/search?q=scoring+sheet+for+sweet+sauces
&source=lnms&tbm=isch&sa=X&ved=2ahUKEwis0bi65fjuAhXHMN4KHf
jjBrQQ_AUoAXoECA4QAw&biw=1366&bih=657#imgrc=OJLBT4u5Ckl5L
M
https://www.slideshare.net/heLLdeaddoLL/ingredients-needed-in-
preparing-desserts-and-sweet-sauces-57221997
Images:
https://www.shutterstock.com/search/sugar+falling+spoon
https://www.pinterest.ph/pin/cathedral-window-gelatin--532902568401412358/
https://www.dreamstime.com/photos-images/egg-yolk-white-bowl-eggshel
https://www.thegunnysack.com/whipped-cream-recipe/
https://www.goodto.com/recipes/batter
https://www.webmd.com/food-recipes/ss/slideshow-healthy-nuts
https://perfectdailygrind.com/2018/12/fine-commercial-chocolate-do-you-know-
the-difference/

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