EKON

Aralin 3- Ang Implasyon Consumer Price Index (CPI)

Ito ay mas kilala na panukat ng average na
Implasyon (Inflation) pagbabago ng mga presyo ng mga bilihin na
karaniwang kinokonsumo ng konsyumer.
Ito ay tumutukoy sa patuloy at malawakang pagtaas
Ginagamit din ito upang mabatid ang cost of
ng presyo ng mga produkto at serbisyo sa loob ng
living ng isang ekonomiya
isang partikular na panahon

Mga Uri ng Implasyon Base sa GDP Deflator o GDP Implicit Price Index
Ito ay panukat sa implasyon ng presyo ng mga
Bilis ng Pagtaas ng Presyo (5) kalakal at serbisyo na kabilang sa GDP.

Iba't Ibang Uri pa ng Implasyon

Creeping Inflation
Ito ang pinakamabagal na uri ng implasyon.
Sa ganitong pagkakataon, ang antas ng
implasyon ay nasa 3% o mas mababa pa.
Walking Inflation
Core Inflation
Ito ay ang pagsukat na karaniwang ginagamit ng mga
ekonomista at mga economic planner. Ginagamit
itong panukat sa pagbabago ng average consumer
price nang hindi sinasama sa CPI ang mga elemento
o bagay na may pabago-bagong pagpapalit ng presyo

Ito ang uri ng inflation kung saan ang Headline Inflation

antas ng implasyon ay nasa pagitan ng
tatlo hanggang 10%
Galloping Inflation
Ito ay nagaganap kapag tumaas ang
antas ng implsayon sa 10%, maari na
itong magkaroon ng negatibong epekto
sa ekonomiya
Hyperinflation o Runway Inflation
Ito ay sitwasyon kung saan walang habas
ang pagtaas ng presyo ng mga bilihin.
Mayroong pagkakataon na tumataas ang
antas ng implasyon sa 50% kada buwan
Ito ay ang sukat ng pagbabago ng average price ng
isang standard na dami ng mga produkto at serbiso
na kinokonsumo ng isang pamilya sa loob ng isang
panahon. Ito ang klase ng implasyon na karaniwang
binabalita
Keynesian View sa Ekonomiks
Demand-Pull Inflation
Ito ay nangyayari kapag mas mataas ang
aggregate demand sa isang ekonomiya kaysa
sa aggregate supply. Ibig sabihin ay mas
mataas ang pangangailangan kaysa sa kayang
i-prodyus ng isang ekonomiya

Cost-Push Inflation
Overheating Economy
Ito ay kadalasang nangyayari kung walang
Ito ay nangangahulugan na kakaunti na ibang alternatibong produkto na maaring
lamang ang mga resources sa gamitin upang punan ang pangangailangan
pagpoprodyus ngunit patuloy pa rin ang
mga bahaykalakal dahil mas malaki ang
kita na maari nilang makuha dahil sa mas
mataas na presyo Built-in Inflation
Ito ay nagaganap kapag tumaas ang minimum
John Maynard Keynes wage ng mga mangagawa, nagkakaroon ng
implasyon dahil ipinapasa ng mga kompanya
Ayon sa kanya, ang katamtaman na
sa mga konsyumer ang dagdag na gastos na
impolasyon ang pinakamainam na
dala nito.
antas. Ang katamtaman na implasyon
ay nasa pagitan ng 3-5%

Paraan sa Pagsukat ng CPI

Paradox of Thrift
Ito ay nagaganap kung saan hindi na gumagasta ang mga
konsyumer dahil naghihintay sila ng mas magandang
pagkakataon kung kailan mababa ang presyo.

Ang Pagsukat ng Implasyon

(next page)
EKON

Fiat Money
Ito ay isang uri ng salapi na may mataas na ang kakayahang
bumili kumpara sa aktuwal na pisikal na halaga.

Fiduciary Money
Ito ay isang uri ng salapi na may halagang nakabatay sa naka
saad sa halaga nito (check o tseke)

Commercial Bank Money

Nakabatay sa pag deposito sa bangko na hindi naka depende
sa aktuwal na nakatagong salapi dahil nadadagdagan ang
halaga nito (interes)

Sektor ng Salapi
1. Bank (Bangko)
institusyong tumatanggap ng salapi mula sa tao

Mga Klase ng Bangko

Commercial Bank
Tumatanggap ng lahat ng uri ng deposito at nagpapautang sa
lahat ng uri ng utang. (BDO, BPI, Metrobank)

Rural Bank
Nagpapautang sa mga magsasaka at industriya sa mga lalawigan

Thrift Bank
Pangunahing tungkulin ng mga bangkong ito ay ang pagpapakilos
sa maliit na savings at pagpapa utang sa matagal na termino at
mas madali lamang.

Espesyal na Bangko
Land Bank of the Philippines
Itinalaga bilang official government depository.
Depositong pondo ng pamahalaan

Development Bank of the Philippines

May layuning tulungan ang bansa sa pagsasarili at pagsasaayos
matapos ang isang digmaan (o ano mang trahedya)

AL-Amanah Islamic Investment Bank of The Philippines

Ito ay naglalayong magkaloob sa Pilipinong Muslim ng puhunan
para makapag simula ng negosyo

2. Di-Bangko (Non-Bank)
Tumutulong sa pagpapaikot at pagsuplay ng pera

Aralin 4- Patakarang Pananalapi Kooperatiba

Samahan ngg tao na nagkakaisa at layunin na makamit ang
Salapi kanilang panlipunan
ay sumasaklaw hindi lamang sa cash, kundi pati na rin sa Pawnshop (Sanglaan)
credit at loan, bonds, mutual funds
Isang negosyo na tumatanggap ng ilang pag-aari gaya ng alahas,
Gamit ng Salapi o gadget bilang collateral sa pagpapautang ng salapi sa
madaling panahon.
Medium of Exchange
Unit of Account Lending Business (Home Credit)
Store of Value Isang negosyo na kumikita sa pamamagitan ng interes sa
Standard of defered payment pagpapautang ng pera sa mga nangangailangan

Uri ng Salapi (4) Contractual Savings Institution

Commodity Money nagkakaloob ng pension o salapi matapos mag retiro.
Nagpapakaloob ng iba pang mga benipisyo sa mga miyembro
ay uri ng salapi na may halagang nakabase sa pisikal nito (SSS, GSIS, Pag-Ibig)
na halaga ng mga salaping ito. (sigay, ginto, pilak,
tanso, at barila)
EKON
Bangko Sentral ng Pilipinas (BSP) - OFfshore Bank
Ahensiyang nagpapatupad ng patakarang pananalapi. Ito ay
naitatag noong Hulyo 3, 1993 batay sa probisyon ng
Konstitusyon ng 1987 at New Central Bank act of 1993
Responsibilidad ng BSP
Liquidity Management - ito ang pagpapanatili ng
katatagan ng halaga ng piso.
Currency Issue - Ito ang paggawa ng legal na piso na
siyang gagamitin na pambansang salapi.
Lender of Last Report - Tagapagpautang sa mga
bangko upang makatulong sa kanilang pagpapaikot ng
salapi.
Financial Supervision - Paggawa ng mga polisiya na
dapat sundin ng Bannk at Non-Bangko.
Pangagasiwa sa Halaga ng Piso (Foreign Exchange) -
nagtatalaga sa sistemang gagamitin sa pakikipag
palitan ng salapi sa ibang bansa.
Iba Pang Gawain:
Pagtanggap ng deposito mula sa pamahalaan at
government owned and controlled op
Great Depression
Ang pinakamatinding suliranin pang-ekonomiya na
kinaharap ng maraming bansa mula 1929 hanggang 1939
Patakarang Pananalapi
Pangalawang instrumentong pang makroekonomiko.
Kailangan kontrolin ng pamamahalaan ang supply ng salapi
na dumadaloy.
Dalawang Uri
Expansionary Monetary Policy
Ginagamit sa panahon ng recession kung kailan ang
ekonomiya ay nakararanas ng isang contraction at mabagal
ang daloy ng ekonomiya. Hindi gumagasta.
Contradictionary Monetary Policy
Nagaganap kung ang supply ng salaping lumalabas sa mga
bangko ay hindi napapalitan dahil kakaunti lamang ang
nagiimpok.
Reserve Requirement
Pagtatakda sa mga bangko ng ilang porsiyento ng
kabuuang halaga ng pera ay idinideposito sa kanila na dapat
nila itabi at hindi maaring gamitin sa pagpapautang
Excess Reserves
Sobra sa itinakdang reserve requirements na
pinaghihintulutan ng BSP
Rediscount Rate
Ang BSP ang magsisilbing bangko ng mga bangko.
Ipapahiram ng bangko ang salapi sa mga indibidwal.
Open Market Operation
ito ang pangangasiwa sa dami ng suplay ng salapi sa
ekonomiya ay ang pagbili o pagbenta ng government
securities
Velocity of Money
Rate kung saan ang pera sa sirkulasyon ay ginagamit para
sa pagbili ng mga kalakal.
Layunin
Pagkamit ng Price Stability
Pagkamit ng Full Employment
Pagkamit ng katatagan ng Exchange Rate
Pagpapalago ng ekonomiya
Pag-Iimpok
Kabuuang halaga ng reserves at kita na naipundar sa ekonomiya
Kahalagahan ng Pag-iimpok
Nagbubukas ng oportunidad para sa pamumuhunan
Nakatutulong sa pagpapalago ng mga banking facility at
financial intermediary
Pamumuhunan
Pagkakaroon ng asset na inaasahang magka tubo sa hinaharap.
Kahalagahan ng Pamumuhunan
Kontrolin ang kanilang kita sa pamamagitan ng portfolio
positioning
Ang available na kapital ay naapektuhan ng puhunan
Portfolio Positioning
pagsasaayos ng mga estratehiya sa pamumuhunan batay sa
risk tolerance at investment horizon ay isinasagawa ng mga
mamumuhunan upang mapangalagaan ang kita o asset
Patakarang Piskal
Tumutukoy sa makroekonomikong konsepto at patakaran kung
saan ginagamit ang paggastos ng pamahalaan at pagbubuwis
upang impluwensiyahan ang daloy ng ekonomiya ng bansa.
Mga Paraan ng PP
Pagbili ng pamahalaan ng mga kalakal at paglilingkod
Pagkakaloob ng subsidiya at tulong pinansiyal
Pangongolekta ng Buwis
3 Mahalagang Salik sa PP
1. Buwis
2. Gastusin ng Pamahalaan
3. Transfer Payments
John Maynard Keynes
"Ang ekonomiyang nakabatay lamang sa
pamilihan ay mahina at pabago-bago
kaya't madalas itong nakararanas ng
recession." Dapat kasama ang gobyerno
at ang gampanin nito ay siguraduhin o
pag-usapan ang magiging daloy ng
ekonomiya.
Pump Priming
Ang pamahalaan ay hinihikayat na gumastos at gumawa ng mga
bagong proyekto upang magkaroon ng panibagong puhunan sa
pamilihan nang sa gayon ay muling ibalik ang daloy ng ekonomiya
Uri ng PP
Expansionary Fiscal Policy
Nagpapalaki ng gastusin ng pamahalaan
habang pinapaliit ang buwis na nililikom
nito. (kadalasang ginagamit kapag
nasasadlak sa recession)
Contraction Fiscal Policy
Nagpapabawas sa gastusin ng
pamahalaan habang pinalalaki ang buwis
na sinisingil nito
Layunin ng Patakarang Piskal
Pagkamit ng Price Stability
Pagkamit ng Full Employment
Pagkamit ng katatagan ng Exchange Rate
Pagpapalago ng ekonomiya
EKON
Tungkulin ng Mamamayan sa pagbabayad ng buwis:
Papel ng Pamahalaan magbayad ng tamang buwis para sa anumang uri ng
Nagpapatupad ng Patakarang Piskal upang tuparin ang serbisyo
mga layunin nito sa kalaunan ay makapagbigay ng ... Dapat maging pamilyar sa batas ng pagbubuwis at
(Puta di ko na nakopya part na yan) anumang patakaran
Buwis Dapat bayaran sa wastong oras
Ang inboluntaryong kontribusyon na sinisingil mula sa mga Hanapbuhay at pag-aari ng isang tao o pamilya ay dapat na
indibidwal o korporasyon. Ang buwis ay sinisingil ng irehistro upang mapatawan ng buwis
pamahalaan--Pambansa man o lokal upang gawing pondo sa Maging aktibo sa pagpa-file
mga proyekto ay gawain nito. Ipag-bigay alam sa awtoridad ang hindi sumusunod sa
patakarang pagbayad sa buwis
2 Uri ng Buwis
Paggastos
1. Tuwirang Buwis Patakarang piskal na tugunan ang pangangailangan ng iba't
Ito ay direktang binabawas o binabayaran ng mga manggagawa ibang sektor ng bansa. Kailangan alinsunod sa probisyon ng
pambansang badyet.
Mga uri ng Tuwirang Buwis
Income Tax Department of Budget and Management
i. Personal Income Tax - Direktang ibinabawas sa sahod
ii. Corporate Income Tax - Direktang binabayaran ng mga
Ang nangangasiwa sa paggawa ng
kompanya pambansang badyet na inilalaan sa
(₱0 - ₱24k ay exempted sa pagbabayad ng buwis bawat ahensiya
₱25k+ nagbabayad ng tax.)
Negosyo naman na malaki pero maliit ang binabayarang tax:
Religion (Mga simbahan) At Educ (Mga school)
Proseso ng Pagbabadyet
Buwis sa Ari-Arian (Property Tax) - direktang binabayaran
para sa kanilang mga ari-arian tulad ng lupa, bahay, at iba pa General Appropriation and Preparation
Buwis sa mga napalanunan sa mga sugal at patimpalak -
ibinabawas sa mga napanalunan sa sugal o patimpalak na
higit sa ₱10,000.00 ito ay may 2% na buwis. (Kapag under
PAGCOR (mga casino) hindi na magbabayad ng tax) Budget Hearing and Legislation
Transfer Tax - sa paglipat para sa mga ari-arian tulad ng
lupa bahay at iba pa.
(Congress and Senate)
Donor's Gift Tax - Direktang binabayaran ng mga nagbibigay
ng regalo na hihigit sa ₱100k
Estate Tax - direktang binabayran ng tagapagmana na Budget Appropriation and Execution
hihigit sa ₱200k ang mamanahin.
(Amilyar - ay isang estate tax kung saan ang mga nagmamay ari
ng bahay ay nagbabayad padin nito ng isang buong taon)
Budget Accountability (COA or
2. Di-Tuwirang Buwis
Commission on Audit)
Di-direktang binabayaran ng mamamayan

Mga uri ng Di - Tuwirang Buwis Pag-apruba sa Pambansang Badyet

Extended Value Added Tax - 12% na buwis sa pagbebenta (President)
ng mga produkto o paglilingkod
Excise Tax - binabayaran ng mga mamamayan para sa
pagkonsumo
₱5.268T - proposed budget in 2023 of the Philippines
Specific Tax - buwis na ipinapataw batay sa bigat o dami ng (May 4.9% raise compared nung sa last year na budget)
kapasidad ng produkto
Ad Valorem Tax - sa mga produkto na nakabatay sa kanyang
Its Priority Sectors are:
halaga (selling price) nito. Education
Infrastructure
Kagawaran ng Rentas Internas
Health (DOH at PHILHEALTH)
(Bureau of Internal Revenue) Social Protection (DSWD)
Ahensiya ng pamahalaan na nangangasiwa sa Agriculture
pangongolekta ng mga buwis
Department of Finance
TRAIN Law
Layunin ng batas na ito na makabuo ng mas simple, epektibo, Ito ang nangangasiwa sa mahusay na patakarang
at pantay na sistema ng pongongolekta ng buwis, kung saan piskal. Masiguradong mayroong pondo ang mga
ang mayamayan ay sisilingilin ng mas malaking buwis upang programa ng gobyerno at maitaguyod ang
malawig ang pambansang badyet at madagdagan ang mga kapakanan ng mga mamamayan ng bansa.
programa at serbisyo ng pamahalaan.

Goodluck mga bading ko

love u! - mother jas
 TLE REVIEWER
PUNIT 4 PREPARE DESSERTS LEARNING OUTCOME 1: PERFORM MISE’EN PLACE
Ma’am (Salandanan) | Prdcl 3 2023

4. Cutting board
★ a wood or plastic board where fruits and vegetables
PREPARE DESSERTS
are cut

DESSERT
★ usually sweet course or dish (as exemplified by
pastry or ice cream) usually served at the end of a

5. Double boiler
★ used when temperatures must be kept below boiling
such as for egg sauces, puddings, and to keep
foods warm without overcooking
6. Funnels
meal ★ used to fill jars, made of various sizes of stainless
steel, aluminum, or of plastic
THE IMPORTANCE OF DESSERT DESSERT 7. Graters
★ used to grate, shred, slice, and separate foods such
★ dessert balances out a meal and gives closure to
as carrots, cabbage, and cheese
meal
★ eating dessert is an opportunity to experience
different flavors and textures that you cannot get
from other foods like vegetables, meats, and fruits
★ preparing desserts gives you an opportunity to be
creative by discovering and making interesting
mixtures that you may not have thought of

8. Kitchen knives
★ often referred to as cook’s or chef’s knife. use for
peeling and slicing fruits and vegetables

(25 + 4) TOOLS, EQUIPMENT, AND UTENSILS NEEDED

IN PREPARING DESSERTS/SWEETS
1. Measuring cup and spoon
★ individual measuring cup = dry ingredients
★ glass measuring cup = liquid
★ measuring spoon = ingredients used in small

quantity
2. Mixing bowl
★ use for mixing ingredients. it comes in different
sizes. small, medium, and large 9. Kitchen Shears
★ they are practical for opening food packages, cutting
tape or string to package foods or simply to remove
labels or tags from items

3. Cans opener
★ use to open food containers

10. Scraper

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PUNIT 4 PREPARE DESSERTS LEARNING OUTCOME 1: PERFORM MISE’EN PLACE
Ma’am (Salandanan) | Prdcl 3 2023

★ a rubber of silicone tools to blend or scrape the food ★ made of metal or plastic and available in a wide
from the bowl; metal, silicone or plastic egg turners variety of shapes that are useful to cut cookies and
of flippers decorate sheets of

17. Pastry bag/ sac a poche

★ formerly made of waxed fabric but presently
11. Spoons disposable material is preferred since they do not
★ solid, slotted, or perforated need to be cleaned after use
★ made of stainless steel or plastic, the solid ones are
used to spoon liquids over foods and to lift foods,
including the liquid out of the pot
12. Temperature Scales
★ used to measure heat intensity
★ different thermometers are used for different
purposes in food preparation - for meat, candy or
deept-fat frying 18. Baking sheets
★ different kinds of baking sheets are used for cooking

13. Vegetable peeler

★ used to scrape vegetables, such as carrots and 19. Colander
potatoes and to peel fruits ★ comes in plastic, aluminum and stainless steel with
★ the best ones are made of stainless steel with sharp feet to hold it above a surface
double blade that swivels

14. Whisks for Blending, Mixing

★ used for whipping eggs or batter, and for blending 20. Dishers/scooper
gravies, sauces, and soups ★ used for portion control and ease of shaping or
★ the beaters are made of looped steel piano wires dropping bakery items
which are twisted together to form the handle

15. Baking pan

★ one cannot bake without bakeware
★ baking pans like loaf pans, cake pans, pie plates, 21. Ladles
baking sheets and so on are necessary for baking ★ used for portion control or to move liquids
22. measuring cups
comes in dry and wet measures
23. measuring spoons
★ comes in a variety of sizes held together on a ring to
measure small amounts of ingredients

16. Cookie Cutters

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 TLE REVIEWER
PUNIT 4 PREPARE DESSERTS LEARNING OUTCOME 1: PERFORM MISE’EN PLACE
Ma’am (Salandanan) | Prdcl 3 2023

24. Pancake Turner

★ used to move tarts to their boards or platters by TYPES OF DESSERTS AND THEIR
placing one on each side to lift the tart and move it CHARACTERISTICS
into place
A. FRUITS
★ the simplest dessert and one of the best are fruits
because they are nutritious, appetizing, and easy to
prepare and serve
★ characteristics of good fruit desserts:
25. Pastry brushes ● appetizing aroma
★ comes in a variety of widths and sizes that are ● simple
useful for washing down the sids of pans, brushing ● slightly chilled
flour away,
B. CHEESE
(4) EQUIPMENT
★ another excellent dessert that is ready to serve. it is
★ more complicated tools are called equipment made in all parts of the world from a variety of milks
★ they may refer to a small electrical appliance, such from cow, goat, and sheep
as mixer, or a large, expensive, power operated ★ cheese differs depending on the kind of milk used,
appliance such a range of the kinds of cheese-making procedures, the
1. Refrigerators/Freezers seasonings and the ripening processes also
★ are necessary in preventing bacterial infections from distinguish its variety
foods ★ each variety has a definite character, a special
2. Range appeal and particular uses
★ kitchen appliance used for cooking food ★ the 3 general types types of cheese based on
consistency are:
1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi-hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes

C. GELATIN DESSERT
★ these are easily prepared, economical, and vary in
many ways
3. Mixers ★ Gelatin is marketed in two forms:
★ used for mixing, creaming, beating, and whipping 1. the unsweetened, granular type that must be
ingredients. the ultimate mixer for anyone who softened in water before use
bakes is, of course, a stand mixer 2. the fruit gelatin to which flavor, color, and sugar
have already been added

4. Blenders
★ used to chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food
★ a blender is very useful appliance D. CUSTARD

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PUNIT 4 PREPARE DESSERTS LEARNING OUTCOME 1: PERFORM MISE’EN PLACE
Ma’am (Salandanan) | Prdcl 3 2023

★ 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
★ Characteristics of baked custard
● firmness of shape
● smooth, tender texture 2. Sherbet and Ices
● rich and creamy consistency ★ made from fruit juices, water and sugar
● excellent flavor ★ American sherbet contains milk and cream and
★ Characteristics of soft custard sometimes egg white
● velvety smooth texture ★ the egg whites increase smoothness and volume
● rich flavor ★ Ice contains only fruit juice water, sugar, and
● has pouring consistency of heavy cream sometimes egg white

E. PUDDINGS
★ puddings are relatively simple to prepare and vary H. FRIED DESSERTS
with sauces. these are classified as ★ these are desserts made using a deep frying
1. Cornstarch pudding, sometimes called process
blancmange ★ example:
2. Rice pudding ➢ donuts
3. Bread pudding ➢ butchi
➢ banana fritters
➢ turon

F. FRUIT COBBLERS
★ these are not fruit pies
★ they have depth of two or three inches and are
topped with biscuit dough rather than made with pie
crust
★ they may served either hot or cold
I. PASTRIES
★ these can be light, flaky bread with an airy texture or
unleavened dough with a high fat content
★ pastries can be eaten with fruits, chocolates, other
sweeteners, and are often served and eaten with
tea

J. MISCELLANEOUS DESSERTS
G. FROZEN DESSERTS ★ these are desserts that do not fit into any category
1. Ice cream like cheesecakes
★ smooth frozen mixture of milk, cream, sugar,
flavorings and sometimes eggs

PREPARE DESSERTS AND SWEET SAUCES

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 TLE REVIEWER
PUNIT 4 PREPARE DESSERTS LEARNING OUTCOME 1: PERFORM MISE’EN PLACE
Ma’am (Salandanan) | Prdcl 3 2023
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
★ SUGAR (Quality)
2. GELATIN
★ used to set many cold moulded desserts
★ it is the basis for jellies and is also used to set
creams and mousses
3. 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 YOLKS (Quality)
★ 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
★ when raw egg whites are beaten to soft peaks will
support soufflés and mousses while whites beaten
to firm peaks are suitable for meringues
★ EGG WHITES (Quality)
★ 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. 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
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
★ CREAM (Quality)
★ the characteristics of cream will differ according to
whether it is pure cream, double cream, reduced
cream, or cream that has had a stabiliser or gelatine
added to it to make the texture seem thicker and to
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
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
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 TLE REVIEWER
PUNIT 4 PREPARE DESSERTS LEARNING OUTCOME 1: PERFORM MISE’EN PLACE
Ma’am (Salandanan) | Prdcl 3 2023

5. cold sauces are cooked ahead of time, then cooled,

covered and put in the refrigerator to chill

THICKENING AGENT
★ improve the quality of the sauces
★ BATTERS (Quality) 1. starch
★ batters should be made up from the fresh 2. cream
ingredients 3. eggs
★ often rested at room temperature after it is made to 4. rice
reduce its elasticity so that it flows more freely over 5. flavor
the pan 6. grains
★ can be flavoured with vanilla and other spices 7. cornstarch
8. NUTS
MOST DESSERT SAUCES FALL INTO ONE OF THREE
★ available whole, ground, roasted, or caramelised
CATEGORIES
★ they are an important part of dessert cookery as
1. Custard Sauces Vanilla custard sauce,
they provide flavour for creams and ice creams
Chocolate or other flavor may be added to create
★ NUTS (Quality)
varieties
★ 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
2. Fruit Purees - these are simply purees of fresh or
cooked fruits, sweetened with sugar. Other
9. CHOCOLATE
flavorings and spices are sometimes added.
★ may be melted to easily blend into filings 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 any attractive decorations
★ CHOCOLATE (Quality)
3. Syrups - include such products as chocolate sauce
★ available in various types, namely:
and caramel sauce
1. bitter sweet
2. semi sweet
3. white
4. dark
5. milk chocolate
★ milk and white chocolate because of their milk
content are more difficult to work with than dark
chocolate STORAGE OF SAUCES
★ sauces should be kept in airtight containers and
SWEET SAUCES stored in a cool dry place away from moisture,
★ sauce - a flavored liquid blend of ingredients that oxygen, light and pests
adds flavor and enhances the appearance of the ★ food made with starches that contain egg, milk,
food cream and other dairy products are prone to
★ fudge - a soft confection made of butter, sugar, bacterial contamination and to food-borne illness
chocolate ★ sauce made with these ingredients should be kept
★ sauces can give an entirely different appearance, out of the temperature danger zone
flavor, color, and moisture to desserts ★ thickened sauce should also be prepared

KINDS AND VARIETIES OF SWEET SAUCES KIMMIE INFORMATION

1. rich sauce is well suited to a simple dessert
2. light sauce is suited to a rich dessert go guys kaya niyo yan mahal na mahal ko kayong lahat
3. hot fudge is a delightful contrast to a cold cornstarch pakiss
pudding or to vanilla ice cream
4. hot sauces are made just before they are to be used