Varieties of

ingredients in
preparing
desserts
 Sugar
Sugar is a form of soluble
carbohydrate which is usually
present in most foods and is
added in a lot of recipes for
its distinctive sweet taste. its
varied forms have specific
uses.
 granulated sugars

granulated sugars are used

at the table for sweetening
hot bevereges, like tea and
coffee.
 brown Sugar
Used in confectionary,
baked goods, and toffees.
 sugar Cubes
Also known as, lumps. Are lightly
steamed white/brown
granulated sugars pressed
together in block shapes to
sweeten drinks.
 Confectionary sugars
Are fined powdered sugars
used in baking and
confectionary, they are
also use in dusting foods
 syrups
Are dissolved invert sugars used
for adjusting sweetness, aiding
moisture retention, and
avoiding crystallization of
sugars in breads, cakes,
beverages, etc.
 Milk
Milk is a nutrient-rich
agricultural product
extracted from the
mammary glands of farm
animals.
 Different
varieties of milk:
Powdered Milk
Evaporated Milk
Condensed Milk
 Eggs
Chicken eggs are used in a
of dishes. They add flavor
and color to desserts.
Egg yolks
Are used as thickeners in
desserts.

Egg whites
Are either or whipped and
used in desserts.

Whole Eggs
Are used as ingredients in
desserts, like egg tarts.
 Flour
This provides the structure
in baked desserts.
All Purpose Flour
These are best for
cookies.

Cake Flour
Is best for tender cakes,
like sponges.
Buckwheat Flour
These are best for
cookies.

Barely Flour
natural sweet,malty flavour
which makes ideal for
sweet baked desserts and
cookis.
 Gelatin
An ingredient which is colorless,
flavorless, and ntranslucent and
is used as a gelling agent in
preparing dessert in cooking in
general.
2 different varieties of gelatin:

Flavored or plain
Sweetened and unsweetened

Smp Jke
 Cream
A yellowish fatty component of
un-homogenized milk and is
obtain by skimming the top
layer of butterfat from milk.
 solid
ingredients
 Fruits
Whether fresh or canned, are
the most commonly used solid
ingredients in desserts.
different kind
of
fruits
 Nuts
To add flavor and texture to
desserts.
 Sauces for
Desserts
Sauces are flavored liquids
with varying consistencies
that are used as
accompaniments for desserts.
 Are great
partners for
puddings and
desserts. The
vanilla custard

1
Custard sauce is an
Sauces example.
 Are fresh or
cooked frruits
that can be
used in jams
and jellies, ice

2
Fruit cream, sorbets,
purees and fruit tarts.
 Are liquid
components
used for
adding
3 Syrups flavor to
desserts.