NOUF AMIEL L.

VALDEZ

ALL ABOUT DESSERTS

 SUGAR COOKING
Sugar cooking is important in the preparation of desserts
 Basic Principles
The principle of sugar cooking is fairly simple. A solution or syrup of sugar and
water is boiled to evaporate part of the water. As the water is boiled off

SUGAR
 SYRUP
A syrup cooked to a high temperature is harder when it is cold than a syrup
cooked to a lower temperature.
 SIMPLE SYRUP
Simple syrup is a solution of equal weights of sugar and water. Combine equal
weights of water and granulated sugar in a saucepan. Stir and bring to a boil to
dissolve the sugar

 CRYSRALLIZATION
Graininess is a common fault in many candies and desserts. Graininess results
when cooked sugar crystallizes, or turns to tiny sugar crystals, rather than staying
dissolved in the syrup.
 BASIC CUSTARD
 CRÈME ANGLAISE
Vanilla custard sauce, is a stirred custard. It consists of milk, sugar and egg yolks
stirred over very low heat until lightly thickened.

 PASTRY CREAM
Contains starch thickeners as well as eggs, resulting in a much thicker and more
stable product. It is used as a cake and pastry filling, as a filling for cream pies
and as pudding. With additional liquid, it is used as a custard sauce.
  BAKED CUSTARD
Vanilla custard sauce, consists of milk, sugar, eggs and flavoring. But unlike the
sauce it is baked rather than stirred over heat, so it set and becomes firm. Baked
custard is used as a pie filling, as a dessert by itself, and as a basis for many baked
puddings.

MONIQUE R. VALENCIA
BAVARIAN , MOUSSES AND SOUFFLES
BAVARIAN – also known as Bavarian cream or bavarois is made of three basic
elements
1. Crème anglaise
2. Gelatin
3. Whipped cream
CRÈME ANGLAISE
INGREDIENTS
 6 extra-large egg yolks
 1/2 cup sugar
 2 cups milk
 1 1/2 teaspoons pure vanilla extract
DIRECTIONS
1. Gather the ingredients
2. Fill a large bowl with ice water and keep it nearby.
3. Beat the egg yolks with a whisk for a minute or two, until they're very smooth.
4. Add the sugar and whisk for about 2 more minutes, or until the sugar is fully
incorporated and the yolks are a pale shade of yellow.
5. Heat the milk in a double boiler until it is not quite simmering. Don't let it boil.
You want to heat the milk until it reaches 180 F as measured with an instant-read
thermometer.
6. Very slowly, pour the hot milk into the egg and sugar mixture while whisking
constantly. Don't add the milk too fast or the eggs will cook, and you don't want
that.
7. Return the custard to the double boiler and gently heat, stirring continuously, until
it reaches 185 F. The crème anglaise will be thick but still pourable.
8. Now set the top part of your double boiler into the bowl of ice water to cool the
crème anglaise. Stir in the vanilla.
9. Stir the crème anglaise once in a while until it is fully cooled.

GELATIN
INGREDIENTS

 3 cups grape juice divided

 3 cups red fruit juice divided
 4 scoops Vital Proteins Beef Gelatin
 Whipped Cream
 Strawberries and Blueberries for garnish
DIRECTIONS

1. In a bowl combine 1 1/2 cups of grape juice with 2 scoops Vital Proteins Beef
gelatin, and stir until full incorporated.
2. In a medium saucepan heat the remaining 1 1/2 cups grape juice, and add gelatin
mixture to it. Stir well, bring to a simmer, and then pour into 4 cups, dividing evenly.
3. Put cups in the fridge for 2 hours to let set up and chill.
4. Repeat the same process with the red fruit juice to create the second layer.
5. Let chill and set up completely.
6. Top cup with whipped cream, and garnish with berries!
7. Enjoy!

WHIPPED CREAM
INGREDIENTS

 1 cup Whipping Cream

 1 Tbs. Sugar

 1 tsp. Vanilla Extract

DIRECTIONS

1. Use a chilled bowl in a stand mixer, add cold Belafonte Whipping Cream, and
begin to beat on medium speed.

2. Slowly add in the sugar and vanilla extract

3. Continue to beat for 6-10 minutes until still peaks form (time may vary
depending on the mixer and speed you are using).

4. Use immediately or chill in the refrigerator for up to 24 hours.

MOUSSES

Defined a Mousses as a soft cream dessert made light and fluffy by the addition
of whipped cream, beaten egg whites or both.

Note, that Bavarians fit this description.

INGREDIENTS
 8 ounces semisweet baking chocolate chopped (use a high-quality chocolate)
 2 cups heavy whipping cream divided
 ¼ teaspoon instant espresso powder optional
 2 tablespoons powdered sugar
 ¾ teaspoon cornstarch or arrowroot powder
 1 teaspoon vanilla extract clear vanilla extract will give you whiter whipped
cream
DIRECTIONS

1. Add the chopped chocolate and 1 cup of the heavy whipping cream to a small
saucepan. Heat on low, stirring often, until the chocolate is completely melted and
mixture is steaming. Take care not to boil. (This step can also be done in the microwave.
Heat in 30 second increments at 50% power, stirring in between.)
8 ounces semisweet baking chocolate,2 cups heavy whipping cream
2. Whisk in the instant espresso powder and set the chocolate aside to cool to room
temperature, stirring once or twice as it cools.
¼ teaspoon instant espresso powder
3. In a mixing bowl, use a hand-held mixer or an immersion blender with a whisk
attachment to whip together the remaining cup of heavy whipping cream until soft peaks
form.
2cups heavy whipping cream
4. Add the powdered sugar, cornstarch, and vanilla extract to the whipped cream and
continue to whip until firm, but not stiff, peaks form. Firm peaks will stand up but flop
over at the very top whereas stiff peaks will stand up straight.
2tablespoons powdered sugar, ¾ teaspoon cornstarch,1 teaspoon vanilla extract
5.Take 1 cup of the whipped cream mixture and gently fold it into the cooled chocolate
just until combined. **Be careful not to over-mix here. I find it easiest to use a large
rubber spatula to fold in the whipped cream just until combined. It’s ok to have some
lighter “streaks” in your mousse to avoid over-mixing.
DESSERT SOUFFLES
Souffles are lightened with beaten egg whites
Baking causes the souffles to rise like a cake, because the air in the egg foam expands
when heated.
3 stages of preparation of dessert souffles
1. Base
2. Egg yolks
3. Egg whites

INGREDIENTS
Orange marmalade:
 500ml (2 cups) fresh orange juice, pips reserved
  2 tbsp julienned orange rind
 400gm caster sugar
 1 tsp jamsetta
 20 ml Grand Marnier
Grand Marnier cream:
 125ml (½ cup) pouring cream
 2 tbsp pure icing sugar, sifted (plus extra for dusting)
 1 tbsp Grand Marnier
Souffle:
 4 egg whites
 Cream of tartar
 2 tbsp caster sugar
 2 tbsp marmalade
DIRECTIONS
Step 1
For burnt orange marmalade, combine 500ml (2 cups) fresh orange juice, 2 tbsp julienned
orange rind, reserved pips from 1 orange and 500ml water in a saucepan. Bring to the
boil, then reduce heat to low and cook until rind is soft, and liquid is reduced (45
minutes-1 hour). Stir in 400gm caster sugar and 1 tsp jamsetta. Cook over low-medium
heat until marmalade is thick and starting to catch on the base of the pan, stirring only if
marmalade becomes too dark (10-15 minutes). Set aside to cool, then stir through 20ml
Grand Marnier, adding more if necessary to thin to marmalade consistency. Makes
300ml.
Step 2
For Grand Marnier cream, whisk 125ml (½ cup) pouring cream, 2 tbsp sifted pure icing
sugar and 1 tbsp Grand Marnier in a large bowl until soft peaks form. Transfer to a
serving bowl and refrigerate until ready to serve.
Step 3
Preheat oven to 220°C. Using a pastry brush, coat base and side of four 200ml-capacity
copper pots or straight sided ovenproof ramekins with soft butter. This will ensure soufflé
has an even rise when baking; dust base and sides with caster sugar and shake off excess.
Step 4
Whisk 4 egg whites with a pinch of cream of tartar in an electric mixer until soft peaks
form, then gradually add 2 tbsp caster sugar, whisking continuously until glossy. Add 2
tbsp marmalade, fold until just combined, do not overwork
Step 5
Spoon mixture into copper pots or ramekins, level tops with a spatula and run your finger
around edge of pot or ramekin to clean edges. Place on an oven tray and bake until risen
and golden (8-10 minutes). Serve soufflés straight from the oven with cream and
marmalade on the side.
SUMMARY AND COMPARISON
Bavarian
Base: custard sauce
Gelatin
Whipped cream
MOUSSES
Base: many varieties
Little or no gelatin
Egg whites or whipped cream
SOUUFLES
Base: many varieties usually contain egg yolk
Egg whites baked.
REFERENCES
https://www.youtube.com/shorts/jQk26KCTj14?feature=share
https://www.youtube.com/shorts/dx8mDN6Cwus?feature=share
https://www.youtube.com/shorts/fkhTxBYU38U?feature=share
https://www.youtube.com/shorts/T1G2CIfZ75w?feature=share
https://www.youtube.com/shorts/ybY37QZaj4Y?feature=share
https://www.youtube.com/shorts/ybY37QZaj4Y?feature=share

BHEATHRICE MHAE B. CALUSA

POTS, PANS AND CONTAINERS
Metal & Conductivity : a good cooking utensil distributes heat evenly and uniformly. A
poor cooking utensil develops hot spots that are likely to burn or scorch the food being
cooked.
Two Factors Affect a Pan's Ability To Cook Evenly
Thickness of the metal : a heavy gauge pot cooks more evenly than one made of thin
metal. Thickness is most important on the bottom.
Kind of metal : different metals have different
conductivity, which means the speed at which they transfer or disperse heat.

The following Materials are used for Cooking Equipment

Aluminum : is used for most cooking utensils in food
service kitchens. It is a good conductor, and it's light
weight makes pots and pans easy to handle, because
it is a relatively soft metal, it should not be banged around or abused.

Copper : the best heat conductor of all, was once

widely used for cooking utensils. However, it is
extremely expensive and requires a great deal
of care. In addition, it is very heavy.
- it warms quickly and stays warm.
- allows heat to spread evenly and accurately.
- uniform cooking of your food.

Stainless Steels : is a poor heat conductor. Cooking pots

and pans made of it tend to scorch food easily because
the heat does not disperse throughout the pan quickly and evenly.
- is ideal for storage containers because is does not react
with foods as aluminum does.
- it is also used for low temperature cooking or holding equipment,
such as steamer pans and counter pans, where scorching or hot
spots are not a problem.
Cast Iron : is a favorite material with many chefs because of it's 0
ability to distribute heat evenly and to maintain high
temperatures for long periods.

Porcelain Enamel : lined pans should not be used. In fact,

they are forbidden by some health departments. They scratch
and chip easily, providing good hiding places for bacteria.
Also, certain kinds of gray enamel can cause food poisoning if chipped.

Nonstick Plastic: type coating, known by brand names including

Teflon and Silverstone, provide a slippery finish.
- requires a lot of care because it is easily scratched.
- do not use metal spoons and spatulas.
- it is easy to use and clean, as the slick coating helps to
keep food from sticking, and it's easy to clean afterward.

Glass Cookware : Is usually dishwasher safe and looks

great in the kitchen, assuming you keep it in good condition!
Some downsides of glass include uneven heat distribution
(glass is a poor heat conductor), meaning that it is best
suited to dishes like baked pasta, quick breads, and pot pies.

Earthenware Cookware : Earthen pots are porous in nature which helps

in spreading the heat equally throughout your dish. They take longer than
usual cooking time and retain the moisture and nutrients of your food inside
the pot. Bowls, pots, or other objects are made of clay that is baked so that it
becomes hard.
MENDOZA, AJ ROSE L.
Recipe in Making Hors D'oeuvres

Types of Cold Hors D'oeuvres

 Canapés
 Crudites
 Dip
 Caviar
 Sushi
 Canape- Smoked salmon cream cheese

https://youtu.be/RfapGcc2Row?si=x_OD5gjWIT0xsNI3
Ingredients:
 5 slices pita bread
 8 ounces cream cheese
 2 artichoke hearts tough outer leaves removed
 2 cloves garlic outer paper removed
 2 tablespoons lemon juice freshly squeezed
 1 tablespoon dried parsley
 ¼ teaspoon kosher salt
 1 large cucumber outer peel removed
 2 tablespoons unsalted butter room temperature
 6 ounces cold smoked salmon sliced
Procedure:
 Place the cucumber on a serving platter and season with a grind of the
rainbow peppercorns. This will help the soft cheese grip onto the cucumber.
 Use a spoon to mix the soft cheese in a bowl until smooth, then divide
between the cucumber rounds, smoothing down with the back of a spoon until
attached.
 Top the cucumber with the salmon. then garnish with the capers, dill and
another grind of the rainbow peppercorns. Serve with lemon wedges.

 Crudites - Party Crudités

https://youtu.be/E4baYTS5dZE?si=HhRxUpz4EI_IqX5Y
Ingredients:
 2 whole English cucumber, quartered and cut into strips
 2 whole red and yellow bell pepper, cut into ½’’ thick strips
 4 large carrots, peeled and cut into ½’’ thick strips
 1 ½ pounds asparagus, trimmed and blanched (place stalks in boiling, lightly
salted water for 30 seconds, transfer to an ice bath for 30 seconds, then pat
dry)
 3 cups crackers
Procedure:
 On a large platter or board, place a small bowl of tzatziki sauce or other dip of
your choice on one side. If using two dips, arrange the two bowls on opposite
sides of your platter.
 Arrange the vegetables on the platter, filling in the spaces around the dip
(bowl). For a beautiful platter, separate veggies of like colors and use ones
that are different in color and texture near each other.

 Dip - Caramelized onion and bacon dip

https://youtu.be/yPJ8D-5sSTI
Ingredients:
 7 slices thick cut bacon
 1 large yellow onion small dice
 1 tablespoon extra virgin olive oil
 1 ½ cups whole milk plain Greek yogurt
 ¼ cup mayonnaise
 ½ teaspoon dried dill
 ½ teaspoon garlic powder
 ¼ teaspoon Morton kosher salt
 ¼ teaspoon black pepper
 chips, crackers, or crudités for serving
Procedure:
 Heat oven to 400°F (200°C).
 Lay bacon strips on a sheet pan lined with aluminum foil. Cook for 12 - 16
minutes until bacon is golden brown and crispy. Place cooked bacon on a bed
of paper towels to soak up the grease. Once cool to the touch, chop the bacon
into bite-sized pieces.
 Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot,
add onion and reduce heat to medium-low. Cook onions, stirring often, until
the onions are a golden color, about 15 - 20 minutes. Remove onions from
skillet and allow to cool.
 Combine Greek yogurt, mayonnaise, garlic powder, dill, salt, pepper, and
cooled bacon and onions in a large mixing bowl. Stir until fully incorporated.
 Place the mixing bowl covered in plastic wrap in the refrigerator to chill for
30 minutes. Serve alongside chips, crackers, or crudités.

 Caviar

https://youtu.be/MRufRYIs7QM?si=cGKrotPxGLLGWOJ2

Ingredients:
 Caviar
 Bread
 Parsley
 Butter
 Sushi - Roll

https://youtu.be/jOSn-_HnZks?si=HB32C8yzR9-k2B6j

Ingredients:
Sushi Rice mixture:
 2 tbsp rice vinegar
 2 tsp white sugar
 1/2 tsp salt
Soy-ginger dip:
 10 tbsp soy sauce
 6 tbsp rice vinegar
 2 1/2 tbsp water
 2 tbsp fresh ginger, grated
 2 cloves garlic, minced
 2 tsp white sugar
 3 tsp sesame oil
Spicy-mayo dip:
 4 tbsp mayonnaise
 4 tsp hot sauce
  2 tbsp calamansi juice
Spicy Tuna Filling:
 Combine 4 tbsp canned tuna and 1 tbsp mayonnaise
 Mix well and set aside
Procedure:
 Wrap the bamboo mat with cling wrap
 Place the roasted seaweed sheet/nori sheet on the mat shiny side down
 Spread a layer of 1 cup rice on top of the seaweed sheet
 Sprinkle toasted black 1 tsp sesame seeds
 Flip it upside down
 Arrange the filling on top of the sheet
 Filling: 2 slices of avocado, 1 crab stick, cut in half and 1 pencil-sized
cucumber
 Roll the bamboo mat
 Cut the sushi with wet sharp knife

Types of Hot Hors D'oeuvres

 Small Skewers
 Meatballs
 Wrapped Hors d’oeuvres
 Filled dough

 Small Skewers
https://youtu.be/OVoEWfkO4mk?si=QK-VOkhCbbdCSNGk
Ingredients:
 1 tbsp vegetable oil
 1 tbsp sesame oil
 2 cloves garlic - peeled and minced
 1 tsp minced ginger
 3 tbsp dark soy sauce
 3 tbsp honey
Skewers:
 2 chicken breasts - (approx 350g/12.5 oz) chopped into bite sized pieces
 1 red bell pepper - chopped into large chunks
 1 onion - peeled and sliced into squares
 1 tbsp sesame seeds
 small bunch of coriander/cilantro
Procedure:
 Mix all the marinade ingredients (veg and sesame oil, minced garlic,
ginger, soy sauce and honey) together in a small bowl.
 Place the chicken in a bowl and pour on three-quarters of the marinade
(reserving the rest). Place in the fridge (covered) for an hour.
 Thread the marinated chicken on skewers along with pieces of red pepper
and onion.
 Place the skewers on a smoking hot griddle or BBQ, and cook for 8-10
minutes, turning occasionally until cooked through and the chicken is no longer
pink in the middle. Brush with the reserved marinade halfway through cooking.
 Sprinkle with sesame seeds and coriander before serving.

 Meatballs

https://youtu.be/EsMEDXe_x0s?si=pX7uMkUh8lHQnOLE

Ingredients:
 1 pound ground beef
 1 pound ground pork
 1 cup panko bread crumbs
 ½ cup onion, finely minced
 ¼ cup parsley, finely chopped
 2 cloves garlic, minced
  2 eggs
 Kosher salt, to taste
 Pepper, to taste
 Barbecue Onion Sauce
 ½ cup onion, finely minced
 4 garlic cloves, minced
 ½ cup apple cider vinegar
 1 cup ketchup
 2 tablespoons tomato paste
 1 tablespoon mustard
 2 tablespoons Worcestershire sauce
 ½ cup, honey
 ¼ cup brown sugar
 Salt, to taste
 Pepper, to taste
Procedure:
 Preheat oven to 425°F (220°C).
 In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley,
garlic, eggs, salt, and pepper until just combined.
 Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining
meat and transfer to an oiled rack on a sheet tray.
 Bake meatballs for 15 minutes, until golden brown. Set aside.
 Add oil to a pan on medium-high heat, and cook onions and garlic until they are
deeply caramelized.
 Add in the cider vinegar, ketchup, tomato paste, mustard, 7. Worcestershire,
honey, brown sugar, salt, and pepper, stir, and bring to a simmer. About 5
minutes.
 Add the cooked meatballs and coat them with the sauce.
 Sprinkle with the fried onions, poke with toothpicks, and serve!
 Wrapped Hors d’oeuvres – Ham and cheese

Ingredients:
 2 8 oz packages cream cheese
 1 ranch seasoning packet
 10 American cheese slices
 5-10 deli ham slices
 5 tortillas
Procedure:
 Stir ranch seasoning into softened cream cheese. (For extra creamy cream cheese,
beat with a mixer for 2-3 minutes.)
 Spread a thin layer of cream cheese mixture over top of the tortilla. Layer 1-2
pieces of ham and 2 slices of cheese down the middle of the tortilla.
 Roll up as tightly as possible and then wrap in plastic wrap. Continue making
rolls until ingredients are finished. Store in the refrigerator for at least one hour.
 Once the rolls have chilled, remove plastic wrap and use a knife to cut off the
ends. Slice roll into 1/2 inch rounds and serve.

 Filled dough
 https://youtu.be/y5-10S0fDHU?si=jLWtK_ZF-UGuSVoK
Ingredients:
 puff pastry: 300 g (11 oz)
 tomato paste: 40 g (1.4 oz)
 oregano: 10 g (0.4 oz)
 cheese: 150 g (5.3 oz)
 parsley: 20 g (0.7 oz)
 puff pastry: 300 g (11 oz)
 eggs: 1 pc

KATHLEEN B. LISING
STOCK
-a stock is a very flavorful liquid that made by gently cooking bones and other
ingredients such as vegetables in a liquid. This extracts flavor, aroma, body, color, and
nutrients.

All stocks contain four parts.

Part 1
- is the major flavoring ingredient, which usually consists of the bones and trimmings

from meat, poultry, or fish.

Bones may be from any part of the animal, including the neck or tail, arm or leg. Many

have marrow. They must be prepared by blanching, browning, or sweating.

Part 2

- is the liquid. That liquid is usually water, but may also include wine or vinegar, or

even a bouillon or remouillage.

Foam or scum may accumulate on this liquid as the bones cook. This is called the ‘raft’

and consists of meat or egg white protein foams. Skim this off during cooking.

Part 3

- is the mirepoix, the standard mirepoix is 50% onions, 25% carrots, and 25% celery…
all chopped in small pieces when simmering time is short, and large pieces when
simmering time is an hour or longer.

Part 4
- is the aromatics. These are the herbs, spices, and flavorings that create a savory smell.

Aromatics may include a ‘bag of herbs’ called a BOUQUET GARNI (boo-KAY

gahrNEE). Fresh herbs are held in a cheesecloth bag or stems are simply tied together.

Different types of stocks

BROWN STOCK

-is an amber - color liquid made by browning and then simmering poultry, beef, veal, or

game bones.

WHITE STOCK

-is a clear, pale liquid made by simmering poultry bones.

FUMET

-is a very flavorful, light colored stock made with fish bones.
COURT BOUILLON

-is a very aromatic vegetable broth, and is used for poaching fish or vegetables.

REMOUILLAGE

-is a stock made from bones that have already been cooked in another food preparation.

When simmered in a water a second time, the result is a pale and weak flavored liquid.

Reference https://www.slideshare.net/cristinagroup4/stocks-soups-and-sauces

RODRIGUEZ, TRISHA KAIRA G.

COOKING METHODS

DRY HEAT COOKING METHODS

Dry heat cooking refers to any cooking technique where the heat is transferred to the

food item without using any moisture.

MOIST HEAT COOKING METHODS

This refers to any cooking technique where the heat is transferred to the food item

using liquid or moisture.

DRY COOKING METHODS

Roasting is a slow-cooking process, using indirect, diffused heat to cook its

ingredients:

https://youtube.com/shorts/r6cv2JCiLnw?si-P4GvMLBqr-gZ5csW

Broiling- is the cooking technique that uses radiant heat from above to cook your food,

so it's like upside- down grilling.

https://youtu.be/qJJDRaiR3KU?si=y7h8Xa8nstkpWbc2
Sauté-is a dry-heat cooking method, which involves cooking a small amount of fat in a

hot pan while tossing ingredients around.

https://youtu.be/HdtYeSfBCsg?si=HxwwT1ilxCc6v 13L

Pan-frying or shallow frying- is a fast cooking method.

https://youtu.be/kbpYAnt-7k?si=iVP0c9QnBWGXky-J

Deep frying cooking method thatbmerges food in hot oil or fat to cook

https://youtu.be/IrOLWLow-bQ?si=tFB224z252NMDfgf

MOIST HEAT METHOD

Simmering-is a cooking method that brings the liquid of a dish to just below the

boiling point over lower heat

Boiling-is the moist hmethod that cooks meat in boiling water or other water-based

milk (e.g..stock, milk).

https://youtube.com/shorts/Wloo13dJEFY?si=V4OzWHP6D7yD3z4

Steaming-is a method of cooking that requires moist heat.

https://youtu.be/DqRW8dN6Xmc?si=iqjJ6txS6zY 1bUW

Stewing-is a moist heat, slow cooking method, where small uniform pieces of meat

and/or vegetablesare cooked in liquid, and then served in the resulting gravy.

https://youtu.be/YImmACQMFtc?si=_rqxjnvENFUOp7Qp