CBLM Desserts

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COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
COOKERY NCII
Unit of Competency
PREPARE DESSERTS
Module Title
PREPARING DESSERTS
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

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CBLM IN COOKERY
Prepare Desserts JUSTINE D. BANAN, MBA
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Welcome to the module in COOKERY NCII QUALIFICATION. This module contains

training materials and activities for you to complete.
The unit of competency “Preparing Desserts” contains knowledge, skills and
attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Then follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in
“COOKERY NCII”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You must
pass the institutional competency evaluation for this competency before moving to another
competency.
COOKERY NC II
320 HOURS
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No. Unit of Competency Module Title Code

1 CLEAN AND MAINTAIN Cleaning and TRS512328
KITCHEN PREMISES Maintaining Kitchen
Premises
2 PREPARE STOCKS, Preparing Stocks, TRS512331
SAUCES AND SOUPS Sauces and Soups
3 PREPARE APPETIZERS Preparing TRS512381
Appetizers
4 PREPARE SALADS AND Preparing Salads TRS512382
DRESSING and Dressing
5 PREPARE Preparing TRS12330
SANDWICHES Sandwiches
6 PREPARE MEAT Preparing Meat TRS12383
DISHES Dishes
7 PREPARE VEGETABLE Preparing TRS12384
DISHES Vegetable Dishes
8 PREPARE EGG DISHES Preparing Egg TRS12385
Dishes
9 PREPARE STARCH Preparing Starch TRS12386
DISHES Dishes
10 PREPARE POULTRY Preparing Poultry TRS12333
AND GAME DISHES and Game Dishes
11 PREPARE SEAFOOD Preparing Seafood TRS12334
DISHES Dishes
12 PREPARE DESSERTS Preparing Desserts TRS12335
13 PACKAGE PREPARED Packaging TRS12340
FOOD Prepared Food
UNIT OF COMPETENCY: PREPARE DESSERTS
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UNIT CODE : TRS512335
UNIT DESCRIPTOR : This unit deals with knowledge, skills, and attitudes in the
preparation of a range of hot, cold and frozen desserts.
PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables
1. Perform mise en place 1.1 Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
1.2 Ingredients are identified according to standard recipes,
recipe card or enterprise requirements
1.3 Ingredients are assembled according to quantity, type,
and quality required
1.4 Ingredients are prepared based on the required form and
time frame
1.5 Ingredients are selected, measured and weighed
according to recipe requirements
1.6 Appropriate equipment are selected and used in
accordance with manufacturers’ manual
1.7 Frozen ingredients are thawed following enterprise
procedures.
1.8 Where necessary, raw ingredients are washed with
clean potable water.
2. Prepare desserts and 2.1 Standard or enterprise recipes are used to produce a
sweet sauces variety of hot, cold and frozen desserts, appropriate for
a variety of menus
2.2 Range of sweet sauces are produced to a desired
consistency and flavor
2.3 Prepared desserts and sweets are tasted in accordance
with the required taste
2.4 Workplace safety and hygienic procedures are followed
according to enterprise and legislated requirements
3. Plate/Present 3.1 Desserts are presented hygienically, logically and
desserts sequentially within the required timeframe
3.2 Desserts are decorated creatively
3.3 Factors in plating dishes are observed in presenting
desserts
3.4 Desserts are portioned according to enterprise standards
3.5 Desserts are presented in accordance with enterprise
presentation techniques
3.6 Accompaniments, garnishes and decorations are used to
enhance taste, texture and balance
4. Store desserts 4.1 Quality trimmings and other leftovers are utilized where
and when appropriate
4.2 Desserts are stored at the appropriate temperature and
under the correct conditions to maintain quality,
freshness and customer appeal
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PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables
1. Perform mise en place 1.1 Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
1.2 Ingredients are identified according to standard recipes,
recipe card or enterprise requirements
1.3 Ingredients are assembled according to quantity, type,
and quality required
1.4 Ingredients are prepared based on the required form and
time frame
1.5 Ingredients are selected, measured and weighed
according to recipe requirements
1.6 Appropriate equipment are selected and used in
accordance with manufacturers’ manual
1.7 Frozen ingredients are thawed following enterprise
procedures.
1.8 Where necessary, raw ingredients are washed with
clean potable water.
4.3 Suitable packaging are selected and used to preserve
taste, appearance and tasting characteristics
4.4 Sweet sauces are stored to retain desired quality and
characteristics
4.5 Dessert is stored in accordance with FIFO operating
procedures and storage of dessert requirements
Lesson1: What is a Patissier/Pastry Chef?

Objectives
At the end of the session, you will be able to:
 Identify what a Patissier/Pastry chef is

 Determine the job responsibilities of Patissier/Pastry chef
 Determine the importance of a Patissier/Pastry chef

Introduction
Preparing desserts require skills that should be mastered in order to produce high quality products
that the customers would enjoy. Each kitchen staff is tasked to prepare specific types of dishes so that
they may be able to concentrate on creating appetizing dishes.
Pastry Chef
A pastry chef, also known as a pattisier, is a chef that is dedicated to creating desserts and baked
goods. They are in charge of the baking facet of the kitchen and restaurants. They work with a team
of bakers to prepare, cook, and decorate food. They must be organized and motivated to do the daily
work.
The pastry chef may work alone or with a group of cooks and bakers to prepare, cook, and present
food to the customers. They must be motivated and organized to be able to prepare the finest
desserts.
They not only prepare the desserts but also work with the head chef to pair breads and desserts,
order supplies, and hire staff. The pastry chef also creates recipes to offer a variety of dishes to the
customers. They do all of this together with maintaining records, ordering food, and enforcing food
safety standards.
Lesson 2: Duties and Responsibilities
Objectives
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 Determine the responsibilities of a Patisserie/Pastry chef

 Identify the role of the Patisserie/Pastry chef in the kitchen
 Determine the skills required to be a Patisserie/Pastry chef

Introduction
A Patisserie/Pastry chef must be knowledgeable and skilled when it comes to making desserts and
pastries. He/she must be able to work well in an environment that requires one to produce products of
quality. In this lesson, you will learn the duties and responsibilities of a Patisserie/Pastry chef.
Duties and Responsibilities of a Patissier/Pastry chef
The pastry chef has a long list of tasks and responsibilities. The working hours of a pastry chef are
divided between working in the kitchen, organizing, and educating kitchen staff and purchasing
necessary ingredients for future products.
The following tasks and responsibilities are the usual tasks given to a pastry chef:
 Create and prepare desserts in accordance with the existing menus;

 Create and bake breads that goes together with the different meals in restaurants;
 Decorate cakes and baked goods according to requirements;
 Plate desserts for serving;
 Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks, etc.
 Create cheese plateaus to complement a meal;
 Creates baked goods for specific diets (gluten free, sugar free, diabetes-friendly, etc.);
 Inspect the quality of the ingredients and measure them for specific recipes;
 Talk to suppliers and choose the ingredients needed for desserts and other baked goods;
 Establish a budget for ingredient purchase;
 Ensure that the kitchen equipment is in good conditions and meets all requirements;
 Organize the kitchen staff and supervise while working;
 Train the kitchen staff to meet imposed standards;
 Hire necessary personnel so that the kitchen functions smoothly;
 Organizes and conducts tasting sessions for the waiting staff and for potential clients when the
situation requires it;
 Cleans the equipment and utensils and maintains the kitchen clean and in good order for proper
functioning.
UNIT 2 Getting Ready for Work

Lesson 1: Occupational Safety and Hygiene
Objectives
 Learn different procedures in maintaining safety in the kitchen

 Know the proper personal protective equipment used in preparing desserts
 Know the importance and effects of proper equipment and safety measures practiced in the kitchen
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 Apron
A kitchen apron keeps your uniform or clothes clean while cooking. It acts as an extra barrier between your skin
from different materials and ingredients used in cooking that might cause you injuries. Moreover, make sure that
if you will be using mixers to tie the apron strings properly that it would not get caught up in the mixer head or
any rotating materials.
 Gloves
You can protect your hands by using gloves, specifically cut-resistant gloves that are made with various
materials. Though you might still need to exercise caution when cooking, it is important to wear gloves to avoid
contaminating the raw ingredients when preparing food.
 Hair net
A hair net will keep away the stray hair strands that you have to prevent contaminating the food with hair.
 Mask
It prevents any saliva or contaminants from the cook to mix with the prepared food that may lead to spoilage.
 Closed shoes
Always wear closed shoes when cooking to protect your feet from any spillage that may occur when cooking. It
acts as a barrier between your feet from the different materials used in cooking.
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Hand washing is the single most important procedure for preventing the spread of biological
contamination. Here are some hand washing tips and procedures for your use.
 Always consider the faucet, sink and its surrounding contaminated when starting the hand washing
procedure.
 You must avoid touching the sink.
 urn water on and then wet your hands, wrists, and arms.
 Pour enough liquid soap on your palm then work into lather.
 Vigorously rub together all surfaces of the lathered hands and arms for 15 seconds. Friction helps
remove dirt and microorganisms. Wash around and under rings, around cuticles, and under
fingernails
 Rinse hands thoroughly under a stream of water. Running water carries away dirt and debris. Point
fingers down so water and contamination won't drip toward elbows.
 Dry hands completely with a clean dry paper towel.
 Using the same paper towel, turn the faucet off.
Hygienic Practices when Cooking

 Always wash your hands before preparing food.
 Avoid wearing jewelry, watch, or perfume

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 Make sure that your nails are short, clean, and without nail polish.
 Wear clean clothing.
 Remove your apron whenever you leave a food-preparation area.
 Don’t brush or comb your hair when you are near food.
 Do not smoke in food areas.
 Keep your fingers from your face, mouth, hair, and skin and other parts of the body.
Safety Measures in the Kitchen

Cooking is fun but the kitchen can be a place for accidents. Due to the equipment and activities done
in the kitchen, one needs to know how to properly avoid accidents without sacrificing work efficiency.
 Store knives in a wooden block or in a drawer.
 Never cook in loose clothes and keep long hair tied back. Loose clothing could accidently catch
fire or loose hair might fall on the prepared food which is unsanitary.
 Never cook while wearing dangling jewelry. Dangling jewelry might get caught with the kitchen
utensils used during service.
 Keep potholders nearby and use them. Make sure to have potholders near you when cooking so
you can easily grab it when needed but not to close that it might catch fire.
 Turn pot handles away from the front of the stove. It lowers the chances of you bumping and
knocking down the pots.
 Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy
products can spoil quickly, so refrigerate or freeze them right away.
 Wipe up spills immediately. Keep the floor dry to avoid slips and falls.
 Separate raw meat and poultry from other items whenever you use or store them. This avoids
cross-contamination of harmful bacteria from one food to another.
Lesson 2: Setting Up the Work Station

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Objectives
 Properly prepare needed ingredients for set up

 Learn how to arrange ingredients for maximum efficiency in preparation of desserts
 Follow different considerations when it comes to preparing and handling ingredients

Introduction
In this lesson, you will learn how to properly set up your work station depending on the menu. You will
learn proper procedures in handling the ingredients used in preparing desserts to ensure efficiency in
work and having top quality ingredients.

Ingredients
It is used in the production of dessert to:
 Add sweetness and flavour
 Create tenderness and fineness of texture
 Give crust color
 Increase keeping qualities by retaining moisture
 Act as a creaming agent with fats and as foaming agent with eggs
 Provide food for yeast
 To preserve

Ingredients - Sugar
Classification of Refined Sugar
Refined sugars are classified by the size of the grains
 Caster Sugar
o It is finer than regular granulated sugar.
o It supports the quantities of fat and dissolves relatively quickly into doughs and batters.
o It is the premier sugar to use in producing quality desserts and pastries.
 Regular Granulated Sugar

o It is also known as table sugar or A1 and is the most commonly known sugar.
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o It has a coarse grain. In production, the coarse grains leave undissolved grains, even after long
mixing. After baking these show up as dark spots on crusts, irregular texture and syrupy spots.
Coarse sugars are less refined and result in clearer syrup.
 Brown Sugar
o It contains 85 – 92 % sucrose and varying amounts of caramel, molasses and other impurities.
Darker grades contain more of these impurities. Brown sugar is regular cane sugar that has not
been completely refined.
 Icing Sugar
o It is also known as confectioners‟ sugar is sugar ground to a fine powder.
 Soft Icing Mixture

o It is icing sugar mixed with a small amount of starch (3 %) to prevent caking. It is also available
in a pure form without this anti-caking starch.
 Invert Sugar
o It is a product of sugar refining. It is chemically processed heavy syrup where a sucrose solution
is heated with an acid.
o Invert sugar resists crystallisation, promoting smoothness in candies, icings and syrups. It also
holds moisture especially well, retaining freshness and moisture in products.
 Molasses
o It is concentrated sugar cane juice. It contains large amounts of sucrose and other sugars
including invert sugar. It also contains acids, moisture and other constituents that give it flavour
and colour.
o Darker grades are stronger in flavour and contain less sugar than lighter grades. Molasses
retains moisture in baked goods, prolonging their freshness.

Ingredients - Sugar
 Corn Syrup
 It is a liquid sweetener consisting of water, a vegetable gum called dextrin and various sugars,
primarily dextrose, also called glucose.
 Corn syrup is made by converting cornstarch into simpler compounds through the use of
enzymes.
 Corn syrup aids in retaining moisture and is used in some icings, sweets, and sugar boiling. It
keeps other sugars from recrystallising.
 It is added to marzipan to improve elasticity.
 It has a mild flavour and is not as sweet as sucrose
 Glucose Syrup
 It is a viscous colourless syrup (44˚ Baume).
 Glucose has a stabilising effect to help prevent re-crystallisation when sugar is boiled to high
temperatures, pulled, and blown sugar making the boiled sugar more elastic. It is also used in
cakes and biscuits. Glucose should not be stored at temperatures above 20ºC because it will
change in colour. Glucose can be replaced with light corn syrup.
 Honey
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 It was the first sugar to be used by man. It is the nectar collected from bees and deposited in their
honeycomb. Nectar contains about 80% water and 20% sugar together with essential oils and
aromatic compounds that are responsible for the bouquet of honey, the flavour varying from the
flowers from which the nectar was gathered.
 The darker the colour of the honey the stronger its flavour; it is a natural sugar syrup consisting
largely of glucose, fructose and other compounds that give it is flavours. Flavour is the main
reason for using honey.
 Honey contains invert sugar which helps retain moisture in baked goods and gives a soft chewy
texture to cakes and cookies, and is baked at a lower temperature so the invert sugars can
caramelise.
 Honey contains acid which enables it to be used with baking soda as a leavening.

Ingredients - Egg
Functions of Egg for Dessert Production
Thicken When heated egg coagulates and holds liquid in a suspension

Bind When wet the food items stick together. When cooked, the egg sets and keeps
the food together
Glaze Beaten egg gives a shiny appearance
Aerate When whipped the egg traps millions of tiny air cells within itself Air bubbles help
to raise other ingredients
Emulsify Yolks can bind together to un-mixable ingredients
Clarify Whites used to clarify stocks
Enrich Adds flavour and nutrition

Ingredients - Dairy Products
Dairy products are used extensively in the dessert section of the kitchen. They include milk,
buttermilk, cream, yoghurt, crème fraiche, mascarpone and butter.
Uses
 Milk
o It may form the foundation of many dishes irrespective if it is whole, skim or fat reduced, long life,
evaporated, condensed or even powdered.
o It is often used in cakes to thin the cake batter and create steam during the baking process,
acting as a raising agent.
 Buttermilk
o It produces very light, delicious results in scones, pancakes, pikelets muffins etc.
o Buttermilk has a fresh, slightly sharp, acid flavour and is used to counteract the bitter, soapy
alkaline flavour, bicarbonate of soda leaves in many baked goods
 Cream
o It is the fat component of milk and varies enormously in richness, texture, and lusciousness.
 Clotted cream
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o It is the thickest cream is at 55% fat.
 Pure Cream
o It is at 48% fat.
o Pure cream and clotted cream may be served in dollop form accompanying berry fruits, scones
etc. These creams do not aerate when whipped.
 Thickened cream
o It is 35% fat content. This cream may be whipped to trap air because it contains a gelling agent,
„vegetable gum‟, gelatine has also been used but has been replaced to appeal to a broader
market.
o Chilled thickened cream whips until it stands in peaks; there are soft peaks to fold into mousses,
bavarois, and firm peaks for piping rosettes of cream on to a gateau.
o The over whipping of cream will result in the product “splitting” (separation of the fat and water).
Cream with a high fat content is more susceptible to this occurring.
o Thickened cream needs to be kept chilled at 4ºC until required to be whipped. The warmer the
cream, the greater the possibility of it “splitting”.

Ingredients - Dairy Products
 Reduced and light cream
o It ranges from 25% - 18% fat and it will not whip because there is insufficient fat to trap air
bubbles and thicken it.
o It is used as a pouring cream; it can replace milk in desserts to enrich them and is useful for
people on fat reduced diets.
 Yoghurt
o It is a very healthy alternative to cream. It has many health properties as it contains a culture
and usually contains very little saturated fat. It may be used in a yoghurt based bavarois,
sorbet, Panna cotta, ice-cream or as a cream substitute.
o It is available plain, flavoured or frozen.
 Crème Fraiche
o In France this is standard fresh French cream. However in Australia it contains a culture. The
cream is naturally thick due to lactic acid bacteria in it which also produces a nutty flavour.
o It has a butter fat content of approx. 35% fat. The higher fat content makes it ideal for
cooking; it may be used in some sauces without the risk of separating.
o It is often served as a dollop form with fresh sweetened berries
 Butters
o These are available salted or unsalted. Unsalted is the preferred choice because the
cook/baker may add salt accurately and have greater control over the salt content. It has a
much sweeter and more pleasant flavour than salted butter. (Salt was added to butter
originally as a preservative).
o It is composed mostly of fat, some water, protein, simple sugars and either salt or culture.
o Its main use in baking is to trap air with sugar during the creaming process this gives
lightness as an example cake making.
o It also gives superior flavour, and colour and richness.
o In contrast to cake making, butter is used in puff pastry production to allow for air to be
trapped between layers of pastry and butter, resulting in light, crisp pastry layers.
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o It also aids tenderness to many baked goods by coating the gluten strands in the pastry and
retarding their development.
o It is added to sauces to give richness and sheen.
o It is also used in batters to enhance flavour, tenderness and to help prevent the batter from
sticking during the production of pancakes, crepes, etc.
o Sometimes, butter may be used as a lubricant. This is to help prevent baked goods adhering
to their tins during the baking process. Butter is best clarified for this purpose.

Ingredients - Oils
 It is often used in baked goods as a healthy alternative to butter. This results in a moister product
which lengthens their shelf life.
 Many delicately flavored oils like almond oil may also be used for lubrication purposes. One of the
benefits of this is it leaves the baked goods/dessert with sheen.
 Cooking sprays are very convenient to use because it is easier to spray a fancy cake form than to
brush with clarified butter. However, these products are expensive and extremely flammable.
Storage
 Both oils and sprays should be kept in very dry cool conditions away from uv light and warmth
which will facilitate rancidity especially in oils.
 Oils are best kept in airtight, coloured glass containers.
 Spray oils should not be used on non-stick surfaces and the chemical propellant has a detrimental
effect on the surface coating.

Ingredients - Cheese
Cheese Commonly Used in Making Desserts
 Bakers Cheese
o A fresh (unripened) cheese with a low fat content, it is similar to cottage cheese, but it does not
have curds and its flavour is a bit sourer. Baker’s cheese is used in cheesecakes and cheese
fillings for pastries. It can be frozen.
 Cottage Cheese
o It is a lumpy, soft white cheese that can be purchased with small or large curds. It is often made
with skimmed pasteurized cow’s milk. It can be used as a low fat alternative to cream cheese as
well as for pancake and crepe fillings. It is also known as curd cheese.
 Ricotta Cheese
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o It is from Italy. The word means re-cooked and its origins are in Rome and connected to the
making of Romano and Mozzarella.
o Ricotta was first made from the whey that was left after the curds from these cheeses had been
strained. Until about a century ago, this whey was discarded.
o It is now produced commercially made with whole milk rather than whey
 Cream Cheese
o It has a mildly tangy, spreadable cheese with a smooth, creamy texture. This soft, unripened
cheese is made from cow’s milk cultured with bacteria. It is a popular ingredient for many types
of cheesecakes, pastry doughs, tarts and cookies.
 Goats Milk Cheese

o Known as Chèvre in French, goat’s milk cheese can range in texture from very dry and crumbly
to moist and creamy. There are also fresh and ripened varieties.
 Mascarpone
o This product is traditionally a triple cream Italian cheese made from cow’s milk. It originates from
Tuscany and Lombardy, these days is made in Australia and readily available in Italian specialty
shops and large supermarket chains.
o This is a very rich cheese made from fresh cream derived from cow’s milk.
o The cream is reduced to near triple crème consistency to give the cheese its soft, smooth, rich
texture, with an extremely rich fat content of 25- 60%, depending on the manufacturer.
o It is best stored in the containers it is purchased in, refrigerated under 5ºC, ensuring the
containers are tightly sealed. When opened it has a shelf life of only 1 week.
o Traditionally it was served sweetened, sprinkled with cinnamon and served with fruit.
o Today, it is best known for its use in tiramisu, gelatine, for filling crepes, served with fresh figs,
and makes beautifully rich cheesecakes. Mascarpone has the potential to separate very easily
due to its very high fat content. For this reason, minimum mechanical agitation should be applied
when working with mascarpone.

Ingredients - Nuts
 Nuts are a good source of protein, fibre, vitamins and minerals. While nuts are high in fat, the fatty
acids in nuts (except coconuts) are mostly polyunsaturated. This type of fat is considered desirable
in our diets. Nuts vary in composition, but most nuts contain more fat than anything else.
 Nuts are most versatile in cooking. Varieties most commonly used in hot and cold desserts include
almonds, chestnuts, coconuts, hazelnuts, macadamias, peanuts, pecans, pistachios and walnuts.
 They can be purchased in many forms including: fresh, in its kernel, salted or unsalted, loose or
pre-packaged, whole, blanched, roasted, chopped, crushed, slivered, ground/meal, kibbled, paste
or oil.
Types of Nuts
 Almonds – available natural (skin on) and blanched (skin off) in many forms: whole, split, silvered,
chopped and ground / meal.
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 Chestnuts – must be cooked. They are available whole, frozen, glace and puree.
 Coconut – is available in many forms. Usually for the pastry kitchen, it is purchased as desiccated,
shredded or flaked. Coconut can also be purchased fresh and is used for its milk, cream, or fresh
shaved flakes for garnishes.
 Hazelnuts – available natural (skin on) and blanched (skin off) in many forms: whole, split,
chopped and ground / meal.
 Macadamias – are usually purchased whole or chopped with no skin.
 Pecans – available whole with the skin on or chopped.
 Peanuts – available whole and crushed. They can be sold roasted and also salted.
 Pistachios – available in their skin whole and chopped, as well as blanched and then silvered.
Blanched pistachios are bright green.
 Walnuts – available whole, as halves, chopped and crushed. Many nuts are also available as a
paste (e.g. almond, hazelnut and pistachio). These pastes are use in the pastry kitchen for the
production of many ice creams, mousses, cream desserts, petit fours and in cake production. The
pastes tend to be quite expensive, however the flavour is very intense and only small amounts are
required to achieve the desired taste.

Ingredients - Nuts
Storage
 Most shelled nuts benefit greatly from being stored in very clean airtight containers.These
containers are best made from non-porous plastic.
.
 Due to the high fat content in nuts, they are prone to quick spoilage; hence by storing in the cool
room, or for long term storage in the freezer, you will slow down rancidity.
 Most nuts have a shelf life up to 3 months if stored in optimum conditions.
 Nuts also deteriorate rapidly when they are subject to kitchen warmth, uv light and oxygen.
 Be aware of insect and weevil infestation in nuts too. This also results in rapid deterioration of
their quality and is more likely to occur in autumn (their breeding season).
Quality
All nuts should be:

 Fresh with a good odour
 Sweet taste
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 Crisp texture
 Good color
 Well-formed and free of dark, bitter membranes, insects and weevils.
Uses
 Nuts are extremely versatile and lend themselves to many dishes.
 Many nuts may be used for a garnish.
 Nuts may also be the prominent flavour and ingredient of a recipe.
 Many people have allergies to nuts so it is important to let customers know when nuts are present
in a product. One easy and attractive way to alert customers to the presence of nuts is to garnish
the top of the item with the type of the nut it contains.
 Nuts are toasted to develop flavour by allowing chemical reactions to occur. Toasting also
improves the flavour of slightly stale nuts. Besides improving flavour, toasting also darkens the
colour and crisps the texture of nuts.

Ingredients - Flavorings
Vanilla
 Vanilla, sometimes called the orchid of flavour, is the most widely used flavouring agent in the
pastry kitchen.
 Its uses are endless because its taste compliments just about every other flavour and improves
many of them.
 Vanilla also has the distinction of being more expensive than any other flavouring or spice, with the
exception of saffron.
 Authentic vanilla bean is really the dried stamen from an exotic orchid grown in Mexico and parts of
South America. The bean is also known as a pod.
 It should be dry, soft, a little ribbed and pointed at one end.
 When spilt open, the deliciously fragrant and sweet seeds are exposed and ready to be scrapped
out.
 They may be used to infuse and perfume crème Anglaise, crème caramel, brulee, etc.
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 The pod, once used, may be washed, dried and stored in sugar to again, impart its delightful heady
perfume.
 The longer the vanilla is left in the sugar, the stronger the flavour (minimum 1 week).
 Vanilla may also be purchased in other forms, including:

o Pure vanilla essence – a flavouring agent made by aging a mixture of vanilla beans and
alcohol. To be labelled as pure, it must contain a specified ratio of vanilla to alcohol
o Imitation vanilla essence - This is an inferior product to pure vanilla essence. It is made using
vanillin.
o Vanillin - are fragrant, powdery white crystals that form on the outside of vanilla bean pods
during their curing process. It is used to flavour artificial vanilla extract
o Pure vanilla paste – is an intensely flavoured thick paste made from vanilla beans.

Ingredients - Flavorings
Storage of Vanilla Bean
 Vanilla bean is best stored in an airtight cellophane packaging or immersed in sugar.
 Either way keeps it airtight, in a clean, non porous container and away from heat and UV light.
 For maximum shelf life and also to prevent the pods drying too fast, store in the refrigerator.
Essences are based on alcohol. Some countries alcohol consumption is not allowed.
Flavoured waters are used to impart flavours into desserts and pastries
Aromatic Waters
 Orange Blossom water
o It is made from the distilled flowers of orange trees, can be purchased as a concentrated
essence or diluted water.
o It is highly fragrant and a few drops are all that is required to impart the aroma.
o It is used extensively in many countries in many ways. In the Middle East it is used in meat
dishes, fruit syrups and fruit salads.
 Rose Water
o It is used in many dishes similar to orange blossom water; however rose water is not as
strong in flavour.
o It can be used to flavour sugar syrups, honey or poured over desserts and pastries typically
in the Middle East such as baklava and Turkish delight.
o Rose water can be heated as it will not lose its flavour.
o Water distillation is the oldest method used, however, nowadays, steam distillation is the
preferred method, producing a more delicate and fragrant product.
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Ingredients - Gelling and Thickening Agents
Gelatine
 Gelatine is a setting agent made from the tendons and bones of calves, cows and pigs, with most
food grade gelatine being extracted from pigskin. Gelatine is a clear
 Gelatine has many uses. It is a necessary ingredient in bavarois, fruit mousses, and cold soufflés. It
is a good stabilizer for whipped cream and many cake fillings, and provides the characteristic
texture of marshmallows and gummy confections.
 Gelatine is available in leaf (sheet) or powered form.
 To use gelatine; the required quantity must first be “softened” in cold water, and then added to a
hot liquid to dissolve. If gelatine is boiled it may lose its setting qualities.
 Gelatine needs to be chilled to set the liquid; it will not set at room temperature.
 The various brands of gelatine require differing amounts to set an amount of liquid. Always follow
the instructions on the packet; do not rely on the quantities set out in the recipe.
 Some fruits such as pineapple and pawpaw contain enzymes that affect the protein in gelatine and
it will not set.
Setting Strength of Gelatine
The setting strength of gelatine is referred to as “bloom".
 Silver - 150-160 bloom
 Gold -180-200 bloom.
Bloom is not marked on the packet when you purchase. You will need to contact the manufacturer to
get correct setting strength.

Ingredients - Gelling and Thickening Agents
Agar Agar
 Agar agar is a natural vegetable based substance extracted from a type of Japanese seaweed
and is used in the pastry kitchen to thicken and jell products in the same way as gelatine.
 It is available in its natural form of greenish strips, or as a fine white powder. The strips must be
soaked for a minimum of 12 hours prior to use. The powder must be heated close to boiling point
to dissolve fully and will set strongly when cooled.
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 It is suitable for vegetarians and in kosher preparations. It has almost triple the strength of
gelatine. Agar agar is principally used in the pastry industry for cream desserts, ice creams and
sauces.
 Products set with agar agar will remain firm at room temperature, unlike those set with gelatine.
Pectin
 Pectin is present in all fruits, but fruits vary in the amounts they contain. Fruits high in pectin
include: apples, plums, cranberries, raspberries and citrus peel.
 These fruits can be made into jams and jellies without any added pectin. Pectin thickens, and in
the presence of acid and high amounts of sugar, it gels. Pectin gels are clear, not cloudy and
have an attractive sheen and clean flavour.
 Pectin is commonly used in glazes, jams and jellies, bakery fillings and fruit confections. It can be
purchased as a dry powder, which is typically extracted and purified from citrus peel or apple
skins.
Tapioca
 Tapioca is virtually pure starch. It is extracted from the root of the tropical cassava or manioc
plant.
 The word tapioca comes from a term used by the Brazilian natives meaning to press or squeeze
out residue, in reference to the way the starch (tapioca) is extracted. The roots are crushed and
stepped in water, and the liquid is then pressed out.
 Tapioca is available in several forms, including pure starch or flour, quick cooking granules, flakes
and pearls. When the pearls are cooked, the tapioca does not dissolve completely; instead, the
small particles become translucent and soft.
 Pearl tapioca must be soaked before cooking and is often used for tapioca pudding - a custard
like dessert. Tapioca pudding is commonly found on Asian influenced dessert menus.

Ingredients - Fruits
Classification of Fruits
Soft fruits Strawberries, raspberries, blackberries, boysenberries, blueberries,
gooseberries, grapes and currants (red, black & white).
Stone fruits Apricots, peaches, nectarines, plums, mangoes, cherries.
Hard fruits Apples, pears and quinces
Citrus Lemons, oranges, grapefruit, mandarins, cumquats, limes, pomelo, tangelo
Tropical Bananas, pineapple, lychee, rambutan, jackfruit, dragon fruit, guava,
tamarillo, pawpaw, custard apple
Miscellaneous Rhubarb, kiwifruit, persimmon, passionfruit, pomegranate, fig, watermelon,
cantelope, honeydew
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Quality of Fruits
Soft fruits Mould free
Dirt free
Stone fruits Mould free
Not bruised
Hard fruits No bruising
Citrus Mould free
Skin to be firm, not soft
Tropical No bruising
Miscellaneous Good colour
Firm to touch
Melons should be heavier than they look.

Ingredients - Fruits
Purchasing of Fruits
Fruits can be purchased in many forms as listed below with some examples:
 Fresh – by variety, such as fuji apples, corella pears . Individually, kilo, punnets, tray, box or case
 Pre-prepared – fruit salad, sliced mango, pineapple slices
 Dried – apple, apricot, banana, blueberry, cherry, citrus peel, cranberry, currant, date, fig, ginger,
kiwifruit, mango, melon, mixed peel, muscatel, pawpaw, peach, pear, pineapple, plum, prune,
raisin, sultana
 Candied – orange, cherries, pineapple, apricot
 Canned – apple, apricot, cherry, grapefruit, lychee, mandarin, mango, passion fruit, peach, pear,
pineapple
 Crystallized – citrus peel
 Frozen - strawberries, raspberries, blackberries, boysenberries, blueberries, currants and some

Asian fruits
 Bottled – apricot, peach, plum, boysenberry, quince, cumquats
 Freeze Dried – intense flavour no moisture, difficult to store over time.
Storage of Fruits
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 Fruits contain a lot of sugar and have a soft cell structure. If the cell walls and skin of fruit are
damaged they are susceptible to an attack from airborne yeast and moulds, which results in
bruising. To retard yeast and mould attack, it is necessary for us to handle fruits carefully and cool
store them.
 The shelf life of most fresh fruit is prolonged through storage at 6 – 8º C.
 Soft fruits and some stone fruits do not like prolonged periods in the fridge, as they are sensitive
to chilling.
 Some fruits like banana are susceptible to discolouring when chilled and require storage at a
warmer temperature such as the dry store. o Some fruits such as citrus and hard fruits can be
stored in the dry store; however the shelf life is shortened.
 Some fruits such as citrus and hard fruits can be stored in the dry store; however the shelf life is
shortened.
 Fruits that need to ripen naturally can also be stored in the dry store in brown paper bags to
increase the ripening process, e.g. stone fruits.
 Fruits should be stored away from strong smelling ingredients e.g. basil, parmesan cheese, garlic.
 It is best to eat fruits at room temperature as their flavours are more pronounced.

Tools and Equipment
Tools
 Measuring cup and spoon
Individual measuring cup for dry ingredients, glass measuring cup for liquid and measuring spoon
for ingredients used in small quantity
 Mixing bowl It used for mixing ingredients. It comes in different sizes: small, medium, and large
 Cans, bottles, bottle opener It is used to open food tins, preferably with a smooth operation, and
comfortable grip and turning knob.
 Cutting board It is a wooden or plastic board where fruits and vegetables can be cut.
 Double boiler It is used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without cooking.
 Funnels
It is used to fill jars and is made of various sizes of stainless steel, aluminium, or of plastic.
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 Graters
It is used to grate, shred, slice, and separate food such as cheese.
 Kitchen knives
It is often referred to as the cook’s or chef’s knife. It is used for peeling and slicing fruits and
vegetables.
o Fruit and salad knife

It is used to prepare salad greens, vegetables, and fruits.
o Spatula
It is used to level off ingredients when measuring and to spread frostings.
o Citrus knife
It is used to section citrus fruits. The blade has a two-sided serrated edge.
o Paring knife
It is used to core, peel, and section fruits and vegetables. The blades are short and concave with
a hollow ground.

Tools and Equipment
 Kitchen Shears They are practical for opening food packages, cutting tape or string to package
food, or simply to remove labels or tags from items.
 Scraper
It is a rubber or silicone tool to blend or scrape the food from the bowl. It is a metal, silicone, or
plastic egg turner or flipper.
 Spoons
It is solid, slotted, or perforated. It is made of stainless steel or plastic, the solid ones are used to
spoon liquids over food and to lift food, including the liquid out the pot.
 Temperature Scales
It is used to measure heat intensity. The different thermometers are used for different purposes in
food preparation – for meat, candy, or deep frying.
 Vegetable Peeler
It is used to scrape the vegetables and to peel fruits. The best ones are made of stainless steel
with a sharp double blade that swivels.
 Whisks for Blending and Mixing

It is used for whipping eggs or batter and for blending gravies, sauces, and soups. The beaters
are made of looped steel piano wires that are twisted together to form the handle.
 Wooden spoons
This continues to be kitchen essentials because of their usefulness when used in creaming,
stirring, and mixing. They should be made of hard wood.
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 Baking Pan
Baking pans like loaf pans, cake pans, pie plates, baking sheets, and so on are necessary for
baking.
Equipment
 Refrigerator/Freezer
These are necessary in preventing bacterial infections from food.
 Range
It is a kitchen appliance used for cooking food.
 Mixers
It is used for mixing, creaming, beating, and whipping ingredients. The ultimate mixer for anyone
who bakes is a stand mixer.
 Blenders
These are used to chop, blend, mix, whip, puree, and liquefy all kinds of food. A blender is a very
useful appliance.
UNIT 3 PREPARING DESSERTS
Lesson 1: What are Desserts?

Objectives
 Identify what a dessert is

 Determine the importance of dessert in a meal
 Determine the different reasons in consuming desserts

Introduction
Desserts are considered as the grand finale of a meal. A dessert that is well presented and tastes
delicious will leave a lasting impression of a great meal with a customer. Traditionally, desserts were
prepared in a separate section of the kitchen by classically trained pastry chefs.

Definition
Dessert is usually the sweet course or dish (as of pastry or ice cream) usually served at the end of the
meal.
Reasons for eating desserts and sweets
 Dessert balances out a meal and gives “closure” to the meal
 Eating dessert is an opportunity to experience different flavours and textures that you cannot
get in other food like vegetables, meats, and fruits.
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 Dessert can be an opportunity to be creative.You can make interesting mixtures that you
otherwise may not have thought of.
 Dessert isn’t fattening. Remember that there is no such thing as fattening food.
 It will make you feel like a kid again. The fastest way to recapture your youth is to eat like a kid.
 It is romantic. Desserts are designed for romance.
Lesson 2: Classification/Types of Desserts

Objectives
 Identify the different classifications of dessert

 Determine the characteristics of each type of dessert
 Determine the procedure of how each type of dessert is made

Introduction
To create a well-balanced meal, one should be familiar with the different categories of desserts to
assist in menu planning. Having a dessert from each category will offer a greater choice for the
customer.

Fruit Desserts
 Poached fruit
o Fruit used for poaching should be ripe and free of any blemishes. The liquid used for poaching is
mostly sugar syrup which is a combination of water and sugar and cooked under low fire until the
sugar is dissolved in the liquid or the right consistency is achieved.
o Extra flavour may be incorporated using wine, spices, herbs, liqueurs.
o The procedure of poaching depends on the ripeness and the consistency of the fruit to be
poached. The fruit is placed into the nearly boiling sugar syrup and poached until soft, then left in
the syrup to cool.
o This method only applies to very ripe fruits such as stone fruits that don’t require too much
cooking
o This is appropriate for hard fruits like quinces and pears.
 Candied fruit
o Fruit is poached in sugar syrup until soft. It is then placed into a 20ºBaumé hot sugar solution.
o During this period, water in the fruit exchanges with the sugar solution. After 24 hours drain off
the sugar solution and boil 2-3º higher. This is repeated until the solution is 36°Baumé. 10%
glucose of the sugar weight is recommended, to avoid crystallisation of the sugar.
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o Citrus fruit may be blanched to remove bitterness prior to candying.
 Caramelised or baked fruit

o Fruit is sprinkled with sugar, which is either placed in an oven, salamander or torched with a
blowtorch.
o Heat caramelises the sugar, which then changes the flavour and the colour.
o It also leaves a very high gloss on the product. Fruit may also be dipped into liquid caramel; this
method does not give much flavour improvement.
 Marinated or Macerated fruit
o Fruit is soaked with alcohol and sugar syrup over a period of time, usually from 6 months to 1.5
years. The container with the fruit needs to be airtight, to prevent spoilage occurring from the
presence of oxygen.
 Crispy Dried fruit
o Fruit is cut into very thin slices, marinated with acid (usually vinegar or lemon juice) and sugar
and dried (2 parts sugar : 1 part water : 5% acid).
o The fruit is placed into a hotbox or into an oven (100ºC), it will then dry out and become crispy.
Soft fruit may be formed into certain shapes and then dried (flowers). Fruits with high acid
content are very suitable for drying out into fruit chips.

Fruit Dessert: Banana Crepes
Portion: 6 servings
Ingredients
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1 cup All-purpose four

¼ cup Confectioner’s sugar
2 pieces Eggs
1 cup Milk
3 Tbsp Butter, melted
1 tsp Vanilla extract
¼ tsp Salt
¼ cup Butter, melted
¼ cup Brown sugar, packed
¼ tsp Cinnamon
¼ tsp Nutmeg
¼ cup Half-and –half cream
4 pieces Bananas, halved lengthwise then crosswise
1 ½ cups Whipped cream
1 pinch Ground cinnamon
Procedure
1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until
smooth.
2. Over a medium heat, place a skillet and lightly brush with oil or butter. Add about 3 tablespoons
batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly
browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as
needed.
3. Pour the melted butter in a large skillet. Stir in the brown sugar, cinnamon, and nutmeg. Stir in the
cream and cook until slightly thickened. Add the bananas to the skillet; cook until the bananas are
softened a little, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top
with whipped cream and a pinch of cinnamon.

Pastry Desserts
‘Pastries’ is a term used to describe products that fall into the classification of pastry products. Pastry
is a dough made of flour, water, and fat. There are a number of different types of pastry. Pastry is
made with precision and usually requires exact measurements and particular handling in order to turn
out well.
Types of Pastry
 Puff Pastry
o It is made with many layers that expand as it is baked.
o It is really light, puffy, and flaky.
o It requires multiple steps to make and normally involves rolling out the pastry, spreading solid fat,
folding the pastry over, and rolling it again. This process is repeated several times to create
small pockets where the fat will melt and leave air pockets that will puff the pastry.
 Choux Pastry
o Making pate a choux or choux pastry can be a bit difficult because the timing of it is fairly
precise.
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o It is made by boiling fat and water, and then adding flour. Next, the mixture is cooled usually in a
water bath to fasten cooling. Once the mixture has cooled, eggs are added gradually, which
results in a smooth, shiny dough. The pastry is then baked, and later filled.
 Short Pastry
o This is the most commonly used form of pastry.
o It is made with flour, fat, water and salt.
o It is used in making pies.
o It requires minimal handling in order to preserve its flakiness. Excessive handling will cause
gluten strands to form and toughen up the dough.
 Filo/Phyllo Pastry
o Filo/Phyllo pastry is an extremely thin pastry that is layered in sheets to create a final dish.
o The thickness of a well-made phyllo/filo sheet is about the same as a sheet of paper or tissue
paper. Because of this thinness, it is the most delicate of all of the pastries and breaks easily.
o To use filo/phyllo pastry, spread each sheet with butter and layer it in four or five layers before
wrapping around a filling
o It is fairly difficult to make because it is hard to get the pastry as thin as is required.
o Filo/Phyllo dries out quickly. This makes it necessary to keep the sheets layered between
parchment paper and covered with a damp towel while it is being worked with.
 Rough Puff Pastry
o Also known as flaky pastry, rough puff pastry is created in a few layers.
o The fat in the layers melts and causes air pockets, which results in a light, flaky pastry.
o Strudel is an example of something made from rough puff pastry.

Fruit Tart
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ield: 6 servings
Ingredients
FOR PATTE SUCREE (SWEET DOUGH)

60 g Butter
48 g Sugar
½ tsp Salt
30 g Egg
½ tsp Vanilla extract
120 g All-purpose flour
FOR THE PASTRY CREAM

190 ml Milk
95 g All-purpose cream
45 g Sugar
½ tsp Vanilla extract
2 pcs Egg yolks
20 g Cornstarch
FOR THE ASSEMBLY/GARNISH

50 g Dark chocolate, melted
50 g Apricot glazed
50 g Peach, sliced
Procedure
1. Cream the butter and sugar until combined. Use a spatula to remove any mixture stuck on the
whisk while creaming the butter. When done, add salt.
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2. In a small bowl, whisk together egg and vanilla until combined and pour over butter mixture. Add in
the flour and mix until combined. Do not over mix.
3. Using your hands knead and gather the dough into a rough ball. Wrap with plastic wrap and allow
to rest in the chiller for one hour.
4. Pre-heat oven to 190 C (375 F). Prepare the individual tart pans by brushing with butter or dusting
with flour.
5. On a floured surface, roll patte sucree as thin as possible and transfer to prepared tart pans to form
the crust.
6. Dock the patte sucree by pricking holes on the dough.
7. Bake for 15 minutes.
8. Combine milk, cream, and vanilla in medium size saucepan and simmer.
9. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Whisk in the cornstarch
until combined.
10. In a large bowl, temper hot milk mixture to egg yolk mixture to avoid curdling.
11. Strain the mixture and return it back into the saucepan and cook over low heat, mixing well to
distribute the heat evenly. Cook until thick and smooth.
12. Transfer to a bowl, cover and let it cool to set.
13. Brush the tart shell with melted chocolate to prevent crust from getting soggy.
14. Using a spoon, fill up the prepared custard halfway with the pastry cream.
15. Arrange the peach on top of the pastry cream in an attractive pattern.
16. Brush with apricot glaze.

Batters and Dumplings
 Batter is a simple mixture of flour and water that is used to make crepes and pancakes.
 Batters are used to coat products prior deep-frying or baking.
 Batters are also bases of crepes and pancakes.
 Examples of batter and dumpling desserts are
o Crepes
It is a type of pancake that is very thin that is usually made from wheat flour. The common
ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes are usually of two types:
sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened, and savoury
galettes (crêpes salées) made with buckwheat flour and unsweetened.
o Pancakes
It is made by cooking batter onto a hot, greased surface.
o Fritters
These are fruit encased in batters both flat and aerated or just aerated batters in sauce.

Batter Dessert: Pancake
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Yield: 8 servings
Ingredients
1 ½ cups All purpose flour

3 ½ tsp Baking powder
1 tsp Salt
1 Tbsp White sugar
1 ¼ cups Milk
1 piece Egg
3 Tbsp Butter, melted
Procedure
1. In a large bowl, sift the flour, then add the baking powder, salt and sugar.
2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth and has no
lumps.
3. Heat a frying pan over medium high heat. Lightly brush the surface of the pan with oil.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on
both sides and serve hot.

Chocolate Desserts
 Chocolate is a sweet, usually brown flavouring made from cacao seeds.
 Chocolate may be melted easily blend into fillings and batters.
 It can also be poured over desserts such as cakes and puddings.
 Chocolate desserts are any desserts that are made or flavoured using chocolate.
 Examples of chocolate desserts are mousse, soufflé, tart, pudding, ice cream, chocolate pot, and
garnishes.

Chocolate Dessert: Chocolate Mousse
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Portion: 3
Portion size: 150 ml
Ingredients
108 g Semisweet chocolate

27 g Butter
2 pieces Egg yolks, medium sized
2 pieces Egg whites, medium sized
18 g Sugar
60 ml Heavy cream
Procedure
1. Melt the chocolate over hot water or in a double boiler.

2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.
3. Separate the egg yolk and egg white. To separate the yolk from the white, crack the egg by tapping
the center of the egg on a hard surface. Gently break apart the shell into two over a bowl. Transfer
the yolk from shell to shell while letting the white drip to the bowl below. Place the yolk on a
separate bowl.
4. Add the yolks, one at a time. Mix in each yolk completely before adding the next.
5. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form
stiff but moist peaks. Do not over beat.
6. Fold the egg whites into the chocolate.
7. Whip the heavy cream until it forms soft peaks. Fold it into the chocolate mixture.
8. Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube.
9. Chill the mousse well before serving.

Frozen Desserts
 Bombes
o It is a type of frozen dessert which typically uses a chilled half sphere mould, lined with ice
cream, sorbet or sherbet and then filled with a rich cream mixture.
o Most recipes call for multiple layers of ice cream in different flavours and contrasting colours.
o When producing bombes, it is essential to freeze each individual layer until firm before
attempting to add the next.
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o The bombe mixture that fills the lined mould is made from egg yolks, sugar and cream in the
style of a parfait. It is then flavoured according to the individual recipe, or which there are many
classic variations.
o When fruit other than candied fruit is added to the bombe mixture, it must first be macerated in
liqueur or sugar syrup to prevent it from freezing too hard
 Parfaits
o Parfait is used to describe two different desserts – one European and the other American.
o The American parfait is a dessert of alternating layers of ice cream, fruit and liqueur, served in a
tall glass and topped with whipped cream.
o The European parfait is a delicate frozen dessert, usually lighter and less sweet than ice cream,
made from a mixture of egg yolks and sugar syrup whipped to ribbon stage, with the addition of
whipped cream and flavouring folded through.
o It is very important that as much air as possible is maintained throughout its production so as to
keep the light texture that is essential for this dessert.
o The mixture is poured into moulds and frozen without churning. The parfait is de moulded and
allowed to warm for a few minutes before serving.
o This is to soften the parfait slightly to produce a far superior eating quality.
 Coupes
o These popular and practical individual ice cream servings are made to look attractive by
specialty serving dishes.
o Coupes are a combination of ice cream and/or sorbets, decorated with sauces, fruits, nuts and
can also include whipped cream.
o These days we refer to them as ice cream sundaes.
o Coupes must always be assembled and decorated to order.
 Bombe Alaska
o A Bombe Alaska is also known as a Baked Alaska.
o It is a classic dessert that combines cold frozen ice cream, wrapped in a thin sheet of soft
sponge cake, topped with caramelised sweet meringue.
o This dessert was then placed into an extremely hot oven to caramelise the meringue, without
melting the ice cream.
o Today, the meringue can be browned using a salamander or blow torch but the result is not the
same.
o The dessert can also be flamed at the table by the waiter as it is wheeled in to the restaurant on
the dessert trolley.
o Flaming is when a small amount of alcohol is poured over the top of the dessert and is the lit and
the alcohol is then burnt off and flavour of the alcohol is residual
 Semi-freddo
o Semi-freddo is the Italian word denoting a cold dessert, literally half frozen.
o The basic semi-freddo mixture is made from whipped eggs or egg yolks, sugar and various
flavourings usually including a spirit or liqueur.
o Whipped cream and/or meringue are folded into this mixture and the base is still frozen (no
churning).
o Semi-freddo is also made by layering the base with cake, custard, macerated fruits, crushed
cookies, nuts and chocolate.
o They can be made in moulds for multiple servings or as individual servings.
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 Ice Cream, Sorbets and Sherbets
o Ice creams and other frozen desserts in different shapes and combinations have always been
favourites of guests and chefs alike.
o Ice cream desserts are very practical for the chef because they can be made some days in
advance.
o Today, with small electric ice cream freezers available at a reasonable cost, home cooks can
make ice cream as effortlessly as professionals. Churning ice cream by hand has become
almost obsolete.
 Crème Anglaise
o The term 'ice cream' usually refers to the custard sauce based variety (Anglaise), which is made
from cream and or whole milk, sugar and egg yolks.
o These ingredients are cooked over a bain-marie until the custard thickens sufficiently to coat a
spoon (82ºC).
o Anglaise is also used as a base for Bavarian cream or bavarois , mousses, other than chocolate
and can be used as a sauce by itself.
o It is important not to overheat and coagulate the eggs when making an Anglaise.
o This mixture is then chilled, placed in an ice cream freezer together with the desired flavourings
and the mixture is frozen to a temperature of -18ºC while being churned to incorporate air and
produce the desired texture.
o The result should be smooth, airy and creamy.
 Sorbets
o There is often confusion between sorbets, (which are also called fruit ices or water ices) and
sherbets.
o A classic sorbet never contains milk, cream or egg.
o In some sorbet recipes, a very small amount of lightly beaten egg white or Italian meringue is
added during the churning process to lighten the texture and increase the yield.
o Sorbets are made from a wide variety of fruit juices or purees.
o The level of sweetness for a sorbet depends on its use.
o The proper level of sweetness is determined by the addition of water or sugar syrup to the liquid
or fruit juice.
 Granita and Granitée
o These are the Italian and French names respectively for a type of coarse dessert ice.
o They use basically the same ingredients as sorbets; however they have lower sugar content and
are frozen with or without churning.
o They are made by combining simple syrup or water with various fruit purees, liqueurs, wines,
brewed coffee or tea.
o The Baume level is between 8º and 12º.
o Without churning, the mixture is frozen in a shallow pan, preferably stainless steel.
o The base is stirred from time to time as it hardens in the freezer. The mixture is then scraped into
flakes at serving time.
o The alternative to creating a granita by hand would be to purchase a commercial churning
machine.
 Soufflé Glace
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o Soufflé glace or frozen soufflés have Italian meringue folded through a parfait or bombe mixture
to imitate the lightness found in a hot soufflé. This can be flavoured with liqueur or fruit.
o The filling is then filled high above the rim of a soufflé mould, frozen, and served in that form.
 Frozen Mousses
o These are closely related to both parfaits and soufflé glace. Although each of these desserts is
classically made using a different formula, they share common characteristics.
o All achieve volume from air that is whipped into cream, eggs or meringue
o All are frozen without churning
o All require little or no stabilisers such as gelatine or pectin.
o A frozen mousse is distinguished from a parfait as it includes whipped egg white which is never
used in a true classical parfait mixture.

Frozen Dessert: Strawberry Sorbet
Yield: almost 3 cups
Ingredients
4 cups Strawberries, ripe (or watermelon

1/2 cup + 2 Tbsp strawberry (or raspberry) preserves
A pinch salt
2 tsp fresh lemon juice, or to taste
1/3 cup water
Procedure
1. Rinse and hull the berries and put them in a food processor or blender. Purée until smooth.
2. Add 1/2 cup of the preserves and the salt.
3. Add the lemon juice and water and pulse to mix. The purée should taste a little bit sweeter than you
think it should.
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4. Pour the mixture into a shallow container, cover, and freeze until hard for 3 to 4 hours.
5. Break the frozen mixture into chunks with a fork and process in the food processor or blender until
there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time
to time, until it is smooth and creamy and lightened in color. Pour it back into the shallow container
and return it to the freezer until it is hard.
6. Using a fork, scrape the frozen mixture until they are into bits and no large clumps of ice are
present.
7. Using a scooper, gather the scrape mixture into a ball and place in a glass.
8. Serve immediately.

Cream Desserts
 There are many desserts that fit this category, including mousses, Pannacotta, bavarois, cold
soufflés, tiramisu, trifles and charlotte Russe.
 Cream desserts have ingredients in common and subtle differences.
 Some examples of cream desserts are:
o Mousses and bavarois both have cream, egg yolks and sugar, yet are not made the same way.
Different techniques are required to produce each dessert
o Pannacotta has cream and gelatine like a bavarois, yet are made differently
o Tiramisu is sometimes called an Italian trifle yet is different to the English trifle.

Cream Dessert: Pannacotta
Ingredients
200 ml Milk
200 ml Cream
1 piece Star Anise, roasted
(Star anise is a fruit that looks like a 1-inch rust-colored star. It has a sweet and licorice-like taste that
is used as flavouring in cooking.)
½ Tbsp Vanilla extract
10 g Gelatine powder
50 g sugar
Procedure
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1. Combine milk, cream, star anise, vanilla extract, sugar, and gelatine powder in a saucepan and
slowly bring to a boil. Reduce the heat and simmer for 1 minute.
2. Strain through a fine mesh strainer or muslin cloth
3. Place the bowl over cold water to cool until it begins to thicken.
4. Scoop the mixture into moulds and leave to set for at least 4 hours, until firm.
Note: Panna Cotta should set with a slight wobble

Baked Custards
 Baked custard is a mixture of eggs, milk, sugar, and flavourings that is baked until the eggs
coagulate and the custard is set. They are baked in an ovenproof dish in an oven, often in a water
bath.
 They come out quite firm and they can hold their shape when spooned out or turned out.
 Baked Custards are done when they wobble, or when a knife poked near the centre comes out
clean, with no milk adhering to it.
 A good custard holds a clean, sharp edge when cut.
 They will actually cook a little bit more after you remove them from the oven.
 Baked Custards can become Crème Brulée. Pumpkin Pie is a flavoured Baked Custard.

Baked Custards
 Baked custard is a mixture of eggs, milk, sugar, and flavourings that is baked until the eggs
coagulate and the custard is set. They are baked in an ovenproof dish in an oven, often in a water
bath.
 They come out quite firm and they can hold their shape when spooned out or turned out.
 Baked Custards are done when they wobble, or when a knife poked near the centre comes out
clean, with no milk adhering to it.
 A good custard holds a clean, sharp edge when cut.
 They will actually cook a little bit more after you remove them from the oven.
 Baked Custards can become Crème Brulée. Pumpkin Pie is a flavoured Baked Custard.
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Baked Custard: Crème Brulee
Portions: 3
Ingredients
2 cups Heavy Cream

½ Tbsp Vanilla Extract
5 whole Egg Yolks
6 Tbsp White Sugar
3 Tbsp Caster Sugar
Procedure
1. Preheat oven to 150 (325 F) degrees.

2. Pour the cream into the saucepan. Add the vanilla extract and simmer over medium-low heat.
3. Strain the cream using a fine mesh strainer.
4. Whip egg yolks with the sugar until pale yellow and thick.
5. Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the
eggs. Once the first cup is added, you can add the rest of the cream slowly.
6. Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in
bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set.
Do not allow to get brown.
7. Cool ramekins on countertop, and then chill for at least 2-3 hours, covered in plastic wrap.
8. To serve, sprinkle 1 tablespoon of caster sugar over each ramekin of custard. Use a kitchen torch
to brown the sugar. Turn it on medium heat and move it back and forth on top of the ramekin until
the sugar is caramelized. There should be a thin, crisp surface of burned sugar on the top.
9. Serve immediately.

Pudding Desserts
Puddings are desserts with a creamy consistency that is thickened with some kind of binder like flour,
starch, or gelatine. It is difficult to give a definition of pudding that includes everything by that name.
The term is used for such different dishes as chocolate pudding, blood sausages (blood puddings),
and steak-and-kidney pudding.
Types of Puddings
 Starch-Thickened Puddings
o Cornstarch pudding or blancmange

 It consists of milk, sugar, and flavourings that is thickened with cornstarch or sometimes
another starch. If enough cornstarch is used, the hot mixture may be poured into moulds,
chilled, and un-moulded for service.
o Cream puddings
 These are the same as pastry cream. Puddings are made with less starch and may contain
any of several flavouring ingredients, such as coconut or chocolate.
 The difference between cornstarch and cream puddings is that cream puddings contain eggs.
 Cream puddings may be made by stirring hot cornstarch pudding into beaten eggs then
heating the entire mixture to just below simmer. You should be attentive as to avoid curdling
the eggs if this method is used.
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 Baked Puddings
o These are custards that contain additional ingredients, usually in large quantities.
o The procedure for making baked puddings is the same as for making baked custard. A water
bath may not be necessary if the starch content of the pudding is high.
o Examples of baked puddings are:
 Bread pudding which is made by pouring a custard mixture over pieces of bread in a pan and
baking it in the oven.
 Rice pudding is another popular item that is made of cooked rice and custard.
 Soft pie fillings such as pumpkin could also be considered as baked puddings.

Pudding Dessert: Blancmange, English Style
Portions: 24
Portion size: 125 g
Ingredients
500 ml Milk
94 g Sugar
0.5 ml Salt
62.5 g Cornstarch
125 ml Milk, cold
3.75 ml Almond or vanilla extract
Procedure
1. Combine the milk, sugar, and salt in a heavy saucepan and bring to a simmer over low heat.
2. Mix the cornstarch and cold milk repeatedly until perfectly smooth.
3. 3. Get 1 cup of the mixture and pour it in a thin stream to the cornstarch mixture to temper. Stir the
cornstarch mixture while pouring.
4. Stir this mixture back into the hot milk.
5. Stir over low heat until the mixture thickens and comes to a boil.
6. Remove from heat and add desired flavoring. Let it cool.
7. Pour into molds leaving 1 centimeter space from the top. Cool, and then chill.
8. Unmold the chilled mixture onto a plate. Garnish and serve.
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Soufflé
 Soufflés are very popular desserts with customers as they look spectacular and are something
most people do not make at home.
 The French word Soufflé literally means to puff or to expand.
 Soufflés have a somewhat undeserved reputation as being not only delicate and airy, but also
frustrating as they may fail to rise at all, or having done so, may collapse at the wrong time.
Therefore, “timing is everything” applies to making a successful soufflé.
 Soufflés fall into two categories: sweet and savoury.

o Cheese soufflé is probably the best known of the savoury variety.
o For the sweet dessert soufflés, Soufflé Grand Marnier and the Harlequin Soufflé would be
amongst the most popular.
o The Harlequin Soufflé uses two types of batter baked together, offering proof that the soufflé
technique has been mastered by the chef.
 Soufflés can be made in two different ways:

o Meringue and starch thickened base Crème Patisserie or a panada is used as a base to which
flavours are added. A meringue is then folded through
o Meringue and flavouring
This soufflé is made by folding meringue through a flavoured base. This could include a liqueur,
or a fruit puree, or chocolate or marmalade, etc. Any of these bases could include the addition of
alcohol. (i.e. Frangelico and hazelnut paste soufflé)
 Essentially, the air trapped in the whipped egg whites becomes lighter and expands as heated.
Soon after the soufflé is removed from the oven, the trapped air begins to escape, and the soufflé
deflates like a punctured balloon. This is a good test of a perfectly prepared soufflé.
 If a soufflé just sits there high and mighty and never deflates, it is either over baked and dried out
from below, or is much too heavy and probably tastes more like a pudding than a soufflé.
 To aid the soufflé batter in rising straight up:

o It should always be baked in a traditional round soufflé ramekin with straight sides
o This is then brushed with softened butter in an upward motion (helping the soufflé to rise straight
up)
o The ramekin is then placed in the fridge to set the butter
o A second coat of butter can be applied if desired, and then caster sugar is used to evenly coat
the butter. The excess is removed.
o Clarified butter and melted butter should not be used on the ramekins, as the film left is too thin
and doesn’t aid the soufflé in rising with high straight sides.
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 Characteristics of a well made soufflé are:

o It must be well risen with good height
o It must have risen evenly with straight sides and a flat top
o The meringue and other ingredients must be well blended together
o It should have good well defined flavour
o The top should have a light golden brown colour.

Vanilla Soufflé
Portions: 5
Portion size: 125 g
Ingredients
45 g Flour
45 g Butter
250 ml Milk
62.5 g Sugar
3 oz Unsweetened chocolate, melted
As needed Butter
As needed Sugar
4 pieces Egg yolks
5 ml Vanilla
4-5 pieces Egg whites
30 g sugar
Procedure
1. In a large bowl, mix the butter and flour together to form a smooth paste.
2. In a sauce pan, dissolve the sugar in the milk and bring to a boil. Remove from the heat.
3. Fill a measuring cup with the milk mixture.
4. Using a wire whisk, mix the flour and butter paste while slowly pouring the milk mixture in the same
bowl. Continue whisking the mixture until it is smooth and there are no lumps present.
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5. Using a strainer, strain the mixture back into the sauce pan and bring to a boil while beating
constantly.
6. Simmer for several minutes, until the mixture is very thick and no starchy taste remains.
7. Transfer the mixture to a mixing bowl. Cover and let cool for 5-10 minutes.
8. While the mixture is cooling, butter the ramekins well and coat with sugar.
9. Quickly beat the egg yolks and vanilla into the mixture.
10. Using a hand mixer, set the mixer to medium speed and beat the egg whites until they form soft
peaks.
11. Add the sugar and beat until the mixture forms firm, moist peaks.
12. Fold the egg whites into the soufflé base.
13. Pour the mixture using a ladle into the prepared ramekins and smooth the tops.
14. Bake at 190 C (375F) for 15 minutes.
15. Dust the top with powdered sugar and serve immediately.

Jelly Desserts
 There are different types of jelly desserts, from gelatin-based treats to spreads that are eaten alone
or in baked goods and candy.
 Jelly serves as an all-around base for various moulded desserts that are usually fruit-flavoured.
 There are also soft spreads such as jelly, jam, and preserves that are usually used as toppings or
fillings for various pastries, cookies, and cakes.
 A variety of jelly desserts can be made by dissolving its powder form (animal collagen used as
base for gelatine which is an agent commonly found in jelly desserts) into hot liquid and them
chilling it to set. Fruit flavours, natural and artificial, may be added together with dairy ingredients
for a creamy custard-like dessert made in a mould or cut into chunks or shapes.
 Jelly desserts also feature different types of fruit spreads. In some places, including North America,
jelly consist of a mixture of fruit juice, pectin, and sugar cooked to create a clear substance that
keep its shape but is still spreadable.

Jelly Dessert: White Wine Jelly
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Ingredients
250 ml White wine

½ piece Lemon, juiced
60 g Sugar
10 g Gelatine powder
50 g Green and Red Grapes, quartered
Procedure
1. Heat the wine, lemon juice and sugar

2. Gently stir in the gelatine until dissolved, avoiding the formation of air bubbles
3. Pass through a fine strainer, allow to cool
4. Layer the cool jelly with slices of grapes, allowing each layer to set before beginning the next.
5. Chill and decorate.

Dessert Sauces
Types of Dessert Sauces
Dessert sauces can be generally categorised as follows, although there are many variations of each,
as well as hybrids that combine two or more types:
 Caramel Sauces
o Caramel sauces are prepared by melting and caramelizing sugar to the desired colour, then by
adding a liquid (in most cases water) to thin it to a sauce like consistency.
o For the most basic caramel sauce nothing else is added.
o For a richer caramel sauce, cream and/or butter are incorporated (referred to as a butterscotch
sauce).
o Other flavourings can be added to a basic caramel including spirits such as calvados and rum.
 Chocolate Sauces
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o Chocolate sauces are of course, used extensively.

o They may be hot or cold, and either thin for masking a plate or very thick and rich, as a fudge
sauce.
o A basic chocolate sauce is made from chocolate and/or cocoa powder, sugar and water cooked
together.
o Richer versions contain the additions of cream and/or butter.
 Coulis
o In the pastry kitchen, the term coulis is used for berry juices and fruit purees that are sweetened
as needed, usually strained, then served as sauces.
o The term coulis has been used for as long as 600 years to refer to strained gravy or broth served
with savoury dishes.
o It comes from an old French word “coleis”, meaning straining, pouring, flowing or sliding.
o Traditionally, coulis were neither thickened nor bound, however today it is common practice for
them to be slightly thickened. A coulis most commonly made from berries, usually raspberry as
they are high in pectin.
o Pectin is an enzyme found in some fruits which assists in the thickening or setting of products
o Raspberries are cooked with sugar and water then strained to remove the seeds, and cooled.
o Coulis are usually served cold, as a sauce or part of a compote.
o A well-made coulis should not separate when poured on a plate, the sauce should be cooked
sufficiently to enact the pectin and therefore thicken the sauce.
 Custard Sauces
o The foundational custard sauce is also known as vanilla custard sauce.

o It is considered the mother sauce of the pastry kitchen.
o Not only can many other custard sauces, such as chocolate or coffee flavoured sauce, be
prepared from this base, but the ingredients and method of preparation for crème Anglaise are
the starting point for many other dessert preparations.
o Custard sauces are made by thickening milk, cream, sugar and eggs using either direct heat or a
Bain Marie.
 Fresh Cream or Sour Cream Sauces

o Crème fraiche, clotted cream and sour cream are all used as dessert sauces and toppings,
sometimes thinned and/or sweetened.
o They most frequently accompany fresh fruit but are also served with warm baked fruit desserts.
o These may be flavoured with vanilla or a spice such as cinnamon.
o Fresh cream is used as a sauce both in the form of a heavy cream that is lightly thickened by
whipping and whipped cream, or Chantilly cream, which is really more of a topping.
 Sabayon Sauces
o Sabayon sauces can be hot or cold and are made by thickening wine by whipping it over heat
together with egg yolks and sugar.
o Sabayon sauces are served with fruit and with soufflés. Sabayon is also served as a dessert by
itself.
o The Italian version of sabayon, zabaglione, is made with Marsala.
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 Starch Thickened Sauces
o Most fruit sauces are thickened with starch. This can include cornstarch and arrowroot.
o They are generally cooked quickly to allow the starch to gelatinize and eliminate the raw starch
taste.
o Fruit juice sauces thickened with corn flour will be cloudy. If made with arrowroot, they will be
clearer and softer.
o Starches are also used to thicken sauces made of cream or milk and sauces based

Dessert Sauce: Strawberry Coulis
Yield: 200 ml
Portion: 6 (as a sauce)/ 2 (as a soup)
Ingredients
750 g Ripe strawberries (hauled and quartered)

60 g Caster sugar
½ pc Lemon, juiced
Procedure
1. Rinse the fruit in a colander. Briefly shake off any excess water – a little leftover water will
encourage the fruit to release its juices.
2. Cut the strawberries into quarter by cutting the strawberries into half lengthwise twice.
3. Put the fruit and sugar in a pan and heat very gently to prevent it from scorching. Simmer softly until
the fruit has lost its shape. Strain through fine mesh strainer, making sure to work the pulp with the
back of a spoon in order to extract as much juice as possible.
4. Add the lemon juice also through the strainer.
5. Stir well before serving.
Lesson 3: Basic Principles of Cooking

Desserts
Objectives
 Differentiate the different techniques used in making and preparing desserts

 Perform the different basic techniques in preparing desserts properly and appropriately
 Identify the different cooking principles in making and preparing desserts

Desserts
Introduction
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In this lesson, you will learn the different skills and basic principles needed in preparing desserts.
Developing such skills is needed to be able to produce desserts in a commercial scale. When these
techniques are properly used, preparing desserts will be easy and fast.

Desserts
Sugar Cooking
Basic Principles
 A solution of syrup made of sugar and water is boiled to evaporate part of the water. As the water is
boiled off, the temperature of the syrup gradually rises. When all the water has evaporated, all that
is left is melted sugar. This sugar then begins to caramelize or turn brown and change in flavour.
As the heating continues, the sugar continues to darken and then burn.
 A syrup that is cooked to a high temperature is harder when cooled than a syrup that is cooked to a
lower temperature.
 One part water (by weight) is enough to dissolve and cook 3 to 4 parts sugar. There is no point in
adding more water than is necessary because you just have to boil it off.
Simple Syrup
 Simple syrup
It is a solution of equal weights of sugar and water,
 Dessert syrup
It is a flavoured simple syrup that is used to moisten and flavour some cakes. Flavourings used
may be extracts, such as vanilla or liquors such as rum or kirsch. Flavourings should be added
after the syrup has cooled because adding it to a hot syrup may make it lose its flavour.
 Syrups may also be flavoured by boiling them with lemon or orange rind.
Crystallization
 Graininess, which is a common fault to many candies and desserts, results when cooked sugar
crystallizes or turns to tiny sugar crystals rather than staying dissolved in the syrup. Even just one
sugar crystal comes in contact with a cooked syrup, it can start a chain reaction that turns the
whole thing into a mass of sugar crystals.
 Avoid crystallization by using the following techniques:
o Wash down the sides of the saucepan with a brush dipped in water. This removes crystals that
may seed the whole batch.
o When first bringing the syrup to a boil, cover the pan and boil for several minutes. Condensed
steam will wash the sides of the pan. Uncover and finish cooking without stirring.
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Stages of Sugar Cooking

When cooking sugar, it is important that you are able to identify the stages of doneness in different
ways.
Ingredients
1 kg White sugar
1 cup water
Procedure
1. In a sauce pan, pour in the water and the sugar. Stir the mixture until the sugar is completely
dissolved.
2. When the sugar is completely dissolved, place the pan on medium heat until it boils to form the
sugar syrup.
3. Dip a brush in water and brush the insides of the pan to clean and remove the sugar that has
formed by dissolving it with the water from the brush.
4. To determine the stages of doneness, you can use a candy thermometer to test the temperature.
5. You can also test for doneness by dropping a bit of the mixture into a container of cold water and
checking the hardness of the cooled sugar.
Stage Temperature Description

°F °C
Thread 230 110 The sugar syrup forms thin threads when dropped in cold water
Soft Ball 240 115 The sugar syrup forms thicker threads when a small amount is
dropped in cold water. When the threads are removed from the
water and rolled between your thumb and forefinger, it will form a
ball. The ball is soft and can be easily flattened when pressed
between your fingers.
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Firm Ball 245 118 When dropped in cold water and then removed, it can be formed
into a hard ball. It will hold its shape but when squeezed firmly, it
will flatten slightly.
Hard 250- 122- When dripped from a spoon the syrup forms thick threads that
Ball 260 127 when dropped in cold water can still be removed and molded
into a ball shape. This hard ball will hold its shape and cannot be
flattened.
Soft 265- 130- When the syrup is dropped into the cold water, it separates into
Crack 270 132 hard threads but they are not brittle. When removed from the
water, these threads will bend a little before they break.
Hard 290- 143- When the syrup is dropped into cold water, it separates into hard
Crack 310 155 brittle threads that when removed from the water, it cannot be
bent without breaking.
Caramel 320- 160- The syrup goes from clear to brown as its temperature rises due
340 170 to caramelization.

Desserts
Basic Techniques
Techniques used to produce quality hot and cold desserts
 Beating
Mixing vigorously to incorporate air into an ingredient or mixture
 Whisking
Using a whisk to incorporate air into liquids like cream and egg whites into meringues
 Folding
Gentle movement that incorporates one product into another.
Fold nuts into cream
Fold sugar into meringue.
 Baking
Subjecting unbaked product to heat in an enclosed area such as an oven
 Whipping
Same as whisking
 Blending
Combining two or more ingredients
 Boiling
Subjecting food to heat while being completely submerged in liquid
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 Poaching
Subjecting food to heat in liquid that is hot, but not moving; food needs to be totally submerged at a
temperature of 90 to 93C
 Steaming
Subjecting food to heat in vapour of boiling liquid from below
 Enrobing
Completely covering product; pouring ganache over the top, allowing ganache to flow down the
side to completely cover the cake; to dip in chocolate to completely cover all sides
 Churning
Continual mixing of a liquid until an outcome is achieved
UNIT 4 PRESENTING DESSERTS
Lesson 1: Plan and Prepare Accompaniment,

Garnishes, and Decorations
Objectives
 Present desserts in an appealing manner

 Learn the different presentation styles depending on the variety of desserts prepared
 Identify the different types of garnishes

Introduction
Dessert presentation is all about making the dessert look as attractive as possible to the customer. It
is part of the dining experience. In this lesson, you will learn the proper ways in presenting desserts
and how to choose the appropriate garnish to decorate a certain dessert.

Garnishing
Garnishing
 Desserts may include a garnish to decorate and enhance the dish.
 The garnish should complement the ingredients.
Presentation
 It is the presentation of desserts that give the dish the “WOW” factor and will leave a lasting
impression with your customers.
 There are many techniques that can be used to enhance the presentation of desserts.
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 One of these is to present the sweet standing up to give it some height on the plate. This can
simply be achieved by making use of plastic dariole moulds or pvc tubes lined with acetate, or in a
terrine mould then sliced For example semi-freddo.
 Various biscuits (brandy snaps, wafers, or tuilles), sugar bark or pulled sugar, chocolate (white,
dark milk or a combination of these) in various shapes can be used.
 Fruits (dried, caramelized, compote) can also be included.

Types of Garnishes
 Chocolate
o Chocolate is very adaptable to be used as garnishes on desserts. When melted it can be piped
into motifs and shapes , moulded to shape , spread on bench and shaved, curled , and spread
onto baking paper and cut to shape while cooling.
o When cooled the shapes needs to be stored in containers
 Tuilles
o Tuilles are a thin paste of eggwhite, sugar, flour and almond (ground or paste) which is spread
into a shape either freehand or using a stencil, then is baked until it is lightly coloured. It is
quickly removed from the tray and moulded immediately. The baked tuille will harden within 5
seconds and become brittle.
 Lace/Glass Biscuits
o High sugar dough that spread thinly when baked. Similar to brandy snap but made with liquid
glucose rather than golden syrup
o Sugar and nuts ground together then sprinkled on greased baking tray or silicon mat and baked
in oven until sugar melts but does not colour. Hard crack 155°C
 Brandy Snap
o A mixture of sugar, butter, flour, golden syrup and butter is baked on well-greased tray or a
silicon sheet covered tray. The mixture will spread broadly to form a web like structure.
o Needing to sit on tray for long time to cool before being shaped as it cools
o Needs to stay on mould until cooled. Very fragile.
o When cooled can be broken to be used as presentation on desserts.
 Florentine
o Flaked almond, sugar, honey, fruits
 Choux Pastry
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o Small motifs can be used for garnishes, piped to shape
 Puff Pastry
o Cut to shapes to be used a décor on
 Short pastry
o Cut to shapes to be used a décor on desserts
 Almond Bread
o Mixture of meringue, nuts and flour is baked in forms and when it is cooled the loaf is sliced
thinly and baked in moderate one to crisp.
 Biscotti
o Italian style “twice baked” biscuit that can be used for garnish.
 Praline/Nougat
o Sugar cooked to caramel colour; light amber, and allowed to cool. Can have nuts added for
flavour and character.
o Nougat is caramelised sugar and hazelnuts that when cool have been ground together to form a
paste. Chocolate can be added to give slightly different flavour.
 Fruits
o (Poached, dried, fresh, baked, caramelized, marinated, candied and stewed)
 Meringue
o Piped to shape and baked. Used as décor for desserts
 Nuts
o Roasted for flavour improvement can be flaked, nibbed, slivered ground.
 Sugar Caramel
o Caramelised sugar is spread over baking parchment and then broken into pieces when cool.
 Spring roll wrapper

o Fine pastry that is normally used for savoury wrap can be sprinkled with sugar and baked to
caramelise the sugar. Can be cut to shape or broken over top.
 Phyllo/Pate a’brik pastry
o Fine pastry that is normally used for savoury wrap can be sprinkled with sugar and baked to
caramelise the sugar. Can be cut to shape or broken over top.
Rules in Choosing Garnishes
 They must be edible
 Fine in texture
 Small in size
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 Compliment the dessert
 Do not use same décor on all desserts
Lesson 2: Proper Storage

Objectives
 Perform proper storage practices

 Follow the proper sanitation procedure for food storage
 Identify designated storage temperature depending on the food stored

Introduction
Proper storage of desserts and its ingredients helps in prolonging its shelf life. Storage procedures
and proper storage conditions vary depending on the contents of the desserts and also the
composition of the different ingredients used in preparing desserts.

Sanitation Practices
 Always handle the food properly to avoid spoilage and contamination.
 Utensils and equipment should be washed thoroughly.
 You should keep away from serving food or food in general if you are ill to avoid contamination.
 Properly store food and ingredients used in preparation.
 Maintain precaution on the food during distribution and service.

Tools and Equipment for Storing Desserts
Packaging Materials for Storing Desserts
 Glass container
 Plastic container
 Plastic/cellophane
 Aluminium foil
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 Cling wrap
 Packaging tapes
 Boxes
Equipment
 Chiller
 Freezer
 Refrigerator

Proper Storage Procedure
Storing Hot and Cold Desserts
 Desserts that contain uncooked eggs should be handled with extreme care since dangerous
bacteria such as salmonella can increase in raw eggs. You have to be really careful with food
containing eggs such as chocolate mousse and uncooked cheesecakes.
 Food like egg custards contains protein that provides good food for bacteria. If custards are not
heated and cooled properly and quickly, bacteria in the custard can grow quickly that might be
dangerous for food consumption
 Any dessert that is not necessary to be consumed immediately must be cooled rapidly and stored
in a cool room until needed.
 In keeping a pre-prepared dessert hot until service, make sure that the temperature of the food is
over 65 °C. Any dessert that is kept hot in the Bain-Marie or hot water bath for a while should be
discarded at the end of the service.
 Desserts that were made using milk and cream should not be left to stand at room temperature for
any length of time. They should be kept inside the refrigerator until they are needed to avoid the
risk of food poisoning.
 Make sure to follow organizational requirements since many desserts have a limited shelf life.

Proper Packing Procedure
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Packing down is a term used to describe the action of securing and storing the product securely until
required.
 Cooks “pack done” a kitchen at the end of service.
 Pastry cooks pack desserts away for safe storage until required for sale or service period.
 All product needs to be packaged so that the integrity of the product is not compromised during
storage.
 Ice cream is placed into freezer compatible food safe containers before being wrapped securely,
labelled and stored in the freezer until it is required.
 Fresh desserts that have not sold would be stored in container that will allow them to be covered
without destroying any garnish that might be placed on top.
 Wrapping or covering is the most dangerous part of keeping everything in place. Any container that
is the wrong size will cause damage to finished product.
Stages of production
 Producing desserts skill is time management and planning. Very rarely are all desserts made the
day they are sold. Timelines can be as much as 3 days. Frozen desserts may have been produced
2-3 weeks before.
Maturing of flavours
 Some products need to sit for a period of time so flavours can mature.
 English style puddings produced for the Christmas period might be made 3 months before they are
needed.
Sauces
 Sauces need to be kept chilled until needed. If any sauce has been reheated for service then it
must not be re-chilled and stored.
 It is good management not to reheat more than what will be required.
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Page |1

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in COOKERY NCII QUALIFICATION. This module contains

No. Unit of Competency Module Title Code

UNIT OF COMPETENCY: PREPARE DESSERTS

UNIT CODE : TRS512335

Lesson1: What is a Patissier/Pastry Chef?

 Identify what a Patissier/Pastry chef is

Lesson1: What is a Patissier/Pastry Chef?

At the end of the session, you will be able to:

 Determine the responsibilities of a Patisserie/Pastry chef

Lesson 2: Duties and Responsibilities

 Create and prepare desserts in accordance with the existing menus;

UNIT 2 Getting Ready for Work

 Learn different procedures in maintaining safety in the kitchen

 You must avoid touching the sink.

 Dry hands completely with a clean dry paper towel.

 Using the same paper towel, turn the faucet off.

Hygienic Practices when Cooking

 Avoid wearing jewelry, watch, or perfume

 Wear clean clothing.

 Remove your apron whenever you leave a food-preparation area.

 Do not smoke in food areas.

Safety Measures in the Kitchen

 Store knives in a wooden block or in a drawer.

Lesson 2: Setting Up the Work Station

 Properly prepare needed ingredients for set up

Lesson 2: Setting Up the Work Station

Lesson 2: Setting Up the Work Station

 Add sweetness and flavour

 Create tenderness and fineness of texture

 Give crust color

 Increase keeping qualities by retaining moisture

 Provide food for yeast

Lesson 2: Setting Up the Work Station

 Regular Granulated Sugar

 Soft Icing Mixture

Lesson 2: Setting Up the Work Station

Lesson 2: Setting Up the Work Station

Thicken When heated egg coagulates and holds liquid in a suspension

Lesson 2: Setting Up the Work Station

o It is the thickest cream is at 55% fat.

Lesson 2: Setting Up the Work Station

Lesson 2: Setting Up the Work Station

 Oils are best kept in airtight, coloured glass containers.

Lesson 2: Setting Up the Work Station

 Goats Milk Cheese

Lesson 2: Setting Up the Work Station

 Macadamias – are usually purchased whole or chopped with no skin.

 Pecans – available whole with the skin on or chopped.

Lesson 2: Setting Up the Work Station

 Most nuts have a shelf life up to 3 months if stored in optimum conditions.

All nuts should be:

 Well-formed and free of dark, bitter membranes, insects and weevils.

 Nuts are extremely versatile and lend themselves to many dishes.

 Many nuts may be used for a garnish.

 Nuts may also be the prominent flavour and ingredient of a recipe.

Lesson 2: Setting Up the Work Station

 It should be dry, soft, a little ribbed and pointed at one end.

 Vanilla may also be purchased in other forms, including:

Lesson 2: Setting Up the Work Station

 Vanilla bean is best stored in an airtight cellophane packaging or immersed in sugar.

Lesson 2: Setting Up the Work Station