PREPARING DESSERTS

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At the end of the lesson, you are expe
cted to:
• 1. identify tools and equipment nee-
ded in preparing dessert;
• 2. give the importance of dessert in
a meal;
• 3. classify dessert according to types
of ingredients used; and
• 4. give the characteristics of dessert
s.
Tools, Equipment, and Utensils needed i
n
preparing desserts/sweets
o Measuring cups and spoon
o Mixing bowls
o Cans, bottles and cartoons opener
o Cutting board
o Funnels
o Graters
o Kitchen knives
o Fruit and salad knife
Tools, Equipment, and Utensils needed i
n
preparing desserts/sweets
o Spatula
o Paring knife
o Kitchen shears
o Scraper
o Spoon
o Vegetable peelers
o Whisks for blending
o Wooden spoons
o Baking pan
Tools, Equipment, and Utensils needed i
n
preparing desserts/sweets
o Equipment
oRefrigerators/ Freezer
oRange
oMixers
oBlender
Reasons for eating desserts and sweets
• Dessert balances out a meal and gives “closur
e” to the meal.
• Eating dessert is an opportunity to experience
different flavors and textures that you cannot
get in other foods like vegetables, meats, and
fruits.
• Dessert can be an opportunity to be creative.
You can make interesting mixtures that you ot
herwise may not have thought of.
• Dessert isn’t “fattening”. Remember, there is n
o such thing as a fattening food
Reasons for eating desserts and sweets
• It will make you feel like a kid again. For-
get anti-aging creams or long and sweaty
workout sessions at the gym, the fastest
way to recapture your youth, or embrace
a more youthful spirit is to eat like a kid.
• It is romantic. Desserts are designed for
romance. After all, you can’t really order a
salad with two forks. But, when it comes
to cake, that is a different matter.
Classification/types of desserts and their ch
aracteristics
A. Fruits

The simplest dessert and one of the best a

re fruits because they are nutritious, appeti
-zing, and easy to prepare and serve.
Characteristics of
Good Fruit Dessert

 appetizing aroma
 simple
 clean washed appearance
 slightly chilled
C. Gelatin Dessert

These are easily prepared, economical and vary in

many ways. Gelatin is marketed in two forms. Firs
t, the unsweetened, granular type that must be
softened in water before use, and the fruit gelatin
to which flavor, color, and sugar have already
been added.
D. Custard

Baked and soft custards vary in so many

ways. Creamy, delicate, baked custards ma
y be served in their baking cups, and serve
d with fruit garnishes or with dessert sauce
s.
Characteristics of
Baked Custard

 firmness of shape
 smooth, tender texture
 rich and creamy consistency
 excellent flavor
E. Pudding

Puddings are relatively simple to prepare and vary with

sauces. These are classified as:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
Characteristics of
Pudding
 attractive appearance
 excellent consistency
 well – blended flavor
 firmness of shape
 an accompanying sauce to
add interest
G. Frozen Dessert
1. Ice Cream

- smooth frozen mixture

of milk, cream, sugar,
flavorings and
sometimes eggs
G. Frozen Dessert
1. Sherbet and Ices

-made from fruit juices,

water and sugar.
-a frozen dessert made from
sugar-sweetened water with
flavoring – typically fruit juice,
fruit purée, wine, liqueur or honey.
G. Frozen Dessert
1. Frozen Souffles and Frozen Mousses

- frozen souffle is light and airy and offers direct, clean

flavors, essentially beaten egg whites that have been c
ooked by slowly pouring in a very hot sugar syrup w
hile the mixer is still running
G. Frozen Dessert
1. Frozen Souffles and Frozen Mousses
- Frozen mousses is a soft prepared food that incorpor
ates air bubbles to give it a light and airy texture. It can
range from light and fluffy to creamy and thick, dependi
ng on preparation techniques. A mousse may be sweet
 or savory.
PREPARE DESSERTS
AND SWEET SAUCES
 Sweet Sauces
sauce - a flavored liquid blend of ingredients that
adds flavor and enhances the appearance of the
food.
fudge - a soft confection made of butter, sugar,
chocolate.

Sauces can give an entirely different appearance,

flavor, color, and moisture to desserts.
 Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple dessert.

2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch
pudding or to vanilla ice cream.
4. Hot sauces are made just before they are to be used
5. Cold sauces are cooked ahead of time, then cooled,
covered and put in the refrigerator to chill.
 Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch
2. flavor
3. cream
4. grains
5. Eggs
6. cornstarch
7. rice
 Storage of Sauces

• Sauces should be kept in airtight container

s and stored in a cool dry place away from
moisture, oxygen, light and pests.
• Sauces should be kept out of the temperat
-ure danger zone.
• These products should be stored in the
refrigerator and never left to stand at room
temperature too long
Plate/ Present Dessert
 Art of Dessert Plating

• Desserts should turn heads in the dining roo

m. Garnishing and plating desserts shouldn't b
e an afterthought. It should be an integral part
of how you build your recipe
4 Garnishes that a
dd wow factor
1. Fruit Garnish
2. Nut Garnish
3. Chocolate Gar
nish
4. Cookie Garnish
 Guidelines in plating dessert:

1. Make garnishes edible. Everything on the d

essert plate should be edible and delicious.
2. Keep it clean and simple. Don't crowd the pl
ate. If your dessert is beautiful, it shouldn’t n
eed a lot of garnishes. And keep the rim of t
he plate clear, so the servers aren't touching t
he food when they place the desserts in front
of the customers.
 Guidelines in plating dessert:

3. Make your garnishes relate to the dessert on t

he plate. Don't put it on there just because you t
hink the dessert needs color.
4. Layer flavors and textures in your dessert.
5. Try different plates—various sizes and s
hapes. The right plate can add or enhance the t
heme really well.