Grade 9-Cookery- 4th-Quarter-Learning-Outcome-2-Prepare desserts and sweet sauces

Learning Outcome 2 

Prepare desserts and sweet sauces 

 At the end of this lesson, students are expected to: 

  • 1. identify ingredients for desserts; 
  • 2. select and prepare sweet sauces; 
  • 3. prepare variety of desserts and sauces using sanitary practices; and 4. follow workplace safety procedures. 

Descriptor 
 
There are a wide variety of ingredients that may be used in the preparation and cooking of cold and hot desserts. Some of the most common ingredients include:

LESSON 3- Ingredients needed in preparing desserts
  • Sugar -The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.  Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature. 
  • Gelatine- Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses. 
  • Egg yolks- Egg yolks may be mixed with flavourings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon. 
  • Egg whites- When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses while  whites beaten to firm peaks are suitable for meringues. 
  • Fruit- Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive colourful display. Fruit may be pureed, baked or poached and can then be used for pies, soufflés and puddings. 
  • Cream This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients. Whipped cream may also be used as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a delicious rice pudding. 
  • Batters- This simple mixture of flour and water is used to make crepes and pancakes. Batter is also used to coat fruit for fritters. 
  • Nuts- Nuts are available whole, ground, roasted or caramelised. They are an important part of dessert cookery as they provide flavour for creams and ice creams.  
  • Chocolate - Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be shaped and moulded into many attractive decorations. 
  • Quality - Many recipes will specify the type and quality of the ingredients required. It is important that you observe these requirements if you are to achieve quality desserts.
QUIZ #____________
Direction: Identify the following statement. Write your answer in the space provided before each number. 
_____________1. Simple mixture of flour and wateris used to make crepes and pancakes. It is also used to coat fruit for fritters. 
___________2. These ingredients are available whole, chopped or ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavour for creams and ice creams.
___________3. Melted to easily blend into fillings and batters. It can also be poured over desserts such as puddings. When melted and cooled it can be shaped and moulded into many attractive decorations.
___________4. The common element for all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. It serves as sweeteners. 
___________5. This is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams, mousses and glazes.

Quality points to look for when selecting dessert ingredients 

  • Ingredients  

    Quality points 

     

    Sugar 

    • 1. Granulated sugar is used in most recipes.  

    • 2. Castor sugar is best for meringues and some cakes because it dissolves more easily.  

    • 3. Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts. 

    • 4. Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavour. 

     

    Gelatine 

     

    • 1.  Many desserts are prepared using commercial leaf or powdered gelatine.  

    • 2. Gelatines may be plain or flavoured and coloured for effect. 

     

    Egg yolk 

    • 1. Take eggs out of the refrigerator prior to use so they are at room temperature. This way they will whisk up better and incorporate more air. 

     

    Egg whites 

    • 1. Egg whites should be fresh and A grade quality.   

    • 2. They may be purchased in bulk frozen or you may freeze them in small quantities if you have excess.   

    • 3. If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better. 

     

    Cream 

    • 1. The characteristics of cream will differ according to whether it is pure cream, double cream, reduced cream or cream that has had a stabiliser or gelatine added to it to make the texture seem thicker and to improve the whipping qualities.  

    • 2. Creams vary in taste and texture so choose according to recipe specifications.  

    • 3. Used only pasteurized cream.  

    • 4. Pay particular attention to use-by dates. 

     

    Batters 

    • 1. Batters should be made up from the fresh ingredients.  

    • 2. Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan.  

    • 3. Batters can be flavoured with vanilla and other spices. 

     

    Nuts 

    • 1. Nuts may be purchased natural or blanched  

    • 2. Freshness is always important. Keep nuts well wrapped and store in refrigerator to prevent the oils in the nuts becoming rancid.  

    • 3. If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place.   

     

     

    Chocolate 

    • 1. Chocolate is available in various types, namely bitter sweet, semi sweet, white, dark and milk chocolate.  

    • 2. Milk and white chocolate because of their milk content are more difficult to work with than dark chocolate.  

     

     

Quiz # _____
Direction: Write the quality points of the following ingredients.

Ingredients  

Quality points 

 

 

1. Chocolates 

 

 

 

 

 

 

2.    Cream 

 

 

 

 

 

 

 

3.    Sugar 

 

 

 

 

 

4.    Egg Whites 

 

 

 

 

 

 

5.    Gelatine 

 

 

 

 


LESSON 4- 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 
 Most dessert sauces fall into one of three categories: 
  • 1. Custard Sauces -Vanilla custard sauce, Chocolate or other flavor may be added to create varieties. 
  • 2. Fruit Purees - These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added. 
  • 3. Syrups -Includes such products as chocolate sauce and caramel sauce. 
Quiz # _________
Direction: Answer the Following
a. Differentiate Rich sauce from light sauce (1-2)
_________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________
b. Differentiate Hot sauce from Cold sauce (3-4)
_________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________
c. Define Fudge (5) 
_________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________

Guidelines in Preparing Vanilla Custard Sauce  
1. Use clean, sanitized equipment and follow procedure.  
2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added. Letting the sugar and egg yolks stand together without mixing creates lumps. 
3. Scald milk before combining with the yolks. 
4. Slowly beat the hot milk into the beaten eggs and sugar. 5. Place bowl with egg mixture in a pan of simmering water and stir constantly to prevent curdling. 6. To test for doneness, the mixture lightly coats the back of the spoon. 
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool evenly. 
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer the sauce to a blender, and blend at high speed. 

Storage of Sauces 
Sauces should be kept in airtight containers and stored in a cool dry place away from moisture, oxygen, light and pests. Food made with starches that contain egg, milk, cream and other dairy products are prone to bacterial contamination and to food- borne illness. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served and stored with caution. These products should be stored in the refrigerator and never left to stand at room temperature too long. 

PERFORMANCE 2- 
Direction: Paste Pictures of 3 Dessert Sauces.

NAME:  

NAME: 

NAME: 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



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