What was our last topic?

Do you have any questions and

clarifications?
G
G A N
Y
T S
C M
 Ingredients in
Making Desserts
and Sweet Sauces
 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.
 Gelatin
Gelatin is used to set
many cold molded desserts.
It is the basis for jellies and
is also used to set creams
and mousses.
 Egg yolks
Egg yolks may be
mixed with flavorings,
sugar and cream or milk
to make custard or they
may be whisked together
over hot water to create a
sabayon.
 Egg Whites
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
colorful display.
 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.
 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
caramelized. They are an
important part of dessert
cookery as they provide
flavor 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 molded into many
attractive decorations.
Directions: Group the class with ten members
(that will be their permanent group in their
Performance Tasks). Each group will name 5
different desserts based on the ingredients as
their main ingredient. Keep their output, they
will use it in their future performance task.
Why are ingredients
important in
preparing desserts?
Direction: Identify the following
terms.
_________1. This used to set many cold molded desserts.
_________2. This may be mixed with flavorings, sugar and cream
or milk to make custard.
_________3. When beaten raw , air is trapped in the mixture in the
form of bubbles
_________4. Ripe perfect fruit provides the basis for many
desserts, with very little effort needed to make an
attractive colorful display.
________5. This ingredient is often used as a decoration or
accompaniment for both cold and hot desserts.
 Assignment
Prepare for next lesson.
What was our last topic?
Do you have any questions and
clarifications?
Describe the pictures.
Describe the pictures.
What do you think is/are
the possible reason/s of
failing desserts?
Quality Points to Look for
When Selecting Dessert
Ingredients
• Granulated sugar is used in
most recipes.
• Castor sugar is best for meringues and
some cakes because it dissolves more easily.
• Confectioner's sugar
or icing sugar is used
mostly for dusting the
tops of desserts.
• Brown sugar is
commonly used in hot
sauce as it produces a
lovely rich caramel
flavor.
•Many desserts are
prepared using
commercial leaf or
powdered gelatin.
•Gelatin may be plain or
flavored and colored for
effect.
 Egg yolks
• 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 white
•Egg whites should
be fresh and grade a
quality.
• They may be purchased in bulk
frozen or you may freeze them in
small quantities if you have
excess.

• 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
The characteristics of
cream will differ according
to whether it is pure cream,
double cream, reduced
cream or cream that has had
a stabilizer or gelatin added
to it to make the texture
seem thicker and improve
the whipping qualities.
•Creams vary in taste and
texture so choose according
to recipe specifications.

•Used only pasteurized

cream.

•Pay particular attention to

use-by dates.
 Batter
• Batters should
be made up from
the fresh
ingredients.
•Batter is often rested at
room temperature after it
is made to reduce its
elasticity so that it flows
more freely over the pan

•Batters can be flavored

with vanilla and other
spices.
 Nuts
• Nuts may be purchased natural
or blanched.

• Freshness is always important.

Keep nuts well wrapped and
store in refrigerator to prevent
the oils in the nuts becoming
rancid.

• If you require toasted nuts, toast

them yourself to ensure the nuts
are fresh in the first place.
• Chocolate is available in various
types, namely bitter sweet, semi
sweet, white, dark and milk
chocolate.

• Milk and white chocolate -because of

their milk content are more difficult
to work with than dark chocolate.
Direction: Give one ingredient in making
desserts and state at least one quality
points of each.
What will happen if you use
low quality ingredients in
making desserts?
Direction: True or False. Write TRUE if the
statement is correct and FALSE it it’s not. Write in
¼ sheet of paper.
1. Gelatin may be plain or flavored and colored for
effect.
2. Take eggs out of the refrigerator prior to use so
they are at room temperature.
3. Egg whites should not be fresh and grade a
quality.
4. Creams vary in rice and brand.
5. Batters should be made up from the fresh
ingredients.
Assignment: Prepare for a long Quiz