Chapter 5: Preparing Desserts
Learning Outcomes
Identify the tools, and utensils, and equipment needed in preparing desserts.
Classify the dessert according to the ingredients used in preparation
Identify the ingredients used in preparing desserts.
Prepare desserts following the correct procedure using appropriate tools, utensils, and
equipment.
Identify the factors in plating and presenting desserts.
Identify packaging materials used in storing desserts.
Observe safety and hygienic practices in storing desserts.
Exercise 1 Write C if the statement is correct and if false, change the word or group of
words to make the statement correct.
_____1. Desserts that contain high fiber helps in proper digestion.
_____2. Eating small amounts of sweet desserts can satisfy one’s urge or craving for healthier food.
_____3. White chocolates contain substances that stimulates the feeling of pleasure.
_____4. Fruit and vegetable based desserts are fiber rich content.
_____5. Fat-filled desserts contain more calories.
_____6. Accompaniments for desserts maybe sauces, garnishes, and desserts itself.
_____7. Sauces and garnishes make fanciful desserts.
_____8. Tiramisu is a dessert that needs no garnishes when served.
_____9. A pie maybe served with caramel or chocolate sauce.
_____10. Sauce or garnish that served as accompaniment makes a simple dessert into a complex one.
_____11. There must be a balance of flavor texture as well as color when plating and presenting desserts.
_____12. The flavor of dessert is the aroma and the mouth feel experience.
_____13. Over garnished dessert increases the appearance of the dessert.
_____14. The sauces are used to dress up a dessert.
_____15. The color and shape of the plate or plating dessert will determine the types of the dessert.
Exercise 2 Arrange the jumbled word/s to get the correct answer.
_______________1. ITEMASNG – it is cooking a dessert through the hot steam using from the boiling water.
_______________2. AKBNIG – Cake is being prepared by this method.
_______________3. RPUEENGI – a food processor is used to produce smooth texture.
_______________4. NAPGOHIC - a compote is prepared by using this method.
_______________5. NTAAEROI – it is creating bubbles in the mixture.
_______________6. NIXMIG - a method of preparing desserts by using a food processor or a food mixer.
_______________7. NGPIPI – A technique of decorating cakes or desserts with icing or chocolate whip cream.
_______________8. WINGSTE – Cooking food using a lot of liquid.
_______________9. BININGCOM – bringing together a number of different mixtures to produce a clear mix.
_______________10. EACRINMG – a method of forming a light, white emulsion to the liquid.
_______________11. LGEANITE – it is the basis of jellies.
_______________12. ARBTTE – it is the mixture of flour and water used to prepare crepes and pancakes.
_______________13. RUIFTS – Apple, papaya, banana, berries are used to prepare desserts.
_______________14. TNUS – they are available whole or ground, roasted
_______________15. OGHRUTY – it helps in the absorption of calcium and vitamin B.
Exercise 3 Answer the following questions.
1. Why should you eat dessert?______________________________________________________________
2. How are hot desserts differ from cold desserts? ____________________________________________________________
3. What are dessert accompaniments?__________________________________________________________________________
4. What are the components of dessert? Describe each component._________________________________________
Performance Task Prepare a simple dessert. Follow the techniques in plating and presenting a
well-presented dessert. Use the rubric that follows to evaluate your prepared dessert.
Rubrics in Preparing a Dessert Dish
Items to be 5 3 1
evaluated Very Satisfied Satisfactory Needs improvement
Tools and Needed tools and equipment One tool is not Three to four tools are
Equipment are available to use available not available.
Ingredients Needed ingredients are Lack one ingredient. Lack two ingredients.
complete
Flavor Dessert is not too sweet, just Dessert is somewhat Dessert is too sweet or
right for the mouth feel not appealing to one’s too bland.
taste.
Color Color combinations enhance the Used two color Looks dull (1 color only)
appearance of the dessert (used combinations.
3 colors)
PPE Have complete PPE (apron, Lack one PPE. Lack two PPE
hairnet, hand gloves, and mask).
Score __________/25
