Grade

TLE-HE
COOKERY
QUARTER 4 - MODULE 3

Prepare Dessert and Sweet Sauces

MADONNA S. MACARAEG
ARLENE T. FACUN
JHOANNA O. TARALA
BALUNGAO NATIONAL HIGH SCHOOL
 MELC:
2.1 identify ingredients for desserts.
2.2 select and prepare sweet sauces.
2.3 prepare variety of desserts and sauces using sanitary
practices.
2.4 follow workplace safety procedures.

I. INTRODUCTION

Quality ingredients can have a true impact on the taste of food that is served.
These ingredients are enhanced based on their freshness and the natural nature that the best
ones bring to the table. Likewise, the ingredient itself also helps to bring out the best of the product.
There are a wide variety of ingredients that may be used in the preparation and cooking of
cold and hot desserts. It can be natural or processed.

II. MODULE CONTENT

Ingredients needed in preparing 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. 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.

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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
Quality points to look for when selecting dessert ingredients
Ingredients Quality points

Sugar
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 flavour.

Gelatine
Many desserts are prepared using commercial leaf or powdered
gelatine.
 Gelatines may be plain or flavoured and coloured 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 whites
Egg whites should be fresh and A grade 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.

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 Cream
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.
Creams vary in taste and texture so choose according to recipe
specifications
Used only pasteurized cream.
Pay particular attention to use-by dates.
Batters
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 flavoured 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

 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.

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

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

Most dessert sauces fall into one of three categories:

A. Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.
B. Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings
and spices are sometimes added.
C. Syrups
Includes such products as chocolate sauce and caramel sauce.

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.

To prepare variety of desserts and sweet sauces

Make a fruit dessert (Fruit Cocktail)

Equipment/tools needed:
Casserole, gas or electric stove, knife, chopping board, measuring
cup measuring spoon, wooden spoon, refrigerator/chiller

Materials/Ingredients needed:
2 c ripe papaya, peeled and cubed
1 t citric acid
1 t calamansi juice
1 tbsp almond extract
1 tbsp honey
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4 slices canned pineapple, tidbits
2/3 c sugar
1 c water
Procedure:
Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water. Add ½ tsp. citric acid.
When cooked, add ¼ almond extract.
Cook singkamas similarly. Combine all the fruits and mix well.
Chill before serving. For dressing, use honey-calamansi juice mixture.
Add mixture to fruits before serving

Gelatin dessert
Equipment/tools needed:
Casserole, gas or electric stove, knife, chopping board, measuring cup, measuring spoon,
wooden spoon molder, refrigerator/chiller

Materials/ingredients needed

4 slices ripe mangoes (scoop the flesh)

2 bars gulaman, torn into pieces pineapple (diced)
½ cup (evaporated milk or fresh) banana (neatly
½ c. milk 1 pc. cut) water
2 cup

PROCEDURE:
Boil sugar and gulaman in two cups water.
Remove from fire, strain through a sieve.
Add milk and put half of the mixture in a wet mold.
Put in a cool place to jell.
When partly jelled, arrange fruits in mold and pour the remaining gulaman.
Chill until firm. Serve cold

Soft custard
Purpose: To make a soft custard
TOOLS AND EQUIPMENT:
sauce pan
double boiler

measuring cups

wooden spoon

egg beater
spoon for testing
Materials/ingredients needed
INGREDIENTS

QUANTITY

3 pcs eggs, slightly beaten (or 6 yolks) sugar milk, scalded

3tbps. whipped cream ( optional) salt
2cups
1tps. pinch
of
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PROCEDURE:
Scald the milk in a sauce pan over low fire
Combine the eggs, salt and sugar.
Gradually stir in the milk and cook on top of the double boiler for 5 minutes. Stir constantly to avoid
scorching.
Test with a spoon to see if done. If done, the spoon is well-coated with the custard. Add vanilla and
cool quickly.
Serve in well-chilled glass dish or tall glass. Top with whipped cream, if desired.
Note: If you accidentally overcook the custard and it curdles, set the pan in cold water and beat
smoothly with an egg beater.

Maja Blanca
TOOLS AND EQUIPMENT:
Casserole, gas or electric stove, knife, chopping board, measuring cup, measuring spoon,
wooden spoon, Carajay
Materials/ingredients needed
INGREDIENTS

QUANTITY DESCRIPTION

4 cups coconut cream

10 pcs. young corn on the cob
1 cup -or-creamed corn
1 cup cornstarch
3 cups sugar
4 cups coconut finely grated

PROCEDURE:
Scrape corn kernels from the cob.
Pound or put through a food processor.
Strain and squeeze through cheesecloth.
Mix with coconut cream and cornstarch
Add 2 cups sugar and cook in a saucepan.
Stir continuously until thick.
Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and cook until golden
brown. Sprinkle over pudding.
*Note: Skip steps 2-3 if using creamed corn.

CHOCOLATE MOUSSE

TOOLS AND EQUIPMENT:

weighing scale, mixing bowl, utility tray, rubber scraper, electric mixer, refrigerator/chiller
Materials/ingredients needed
QUANTITY DESCRIPTION

500 g. bittersweet chocolate

125 g. butter
180 g. egg yolks
250 g. egg whites

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 75 g. sugar
250 ml. heavy cream

PROCEDURE:
Melt chocolate over hot water.
Remove from heat and add butter. Stir until the butter is melted and completely mixed in.
Add the egg yolks one at a time. Mixed in egg yolk completely before adding the next.
Beat the egg whites until they form peaks. Add the sugar and beat until the egg whites form stiff but
moist peaks. Do not over beat.
Fold the egg whites into the chocolate.
Whipped the heavy cream until it form soft peaks. Fold it into the chocolate mixture.
Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube.
Chill the mousse well before serving.

CHOCOLATE SAUCE

TOOLS AND EQUIPMENT:

Casserole, gas or electric stove, knife, chopping board, measuring cup, measuring spoon,
wooden spoon, skillet
Materials/ingredients needed
QUANTITY DESCRIPTION

4squares (4 oz.) unsweetened chocolate

1½ cups sugar
2 cups hot water
T light corn syrup
T cold water
2T cornstarch
1T butter
1½ t vanilla
Pinch salt

PROCEDURE
Cut the chocolate into small pieces. Melt on top of the double boiler.
Gradually add the hot water, stirring until the mixture is well blended.
Dissolve the cornstarch in cold water and combine with the chocolate mixture.
Add sugar, corn syrup and salt. Mix until well blended.
Boil for 10 minutes or until the starch is thick and smooth.
Add butter and vanilla.
Let cool. Place in a covered jar and store in the refrigerator

STRAWBERRY SAUCE
TOOLS AND EQUIPMENT:
Casserole, gas or electric stove, knife, chopping board, measuring cup, measuring spoon, wooden
spoon skillet
Materials/ingredients needed
INGREDIENTS
QUANTITY DESCRIPTION
¾ cup sugar cornstarch
1 ½ tbsp.. strawberries, pitted,
1 cup crushed lemon juice
2tbsp.

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PROCEDURE
Combine the sugar and cornstarch.
Stir in the crushed fruit.
Bring to a boil and stir constantly. Cook until clear.
Remove from fire. Add lemon juice and serve hot or cold.
This sauce may be stored in a covered jar and placed in the refrigerator.
Note: Any fruit or fruit juice may be substituted for strawberries

III. ACTIVITY PROPER

ACTIVITY I
Directions. Select the correct word inside the box.
1. It may be purchased natural or processed.
2. The thick white or pale yellow fatty liquid which rises to the top when milk is left to stand and
which can be eaten as an accompaniment to desserts or used as a cooking ingredient.
3. Commonly used in hot sauce as it produces a lovely rich caramel flavour.
4. The clear, viscous substance round the yolk of an egg that turns white when cooked or
beaten.
5. Used in most recipes.
6. The yellow part in the middle of an egg.
7. It may be plain or flavoured and colored for effect.
8. Best for meringues and some cakes because it dissolves more easily.

Egg whites Cream

Castor sugar Egg yolks
Granulated sugar Gelatine
Brown sugar Nuts

ACTIVITY II
Directions. Enumerate what is being asked in the sentence.
1-8 What are the guidelines in preparing Vanilla Custard Sauce
9-12 What are the thickening agents for sauces?

ACTIVITY III
Directions. Give precise and straightforward answer to what is being asked.
How to make a fruit dessert?
Write the ingredients and procedure.

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ANSWER KEY:
Activity I
1. Nuts
2. Cream
3. Brown sugar
4. Egg whites
5. Granulated sugar
6. Egg yolks
7. Gelatin
8. Castor sugar

Activity II
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.

9-12
starch flavor
cream .grains
eggs cornstarch
rice

Activity III

Scoring Rubric will be used in rating learners’ output

CRITERIA 4 3 2 1
( 100-90 %) ( 89- 80%) (79- 71%) (70- 60%)
Clear Exceptionally Generally clear Lacks clarify Unclear cannot
clear and easy and quite easy and difficult to understand
to understand to understand understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or misconception
explanation explanation on the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

References:
Kto12 Basic Education Curriculum, Technology and Livelihood Education, Learning Module
Cookery 9, pp. 180-193

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IV. SUMMATIVE EVALUATION
Test I. TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if it is not.
1. The quality of ingredients have a big impact on the taste of the food.
2. Light sauce is suited to a rich dessert.
3. Dark chocolate are more difficult to work with than milk and white chocolate because of their
milk content.
4. Fudge is a soft confection made of butter, sugar and chocolate.
5. Gelatine may be plain or flavoured and coloured for effect.
6. Sauces are flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
7. Sugar is the basis for jellies and is also used to set creams and mousses.
8. Creams are simple mixture of flour and water and used to make crepes and pancakes.
9. Fruit purees are purees of fresh or cooked fruits, sweetened with sugar.
10. Rich sauce is well suited to a simple dessert.

Test II. Identification. Identify what is being asked in the sentence.

1. 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.
2. 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.
3. It is refers to a soft confection made of butter, sugar, chocolate.
4. This 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
5. Simple mixture of flour and water is used to make crepes and pancakes. It is also used to
coat fruit for fritters
6. 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.
7. It is the basis for many desserts.
8. This can give an entirely different appearance, flavor, color, and moisture to desserts.
9. 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.
10. 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.

Test III.
Directions. Give precise and straightforward answer to what is being asked.

How to store sauces for dessert?

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