QUARTER 4 REVIEWER

A meal is incomplete if it doesn’t end with a dessert. A simple dessert like a slice D. Custard
of fresh fruits, cheese or any sweets makes up a complete meal. Desserts are Baked and soft custards vary in so many ways. Creamy, delicate, baked custards
packed with different nutrients depending on the ingredients used. Dessert foods may
often contain relatively high amounts of sugar and fats and, as a result, higher be served in their baking cups or may be unmolded and served with fruit
calorie counts per gram than other foods. Fresh or cooked fruit with minimal garnishes or with
added sugar or fat is an exception. dessert sauces.

Dessert is usually sweet course or dish (as exemplified by pastry or ice cream) Characteristics of baked custard Characteristics of soft custard
usually served at the end of a meal. firmness of shape velvety smooth texture
People eat dessert for many reasons, these are some the reasons for eating smooth, tender texture rich flavor
desserts and sweets rich and creamy consistency has pouring consistency of heavy
• Dessert balances out a meal and gives “closure” to the meal. cream excellent flavor
• Eating dessert is an opportunity to experience different flavors and textures
that you cannot get in other foods like vegetables, meats, and fruits. E. Puddings
• Dessert can be an opportunity to be creative. You can make interesting Puddings are relatively simple to prepare and vary with sauces. These are
mixtures that you otherwise may not have thought of. classified as:
- Cornstarch pudding, sometimes called blancmange
Classification/types of desserts and their characteristics - Rice pudding
A. Fruits - Bread pudding
The simplest dessert and one of the best are fruits because they are nutritious, Characteristics of Pudding
appetizing, and easy to prepare and serve. - attractive appearance - excellent consistency
Characteristics of good fruit desserts: appetizing aroma, simple, slightly - firmness of shape - an accompanying sauce to add interest
chilled - well – blended flavor
-
B. Cheese F. Fruit Cobblers
Cheese is another excellent dessert that is ready to serve. It is made in all parts These are not fruit pies. They have a depth of two or three inches and are topped
of the with biscuit dough rather than being made with pie crust. They may be served
world from a variety of milks from cow, goat and sheep. Cheese differs depending either hot or cold.
on the
kind of milk used, the kinds of cheese-making procedures, the seasonings and the G. Frozen Desserts
ripening Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and
processes also distinguish its variety. Each variety has a definite character, a sometimes eggs
special appeal Sherbet and Ices – made from fruit juices, water and sugar. American sherbet
and particular uses. contains milk and cream and sometimes egg white. The egg whites increase
The three general types of cheese based on consistency are: smoothness and
Soft = a. unripened cheese b. ripened by bacteria volume. Ice contains only fruit juice water, sugar and sometimes egg white.
Semi – hard = a. ripened by mold b. ripened by bacteria Frozen Soufflés and Frozen Mousses
Hard = a. with gas holes b. without gas holes Made like chilled mousses and Bavarians, whipped cream, beaten egg whites or
both are
C. Gelatin Dessert folded to give lightness and allow to be still frozen in an ordinary freezer
These are easily prepared, economical and vary in many ways. Gelatin is There are wide variety of ingredients that may be used in the
marketed in preparation and cooking of cold and hot desserts. Some of the most
two forms. First, the unsweetened, granular type that must be softened in water common ingredients include:
before use, 1. Sugar The common element linking virtually all desserts is sugar. It may be
and the fruit gelatin to which flavor, color, and sugar have already been added. used to sprinkle over fruits, beaten into egg yolks for custard or into whites for
meringue. Many desserts use sugar syrup, which involves boiling sugar and water
to the desired temperature.
2. Gelatin is used to set many cold molded desserts. It is the basis for jellies and
is also used to set creams and mousses.
3. Egg yolk 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.
4. Egg white 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 souffles and
mousses while whites beaten to firm peaks are suitable for meringues. A dessert sauce is a sauce used for desserts. It is drizzled or poured atop
5. Fruits Ripe perfect fruits provide the basis for many desserts, with very little various desserts, and is also used for plate decoration. Dessert sauce adds flavor,
effort needed to make an attractive colorful display. Fruit may be pureed, baked moisture, texture and color to desserts, may be cooked or uncooked, and is
or poached and can then be used for pies, souffles and puddings. sometimes prepared as a hard sauce with the addition of alcoholic beverages. It is
used in various manners to add flavor and enhance the visual presentation of
6. Cream This ingredient is often used as a decoration or accompaniment for both desserts.
cold and hot desserts but may also be used as one of the recipe ingredients. Sauce – a flavored liquid blend of ingredients that adds flavor and enhances the
Whipped cream may also be used as an effective layer for trifle. Cream may be appearance of the food.
combined with rice, sugar and milk to make a delicious rice pudding. Fudge – a soft confection made of butter, sugar chocolate.
7. Batter This simple mixture of flour and water is used to make crepes and
pancakes. Batter is also used to coat fruits for fritters. Sauces can give an entirely different appearance, flavor, color, and
8. Nuts are available whole, ground, roasted or caramelized. They are an moisture to desserts.
important part of dessert cookery as they provide flavor for creams and ice 1. Rich sauce is well suited to simple dessert.
creams. 2. Light sauce is suited to a rich dessert.
9. Chocolate may be melted to easily blend into fillings and batters. It can also be 3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice
poured over desserts such as cakes and puddings. When melted chocolate is cream.
cooled it can be shaped and molded into many attractive decorations. 4. Hot sauces are made just before they are to be used.
QUALITY 5. Cold sauces are cooked ahead of time, then cooled, covered and put into the
Many recipes will specify the type and quality of the ingredients required. It is refrigerator to chill.
important that you observe these requirements if you are to achieve quality
desserts. Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch 3. eggs 5. flavor 7. cornstarch
2. cream 4. rice 6. grains

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.
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
create lumps.
3. Scald milk before combining with yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar. Tips on how to maintain the good quality fruit cocktail
5. Place bowl with egg mixture in a pan of simmering water and stir constantly to • Use fruits that are pleasantly tart and not too sweet.
prevent curdling. • Cut fruits into desired shapes.
6. To test for doneness, the mixture lightly coats the back of the spoon. • Broken or less attractive pieces of fruit should be placed on the bottom of the
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir dessert while more attractive pieces arranged on top.
occasionally to cool evenly. • Some fruit discolor when cut and should be dipped into an acid such as tart or
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, fruit juice.
transfer the sauce to a blender, and blend at high speed • Drained canned fruits well before mixing them in the salad.
Storage of Sauces Plating dessert is an important task by a chef just like Picasso did in his blank
Sauces should be kept in airtight containers and stored in a cool dry place away canvas. The art of plating a dessert begins with a blank dish and plate and ends
from moisture, oxygen, light and pests. Food made with starches that contain with a beautifully constructed masterpiece of plate. Plating is an integral part of
egg, milk, cream and other dairy products are prone to bacterial contamination any dessert.
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, Accompaniments, Garnishes and Decorations for Desserts
served and stored with caution. These products should be stored in the 1. Dessert Syrup – flavored simple syrup are used to moisten cakes. Flavorings
refrigerator and never left to stand at room temperature too long. maybe extracts like vanilla and liquors like rum.
Add flavorings after the syrup is set cold, flavor is lost if added to hot syrup.
Tips on how to maintain the good quality gelatin dessert Lemon or orange rind may also add flavor to syrup.
• Observe the correct proportion of gelatin and liquid. Too much gelatin makes a 2. Cream Anglaise -stirred vanilla custard sauce; consist of milk, sugar, egg
stiff, rubbery product while too little makes a soft product that will not form the yolks and vanilla stirred over low heat until lightly thickened.
desired shape. 3. Pastry Cream - contains starch as well as eggs, resulting in a much thicker
and more stable product. It is used as a cake and pastry fillings for cream pies
• To dissolve unflavored gelatin, stir it in cold liquid to avoid lumping and let it and pudding. With additional liquid, it is used as custard sauce.
stand for 5 minutes to absorb water. Then heat it until dissolves, or add hot liquid 4. Custards - consist of milk, sugar, eggs, and flavorings. (Whole eggs are used
and stir until dissolved. for greater thickening power). Used as pie fillings, as a dessert by itself and as a
basis for many bake puddings.
• To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not lump Art of Dessert Plating
because the gelatin granules are held apart by sugar granules. Desserts should turn heads in the dining room. Garnishing and plating desserts
should be an afterthought. It should be an integral part of how you build your
• For quick setting, dissolve the gelatin to half of the volume of liquid and the recipe.
other half is cold water to lower the temperature. For even faster setting, add Four Garnishes that adds attraction
crushed ice in an equal volume of cold water, stir until the ice is melted. 1. Fruit Garnish
2. Nut Garnish
• Do not add raw pineapple and papaya to gelatin desserts because these fruits 3. Chocolate Garnish
contain enzymes which dissolves gelatin. 4. Cookie Garnish
Guidelines in plating dessert:
• Canned fruits and other juicy items must be well drained before adding because 1. Make garnishes edible. Everything on the dessert plate should be edible
they will water down the gelatin. and delicious.
2. Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful,
To unmold gelatin if it is firm: it doesn’t need a lot of garnishes. And keep the rim of the plate clear, so the
- Loosen it by dipping a small-pointed knife in warm water and running the tip of it servers don't touch the food when they place the desserts in front of the
around the top edge of the molded gelatin. customers.
- Dip the mold into hot water for 1 – 2 seconds 3. Make your garnishes relate to the dessert on the plate. The only time
- Quickly moisten tips of the fingers and gently pull gelatin away from edge you should garnish with fresh mint is if you're serving mint ice cream. Don't put it
- Refrigerate gelatin desserts. on just because you think the dessert needs color. If you have a brown dessert,
like apples in puff pastry, then make sure all of those elements are executed well • Egg custard contain protein, which provides good food for bacteria. If custards
—puff pastry should look beautiful and crisp. are not heated and cooled properly and quickly, bacteria that are present in the
4. Layer flavors and textures in your dessert. Textures and flavors hit the custard can grow quickly, to dangerous numbers.
palate at different times. Ask yourself, "How can I make this better?" If the answer • Any dessert that is not required for immediately consumption must be cooled
is a little lemon zest, then add it as a garnish. All the components on the plate rapidly and stored in the cool room required
should build on the dessert, making it better. • If you plan to prepare dessert hot until service, make sure that the temperature
5. Try different plates. Various sizes and shapes. The right plate can add or of the food is over 65°C. Never leave an egg mixture in Baine - Marie (water bath)
enhance the theme really well. for a while and should be discard at the end of service.
Plating and presenting tips and techniques • If milk and cream are used in dessert like trifle and custard, they must not left
There are many factors and techniques to consider in food plating that affect the to stand at room temperature for any length of time. They should be kept in the
overall appearance of a dessert. Applying one of the tips may enhance refrigerator until the last possible moment to prevent the risk of food poisoning.
presentation. • Many desserts have limited storage life. Make sure you check with your
✓ The plate – when plating desserts, the choice of plate is critical to the final supervisor and follow organizational requirement.
presentation. Remember, the plate is the frame of the presentation. There are
many sizes, shapes, and colors available. Choosing the right size of plate is
important because food should not be crowded on the plate.
✓ Color - always consider color as an important part of plate presentation.
Always try to have a variety of colors on the plate.
Green is fresh and cool and can be soothing.
Red is passion and excitement.
Black is sophisticated and elegant.
Blue is a natural appetite suppressant, since it can make food look unappetizing.
✓ Texture - texture is critical to food presentation, as well as enjoyment.
Contrasting hard and soft, smooth and coarse, adds visual interest to your food,
and it will enhance your customers' enjoyment of the food.
✓ Keep things clean. Remember that neatness counts. Food should be
contained within the rim of the plate, yet it should not be crowded in the center.
Take a look at the plate and ask yourself if it is pleasing to the eye. It should not
look
sloppy and dirty.
✓ Garnish to Impress. Garnishes and decorations can enhance your plate
presentation. Choose garnishes that are appropriate to the ingredients. For
example, using chocolate curls for chocolate cake.
Here are some other techniques to keep in mind when garnishing: Sanitary Practices when Storing Desserts
❖ Never decorate a plate with something inedible 1. Handle the food properly to prevent spoilage and contamination.
❖ Ensure the garnish complements and enhances the dish. 2. Wash utensils and equipment thoroughly.
❖ Choose garnishes that have the correct size; they should be easy to eat 3. Keep away from food when you are ill.
Storing Hot and Cold Desserts 4. Store foods and ingredients properly.
As many desserts contain egg and dairy product, they present a potential health 5. Safeguard the food during distribution and service.
hazard if not stored properly. Proper storage means cooled dessert must be Storing Techniques
covered with plastic or placed in lidded container before storing in cool room. 1. Refrigerate - to keep cold or cool below 40°F
Guidelines in Storing Desserts 2. Cold Storage - the process of storing food by means of refrigeration at 23°C.
• Dessert containing uncooked eggs should be handled with extreme care, as raw 3. Chilling – to refrigerate or to reduce the temperature of food below 8°C.
eggs are a medium in which dangerous bacteria such as salmonella can thrive. 4. Freezing – application of low temperature that changes the state of water in
This means you need to be really careful with food like chocolate mousse and the food from liquid to ice.
uncooked cheese cake that contain egg white for a gelatin. Package Prepared Foods
Food packaging - is enclosing the food in a material for physical, chemical, not provide protection to food which has a long shelf-life since they offer no
biological protection and tampering resistance. protection against moisture pick-up, microorganisms, or insects and rodents.
- It provides nutrition information on the food being consumed. Wooden Crate
- The main aims of packaging are to keep the food in good condition until it is sold Wooden shipping containers have traditionally been used for a wide range of solid
and consumed, and to encourage customers to purchase the product. and liquid foods including fruits, vegetables, tea and beer. Wood offers good
Correct packaging is essential to achieve both these objectives. protection, good stacking characteristics and strength. Plastic containers,
Packaging should provide the correct environmental conditions for food starting however, have a lower cost and have largely replaced wood in many applications.
from the time food is packed until the time of consumption. A good package The use of wood continues for some wines and spirits because the transfer of
should therefore perform the following functions: flavor compounds from the wooden barrels improves the quality of the product.
 Provide a barrier against dirt and other contaminants thus keeping the Paper
product clean. Paper is an inexpensive packaging material. It is however highly absorptive, easily
 Prevent losses. For example, packages should be securely closed to torn, and
prevent leakage. offers no barrier to water or gases. The degree of paper re-use will depend on its
 Protect food against physical and chemical damage. For example, the former use,
harmful effects of air, light, insects, and rodents. and therefore, paper that is dirty or stained should be rejected. Newsprint should
Each product has its own needs. be used
 Package design should provide protection and convenience in handling only as an outer wrapper and not be allowed to come into direct contact with
and transport during distribution and marketing. food, as the
 Help the customers to identify the food and instruct them how to use it ink used is toxic.
correctly. Earthenware
 Persuade the consumer to purchase the food. Earthenware pots are used worldwide for storing liquids and solid foods such as
 Cluster or group together small items in one package for efficiency. curd, yoghurt, beer, dried food, and honey. Corks, wooden lids, leaves, wax,
Powders and granular materials need containment. plastic sheets, or combinations of these are used to seal the pots.
 Marketing - The packaging and labels can be used by marketers to Glass
encourage potential buyers to purchase the product. Glass has many properties which make it a popular choice as a packaging
 Correct packaging prevents any wastage (such as leakage or material:
deterioration) which may occur during transportation and distribution. Advantages of using glass as packaging materials.
Types of Packaging materials  Glass can withstand heat treatments such as pasteurization and sterilization.
In many developing countries the most used food packaging materials include:  Does not react with food.
 Leaves  vegetable fibers  wood  papers, newsprint  Protects the food from crushing and bruising.
 earthenware  glass  plastics  metals  Resistant to moisture, gases, odors, and microorganisms
Leaves  Re-usable, re-sealable and recyclable
Banana leaves are often used for wrapping certain types of food (e.g., suman).  Transparent, allowing products to be displayed.
Corn husk is  Colored glass may be used either to protect the food from light or to attract
used to wrap corn, paste or unrefined block sugar, and cooked foods of all types customers.
are wrapped Disadvantages of using glass as packaging materials.
in leaves. They do not however protect the food against moisture, oxygen, odors,  glass is heavier than many other packaging materials and this may lead to
or microorganisms, and therefore, not suitable for long-term storage. higher transport costs.
Vegetable Fibers  it is easy to fracture, scratch and break if heated or cooled too quickly.
These include bamboo, banana, coconut, and cotton fibers. These natural  potentially serious hazards may arise from glass cracks or fragments in the
materials are food.
converted into yarn, string or cord which will form the packaging material. These
materials are very flexible, have some resistance to tearing and are lightweight Preparation of glass containers
for handling and transportation. Being of vegetable origin, all these materials are  Inspection  Washing.  Rinsing
biodegradable and to some extent re-usable. As with leaves, vegetable fibers do  Sterilization.  Sealing and capping  Cooling
Plastics
The use of various plastics for containing and wrapping food depends on what is acidic taste. For instance, green mangoes have generally lower pH (Ph below 4.0)
available. Plastics are extremely useful as they can be made in either soft or hard and therefore have high acidity.
forms, b. Moisture content – This is related to the physical state of the food itself.
as sheets or containers, and with different thickness, light resistance, and Products with very high moisture could be those in liquid form, while those with
flexibility. The filling and sealing of plastic containers are similar to glass very low free moisture could be dried or frozen. This product component is very
containers. Flexible films are the most common form of plastic. important relative
Flexible films have the following properties: to food spoilage. The higher the moisture content, the greater the chances for
 Cost is relatively low. microbial growth and chemical changes.
 Good barrier properties against moisture and gases. c. Amount and nature of fat content – The chemical processes also accelerate
 Heat sealable to prevent leakage of contents. breakdown of fats on food. Thus, products with high fat content like oils, butter,
 Have wet and dry strength. soft cheese, fried foods and the like tend to spoil fast when inadequately
 Easy to handle and convenient for the manufacturer, retailer, and consumer. packaged.
 Little weight to the product. Exposure to the atmosphere causes rapid oxidation breaking down the fat into
 Fit closely to the shape of the product, thereby wasting little space during free fatty acids in food. The faster the breakdown, the greater the chances of
storage and development of rancidity.
distribution. d. Enzyme system –It is a chemical processes like fermentation and hydrolysis
which occur in high moisture food, especially in the presence of oxygen of
Metal ambient tropical temperature. When foods undergo these processes, they change
Metal cans have a number of advantages over other types of containers: in texture, flavor, odor and color. Under these conditions, the product may
 Metal cans provide total protection of the contents. already be considered spoiled.
 Metal cans are tamper proof. e. Initial Microbial load – This is the number of microorganisms already present
 Metal cans are convenient for presentation. in food prior packaging.

Disadvantages of metal food packaging materials: Classification of packaging according to use:

 heavier than other materials, except glass, and therefore have higher transport A. As a primary package – this type of package is meant to directly contain the
costs. product. Hence, it gets direct contact with the goods. Thus, this package is
 the heat treatment associated with the use of metal cans is not suitable for expected to meet all the requirements for safety and protection of the consumers
small-scale production. like tetra packs or canned food packages.
Food Safety on Storing and Transporting Foods B. As a secondary package- this is utilized to contain a specified number of
Food Packaging has been defined by Paine (1962) as the “art, science and unit packs; thus, it may contain a dozen tetra packs or 2 dozen of tin cans or a
technology of preparing goods for transport and sale”. More specifically, it is a gross of candies and so on. This major function is to allow for the unit packs to be
way of making sure that product reaches the end user in good condition at the carried in
least cost to the bulk.’
producer. In effect, a packaging material provides the means of transporting a C. As a tertiary package- when transporting in bulk, the secondary package
product from one place to another with maximum protection at the least cost. may have to be packed again for greater protection and for bulk transfer. Use of
Food is packed in terms of quality, shelf life, microbial condition and portion tertiary package is normally for bulk transport or storage in large warehouses.
control. Spoilage of food is caused by poor packaging of food.
Occupational and health Safety procedures in Packaging foods:
Food is packed in terms of quality, shelf life, microbial condition and portion Steps on how to package meat before freezing.
control. Spoilage of food is caused by poor packaging of food. Below are some 1. Divide your meat into your set serving sizes
factors in the spoilage of food: 2. Get a plastic zip bag big enough to hold the portion size plus a little extra room
a. ph of food- This simply indicates the inverse amount of hydrogen ion for the meat to expand from the freezing process.
available in the food system. This is oftentimes associated with acidity of food. 3. Put the meat into the bag, then flatten.
Thus, foods with high amounts of hydrogen ion have low pH and this is considered 4. Squeeze as much of the air as you can get out, then close the zip.
to have 5. Date the bag so you know how long it’s been in your freezer
Method of Food Packaging
1. Home Canned Foods – one of the oldest and most common methods of food
packaging in homes is the use of home canning. Fruit and vegetables are placed
in glass jars and sealed in the jars by heating the jars and then placing a rubber
stopped jar top on the jar. The seals also need to be airtight to prevent the growth
of bacteria.
2. Freezing and chilling food - another common method of packaging food is
freezing and chilling. Freezing can be done with a variety of methods. Most often,
vegetables are the ones frozen, although berries and other fruits can also be
frozen.
3. Canned foods- canning foods as a method of food processing have been around
since the19th century, foods that are canned commercially are cooked prior to
being placed in the can in order to prevent E coli contamination. Canned foods
come in a wide variety, ranging from meat to vegetables to fruit.
4. Foil packaging – one of the innovative methods of commercial food packaging
is foil wrapping. Foil wraps are often pouches that are filled and then the bottom
and top of the pouch is sealed with a heat seal similar to those used with
commercial frozen packaging. It allows the food to be sealed in the package
without losing any residual moisture that may still be in the food.
Labelling of Package Food
The following must appear on the label:
1. Name under which the product is sold
2. List of ingredients
3. Quantity of certain ingredients
4. Net quantity
5. Date of minimum durability
6. Any special storage instructions or conditions use
7. Name or business name and address of the manufacturer or packages of a
seller