Ingredients needed in

preparing desserts and sweet

sauce
List down ingredients needed in
preparing dessert and sweet sauce

Tell the importance of ingredients

in dessert and sauce making

Demonstrate interest and critical

thinking in accomplishing group
task
Practice cooperation in doing
group task
Instructions: Picture Analysis. Given a sample picture of
a dessert, list down the possible ingredients
needed in the preparation.
For the Visual learners, kindly draw a sketch of the
possible ingredients needed in the preparation of
the dessert.
For the Physical learners, perform a short game
(message relay) which will explain your answer
For the auditory learners, create a music that
explains your answer.
For the logical learners, explain your answer in not
less than 3 sentences.
I
N a component of a
G mixture, especially an
R item of food or
E flavoring included in
D the recipe for
I preparing a dish.
E
N
T
S
W
E
E a flavored liquid blend of
T ingredients that adds flavor,
color,enhances the
S appearance of the food and
A give moisture to desserts.
U
C
E
 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.
 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

Egg whites beaten to soft peaks will

support soufflés and mousses while whites
beaten to firm peaks are suitable for
meringues.
 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
 Fruit
Ripe perfect fruit provides the basis
for many desserts, with very little effort
needed to make an attractive colourful
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.
 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 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
 Sugar
• Granulated sugar is a highly refined, multi-
purpose sugar. It used in most recipes.
• Castor sugar is superfine granulated
sugar. It is best for meringues,syrup and
some cakes because it dissolves more
easily.
• Confectioner's sugar or icing sugar is
referred to as powdered sugar. It used
mostly for dusting the tops of
desserts.
• Brown sugar is commonly used in hot
sauce as it produces a lovely rich
caramel flavour
 Egg yolks

• Egg yolk can be bought liquid

pasteurized or as dry powder. Fresh
egg yolk can be stored up to a few
days.
 Gelatine

• Gelatines may be plain or flavoured and

coloured for effect.
• Many desserts are prepared using
commercial leaf or powdered gelatine.
 Egg whites
• 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 stabiliser or gelatine
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.
 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 from 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 baking chocolate, semi sweet,
white, dark and milk chocolate.
• Milk and white chocolate because of
their milk content they are more
difficult to work with than dark
chocolate.
Lets Apply
1.) Name a dessert that you usually
prepare at home.
Give 2 ingredients you used in
preparing this dessert?
What does it used for?
Lets check
how much
do you
learn
A.Identify the ingredients described in the
following statements. Write your answerson
your test paper.

1. Simple mixture of flour

and water is 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 butters. 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 sweetener.
 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.
__________________6. Sugar that is best for
meringues and some cakes because it dissolves
more easily.
__________________7. A sugar that is
commonly used in hot sauce as it produces a
lovely rich caramel flavour.
__________________8. 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.
_________________ 9. It provides the basis for
many desserts.
_________________10. A flavored liquid blend of
ingredients that adds flavor and enhances the
appearance of the food.
 Assignment

What are the kinds and

varieties of sauces?