Preparing Desserts: Hot and Cold Desserts and Sweet Sauces

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification Title:
COOKERY NC II
Unit of Competency:
Prepare Desserts
Module Title: Preparing Desserts

Technical Education and Skills Development Authority
CAMIGUIN SCHOOL OF ARTS AND TRADES
Lumad, Mambajao, Camiguin
Welcome to the module in Preparing Desserts. This module contains
training materials and activities for you to complete.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Revised by:
Genelyn M.
Boniao
Page 1
of 77
Revision # 01
Remember to:
You are required to go through a learning activities in order to complete each
learning outcome of the module. In each learning outcome are information Sheets,
Self-Checks, Operation Sheets and Job Sheets. Follow these activities on your
own. If you have questions, dont hesitate to ask your facilitator for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn basic concepts and terminology. For most part, youll get
this information from the Information Sheets.
This module is prepared to help you achieve the required competency, in
Cookery NC II.
This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instructor.
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shift. This way
you will improve both your speed and memory and also your confidence.
Use the Self-checks, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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COOKERY NC II
LIST OF COMPETENCIES
No
1
Unit of Competency
Clean and maintain
kitchen premises
Code
TRS512328
Prepare stocks, sauces

and soups
Prepare appetizers
Module Title
Cleaning and
maintaining kitchen
premises
Preparing stocks, sauces
and soups
Preparing appetizers
Preparing salads and

dressing
Preparing sandwiches
TRS512382
Prepare salads and

dressing
Prepare sandwiches
Prepare meat dishes
Preparing meat dishes
TRS512383
Prepare vegetable dishes
TRS512384
Prepare egg dishes
Preparing vegetable
dishes
Preparing egg dishes
Prepare starch dishes
Preparing starch dishes
TRS512386
10
Preparing poultry and

game dishes
Preparing seafood dishes
TRS512333
11
Prepare poultry and

game dishes
Prepare seafood dishes
12
Prepare desserts
Preparing desserts
TRS512335
13
Package prepared food
Packaging prepared food
TRS512340
3
4
TRS512331
TRS512381
TRS512330
TRS512385
TRS512334
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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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MODULE CONTENT
UNIT OF COMPETENCY: PREPARE DESSERT

MODULE TITLE: PREPARING DESSERT
LEARNING OUTCOME: Prepare Desserts and Sweet Sauces
MODULE DESCRIPTOR:
This module deals with the skills and knowledge on preparing hot and cold
desserts.
NOMINAL DURATION: 24 Hours
SUMMARY OF LEARNING OUTCOMES:

At the end of this module you will be able to:
1. Perform mise-en-place
2. Prepare desserts and sweet sauces
3. Plate/present desserts
4. Store
5.
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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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ASSESSMENT CRITERIA:
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
2.1
2.2
Tools and equipment are cleaned, sanitized and prepared based on the
required tasks.
Ingredients are identified according to standard recipes, recipe card or
enterprise requirements.
Ingredients are assembled according to quantity, type, and quality
required.
Ingredients are prepared based on the required form and time frame.
Ingredients are selected, measured and weighed according to recipe
requirements.
Appropriate equipment are selected and used in accordance with
manufacturers manual
Frozen ingredients are thawed following enterprise procedures
Where necessary, raw ingredients are washed with clean potable water
Standard or enterprise recipes are used to produce a variety of hot,

cold and frozen desserts, appropriate for a variety of menus
Range of sweet sauces are produced with a desired consistency and
flavor
2.3 Prepared desserts and sweets are tasted in accordance with the
required taste
2.4 Workplace safety and hygienic procedures are followed according
to enterprise legislated requirements.
3.1 Desserts are presented hygienically, logically and sequentially

within the required timeframe
3.2 Desserts are decorated creatively
3.3 Factors in plating dishes are observed in presenting desserts
3.4 Desserts are portioned according to enterprise standards
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CSAT
QA
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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3.5 Desserts are presented in accordance with enterprise presentation

techniques
3.6 Accompaniments, garnishes and decorations are used to enhance
taste, texture and balance
4.1 Quality trimmings and other leftovers are utilized where and when
appropriate
4.2 Desserts are stored at the appropriate temperature and under the
correct conditions to maintain quality, freshness and customer appeal
4.3 Suitable packaging are selected and used to preserve taste,
appearance and tasting characteristics
4.4 Sweet sauces are stored to retain desired quality and
characteristics
4.5 Dessert is stored in accordance with FIFO operating procedures
and storage of dessert requirements
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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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Issued by:
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LEARNING OUTCOME #2
PREPARE
SAUCES
DESSERTS
AND
SWEET
CONTENTS:
Hot desserts
Cold Desserts
Chocolate, Sugar and Caramel Sauces
Cream and Custard sauces
Fruit Sauces
ASSESSMENT CRITERIA:
1. Standard or enterprise recipes are used to produce a variety of hot,
cold and frozen desserts, appropriate for a variety of menus.
2. Range of sweet sauces are produced to a desired consistency and
flavor.
3. Prepared desserts and sweets are tasted in accordance with the
required taste.
4. Work place safety and hygienic procedures are followed according to
enterprise and legislated requirements.
CONDITION:
Students/trainees must be provided with the following:
EQUIPMENT
Gas Range
Food Processor
Blender
Heavy Duty Equipment
Refrigerator
TOOLS
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QA
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Personal Protective
Equipment( Hairnet, Chef
Uniform, Apron, mask,
gloves)
Wire whip
Mixing bowl
Wooden ladle
Measuring cup
Measuring glass
Measuring spoon
Carajay
Non-stick pan
Wooden spoon
Sauce pan
Knives
SUPPLIES AND MATERIALS
Sanitizers
Detergents
Towels
LEARNING MATERIALS
Manuals
References
Video viewing
INGREDIENTS
Brown sugar
Butter
Cream
Dark chocolates
Egg yolks
Milk
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Redcurrants
Raspberries
Corn flour
Orange
Mandarin
Passion fruit
Fruits
ASSESSMENT METHODS:
Direct observation
Written examination
Oral questioning
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CSAT
QA
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Learning Experiences
Learning Outcome 2:
PREPARE DESSERTS AND SWEET SAUCES
Learning Activities
Special Instructions
Information
Sheet.
After
1. Read Information Sheet 12.2-1 Read
reading the learner is encourage to
Hot Desserts
answer the self-check.
2. Answer Self-Check 12.2-1
3. Perform
Task
Sheet
Compare answers to the answer

keys.
12.2-1 Watch
video
on
Hot
Dessert
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Preparing Dough for Pies
Preparation
Evaluate work using Performance
Criteria Checklist 12.2-1
4. Read Information Sheet 12.2-2

Cold Dessert
After reading, the trainees are

encouraged to Answer Self-Check
Compare answers to Answer Key
12.2-2
5. Perform Task Sheet 12.2-2
Watch video
Preparation
Preparing Mango Cream
Compare
Performance
on
Cold
Dessert
Performance
to

After reading, trainees encouraged to

answer Self-Check 12.2-3
Chocolate, Sugar and Caramel

Compare your answer to Answer Key
Sauces
12.2-3
7. Read Information Sheet 12.2-4 After reading, trainees encouraged to

answer Self-Check 12.2-4
Cream and Custard Sauces
Compare answer to Answer Key 12.24
Watch video on Cream and Custard
Sauces
Evaluate Work using Performance

Criteria
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CSAT
QA
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Fruit Sauces
After
reading,
trainees
areencouraged to answer Self-Check
12.2-5
Compare
12.2-5
Answer
Watch video
Preparation
Preparing Fruit Purees
to
on
Answer
Fruit
Key
Sauces
Evaluate Work using Performance

For additional of information read:
Mouth Watering Desserts Cook Book
Sneha R VIJ, pp.188-192
The Essential Book of Sauces and
Dressings, pp. 52-57
Desserts
By Rosemary Wilkinson, pp.16-19
The Book of Ice Cream and Sorbets
By Jacki Passmore, pp.116-120
Illustrated Book of Dessert
pp.288-291
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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The Good Cook

By Richard Olney, pp.254-255
INFORMATION SHEET 1.1-1

HOT DESSERTS
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Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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Learning Objective:
After reading this information sheet, YOU MUST be able to gain knowledge
on Hot Dessert Preparation.
Desserts are the last course of meal. It is the crowning glory of any meal.
Whether family supper or a formal party. It always provides opportunity for
the cook to show off her skills and for everyone be little self-indulgent. Thus
a fabulous dessert will surely add a special touch to any meal.
There are wide variety of desserts including cakes, chocolate and candies,
cookies, biscuits, custard and pudding, ice cream (frozen dessert) and pies.
CAKES
Is a form of sweet dessert that is typically baked. Is a broad range of
pastries, including layer cakes, coffee cakes and gateaux it can refer to
almost anything that is baked, tender sweet and sometimes frosted.
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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Moist Chocolate cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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1-1/2 teaspoons baking soda

1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Directions
1. Heat oven to 350F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large
bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost
with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
VARIATIONS:
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Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350
F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely.
Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat
oven to 350F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10
minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350F.
Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove
from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool
completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to
spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups
frosting.
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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COOKIES
Are small sweet flat pastries usually clarified by preparation or make up
technique such as drop ice-box, bar, cutout and wafer.
Peanut Butter Cookies

Ingredients:
c (120 ml) of peanut butter

c of granulated sugar
c of brown sugar
c of butter or margarine
1 egg
1 c all purpose flour (APF)
c teaspoon baking soda
c teaspoon baking powder
teaspoon salt
Method:
1. Beat the butter until creamy for 2 minutes. Add the sugars beat for 2
more minutes. Mix in the peanut butter and the egg. Vigorously whisk
together the dry ingredients. the flour, baking soda, baking powder and
salt- in a separate bowl. Stir the dry ingredients into the sugar butter
mixture.
2. Wrap dough in plastic and refrigerate at least 3 hours.
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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3. Pre-heat oven to 375 degree Fahrenheit (190 degree Celsius). Shape the
dough into 1 inch balls. Place the balls of dough about 3 inches apart on
ungreased cookie sheet. Flatten in crisscross pattern with a fork.
4. Bake until light brown about 9 to 10 minutes. Remove the cookies from
the oven and let it cool in their baking sheets for a minute.
PIES
A pastry consisting of sweet filling in a pastry crust baked in a slope-sided
pan, it may have a bottom crust only or a top and bottom crust. The filling
maybe meat, vegetable or fruits baked in a deep dish.
Bukopie
Ingredients:
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Crust
o
o
o
o
o
o
o
2 cups all-purpose flour

1 tsp. sugar
1/2 tsp. salt
1/2 cup margarine or butter, cut into thin slices
1/4 cup shortening
5-6 tbsp. cold water
egg wash
Filling
o
1/2 cup sugar
o
1/3 cup cornstarch
o
1 cup evaporated milk
o
1 cup buco water/juice
o
1 tsp. vanilla
o
2 cups grated buco (young coconut meat)
Cooking Procedures:
1.
Preheat oven to 375F (190C). Prepare an 8-inch pie plate.
Filling
(a) Combine sugar and cornstarch in a saucepan. Add evaporated milk
and buco water. Cook over medium heat until thickened.
(b) Add vanilla and grated buco meat. Cook for another 5 minutes and then
set aside to cool.
Crust
(a)Combine flour, sugar and salt in a bowl. Cut in the butter (if using) and
shortening until the mixture looks like coarse crumbs.
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Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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(b)Add a tablespoon of water one at a time. Mix with a fork until the dough
is smooth and does not stick to the sides of the bowl.
(c) Form into two balls, one of which should be bigger than the other.
(d) Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch
thick. Fit this dough into the bottom and sides of the pie plate. Filled up
with the buco mixture filling. Set aside.
2. Roll out the smaller dough into a circle, big enough to cover the top of the
pie. To seal the sides of the pie, pinch the top and bottom crusts together.
3. Using a knife or fork, prick holes on the top crust so that steam can
escape the pie while baking. Brush the top crust with egg wash.
4. Bake in the oven for about 30 minutes or until golden brown. Allow to
cool before slicing.
PUDDING
Is a soft, creamy cooked dessert made with eggs, milk, sugar, and flavorings
and thickened with flour or another starch. It is originally the dessert court
of a British meal.
Banana Pudding
Ingredients
3/4 cup sugar

1/4 cup all-purpose flour
1/4 teaspoon salt
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CSAT
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices
Directions
1.
In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook
and stir over medium heat until thickened and bubbly. Reduce heat to
low; cook and stir 2 minutes longer. Remove from heat.
2.
In a small bowl, whisk eggs. Whisk a small amount of hot mixture into
eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook
and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes,
stirring occasionally.
3.
In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half

of the banana slices and half of the pudding. Repeat layers.
4.
Press plastic wrap onto surface of pudding. Refrigerate 4 hours or

overnight. Just before serving, crush remaining wafers and sprinkle over
top. Yield: 9 servings.
PASTRIES
Is a term used broadly and imprecisely for all fancy sweet baked goods,
including cakes, sweet rolls and cookies. They are desserts made with dough
or flour and shortening used for the crust of pies, tarts and the like.
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Tart crisp rich and sweet pastries filled with creamy custards, juicy fruits,
and fine chocolate and crunchy nuts, make the most delectable for desserts.
Deluxe Apple Tart
10 servings
Begin about 4 hours before serving or early in day
INGREDIENTS:
PASTRY
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Cookery NC II
Preparing Desserts
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1 c APF
5 tbsp. margarine or butter, softened
2 tbsp. sugar
1/8 tsp. salt
FILLING
6 medium-sized apples (about 2 pounds)
1 10 to 12 ounce jar apricot preserves
c sugars
1 tsp. lemon juice
PROCEDURE:
1. Prepare pastry dough; into medium bowl, measure flour, margarine or
butter, sugar, salt, and 2 tbsp. cold water. With fingertips, mix together just
until blended, adding more water 1 tsp. at a time IF NEEDED.
2. Press dough onto bottom and up side 9-inch tart pan with removable
bottom; refrigerate.
3. Prepare filling: peel and core apples; cut into chunks. In blender combine
c water with about one-third of apple chunks; cover and blends at high
speed until apples are pureed. Add remaining apple chunks, a third at a
time; blend until smooth.
4. Pour pureed apples into 3-quart saucepan; stir c apricot preserves add
2 tbsp. sugar. Over high heat, heat to boiling. Reduce heat to medium-high;
cook, uncovered about 20 minutes until applesauce is very thick, stirring
frequently.
5. Peel remaining 3 apples. Cut each apple lengthwise into quarters; remove
cores.
6. Cut each apple quarter lengthwise into 1/8-inch thick slices.
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Preparing Desserts
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7. In large bowl, gently toss apple slices with lemon juice and remaining 2
tbsp. sugar.
8. Pre-heat oven to 400 degree Fahrenheit fill tart shell with apple sauce and
cover with apple slices.
9. Bake tart for 45 minutes or until apple slices are tender and browned.
Remove pan to wire rack.
10. With spoon, press remaining apricot preserves through sieve into small
saucepan; over medium heat to boiling. Cook for two minutes or until
preserves are thick enough to coat a spoon. Brush preserves over apple
slices. Cool tart in a pan on wire rack.
1 .Spreading applesauce in tart shell spoon applesauce into tart shell, then
with back of spoon, spread evenly.
2. Arranging apples in center of tart; place apple slices, closely over-lapping

in small circle in the center of apple sauce filling.
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Cookery NC II
Preparing Desserts
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Date Revised:
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3. Arranging remaining apple slices: place remaining apple slices closely

over-lapping. In large bowl circle around first small circle to completely cover
applesauce.
11. To serve careful remove the apple tart from the pan and place on serving
dish.
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Cookery NC II
Preparing Desserts
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SELF-CHECK 12.2-1
Check your knowledge on preparing Hot Desserts by completing this selfcheck. Write your answer on a separate sheet of paper.
1. What is tart?
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Preparing Desserts
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2. What is pudding?
3. Refers to typically baked, a broad range of pastries it is thicker, sweet and
sometimes frosted.
4. What do you call the technique when you spread the whipped cream to a
cake?
5. Is the broad term used to define desserts made with dough and
shortening?
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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ANSWER KEY 12.2-1
1. Tart filled with creamy custards, juicy fruits, fine chocolates, and crunchy
nuts, made the most delectable of desserts.
2. Is a soft creamy cooked dessert made with eggs, milk sugar, and
flavorings and thickened with flour or another starch. It is also the dessert
court of a British meal.
3. Cakes
4. Frosting
5. Pastries
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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TASK SHEET 12.2-1
Title: Preparing Dough for Pies

Performance Objective: Given the necessary supplies and materials, you
should be able to prepare dough for pies.
Supplies:
Crust Ingredients:
2 c (285g) all-purpose flour, plus extra for rolling
10-ounces (1 cups) unsalted butter ( room temperature), cut into inch
cubes
1 whole egg
1 tsp. salt
2 tsp. sugar
c (115 ml) sour cream
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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(use full-fat sour cream for best results)

Materials:
Rolling pin
Brush
Knife
Fork
Mixing bowl
Measuring cup
Measuring spoon
Plastic wrap
Baking sheet
Refrigerator
Steps/ Procedure:
1. In a large bowl whisk together 2 c of flour, 1 tsp. of salt, and 2 tsp. of
sugar. Add the cubed butter and use your clean dry hands and toss to coat
with the flour. Using your hands work the butter into the flour, pressing the
cubes of butter between tour thumb and fingers. Continue to work the flour
until the mixture is shaggy and the largest pieces of butter are no larger
than a kernel corn. Make a wheel in the center and add the sour cream to it.
Use a fork to work the buttered flour and the sour cream into each other
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Cookery NC II
Preparing Desserts
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Date Revised:
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until the dough begins to clump. Separate the dough mixture into 2 equal
sized piles and work each one first into a ball, and then into a disk. Sprinkle
with flour and wrap. Refrigerate for 1 hour before rolling out.
2. Remove one crust disk from the refrigerator. Let set at room temperature
for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a
rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch
thick. As you roll out the dough, check to make sure it isnt sticking. If and
when it starts to stick, gently lift it up and sprinkle a little more flour on the
table surface or in the pie dough to keep the dough from sticking. Gently
place the rolled out dough onto 9-inch pie plate. Press down to line the pie
dish with the dough.
3. Roll out the second disk of dough, again to 12-inches. Gently place the
second round pie dough. Trim excess dough with kitchen shears, leaving a
inch overhang from the edges of the pie pan. Fold the dough under itself
so that the edge of the fold comes right to the edge of the pan. Press the top
and bottom dough rounds together as you flute edges using thumb and
forefinger or press with fork.
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Cookery NC II
Preparing Desserts
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Date Revised:
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4. Place egg yolk and cream in a small bowl and use a fork to stir until wellcombined. Used a sharp knife to cut slits in the top of the pie crust for
steam vents.
Assessment Method:
Demonstration with Questioning
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Cookery NC II
Preparing Desserts
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Date Revised:
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Performance Criteria Checklist

Task Sheet 12.2-1
Trainees Name:_________________
Date:____________________
CRITERIA
YES
NO
Did you..
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Cookery NC II
Preparing Desserts
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Date Revised:
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1. Place in a large bowl and whisk together 2 c of flour,

1 teaspoon of salt, and 2 tsp. of sugar. Add the cubed
butter and use your clean dry hands to toss to coat with
the flour. Using your hands work the butter into the
flour, pressing the cubes of butter between your thumb
and your fingers. Continue to work the flour until the
mixture is shaggy and the largest pieces of butter are no
larger than a kernel corn. Make a wheel in the center
and add the sour cream to it. Use a fork to work the
buttered flour and the sour cream into each other until
the dough begins to clump. Separate the dough mixture
into 2 equal sized piles and work each one first into a
ball, and then into a disk. Sprinkle with flour and wrap.
Refrigerate for 1 hour before rolling out.
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Cookery NC II
Preparing Desserts
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Date Revised:
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3. Roll out the second disk of dough, again to 12-inches.

Gently place the second round pie dough. Trim excess
dough with kitchen shears, leaving a inch overhang
from the edges of the pie pan. Fold the dough under
itself so that the edge of the fold comes right to the edge
of the pan. Press the top and bottom dough rounds
together as you flute edges using thumb and forefinger or
press with fork.
4. Place egg yolk and cream in a small bowl and use a

fork to stir until well-combined. Used a sharp knife to
cut slits in the top of the pie crust for steam vents.
Comments/Suggestion:
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Cookery NC II
Preparing Desserts
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Date Revised:
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Trainer:___________________
Date:_________________

COLD DESSERTS
Learning Objective:
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Preparing Desserts
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After reading this INFORMATION SHEET, YOU MUST BE able to gain

knowledge in Cold Dessert.
Frozen Dessert
Ice cream and fruit sorbets can once again be enjoyed by adults to
discerning palate. But there is still nothing to compare with the reward of
preparing something yourself. Ice creams use fresh dairy products and real
flavors; sorbets are packed full of fresh fruit juices or purees. Making ice
creams and sorbets is not a mysterious art. Home chefs have been making
them for centuries. And it can be done with an absolute minimum
determination. All you really need is a freezer and a bit of determination. But
if you also happen to be equipped with a food processor or blender and
better still an ice cream churn or electric ice cream maker, the task gets
easier and easier. However you undertake it. I know you and your family will
enjoy the results of your labor.
Things to be Considered:
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Cookery NC II
Preparing Desserts
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Making an ice cream by:
Using up egg whites

Most of ice cream recipes require egg yolks, which means you may be
accumulating egg whites. Hence for practically reasons, egg white is being
utilized for making accompaniments of ice creams sauces and garnishing.
Egg whites are ingredients in some ice cream and sorbet recipes. Egg whites
can be refrigerated in a covered container for up to one week without
spoiling. They freeze well. Make sure that no ice particles drip into the egg
whites as this may prevent whisking up lightly and voluminously, which is
especially important when making meringue.
Vanilla Essence
Where vanilla extracts is used no specific amount has been given. This is
because usually a few drops are sufficient. But remember that freezing
deadens flavors so add little more than you would normally.
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Cookery NC II
Preparing Desserts
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April 2, 2007
Date Revised:
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Scalding
In many of the ice cream recipes, the milk is scalded. It should not reach to
boil, but should be heated until small bubbles appear around the side of the
saucepan.
Substituting Honey for Sugar
In many of the ice cream recipes, honey can be very successfully substituted
for sugar. It should preferably be used where it does not overpower the other
flavoring ingredients. Honey requires slightly longer to freeze than sugar, but
has much the same sweetening quality.
Ice Cream
Ice cream is a frozen dessert made from dairy products, such as milk,
cream, eggs and sugar often combined with fruits or other ingredients and
flavors. Mostly, ice cream contains at least 10 % milk-fat, 20% milk-solids.
[Type text]
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Cookery NC II
Preparing Desserts
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Honey Ice Cream
Ingredients:
2 egg yolks
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Cookery NC II
Preparing Desserts
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April 2, 2007
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1 egg white
Small pinch of salt
375 ml (1 c) milk
250 g (3/4 c) honey
250 ml (1 c) single (light) cream
Method:
In a stainless bowl or top of a double saucepan whisk egg yolks, egg white
and salt until smooth. In a small saucepan scald milk; blend in hone. Pour
over eggs. Place bowl or top of double until custard slightly thickens.
Remove from heat. Stir in cream; cool.
Pour into ice cream maker according to manufacturers directions.

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Cookery NC II
Preparing Desserts
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Freezer Method: Pour prepared mixture into several undivided ice trays;
cover; place in freezer and freeze until firm 3-6 hours. Using a fork, beat
twice.
Sorbet
Is a soft, smooth frozen dish made with pureed fruit or fruit juice and sugar.
Sometimes flavored with liquor, wine or coffee served as a dessert or palate.
[Type text]
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Cookery NC II
Preparing Desserts
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April 2, 2007
Date Revised:
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Strawberry Sorbet
Ingredients:
560 g (1 lb. / 4 c) fresh ripe strawberries, hulled, wiped
500 ml (2 c) sugar syrup
Juice of orange
Juice of lemons
To garnish:
Fresh strawberries, if desired
Mint leaves or edible leaves, if desired
Method:
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CSAT
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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In a food processor/blender, process strawberries and of sugar syrup to a

smooth puree. Mix in remaining syrup and orange and lemon juice. Pour
into several undivided ice trays; cover; place in freezer; freeze to a slash.
Return food processor/blender. Process until light smooth. Return to trays;
re-cover; freeze until firm.
Parfait
Is a dessert composed of layers of ice cream, sweet sauce, fruits and

whipped cream served in a tall narrow glass. This is an original French
dessert flavored with fruits.
[Type text]
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Cookery NC II
Preparing Desserts
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April 2, 2007
Date Revised:
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Raspberry Parfait
Ingredients:
125 g (2/3 c) fresh rasp berries
220 g (1 c) sugar
60 ml (1/4 c) sugar
6 egg yolks
500 ml (2 c) whipping cream
To garnish:
Fresh raspberry if desired
Mint leaves if desired
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Method:
In a food processor/blender, process raspberries to a smooth pure. If

desired, strain through a fine nylon sieve to remove seeds.
In a small thick sauce pan cook sugar and water over low heat until sugar is
dissolved. Cook to hard boil stage 120 degree Celsius.
In a stainless steel or heatproof glass bowl, whisk egg yolks. Drizzle sugar
syrup over eggs in a thin stream, whisking continuously until mixture is
thick and smooth. Continue whisking until cool.
Pour egg mixture, cream and raspberry puree into ice cream container.
Freeze in ice cream maker according to manufacturers directions.
Freezer method:
In a small bowl, whip cream to soft peaks. Fold cream and raspberry puree
into egg mixture. Pour mixture into several undivided ice trays; cover; place
in freezer; freeze until firm 3-6 hours. Using a fork beat once while freezing.
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Cookery NC II
Preparing Desserts
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Date Revised:
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Store in a covered container.

Garnish with raspberries and mint leaves, if desired.
Gelato
It is the Italian version of ice cream and it differs from an American ice
cream in a few basic ways:
Its denseness
Sugar content and its
Temperature
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Cookery NC II
Preparing Desserts
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April 2, 2007
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Gelato is denser for two reasons:
First gelato contains significantly less butterfat than ordinary ice cream.
Whereas ice cream might be 15%butterfat or more. Gelato typically contains
more like 4-8% butterfat.
Second gelato is churned more slowly and has less air whipped into it than
the ice cream, thus producing a denser product.
Gelato differs from ice cream in another aspect, which has to do with
how much sugar it contains; gelato contains 10% higher sugar content but
gelato and ice cream share the basic attributes of being made from frozen
milk, cream and other ingredients. But gelato is denser and its flavor can be
more intense than the ordinary ice cream. Gelato can be stored at 0-10
degree Fahrenheit and served at 10 degree-20degree Fahrenheit whereas ice
cream can be stored in a deep-freeze of -20 degree Fahrenheit or colder.
[Type text]
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Cookery NC II
Preparing Desserts
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Chocolate Gelato
Ingredients:
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Preparing Desserts
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750 ml (3 c) milk
220 g (1 c) sugar
125 g (4 oz) plain (dark) chocolate, coarsely grated
To garnish:
Chocolate croquet
Sugared flowers if desired
Procedure:
In a saucepan, bring milk and vanilla pod to boiling point. Remove from
heat; cool.
When pod is soft, insert point of a small, sharp knife near top. Cut into
scrape small seeds into milk. Stir in sugar until dissolved; cool.
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Cookery NC II
Preparing Desserts
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Strain milk through a fine nylon sieve into ice cream container. Freeze in ice
cream maker according to manufacturers directions.
Freezer method:
Strain milk into several undivided ice trays; cover; place in freezer; freeze
until firm.
Using fork beat every thirty minutes, during freezing.
Mousse
Is a French word for foam. A mousse is a soft creamy food either sweet or
savory lightened by adding whipped cream, beaten egg whites or both.
Orange Pecan Mousse

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Cookery NC II
Preparing Desserts
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Ingredients:
6 egg whites
140 g (4 oz.) sugar
600 ml double cream whipped
1 tbsp. finely chopped caramelized peel
Caramelized peel extra for decoration
Praline
125 g sugar
60 g pecan halves
Custard sauce
600 ml milk
Rind of 1 orange
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Cookery NC II
Preparing Desserts
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6 egg yolks
90 g sugar
Procedure:
1. To make praline, melt sugar in a small heavy saucepan over low heat,
stirring once or twice, then cook until golden brown. Add pecans, pour into
an oiled upside-down baking tray, cool. Break into pieces, saving a few
pecan halves for decoration.
2. Beat egg whites until soft peaks form and gradually beat in sugar. Fold in
cream, crushed praline and caramelized peel. Pour mixture into a large deep
ring tin, cover with foil and refrigerate overnight.
3. To make sauce scald milk with orange rind, remove from heat. Beat egg
yolks with sugar until pale and thick. Gradually stir in hot milk, and then
return mixture to saucepan. Strain and set aside.
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Cookery NC II
Preparing Desserts
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5. Turn mousse onto a serving platter and decorate with reserved pecan
pieces and extra caramelized peel accompany with sauce.
6.
Cooks Tip: To caramelized peel, remove rind from two oranges, scrape off
pith and cut peel into matchsticks. Place in a small saucepan cover with
cold water bring to boil, drain and refresh under cold water. Return peel to
pan add 60 g and enough water to moisten. Cook over moderate heat until
sugar dissolves and liquid evaporate. Remove from heat and set aside to
cool.
Granita
Is a semi-frozen dessert made from sugar, water and various flavorings. It is
originated in Sicily, Italy. It is available all over in somewhat different forms.
It is related to sorbet; however it has a coarser, more crystalline texture. This
is largely the result of different freezing techniques. The smoother types are
[Type text]
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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produced in a gelato machine while the coarser varieties are frozen with only
occasional agitation, then scraped or shaved to produce separated crystals.
Although its texture varies from coarse to smooth, it is always different from
the one of sorbet, which is more compact; this makes granita distinct and
unique.
Lemon Granita
Ingredients:
250 ml (1 c) lemon juice

500ml (2c) water
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Cookery NC II
Preparing Desserts
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April 2, 2007
Date Revised:
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105 g (1/2 c) sugar

To garnish: mint leaves if desired
Methods:
In a medium bowl, mix juice, water, and sugar. Stir until sugar completely
dissolves. Pour into several undivided ice trays; cover; place in freezer; until
firm.
Before serving, refrigerate to soften enough to scrape into dishes
Garnish with mint leaves.
Variation:
Substitute lime or grapefruit juice, or a mixture of citrus juices for lemon
juice.
[Type text]
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Sherbet
Is a frozen dessert made with fruit juice added to milk cream, egg white,
sugar and water or gelatin.
Watermelon Sherbet
Ingredients:
4 cups diced seedless watermelon
1 cup white sugar
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Cookery NC II
Preparing Desserts
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3 tablespoons lemon juice
1 dash salt
1/4 cup cold water
1 (.25 ounce) envelope unflavored gelatin
1 cup chilled heavy cream
Directions:
1. Combine the watermelon, sugar, lemon juice, and salt in a large
mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and
refrigerator for 30 minutes.
2. Blend the mixture in a blender until smooth; return to the bowl.
3. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold
water; let stand 1 minute. Place the saucepan over low heat; cook for 2
minutes. Stir the gelatin mixture into the blended watermelon
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Preparing Desserts
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mixture. Add the heavy cream; beat with an electric hand mixer at
medium speed until the mixture is fluffy.
4. Transfer the mixture into an ice cream maker and freeze according to
manufacturer's directions until it reaches "soft-serve" consistency.
Transfer ice cream to a one- or two-quart lidded plastic container;
cover surface with plastic wrap and seal. For best results, ice cream
should ripen in the freezer for at least 2 hours or overnight.
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Cookery NC II
Preparing Desserts
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Date Revised:
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Self-Check 12.2-2
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Preparing Desserts
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Check your knowledge on preparing cold desserts by answering the following

questions:
1. It is a frozen dessert made from dairy products?

2. What are the two reasons that gelato is denser than the ice cream?
3. What makes granita unique and distinct?
4. Where does granita originate?
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Preparing Desserts
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Answer Key 12.2-2

1. Ice cream
2. First gelato contains significantly less butterfat than ordinary ice cream.
Whereas ice cream might be 15%butterfat or more. Gelato typically contains
more like 4-8% butterfat.
Second gelato is churned more slowly and has less air whipped into it than
the ice cream, thus producing a denser product.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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3. It is related to sorbet; however it has a coarser, more crystalline texture.

This is largely the result of different freezing techniques. The smoother types
are produced in a gelato machine while the coarser varieties are frozen with
only occasional agitation, then scraped or shaved to produce separated
crystals. Although its texture varies from course to smooth, it is always
different from the one of sorbet, which is more compact; this makes granita
distinct and unique.
4. Sicily, Italy
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Preparing Desserts
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Task Sheet 12.2-2

Title: Preparing Mango Cream
should be able to prepare/make mango cream
Supplies:
2 large, well-ripened mangoes, halved lengthwise, stoned
2 tbsp. lime or lemon juice
60 ml (1/4 c ) sugar syrup or 2 tbsp sugar
250 ml (1 c) whipping cream
Materials:
Measuring cup
Measuring spoon
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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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Measuring glass
Blender/electric mixer
Spoon
Mixing bowl
Ice cream glass
Ice cream container
Steps/ Procedure:
1. Carefully scoop out mango flesh. Cover shells with cling film;
refrigerate.
2. Chop mango flesh. In a food processor/blender, process mango with
lime or lemon juice and sugar syrup or sugar until smooth and thick.
3. Pour mango puree and cream into ice cream container. Freeze in ice
cream maker according to manufacturers directions.
4. Pour mango puree into several undivided ice trays; cover; place in
freezer; freeze to slush. In a bowl, whip cream to soft peaks. Remove
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Cookery NC II
Preparing Desserts
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Date Revised:
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mango ice from freezer. Fold cream into mango ice. Return trays.
Recover. Return in freezer. When almost firm , beat with fork, or
process in food processor/blender.
5. Store in a covered container.
6. Before serving refrigerate 20 minutes to soften.
7. Garnish with slices of melon or mango and flaked almonds if desired.
Assessment Method:
Demonstration with questioning:
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Cookery NC II
Preparing Desserts
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Date Revised:
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Task Sheet 12.2-2
Trainees Name:_______________
Date:______________
Criteria
Yes
No
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Cookery NC II
Preparing Desserts
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April 2, 2007
Date Revised:
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Did you
1. Carefully scoop out mango flesh. Cover
shells with cling film; refrigerate.
2.
Chop
mango
flesh.
In
food
processor/blender, process mango with

lime or lemon juice and sugar syrup or
sugar until smooth and thick.
3. Pour mango puree and cream into ice

cream container. Freeze in ice cream
maker
according
to
manufacturers
directions.
4. Pour mango puree into several

undivided ice trays; cover; place in
freezer; freeze to slush. In a bowl, whip
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Cookery NC II
Preparing Desserts
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Date Revised:
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cream to soft peaks. Remove mango ice

from freezer. Fold cream into mango ice.
Return trays. Recover. Return in freezer.
When almost firm, beat with fork, or
process in food processor/blender.
5. Store in a covered container.
6. Before serving refrigerate 20 minutes to

soften.
7. Garnish with slices of melon or mango and

flaked almonds if desired.
Comments/Suggestions:
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Cookery NC II
Preparing Desserts
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Date Revised:
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Trainer:______________
Date:______________
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Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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CHOCOLATE, SUGAR and CARAMEL SAUCES
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to:
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Cookery NC II
Preparing Desserts
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1. Gain knowledge on the different chocolate, sugar and caramel sauces

2. How important sauces in terms of dessert
Sweet sauces enable the cook to give desserts a special finish. Here youll
find sauces to step up the flavor and appeal of fresh, canned, and frozen
fruits; pies and cakes; frozen desserts; bread and rice puddings. Todays
sauces arent just poured over foods. They can be puddle on the plate or
spooned around food to frame it.
More, sauces themselves can be decorated, with designs piped or stirred in;
see illustrated Book of Desserts, Saucy Garnishes, pp.26-27, for ideas.
When choosing a sauce, think contrast. A good sauce will differ in
compatibility- in flavor, texture, color, and on occasion, even in temperature,
from dessert it accompanies.
Chocolate sauce
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Preparing Desserts
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Chocolate sauces are enduringly popular, from simple custard to richly

indulgent versions combined with liqueur or cream. They can be served with
ice cream and other frozen desserts but are also delicious with poached
pears and a wide range of puddings. Flavored liqueurs can be chosen to
echo the flavor of the dessert and coffee, brandy and cinnamon all go well
especially with chocolate.
Chocolate Sauce: A Dark Delight
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Cookery NC II
Preparing Desserts
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Ingredients:
250 g (8oz) plain dark eating chocolate

60 g (2oz) cold butter into cubes
Methods:
1. Break the plain dark chocolate into pieces and put them in a bowl with a
little cold water.
2. Place the bowl in a pan of hot water over a medium heat.
3. Stir the chocolate until all the pieces have melted smoothly.
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Preparing Desserts
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4. Cut butter into cubes.
5. Remove pan from heat and stir a few cubes into the chocolate. When
the butter is blended in, add more.
6. Continue until all the butter is stirred in and the mixture is smooth.
7. Serve the chocolate sauce immediately, while it is still hot: it set as it

cools.
8. The sauce is poured over a cold dessert-choux pastries filled with ice
cream.
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Cookery NC II
Preparing Desserts
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Sugar and Caramel Sauce
Sauces base on sugar syrups and on melted chocolate are

mainstays for enhancing desserts. At its simplest, a syrup sauce is nothing
more than sugar and which the syrup is boiled, determine the sauces
consistency. One of the sauces additions of extra flavorings can cause syrup
to turn grainy; the mixture includes some liquid glucose, which inhibits
crystallization.
If syrup is cooked until all the water evaporates, the molten sugar
that remains turn rapidly into caramel-a useful foundation that can be
diluted with water to make a pouring sauce. To give chocolate a pouring
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Cookery NC II
Preparing Desserts
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consistency, it is melted with a little water or cream over low heat

(overheating would scorch it); Impairing its flavors and texture.
1. Caramel Sauce: An amber Pool of molten sugar
Ingredients:
5oo ml water
500g sugar
Methods:
1. Put 150 ml water in a heavy pan.

2. Add 500 g of sugar.
3. Stir gently over a medium heat until the sugar has dissolved.
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Preparing Desserts
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4. Bring the syrup to boil in it. Without stirring, until it turns reddishamber.
5. Dip the pan in cold water.
6. Let the caramel cool a little
7. Pour in the remaining water
Dissolving the Caramel:
Return the pan to the heat and stir the water and caramel together until the
caramel is smoothly dissolved. Once diluted, the caramel will not harden
even when quite cold.
Serving Caramel Sauce:
Refrigerate in a stopper bottle, the sauce will keep weeks.

Serve caramel sauce hot or cold; with a hot or cold dessert.
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Preparing Desserts
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Mostly it is served hot with bread pudding.
How to Make Butterscotch Sauce

Ingredients
4 tablespoons unsalted butter
1 cup of tightly packed dark brown sugar
cup heavy whipping cream (not ultra-pasteurized)
1 tablespoon vanilla extract
1 teaspoon kosher salt
Method
Butterscotch takes about a half an hour to make, from start to finish.
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Preparing Desserts
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1 First, before you begin, make sure you have everything ready to go - the
cream and the brown sugar next to the pan, measured and waiting. Making
butterscotch is a fast process that cannot wait for hunting around for
ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low
to medium heat. Just before butter is melted, add all dark brown sugar at
once and stir with wooden spoon until sugar is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten lava.
Make sure to get into the corners of your pot, and watch closely to notice
how the mixture changes. It will take about 3 to 5 minutes.
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Preparing Desserts
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4 Right before you add the cream, the caramelizing brown sugar will begin to
look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a
whisk. Lower heat a little and whisk cream into mixture. When liquid is
uniform, turn heat back to medium and whisk every few minutes for a total
of 10 minutes.
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Cookery NC II
Preparing Desserts
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6 After liquid has been boiling on the stove for its 10 minutes, turn heat off
and let rest for a minute or two before transferring into a heatproof storage
vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.
7 When butterscotch liquid is room temperature, take a small taste. It's

important to know what cooked brown sugar and butter tastes like, and
what happens when transforming that flat sweetness into real butterscotch
flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt
and vanilla extract until the marvelous taste of real butterscotch is achieved.
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Preparing Desserts
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Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid

only after sauce has chilled completely. It will keep for one month
refrigerated, that is if you can keep from eating it all the moment it has
cooled down and been seasoned to your liking.
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Cookery NC II
Preparing Desserts
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Self-Check 12.2-3
Check your knowledge on preparing chocolate, sugar and caramel based

sauce by completing this self-check.
1. A useful foundation that can be diluted with water to make a pouring

sauce.
2. What are the advantages of using sauce to your dessert?
3. What is butterscotch?
4. It is the amber pool of molten sugar?
5. What is the name of the sauce that is based on chocolate?
[Type text]
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Document No.
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Cookery NC II
Preparing Desserts
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Date Revised:
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ANSWER KEY 12.2-3
1. Caramel
2. Advantages of using sauce in a dessert:
o It can enhance to the appearance of your dessert.
o It can add to the eye appeal of your presentation.
o It can add moisture to your desserts.
o It can add luster and shine to your desserts.
o It can complement the flavor of your dessert.
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Preparing Desserts
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o It deepens and enriches the overall taste and texture.
3. A deep golden coating sauce
4. Caramel Sauce
5. Chocolate Sauce

CREAM AND CUSTARD SAUCES
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Preparing Desserts
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CUSTARD/CRME ANGLAISE
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Custard/Crme Anglaise: a sauce from Egg yolks and Milk
1. Whisking yolks and sugar:

For about 600 ml separate 6 egg and reserve the whites for another use. In a
mixing bowl, whisk the yolks with 125 g sugar. After about 10 minutes, the
mixture will be creamy and almost white. Continue until a little of the
mixture, dribbled from the whisk, from a trail across the surface.
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Cookery NC II
Preparing Desserts
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2. Adding Milk:
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Over medium heat, scald 500 ml milk in a pan, with vanilla pod if you like.
Remove the pod and slowly pour the hot milk into the yolk and sugar
mixture, whisking constantly but gently.
3. Getting the right consistency:
Transfer the mixture to a heavy pan and set it over a low heat. Stir the
custard continuously with figure-of-eight motion, to distribute the heat
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Preparing Desserts
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evenly throughout the mixture, and bring the custard to just below
simmering point. Do not allow the custard to reach a boil.
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Preparing Desserts
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4. Cooling the custard:
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Preparing Desserts
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When the custard coats the spoon evenly, stop stirring and remove the pan
from heat. Place the pan immediately in a bowl of ice, to prevent the custard
from thickening any further, continue to stir the custard for a further 5
minutes or so.
Straining the custard:
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Preparing Desserts
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To remove any
lumps that may have formed, strain the custard through a sieve into a bowl.
Serve immediately; or keep the custard warm by placing the bowl in a hot
water bath. If you wish to serve the custard cold, stir it over ice until it is
sufficiently chilled, or stir it until cool, cover it with plastic film and
refrigerate.
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Cookery NC II
Preparing Desserts
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Bavarian cream: Gelatin and Whipped cream
Make custard (Steps 1-4 see prev. page), strain it into another pan, and
place in a hot water bath. Whip 450ml double cream to soft peaks. Sprinkle
15 g gelatin powder on to a little hot water, when the gelatin has absorbed
the liquid, remove the pan from water bath and stir the gelatin into it.
Stir until the gelatin dissolves, then pour the mixture into a bowl set over a
bowl of ice and water. Stir frequently. When the mixture has the consistency
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Preparing Desserts
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of lightly whipped cream, removed it from the bowl of ice and water and add
the cream. Blend well, pour into an oiled mold and chill until set.
Self-check 12.2-4
Check your knowledge on preparing cream and custard sauce by answering

the following questions:
1. What is the other term/name of custard sauce?
2. If the custard sauce will be added with the gelatin and whipped
cream what does it called?
3. What is the first step in making custard sauce?

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Cookery NC II
Preparing Desserts
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ANSWER KEY 12.2-4
1. Crme Anglaise Sauce
2. Bavarian Cream
3. Whisking the Yolk and Sugar
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Cookery NC II
Preparing Desserts
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TASK SHEET 12.2-4

Title: Preparing Custard Sauce
Performance Objective: Given the supplies and materials, the trainee
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Preparing Desserts
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should be able to prepare custard sauce.

Supplies/Materials:
600 ml: 6 eggs (reserve egg whites)
125 g sugar
500 ml milk
vanilla
Steps/Methods:
1. Whisking yolks and sugar:
For about 600 ml separate 6 egg and reserve the whites for another use. In a
mixing bowl, whisk the yolks with 125 g sugar. After about 10 minutes, the
mixture will be creamy and almost white. Continue until a little of the
mixture, dribbled from the whisk, from a trail across the surface.
2. Adding Milk:
Over medium heat, scald 500 ml milk in a pan, with vanilla pod if you like.
Remove the pod and slowly pour the hot milk into the yolk and sugar
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Cookery NC II
Preparing Desserts
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mixture, whisking constantly but gently.

3. Getting the right consistency:
Transfer the mixture to a heavy pan and set it over a low heat. Stir the
custard continuously with figure-of-eight motion, to distribute the heat
evenly throughout the mixture, and bring the custard to just below
simmering point. Do not allow the custard to reach a boil.
4. Cooling the custard: When the custard coats the spoon evenly, stop
stirring and remove the pan from heat. Place the pan immediately in a bowl
of ice, to prevent the custard from thickening any further, continue to stir
the custard for a further 5 minutes or so.
5. Straining the custard :
To remove any lumps that may have formed, strain the custard through a
sieve into a bowl. Serve immediately; or keep the custard warm by placing
the bowl in a hot water bath. If you wish to serve the custard cold, stir it
over ice until it is sufficiently chilled, or stir it until cool, cover it with plastic
film and refrigerate.
[Type text]
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Cookery NC II
Preparing Desserts
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Assessment Method:
Comments/Suggestion:
Trainer:_____________________
Date:______________________

Task Sheet 12.2-4
Trainees Name:________________________
Date:_____________________
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Preparing Desserts
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CRITERIA
YES
NO
Did you?
1. Whisk yolks and sugar
2. Add Milk
3. Get the right consistency
4. Cool the custard
5. Strain the custard
Comments / Suggestions:
Trainer:_________________________
Date:________________

FRUIT SAUCES
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Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to prepare
fruit sauces.
Fruits, with its many flavors and beautiful colors; offers scores of
possibilities for superb desserts. Even when served alone, it can end a
sophisticated dinner as perfectly as it ends a simple repast. One rule of
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Preparing Desserts
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thumb applies; whether fruit is used alone or in combination with other

foods, it should be always be at its best.
There are numbers o wonderful sauces made with fruits, like jams and
jellies as sweeteners. The often are the basic tomato based barbecue sauce
with jams as sweeteners. Raspberry, cherry, and apple are common.
Redcurrant and Raspberry Coulis
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Preparing Desserts
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A dessert sauce for the height of summer to serve with light meringues and
fruit sorbets. Make it particularly pretty with a decoration of fresh flowers
and leaves.
Ingredients:
225 g redcurrants
450 g cups raspberries
50 g icing sugar
1 tbsp corn flour
Juice of one 1 orange
2 tbsp double cream to decorate
Procedure:
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Preparing Desserts
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1. Strip the redcurrants from their stalks using a fork. Place in a food
processor or blender with the raspberries and sugar, and puree until
smooth.
2. Press the mixture through a fine sieve into a bowl and discard the seeds
pulp.
3. Blend the corn flour with the orange juice then stir into the fruit puree.
Transfer to a saucepan and bring to boil, stirring continuously, and cook 1-2
minutes until smooth and thick. Leave until cold.
4. Spoon the sauce over each plate. Drip the cream from a teaspoon to make
small dots to form heart shapes. Place the meringue or scoop sorbet into the
middle and decorate.
Mandarin Sauce
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
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Revision # 01
Ingredients:
4 mandarin oranges
3 c sugar
1 tsp. flour
2-3 tbsp. mandarin liqueur, if desired
Procedure:
1. Peel the mandarins and squeeze for juice. Scrape the rind of two
mandarins with the back of kitchen knife in order to remove all the white
pith. Shred the rind very finely. Discard the remaining skin and pulp.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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2. In small saucepan, cover rind with cold water. Bring to boil; boil for 2
minutes. Drain; set rind aside.
3. Cook sugar in a pan until in golden brown. In a small bowl, stir corn flour
into juice. Pour over toffee. Add peel. Simmer, stirring until sauce slightly
thickens and toffee dissolves. Add liqueur, if desired. Serve hot or cold.
Passion Fruit Sauce
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Ingredients
1 cup water
1 cup sugar
1/2 cup passion fruit pulp (from about 7 ripe passion fruits)
Preparation
Combine all ingredients in heavy small saucepan. Bring to boil over

medium-high heat, stirring until sugar dissolves. Reduce heat to low;
simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to
bowl, cover, and chill. (Can be made 2 days ahead. Keep chilled.)
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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Revision # 01
SELF-CHECK 12.2-5
Check your knowledge on preparing cream and custard sauce by answering

the following questions:
1-5. What are the step in making custard sauce?
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
112 of
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Revision # 01
ANSWER KEY 12.2-5
1. Whisk yolks and sugar

2. Add Milk
3. Get the right consistency
4. Cool the custard.
5. Strain the custard
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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Boniao
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TASK SHEET 12.2-5

Title: Preparing Fruit Purees
should be able to prepare fruit purees.
Supplies / Materials: Raspberries, Boysenberries, Strawberries, kiwi fruit,
mangoes or papayas, sugar syrup lime or lemon juice.
Steps / Procedure:
1. In a food processor/blender, process fruit to puree.
2. Add sugar syrup and lime or lemon juice to taste. Strain through a fine
nylon strain to remove seeds, if desired.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
Assessment Method:

Task Sheet12.2-5
Trainees Name:_______________________
CRITERIA
Date:_______________
YES
NO
Did you.?
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
115 of
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Boniao
Revision # 01
1. In a food processor/blender, process fruit to puree.
2. Add sugar syrup and lime or lemon juice to taste. Strain

through a fine nylon strain to remove seeds, if desired.
REFERENCES
The Book of Ice Crea,s and Sorbets

Jacki Passmore, pp. 116-120
Illustrated Book of Desserts

pp.288-291
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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Boniao
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Desserts
Rosemary Wilkinson, pp.16-19
The Essential Book of Sauces and Dressings
Periplus Mini-Cook Book
Mouth Watering Dessert Cook Book

Sneha R VIJ,pp.188-192
http.//wikipedia//.com
EVIDENCE PLAN
Qualification:
COOKERY NC II
Units of
Prepare Desserts
Competency
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
Ways in which
evidence will be
collected:
Observati
Demonstrati
Third
The evidence must
on and
on and
party
show that the
Questioni
Questioning
Report
Portfolio
Writte
n Test
ng
trainee..
Cleans,
Sanitizes and
Prepare tools,
utensils and
equipments
based on
required task*
Identifies
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
118 of
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Revised by:
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Boniao
Revision # 01
ingredients
according to
standard
recipes, recipe
cards or
enterprise
requirement*
Assembles
ingredients
according to
quantity type
and quality
required
Prepares
ingredients
based on
required forms
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
119 of
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Revision # 01
and time
frame
Selects, Measures,
and Weighs
ingredients
according to recipe
requirements*
Selects and Uses
appropriate
equipment according
to manufacturers
manual*
Thaws frozen
ingredients following
enterprise procedure
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
120 of
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Revised by:
Genelyn M.
Boniao
Revision # 01
Washes raw
ingredients with
clean water
Produces variety of
hot and cold
desserts appropriate
for variety of menu*
Produces range of
sweet sauces to a
desired consistency
and flavor
Prepare desserts and
sweets according to
desired taste
Follows safety
workplace and
hygienic procedures
according to
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
121 of
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Revised by:
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Boniao
Revision # 01
enterprise
requirements*
Presents hygienic,
logical and
sequential desserts
within required time
frame
Decorates desserts
creatively
Plates and presents
desserts*
Portion desserts
according to
enterprise standards
Presents desserts
according to
enterprise
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
122 of
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Revised by:
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Boniao
Revision # 01
presentation
techniques
Uses
accompaniments,
garnishes and
decorations to
enhance taste,
texture and balance
Utilizes quality
trimmings and other
leftovers where and
when appropriate
Stores desserts at
appropriate
temperature and
under correct
condition to
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
123 of
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Boniao
Revision # 01
maintain quality
freshness and
customer appeal
Select and uses
suitable packaging
to preserve taste,
appearance and
tasting
characteristics
Store sweet sauces
to retain desired
quality and
characteristics
Stores desserts with
FIFO operating
procedures and
dessert requirements
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
124 of
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Revised by:
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Boniao
Revision # 01
NOTE: *Critical aspects of competency
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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Boniao
Revision # 01
TABLE OF SPECIFICATION
Qualification Title:
COOKERY NC II
Unit of Competency:
Prepare Desserts
Content/Objectives/Area Knowledge Comprehension Application # of items/ %of test

Perform mise-en-place
7/24%
13/48%
Plate/ present desserts
4/12%
Store desserts
5/16%
Prepare
desserts
and
sweet sauces
TOTAL 29/100%
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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PREPARE DESSERTS
Core Competency- Cookery NC II
Objective:
This Institutional Evaluation Tool Package is designed to determine the
knowledge, skills and attitude obtained by the trainees who have completed
the training program for the Unit of Competency: Prepare Desserts, Core
Competency- COOKERY NC II.
Item Specification:
The Institutional Evaluation for Preparing Desserts, Core CompetencyCOOKERY NC II consists of multiple choice type and matching type written
test.
Type of test
No. of Items
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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Revision # 01
Multiple Choice
10
Matching Column A-B
Total Number of Items
15
General Instruction:
Read the directions CAREFULLY
DO NOT write or torn this test questionnaire. Write your answer on

the answer sheet provided. Use capital letter only
Do not forget to write your name. STRICTLY NO ERASURE.
You have 45 minutes to answer the test. If there is question to be

raised it must be addressed directly at your Facilitator.
If you finish answering the test earlier. REVIEW AND PASS.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
128 of
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Boniao
Revision # 01
ASSESSMENT TOOL
QUALIFICATION
: COOKERY NC II
UNIT OF COMPETENCY
: PREPARE DESSERTS
DIRECTIONS:
Do not write anything on the questionnaire.
Write your answer on the answer sheet provided. Write only the capital letter
on the sheet provided. Each correct answer is equivalent to 1 point.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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1. A pastry consisting of sweet filling in a pastry crust baked in a slope-sided

pan, it may have a bottom crust only or a top and bottom crust. The filling
maybe meat, vegetable or fruits baked in a deep dish.
A. Pudding
B. Cake
C. Pastries
2. What do you call the method when you cover whipped cream to the cake?
A. Spreading
B. Baking
C.
Frosting
3. Refers to typically baked, a broad range of pastries it is thicker, sweet and
sometimes frosted.
A. Pudding
B. Cakes
C. Tart
4. Is the broad term used to define desserts made with dough and
shortening?
A. Pastries
B. Cake
C. Pudding
5. Is the last course of meal?

A. Dessert
B. Ice cream
C. Chantilly
6. Is a soft, creamy cooked dessert made with eggs, milk, sugar, and
flavorings and thickened with flour or another starch?
A. Pudding
B. Pie
C. Pantry
7. Pudding originates in what country?

[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
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A. Spain
B. Great Britain
C. France
8. Fruit sauces are made up of?

A. Chunks
B. Puree
C. Slice
9. It is a classic Sicilian dessert?

A. Sorbet
B. Ice cream
C. Granita
10. Mousse is the French word for?

A. Sweet
B. Creamy
C. Foam
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page
131 of
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Revised by:
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Boniao
Revision # 01
Match column A with column B
Write your answer on the answer sheet provided. Write only the capital letter
on the sheet provided. Each correct answer is equivalent to 1 point.
COLUMN A
COLUMN B
1. A tool used for pureeing, mixing, A. Rubber Scraper

and finely chopping ingredients for
dessert
2. Is the best storage for sauces?
B. Desservir
3. It is a tool use for glazing cakes
C. 10
4. Ice cream mostly contains how D. Blender

many percent of milk fat?
5. The French word of dessert?
E. Empty Glass Bottle
Answer Key
Multiple Choice:
1. C
2. C
3. B
4. A
5. A
6. A
7. B
8. B
9. C
10. C
Matching Type:
1. D
2. E
3. A
4. C
5. B
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 133
of 76
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Revision # 01
SPECIFIC INSTRUCTIONS FOR THE CANDIDATE

Unit of Competency
Prepare Desserts
Project
Prepare Desserts
1. Given the necessary materials and ingredients, tools and

equipmentthe candidate must be able to perform the following within 2 hours:
Clean, sanitize and store equipment
Clean and sanitize premises
Prepare tools and equipment for use
Prepare chocolate mousse
Serve with appropriate garnish and accompaniments
2. Assesment shall cover the unit until of competency Prepare Desserts

and is taken from the Training Regulations.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 134
of 76
Revised by:
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Revision # 01
3. Assessment method is taken from the unit of competencies in the TR

and on the Evidence Plan.
i. Demonstration/Observation with oral Questioning
ii. Interview
The final assessment shall be the responsibility of your Accredited
Assessor.
At the end of the assessment, the assessor shall give you feedback on the
assessment of the assessment. The feedback shall indicate whether you are:
COMPETENT
NOT YET COMPETENT
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 135
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
SPECIFIC INSTRUCTIONS FOR THE COMPETENCY ASSESSOR
Prepare Desserts
Unit of
Competency
Prepare Desserts
Project
1. Prepare the following to perform hot and cold desserts, sweet sauces
and fruit sauces.
Work Area
- Fully equipped operational kitchen
CSAT
QA
SYSTEM
Materials
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 136
of 76
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Revision # 01
- Refer to attached document
Tools
Equipment
2. Assessment is taken from the unit of competency from the Training

Regulations and on the Evidence Plan.
3. The demonstration with questioning will be undertaken in 2 hours.
Instruct the candidate that assessment will be undertaken while tasks are being
performed. Refer to the Specific Instruction for the Candidate for the sequence
of tasks and questions of tasks and questions for the candidate. Ask the
candidate a representative selection from the oral questions attached. Rate the
candidates responses to the questions.
4. The final assessment shall be your responsibility as the Accredited
Assessor.
5. At the end of the assessment, you shall provide the candidate feedback
on the assessment results. The feedback shall indicate whether the candidate is:
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 137
of 76
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Revision # 01
COMPETENT
NOT YET COMPETENT
SUPPLIES, MATERIALS, TOOLS AND EQUIPMENT
SUPPLIES
TOOLS
EQUIPMENT
Sugar
Kitchen knives
Gas Range
Egg
Measuring spoon & measuring
Blender
cups
Milk
Mixing Bowl
Unsalted Butter
Chopping board
Fruit Cocktail
Sifter
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Freezer
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 138
of 76
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Revision # 01
Nestle Cream
Sauce pan
Heavy cream
Colander
Dark chocolate
Utulity plates
Cocoa Powder
Wire whisk
Chocolate Syrup
Wooden spoon
Strainer
Can opener
Measuring glass
Rubber scrapper
Kitchens scissors
Plastic moulder
WORK AREA
Utility tray
Fully equipped operational

commercial kitchen
The quantity of tools and equipment to be used for the conduct of assessment
for this Qualification shall depend on the number of the candidates. The most
important consideration is to make sure that tools and equipment are
adequately provided to all candidates when needed.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 139
of 76
Revised by:
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Revision # 01
RATING SHEET FOR DEMONSTRATION WITH ORAL

QUESTIONING
Candidates Name:
Assessors Name:
Genelyn M. Boniao
Qualification:
Cookery NC II
Units of Competency Covered:
Prepare Desserts
Date of Assessment:
Time of Assessment:
Instruction: Put a check ( )mark on the appropriate column opposite each item
where applicable. Write your observation / comment on the REMARKS column.
During the demonstration of
skills the candidate should:
Performance
Satisfactor
y
Not
Satisfactor
y
REMARKS
Cleaned, sanitized and

prepared tools, utensils and
equipments based on
required task*
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 140
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Identified ingredients
according to standard
recipes, recipe cards or
enterprise requiremen*
Assembled ingredients
according to quantity type
and quality required
Prepared ingredients based

on required forms and time
frame
Selected, measured, and

weighed ingredients
according to manufacturers
manual*
Thawed frozen ingredients

following enterprise
procedure
Washed raw ingredients with

clean water
Produced variety of hot, cold

and frozen desserts
appropriate for variety of
menu*
Produced range of sweet

sauces to a desired
consistncy and flavour
Prepared desserts and sweets

according to required taste*
Followed safety workplace

and hygienic procedures
according to enterprise
requirements*
Presented hygienic, logical
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 141
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
and sequential desserts

within required timeframe
Decorated desserts creatively
Plated and presented

desserts*
Portioned desserts according

to enterprise standards
Presented desserts according

to enterprise presentation
techniques
Used accompaniments,
garnishes and decorations to
enhance taste, texture and
balance
Utilized quality trimmings

and other leftovers where and
when appropriate
Stored desserts in
appropriate temperature and
under correct condition to
maintain quality freshness
and costumer appeal
Selected and used suitable

packaging to preserve taste,
appearance and tasting
characteristics
Stored sweet sauces to retain

desired quality and
characteristics
Stored desserts with FIFO

operating procedures and
dessert requirements
*Critical aspects of competency
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 142
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
RATING SHEET FOR OBSERVATION /DEMONSTRATION

WITH ORAL QUESTIONING
INSTRUCTION:
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 143
of 76
Revised by:
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Revision # 01
1. Select 5 questions to be answered by the candidate from the set of

questions below.
2. Place a check ( ) mark on the column opposite the question selected.
3. Place a check on the appropriate column based on the candidates
response
4. Complete the feedback portion of the form.
Check ()
Extension/ Reflection
Questions
Satisfactory
Response
Number Selected
Yes
No
What are sweet sauces and its

classifications?
( Sweet sauces enable the cook

to give desserts a special finish. This
can also serve as accompaniment and
decorations to your desserts. The
different classifications of sweet sauces
includes: chocolate sauce, sugar and
caramel sauce, cream and custard
sauce, and fruit sauces.)
What are the two types of

dessert?
( Hot dessert and Cold Dessert)
Safety Questions
What safety precautions you

must apply when using power
driven equipment?
( Never use the equipment if you

are not knowledgeable in using it.
Never hold the equipment with wet
hands, Switch off the equipment when
stalling attachment. When using be
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 144
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
sure that the guard is in place. Hold

the plug not the cord when
unplugging)
What are the safety precautions

when using sharp tools like
knife?
( Help the handle firmly. Cut

foods away from yourself and coworkers. When carrying knife, tip
pointed at the floor. Do not try to catch
falling knife, you might harm yourself.
Store knife in its holder rack, blade
downward)
Contingency Questions
What will you do if equipment is

broken while on the process of
using it?
( Stop the task right away.
Switch off the equipment.
Unplug the equipment. Report to
your instructor/ supervisor
about the incident.)
If during the food preparation,

accident like fire will occur what
will you do?
( Stop the task immediately. If

fire is small apply immediate action to
stop it. Report to your instructor/
supervisor about the incident.)
Rules and Regulation
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 145
of 76
Revised by:
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Revision # 01
Standard Operating Procedure in

the kitchen is to ensure proper
hygiene, what preparation is
done to follow this rule?
( Wear clean clothing PPE. Wash

hands before touching any food items.
Wash your hands before and after
visiting the CR. Use tasking spoon
when tasting foods.)
The candidates under underpinning knowledge was:
Satisfactory
Not Satisfactory
Feedback to Candidate:
The Candidates overall performance was:
Satisfactory
Not Satisfactory
Candidates Signature:
Date:
Assessors Signature:
Date:
Prepared by:
Genelyn M. Boniao
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Training Activity Matrix

Training Activity
Trainee
Facilities/
Tools and
Equipme
nt
Venue
(Workstatio
n or Area)
Date
Remarks
and
Tim
e
Prayer
Recap
Activities
Unfreezing
8:00
am
All trainees
to
Activities
8:30
am
Feedback of
Training
Rejoined/Motivation
Clean and Maintain
Kitchen Premises
Agcang
Floor Mop
Abella
Pale
Gomez
Basin
Broom
Dust pan
Garbage
bin
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Cookery
Laborator
y
Or
Practical
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
8:30
AM
TO
Document No.
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When
output is
done, the
trainee
will take
the
module
assessme
Revision # 01
Floor
Polisher
Work Area
CORE 1
5:00
PM
Vacuum
nt
Proceed to
the next
activity.
Cleaner
Sanitizing
Agents
Prepare stocks, sauces

and soups
Bacor
Cablay
Tamayo
Working
table
Wooden
laddle
Carajay
Wire
whisk
Measuring
Cookery
8:3
0
AM
Laborator
y
TO
Or
Practical
5:0
0
Work Area
CORE 2
PM
When done
the trainee
will take
the module
assessment
Proceed to
the next
activity
Spoon
Spatula
Blender
Mixer
Slicer
Steamer
Sauce pan
Microwav
e
Prepare Appetizers
Penoria
Mendres
Magnaong
Microwav
e oven
Grills and
griddle
Deep
fryer
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Cookery
Laborator
y
Or
Practical
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
8:30
AM
TO
5:00
PM
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When
output is
done, the
trainee
will take
the
module
Revision # 01
Colander
Kitchen
knife
Work Area
CORE 3
assessme
nt
Food
processor
Proceed to
the next
activity.
Bowl
Measuring
spoon
Plate
Pans
Measuring
cup
Prepare Salads and
Dressing
Aman Banaag
Lim
Working
table
Wooden
laddle
Cookery
8:30
AM
Laborator
y
TO
5:00
PM
Wire
whisk
Or
Practical
Measuring
glass
Work Area
CORE 4
Measuring
spoon
Spatula
Proceed to
the next
activity.
Blender
Sauce pan
Prepare Sandwiches
Lagare
Jaminal
Oclarit
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Oven
toaster
Microwav
e oven
When
output is
done, the
trainee
will take
the
module
assessme
nt
Cookery
8:30
AM
Laborator
y
TO
5:00
PM
Grills and
griddle
Or
Practical
Bowl
Work Area
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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When
output is
done, the
trainee
will take
the
module
Revision # 01
Kitchen
knife
assessme
nt
CORE 5
Plate
Proceed to
the next
activity.
Prepare Meat Dishes
Abang
Agbu
Salugsugan
Working
table
Wooden
laddle
Wire
whisk
carajay
Measurin
g glass
Cookery
8:30
AM
Laborator
y
TO
5:00
PM
Or
Practical
Work Area
CORE 6
Frying
pan
When
output is
done, the
trainee
will take
the
module
assessme
nt
Proceed to
the next
activity
Colander
Steamer
Kitchen
knife
Mixer
Non stick
pan
Slicer
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 150
of 76
Revised by:
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Revision # 01

Frequency of Cleaning
Learning Objective:
After reading this, INFORMATION SHEET, YOU MUST be able to gain
knowledge on the frequency of cleaning and sanitizing.
All equipment, utensils and preparation surfaces should be cleaned and

sanitized after each use. Microorganisms can survive on unclean tableware and
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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of 76
Revised by:
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Revision # 01
utensils as well as in food. Washing, rinsing, and sanitizing utensils after use is
the first step. Equipment must be protected from contamination when in storage
and in use.
General
Establish and follow regular, evenly spaced cleaning schedules.

Teach employees why, how, and when cleaning will take place. Tell
them what their responsibilities are. Create a cleaning schedule.
Do not allow dirt and food particles to accumulate on any part or
surface of standing equipment.
Clean and sanitize warm work areas, where bacteria grow faster, as
soon as you notice spills or splash.
After Each Use
Clean and sanitize utensils after every use.

Clean and sanitize all large stationary equipment and surfaces that
come into contact with food after each use.
Clean and sanitize utensils, equipment, and food preparation
surfaces after contact with each potentially hazardous food item.
This includes raw meat, dairy products, poultry and eggs.
Clean and sanitize food contact surfaces between use with raw and
prepared products.
Clean and sanitize all food contact surfaces regularly. When you
wipe areas clean, sanitize them manually.
Several Times a Day
CSAT
QA
SYSTEM
Clean and sanitize equipment that is used all day long at periodic
intervals during the workday when using for the same products. If
the product is changed, sanitize after each change.
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
Clean most cooking equipment several times a to remove grease and

food particles. Especially remove food matter from grills and other
food contact surfaces.
Clean the areas around ovens or hot oil cookers several times a day
even when in use.
Once a Day
Clean knobs, handles, oven doors and areas around burners at

least once a day.
Food contact surfaces of grills, griddles, and microwave ovens must
be cleaned at least once a day.
SELF-CHECK 1.2-5
TRUE OR FALSE
Direction : Write True if the statement is correct and write False if it is
incorrect. Write your answer in your answer sheet.
1. All equipment, utensils and preparation surfaces should be cleaned

and sanitized after each use.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
2. Clean and sanitize warm work areas, where bacteria grow faster, as
soon as you notice spills or splash.
3. Clean and sanitize food contact surfaces between use with raw and
prepared products.
4. Clean knobs, handles, oven doors and areas around burners at least
once a month.
5. Clean most cooking equipment once a week to remove grease and food
particles.
ANSWER KEY 1.2-5
1. True
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revised by:
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Revision # 01
2. True
3. True
4. False
5. False
LEARNING OUTCOME #3
DISPOSE WASTE
CONTENTS :
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 155
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Waste management
Garbage disposal
Handle linens
Care of linens
ASSESSMENT CRITERIA :
1. Wastes are sorted and disposed according to hygiene
regulations, enterprise practices and standard procedures
2. Cleaning chemicals are disposed safely according to standard
procedures.
3. Linens are sorted and removed safely in accordance to
prescribe standard procedures.
CONDITION :
Students/trainees must be provided with the following:
EQUIPMENT
Store rooms
Cupboards
Shelves
SUPPLIES AND MATERIALS
TOOLS
Chemical cleaners
Sanitizers
Detergents
Scorching pads
Brush
Towels
Garbage bags
LEARNING MATERIALS
Garbage bins
Manuals
References
Catalogs
ASSESSMENT METHODS :
CSAT
QA
SYSTEM
Direct observation
Written examination
Oral questioning
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 156
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Learning Experiences
Learning Outcome 3
DISPOSE WASTE
Learning Activities
Special Intructions
1. Read Information Sheet 1.3-1 Read Information Sheet. After reading

the learner is encourage to answer
Waste management
self-check.
Compare answer to answere keys

Garbage Disposal
self-check.

Types of Linens
self-check.

Care of Linens
self-check.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 157
of 76
Revised by:
Genelyn M. Boniao
Revision # 01

Waste Management
Learning Objective :
After reading this INFORMATION SHEET, YOU MUST be able to apply
proper waste management.
ECOLOGICAL WASTE MANGEMENT
The proper handling of the things
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
we throw away in a manner that does

not harm anyone or anything, be it
human, animals or the Environment
TO REDUCE WASTE
SEGRAGATE
COMPOSE
Biodegradable
Eco-friendly materials
RECYCLE
Non-Biodegradable
materials harmful to the

environment
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 159
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Recent studies have shown that earth is fast

tracking its way to destruction. One of the
biggest problems we are encountering is
global warming and climate change.
Environment experts say that global
warming is comparable to the devastation
of a nuclear war or an asteroid hitting our
planet.
Picture of doom? Yes if we dont do something, NOW
One of the things we can do is to manage our waste. Mixing waste is toxic.
It pollutes the air, water and the earth. When we compost our biodegradables and
recycle our recyclables, we reduce our garbage dramatically, help solve the
pollution problem and help save the earth and our own lives.
The first step is to REDUCE our waste, keep them SEGREGATED,
COMPOST and RECYCLE.
REMEMBER:
CSAT
QA
SYSTEM
Segregated Waste
Mixed Waste
Cookery NC II
Preparing Desserts
RESOURCES
GARBAGE
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
Let us take responsibility for all our thoughts, words and actions, because
they create the environment that we have now. The earth is our one and only
home. Let us keep it healthy. Our lives depend on it.
Solid Waste Management
Solid Waste are dry, bulky, such as glass bottles, plastic wrappers and
containers, paper bags and cardboard boxes.
Use pulpers or grinders to cut solid waste into small pieces that are
flushed away with water. The water is removed and the solid waste is
taken away.
Use mechanical compactors to compress cans or cartons. This
process requires a strong power source in a cleanable area with a
drain.
Practice source reduction, decreasing the amount of materials
received and disposed.
Recycle items such as paper, cardboard, polystyrene, glass,
aluminum, tin, and used cooking oil. Check out local laws and
programs for storing and hauling recyclable.
SELF-CHECK 1.3-1
Direction: Inside the box are the accumulated or generated waste in the
kitchen. Check the designated column of waste segregation method can be
applied for.
Generated/Accumulated
Waste
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Waste Segregation Method
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 161
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Genelyn M. Boniao
Revision # 01
Recycle
Compost
Dispose
Fruit peelings
Plastic cellophane
Empty can
Fish trimmings (gills, scales)
Vegetable seeds
Paper
Empty bottle
Vegetable peelings
ANSWER KEY 1.3-1
Fruit peelings
compost
Plastic cellophane
recycle
Empty can
recycle
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 162
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Fish trimmings
compost
Vegetable seeds
compost
Paper
recycle
Empty bottle
recycle
Vegetable peelings
compost

Garbage Disposal
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Learning Objective :
After reading this INFORMATION SHEET, YOU MUST be able to gain
knowledge on garbage disposal.
Garbage is wet waste, usually from food. It can attract pests and be a
source of contamination. Garbage disposal begins with garbage away from food
and food-contact surfaces.
CSAT
QA
SYSTEM
Remove garbage as soon as possible. Garbage from other areas

should not be carried through food preparation areas.
Put garbage in containers that are durable, leak-proof, easily
cleanable, and pest- and water- proof. Containers may be metal or
plastic and may be lined with plastic or wet-strength paper bags.
Outside containers must have tight fitting lids.
Provide enough containers and dumpsters to hold all garbage
between pick-ups. Store the containers on or above smooth surfaces
that repel liquids, such as sealed concrete, in a cleanable, pest-free
area away from food storage and preparation areas.
Regularly clean and sanitize containers. Use an area away from hot
food storage and preparation areas and equipped with hot and cold
water and a floor drain.
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revised by:
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Revision # 01
Cleaning & Sanitizing Garbage Bin

Below are typical safety guidelines to follow when handling waste bins.
Your procedure may differ according to the type of establishment.
Make use of bin liners, this facilities the removal of waste without
touching it.
Remove rubbish by emptying the bin into a disposable bag.
Clean and sanitized all containers after they have been emptied. Used
appropriate sanitizing products for this purpose
Waste bins, lids, handles and surrounding areas must be thoroughly
cleaned and disinfected daily.
Place all accumulated waste bins away from main building.
Always check inside the bin in case there is anything dangerous, eg. used
needles, etc., inside.
Never put your hand inside the bin.
Be careful of any sharp objects which may cut through the dustbin bag
and hurt somebody-wrap them separately in paper before putting them
inside the bin.
Food Waste Chemicals
Chemical waste containers should be emptied and flushed down a drain.

Empty chemical containers must be stored securely to prevent possible
accidents, injury or poisoning.
Use gloves to pick up any loose rubbish.
Waste material should be separated into wet and dry waste.
There should be enough rubbish bins in the kitchen or work area to
prevent rubbish from being carried from one side of a room to the other.
Bins should always be covered with a well-fitting lid
Different Types of Waste Disposal Equipment

EQUIPMENT
CSAT
QA
SYSTEM
ACTION
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
Dustbins/Rubbish Used for the collection of dry waste, food waste

(except liquids), refuse, street refuse, residue ashes
Bins
(cold), solid waste, trash and garbage.
Must be lined with a rubbish bag.
Emptied after each shift or more often if it
gets filled quickly.
Interior should be cleaned regularly.
Kept covered with a well-fitting lid.
Animals must be prevented from access to
rubbish bins/areas.
Keep cool, clean and dry.
Rinse out with clean water and detergent
daily.
Spray with chemical disinfectant.
Replace in original position.
Wash hands after cleaning rubbish bins.
Handles are essential to facilitate cleaning.
Handles and lids must be kept very clean to
prevent cross-contamination of germs.
Outside rubbish bins to be kept at least two
meters away from building.
Do not throw anything moist into bin as
moisture accelerates decomposition. Wet
rubbish should be wrapped in newspaper
first.
Bins used for different types of waste, e.g.
glass, paper, cans, waste, must be colorcoded and/or clearly marked.
External collection service to remove waste
regularly.
Sanibins
Plastic containers with lids, found in toilets for

collection of soiled sanitary dressings.
CSAT
QA
SYSTEM
Always wear gloves when handling sanibins.

Must be emptied frequently and kept clean
for hygienic reasons.
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
Refuse Chutes
Provide plastic bags for wrapping.

Do not put hands into bin, empty sanibin
into a plastic bag.
Inside should be washed daily with warm
water and disinfectant, using gloves.
Outside should be cleaned with a wet cloth.
Some units still have incinerator to burn
soiled napkins, leaving just a small amount
of ash. This ash can be emptied into a bin
when absolutely cold and the incenerator
can be cleaned inside and out when switched
off and cooled down.
Contents of sanibins should be disposed of
in an incinerator or by chemicals in a special
container.
May be used in tall buildings. Due to unpleasant

odors, a certain amount of noise and the
possibility of fire, this method is not considered
satisfactory.
The refuse from each floor should be

wrapped in newspaper or placed in separate
bags before being dropped into the chute
opening from where it enters the ground
floor container.
Not considered hygienic to have these chutes
in the kitchen.
Ground-level containers must be emptied
regularly.
Electric garbage Stand alone/fitted into tabling in kitchen areas or

wash up areas. The motor turns blades that chew
Disposers
up waste and it is then washed away by constant
flow of cold water. This cold water causes fats and
greases to solidify so that they are also shredded.
The waste washes out through the normal drainpipe. They are sanitary, but can be noisy
sometimes.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
Incinerator
Large machine similar to a furnace, which reaches

very high temperatures when burning rubbish.
Used in hospitals and ladies toilets fro burning
soiled sanitary dressings, bandages, cotton wool,
etc. It is subject to safety laws and national
guidelines and a hotel may need its own license.
Compacter
Machine
CSAT
QA
SYSTEM
The apparatus should be used carefully

according to the manufacturers
instructions.
Do not use a drain-cleaning chemical, as its
corrosive action may damage the inside of
the unit.
If a disposer jams, switch it off before
inspecting it or removing the jammed article.
The following CAN be put into them:
vegetable and fruit peels and all fibrous
vegetable matter, egg shells, fish waste, fats,
coffee grounds, small bones and other food
waste.
The following CANNOT be put into them: tin
cans, paper, glass bottles, crockery, cloth,
string, aluminum foil and large bones.
All pressurized containers, glass and

containers carrying flammable materials
should be removed before incineration.
When cleaning, the machine should be
switched off and allowed to cool off
completely.
Wear gloves and empty ash into a bag or bin.
Wipe off outside with a wet cloth.
Takes place in a very large mechanical bin. The

rubbish is squashed and compacted in a special
machine, ready for collection. Allows for disposal of
large amount of waste, being compacted into a
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01
small amount.
Normally used for compression of metal,

paper and plastic.
Importance of Regularly Cleaning Dustbins
Prevention of foul odors.

Prevention of attracting flies and pests which bring with them and
diseases.
Prevention of environmental concern to others in the same area.
SELF-CHECK 1.3-2
Answer briefly the following questions in your answer sheet.
1. What is garbage?
2. What are the proper ways of disposing garbage?
3. Why do we clean regularly dustbins/garbage bins?
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 169
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Revision # 01
ANSWER KEY 1.3-2
1. Garbage is wet waste, usually from food. It can attract pests and be a
source of contamination.
2. We can dispose our garbage by:
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 170
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Revision # 01
Providing proper garbage bins that are durable
Removing garbage immediately
Providing enough containers to hold all garbage between pick-ups
Regularly cleaning and sanitizing containers
3. We should regularly clean our garbage bins in order to prevent foul

odors, to prevent attracting flies and pests which bring with them and
diseases, and to preventenvironmental concern to others in the same
area.

Types of Linens
Learning Objective:
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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Revision # 01

knowledge on the different types of linens.
Linen includes table covering and napkins of all types. Table linen should
be durable and serviceable, attractive and suited to other appointments,
reasonably priced and easily laundered. Linen should always be spotlessly
clean. Well-laundered linen can make a table attractive no matter how few and
simple the appointments may be.
Developments of recent decades in the composition and finish of tabletops
have enhanced the contemporary dining table. Tabletops impervious to heat and
water have made unnecessary the table pad that limited the table cover to cloths.
The table can now be used bare, but what is more important is the variety of
cloths, runners, and mats that can be placed safety on it. The kinds of linens
available for use have greatly increased in recent years.
Tablecloths can be purchased in a variety of fibers, colors, textures, and
designs. Many tablecloths are drip-dry, no-iron, and permanent press. Their vivid
or subtle colors, bold or delicate designs and sheer or heavy textures provide
whatever kind of background the meal manager desires. Plastic table covers are
also available in variety. Some imitate traditional damask, embroidered and lace
cloths, whereas others are definitely modern in design and bold in color. Place
mats are obtainable in many fibers, colors, designs, and textures. Plastic place
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
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mats are available in infinite variety and some imitate traditional embroidered
and lace mats. Runners long narrow strips of fabric, straw or other fiber are
sometimes centered the length of the table or sometimes laid along the sides as a
background for covers. These are often exotic in design and fiber. A table may be
beautiful because of the grain of the wood, its color, or its brilliant finish. When
the table makes a suitable background for the appointments to be used, it may be
left bare.
Not only has custom changed with regard to table covers, but it has also
changed with regard to napkins. Today, paper napkins are widely used for family
and guest meals. The fact that paper napkins may be purchased in a variety of
sizes, colors and designs and in excellent soft quality has done much to make
them respectable.
Linens provide the background for the composition we call the dinning
table, except on the rare table where the cloth, because of its beauty or design,
may dominate the scene. Linens are selected to harmonize with other
appointments and especially with dinnerware. In general, heavily patterned
dishes look best on quite plain linens that repeat one of the colors in the pattern.
Patterns of several colors provide several choices of linens, thus making possible
a variety of table settings using the same dinnerware. Linens with pattern may be
used effectively under dishes with pattern if the linen design is similar to that of
the dishes. Plain dishes or those with bands of color or very simple design seem
to offer the most opportunity for variety in linens. The kinds of design can be
used with them are not limited; nor are the choices of color as restricted as with
heavily patterned dishes. The color of the linens used with quite plain dishes may
match the dishes in hue but be of a lighter or darker shade or it may contrast.
In addition to being harmonious in color and design, linens should also
be suitable in texture to the other appointments used. Textured fabrics and
materials are suitable with heavy-looking dinnerware and glassware; fine china
and delicate glassware require sheer linens or lace.
Although linens are selected to blend with other appointments, they
should also be selected with care in mind. Busy homemakers are wise if they
select linens that require little time for upkeep.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 173
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Types of Linen Size

Size is important because the wrong size will look awkward.
Tablecloth
- 36 inches square for 4 people

- 45 or 54 square for 6 people
- 72, 86 or 90 long for 8-16 people
Placemats
Napkins
- 14 x 20 for each person

- 12 or 14 square for refreshment
- 22, 24 or 27 square for dinner
- 18 x 20 for lunch
4 x 6 or 6 x 8 for cocktail
Tablecloth
Before shopping for tablecloth, measure the size of the table. For a formal
tablecloth, add 16 to 24 to both the length and width of the table for the drop.
An in-formal cloth needs less drop usually to 10 to 15 inches. The only kind of
tablecloth that should touch the floor is the banquet cloth. Hems should be
narrow, with even, straight stitches. Handsewn means are more elegant than
machine-stitched.
Place Mats
Place mats should be large enough to hold the entire place setting, but
they should never overlap. Mats range in size from 12 to 14 inches deep and 16
to 18 inches wide. They come in a wide range of colors, designs, materials, sizes
and shapes, and are the most versatile of all table covers. They are acceptable
for every occasion except the formal dinner table or a tea table.
Table Runners
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 174
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
A newcomer to the table scene, they are found in a wide variety of fabrics
and synthetics. Usually, runners are placed on either side of the table to hold
numerous place settings, or they may be crisscrossed for four place settings.
Napkins
Napkins are often sold with tablecloths or placemats, but can also be
bought separately. For elegant setting, they are sometimes arranged with napkin
holders or rings in varied designs. Paper napkins are widely used for everyday
meals and brunches and informal luncheons, but cloth napkins are a must fro
formal setting.
SELF-CHECK 1.3-3
Answer briefly the following questions in your answer sheet.
1. What are linens?

2. What are the types of linens?
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 175
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
ANSWER KEY 1.3-3
1. Linen includes table covering and napkins of all types.

2. The types of linens are: table cloth, placemats, table runners and napkins
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 176
of 76
Revised by:
Genelyn M. Boniao
Revision # 01

Care of Linens
Learning Objective:
knowledge on how to care linens.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 177
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
The care of washable linens, whether made from natural, synthetic, or

blended fibers, can be simplified by the following procedures:
For all linens of blended fibers and for all permanent press items, read
directions for care, then diligently follow them. Some are subject to
staining by fats and oils.
Remove stains while fresh, certainly before laundering. Moisten lipstick
stains with glycerine, the kind purchased at the drugstore, before
laundering. Coffee, fruit, and vegetables stains will be removed by soaking
in cool water. If the fabric permits, pour boiling water through the spot to
remove coffee and fruit stains. Check the color fastness of fabrics before
using special spot removers.
The use of a fabric softener or a light starch, whichever is appropriate,
makes ironing easier and gives a good finish to the kinds that require
ironing.
Store infrequently used linen pieces clean, unstarched, and unironed.
Press in no other creases than the center fold in a large cloth. Hand
crease other folds.
Iron dark-colored cloths on the wrong side. Iron embroidered linens on
the wrong side on a well padded board or a thick bath towel; turn and
finish on the right side. Use a thin pressing cloth when ironing lace or
areas of open work.
Let ironed linens dry thoroughly before storing. Store in boxes when
possible. Roll runners and cloths around cardboard tubes or rolls of
paper when storage facilities permit.
Some mats and cloths and napkins are more satisfactorily dry-cleaned
than laundered.
Heavily Soiled Laundry

Restaurants of any kind will have a great deal of heavily soiled kitchen
laundry, as well as floor mops, terry towels and staff garments.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 178
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
The size and quality of the restaurant is obviously important to consider

when analyzing laundry capacity requirements, as well as the degree of soiling
of the laundry.
A high-class restaurant with high quality standards will most likely have
staff who wear uniforms which require special treatment in the washing and/or
finishing process, as well as serviettes and table cloths which may require
ironing.
On the other hand, a quick-service restaurant has a certain amount of
heavily soiled laundry. The Quick-Service Restaurant Concept is developed
especially with these requirements in mind, as the washing programs are
designed to handle heavily soiled laundry.
Restaurant
The guidelines regarding the amount of laundry per unit and year below
should be considered remembering that three sets of linen will be necessary for
each unit: one set in use, one set in clean stock and one set in the laundry.
Calculating
In the case of a hotel with more than one restaurant, calculate the
restaurants separately. Also note the number of seats at the tables 2, 4 or 6seat tables. Roughly, a restaurant will have max. 120 kg laundry per seat and
year, and min. 40 kg laundry per seat and year
Find out how often are the tablecloths changed, and add the figures to
the calculation. When the number of guests per day is to be calculated, the
following estimations may be applied:
For high quality restaurants, the number of guests/day can be
assumed to be equal to the number of seats. The turnover of guests will be
one guest per seat per day. Furthermore, assume that half the number of the
tables seats are occupied by guests.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 179
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
E.g.: A restaurant with 100 seats at 25 tables averages 50 table cloths, if

changed after each guest, and 100 napkins.
Medium-quality restaurants may calculate the number of guests per day
as twice the number of seats.
Quick-service restaurants need efficient laundry equipment to wash
heavily soiled laundry such as grill cloths, aprons and mop heads.
food
The same laundry situation applies to other businesses such as fastrestaurants, dining halls, hairdressers, bakeries and butchers.
Note that in some cases, the quick-service restaurant has towels

requiring ironing in the finishing process.
The following offers the control measures for proper laundry handling:
Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.
Sorting before washing protects both machinery and linen from the effects
of objects in the linen and reduces the potential for recontamination of
clean linen that sorting after washing requires.
Sorting after washing minimizes the direct exposure of laundry personnel

to infective material in the soiled linen and reduces airborne microbial
contamination in the laundry.7
Protective apparel and appropriate ventilation can minimize these

exposures.
SELF-CHECK 1.3-1
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 180
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
TRUE OR FALSE
Direction: Write True if the statement is correct, and False if it is
incorrect. Write your answer in your answer sheet.
1. Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.
2. Sorting after washing minimizes the direct exposure of laundry personnel
to infective material in the soiled linen and reduces airborne microbial
contamination in the laundry
3. Sorting before washing may not protects both machinery and linen from
the effects of objects in the linen and increases the potential for
recontamination of clean linen that sorting after washing requires
4. The use of a fabric softener or a light starch, whichever is appropriate,
makes ironing harder and gives a good finish to the kinds that require
ironing.
5. Let ironed linens dry thoroughly before storing. Store in boxes when
possible. Roll runners and cloths around cardboard tubes or rolls of
paper when storage facilities permit.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 181
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
ANSWER KEY 1.3-4
1.
2.
3.
4.
5.
True
True
False
False
True
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 182
of 76
Revised by:
Genelyn M. Boniao
Revision # 01

Preparing Desserts: Hot and Cold Desserts and Sweet Sauces

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COMPETENCY BASED LEARNING MATERIAL

Module Title: Preparing Desserts

Prepare stocks, sauces

Preparing salads and

Prepare salads and

Prepare meat dishes

Preparing meat dishes

Prepare vegetable dishes

Prepare egg dishes

Prepare starch dishes

Preparing starch dishes

Preparing poultry and

Prepare poultry and

Package prepared food

Packaging prepared food

UNIT OF COMPETENCY: PREPARE DESSERT

SUMMARY OF LEARNING OUTCOMES:

Standard or enterprise recipes are used to produce a variety of hot,

3.1 Desserts are presented hygienically, logically and sequentially

3.5 Desserts are presented in accordance with enterprise presentation

Compare answers to the answer

Preparing Dough for Pies

4. Read Information Sheet 12.2-2

After reading, the trainees are

5. Perform Task Sheet 12.2-2

Preparing Mango Cream

Criteria Checklist 12.2-2

After reading, trainees encouraged to

Chocolate, Sugar and Caramel

7. Read Information Sheet 12.2-4 After reading, trainees encouraged to

Evaluate Work using Performance

9. Read Information Sheet 12.2-5

Evaluate Work using Performance

The Good Cook

INFORMATION SHEET 1.1-1

Moist Chocolate cake

1-1/2 teaspoons baking soda

Peanut Butter Cookies

c (120 ml) of peanut butter

2 cups all-purpose flour

3/4 cup sugar

1/4 teaspoon salt

1-1/2 teaspoons vanilla extract

8 ounces vanilla wafers (about 60 cookies), divided

4 large ripe bananas, cut into 1/4-inch slices

In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half

Press plastic wrap onto surface of pudding. Refrigerate 4 hours or

Deluxe Apple Tart

2. Arranging apples in center of tart; place apple slices, closely over-lapping

3. Arranging remaining apple slices: place remaining apple slices closely

ANSWER KEY 12.2-1

TASK SHEET 12.2-1

Title: Preparing Dough for Pies

(use full-fat sour cream for best results)

Performance Criteria Checklist

1. Place in a large bowl and whisk together 2 c of flour,

3. Roll out the second disk of dough, again to 12-inches.

4. Place egg yolk and cream in a small bowl and use a

INFORMATION SHEET 12.2-2

After reading this INFORMATION SHEET, YOU MUST BE able to gain

Making an ice cream by:

Using up egg whites