INFORMATION SHEET N0.

PREPARING OTHER TYPE OF DESSERTS

Learning Objectives:
After reading this Information Sheet, you must be able to:
 Know the varieties and characteristics of specialized cakes, both classical
and contemporary and other types of desserts
 Have the commodity knowledge, including quality indicators of specialized
cakes and other types of desserts
 Know the culinary terms related to specialized cakes and other types of
desserts
 Know the portion control and yield
 Know standard recipe specifications of specialized cakes and other types of
desserts
 Know the Standard Operating Procedures ( SOP ) in preparing other types of
desserts

Definition
A dessert is a type of food that is eaten after lunch or dinner. It is usually a sweet food,
like ice cream, cookies, and cakes. In some countries, cheeses such as Brie cheese
and fruit are served as dessert. Some desserts are decorated, like birthday cakes.
Others are simple, like pudding. Many desserts are baked (cooked in an oven). Some
desserts are served with whipped cream as a topping.

Types of desserts

1. Baked desserts
Baked desserts are made by putting the ingredients in a hot oven. Baked
desserts include cakes and muffins (a mixture of flour, eggs, sugar, oil, baking
powder, and flavorings); sweet breads such as banana bread and raisin
bread (a mixture of flour, sugar, oil, baking powder, and
flavorings); cookies such as chocolate chip cookies (a mixture of flour, eggs,
sugar, oil, and flavorings). Puddings and custards (a mixture of milk, eggs,
sugar, and flavorings) can be made in the oven.
2. Fried desserts
Fried desserts are made using a cooking process called deep frying. To deep-
fry food, a large pot filled with oil is heated, and then the food is placed into the
pot. Deep-fried desserts include doughnuts.

3. Frozen desserts
Frozen desserts are made by blending the ingredients in a freezer. Frozen
desserts include ice cream (a mixture of cream, milk, sugar, and flavorings), milk
shakes (a mixture of ice cream, milk, and flavorings), and sherbet (also spelled
"sorbet") (a mixture of water, sugar, and flavorings).

4. Chilled desserts
Some desserts are made without using the oven or the freezer. Trifle is an
English dessert made by soaking ladyfinger biscuits in sherry, covering them
with whipped cream, and then letting it chill in the refrigerator. Some types
of instant pudding and instant mousse desserts can be made without cooking; a
person simply mixes the instant pudding powder with milk and chills it in the
refrigerator.

Characteristics of an ideal cake

 Uniform and symmetrical shape
 Uniform color
 Without cracks, sags or indentations
 Crust is thin and tender
 Bottom crust is not burned
 Cake crumb is medium-sized with a fine even grain
 Moist and smooth but not soggy
 Unless the type of cake calls for a dominant flavor, the flavor should be balance
with no foreign or off-flavors

1. Brownie Mosaic Cheesecake 

2. Carrot Cake with Cream Cheese Frosting 

3. Chocolate Peanut Butter Torte – An Oreo crust ,a peanut butter mousse with
chopped peanuts and chocolate chips, all topped with a chocolate ganache and
chopped peanuts.

4. Fig and Almond Cheesecake –this cheesecake has a crust with finely ground
almonds, a layer of delicious figs and is topped with an amaretto creme anglaise.

5. Hershey’s Perfectly Chocolate Cake 

6. Hidden Berry Cream Cheese Torte 

7. New York-Style Crumb Cake 

8. Perfect Party Cake 

9. Russian Grandmothers’ Apple Pie-Cake –A pile of apples stacked high between

cake-like crust
layers.
10. Tiramisu 

PORTION CONTROL
What is portion control?
Portion control means getting the right number of servings from a recipe and
serving the
right amount to our customers. Portion control requires following the standardized
recipes
exactly.

What does it involve?

• Planning menus carefully
• Purchasing an adequate amount of food
• Preparing, storing, and serving food
(It involves teamwork!)
Why is portion control important?
1. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size.
Incorrect Portions could result in:
• Customer dissatisfaction
• Leftovers
• Food waste
• Increased food costs
Methods of Portion Control
• Cutting
• Weighing
• Measuring
• Counting
1. Cutting–a method of dividing food into uniform pieces before it is placed on the
serving line;
Examples: lasagna, pizza, meatloaf, cornbread, fruit gelatin, sheet cakes, or
brownies.

2. Measuring–a method of portioning food on the serving line that involves the use of
scoops,
or ladles
3. Weighing–a method performed using a food scale
Examples: meats and cheeses
4. Counting–a method used for chicken, hamburger patties, meat balls, fish, fresh
fruits,
vegetable sticks, crackers, rolls, biscuits, and cookies

Suggestions for controlling portions:

1. Follow the recipes accurately when measuring and weighing ingredients, combining
ingredients, and cooking the product if it requires cooking.
2. Be sure the servers know the planned portion size for each menu item.
3. Prepare a sample tray or plate before serving to visualize the amount to serve.
4. Use the correct type and the correct size portion control tool for each food item
 Cakes Trouble and Cures
1. Cake is undersized
A) Butter Causes

Not enough leavening used. Have the type called for ; measure the
exact amount
 Mixture bake in too large pan cup.
 Oven too hot for proper rising
 Overbeating of batter
B) Sponge cake Causes
 Egg whites or yolks either under beaten or over beaten.
 Eggs too cold to beat well.
 Ingredients over mixed. This breaks down air cells and causes loss
of air.
 Not enough sugar.
 Mixture baked in too large pan.
 Oven too hot for proper rising.
 Cake cooled without inverting the pan.
 Cake removed from pan when hot.

2 ) Cake Falls

A) Butter Cake Causes

 Too much leavening
 Too much shortening
 Too much liquid
 Too much sugar
 Too little or too slow baking
 Cake removed from pan when hot

B) Sponge Cake causes

 Too much sugar
 Flour not folded enough
 Use of greased or floured pan
 Too little or too slow baking
 Cake jolted before sufficiently baked

3. Cake humps on top

  Oven too hot at start of baking
 Too much flour
 Not enough liquid in batter cake
 Wrong kind of pan used

4. Cake rises on side

 Uneven heat in oven
 Oven rack not level
 Stiff batter spread unevenly in pan
 Used of warped pan
 Pans placed too close to sides of oven

5.) Crust is Sticky

 Too much sugar
 Insufficient or too slow baking
 Cake covered when still warm
 Damp weather

6.) Cake has a soggy layer or compact streak at the bottom

A.) Butter cake causes:

 Undermixing of ingredients
 Shortening too soft for creaming properly
 Not enough leavening
 Not enough flour
 Too much liquid

B) Sponge cake cause:

 Undermixing when combining ingredients
 Too many Eggyolks or beaten yolks
 Not enough flour

7.) Cake has coarse grain

A. ) Butter cake causes:

 Too much leavening
 Insufficient creaming or mixing
 Use of wrong kind of flour
 Oven too slow
 B.) Sponge cake causes:
 Underbeaten or over beaten
 Insufficient blending of ingredients
 Use of wrong kind of flour
 Oven too slow for baking

8.) Cake is heavy

A) Butter cake causes:

 Final overmixing or overbeating of batter
 Too much shortening or liquid
 Not enough sugar or leavening
 Oven too hot or too slow

B) Sponge cake causes

 Either overbeaten or underbeaten eggwhites or yolks
 Over mixing of ingredients
 Omission of cream of tartar and other acid
 Cake left in pan too long

9.) Sponge Cake shrinks or falls from pan

 Use of grease pan
 Too much sugar
 Insufficient baking
 Cake cooled in cold air current

10.) Cakes runs over pan

 Too much batter for size of pan
 Oven not hot enough
 Pan grease on sides
 Too much leavening
 Too much sugar

11.) Crust is pale

 Oven not hot enough
 Not enough sugar
 Not enough leavening
 Not enough shortening
 Not enough batter to fill pan properly
 Oven too slow for kind of pan used

B. Sponge cake causes:

  Oven not hot enough, especially in last baking quarter
 Not enough sugar
 Too much flour
 Not enough batter for depth of pan

12. Cake is hard

 Oven too hot
 Cake baked too long

13. Cake burns

 Uneven heat in oven
 Oven too full for right circulation of heat
 Oven too hot for kind of pan used
 Cake baked too long
 Cake bake too near sides of pan

14. Butter Cake Falls apart

 Too much shortening
 Too much leavening
 Too much sugar
 Careless removal of cake from pan
 Cake remove from pan too soon

15. Cake sticks to pan or crust falls off in balls

 Undermixing of ingredients
 Pan not properly greased
 Cake baked too long
 Cake left in pan long after baking
 Pan too small

B) Sponge Cake causes

 Under mixing of ingredients
 Cake left in pan too long after baking
 Oven not hot enough
 Too much sugar

16 ) Cake is dry and crumbly

 Too much flour
 Too much leavening
 Not enough shortening
 Not enough liquid
 Not enough sugar
 Overbeaten eggwhites
 Cake over baked or baked too long at too slow temperature