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Prepare Dessert

1. The document provides instructions for preparing desserts and sweet sauces, including performing mise en place, preparing different desserts and sauces, plating desserts, and storing leftovers. 2. It includes a pre-test with 10 multiple choice questions testing knowledge of dessert preparation, storage, packaging, and materials. 3. The learning outcomes section lists expectations of being able to identify tools for dessert preparation, discuss the role and types of desserts, and describe characteristics of good desserts.

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redchest yumol
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809 views15 pages

Prepare Dessert

1. The document provides instructions for preparing desserts and sweet sauces, including performing mise en place, preparing different desserts and sauces, plating desserts, and storing leftovers. 2. It includes a pre-test with 10 multiple choice questions testing knowledge of dessert preparation, storage, packaging, and materials. 3. The learning outcomes section lists expectations of being able to identify tools for dessert preparation, discuss the role and types of desserts, and describe characteristics of good desserts.

Uploaded by

redchest yumol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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PREPARE

DESSERT
At the end of the lesson, you are
expected:
1.Perform Mise en place;
2.Prepare desserts and sweet sauces;
3.Plate/present desserts; and
4.Store desserts.
Dessert is usually sweet
course or dish (as of pastry
or ice cream) usually served
at the end of a meal.
Pre – Test

A. Directions: Read the following statements carefully


then choose the best answer from the given choices.
Write only the letter of your answer in your
notebook.

1.The purpose of storing dessert is to


A. increase its volume
B. soften food tissues
C. improve the palatability
D. enhance freshness and quality
2. Which of these sauce is best for
a simple dessert?
A. Cold
B. Hot fudge
C. Light
D. Rich
3. The following are thickening
agents used in the preparation of
sauce, EXCEPT
A. baking powder
B. cornstarch
C. cream
D. flour
4. Which of the following is
considered the simplest dessert?
A. custard
B. fruits
C. gelatin
D. puddings
5. All of the following are
characteristics of good fruit
desserts, EXCEPT
A. appetizing aroma
B. slightly chilled temperature
C. simple and attractive
D. moderately sweet
6. What is the process of putting
your product into containers for
easy distribution?
A. Packaging B. Labeling
C. Wrapping
D. Storing
7. This term refer to packaging in
large standardized containers for
efficient shipping and handling
A. aseptically
B. packaging
C. bulk
D. containerization
8. Which of the following material is
made from wood pulp and used for
flexible
packaging of goods?
a. Cellophane
b. Glass
c. metal
d. paper
9. A thin and transparent material
that is made of cellulose and
contains variable amount of water
and softener.
a. cellophane c. metal
b. glass
c. metal
d. paper
10. This packaging material is man-
made polymers of very high
molecular weight.
a. cellophane
b. glass
c. plastic
d. metal
Learning Outcome 1 Perform Mise’en
Place
At the end of the lesson, you are expected to:
1. identify tools and equipment needed in preparing dessert;
2. give the importance of dessert in a meal;
3. classify dessert according to types of ingredients used; and
4. give the characteristics of desserts.
Tools, Equipment, and Utensils needed
in preparing desserts/sweets

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