Beruflich Dokumente
Kultur Dokumente
Sector:
TOURISM
Qualification Title:
COOKERY NC II
Unit of Competency:
Prepare Desserts
[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
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COOKERY NC II
LIST OF COMPETENCIES
No
1
Unit of Competency
Clean and maintain
kitchen premises
Code
TRS512328
Module Title
Cleaning and
maintaining kitchen
premises
Preparing stocks, sauces
and soups
Preparing appetizers
TRS512382
TRS512383
TRS512384
Preparing vegetable
dishes
Preparing egg dishes
TRS512386
10
TRS512333
11
12
Prepare desserts
Preparing desserts
TRS512335
13
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:
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MODULE CONTENT
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Revised by:
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Boniao
Page 5
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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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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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CSAT
QA
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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
SYSTEM
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
12.2-1 Watch
video
on
Hot
Dessert
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Cookery NC II
Preparing Desserts
Date Developed:
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Preparation
Evaluate work using Performance
Criteria Checklist 12.2-1
Watch video
Preparation
Compare
Performance
on
Cold
Dessert
Performance
to
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Cookery NC II
Preparing Desserts
Date Developed:
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After
reading,
trainees
areencouraged to answer Self-Check
12.2-5
Compare
12.2-5
Answer
Watch video
Preparation
10. Perform Task Sheet 12.2-5
Preparing Fruit Purees
to
on
Answer
Fruit
Key
Sauces
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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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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
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:
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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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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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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.
CSAT
QA
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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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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Crust
o
o
o
o
o
o
o
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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Preparing Desserts
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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
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Cookery NC II
Preparing Desserts
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3 cups 2% milk
3 large eggs
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.
4.
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
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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.
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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Cookery NC II
Preparing Desserts
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Date Revised:
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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.
CSAT
QA
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Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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
Date Developed:
April 2, 2007
Date Revised:
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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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Cookery NC II
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?
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Cookery NC II
Preparing Desserts
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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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Preparing Desserts
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Preparing Desserts
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Preparing Desserts
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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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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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Preparing Desserts
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Date:____________________
CRITERIA
YES
NO
Did you..
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Comments/Suggestion:
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Trainer:___________________
Date:_________________
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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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Preparing Desserts
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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.
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Ingredients:
2 egg yolks
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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.
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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.
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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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Preparing Desserts
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Parfait
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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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Method:
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Preparing Desserts
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Gelato
It is the Italian version of ice cream and it differs from an American ice
cream in a few basic ways:
Its denseness
Temperature
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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.
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Chocolate Gelato
Ingredients:
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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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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.
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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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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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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
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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:
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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.
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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:
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1 dash salt
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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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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Self-Check 12.2-2
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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]
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Cookery NC II
Preparing Desserts
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4. Sicily, Italy
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Preparing Desserts
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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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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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Trainees Name:_______________
Date:______________
Criteria
Yes
No
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Did you
1. Carefully scoop out mango flesh. Cover
shells with cling film; refrigerate.
2.
Chop
mango
flesh.
In
food
according
to
manufacturers
directions.
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Preparing Desserts
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Comments/Suggestions:
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Trainer:______________
Date:______________
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Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to:
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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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Ingredients:
Methods:
1. Break the plain dark chocolate into pieces and put them in a bowl with a
little cold water.
3. Stir the chocolate until all the pieces have melted smoothly.
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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.
8. The sauce is poured over a cold dessert-choux pastries filled with ice
cream.
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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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Ingredients:
5oo ml water
500g sugar
Methods:
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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.
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Preparing Desserts
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Method
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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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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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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.
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Self-Check 12.2-3
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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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4. Caramel Sauce
5. Chocolate Sauce
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
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CUSTARD/CRME ANGLAISE
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QA
SYSTEM
Cookery NC II
Preparing Desserts
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
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2. Adding Milk:
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SYSTEM
Cookery NC II
Preparing Desserts
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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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QA
SYSTEM
Cookery NC II
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.
[Type text]
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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QA
SYSTEM
Cookery NC II
Preparing Desserts
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April 2, 2007
Date Revised:
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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.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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
2. If the custard sauce will be added with the gelatin and whipped
cream what does it called?
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
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2. Bavarian Cream
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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[Type text]
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Assessment Method:
Demonstration with Questioning
Comments/Suggestion:
Trainer:_____________________
Date:______________________
Date:_____________________
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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:________________
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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
[Type text]
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
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QA
SYSTEM
Cookery NC II
Preparing Desserts
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April 2, 2007
Date Revised:
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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
50 g icing sugar
Procedure:
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QA
SYSTEM
Cookery NC II
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
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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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]
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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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.
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Ingredients
1 cup water
1 cup sugar
1/2 cup passion fruit pulp (from about 7 ripe passion fruits)
Preparation
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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SELF-CHECK 12.2-5
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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[Type text]
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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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CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
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Assessment Method:
Demonstration with Questioning
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:
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REFERENCES
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
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Date Revised:
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Desserts
Rosemary Wilkinson, pp.16-19
The Essential Book of Sauces and Dressings
Periplus Mini-Cook Book
EVIDENCE PLAN
Qualification:
COOKERY NC II
Units of
Prepare Desserts
Competency
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Ways in which
evidence will be
collected:
Observati
Demonstrati
Third
on and
on and
party
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:
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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:
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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:
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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]
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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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
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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
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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:
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[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
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TABLE OF SPECIFICATION
Qualification Title:
COOKERY NC II
Unit of Competency:
Prepare Desserts
7/24%
13/48%
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:
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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:
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Document No.
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Multiple Choice
10
15
General Instruction:
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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]
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QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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
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
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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A. Spain
B. Great Britain
C. France
B. Puree
C. Slice
B. Ice cream
C. Granita
B. Creamy
C. Foam
[Type text]
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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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
B. Desservir
C. 10
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.
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Prepare Desserts
Project
Prepare Desserts
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
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Revision # 01
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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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.
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Tools
- Refer to attached document
Equipment
- Refer to attached document
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
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Issued by:
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COMPETENT
NOT YET COMPETENT
SUPPLIES
TOOLS
EQUIPMENT
Sugar
Kitchen knives
Gas Range
Egg
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:
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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
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:
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Genelyn M. Boniao
Qualification:
Cookery NC II
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
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 140
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Revision # 01
Identified ingredients
according to standard
recipes, recipe cards or
enterprise requiremen*
Assembled ingredients
according to quantity type
and quality required
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
Used accompaniments,
garnishes and decorations to
enhance taste, texture and
balance
Stored desserts in
appropriate temperature and
under correct condition to
maintain quality freshness
and costumer appeal
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
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:
Genelyn M. Boniao
Revision # 01
Satisfactory
Response
Number Selected
Yes
No
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
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:
Genelyn M. Boniao
Revision # 01
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:
Page 146
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
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.
Issued by:
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of 76
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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
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
Document No.
Issued by:
Page 148
of 76
Revised by:
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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:
Page 149
of 76
Revised by:
Genelyn M. Boniao
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:
Genelyn M. Boniao
Revision # 01
Learning Objective:
After reading this, INFORMATION SHEET, YOU MUST be able to gain
knowledge on the frequency of cleaning and sanitizing.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 151
of 76
Revised by:
Genelyn M. Boniao
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
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:
Page 152
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
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.
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 153
of 76
Revised by:
Genelyn M. Boniao
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.
1. True
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 154
of 76
Revised by:
Genelyn M. Boniao
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
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
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
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 158
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
TO REDUCE WASTE
SEGRAGATE
COMPOSE
Biodegradable
Eco-friendly materials
RECYCLE
Non-Biodegradable
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
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:
Page 160
of 76
Revised by:
Genelyn M. Boniao
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
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 161
of 76
Revised by:
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
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
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 163
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
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 164
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
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.
CSAT
QA
SYSTEM
ACTION
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 165
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 166
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Refuse Chutes
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 167
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
Incinerator
Compacter
Machine
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 168
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
small amount.
SELF-CHECK 1.3-2
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
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
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
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
CSAT
QA
SYSTEM
Cookery NC II
Preparing Desserts
Date Developed:
April 2, 2007
Date Revised:
October 23, 2015
Document No.
Issued by:
Page 171
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
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:
Page 172
of 76
Revised by:
Genelyn M. Boniao
Revision # 01
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
Placemats
Napkins
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
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
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
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
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.
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
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:
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Revision # 01
food
The same laundry situation applies to other businesses such as fastrestaurants, dining halls, hairdressers, bakeries and butchers.
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.
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
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