Module in Presenting Desserts

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Competency : PRESENT DESSERTS
MODULE: PRESENTING DESSERTS
Qualification:
BAKING AND PASTRY PRODUCTION NC II
ISABELA SCHOOL OF ARTS AND TRADES

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY
ILAGAN, ISABELA
Date Developed: Document No.

Oct 15, 2010
BAKING AND Issued by:
ISAT - TESDA Page 1 of
PASTRY
QA 53
PRODUCTION NC II Developed by:
SYSTEM
Presenting Desserts
Leona S. Cayapan Revision #
00
About this Competency based Learning Material
Inside this module are several Instruction sheets to achieve one learning
outcome.
In going through each sheet, you must follow the “Learning activity sheet”.
This learning activity sheet will guide you through the different “instruction
Sheets” that will assists you in performing different learning activities towards the
attainment of the learning outcome.
The instruction sheets may be in the form of:

 Information sheet – this will provide you with information, (concepts,
principles and other relevant information) needed in performing
certain activities.
 Operation Sheet – this will guide you in performing single task,
operation, or a process in job.
 Assignment sheet – is to guide you to enhance what you have learned
in the information sheet, operation or job sheet.
 Work sheet – are different forms that you need to fill up in certain
activities that you performed.
If you have questions, do not hesitate to ask your trainer/s for assistance.
Recognition of Prior Learning
If you can demonstrate to your trainer that you are competent in a

particular skill, talk to him about having them formally recognized so you would
not have to undergo the same training again. If you have a qualification or
certificate of competency from previous trainings, show it to your trainer. If the
skills you have acquired are still relevant to this module, they may become part of
the evidence you can present for RPL. If you are not sure about the level of your
skills, discuss this with your trainer.

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HOW TO USE THIS COMPETENCY-BASED LEARNING MODULE (CBLM)
Welcome to the Module in Present Desserts. This module contains training

materials and activities for you to complete.
The unit of competency “Present Desserts contains knowledge, skills and

attitudes required for Baking and Pastry Production. It is one of the specialized
modules at National Certificate level (NCII).
You are required to go through a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information
Sheets and Resources Sheets (Reference Materials for further reading to help you
better understand the required activities.) Follow these activities on your own and
answer the self-check at the end of each leaning outcome. You may remove a
blank answer sheet at the end of each module (or get one from your
facilitator/trainer) to write your answers for each self-check. If you have
questions, don’t hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
learner’s guide because you have:
• been working for some time
• Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill
or skills, talk to him/her about having them formally recognized so you don’t have
to do the same training again. If you have a qualification or Certificate of
Competency from previous training, show it to your trainer. If the skills you
acquired are still current and relevant to the unit/s of competency they may
become part of the evidence you can present for RPL. If you are not sure about the
currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in
providing further details to your trainer or assessor. A Record of Achievement is
also provided for your trainer to complete once you complete the module.
This module was prepared to help you achieve the required competency in
Preparing and Mixing Drinks. This will be the source of information for you to
acquire knowledge and skills into his particular trade independently and at your
own pace, with minimum supervision or help from your instructor.

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• Talk to your trainer and agree on how you will both organize the Training of
this unit. Read through the module carefully. It is divided into sections, which
cover all the skills, and knowledge you need to successfully complete this module.
• 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.
• Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and take
notes.
• 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 shifts. This way
you will improve both your speed and memory and also your confidence.
• Talk to more experienced workmates and ask for their guidance.
• Use the self-check questions at the end of each section to test your own
progress.
• When you are ready, ask your trainer to watch you perform the activities
outlined in this module.
• As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this reason.
When you have successfully completed each element, ask your trainer to mark on
the reports that you are ready for assessment.
• When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your Competency Achievement Record.

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BAKING AND PASTRY PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
COMPETENCY-BASED LEARNING MATERIALS

List of competency
No. Core Competencies Module Title Code
1 Prepare pastry and Preparing pastry and TRS741341

bakery products for bakery products for
patissiers patissiers
2 Prepare and present Preparing and Presenting TRS741342

gateaux, tortes and cakes gateaux, tortes and cakes
3 Present desserts Presenting Desserts TRS741343
4 Prepare and display petits Preparing and Displaying TRS741344

fours Petits fours

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MODULE CONTENT
Unit of Competency : Present Desserts
Module Title : Presenting Desserts
MODULE DESCRIPTOR:
This module details the various and specialized techniques of dessert
presentation required by patissiers in hospitality enterprises.
LEARNING OUTCOME:
At the end of this module you MUST be able to:
1. Present and serve plated desserts
2. Plan, prepare and conduct trolley presentation
3. Store and package desserts

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COMPETENCY SUMMARY
Unit of Competency : Present Desserts
Module Title : Presenting Desserts
MODULE DESCRIPTOR:
This module details the various and specialized techniques of dessert
presentation required by patissiers in hospitality enterprises.
ASSESSMENT CRITERIA:
LO1. Present and serve plated desserts

1. Desserts are portioned and presented according to product items, occasion,
and enterprise standard and procedure.
2. Desserts are plated and decorated in accordance with the enterprise
standards and procedures
LO2. Plan, prepare and conduct trolley presentation
1. Planned and utilized trolley services for dessert according to available facilities
equipment and customer/enterprise requirements.
2. Prepared and arranged variety of desserts in accordance with enterprise
standards and procedure.
LO3. Store and package desserts

1. Stored dessert in accordance with the required temperature and customer’s
specifications.
2. Packaged desserts in accordance with established standards and
procedures.

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LO 1. PRESENT AND SERVE PLATED DESSERTS.
1. Prepared and used desserts according to product items, occasion and
enterprise standards and procedures.
2. Plated and decorated desserts in accordance with enterprise standards and
procedures.
CONTENTS:
 Portion control and presentation of dessert
 Steps in plating and decorating dessert
CONDITIONS:
Students/Trainees must be provided with the following:
 Measuring Devices
 Piping bags and attachment
 China ware
 Decorating materials
METHODOLOGY:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
 Simulation
ASSESSMENT METHOD:
 Oral-recitation
 Written examination
 Observation checklist
 Projects

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LEARNING EXPERIENCES
LO 1. PRESENT AND SERVE DESSERTS
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet on Information Sheet 3.1-1
Ways of Presenting and
Serving Desserts
2. Answer Self Check 3.1-1 Compare your answers to the
Answer Key 3.1-1

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INFORMATION SHEET 3.1-1
Ways of Presenting and Serving Dessert
Learning Objective: After reading this information sheet, you must be able to:
1. Apply culinary terms used in dessert production
2.Determine ways of presenting and serving desserts using the appropriate
garnishes and decorations.
Dessert is a course that typically comes at the end of a meal, usually consisting of
sweet food but sometimes of a strongly-flavored one, such as some cheeses.
The word comes from the French language as dessert and this from Old French
desservir, "to clear the table" and "to serve." Common desserts include cakes,
cookies, fruits, pastries, ice cream, and candies.
The word dessert is most commonly used for this course in .Canada, Australia,
and Ireland, while sweet, pudding or afters would be more typical terms in the UK
and some other Commonwealth countries, including India. According to Debrett'
pudding is the proper term, dessert is only to be used if the course consists of
fruit, and sweet is colloquial. This, of course, reflects the upper-class/upper-
middle-class usage. More commonly, the words simply form a class shibboleth;
pudding being the upper-class and upper-middle-class word to use for sweet food
served after the main course, sweet, afters and dessert being considered non-U.
However, dessert is considered slightly better than the other two, owing to many
young people, whose parents say pudding, acquiring the word from American
media.
Desserts are often eaten with a dessert spoon, intermediate in size between a
teaspoon and a tablespoon
Culinary/Baking Terms
The following terms are commonly found in recipes for baking, so whether you are
looking for a chocolate chip cookie recipe, or a sugar cookie recipe, or maybe even
the recipe for a cake, these terms should come in helpful.
A La Mode – In the US, a food that is served with ice cream

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All Purpose Flour – a powdery wheat or grain substance used in many aspects of
cooking and baking
Artificial Vanilla – a man made substance used in baking to produce a natural
vanilla flavor
Bakers Dozen – Another term for long dozen, 13, or one more than a standard
dozen.
Batter – A measure of liquid, flour, and a number of other possible ingredients
that are thin enough too pour
Beat – To combine multiple ingredients to which you combine air by stirring in a
circular motion with a whisk, wooden spoon, food processor, or electric mixer
Blanch – To partially cook food by placing it in boiling water for a brief period,
and immediately transferring it to cold water for cooling.
Blend – To combine multiple ingredients until smooth using a spoon, whisk,
rubber spatula, or an electric mixer
Boil – To heat a liquid (usually water) until it is hot enough that bubbles begin to
appear
Caramelize – To heat sugar to a point where it melts and becomes brown
Cocoa Powder – A fine, brown powder made from crushed up cocoa (the bean
that chocolate comes from), and used as a flavoring
Combine – To mix together two or more ingredients
Confectioners Sugar – Also referred to as powdered sugar, it is a refined sugar,
finely ground into a white, easily dissolved powder
Cream – To beat multiple ingredients (usually butter, sugar, and eggs) until they
are smooth and fluffy
Dash – A very small measurement, normally less than 1/8 teaspoon
Dice – To cut any given type of food into small cubes
Dolci – An Italian term that means a dish is sweet
Dough – A thick, soft mixture of liquids, flour, and any number of other
ingredients
Dust – To sprinkle lightly with a topping such as flour, sugar, cocoa, or cinnamon
Elastic – When an ingredient such as dough returns to it's original shape after
being stretched
Espresso – A very strong Italian often times used in baking (Espresso beans are
crushed up and used in baking as well)

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Flour – A powdery substance made by milling wheat and other types of grains
Flute – To press a decorative pattern into the edge of a pastry
Fold-in – The process of combining a heavy ingredient, such as beaten egg whites,
with a lighter ingredient, such as whipped cream, without losing any air in the
ingredients
Frost – To coat baked goods such as cakes, and cookies in a sugar mixture
Glaze – To coat food with a liquid substance, such as thin icing
Grate – To shred food, either with the use of a food processor or a hand held grater
Icing – Another name for frosting, a sugary mixture used to cover cakes, cookies,
and other foods
Knead – To push and fold dough until it has a smooth, elastic texture
Layer Cake – Multiple levels of cake with a filling such as frosting in between
Level – To make even and flat, for instance many recipes call for a cup of leveled
flour
Lukewarm – The temperature (normally referring to a liquid) that is neither cold
nor hot
Marble – The process of swirling two different ingredients together such as
chocolate and vanilla cake batter
Measure – The quantity of any given item, common measurements in baking
include cups, teaspoons, and tablespoons
Mix – To stir two or more ingredients together until they are thoroughly combined
Preheat – To heat an oven to a desired temperature before placing it in the oven to
cook
Proof – To allow the yeast in dough to cause it to rise before baking, or to dissolve
yeast in a warm liquid until it becomes bubbly and starts to expand
Rolling Boil – To cook a liquid to the point where it appears to be rolling around
the pot (faster than a normal boil)
Room Temperature – Another term for lukewarm, when an ingredient is neither hot
nor cold
Score – To cut a slit into food with a knife
Sift – To remove lumps, blend, and aerate ingredients like baking powder, flour,
and confectioners’ sugar
Steam – To cook food in a wire basket or on a rack over boiling water
Steep – To let food stand in very hot water to extract the flavor (this is how tea is
prepared)

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Tablespoon – a measure of volume or amount used in cooking, 1 Tablespoon = 3
Teaspoons, usually comes in a set of multiple measuring spoons
Teaspoon – a measure of volume or amount used in cooking, 3 Teaspoons = 1
Tablespoon
Toss – To combine multiple ingredients using two utensils and a lifting motion
Whip – To beat rapidly and incorporate air into a mixture through the use of a
spoon, or electric mixer
Whisk – a utensil used in cooking, made of wire loops for beating and whipping
ingredients
Zest - The grated peel of a citrus fruit, such as lemons and oranges.
Ways of Presenting and Serving Desserts
Adding a dessert plate garnish adds the third element needed for a perfect dessert
A dessert plate garnish may seem like a frivolous after-thought to some cooks and
hosts, but the garnish is actually part of the dessert, it's the eye appeal and the
third needed element for a perfect dessert. We eat with our eyes first, if a dish
does not look appetizing we instantly think it will not taste good. A dessert plate
garnish will add the needed eye appeal (camouflaging any less-than-stellar results
we may have had in plating the dessert) plus a garnish will be one of the three
needed elements for a perfect dessert plate.
A perfect dessert plate contains three elements:
1. something crunchy
2. something creamy
3. something that you can really sink your teeth into.
Consider your favorite dessert and the elements it contains, it probably possesses
all three elements of crunchy, creamy and substantial. Pie alamode, an ice cream
topped, nut-filled brownie or a banana split all possess the three elements of a
perfect dessert.
The dessert plate garnish is usually the third element needed to make the dessert
perfect.

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What type of garnish you use to top your dessert offering with will depend on the
dessert itself, the type of dinner or Holiday is it being served at and the dessert
plate size. A dessert garnish can be as simple or as elaborate as you wish, ranging
from simple crushed cookies to hand-spun sugar. Here are some simple dessert
garnishes that will add the third element and make your dessert perfect.
 Chocolate shavings
 chocolate curls
 Chocolate or caramel sauce
 Powders like confectioners' sugar
 cocoa powder
 Nutmeg or cinnamon
 Fresh fruit
 fruit purees
 Fruit jams.
Coconut, fresh grated or toasted, cookies or nuts will add the crunchy element to
any creamy dessert like ice cream or pudding.
Herbs and edible flowers will add a colorful garnish and unique flavor.
A slice of plain cake can be garnished with a sprinkling of confectioners' sugar, a
few edible flowers and transform the plain cake into a culinary work of art.
Sprinkled on the top drizzled on the top and sides, smeared or dripped on the
dessert plate, or even under the dessert, but never in a separate container on the
side of the dessert. The garnish should be an integral part of the dessert on (or at
least on the same plate) for easy incorporation into the main element of the
dessert.
By using a dessert plate garnish, you are adding the third element for a perfect
and memorable dessert.
Plate Decorating Ideas for Desserts
No matter how good the appetizers and the
main course are, everyone's really waiting for
dessert. Whether it's something as simple and
summery as strawberry shortcake or as decadent
as a German chocolate cake, the devil is in the
details, so make sure what's presented to your
guests is as beautiful as it is tasty. A few simple
decorations on the plate and dessert will help
ensure the dessert is, in fact, the highlight of the
meal.

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Kitchen Tools
Squeeze bottles are flexible decorating tools.

Reassign plastic bottles to plate decorating. Think
ketchup bottles on a restaurant table; these are readily
and cheaply available at any kitchen or big box store.
Fill them with chocolate sauces, heated butterscotch
sauce, olive oil or heavy cream, and use them to draw on
the plates before or after the dessert is plated. Because they have plastic cone
nozzles, these bottle tops can be cut to make anything from a narrow stream to a
thick river. For those in a pinch, thoroughly wash out a ketchup or mustard bottle
from the refrigerator. These can serve in much the same way.
Salt and pepper shakers can be used for powdered sugar, producing an even
covering that doesn't come when spreading by hand.
Inedible Designs
*
A plain white plate serves as a blank slate for appetizing designs.
Plate decorations don't have to be edible. Use a small
glass plate on top of a larger solid plate. Between the two,
use doilies, squares of lace or fabric, or even pieces of
decorative stationery or wrapping paper. Get inspiration
from the occasion. For a Christmas dinner, use spiraled
ribbons around the smaller plate, and finish off with a decorative bow. For
Valentine's Day, cover the bottom plate with shiny confetti in the shape of hearts.
Simplicity
Some desserts speak for themselves, and it only takes subtle decorating to make a
winning plate.
When serving up a Concord grape pie, add a single leaf from a grape vine on the
plate with the pie.
For a chocolate cake, add a few pieces of peppermint bark on the plate beneath
the cake.
When serving up some homemade ice cream, put the dish on a plate with a sprig
of mint.
Place a slice of apple on the plate with a piece of apple pie. Add a few rose petals
on the plate supporting a goblet of chocolate mousse.

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Tips for a Perfect Dessert Presentation
Regular dessert plates are, of course, perfectly acceptable for serving dessert. But
for added appeal,
 Use dinner plates painted with sauces and other garnishes

 Serve creamy desserts in wine glasses or martini glasses
 Use hollowed-out fruits to serve sorbets or ice cream; oranges, lemons and
peaches work particularly well. Freeze the containers to keep them firm
until you're ready to use them.
 Make chocolate bowls by painting the inside of foil baking cups or small
balloons with a thick layer of tempered chocolate (to release bowl, peel away
baking cup or pop balloon).
 Drape just-baked tuile cookies over a glass or a bowl while they are still
warm and pliable to create a cookie cup
 A garnish can be anything that adds visual appeal and complementary
colors, flavors, textures, or temperatures to the dessert you're serving.
Professional pastry chefs always keep certain guidelines in mind when they create
a garnish to go with each dessert. A dessert plate is most satisfying when it
contains at least three elements: something creamy, something crunchy and
something "meaty" (that is, something you can really sink your teeth into). Think
of your dessert as a composition. Make it a study in contrasts: warm versus cold,
soft versus crisp, sweet versus tart, rich versus lean.
A slice of apple pie à la mode contains all of these elements: tender spiced fruit
with a buttery crisp crust, served warm or room-temperature with frozen ice
cream

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Mix and Match
Some classic dessert garnishes:
Sauces (cold or warm): chocolate, vanilla custard (crème Anglaise), caramel
Fruit purées: raspberry, strawberry, blackberry, mango, kiwi, peach
Fresh fruit: (sliced or whole) raspberries, strawberries, blackberries, blueberries,

pomegranate seeds, mangoes, kiwi, peaches, star fruit, pineapple; caramelized
banana and/or pineapple
Citrus: fresh or candied zest, fresh or candied rounds
Edible flowers: pansies, rose petals, marigolds, tulip petals, orchids, violets,
nasturtiums, orange blossoms, snapdragons
Herbs: mint leaves, lavender sprigs, lemon thyme, rosemary
Powders: confectioners' sugar, cocoa powder, ground cinnamon, ground nutmeg
Ice cream: any flavor; if you make your own, try a sour cream or crème fraîche ice
cream (substitute sour cream for half of the heavy cream) for a sweet-tart
contrast.
Whipped cream: plain, sweetened, or enhanced with liqueur or flavored extracts.

Try whipping half heavy cream, half crème fraîche with a little sugar for a tangy-
sweet topping.
Chocolate: shavings, curls or other chocolate designs
Nuts: whole or chopped, plain or candied, toasted or raw (ground raw pistachios
are a beautiful garnish); long shreds of fresh or toasted dried coconut
Cookies: any kind, but tuiles and butter cookies are the most versatile
Once you've decided what dessert to serve, think three-dimensionally. Use the
whole plate as your canvas. Sauces, purées and fruit can be arranged all the way
to the edge of the plate. The plate can be dusted with cocoa powder, citrus zest or
chopped nuts (but remember, you have to serve the dessert. You have to be able
to pick the plate up without destroying the composition). Use tall curls and ruffles

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of chocolate or long, thin cookies propped up next to or through the middle of the
dessert for visual interes
Plate Painting
Fruit sauces can be made any time of the year, with fresh or frozen fruit. Simply
let frozen fruit thaw and then mash it or puree it in the blender. For a really
smooth sauce, pour it through a strainer to get out any seeds or pulp. Adjust the
flavor if necessary by adding sugar and lemon juice. If you add sugar, cook the
puree in a saucepan just long enough to dissolve the sugar. (One caveat: kiwi
puree doesn't stand up well to cooking.)
Have a ball with purees and sauces by "painting" a plate with them. This is easiest
when you put your sauce in a plastic squeeze bottle (available at any store that
sells kitchen supplies) but it can also be done with a spoon. Create designs by
using two sauces of contrasting colors, such as chocolate sauce and crème
Anglaise, or raspberry and mango purées.
 Make a pool of sauce in one color, and then place small polka dots of the
other sauce on top of the pool.
 Drag the tip of a toothpick through the middle of each polka dot to create a
heart shape.
 Create stars by starting at the middle of each dot and dragging the
toothpick outwards several times.
You can use this swirling technique to make all kinds of fun patterns and shapes.
Chocolate
All you need to create delicate chocolate curls is a block of chocolate and a
vegetable peeler.
 Rub the heel of your hand over the surface of the chocolate to warm it up
slightly (you can also zap the chocolate in the microwave for just a few
seconds to make it slightly softer--but if the chocolate is too warm, it won't
curl properly).
 Pull the peeler firmly along the side of the chocolate block. The bigger the
piece of chocolate, the bigger your curls can be.
 Store them in a cool, dry place until you're ready to use them.
 Lift and arrange the curls using toothpicks so the heat from your hands
won't melt them.
If you are comfortable tempering chocolate, you can make all kinds of elaborate
designs by piping onto a sheet of parchment paper. You can make hearts, flowers,

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butterflies, curlicues, fans, letters--anything at all. Use a picture or drawing
underneath the parchment as a template. Once the chocolate has hardened, lift
the designs off the parchment and garnish your dessert.
Steps in plating and decorating desserts
When you serve your guests dessert, do you feel that there's something missing?
Does the plate look a little plain to you? When you order a dessert at your favorite
restaurant, how does the plate look? Are there beautiful designs made with
raspberry sauce or an elegant dusting of cocoa powder? Your dessert plates can be
just as beautiful, if you follow a few simple steps.
1. Consider the dessert. Before you think about how you're going
to decorate the plate, you must consider what you're serving.
This will help you decide on flavors and colors. Remember that
your guests eat with their eyes first, but don't forget about the
flavors in the dessert.
2. Choose flavors that complement each other. The decoration on
the plate is more than just for looks. The decoration can also
add flavor. For that reason, it's important to choose flavors that
compliment the flavors in the dessert. For example, if you're
serving a white chocolate cheesecake, you may want to
decorate the plate with a raspberry puree.
3. Make colorful fruit purees. Fruit purees make a beautiful
decoration. This is because there are so many vibrant colors
available. Blueberries make a beautiful puree and kiwi puree is
absolutely stunning. Play with different fruits to see what
colors are available, but remember that the puree must
compliment the flavor of the dessert.
4. Keep it elegant. When it comes to decorating a dessert plate,
simple is elegant. A drizzle of fruit puree, along with a dusting
of powdered sugar around the edge of the plate, is simple yet
very elegant.
5. Don't forget the whipped cream. Whipped cream compliments
the flavor of any dessert. Plus it looks beautiful when you pipe
a small amount next to the dessert.
6. Add a sprig of mint. Mint adds color and completes the
presentation.

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SELF CHECK 3.1-1
Direction: Enumerate what is asked for in the following questions.
1 – 3. What are the 3 elements of a perfect dessert garnish?
4-10. Give at least 7some simple dessert garnishes

that will add the third element and make your dessert perfect.

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ANSWER SHEET 3.1-1
1. something crunchy
2. something creamy
3. something that you can really sink your teeth into.
4. Chocolate shavings
5. chocolate curls
6. Chocolate or caramel sauce
7. Powders like confectioners' sugar
8. cocoa powder
9. Nutmeg or cinnamon
10. Fresh fruit
11. fruit purees
12. Fruit jams

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LO 2. PLAN PREPARES AND CONDUCTS A DESSERT TROLLEY
PRESENTATION.
1. Planned and utilized trolley services for dessert according to available
facilities equipment and customer/enterprise requirements.
2. Prepared and arranged variety of desserts in accordance with enterprise
standards and procedure.
CONTENTS:
Trolley services in preparation and presentation of dessert
Diagram presentation on how to arrange and prepare variety of dessert
CONDITIONS:
Students/Trainees must be provided with the following
 Measuring Devices
 China ware
 Decorating materials
 Packaging materials
 Trolley
METHODOLOGY:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
 Simulation
ASSESSMENT METHOD:
 Oral-recitation
 Written examination
 Observation checklist
 Projects

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LEARNING OUTCOME 2:
PLAN, PREPARE AND CONDUCT A DESSERT TROLLEY PRESENTATION

1. Read information sheet on Information sheet 3.2-1
Plan, prepare and conduct a
dessert trolley presentation
2. Perform Job sheet on 3.2-1a Performance criteria evaluation
“Pumpkin Flan” 3.2-1a
3. Perform job sheet on 3.2-1b Performance criteria evaluation
“Banana Apple Parfait Bar” 3.2-1b
4. Perform job Sheet on 3.2.-1c Performance criteria evaluation
“On Fire” 3.2-1c

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INFORMATION SHEET 3.2.1
Plan, Prepare and Conduct a Desserts trolley Presentation
LEARNING OBJECTIVES: After reading this information sheet you

must be able to:
1. Plan and prepare a wide variety of desserts.
This trolley serves as a visual aid to selling desserts. Guests are

more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley

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JOB SHEET 3.2.1a
TITLE: Pumpkin Flan
Performance Objective : Given the recipe, you must be able to prepare, serve
and plate dessert
Supplies/materials :
2cups sugar
6 eggs
6 egg yolks
2 cups all-purpose cream1teaspoon vanilla
1/2 can sweetened condensed milk
1/2 pumpkin/squash mashed
Pinch salt
Whipped cream for garnish
Equipment : Oven, Gas range, Measuring devices, baking pans, mixing bowls,
Rubber scrapper, strainer
Procedure:
Preheat oven to 350 degrees. Melt the sugar in a saucepan over medium-high
heat until liquefied. Keep cooking stirring with a metal spoon, until it is lightly
browned and nutty-smelling. Using extreme caution, pour enough sugar sauce
into 8 ramekins to coat the bottom of the dishes. Quickly, swirl hot sugar to coat
the sides of the ramekins. Set ramekins aside to cool. Once cool, place ramekins
in a baking pan. Fill the pan with water to the halfway mark on the ramekins.
Meanwhile, add eggs and egg yolks, half-and-half, vanilla, condensed milk,
pumpkin-pie mix and salt.
Mix until well blended. Fill ramekins with the flan mixture. Place in oven for
about 45 minutes, or until the custard is set. To check, wiggle the pan to make
sure the custard is not liquid or loose. Refrigerate for 4 hours or up to 3 days
Assessment Method :
Demonstration

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PERFORMANCE CRITERIA 3.2-1a
DID YOU. . . . . . . YES NO
Cleaned and/or sanitized bakery tools and

equipments?
Demonstrated ability in presenting and serving plated

desserts according to established standards?
Followed workplace hygiene and safety procedures?
Followed the procedures correctly?
Demonstrated the ability in preparing and decorating

variety of desserts?

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JOB SHEET 3.2-1b
TITLE: BANANA APPLE PARFAIT BAR
Performance Objective : Given the recipe, you must be able to prepare,

serve and plate dessert
1 ½ c All purpose flour ¼ c Cocoa Powder ¾ c Refined sugar
2 ½t Baking powder ½ t Baking soda 1/4t Salt 3 pcs. Eggs
1 ½ c Sour cream 1 c Diced chocolate bars 3 pcs Apples (combination of
red and green)
3 pcs Bananas, sliced ½ gVanilla ice cream
Equipment : Oven, Gas range, Measuring devices, baking pans, mixing

bowls,
Procedure
1.) Pre-heat oven to 350 F. Sift first 6 ingredients in a bowl.
2.) Blend in eggs and sour cream. Mix well.
3.) Fold in chocolate and pour into baking pan.
4.) Bake for 35 – 40 mins. or until golden brown.
5.) Place fruits on top. Let cool before serving with a scoop of vanilla ice
cream on top.
Assessment Method :
Demonstration

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PERFORMANCE CRITERIA 3.2-1b

equipments?



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JOB SHEET 3.2-1c
TITLE: ON FIRE
Performance Objective : Given the recipe, you must be able to prepare,

serve and plate dessert
For the crepes:
All purpose flour 1 cup
Eggs 2 pcs
Butter, melted 2 Tbsp.
Sugar ¼ tsp
Milk ¼ cup
For the filling:
Ripe mangoes 5 pcs
Rum (for flambéing) ¼ cup
Vanilla ice cream – topping 247 ml

Equipment : Oven, Gas range, Measuring devices, baking pans, mixing
bowls,
Procedure
1. Mix together flour, eggs, butter, sugar and milk until well blended.
2. Cook in a non-stick pan. Toss gently. Set aside.
3. Peel off the mangoes and slice lengthwise. Put it at the center of the
crepe then fold into desired shape.
4. Bring back to heat and pour the rum. Wait until the fire turns out.
5. Serve with vanilla ice cream on top or chocolate syrup
Assessment Method :
Demonstration

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PERFORMANCE CRITERIA 3.2-1c

equipments?



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LO 3. STORE AND PACKAGE DESSERTS
1. Stored dessert in accordance with the required temperature and customer’s
specifications.
3. Packaged desserts in accordance with established standards and
procedures.
CONTENTS:
 Temperature range in storing desserts
 Packaging design techniques
CONDITIONS:
Students/Trainees must be provided with the following:
 Packaging materials
 Thermometer
 Display cabinets including temperature controlled cabinets
 Refrigerator
 Chillers
 Freezers
 China ware
METHODOLOGY:
 Lecture- Discussion
 Demonstration
 Application
 Presentation
ASSESSMENT METHOD:
 Hands-on
 Direct Observation
 Practical Demonstration

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LEARNING OUTCOME 3: STORE AND PACKAGE DESSERTS

1. Read information sheet on Information Sheet 3.3-1
Storing and packaging
desserts
2 Answer Self Check 3.3.1 Compare your answer Key 3.3-1

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Information Sheet 3.3-1
Storing and packaging Desserts
LEARNING OBJECTIVES:
After reading this information sheet you must be able to:
1. able to explain the importance of food packaging
2. determine appropriate storing conditions for desserts
To retain quality and nutritive value, stock only the kinds and amounts of food
you can store properly. Proper storage means maintaining a clean refrigerator and
freezer. Avoid overcrowding the refrigerator. Arrange items so cold air can circulate
freely. To reduce dehydration and quality loss, use freezer wrap, freezer-quality
plastic bags, or aluminum foil over commercial wrap on meat and poultry that will
be stored in the freezer for more than two month.
Table 1: Safe food storage guidelines.
Refrigerator Freezer
(35-40 (0 degrees
Product degrees F) F) Comments
BREADS, PASTRIES AND CAKES
Breads, baked (no 2-3 weeks 2-3 months Store in refrigerator to inhibit mold
preservatives) growth.
Baked muffins * 2-3 months
Baked quick * 2-3 months

breads
Partially baked 1-2 weeks 2-3 months

cinnamon rolls
Unbaked rolls and 3-4 days 1 month Longer storage inactivates yeast,
bread weakens gluten.
Cakes: frosted * 2-4 months

baked * 2-4 months

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unfrosted baked
Cookies, baked 2-3 weeks 6-12

dough 3-4 days months
3 months
Flour, white or 6-8 months 12 months Keep in airtight container.

whole wheat
Pies: fruit, baked 2-3 days 2-4 months

fruit, unbaked 1-2 days 2-4 months
pumpkin or chiffon 2-3 days 1-2 months
Waffles 1-2 days 1 month
*Not necessary to refrigerate unless product cannot be used within 4-5 days or
time recommended on package.
DAIRY PRODUCTS
Butter 2-3 months 12 months Freeze in original carton, overwrap

in plastic freezer bag.
Buttermilk 1-2 weeks NR Check date on carton. Will keep

several days after date.
Cheese: Freezing changes texture of soft

cottage, ricotta 5-7 days 1 month cheeses.
cream cheese 2 weeks 1 month Becomes crumbly when frozen; can
be used in cooking when
creaminess is not important.

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Natural, aged Natural and processed cheeses can
cheeses be frozen. Defrost in refrigerator;
(cheddar, Swiss, cheese will be less likely to
brick, gouda, crumble. Use soon after thawing.
mozzarella, etc.):
2-3 months 6-8 months
large pieces,
2-3 weeks 6-8 months
packaged or wax
coated
12 months
slices or opened
packages
3-4 weeks 6-8 months
Parmesan,
Romano, (grated)
Pasteurized
process cheese
Coffee whitener 3 weeks See package

(liquid)
1 week 3-4 weeks
Cream, light or
half and half
1 week
(UHT processed-
opened)
4 weeks Whipping cream will not whip after
(UHT processed-
NR thawing. Whipped cream may be
unopened)
1 week frozen and stored for 1-2 weeks.
whipping or heavy
2 weeks NR
Dip, sour cream,
commercial
3-4 days NR
homemade
Margarine 3 months 12 months Overwrap in plastic freezer bag for

frozen storage.
3-5 days 1-3 months Freezing affects milk's flavor,
Milk, evaporated,
opened appearance; use for cooking.
1 week 1-3 months
fluid whole or low-
1 week 1-3 months
fat
reconstituted
3-5 days 1-3 months
nonfat dry
sweetened,
condensed, opened

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Sour cream 2-3 weeks NR Sour cream will separate if frozen.
Whipped topping:
frozen carton
2 weeks NR
(thawed)
3 weeks NR
in aerosol can
3 days NR
prepared from mix
Yogurt 1 month NR Yogurt will separate if frozen.
EGGS AND EGG PRODUCTS
Eggs, fresh yolks 4 days 12 months To freeze, break eggs out of shell;
or whites stir until yolk is well blended with
white or other yolks. Add small
amount of salt, sugar or corn syrup
to improve keeping quality.
Eggs, in shell, 3 weeks NR

fresh
Eggs, in shell, 1 week NR Decorated Easter eggs: If you

hard-cooked intend to eat them, keep
refrigerated. If eggs are at room
temperature for more than 2 hours,
do not eat them.
Eggs, liquid 4 - 5 days 1 year

pasteurized eggs or
egg substitutes,
opened
Egg-containing
products:
1 - 2 days NR
canned puddings,
opened
1 - 2 days NR
Custards, custard
sauces, puddings,
custard-filled
pastries and cakes

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Food packaging is packaging for food. It requires protection, tampering resistance,
and special physical, chemical, or biological needs. It also shows the product that
is labeled to show any nutrition information on the food being consumed.
Functions of food packaging
1. Physical protection - The food enclosed in the package may require

protection from, among other things vibration, compression,
temperature, etc.
2. Barrier protection - A barrier from oxygen, water vapor, dust, etc.,
is often required. Permeation is a critical factor in design. Some
packages contain desiccants or Oxygen absorbers to help extend
shelf life. Modified atmospheres or controlled atmospheres are also
maintained in some food packages. Keeping the contents clean, fresh,
and safe for the intended shelf life is a primary function.
3. Containment or agglomeration - Small items are typically grouped
together in one package for reasons of efficiency. powders, and
granular materials need containment.
4. Information transmission - Packages and labels communicate how
to use, transport, recycle, or dispose of the package or product. Some
types of information are required by governments.
5. Marketing - The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product. Package design
has been an important and constantly evolving phenomenon for
several decades. Marketing communications and graphic design are
applied to the surface of the package and (in many cases) the point of
sale display
6. Security - Packaging can play an important role in reducing the
security risks of shipment. Packages can be made with improved

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tamper resistance to deter tampering and also can have tamper-
evident features to help indicate tampering. Packages can be
engineered to help reduce the risks of package pilferage: Some
package constructions are more resistant to pilferage and some have
pilfer indicating seals. Packages may include authentication seals to
help indicate that the package and contents are not counterfeit.
Packages also can include anti-theft devices, such as dye-packs,
RFID tags, or electronic article surveillance tags, that can be
activated or detected by devices at exit points and require specialized
tools to deactivate. Using packaging in this way is a means of retail
loss prevention.
7. Convenience - Packages can have features which add convenience
in distribution, handling, stacking, display, sale, opening, reclosing,
use, and reuse.
8. Portion control - Single serving packaging has a precise amount of
contents to control usage. Bulk commodities (such as salt) can be
divided into packages that are a more suitable size for individual
households. It also aids the control of inventory: selling sealed one-
liter-bottles of milk, rather than having people bring their own bottles
to fill themselves.
Packaging machines
A choice of packaging machinery includes technical capabilities, labor

requirements, worker safety, maintainability, serviceability, reliability, ability to
integrate into the packaging line, capital cost, floorspace, flexibility (change-over,
materials, etc.), energy usage, quality of outgoing packages, qualifications (for
food, phamaceuticals, etc.), throughput, efficiency, productivity, ergonomics, etc.
Packaging machines may be of the following general types:
* Blister, Skin and Vacuum Packaging Machines

* Capping, Over-Capping, Lidding, Closing, Seaming and Sealing Machines
* Cartoning machines
* Case and Tray Forming, Packing, Unpacking, Closing and Sealing Machines
* Check weighing machines
* Cleaning, Sterilizing, Cooling and Drying Machines
* Conveying, Accumulating and Related Machines

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* Feeding, Orienting, Placing and Related Machines
* Filling Machines: handling liquid and powdered products
* Package Filling and Closing Machines
* Form, Fill and Seal Machines
* Inspecting, Detecting and Checkweighing Machines
* Palletizing, Depalletizing, Pallet Unitizing and Related Machines
* Product Identification: labelling, marking, etc.
* Wrapping Machines
* Converting Machines
* Other speciality machinery
Reducing Food Packaging
Reduced packaging and sustainable packaging are becoming more frequent. The
motivations can be government regulations, consumer pressure, retailer pressure,
and cost control. (Reduced packaging often saves packaging costs.)[2]
Temperature Recorders
Temperature recorders are used to monitor products shipped in a cold chain and
to help validate the cold chain. Digital temperature data loggers measure and
record the temperature history of food shipments. They sometimes have
temperatures displayed on the indicator or have other output (lights, etc): The
data from a shipment can be downloaded (cable, RFID, etc) to a computer for
further analysis. These help identify if there has been temperature abuse of
products and can help determine the remaining shelf life.[5] They can also help
determine the time of temperature extremes during shipment so corrective
measures can be taken.
Time-Temperature Indicators
Time-Temperature Indicators integrate the time and temperature experienced by

the indicator and adjacent foods. Some use chemical reactions that result in a
color change while others use the migration of a dye through a filter media. To the
degree that these physical changes in the indicator match the degradation rate of
the food, the indicator can help indicate probable food degradation.

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RFID
Radio Frequency Identification is applied to food packages for supply chain control
and has shown a significant benefit in allowing food producers and retailers create
full real time visibility of their supply chain.
Biodegradable Packaging
Plastic packaging being used is usually non-biodegradable due to possible

interactions with the food. Also, biodegradable polymers often require special
composting conditions to properly degrade. Normal sealed landfill conditions do
not promote biodegradation.
Biodegradable plastics includes biodegradable films and coatings synthesized from

organic materials and microbial polymers. A biodegradable product has a unique
characteristic in which microbes such as bacteria, fungi and algae can decompose
the rugged polymer structure.

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Self Check 3.3-1
Direction: Explain briefly
1. What are the factors to be considered in storing desserts?
2. Where is the best place to store desserts?
3. What is the importance of packaging products?

4. How can you apply and observe proper storage particularly in a
refrigerator?

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Answer Key 3. 3-1
1. consideration of temperature, light and air exposure
2. Store in refrigerator to inhibit mold growth
3. It protects food from physical and chemical spoilage.

It enhances the shelf stability of the food stuff.
It facilitates the handling of the food.
It simplifies storage of food stuff
4. Proper storage means maintaining a clean refrigerator and freezer.
Avoid overcrowding the refrigerator. Arrange items so cold air can circulate
freely

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COMPETENCY ASSESMENT
Learner’s Name: Date:
Competency: Test Attempt:
PRESENT DESSERTS 1st ___ 2nd ___ 3rd

___
Directions: OVERALL EVALUATION
CALL YOUR INSTRUCTOR, Level PERFORMANCE LEVELS

ask Achieved
Your instructor to assess 4 – Can perform this skill

your performance in the without supervision and with
following critical task and initiative and adaptability to
performance criteria below. problem situations.
3 – Can perform this skill

You will be rated based on satisfactorily without
the overall evaluation on the assistance or supervision.
right side.
2 – Can perform this skill
satisfactorily but requires some
assistance and/or supervision.
1 – Can perform parts of this

skill satisfactorily but requires
considerable assistance and/or
supervision
Instructor will initial level achieved

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PERFORMANCE STANDARDS
For acceptable achievement, all items should receive a “Yes” or Yes No N/A
“N/A” response
Desserts are portioned and presented according to

product items, occasion and enterprise standards and
procedures.
Desserts are plated and decorated in accordance with

enterprise standards and procedures.
Dessert trolley services are planned and utilized according

to available facilities equipment and customer/enterprise
requirements.
Variety of desserts are prepared and arranged in

accordance with enterprise standards and procedures.
Desserts are stored in accordance with the required

temperature and customer’s specification.
Desserts are packaged in accordance with established

standards and procedures.

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TRAINEE’S NAME
FACILATATOR’S NAME
QUALIFICATION BAKING AND PASTRY

PRODUCTION NCII
Present Desserts
UNIT OF COMPETENCY COVERED
Demonstration
Ways in which evidence will be collected:
w/questioning
[tick the column]
Witten Test
Interview
The evidence must show that the candidate……
 Demonstrated ability to prepare and present a
variety of desserts in accordance with the X
established standards and procedure
 Demonstrated ability to store and package a x
variety of desserts X
 Applied food hygiene and safety principles X x

 Demonstrated ability to store and package a
variety of desserts X
 Selected, measured and weighted ingredients X

 Plated and decorated desserts for guests X
 Demonstrated knowledge on the characteristics of
desserts X
 Applied knowledge in storing desserts X x

 Applied knowledge in packaging desserts X
 Applied safe work practices, particularly in relation x
to using cutting implements, appliances, heated X
surface, ovens and mixing equipments

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DEMONSTRATION WITH QUESTIONING CHECKLIST
TRAINEE’S NAME
FACILITATOR’S NAME
QUALIFICATION BAKING PASTRY PRODUCTION NC II
UNIT OF COMPETENCY PRESENT DESSERT

COVERED
DATE OF ASSESSMENT
INSTRUCTIONS FOR DEMONSTRATION
Given the necessary materials, tools and equipment, the candidate must be
able to perform the following within two(2)hours.
 Present dessert
Materials & Equipment
During the demonstration of skills, the candidate: Check (√) to show if

evidence is demonstrated
Yes No N/A
 Selected, measured and weighed ingredients
according to recipe requirements.
 Selected and used appropriate equipment,
tools and utensils
 Prepare batter and dough
 Selected appropriate oven temperature to
bake products
 Plated and decorated a variety of desserts
 Stored and packaged desserts
 Applied food hygiene and safety principles
Facilitator’s signature: Date:

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WRITTEN TEST/ ORAL INTERVIEW
1. How do you measure flour?

2. What technique should be used to open 1 or more eggs?
3. How do know that you have creamed the butter well?
4. What other flavors can be used aside from chocolate chips?
5. What fat substitute can you use?
6. What mixing methods were demonstrated in the product?
7. Why is it important to select the right pan size for baking a certain
product?
8. Why do you pre-heat the oven?
9. How long pre-heating should be done?
10. How do you handle a hot pan?
11. How do you carry heavy loads?
12. How should you portion products?
13. How do you check doneness of a muffin?
14. How do you present dessert attractively?

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ANSWER KEY
1. Sift first then lightly fill the measuring cup
2. Open eggs one at a time, cracking open one egg in a small
bowl; if it is okay, transfer to a bigger bowl; open another egg
into the small bowl; if okay transfer to the bigger bowl and so
on…….
3. The butter is lighter in color
4. In the absence of chocolate you may use any of the following
bulky ingredients
5. Creaming, muffin method, one bowl method
6. Margarine, mixture of margarine and butter, other fat
substitute
7. If pan is too big, batter will spread over a large area, it will
overcook, if pan is too small, the batter will overflow
8. To obtain the required temperature needed by the recipe
before baking the product.
9. From 15- 30 minutes depending on the size of the oven or
until the required temperature is reached
10. Use dry potholder or a palette
11. Bend from your knees, carry heavy load and lift up
12. By weight, piece and volume
13. By using a thermometer to check the internal
temperature of the product, or by inserting a cake
tester/toothpick in the middle of the product to find out if the
batter still stick to the tester
14. Arrange into a plate (depending on enterprise standards)
and add garnishing may it be a sprig of mint leaves, chocolate
syrup/powdered sugar etc that goes with the flavor.

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REFERENCES/FURTHER READING
1. INTERNET
2. COOKING CLASS COOKBOOK
3. FOOD MAGAZINES

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Module in Presenting Desserts

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COMPETENCY BASED LEARNING MATERIAL

Competency : PRESENT DESSERTS

MODULE: PRESENTING DESSERTS

ISABELA SCHOOL OF ARTS AND TRADES

Date Developed: Document No.

The instruction sheets may be in the form of:

Recognition of Prior Learning

If you can demonstrate to your trainer that you are competent in a

Date Developed: Document No.

Welcome to the Module in Present Desserts. This module contains training

The unit of competency “Present Desserts contains knowledge, skills and

You are required to go through a series of learning activities in order to complete

Recognition of Prior Learning (RPL)

Date Developed: Document No.

• Talk to more experienced workmates and ask for their guidance.

Date Developed: Document No.

COMPETENCY-BASED LEARNING MATERIALS

1 Prepare pastry and Preparing pastry and TRS741341

2 Prepare and present Preparing and Presenting TRS741342

3 Present desserts Presenting Desserts TRS741343

4 Prepare and display petits Preparing and Displaying TRS741344

Date Developed: Document No.

Unit of Competency : Present Desserts

Module Title : Presenting Desserts

At the end of this module you MUST be able to:

1. Present and serve plated desserts

2. Plan, prepare and conduct trolley presentation

3. Store and package desserts

Date Developed: Document No.

Unit of Competency : Present Desserts

Module Title : Presenting Desserts

LO1. Present and serve plated desserts

LO2. Plan, prepare and conduct trolley presentation

LO3. Store and package desserts

Date Developed: Document No.

Date Developed: Document No.

LO 1. PRESENT AND SERVE DESSERTS

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Ways of Presenting and Serving Desserts

Date Developed: Document No.

Date Developed: Document No.

Squeeze bottles are flexible decorating tools.

Date Developed: Document No.

 Use dinner plates painted with sauces and other garnishes

Date Developed: Document No.

Some classic dessert garnishes:

Sauces (cold or warm): chocolate, vanilla custard (crème Anglaise), caramel

Fruit purées: raspberry, strawberry, blackberry, mango, kiwi, peach

Fresh fruit: (sliced or whole) raspberries, strawberries, blackberries, blueberries,

Citrus: fresh or candied zest, fresh or candied rounds

Herbs: mint leaves, lavender sprigs, lemon thyme, rosemary

Powders: confectioners' sugar, cocoa powder, ground cinnamon, ground nutmeg

Whipped cream: plain, sweetened, or enhanced with liqueur or flavored extracts.

Chocolate: shavings, curls or other chocolate designs

Date Developed: Document No.

Date Developed: Document No.

Steps in plating and decorating desserts

Date Developed: Document No.

Direction: Enumerate what is asked for in the following questions.