COMPETENCY-BASED LEARNING
MATERIALS
Sector
Qualification Title
: TOURISM (Hotels & Restaurant)
: COOKERY NC II
Unit of Competency : Prepare Desserts
Module Title
: Preparing Desserts
University of Science and Technology of Southern Philippines
Claro M. Recto Avenue, Lampasas, 9000 Cagayan de Oro City, Philippines
Tel: +63.88.856.1738 | Fax: +63.88.856.4696
www.ustp.edu.ph
Cagayan de Oro Campus
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Preparing Desserts. This module contains training materials
and activities for you to complete.
The unit of competency Prepare Desserts contains knowledge, skills and attitudes
required for COOKERY NC II.
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, SelfChecks, and Task Sheets. Follow these activities on your own. If you have questions, don’t
hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain these skills, you
must learn basic concepts and terminologies. For the most part, you'll get this information
from the Information Sheets and TESDA Website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency, in Prepare
Desserts. 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.
Remember to:
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 shifts.
This way you will improve both your speed and memory and also your confidence.
Use the Self-checks, Task 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.
You need to complete this module before you can perform the next module.
LIST OF COMPETENCIES
No.
UNIT OF COMPETENCY
MODULE TITLE
CODE
Preparing Desserts
TRS512335
CORE
1
PREPARE DESSERTS
TABLE OF CONTENTS
MODULE CONTENT
UNIT OF COMPETENCY
Prepare Desserts
MODULE TITLE
Preparing Desserts
MODULE DESCRIPTOR:
This unit deals with knowledge, skills, and attitudes in the
preparation of a range of hot, cold and frozen desserts.
NOMINAL DURATION: 80 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1: Perform mise en place
LO2: Prepare desserts and sweet sauces
LO3: Plate/Present desserts
Assessment Criteria:
1. Equipment, tools and utensils for processing food by sugar concentration are prepared
in accordance with the specified standards.
2. Equipment, tools and utensils are calibrated in accordance to standard specifications.
3. Equipment, tools and utensils are cleaned, sanitized and ready for use in processing
food by sugar concentration
4. Availability of raw materials are checked according to required food processing methods
5. Sorted fruits and vegetables are washed, peeled, sliced and cut according to required
sizes and shapes
6. Prepared fruits and vegetables for jelly/jam and marmalade are chopped finely
7. Prepared fruits and vegetables for jelly and marmalade making are boiled to obtain the
juice extract
8. Prepared finely chopped fruits and vegetables for jam making are mixed with sugar
9. Prepared fruits and vegetables to be preserved are cooked in syrup as specified
10. Required amounts of pectin, sugar and citric acid are measured according to approved
specifications
11. Measured pectin, acid and sugar are mixed with chopped fruit pulp/juice
extract/pieces of fruits according to approved specifications
12. Mixture is heated and boiled/cooked to required consistency
13. Desired endpoint is check/test as specified
14. Daily production report input, output and variances are documented according to
enterprise requirements.
15. All production data gathered are recorded and presented according to the
prescribed format.
Assessment Method:
Oral/Written Examination
Performance Test
Demonstration
LEARNING OUTCOME NO. 1: Perform mise en place
CONTENTS:



Tools & Utensils, Equipment used for Preparing Desserts.
Proper sanitation of Tools & Utensils, Equipment used for preparing desserts.
Process of thawing frozen ingredients.
ASSESSMENT CRITERIA:
1. Equipment, tools and utensils for Preparing Desserts are prepared in accordance with the
specified standards.
2. Equipment, tools and utensils are calibrated in accordance to standard specifications.
3. Equipment, tools and utensils are cleaned, sanitized and ready for use in processing food by
sugar concentration.
CONDITION:
The trainee / student must be provided with the following:
Tools and Utensils
Equipment and Apparatus
Reading Materials
CBLM
METHODOLOGY:
Lecture
Group Discussion
View Powerpoint Presentation
ASSESSMENT METHOD:
Oral examination (Fast Talk)
Written examination
LEARNING EXPERIENCES
Learning Outcome 1: Tools & Utensils, Equipment, Apparatus used for Processing Food
by Sugar Concentrates
Learning Activities
Read Information Sheet 3.11
Special Instruction
If you feel you have fully understood the
topic Tools and Utensils, Apparatus and
Equipment used for Processing Food by
“Clean, sanitize and store
equipment on Preparing
Desserts”
Sugar Concentration, you may answer the
Answer Self Check 3.1-1
If you score 80% (9 points) upon
comparing your answer to Answer Key
of Self Check 3.1-1, you may now
proceed to Job Sheet 3.1-2 on Calibrate
a Refractometer. If not, return to
Information Sheet 3.1-1.
Note: Before performing the activity,
make sure to watch the video about
calibrating a refractometer and
weighing scales.
If you feel you successfully perform the
Task Sheet 3.1-1 and 3.1-2, you may
now proceed to Information Sheet 3.1-2
on Inspecting and Checking Condition of
Equipment and Machines. If not, go back
to Task Sheet 3.1-1 and 3.1-2.
If you feel you have fully understood the
Facts in Information Sheet 3.1-2
You may answer the Self Check 3.1-2. If
not, return to Information Sheet 3.1-2
Perform Task Sheet 3.1-1:
“Calibrate a Refractometer”
and Task Sheet 3.1-2
“Calibrate a Digital
Weighing Scale”
Read Information Sheet 3.12 “Inspecting and Checking
Condition of Equipment and
Machines”
Answer Self Check 3.1-2
Self Check 3.1-1
If you score 100% upon comparing your
answer to Answer Key of Self Check 3.12, you may now proceed to the next
Learning Outcome
INFORMATION SHEET 3.1-1
Tools and Utensils and Equipment used for Preparing
Desserts
Learning Objective: After reading
this information sheet you must be
able to:
 Identify and compare and contrast the Tools & Utensils and
Equipment, used for Preparing Desserts
 Calibrate equipment used in food processing by sugar concentrates
Definition of Terms
according to industry standards
ways on
and of
sanitizing
Tools
& you
Utensils,
Tools 
- ALearn
tool isthe
anyproper
instrument
or washing
simple piece
equipment
that
hold in your hands
Equipment,
and
Apparatus
used
in
Processing
Food
by
Sugar
and use to do a particular kind of work.
https://www.collinsdictionary.com/dictionary/english/tool
Concentrates
-
a handheld device that aids in accomplishing a task
https://www.merriam-webster.com/dictionary/tool
Utensils - a small hand held tool used for food preparation.
https://en.wikipedia.org/wiki/Kitchen_utensil
an implement, instrument, or vessel used in a household and especially a kitchen
https://www.merriam-webster.com/dictionary/utensil
Equipment – the set of articles or physical resources for a particular purpose the
supplies and other items needed for a particular task or activity.
https://dictionary.cambridge.org/dictionary/english/equipment
Other Related Terms
Quality - the standard of something as measured against other things of a similar kind; the degree
of excellence of something.
Quantity - a particular or indefinite amount of anything
- an exact or specified amount or measure
- a considerable or great amount
Sanitation –refers to the process of treating food contact and non-food contact surface with
physical agents and chemicals to kill the residual
microorganisms present after cleaning
(TESDA TR FOOD PROCESSING)
Disinfect – process of cleaning to prevent the growth of microorganism
disease-carrying microorganisms and prevent contamination.
Specification – the detailed description, dimensions and materials that is
enough to provide the information about a product.
Specifications are usually written in a manner that enables both parties (and/or an
independent certifier) to measure the degree of conformance.
http://www.businessdictionary.com/definition/specification-spec.html
PREPARING DESSERTS
Dessert is usually sweet course or dish (as of pastry or ice cream) usually served at the end
of a meal.
Everyone should be familiar with the tools, equipment and utensils needed in
preparing desserts. Every pastry chef must have these tools, utensils, and equipment for
efficient preparation of desserts. Each tools is designed to perform a specific job in the
kitchen.
Utensils used for Preparing Desserts
Name of
Utensils
Measuring
cup and
spoon.
Description
bring speed and
precision to
measuring
ingredients for
baking and
cooking.
Usage
Image
Individual measuring
cup for dry
ingredients, glass
measuring cup for
liquid and measuring
spoon for ingredients
used in small
quantity.
https://s-media-cache
ak0.pinimg.com/originals/64/fa/08/64fa085d1de0cbe8ec27a27
1e941ec04.jpg
Mixing
bowl
Cans,
bottles,
cartoons
opener
a deep bowl that
is particularly
well suited for
mixing
ingredients
together in. These
come in many
materials, such
as stainless steel,
ceramic, glass,
and plastic.
Used for mixing
ingredients. It comes
in different sizes.
Small, medium, and
large
https://s7d1.scene7.
com/is/image/BedBa
thandBeyond/65295
14567372p?$478$
used to open a food
tin, preferably with a
smooth operation,
and comfortable grip
and turning knob.
http://4.bp.blogspot.com/ry_bbe1R09s/VOi_FniX85I/AAAAAAAAC2k/tYXAWoRPeU/s1600/kukpo%2Bcan%2Bopener4.jpg
Cutting
board a
wooden or
plastic
board
Double
boiler
where fruits and
vegetables can be
cut.
used when
temperatures must
be kept below boiling,
such as for egg
sauces, puddings,
and to keep foods
warm without
overcooking.
https://i5.walmartimages.com/asr/c713dad9-b20a404b-bb04f45834f3e812_1.4f455024a5d5c6716399c5ba2a27c8f8.
jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF
Funnels
used to fill jars, made
of various sizes of
stainless steel,
aluminum, or of
plastic
used to grate, shred,
slice and separate
foods such as
carrots, cabbage and
cheese.
Graters
http://eatthinkbemerry.com/wpcontent/uploads/2015/04/Grater-101-11024x683.jpg
used to prepare salad
greens, vegetables,
and fruits
Fruit and
salad knife
Knife
(p299)
Spatula
A thin steel blade
one edge of which
is sharpened, the
whole fitted with
a handle. They
come in various
thickness and
profiles and
sometimes with a
serrated or saw
edge, for various
types of work
Used for slicing fruits
and vegetable
used to level off
ingredients when
measuring and to
spread frostings
http://spatulaplanet.com/wpcontent/uploads/2014/02/wilton-angledicing-spatula.jpg
used to section citrus
fruits. The blade has
a two-sided, serrated
edge
Citrus knife
http://cdn.shopify.com/s/files/
1/1018/7107/products/CS_10
3_CI_3_a.jpg?v=1475837170
They are practical for
opening food
packages, cutting
tape or string to
package foods or
simply to remove
labels or tags from
items.
Kitchen
Shears
Scraper
Spoons
a rubber or
silicone tools to
blend or scrape
the food from the
bowl; metal,
silicone or plastic
egg turners or
flippers
solid, slotted, or
perforated. Made of
stainless steel or
plastic, the solid ones
are used to spoon
liquids over foods
and to lift foods,
including the liquid
out of the pot
https://images-na.ssl-imagesamazon.com/images/I/31ED68AVV6L.jpg
https://guideimg.alibaba.com/ima
ges/shop/72/08/19/9/siliconespatula-cooking-cake-kitchenutensil-tool-baking-scraper-butterknife_3101509.jpg
http://www.espressoparts.com/es
pressoparts/content/images_inv/k
/h/5957/monaco_single_full_5957
.jpg
Vegetable
peeler
used to scrape
vegetables, such as
carrots and potatoes
and to peel fruits.
The best ones are
made of stainless
steel with sharp
double blade that
swivels.
https://images-na.ssl-imagesamazon.com/images/I/61EaqTs
IJJL.jpg
Whisks
or Blending, Mixing
used for whipping
eggs or batter, and
for blending gravies,
sauces, and soups.
The beaters are made
of looped steel piano
wires which are
twisted together to
form the handle
http://www.seriouseats.com/im
ages/20100927-equipmentwhisk.jpg
Wooden
spoons
continue to be
kitchen essentials
because of their
usefulness for used
for creaming, stirring,
and mixing. They
should be made of
hard wood
https://images-na.ssl-imagesamazon.com/images/I/81xKMO
9t-bL._SL1500_.jpg
Baking pan
One cannot bake
without bakeware. .
Baking pans like loaf
pans, cake pans, pie
plates, baking sheets
and so on are
necessary for baking.
http://sallysbakingaddiction.co
m/wpcontent/uploads/2016/02/Calp
halon-Classic-Rimmed-BakingSheets.jpg
http://teachergelo.blogspot.com/2017/01/grade-9-preparing-dessert-4.html
Equipment Used for Preparing
Desserts
More complicated tools are called
equipment. They may refer to a small
electrical appliance, such as a mixer, or
a large, expensive, power-operated
appliance such a range or a
refrigerator.
Functions of Equipment
Knowing the parts and functions of
equipment used in processing food
ensures accuracy of use, operation and
care for them. It is very easy to
manipulate a particular device if he
knows all its parts and their functions.
Proper maintenance for the parts of any
equipment can also be done if a
processor is familiar with them.
BLENDER
Jars come in glass, plastic, or restaurant
style stainless steel and hold from 32-64
ounces.
Blending controls are available with
three main options to control speed: a
two speed-toggle switch, push buttons
or electronic touch pads. Most blender
leads have a removable inner “plug” for
adding ingredients or releasing steam, it
doubles as a measuring cup.
A wide sturdy base is essential to reduce wobbling.
Photo credit: howstuffworks
Refrigerators/Freezers
are necessary in preventing bacterial infections from foods.
https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSML0VrgfjvgPz9fXbLSjAVjcym9nTsqA0FtAMVNTvgYu12Her0w
Mixers
Used for mixing, creaming, beating and whipping ingredients. The ultimate mixer for anyone who bakes is, of
course, a stand mixer.
http://article.images.consumerreports.org/prod/content/dam/cro/news_articles/appliances/CR-BG-Mixer-SBSHM-50.jp
SELF CHECK 3.1-1
Directions: Read the sentences carefully. Select the best answer and write the letter in
your test notebook.
1. A term refers to the process of treating food contact and non-food contact
surface with physical agents and chemicals to kill the residual
microorganisms.
a. cleaning
c. sanitizing
b. wiping
d. disinfecting
2. The set of articles or physical resources for a particular purpose the
supplies and other items needed for a particular task or activity.
a. tools
c. equipment
b. apparatus
d. utensils
3. A term used to test and adjust the accuracy of a measuring instrument or
device
a. calibrating
c. testing
b. measuring
d. adjusting
4. It is a small hand held tool used for food preparation
a. tools
c. utensils
b. apparatus
d. implements
5. Compute for the ppm: 10 milligrams of chlorine in 31 liters of water.
a. 0.321 ppm
c. 0.323 ppm
b. 0.322 ppm
d. 0.324 ppm
6. What is used to measure dry and liquid ingredients in small quantity?
a. glass measuring cap
c. measuring spoon
b. measuring cup
d. weighing scale
7. Which of the following is used to strain liquids?
a. colander
b. jelly bag
c. strainer
d. sieve
8. Which of the following is used for slicing fruits and vegetables into
different sizes?
a. french knife
b. food slicer
c. paring knife
d. table knife
9. Which is not a type of refractometer?
a. laboratory
b. laboratory handheld
c. digital handheld
d. traditional handheld
10. An optical instrument used for measuring the extent to which light is
bent when it moves through a substance.
a. refractor
b. refracter
c. refractometer
d. none of them
11. Primary packaging for sugar concentrated products.
a. bottle
b. glass jars
c. tin can
d. aluminum can
12. Why it is important to place the blender in a sturdy surface?
a. to prevent leakage
b. it minimizes the damage
c. to reduce wobbling
d. it is the standard
Answer key:
1. C
7. A
2. A
8. D
3. A
9. B
4. C
10. C
5. B
11. B
6. C
12. C