Cblm Cookery Nc II, 1
Short Description
Teaching Methodology...
Description
COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification Title:
COOKERY NC II
Unit of Competency:
Prepare Desserts
Module Title: Preparing Desserts Technical Education and Skills Development Authority CAMIGUIN SCHOOL OF ARTS AND TRADES Lumad, Mambajao, Camiguin Welcome to the module in Preparing Desserts. This module contains training materials and activities for you to complete.
[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, don’t 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, you’ll 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.
[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 2 of 77
Revision # 01
COOKERY NC II LIST OF COMPETENCIES
No 1
Unit of Competency Clean and maintain kitchen premises
Code TRS512328
Prepare stocks, sauces and soups Prepare appetizers
Module Title Cleaning and maintaining kitchen premises Preparing stocks, sauces and soups Preparing appetizers
2
Preparing salads and dressing Preparing sandwiches
TRS512382
5
Prepare salads and dressing Prepare sandwiches
6
Prepare meat dishes
Preparing meat dishes
TRS512383
7
Prepare vegetable dishes
TRS512384
8
Prepare egg dishes
Preparing vegetable dishes Preparing egg dishes
9
Prepare starch dishes
Preparing starch dishes
TRS512386
10
Preparing poultry and game dishes Preparing seafood dishes
TRS512333
11
Prepare poultry and game dishes Prepare seafood dishes
12
Prepare desserts
Preparing desserts
TRS512335
13
Package prepared food
Packaging prepared food
TRS512340
3 4
TRS512331 TRS512381
TRS512330
TRS512385
TRS512334
[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 3 of 77
Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY: PREPARE DESSERT MODULE TITLE: PREPARING DESSERT LEARNING OUTCOME: Prepare Desserts and Sweet Sauces MODULE DESCRIPTOR: This module deals with the skills and knowledge on preparing hot and cold desserts. NOMINAL DURATION: 24 Hours
SUMMARY OF LEARNING OUTCOMES: At the end of this module you will be able to: 1. Perform mise-en-place 2. Prepare desserts and sweet sauces 3. Plate/present desserts 4. Store 5. [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 4 of 77
Revision # 01
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
Standard or enterprise recipes are used to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus Range of sweet sauces are produced with a desired consistency and flavor 2.3 Prepared desserts and sweets are tasted in accordance with the required taste 2.4 Workplace safety and hygienic procedures are followed according to enterprise legislated requirements.
3.1 Desserts are presented hygienically, logically and sequentially within the required timeframe 3.2 Desserts are decorated creatively 3.3 Factors in plating dishes are observed in presenting desserts 3.4 Desserts are portioned according to enterprise standards [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 5 of 77
Revision # 01
3.5 Desserts are presented in accordance with enterprise presentation techniques 3.6 Accompaniments, garnishes and decorations are used to enhance taste, texture and balance 4.1 Quality trimmings and other leftovers are utilized where and when appropriate 4.2 Desserts are stored at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal 4.3 Suitable packaging are selected and used to preserve taste, appearance and tasting characteristics 4.4 Sweet sauces are stored to retain desired quality and characteristics 4.5 Dessert is stored in accordance with FIFO operating procedures and storage of 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:
Revised by: Genelyn M. Boniao
Page 6 of 77
Revision # 01
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
[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 7 of 77
Revision # 01
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
[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 8 of 77
Revision # 01
Redcurrants Raspberries Corn flour Orange Mandarin Passion fruit Fruits
ASSESSMENT METHODS:
Direct observation Written examination Oral questioning
[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 9 of 77
Revision # 01
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
Compare answers to the answer keys.
12.2-1 Watch
video
on
Hot
Dessert
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 10 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Preparing Dough for Pies
Preparation Evaluate work using Performance Criteria Checklist 12.2-1
4. Read Information Sheet 12.2-2 Cold Dessert
After reading, the trainees are encouraged to Answer Self-Check Compare answers to Answer Key 12.2-2
5. Perform Task Sheet 12.2-2
Watch video Preparation
Preparing Mango Cream
Compare Performance
on
Cold
Dessert
Performance
to
Criteria Checklist 12.2-2 6. Read Information Sheet 12.2-3
After reading, trainees encouraged to answer Self-Check 12.2-3
Chocolate, Sugar and Caramel Compare your answer to Answer Key Sauces 12.2-3
7. Read Information Sheet 12.2-4 After reading, trainees encouraged to answer Self-Check 12.2-4 Cream and Custard Sauces Compare answer to Answer Key 12.24 Watch video on Cream and Custard Sauces 8. Perform Task Sheet 12.2-4
Evaluate Work using Performance Criteria
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 11 of 77
Revised by: Genelyn M. Boniao
Revision # 01
9. Read Information Sheet 12.2-5 Fruit Sauces
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
Evaluate Work using Performance Criteria Checklist 12.2-5 For additional of information read: Mouth Watering Desserts Cook Book Sneha R VIJ, pp.188-192 The Essential Book of Sauces and Dressings, pp. 52-57 Desserts By Rosemary Wilkinson, pp.16-19 The Book of Ice Cream and Sorbets By Jacki Passmore, pp.116-120 Illustrated Book of Dessert pp.288-291
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 12 of 77
Revised by: Genelyn M. Boniao
Revision # 01
The Good Cook By Richard Olney, pp.254-255
INFORMATION SHEET 1.1-1 HOT 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: Page 13 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 14 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Moist Chocolate cake
Ingredients:
2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 15 of 77
Revised by: Genelyn M. Boniao
Revision # 01
1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Directions
1. Heat oven to 350°F. 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:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 16 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 350°F. 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 350°F. 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 350°F. 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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 17 of 77
Revised by: Genelyn M. Boniao
Revision # 01
COOKIES Are small sweet flat pastries usually clarified by preparation or make up technique such as drop ice-box, bar, cutout and wafer.
Peanut Butter Cookies Ingredients:
½ c (120 ml) of peanut butter ½ c of granulated sugar ½ c of brown sugar ½ c of butter or margarine 1 egg 1 ¼ c all purpose flour (APF) ¾ c teaspoon baking soda ½ c teaspoon baking powder ¼ teaspoon salt Method: 1. Beat the butter until creamy for 2 minutes. Add the sugars beat for 2 more minutes. Mix in the peanut butter and the egg. Vigorously whisk together the dry ingredients. –the flour, baking soda, baking powder and salt- in a separate bowl. Stir the dry ingredients into the sugar butter mixture. 2. Wrap dough in plastic and refrigerate at least 3 hours. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 18 of 77
Revised by: Genelyn M. Boniao
Revision # 01
3. Pre-heat oven to 375 degree Fahrenheit (190 degree Celsius). Shape the dough into 1 ¼ 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: [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 19 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Crust o o o o o o o
2 cups all-purpose flour 1 tsp. sugar 1/2 tsp. salt 1/2 cup margarine or butter, cut into thin slices 1/4 cup shortening 5-6 tbsp. cold water egg wash
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 375°F (190°C). 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. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 20 of 77
Revised by: Genelyn M. Boniao
Revision # 01
(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
3/4 cup sugar 1/4 cup all-purpose flour
1/4 teaspoon salt
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 21 of 77
Revised by: Genelyn M. Boniao
Revision # 01
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices
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.
In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
4.
Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, crush remaining wafers and sprinkle over top. Yield: 9 servings.
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. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 22 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Tart –crisp rich and sweet pastries filled with creamy custards, juicy fruits, and fine chocolate and crunchy nuts, make the most delectable for desserts.
Deluxe Apple Tart
10 servings Begin about 4 hours before serving or early in day INGREDIENTS: PASTRY [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 23 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 ¼ 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 ¼ 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 ½ 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. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 24 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
2. Arranging apples in center of tart; place apple slices, closely over-lapping in small circle in the center of apple sauce filling. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 25 of 77
Revised by: Genelyn M. Boniao
Revision # 01
3. Arranging remaining apple slices: place remaining apple slices closely over-lapping. In large bowl circle around first small circle to completely cover applesauce.
11. To serve careful remove the apple tart from the pan and place on serving dish.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 26 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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?
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 27 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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?
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 28 of 77
Revised by: Genelyn M. Boniao
Revision # 01
ANSWER KEY 12.2-1
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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 29 of 77
Revised by: Genelyn M. Boniao
Revision # 01
TASK SHEET 12.2-1
Title: Preparing Dough for Pies Performance Objective: Given the necessary supplies and materials, you should be able to prepare dough for pies. Supplies: Crust Ingredients: 2 ½ c (285g) all-purpose flour, plus extra for rolling 10-ounces (1 ¼ cups) unsalted butter ( room temperature), cut into ½ inch cubes 1 whole egg 1 tsp. salt 2 tsp. sugar ½ c (115 ml) sour cream [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 30 of 77
Revised by: Genelyn M. Boniao
Revision # 01
(use full-fat sour cream for best results) Materials: Rolling pin Brush Knife Fork Mixing bowl Measuring cup Measuring spoon Plastic wrap Baking sheet Refrigerator Steps/ Procedure: 1. In a large bowl whisk together 2 ½ c of flour, 1 tsp. of salt, and 2 tsp. of sugar. Add the cubed butter and use your clean dry hands and toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between tour thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel corn. Make a wheel in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 31 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 isn’t 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 ¾ 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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 32 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 33 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Performance Criteria Checklist Task Sheet 12.2-1 Trainees Name:_________________
Date:____________________
CRITERIA
YES
NO
Did you……………………..
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 34 of 77
Revised by: Genelyn M. Boniao
Revision # 01
1. Place in a large bowl and whisk together 2 ½ c of flour, 1 teaspoon of salt, and 2 tsp. of sugar. Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and your fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel corn. Make a wheel in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other 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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 35 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 ¾ 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.
4. Place egg yolk and cream in a small bowl and use a fork to stir until well-combined. Used a sharp knife to cut slits in the top of the pie crust for steam vents.
Comments/Suggestion:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 36 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Trainer:___________________
Date:_________________
INFORMATION SHEET 12.2-2 COLD DESSERTS Learning Objective:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 37 of 77
Revised by: Genelyn M. Boniao
Revision # 01
After reading this INFORMATION SHEET, YOU MUST BE able to gain knowledge in Cold Dessert.
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: [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 38 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Making an ice cream by:
Using up egg whites Most of ice cream recipes require egg yolks, which means you may be accumulating egg whites. Hence for practically reasons, egg white is being utilized for making accompaniments of ice creams sauces and garnishing. Egg whites are ingredients in some ice cream and sorbet recipes. Egg whites can be refrigerated in a covered container for up to one week without spoiling. They freeze well. Make sure that no ice particles drip into the egg whites as this may prevent whisking up lightly and voluminously, which is especially important when making meringue. Vanilla Essence Where vanilla extracts is used no specific amount has been given. This is because usually a few drops are sufficient. But remember that freezing deadens flavors so add little more than you would normally. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 39 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 40 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Honey Ice Cream
Ingredients: 2 egg yolks
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 41 of 77
Revised by: Genelyn M. Boniao
Revision # 01
1 egg white Small pinch of salt 375 ml (1 ½ 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.
Pour into ice cream maker according to manufacturer’s directions. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 42 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 43 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Strawberry Sorbet Ingredients: 560 g (1 ¼ lb. / 4 c) fresh ripe strawberries, hulled, wiped 500 ml (2 c) sugar syrup Juice of ½ orange Juice of ½ lemons To garnish: Fresh strawberries, if desired Mint leaves or edible leaves, if desired
Method:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 44 of 77
Revised by: Genelyn M. Boniao
Revision # 01
In a food processor/blender, process strawberries and ½ of sugar syrup to a smooth puree. Mix in remaining syrup and orange and lemon juice. Pour into several undivided ice trays; cover; place in freezer; freeze to a slash. Return food processor/blender. Process until light smooth. Return to trays; re-cover; freeze until firm.
Parfait
Is a dessert composed of layers of ice cream, sweet sauce, fruits and whipped cream served in a tall narrow glass. This is an original French dessert flavored with fruits.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 45 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 46 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Method:
In a food processor/blender, process raspberries to a smooth purée. If desired, strain through a fine nylon sieve to remove seeds. In a small thick sauce pan cook sugar and water over low heat until sugar is dissolved. Cook to hard boil stage 120 degree Celsius. In a stainless steel or heatproof glass bowl, whisk egg yolks. Drizzle sugar syrup over eggs in a thin stream, whisking continuously until mixture is thick and smooth. Continue whisking until cool. Pour egg mixture, cream and raspberry puree into ice cream container. Freeze in ice cream maker according to manufacturer’s directions. Freezer method: In a small bowl, whip cream to soft peaks. Fold cream and raspberry puree into egg mixture. Pour mixture into several undivided ice trays; cover; place in freezer; freeze until firm 3-6 hours. Using a fork beat once while freezing. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 47 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Store in a covered container. Garnish with raspberries and mint leaves, if desired.
Gelato
It is the Italian version of ice cream and it differs from an American ice cream in a few basic ways:
Its denseness
Sugar content and its
Temperature
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 48 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Gelato is denser for two reasons:
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. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 49 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Chocolate Gelato
Ingredients: [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 50 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 ½ scrape small seeds into milk. Stir in sugar until dissolved; cool.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 51 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Strain milk through a fine nylon sieve into ice cream container. Freeze in ice cream maker according to manufacturer’s 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.
Orange Pecan Mousse [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 52 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Ingredients: 6 egg whites 140 g (4 ½ 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 [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 53 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 54 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 55 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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:
250 ml (1 c) lemon juice 500ml (2c) water [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 56 of 77
Revised by: Genelyn M. Boniao
Revision # 01
105 g (1/2 c) sugar To garnish: mint leaves if desired
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. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 57 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Sherbet
Is a frozen dessert made with fruit juice added to milk cream, egg white, sugar and water or gelatin.
Watermelon Sherbet
Ingredients:
4 cups diced seedless watermelon
1 cup white sugar
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 58 of 77
Revised by: Genelyn M. Boniao
Revision # 01
3 tablespoons lemon juice
1 dash salt
1/4 cup cold water
1 (.25 ounce) envelope unflavored gelatin
1 cup chilled heavy cream
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 [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 59 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 60 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Self-Check 12.2-2
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 61 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Check your knowledge on preparing cold desserts by answering the following questions:
1. It is a frozen dessert made from dairy products? 2. What are the two reasons that gelato is denser than the ice cream? 3. What makes granita unique and distinct? 4. Where does granita originate?
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 62 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Answer Key 12.2-2 1. Ice cream
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]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 63 of 77
Revised by: Genelyn M. Boniao
Revision # 01
3. 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 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 course to smooth, it is always different from the one of sorbet, which is more compact; this makes granita distinct and unique.
4. Sicily, Italy
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 64 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Task Sheet 12.2-2 Title: Preparing Mango Cream Performance Objective: Given the necessary supplies and materials, you should be able to prepare/make mango cream Supplies: 2 large, well-ripened mangoes, halved lengthwise, stoned 2 tbsp. lime or lemon juice 60 ml (1/4 c ) sugar syrup or 2 tbsp sugar 250 ml (1 c) whipping cream Materials: Measuring cup Measuring spoon [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 65 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 manufacturer’s 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 [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 66 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 67 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Performance Criteria Checklist Task Sheet 12.2-2
Trainees Name:_______________
Date:______________
Criteria
Yes
No
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 68 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Did you…………………… 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
manufacturer’s
directions.
4. Pour mango puree into several undivided ice trays; cover; place in freezer; freeze to slush. In a bowl, whip [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 69 of 77
Revised by: Genelyn M. Boniao
Revision # 01
cream to soft peaks. Remove 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.
Comments/Suggestions:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 70 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Trainer:______________
Date:______________
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 71 of 77
Revised by: Genelyn M. Boniao
Revision # 01
INFORMATION SHEET 12.2-3 CHOCOLATE, SUGAR and CARAMEL SAUCES
Learning Objective: After reading this INFORMATION SHEET, YOU MUST be able to: [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 72 of 77
Revised by: Genelyn M. Boniao
Revision # 01
1. Gain knowledge on the different chocolate, sugar and caramel sauces 2. How important sauces in terms of dessert
Sweet sauces enable the cook to give desserts a special finish. Here you’ll find sauces to step up the flavor and appeal of fresh, canned, and frozen fruits; pies and cakes; frozen desserts; bread and rice puddings. Today’s sauces aren’t 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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 73 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Chocolate sauces are enduringly popular, from simple custard to richly indulgent versions combined with liqueur or cream. They can be served with ice cream and other frozen desserts but are also delicious with poached pears and a wide range of puddings. Flavored liqueurs can be chosen to echo the flavor of the dessert and coffee, brandy and cinnamon all go well especially with chocolate.
Chocolate Sauce: A Dark Delight
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 74 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Ingredients:
250 g (8oz) plain dark eating chocolate 60 g (2oz) cold butter into cubes
Methods:
1. Break the plain dark chocolate into pieces and put them in a bowl with a little cold water.
2. Place the bowl in a pan of hot water over a medium heat.
3. Stir the chocolate until all the pieces have melted smoothly. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 75 of 77
Revised by: Genelyn M. Boniao
Revision # 01
4. Cut butter into cubes.
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.
7. Serve the chocolate sauce immediately, while it is still hot: it set as it cools.
8. The sauce is poured over a cold dessert-choux pastries filled with ice cream. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 76 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Sugar and Caramel Sauce
Sauces base on sugar syrups and on melted chocolate are mainstays for enhancing desserts. At its simplest, a syrup sauce is nothing more than sugar and which the syrup is boiled, determine the sauces’ consistency. One of the sauces additions of extra flavorings can cause syrup to turn grainy; the mixture includes some liquid glucose, which inhibits crystallization.
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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 77 of 77
Revised by: Genelyn M. Boniao
Revision # 01
consistency, it is melted with a little water or cream over low heat (overheating would scorch it); Impairing its flavors and texture.
1. Caramel Sauce: An amber Pool of molten sugar
Ingredients:
5oo ml water 500g sugar
Methods:
1. Put 150 ml water in a heavy pan. 2. Add 500 g of sugar. 3. Stir gently over a medium heat until the sugar has dissolved. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 78 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
Serving Caramel Sauce:
Refrigerate in a stopper bottle, the sauce will keep weeks. Serve caramel sauce hot or cold; with a hot or cold dessert. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 79 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Mostly it is served hot with bread pudding.
How to Make Butterscotch Sauce Ingredients
4 tablespoons unsalted butter
1 cup of tightly packed dark brown sugar
¾ cup heavy whipping cream (not ultra-pasteurized)
1 tablespoon vanilla extract
1 teaspoon kosher salt
Method
Butterscotch takes about a half an hour to make, from start to finish.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 80 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 81 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 82 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
7 When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 83 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only after sauce has chilled completely. It will keep for one month refrigerated, that is if you can keep from eating it all the moment it has cooled down and been seasoned to your liking.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 84 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Self-Check 12.2-3
Check your knowledge on preparing chocolate, sugar and caramel based sauce by completing this self-check.
1. A useful foundation that can be diluted with water to make a pouring sauce. 2. What are the advantages of using sauce to your dessert? 3. What is butterscotch? 4. It is the amber pool of molten sugar? 5. What is the name of the sauce that is based on chocolate?
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 85 of 77
Revised by: Genelyn M. Boniao
Revision # 01
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 86 of 77
Revised by: Genelyn M. Boniao
Revision # 01
ANSWER KEY 12.2-3
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 87 of 77
Revised by: Genelyn M. Boniao
Revision # 01
o It deepens and enriches the overall taste and texture.
3. A deep golden coating sauce
4. Caramel Sauce
5. Chocolate Sauce
INFORMATION SHEET 12.2-4 CREAM AND CUSTARD SAUCES
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 88 of 77
Revised by: Genelyn M. Boniao
Revision # 01
CUSTARD/CRÈME ANGLAISE
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 89 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Custard/Crème Anglaise: a sauce from Egg yolks and Milk
1. Whisking yolks and sugar: For about 600 ml separate 6 egg and reserve the whites for another use. In a mixing bowl, whisk the yolks with 125 g sugar. After about 10 minutes, the mixture will be creamy and almost white. Continue until a little of the mixture, dribbled from the whisk, from a trail across the surface.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 90 of 77
Revised by: Genelyn M. Boniao
Revision # 01
2. Adding Milk:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 91 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 92 of 77
Revised by: Genelyn M. Boniao
Revision # 01
evenly throughout the mixture, and bring the custard to just below simmering point. Do not allow the custard to reach a boil.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 93 of 77
Revised by: Genelyn M. Boniao
Revision # 01
4. Cooling the custard:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 94 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
Straining the custard:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 95 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 96 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Bavarian cream: Gelatin and Whipped cream
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: October 23, 2015
Document No.
Issued by: Page 97 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
Check your knowledge on preparing cream and custard sauce by answering the following questions:
1. What is the other term/name of custard sauce?
2. If the custard sauce will be added with the gelatin and whipped cream what does it called?
3. What is the first step in making custard sauce? [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 98 of 77
Revised by: Genelyn M. Boniao
Revision # 01
ANSWER KEY 12.2-4
1. Crème Anglaise Sauce
2. Bavarian Cream
3. Whisking the Yolk and Sugar
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 99 of 77
Revised by: Genelyn M. Boniao
Revision # 01
TASK SHEET 12.2-4 Title: Preparing Custard Sauce Performance Objective: Given the supplies and materials, the trainee [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 100 of 77
Revised by: Genelyn M. Boniao
Revision # 01
should be able to prepare custard sauce. Supplies/Materials: 600 ml: 6 eggs (reserve egg whites) 125 g sugar 500 ml milk vanilla Steps/Methods: 1. Whisking yolks and sugar: For about 600 ml separate 6 egg and reserve the whites for another use. In a mixing bowl, whisk the yolks with 125 g sugar. After about 10 minutes, the mixture will be creamy and almost white. Continue until a little of the mixture, dribbled from the whisk, from a trail across the surface. 2. Adding Milk: 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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 101 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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 evenly throughout the mixture, and bring the custard to just below simmering point. Do not allow the custard to reach a boil. 4. Cooling the custard: 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. 5. Straining the custard : 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. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 102 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Assessment Method: Demonstration with Questioning
Comments/Suggestion:
Trainer:_____________________
Date:______________________
Performance Criteria Checklist Task Sheet 12.2-4 Trainees Name:________________________
Date:_____________________
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 103 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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:________________
INFORMATION SHEET 12.2-5 FRUIT SAUCES
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 104 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 105 of 77
Revised by: Genelyn M. Boniao
Revision # 01
thumb applies; whether fruit is used alone or in combination with other foods, it should be always be at its best. There are numbers o wonderful sauces made with fruits, like jams and jellies as sweeteners. The often are the basic tomato based barbecue sauce with jams as sweeteners. Raspberry, cherry, and apple are common. Redcurrant and Raspberry Coulis
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 106 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
450 g cups raspberries
50 g icing sugar
1 tbsp corn flour
Juice of one 1 orange
2 tbsp double cream to decorate
Procedure:
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 107 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 108 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Ingredients: 4 mandarin oranges 3 ½ c sugar 1 ½ 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]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 109 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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.
Passion Fruit Sauce
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 110 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Ingredients
1 cup water
1 cup sugar
1/2 cup passion fruit pulp (from about 7 ripe passion fruits)
Preparation
Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to bowl, cover, and chill. (Can be made 2 days ahead. Keep chilled.)
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 111 of 77
Revised by: Genelyn M. Boniao
Revision # 01
SELF-CHECK 12.2-5
Check your knowledge on preparing cream and custard sauce by answering the following questions: 1-5. What are the step in making custard sauce?
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 112 of 77
Revised by: Genelyn M. Boniao
Revision # 01
ANSWER KEY 12.2-5
1. Whisk yolks and sugar 2. Add Milk 3. Get the right consistency 4. Cool the custard. 5. Strain the custard
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 113 of 77
Revised by: Genelyn M. Boniao
Revision # 01
TASK SHEET 12.2-5 Title: Preparing Fruit Purees Performance Objective: Given the necessary supplies and materials, you should be able to prepare fruit purees. Supplies / Materials: Raspberries, Boysenberries, Strawberries, kiwi fruit, mangoes or papayas, sugar syrup lime or lemon juice. Steps / Procedure: 1. In a food processor/blender, process fruit to puree. 2. Add sugar syrup and lime or lemon juice to taste. Strain through a fine nylon strain to remove seeds, if desired. [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 114 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Assessment Method: Demonstration with Questioning
Performance Criteria Checklist Task Sheet12.2-5
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: October 23, 2015
Document No.
Issued by: Page 115 of 77
Revised by: Genelyn M. Boniao
Revision # 01
1. In a food processor/blender, process fruit to puree.
2. Add sugar syrup and lime or lemon juice to taste. Strain through a fine nylon strain to remove seeds, if desired.
REFERENCES
The Book of Ice Crea,s and Sorbets Jacki Passmore, pp. 116-120
Illustrated Book of Desserts pp.288-291 [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 116 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Desserts Rosemary Wilkinson, pp.16-19 The Essential Book of Sauces and Dressings Periplus Mini-Cook Book
Mouth Watering Dessert Cook Book Sneha R VIJ,pp.188-192 http.//wikipedia//.com
EVIDENCE PLAN Qualification:
COOKERY NC II
Units of
Prepare Desserts
Competency
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 117 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Ways in which evidence will be collected:
Observati
Demonstrati
Third
The evidence must
on and
on and
party
show that the
Questioni
Questioning
Report
Portfolio
Writte n Test
ng
trainee……..
Cleans, Sanitizes and
Prepare tools, utensils and equipment’s 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: Page 118 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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: October 23, 2015
Document No.
Issued by: Page 119 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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: October 23, 2015
Document No.
Issued by: Page 120 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 121 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
Document No.
Issued by: Page 122 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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
Document No.
Issued by: Page 123 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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: Page 124 of 77
Revised by: Genelyn M. Boniao
Revision # 01
NOTE: *Critical aspects of competency
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 125 of 77
Revised by: Genelyn M. Boniao
Revision # 01
TABLE OF SPECIFICATION Qualification Title:
COOKERY NC II
Unit of Competency:
Prepare Desserts
Content/Objectives/Area Knowledge Comprehension Application # of items/ %of test Perform mise-en-place
4
2
1
7/24%
5
4
4
13/48%
Plate/ present desserts
1
2
1
4/12%
Store desserts
3
1
1
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: October 23, 2015
Document No.
Issued by: Page 126 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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: October 23, 2015
Document No.
Issued by: Page 127 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Multiple Choice
10
Matching Column A-B
5
Total Number of Items
15
General Instruction:
Read the directions CAREFULLY
DO NOT write or torn this test questionnaire. Write your answer on the answer sheet provided. Use capital letter only
Do not forget to write your name. STRICTLY NO ERASURE.
You have 45 minutes to answer the test. If there is question to be raised it must be addressed directly at your Facilitator.
If you finish answering the test earlier. REVIEW AND PASS.
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 128 of 77
Revised by: Genelyn M. Boniao
Revision # 01
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]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 129 of 77
Revised by: Genelyn M. Boniao
Revision # 01
1. 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. A. Pudding
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
5. Is the last course of meal? A. Dessert
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
7. Pudding originates in what country? [Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 130 of 77
Revised by: Genelyn M. Boniao
Revision # 01
A. Spain
B. Great Britain
C. France
8. Fruit sauces are made up of? A. Chunks
B. Puree
C. Slice
9. It is a classic Sicilian dessert? A. Sorbet
B. Ice cream
C. Granita
10. Mousse is the French word for? A. Sweet
B. Creamy
C. Foam
[Type text]
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 131 of 77
Revised by: Genelyn M. Boniao
Revision # 01
Match column A with column B
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
1. A tool used for pureeing, mixing, A. Rubber Scraper and finely chopping ingredients for dessert 2. Is the best storage for sauces?
B. Desservir
3. It is a tool use for glazing cakes
C. 10
4. Ice cream mostly contains how D. Blender many percent of milk fat?
5. The French word of dessert?
E. Empty Glass Bottle
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.
Issued by: Page 133 of 76
Revised by: Genelyn M. Boniao
Revision # 01
SPECIFIC INSTRUCTIONS FOR THE CANDIDATE Unit of Competency
Prepare Desserts
Project
Prepare Desserts
1. Given the necessary materials and ingredients, tools and equipmentthe candidate must be able to perform the following within 2 hours:
Clean, sanitize and store equipment
Clean and sanitize premises
Prepare tools and equipment for use
Prepare chocolate mousse
Serve with appropriate garnish and accompaniments
2. Assesment shall cover the unit until of competency Prepare Desserts and is taken from the Training Regulations.
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
Revised by: Genelyn M. Boniao
Revision # 01
3. Assessment method is taken from the unit of competencies in the TR and on the Evidence Plan. i. Demonstration/Observation with oral Questioning ii. Interview The final assessment shall be the responsibility of your Accredited Assessor. At the end of the assessment, the assessor shall give you feedback on the assessment of the assessment. The feedback shall indicate whether you are: COMPETENT NOT YET COMPETENT
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 135 of 76
Revised by: Genelyn M. Boniao
Revision # 01
SPECIFIC INSTRUCTIONS FOR THE COMPETENCY ASSESSOR
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.
Issued by: Page 136 of 76
Revised by: Genelyn M. Boniao
Revision # 01
- Refer to attached document
Tools - Refer to attached document
Equipment - Refer to attached document
2. Assessment is taken from the unit of competency from the Training Regulations and on the Evidence Plan. 3. The demonstration with questioning will be undertaken in 2 hours. Instruct the candidate that assessment will be undertaken while tasks are being performed. Refer to the “Specific Instruction for the Candidate” for the sequence of tasks and questions of tasks and questions for the candidate. Ask the candidate a representative selection from the oral questions attached. Rate the candidates responses to the questions. 4. The final assessment shall be your responsibility as the Accredited Assessor. 5. At the end of the assessment, you shall provide the candidate feedback on the assessment results. The feedback shall indicate whether the candidate is:
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 137 of 76
Revised by: Genelyn M. Boniao
Revision # 01
COMPETENT NOT YET COMPETENT
SUPPLIES, MATERIALS, TOOLS AND EQUIPMENT
SUPPLIES
TOOLS
EQUIPMENT
Sugar
Kitchen knives
Gas Range
Egg
Measuring spoon & measuring
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: October 23, 2015
Document No.
Issued by: Page 138 of 76
Revised by: Genelyn M. Boniao
Revision # 01
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
Fully equipped operational commercial kitchen
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: Page 139 of 76
Revised by: Genelyn M. Boniao
Revision # 01
RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING Candidates Name: Assessor’s Name:
Genelyn M. Boniao
Qualification:
Cookery NC II
Units of Competency Covered:
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
Cleaned, sanitized and prepared tools, utensils and equipments based on required task*
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 140 of 76
Revised by: Genelyn M. Boniao
Revision # 01
Identified ingredients according to standard recipes, recipe cards or enterprise requiremen*
Assembled ingredients according to quantity type and quality required
Prepared ingredients based on required forms and time frame
Selected, measured, and weighed ingredients according to manufacturers manual*
Thawed frozen ingredients following enterprise procedure
Washed raw ingredients with clean water
Produced variety of hot, cold and frozen desserts appropriate for variety of menu*
Produced range of sweet sauces to a desired consistncy and flavour
Prepared desserts and sweets according to required taste*
Followed safety workplace and hygienic procedures according to enterprise requirements*
Presented hygienic, logical
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Date Developed: April 2, 2007 Date Revised: October 23, 2015
Document No.
Issued by: Page 141 of 76
Revised by: Genelyn M. Boniao
Revision # 01
and sequential desserts within required timeframe
Decorated desserts creatively
Plated and presented desserts*
Portioned desserts according to enterprise standards
Presented desserts according to enterprise presentation techniques
Used accompaniments, garnishes and decorations to enhance taste, texture and balance
Utilized quality trimmings and other leftovers where and when appropriate
Stored desserts in appropriate temperature and under correct condition to maintain quality freshness and costumer appeal
Selected and used suitable packaging to preserve taste, appearance and tasting characteristics
Stored sweet sauces to retain desired quality and characteristics
Stored desserts with FIFO operating procedures and dessert requirements
*Critical aspects of competency
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
RATING SHEET FOR OBSERVATION /DEMONSTRATION WITH ORAL QUESTIONING INSTRUCTION:
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
1. Select 5 questions to be answered by the candidate from the set of questions below. 2. Place a check ( √ ) mark on the column opposite the question selected. 3. Place a check on the appropriate column based on the candidates response 4. Complete the feedback portion of the form. Check (√) Extension/ Reflection Questions
Satisfactory Response
Number Selected
Yes
No
What are sweet sauces and its classifications?
( Sweet sauces enable the cook to give desserts a special finish. This can also serve as accompaniment and decorations to your desserts. The different classifications of sweet sauces includes: chocolate sauce, sugar and caramel sauce, cream and custard sauce, and fruit sauces.)
What are the two types of dessert? ( Hot dessert and Cold Dessert) Safety Questions
What safety precautions you must apply when using power driven equipment?
( Never use the equipment if you are not knowledgeable in using it. Never hold the equipment with wet hands, Switch off the equipment when stalling attachment. When using be
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
sure that the guard is in place. Hold the plug not the cord when unplugging)
What are the safety precautions when using sharp tools like knife?
( Help the handle firmly. Cut foods away from yourself and coworkers. When carrying knife, tip pointed at the floor. Do not try to catch falling knife, you might harm yourself. Store knife in its holder rack, blade downward) Contingency Questions
What will you do if equipment is broken while on the process of using it? ( Stop the task right away. Switch off the equipment. Unplug the equipment. Report to your instructor/ supervisor about the incident.)
If during the food preparation, accident like fire will occur what will you do?
( Stop the task immediately. If fire is small apply immediate action to stop it. Report to your instructor/ supervisor about the incident.)
Rules and Regulation
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
Standard Operating Procedure in the kitchen is to ensure proper hygiene, what preparation is done to follow this rule?
( Wear clean clothing PPE. Wash hands before touching any food items. Wash your hands before and after visiting the CR. Use tasking spoon when tasting foods.) The candidates under underpinning knowledge was: Satisfactory
Not Satisfactory
Feedback to Candidate: The Candidate’s overall performance was: Satisfactory
Not Satisfactory
Candidate’s Signature:
Date:
Assessor’s 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
Training Activity Matrix Training Activity
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: Page 147 of 76
Revised by: Genelyn M. Boniao
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
Prepare stocks, sauces and soups
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: Genelyn M. Boniao
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
INFORMATION SHEET 1.2-5 Frequency of Cleaning
Learning Objective: After reading this, INFORMATION SHEET, YOU MUST be able to gain knowledge on the frequency of cleaning and sanitizing.
All equipment, utensils and preparation surfaces should be cleaned and sanitized after each use. Microorganisms can survive on unclean tableware and
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
Establish and follow regular, evenly spaced cleaning schedules. Teach employees why, how, and when cleaning will take place. Tell them what their responsibilities are. Create a cleaning schedule. Do not allow dirt and food particles to accumulate on any part or surface of standing equipment. Clean and sanitize warm work areas, where bacteria grow faster, as soon as you notice spills or splash.
After Each Use
Clean and sanitize utensils after every use. Clean and sanitize all large stationary equipment and surfaces that come into contact with food after each use. Clean and sanitize utensils, equipment, and food preparation surfaces after contact with each potentially hazardous food item. This includes raw meat, dairy products, poultry and eggs. Clean and sanitize food contact surfaces between use with raw and prepared products. Clean and sanitize all food contact surfaces regularly. When you wipe areas clean, sanitize them manually.
Several Times a Day
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
Clean most cooking equipment several times a to remove grease and food particles. Especially remove food matter from grills and other food contact surfaces. Clean the areas around ovens or hot oil cookers several times a day even when in use.
Once a Day
Clean knobs, handles, oven doors and areas around burners at least once a day. Food contact surfaces of grills, griddles, and microwave ovens must be cleaned at least 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.
1. All equipment, utensils and preparation surfaces should be cleaned and sanitized after each use.
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.
ANSWER KEY 1.2-5
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
SUPPLIES AND MATERIALS
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
1. Read Information Sheet 1.3-1 Read Information Sheet. After reading the learner is encourage to answer Waste management self-check. 2. Answer Self-Check 1.3-1
Compare answer to answere keys
3. Read Information Sheet 1.3-2 Read Information Sheet. After reading the learner is encourage to answer Garbage Disposal self-check. 4. Answer Self-Check 1.3-2
Compare answer to answere keys
5. Read Information Sheet 1.3-3 Read Information Sheet. After reading the learner is encourage to answer Types of Linens self-check. 6. Answer Self-Check 1.3-3
Compare answer to answere keys
7. Read Information Sheet 1.3-4 Read Information Sheet. After reading the learner is encourage to answer Care of Linens self-check. 8. Answer Self-Check 1.3-4
CSAT QA SYSTEM
Cookery NC II
Preparing Desserts
Compare answer to answere keys
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
INFORMATION SHEET 1.3-1 Waste Management Learning Objective : After reading this INFORMATION SHEET, YOU MUST be able to apply proper waste management.
ECOLOGICAL WASTE MANGEMENT
The proper handling of the things
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
we throw away in a manner that does not harm anyone or anything, be it human, animals or the Environment
TO REDUCE WASTE………
SEGRAGATE
COMPOSE Biodegradable
Eco-friendly materials
RECYCLE Non-Biodegradable
materials harmful to the environment
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
Recent studies have shown that earth is fast tracking its way to destruction. One of the biggest problems we are encountering is global warming and climate change. Environment experts say that global warming is comparable to the devastation of a nuclear war or an asteroid hitting our planet.
Picture of doom? Yes – if we don’t do something, NOW
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
Waste Segregation Method
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
ANSWER KEY 1.3-1
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
INFORMATION SHEET 1.3-2 Garbage Disposal
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
Remove garbage as soon as possible. Garbage from other areas should not be carried through food preparation areas. Put garbage in containers that are durable, leak-proof, easily cleanable, and pest- and water- proof. Containers may be metal or plastic and may be lined with plastic or wet-strength paper bags. Outside containers must have tight fitting lids. Provide enough containers and dumpsters to hold all garbage between pick-ups. Store the containers on or above smooth surfaces that repel liquids, such as sealed concrete, in a cleanable, pest-free area away from food storage and preparation areas. Regularly clean and sanitize containers. Use an area away from hot food storage and preparation areas and equipped with hot and cold water and a floor drain.
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
Cleaning & Sanitizing Garbage Bin Below are typical safety guidelines to follow when handling waste bins. Your procedure may differ according to the type of establishment.
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.
Food Waste Chemicals
Chemical waste containers should be emptied and flushed down a drain. Empty chemical containers must be stored securely to prevent possible accidents, injury or poisoning. Use gloves to pick up any loose rubbish. Waste material should be separated into wet and dry waste. There should be enough rubbish bins in the kitchen or work area to prevent rubbish from being carried from one side of a room to the other. Bins should always be covered with a well-fitting lid
Different Types of Waste Disposal Equipment EQUIPMENT
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
Dustbins/Rubbish Used for the collection of dry waste, food waste (except liquids), refuse, street refuse, residue ashes Bins (cold), solid waste, trash and garbage. Must be lined with a rubbish bag. Emptied after each shift or more often if it gets filled quickly. Interior should be cleaned regularly. Kept covered with a well-fitting lid. Animals must be prevented from access to rubbish bins/areas. Keep cool, clean and dry. Rinse out with clean water and detergent daily. Spray with chemical disinfectant. Replace in original position. Wash hands after cleaning rubbish bins. Handles are essential to facilitate cleaning. Handles and lids must be kept very clean to prevent cross-contamination of germs. Outside rubbish bins to be kept at least two meters away from building. Do not throw anything moist into bin as moisture accelerates decomposition. Wet rubbish should be wrapped in newspaper first. Bins used for different types of waste, e.g. glass, paper, cans, waste, must be colorcoded and/or clearly marked. External collection service to remove waste regularly. Sanibins
Plastic containers with lids, found in toilets for collection of soiled sanitary dressings.
CSAT QA SYSTEM
Always wear gloves when handling sanibins. Must be emptied frequently and kept clean for hygienic reasons.
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
Provide plastic bags for wrapping. Do not put hands into bin, empty sanibin into a plastic bag. Inside should be washed daily with warm water and disinfectant, using gloves. Outside should be cleaned with a wet cloth. Some units still have incinerator to burn soiled napkins, leaving just a small amount of ash. This ash can be emptied into a bin when absolutely cold and the incenerator can be cleaned inside and out when switched off and cooled down. Contents of sanibins should be disposed of in an incinerator or by chemicals in a special container.
May be used in tall buildings. Due to unpleasant odors, a certain amount of noise and the possibility of fire, this method is not considered satisfactory.
The refuse from each floor should be wrapped in newspaper or placed in separate bags before being dropped into the chute opening from where it enters the ground floor container. Not considered hygienic to have these chutes in the kitchen. Ground-level containers must be emptied regularly.
Electric garbage Stand alone/fitted into tabling in kitchen areas or wash up areas. The motor turns blades that chew Disposers up waste and it is then washed away by constant flow of cold water. This cold water causes fats and greases to solidify so that they are also shredded. The waste washes out through the normal drainpipe. They are sanitary, but can be noisy sometimes.
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
Large machine similar to a furnace, which reaches very high temperatures when burning rubbish. Used in hospitals and ladies toilets fro burning soiled sanitary dressings, bandages, cotton wool, etc. It is subject to safety laws and national guidelines and a hotel may need its own license.
Compacter Machine
CSAT QA SYSTEM
The apparatus should be used carefully according to the manufacturer’s instructions. Do not use a drain-cleaning chemical, as its corrosive action may damage the inside of the unit. If a disposer jams, switch it off before inspecting it or removing the jammed article. The following CAN be put into them: vegetable and fruit peels and all fibrous vegetable matter, egg shells, fish waste, fats, coffee grounds, small bones and other food waste. The following CANNOT be put into them: tin cans, paper, glass bottles, crockery, cloth, string, aluminum foil and large bones.
All pressurized containers, glass and containers carrying flammable materials should be removed before incineration. When cleaning, the machine should be switched off and allowed to cool off completely. Wear gloves and empty ash into a bag or bin. Wipe off outside with a wet cloth.
Takes place in a very large mechanical bin. The rubbish is squashed and compacted in a special machine, ready for collection. Allows for disposal of large amount of waste, being compacted into a
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.
Normally used for compression of metal, paper and plastic.
Importance of Regularly Cleaning Dustbins
Prevention of foul odors. Prevention of attracting flies and pests which bring with them and diseases. Prevention of environmental concern to others in the same area.
SELF-CHECK 1.3-2
Answer briefly the following questions in your answer sheet.
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
ANSWER KEY 1.3-2
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
Providing proper garbage bins that are durable
Removing garbage immediately
Providing enough containers to hold all garbage between pick-ups
Regularly cleaning and sanitizing containers
3. We should regularly clean our garbage bins in order to prevent foul odors, to prevent attracting flies and pests which bring with them and diseases, and to preventenvironmental concern to others in the same area.
INFORMATION SHEET 1.3-3 Types of Linens Learning Objective:
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
After reading this INFORMATION SHEET, YOU MUST be able to gain knowledge on the different types of linens.
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
Types of Linen Size Size is important because the wrong size will look awkward. Tablecloth
- 36 inches square for 4 people - 45” or 54” square for 6 people - 72”, 86” or 90” long for 8-16 people
Placemats Napkins
- 14” x 20” for each person - 12” or 14” square for refreshment - 22”, 24” or 27” square for dinner - 18” x 20” for lunch 4” x 6” or 6” x 8” for cocktail
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
Answer briefly the following questions in your answer sheet.
1. What are linens? 2. What are the types of linens?
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
ANSWER KEY 1.3-3
1. Linen includes table covering and napkins of all types. 2. The types of linens are: table cloth, placemats, table runners and napkins
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
INFORMATION SHEET 1.3-4 Care of Linens Learning Objective: After reading this INFORMATION SHEET, YOU MUST be able to gain knowledge on how to care linens.
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
The care of washable linens, whether made from natural, synthetic, or blended fibers, can be simplified by the following procedures:
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.
Heavily Soiled Laundry Restaurants of any kind will have a great deal of heavily soiled kitchen laundry, as well as floor mops, terry towels and staff garments.
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
The size and quality of the restaurant is obviously important to consider when analyzing laundry capacity requirements, as well as the degree of soiling of the laundry. A high-class restaurant with high quality standards will most likely have staff who wear uniforms which require special treatment in the washing and/or finishing process, as well as serviettes and table cloths which may require ironing. On the other hand, a quick-service restaurant has a certain amount of heavily soiled laundry. The Quick-Service Restaurant Concept is developed especially with these requirements in mind, as the washing programs are designed to handle heavily soiled laundry. Restaurant The guidelines regarding the amount of laundry per unit and year below should be considered remembering that three sets of linen will be necessary for each unit: one set in use, one set in clean stock and one set in the laundry. Calculating In the case of a hotel with more than one restaurant, calculate the restaurants separately. Also note the number of seats at the tables 2, 4 or 6seat tables. Roughly, a restaurant will have max. 120 kg laundry per seat and year, and min. 40 kg laundry per seat and year Find out how often are the tablecloths changed, and add the figures to the calculation. When the number of guests per day is to be calculated, the following estimations may be applied: • For high quality restaurants, the number of guests/day can be assumed to be equal to the number of seats. The turnover of guests will be one guest per seat per day. Furthermore, assume that half the number of the table’s seats are occupied by guests.
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: Genelyn M. Boniao
Revision # 01
E.g.: A restaurant with 100 seats at 25 tables averages 50 table cloths, if changed after each guest, and 100 napkins. • Medium-quality restaurants may calculate the number of guests per day as twice the number of seats. Quick-service restaurants need efficient laundry equipment to wash heavily soiled laundry such as grill cloths, aprons and mop heads.
food
The same laundry situation applies to other businesses such as fastrestaurants, dining halls, hairdressers, bakeries and butchers.
Note that in some cases, the quick-service restaurant has towels requiring ironing in the finishing process.
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.
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.7
Protective apparel and appropriate ventilation can minimize these exposures.
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
ANSWER KEY 1.3-4
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
View more...
Comments
