Most Essential Learning Competencies

• Sugar - The common element linking virtually all desserts is sugar. It may be

  used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a

  meringue. Many desserts use sugar syrup, which involves boiling sugar and

  water to the desired temperature.
• Gelatin - is used to set many cold molded desserts. It is the basis for

  jellies and is also used to set creams and mousses.
• Egg yolks - may be mixed with flavorings, sugar and cream or milk to

  make custard or they may be whisked together over hot water to create a

  sabayon.
• Egg whites -When raw egg whites are beaten, air is trapped in the mixture in the

  form of bubbles. Egg whites beaten to soft peaks will support soufflés and

  mousses while whites beaten to firm peaks are suitable for meringues.
• Fruit - provides the basis for many desserts, with very little

  effort needed to make an attractive colorful display. Fruit may be pureed, baked

  or poached and can then be used for pies, soufflés and puddings.
• Cream - This ingredient is often used as a decoration or accompaniment for both

  cold and hot desserts, but may also be used as one of the recipe ingredients.

  Whipped cream may also be used as an effective layer for trifle. it can also may be

  combined with rice, sugar and milk to make a delicious rice pudding.
• Batters -This simple mixture of flour and water is used to make crepes and

  pancakes. Batter is also used to coat fruit for fritters.
• Nuts - are available whole, ground, roasted or caramelized. They are an

  important part of dessert cookery as they provide flavor for creams and ice

  creams.
• Chocolate - may be melted to easily blend into fillings and batters. It

  can also be poured over desserts such as cakes and puddings. When melted

  its also can cooled it can be shaped and molded into many attractive

  decorations.