GRADE 9

1. PREPARING DESSERTS

2. DESSERT – is a type of food that is eaten after lunch or dinner. It is usually a sweet food, like ice
cream, cookies and cakes.
SOGGY – a damp and heavy, as poorly baked bread.
CASSEROLES – any food, usually a mixture, cooked in such a dish.
YOGHURT – a thick custard-like food prepared from milk that has been curdled by bacteria,
often sweetened and flavoured with fruit, chocolate and others.
FLAVONOID – any of a group of organic compounds that occur as pigments in fruits and flowers.
TECHNICAL TERMS

3. 1. Desserts aid in proper digestion.
2. Desserts help balance the nutrients absorbed in the body.
3. Desserts also serve as anti-depressants.
1. Baked desserts – are made by putting the ingredients in a hot oven.
2. Fried desserts – are made by using a cooking process called deep frying.
THE IMPORTANCE OF DESSERTS
CLASSIFICATIONS OF DESSERTS

4. 3. Frozen desserts – are made by blending the ingredients in a freezer.
4. Chilled desserts – are made without using the oven or the freezer.
5. Custards and Puddings – typically include a thickened dairy base. The thickener used
determines whether it is custard or pudding. Generally, custards are cooked and
thickened with eggs. Crème brulee and flan are both baked custards.
6. Pastries – can either take the form of light and flaky bread with an airy texture or unleavened
dough with a high fat content.
1. BLUEBERRY SAUCE RECIPE – This recipe has a hint of citrus to brighten the flavour.
2. RASBERRY SAUCE – this requires only one ingredient-frozen raspberries in syrup, unless you
want to add a splash of your favourite liqueur.
DESSERT SAUCE RECIPES

5. 3. ORANGE SAUCE – this is made with only three ingredients such as orange, sugar and water.
4. FRESH STRAWBERRY – this is a cooked sauce made with only four ingredients fresh
strawberries, sugar vanilla and water.
5. LEMON GLAZE – this is made with only three ingredients.
6. VANILLA PASTRY CREAM – this is the base for many decadent dessert including Hangarian
Somloi Galluska or Vanilla Charlotte.
7. NO-FAIL VANILLA PASTRY CREAM – this can be used to fill Polish Kremowka Papieska, Polish
karpatka, Serbian Krempita, Hungarian Indianer, cream puffs and other pastries
calling for a custard filling.
8. VANILLA CUSTARD SAUCE – this is an easy recipe, also known as crème Anglaise that takes
much time to prepare than traditional recipes because constarch speeds up the
thickening.

6. 9. HOT CHOCOLATE SAUCE – this is served hot and is a good accompaniment for poached fruits,
pound cakes, ice cream and other desserts.
10. DAIRY-FREE COCOA POWDER CHOCOLATE – this is made with cocoa powder and thus, ideal
for Orthodox Christians who abstain from meat, meat by-products, eggs and diary
during Lent.
11. MIXED BERRY SAUCE RECIPE – this can be served hot or cold on blintzes, pound cakes, ice
cream and more.
12. CARAMEL SAUCE – this easy recipe takes 10 minutes, at the most to prepare.