9 Technology and

Livelihood Education
Quarter 4- Module 6
Storing Desserts
TLE_HECK9PD-IVh-18
Classification of Desserts
and their Characteristics
Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Quarter 4- Module 6: Storing Desserts
Home Economics- Cookery
First Edition, 2020

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Published by the Department of Education

Secretary : Leonor Magtolis Briones
Undersecretary : Diosdado M. San Antonio
Development Team of the Module

Author: Marie Jane S. Umali

Language Reviewer: Lane V. Despabiladeras
Content Editor: Petronila T. Dela Torre
Illustrator: Marie Jane S. Umali
Layout Artist: Marie Jane S. Umali
Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Joel I. Vasallo, PhD
EPS – EPP/TLE/TVE/TVL
Glenda S. Constantino
Project Development Officer II
Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of

Bulacan Curriculum Implementation Division
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Development System (LRMDS)
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Email address: lrmdsbulacan@deped.gov.ph
 9
Technology and
Livelihood Education
Quarter 4- Module 6
Storing Desserts
TLE_HECK9PD-IVh-18
 Introductory Message

For the facilitator:

Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Storing Desserts.
This module was collaboratively designed, developed and reviewed by educators from
public institutions to assist you, the teacher or facilitator, in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their personal, social, and
economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire
the needed 21st century skills while taking into consideration their needs and
circumstances.
In addition to the material in the main text, you will also see this box in the body of the
module:

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners’ progress while allowing them to manage their own
learning. Furthermore, you are expected to encourage and assist the learners as they do
the tasks included in the module.
For the learner:

Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative

Delivery Mode (ADM) Module on Storing Desserts!
This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

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At the end of this module you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone. We hope
that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module identifies the packaging materials in storing desserts and the
different safety and hygienic practices in storing them. Activities are arranged from
simple to complex, so you can understand the lesson gradually at your utmost.

At the end of this module you are expected to:

1. identify the packaging materials for storing dessert;

2. determine safety and hygienic practices in storing desserts; and
3. create a slogan showing the importance of safety and hygienic practices in storing
desserts.

What I Know
Directions: FACT or BLUFF. Tell whether the statement is fact or bluff. Write FACT if
the statement is correct and BLUFF if it is not. Write your answer on your answer
sheet.

1. Desserts that contain egg and dairy products present a potential health hazard if
not stored properly.
2. Proper storage means cooled desserts must be covered with plastic or placed in
lidded containers before storing in the cool room.
3. The purpose of storing dessert is to enhance its freshness and quality.
4. Desserts have a long storage life even if you don’t put them in the refrigerator.
5. If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65°C.
6. You can still recover spilled ingredients and put them on the container of dessert
as long as it is not yet less than minutes.
7. When frozen desserts are exposed to temperatures above 10°F, they become
subject to adverse changes in body, texture and flavor characteristics.
8. You can handle dessert for storage even if you have cough and colds as long as
you have gloves and mask.
9. Store ice cream in the main part of the freezer.
10. Store cake anywhere after baking.
11. Dessert without lid is acceptable as long as it is not joined with cooked food or
raw food in the refrigerator.
12. FIFO principle means, First In, First Offer.
13. If milk and cream are used in desserts like trifle and custards, they must not be
left to stand at room temperature for any length of time.
14. To thaw frozen mixes, place them in hot water, sunlight or at heat lamps.
15. Most frozen dessert mixes are not sterile, but generally have a low bacteria count
when fresh.

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 What’s In
Directions: Enumerate what is being asked. Write your answer on your answer sheet.

1. Guidelines in plating and presenting dessert

a. ________________________________________________
b. ________________________________________________
c. ________________________________________________
d. ________________________________________________

2. Garnishes that you can put on your dessert

a. _________________
b. _________________
c. _________________
d. _________________

3. Plating and Presenting Tips and Techniques

a. _________________
b. _________________

What’s New
Directions: Complete the concept map below by writing related word/s on the given
central idea. Write your answer on your answer sheet.

PACKAGING
MATERIALS
FOR
DESSERT

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 What is It
STORING DESSERTS

Storing is important to enhance freshness and quality dessert. Taste and appearance are
the best qualities of desserts. It is essential to preserve the indulgent taste of the dessert
without undermining its mouthwatering appearance. As many desserts contain eggs and
dairy products, they need to be stored properly to avoid risk of spoiling or food poisoning.

Proper storage means cooled desserts must be covered with plastic or placed in lidded
containers before storing in the cool room.

Guidelines that should be remembered when storing desserts

1. Check the storage life and use proper storage technique for desserts

 Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organizational requirements.
 Refrigerator and freezer temperatures should be closely monitored and
should be kept between 2-4° C, at all times, especially for eggs and dairy
products.
 To prevent the growth of spoilage and harmful bacteria, frozen dessert
must be stored under refrigeration at 40° F or less at all times.
 Store ice cream in the main part of the freezer. Do not allow ice cream to
repeatedly soften and re-freeze.
 Never place frozen mixes in hot water, sunlight, under heat lamps or at
room temperature to thaw.
 Store food in containers with lids to avoid contact between raw food and
ready-to-eat food or cooked food.

2. Choose the correct packaging materials and storage equipment to use.

A. Packaging Materials
1. Glass bottle/ container/ jar – This material preserves the flavor of your
dairy product much longer than other types of packaging. Some desserts
like fruit salad, ice cream, mousse are best to store using this.
2. Plastic container – This is used to hold food at room temperature, in the
refrigerator, or in the freezer. Cakes, fruits, salads, mango grahams, etc.
can be store using this material.
3. Plastic/cellophane – This is a thin film of regenerated cellulose, usually
transparent employed primarily to package yema, pastillas, and other
native/ local desserts.
4. Aluminum – This is a single use container for packaging, molding or
storing dessert such as gelatin, leche flan, etc.; Foil on the other hand
can be used as well for packaging and covering of food and desserts
such as custards and puddings.
5. Packaging tape – This is a type of adhesive purposed for general
sealing, wrapping, enclosing and bundling to prepare items for storage.
6. Box – This is useful when handling any type of food that is meant for
quick consumption. Cakes and donuts can be best-stored using boxes.

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 B. Equipment
1. chiller
2. freezer
3. refrigerator

3. Observe safety and hygienic practices.

 Desserts containing uncooked eggs should be handled with extreme care,

as raw egg is a medium in which dangerous bacteria such as salmonella
can thrive. This means you need to be really careful with foods like
chocolate mousse and uncooked cheesecakes that contain egg whites for
aeration.
 Egg custards contain protein, which provides good food for bacteria. If
custards are not heated and cooled properly and quickly, bacteria that are
present in the custard can grow quickly to dangerous numbers.
 Any dessert that is not required for immediate consumption must be cooled
rapidly and stored in the cool room until required.
 If you plan to keep a pre-prepared dessert hot until service, make sure that
the temperature of the food is over 65° C. Never leave an egg mixture in a
Bain-Marie for any length of time. Any dessert that has been kept hot in the
Bain-Marie for a while should be discarded at the end of service.
 If milk and cream are used in desserts like trifle and custards, they must
not be left to stand at room temperature for any length of time. They should
be kept in the refrigerator until the last possible moment to prevent the risk
of food poisoning.
 After proper cooling, sweet food should be stored under room temperature.

General Sanitary Practices in Storing Desserts

1. Cleaning and sanitizing worktables after every use.

2. Avoid handling foods when you’re ill.
3. Properly cover all the food items.
4. Use the raw materials on a first-in-first-out basis.
5. Make sure that the package is free of any debris.

What’s More
Independent Assessment 1

Directions: Study the pictures and list down examples of dessert that can be stored
using the given packaging materials. Write your answer on your answer sheet.

PACKAGING MATERIALS EXAMPLES OF DESSERT

1. Box A. ___________________
B. ___________________

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2. Aluminum Foil A. ___________________
B. ___________________

3. Plastic Container A. ___________________

B. ___________________
C. ___________________

4. Glass Container A. ___________________

B. ___________________
C. ___________________

Independent Assessment 2
Directions: Complete the following statements by writing the missing information that
completes the statement. Choose from the given words inside the box. Write
your answer on your answer sheet.

cover equipment ill raw materials store

distribution free foods sanitize spoilage

1. The food should be properly handled to prevent _________and contamination.

2. Wash utensils and _______ thoroughly.
3. When you are _____, keep away from food.
4. ________ foods and ingredients properly.
5. Safeguard the food during ________ and service
6. Clean and ________ worktables after every use.
7. Avoid handling ________ with your hands.
8. All the food items should be properly __________.
9. Use the _________ on a first-in-first-out basis
10. You have to make sure that the package is ________of any debris.

Independent Assessment 3

Directions: List down at least 5 DO’s and DON’Ts safety practices in storing dessert.
Use the format table below and write your answer on your answer sheet.

DO’s DON’Ts

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

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 What I Have Learned
Directions: Complete the statement below. Write your answer on your answer sheet.
I have learned that ______________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________.

Proper storing of dessert should be observed because__________________

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________.

What I Can Do
Directions: As a future chef, study and analyze the pictures below then explain what
message it conveys regarding proper storage of dessert. Follow the rubric below
in answering. Write your answer on your answer sheet.

A. ____________________________
____________________________
____________________________
____________________________
____________________________

B. ____________________________
____________________________
____________________________
____________________________
____________________________

RUBRIC
Explained very clearly the correct safety practice to consider in storing
5
dessert
4 Explained clearly the correct safety practice to consider in storing dessert
3 Explained partially the safety practice to consider in storing dessert.
Explained a safety practice in storing dessert but not so relevant to the given
2
topic
Was not able to explain and correct safety practice to consider in storing
1
dessert

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 Assessment
A. Directions: Multiple Choice. Read the following questions carefully and choose
the letter that best describes the statement. Write the letter of the correct answer
on your answer sheet.

_____1. ____________means cooled desserts must be covered with plastic or

placed in lidded containers before storing in the cool room.
A. Cold Storage B. Proper Storage C. Refrigeration D. Packaging
_____2. The purpose of storing dessert is to___________________.
A. enhance its freshness and quality C. increase its volume
B. improve the palatability D. soften food tissues.
_____3. Store ice cream in the _____________.
A. freezer door B. chiller C. main part of the freezer D. cold room
_____4. Egg and dairy products in the dessert present a potential health ________ if
not stored properly.
A. Contamination B. Hazard C. Spoilage D. Disease
_____5. Most desserts have a ________ storage life.
A. limited B. long C. short D. unlimited
_____6. If you plan to keep a pre-prepared dessert hot until service, make sure that
the temperature of the food is over_______.
A. 55°C B. 60°C C. 65°C D. 70°C
_____7. To thaw frozen mixes, place them in ______________.
A. heat lamps B. hot water C. refrigerator D. sunlight
_____8. FIFO principle means, First In, ________.
A. First Offer B. First Order C. First Outdoor D. First Out
_____9. When frozen desserts are exposed to temperatures above 10°F, they
become subject to adverse ________in body, texture and flavor
characteristics.
A. changes B. development C. expansion D. improvement
_____10. Store cake in the __________after baking.
A. room temperature B. chiller C. freezer D. anywhere

B. Directions: True or False. Write T if the statement is correct and F if it is not.

Write your answer on your answer sheet.

_____11. If milk and cream are used in desserts like trifle and custards, they must not
be left to stand at room temperature for any length of time.
_____12. You can still recover spilled ingredients and put them on the container of
dessert as long as it is not yet less than 5 minutes.
_____13. You can handle dessert for storage even if you have cough and colds as
long as you have gloves and mask.
_____14. Dessert without lid is acceptable as long as it is not joined with cooked food
or raw food in the refrigerator.
_____15. Most frozen dessert mixes are not sterile, but generally have a low bacteria
count when fresh.

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 Additional Activity
Directions: Create a Slogan showing the importance of proper storing of food.
Follow the rubric below to serve as your guide in creating slogan on your
answer sheet.

Rubric

Done creatively and neatly showing much relevance to the

5
given topic

Done creatively and neat enough with relevance to the

4
given topic

Done creatively and neat enough but with little relevance to

3
the given topic

Done simply and neat enough but not so relevant to the

2
given topic

1 Done poorly with erasures and irrelevant to the given topic

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What’s More
Additional What I Have Learned Independent
Activity Answers May Vary Assessment 1
Answers May Vary
Answers May What I Can Do
Vary Answers May Vary Independent
Assessment 2
Assessment 1. Spoilage
2. Equipment
A. Multiple Choice B. True or False 3. Ill
1. B 1. T 4. Store
2. A 2. F 5. Distribution
6. Sanitize
3. C 3. F
7. Foods
4. B 4. F 8. Cover
5. A 5. T 9. Raw Materials
6. C 10. Free
7. C
8. D Independent
Assessment 3
9. A
Answers May Vary
10. A
What’s In What I Know
What’s New Fact or Bluff
Packaging 1. Guidelines in Plating/ Presenting Dessert
a. Make garnishes edible 1. Fact
Materials 2. Fact
b. Keep it clean and simple
c. Make your garnish relate to the dessert on 3. Fact
-Plastic the table 4. Bluff
Container d. Layer flavors and textures in your dessert 5. Fact
-Glass e. Try different plates 6. Bluff
Container 2. Garnishes that you can put on your dessert 7. Fact
-Plastic/ a. nut, b. fruit, c. chocolate, d. cookie 8. Bluff
Cellophane 3. Plating and Presenting Tips and Techniques 9. Fact
-Aluminum Foil a. Plate, b. Color, c. Texture, d. Garnish to 10. Bluff
-Box Impress, or e. Keep things clean 11. Bluff
-Packaging 12. Bluff
Tape 13. Fact
14. Bluff
15. Fact
Answer Key
 References

Tips on Storing and Handling Ice Cream. 2021. International Dairy Foods Association.
https://www.idfa.or/tips-on-storing-handling-ice-cream

Safety and Hygienic Practices in Storing of Dessert. 2017. brainly.ph.

https://brainly.ph/question/856707

Learning Module in Cookery 9

Skills for a Lifetime in TLE 9 by Virginia C. Esmilia- Sercado, JO-ES Publishing House
Incorporated 2005

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