Cookery 9

QUARTER 4 LAS Number 1

(Week 1)
Name of Learner: Grade/Section:
Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Preparation of Dessert

Perform Mise en Place
Week 1: Most Essential Learning Competencies
1. Importance of dessert in a meal.
2. Classify desserts according to types of ingredients used.
3. Identify characteristics of desserts.

Background Information for Learners

Importance of dessert in a meal.
 Dessert balances out a meal and gives “closure” to the meal.
 Eating dessert is an opportunity to experience different flavors and textures that you
cannot get in other foods like vegetables, meats, and fruits.
 Dessert can be an opportunity to be creative. You can make interesting mixtures that
you otherwise may not have thought of.

Classification/types of desserts and their characteristics

A. Fruits The simplest dessert and one of the best are fruits
because they are nutritious, appetizing, and easy to prepare and
serve.
Characteristics of good fruit desserts:
 appetizing aroma
 simple
 slightly chilled
B. Cheese
Cheese is another excellent dessert that is ready to serve. It is made
in all parts of the world from a variety of milks from cow, goat and
sheep. Cheese differs depending on the kind of milk used, the kinds
of cheese-making procedures, the seasonings and the ripening
processes also distinguish its variety. Each variety has a definite
character, a special appeal and particular uses.

The three general types of cheese based on consistency are: Soft,

Semi-hard, Hard
1. Soft (a. unripened cheese b. ripened by bacteria)
2. Semi-hard (a. ripened by mold b. ripened by bacteria)
3. Hard ( a. with gas holes b. without gas holes)

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

C. Gelatin Dessert These are easily prepared, economical and vary
in many ways. Gelatin is marketed in two forms. First, the
unsweetened, granular type that must be softened in water before
use, and the fruit gelatin to which flavor, color, and sugar have
already been added.

D. Custard
Baked and soft custards vary in so many ways. Creamy, delicate,
baked custards may be served in their baking cups or may be
unmolded and served with fruit garnishes or with dessert sauces.
Characteristics of baked custard
 firmness of shape
 smooth, tender texture
 rich and creamy consistency
 excellent flavor
Characteristics of soft custard
 velvety smooth texture
 rich flavor
 has pouring consistency of heavy cream
E. Puddings
Puddings are relatively simple to prepare and vary with sauces.
These are classified as:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
Characteristics of Pudding
 attractive appearance
 excellent consistency
 well – blended flavor
 firmness of shape
 an accompanying sauce to add interest

F. Fruit Cobblers
These are not fruit pies. They have a depth of two or three inches
and are topped with biscuit dough rather than being made with pie
crust. They may be served either hot or cold.

G. Frozen Desserts
1. Ice cream- smooth frozen mixture of milk, cream, sugar,
flavorings and sometimes eggs.
2. Sherbet and Ices – made from fruit juices, water and sugar.
American sherbet contains milk and cream and sometimes
egg white. The egg whites increase smoothness and volume.
Ice contains only fruit juice water, sugar and sometimes egg
white.
3. Frozen Soufflés and Frozen Mousse. Made like chilled
mousses and Bavarians, whipped cream, beaten egg whites
or both are folded to give lightness and allow to be still frozen in
an ordinary freezer.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

LEARNING ACTIVITY 1: ENUMERATION

Types of Dessert Characteristics of fruit dessert

1. ____________________ 11. ________________________________
2. ____________________ 12.________________________________
3._____________________ 13.________________________________
4._____________________ Types of Frozen Dessert
5. _____________________ 14. _______________________________
6. _____________________ 15. _______________________________
7. _____________________ 16. _______________________________

Characteristics of Soft Custard Three Types of Cheese based on Consistency

8. ________________________ 17.______________________________
9._________________________ 18.______________________________
10.________________________ 19.______________________________

LEARNING ACTIVITY 2: Journal Writing

I learned that ______________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
I realized that ______________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3