Cookery 9 q4 Mod1-8 Uslem RTP

UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 9 – (TLE/COOKERY)
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Republic of the Philippines
Department of Education
NATIONAL CAPITAL REGION
Misamis Street, Bago-Bantay, Quezon City

(USLeM)
(COOKERY 9)
QUARTER 4 – WEEK 1-8
Development Team of the Module
Writers: Jasmin E. Garcia and Inah Therese S. Capiral

Illustrator: Sharon G. Zepeda
Layout Artist: Sharon G. Zepeda
Content Editors: Aprilyn G. Reyes, Norma C. Pinca and Reynita C. Balilu
Language Editor: Pablito B. dizon
Management Team: Malcolm S. Garma, Regional Director – NCR
Mauro C. De Gulan Schools Division Superintendent
Genia V. Santos, CLMD Chief – NCR,
Josefina M. Pablo, CID Chief SDO Malabon City
Dennis M. Mendoza, LR EPS – NCR
Lily T. Galangan, EPS –EPP/TLE/TV SDO Malabon City
Dalisay E. Esguerra, LR EPS SDO Malabon City
Nancy C. Mabunga, Librarian – NCR
Ana Lisa M. Mesina, PDO II LRMS
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(This is a Government Property. Not For Sale.)
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DESSERTS
WEEK 1
EXPECTATIONS
At the end of the module, you should be able to:
1. enumerate the importance of dessert in a meal;
2. classify desserts according to type of ingredients used; and
3. identify the characteristics of desserts.
PRE-TEST
Directions: Read each question carefully. Choose the letter of the best answer and write it on
your answer sheet.
1. Which tool is used for whipping eggs or butter, and for blending gravies, sauces and soups?
A. grater B. whisks C. spatula D. scraper
2. Which of the following is considered the simplest dessert?

A. custard B. gelatin C. fruits D. puddings
3. Which tool is used for measuring small quantity of ingredients like salt, baking powder and
others.
A. measuring cup B. funnels C. measuring spoon D. spatula
4. Which tool and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods?
A. blender B. grater C. mixer D. range
5. A dessert that balances out a meal and gives __________ to the meal.
A. Closure B. Fattening C. Romantic D. Feel like a kid
LOOKING BACK
Proper storage of sandwich is very crucial in keeping it in appropriate conditions
because the manner and temperature of storage will affect the foods’ quality and taste. Proper
storage ensures your sandwich to taste best.
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Directions: Complete the table by filling up the recommended number of days/weeks/years in

storing the different types of sandwich.
Type of Sandwich Recommended storage in refrigerator
Club Sandwich
Rolled Sandwich
Hot Sandwich
Pinwheel Sandwich
BRIEF INTRODUCTION
In a meal we have appetizer, main dish, side dishes and dessert. All this must be eaten
in a regular basis to serve its purpose. It will also give enjoyment for us to experience different
flavors and texture of ingredients while eating.
For this quarter we will discuss the dessert part, when we say dessert is usually sweet
course or dish (as pastry or ice cream) usually served at the end of a meal. The term dessert can
apply to many confections, such as biscuits,cakes, cookies, custards,
gelatins, ice cream, pastries, pies, puddings, sweet soups, and tarts. Fruit is also commonly
found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten
foods that are more commonly savory to create desserts.
Reasons for eating desserts and sweets
A. Dessert balances out a meal and gives “closure” to the meal.

B. Eating dessert is an opportunity to experience different flavors and textures that you cannot
get in other foods like vegetables, meats, and fruits.
C. Dessert can be an opportunity to be creative. You can make interesting mixtures that you
otherwise may not have thought of.
D. Dessert isn’t “fattening”. Remember, there is no such thing as a fattening food
E. It will make you feel like a kid again. Forget anti-aging creams or long and sweaty workout
sessions at the gym, the fastest way to recapture your youth, or embrace a more youthful spirit
is to eat like a kid
F. It is romantic. Desserts are designed for romance. After all, you can’t really order a salad with
two forks. But, when it comes to cake, that is a different matter.
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Characteristics of Desserts
1. Characteristics of baked 2. Characteristics of 3. Characteristics of good

custard Pudding fruit desserts:
firmness of shape attractive appearance appetizing aroma

smooth, tender texture excellent consistency simple
rich and creamy well – blended flavor clean washed appearance
consistency firmness of shape slightly chilled
excellent flavor an accompanying sauce
to add interest
Characteristics of soft
custard
velvety smooth texture

rich flavor
has pouring consistency of
heavy cream
ACTIVITIES
Activity 1: WHY OH WHY!
Directions: Draw (4) important key reasons of eating dessert before ending a meal.
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Activity 2: NAME ME!
Direction: Look at the pictures below and identify its classification whether it’s a
CAKE, FRUITS, COBBLERS, GELATIN, CHOCOLATES and CANDIES, CUSTARD
and PUDDING, PIES, CHEESE, DONUTS and PASTRIES, then choose 1 and give
the ingredients being used to make that dessert.
REMEMBER
Always remember that Desserts are the last meal to be served that is sweet. We
have different ingredients to be used in preparing our desserts such as sugar, gelatin,
eggs, fruits, cream, whipped cream, batters, nut chocolate, flour and leavening agents.
These ingredients were combined to make different desserts that can neutralize our
taste from different foods eaten in a meal.
CHECKING YOUR UNDERSTANDING

Answer the following questions:
1. Enumerate the characteristics of your favorite dessert.
2. Why is it important to eat desserts before you end a meal?
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POST-TEST CHECKING YOUR LOOKING PRE-TEST
UNDERSTANDING BACK
This is based on 1. B
given sample of 1. Characteristics of baked custard All
2. C
the students. firmness of shape, smooth, tender sandwiches
texture, rich and creamy consistency, must be 3. C
excellent flavor stored at
recommended 4. A
2. Because it can gives other
chill 5. A
experience that meat and other temperature
foods cannot give, and eating dessert of 0.5 degree
serves as closing/serves that your Celsius after
about to end eating. packing.
ANSWER KEY
169
Technical-Vocational- Livelihood Home Economics Cookery Manual module. pp 161-
REFERENCES
then list it down below.
Directions: Cite sample of your favorite desserts (at least 2 recipe) and name its ingredients
POST-TEST
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(DESSERTS SAUCES)
WEEK 2
EXPECTATIONS
1. select and prepare sweet sauces;
2. prepare variety of desserts and sauces using sanitary practices; and
3. follow workplace safety procedures.
PRE-TEST
your answer sheet.
1. Which is not a dessert sauce?

A. B. C. D.
2. Which is a solid to liquid transformation that adds flavor and appearance?

A. Custard B. Fruit C. Sauce D. Syrup
3. Which is a soft confectionary made of butter, sugar, and chocolate.

A. Custard B. Fudge C. Fruit D. Sauce
4. It is a flavored liquid blend of ingredients that adds flavor and appearance of desserts.
A. Custard B. Fruit C. Sauce D. Syrup
5. A dessert sauce make of egg, milk and sugar is called __________?

A. Custard B. Fruit C. Fudge D. Syrup
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LOOKING BACK
Preparing dessert is more crucial than making other dish because it takes a lot of effort and time
to prepare a delicious and mouth-watering desserts.
Directions: A sample procedure of desserts will be given, read it properly and lists down the
ingredients to be used to prepare it.
Procedure:
1.) Prepare caramel base by putting 1-2 tbsps. sugar on each llanera and running the pans on
the stove, using tongs to move pans over very low flame. It will take just a couple of minutes to
melt the sugar into a rich, brown liquid.
2.) Separate yolks. Remove all white as possible.
3.) Add evaporated and condensed milk.
4.) Mix mixture with a spoon in one circular direction, avoiding building of “foams” in the mixture.
5.) Strain the mixture into llaneras with a cheesecloth to remove the excess white part of the
egg.
6.) Cover the llaneras tightly with aluminum foil
7.) Arrange llaneras in a deep aluminum pan (ones used for roasting or those used for serving
in buffets will do nicely) filled with water halfway of the llaneras.
8.) Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.
9.) Cook in oven at 375 F for around 30-40 minutes. The water-bath is more like “steam-
cooking” than baking. Insert a toothpick in the center to check if done.
10.) Cool in the refrigerator for a few hours.
** Can also be used steaming method.
Yield: 7-llaneras.
Ingredients:
BRIEF INTRODUCTION
You might be familiar with a sauce specially if you eat in a fast food like Jollibee and
KFC, when you order chicken it has gravy on it, which is called sauce. A liquid, cream or semi-
solid food served on or used in preparing other foods.
Sauce has many types, in desserts it is a flavored liquid blend of different ingredients
that adds flavor and enhance the appearance of the food, it be me included while you make the
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dessert like custard and custard cake, or it can be added or poured in your desserts like
puddings and fruits.
KINDS AND VARIETIES OF SAUCES

1. 1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to
chill.
Three types of sauces
CUSTARD SAUCE FRUIT PUREE SYRUP

1. Combine eggs and 1. In a food processor or
1. In a medium
sugar, immediate stir blender fitted with the metal
saucepan combine
without creating lumps. blade, combine fruit sugar,
sugar and water.
2. Scald Milk before adding and lemon juice; process to a
2. Bring to a boil,
smooth puree, about 30
it to your egg-sugar stirring, until sugar
seconds.
mixture. has dissolved.
Pour into a fine sieve set
3. Slowly beaten hot milk 3. Allow to cool.
over a bowl.
into the egg mixture. 2. Use a rubber spatula to
ACTIVITIES
Activity 1: Give Me Sauce!
Directions: Identify the best sauce for each dessert. Choose from Custard, Fruit or
Syrup.
1. Cake - _____________________________
2. Ice Cream - _________________________
3. Suman sa liya - ______________________
4. Puddings - __________________________
5. Custard - ___________________________
6. Fruit -______________________________
7. Gelatin - ___________________________
8. Frozen Souffles - _____________________
9. Ice Bingsu - _________________________
10. Sherbet - __________________________
Activity 2: Lab Dessert!
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Directions: Choose one from the 3 main types of sauces and prepare it as your
performance.
Ask for your parents to help you take a video of what you are doing, use this
sauce sample to enhance the palatability of your favorite dessert and submit it to
your teacher.
REMEMBER
Always remember that sauce helps you to enhance the palatability of desserts. We
have different types of dessert sauce a custard, fruit and syrup. Those are normally added to
any desserts considering its taste. Make sure that when you add sauces it will give improve
the taste of what you prepare.

1. Enumerate the different types of sauces.
2. Why sauce is important in making dessert?
POST-TEST
1. Which of the following is not a type of sauce?

A. Custard B. Chocolate C. Fruit Puree D. Syrup
2. The following are thickening agents for sauce except one. Which is an exception?
A. baking powder C. Cream
B. cornstarch D. Egg
3. Which container is suited in storing your sauces?

A. Airtight jar C. Small plastic bag
B. Plastic bottle D. medium-sized bottle
4. The following are the steps in preparing custard sauce, arrange it accordingly:
I. Slowly beaten hot milk into the egg mixture.
II. Scald Milk before adding it to your egg-sugar mixture.
III. Combine eggs and sugar, immediate stir without creating lumps.
IV. Place Bowl with egg mixture in a pan of simmering water and stir until you achieve
the right consistency.
A. I, II,III,IV B. II,III,IV,I C. III,II,I,IV D. IV,II,I,III
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5. Which of the following shows the importance of adding sauce in dessert?
I. enhance palatability
II. Adds flavor
III. less expensive
IV. prolong the lifespan
A. I & II B. II & III C. III & IV D. I &IV
REFERENCE
Technical-Vocational- Livelihood Home Economics Cookery Manual module. pp 173-180
ANSWER KEY
Vanilla/dayap
Eggs
5. A can add richness flavor. 5. A
milk
Evaporated color and plating presentation also
4. C 4. B
appearance of dessert in terms of
milk 2. Because it can improve the 3. A
3. B
Condensed
Syrup
2. B 2. A
Sugar 1. Custard sauce, Fruit sauce and
1. D 1. B
BACK UNDERSTANDING
PRE-TEST LOOKING CHECKING YOUR POST-TEST
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(DESSERTS ACCOMPANIMENT)
WEEK 3
EXPECTATIONS
1. identify the accompaniments of desserts;
2. enumerate edible garnishes for desserts ; and
3. present dessert with accompaniments and garnish.
PRE-TEST
your answer sheet.
1. Which of the following is not an accompaniment?

A. Dessert syrup B. Fudge C. Pastry Cream D. Cream Anglaise
2. Which of the accompaniment gives moisture to cakes?

A. Dessert syrup B. Fudge C. Pastry Cream D. Cream Anglaise
3. Which of the following is a lightly thickened accompaniment that has milk and eggs?
A. Custard B. Dessert Syrup C. Pastry Cream D. Cream Anglaise
4. Which of the following accompaniment used as pie filling?

5. Which of the following used as cake and pastry filling for pies and puddings?
LOOKING BACK
Indeed, adding sauce to desserts can really change and improve the taste of any foods
of meal. It is important that we know how to prepare it so that we can enjoy our desserts.
Directions: Given the ingredients below, write down the procedure on how you make a sauce
out of it, make sure to write it based on your preference.
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INGREDIENTS PROCEDURE
Mango
Sugar
Vanilla
Lemon juice
BRIEF INTRODUCTION
Art of Dessert Plating should turn heads in the dining room. Garnishing and plating
desserts shouldn't be an afterthought. It should be an integral part of how you build your recipe.
Accompaniments and garnishes enhance the visual appearance of your finish products. In
adding those if must compliment the main product meaning not over adding garnish and
accompaniment to the point that your main dessert cannot be recognized. Here are some
sample accompaniment and garnishes that can be used for dessert plating presentation.
Accompaniments, Garnishes and Decorations for Desserts

1. Dessert Syrup
Flavored simple syrup use to moisten cakes. Flavorings maybe extracts like vanilla, liquors
like rum. Add flavorings after the syrup has cold, flavor may have lost if added to hot syrup.
Lemon or orange rind may also add flavor to syrup.
2. Cream Anglaise
Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over
low heat until lightly thickened.
3. Pastry Cream
Contains starch as well as eggs, resulting in a much thicker and more stable product.
It is used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is
used as custard sauce.
4. Custards
Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening
power). Used as pie fillings, as a dessert by itself and as a basis for many bake puddings.
4 Garnishes that add wow factor

1. FRUIT GARNISH
2. NUT GARNISH
3. CHOCOLATE GARNISH
4. COOKIE GARNISH
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ACTIVITIES
Activity 1: Fill ME!
Directions: Give 3 name of garnish for each category that you can used to
enhance the appearance of your desserts.
FRUIT NUT CHOCOLATE COOKIES
Activity 2: Draw Me!
Directions: Draw a perfect plating presentation of dessert. Let say you have slice
cake on top of a plate, what accompaniment and garnished you may add to have
beautiful and eye catching presentation?
REMEMBER
Always remember that accompaniment are the complementary additional ingredients
to your finish product comes with a garnish of its own which gives an aesthetic value to your
dessert meal and enrich its taste. These accompaniments can be inside the dessert or can
be place in a separate bowl with a garnish of its own.
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1. Enumerate the different accompaniments use for dessert.
2. Why choosing accompaniment and garnishes crucial in preparing a
plating presentation?
POST-TEST
Directions: Analyze the pictures below, if you are about to add accompaniment and garnish to it what
will you add and why? Explain your answer briefly and precise.
A. B.
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UNDERSTANDING BACK
A. can add 1. B
pastry cream 1. Dessert Syrup 1. In a food
2. A
or top fruit and Cream Anglaise processor or
chocolate chips Pastry Cream blender 3. D
for garnish. Custards combine fruit
sugar, and 4. A
lemon juice; 5. C
2. Because it can the aesthetic process to a
B. Additional appearance of your dessert and add smooth
Syrup top with richness flavor. puree, about
sliced fruits for 30 seconds.
garnish.
2. Use a
rubber
spatula to stir
and press the
puree through
the sieve;
3. discard
solids, Taste
and add more
sugar if
necessary.
4. Refrigerate
ANSWER KEY
https://www.vanka-kawat.nl/coconut-custard-pudding/
https://www.pinterest.ph/pin/247698048240090836/
(Should be written in Chicago Format) See Sample Below:
REFERENCES
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(PLATING DESSERTS)
WEEK 4
EXPECTATIONS
1. identify the different factors to be considered in plating desserts;
2. enumerate plating tips and techniques; and
3. present dessert attractively and creatively.
PRE-TEST
your answer sheet.
1. Everything on your dessert plate should be ____________ and delicious.

A. edible B. fit C. ripe D. suitable
2. Which plating guideline shows various sizes and shapes of plate?

A. keep it clean and simple B. layer flavors and texture
C. try different plates D. garnishes relate to the dessert
3. Which serves as the frame of the presentation?

A. Color B. garnish C. plate D. texture
4. Which gives contrast of hard and soft, smooth and coarse will enhance costumers’ enjoyment
to the food.
5. Which color gives natural appetite suppressant, since it can make food look unappetizing?
A. Black B. Blue C. Green D. Red
LOOKING BACK
Indeed, adding accompaniment and garnishes to desserts can really change and
improve the taste and appearance of foods in a meal. It is important that we know how to
complement each ingredient to make an appetizing dish.
Directions: Analyze and assess the picture below. What will you add to enhance the
appearance of this coconut pudding?
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write your answer here…
BRIEF INTRODUCTION
Plating and presentation refers to the arrangement of food on the plate dressed with a
sauce or topped with garnishing. These simple touches make dishes visually more appealing
for diners. Improving the presentation of a dish adds value to the dining experience, and
provides room for a higher mark-up on your food.
Guidelines in plating dessert:
1. Make garnishes edible. Everything on the dessert plate should be edible and delicious.
2. Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful, it shouldn't need
a lot of garnishes. And keep the rim of the plate clear, so the servers aren't touching the food
when they place the desserts in front of the customers.
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3. Make your garnishes relate to the dessert on the plate. The only time you should garnish
with fresh mint is if you're serving mint ice cream. Don't put it on there just because you think
the dessert needs color. If you have a brown dessert, like apples in puff pastry, then make sure
all of those elements are executed well—puff pastry should look beautiful and crisp.
4. Layer flavors and textures in your dessert. Textures and flavors hit the palate at different
times. Ask yourself, "How can I make this better?" If the answer is a little lemon zest, then add
it as a garnish. All the components on the plate should build on the dessert, making it better.
5. Try different plates—various sizes and shapes. The right plate can add or enhance the
theme really well.
Plating and presenting tips and techniques
There are many factors and techniques to consider in food plating that affect the overall
appearance of a dessert. Applying one of the tips may enhance presentation.
1. The plate – when plating desserts, the choice of plate is critical to the final presentation.
Remember, the plate is the frame of the presentation. There are many sizes, shapes, and colors
available. Choosing the right size of plate is important because food should not be crowded
onto the plate.
2. Color - always consider color as an important part of plate presentation. Always try to have
a variety of colors on the plate.
a. Green is fresh and cool, and can be soothing.
b. Red is passion and excitement.
c. Black is sophisticated and elegant.
d. Blue is a natural appetite suppressant, since it can make food look unappetizing.
3. Texture - texture is critical to food presentation, as well as enjoyment. Contrasting hard and
soft, smooth and coarse, adds visual interest to your food, and it will enhance your customers'
enjoyment to the food.
4. Keep things clean - Remember that neatness counts. Food should be contained within the
rim of the plate, yet it should not be crowded in the center. Take a look at the plate and ask
yourself if it is pleasing to the eye. It should not look sloppy and dirty.
5. Garnish to Impress -Garnishes and decorations can enhance your plate presentation.
Choose garnishes that are appropriate to the ingredients. For example, using a chocolate curl
for chocolate cake.
Here are some other techniques to keep in mind when garnishing:

1. Never decorate a plate with something inedible
2. Ensure the garnish complements and enhances the dish.
3. Choose garnishes that are the correct size; they should be easy to eat.
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ACTVITIES
Activity 1: Critic Me!
Directions: Identify if the picture presented below follows the guidelines in plating
desserts.
1. 2.
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Activity 2: Think and Pair!
Directions: Answer the following questions and discuss your

answer with your chosen friend, talk to him or her via messenger
for you to accomplish this activity.
1. What are the important factors to be considered in plating and

presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of desserts before presenting
them to the guest?
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REMEMBER
Always remember that in plating presentation of desserts, you must consider the plate,
color, texture, and cleanliness and garnish to be used to achieve a high value and experience
to every diner. Everything on top of the plate should be edible and eye catching so that in the
presentation itself you can impress anyone who can see it.

1. Enumerate the different guidelines to consider in plating dessert.
2. Why should we consider color, plate, texture and garnish on a plating
presentation?
POST-TEST
your answer sheet.
1. Everything on your dessert plate should be ____________ and delicious.

A. edible B. fit C. ripe D. suitable
2. Which plating guideline shows various sizes and shapes of plate?

A. keep it clean and simple B. layer flavors and texture
C. try different plates D. garnishes relate to the dessert
3. Which serves as the frame of the presentation?

4. Which gives contrast of hard and soft, smooth and coarse will enhance costumers’ enjoyment
to the food.
5. Which color gives natural appetite suppressant, since it can make food look unappetizing?
A. Black B. Blue C. Green D. Red
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REFERENCES
https://naturupproducts.com/blogs/general/tender-coconut-pudding
https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/module-8-
plating-and-
presentation.html#:~:text=Plating%20and%20presentation%20refers%20to,for%20various%2
0types%20of%20plating.
ANSWER KEY
texture in your
Layer flavors and •
plate
it.
add color to the dessert on the
to instantly garnishes relate to
dessert syrup Make your • 5. B
puree or simple
5. B 4. D
can add fruit Keep it clean and •
4. D pudding we 3. C
edible
the coconut
3. C appearance of Make garnishes • 2. C
2. C the 1. A
1. to enhance 1.
1. A
BACK UNDERSTANDING
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(STORING DESSERTS)
WEEK 5
EXPECTATIONS
1. identify the different consideration of storing desserts;
2. enumerate storing equipment’s and materials to be used; and
3. store dessert in appropriate condition to maintain its quality and taste.
PRE-TEST
your answer sheet.
1. Any dessert that is not required for immediate consumption must be _____________rapidly
and stored in the cool room until required.
A. Cooled B. Freeze C. Stored D. Refrigerate
2. If milk and cream are used in desserts like trifle and custards, they must not be __________to
stand at room temperature for any length of time.
A. Left B. Refrigerate C. Stand D. Store
3. Which containers is used to store sauces for dessert?

A. airtight jar B. Medium-sized bowl C. Plastic bottle D. Small plastic bag
4. Which storing techniques reduce the temperature of food?

A. Chilling B. Cold storage C. Refrigerate D. Room Temperature
5. Which storing techniques keep desserts cool or cold?

LOOKING BACK
Indeed, adding sauce to desserts can really change and improve the taste of any foods
of meal. It is important that we know how to prepare it so that we can enjoy our desserts.
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Directions: Enumerate the different guidelines, tips and technique in plating and presenting of
dessert.
GUIDELINES TIPS and TECHNIQUE
BRIEF INTRODUCTION
Many desserts contain egg and dairy products, they present a potential health hazard if
not stored properly. That is why, storing or keeping it safe is necessary to maintain its freshness
and quality.
Remember: Proper storage means cooled desserts must be covered with plastic or placed in
lidded containers before storing in the cool room.
Observe the following guidelines:
1. Desserts containing uncooked eggs should be handled with extreme care, as raw egg
as 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.
2. 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.
3. Any dessert that is not required for immediate consumption must be cooled rapidly and
stored in the cool room until required.
4. If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65oC. 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.
5. 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.
6. Many desserts have a limited storage life. Make sure you check with your supervisor
and follow organizational requirements.
Packaging Materials for Storing Desserts

1. glass container
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2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes
Equipment
1. chiller
2. freezer
3. refrigerator
Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
Storage Techniques
1. Refrigerate – to keep cold or cool
2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food
ACTIVITIES
Activity 1: Fill the missing words!
Directions: Supply the missing word/s for each sentences.
1. Desserts containing uncooked eggs should be handled with extreme care, as raw
egg as a medium in which dangerous bacteria such as _____________can thrive.
2. Any dessert that is not required for immediate consumption must be
_____________rapidly and stored in the cool room until required.
3. If milk and cream are used in desserts like trifle and custards, they must not be
__________to stand at room temperature for any length of time.
4. If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over _________oC.
5. Egg custards contain_________, 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.
Page 25
_________________________________________________________________________________
Activity 2: Matching Type!
Directions: Identify the right storing techniques to be used in storing the following
desserts. Answer it from left to right.
1.
2.
3.
4.
5.
REMEMBER
Always remember that we use different techniques to make sure that desserts can last
long by refrigerating, chilling and placing it in a cold storage to avoid contamination and spoilage.
The purpose of storing dessert is to enhance freshness and quality. Taste and appearance are
the best qualities of desserts. It is important to preserve the indulgent taste of
the dessert without undermining its mouthwatering appearance.

1. Enumerate 5 things you must do to keep your dessert in good quality
and taste.
2. Why storing dessert must be done properly?
POST-TEST
your answer sheet.
1. Any dessert that is not required for immediate consumption must be _____________rapidly
and stored in the cool room until required.
A. Cooled B. Freeze C. Stored D. Refrigerate
Page 26
_________________________________________________________________________________
2. If milk and cream are used in desserts like trifle and custards, they must not be __________to
stand at room temperature for any length of time.
A. Left B. Refrigerate C. Stand D. Store
3. Which containers is used to store sauces for dessert?

A. airtight jar B. Medium-sized bowl C. Plastic bottle D. Small plastic bag
4. Which storing techniques reduce the temperature of food?

5. Which storing techniques keep desserts cool or cold?

REFERENCES
Technical-Vocational- Livelihood Home Economics cookery Manual module. pp 185-186
ANSWER KEY
used.
garnish to be
cleanliness and
texture,
plate, color, already.
2. Consider the day without worrying that it is spoild
different plates that we can still consume it the other
dessert, Try 2. dessert must be stored properly so
texture in your
flavors and not be left at room temperature.
plate, Layer e. milk and cream in dessert must 5. C
dessert on the be placed in bain-marie
relate to the d. dessert that needs to be hot must 4. A
your garnishes c. store dessert at least 3-5 days only 3. A
5. C
simple, Make must be cooled rapidly and store.
4. A clean and 2. A
b. dessert prepare a head of time
edible, Keep it organism cannot grow in it. 1. A
3. A
Make garnishes
handle with care so that harmful
2. A
1. Guidelines 1. a. Desserts with raw eggs must be
1. A
BACK UNDERSTANDING
Page 27
_________________________________________________________________________________
PACKAGE PREPARED FOOD STUFF
WEEK 6
EXPECTATIONS
1. define food packaging;
2. value the importance of food packing; and
3. enumerate the functions of food packaging.
PRE-TEST
Directions: Write the word TRUE if the statement is correct and FALSE if it is wrong.
Write your answer on your answer sheet.
__________ 1. Packages cannot provide a barrier against dirt and other
contaminants.
__________ 2. Packages will not be able to persuade the consumer to purchase the
food.
__________ 3. Packages should be securely closed to prevent leakage.
__________ 4. Package design should provide protection and convenience in
handling and transport during distribution and marketing.
__________ 5. Packaging should provide the correct environmental conditions for
food starting from the time food is packed through to its consumption.
__________ 6. Packages prevent losses.
__________ 7. Packages help the customers to identify the food and instruct them
how to use it correctly.
__________ 8. Correct packaging prevents any wastage.
__________ 9. Packages protect food against physical and chemical damage.
__________ 10. The main aim of packaging is to keep the food in good condition until
it is only sold.
Page 28
_________________________________________________________________________________
LOOKING BACK
Maintaining dessert on its best quality and taste requires knowledge about proper
storage of food so that we can avoid food contamination and spoilage.
Directions: Fill the needed information below about storage.
Storage Techniques Equipment Need Functions

1. Refrigerate
2. Cold storage
3. Chilling
BRIEF INTRODUCTION
FOOD PACKAGING is packaging of food which requires protection, tampering
resistance, and special physical, chemical, or biological needs. It also shows in the
product label any nutrition information on the food being consumed.
The main aims of packaging are to:

• keep the food in good condition until it is sold and consumed and;
• encourage customers to purchase the product.
Packaging should provide the correct environmental conditions for food starting
from the time food is packed through to its consumption. A good package should
therefore perform the following functions:
• Provide a barrier against dirt and other contaminants thus keeping the
product clean.
• Prevent losses. For example, packages should be securely closed to prevent
leakage.
• Protect food against physical and chemical damage. For example, the
harmful effects of air, light, insects, and rodents. Each product will have its
own needs.
• Package design should provide protection and convenience in handling and
transport during distribution and marketing.
• Help the customers to identify the food and instruct them how to use it
correctly.
• Persuade the consumer to purchase the food.
Page 29
_________________________________________________________________________________
• Correct packaging prevents any wastage (such as leakage or deterioration)
which may occur during transportation and distribution.
ACTIVITIES
Activity 1:
Directions: Using your own understanding, answer and explain the following
questions.
1. Why it is necessary to enclosed food with packaging materials?
2. How does packaging prevent loses to the owner of the food manufacturer?
3. Why labeling of food is important for us consumers?
Activity 2:
Directions: Assess the following pictures below. See if the following follows the
functions of packaging. If not explain your answer briefly.
1. 2.
3.
REMEMBER
A package is expected to perform three major functions:
1. To contain - During harvest time, packages could mean crates, baskets, boxes and
the like to contain the farm produce in bulk. These are also necessary to allow for
Page 30
_________________________________________________________________________________
stacking the products in their containers for storage at the warehouse or while awaiting
transport, distribution or actual use.
2. To protect - When rough handling of perishable foods are minimized, speed of
deterioration slows down.
3. To help sell - Consumers get attracted first to beauty, novelty or additional utility of
packaging materials. The package itself helps in product promotion. The more attractive
it is, the greater the chances it will be noticed.

Directions: Answer each question briefly.
1. What is the importance of food packaging?
2. Enumerate at least three (3) functions of food packaging.
POST-TEST
Directions: Complete the statement with the correct word.

1. Packages should be securely closed to prevent _______________.
2. Packaging should provide the correct environmental conditions for food starting
from the time food is packed through to its __________.
3. Packages provide a ____________ against dirt and other contaminants.
4. The main aim of packaging is to keep the food in ________ until it is sold and
consumed.
5. Packages will be able to _____________ the consumer to purchase the food.
6. Correct packaging prevents any ______________.
7. Package design should provide ____________ and convenience in handling and
transport during distribution and marketing.
8. Packages protect food against physical and chemical _________.
9. Packages prevent _____________.
10. Packages help the customers to identify the food and ___________ them how to
use it correctly.
Page 31
Page 32
UNDERSTANDING BACK
1. leakage 1. False
2. consumption 1. It protects the food. 1.Refrigerate- 2. False
3. barrier 2. prevent loses refrigerator- to 3. True
4. good keep food 4. True
Provide barrier
condition cool or cold. 5. True
Protect against physical and 2. Cold 6. True
5. persuade
6. wastage chemical damage storage- cold 7. True
7. protection room/containe 8. True
8. damage r-to store food 9. True
y means of 10. True
9. losses
refrigeration
10. instruct 3. chilling-
chiller-to
reduce the
temperature
of food.
ANSWER KEY
K-12 Cookery Learning Module, Grade 9
REFERENCES
_________________________________________________________________________________
_________________________________________________________________________________
PACKAGE PREPARED FOOD STUFF
WEEK 7
EXPECTATIONS

a. identify different types of packaging materials;
b. value the importance of each type of packaging materials; and
c. distinguish the differences among the variety of packaging materials.
PRE-TEST
Directions: Read the following questions carefully. Choose the correct answer and write it on
your answer sheet.
________ 1. These include bamboo, banana, coconut, and cotton fibers.
A. Glass B. Paper C. Vegetable fibers D. Wood
________ 2. These are extremely useful as they can be made in either soft or hard forms, as
sheets or containers, and with different thickness, light resistance, and flexibility.
________ 3. These offers good protection, good stacking characteristics and strength.
________ 4. The most inexpensive packaging material.
________ 5. These natural materials are converted into yarn, string or cord which will form the
packaging material.
LOOKING BACK
Directions: Write the word TRUE if the statement is correct and FALSE if it is wrong. Write
your answer on your answer sheet.
__________ 1. Packages should be securely closed to prevent leakage.
__________ 2. Correct packaging prevents any wastage.
__________ 3. Packages cannot provide a barrier against dirt and other contaminants.
__________ 4. Packages protect food against physical and chemical damage.
__________ 5. Packages will not be able to persuade the consumer to purchase the food.
Page 33
_________________________________________________________________________________
BRIEF INTRODUCTION
Food Packaging has been defined by Paine (1962) as the “art science and technology of
preparing goods for transport and sale”. More specifically, it is a way of making sure that a
product reaches the end user in good condition at the least cost to the producer. In effect, a
packaging material provides the means of transporting a product from one place to another
with maximum protection at the least cost.
TYPES OF PACKAGING MATERIALS
In many developing countries, the commonly used food packaging materials include:
• leaves
• vegetable fibers
• wood
• papers
• newsprint
• earthenware
• glass
• plastics
• metals
A. LEAVES
Banana leaves are often used for wrapping

certain types of food. Corn husk is used to
wrap corn paste or unrefined block sugar,
and cooked foods of all types are wrapped
in leaves. They do not, however, protect the
food against moisture, oxygen, odor or
microorganisms, and therefore, not suitable
for long-term storage.
B. VEGETABLE FIBERS
A. Vbamboo, banana, coconut, and

These include
E
cotton fibers. These natural materials are
converted intoGyarn, string or cord which will
E
form the packaging material. These materials
T have some resistance to
are very flexible,
A lightweight for handling and
tearing, and are
transportation.BBeing of vegetable origin, all of
these materialsL are biodegradable and to some
E
extent re-usable.
F
I
B
E
Page 34
_________________________________________________________________________________
C. WOOD
Wooden shipping containers have traditionally been

used for a wide range of solid and liquid foods
including fruits, vegetables, tea and beer. Wood
offers good protection, good stacking characteristics
and strength. The use of wood continues for some
wines and spirits because the transfer of flavor
compounds from the wooden barrels improves the
quality of the product.
D. PAPERS
Paper is an inexpensive packaging

material. It is however highly absorptive,
fairly easily torn, and offers no barrier to
water or gases.
E. NEWSPRINT
Newsprint should be used only as

an outer wrapper and not be allowed
to come into direct contact with food,
as the ink used is toxic.
F. EARTHENWARE
Earthenware pots are used worldwide for storing

liquids and solid foods such as curd, yoghurt,
beer, dried food, and honey. Corks, wooden lids,
leaves, wax, plastic sheets, or combinations of
these are used to seal the pots.
__________________________________________________________________________________________

Page 35
Grade 9 –TLE COOKERY
__________________________________________________________________________________
G. GLASS
Glass has many properties which make it a popular choice as a packaging material:
• Glass is able to withstand heat treatments.
• Does not react with food.
• Protects the food from crushing and bruising.
• Resistant to moisture, gases, odors and microorganisms
• Re-usable, re-sealable and recyclable
Disadvantages of using glass as packaging materials:
• Glass is heavier than many other packaging materials and this may lead to higher transport
costs
• It is easy to fracture, scratch and break if heated or cooled too quickly.
• Potentially serious hazards may arise from glass cracks or fragments in the food.
H. PLASTIC
Plastics are extremely useful as they can be made in either soft or hard forms, as
sheets or containers, and with different thickness, light resistance, and flexibility.
Generally, flexible films have the following properties:
• Cost is relatively low.
• Good barrier properties against moisture and gases.
• Heat sealable to prevent leakage of contents.
• Have wet and dry strength.
• Easy to handle and convenient for the manufacturer, retailer, and consumer.
• Little weight to the product.
• Fit closely to the shape of the product, thereby wasting little space during
__________________________________________________________________________________________
storage and distribution.
Page 36
__________________________________________________________________________________
I. METAL
Metal cans have number of advantages over

other types of containers:
• They provide total protection of the
contents.
• They are tamperproof.
• They are convenient for presentation.
Disadvantages of metal food packaging
materials:
• They are heavier than other materials,
except glass, and therefore have
higher transport costs.
• The heat treatment associated with the
use of metal cans is not suitable for
small-scale production.
ACTIVITIES
Activity 1: Picture Me!
Directions: Given the sample pictures of dessert below. Used appropriate material to
package them, draw your packaging material to be utilized inside the box.
1.
2.
__________________________________________________________________________________________

Page 37
__________________________________________________________________________________
Activity 2:
Directions: Answer the following questions below.
1. Which is a process of putting your product into container to maintain its original
appearance until it reaches the consumer?
A. Labeling B. Packaging C. Storing D. Wrapping
2. Which is made from wood pulp and used for flexible packaging of goods?
A. Cellophane B. Glass C. Metal D. Paper
3. What must appear in the label?
a. Brand Name
b. Business name and address of manufacturer, its origin of food stuff
c. Product name, ingredients, net quantity, expiration and storage instruction
d. All of the above
4. We package and label food for ________?
I. Appearance
II. Promotion of food
III. To protect food until it reach consumer
IV. For the purpose of storage only
a. I, IV b. I, II, III c. III, IV d. III, III, IV
5. List down 3 materials to be used in packing desserts
__________________________________________________
__________________________________________________
__________________________________________________
REMEMBER
At its most base level, product packaging serves to protect the product inside.
Packaging must keep the product safe during shipment between the manufacturing
facility and the retailer and must prevent damage while the product sits on the shelf.
Therefore, product packaging must be sturdy and reliable.
__________________________________________________________________________________________

Page 38
__________________________________________________________________________________
Directions: Answer each question briefly.

1. In your opinion, which is the best packaging material?
2. How do we choose the right packaging material?
POST-TEST
Directions: Complete the table below by listing down the advantages and disadvantages of
each packaging material.
Packaging material Advantage Disadvantage

1. Leaves
2. Vegetable fibers
3. Wood
4. Paper
5. Newsprint
6. Earthenware
7. Glass
8. Plastic
9. Metal
REFERENCES
https://healthylife.werindia.com/wp-content/uploads/2019/04/banana-leaves-packaging-healthylife-werindia-1.jpg
https://i.pinimg.com/originals/96/74/72/967472dd44fdc0dd74bcc08dda88bf80.jpg
https://5.imimg.com/data5/XK/IB/MY-15447658/stylish-wooden-crates-500x500.png
https://www.cyymc.com/wp-content/uploads/2019/02/The-Importance-Of-Food-Paper-Packaging-Material-Safety-
2.png
https://image.shutterstock.com/image-photo/this-pot-earthenware-lid-cook-260nw-1598478532.jpg
https://www.glassnow.com/blog/wp-content/uploads/assorted-spanish-screw-caps-beauty_5.jpg
https://i.guim.co.uk/img/media/e31946d418dc59b25c0e4dcef7cdc70b72051f5d/0_0_6000_4000/master/6000.jpg
?width=700&quality=85&auto=format&fit=max&s=0546403fb45bbb5ad015c18ab940cb68
https://www.ptpackaging.com/blog/the-importance-of-product-
packaging/#:~:text=At%20its%20most%20base%20level,must%20be%20sturdy%20and%20reliable.
__________________________________________________________________________________________

Page 39
Page 40
__________________________________________________________________________________________
UNDERSTANDING BACK
This is based on 1. C
understanding 1. Best packaging depends on the 1. True
2. B
of students of food you will protect.
2. True
the lesson. 2. Consider the material and the 3. D
food, the cost of the material and the 3. False
4. B
effectivity of it to protect the food. 4. True
5. C
5. False
ANSWER KEY
__________________________________________________________________________________
__________________________________________________________________________________
PACKAGE PREPARED FOOD STUFF (PF)

WEEK 8
EXPECTATIONS

a. package food items in compliance with Occupational Health and Safety
Procedures;
b. adopt appropriate packaging method according to enterprise standards; and
c. label foods according to industry standards.
PRE-TEST
Directions: Identify the following statement that is being described. Choose the
correct answers form the word pool below.
Foil packaging Ph of food Freezing and Enzyme system Initial Microbial
chilling food load
Moisture Canned foods Amount and Home canned
content nature of fat foods
content
1. It is a chemical process like fermentation and hydrolysis which occur in high

moisture food, especially in the presence of oxygen of ambient tropical
temperature.
2. This is related to the physical state of the food itself.
3. These are often pouch that are filled and then the bottom and top of the pouch
is sealed with a heat seal similar to those used with commercial frozen
packaging.
4. These canned commercially are cooked prior to being placed in the can in
order to prevent E. coli contamination.
5. Most often, it is vegetables that are frozen, although berries and other fruits
can also lend themselves to being frozen.
__________________________________________________________________________________________

Page 41
__________________________________________________________________________________
6. Fruits and vegetables are placed in glass jars and sealed in the jars by
heating the jars and then placing a rubber stopped jar top on the jar.
7. This simply indicates the inverse amount of hydrogen ion available in the food
system. This is oftentimes associated with acidity of food.
8. The chemical process also accelerates breakdown of fats on food.
9. This means that micro-organisms thrive best in high moisture foods like
molds, yeast, and bacteria they grow faster in food with the high moisture
content.
10. The best foods to package in this manner are usually dried fruits, baked
goods or grain products.
LOOKING BACK
Directions: Give example packaging of each packaging material.
1. Leaves: _________
2. Vegetable fiber: ___________
3. Wood: __________
4. Paper: __________
5. Newsprint: _________
6. Earthenware: __________
7. Glass: ________
8. Plastic: ________
9. Metal: _________
BRIEF INTRODUCTION
Food is packed in terms of quality, shelf life, microbial condition and portion control. Spoilage
of food is caused by poor packaging of food.
__________________________________________________________________________________________

Page 42
__________________________________________________________________________________
a. Ph of food - This simply indicates the inverse amount of hydrogen ion available in the
food system. This is oftentimes associated with acidity of food. Thus, foods with high
amounts of hydrogen ion have low pH and this is considered to have acidic taste.
b. Moisture content – This is related to the physical state of the food itself. Products with
very high moisture could be those in liquid form, while those with very low free moisture
could be dried or frozen. This product component is very important relative to food spoilage.
The higher the moisture content, the greater the chances for microbial growth and chemical
changes.
c. Amount and nature of fat content – The chemical process also accelerate breakdown of
fats on food. Thus, products with high fat content like oils, butter, soft cheese, fried foods
and the like tend to spoil fast when inadequately packaged. Exposure to the atmosphere
causes rapid oxidation breaking down the fat into free fatty acids in food.
d. Enzyme system – It is a chemical process like fermentation and hydrolysis which occur
in high moisture food, especially in the presence of oxygen of ambient tropical temperature.
When foods undergo these processes, they change in texture, flavor, odor and color. Under
these conditions, the product may already be considered spoiled.
e. Initial Microbial load – This means that micro-organisms thrive best in high moisture
foods like molds, yeast, and bacteria they grow faster in food with the high moisture content.
A package can be classified according to its use as follows:

1. As a primary package – This type of package is meant to directly contain the
product. Hence, it gets in direct contact with the goods. Thus, this package is
expected to meet all the requirements for safety and protection of the consumers like
tetra packs or canned food packages.
2. As a secondary package – This is utilized to contain a specified number of unit
packs. Its major function is to allow for the unit packs to be carried in bulk.
3. As a tertiary package – When transporting in bulk, the secondary package may
have to be packed again for greater protection and for bulk transfer. Use of tertiary
package is normally for bulk transport or storage in large warehouses.
METHODS OF FOOD PACKAGING
1. Home Canned Foods - one of the oldest and most common methods of food
packaging in homes is the use of home canning. The seals also need to be airtight to
prevent the growth of bacteria.
2. Freezing and chilling food - Freezing can be done with a variety of methods. Most
often, it is vegetables that are frozen, although berries and other fruits can also lend
themselves to being frozen.
3. Canned foods - canning foods as a method of food processing have been around,
foods that are canned commercially are cooked prior to being placed in the can in order to
prevent E. coli contamination. Canned foods come in a wide variety, ranging from meat to
vegetables to fruit.
__________________________________________________________________________________________

Page 43
__________________________________________________________________________________
4. Foil Packaging - Foil wraps are often pouches that are filled and then the bottom and
top of the pouch is sealed with a heat seal similar to those used with commercial frozen
packaging. Foil packaging allows the foods to be sealed in the package without losing any
residual moisture that may still be in the food.
ACTIVITIES
Activity 1: Differentiate the following methods of food packaging;
Methods of food Materials to be used Functions
packaging
1. home canned foods
2. freezing and chilling
food
3. canned foods
4. Foil Packaging
Activity 2: Directions: Make your own logo following the methods of labelling. Let
say that you have your dessert shop what name will you used and how your logo will
look like? Draw it using the next page of this module.
__________________________________________________________________________________________

Page 44
__________________________________________________________________________________
REMEMBER
The following must appear on the label:
• name under which the product is sold
• list of ingredients
• net quantity
• quantity of certain ingredients
• date of minimum durability
• any special storage instructions or conditions of use
• name or business name and address of the manufacturer or packager
• place of origin of the foodstuff if its absence might mislead the consumer to a
material degree instructions for use where necessary
• beverages with more than 1.2% alcohol by volume must declare their actual alcoholic
strength
Directions: Enumerate the following:

1-5 Factors to consider when transporting food.
6-9 Methods of food packaging
10-12 Classification of packaging
13-15 Information on the label
POST-TEST
Directions: Identify the following statement that is being described. Choose the
correct answers form the word pool below.
Foil packaging Ph of food Freezing and Enzyme system Initial Microbial
chilling food load
Moisture Canned foods Amount and Home canned
content nature of fat foods
content
__________________________________________________________________________________________

Page 45
__________________________________________________________________________________
1. This is related to the physical state of the food itself.

2. These canned commercially are cooked prior to being placed in the can in
order to prevent E. coli contamination.
3. It is a chemical process like fermentation and hydrolysis which occur in high
moisture food, especially in the presence of oxygen of ambient tropical
temperature.
4. These are often pouch that are filled and then the bottom and top of the pouch
is sealed with a heat seal similar to those used with commercial frozen
packaging.
5. This simply indicates the inverse amount of hydrogen ion available in the food
system. This is oftentimes associated with acidity of food.
7. The chemical process also accelerates breakdown of fats on food.
8. This means that micro-organisms thrive best in high moisture foods like
molds, yeast, and bacteria they grow faster in food with the high moisture
content.
10. Most often, it is vegetables that are frozen, although berries and other fruits
can also lend themselves to being frozen.
__________________________________________________________________________________________

Page 46
Page 47
__________________________________________________________________________________________
UNDERSTANDING BACK
1. moisture 1. enzyme
content Please refer to the lecture given in 1. banana system
this module. 2.
2. canned foods 2. Fruit Bag moisture
content
3. enzyme 3. Crate
3. foil
system 4. paper packaging
bbags/boxes 4. canned
4. foil food
packaging 5. 5. freezing
and
5. ph of food 6. chilling
6. home 7. Bottle glass food
canned foods 6. home
8. Cling canned food
7. amount and Wrapped 7. ph of
nature of fat food
9. Can 8. amount
content
and nature
8. initial of fat
microbial load content
9. initial
9. homed microbial
vanned foods load
10. freezing and 10. foil
packaging
chilling food
ANSWER KEY
REFERENCES
__________________________________________________________________________________

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UNIFIED SUPPLEMENTARY LEARNING MATERIALS

UNIFIED SUPPLEMENTARY LEARNING MATERIALS

Writers: Jasmin E. Garcia and Inah Therese S. Capiral

1. enumerate the importance of dessert in a meal;

2. classify desserts according to type of ingredients used; and

3. identify the characteristics of desserts.

2. Which of the following is considered the simplest dessert?

Directions: Complete the table by filling up the recommended number of days/weeks/years in

Type of Sandwich Recommended storage in refrigerator

Reasons for eating desserts and sweets

A. Dessert balances out a meal and gives “closure” to the meal.

1. Characteristics of baked 2. Characteristics of 3. Characteristics of good

firmness of shape attractive appearance appetizing aroma

velvety smooth texture

Activity 2: NAME ME!

CHECKING YOUR UNDERSTANDING

2. prepare variety of desserts and sauces using sanitary practices; and

3. follow workplace safety procedures.

1. Which is not a dessert sauce?

2. Which is a solid to liquid transformation that adds flavor and appearance?

3. Which is a soft confectionary made of butter, sugar, and chocolate.

5. A dessert sauce make of egg, milk and sugar is called __________?

KINDS AND VARIETIES OF SAUCES

Three types of sauces

CUSTARD SAUCE FRUIT PUREE SYRUP

Activity 2: Lab Dessert!

CHECKING YOUR UNDERSTANDING

1. Which of the following is not a type of sauce?

3. Which container is suited in storing your sauces?

Technical-Vocational- Livelihood Home Economics Cookery Manual module. pp 173-180

2. enumerate edible garnishes for desserts ; and

3. present dessert with accompaniments and garnish.

1. Which of the following is not an accompaniment?

2. Which of the accompaniment gives moisture to cakes?

4. Which of the following accompaniment used as pie filling?

Accompaniments, Garnishes and Decorations for Desserts

4 Garnishes that add wow factor

FRUIT NUT CHOCOLATE COOKIES

Activity 2: Draw Me!

2. enumerate plating tips and techniques; and

3. present dessert attractively and creatively.

1. Everything on your dessert plate should be ____________ and delicious.

2. Which plating guideline shows various sizes and shapes of plate?

3. Which serves as the frame of the presentation?

write your answer here…

Guidelines in plating dessert:

Plating and presenting tips and techniques

Here are some other techniques to keep in mind when garnishing:

Activity 2: Think and Pair!

Directions: Answer the following questions and discuss your

1. What are the important factors to be considered in plating and

CHECKING YOUR UNDERSTANDING

1. Everything on your dessert plate should be ____________ and delicious.

2. Which plating guideline shows various sizes and shapes of plate?

3. Which serves as the frame of the presentation?

2. enumerate storing equipment’s and materials to be used; and

3. store dessert in appropriate condition to maintain its quality and taste.

3. Which containers is used to store sauces for dessert?

4. Which storing techniques reduce the temperature of food?

5. Which storing techniques keep desserts cool or cold?

GUIDELINES TIPS and TECHNIQUE

Packaging Materials for Storing Desserts

Sanitary Practices When Storing Desserts