9

TLE
Quarter 4 – Module 5:
Storing Desserts
 What I Know

Direction: Write TRUE if the statement is correct and FALSE if it is incorrect. Write
your answer on your notebook.

1. The purpose of storing dessert is to enhance freshness and quality.

2. Any dessert that is not required for immediate consumption must be heated
rapidly and stored in the cool room until required
3. Handle the food properly to aggravate spoilage and contamination.
4. If you plan to keep a pre-prepared dessert hot until service, make sure that
the temperature of the food is over 65ºC.
5. Glass container is packaging material for storing desserts.

Note: If you get 100% correct in this pre- assessment, skip the lesson but if not
and only get 50% to 99% correct, then proceed with the lesson.

2
 Lesson
Storing Desserts
5
Proper storage of ingredients and baked goods is essential to keeping food
fresh and tasty and not risking foodborne illnesses.

To maintain the dessert quality including taste, appearance and texture, you
must store them properly. “Packaging down” is a term used to describe the action of
securing and storing the product securely until required. All products need to be
package so that the integrity of the product is not compromised during the storage

Notes to the Teacher

This contains helpful tips or strategies that will help you
in guiding the learners.

What’s In

Direction: Answer the following questions on your notebook.

1. Why is it important to keep the dessert hot or cold?

2. Why should we handle the dessert with extreme care?

3
 What’s New

Direction: Supply the missing letters to complete each word. Copy and answer
on your notebook.

CLUE: The following are the equipment used in storing dessert.

1. C _ I LL _ R
2. FR _ E _ ER
3. RE _ R _ GER _ TOR

What is It

Store Dessert

Storing cold and hot desserts

As many desserts contain egg and dairy products, they present a potential
health hazard if not stored properly.

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:

 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.

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.

 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.

 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
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 below 400F
2. Cold Storage – process of storing food by means of refrigeration at 23ºC
3. Chilling – to refrigerate or to reduce the temperature of food below 8 ºC

5
 What’s More
CROSSWORD PUZZLE

Directions: Find the word/s that relates to the lesson inside the table. Encircle the
words you can find. The words can be in any direction: up, down, across or diagonal.
Copy and answer on your notebook.

S T G T F D T R S X

D C U I H J T Z T C

C H O L G R O U O P

K I F R E E Z E R Y

P L A S T I C W I E

P L S I C O M Y N T

L E O L V R Q F G R

D R L I X C S D R T

What I Have Learned

Direction: Write at least a two-paragraph essay about your learning on this

lesson/module using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I have realized that

__________________________________________________________________________________
__________________________________________________________________________________

6
__________________________________________________________________________________

I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Essay Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are
Ideas manner manner general vague or
unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS: /40

What I Can Do

Research and piled Up

Direction: Collect different photos of dessert being stored properly and compile it
like a book using any kind of paper, decorating materials, glue, and coloring
materials.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
SCORE CRITERIA
5 Properly compiled in a very attractive manner
4 Properly compiled in an attractive manner
3 Properly complied in simple manner

7
 2 Compiled disorganized manner
1 Submitted only 1 photo.

Assessment

I. Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.

Write your answer on your notebook.

1. The purpose of storing dessert is to enhance freshness and quality.

2. Any dessert that is not required for immediate consumption must be heated
rapidly and stored in the cool room until required
3. Handle the food properly to aggravate spoilage and contamination.
4. If you plan to keep a pre-prepared dessert hot until service, make sure that
the temperature of the food is over 65ºC.
5. Glass container is packaging material for storing desserts.

II. Enumeration: Enumerate the following. Write the correct answer on your
notebook.
A. Packaging Materials for Storing Desserts
1.
2.
3.
4.
5.
6.
B. Equipment used for storing desserts
1.
2.
3.

Additional Activities
Browse the internet for more ideas on storing desserts. In the
absence of gadget, you may check some old issue magazines or newspapers.
List down some packaging materials and storage equipment for storing
desserts.

8
What I know
TRUE OR FLASE LO3 Assessment
1. TRUE I.
2. FALSE TRUE OR FLASE
3. FALSE 1. TRUE
4. TRUE 2. FALSE
5. TRUE 3. FALSE
4. TRUE
What’s In 5. TRUE
Answer may vary II.
Enumeration
What’s New
A. Packaging Materials for
1. CHILLER
2. FREEZER Storing Desserts (In any order)
3. REFRIGERATOR 1. glass container
Answer Key
2. plastic container
What's more 3. plastic/cellophane
S T G T F D T R X
4. aluminum foil
5. packaging tapes
D U I H J Z C 6. boxes
C O L G O U P B. Equipment
1. chiller
K Y
2. freezer
W E 3. refrigerator
P I C O M Y T
L O L V R Q F R
L I X C S D R T
Answer Key