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COOKERY 9
4th Quarter
Week 5

LEARNING ACTIVITY SHEET

Division of Surigao del Sur
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Disclaimer: This Learning Activity Sheet (LAS) is based from the Self-Learning
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Competency: L. O 4 Storing Desserts

4.1 Keep desserts in appropriate conditions to maintain their quality
and taste

Objectives: At the end of the week, you shall have:

o Classified storing methods of dessert;
o Enumerated sanitary practices in storing desserts; and
o Given importance on sanitary practices when packaging and
storing desserts.

Learner’s Tasks

Lesson Overview

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

is important 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 to avoid risk of spoiling or food poisoning. Proper storage of
desserts helps preserve and protect its quality and taste. It also prevents spoilage and
harmful bacteria from going inside the dessert.

Improper food storage can lead to several problems, including bacteria and
mold growth, food spoilage through natural decay, and even food waste, which costs
huge amount annually worldwide.

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 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.
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• 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 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.

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 means to keep cold or cool below 400F

2. Cold Storage is the process of storing food by means of refrigeration at 230C
3. Chilling is to refrigerate or to reduce the temperature of food below 80C.

Here are the safe practices in storing desserts:

1. Cleaning and sanitizing worktables after every use.

2. Avoid handling foods with your hands as much as possible.

3. Properly cover all the food items - The food both cooked and raw is prone to get
spoiled if it is left uncovered. At no point should it be left uncovered.

4. Use the raw materials on a first-in-first-out basis - Whenever the raw materials are
taken out, they must be on a first-in-first-out basis as by doing so you make sure
that the ones that come in earlier are not left to rot. This practice is more
convenient and also saves you a lot of money.
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5. Make sure that the package is free of any debris - There is a fairly good chance
that while moving the raw materials from one point to another, some debris may
come in contact with the food.

6. Use only clean baskets or trays - The baskets and trays used to carry the food
must be kept clean each time they are used. These are some measures that
need to be taken in any case to ensure that the food stays clean, fresh and free
from contamination.

7. 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.

ACTIVTIY 1.True or False

Directions: Write True if the statement is correct and False is the statement is wrong.

1. Refrigeration is to keep the dessert cold or cool below 400F.

2. Chilling the dessert is the process of storing food by means of refrigeration at
230C.
3. Chilling dessert means to refrigerate or to reduce the temperature of food below
80C.
4. Chilling storage is a technique to store dessert in a freezer.
5. Refrigerator is an equipment to be used to dessert that needs to be stored below
400F.

Activity 2. List me
Direction: List down at least five sanitary practices you learn when storing desserts.
1.
2.
3.
4.
5.

Activity 3. Discuss concisely

What is the purpose of storing dessert? What will be the result if we will not
observe sanitary practices in storing dessert?
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Formative Test

Directions: Choose the correct answer from the given choices. Write the letter of your
answer in your test notebook.

1. This is to keep cold or cool below 40 F

A. Refrigerating B. Cold storing C. Chilling D. Freezing

2. The process of storing food by means of refrigeration at 23 0C

A. Refrigerating B. Cold storing C. Chilling D. Freezing

3. To refrigerate or to reduce the temperature of food below 80C

A. Refrigerate B. Cold storage C. Chilling D. Freeze

4. Which of the following is not belongs to equipment used in storing dessert.

A. Refrigerator B. Freezer C. Chiller D. Heater

5. Which is not true in practicing storing desserts?

A. Store foods and ingredients properly.
B. Wash utensils and equipment thoroughly.
C. Always Keep yourself from food even if you are ill.
D. Handle the food properly to prevent spoilage and contamination.

Answer Key

Activity 2
Activity
R 1
1. True 1. Handle the food properly to prevent spoilage and
2. False contamination.
3. False 2. Wash utensils and equipment thoroughly.
4. False 3. Keep away from food when you are ill.
5. True 4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.

References

Cookery NCII Module 1(TVL Home Economics) DepEd Learning Material, Prepare
Plate/presents desserts pp 220-222
Cookery (TVL Home Economics) Dep.Ed. Teacher’s Guide
Cookery (TVL Home Economics) Dep.Ed. Curriculum Guide