J/SHS

TVL – HE (COOKERY)
Activity Sheet Quarter 4 - MELC 6
Preparing Desserts

REGION VI – WESTERN VISAYAS

TVL - HE (Cookery)
Activity Sheet No. 6
First Edition, 2021

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states:” No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.”
This Learning Activity Sheet Is developed by DepEd Region 6 – Western
Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TVL - HE COOKERY

Writer: Haide B. Gonzaga, Andrea Pactao

Illustrators: Ronald R. Castillo, Jose Kharlo L. Gambale

Editors: Leo C. Niedes, Benilda M. Tambanillo, Myrna A. Defallo

Layout Artist: Roxan E. Del Castillo

Schools Division Quality Assurance Team: Raymund L. Santiago, Roxan E. Del
Castillo, Anadel T. Jacinto
Division of Bago Management Team:
Allan B. Yap
Ermi V. Miranda
Ma. Lourdes V. Teodoro
Leo C. Niedes
Regional Management Team:
Ramir B. Uytico
Pedro T. Escobarte Jr.
Elena P. Gonzaga,
Donald T. Genine
Jeanalyn L. Jamison
Jo-an R. Pet
Introductory Message!

Welcome to TVL - HE (Cookery)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Bago City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This was
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is a self-directed instructional material aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

*For the learning facilitator

The TVL- HE (Cookery) Activity Sheet will help you facilitate the
teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and the learner. This
will be made available to the learners with the references/links to aid in the
independent learning mode.

*For the learner

The TVL –HE (Cookery) Activity Sheet was developed to help you continue
learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.
 Quarter 4- Week 6

Learning Activity Sheets No. 1

Name of Learner: _______________________________________________

Grade and Section: ____________________________ Date: ______________

TVL- HE (COOKERY) ACTIVITY SHEET

Preparing Desserts

I. Learning Competency with Code: MELC6

LO2. Prepare desserts
2.1 Prepare Variety of desserts (Cold desserts)

II. Background Information for Learners

Frozen desserts are very appealing when it is very hot especially during
summer, but most of us enjoy them anytime of the day.
One way of grouping frozen desserts is according to ingredients they
contain. It could be ices, sherbets, ice milk, ice cream, mousses and parfait.
Preparing a frozen dessert with a partner is super, especially if it is a
quality homemade products. You enjoy eating it at the same time you can
earn an income especially we are still in a pandemic situation. So, try
making a pudding -Maja Blanca and sell it to your neighbors. Who knows
you will become a young entrepreneur of the Philippines someday. Go for it.

II. Accompanying DepEd Textbooks and Educational Sites:

Kong, Aniceta S, Domo, Anecita P. “Technical-Vocational- Livelihood

Home Economics Cookery Manual”, pages 178

III. Activity Proper:

Activity # 1- GO! go! go! AGOGO Ice Candy Making

Photo credit to Haide B. Gonzaga, Andrea Pactao taken at RTNHS school laboratory last december 2020
EQUIPMENT/ TOOLS Needed INGREDIENTS Needed

Mixing bowl 10 pcs Agogo wrapper (11/2 or 13/4)

Shredder 1 C sugar
Measuring cup 1 pc buko/mango/ avocado
Can opener 1 C condensed milk
Ladle/long handled spoon 3 C water

PROCEDURE:

1. Perform mise’en place.

2. Shred the buko/ mango/ avocado. Set aside
3. Pour the water in a mixing bowl.
4. Add sugar and stir it until sugar is dissolve.
5. Add the shredded buko/mango/avocado.
6. Pour the condensed milk and stir it occasionally.
7. Pout it in an agogo plastic wrapper and sealed it tightly.
8. Place it in the freezer until it will become frozen.
9. Enjoy eating your homemade ice candy.

Below is the rubric to evaluate your performance.

PERORMANCE LEVEL

Very Needs
DIMENSION No
Satisfact Satisfact Improve Pts.
Excellent ory Attempt
ory ment Earned
4 0
3 2 1
1. Use of tools
and equipment
2. Application
and procedure
3. Safety work
habit
4.Completeness
of task
5. Time
Management
Activity No. 2 “Coco on the Go!”
CREAMY CHEESY MAJA BLANCA

Photo credit to Haide B. Gonzaga, Andrea Pactao taken at RTNHS school laboratory last december 2020

Equipment/ tools needed:

Casserole
Knife
Chopping board
Measuring cup
Wooden spoon
Carajay
Grater/ Shredder

Ingredients Needed: Pick in a Box

4C coconut cream
1C cornstarch
3C sugar (white)
4C young coconut (grated/ Shredded)
1 can evaporated milk
1C all-purpose cream
1C grated cheese
 PROCEDURE:
1. Grate the coconut, squeeze and strain in a sifter or
cheesecloth. Set aside
2. Cut and scrape/ grate /shred the young coconut.
3. Mix the coconut cream, cornstarch, young coconut
4. Add sugar and cook in a carajay.
5. Stir continuously until thick.
6. Pour the all-purpose cream while stirring it constantly until
thickened.
7. Pour into a mold
8. Top with grated cheese
9. Let it cool for an hour
10. Place it in the refrigerator
11. Serve it cold.

Below is the rubric to evaluate your performance.

PERORMANCE LEVEL

DIMENSION Very Needs

Satisfact No
Satisfact Improve Pts.
Excellent ory Attempt
ory ment Earned
4 0
3 2 1
1. Use of tools
and equipment
2. Application and
procedure
3. Safety work
habit
4.Completeness
of task
5. Time
Management

Guide question:
1. Do you love to prepare cold desserts?
2. What are the different cold or frozen desserts that you love to prepare
during special occasions?
3. What are the best ingredients in preparing cold desserts?
4. Which do you prefer to prepare- hot or cold dessert?
V. Reflection:

1. What is the difference between hot and cold dessert?

2. Why do you think children love to eat ice candy or frozen dessert?
3. Is it necessary to serve cold dessert very frozen?
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