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Technology and
Livelihood
Education
9
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Technology and Livelihood Education – Grade 9

Quarter 4 – Module 4: Other Type of Desserts and their Characteristics
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Trixie Ann Mae L. Julio
Editor: Jerwina See
Reviewer: Jerwina See
Illustrator: Name
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Carolina T. Rivera EdD
Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
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Technology and
Livelihood
Education
9
Quarter 4
Self-Learning Module 4
Other Type of Desserts and
their Characteristics
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Introductory Message

For the Facilitator:

Welcome to the (Grade 9 Cookery) Self-Learning Module 4 on (Other Type of

Desserts and their Characteristics)!

This Self-Learning Module was collaboratively designed, developed, and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

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

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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For the Learner:

Welcome to the (Cookery) Self-Learning Module 4 on (Other Type of Desserts

and their Characteristics)!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measure how much you have learned from the
entire module.
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EXPECTATIONS

At the end of the lesson, you are expected to:

A. Identify the other type of desserts;

B. Explain the different dessert characteristics; and
C. Appreciate the different characteristics of desserts.

PRETEST

Directions: Write TRUE if the statement is correct and FALSE if the

statement is incorrect.
1. Desserts can be in a form of fruits and vegetables through candies.
2. There are varied sizes of pies from bite size to pan size.
3. Cookies are only intended for adults.
4. In ancient times, biscuits are cooked after cookies.
5. Pastry chefs can make use of their culinary skills in preparing pastries
to attract diners.

RECAP

Directions: Identify what type of dessert and its characteristics is asked.

1. These are another excellent dessert that is easy to serve. The

consistency and taste is depending on the variety of milks used, the
kinds of cheese making procedures, the seasoning, and the ripening
process.
2. Example of these type of desserts are ice cream, frozen soufflés and
frozen mousses, sherbets, and ice.
3. These are easily prepared, versatile and economical.
4. This can also be served in cups added with fruit garnishes or dessert
sauces.
5. These are known to be the simplest type of dessert. These are the easiest
to prepare, nutritious and appetizing.
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LESSON

Desserts are given as a closure to the meal. It is somehow one’s favorite part
because of its distinctive characteristics. Desserts are known to be sweet; it
has varied texture and appearance ranging from fruits, gelatins, cakes,
cookies, pies, pastries, and many other dessert ideas.
Listed below are other type of desserts and their distinctive characteristics.
Types of Dessert

1. Cake- is a sweet baked dessert that contains a combination of flour,

eggs, sugar, butter or oil and some other
liquid ingredients like water, liquor, or milk
and leavening agents like baking powder.
Cake is usually served in important occasions
like birthdays, weddings, baptismal, and
anniversaries. Cake recipes can be in different
forms; some are bread like, some are rich and
elaborate, and several are centuries old.

2. Cookie- is also a common dessert for kids. It is

a sweet baked food usually in different shapes
like round, heart, stars, and squares. These are
usually flat and is made of flour, eggs, sugar,
and butter. Cookies are often served together
with beverages like tea, chocolate, coffee, and
milk.

3. Biscuits- are known to be an “inexpensive

form of food for the poor” because they are
frequently cooked after the bread. Often
times, it is a variety of baked, usually flour
based food goods. Early biscuits were hard,
dry, and unsweetened.

4. Pastry- This is a type of dessert that is made

out of dough of flour, sugar, butter, water,
egg, milk, shortening, and baking powder. It
is usually unique in flavor because it can
either be sweet or savory. Pastry chefs can
make use of their culinary skills in preparing
pastries to attract diners.
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5. Pie- these are often distinguished by

their crusts. Pies can be in a selection of
sixes from bite-size to pan size servings.
A top crust pie has the filling in the
bottom of the dish and is covered with a
pastry or other covering in line with
baking.

6. Candy- Aside from cookies this is also

another form of sweet treats usually
given to kids. Candies can also be in a
form of fruits, nuts, and vegetables
coated in sugar or glazes.

ACTIVITIES

Activity 1
Directions: Arrange the JUMBLED LETTERS to name the different
classification/types of dessert and their characteristics. Write your answer
before the number.

1. ___________ recipes can be in different forms; some are

bread like, some are rich and elaborate, and several are
centuries old. (A E K C)
2. ___________ are often served together with beverages like
tea, chocolate, coffee, and milk. (S K O E I O C)
3. Early _____________ were hard, dry, and unsweetened.
(T U I C B S I)
4. _________ chefs can make use of their culinary skills in
preparing pastries to attract diners. (T Y A P R S)
5. A top crust ____ has the filling in the bottom of the dish
and is covered with a pastry or other covering in line
with baking. (E I P)
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WRAP-UP

This module discusses Other Types of Desserts and their Characteristics.

In your own insights as a learner and as a household member, how will you
apply your learning in this module at home?

___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________.

VALUING

Based on the module, there are various Other Types of Desserts and their
Characteristics.

In your own insights, complete the statements below.

Today, I learned that…

___________________________________________________________________________
__________________________________________________________________________.

Today, I appreciate…
___________________________________________________________________________
__________________________________________________________________________.

Today, I am confused in…

___________________________________________________________________________
__________________________________________________________________________.
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POST TEST

Directions: Read each statement carefully and identify what type of desserts
is being asked. Choose your answer on the options provided.
A. Cake
B. Cookies
C. Biscuits
D. Pastry
E. Pie
F. Candy
1. These are known to be an “inexpensive form of food for the poor”
because they are frequently cooked after the bread.
2. These can also be in a form of fruits, nuts, and vegetables coated in
sugar or glazes.
3. This is a type of dessert that is made out of dough of flour, sugar, butter,
water, egg, milk, shortening, and baking powder. It is usually unique in
flavor because it can either be sweet or savory.
4. These are usually flat and is made of flour, eggs, sugar, and butter.
5. This is a sweet baked dessert that contains a combination of flour, eggs,
sugar, butter or oil and some other liquid ingredients like water, liquor,
or milk and leavening agents like baking powder.
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KEY TO CORRECTION

FRUITS 5.
CUSTARD 4.
GELATIN DESSERT 3.
FROZEN DESSERT 2.
CHEESE 1.
RECAP
A 5. GRATER 5. TRUE 5.
B 4. WHISKS 4. FALSE 4.
D 3. SPATULA 3. FALSE 3.
F 2. BLENDER 2. TRUE 2.
C 1. SCRAPER 1. TRUE 1.
POST TEST ACTIVITY 1 PRETEST

• Caunan, Cha (2014, December 6) Learning Module for Grade 9 TLE - Cookery 9,
from https://www.slideshare.net/grinsoda/lm-cookery-final-132014

• CAKE. https://tinyurl.com/hpx5deey. Accessed October 8, 2020

• COOKIES.https://tinyurl.com/acf2dexe. Accessed October 8, 2020
• BISCUITS. https://tinyurl.com/dtn9qesa. Accessed October 8, 2020
• PASTRY.https;//tinyurl.com/nmm19mmm. Accessed October 8, 2020
• PIES. https://tinyurl.com/blm29bcc. Accessed October 8, 2020
• CANDY.https://tinyurl.com/icg20frvr. Accessed October 8, 2020