Technology and Livelihood

Cookery
Education

Self-Learning Module - 5

GRADE 9
 Food Cues’

Baking – the process of cooking food by indirect heat or dry heat in a confined space
as in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from
250 oF- 450 oF

Batter – a flour mixture that can be stirred or poured

Caramelized – granulated sugar that is heated and melted into golden brown syrup

Convection oven – stove in which a fan circulates heated air through the oven for fast,
even cooking.

Discard – to get rid of as of being no further use

Dough – a flour mixture that can be rolled or kneaded

Dutch oven – a brick oven

Fondant – a type of icing made of corn syrup, sugar and gelatin in different colors with
a sweet flavor that can be rolled out and spread over cakes for a smooth finish

Ganache – a type of chocolate with a consistency between mousse and fudge

Igniter – the carborundum rod used to initiate the discharge in an ignitron tube

Meringue – a baked dessert made from beaten egg whites and sugar

Microwave oven – an oven that utilizes electromagnetic energy below the magnetic
spectrum

Mixing – to bring together into uniform mass Pre-heat – to heat (an oven, for example)
before hand

Pearl – an edible decoration for desserts, cakes, and pastries

Royal icing – a mixture of meringue powder, powdered sugar, and water

Sift – separating course particles in the ingredient by passing through a sieve or sifter

Tier – refers to each level of cake

Zest – flavouring that comes from the outer rinds of citrus

PRE-TEST

Directions: Classify the following tools based on their usage. Write the letter of your
answer in the space before the number.

A. Baking equipment D. Cutting

B. Preparation E. Measuring
C. Mixing F. Baking Pans

A 1. Custard cups C9. Spatula

A 2. Flour sifter A10. Pastry blender
A 3. Bread toaster B 11. Rolling pin
C 4. Wooden spoon E12. Weighing scale
F 5. Muffin pan A13. Macaroon molder
B 6. Grater F14. Bundt pan
E 7. Set of measuring spoon B15. Pastry brush

LESSON 1: PREPARE DESSERTS

A dessert is usually a sweet course or dish
like fruit, ice cream, or pastry served at the end
of a meal. It is probably the most important
stage of the meal since it is the last thing your
guests remember before they leave the table.

THE IMPORTANCE OF DESSERT

1. Dessert balances out a meal and gives
closure to a meal.
2. Eating dessert is an opportunity to
experience different flavors and textures that you cannot get from other foods like
vegetables, meats, and fruits.
3. Preparing desserts gives you an opportunity to be creative by discovering and
making interesting mixtures that you may not have thought of.

TYPES of Desserts and their Characteristics

A. Fruits – best and simplest dessert because it is nutritious, appetizing, and easy
to prepare and serve.

a. Characteristics of fruit desserts:

i. Appetizing Aroma
 ii. Simple
iii. Clean, washed appearance
iv. Slightly chilled

B. Cheese – this is another excellent dessert that is ready to serve. Cheese differs
depending on the kind of milk used, the kind of cheese-making procedures, the
seasonings, and the ripening processes.

a. Types of cheese based on consistency are:

i. Soft – unripened/ripened cheese
ii. Semi-hard – ripened by mold/ripened by bacteria
iii. Hard – with gas holes/without gas holes

C. Gelatins – these are easily prepared, economical, and vary in many ways and
being marketed in two forms: (a) unsweetened – granular type that must be
softened in water before use, (b) fruit gelatin – in which flavor, color, and sugar
already been added.

D. Custards – creamy, delicate, bake custards may be served in their baking cups
or may be unmolded and served with fruit garnishes or dessert sauces.

a. Characteristics of baked custards:

i. Firmness of shape
ii. Smooth, tender texture
iii. Rich and creamy consistency
iv. Excellent flavor
b. Characteristics of soft custards:
i. Velvety smooth texture
ii. Rich flavor
iii. Has pouring consistency of heavy cream

E. Puddings – a sweet and usually hot dish made with pastry, flour, bread, rice,
and often fruit.

a. Characteristics of Pudding:
i. Attractive appearance
ii. Excellent consistency
iii. Well-blended flavor
iv. Firmness of shape
v. An accompanying sauce to add interest

F. Fruit cobblers – they have a depth of two or three inches and are topped with
biscuit dough rather than made with pie crust and being served either hot or cold.
G. Frozen desserts – these are desserts made by freezing liquids, semi-solids, and
sometimes even solids. They may be based on flavored water, fruit purees, milk
and cream, custard, mousse, and others.

a. Types of Frozen Desserts

 i. Ice cream – smooth frozen mixture of milk, cream, sugar,
flavorings, and sometimes eggs.
ii. Sherbets and ice – made from fruit juices, water, and sugar.
iii. Frozen soufflés and frozen mousses – chilled mousses and
bavarians contain whipped cream, beaten egg whites or both are
folded to give lightness and allow the dessert to still be frozen in an
ordinary freezer.

H. Baked dessert – made by mixing and putting ingredients in an oven, includes

cake, muffins, cookies, etc.

I. Fried dessert – made using a deep frying process like butchi and turon.

J. Pastries – these can be light, flaky bread with an airy texture or unleavened
dough with a high fat content.

K. Miscellaneous dessert – do not fit into any category like cheesecakes.

TOOLS AND EQUIPMENT NEEDED IN PREPARING DESSERTS

Mise en place is a French term which mean “set in place”. It means having
everything ready to cook and in its place. These are advance preparations you need to
do to save time. You should be able to identify and prepare all needed tools and
equipment as well as all the ingredients to make the preparation and cooking easy.
a. Measuring cups and spoons
b. Mixing bowls
c. Cans, bottles, and carton opener
d. Wooden or plastic cutting boards
e. Double boiler
f. Funnels
g. Graters
h. Kitchen knives
i. Fruit and salad knife
j. Spatula
k. Citrus knife
l. Paring knife
m. Kitchen shears
n. Scraper
o. Spoons
p. Temperature scales
q. Vegetable peeler
r. Whisks
s. Baking molds and pans
t. Cookie cutters
u. Pastry/piping bag
v. Baking sheets
w. Colander
 x. Dishers/scoopers
y. Ladles
z. Pastry brushes

Kitchen tools are varied made for specific purposes. It makes dessert preparations more
organized and easier.

INGREDIENTS NEEDED IN PREPARING DESSERTS AND SWEET SAUCES

1. Sugar – the common element linking virtually all desserts is sugar. It may be
used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a
meringue. Many desserts use sugar syrup, which involves boiling sugar and
water to the desired temperature.

a. Granulated sugar is used in most recipes.

b. Castor sugar is best for meringues and some cakes because it dissolves
more easily.
c. Confectioner's sugar or icing sugar is used mostly for dusting the tops of
desserts.
d. Brown sugar is commonly used in hot sauce as it produces a lovely rich
caramel flavour.

2. Gelatine – is used to set many cold moulded desserts. It is the basis for jellies
and is also used to set creams and mousses. Gelatines may be plain or
flavoured and coloured for effect.

3. Egg yolks – may be mixed with flavourings, sugar and cream or milk to make
custard or they may be whisked together over hot water to create a sabayon.

4. Egg whites – raw egg whites are beaten, air is trapped in the mixture in the form
of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses
while whites beaten to firm peaks are suitable for meringues

5. Fruit Ripe perfect fruit provides the basis for many desserts, with very little effort
needed to make an attractive colourful display

6. Cream This ingredient is often used as a decoration or accompaniment for both

cold and hot desserts, but may also be used as one of the recipe ingredients.

7. Batters This simple mixture of flour and water is used to make crepes and
pancakes. Batter is also used to coat fruit for fritters.

8. Nuts are available whole, ground, roasted or caramelized. They are an important
part of dessert cookery as they provide flavour for creams and ice creams.

9. Chocolate may be melted to easily blend into fillings and batters. It can also be
poured over desserts such as cakes and puddings. When melted chocolate is
cooled it can be shaped and moulded into many attractive decorations.
Chocolate is available in various types, namely bitter sweet, semi-sweet, white,
 dark and milk chocolate. Milk and white chocolate because of their milk content
are more difficult to work with than dark chocolate.

Activity 1

Direction: Read the given recipe carefully and list down all the tools that you need to
prepare in order to finish the activity.

BUTTER CAKE

Ingredients:

3 1/4 cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder

Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture,
beginning and ending with dry ingredients.
6. Bake at 375 degrees Fahrenheit for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. Sifter 6. __________
2. Mixing bowl 7. __________
3. ___________ 8. __________
4. ___________ 9. __________
5. ___________ 10. __________
LESSON 2: PLATING AND PRESENTING DESSERTS

Many, if not most, dessert presentations can be

improved with one or more items added to enhance
them. But before you add anything, take a moment to
consider whether serving the dessert alone would be
effective. A simple, ungarnished plating is usually all
that’s needed for a home-style dessert, and at the
opposite extreme, an elegant pastry or gateaux that is
beautiful on its own may not need any additional
elements.

PRINCIPLES IN PRESENTING DESSERTS

 Avoid Monotony
 Contrasts are as important as harmony
 Food that comes from the same place
 Fresh and ripe rules every time

PLATING DESSERTS

Here are some simple tips for plating desserts effectively and beautifully.

Be creative with color

Combine textures
Compose your plate as you would be painting
Consider the vessel
Contrast temperatures
Have a focal point
Let it be dramatic
Stand your dessert sturdily
Garnish with care
Be consistent

GARNISHING DESSERTS

Garnishing desserts is the easiest thing to do because there is no need for extensive
recipes or fancy equipment.
1. Glaze – shiny top coat on any simple pastry
2. Chocolate curls – a slab of cooked chocolate being hardened by the refrigerator
3. Cocoa powder/Icing sugar – a simple dessert can be topped with sifted cocoa
powder to create a classic dessert
4. Caramel filigree – made by drizzling castor-sugar on a silicon baking sheet at a
low temperature for few minutes
ITEMS THAT CAN BE USED AS GARNISH

1. Tuiles – these thin cookies can be shaped in numerous ways: with a stencil,
spread onto a silicone baking sheet; combed; piped; or spread onto a textured
flexible baking mat and then shaped while still warm

2. Meringues (hard)

3. Sugar – can be used to make garnishes using several different methods.

a. Pulled sugar is prepared by cooking a sugar syrup to between 155°C and
160°C (310°F and 320°F) and then cooling, colouring, folding, and
stretching it into various shapes such as ribbons or bows. The same
mixture can also be used to make blown sugar garnishes, which are
created by using a pump to create a balloon out of the slightly cooled
sugar syrup.
b. Blown sugar is used to make things such as fruits, with many other
possibilities.
c. Bubble sugar is made by pouring liquid sugar (150°C or 310°F) onto a
special type of paper and then lifting the paper and allowing it to run down,
creating a bubbly effect.

4. Caramelized Sugar – sugar syrup is cooked to between 165°C and 185°C

(330°F and 365°F), depending on how dark you want the caramel to be.

5. Isomalt sugar – is a special type of sugar which can be cooked to the same
temperature as caramel without colouring.

6. Chocolate – has many different applications. Too thick a chocolate garnish can
overpower the dessert, so it must be delicate. In all cases, chocolate must be
correctly tempered, which will ensure a crisp texture and proper sheen. Some
garnishes that can be prepared are chocolate curls, fans, and cigarettes, formed
by spreading a thin layer of tempered chocolate onto a marble slab and then
shaping once partially set. Chocolate can also be piped into shapes, mixed with
nuts and poured to form bark, or mixed with cream and used for spherification to
create chocolate caviar.

7. Cheese

8. Dried fruit – Firm fruits can be sliced thinly and soaked in sugar syrup with
lemon juice briefly before drying in a low-temperature

9. Rice noodles – Rice or other noodles can be deep-fried briefly and tossed in
cinnamon sugar.

10. Candied zest – Citrus peels can be poached in sugar syrup and then cooled and
coated in finely granulated sugar.

11. Candied nuts and brittles – Heat sugar syrup to the hard crack stage (148°C to
155°C or 310°F to 330°F) and add toasted nuts.
 12. Berries and fruit

13. Cookies

14. Sponges

PLATING AND PRESENTING TIPS AND TECHNIQUES

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.

 Green is fresh and cool, and can be soothing.

 Red is passion and excitement.
 Black is sophisticated and elegant.
 Blue is a natural appetite suppressant, since it can make food look
unappetizing.

3. 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. Garnish - to impress garnishes and decorations can enhance your plate

presentation. Choose garnishes that are appropriate to the ingredients. For
example, using a chocolate curls for chocolate cake.
:
 Never decorate a plate with something inedible
 Ensure the garnish complements and enhances the dish.
 Choose garnishes that are the correct size; they should be easy to eat

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.
 Activity 2: FINAL TASK!

Direction: Create a Three-Page-Brochure (saved as image/jpeg only) of different

types of desserts and its recipes. Send/attached final task at Aralinks.

Rubrics for Making Three-Page-Brochure

Criteria 25-21 20-16 15-11 10-5

Graphics/Pictures Graphics go Graphics go Graphics go Graphics do not
well with the well with the well with the go with the
text and there text, but there text, but there accompanying
is a good mix are so many are too few text or appear to
of text and that they and the be randomly
graphics. distract from brochure chosen.
the text. seems "text-
heavy".
Attractiveness & The brochure The brochure The brochure The brochure's
Organization has has attractive has well- formatting and
exceptionally formatting and organized organization of
attractive well-organized information. material are
formatting and information. confusing to the
well-organized reader.
information.
Content - Accuracy All facts in the 99-90% of the 89-80% of the Fewer than 80%
brochure are facts in the facts in the of the facts in
accurate. brochure are brochure are the brochure are
accurate. accurate. accurate.

Sources Careful and Careful and Careful and Sources are not
accurate accurate accurate documented
records are records are records are accurately or
kept to kept to kept to are not kept on
document the document the document the many facts and
source of 95- source of 94- source of 84- graphics.
100% of the 85% of the 75% of the
facts and facts and facts and
graphics in the graphics in the graphics in the
brochure. brochure. brochure.
 SELF – EVALUATION

Kindly rate yourself by checking the box.

I need to relearn the lesson.

I just need to practice.
I am confident in doing this.
Your comments:
_____________________________
_____________________________
_____________________________

NAME AND SIGNATURE OF STUDENT

Presenting Dessert image
https://i.pinimg.com/originals/4d/3e/fe/4d3efe057d79c791a44283c216e3b9a7.jpg

Discussion
http://www.depedbataan.com/resources/9/
k_to_12_bread_and_pastry_learning_module.pdf
https://ecampusontario.pressbooks.pub/pastryplateddesserts/chapter/introduction-2/
http://teachergelo.blogspot.com/2017/02/grade-9-learning-outcome-3-presenting.html

Rubrics for Brochure

http://rubistar.4teachers.org/index.php?
screen=ShowRubric&module=Rubistar&rubric_id=1417742&