Cookery9 q4 Module For Cookery 9 Tle For Desserts

Cookery-9-Q4 - module for cookery 9 TLE for desserts
Bsed Math (Isabela State University)
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TLE-Home
Economics
COOKERY 9
QUARTER 4
1
2
RAMON NATIONAL HIGH SCHOOL
Oscariz, Ramon, Isabela
COOKERY 9
QUARTER IV
PREPARE DESSERT
Week 1 & 2
LO 1. Perform mise en place

1.1 Identify tools and equipment needed in preparing desserts
1.2 Importance of dessert in a meal
1.3 Classify desserts according to types of ingredients used
1.4 identify characteristics of desserts TLE_HECK9PD-IVa-15
INTRODUCTION
The word dessert (di’ zert ) was derived from the French word “dessiver” which actually
means “to clean the table”. It is also the negative of the Latin word “servire”.
Generally, dessert is referred to as a sweet course that completes any meal consisting of
sweet foods although it may also include other food items. All over the world, there is a vast
range of desserts, from cakes, cookies, pastries, tarts, biscuits, pies, puddings, custards, gelatin,
ice cream, pudding, sweet soups, native delicacies to candies. It contains sugar or any sweetening
agent. Some of its common ingredients are dairy, eggs, flour, and other spices. It is the sugar
which contributes to the tenderness and moisture of desserts giving its addictive sweetness. Flour
desserts contains dairy products which, together with starch serve as protein, giving structure to it.
Flour is being used in different desserts in various degrees. In some desserts like puddings and ice
creams, dairy serves as the main ingredient. But desserts like cakes and cookies use only a little
amount of dairy.
Desserts come in different textures and appearances. Desserts also vary since many of its
kind come from different countries with different cultures.
Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient
civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world,
but the spread of sugarcane around the world was essential to the development of dessert.
Sugarcane was grown and refined in India before 500 BC and was crystallized, making it
easy to transport, by AD 500. Sugar and sugarcane were traded, making sugar available to
Macedonia by 300 BC and China by AD 600. In the Indian subcontinent, the Middle East, and
China, sugar has been a staple of cooking and desserts for over a thousand years. Sugarcane and
sugar were little known and rare in Europe until the twelfth century or later when
the Crusades and then colonization spread its use.
Herodotus mentions that, as opposed to the Greeks, the main Persian meal was simple, but
they would eat many desserts afterwards.
Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts
became available. Even then sugar was so expensive usually only the wealthy could indulge on
special occasions. The first apple pie recipe was published in 1381. The earliest documentation of
the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828
in Eliza Leslie's Receipts cookbook.
The Industrial Revolution in Europe and later America caused desserts (and food in
general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods,
including desserts, became very popular starting in the 1920s when freezing emerged. These
processed foods became a large part of diets in many industrialized nations. Many countries have
desserts and foods distinctive to their nations or region.
Dessert is usually sweet course or dish (as of pastry or ice cream) usually served at the end
of a meal.
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Tools, Equipment, and Utensils needed in preparing desserts/sweets
Everyone should be familiar with the tools, equipment and utensils needed in preparing
desserts. Every pastry chef must have these tools, utensils, and equipment for efficient
preparation of desserts. Each tools is designed to perform a specific job in the kitchen.
Measuring cup and spoon. Individual measuring cup for

dry ingredients, glass measuring cup for liquid and
measuring spoon for ingredients used in small quantity.
Mixing bowl. Used for mixing ingredients. It comes in

different sizes. Small, medium, and large.
Cans, bottles, cartoons opener used to open a food tin,

preferably with a smooth operation, and comfortable grip and
turning knob.
Cutting board a wooden or plastic board where fruits and

vegetables can be cut.
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Double boiler – used when temperatures must be kept
below boiling, such as for egg sauces, puddings, and to keep
foods warm without overcooking.
Funnels – used to fill jars, made of various sizes of

stainless steel, aluminum, or of plastic
Graters - used to grate, shred, slice and separate foods such

as carrots, cabbage and cheese.
Kitchen Knives often referred to as cook's or chef's knife.

Use for peeling and slicing fruits and vegetables.
Fruit and salad knife - used to prepare salad greens,

vegetables, and fruits.
Spatula – used to level off ingredients when measuring and

to spread frostings
Citrus knife – used to section citrus fruits. The blade has a

two-sided, serrated edge
Paring knife – used to core, peel, and section fruits and

vegetables. Blades are short, concave with hollow ground.
Kitchen Shears They are practical for opening food packages,

cutting tape or string to package foods or simply to remove labels
or tags from items.
5
Scraper- a rubber or silicone tools to blend or scrape the food
from the bowl; metal, silicone or plastic egg turners or
flippers.
Spoons – solid, slotted, or perforated. Made of stainless

steel or plastic, the solid ones are used to spoon liquids over
foods and to lift foods, including the liquid out of the pot.
Temperature Scales - used to measure heat intensity.

Different thermometers are used for different purposes in
food preparation – for meat, candy or deep-fat frying.
Vegetable peeler. used to scrape vegetables, such as carrots

and potatoes and to peel fruits. The best
ones are made of stainless steel with sharp double blade that
swivels.
Whisks for Blending, Mixing used for whipping eggs or

batter, and for blending gravies, sauces, and
soups. The beaters are made of looped steel piano
wires which are twisted together to form the handle.
Wooden spoons continue to be kitchen essentials because of

their usefulness for used for creaming, stirring, and mixing.
They should be made of hard wood.
Baking pan. One cannot bake without bakeware. Baking

pans like loaf pans, cake pans, pie plates, baking sheets
and so on are necessary for baking.
Apple Corer- This is a small hand-held tool with a

serrated ring at one end which is used to remove the
core of an apple. The corer is pushed into the stalk end
of the apple until it comes out.
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Equipment
More complicated tools are called equipment. They may refer to a small electrical
appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a
refrigerator.
.
Refrigerators/Freezers are necessary in preventing
bacterial infections from foods.
Range a kitchen appliance used for cooking food.
Mixers. Used for mixing, creaming, beating and

whipping ingredients. The ultimate mixer for
anyone who bakes is, of course, a stand mixer.
Blenders are used to chop, blend, mix, whip, puree, grate,

and liquefy all kinds of food. A blender is a very useful
appliance.
Note: As a rule, never use a piece of equipment until you are thoroughly familiar with its
operation and features.
Activity 1. Direction: Identify the tools and equipment describe by the sentences below. Write
your answer on the space provided.
Tools/Equipment Uses and Functions

1. Use for measuring small quantity of ingredients like salt,
baking powder, baking soda
2. Used to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
3. Used for whipping eggs or batter, and for blending

gravies, sauces, and soups.
4. handy for returning some of the meat or poultry juices
from the pan, back to the food
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5. They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or
tags from items
6. are used to chop, blend, mix, whip, puree, grate, and

liquefy all kinds of food
7. Remove remaining and sticky ingredients from the side of
the bowl
8. chef's tools, use for all types of kitchen tasks, from peeling
an onion and slicing carrots, to carving a roast or turkey
9. Used for creaming, stirring, and mixing. They should be

made of hard wood
10. A kitchen appliance used for cooking food.
Activity 2: Directions: Complete the table by identifying the functions of the following kitchen
utensils and equipment. Write your answer in the blank space after.
KITCHEN UTENSILS/ EQUIPMENT FUNCTIONS

1. Freezer
2. Chopping board
3. Rotary eggbeater
4. Blender
5. Whisks
6. Scraper
7. Food Processor
8. Double boiler
9. Spatula
10. Electric Mixer
Activity 3: Directions: Identify the following as kitchen utensils and kitchen equipment. Write KU
if it is kitchen utensil and KE if it is kitchen equipment. Write your answer in your answer sheet.
1. Apple corer 6. Refrigerator

2. Juicer 7. Mixing bowl
3. Range 8. Kitchen shears
4. Funnels 9. Spatula
5. Scraper 10. Blender
Reflection:
I have learned that
8
.
WEEK 2
REASONS FOR EATING DESSERTS AND SWEETS
• Dessert balances out a meal and gives “closure” to the meal.

• Eating dessert is an opportunity to experience different flavors and textures that you cannot
get in other foods like vegetables, meats, and fruits.
• Dessert can be an opportunity to be creative. You can make interesting mixtures that you
otherwise may not have thought of.
• Dessert isn’t “fattening”. Remember, there is no such thing as a fattening food
• It will make you feel like a kid again. Forget anti-aging creams or long and sweaty workout
sessions at the gym, the fastest way to recapture your youth, or embrace a more youthful spirit
is to eat like a kid
• It is romantic. Desserts are designed for romance. After all, you can’t really order a salad with
two forks. But, when it comes to cake, that is a different matter.
CLASSIFICATION/TYPES OF DESSERTS AND THEIR CHARACTERISTICS

A. Fruits
The simplest dessert and one of the best are fruits
because they are nutritious, appetizing, and easy to
prepare and serve.
Characteristics of good fruit desserts:
• appetizing aroma
• simple
• clean washed appearance
• slightly chilled
B. Cheese
Cheese is another excellent dessert that is

ready to serve. It is made in all parts of the world
from a variety of milks from cow, goat and sheep.
Cheese differs depending on the kind of milk used,
the kinds of cheese-making procedures, the
seasonings and the ripening processes also
distinguish its variety. Each variety has a definite
character, a special appeal and particular uses.
The general types of cheese based on consistency are:

• Soft
• unripened cheese
• ripened by bacteria
• Semi – hard
• ripened by mold
• Hard
• with gas holes
• without gas holes
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C. Gelatin Dessert
These are easily prepared, economical and

vary in many ways. Gelatin is marketed in two
forms. First, the unsweetened, granular type that must
be softened in water before use, and the fruit gelatin
to which flavor, color, and sugar have already been
added.
D. Custard
Baked and soft custards vary in so many ways. Creamy,
delicate, baked custards may be served in their baking cups
or may be unmolded and served with fruit garnishes or with
dessert sauces.
Characteristics of baked custard
• firmness of shape
• smooth, tender texture
• rich and creamy consistency
• excellent flavor
Characteristics of soft custard

• velvety smooth texture
• rich flavor
• has pouring consistency of heavy cream
E. Puddings
Puddings are relatively simple to prepare and vary
with sauces. These are classified as:
• Cornstarch pudding, sometimes called
blancmange
• Rice pudding
• Bread pudding
Characteristics of Pudding
• attractive appearance
• excellent consistency
• well – blended flavor
• firmness of shape
• an accompanying sauce to add interest
F. Fruit Cobblers
These are not fruit pies. They have a depth of

two or three inches and are topped with biscuit dough
rather than being made with pie crust. They may be
served either hot or cold.
G. Frozen Desserts
Ice cream- smooth frozen mixture of milk, cream,

sugar, flavorings and sometimes eggs.
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Sherbet and Ices – made from fruit juices, water and sugar.
American sherbet contains milk and cream and sometimes
egg white. The egg whites increase smoothness and volume.
Ice contains only fruit juice water, sugar and sometimes egg
white.
Frozen Soufflés and Frozen Mousses

Made like chilled mousses and Bavarians, whipped cream,
beaten egg whites or both are folded to give lightness and
allow to be still frozen in an ordinary freezer.
Activity 1: Directions: WORD SEARCH. Find at least 10 classifications of dessert. Write

your answer on your answer sheet.
B A K E D F R I E S
D I C E Y R E K A C
F R I E D U S A D O
C H E R I I S G R B
H G E L A T I N A B
E L U B K M N I T L
E O W D I E U D S E
S Q X F Z N T D U R
E S Z O G P R U C S
T Y R T S A P P X Z
Activity 2: Directions: Identify and write the classification of each dessert. Write your
answer on the blank space provided after the example.
Example of Dessert Classification

1. Coffee Jelly
2. Sherbet
3. Leche flan
4. Maja blanca
5. Cake
6. Pretzels
7. Muffin
8. Banana Roll
9. Fontina
10. Ice Cream
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Activity 3: Directions: Look and study the pictures of dessert below and write its name,
classification and characteristics on the space provided. Write your answer on your answer
sheet.
1. Name of Dessert:
Classification:
Characteristics:
a.
b.
c.
2. Name of Dessert:
Classification:
Characteristics:
a.
b.
c.
Reflection:
I have learned that
A good quality frozen dessert is characterized with
PREPARE DESSERT AND SWEET SAUCES

Week 3&4
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LO 2. Prepare desserts
2.1 identify ingredients for desserts
2.2 select and prepare sweet sauces
2.3 prepare variety of desserts and sauces using sanitary practices
2.4 follow workplace safety procedures TLE_HECK9PD-IVb-f-16
BACKGROUND INFORMATION FOR LEARNERS:
There are a wide variety of ingredients that may be used in the preparation and cooking
of cold and hot desserts. Some of the most common ingredients include:
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.
Gelatin - Gelatin is used to set many cold molded desserts. It is the basis for jellies and is also
used to set creams and mousses.
Egg yolks - Egg yolks may be mixed with flavorings, sugar and cream or milk to make custard
or they may be whisked together over hot water to create a sabayon.
Egg whites- When 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.
Fruit - Ripe perfect fruit provides the basis for many desserts, with very little effort needed to
make an attractive colorful display. Fruit may be pureed, baked or poached and can then be used
for pies, soufflés and puddings.
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. Whipped cream may also be
used as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a
delicious rice pudding.
Batters- This simple mixture of flour and water is used to make crepes and pancakes. Batter is
also used to coat fruit for fritters.
Nuts- Nuts are available whole, ground, roasted or caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice creams.
Chocolate- 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 molded into many attractive decorations.
Quality
Many recipes will specify the type and quality of the ingredients required. It is
important that you observe these requirements if you are to achieve quality desserts.
Quality points to look for when selecting dessert ingredients

Ingredients Quality points
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Sugar
• Granulated sugar is used in most recipes.

• Castor sugar is best for meringues and some cakes because
it dissolves more easily.
• Confectioner's sugar or icing sugar is used mostly for
dusting the tops of desserts.
• Brown sugar is commonly used in hot sauce as it produces
a lovely rich caramel flavor.
Gelatin
• Many desserts are prepared using commercial leaf

or powdered gelatin.
• Gelatine may be plain or flavored and colored for
effect.
Egg yolks
• Take eggs out of the refrigerator prior to use so they

are at room temperature. This way they will whisk up
better and incorporate more air.
Egg whites
• Egg whites should be fresh and A grade quality.
• They may be purchased in bulk frozen or you may
freeze them in small quantities if you have excess.
• If egg whites have not been cleanly divided and
contain traces of yolk, they will not whip up to
satisfactory foam. A pinch of salt helps the whites to
whip up better.
Cream
• The characteristics of cream will differ according to
whether it is pure cream, double cream, reduced
cream or cream that has had a stabilizer or gelatin
added to it to make the texture seem thicker and to
improve the whipping qualities.
• Creams vary in taste and texture so choose according
to recipe specifications.
• Used only pasteurized cream.
• Pay only attention to use- by dates.
Batters
• Batters should be made up from the fresh
ingredients.
• Batter is often rested at room temperature after it is
made to reduce its elasticity so that it flows more
freely over the pan.
• Batters can be flavored with vanilla and other
spices.
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Nuts
• Nuts may be purchased natural or blanched.
• Freshness is always important. Keep nuts well wrapped
and store in refrigerator to prevent the oils in the nuts
becoming rancid.
• If you require toasted nuts, toast them yourself to ensure
the nuts are fresh in the first place.
•
Chocolate
❖ 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.
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Activity 1: Directions: Arrange the jumbled words inside the parenthesis to complete the following
sentences. Write your answer in your answer sheet.
1. There are a wide variety of (IRENGDTSIEN) that may be used in the
preparation and cooking of cold and hot desserts.
2. Simply include (NRUSIUTTIO) ingredients and eliminate high-fat content to make
your dessert much healthier to eat.
3. The common element linking virtually all desserts is (RAGUS).
4. (GETILAN) is used to set many cold molded desserts.
5. (EMACR)is often used as a decoration or accompaniment for both cold and hot
desserts.
6. Cream may be combined with rice, sugar and milk to make a delicious rice
(INGDPUD).
7. (BATRET) mixture of flour and water is used to make crepes and pancakes.
8. (LATECOCHO) may be melted to easily blend into fillings and batters.
9. (TEDLAGRAUN) sugar is used in most recipes
10. Egg whites should be fresh and A grade (UAQILYT).
Activity 2: Directions: Identify the following ingredients in preparing desserts. Write your answer
in your answer sheet.
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Activity 3: Directions: Read the following statements carefully then choose the best answer from
the given choices. Write the letter of your answer in your answer sheet.
1. What ingredient is a mixture of flour and water is used to make crepes and pancakes?
a. batter b. cake c. chocolate d. gelatin
2. What ingredient contains a lot of vitamins and fiber which are good for digestion?
a. sugar b. fruits c. cream d. egg
3. Which does not belong to the group?
a. black b. white c. brown d. confectioner
4. Which of the following ingredient is available whole, ground, roasted or caramelized?
a. cream b. sugar c. nuts d. batter
5. Which ingredient is being linked generally to all desserts?
a. sugar b. cheese c. egg d. milk
6. Cheese is a dessert.
a. true b. false c. maybe d. sometimes
7. Jess wants to prepare a good icing, which sugar will he use?
a. brown b. white c. castor d. confectioner’s
8. Luisa will make a leche flan, which of the following ingredient will she use?
a. chocolate b. egg white c. egg yolk d. cream
9. It is used to set many cold molded desserts.
a. cream b. gelatin c. batter d. sugar
10. Castor sugar is best for .
a. cake b. meringues c. fondant d. cones
11. Egg whites should be fresh and grade quality.
a. D b. C c. B d. A
12. Egg yolks may be mixed with flavorings, sugar and cream or milk to make a .
a. pasta b. custard c. glazing d. sauce
Reflection:
I have learned that
Week 4
❖ Sweet Sauces sauce - a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
❖ fudge - a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavor, color, and moisture to desserts.
Kinds and Varieties of Sauces

▪ Rich sauce is well suited to a simple dessert.
▪ Light sauce is suited to a rich dessert.
▪ Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
▪ Hot sauces are made just before they are to be used.
▪ Cold sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch 5. flavor
2. cream 6. grains
3. eggs 7. cornstarch
4. rice
Most dessert sauces fall into one of three categories:

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Custard Sauces
➢ Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.
Fruit Purees
➢ These are simply purees of fresh or cooked fruits, sweetened with sugar. Other
flavorings and spices are sometimes added.
Syrups
➢ Includes such products as chocolate sauce and caramel sauce.
Guidelines in Preparing Vanilla Custard Sauce

1. Use clean, sanitized equipment and follow procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added.
Letting the sugar and egg yolks stand together without mixing creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Place bowl with egg mixture in a pan of simmering water and stir constantly to prevent
curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool
evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer the sauce
to a blender, and blend at high speed.
Storage of Sauces
Sauces should be kept in airtight containers and stored in a cool dry place away from
moisture, oxygen, light and pests. Food made with starches that contain egg, milk, cream and
other dairy products are prone to bacterial contamination and to food- borne illness. Sauces
made with these ingredients should be kept out of the temperature danger zone. Thickened
sauce should also be prepared, served and stored with caution. These products should be stored
in the refrigerator and never left to stand at room temperature too long.
Workplace Sanitary Procedures

1. Wash hands before food preparation, after sneezing, coughing, using the rest room, and
touching the face or hair.
2. Keep hair away from the face.
3. Wear clean apron (dirty clothing has bacteria)
4. Do not handle food if you have an open cut or sore.
5. Do not cook and taste food with the same spoon; licking finger is prohibited.
6. Wash hands after handling raw meats and eggs.
7. Wipe up spill and remove dirty utensils; use separate towels so dishes do not get bacteria.
8. Wash surfaces and cutting boards with bleach periodically.
9. Use hot soapy water on dishes.
10. Check temperature in the refrigerator and freezer periodically. The freezer should be at 0°,
or below, refrigerator at 40° F.
11. Clean the refrigerator often.
12. Use freezer wrap. Wrap meat loosely for refrigerator storage. Leftovers should be stored
using tight covers.
13. Thaw frozen foods in the refrigerator not on the counter.
14. Put foods away promptly.
15. Refrigerate desserts made with dairy product
To prepare variety of desserts and sweet sauces:
C. Make a fruit dessert (Fruit Cocktail)
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Equipment/tools needed:
▪ Casserole gas or electric stove
▪ knife
▪ chopping board
▪ measuring cup
▪ measuring spoon
▪ wooden spoon
▪ refrigerator/chiller
Ingredients needed:
2 c ripe papaya, peeled and cubed
1 t citric acid
1 t calamansi juice
1 tbsp almond extract
1 tbsp honey
4 slices canned pineapple, tidbits
2/3 c sugar
1 c water
Procedure:
1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water.
2. Add ½ tsp. citric acid.
3. When cooked, add ¼ almond extract.
4. Cook singkamas similarly. Combine all the fruits and mix well.
5. Chill before serving. For dressing, use honey-calamansi juice mixture.
6. Add mixture to fruits before serving
Gelatin dessert
Equipment/tools needed:
▪ casserole gas or electric stove
▪ knife
▪ chopping board
▪ measuring cup
▪ measuring spoon
▪ wooden spoon
▪ molder
▪ refrigerator/chiller
Materials/ingredients needed
4 slices ripe mangoes (scoop the flesh)
2 bars gulaman, torn into pieces
½ cup pineapple (diced)
½ c. milk 1 pc. (evaporated milk or fresh)
2 cup banana (neatly cut) water
PROCEDURE:
1. Boil sugar and gulaman in two cups water.
2. Remove from fire, strain through a sieve.
3. Add milk and put half of the mixture in a wet mold.
4. Put in a cool place to jell.
5. When partly jelled, arrange fruits in mold and pour the remaining gulaman.
6. Chill until firm. Serve cold
Maja Blanca
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TOOLS AND EQUIPMENT:
▪ knife
▪ chopping board
▪ measuring cup
▪ measuring spoon
▪ wooden spoon
INGREDIENTS
QUANTITY DESCRIPTION
4 cups coconut cream
10 pcs. young corn on the cob-or-creamed
1 cup corn cornstarch sugar
1 cup coconut finely grated
PROCEDURE:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
8. For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and cook until
golden brown. Sprinkle over pudding.
*Note: Skip steps 2-3 if using creamed corn.
CHOCOLATE SAUCE
TOOLS AND EQUIPMENT:

▪ knife
▪ chopping board
▪ measuring cup
▪ measuring spoon
▪ wooden spoon
▪ skillet
QUANTITY DESCRIPTION
4squares (4 oz.) unsweetened chocolate
1½ cups sugar
2 cups hot water
1 T light corn syrup
1T cold water
2T cornstarch
1T butter
1½ t vanilla
Pinch salt
PROCEDURE
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1. Cut the chocolate into small pieces. Melt on top of the double boiler.
2. Gradually add the hot water, stirring until the mixture is well blended.
3. Dissolve the cornstarch in cold water and combine with the chocolate mixture.
4. Add sugar, corn syrup and salt. Mix until well blended.
5. Boil for 10 minutes or until the starch is thick and smooth.
6. Add butter and vanilla.
7. Let cool. Place in a covered jar and store in the refrigerator
PERFORMANCE TEST (Performance Activity 1 & 2)
Show that you have learned something by choosing 1 dessert above (fruit cocktail,
maja, gelatin or any dessert of your choice) and 1 sweet sauce (chocolate sauce). You will be
graded using the rubrics below.
Dimension P E R F O R M A N C E L E V E L
Excellent Very Satisfactory Needs No Attempt

(4 pts.) Satisfactory (2 pts.) Improvement (0 pt.)
(3 pts.) (1 pt.)
1. Use of Uses tools and Uses tools Uses tools Uses tools and No attempt
tools and equipment and and equipment
equipment correctly and equipment equipment incorrectly and
confidently at correctly and correctly less confidently
all times confidently but less most of the
most of the confidently time
times sometimes
2. Manifests very Manifests Manifests Manifests less No attempt
Applicatio clear clear understandin understanding
n understanding understanding g of the of the step- by-
of of the step- by- of the step- step-by-step step procedure
procedures step procedure by-step procedure seeking
procedure but clarification
sometimes most of the
seeks time
clarification
Works Works Works Works No attempt

independently independently independentl independently
with ease and with ease and y with ease but with
confidence at confidence and assistance from
all times most of the confidence others most of
time sometimes the time
3. Safety Observes safety Observes Observes Most of the No attempt
work precautions at safety safety time not
habits all times precautions precautions observing
most of the sometimes safety
time precautions
4.Complet Task is Task is Task is Task is started No attempt
enes s of completed completed nearly but not
Task following the following the completed completed
procedures in procedures in following following the
the the project the procedures in
activity plan procedures the project plan
improvement/ in the
21
innovations project plan
5. Time Work Work Work Work No attempt
manageme completed completed completed completed
nt ahead of time within (mins./ (mins./hours/
allotted time hours/days) days) beyond
beyond
TOTAL POINTS
Activity 1: Directions: Complete the following statements by arranging the jumbled letters inside
the parentheses. Write your answer on your answer sheet.
1. (RUFIT EEPRU) is simply a puree of fresh or cooked fruits, sweetened

with sugar. Other flavorings and spices are sometimes added.
2. (UPYRS) includes such products as chocolate sauce and caramel sauce.
3. (UDGFE) is a soft confection made of butter, sugar, chocolate.
4. (THO SEUACS) are made just before they are to be used.
5. (OLCD ACESSU) are cooked ahead of time, then cooled, covered
and put in the refrigerator to chill.
6. The liquids that can be used for a sauce are juice, milk and (CKOST) .
7. One of the thickening agent that can be used in preparing sauces is (MREAC)
.
8-10. Sauces add (LARFOV) , (RESITUMO), , and
visual (LEAPAP) .
Activity 2: Directions: List down examples of desserts or foods that you can accompanied with the
following dessert sauces. Write your answer on your answer sheet using the table
below.
1.
Vanilla Custard Sauce
2.
3.
1.
Chocolate Syrup
2.
3.
4.
1.
Orange Sauce
2.
3.
Activity 3: Directions: Tell whether the statement is correct or incorrect. Write CORRECT if the
statement is correct and INCORRECT if it is not. Write your answer on your answer sheet.
1. Personal hygiene such as wearing clean clothes and tying hair back or using
hair net is essential for food handlers.
2. The proper way to wash hands is to wet hands with warm water, use soap, rub
hands for 20 seconds between nails and fingers, rinse, use single towel and
discard it.
22
3. You can still prepare, cook, and serve food even if you have cough or colds as
long as you have apron and mask.
4. Cleaning is the same as disinfecting.
5. You can use soap or cleaners to clean the surface of ingredients such as
apples or potatoes.
6. Keep raw foods separate from ready-to eat and cooked foods.
7. Store raw foods above ready-to-eat and cooked foods.
8. Refrigerate dessert with milk or cream.
9. Hot foods should be cooled and can be reheated as long as there are left
overs.
10. Wash plastic cutting boards in the dishwasher.
Reflection:
I have learned that dessert sauces aim to
To be able to work in the kitchen I must
PLATE/ PRESENT DESSERTS

Week 5
Plating dessert is an important task by a chef just like Picasso did in his blank
canvas. The art of plating a dessert begins with a blank dish and plate and ends with a
beautifully constructed masterpiece of plate. Plating is an integral part of any type of
desserts.
Garnishes and decorations can enhance your plate presentation. Choose garnishes
that are appropriate to the ingredients. For example, using a chocolate curl for chocolate
cake.
Accompaniments, Garnishes and Decorations for Desserts

1. Dessert Syrup
Flavored simple syrup use to moisten cakes. Flavorings maybe
extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold, flavor may lost if
added to hot syrup. Lemon or orange rind may also add flavor to syrup
23
2. Cream Anglaise
Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over
low heat until lightly thickened.
3. Pastry Cream
Contains starch as well as eggs, resulting in a much thicker and more stable product. It
is used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is used
as custard sauce.
4. Custards
Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening
power). Used as pie fillings, as a dessert by itself and as a basis for many bake puddings.
Art of Dessert Plating

Desserts should turn heads in the dining room. Garnishing and plating desserts shouldn't
be an afterthought. It should be an integral part of how you build your recipe.
4 Garnishes that add wow factor
FRUIT GARNISH
NUT GARNISH
CHOCOLATE GARNISH
COOKIE GARNISH
Guidelines in plating dessert:

▪ Make garnishes edible. Everything on the dessert plate should be edible and delicious.
▪ Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful, it shouldn't
need a lot of garnishes. And keep the rim of the plate clear, so the servers aren't touching
the food when they place the desserts in front of the customers.
▪ Make your garnishes relate to the dessert on the plate. The only time you should
garnish with fresh mint is if you're serving mint ice cream. Don't put it on there just
24
because you think the dessert needs color. If you have a brown dessert, like apples in
puff pastry, then make sure all of those elements are executed well—puff pastry should
look beautiful and crisp.
▪ Layer flavors and textures in your dessert. Textures and flavors hit the palate at
different times. Ask yourself, "How can I make this better?" If the answer is a little
lemon zest, then add it as a garnish. All the components on the plate should build on the
dessert, making it better.
▪ Try different plates—various sizes and shapes. The right plate can add or enhance the
theme really well.
Plating and presenting tips and techniques

There are many factors and techniques to consider in food plating that affect the overall
appearance of a dessert. Applying one of the tips may enhance presentation.
▪ 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.
▪ 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.
▪ Texture - 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.
▪ 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.
▪ Garnish to Impress- Garnishes and decorations can enhance your plate presentation.
Choose garnishes that are appropriate to the ingredients. For example, using a chocolate
curl for chocolate cake.
Here are some other techniques to keep in mind when garnishing:
1. Never decorate a plate with something inedible.

2. Ensure the garnish complements and enhances the dish.
3. Choose garnishes that are appropriate in size.
4. The main item of a plated dessert is the actual dessert itself.
5. Use sauces when plating desserts like cakes, pies, cheesecakes, and other pastries.
6. Soft desserts can be garnished using crunch components.
7. Designs can be created into the sauces, especially when contrasting color sauces are
used.
8. Garnish is the final component of a plated dessert yet give an important impact to the
presentation.
Activity 1: Directions: Write T if the given statement is a technique in plating desserts and G for
guidelines in plating desserts. Write your answer in your answer sheet.
1. Never decorate a plate with something inedible.

2. The main item of a plated dessert is the actual dessert itself.
3. Be sure to play with color and flavors.
4. The garnish should complement with the food.
5. Choose garnishes that are appropriate in size.
25
6. Soft desserts can be garnished using crunch components.
7. Everything in the plate must be edible even the garnish.
8. Try different plates.
9. Garnish is the final component of a plated dessert yet gives an important impact
to the presentation.
10. Garnishing is not essential to food industry because it is just a waste of time.
ACTIVITY 2: Directions: Answer the following questions. Write your answer in the space
provided for each number. Write your answer in your answer sheet.
1. What is plating? What are the important factors to be considered in plating and presenting
desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of desserts before presenting them to the guest?
.
4. What is garnish? What makes it important to plating?
.
ACTIVITY 3: Directions: Identify the factor of plating dessert being described in the following
statement. Write your answer in your answer sheet.
1. The plate must be appealing to the eye.
2. It is the frame of the presentation.
3. Balancing the flavors is always pleasing to the plate.
4. Soft, creamy and crunchy elements should be added to your garnish.
5. A nice blend of color without going too over the top.
6. It should be edible.
7. It an important task by a chef.
8. Hot and cold are always pleasing to the plate if frozen elements are combined
with a warm sauce.
9. There are many sizes, shapes, and colors available.
26
10. Plate color must also be considered in plating.
Reflection: What have I learned?
Directions: Check the proper column to identify if you learn from this module. Write your
answer in your answer sheet.
Criteria Yes No
1. I can identify techniques and guidelines in plating desserts.
2. I can differentiate the factors in plating desserts.
3. I can present desserts attractively.
PERFORMANCE TEST (Performance Activity #3)
Direction: Show that you have learned something by doing this activity.
Plate/ present dessert using local products found within your barangay. You can use
(Cheesecake/ Monde Mamon, Candies with designs like flowers etc. Krim sticks as your
icing, and fruits if you have). You will be graded using the rubrics below.
Dimension P E R F O R M A N C E LE
V E L
Excellent Very Satisfactory Needs No Attempt (0
(4 pts.) Satisfactory (2 pts.) Improvement pt.)
(3 pts.) (1 pt.)
1. Use of Uses tools Uses tools Uses tools Uses tools and No attempt
tools and and and and equipment
equipment equipment equipment equipment incorrectly and
correctly correctly and correctly less confidently
and confidently but less most of the
confidently most of the confidently time
at all times times sometimes
2. Manifests Manifests Manifests Manifests less No attempt

Application very clear clear understandin understanding
of understand understanding g of the of the step- by-
procedures ing of the of the step- step-by-step step procedure
step- by- by-step procedure seeking
step procedure but clarification
procedure sometimes most of the
seeks time
clarification
Works Works Works Works No attempt

independe independently independentl independently
ntly with with ease and y with ease but with
ease and confidence and assistance from
confidence most of the confidence others most of
at all times time sometimes the time
3. Safety Observes Observes Observes Most of the No attempt
work habits safety safety safety time not
precaution precautions precautions observing
s at all most of the sometimes safety
27
times time precautions
4.Completen Task is Task is Task is Task is started No attempt
es s of Task completed completed nearly but not
following following the completed completed
the procedures in following following the
procedures the project the procedures in
in the plan procedures the project plan
activity in the
improveme project plan
nt/
innovation
s
5. Time Work Work Work Work No attempt
management completed completed completed completed
ahead of within (mins./ (mins./
time allotted time hours/days) hours/days)
beyond beyond
TOTAL POINTS
STORE DESSERTS
Week 6
Storing is important to enhance freshness and quality dessert. Taste and appearance
are the best qualities of desserts. It is essential 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 properly to avoid risk of spoiling or food poisoning.
Proper storage means cooled desserts must be covered with plastic or placed in lidded
containers before storing in the cool room.
As many desserts contain egg and dairy products, they present a potential health hazard
if not stored properly.
Proper storage means cooled desserts must be covered with plastic or placed in lidded
containers before storing in the cool room.
Guidelines that should be remembered when storing desserts

1. Check the storage life and use proper storage technique for desserts
➢ Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organizational requirements.
➢ 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.
➢ To prevent the growth of spoilage and harmful bacteria, frozen dessert must be
stored under refrigeration at 40° F or less at all times.
➢ Store ice cream in the main part of the freezer. Do not allow ice cream to
repeatedly soften and re-freeze.
➢ Never place frozen mixes in hot water, sunlight, under heat lamps or at room
temperature to thaw.
➢ Store food in containers with lids to avoid contact between raw food and ready-
to-eat food or cooked food.
2. Choose the correct packaging materials and storage equipment to use.
28
A. Packaging Materials
1. Glass bottle/ container/ jar – This material preserves the flavor of your dairy
product much longer than other types of packaging. Some desserts like fruit
salad, ice cream, mousse are best to store using this.
2. Plastic container – This is used to hold food at room temperature, in the
refrigerator, or in the freezer. Cakes, fruits, salads, mango grahams, etc. can
be store using this material.
3. Plastic/cellophane – This is a thin film of regenerated cellulose, usually
transparent employed primarily to package yema, pastillas, and other native/
local desserts.
4. Aluminum – This is a single use container for packaging, molding or storing
dessert such as gelatin, leche flan, etc.; Foil on the other hand can be used as
well for packaging and covering of food and desserts such as custards and
puddings.
5. Packaging tape – This is a type of adhesive purposed for general sealing,
wrapping, enclosing and bundling to prepare items for storage.
6. Box – This is useful when handling any type of food that is meant for quick
consumption. Cakes and donuts can be best-stored using boxes.
B. Equipment
1. chiller
2. freezer
3. refrigerator
3. Observe safety and hygienic practices.
➢ 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.
➢ If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65° C. 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.
➢ After proper cooling, sweet food should be stored under room temperature.
General Sanitary Practices in Storing Desserts
1. Cleaning and sanitizing worktables after every use.

2. Avoid handling foods when you’re ill.
3. Properly cover all the food items.
4. Use the raw materials on a first-in-first-out basis.
5. Make sure that the package is free of any debris.
29
Activity 1: Directions: Study the pictures and list down examples of dessert that can be stored using
the given packaging materials. Write your answer on your answer sheet.
PACKAGING MATERIALS EXAMPLES OF DESSERT
1. Box A.
B.
2. Aluminum Foil A.
B.
3. Plastic Container A.
B.
C.
4. Glass Container A.
B.
C.
Activity 2: Directions: Complete the following statements by writing the missing information
that completes the statement. Choose from the given words inside the box. Write
your answer on your answer sheet.
cover equipment ill raw materials store distribution free

foods sanitize spoilage
1. The food should be properly handled to prevent and contamination.

2. Wash utensils and thoroughly.
3. When you are , keep away from food.
4. foods and ingredients properly.
5. Safeguard the food during and service
6. Clean and worktables after every use.
7. Avoid handling with your hands.
8. All the food items should be properly .
9. Use the on a first-in-first-out basis
10. You have to make sure that the package is of any debris.
30
Activity 3: Directions: List down at least 5 DO’s and DON’Ts safety practices in storing
dessert. Use the format table below and write your answer on your answer sheet.
DO’s DON’Ts
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
Reflection:
I have learned that
PACKAGE PREPARED FOOD

Week 7
Packaging means enclosing or protecting products for distribution, storage, sale and use
or packing the processed food into containers before they are marketed. Packaging material
means any article or substance which is intended to or may have contact with food.
It also shows in the product label any nutrition information on the food being consumed. The
main aims of packaging are to keep the food in good condition until it is sold and consumed, and to
encourage customers to purchase the product. Correct packaging is essential to achieve both these
objectives. Packaging should provide the correct environmental conditions for food starting from
the time food is packed through to its consumption.
Food packaging is packaging of food which requires protection, tampering resistance, and
special physical, chemical, or biological needs. It also shows in the product label any nutrition
information on the food being consumed.
The main aims of packaging are to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct packaging is essential to
achieve both these objectives.
Packaging should provide the correct environmental conditions for food starting from the
time food is packed through to its consumption.
FUNCTIONS AND IMPORTANCE OF PACKAGING
A good package should therefore perform the following functions:

1. It keeps the product clean and provides barrier against dirt and other contaminants.
2. It prevents losses and designed for protection and convenience in handling, transport,
distribution and marketing.
3. It provides protection to the food against physical and chemical damage such as water,
water vapor, oxidation, insects, rodents and light.
4. It provides identification and instruction so that the food is used correctly and has sales
appeal.
31
5. It includes the ingredients, expiration date, price, nutritive value, price, manufacturer’s
name and address, contact information, product title and barcode. This information is
very useful to consumers.
6. Persuade the consumer to purchase the food
7. The packaging and labels can be used by marketers to encourage potential buyers to
purchase the product.
8. Correct packaging prevents any wastage such as leakage or deterioration which may
occur during transportation and distribution.
PACKAGING MATERIALS
Packaging is very essential to all industries whether food industry or not. It plays a crucial role in
distribution, storage, sales and packing processes. The following are the common packaging
materials used:
1. Leaves- The most common type of leaves used in food packaging

are the banana leaves and the cornhusks. Banana leaves used for
wrapping foods like cheese, native delicacies and confectionery. On
the other hand, cornhusk is used to wrap corm paste, or block brown
sugar. As an addition, the pan leaves are also used for wrapping
spices. Leaves as a packaging material are very cheap, economical
and readily available.
2. Plastic- The most common type of packaging material used around

the world but basically the hardest type to dispose. It is strong,
light and cheap to manufacture. It is used as an alternative to
cardboard and even to glass. Plastics are extremely useful as they
can be made in either soft or hard forms, as sheets or containers,
and with different thickness, light resistance, and flexibility. The
filling and sealing of plastic containers is like glass containers.
3. Metal- This packaging material is appropriate for canned foods

such as sardines, corned beefs, tuna and other canned goods.
Aluminum is often used as metal packaging material for beers, soft
drinks and sodas. Tin can or tin plate is appropriate to pack canned
goods.
4. Cotton- Calico is inexpensive, strong, plain and closely woven that

is a good wrapper for flour, grains, legumes, coffee beans and
powdered and granulated sugar. It can be reused all over again after
washing. It can also be easily marked to indicate the label of the
content of the bag.
5. Glass- This type of packaging is easy to use and can be recycled

repeatedly. Glass is used for consumable food items such as sodas,
beers, wine. It can also be used as containers for jams and honey. It
is fragile and widely used across all industries.
6. Cardboard- It is used in the form of boxes, sheets corrugated

cardboard. It is easy to use, recycle and reuse.
32
7. Brick Carton- This is a light, strong airtight packaging material which is ideal for transporting
storage. Its complex composition makes it difficult to recycle.
8. Earthenware- Earthenware pots are used worldwide for storing liquids and solid foods such as
curd, yoghurt, beer, dried food, and honey. Corks, wooden lids, leaves, wax, plastic sheets, or
combinations of these are used to seal the pots.
Vegetable Fibers- These include bamboo, banana, coconut, and cotton fibers. These natural
materials are converted into yarn, string or cord which will form the packaging material. These
materials are very flexible, have some resistance to tearing, and are lightweight for handling and
transportation.
Additional packaging material in dessert, that may include:
1. Paper- It is an expensive packaging material highly absorptive and easy torn. The degree of
paper re-use will depend on its former use. Dirty or strained paper should be rejected.
Newsprint should be used only as an outer wrapper and not be allowed to come into direct
contact with food, as the ink used is toxic.
2. Wood- It offers good protection, good stacking, characteristic and strength. It has been
traditionally used as shipping containers in a wide variety of solid and liquid foods including
fruits, vegetables, tea and beer.
Activity 1: Directions: Write the word TRUE if the statement is correct and if not, write the word
or statement that make the sentence incorrect and write the correct answer in your
answer sheet.
1. Earthenware pots are used worldwide for storing liquids and solid foods such as curd,
yoghurt, beer, dried food, and honey.
2. Glass is fragile and widely used across all industries.
3. The most common type of leaves used in food packaging are the banana leaves and
pan leaves.
4. Packaging keeps the product clean and provides barrier against dirt and other
contaminants.
5. Packaging means enclosing or protecting products for distribution, storage, sale and
use or packing the processed food into containers before they are marketed.
6. The main aims of packaging are to keep the food in bad condition until it is sold and
consumed, and to encourage customers to purchase the product.
7. It provides identification and instruction so that the food is used correctly and has sales
appeal.
8. The most common type of packaging material used around the world but basically the
easiest type to dispose is the plastic.
9. The pan leaves are also used for corn paste.
10. Glass is used for consumable food items such as sodas, beers and wines.
Activity 2: Directions: Identify the packaging material used in the wrapping and packing the
following food items. Write your answer in your answer sheet.
1. Coffee beans 6. Beers

2. Wine 7. Cheese
3. Sardines 8. Jam
4. Corned Beef 9. Flour
33
5. Native Delicacies 10. Sugar
Reflection:
Directions: Show me that you have learned something. Check the proper column to identify if you
learn from this module. Write your answer in your answer sheet.
Criteria Yes No
1. I can define packaging and packaging materials.
2. I can identify the function and importance of packaging.
3. I can differentiate types of packaging materials.
PERFORMANCE TEST (Performance Activity #4)

Directions: Create your own packaging made of old cardboard, plastics, cotton and glass.
Decorate it on your own. Finished product will be submitted upon retrieval of modules. This
activity will be graded using the following rubrics.
The output is
quitepleasant to
the eye but has
poor
appearance
PACKAGE FOOD ITEMS: SAFETY PROCEDURES, METHODS AND LABELING

Week 8
Food Packaging has been defined by Paine (1962) as the “art science and technology of
preparing goods for transport and sale”. More specifically, it is a way of making sure that a
product reaches the end user in good condition at the least cost to the producer. In effect, a
packaging material provides the means of transporting a product from one place to another
with maximum protection at the least cost.
A package is expected to perform three major functions;
▪ To contain- During harvest time, packages could mean crates, baskets, boxes and the
like to contain the farm produce in bulk. These are also necessary to allow for stacking
the products in their containers for storage at the warehouse or while awaiting
transport, distribution or actual use. At the food processing plant, the function of the
package changes from concern mainly with bulk containers to unit packs.
▪ To protect- When rough handling of perishable foods are minimized, speed of
deterioration slows down. This is clearly observed with the farm products which have
been given effective protection through proper use of the right containers. 34
▪ To help selDlo-wCnlooandseud mbyeTrEsAgCHetERatFtEraRcNtAeNd(ffeirnrsatndtoopabjaer0a2u0t5y@,
n o v e ltmy) or additional utility of
g m a il. co
Storing and Transporting of Food
The following are important things to consider when storing and transporting food:
▪ The hazards of loading and unloading
▪ The movement of vehicles
▪ The warehousing methods and the environmental conditions like relative humidity and
temperature changes.
Food is packed in terms of quality, shelf life, microbial condition and portion control.
Spoilage of food is caused by poor packaging of food.
pH of food- This simply indicates the inverse amount of hydrogen ion available in the food
system. This is oftentimes associated with acidity of food. Thus, foods with high amounts of
hydrogen ion have low pH and this is considered to have acidic taste. For instance, green
mangoes have generally lower pH (Ph below 4.0) and therefore have high acidity.
Moisture content – This is related to the physical state of the food itself. Products with very
high moisture could be those in liquid form, while those with very low free moisture could be
dried or frozen. This product component is very important relative to food spoilage. The higher
the moisture content, the greater the chances for microbial growth and chemical changes.
Amount and nature of fat content – The chemical process also accelerate breakdown of fats
on food. Thus, products with high fat content like oils, butter, soft cheese, fried foods and the
like tend to spoil fast when inadequately packaged. Exposure to the atmosphere causes rapid
oxidation breaking down the fat into free fatty acids in food. The faster the breakdown, the
greater the chances of development of rancidity.
Enzyme system –It is a chemical process like fermentation and hydrolysis which occur in high
moisture food, especially in the presence of oxygen of ambient tropical temperature. When
foods undergo these processes, they change in texture, flavor, odor and color. Under these
conditions, the product may already be considered spoiled.
Initial Microbial load – This means that micro-organisms thrive best in high moisture foods
like molds, yeast, and bacteria they grow faster in food with the high moisture content.
A package can be classified according to its use as follows;
As a primary package – This type of package is meant to directly contain the product.
Hence, it gets in direct contact with the goods. Thus, this package is expected to meet all the
requirements for safety and protection of the consumers like tetra packs or canned food
packages.
As a secondary package – This is utilized to contain a specified number of unit packs.
Thus, it may contain a dozen tetra packs or 2 dozens of tin cans or a gross of candies and so on.
Its major function is to allow for the unit packs to be carried in bulk.
As a tertiary package – When transporting in bulk, the secondary package may have to be
packed again for greater protection and for bulk transfer. Use of tertiary package is normally for
bulk transport or storage in large warehouses.
Steps on how to package meat before freezing.

1. Divide your meat into your set serving sizes
2. Get a plastic zip bag big enough to hold the portion size plus a little extra room for the meat
to expand from the freezing process.
35
3. Put the meat into the bag, then flatten.
4. Squeeze as much of the air as you can get out, then close the zip.
5. Date the bag so you know how long it's been in your freezer.
Methods of Food Packaging
Home Canned Foods - one of the oldest and most common methods of food packaging in
homes is the use of home canning. Fruits and vegetables are placed in glass jars and sealed in
the jars by heating the jars and then placing a rubber stopped jar top on the jar. The seals also
need to be airtight to prevent the growth of bacteria.
Freezing and chilling food - another common method of packaging food is freezing and
chilling. Freezing can be done with a variety of methods. Most often, it is vegetables that are
frozen, although berries and other fruits can also lend themselves to being frozen.
Canned foods - canning foods as a method of food processing have been around, foods that are
canned commercially are cooked prior to being placed in the can in order to prevent E. coli
contamination. Canned foods come in a wide variety, ranging from meat to vegetables to fruit.
Foil Packaging - one of the innovative methods of commercial food packaging is foil wrapping.
Foil wraps are often pouches that are filled and then the bottom and top of the pouch is sealed
with a heat seal similar to those used with commercial frozen packaging. Foil packaging allows
the foods to be sealed in the package without losing any residual moisture that may still be in
the food. The best foods to package in this manner are usually dried fruits, baked goods or grain
products.
What must appear on the label?

The following must appear on the label:
▪ name under which the product is sold
▪ list of ingredients
▪ quantity of certain ingredients
▪ net quantity
▪ date of minimum durability
▪ any special storage instructions or conditions of use
▪ name or business name and address of the manufacturer or packager, or of a seller within
the European Union
▪ place of origin of the foodstuff if its absence might mislead the consumer to a material
degree
▪ instructions for use where necessary
▪ beverages with more than 1.2% alcohol by volume must declare their actual alcoholic
strength
▪
ACTIVITY 1: Directions: Complete the concept map below by writing the information
present on the food packaged label. Write your answer on your answer sheet. An
example is given for you.
list of
ingredients
36
Food
Label
ACTIVITY 2: Directions: Give at least three food products that can be packed using the given
methods. Write your answer on your answer sheet.
1. Home Canned Foods

a.
b.
c.
2. Freezing Food
a.
b.
c.
3. Foil Packaging
a.
b.
4. Canned Foods
a.
b.
REFLECTION: Directions: Complete the statement below. Write your answer on your answer
sheet.
I have learned that
.
Doing safety procedures in packaging ensures that
37

Cookery9 q4 Module For Cookery 9 Tle For Desserts

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Cookery9 q4 Module For Cookery 9 Tle For Desserts

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Cookery-9-Q4 - module for cookery 9 TLE for desserts

Bsed Math (Isabela State University)

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LO 1. Perform mise en place

Measuring cup and spoon. Individual measuring cup for

Mixing bowl. Used for mixing ingredients. It comes in

Cans, bottles, cartoons opener used to open a food tin,

Cutting board a wooden or plastic board where fruits and

Funnels – used to fill jars, made of various sizes of

Graters - used to grate, shred, slice and separate foods such

Kitchen Knives often referred to as cook's or chef's knife.

Fruit and salad knife - used to prepare salad greens,

Spatula – used to level off ingredients when measuring and

Citrus knife – used to section citrus fruits. The blade has a

Paring knife – used to core, peel, and section fruits and

Kitchen Shears They are practical for opening food packages,

Spoons – solid, slotted, or perforated. Made of stainless

Temperature Scales - used to measure heat intensity.

Vegetable peeler. used to scrape vegetables, such as carrots

Whisks for Blending, Mixing used for whipping eggs or

Wooden spoons continue to be kitchen essentials because of

Baking pan. One cannot bake without bakeware. Baking

Apple Corer- This is a small hand-held tool with a

Range a kitchen appliance used for cooking food.

Mixers. Used for mixing, creaming, beating and

Blenders are used to chop, blend, mix, whip, puree, grate,

Tools/Equipment Uses and Functions

3. Used for whipping eggs or batter, and for blending

6. are used to chop, blend, mix, whip, puree, grate, and

9. Used for creaming, stirring, and mixing. They should be

10. A kitchen appliance used for cooking food.

KITCHEN UTENSILS/ EQUIPMENT FUNCTIONS

1. Apple corer 6. Refrigerator

I have learned that

REASONS FOR EATING DESSERTS AND SWEETS

• Dessert balances out a meal and gives “closure” to the meal.

CLASSIFICATION/TYPES OF DESSERTS AND THEIR CHARACTERISTICS

Cheese is another excellent dessert that is

The general types of cheese based on consistency are:

These are easily prepared, economical and

Characteristics of soft custard

These are not fruit pies. They have a depth of

Ice cream- smooth frozen mixture of milk, cream,

Frozen Soufflés and Frozen Mousses

Activity 1: Directions: WORD SEARCH. Find at least 10 classifications of dessert. Write

Example of Dessert Classification

A good quality frozen dessert is characterized with

PREPARE DESSERT AND SWEET SAUCES

BACKGROUND INFORMATION FOR LEARNERS:

Quality points to look for when selecting dessert ingredients

• Granulated sugar is used in most recipes.

• Many desserts are prepared using commercial leaf

• Take eggs out of the refrigerator prior to use so they

I have learned that

Kinds and Varieties of Sauces

Most dessert sauces fall into one of three categories:

Guidelines in Preparing Vanilla Custard Sauce

Workplace Sanitary Procedures

To prepare variety of desserts and sweet sauces:

C. Make a fruit dessert (Fruit Cocktail)

*Note: Skip steps 2-3 if using creamed corn.

TOOLS AND EQUIPMENT: