Toaz - Info Cookery 9q4 Week 1 8 44 Pages Final PR

9
TLE - COOKERY
Learning Activity Sheets
Quarter 4: Weeks 1-8

Prepare Desserts
Division of Angeles City

TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY GRADE 9 Q4W1)
NAME OF LEARNER:
SECTION: DATE:
LEARNING ACTIVITY SHEET

Prepare Mise En Place
Background Information:
Always reserve a room for dessert! A Dessert is a course that concludes every meal. The
term dessert can apply to many sweet confections, such as cakes, cookies, custards, biscuits, gelatins,
ice creams, pies, puddings, sweet soups, pastries and tarts. Fruit is also one of the commonly found
desserts because of its natural sweetness.
Dessert is an essential part of every meal. The word dessert means “to clear the table” that
was written in 1539 and this is referred as a delicate food to be served to the guest after meal.
TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING DESSERTS/SWEETS
As we prepare every special food we should familiarize ourselves 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 tool 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 – is use in mixing ingredients. It

comes in different sizes. Small, medium, and
large
Can opener - is used to open food containers
Cutting board - is made of wooden or plastic

board where fruits and vegetables are cut.
1
Double boiler - is used when temperatures
must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm
without overcooking.
Funnel – is used to fill jars, made of various

sizes of stainless steel, aluminium, or of plastic
Grater – is used to grate, shred and slice foods

such as carrots, cabbage and cheese
Kitchen Knives – are often referred to as

cook's knife or chef’s knife. It is used for
peeling and slicing fruits and vegetables
Kitchen Shears – are used practical for

opening food packages, cutting tape or string to
package foods or simply to remove labels or tags
from items.
Scraper – is a rubber or silicone tools to blend

or scrape the food from the bowl; metal, silicone
or plastic egg turners or flippers
Spoon- is a solid, slotted, or perforated and used

to spoon liquids over foods and to lift foods,
including the liquid out of the pot.
Temperature Scale - is used to measure heat

intensity. Different thermometers are used for
different purposes in food preparation for meat,
candy or deep-fat frying.
Vegetable peeler - is 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
2
Whisk - is used for blending, mixing used for
whipping eggs or batter, and for blending gravies,
sauces, and soups. The beaters are made of
looped steel wires which are twisted together to
form the handle
Wooden spoon - is a kitchen essential because

of their usefulness for used for creaming, stirring,
and mixing. They should be made of hard wood.
Baking pan - is like loaf pans, cake pans, pie

plates, baking sheets which are necessary for
baking.
Equipment are 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.
Refrigerator - is necessary in preventing

bacterial infections from foods and keeping
them stay fresh longer.
Range - a kitchen appliance used for cooking food.
3
Mixer – is used for mixing, creaming,
beating and whipping ingredients. The
ultimate mixer for anyone who bakes is, of
course, a stand mixer.
Blender - is used to chop, blend, mix,

whip, puree, grate, and liquefy all kinds of
food. A blender is a very useful appliance
CLASSIFICATION/TYPES OF DESSERTS AND THEIR CHARACTERISTICS

There are different types of dessert hat we can serve to our guests. Some of the types of
desserts are:
 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
 slightly chilled
 Cheese- 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.
 Gelatine dessert- These are easily prepared, economical and vary in many ways. Gelatine is
marketed in two forms. First, the unsweetened, granular type that must be softened in water
before use, and the other one is fruit gelatine to which flavor, color,
and sugar have already been added.
 Custard- Baked and soft custards vary in so many ways. Creamy, delicate, baked custards
4
may be served in their baking cups or may be unmolded and served with fruit garnishes or with
dessert sauces.
 Puddings - are relatively simple to prepare and vary with sauces. These are
classified as:
 Corn starch pudding, sometimes called blancmange
 Rice pudding
 Bread pudding
 Fruit Cobblers - They have a depth of two or three inches of fruits and are topped with
biscuit dough rather than being made with pie crust. They may be served either hot or cold.
 Frozen Desserts - are dessert made by freezing liquids, semi-solids, and sometimes even
solids. They are best to serve during summer and even on special occasion like birthday
party, Christmas etc. Most popular frozen dessert in the Philippines are
sherbet and ice cream.
This Learning Activity Sheet is designed for you to enhance your understanding and skill in
performing Mise en Place. It is expected that you answer the following activities with honesty and
integrity. Happy learning!
Learning Competency with code:
LO 1. Perform mise en
place TLE_HECK912PD-IVa-
15
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
DIRECTIONS:
ACTIVITY 1. MULTIPLE CHOICE

Identify the different tools and equipment needed in the given situations below. Write your answer
on a separate sheet of paper.
1. Anna wants to remove excess food from the bowl. Which of the following tool is she going to use?
a. Blender b. Cutting board c. Funnel d. Scraper
2. Maria wants to measure fresh milk in making Maja Blanca. Which of the following tools is most
appropriate to use in doing this task?
5
a. Measuring Cups b. Measuring Glass c. Teaspoon d. Table Spoon
6
3. Tina is planning to chop nuts which are used for garnishing the “no bake brownies”. Which of the
following tools is most appropriate to use in doing this task?
a. Cutting board b. Range c. Spatula d. Whisks
4. Which tool is used to transfer liquid in a small opening container?
a. Funnels b. Measuring cups c. Measuring Spoon d. Spatula
5.Which of the following tools and equipment is used to chop, mix, whip, puree, grate and liquefy
food?
a. Blender b. Funnel c. Range d. Refrigerator
6.Which of the following tools is used for whipping eggs, butter, blending gravies and sauce?
a. Grater b. Scraper c. Spatula d. Whisks
7. Maru was asked to help in the kitchen for the food preparation; She was tasked to peel vegetables,
such as potatoes and carrots. What is the best tool she can use to make her task easier?
a. Knife b. Mixer c. Range d. vegetable peeler
8. Nica decided to prepare caramel custard this coming Christmas. What is the appropriate tool she
needs to measure the heat intensity of the steamer?
a. Grater b. Funnel c. Temperature scale d. Whisk
9. Joachim is preparing Maja Blanca dessert. What tool does he need to open the canned
evaporated and condensed milk?
a. Scraper b. Can opener c. Whisk d. Mixer
10. Which of the following equipment is commonly used to prevent bacterial infections from the
food?
a. Blender b. Funnel c. Range d. Refrigerator
ACTIVITY 2. WORD POOL

Give 2 examples for each type of dessert. Choose your answer from the word pool. Write your
answer on a separate sheet of paper.
Coffee Jelly Mango Float Apple Pie Panini Chocolate Pudding

Leche Flan Ice Cream Blueberry Cheese Cake Pinwheel Apple Cobbler
Bread Pudding Peach Cobbler Chocolate Sherbet
Cathedral Windows Cherry Cheese Cake Banana Custard
ACTIVITY 3. TALK AND LEARN
Type of dessert 1st example 2nd Example
1. Gelatine
2. Pudding
3. Frozen dessert
4. Cheese
5. Fruit cobblers
6. Custard
7. Fruit
7
Conduct an interview with your parent or guardian and ask the following questions. Write your
answer on a separate sheet of paper.
1. What dessert is usually served during your family occasion (Like Birthday
celebration)?
2. What are the ingredients you need to prepare for the dessert you serve?
REFERENCES:
Learner’s Module- Cookery Grade 9, Department of Education
Sienna Livermore. The 48 Most Delish Cobbler Recipes. Accessed May 19, 2020.
https://www.delish.com/cooking/recipe-ideas/g2842/most-delish-cobblers/
Cambridge English Dictionary: Definitions & Meanings https://dictionary.cambridge.org/us/dictionary/english
Jasper Castro. Easy Gelatin Desserts Anyone Can Make!. Accesses February 27, 2019 -
https://www.yummy.ph/lessons/baking/easy-gelatin-recipes-a00261-20190227
Jane Doe. 50 Cream Cheese Desserts. Accessed Published: April 26, 2013Updated: April 21, 2020.
https://www.sixsistersstuff.com/recipe/50-cream-cheese-desserts/
Fruit Cobbler Recipes. Accessed 2020.https://www.bettycrocker.com/recipes/dishes/sweets- and-

pastries-recipes/fruit-cobbler-recipes
ANSWER KEY: Present Desserts
ACTIVITY 1.
1. d. Scraper
2. a. Measuring cups
3. a. Cutting board
4. a, Funnels
5. a. Blender
6. d. Whisks
7. d. Vegetable peeler
8. c. Temperature scale
9. b. Can opener
10. d. Refrigerator
8
ACTIVITY 2.
1. Coffee Jelly Cathedral Windows
2. Chocolate Pudding Bread Pudding
3. Ice Cream Sherbet
4. Cherry Cheese Cake Blueberry Cheese Cake
5. Peach Cobbler Pinwheel Apple Cobbler
6. Leche Flan Banana Custard
7. Apple Pie Panini Mango Float
ACTIVITY 3.
Answers may vary
9
TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY GRADE 9 Q4W2-4)
NAME OF LEARNER:
SECTION: DATE:

Prepare desserts and sweet sauces
There are wide varieties of ingredients that may be used in the preparation and cooking of
cold and hot desserts. Some of the most common ingredients include:
Sugar is very important element that is linked to all desserts. It can be used in different
dessert such as in making meringue, frosting, custard and even sprinkle over fresh fruits.
Gelatin is used to set different molded dessert. It can also be used by simply pouring gelatin
over fresh fruits and in making creams mousses.
Egg yolks are very useful in preparing dessert and sweet sauces. They can be mixed with
cream, milk to make yema, custard, and even bread. They may be whisked together over hot water to
create a sabayon (Sabayon is a light sauce traditionally made with egg yolks, sugar and wine,
normally Marsala.)
Egg whites are used to enhance the texture and consistency of mousses and soufflés, and
they are beaten to firm peaks which are suitable in making meringue.
Ripe Fruit is the easiest and simplest dessert to prepare, they just need little effort to prepare
as long as you are creative. They give natural flavor in different desserts like in preparing pies,
soufflés, pudding, and puree. Some of locally available fruits are mango, banana, water melon, grapes,
apple, and orange.
Cream is mostly used as a silky-smooth flavour enhancer in both hot and cold dessert.
It also often used as a decoration in cakes, rice pudding and drinks.
Batter is a mixture of flour, water and other ingredients in making pancakes, light cakes, and
as a coating for fried foods.
Nuts are used to add flavor, texture, and decoration in preparing desserts. Nuts are available
in different sizes and variety. Pili nuts, cashew nuts, almond, and mani which are locally available in
the market.
Chocolate can be melted to easily use into fillings and batters. It can also be used as frosting
and icing in making cakes and puddings. Chocolates can be shaped when melted and molded into
different attractive shapes.
10
SWEET SAUCES are flavourful liquid blend of ingredients that adds flavor and enhances
the appearance of the food. Sauces can give an entirely different appearance, flavor, color, and
moisture to desserts.
KINDS AND VARIETIES OF SAUCES
1. Rich sauce is well suited to a simple dessert.

2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold corn starch pudding or to vanilla ice cream.
4. Hot sauces are made just before they are to be used.
5. 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. The following are used as thickening
agents:
1. Starch
2. Cream
3. Eggs
4. Rice flour
5. Grains
6. Corn starch
Categories of Dessert Sauces:
1. Custard Sauces - Vanilla custard sauce, Chocolate or other flavor may be added to create
varieties.
2. Fruit Purees - These are simply purees of fresh or cooked fruits, sweetened with sugar.
Other flavorings and spices are sometimes added.
3. Syrups - Includes products as chocolate sauce and caramel sauce.
GUIDELINES IN PREPARING VANILLA CUSTARD SAUCE
1. Clean and sanitized tools and equipment in preparing custard.

2. Mix immediately the combined 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. Don’t forget to scald the milk before combining with the yolks.
4. Gently 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.
11
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.
This Learning Activity Sheet is designed for you to enhance your understanding and skill in
preparing desserts. It is expected that you answer the following activities with honesty and integrity.
Happy learning!
LO 2. Prepare desserts
TLE_HECK912PD-IVb-f-16
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
DIRECTIONS:
ACTIVITY 1. MATCHING TYPE
Read the statement carefully in Column A and match it to the ingredients given in Column B. Write
the correct answer on your answer sheet.
A B
1. The most common element/ingredients a.batter

linking for all dessert
2. The easiest and simplest dessert to b. chocolate
prepare
3. A mixture of flour and water c. cream
4. May be melted to easily blend into fillings d. egg whites
and batters. It can also be poured over desserts
such as cakes and puddings
5. A part of an egg which is rich in protein e. eggyolks
6. Used to set different moulded dessert f. fruit
12
7. Used to add flavor, texture, and decoration g. gelatine
in preparing desserts
8. Used as a silky-smooth flavour enhancer h. nuts
in both hot and cold dessert
9. A part of an egg which is used to make i.sauce
meringue
10. A flavored liquid blend of ingredients that j. sugar
adds flavor and enhances the
appearance of the food
k.Water
ACTIVITY 2. CROSS WORD PUZZLE!

Complete the crossword puzzle by filling in a word that fits each clue. Write your answer on a piece
of paper.
13
ACTIVITY 3. CHECK ME!
Read the situation carefully and follow the given instruction to get the correct answer. Write your
answer on a piece of paper.
Manny decided to prepare Leche Flan dessert for their family reunion. He is having trouble
in choosing the right ingredients because this is the first time that he will prepare it. Manny needs
your help to choose the ingredients needed in preparing Leche Flan. Below are the ingredients
available in his kitchen. Check the box of the ingredients needed in preparing Leche flan dessert.
Sugar Eggs Nuts
Evaporated milk Salt Chocolate
Condensed milk Flour Flour
Vanilla extracts Pepper Onion
ACTIVITY 4. Ask and Search
Perform the given instruction to accomplish the activity. You will be scored based on the given
rubrics below.
1. Ask your family member to name dessert, list down the ingredients needed, and the
procedures.
2. List down at least 10 recipes
3. In a long bond paper write all the 10 recipes including the ingredients and procedures
4. Compile them in a long folder; write the following details in the folder
o Complete name:
o Section: (your section)
o Name of school: Angeles City National High School
o Title: Compilation of Dessert Recipe in TLE-9
o Date:
o Name of your TLE Teacher:
14
RUBRICS FOR SCORING:
10 CRITERIA
points 10 points- submitted 9 recipes with ingredients and procedure
9 points- submitted 8 recipes with ingredients and procedure
2 points- submitted 1 recipe with ingredients and procedure
1 point - did not submit any recipe
ACTIVITY 5. LET’S DO THIS!
From your Activity 1, choose 1 of the recipes and perform it. Fill out and accomplish the form below
as your guide to complete the Activity 2.
Name of the Recipe:
Tools/equipment to be used:
1. 2. 3. 4. 5.
6. 7. 8. 9. 10.
Ingredients to be used:
1. 2. 3. 4. 5.
6. 7. 8. 9. 10.
Procedures:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
15
II. Attach pictures of your output (if you can’t attach pictures, you can send them in our Group Chat
Messenger):
RUBRICS FOR SCORING:

Score Criteria
10 points Ingredients listed are found in the recipe
10 points- all ingredients in the recipes are found
8 points- one of the ingredients is missing
6 points- two of the ingredients are missing
4 points- some ingredients are missing
2 point- most ingredients in the recipes are missing
5 points Accuracy and correctness of the procedure
5 points- Procedures are in order and accurate
4 points- Procedures are in order but not accurate
3 points- Procedures are improper order and not accurate
2 points- Procedures are incomplete and not accurate
1 point- Did not write any of the procedures
Total: 15
points
16
ACTIVITY 6. WORD SEARCH!
Look for 15 Sweet Sauces. The hidden words can be positioned in all directions, written from left to
right, from right to left, horizontally, vertically, and diagonally, but is always on one straight line.
Write you answer on a piece of paper.
 Salted caramel  Chocolate syrup  Blueberry sauce

 Raspberry sauce  Whipped cream  Creme Anglaise
 Hot fudge sauce  Peanut butter sauce  Apple cinnamon syrup
 Supreme Strawberry  Sabayon  Dulce de leche
toppings  Butter scotch  Chocolate Ganache
 Lemon sauce
1. Rich sauce is well suited to a simple dessert.

3. Hot fudge is a delightful contrast to a cold corn starch pudding or to vanilla ice cream.
5. Cold sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
17
ACTIVITY 7. MODIFIED TRUE OR FALSE
Analyze the following statements. Write TRUE if the statement is correct and write FALSE if it is
incorrect, Underline the word that makes the statement incorrect. Write your answer on a piece of
paper. Items Nos. 1 and 2 are done for you.
TRUE 1. Hot fudge is a delightful contrast to a hot corn starch pudding or to vanilla ice
cream.
False 2. Hot sauces are cooked ahead of time, then cooled, covered and put in the
refrigerator to chill.
3.Rich sauce is well suited to a simple dessert.
4.Thickening agents improve the quantity of the sauces.
6.Dessert can be served before the meal.
8. Chocolate bar is good example of sweet sauce.
9. All desserts are not required to have sauce.

10. Cream is one of the thickening agents.
ACTIVITY 8. SEQUENCING!
Arrange the following procedures in making sauce for dessert. Write your answer on a piece of paper.
A. Procedures in making chocolate sauce. Arrange them from letter A-G
1. Then, gradually add the hot water, stirring until the mixture is well
blended.
2. Boil for 10 minutes or until the starch is thick and smooth.
3.. Add sugar, corn syrup and salt. Mix until well blended.
4. Add butter and vanilla.
5. First, cut the chocolate into small pieces. Melt on top of the double
boiler.
6. Dissolve the corn starch in cold water and combine with the chocolate
mixture.
7. Finally, let it cool. Place in a covered jar and store in the refrigerator.
B. Procedures in making Strawberry sauce. Arrange them from letter A-E

1. Finally, store the sauce in a covered jar and place it in the refrigerator.
2. Bring to a boil and stir constantly Cook until clear.
3. First, combine the sugar and corn starch.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. Next, stir in the crushed strawberry.
18
REFERENCES:
Learner’s Module- Cookery Grade 9, Department of Education Crossword
Puzzle Maker: World Famous from The Teacher's Corner.

https://worksheets.theteacherscorner.net/make-your-own/crossword/
Helen Graves. How to Make a Sabayon. Greatbritishchefs. Accessed on November 30, 2020.
https://www.greatbritishchefs.com/how-to-cook/how-to-make-a-sabayon
Leche Flan Recipe
Author Merano- Author-Vanjo Merano-Jess says- Jess-JERELINE says- Jereline-Fridelyn says-
Fridelyn Sanchez-Johnny says- Johnny-Geraldine says- Geraldine-Vanjo says -
https://panlasangpinoy.com/leche-flan/
ANSWER KEY: Week 2-4 Prepare desserts and sweet sauces
ACTIVITY 1. ACTIVITY 2
1. J
2. F
3. A
4. B
5. E
6. G
7. H
8. C
9. H
10. I
ACTIVITY 3.
Sugar, Eggs, Condensed Milk, Evaporated Milk, and Vanilla Extract
ACTIVITY 4.
Answer may vary
19
ACTIVITY 5.
Performance task
ACTIVITY 6.
ACTIVITY 7.
1. TRUE 7. G
2. FALSE (HOT to COLD)
3. TRUE
4. TRUE
5. TRUE
6. FALSE (BEFORE to AFTER)
7. TRUE
8. FALSE (BAR to SYRUP)
9. TRUE
10. TRUE
ACTIVITY 8A. ACTIVITY 8B.

1. B 1. E
2. E 2. C
3. D 3. A
4. F 4. D
5. A 5. B
6. C
20
NAME OF LEARNER: GRADE:

SECTION: DATE:

Prepare Desserts and Sweet Sauces
Dulce de Leche is a popular confection from Latin America made from milk and sugar, or
sweetened condensed milk. It’s similar to caramel and used in many Hispanic desserts, especially
ones from Argentina. It has a sweet golden-brown color with deeply decadent flavor.
WHAT’S THE DIFFERENCE BETWEEN DULCE DE LECHE AND CARAMEL?
The main difference between Dulce de Leche and Caramel is that Dulce de Leche is made by
heating up milk and sugar, or sweetened condensed milk. Condensed milk contains higher sugar
levels than regular cow’s milk, and when it’s heated the sugar browns, creating the golden amber
color due to the browning of the lactose in the milk. This is known as the Maillard reaction.
While Caramel is firm to brittle, golden-brown to dark brown substance that has a sweet, nutty,
buttery, or bitter flavor, is obtained by heating sugar at high temperature, and used especially as a
coloring and flavoring agent.
TIPS IN PREPARING DULCE DE LECHE
Read and follow carefully the procedure and apply safety precautions when making a Dulce
de Leche.
1. This process takes time. Be patient. Don’t rush to avoid exploding of the can, it may cause
hazard.
2. Don’t forget to remove the label of the can.
3. Keep adding water every once in a while, and keep the cans soaked at least 2 inches above the
cans.
4. Keep the fire slow at all times.
5. If you want light color simmer the cans for 2 hours. If you prefer darker color make it 3
hours. The darker the color the stronger is its caramel flavor.
6. Never try to open the cans while still hot. Hot cans may explode when they are
opened.
7. Once cooled, open the can and scoop out the Dulce de Leche. Keep in an airtight
container in the fridge for up to 3 weeks.
21
WORD FOR THE WEEK
 Soak- to lay immersed in liquid (such as water) becomes saturated by or as if by

immersion.
 Simmer- to stew gently below or just at the boiling point.
“DULCE DE LECHE”
Tools and Equipment needed:
 Small-medium size of Casserole or Cooking pot

 Can opener
 Spoon
 Stove
Ingredients and Material:
 1 big can (300ML) of condensed milk (any brand)

 300ml plastic jar
 Water
Procedure:
1. Fill a casserole with water, make sure the can/s are completely soaked in the water.
2. Simmer the can/s in low heat (not boiling) for 3hours.
22
3. Cover the cooking pot/casserole to keep the heat inside the pot. Keep adding water every
once in a while. Make sure the cans are completely soaked in the water.
4. After 3 hours, remove the cans from heat and let them cool completely at room
temperature.
5. When cans are completely cool, open them and transfer in a clean plastic jar using spoon.
6. You can now enjoy your Dulce de Leche on any dessert and
pastry. This can also be used as spread.

2.4 follow workplace safety procedures.
23
DIRECTIONS:
ACTIVITY 1. PERFORMANCE TASK!

Prepare DULCE DE LECHE. List down all necessary tools and equipment and the
ingredients you will need. Prepare a documentation of your task by taking
pictures while preparing the dessert sauce. Do not forget to take a picture of
the final output. Include the documentation in your portfolio.
Precautionary measure:
WARNING Use disposable hand gloves or wash
Do not try to open the can while hot or warm, it your hands before doing your
needs to be cool to the touch. Otherwise, it will performance task
explode.
24
‘’
INSERT A PICTURE
SCORING RUBRIC
PERFORMANCE LEVEL
Very Needs No
Dimension Excellent Satisfactory Points
Satisfactory Improvement Attempt
10pts 6pts Earned
8 pts 4pt 0 pt
Uses tools and Uses tools and Uses tools and
Uses tools and
Use of tools equipment equipment equipment
equipment
and correctly and correctly and correctly and but No attempt
incorrectly and
equipment confidently at all confidently most less confidently
less confidently
times of the times sometimes
Manifests
Manifests less
Manifests very understanding of
Manifests clear understanding of the
Application clear the step-by-step
understanding of step- by-step
of understanding of procedure but No attempt
the step-by-step procedure seeking
procedures the step- by-step sometimes seeks
procedure clarification most of
procedure clarification
the time
Observes safety Observes safety Observes safety Most of the time
Safety work
precautions at all precautions most precautions not observing No attempt
habits
times of the time sometimes safety precautions
Product is less
Product is very Product is Product is not
attractive and
attractive and very attractive and attractive and not
less enticing to
enticing to appetite enticing to enticing to appetite
Product appetite No attempt
Ingredients are very appetite
well cooked Ingredients are Ingredients are
Ingredients are
well cooked over cooked
overcooked
Work completed Work completed Work completed
Time Work completed
within allotted (mins./hours/ (mins./hours/d No attempt
Management ahead of time
time days) beyond ays) beyond
TOTAL POINTS
25
NAME OF LEARNER:
SECTION: DATE:
Background Information of Learners
Yema Cake is a Filipino chiffon cake with a custard frosting known as Yema which is in
demand online. The sweetness of Yema sauce is perfect with the balance taste of chiffon cake. This
recipe is very easy to prepare. You can do it at home even without an oven.
Tips in preparing Yema Cake
1. Always check the cake while cooking in the steamer.

2. Always check the level of the water in the steamer, Add water if needed
3. Consume the yema cake immediately, because chiffon is not advisable to be refrigerated, dulce de leche is
best eaten when fresh.
4. You can cut the cake according to your preference
Word for the week
 Grease- to lubricate with grease

 Boil- to generate bubbles of vapor when heated —used of a liquid
 Doneness- the condition of being cooked to the desired degree
 Prick- an act of making a small hole in something with a sharp pointed object
 Room temperature- Comfortable temperature that is not too hot or too cold
 Spread- to distribute over an area of a piece of bread
No Bake Yema Cake ala “DULCE DE LECHE”
Tools and Equipment needed:
 Round baking pan or Llanera

 Mixing bowl (if not available medium size bowl will do )
 Wire whisk (if not available, Fork will do)
 Double boiler
 Grater
Ingredients and Material:
 Fresh milk
 200g Pan cake mix
 1whole Egg
 2 tbsp Sugar
 6 tbsp cooking oil
 Eden cheese
 Homemade dulce de leche
26
Procedure:
1. Grease the round pan with cooking oil (set aside)
2. While preparing other ingredients, boil water in a double boiler.
3. In a mixing bowl, put the pancake mix and add the oil, fresh milk, and egg
4. Using a wire whisk mix all the ingredients thoroughly
5. Get the greased pan and pour the mixture gently
6. Cover the mixture with foil (optional)
26
7. In a Double boiler placed the greased pan containing the mixture for 15- 20minutes.
You can check the doneness of the cake bread by pricking it using fork or toothpick.
The cake is cooked if the fork/toothpick is dry without any raw mixture.
8. Remove the cake bread from the double boiler and let them cool in room
temperature.
9. If the cake bread is thick, you can cut it into two pieces
10. Spread the dulce de leche evenly on the first layer of the bread using spatula or spoon.
11. After spreading the homemade dulce de leche on the first layer, place the second layer on
top of the first layer and start to coat the whole cake.
27
12. Grate the cheese on top of the cake as your toppings to blend the sweetness of the cake,
and also to enhance the appearance of the cake as well.
13. You can now enjoy your homemade no bake Yema Cake. Have a sweet day!
Learning Competency

2.4 follow workplace safety procedures
DIRECTIONS:

Prepare No Bake Yema Cake ala Dulce De Leche. List down all necessary tools and
equipment and the ingredients you will be needing. Prepare a documentation of your task by
taking pictures while preparing the dessert sauce. Do not forget to take a picture of the final
output. Include the documentation in your portfolio.
Use disposable hand gloves or wash your hands before doing your
performance task
28
INSERT A PICTURE
SCORING RUBRIC
PERFORMANCE LEVEL
Very Needs No
10pts 6pts Earned
8 pts 4pt 0 pt
Uses tools and
equipment
incorrectly and
less confidently
Manifests very Manifests
Manifests clear Manifests less
Application clear understanding of
understanding of understanding of the
of understanding of the step-by-step No attempt
the step-by-step step- by-step
procedures the step- by-step procedure but
procedure procedure seeking
procedure sometimes
29
seeks clarification most
clarification of the time
Safety work
habits
Product is less
attractive and
less enticing to
Ingredients are
overcooked
Time Work completed
TOTAL POINTS
30
NAME OF LEARNER:
SECTION: DATE:
Background Information of Learners
Coffee Jelly is coffee flavored gelatine with a drizzle of a sweetened cream, a simple cold
dessert that will impress everyone.
Tips in preparing Coffee Jelly
 Follow the exact measurement according to the given instruction.

 If you want to make the jelly chewy reduce the water. If the instruction requires 6
glasses of water you can make it 3 or according to your preference. The lesser the water, the
tougher the jelly.
 Don’t rush the jelly when cooling it down, wait until the jelly is completely set.
Word for the week

 Dissolve- to separate into component parts
 Stir- to mix by or as if by stirring
“Creamy Coffee Jelly”
Tools and Equipment Needed:

 1 Casserole
 2 Flat Surface Containers
 Can Opener
 Measuring Cup
 Scissors
 Wire whisk or Spoon
Ingredients Needed:
 Gulaman Powder (Unsweetened)

 250ml All Purpose Cream
 300ml Condensed Milk
 2 ½ tbsp of powdered Coffee
 2 tbsp of sugar
31
Procedure:
1. In a casserole dissolve the gulaman powder with 4 cups of unheated water. Make sure to
completely dissolve the gulaman powder. (You can follow the instruction on the
packaging)
2. Add the coffee and sugar, stir until fully dissolved to avoid lamp.
3. Bring to a boil until the jelly become heavy, stir the jelly continuously (You can follow the
instruction on packaging)
4. Transfer the cooked jelly in a clean and flat surface container, let it cool in room
temperature (take extra care while transferring the jelly).
5. While waiting for the jelly to set, Get the clean bowl and mix the condensed, all- purpose
cream, and half spoon of powdered coffee to add more coffee flavour. Set aside the cream.
32
6. It’s time to slice the jelly, you can use your own strategy to cut the jelly into dice or
cube cut.
7. After slicing the jelly, start to mix them in the cream mixture using solid spoon.
8. Transfer the Creamy Coffee Jelly in a clean container, Chill the creamy coffee jelly in the
refrigerator. It is more delicious when it is served cold.
9. You can now enjoy your coffee jelly. Have a sweet day!
33
LO 3. Plate/Present
desserts TLE_HECK9- 12PD-
IVg-17
3.3 Identify dessert accompaniments and hygienic procedures
3.4 Present desserts attractively
3.5 Identify factors in plating and presenting desserts
DIRECTIONS:
Prepare your Coffee Jelly with your own twist. List down all necessary tools and equipment
and the ingredients you will be needing. Prepare a documentation of your task by taking
pictures while preparing the dessert sauce. Do not forget to take a picture of the final output.
Include the documentation in your portfolio.
Use disposable hand gloves o wash your hands before doing your
performance task
34
INSERT A PICTURE
SCORING RUBRIC
PERFORMANCE LEVEL
Very Needs No
10pts 6pts Earned
8 pts 4pt 0 pt
Uses tools and
equipment
incorrectly and
less confidently
Manifests
Manifests less
Manifests very understanding of
Manifests clear understanding of the
Application clear the step-by-step
understanding of step- by-step
of understanding of procedure but No attempt
the step-by-step procedure seeking
procedures the step- by-step sometimes seeks
procedure clarification most of
procedure clarification
the time
Safety work
habits
Product is less
attractive and
less enticing to
Ingredients are
overcooked
Time Work completed
TOTAL POINTS
REFERENCES:
https://www.merriam-webster.com/
Rosana Machiela. How to make Dulce de Leche from Scratch. Accessed March 2, 2020.
https://yogaofcooking.co/dulce-de-leche-from-scratch/
Yema Cake (No-bake). Accessed January 27,
2020https://www.pinoycookingrecipes.com/recipe/yema-cake-no-bake
Lalaine Manalo.Coffee Jelly. Accessed August 8, 2018.
https://www.kawalingpinoy.com/coffee-jelly/
35
NAME OF LEARNER: GRADE:

SECTION: DATE:

Storing desserts / Select Packaging Materials
Desserts need proper handling and preparation as they have potential health hazard to human,
most specially desserts that contains dairy products and egg. We can prevent food spoilage by
following the proper handling and storing of dessert. Choosing the right container can also help to
make the shelf life of food longer, specifically dessert.
Equipment
1. chiller 2. freezer 3. refrigerator
Sanitary Practices When Storing Desserts
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
Storing Cold and Hot Dessert
Storage Techniques
1. Refrigerate – to keep cold or cool below 400F
2. Cold Storage – the process of storing food by means of refrigeration at 230C
3. Chilling – to refrigerate or to reduce the temperature of food below 80C
Packaging Materials
Food packaging - is enclosing the food in a material for physical, chemical, biological protection and
tampering resistance. It provides nutrition information on the food being consumed.
In many developing countries the most commonly used food packaging materials include:
36
Leaves vegetable fibres wood papers, newsprint earthenware glass plastics
metals
Leaves
Banana leaves are often used for wrapping certain types of food (e.g. suman). Corn husk is
used to wrap corn paste or unrefined block sugar, and cooked foods of all types are wrapped in
leaves. They do not however protect the food against moisture, oxygen, odors or micro-organisms,
and therefore, not suitable for long-term storage.
Vegetable Fibres
These include bamboo, banana, coconut, and cotton fibres. 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. Being of
vegetable origin, all of these materials are biodegradable and to some extent re-usable.
As with leaves, vegetable fibres do not provide protection to food which has a long shelf-life
since they offer no protection against moisture pick-up, micro-organisms, or insects and rodents.
Wood
Wooden shipping containers have traditionally been used for a wide range of solid and liquid
foods including fruits, vegetables, tea and beer. Wood offers good protection, good stacking
characteristics and strength. Plastic containers, however, have a lower cost and have largely replaced
wood in many applications. The use of wood continues for some wines and spirits because the
transfer of flavour compounds from the wooden barrels improves the quality of the product.
Paper
Paper is an inexpensive packaging material. It is however highly absorptive, fairly

easily torn, and offers no barrier to water or gases.
The degree of paper re-use will depend on its former use, and therefore paper that is dirty or
stained 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.
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.
Glass
Glass has many properties which make it a popular choice as a packaging material:
o Glass is able to withstand heat treatments such as pasteurization and sterilization.
37
o Does not react with food.
o Protects the food from crushing and bruising
o Resistant to moisture, gases, odors and microorganisms
o Re-usable, re-sealable and recyclable
o Transparent, allowing products to be displayed. Coloured glass may be used either to
protect the food from light or to attract customers.
Plastics
The use of various plastics for containing and wrapping food depends on what is available.
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 similar to glass containers.
Flexible films are the most common form of plastic. Generally, flexible films have the
following properties:
o Cost is relatively low.

o Good barrier properties against moisture and gases.
o Heat sealable to prevent leakage of contents.
o Have wet and dry strength.
o Easy to handle and convenient for the manufacturer, retailer, and consumer.
o Little weight to the product. Fit closely to the shape of the product, thereby wasting little
space during storage and distribution.
Metal
Metal cans have a number of advantages over other types of containers:
o Metal cans provide total protection of the contents.

o Metal cans are tamper proof.
o Metal cans are convenient for presentation.
Disadvantages of metal food packaging materials:
o heavier than other materials, except glass, and therefore have higher transport costs
o the heat treatment associated with the use of metal cans is not suitable for small- scale
production.
Learning Competency
LO 4. Storing desserts / LO 1.Select packaging materials

TLE_HECK9- 12PD-IVh-1, TLE_HECK9-12PF-IVi- 19
4.1 Keep desserts in appropriate conditions to maintain their quality and taste
1.1 Define packaging, its importance and functions
1.2 Select packaging materials in accordance with enterprise standards
38
DIRECTIONS:
ACTIVITY 1. ASK AND TELL
In 3 to 5 sentences answer the following questions. Write your answer on a piece of paper.
1. What is the difference of storage of cold dessert and hot dessert?
2.How did you prepare the Tools and Equipment during your performance task?
3. How did you store the cold dessert that you have prepared?
4. Is it possible to prepare cold dessert without refrigerator? What would be best thing to do to
prepare cold dessert without refrigerator?
5. Is it safe to prepare food when you are sick? Explain your answer.
ACTIVITY 2. Identification
Identify the following dessert. Write CD for Cold Dessert and HD for Hot dessert. Write your
answer on separate piece of paper.
1.Fruit salad 9.Mais Con Yelo

2.Fried ice cream 10.Maja Blanca
3.Churros 11.Silvanias
4.Warm Caramel Banana 12.Ginataang Mais
5.Chocolate Fondue 13.Buko Pie
6.Halo-halo 14.Leche Flan
7.Ube Halaya 15.Buko Bandan
8.Hot Cocoa Fudge
39
ACTIVITY 3. LET’S WRAP
1.Mary prepared Suman Malagkit for her children. What type of packaging material
will she use?
2.Noel is planning to start his banana chips business. He is looking for packaging
that is suitable for his banana chips. What packaging is best to use and practical
for his banana chips?
3.Joachim ordered 100 kg of tomatoes in Nueva Ecija to make tomato jam. What
type of packaging material he can use to transport them from Nueva Ecija to
Pampanga?
4.What packaging material can be used in strawberry jam production?
5.Khan prepared fruit salad and she will store it in the refrigerator. What type of
packaging material she can use?
6.Hope wants her Ube Jam visible and free from chemical reaction. What type of
packaging material she can use?
7.Romeo and Juliet picked mangoes in their garden, they want to prepare mango
float. What type of packaging material they can use?
8.Rico is a grade 9 student from ACNHS. He wants to sell chocolate truffles
online. What type of inexpensive material is appropriate for his truffles?
9.Puto Bumbong is a native Filipino food, which is available during BER
months. What type of packaging material Puto Bumbong is wrapped?
10.Tupig is a Filipino rice cake originated from north-western Luzon. What type
of packaging material is used in wrapping Tupig?
REFLECTION
1. What are the reactions of your household members while you are
preparing your performance task?
2. Who among them helped or assisted you while doing the task?
3. What are their reactions regarding the taste/palatability of the desserts you have
prepared? Were they satisfied?
40
4. Describe in two paragraphs your experience while answering your module and
doing the task?
41
REFERENCES:
Learner’s Module- Cookery Grade 9, Department of Education
Katrina Escalona .11 Traditional Filipino Sweets And Desserts You Need to Try. Accessed August
25, 2017. https://theculturetrip.com/asia/philippines/articles/11-traditional-filipino- sweets-and-
desserts-you-need-to-try/
Vanjo Merano. Puto Bumbong Recipe.December 15, 2020.

https://panlasangpinoy.com/puto-bumbong-recipe/
ANSWER KEY: Storing Hot and Cold Desserts
ACTIVITY1.
Answer may vary
ACTIVITY 2.
1. CD 9.CD
2. HD 10.CD
3. HD 11.CD
4. HD 12.CD
5. HD 13.HD
6. CD 14.CD
7. CD 15.CD
8. HD
ACTIVITY 3
1. Leaves 6.Glass
2. Plastic 7.Plastic
3. Wood 8.Paper
4. Glass 9.Leaves
5. Plastic 10.Leaves
42
Prepared by:
JEIEL R. VERGARA
Secondary School Teacher I Angeles
City National High School
RUTH F. DELA CRUZ LEONARD SEAN C. SAMIA

Master Teacher II LRMDS Coordinator
SQAT-Angeles City National High School Angeles City National High School
CYNTHIA E. TANGLAO THELMA N. MAGTOTO

Master Teacher I Head Teacher V
SQAT-Angeles City National High School SQAT-Angeles City National High School
CLARA C. DELA CRUZ AMELITA L. PINEDA

Head Teacher III Secondary School Principal II SQAT-
Angeles City National High School Angeles City National High School
JOSEPHINE G. FIGUEROA, PhD EMILY F. SARMIENTO

Education Program Supervisor, EPP/TLE/TVL Education Program Supervisor - LRMDS
SDO-Angeles City SDO-Angeles City
43

Toaz - Info Cookery 9q4 Week 1 8 44 Pages Final PR

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Toaz - Info Cookery 9q4 Week 1 8 44 Pages Final PR

Uploaded by

Copyright:

Available Formats

9

Quarter 4: Weeks 1-8

Division of Angeles City

LEARNING ACTIVITY SHEET

TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING DESSERTS/SWEETS

Measuring cup and spoon - individual

Mixing bowl – is use in mixing ingredients. It

Can opener - is used to open food containers

Cutting board - is made of wooden or plastic

Funnel – is used to fill jars, made of various

Grater – is used to grate, shred and slice foods

Kitchen Knives – are often referred to as

Kitchen Shears – are used practical for

Scraper – is a rubber or silicone tools to blend

Spoon- is a solid, slotted, or perforated and used

Temperature Scale - is used to measure heat

Vegetable peeler - is used to scrape

Wooden spoon - is a kitchen essential because

Baking pan - is like loaf pans, cake pans, pie

Refrigerator - is necessary in preventing

Range - a kitchen appliance used for cooking food.

Blender - is used to chop, blend, mix,

CLASSIFICATION/TYPES OF DESSERTS AND THEIR CHARACTERISTICS

Characteristics of good fruit desserts:

Learning Competency with code:

1.1 Identify tools and equipment needed in preparing desserts

ACTIVITY 1. MULTIPLE CHOICE

ACTIVITY 2. WORD POOL

Coffee Jelly Mango Float Apple Pie Panini Chocolate Pudding

Learner’s Module- Cookery Grade 9, Department of Education

Cambridge English Dictionary: Definitions & Meanings https://dictionary.cambridge.org/us/dictionary/english

Fruit Cobbler Recipes. Accessed 2020.https://www.bettycrocker.com/recipes/dishes/sweets- and-

ANSWER KEY: Present Desserts

LEARNING ACTIVITY SHEET

KINDS AND VARIETIES OF SAUCES

1. Rich sauce is well suited to a simple dessert.

THICKENING AGENTS FOR SAUCES

Categories of Dessert Sauces:

GUIDELINES IN PREPARING VANILLA CUSTARD SAUCE

1. Clean and sanitized tools and equipment in preparing custard.

Learning Competency with code:

2.1 identify ingredients for desserts

ACTIVITY 1. MATCHING TYPE

1. The most common element/ingredients a.batter

ACTIVITY 2. CROSS WORD PUZZLE!

Sugar Eggs Nuts

Evaporated milk Salt Chocolate

Condensed milk Flour Flour

Vanilla extracts Pepper Onion

ACTIVITY 4. Ask and Search

2. List down at least 10 recipes

ACTIVITY 5. LET’S DO THIS!

Name of the Recipe:

RUBRICS FOR SCORING:

 Salted caramel  Chocolate syrup  Blueberry sauce

1. Rich sauce is well suited to a simple dessert.

9. All desserts are not required to have sauce.

A. Procedures in making chocolate sauce. Arrange them from letter A-G

B. Procedures in making Strawberry sauce. Arrange them from letter A-E

Learner’s Module- Cookery Grade 9, Department of Education Crossword

Puzzle Maker: World Famous from The Teacher's Corner.

ANSWER KEY: Week 2-4 Prepare desserts and sweet sauces

Sugar, Eggs, Condensed Milk, Evaporated Milk, and Vanilla Extract