9

SPECIALIZATION
(COOKERY)

EDESSA JOSEPHA LORENZA P. ORO

Author

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TLE
D e 9p –a COOKERY
rtment of Education • Republic of the Philippines
Quarter 4-Week 3
 This module specifically crafted to focus on the different activities that will assess
your level in terms of skill and knowledge necessary for Grade 9 Cookery I.
Before starting this module, I want you to set aside other tasks that will disturb
while enjoying the lessons. Read the simple instructions below to successfully enjoy the
objective of this module.

1. Follow carefully all the contents and instructions indicated in every page of
this module.
2. Write on your notebook the concepts about the lessons. Writing enhances
learning, that is important to develop and keep in mind.
3. Perform all the provided activities in this module.
4. Analyze conceptually the posttest and apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up with
an idea of having a job opportunities and experience independently to set up a business
enterprise which will generate jobs to other.

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

LO 2. Prepare desserts

2.1 Identify ingredients for desserts

Directions: Write True if the statement is correct and False if it is

incorrect.
__1. Fruits may be pureed, baked, or poached and can then be used for
pies, souffles and pudding.
__2. Sugar is the basis for jellies and is also used to set creams and
mousses.
__3. Gelatin is used to set many cold molded desserts.
__4. There are limited variety of ingredients that may be used in the
preparation and cooking of cold and hot dessert.
__5. Unripe fruits provide the basis for many desserts, with very little
effort needed to make an attractive colorful display.
__6. Sugar is the most common element linking virtually in all desserts.
__7. Egg yolks may be mixed with flavorings, sugar, and cream or milk
to make custard.
__8. Granulated sugar is used in most recipes.
__9. Nuts are important part of dessert cookery as they provide flavor
for creams and ice creams.
__10. Brown sugar is mostly used for dusting the tops of dessert.

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TLE 9 – COOKERY
Quarter 4-Week 3
Direction: Complete the statement below by supplying the missing word/s.
Choose your answer inside the box.
1. ___ is the simplest dessert and one of the best because it is nutritious,
appetizing, and easy to prepare and serve.
2. ___ is granular type of gelatin that must be softened in water before use.
3. ___ is made in all parts of the world from variety of milks from cow, goat,
and sheep.
4. ___ is a gelatin to which flavor, color and sugar have already been added.
5. ___ smooth frozen mixture of milk, cream, sugar, flavoring and
sometimes egg.
6. __ have a depth of two or three inches and are topped with biscuit dough
rather than being made with pie crust.
7. __ contains milk and cream and sometimes egg white.
8. The three general types of cheese based on consistency are ____, (9.)
_____ (10.) ____.

Fruit Gelatin Soft Cheese Fruits Ice cream

American Sherbet Fruit Cobblers semi-hard hard Unsweetened Gelatin

LO 2. PREPARE DESSERTS

2.1 Identify ingredients for desserts

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:
Ingredients needed in preparing desserts and sweet sauces.
Sugar
The common element linking virtually in 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.

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TLE 9 – COOKERY
Quarter 4-Week 3
Gelatine
Gelatine 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.

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TLE 9 – COOKERY
Quarter 4-Week 3
Quality points to look for when selecting dessert ingredients.

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 flavour.

Gelatine
• Many desserts are prepared using commercial leaf or powdered
gelatine.
• Gelatines may be plain or flavoured and coloured 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 stabiliser or gelatine 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 particular 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 flavoured with vanilla and other spices.

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TLE 9 – COOKERY
Quarter 4-Week 3
 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.

Activity 1: WORD SEARCH

Direction: Look for the term being described. Write the answer in the space
provided before each number. Encircle the word that correspond to your answer.
(Words may appear horizontally or vertically).

C C H O C O L A T E R
E G G W H I T E S D T
G S A J R T Y S U E S
G E L A T I N E G G D
Y D O E A D S Y A M E
O E S N E S T T R A F
L S U L O R E F S E G
K T C H B A T T E R S
S T I U R F E R O C H

____1. It is the basis for jellies and is also used to set creams and mousses.
____2. It may be pureed, baked, or poached and can then be used for pies,
soufflés and puddings.
____3. This may be combined with rice, sugar, and milk to make a delicious
rice pudding.
____4. It may be used to sprinkle over fruit, beaten into egg yolks for
custard or into whites for a meringue.
____5. It may be mixed with flavorings, sugar and cream or milk to make
Custard.
____6. It is also used to coat fruit for fritters.
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TLE 9 – COOKERY
Quarter 4-Week 3
 ____7. When beaten to soft peaks will support soufflés and mousses.
____8. It may be melted to easily blend into fillings and batter.
____9. They are an important part of dessert cookery as they provide flavor
for creams and ice creams.

Activity 2: Directions: Identify the most common ingredients used in the listed
desserts.

__1. Meringue __6. Jelly

__2. Custard __7. Sabayon
__3. Trifle __8. Rice pudding
__4. Crepes __9. Pancake
__5. Flavor for cream/ice cream __10. souffles

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 includes:
✓ Sugar
✓ Gelatine
✓ Egg yolks
✓ Egg whites
✓ Fruit
✓ Cream
✓ Batters
✓ Nuts
✓ Chocolate

Direction: Write at least 2 quality points to look for when selecting dessert using
the selected ingredients.
Batter
1.
2.

Gelatine
1.
2.

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TLE 9 – COOKERY
Quarter 4-Week 3
 Egg white
1 1.
2.

Cream
1.
2.

Sugar
1.
2.

Directions: Write True if the statement is correct and False if it is

incorrect.
__1. Fruit may be pureed, baked, or poached and can then be used for
pies, souffles and pudding.
__2. Sugar is the basis for jellies and is also used to set creams and
mousses.
__3. Gelatin is used to set many cold molded desserts.
__4. There are limited variety of ingredients that may be used in the
preparation and cooking of cold and hot dessert.
__5. Unripe fruits provide the basis for many desserts, with very little
effort needed to make an attractive colorful display.
__6. Sugar is the most common element linking virtually all desserts.
__7. Egg yolks may be mixed with flavorings, sugar and cream or milk
to make custard.
__8. Granulated sugar is used in most recipes.
__9. Nuts are important part of dessert cookery as they provide flavor
for creams and ice cream.
_10. Brown sugar is used mostly for dusting the tops of dessert.

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TLE 9 – COOKERY
Quarter 4-Week 3
 Direction: Put inside the bowl the ingredients of the dessert you’ve already
prepared and write the procedures in preparing it.

1. _______________________________________________
2. _______________________________________________
3. _______________________________________________
4. _______________________________________________
5. ________________________________________________

Leizlee B. Daowag
Team Leader

Marilen B. Ignacio
Validator

REFERENCES:

• Technology and Livelihood Education Cookery 9 Learning Module, Department

of Education
• https://en.wikipedia.org/wiki/Dessert
• https://www.publicdomainpictures.net/en/hledej.php?hleda=dessert
seradit=recommended
• https://www.google.com/search?q=sugar+free+download+picture&tb
m=isch&ved=2ahUKEwjS8fq0l7zuAhVICN4KHWHtBcIQ2-
• https://www.google.com/search?q=gelatine+free+picture+download&t
bm=isch&ved=2ahUKEwivs-6Pm7zuAhXFDN4KHWKTB2kQ2
• https://www.edrawsoft.com/what-is-graphic-organizer.html
• www.freepik.com/photos/background'>Background photo created by
jcstudio - www.freepik.com</a>
• https://www.google.com/search?q=empty+salad+bowl+clipart&tbm=i
sch&ved=2ahUKEwim6oTs0b3uAhUSzmEKHftdAxwQ2-
cCegQIABAA&oq=empty+salad&gs_lcp

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TLE 9 – COOKERY
Quarter 4-Week 3
 Page | 10
TLE 9 – COOKERY
Quarter 4-Week 3