Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 9
in
TLE (COOKERY)
Fourth Quarter – Week 2
Prepare Desserts
(TLE_HECK9PD-IVb-f-16)
 PREPARE DESSERTS

MELC: LO 2. Prepare Desserts

Code: TLE_HECK9PD-IVb-f-16
Objectives:
1. Identify ingredients for desserts; and
2. Perform at least one type of dessert based on the indicated ingredients.

SWEET FACT ABOUT SUGAR

SUGAR WAS ONCE CONSIDERED A SPICE, NOT A SWEETENER.
When sugar was first introduced to England in the twelfth century, it was
grouped with other tropical spices like ginger, cinnamon, and saffron. It was used
by the wealthy to season savory dishes.

Ingredients needed in preparing desserts and sweet

sauces
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
https://femina.wwmindia.com/cont
the desired temperature. ent/2016/Jul/shutterstock_277948
184_inside_1469606438.jpg
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 https://www.todays

delight.com/wp-
Egg yolks may be mixed with flavorings, sugar and cream or milk to
content/uploads/201
make custard or they may be whisked together 9/03/how-to-make-
gulaman-agar-agar-
over hot water to create a sabayon. 6023-594.jpg

https://cdn.cdnparen
2 ting.com/articles/201
9/01/31151953/468
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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.
https://png.pngtree.c
CREAM om/png-
vector/20190403/our
This ingredient is often used as a decoration or large/pngtree-fruits-
accompaniment for both cold and hot desserts, but may tropical-png-
image_890931.jpg
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 https://images.squar
to make a delicious rice pudding. espace-
cdn.com/content/v1/
BATTERS 57a81c2bd1758e28c
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This simple mixture of flour and water is used to 4042-
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make crepes and pancakes. Batter is also used to coat MCNE/ke17ZwdGBTo
fruit for fritters. ddI8pDm48kNOIiTAkt
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NUTS ocookie.net/arksurviv
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caramelized. They are an important part of dessert
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cookery as they provide flavor for creams and ice creams. on/latest?cb=201709
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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.

https://www.chocolate
ok.com/file/2018/04/2
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QUALITY

Many recipes specify the type and quality of the ingredients required. It
is important that you observe these requirements if you are to achieve quality
desserts

INGREDIENTS QUALITY POINTS

 Granulated sugar is
used in most
recipes. Castor
sugar is best for
meringues and
some cakes because
it dissolves more
SUGAR easily.
 Confectioner's
https://femin
sugar or icing sugar
a.wwmindia.c
is used mostly for
dusting the tops of
desserts.
 Brown sugar is
commonly used in
hot sauce as it
produces a lovely
https://banner2.cleanp
rich caramel flavor. ng.com/20180529/hbo
/kisspng-brown-sugar-
food-ingredient-stock-
photography-brown-
4 rice-
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pg
  Many desserts are
prepared using
commercial leaf or
GELATIN powdered gelatin.
 Gelatins may be
plain or flavored
 and colored for
https://www.tod
effect.
 Take eggs out of the
refrigerator prior to
EGG YOLK use so they are at
room temperature.
This way they will
whisk up better and
incorporate more
air.
https://w7.pngwi
 Egg whites should ng.com/pngs/129
/119/png-
be fresh and grade a transparent-
quality. chicken-yolk-
 They may be salted-duck-egg-
fried-egg-egg-
purchased in bulk shell-food-
frozen or you may animals-
freeze them in small baking.png

quantities if you
EGG WHITES have excess.
 If egg whites have
not been cleanly
divided and contain
traces of yolk, they https://upload.wiki
media.org/wikipedi
will not whip up to a/commons/9/9c/
satisfactory foam. A Bowl_of_egg_whites
pinch of salt helps _no_bg.png
the whites to whip
up better.

5
  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
CREAM added to it to make
the texture seem
thicker and improve
the whipping
qualities.
 Creams vary in taste
and texture so
https://images.squar
choose according to espace-
recipe specifications. cdn.com/content/v1/
 Used only 57a81c2bd1758e28c
2af3e53/150238990
pasteurized cream. 4042-
 Pay particular MATJJ33012W8XBR2
attention to use-by MCNE/ke17ZwdGBTo
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dates. JH2WXqfhpimTHRZw
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 Batters should be gTJucoTqqXjS3CfNDS
made up from the uuf31e0tVE3kMurQ3
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fresh ingredients. _5G2Xo3BuczCZoT-
 Batter is often rested do7t3JpCbGbxnHS6G
at room temperature 0nsU3dfn6w--du8-
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BATTER after it is made to asset.png
reduce its elasticity
so that it flows more
freely over the pan.
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 Batters can be ocookie.net/arksurviv
flavored with vanilla alevolved_gamepedia
and other spices. /images/8/8e/Panca
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6
  Nuts may be
purchased natural
or blanched
 Freshness is always
important. Keep
nuts well wrapped
and store in
NUTS refrigerator to
prevent the oils in
the nuts becoming
rancid.
 If you require https://lh3.googleuse
rcontent.com/proxy/x
toasted nuts, toast Mwra-
them yourself to AVFAENBh_vRNuHnf
ensure the nuts are J7HzMOSNPAuhryU1
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fresh in the first QvRNspHFCTS20UO
place. M7eJd9WkIEajj-
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 Chocolate is kQ_Dat9mMnod7Qsg
available in various v9uAMBp
types, namely bitter
sweet, semi-sweet,
white, dark and
milk chocolate.
CHOCOLATE
 Milk and white
chocolate because
of their milk content
are more difficult to
work with than https://www.chocolate
dark chocolate. ok.com/file/2018/04/2
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Activity 1: My Ingredients

Directions: Identify the ingredients used in each dessert. Write your answers on
a separate sheet of paper.

1.

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2.

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8pDm48kCpX2mwG9sl
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H78H3Y0txjaiv_0fDoOv
xcdMmMKkDsyUqMSsM
WxHk725yiiHCCLfrh8O
1z5QPOohDIaIeljMHgD
F5CVlOqpeNLcJ80NK65
http://www.pinoycooki
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ngrecipes.com/uploads
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mage-asset.jpeg

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cream-halo-halo-filipino-
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dessert-western-chefs-
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toppings-
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DLmikEv.jpg

8
 Activity 2

Directions: Name a dessert by combining the ingredients listed in the bag

below. Copy the circles on a separate sheet of paper and write your answer.

Egg Yolk Ice Buko

Egg Whites Mango Sugar
Condensed Milk Evaporated Milk Chocolate Chips
All Purpose Cream Gelatin Fruit Cocktail
Banana Nuts Graham
Ice Cream Sago Cookies
Marshmallow Pineapple Cherry Flour
Cocoa Powder Powdered Milk

9
 PERFORMANCE TASK

Homemade Cookies and Cream Ice Cream

1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in ice cream making.
3. Prepare a dessert according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures of your preparation should be submitted to
your teacher.
INGREDIENTS:
2 packs 250ml Alaska Créma 1 pack 250ml Nestle all-purpose cream
1 can 380g condensed milk 1 pack Oreo/Cream-O cookies crushed

PROCEDURE:
1. In a big bowl/container, put the Alaska Créma, Nestle all-purpose
cream and condensed milk. Mix until it will blend well.
2. Slowly add the crushed Oreo cookies while stirring. Set aside some
crushed Oreos for the toppings later on. Mix until it will blend well.
3. Transfer the mixture to an empty ice cream container. Sprinkle some
crushed Oreo cookies on top.
4. Cover the container then put in the freezer for 3 to 4 hours or
overnight.
5. Serve frozen and enjoy your Homemade Cookies and Cream Ice
Cream!

10
 RUBRIC

Dimensio PERFORMANCE LEVEL

n

Excellent Very Satisfactory Needs No Poin

(4 pts.) Satisfactory (2 pts.) Improvement Attemp ts
(3 pts.) (1 pt.) t Earn
(0 pt.) ed

1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly and but incorrectly and
correctly correctly and less confidently less confidently
and confidently sometimes most of the time
confidently most of the
at all times times
2. Manifests Manifests Manifests Manifests less No
Applicatio very clear clear understanding of understanding attempt
n of understandi understandin the step-by-step of the step- by-
procedure ng of the g of the step- procedure step procedure
s step- by- by-step but sometimes seeking
step procedure seeks clarification clarification
procedure most of the time

Works Works Works Works No

independen independentl independently independently attempt
tly with ease y with ease with ease and but with
and and confidence assistance from
confidence confidence sometimes others most of
at all times most of the the time
time
3. Safety Observes Observes Observes safety Most of the time No
work safety safety precautions not observing attempt
habits precautions precautions sometimes safety
at all times most of the precautions
time

4.Complet Task is Task is Task is nearly Task is started No

eness of completed completed completed but not attempt
Task following following the following the completed
the procedures in procedures in the following the
procedures the project project plan procedures in
in the plan the project plan
activity
improveme
nt/innovati
ons
5. Time Work Work Work completed Work completed No
manageme completed completed ___(mins./hours/ ___(mins./hours attempt
nt ahead of within days) beyond /days) beyond
time allotted time

TOTAL POINTS

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 References

Kong, Aniceta S., Domo, Anecita P. “Technical Vocational Livelihood Education

–Cookery Module 1 Manual”. Quezon City: Sunshine Interlinks
Publishing House, Inc., 2016.
Panlasang Pinoy Recipes, Homemade Cookies and Cream Ice Cream.
panlasangpinoyrecipes.com, 2012.
https://www.panlasangpinoyrecipes.com/homemade-cookies-and-
cream-ice-cream/

All Rights Reserved

2021

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

MARIA VIRGINIA C. PANISAN/JEMMA S. CLAVE/

CATHRINA R. REPALDA
Language/Content/ Layout Editor

MERCE ELAINE L. ARIT

Developer/Writer

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