TLE 9-COOKERY

Name: ___________________________
Grade & Section: _________________
Learning Module 23

What is this module about?

This learning module is about methods of preparing desserts and sauces for desserts.

What do you need to learn?

Lesson: Prepare Desserts
Learning Outcome 2: Prepare Desserts CODE: TLE_HECK9PD-IVb-f-16
 Prepare variety of desserts and sauces using sanitary practices; and
 Follow workplace safety procedures

Pre-test
Directions: Read each question carefully. Choose the letter which corresponds to the correct answer.

_______1. Which of the following dessert sauces is prepared by melting and caramelizing sugar to the desired
color?
a. caramel sauce b. chocolate sauce c. coulis d. custard sauce
_______2. Which of the following dessert sauces is most extensively used either hot or cold?
a. caramel sauce b. chocolate sauce c. coulis d. custard sauce
_______3. Which of the following dessert sauces is made by thickening wine by whipping it over heat
together with egg yolks and sugar?
a. caramel sauce b. coulis c. custard sauce d. sabayan sauce
_______4. Which of the following dessert sauces is considered the mother sauce of the pastry kitchen?
a. caramel sauce b. coulis c. chocolate sauce d. custard sauce
_______5. Which of the following dessert sauces is used for all dessert sauces and toppings?
a. caramel sauce b. coulis c. custard sauce d. fresh cream or sour cream sauce
Refer to the Answer Key on the last page of this module to check your answers.

Preparing Desserts
A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also
used for plate decoration. Dessert sauce adds flavor, moisture, texture, and color to desserts. This
may be cooked or uncooked, and is sometimes prepared as a hard sauce with the addition of alcoholic
beverages.

What will you do?

Copy ONLY the important concepts by creating a graphic organizer for each concept. Accomplish the
activity on a separate paper.
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 Learning Activity Sheet # 23.1
Activity Title: Sauces for Desserts
Learning Target: The learner will be able to: 1. prepare variety of desserts and sauces using sanitary
practices; 2. follow workplace safety procedures
Values/Graduate Attribute: The learner will become clean and healthy in lifestyle.
References: https://www.ajar.id/en/post/6-types-of-dessert-sauces

Concept Notes:
Most desserts are served with a sweet sauce that can complement the dish. Sauces can be served hot,
warm or cold, and use different methods of thickening such as fruit pectin, butterscotch, or caramel sauce.
Dessert sauces are “touches” that really make the dessert memorable. They are usually served on the
side in a sauceboat or presented on the plate and enhanced with a piped design. The sauces can add a
tremendous amount to the presentation as well as to the flavor of the dessert. Dessert sauces can generally
be categorized as follows, although there are many variations of each, as well as hybrids that combine two
or more types:

1. Caramel Sauces
Caramel sauces are prepared by melting and caramelizing sugar to the desired color, then by adding
a liquid (in most cases water) to thin it to a sauce like consistency. For the most basic caramel sauce,
nothing else is added. For a richer caramel sauce, cream and/or butter are incorporated (referred to as a
butterscotch sauce).

2. Chocolate Sauces
Chocolate sauces are used extensively. They may be hot or cold, and either thin for masking a plate
or very thick and rich, as a fudge sauce. A basic chocolate sauce is made from chocolate and/or cocoa
powder, sugar and water cooked together. Richer versions contain the additions of cream and/or butter.

3. Coulis
In the pastry kitchen, the term coulis is used for berry juices and fruit purees that are sweetened as
needed, usually strained, then served with sauces. The term coulis has been used for as long as 600 years
to refer to strained gravy or broth served with savory dishes. It comes from an old French word „coleis,‟
which means straining, pouring, flowing or sliding.

4. Custard sauces
The foundational custard sauce is crème anglaise, also known as “vanilla custard sauce.” It is
considered the “mother sauce of the pastry kitchen.” Not only can many other custard sauces, such as
chocolate or coffee flavored sauce, be prepared from this base, but the ingredients and method of
preparation for crema anglaise can also be the starting point for many other dessert preparations.

5. Fresh Cream or Sour Cream Sauces

Crème fraiche, clotted cream, and sour cream are all used as dessert sauces and toppings,
sometimes thinned and/or sweetened. They most frequently accompany fresh fruit but are also served
with warm baked fruit desserts, such as apple tart.
These may be flavored with vanilla or a spice such as cinnamon. Fresh cream is used as a sauce

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both in form of a heavy cream that is lightly thickened by whipping and whipped cream, or Chantilly
cream, which is really more of a topping.

6. Sabayon Sauces
Sabayon sauces can be hot or cold and are made by thickening wine through whipping it over heat
together with egg yolks and sugar. Sabayon sauces are served with fruit and with souffles. Sabayon is also
served as a dessert itself.
KINDS OF DESSERTS
1. Fruit dessert
2. Cream dessert
3. Frozen dessert
4. Hot dessert

Learning Activity Sheet # 23.2

Activity Title: Sauces for Desserts
Learning Target: The learner will be able to: 1. prepare variety of desserts and sauces using sanitary
practices; 2. follow workplace safety procedures
Values/Graduate attribute: The learner will become clean and healthy in lifestyle.
References: DepEd Cookery 9 Module

MINI TASK:
1. Prepare one kind of dessert.
2. Document the procedure from preparation to presentation.
3. You will be graded using the given rubrics.
4. Submit the documentation of the task to your teacher.

Criteria 4 3 2 1
Preparation x2 Follows correctly the Follows correctly the Follows correctly the Not able to follow the
procedures in preparing, procedures in procedures in procedures in
cleaning and cooking of preparing, cleaning preparing, cleaning preparing, cleaning
and cooking of dessert
dessert and performs the and cooking of dessert and cooking of dessert
and
task without performs the task with with minor errors and and not able to
supervision. some assistance or performs the task with perform the task.
supervision. some assistance
and/or supervision.
Presentation x 3 The dessert is very The dessert is The dessert is The dessert is not
attractive with attractive and somewhat attractive attractive and not
appropriate garnish and appealing to appetite. and appealing to appealing to appetite.
appealing to appetite. appetite.
Documentation x 5 The presentation/plating The The The
and preparation are presentation/plating presentation/plating presentation/plating
properly documented and preparation are and preparation are and preparation are
with complete pictures properly documented documented however not documented at all.
and appropriate captions with complete pictures with incomplete
using creative elements. and appropriate pictures and captions.
captions.

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 My Learning Experience:
We want to hear your thoughts! Answer the following questions below. Write your answers on the same paper where you
have written your answers for the Post-Test.
1. What have you learned from this module?
2. Which activities did you find enjoyable and easy?
3. What difficulties did you encounter in accomplishing this module?

Congratulations for finishing this module!

Always take care and God bless you.

Answer Key
Here are the answers to the Pre-test. Please look at this part only after accomplishing the Pre-Test.
Remember, be honest! Please check your answers and determine how much knowledge you have attained.
Then, you may go back to answering the rest of this module.

5. D
4. D
3. D

Which items did you get correctly? 2. B

1. A
Pre-test:
Answer Key

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