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SELF-
INSTRUCTIONAL
PACKETS

COOKERY NCII
GRADE 11-RUTH/ EZEKIEL
QUARTER 2 /WEEKS 1

RAQUEL C. ABALOS
School Tel no. 402-5467
https://www.facebook.com/DoloresStand
AloneSeniorHighSchool/
[email protected]

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DEPARTMENT OF EDUCATION
Region III
DIVISION OF CITY OF SAN FERNANDO

School Teaching Dates/ Week 1

DOLORES STAND ALONE SENIOR Week
HIGH SCHOOL
Teacher RAQUEL C. ABALOS Semester 1st
Quarter Second
Learning
Area TVL Cookery Grade 11

Name: __________________________________ Grade and Section: ______________

Name of Parent: __________________________ Signature: ____________________

I. Objectives
A. Content Standard: The learners demonstrate an understanding how to prepare
desserts
B. Performance Standard: The learners independently prepare desserts
C. Learning Competency: LO1: Perform is en place TLE_HECK9-12SW-IIIa-15
Specific Objectives:
1. Importance of dessert in a meal;
2. Classify desserts according to types of ingredients used and
3. identify characteristics of desserts.

Content: PREPARE DESSERTS

III. Learning Resources:

b. Reference: K-12 TLE Learning Module on Cookery 9 pages 166-176

a. Other References/ Instructional Materials: e-tesda.gov.ph, TLE Cookery by
Corazon M. Sumimsim page 246-254, google.com

IV. Procedure:

A. Reviewing previous lesson or presenting the new lesson

Activity 1: 4 Picture One Word. Figure out the word the images have
something in common then explain your answer. Write your answers in a clean
sheet of paper.

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B. Establishing a purpose for the lesson

Activity 2:
Fill in the boxes to reveal the phrase below. Then try to identify what is being
describe by the phrase and explain your answer. Write your answers in a clean
sheet of paper.

G A N F N L F M L

C. Presenting examples/instances of the lesson

Activity 3: Write HEPHEP if the following pictures are served Cold, HOORAY
if it is served Hot. Write your answers in a clean sheet of paper.

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D. Discussing new concepts

Desserts are the last course of meal. Desserts are considered as the
grand finale of a meal. A dessert that is well presented and tastes
delicious will leave a lasting impression of a great meal with a
customer. Traditionally, desserts were prepared in a separate
section of the kitchen by classically trained pastry chefs.

There are wide variety of desserts including cakes, chocolate and candies,
cookies, biscuits, custard and pudding, ice cream (frozen dessert) and pies.

Hot desserts - These are desserts that were prepared using heat or fire. These include
the baked foods such as cakes, brownies, custards, tarts, and cookies.

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Cold or Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes
even solids. They may be based on flavored water, on fruit purées, on milk and cream,
on custard, on mousse, and others.

Classification/types of desserts and their characteristics

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

1. Fresh cheese 2. Semi-hard cheese 3. Hard cheese

Fresh cheeses are the most Semi-hard cheeses are made Hard cheeses are
basic kinds of cheese. They from curds that are heated, generally the most
are unaged, with milk pressed, molded and left to complex and firmest of
curdled and drained, and ferment for three to nine cheese. These are
were made with little months, or even longer. These pressed for hours and
processing methods. They cheeses have less moisture even for weeks to make
can spoil after just a few and tend to have holes. Their curd more compact
days so they need to be rinds can be natural, wax or and remove the whey.
eaten soon after they are made of cloth. Because of how it is
made. Examples: prepared, hard cheese
Examples: Cheddar (England) has the least water
Mozzarella (Italy) Gouda (Netherlands) content. These are
Cottage cheese (UK and Edam (Holland) packed into molds and
USA) stored for long periods
Ricotta (Italy) of time.
Examples:
Parmesan (Italy)
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 Characteristics of soft custard

firmness of shape velvety smooth texture
smooth, tender texture rich flavor
rich and creamy consistency has pouring consistency of heavy
excellent flavor cream

E. Puddings Characteristics of Pudding

Puddings are relatively simple to prepare and vary attractive appearance
with sauces. These are classified as: excellent consistency
1. Cornstarch pudding, sometimes called well – blended flavor
blancmange firmness of shape
2. Rice pudding an accompanying sauce to add
3. Bread pudding interest

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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
1. Ice cream- smooth frozen mixture of milk,
cream, sugar, flavorings and sometimes eggs.
2. 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.
3. 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

E. Continuation of the discussion of new concepts

For many people, eating dessert (or chocolate) after meals is a habit. ... Sugar cravings
that strike after a meal may be due to serotonin, a feel-good brain chemical that's
associated with an elevated mood. Eating a sugary dessert causes serotonin levels to
rise in the brain, which can make you feel calmer and happier.

Reasons for eating desserts and sweets

1. Dessert balances out a meal and gives “closure” to the meal.
2. Eating dessert is an opportunity to experience different flavors and textures that you
cannot get in other foods like vegetables, meats, and fruits.
3. Dessert can be an opportunity to be creative. You can make interesting mixtures that
you otherwise may not have thought of.
4. Dessert isn’t “fattening”. Remember, there is no such thing as a fattening food
5. 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.
6. 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.

F. Developing mastery

Activity 4: Answer the following questions below. Write your answer in a clean
sheet of paper.

1. Why do you think dessert considered as the grand finale of a meal?

2. What is the reason why dessert is romantic and makes you feel like a
child again?
3. Give the differences of fruit cobblers and pies?
4. How can you make desserts interesting?

G. Finding practical applications of concepts and skills in daily living

Activity 5: Conduct an interview with your family members about the ff:
(if possible take a video of the interview or picture send to our group chat
in fb/messenger or [email protected]) or make a narrative report in a
clean sheet of paper, about the interview if you do not have mobile phone to
record the interview.

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 what type of dessert, they already tasted either hot or cold

 dessert that they know how to prepare
 when do they usually eat desserts

H. Making generalizations and abstractions about the lesson

Desserts are the last course of meal. It is the crowning glory of any meal.
Whether family supper or a formal party. It always provides opportunity for
the cook to show off her skills and for everyone be little self-indulgent. Thus
a fabulous dessert will surely add a special touch to any meal.

I. Evaluating learning
Modified True or False. Write TRUE if the statement is correct and if otherwise,
underline the word(s) that make it wrong and write the correct answer. Write
your answers in a clean sheet of paper.

_________________1. Dessert can be an opportunity to be creative

_________________2. Ice cream is made from fruit juices, water and sugar
_________________3. Fruit cobblers are relatively simple to prepare and vary with sauces.
_________________4. Hot desserts may be based on flavored water, on fruit purées, on
milk and cream, on custard, on mousse, and others.
_________________5. Traditionally, desserts were prepared in a separate section of the
kitchen by classically trained pantry chefs.

J. Additional activities for application or remediation

In a clean sheet of paper (a) make a list of dessert ingredients that you know,
categorize them according to their types (b) Sauces for desserts (c)
accompaniments

Prepared by:

RAQUEL C. ABALOS
Teacher

Approved by:

AIZA D. CANLAS PhD.

OIC- School Head