SHS

Cookery NC II
Quarter 4: Module 5
Prepare Variety of Desserts & Workplace
Safety Procedures
TVL – Cookery NC ll
Grade 11 Quarter 4: Module 5: Prepare Variety of Desserts & Workplace
Safety Procedures
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Gerlie C. Gubatan, MT-I, Risalyn M. Solis, T-I

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II
 Target
.

A meal is not complete without dessert. A dessert is a conclusion of the meal

experience and the one which so many people look forward to the most. The sweet
on dessert can cover a wide range of dishes.

This module will provide you with information and activities that will help
you in preparing desserts and follow workplace procedures.

After going through this module, you are expected prepare variety of desserts
and sauces using sanitary practices and follow workplace safety procedure.
TLE_HECK9PD IVb-f-16

Pre-Test

Directions: Read carefully each item. Write only the letter of the best answer
for each test item. Use separate sheet for your answers.
1. This requires control, balance and coordination.
A. Aeration B. Creaming C. Piping D. Pureeing
2. Which of the following methods of preparing desserts makes use of yeast
with carbon dioxide and ethyl alcohol?
A. Aeration B. Creaming C. Piping D. Pureeing
3. This is a mixture of complementary fruit poached in juices, wine or syrup
until tender.
A. Aeration B. Baking C. Compote D. Mixing
4. This process produces a clear and smooth paste.
A. Aeration B. Creaming C. Piping D. Pureeing
5. This process involves the pulping of fruits using a food processor.
A. Aeration B. Creaming C. Piping D. Pureeing
6. This is using whites and eggs to trap air bubbles in the whisked mixture.
A.Biological Aeration C. Chemical Aeration
B.Mechanical Aeration D. Lamination
7. Which of the following is the best example of combining the sauce ( anglaise),
cream, and fruits?
A. Bavarois B. Compote C. Creaming D. Mixing
8. It is cooking dessert dish using a convection heating equipment on an oven.
A. Baking B. Boiling C. Poaching D. Stewing
9. It is cooking in a hot moist atmosphere under pressure.
A. Baking B. Poaching C. Steaming D. Stewing

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 10-15 Arrange the procedure in making Leche plan. Use letters A-F.
Add sugar, milk and finely grated rind of lemon.
Scald milk in double boiler for 15 minutes.
Beat egg yolks.
Pour into a molder lined with caramelized sugar.
To caramelize, dissolve 1 C sugar in 1/4 C water and cook till sugar
caramelizes.
Place leche plan molder in pan of hot water and bake until it becomes firm.

Jumpstart

Activity 1. Check Me Out!

Directions: Put a √ if the statement follows work safety procedure, on the contrary,
put an x if it doesn’t follow work safety procedure. Use separate sheet
of paper for your answers.

1. Choose pasteurized egg products or dried egg powder to prepare products not
requiring heat treatment, ready-to-eat sweet food.
2. Apply the first-in-first-out principle to store food.
3. Never use different color codes for different utensils.
4. Reheat sweet food more than once.
5. Suspend from engaging in any food handling work when suffering or
suspected to be suffering from an infectious disease or symptoms of
illness.

Discover

LESSON INFORMATION 1: PREPARING DESSERTS

Methods of Preparing Desserts

Basically, preparing desserts follow different methods. They are piping,

creaming, mixing, aeration, combining, adding flavors and colors and pureeing.
1. Piping: A techniques of decorating cakes or desserts with
icing or chocolate whip cream using pastry bag. It requires
control balance, and coordination.

https://www.coolhullfarm.com/product/lemon-cheesecake-piping-bag/

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 2. Creaming: The butter and sugar are creamed together to
form a light, whit emulsion to the liquid as added and then
sieved flour is folded into which results in a clear and
smooth paste.

https://bakerbettie.com/creaming-method-cake-making/

3. Mixing: This is producing a recipe combination of

different food commodities, it can be done by using a
food processor or a food mixer and also by hand using
a spoon.

https://alwayseatdessert.com/mixing-methods-how-to-fold-beat-stir/

4. Aeration: An action of trapping or creating

oxygen bubbles in a mixture. Following are the
means of aeration:
By chemical means using baking powder.
https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/aeration-foaming-structure

By biological means using yeast with carbon dioxide and ethyl

alcohol.
By mechanical aeration using whites and eggs to trap air
bubbles in the whisked mixture.
By lamination. In puff pastry, the moisture turns to steam in
the hot oven, the layer of fat in dough rise and set while the
gluten blisters in the heat of the oven.
5. Combining: This is to bring together a number of
different mixtures to produce clear mix. A bavarois is
the best example of combining the sauce ( anglaise),
cream, and fruits. They are combined together to
form a single set mixture.
https://newgenbaker.com/mango-bavarois/

6. Adding colors and flavors: Too much color added to dessert will look
unsightly and too little color, the presentation will be inspired. Too much
flavor will spoil the dessert dish and too little flavor, the dessert will lack
body. Therefore, there must be a control when adding color and flavor to
the dessert dish to be prepared.
7. Pureeing: This is pulping fruits, sauce or mixture to
produce smooth texture by using a food processor,
liquidizer or a handheld triblade puree tool. Inavailability of
these tools, pureeing can be done also by using a fork or
wooden spoon. When food are well-looked and breakdown
easily, they give good results when mixed. It is employed in
preparing apple puree for marmalade.
https://www.marthastewart.com/343643/mango-puree

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 Methods of Cooking Desserts
The cooking methods employed in preparing dessert dishes are as follows:
1. Baking: It is cooking dessert dish using a convection heating equipment on
an oven. The food is put into an enclosed area where heat is applied and the
movement of the heat within the confined space acts on the cake that make
it cooked or baked.
2. Boiling/Poaching: It is applicable to fruits that are not cooked and then
cooled for the services as a single fruit based dessert or composite or
compote. Compote is a mixture of complementary fruit poached in juices,
wine or syrup until tender. To poach fruit, cover the fruit with the liquid and
let the liquid bring to boil, then reduce the heat so the liquid just turns over
but does not boil vigorously.
3. Steaming: It is cooking in a hot moist atmosphere under pressure. The hot
steam rising from the boiling water acts on the food and let the food gets
cooked but there is no contact between the food and the water in the pot.
4. Stewing: It is cooking food using a lot of liquid. Every food is cooked together
at the same time in the pot, until the liquid is slightly thickened.

LESSON INFORMATION 2: WORKPLACE SAFETY PROCEDURES

 Food Safety Measures for Preparing Desserts/Sweet foods

To prepare safe and wholesome food, including sweet food for consumers, it is
essential to follow the 5 Keys to Food Safety in the daily operation:
1. Choose
(Choose safe raw materials)
2. Clean
(Keep hands and utensils clean)
3. Separate
(Separate raw and cooked food)
4. Cook
(Cook thoroughly)
5. Safe Temperature
(Keep food at safe temperature)

 5 Keys to Food Safety in the production of sweet food.

1. Purchase and Receiving

• Obtain food and food ingredients from approved and reliable sources.
• Choose food before its expiry date.
• Use fresh and wholesome food ingredients and check the quality of the ingredients
upon receipt.
• Choose pasteurized egg products or dried egg powder to prepare products not
requiring heat treatment, ready-to-eat sweet food e.g. tiramisu.

2. Storage
• Store food and food ingredients at safe temperatures e.g. perishable items including
shell eggs at 4ºC or below.
• Ideally, use two separate refrigerators for storing raw food and cooked food or
ready-to- eat food including sweet food.
• If raw food and cooked food or ready-to-eat food must be stored in the same
refrigerator, do the following:
 Store food in containers with lids to avoid contact between raw food and
ready-to-eat food or cooked food.

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  Store raw meat, poultry, and seafood below ready-to-eat food or cooked food
in the refrigerator to prevent juices from dripping onto ready-to-eat food or cooked
food.
• Apply the first-in-first-out principle to store food. Do not use food beyond its
expiry date or expected shelf life.

3. Preparation
• Estimate the demand of each type of sweet food carefully to avoid over-production.
• Plan the production schedule ahead to avoid preparing sweet food too far in
advance.
• Food contact surfaces of equipment and utensils should be maintained in a clean
and sanitary condition.
• Use separate utensils to handle raw food and cooked food or ready-to-eat food e.g.
use different color codes for different utensils (including cutting boards and knives):
Red- Raw food
Blue- Cooked food
Green- Ready-to-eat food

4. Cooking
• Cook thoroughly, with core temperature at 75ºC or above for at least 30 seconds.
Cooling (where applicable)
• Cool food from 60ºC to 20ºC as quickly as possible (within 2 hours); and from 20ºC
to 4ºC, within 4 hours or less.
• Speed up the cooling process by using wide,shallow containers or reducing the size
of the portions e.g. dividing sweet soup into small portion for rapid cooling.
• Use potable water/ ice wherever necessary to cool ready-to-eat food.
 Holding
• Keep cold served sweet food at 4ºC or below while keep hot served sweet food at
above 60ºC.
• Except certain sweet foods e.g. cookies and muffins which are safe to store at
room temperature, as a general rule, after proper cooling, if sweet food have
been kept under room temperature:
 for less than 2 hours, they can be refrigerated for final use later or used before the 4
hours limit is up.
 for more than 2 hours but less than 4 hours, they should be used within the 4
hours limit is up but should not be returned to the refrigerator.
 for more than 4 hours, they should be discarded.
• Adopt appropriate measures to ensure first- in-first-serve of sweet food which
are cooked or prepared in advance e.g. use date and time coding to show the
storage time.
 Reheating (where applicable)
• Reheat cooled sweet food intended for hot serving thoroughly, with core
temperature reaching at least 75ºC.
• Do not reheat sweet food more than once.

5. Personal Hygiene
• Always follow good personal hygiene practices,including:
 Wash hands thoroughly with running water and soap for 20 seconds before and
after handling food, often during food preparation and after going to the toilet;
 Wear clean and light-colored outer clothing or protective overalls;
 Refrain from smoking and eating during preparation. Open wound should be
covered by bright-colored waterproof bandages or gloves;
 Suspend from engaging in any food handling work when suffering or suspected to

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be suffering from an infectious disease or symptoms of illness such as flu,
diarrhea, vomiting, fever, sore throat and abdominal pain.

 Tips for Safe Production of Specific Non-hot Served Sweet Food

Available data have shown that some non- hot served sweet food such as Swiss roll
and sweet sago cream with coconut milk available in the local market may have
sub-optimal microbiological quality and some may even be potentially hazardous to
health. Factors such as post-cooking contamination, improper cooling/ storage and
unhygienic handling may affect the microbiological quality of these products. To
ensure food safety, special attention should be paid in producing the concerned
products as highlighted below.

Explore

Activity 2. Arrange Me!

Directions: Arrange the jumbled word/s to get the correct answer. Use separate
sheet of paper for your answers.
1. ITEMASNG- It is cooking a dessert through the hot steam using from the
boiling water.
2. NGPIPI – A technique of decorating cakes or desserts with icing or chocolate
whip cream.
3. NAPGOHIC- A compote is prepared by using this method.
4. AKBNIG- Cake is being prepared by this method.
5. NIXMIG – Method of preparing desserts by using a food processor or a food
mixer.
6. WINGSTE – Cooking food using a hot liquid.
7. BININGCOM – Bringing together a number of different mixtures to produce a
clear mix.
8. NTAAEROI – It is creating bubbles in the mixture.
9. RPUEENGI – A food processor is used to produce smooth texture.
10.EACRINMG – A method of forming a light, white emulsion to the liquid.

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 Deepen

Activity 3. Let’s Do It!

Directions: Prepare a dessert using different methods of preparing and cooking.
Ask your family members to rate your finished product. Document
your output and send it to your teacher via messenger or email.
Sample Dessert Recipes
Maja Blanca
Ingredients:
4 cups coconut cream
10 pcs youn corn on the cob-or-creamed corn
1 cup cornstarch
3 cups sugar
4 cups coconut finely grated
Procedure:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch.
5. Add 2 cups sugar and cook in a saucepan.
6. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and
cook until golden brown. Sprinkle over pudding. Note: Skip stes 2-3 if using
creamed corn.

Leche Plan
Ingredients:
2 C Fresh milk
8 Egg Yolks
1 C sugar
Finely grated rind of 1 dayap
Procedure:
1. Scald milk in double boiler for 15 minutes.
2. Beat egg yolks.
3. Add sugar, milk and finely grated rind of lemon.
4. Pour into a molder lined with caramelized sugar.
5. Place leche plan molder in pan of hot water and bake until it becomes firm.
6. To caramelize, dissolve 1 C sugar in1/4 C water and cook till sugar
caramelizes.

Chocolate Souffle
Ingredients:
½ C sugar (divided)
1/3 C Unsweetened cocoa powder
¼ C All purpose flour
1/8 tsp salt
1 C milk
½ tsp Vanilla
4 egg Whites at room temperature

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½ tsp cream of tartar
4 egg yolks
Procedure:
1. Heat oven to 350°F.
2. Mix ¼ C sugar, cocoa powder, flour, salt in saucepan. Gradually whisk in
milk until smooth.
3. Cook over medium heat, stirring constantly, until mixture thickens and boil.
Stir in vanilla. Remove from heat.
4. Beat egg whites and add cream of tartar. Whisk on high speed until foamy.
Beat constantly. Add remaining ¼ sugar, 2 tsbp at a time, beating after
each addition until sugar is dissolved. Continue beating until whites are
glossy and stand in soft peaks.
5. Stir egg yolk into mixture into white, until no streaks of white remain. Pour
into ungreased souffle dish.
6. Bake at 350°F for about 30 to 40 minutes until browned.
7. Serve.

Scoring Rubric:
Items to be 5 3 1
evaluated Very Satisfactory Satisfactory Needs
Improvement
Tools and Needed tools and One tool is not Three or four
Equipment equipment are available tools are not
available for use available
Ingredients Needed ingredients Lack one Lack two
are complete ingredient ingredients
Flavor Dessert is not too Dessert is Dessert is too
sweet, just right for somewhat not sweet or too bland
the mouth feel appealing to
one’s taste
Color Color combinations Used two color Looks dull (1 color
enhance the combinations only)
appearance of the
dessert (used 3
colors)
PPE Have complete PPE Lack one PPE Lack two PPE
(apron, hairnet,
hand gloves and
mask)
Safety Work Habits Observes safety Observes safety Most of the time
precautions at all precautions not observing
times sometimes safety precautions

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 Gauge

Directions: Read carefully each item. Write only the letter of the best answer
for each test item. Use separate sheet for your answers.
1.This requires control, balance and coordination.
A. Aeration B. Creaming C. Piping D. Pureeing
2.Which of the following methods of preparing desserts makes use of yeast with
carbon dioxide and ethyl alcohol?
A. Aeration B. Creaming C. Piping D. Pureeing
3.This is a mixture of complementary fruit poached in juices, wine or syrup
until tender.
A. Aeration B. Baking C. Compote D. Mixing
4.This process produces a clear and smooth paste.
A. Aeration B. Creaming C. Piping D. Pureeing
5.This process involves the pulping of fruits using a food processor.
A. Aeration B. Creaming C. Piping D. Pureeing
6.This is using whites and eggs to trap air bubbles in the whisked mixture.
A.Biological Aeration C. Chemical Aeration
B.Mechanical Aeration D. Lamination
7.Which of the following is the best example of combining the sauce ( anglaise),
cream, and fruits?
A. Bavarois B. Compote C. Creaming D. Mixing
8.It is cooking dessert dish using a convection heating equipment on an oven.
A. Baking B. Boiling C. Poaching D. Stewing
9.It is cooking in a hot moist atmosphere under pressure.
A. Baking B. Poaching C. Steaming D. Stewing

10-15 Arrange the procedure in making Leche plan. Use letters A-F.
Add sugar, milk and finely grated rind of lemon.
Scald milk in double boiler for 15 minutes.
Beat egg yolks.
Pour into a molder lined with caramelized sugar.
To caramelize, dissolve 1 C sugar in 1/4 C water and cook till sugar
caramelizes.
Place leche plan molder in pan of hot water and bake until it becomes firm.

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 Answer Key

9. Pureeing 10.Creaming 8. Combining 5. A 10. C 15. E

6. Stewing 7. Combining 5. Mixing 4. B 9. C 14. F
2. Piping 3. Poaching 4. Baking 1. Steaming 3. C 8. A 13. D
EXPLORE: 2. A 7. A 12. B
5. √ 4. X 3. X 1. √ 2. √ 1. C 6. D 11. A
JUMPSTART Pre-Test/Gauge

References:
Books:

 Department of Education. (2016). Module 1 of 2: Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pp. 176-180). Quezon City,
Philippines
 Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc

Links:

 https://www.cfs.gov.hk/english/food_leg/files/Guidelines_on_Safe_Producti
on_of_Sweet_Food_e.pdf
 https://www.coolhullfarm.com/product/lemon-cheesecake-piping-bag/
 https://bakerbettie.com/creaming-method-cake-making/
 https://alwayseatdessert.com/mixing-methods-how-to-fold-beat-stir/
 https://www.marthastewart.com/343643/mango-puree
 https://www.incredibleegg.org/professionals/manufacturers/real-egg-
functionality/aeration-foaming-structure

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