Learner’s Activity Sheet

Technology and Livelihood Education-Cookery

(Quarter IV – Week 5-6)
Name: _____________________________________ Grade and Section: ________________
Teacher: ___________________________________ Date: ______________________________
School: __________________________________________________________________________

Dear Learner,
Good day!
In this week, you will learn to Prepare desserts and sweet sauces (TLE_HECK9-12PD-IVb-
f-16)
Specifically, you will learn to:
2.1 identify ingredients for desserts
2.2 select and prepare sweet sauces
2.3 prepare variety of desserts and sauces using sanitary practices
2.4 follow workplace safety procedures
Your Teacher

Activity 1 PREPARE DESSERTS

Direction: Match the pictures in Column A with the descriptions in Column
B. Write the letter of the correct answer on the space before each number.

Name of Desserts Characteristics

A. This ingredient may be plain or flavoured and coloured for
___1. effect.

B. This ingredient should be taken out of the refrigerator prior to

___2. use so they are at room temperature.

C. The characteristics of this ingredient will differ according to

___3. whether it is pure cream, double cream, reduced cream or cream
that has had a stabiliser or gelatine added to it.
D. This should be made up from the fresh ingredients.
___4.

E. It is used in most recipes.

___5.

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Activity 2 Instructions: Read, understand and answer the question below.5
points
1. Fruit Dessert is called “The simplest dessert and one of the best”. Why? Explain.
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Activity 3 Prepare Desserts and Sweet Sauces

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 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.
Gelatine
Gelatine is used to set many cold moulded desserts. It is the basis for jellies and
is also used to set creams and mousses.
Egg yolks
Egg yolks may be mixed with flavourings, 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 colourful 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.

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 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 caramelised. They are an
important part of dessert cookery as they provide flavour 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 moulded 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.

Quality points to look for when selecting dessert ingredients

Ingredients Quality points
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
caramel flavor.
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 grade a 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.

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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 improve the
whipping qualities.
• Creams vary in taste and texture so choose according to recipe
specifications.
• Used only pasteurised 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.

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.

SWEET SAUCES
sauce- a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
fudge - a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavor, color, and moisture to
desserts.
Kinds and Varieties of Sauces
1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or
to vanilla ice cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered and
put in the refrigerator to chill.

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Thickening Agents for Sauces

Thickening agents improve the quality of the sauces.

1. starch 5. grains
2. cream 6. cornstarch
3. eggs
4. rice flour

Most dessert sauces fall into one of three categories:

1. Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may be added to
create varieties.
2. Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with
sugar. Other flavorings and spices are sometimes added.
3. Syrups
Includes such products as chocolate sauce and caramel sauce.

Guidelines in Preparing Vanilla Custard Sauce

1.Use clean, sanitized equipment and follow procedure.
2.When combining the egg yolks and sugar, whip the mixture as soon
as the sugar is added. Letting the sugar and egg yolks stand together
without mixing creates lumps.
3.Scald milk before combining with the yolks.
4.Slowly beat the hot milk into the beaten eggs and sugar.
5.Place bowl with egg mixture in a pan of simmering water and stir
constantly to prevent curdling.
6.To test for doneness, the mixture lightly coats the back of the spoon.
7.Immediately cool the sauce by setting the pan or bowl in ice water.
Stir occasionally to cool evenly.
8.If the sauce curdles, immediately stir in one (1) to two (2) ounces cold
milk, transfer the sauce to a blender, and blend at high speed.

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 Storage of Sauces
Sauces should be kept in airtight containers and stored in a cool dry place away
from moisture, oxygen, light and pests. Food made with starches that contain egg,
milk, cream and other dairy products are prone to bacterial contamination and to
food- borne illness. Sauces made with these ingredients should be kept out of the
temperature danger zone. Thickened sauce should also be prepared, served and stored
with caution. These products should be stored in the refrigerator and never left to
stand at room temperature too long.

PREPARE VARIETY OF DESSERTS AND SWEET SAUCES

Fruit Dessert (Fruit Cocktail)
Equipment/tools needed: measuring cup
casserole measuring spoon
gas or electric stove wooden spoon
knife refrigerator/chiller
chopping board
Materials/Ingredients needed:
2 c ripe papaya, peeled and cubed 4 slices canned pineapple, tidbits
1 t citric acid 2/3 c sugar
1 t calamansi juice 1 c water
1 tbsp almond extract 1 c singkamas
1 tbsp honey

Procedure:
1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water. Add ½ tsp. citric
acid.
2. When cooked, add ¼ almond extract.
3. Cook singkamas similarly. Combine all the fruits and mix well.
4. Chill before serving.
For dressing, use honey-calamansi juice mixture.
5. Add mixture to fruits before serving

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Activity 4 Direction: Read the following statements carefully and choose the letter that
best describe the statements. Encircle the letter of the correct answer.
1. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
A. Appetizer B. Sauce C. Dessert D. Stock
2.Which of the following sauces is suited to a simple dessert?
A. cold sauce B. hot fudge sauce C. light sauce D. rich sauce
3.This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A.Hot fudge B.Hot sauce C. Rich sauce D. Light sauce

4.The following are thickening agents for sauce, EXCEPT

A.baking powder B.cornstarch C. Cream D. egg

5. Which of the following containers is used to store sauces?

A. airtight jar B. Plastic bottle C. Medium-sized bowl D. Small plastic bag

Activity 5 Direction: Give the simplest type of dessert. What are its characteristics. Write
your answer on the space below.
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References:
1. COOKERY NC II CG 2016 p.16
2. COOKERY LM G9 Draft 3.4.14
3. www.googleimages.com
CERTIFICATION
This is to certify that my child has successfully done all the
activities included in this Learning Activity Sheet.

_________________________________________ ____________________
Name and Signature of the Parent Date