QUARTER 3

Preparing Dessert

WHAT IS IT

This quarter will provide you with the essential knowledge and opportunities to develop
your skills and gain understanding in the preparation, cooking, presentation, and storing
desserts. You will be able to know the tools, utensils, and equipment in making desserts,
importance of desserts and classification of dessert and their characteristics.
Differentiated activities and hands – on activities will be given to provide opportunities
to transfer what you have learned.

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TLE 9 LESSON 1: PERFORM MISE EN PLACE
HANDOUT 1
OBJECTIVES
At the end of the lesson the learners are expected to:

1. determine tools and equipment needed in preparing desserts;

2. use appropriate tools and equipment in preparing desserts;
3. classify the different desserts according to ingredients use; and
4. appreciate the importance of desserts in a meal.

WHAT I KNOW
DIRECTIONS: Read each question carefully and choose the best answer from the options given.

1. It is made of variety of milks from cow, goat, and sheep.

A. Cheese B. Fruits C. Gelatine D. Pudding

2. These are relatively simple to prepare and vary with sauces.

A. Cheese B. Fruits C. Gelatine D. Pudding

3. It is creamy, delicate, baked and may be served in their baking cups or may be unmolded and serve
with fruit garnishes or with dessert sauces.

A. Cheese B. Custard C. Fruits D. Gelatin

4. These are easily prepared, economical and vary in many ways marketed in forms, unsweetened and
with fruit flavor.

A. Cheese B. Custard C. Fruits D. Gelatin

5. Simplest dessert and one of the best because they are nutritious,
appetizing, and easy to prepare and serve.

A. Cheese B. Custard C. Fruits D. Gelatin

Directions: True or False. Read each statement carefully. Place T on the line before the number if the statement
is correct; otherwise F.

_______1. Dessert is fattening.

_______2. Dessert can be an opportunity to be creative.

_______3. Some people says that dessert proven to spark romance.

_______4. Dessert balances out a meal and gives “closure” to the meal.

_______5. Eating dessert is an opportunity to experience different flavors

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 Tools, Utensils and Equipment in Preparing
Sandwiches

As you may already know, cooking is an art that everyone can learn. What has made cooking easier over time is
its access to recipes and tips on different platforms. More and more people prefer cooking their meals since it is
cheaper, and in many cases also safer. However, you need to understand that you need to use the correct tools,
equipment, and utensils needed in preparing desserts/sweet.

• Measuring cup and spoon - Individual measuring cup for dry ingredients, glass

measuring cup for liquid and measuring spoon for ingredients used in small

quantities.

• Mixing bowl- Use for mixing ingredients. It comes in different sizes. Small,

medium, and large.

• Can opener - is used to open food containers.

• Cutting board- a wood or plastic board where fruits and vegetables are cut.

• Double boiler – used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to
keep foods warm without overcooking.

• Funnels – used to fill jars, made of various sizes of stainless steel, aluminium, or of plastic.

• Graters- used to grate, shred, slice, and separate foods like carrots, cabbage, and cheese.

• Blenders - used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

• Mixers - used for mixing, creaming, beating, and whipping ingredients.

• Baking pan- used to hold batters, such as cake batter and thick solid masses of food.

Reason for Eating Desserts

• Dessert balances out a meal and gives “closure” to the meal.

• Eating dessert is an opportunity to experience different flavors and textures

that you cannot get in other foods like vegetables, meats, and fruits.

• It can be an opportunity to be creative.

• It is not fattening.

• It will make you feel like a kid again.

• It is romantic.
Classification/Types of Dessert
Fruits Cheese Fruits Cheese
Custard Puddings Custard Puddings
Frozen Desserts Gelatin

Table 1: Characteristics of Dessert

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 Types of Dessert Characteristics of Dessert
1.Fruit Dessert Appetizing aroma, simple, clean washed
appearance, slightly
2. Cheese Soft, semi-hard, hard
chilled chilled
3.Custard Baked custard: firmness of shapes, smooth,
tender texture, rich and creamy consistency,
excellent flavor.
Soft custard- velvety smooth texture, rich
flavor, has pouring consistency of heavy
cream.
5.Puddings Cornstarch, rice and bread pudding
Attractive appearance, excellent consistency,
well-blended flavor,
firmness of shape, an accompanying sauce to
add interest.
6.Fruit Cobblers Can be served either hot or cold.
7.Frozen Desserts Sweet and Cold dessert.

Directions: Identify the name of the given equipment, tools or utensils commonly used in making
desserts.

Matchy Matchy: Meant To Be!

Directions: Match the name of dessert in column A to its characteristics in column B.

Column A Column B
_____1. Cheese A. velvety smooth texture
_____2. Custard B. soft, semi, hard in consistency.
_____3. Fruit cobblers C. Not fruit pie, can be hot or cold.
_____4. Gelatin D. clean washed appearance, simple.
_____5. Puddings E. unsweetened, granular type, flavorful
F. an accompanying sauce to add interest.

Directions: Write the word sweet if the statement is correct and bitter if it is wrong.

_________1. Dessert balances out a meal and gives “closure” to the meal.
_________2. According to a study done by some scholars, eating dark chocolate. every day can reduce the
chance of suffering from a stroke in the long- term.
_________3. Eating dessert is healthy and obese people should add dessert to their diet when taking breakfast.
_________4. Eating dessert is an opportunity to experience different flavors and textures that you cannot get in
other foods like vegetables, meats, and fruits.
_________5. Dessert can be an opportunity to be creative.

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TLE 9 LESSON 2: Identify
Ingredients for Dessert

OBJECTIVE
At the end of the
lessons the learners
are expected to:
1. determine tools and
equipment needed in
preparing desserts;

2. use appropriate tools and

equipment in preparing
desserts;

3. classify the different

desserts according to
ingredients use; and

4. appreciate the importance

of desserts in a meal.

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Directions: Enumerate what is being ask. Give at least 5 reasons why do we need to eat sweets and
desserts.

1.

2.

3.

4.

5.

6.

7.

There are a wide variety of ingredients that may be used in the preparation and cooking of cold and
hot desserts.

Ingredients needed in preparing desserts and sweet sauces

❖ Sugar -The common element linking 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.

❖ Gelatin- It 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 - It may be mixed with flavorings, 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 colorful. 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. 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 caramelized. They are an important part of
dessert cookery as they provide flavor 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 molded into many attractive decorations. In selecting the good quality ingredients,
please refer to the table below, as this will be your guide to achieve quality desserts.

INGREDIENTS QUALITY POINTS

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 Granulated sugar is used in most recipes.

▪ Castor sugar is best for meringues and some cakes because it

dissolves more easily.
Sugar ▪ 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 rich

caramel flavor.

▪ Many desserts are prepared using commercial leaf or powdered

gelatin.
Gelatin ▪ Gelatin may be plain or flavored and colored for effect

Egg yolk ▪ 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 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.
Egg whites
▪ 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.

▪ The characteristics of cream will differ according to whether it is

pure cream, double cream, reduced creamor cream that has had a
stabilizer or gelatin added to it to make the texture seem thicker and
improve the whipping qualities.

Cream ▪ Creams vary in taste and texture so choose according to recipe

specifications.

▪ Used only pasteurize cream.

▪ Pay particular attention to use-by dates.

▪ Batters should be made up from fresh ingredients.

▪ Batter is often rested at room temperature after it is made to reduce its

Batters elasticity so that it flows more freely over the pan.

▪ Batters can be flavored 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.

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 Directions: Fill in the missing word to complete the statements.

Decoration salt flour

semi-sweet ice cream souffles

1. Cream is often used as a ________ or accompaniment for both cold and hot desserts, but may also be used
as one of the recipe ingredients.

2. Batter is a simple mixture of ________ and water is used to make crepes and pancakes. Batter is also used
to coat fruit for fritters.

3. A pinch of __________helps the egg whites to whip up better.

4. Chocolate is available in various types, namely bitter sweet, ________, white, dark and milk chocolate.

5. Fruit may be pureed, baked or poached and can then be used for pies, ________ and puddings.

What’s Your Choice?

Directions: Read each question carefully then encircle the answer.

1. Which ingredients is often used as decoration or accompaniment for both cold and hot desserts?

A. Butter B. Chocolate C. Cream D. Nuts

2. Which of the following is available as whole, ground, roasted or caramelized and provides more flavor for
creams and ice cream.

A. Butter B. Chocolate C. Cream D. Nuts

3. It may be melted to easily blend into fillings and batters. It can be poured over desserts such as cakes and
puddings.

A. Batter B. Chocolate C. Cream D. Nuts

4. Which ingredient is a mixture of flour and water and used to make crepes and pancakes.

A. Batter B. Chocolate C. Cream D. Nuts

5. This is available in various types, namely bitter sweet, semi-sweet, white, dark and milk chocolate.

A. Butter B. Chocolate C. Cream D. Nuts

6. Which type of sugar is used mostly for dusting the tops of desserts and often called as icing sugar?

A. Brown Sugar C. Confectioner’s Sugar B. Castor Sugar D. Granulated Sugar

7. Which sugar is best for meringues and some cakes because it dissolves more easily.

A. Brown Sugar C. Confectioner’s Sugar B. Castor Sugar D. Granulated Sugar

8. Which sugar is commonly used in hot sauce as it produces a lovely rich caramel flavor.

A. Brown Sugar C. Confectioner’s Sugar B. Castor Sugar D. Granulated Sugar

9. This ingredient is prepared using commercial leaf or powdered. It may come in plain, flavored and colored
for effect.

A. Egg white B. Egg yolk C. Gelatin D. Sugar

10.This will help egg white to whip up better.

A. Brown sugar C. Pinch of salt B. Cream of tartar D. Small amount of vinegar

LESSON 3: Select and Prepare

TLE 9 8|Page
Sweet Sauces
OBJECTIVE

At the end of the

lesson, the students
are expected to:

1. identify the
varieties of sweet
sauces;

2. prepare a sweet
sauce for dessert; and

3. appreciate the
importance of sweet
sauce in making
dessert.

Directions: Read the following statement carefully and Encircle the correct answer.

1. A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.

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 A. Cream B. Fudge C. Sauce D. Syrup
2. This kind of sauce is made just before they are to be used.
A. Cold Sauce B. Hot Sauce C. Light sauce D. Rich Sauce
3. It is suited to a rich dessert such as cheesecake, chocolate mousses, and the like.
A. Cold Sauce B. Hot Sauce C. Light sauce D. Rich Sauce
4. A delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. chocolate pudgeB. Cream Anglaise C. Fruit purees D. Syrups
5. Which of the following is not used as a thickening agent in preparing sweet sauce?
A. Cream B. Cornstarch C. Eggs D. Sugar

Directions: Choose the ingredients that are being described in the statement on the word pool below. Write your
answer in the space provided before the number.

Nuts batter cream chocolate fruits

sugar egg yolk egg white gelatin milk candies
______1. It may be purchased naturally or roasted and used as toppings.
______2. Bittersweet, semi-sweet, white, dark, and milk are the various types of this
ingredient.
______3. It should be fresh and of grade quality and used for making meringue.
______4. It is often used as a topping or accompaniment for both hot and cold desserts.
______5. A simple mixture of flour and water is used to make crepes and pancakes.

Sweet sauces are flavored liquid blends of ingredients that add flavors and enhance the appearance of
the food. It is drizzled or poured atop various desserts and is also used for plate decoration. These are
sauces that will complement nearly every dessert. Making desserts is one of life’s greatest joys because it
puts someone in the good mood. Many modern presentations may have a minimal amount of sweet
sauce. Sometimes this is done just for aesthetic reasons and not on how it will complement the dessert.
Think of the dish and the balance of the components. This is the most important factor: flavor first,
presentation second.

Sweet sauces can give an entirely different appearance, flavor, color, and moisture to desserts.

The sauce is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the
food. While fudge is a soft confection made of butter, sugar, chocolate.

Kinds of Sweet Sauces

1. Rich sauce is well suited for a simple dessert.

2. Light sauce is suited for a rich dessert.

3. Hot fudge is a delightful contrast to a cold cornstarch pudding or vanilla, ice cream.

4. Hot sauces are made just before they are to be used.

5. Cold sauces- are cooked ahead of time, cooled, covered, and put in the refrigerator to chill.

Three categories of dessert sweet sauces

1. Custard Sauces, vanilla custard sauce, chocolate, or another flavor maybe

added to create varieties.

2. Fruit Purees are simply pureeing of fresh or cooked fruits, sweetened with sugar. Other flavorings and
spices are sometimes added.

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 3. Syrups include products such as chocolate sauce and caramel sauce.

Directions: Match Column A with the appropriate answer on Column B.

A B

_____1. Rich sauce a. rich dessert

_____2. Hot fudge b. cold cornstarch pudding

_____3. Hot sauce c. made just before they are to be used.

_____4. Cold Sauce d. simple dessert

_____5. Light sauce e. cooked ahead of time

f. hot cornstarch pudding

Directions: Put a ✔ if the statement is correct and X if it is wrong.

______1. Hot sweet sauces are made just before they are to be used.

______2. The rich sauce is well suited for a rich dessert as well.

______3. The sweet sauce is a soft confection made of butter, sugar, chocolate.

______4. The light sauce is suited for a rich dessert.

______5. The syrup is simply pureeing of fresh or cooked fruits.

______6. Thickening agents improve the quality of sweet sauces.

______7. Cold fudge is a delightful contrast to a cold cornstarch pudding.

______8. Cornstarch is an example of a thickening agent for sweet sauces.

______9. Sweet sauces can give an entirely different appearance, flavor, color, and moisture to
desserts.

______10. Fudge is a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the f

LESSON 4: Prepare desserts and sweet

TLE 9 sauces.
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Learning Objectives:

At the end of the lesson, the students should be able to:

1. identify the different sanitary practices in preparing desserts and

sweet sauces;

2. apply the different sanitary practices in preparing dessert and sweet

sauces; and

3. value the importance of applying the different sanitary practices in

preparing desserts and sweet sauces.

Directions: Identify the ingredients described in the following statements.

__________________1. Simple mixture of flour and water that is used to make crepes and
pancakes. It is also used to coat fruit for fritters.
__________________2. These ingredients are available whole, chopped or ground, roasted,
caramelized.
__________________3. Melted to easily blend into fillings and butters. It can also be poured
over desserts such as puddings.

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__________________4. The common element for all desserts. It may be used to sprinkle over
fruit, beaten into egg yolks for custard or into whites for a meringue.
__________________5. This is used to set many cold molded desserts. It is the basis for jellies
and is also used to set creams, mousses, and glazes.

Directions: Write TRUE if the statement is correct and FALSE if the statement is incorrect.

________1. Cold sauces are cooked ahead of time, cooled, covered, and put in the
refrigerator to chill.
________2. Hot sauces are made just before they are to be used.
________3. Keep nuts unwrapped and store in a refrigerator.
________4. Batter is often rested at cold temperature after it is made to reduce its elasticity
so that it flows more freely over the pan.
________5. Take eggs out of the refrigerator prior to use so they are at room
temperature.

Sanitary practices are important as they ensure that the food you handle, and produce is
safe for consumption. And, when preparing desserts and sauces. And here are some
sanitary practices checklist.

• Wash your hands often when you cook to prevent the spread of germs. Your hands can
spread germs in the kitchen, so wash your hands often to
prevent cross-contamination.
• All equipment should be well maintained and kept clean.
• Separate equipment and utensils should be used for raw items, i.e., meat and the final
product.
• Wash hands thoroughly before preparing food and when switching to cook
something new.
• Discard expired food items.
• Do not buy items that are nearing expiry or have expired.
• Frozen food should always be stored at a specific temperature; ensure
that it is also in a freezer.
• Ensure that your refrigerator is running on the correct temperature.
• Make sure that the person involved in cooking and handling food always
wear gloves and hairnets.

Directions: Complete the sentence by filling in the blanks with the correct
word/s from the box.

Before cold container First-In-First Out

Running water safe sanitize Temperature.

1. Choose food _______its expiration date.

2. Store food in ________ with lids to avoid contact between raw food and ready-to-eat food
or cooked food.

3. Apply the ________ principle to store food. Do not use food beyond its expiration date or
expected shelf life.
4. Wash hands thoroughly with _________ and soap for 20 seconds before and after
handling food, often during food preparation and after going to the toilet.
5. Store food and food ingredients at _________temperatures e.g. perishable
items including shell eggs at 4oC or below.

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 Directions: Arrange the following steps based on proper ways on washing hands. Write the numbers
1 -5 on the blanks provided.

_____ Dry hands and arms with a single-use paper towel or a warm-air hand dryer.

_____ Apply soap.

_____ Vigorously scrub hands and arms for at least 10 to 15 seconds.

_____ Wet your hands with running water as hot as you can comfortably stand (at least 100°F
[38°C]).

_____ Rinse your hands thoroughly under running water.

Directions: Choose the correct answer for each statement.

1. Aling Sofia has a carinderia, she needs to wash her hands after?

A. taking out garbage C. using the restroom.

B. touching the hair, face, or body D. wash their hands

2. Miko loves to cook, What Miko needs to do after touching his hair, face, or body?

A. change their aprons C. use a hand antiseptic.

B. rinse their gloves D. wash their hands

3. Maria is a cook in a restaurant, and as a cook she need to keep their fingernails:

A. long and painted with nail polish C. short and unpolished.

B. long and unpolished D. short and painted with nail polish.

4. Divine wants to apply the FIFO principle to store food. FIFO stands for.

A. Fly in Fly Out C. First in First Out

B. Fly Inside Fly Outside D. Fist Intake First Outtake

5. If you are suffering from illness like flue or vomiting, what will you do?

A. Ask somebody to do the cooking, to avoid the bacteria to spread out.

B. Rest for a while, then afterwards, start the cooking.

C. Still do the cooking. Just make sure to take the medicine.

D. Still do the cooking and ask only for assistance.

LESSON 5: Follow Workplace

TLE 9
and Safety

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 At the end of the lesson, the student should be able to:

1. identify the different workplace and safety procedures;

2. create a slogan about workplace and safety procedures in the kitchen;

and

3. appreciate the importance of following the workplace safety procedures

in the kitchen..

Directions: Write YES if the statement is correct and NO if it is wrong.

____1. Wash your hands for at least 5 seconds.

____2. Use dry hands to plug something in or out.

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 ____3. Walk fast when you carry something hot.

____4. Use soap to clean fruits and vegetables.

____5. Keep hair out of the food.

Directions: Write APPROVE if the statement is correct and DISAPPROVE if it is wrong.

_____1. Use knives safely.

_____2. Turn off burners, ovens and other hot equipment as soon as you finish with them.

_____3. Wash for at least 5 seconds.

_____4. Rinse all fresh fruits and vegetables before eating using clear, clean water- no soap.

_____5. Use wet potholders.

The most important concept to remember is that you are responsible for your own and
others’ safety. Most safety practices are common sense. Unfortunately, they can be
forgotten or overlooked unless you make safe practices a habit or an instinct. In a
commercial kitchen, safety is everyone’s job. It is a responsibility that must be accepted
throughout the working day. procedures.

1. Appropriately wash hands often with the use of warm water and lather up with hand
soap. Scrub the back and front of your hands, between the fingers and your fingernails.
Wash for at least 20 seconds. Rinse under running water and dry with a clean towel.

2. Rinse all fresh fruits and vegetables before eating using clear, clean
water-no soap.

3. Don’t put cooked food on same plate, tray or cutting board as raw or ready to eat food to
prevent cross contamination and the spread of bacteria.

4. When you finished measuring perishable foods, return the excess in the refrigerator or
ice chest.

5. If you spill something, take the time to clean it up properly.

6. Keep paper towels, dish towels and potholders away from stovetops andoven doors so
they won’t catch fire.

7. Turn pot handles toward back the where no one will knock them off the heating element
or table.

8. Never add water to a pan that contains hot oil or fat in it since hot fat will splatter out of
the pan and could cause burn.

9. Never put water on a cooking fire. Quickly ask an adult to put out the fire. Don’t try to
move a burning object to another place.

10. Use knives safely.

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 a. If you don’t feel comfortable with the knife ask for help.
b. When using a knife to cut your food, always cut away from your body and toward a
cutting board.
c. If the cutting board moves when in use, secure it by putting a damp towel between
it and the counter or table.
d. Use the knife for cutting, not gesturing or pointing.
e. Stand still while holding knives. If you must move from one place to another, hold
the knife blade downward, tell people you are coming through with a knife and walk
carefully. Never run.
f. Put knives down away from the edge of the table and place so the blade will face
down or on its side.
g. Don’t put knives or other sharp objects into full sink were someone could reach
and get hurt.

11. Dress for safety. Wear shoes that cover your feet (no sandals). Avoid loose fitting
clothing. Take off jewelry including earrings, necklaces, bracelets and rings (it or pieces of it
could fall into the food).

12. Keep hair out of the food. Wear some kind of clean head covering such as a ball cap,
bandana, chef’s hat or hairnet. If you have long hair, tie it back, then cover your head with
a clean head covering.

13. Be careful not to get burned.

a. Open pan lids away from you to safely vent steam.
b. Turn off burners, ovens, and other hot equipment as soon as
you finish with them.
c. Keep hands out of hot pans.
d. Let people know you are coming with something hot.
e. Walk slowly when you carry something hot.
f. Use dry potholders.

14. Electricity is not a friend of water. Keep electric appliances and cords away from water.
Use dry hands to plug and unplug something.

15. Turn off appliances and unplug them as soon as you finish with
them.

Directions: Read the statement carefully and fill in the blank with the correct answer.

1. Turn pot handles towards the back where no one will knock them off the heating _____ or table.
2. Wear clean head covering such as a ball cap, _______, chef’s hat or hairnet.
3. Use the knife for cutting, not _____or pointing.
4. Take off jewelry including earrings, necklaces, ________and rings (it or pieces of it could fall into
the food).
5. Don’t put cooked food on same plate, tray or cutting board as raw or ready to eat food to prevent
cross _____and the spread of bacteria.

LESSON 6: Present Dessert

TLE 9
Attractively

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At the end of the lesson, the students should be able to:

1. Identify the accompaniment of dessert.

2. Enumerate the factors to consider in plating and presenting dessert.

3. Follow the guidelines in plating and presenting the dessert properly.

Directions: Fill in the missing part with the appropriate word to complete the phrase.

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accompaniments, garnishes, and decorations for desserts are always considered. everything
on the dessert plate must be edible and delicious. Dessert syrup, pastry cream, and
custard are some examples of accompaniments which are any additional food items that
are served with the main dish. garnishes are substances used as decorative or
embellishment accompanying a food or drink. some examples of garnishes that add
aesthetic appeal to the dish are fruits, nuts, and chocolate and cookie garnishes. plating is
the art of modifying, arranging on decorating food to enhance its aesthetic appeal.

GUIDELINES IN PLATING DESSERTS

1. make garnishes edible. garnishes and decorations can enhance your plate presentation.
2. keep it clean and simple. do not crowd the plate. remember that neatness counts, so
keep the rim of the plate clean.
3. make your garnishes related to the dessert on the plate. always remember that color has
an important part in plate presentation.
4. layer flavors and texture in your dessert.
5. try different size and shape of plates.

FACTORS AND TECHNIQUES TO CONSIDER IN FOOD PLATING THAT AFFECT THE

OVERALL APPEARANCE OF THE DESSERT:

1. the plate –is the frame of the presentation, there are many sizes, shapes and colors
available. choosing the right size of plate is important because food should not be crowded
onto the plate.
2.color – always considered as an important part of plate presentation. Always try to have a
variety of colors on the plate: green – is fresh and cool; red – is passion and excitement:
black – is sophisticated and elegant: blue – is a natural appetite suppressant since it makes
food unappetizing.
3. texture – texture is critical to food presentation, as well as enjoyment. contrasting hard
and soft, smooth and course, adds visual interest to your food.
4.keep things clean – food should be contained within the rim of the plate, yet it should not
be crowded in the center, and it is pleasing to the eye.
5.garnish to impress –garnish and decoration can enhance your plate presentation.

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 Directions: Label the color on the blank based on the description in the statement.

Directions: Read each item carefully then write the letter of your answer.
_______1.It is an additional food item that is served with the main dish.

A. Accompaniment B. Decoration C. Edible D. Garnishing

_______ 2. It is an art of modifying, arranging, and decorating food to enhance its artistic
appeal.

A. Color B. Garnishing C. Plating D. Texture

________ 3. Which of the following cannot be used as a garnish in a dessert?

A. Chocolate B. Artificial flower C. Fruit D. Nut

________4. Which of the following guidelines should not be practiced in plating a dessert ?

A. Do not crowd the plate C. Make garnish edible

B. Layers flavor and texture D. Use monotype plate

_______ 5. In plating a dessert, what color of plate represents passion and excitement?

A. black B. blue C. Green D. Red

LESSON 7: Keep Desserts in Appropriate

TLE 9
Conditions to Maintain their Quality

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 At the end of the lesson, students should be able to

1. identify the guidelines in storing hot and cold desserts;

2. enumerate sanitary practices when storing desserts; and

3. keep desserts in appropriate conditions to maintain their

quality and taste.

DIRECTIONS: Write FACT if the statement is correct otherwise; write BLUFF.

_________ 1. Handle the food properly to prevent spoilage and contamination.

_________ 2. Always handle food ingredients when you are ill.
_________ 3. Cold Storage is the process of storing food by means of refrigeration.
_________ 4. Store foods and ingredients properly.
_________ 5. Desserts containing uncooked eggs should be handled with extreme

Proper food storage helps to preserve the quality and nutritional value of
the foods you purchase, and also helps make the most of your food by

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preventing spoilage. Additionally, proper food storage can help prevent
foodborne illnesses caused by harmful bacteria.

It is important to preserve the indulgent taste of the dessert without

undermining its mouth watering appearance. As many desserts contain
eggs and dairy products, they need to be stored to avoid risk of spoiling or
food poisoning.

Storing cold and hot desserts. As many desserts contain egg and dairy
products, they can present a potential health hazard if not stored properly.

Observe the following guidelines:

● Desserts containing uncooked eggs should be handled with extreme care,

as raw egg is a medium in which dangerous bacteria such as salmonella
can thrive. This means you need to be careful with foods like chocolate
mousse and uncooked cheesecakes that contain egg whites for aeration.

● Egg custards contain protein, which provides good food for bacteria. If
custards are not heated and cooled properly and quickly, bacteria that are
present in the custard can grow quickly to dangerous numbers.

● Any dessert that does not require immediate consumption must be cooled
rapidly and stored in the cool room until such time that it is ready for
consumption.

● If you plan to keep a pre-prepared dessert hot until service, make sure
that the temperature of the food is over 650 C. Never leave an egg mixture
in a Bain-Marie for any length of time.

● If milk and cream are used in desserts like trifle and custards, they must
not be left to stand at room temperature for any length of time. They should
be kept in the refrigerator until the last possible moment to prevent the risk
of food poisoning.

● Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organizational requirements.

Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.

2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.

Storage Techniques

1. Refrigerate – to keep cold or cool

2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food

DIRECTIONS: Read the statement carefully. Draw (happy face) if the statement is true and draw
(sad face) if the statement is wrong.

_____1. If milk and cream are used in desserts like trifle and custards, they must be left to stand at

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 room temperature for any length of time.

_____2. Any dessert that is not required for immediate consumption must be cooled rapidly and
stored in the cool room until required.

_____3. Proper storage means cooled desserts must be covered with plastic or placed in lidded
containers before storing in the cool room.

_____4. Egg custards contain protein, which provides bad food for bacteria.

_____5. Never leave an egg mixture in a Bain-Marie for any length of time.

Directions: Complete the guidelines in storing hot and cold desserts.

1. Desserts containing uncooked eggs should be handled with __________.

2. If custards are __________ and cooled properly and quickly, bacteria that are present in
the custard can grow quickly to dangerous numbers.

3. Any dessert that does not require immediate __________ must be cooled rapidly and
stored in the cool room until required.

4. If you plan to keep a pre-prepared dessert hot until service, make sure that the the
temperature of the food is over __________.

5. Never leave an egg mixture in a _________ for any length of time.

LESSON 8: Select packaging

TLE 9
Materials

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At the end of this lesson, the student should be able to:
1. enumerate the different types of packaging materials;

2. select the appropriate packaging materials for desserts; and

3. appreciate the importance of using appropriate packaging materials for

desserts.

DIRECTIONS: Read the following statements carefully and write the letter that corresponds
to the correct answer on a separate sheet of paper.

1. What is the process of putting your product into containers for easy distribution?
A. labeling B. packaging C. storing D. wrapping
2. This refers to packaging in large, standardized containers for efficient shipping and

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handling.
A. bulk B. containerization C. packaging D. wood fibre
3. It is a packaging used for wrapping certain types of food like suman and other food
items.
A. earthenware B. leaves C. plastics D. wood
4. This is a traditional food packaging used for shipping fruits, vegetables, tea, and
beer.
A. earthenware B. leaves C. plastics D. wood
5. It is a food packaging used worldwide for storing liquids and solid foods such as curd,
yoghurt, beer, dried food, and honey.
A. earthenware B. leaves C. plastics D. wood

Directions: Put a (/) if the guideline about proper dessert storage is correct and (x) if the
statement is incorrect. Do it on a separate sheet of paper.

____ 1. Desserts containing uncooked eggs should be handled with extreme care,
as raw egg is a medium in which dangerous bacteria such as salmonella can
thrive. This means you need to be careful with foods like chocolate mousse
and uncooked cheesecakes that contain egg whites for aeration.

____ 2. Any dessert that is not required for immediate consumption must be at
room temperature until required.

____ 3. If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 45 °C

____ 4. Never leave an egg mixture in a Bain-Marie for any length of time. Any dessert that
has been kept hot in the Bain-Marie for a while should be discarded at the end of service.

____ 5. If milk and cream are used in desserts like trifle and custards, they must
not be left to stand at room temperature for any length of time. They should
be kept in the refrigerator until the last possible moment to prevent the risk
of food poisoning.

Food packaging refers to enclosing the food in a material for physical, chemical, biological
protection and tampering resistance. It provides nutrition information on the food being
consumed.
The main aims of packaging are to keep the food in good condition until it is
sold and consumed, and to encourage customers to purchase the product. Correct
packaging is essential to achieve both these objectives.

Packaging should provide the correct environmental conditions for food

starting from the time food is packed until the time of consumption. A good package should
therefore provide a barrier against dirt and other contaminants thus keeping the product
clean, prevent losses by preventing leakage, protect food against physical and chemical
damage, provide protection and convenience in handling and transport during distribution
and marketing, help customers identify the food and instruct them how to use it correctly,
persuade the consumer to purchase the food, cluster, or group together small items in one
package for efficiency.

The principal roles of food packaging are to protect food products from outside influences
and damage, to contain the food, and to provide consumers with ingredient and nutritional
information. Food is packed in terms of quality, shelf life, microbial condition and portion
control. Spoilage of food is caused by poor packaging. A packaging is expected to perform
how to contain, protect and market the product.
Some important things to consider in storing and transporting food are hazards
in loading and unloading, transferring and movement of vehicles and the warehousing
method and environmental conditions as well. Packaging is meant to directly contain
the product, and as a secondary package which utilized a specified number of packs,
and as a tertiary package when transporting in bulk.

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I. Directions: Read each statement carefully and identify what is being described or defined.
Choose your answer from the words inside the box.

glass plastic earthenware paper metal leaves

_______________ 1. It is an inexpensive packaging material, highly absorptive, fairly easily
torn, and offers no barrier to water or gases.

_______________ 2. Food packaging that provides total protection of the contents, tamper
proof and convenient for presentation.

_______________ 3. It is a transparent food packaging that withstands heat treatments such

as pasteurization and sterilization.

_______________ 4. It is a type of packaging material that is easy to handle and convenient

for the manufacturer, retailer, and consumer and has a good barrier property against
moisture and gases.

_______________ 5. It is a food packaging like pots that is used worldwide for storing liquids
and solid foods such as curd, yoghurt, beer, dried food, and honey.

II. Directions: Give three (3) examples of food products using each packaging materials.

Banana Leaves Vegetable Glass Metal Plastics

Fibers

III. Directions: Read the following statements carefully and write the letter of correct answer
on a separate sheet of paper.

1. Angelu cooked 2 kilos of spaghetti to be given to street children. What must be done to
the food to make it easy for her to distribute them?

A. labeling B. packaging C. sterilizing D. storing

2. Paul supplies homemade cookies to a delicacy store weekly. What do you call the large-
scale packaging done by Paul if he supplies 1000 jars of cookies every week?

A. bulk B. pack C. retail D. wholesale

3. Jomar’s Kakanin is set to open next month. Which of the following packaging materials
is best for his product?

A. banana leaves B. earthenware C. plastics D. vegetable fibre

4. Daisy ships green leafy vegetables from Benguet to Manila. What type of food packaging
material is best for shipping vegetables in long distances?

A. bamboo baskets B. crates C. plastics D. wooden box

5. Renadel owns an environment-friendly food business. Which of the following would she
most likely consider for making her packaging materials?

A. glass B. metal C. plastics D. vegetable fibres

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 LESSON 9: Package Food Items
TLE 9

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At the end of the lesson, the students should be able to:

1. enumerate the Occupational Health and Safety Procedures in packaging

food;

2. label foods according to industry standards; and

3. emphasize the importance of adopting appropriate packaging method

according to enterprise standards.

Directions: Read the questions carefully and encircle the correct answer.

1. It allows the foods to be sealed in the package without losing any

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residual moisture that may still be in the food.
A. Canned foods B. Foil packaging C. Freezing food D. Home canned foods

2. It is a way of making sure that a product reaches the end user in good
condition at the least cost to the producer.
A. Food labelling B. Food packaging C. Food production D. Food storing

3. It is packed in terms of quality, shelf life, microbial condition, and

portion control.
A. Aluminum foil B. Food C. Materials D. Plastic container

4. A method of processing foods that are canned commercially and are

cooked prior to being placed in the can in order to prevent E. coli
contamination.
A. Canned foods B. Foil packing C. Freezing food D. Home canned foods

5. This means that micro-organisms thrive best in high moisture foods like
molds, yeast, and bacteria they grow faster in food with the high moisture
content.
A. Chemical reaction B. Chemical process C. Microbial load D. Moisture

A package can be classified according to its use, as follows: as a primary

package, as a secondary package and tertiary package. The steps on how to package
the meat before freezing are as follows:
(1) divide your meat into your set serving sizes,
(2) get a plastic zip bag big enough to hold the portion size plus a little room
for the meat to expand from the freezing process
(3) put the meat into the bag, then flatten,
(4) squeeze as much of the air as you can get out, then close the zip and
(5) date the bag so you know how long it’s been in your freezer.
Methods of food packaging are home canned foods, freezing and chilling foods, canned
foods and foil packaging. The following must appear in the label: expiration date,
ingredients, instructions for use where necessary, name and address of manufacturers,
name of the product, nutritional facts, storage instruction or conditions of use and quantity
of ingredients.

Directions: Read and understand the statement. Arrange the steps on how
to package a meat before freezing by writing number 1-5.

_____ Squeeze the air as much as you can, then close the zip.
_____ Put the meat into the bag, then flatten.
_____ Date the bag so you know how long it’s been in your freezer.
_____ Divide your meat into your set serving sizes.

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_____ Get a plastic zip bag that is big enough to hold the portion size, plus a
little extra room for the meat to expand from the freezing process.

Directions: Read the following statements carefully .

1. Mr. Joselito, the owner of J-R Enterprises wants to deliver his product to the market.
What are the things he needs to consider in storing and transporting?

A. Environmental condition C. Movement of vehicles

B. Loading and unloading D. Sanitary Permit

2. What kind of package does Emmanuel need so that he can carry bulk orders from the
warehouse?

A. Primary B. Secondary C. Tertiary D. Triad

3. Joie baked cookies, divided them into equal amount, placed them in pouches, sealed and
shared with her friends. What method of food packaging did she use?

A. Canning foods B. Chilling C. Foil packaging D. Freezing

4. What kind of packaging do you need in order to prevent E.coli contamination?

A. Canning foods B. Chilling C. Foil packaging D. Freezing

5. Andrei wants to earn this summer, he picked ripe mangoes from the backyard, carefully
placed them in the basket and offered at a cheaper price in the market. The packaging
function he applied is ___.

A. To contain B. To protect C. To help sell D. To promote

LM Cookery 9 uploaded at http://lrmds.deped.gov.ph/

K – 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION

Learners Module in Cookery 9 page 128.

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TECHNOLOGY AND LIVELIHOOD EDUCATION 9 COOKERY Copyright 2015 by: Corazon
M. Sumisim, Fe S.J. Mangalindan, Fe F. Asperer and The Library Publishing House, Inc. All
rights reserved

TLE Cookery 9 www.academia.edu

https://www.youtube.com/watch?v=RsUHFM695R4
https://www.allrecipes.com/recipe/232396/easy-homemade-chocolate-sauce/

LM Cookery G.9 2nd draft 3.4.14

Defence Pest Management (2019).Food. Retrieved August 27,2020 from

https://www.defencepestmanagement.com.au/blog/importance-of-hygienic-

practices-in-the-kitchen/

Love To Know, Corp., (2006).Safety. Retrieved August 27,2020,

fromhttps://safety.lovetoknow.com/Health_and_Safety_in_the_Kitchen#:~:text=Kitchen

%20safety%20awareness%20is%20crucial,a%20bout%20of%20food%20poisoning.

Skillmaker(November 2014)Workplace Safety Procedure. Retrieved August 28,2020,

fromhttps://www.skillmaker.edu.au/workplace-safety-procedures-and-

instructions/

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W2havsAhVCGKYKHXAgARwQ_AUoAHoECAEQAA

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