HOME ECONOMICS DEPARTMENT

SELF INSTRUCTIONAL PACKETS (SIPacks)

COOKERY 9

QUARTER 4- WEEK 1- DAY 1-5

Content Standard:
The learners demonstrate an understanding of the knowledge, skills and attitudes
required in preparing dessert.

Performance Standard:
The learners independently prepare dessert.

Learning Competencies:
LO1. Perform Mise En Place
Objectives:
At the end of the lesson, you should be able to:
1.1 appreciate the importance of a dessert in a meal.
1.2 classify desserts according to types of ingredients used.
(TLE_HECK9PD-IVa-1)

Content: (Subject Matter): Prepare Desserts

Topic/s: Reasons for Eating Desserts

Classification/Types of Dessert and their Characteristics

Learning Resources:
a. References: Curriculum Guide (CG), TLE Cookery 9 LM (Learner’s module)
pages 171-176 www.google.com, www.merriam-webster.com
b. Instructional Materials: Pictures

Procedure:
REMINDER:
● Use ONE WHOLE SHEET OF PAD PAPER in answering all given activities.
● Write your personal information in every piece of paper you are going to use.
● All activities must be compiled and stapled upon submission.
A. Reviewing previous lesson or presenting the new lesson (DAY 1)
Dessert is usually a sweet course or dish (as of pastry or ice cream) usually
served at the end of a meal.
B. Establishing a purpose for the lesson

This lesson will help you:

- appreciate the importance of a dessert in a meal.
- classify desserts according to types of ingredients used.
C. Presenting examples/instances of the lesson
Direction: Arrange the letters to form a new word.

ESETRSDS
ANSWER:
D. Discussing new concepts and practicing new skills #1 (DAY 2)
Reasons for Eating Desserts and Sweets

● 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.
● Dessert can be an opportunity to be creative. You can make interesting mixtures
that you otherwise may not have thought of.
● Dessert isn’t “fattening”. Remember, there is no such thing as fattening food.
● 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.
● 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.

E. Discussing new concepts and practicing new skills #2

Classification/types of desserts and their characteristics

A. Fruits
The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.

Characteristics of good fruit desserts:

▪ appetizing aroma
▪ simple
▪ clean washed appearance
▪ slightly chilled

B. Cheese
Cheese is another excellent dessert that is ready to serve. It is made in all parts of
the world from a variety of milks from cows, goats 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.
The three general types of cheese based on consistency are:
1. Soft
a. unripened cheese
b. ripened by bacteria

2. Semi – hard
a. ripened by mold
b. ripened by bacteria

3. Hard
a. with gas holes
b. without gas holes
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
▪ firmness of shape
▪ smooth, tender texture
▪ rich and creamy consistency
▪ excellent flavor
Characteristics of soft custard
▪ velvety smooth texture
▪ rich flavor
▪ has pouring consistency of heavy cream
E. Puddings
Puddings are relatively simple to prepare and vary with sauces. These are classified as:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
Characteristics of Pudding
▪ attractive appearance
▪ excellent consistency
▪ well – blended flavor
▪ firmness of shape
▪ an accompanying sauce to add interest
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.
F. Developing Mastery/ Leads to Formative Assessment (DAY 3)
Direction: TRUE OR FALSE. Write T if the statement is correct and F if it is wrong.
1. Dessert ends the meal.

2. It embraces a more youthful spirit.

3. Dessert will not make you stout.

4. Dessert provides different flavors and textures.

5. Desserts are romantic.

G. Finding Practical Applications of Concepts and Skills in Daily Living Direction:
Matching Type. Match Column A with Column B. Write the letter of the
correct answer.
Column A Column B
1. Banana a. Gelatin
2. Maja Blanca (Tibok-Tibok) b. Fruits
3. Leche Flan c. Pudding
4. Mais Con Yelo d. Frozen Dessert
5. Gulaman e. Custard
f. Fruit Cobbler

H. Making Generalizations and Abstractions About the Lesson

Dessert is significant in a meal because ending up with the dessert is a

cue that you must clear the table and clean up the dishes.

I. Evaluating Learner (DAY 4)

A. Direction: Write whether the following pictures fall under the classification of FRUITS,
CHEESE, GELATIN DESSERT, CUSTARD, PUDDINGS, FRUIT COBBLERS and
FROZEN DESSERT.

1.

2.

3.

4.

5.
6.

B. Direction: Write the letter of the correct answer.

1. Why do people eat dessert or sweets?

A. Dessert balances a meal C. Dessert increases appetite
B. Dessert helps in digestion D. All of these
2. Which type of dessert is the simplest, best, nutritious, appetizing,
easy to prepare and serve?
A. Cheese B. Custard C. Fruits D. Gelatin
3. These are made from a smooth frozen mixture of milk,
cream, sugar, and flavorings.
A. Ice cream C. Frozen Souffle
B. Sherbet D. Frozen Mousses
4. Pudding can be classified into three categories. Which is not included?
A. Bread Pudding C. Ice Cream Pudding
B. Cornstarch Pudding D. Rice Pudding
5. This is an excellent dessert ready to serve and made from a
variety of milk of cow, goat and sheep.
A. Cheese B. Frozen Dessert C. Gelatin D. Pudding
J. Additional Activities for Application or Remediation (DAY 5)
Direction: Give examples for each type of dessert.
1. Frozen Dessert
2. Pudding
3. Fruit
4. Gelatin
5. Custard