9

COOKERY
Quarter 4 – Module 1

PREPARE DESSERT
TLE_HECK9PD-IVa-15

Department of Education • Republic of the Philippines

1
TLE – Grade 9
Alternative Delivery Mode
Quarter 4– Module 1: Cookery 9 - PREPARE DESSERT

First Edition, 2021

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: ALEXANDER C. LLENA
Editor: EUFEMIA C. SANTOS
Reviewers: MARY MARGUERITE CABATIT- DASALLA
EVELYN C. NOCUM, Ph.D
Illustrator:
Layout Artist:
Management Team:
Johanna N. Gervacio, PhD, CESO VI, OIC-Schools Division Superintendent
Donato B. Chico, CESE, OIC-Assistant Schools Division Superintendent
Veronica B. Paraguison, PhD, Curriculum Implementation Division Chief
Sheralyn M. Allas, PhD, RGC, EPS-LRMS, San Jose City Division
Allan S. Santos, Project Development Officer II
Evelyn C. Nocum, PhD, EPS-TLE, San Jose City Division

Printed in the Philippines by ________________________

Division of San Jose City – Learning Resource Management and Development
System
Office Address: Sto. Niño 1st , San Jose City, Nueva Ecija
Telefax: (044) 331 – 0205
E-mail Address: [email protected]

2
 9
COOKERY
Quarter 4 – Module 1:

PERFORM MISE EN PLACE

TLE_HECK9PD-IVa-15

This instructional material was collaboratively developed by the writer and

graphic designers of the Schools Division of San Jose City reviewed and
edited by the Quality Assurance Team of DepEd at all levels of
governance. We encourage teachers and other education stakeholders to
email their feedback, comments, and recommendations to the Department
of Education at [email protected].

We value your feedback and recommendations

.

3
Introductory Message

For the facilitator

This module was created to assist you in engaging and teaching the learners
about preparing dessert.
Kindly direct the learners while accomplishing the learning activities.
Instructions were furnished to guide them during the whole course of the module.
Answers of the activities are found at the back of this module. Encourage learners to
accomplish the entire activities with honesty and integrity.

For the learner

You acquire knowledge in school. You also learn with the aid of various
learning materials which are provided to you by your teacher.

By using this module, you will engage in various learning activities that will equip you
about preparing dessert.
.
Your teacher will guide you in answering all the activities provided in this
module. Should you have any question, do not hesitate to ask your teacher.
Good luck in answering the activities provided for you. Enjoy learning.

4
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master on preparing dessert. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with the
textbook you are now using.

The module focuses on:

• Lesson 1 – Perform mise en place

At the end of this Learning Resources, you are expected;

1. give the importance of dessert in a meal;

2. classify dessert according to types of ingredients used; and
3. give the characteristics of desserts.

What I Know

Let us determine how much you already know about preparing dessert. Take this
test.

DIRECTIONS: Below are statements describing the types of dessert and its
charcteristics. Choose the correct word/term from the box and write your answers in
your test notebook.

Cheese Gelatin Frozen dessert

Custard Fruit Cobblers
Fruits
Pudding

1. The simplest dessert and one of the best because they are nutritious,
appetizing, and easy to prepare and serve.
2. An excellent dessert that is ready to serve. It is made in all parts of the world
from a variety of milks from cow, goat and sheep.

5
 3. It is marketed in two forms. The unsweetened, granular type that must be
softened in water before use.
4. May be served in their baking cups or may be unmolded and served with fruit
garnishes or with dessert sauces.
5. Ice cream
6. One of its classification is sometimes called blancmange
7. These are not fruit pies.
8. Sherbet and Ices
9. This are relatively simple to prepare and vary with sauces
10. Frozen souffles and frozen mousses

What’s In

FILL THE MISSING LETTERS.

DIRECTIONS: Identify the words below then fill up the missing letters to form the
correct word.
1. F __ U I __ C O __ B L __ E RS
2. G __ L __ T I N
3. C H __ __ S E
4. C __ S T __ R D
5. F R __ Z __N D E __ __ E __ T S
6. F R __ I T
7. __ U D __ I N G
8. F R __ E Z __ R
9. S O __ F __ L E S
10. B L __ N C __ A N G E

What’s New

DIRECTION: Using the table below, give an example of each types of dessert

Ingredients used for sandwiches Give 2 examples

Frozen dessert
Gelatin
Cheese
Custard

6
Fruit cobbler
Fruit
Pudding

What is it

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

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
▪ slightly chilled

7
 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 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.

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

8
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. PUDDING

Puddings are relatively simple to prepare and vary with sauces.

These are classified as:
1. Cornstarch pudding, sometimes called blancmange

9
 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.

10
 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.

What’s More

WORD HUNT: Direction: Encircle all the given words inside the grid

G E N L D C M E D U
E D F F R U I T N T
R S G I S R O L T B
V E G E S T B H E S
I A E D A A C J R X
M C T S R R E H G T
C H E P U D D I N G
L E D D I E K J N E
R E N V T O L K T B
I S L G I U T L U R
11
 S E A J Z S Q W I I
B L A N C M A N G E

Words to find:
1. FRUIT 2. PUDDING 3. CHEESE

4. BALANCMANGE 5. CUSTARD

What I have learned

PORTRAIT OF DESSERTS
Collect and compile 6 pictures of desserts, classify according to types of
ingredients used.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Properly compiled complete (6) pictures of various desserts in a very
attractive manner and were able to classify all of them correctly
4 Properly compiled (5) pictures of various desserts in attractive manner
and were able to classify all of them correctly
3 Properly compiled (4) pictures of various desserts in less attractive manner
and were able to classify them with more than two errors

2 Properly compiled (3) pictures of various desserts in less attractive manner

and were able to classify them with more than five errors

1 Compiled less than 2 pictures of various desserts in disorderly manner and

were able to classify them with more than five errors

12
 What I can do

IDENTIFICATION: Directions: Write the word/s of the correct answer. Write your
answer in your activity sheet.

1. made from fruit juices, water and sugar. American sherbet contains milk and
cream and sometimes egg white.
2. smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
3. are relatively simple to prepare and vary with sauces.
4. They have a depth of two or three inches and are topped with biscuit dough
rather than being made with pie crust.
5. These are easily prepared, economical and vary in many ways.

Assessment
DIRECTIONS: Write the word RIGHT if the statement is correct and WRONG if it is
not. Use your activity sheet in answering this activity.

_________1. Gelatin is marketed in two forms.

_________2. The three general types of cheese based on consistency.
_________3. Cheese should be refrigerated and remain covered until ready to serve
to avoid drying out.
_________4. Pudding is the simplest dessert and one of the best because they are
nutritious, appetizing, and easy to prepare and serve.
_________5. Cheese is made in all parts of the world from a variety of milks from
cow, goat and sheep.

Additional Activity
Look for the meaning of the following words:
1. Batter
2. Sauce
3. Fudge
4. Purees

13
 14
sandwiches
https://www.slideshare.net/lukehemmings/common-culinary-terms-
Technical-Vocational Livelihood Home Economics Cookery Manual
References:
WHAT I KNOW WHAT’S IN
1. Fruits 6. Pudding 1. Fruit Cobbler 6. Fruit
2. Cheese 7. Fruit cobbler 2. Gelatin 7. Pudding
3. Gelatin 8. Frozen 3. Cheese 8. Freezer
4. Custard 9. Pudding 4. Custard 9. Souffles
5. Frozen dessert 10. Frozen 5. Frozen Dessert 10. Blancmange
WHAT’S MORE
1. Fruit
2. PUDDING
3. CHEESE
4. BLANCMANGE
5. CUSTARD
WHAT I CAN DO ASSESSMENT
1. Sherbet & Ices 1. Right
2. Ice Cream 2. Right
3. Pudding 3. Right
4. Fruit Cobbler 4. Wrong
5. Gelatin 5. Right
ADDITIONAL ACTIVITY
Answer may vary
Answer Keys