Republic of the Philippines

Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 2
(GRADE 11)

LEARNING ACTIVITY
(4rth QUARTER 01)

PREPARE DESSERT
I. MELC with Code:
 Identify tools and equipment needed in preparing desserts
 Importance of dessert in a meal
 Classify desserts according to types of ingredients used
 Identify characteristics of desserts
(12PD-IVa-15)

II. DISCUSSION:

Dessert is usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal.

Tools, Equipment, and Utensils needed in preparing desserts/sweets

Everyone should be familiar with the tools, equipment and utensils needed in preparing desserts. Every
pastry chef must have these tools, utensils, and equipment for efficient preparation of desserts. Each tools is
designed to perform a specific job in the kitchen.

1. Measuring cup and spoon. Individual measuring cup for dry ingredients, glass measuring cup for liquid and
measuring spoon for ingredients used in small quantity.

2. Mixing bowl. Used for mixing ingredients. It comes in different sizes. Small, medium, and large.

3. Cans, bottles, cartoons opener used to open a food tin, preferably with a smooth operation, and comfortable grip
and turning knob.

4. Cutting board a wooden or plastic board where fruits and vegetables can be cut.

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

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

7. Graters - used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.

8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling and slicing fruits and vegetables.
  Fruit and salad knife - used to prepare salad greens, vegetables, and
fruits

 Spatula – used to level off ingredients when measuring and to spread

frostings

 Citrus knife – used to section citrus fruits. The blade has a two-sided,
serrated edge

 Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow
ground.

9. Kitchen Shears They are practical for opening food packages, cutting tape or string to package foods or simply to
remove labels or tags from items.

10. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg
turners or flippers.

11. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to spoon liquids
over foods and to lift foods, including the liquid out of the pot

12. Temperature Scales - used to measure heat intensity. Different thermometers are used for different purposes in
food preparation – for meat, candy or deep-fat frying.

13. Vegetable peeler. used to scrape vegetables, such as carrots and potatoes and to peel fruits. The best ones are
made of stainless steel with sharp double blade that swivels.

14. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending gravies, sauces, and soups. The
beaters are made of looped steel piano wires which are twisted together to form the handle.

15. Wooden spoons continue to be kitchen essentials because of their usefulness for used for creaming, stirring, and
mixing. They should be made of hard wood

16. Baking pan. One cannot bake without bakeware. Baking pans like loaf pans, cake pans, pie plates, baking
sheets and so on are necessary for baking.

Equipment

More complicated tools are called equipment. They may refer to a small electrical
appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a
refrigerator.

.
1. Refrigerators/Freezers are necessary in
preventing bacterial infections from foods.

2. Range a kitchen appliance used for cooking food.

3. Mixers. Used for mixing, creaming, beating and whipping ingredients. The ultimate mixer for anyone
who bakes is, of course, a stand mixer.
4. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very
useful appliance.

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 a
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.

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 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 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.

E. Frozen Desserts
Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
 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.

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.
 Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 1
(GRADE 11)

Name of Learner: ______________________________________Grade Level: ____ Section: ________

School: __________________________________________________Date:________________________

ACITVITY SHEET/TASK SHEET No. 1

(4rth QUARTER)

Package Deal

Direction: give example for each type of dessert.

1. Frozen Desserts ________________________________

2. Fruit cobblers _________________________________
3. Pudding _________________________________
4. Fruit _________________________________
5. Custard _________________________________
6. Gelatin _________________________________
7. Cheese _________________________________
 Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 1

Name of Learner: ______________________________________Grade Level: ______________ Section: ___________________

School: _____________________________________________________________________Date: ________________________

ACITVITY SHEET/TASK SHEET No. 02

(4rth QUARTER)

Directions: Read the following statements carefully then choose the best answer from
the given choices. Write only the letter of your answer in your answer sheet.

1. The purpose of storing dessert is to

A. increase its volume
B. soften food tissues
C. improve the palatability
D. enhance freshness and quality
2. Which of these sauces is best for a simple dessert?
A. cold C. hot fudge
B. light D. rich
3. The following are thickening agents used in the preparation of sauce, EXCEPT
A. baking powder C. cream
B. cornstarch D. flour
4. Which of the following is considered the simplest dessert?
A. custard C. gelatin
B. fruits D. puddings
5. All of the following are characteristics of good fruit desserts, EXCEPT
A. appetizing aroma C. simple and attractive
B. slightly chilled temperature D. moderately sweet
6. What is the process of putting your product into containers for easy distribution?
A. Packaging C. Wrapping
B. Labeling D. Storing
7. This term refer to packaging in large standardized containers for efficient shipping and
handling
a. aseptically c. packaging
b. bulk d. containerization
8. Which of the following material is made from wood pulp and used for flexible packaging of
goods?
a. Cellophane c. metal
b. Glass d. paper
9. A thin and transparent material that is made of cellulose and contains variable amount of
water and softener.
a. cellophane c. metal
b. glass d. paper
10. This packaging material is man-made polymers of very high molecular weight.
a. cellophane c. plastic
b. glass d. metal
 Republic of the Philippines
Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF SAMAR
CLARENCIO CALAGOS MEMORIAL SCHOOL OF FISHERIES
STA. MARGARITA, SAMAR

COOKERY 1
(GRADE 11)

Name of Learner: ______________________________________Grade Level: ____ Section: ________

School: __________________________________________________Date: ________________________

ASSIGNMENT No. 4

Answer Me!

Tools/Equipment Uses and Functions

1. Use for measuring small quantity of ingredients like salt,
baking powder, baking soda
2. Used to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
3. Used for whipping eggs or batter, and for blending
gravies, sauces, and soups.
4. handy for returning some of the meat or poultry juices
from the pan, back to the food
5. They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or
tags from items
6. are used to chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food
7. Remove remaining and sticky ingredients from the side of
the bowl
8. chef's tools, use for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
turkey
9. Used for creaming, stirring, and mixing. They should be
made of hard wood
10. A kitchen appliance used for cooking food.