9

Technology and Livelihood

Education – Home Economics
Cookery 9
Quarter 4 – Module 7:
Storing Desserts
Cookery – Grade 9
Self-Learning Module
Quarter 4 – Module 7: Store Desserts
First Edition, 2021

Republic Act 8293, section 176 states that: No copyright shall subsist
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
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publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer : Maripres C. Garcia
District Management Team:
District Supervisor, Assigned District : Longino D. Ferrer, EdD
Principal, School Head In – Charge : Alfredo P. Galano Jr, PhD
: Sajid S. Eliang, PhD.
District SLM Content Editors : Mark Journey L. Fermin
District SLM Language Reviewer : Vilma A. Ramos
SLM Design and Layout Evaluator : Jayson C. Ferrer, EdD
Illustrators : Jay C. Visperas
: Wilson A. Cayabyab
Division Management Team:
OIC, Schools Division Superintendent : Ely S. Ubaldo, CESO VI
Asst. Schools Division Superintendent : Marciano U. Soriano,Jr. CESO
VI Chief Education Supervisor, CID : Carmina C. Gutierrez, EdD
Education Program Supervisor, LRMDS : Rustico P. Abalos, Jr. EdD
Education Program Supervisor, T.L.E. : Cielito Fe Angeles

Printed in the Philippines by

Department of Education – Region I- Ilocos Region
Office Address: Alvear St., East Capitol Grounds Lingayen, Pangasinan
Telefax: (075)-522-2202
E-mail Address: pangasinan1@deped.gov.ph
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Technology and Livelihood
Education – Home Economics
Cookery 9
Quarter 4 – Module 7:
Storing Desserts

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Introductory Message
For the Facilitator:

Welcome to the Cookery 9 Course

Self – Learning Module (SLM) on Storing Desserts

This module was collaboratively designed, developed, and reviewed

by educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the
K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into

guided and independent learning activities at their own pace and time.
Furthermore, this also aims to help learners acquire the needed 21st
century skills while taking into consideration their needs and
circumstances.
As a facilitator, you are expected to orient the learners on how to use
this module. You also need to keep track of the learners' progress while
allowing them to manage their own independent learning. Furthermore,
you are expected to encourage and assist the learners as they do the tasks
included in the module.

For the Learner:

Welcome to the Cookery 9 Course
Self – Learning Module (SLM) on Storing Desserts

This module was designed to provide you with fun,

meaningful opportunities and exciting activities for guided and independent
learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.

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This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the

skills or competencies you are
expected to learn as you go
throughout the module.

What I Know This part includes an activity that

aims to check what you already know
about the lesson to take. If you get
all the answers correct (100%), you
may decide to skip this
modu
le.

What’s In This is a short drill or review to

help you link the current lesson with
the previous one.

What’s New In this portion, the new

lesson will be introduced to you in
various ways like a story, song, poem,
problem opener, an activity, or a
situation.

What Is It This section provides a brief

discussion of the lesson. This will help
you discover and understand new
concepts and skills.

What’s More These are activities for

independent practice to solidify your
understanding and skills of the topic.
You may check the answers to the
exercises using the inverted Answer Key
at the end of the module.

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 What I Have Learned This includes questions, a
blank sentence/paragraph to be filled
in to process what you learned from the
lesson.

What I Can Do This section provides an activity

which will help you transfer your new
knowledge or skill into real life
situations or concerns.

Assessment This is a part which aims to

evaluate your level of mastery and
understanding in achieving the learning
competency or competencies.

Additional Activities In this portion, another activity

will be given for you to enrich your
knowledge or skill about the lesson
learned.

Answer Key This contains answers to all

activities given in the module with
attached rubrics for art activity and
paragraph composition.

References At the end of this module you will also find: This is
a list of all the sources in developing this
module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
given exercises / activities.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers at the back of the module.
5. Finish the task at hand before proceeding to the next.

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 6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator. Always bear
in mind that you are not alone.
We hope that through this material, you will experience
meaningful learning
and gain a deep understanding of the relevant competencies. You can do it
my child!

What I Need to Know

This module was designed and written with you in mind. It is here to
help you about the storing desserts. The scope of this module is 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.

This module is about:

Lesson 4 : Store Desserts

After going through this module, you are expected to:

1. identify the materials and equipment to be used in storing desserts;
2. appreciate the importance the proper way of storing desserts;
3. store/package desserts.

What I Know
Directions: Before starting with this lesson, we will see what
you already know about storing desserts. Write the letter of the best
answer in your answer sheet.

1. Which of the following equipment is for storing frozen desserts?

A. chiller
B. freezer
C. refrigerator
D. styro box

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 2. It is an ingredient of a dessert which is prone to salmonella.
A. cake
B. ice cream
C. milk
D. raw egg
3. One of the factors of a dessert which can be kept through storage.
A. freshness
B. ingredients
C. palatability
D. temperature
4. It is a combination of milk and cream ingredients.
A. cake
B. custard
C. icing
D. ice cream
5. A storage technique which refers to keeping the coolness of the
dessert.
A. freezing
B. chilling
C. cooling
D. storing

What’s In
Let us have a short drill or review to help you link the current
lesson with the previous one.
Directions: Write IN, if the statement is correct and OUT, if the
statement is wrong. Write the correct answers in your activity notebook.
1. Proper temperature is one of the factors in
storing/preserving foods.
2. Milk and cream should be left at room temperature for any
length of time before using.
3. Keep your cakes cool or at room temperature. Heat will
cause frosting to melt and slide and it dries out the sponge.
4. Expired food items should be recook for consuming.
5. Wrap the food in the aluminum foil to preserve its freshness
before putting in refrigerator.

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Lesson

1 Storing Desserts

What’s New

Activity 1: 4 Pics 1 Word

Directions: Create a phrase out of the four pictures. Supply the missing
letters to complete the word. Write your answer in your
activity notebook.

F D S RG

What Is It

Storing Cold and Hot Desserts

As many desserts contain egg and food product, they present a possible
peril if not stored properly

REMEMBER: Proper storage of cooled dessert must be covered with plastic

or placed in lidded container before storing in cool storage.

 Dessert containing uncooked eggs should be handled with extreme care,

as raw egg may be a medium of dangerous bacteria like salmonella, this
implies that you should be very careful with food like mousse

 Custard contains protein, which provides bacteria to grow quickly to a

dangerous number.

 Any dessert that is not required for immediate consumption must be

stored in a cool room temperature.

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  If you intend to arrange dessert hot until service, confirm that the
temperature of the food is over 65Oc. Never leave an egg mixture in Bain-
Marie for a long time it should be discarded.

 If milk and cream are utilized in dessert like trifle and custard, they
should not be left at room temperature for any length of time. They ought
to be kept within the refrigerator until the last possible moment to
maintain its goodness and prevent the risk of food poisoning.

 Many desserts have limited storage life. Be sure to consume before its
expiration date.

Packaging Materials for Storing Desserts

Glass Container

https://tinyurl.com/8ptjerj2

Plastic Container

https://tinyurl.com/ne7d7eu2

Disposables

https://tinyurl.com/8ptjerj2

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 Plastic Cellophane Cover

https://tinyurl.com/ybywy3tr

Aluminum Foil Container

https://tinyurl.com/4r3mma6t

Equipment for Storing Desserts

Chiller – used for storing

desserts torefrigerate and
reduce the temperature of the
dessert

https://tinyurl.com/3uxht6v7

Freezer – used for storing frozen

desserts such as ice cream, ice
candies etc.

https://tinyurl.com/thvewrch

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 Refrigerator – used for storing
desserts to keep it cool and cold

https://tinyurl.com/nh7ks3cv

Boxes – used for storing

desserts especially when
delivering and selling
desserts

https://tinyurl.com/fux4ywat

What’s More
Activity 2: WORD SEARCH
Directions: Find the ten (10) words associated with dessert storage.
The words are arranged either vertically, horizontally and
diagonally. Write your answers in your activity notebook.

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

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 What I Have Learned

Directions: Share your learnings from the lesson above by completing

the sentence below. Write your answer in your activity
notebook.

I have learned how to and desserts in

appropriate conditions to maintain their quality and taste.

Directions: Identify what is being described in the following

statements. Choose your answers inside the box. Write
your answers in your activity notebook.

Raw egg Box Frozen Cooling

Milk Chiller Custard
Cheese Freezer Temperature

1. It is used to store frozen desserts such as ice cream.

2. It is an ingredient of a dessert which is prone to salmonella.
3. It is one of the factors of a dessert which can be kept through
storage.
4. It is a combination of milk and cream ingredients.
5. It is a storage technique which refers to keeping the coolness of
the dessert.

What I Can Do

Situation: In your home, you have lots of fruits that are already ripe. Your
mother wants you to store these fruits using some food agents
and chemicals to avoid spoilage.
Directions: Give at least one procedure in storing one ripen fruit in any
packaging/ storing material. Write on your activity notebook.

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 Assessment

Directions: Choose the letter of the best answer. Write your answers on a
separate sheet of paper.
1. The purpose of storing desserts is to
A. soften food tissues
B. increase its volume
C. improve the palatability
D. enhance freshness and quality
2. Why do desserts present a potential health hazard if not stored
properly?
A. It contains contamination
B. It comes from liquid state
C. It contains sugar and sweets
D. It contains egg and dairy products
3. In storing desserts guidelines, which of the following statement is true?
A. Hot desserts should be served first
B. Uncooked cheese cream is safer to store
C. Cooled dessert must not be covered before cooling
D. Dessert with milk and cream must not be in room
temperature
4. Why store desserts?
A. An egg mixture must always be cooled
B. Many desserts have limited storage life
C. To keep the vibrant color of the dessert
D. To make sure that ingredients are all mixed
5. Which of the following equipment is for storing frozen desserts?
A. Chiller
B. Freezer
C. Packaging Boxes
D. Refrigerator
6. The following are all materials for storing desserts except one;
A. Paper Bags
B. Glass Container
C. Disposable Plastics
D. Plastic Cellophane Cover Cover
7. Which of the following storing dessert materials is used for covering
any container for dessert?
A. Aluminum Foil
B. Cartons
C. Papers
D. Plastic Cellophane

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8. If you plan to prepare dessert hot until service, what temperature
must be maintained?
A. 60Oc
B. 65Oc
C. 70Oc
D. 75Oc
9. What desserts must be handled and stored carefully?
A. Cheese cake
B. Custard cake
C. Chocolate fudge
D. Chocolate mousse
10. What ingredient of dessert is considered a medium in which
dangerous bacteria such as salmonella can thrive?
A. Cheese
B. Gelatine
C. Raw egg
D. Vanilla
11. Why should custard be kept in the refrigerator until coonsumed?
A. To make it more delicious
B. To prevent it from cracking
C. To prevent the risk of food poisoning
D. To maintain its sweetness and texture
12. The following are the equipment for storing dessert except one;
A. Chillier
B. Freezer
C. Griller
D. Refrigerator
13. What are the two ingredients of a dessert that must not be left to
stand at room temperature?
A. Milk and cream
B. Cheese and milk
C. Egg and caramel
D. Cream and chocolate
14. A sweet course eaten at the end of every meal.
A. Appetizer
B. Dessert
C. Sweets
D. Wine
15. What should seal the packaging materials for desserts to make it
more durable and safety?
A. Scotch tape
B. Adhesive tape
C. Glue and wires
D. Packaging tapes

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 Additional Activities

Click and watch these videos to enrich your knowledge or skill on

how to store desserts

1. https://tinyurl.com/storedessert1

2. https://tinyurl.com/storedessert2

Answer Key

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References
K to 12 Education Curriculum Technical Vocational Livelihood
Education
Learning Module (Cookery) by Aniceta S. Kong and Anecita P. Domo

GLASS CONTAINER. Accessed April 27, 2021

https://tinyurl.com/8ptjerj2
Plastic Container. Accessed April 27, 2021
https://tinyurl.com/ne7d7eu2
Disposables. Accessed April 27, 2021
https://tinyurl.com/8ptjerj2
Plastic Cellophane Cover. Accessed April 27, 2021
https://tinyurl.com/ybywy3tr
Aluminum Foil Container. Accessed April 27, 2021
https://tinyurl.com/4r3mma6t
Chiller. Accessed April 27, 2021
https://tinyurl.com/3uxht6v7
Freezer. Accessed April 27, 2021
https://tinyurl.com/thvewrch
Refrigerator. Accessed April 27, 2021
https://tinyurl.com/nh7ks3cv
Boxes. Accessed April 27, 2021
https://tinyurl.com/fux4ywat

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