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  • Cook 9 02

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    Jhoana Paula Evangelista
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    This document is a learning activity sheet for grade 9 cookery students. It covers classification and characteristics of different desserts including fruits, cheeses, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts like ice cream. The activity sheet contains tasks for students to identify dessert classifications, match characteristics to classifications, find hidden dessert words, and identify true or false statements about desserts.

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    This document is a learning activity sheet for grade 9 cookery students. It covers classification and characteristics of different desserts including fruits, cheeses, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts like ice cream. The activity sheet contains tasks for students to identify dessert classifications, match characteristics to classifications, find hidden dessert words, and identify true or false statements about desserts.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    21 views5 pages

    Cook 9 02

    Uploaded by

    Jhoana Paula Evangelista
    This document is a learning activity sheet for grade 9 cookery students. It covers classification and characteristics of different desserts including fruits, cheeses, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts like ice cream. The activity sheet contains tasks for students to identify dessert classifications, match characteristics to classifications, find hidden dessert words, and identify true or false statements about desserts.

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    of 5

    GRADE 9 COOKERY

    QUARTER 4

    Name of Learner: __________________________ Grade/Section: ________________


    Name of Teacher: __________________________ Date Submitted: _______________

    LEARNING ACTIVITY SHEET No. 2

    I. LEARNING SKILLS FROM THE CG/MELC’S


    Prepare Desserts
    Perform Mise en place
    1.3. Classify desserts according to types of ingredients used
    1.4. Identify characteristics of desserts
    (TLE_HECK9-12PD-IVa-15)

    II. INTRODUCTORY CONCEPT:


    Dessert is the highlight of an enjoyable meal. When it is the final course, it plays a
    larger part in the overall impression of a meal. For some of us a meal is incomplete if it
    does not end with dessert. Desserts are sweet, in flavor and some people used the word
    “sweets” instead of desserts.
    In this activity you will encounter the different classification of desserts according to
    types of ingredients used and its characteristics. This enables you to develop your skills,
    knowledge and attitude in preparing desserts. But before you get started, it’s best to get to
    know more about desserts.
    So, enjoy this most exciting and tastiest field of cookery, the dessert!

    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.

    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 and
    differs depending on the kind of milk used, the kinds of cheese-making
    procedures, the seasonings and the ripening processes also distinguish its
    variety.
    The three general types of cheese based on consistency are:
    1. Soft
    a. unripened cheese
    b. ripened by bacteria
    https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DuZt

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

    1
    https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSu1nGCMFYEF6G7-TVzOe0zRksihvv2wSdvKw&usqp=CAU

    3. Hard
    a. with gas holes
    b. without gas holes
    https:/www.istockphoto.com/photos/hard-cheese

    C. Gelatin Dessert

    These are easily prepared, economical and vary in many ways. Gelatin is
    marketed in two forms. 1) Unsweetened, granular type that must be softened
    in water before use, and 2) the fruit gelatine 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
    unmoulded and served with fruit garnishes or with dessert sauces.

    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

    F. Fruit Cobblers

    These are not fruit pies that have a depth of two or three inches
    and are topped with biscuit dough rather than being made with pie
    crust and 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
    2. Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains
    milk and cream and sometimes egg white helps 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.

    III. ACTIVITIES
    TASK 1. SHOW AND TELL
    Direction: Identify the classification of the following desserts inside the box. Write your
    answer in the space provided

    Leche flan Applewood Cheddar

    Bread and Butter


    Pudding
    1. ______________________ 4. ______________________

    3. ______________________
    Cherry-Almond Sugar
    Cookie Cobbler Chocolate ice cream

    2. ______________________ 5. ______________________

    TASK 2. Match-up Puzzle


    Direction: Identify the characteristics of the different classification of desserts. Write
    the letter of the correct match next to each number.

    1. ________FRUIT DESSERTS a. normally eaten while frozen

    2. ________PUDDINGS b. has pouring consistency of heavy cream

    3. ________FROZEN DESSERTS c. usually colorful

    4. ________CUSTARD d. clean washed appearance

    5. ________GELATIN DESSERT e. an accompanying sauce to add interest

    TASK 3. WORD HUNT


    3
    Directions: Find at least 10 words that are examples of different desserts. The words are hidden in the
    grid. Use a pen to mark or draw a loop around the words.

     https://crayonsandcravings.com/desserts-word-search/

    TASK 4. TRUTH OR BLUFF


    Direction: Read each statement below carefully. Write Truth on if the statement is correct
    and write Bluff if it is not correct.

    ___________1. Texture means blend of complementary and contrasting colors.

    ___________2. Desserts for large numbers of people should not be too elaborate or fragile and must be
    served easily and attractively.

    ___________3. Frozen Desserts is a general term and includes ice cream, sherbet, frozen yogurt, sorbet
    and related products

    ___________4. Gelatin is the simple, easy to prepare and serve.

    ___________5. Custard has three general types based on consistency.

    IV. MY REFLECTION
    4
     What I have learned in this activity sheet?
    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________

     How do I feel after completing this learning activity sheet?


    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________

     What I want to know more?


    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________

    V. REFERENCES

    A. Books

     Learning Module in TLE- Cookery Grade 9. Published by Department of Education, Bureau of


    Curriculum Development, Bureau of Learning Resources
     Learning Module, Christian O. Dela Cruz- Technical Vocational Livelihood Education-Home
    Economics-Cookery Cookery Quarter 2 – Module: Perform Mise en Place First Edition, 2020
    Published by the Department of Education - Schools Division of Pasig City
     Aida H. Rondillo, Emma S. Avendaῆo, ElsaP. Roque- Cookery II: Volume I TVL Track:
    Home Economics Strand K to 12
     Curriculum Guide

    B. Picture

    Prepared by:

    CATHERINE V. TOLENTINO
    Subject Teacher

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