Cookery 9 q4
Cookery 9 q4
Week 2
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Technology & Livelihood Education (TLE)- Cookery – Grade 9
Alternative Delivery Mode
Quarter 4, Week 2 – Module 2: Classification of desserts according to types of Ingredients
Used, and its Characteristics
First Edition, 2020
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9
Technology &
Livelihood Education
(TLE) - Cookery 9
Quarter 4, Week 2:
Classification of desserts
according to types of Ingredients
Used, and its Characteristics
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Introductory Message
For the facilitator:
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.
In addition to the material in the main text, you will also see this box in the body of
the module:
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 learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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For the learner:
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities 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.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
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What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
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 exercises.
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.
5. Finish the task at hand before proceeding to the next.
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 deep understanding of the relevant competencies. You can do it!
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What I Need to Know
This module will guide you to acquire the essential knowledge and
competencies and at the same time develop your skills in identifying the components
of a salad and the factors to consider in salad preparation. Your performances in every
activity will help you to practice gained understanding. The lessons are arranged
according to the Most Essential Competency (MELC) for Technology and Livelihood
Education- Cookery 9.
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What I Know
A. Directions: Read the statements carefully, then choose the best answer
from the given options. Please use a whole size of an intermediate paper.
1. A type of frozen dessert that is made of milk, cream, sugar, flavourings and
sometimes eggs.
A. Soufflé B. Ice Candy C. Ice cream D. Sundae
2. It is a type of dessert that is made from fruit juices, water and sugar.
A. Sherbet and Ices B. Soufflé C. Sundae D. Ice cream
3. These type of dessert is relatively simple to prepare and vary with sauces.
A. Puddings B. Cobblers C. Custard D. Gelatin
4. The simplest dessert and one of the best are fruits because they are
nutritious, appetizing, and easy to prepare and serve.
A. Puddings B. Gelatin C. Fruits D. Cobblers
5. A ready to serve type of dessert that is made in all parts of the world from a
variety of milks from cow, goat and sheep.
A. Puddings B. Gelatin C. Cobblers D. Cheese
6. A pudding that is also called as blancmange
A. Rice B. Bread C. Cereal D. Corn starch
7. Which of the following is considered the simplest dessert?
A. Fruits B. Custard C. Gelatin D. Puddings
8. All of the following are characteristics of good fruit desserts, EXCEPT
A. Appetizing aroma C. Simple and attractive
B. Moderately sweet D. Slightly chilled temperature
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Lesson Classification/types of
desserts and their
1 characteristics
Dessert is a course that concludes a meal. The course usually consists
of sweet foods, such as confections, and possibly a beverage such as dessert wine or
liqueur.
What’s New
List down the ingredients used in the dessert presented below. Write your answers
on your answer sheet.
1.________________________________________ 6.___________________________________
2.________________________________________ 7.___________________________________
3.________________________________________ 8. ___________________________________
4. ________________________________________ 9. __________________________________
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What is It
A. Fruits
The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
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.
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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.
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Characteristics of baked custard
▪ firmness of shape
▪ smooth, tender texture
▪ rich and creamy consistency
▪ excellent flavor
E. Puddings
Puddings are relatively simple to prepare and vary with sauces. These are classified as:
Characteristics of Pudding
▪ attractive appearance
▪ excellent consistency
▪ well – blended flavor
▪ firmness of shape
▪ an accompanying sauce to add interest
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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.
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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.
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What’s More
Directions: Identify the names of the following desserts in Columns A and Column B in an orderly
manner.
Column A Column B
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What I Have Learned
Direction: Give example for each type of dessert. Write your answers on your answer
sheets.
1. Frozen Desserts
2. Fruit cobblers
3. Pudding
4. Fruit
5. Custard
6. Gelatin
7. Cheese
What I Can Do
SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive
manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in a simple manner
2 Properly compiled (6-9) recipes in a simple manner
1 Compiled less than 6 recipes in disorganized manner
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Assessment
Post-Test
A. Directions: Read the statements carefully, then choose the best answer
from the given options. Please use a whole size of an intermediate paper.
1. A type of frozen dessert that is made of milk, cream, sugar, flavourings and
sometimes eggs.
A. Soufflé B. Ice Candy C. Ice cream D. Sundae
2. It is a type of dessert that is made from fruit juices, water and sugar.
A. Sherbet and Ices B. Soufflé C. Sundae D. Ice cream
3. These type of dessert is relatively simple to prepare and vary with sauces.
A. Puddings B. Cobblers C. Custard D. Gelatin
4. The simplest type of dessert, nutritious, appetizing, easy to prepare and
serve.
A. Puddings B. Gelatin C. Fruits D. Cobblers
5. A ready to serve type of dessert that is made in all parts of the world from a
variety of milks from cow, goat and sheep.
A. Puddings B. Gelatin C. Cobblers D. Cheese
6. A pudding that is also called as blancmange
A. Rice B. Bread C. Cereal D. Corn starch
7. Which of the following is considered the simplest dessert?
A. Fruits B. Custard C. Gelatin D. Puddings
8. All of the following are characteristics of good fruit desserts, EXCEPT
A. Appetizing aroma C. Simple and attractive
B. Moderately sweet D. Slightly chilled temperature
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Answer Key
References
Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
Websites:
https://www.eslprintables.com/vocabulary_worksheets/food/desserts/name_the_
desserts_354167/
https://en.wikipedia.org/wiki/Dessert#:~:text=Dessert% 20(%2Fd%C9%AA%CB%8
8z,course% 20that%20concludes%20a%20meal.&text=The%20term% 20dessert% 20
can%20apply,of%20its%20naturally%20occurring% 20sweetness.
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