9

Technology and
Livelihood Education
Quarter Quarter
1- Module
1 3 (Week 5)
Preparing Desserts
Maintain Hand Tools, Drawing Instruments,
Equipment and Paraphernalia
TLE_HECK9-12PD-IVa-15
TLE_ICTTD7/8MT-0b-1

English – Grade 7
Technology and Livelihood Education-9
Alternative Delivery Mode
Quarter 1 – Cleaning and Maintaining Kitchen Tools, Equipment
And Premises/Preparing Appetizer

First Edition, 2020

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
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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copyright holders. Every effort has been exerted to locate and seek
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The 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

Author : Doris L. Pagtalunan

Language Reviewer: Mercy C. Morales
Content Editor :
Illustrator :
Layout Artist :

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Glenda S. Constantino
Project Development Officer II

Joel I. Vasallo, PhD

EPS – Technology and Livelihood Education

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: [email protected]
 9
Technology and2
Livelihood Education
Quarter 1 Module 3 Week 5
Preparing Desserts
TLE_HECK9-12 PD-IVa-15
 Introductory Message

For the Facilitator:

Welcome to the Technology and Livelihood Education-9 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on

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:

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners

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 the learners as they do the tasks included in the module.

For the Learner:

Welcome to the Technology and Livelihood Education-9 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on

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.

This module has the following parts and corresponding icons:

1
 This will give you an idea of the skills
or competencies you are expected
to learn in the module.
This part includes an activity that
aims to check what you already
know about the lesson to take. If you
get all the answers correctly (100%),
you may decide to skip this module.
This is a brief drill or review to help you
link the current lesson with the
previous one.
In this portion, the new lesson will be
introduced to you in various ways; a
story, a song, a poem, a problem
opener, an activity
or a situation.
This section provides a brief discussion
of the lesson. This aims to help you
discover and understand new
concepts and skills.
This comprises activities for
independent practice to solidify your
understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at the
end of the module.
This includes questions or blank
sentence/paragraph to be filled in to
process what you learned from the
lesson.
This section provides an activity
which will help you transfer your new
knowledge or skill into real life
situations or concerns.
This is a task which aims to evaluate
your level of mastery in achieving the
learning competency.
In this portion, another activity will be
given to you to enrich your
knowledge or skill of the lesson
learned.
This contains answers to all activities
in the module.
\

2
At the end of this module, you will also find:

References- This is a list of all sources used 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
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!

3
 What I Need to Know
This module is designed to equip you with the essential Knowledge, Skills, and
Attitude required in preparing desserts. It will also help you in performing the tasks of
preparing desserts which will lead you to acquire National Certificate Level II.
Moreover, this module will provide you with the basic principles and procedures of
cleaning, sanitizing, and storing kitchen tools, utensils, and equipment as well as cleaning
the kitchen premises.
At the end of this module, you are expected to:
1. identify the tools and equipment needed in preparing desserts;
2. Importance of dessert in a meal;
3. Classify desserts according to types of ingredients used; and
4. Identify characteristics of desserts

What I Know

Pretest. Multiple Choice.

Directions: Read each item carefully. Then, write the letter of the best answer on the
answer sheet.

_______1. Which of the following tools and utensils is used to grate, shred, slice, and
separate foods such as carrots, cabbage, and cheese?
A. vegetable peeler C. can opener
B. kitchen shears D. grater
_______2. Which of the following tools and utensils is used to scrape vegetables, such as
carrots and potatoes, and to peel fruits?
A. vegetable peeler C. grater
B. scraper D. can opener
_______3. Which of the following tools and equipment is used to chop, blend, mix, whip,
puree, grate, and liquefy foods?.
A. mixer C. offset spatula
B. blender D. vegetable peeler
_______4. All of the following are characteristics of good fruit desserts, EXCEPT ______.
A. slightly chilled temperature C. appetizing aroma
B. simple and attractive D. moderately sweet
_______5. Which of the following is considered the simplest dessert, appetizing, and easy
to prepare and serve?
A. cheese C. fruits
B. gelatin desserts D. custard

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_______ 6. Which of the following ingredient is used as a decoration or accompaniment for
both cold and hot desserts?
A. nuts C. chocolate
B. cream D. eggwhites
_______ 7. Which of the following ingredients is used to set many cold-molded desserts, set
creams and mousses?
A. sugar C. cream
B. gelatin D. custard
_______ 8. The following are thickening agents used in the preparation of sauce EXCEPT
__________.
A. starch C. baking powder
B. cornstarch D. eggs
________ 9. Which of the following ingredients is a mixture of flour and water used to make
crepes and pancakes?
A. batter C. cream
B. chocolate D. gelatin
________10. The following are characteristics of baked custards, EXCEPT ________.
A. firmness of shape C. rough texture
B. rich and creamy consistency D. excellent flavor.

What’s New

Activity 1
Directions: Match Column A with column B. Write only the letter on your answer sheet.
COLUMN A COLUMN B

_____ 1. Used for mixing, creaming, beating a. Paring knife

and whipping ingredients.

_____ 2. A kitchen appliance used for b. Spatula

cooking food.

_____ 3. Used to measure heat intensity

and for different purposes in food
preparation- for meat, candy or c. Mixing bowl
deep-fat frying.

_____ 4. Used to level off ingredients when d. Kitchen shears

measuring.

_____ 5. Used to measure dry and liquid e. Mixers

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 ingredients.

_____ 6. Used for mixing ingredients, it f. Funnel

comes in different sizes.

_____ 7. Used to scrape vegetable, such as g. Temperature scale

carrots, and potatoes and is used
to peel fruits.

_____ 8. Used for opening food packages,

cutting tape or string to package h. Range
food or simply to remove labels or
tags from items.

_____ 9. Used to core, peel, and section

fruits and vegetables. Blades are i. Measuring cup
short, concave with hollow ground
.

_____ 10. Used to fill jars, made of various

sizes of stainless steel, aluminum j. Vegetable peeler
or plastic.

Learning Outcome 1
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 tool is designed to perform a specific job in
the kitchen.
The following are a list of cooking materials, kitchen utensils, and equipment that are
commonly found in the kitchen.

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 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 is used for mixing ingredients. It comes in different

sizes: small, medium, and large.

3. Can opener is used to open food containers.

4. Cutting board is a wooden or plastic board where fruits and

vegetables are cut.

5. Double boiler is used when temperatures must be kept below boiling,

such as for egg sauces, puddings, and to keep foods warm without
overcooking.

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

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

8.Kitchen Knives often referred to as a cook's or a chef's knife. It is used

for peeling and slicing fruits and vegetables.

• Fruit and salad knife is used to prepare salad

greens, vegetables, and fruits.

 Spatula is used to level off ingredients when

measuring and to spread frostings and sandwich
fillings.
• Citrus knife is used to section citrus fruits. The
blade has a two-sided, serrated edge.

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 • Paring knife is used to core, peel, and section
fruits and vegetables. Blades are short, concave
with the hollow ground.

9. Kitchen Shears are practical for opening food packages,

cutting tape, or string to package foods, or simply to remove labels or
tags from items.
10. Scraper is a rubber or silicone tools to blend or scrape the food
from the bowl; metal, silicone, or plastic egg turners or flippers

11. Spoon is solid, slotted, or perforated. It is 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 are 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 is used to scrape vegetables, such as carrots

and potatoes, and to peel fruits. The best blade that swivels.

14. Whisks are 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 are made of hardwood which is used for creaming,
stirring, and mixing.

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

Equipment may refer to a small electrical appliance such as a mixer or a large,

expensive, power-operated appliance such as ranges or a refrigerator.
Equipment like ranges, refrigerators, and ovens (conventional, convectional, and
microwave) are mandatory pieces in the kitchen or any food establishment.

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 .
1. Refrigerator/freezer is an insulated box equipped with
a refrigeration unit and control to maintain the proper
temperature inside for food storage.

2. Blenders are used to chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food.

3. Range is a kitchen appliance used for cooking food.

4. Mixer is used for mixing, creaming, beating, and whipping

ingredients. The ultimate mixer for anyone who bakes is, of course,
a stand mixer.

Reasons for eating desserts and sweets

a. Dessert balances out a meal and gives “closure” to the meal.
b. Eating dessert is an opportunity to experience different flavors and textures that you
cannot get in other foods like vegetables, meats, and fruits.
c. 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.

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 Characteristics of good fruit desserts:
appetizing aroma
simple
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 milk from cow, goat, and sheep. Cheese differs depending on the
kind of milk used, the kinds of cheesemaking 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 maybe 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

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.

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 \

G. Frozen Desserts
1. Ice cream- a 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

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

Ingredients needed in preparing desserts and sweet sauces

Sugar
The common element linking virtually all desserts is sugar. It may be used to sprinkle over
fruit, beaten into egg yolks for custard, or into whites for meringue. Many desserts use
sugar syrup, which involves boiling sugar and water to the desired temperature.

Gelatine
Gelatine is used to set many cold-molded desserts. It is the basis for jellies and is also used
to set creams and mousses.

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Egg yolks
Egg yolks may be mixed with flavorings, sugar, and cream or milk to make custard or they
may be whisked together over hot water to create a sabayon.

Egg whites
When raw egg whites are beaten, the air is trapped in the mixture in the form of bubbles.
Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten to
firm peaks are suitable for meringues.

Fruit
Ripe perfect fruit provides the basis for many desserts, with very little effort needed to make
an attractive colorful display.
Fruit may be pureed, baked, or poached and can then be used for pies, soufflés, and
puddings
.
Cream
This ingredient is often used as a decoration or accompaniment for both cold and hot
desserts, but may also be used as one of the recipe ingredients.
Whipped cream may also be used as an effective layer for a trifle.
The cream may be combined with rice, sugar, and milk to make a delicious rice pudding.

Batters
This simple mixture of flour and water is used to make crepes and pancakes. The batter is
also used to coat fruit for fritters.

Nuts
Nuts are available whole, ground, roasted, or caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice creams.

Chocolate
Chocolate may be melted to easily blend into fillings and batters. It can also be poured over
desserts such as cakes and puddings. When melted chocolate is cooled it can be shaped
and molded into many attractive decorations.

Quality
Many recipes will specify the type and quality of the ingredients required. You must observe
these requirements if you are to achieve quality desserts
Quality points to look for when selecting dessert ingredients
INGREDIENTS QUALITY POINTS
Sugar • Granulated sugar is used in most
recipes.
• Castor sugar is best for meringues
and some cakes because it dissolves more
easily.
• Confectioner's sugar or icing sugar
is used mostly for dusting the tops of
desserts.
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 • Brown sugar is commonly used in
hot sauce as it produces a lovely rich
caramel flavor.
Gelatine • Many desserts are prepared using
a commercial leaf or powdered gelatine.
• Gelatines may be plain or flavored
and colored for effect.

Egg yolks Take eggs out of the refrigerator before

use so they are at room temperature. This
way they will whisk up better and
incorporate more air.
Eggwhites Egg whites • Egg whites should be fresh
and grade a quality.
• They may be purchased in bulk
frozen or you may freeze them in small
quantities if you have excess.
• If egg whites have not been cleanly
divided and contain traces of yolk, they will
not whip up to satisfactory foam. A pinch of
salt helps the whites to whip up better.
Cream The characteristics of cream will differ
according to whether it is pure cream,
double cream, reduced cream, or cream
that has had a stabilizer or gelatine added
to it to make the texture seem thicker and
improve the whipping qualities.
• Creams vary in taste and texture so
choose according to recipe specifications.
• Used only pasteurized cream.

• Pay particular attention to use-by

dates.
Batters Batters should be made up of fresh
ingredients.
The batter is often rested at room
temperature after it is made to reduce its
elasticity so that it flows more freely over
the pan.
Batters can be flavored with vanilla and
other spices.

Nuts Nuts may be purchased natural or

blanched.

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 Freshness is always important. Keep nuts
well wrapped and store in the refrigerator
to prevent the oils in the nuts from
becoming rancid.
If you require toasted nuts, toast them
yourself to ensure the nuts are fresh in the
first place.
Chocolate Chocolate is available in various types,
namely bittersweet, semi-sweet, white,
dark, and milk chocolate.
Milk and white chocolate because of their
milk content are more difficult to work with
than dark chocolate.

Sweet Sauces sauce - a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
fudge - a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavor, color, and moisture to desserts.
Kinds and Varieties of Sauces
1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered, and put in the
refrigerator to chill.

Thickening Agents for Sauces

Thickening agents improve the quality of the sauces.
1. starch 5. grains
2. cream 6. cornstarch
3. eggs
4. rice flour

Most dessert sauces fall into one of three categories:

1. Custard Sauces
Vanilla custard sauce, Chocolate, or other flavors may be added to create varieties.
2. Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings
and spices are sometimes added.
3. Syrups
Includes such products as chocolate sauce and caramel sauce.

Guidelines in Preparing Vanilla Custard Sauce

1. Use clean, sanitized equipment, and follow the procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is
added. Letting the sugar and egg yolks stand together without mixing creates lumps.

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3. Scald milk before combining it with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Place the bowl with the egg mixture in a pan of simmering water and stir constantly
to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally
to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer
the sauce to a blender, and blend at high speed.

Storage of Sauces

Sauces should be kept in airtight containers and stored in a cool dry place away from
moisture, oxygen, light, and pests. Food made with starches that contain eggs, milk, cream,
and other dairy products is prone to bacterial contamination and foodborne illness. Sauces
made with these ingredients should be kept out of the temperature danger zone. The
thickened sauce should also be prepared, served, and stored with caution. These products
should be stored in the refrigerator and never left to stand at room temperature too long

Activity 1
Directions: Identify what is asked in the following statement. Choose your answer from the
given pool and write your answer on the answer sheet.

Creams Chocolate Eggyolk Gelatine Fruits

Eggwhite Sugar Sweet sauces Nuts Batter

_________ 1. Used to set many cold-molded desserts/ It is the basis for jellies and is also
used to set creams and mousses.
_________ 2. It provides the basis for many desserts and gives an attractive and colorful
display.
_________ 3. A simple mixture of flour and water is used to make crepes and pancakes. It is
also used to coat fruit for fritters.
_________ 4. These ingredients are available whole, ground, roasted, or caramelized, an
important part of dessert as they provide flavor for creams and ice creams.
_________ 5. Melted to easily blend into filling and batters. It can also be poured over
desserts such as cakes and puddings. When melted and cooled it can be shaped and molded.
_________ 6. It is used as a decoration or accompaniment for both cold and hot desserts.
_________ 7. May be mixed with flavorings, sugar, and cream or milk to make a custard.
_________ 8. The common element for all desserts. It may be used to sprinkle over fruit beat
into egg yolks for custard.

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_________ 9. When this ingredient is beaten, the air is trapped in the mixture in the form of
bubbles, beaten to soft peaks, and suitable for meringues.
_________10. A flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.

Directions: List down or enumerate what is asked for each of the following. Write your answer
on the answer sheet.

A. Seven (7) Types of Desserts

1.
2.
3.
4.
5.
6.
7.
B. Nine (9) Ingredients are needed in preparing desserts and sweet sauces.
8.
9.
10.
11.
12.
13.
14.
15.
16.

C. Six (6) Thickening agents for sauces

17.
18.
19.
20.
21.
22.
D. Three (3) Categories of dessert sauces.
23.
24.
25.

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Do it Yourself
Directions: From the given dessert recipes, do the performance task with the help of your
parent or guardian. List down all the utensils and tools that you used during the preparation.
Your product and performance will be rated using the rubric below.

Gelatin
Ingredients
2 ½ cups water
1 sachet of unflavored gelatin powder
1 cup reserved syrup from fruit cocktail
1 can condensed milk
1 can evaporated milk
1 can fruit cocktail or fresh fruits

Procedure:
1. Drain canned fruit cocktail and reserve the syrup.
2. Transfer fruit cocktail into the prepared molders. Llanera, gelatin molds, or any
container can be used.
3. In a large bowl, combine reserved syrup, evaporated milk, and condensed milk. Whisk
until well combined. Set aside.
4. In a pot, dissolve gelatin powder in 2 1/2 cups water. Cook over medium heat.
Continue stirring until the mixture is steaming hot (not boiling).
5. Lower the heat then add milk mixture while stirring.
6. Turn back the heat to medium and bring to a simmer.
7. Transfer into the prepared molds with fruit cocktail.
8. Let it cool to set and refrigerate.
9. Remove from molds and serve.
10. Enjoy.

CARAMEL SAUCE

Ingredients:
1 cup (200g) granulated sugar
6 Tbsp (90g) salted butter, room temperature cut up into 6 pieces
½ cup (120ml) heavy cream
½ tsp salt

Procedure:
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly
with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and

20
 eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be
careful not to burn.
2. Once sugar is completely melted, immediately add the butter. Be careful in this step
because the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you
notice the butter separating or if the sugar clumped up, remove from heat and
vigorously whisk to combine it again. (If you’re nervous about splatter, wear kitchen
gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will
eventually– just keep whisking. Return to heat when it’s combined again.)
4. Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is
colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture
to boil for 1 minute. It will rise in the pan as it boils.
5. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before
using it. Caramel thickens as it cools.
6. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the
refrigerator. Reheat in the microwave or on the stove to desired consistency.

P E R F O R M A N C E L E V E L

Dimension
Very No
Excellent Satisfactory Satisfactory Needs Improvement Attempt
(4 pts.) (3 pts.) (2 pts.) (1 pt.) (0 pt.) Points
Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No attempt
and equipment equipment correctly equipment equipment equipment
and confidently at all correctly and correctly and but incorrectly and less
times confidently most less confidently confidently most of
of the times sometimes the time

2. Application Manifests very clear Manifests clear Manifests Manifests less No attempt
of procedures understanding of understanding of understanding of understanding of the
the step-by-step the step-by-step the step-by-step step-by-step
procedure procedure procedure but procedure seeking
sometimes seeks clarification most of
clarification the time

Works independently Works Works independently Works independently No attempt

with ease and independently with with ease and but with assistance
confidence at all times ease and confidence from others most of
confidence most of sometimes the time
the time

3. Safety work Observes safety Observes safety Observes safety Most of the time not No attempt
habits precautions at all times precautions most precautions observing safety
of the time sometimes precautions

4.Completenes s The task is completed The task is The task is nearly The task is started No attempt
of Task following the completed completed but not completed
procedures in the following the following the following the
activity procedures in the procedures in the procedures in the
improvement/innovation project plan project plan project plan

21
5. Time Work completed ahead Work completed Work completed Work completed No attempt
management of time within the allotted ___(mins./hours/day ___(mins./hours/day
time s) beyond s) beyond

TOTAL POINTS

POST-TEST
Directions: Write TRUE if the statement is correct and False if otherwise. If the
statement is false, underline the words that make it wrong.

_______ 1. Sauces should be kept in an airtight container and stored in a cool

dry place away from moisture, oxygen, light, and pests.
_______ 2. Thickening agents improve the quality of the sauces.
_______ 3. The heavy sauce is suited to a rich dessert.
_______ 4. Dessert balances out a meal and gives appetite to the meal.
_______ 5. Characteristics of good fruit desserts are appetizing aroma, simple
and slightly chilled.
_______ 6. Cold sauces are made just before they are to be used.
_______ 7. The sweet sauce adds flavor and enhances the appearance of the
food.
_______ 8. The rich sauce is well suited to a simple dessert.
_______ 9. Dessert can be an opportunity to be creative.
_______10. Characteristics of soft custard are velvety smooth texture, rich
flavor, and has pouring consistency of light cream.

22
What I Know What’s New (pages 7-8) What’s More (pages
Pretest(pages 6-7) 1. e 18-19)
1. D 2. h 1. gelatine
2. A 3. g 2.fruits
3. batter
3. B 4. b
4. nuts
4. D 5. i 5. chocolate
5. C 6. c 6. cream
6. B 7. j 7. eggyolk
7. B 8. d 8. sugar
8. C 9. a 9. eggwhite
9. A 10. f 10. sweet sauce
10. C
B. INGREDIENTS C. THICKENING
What I have Learned
NEEDED IN AGENTS FOR
(pages 19-20)
PREPARING DESSERT SAUCES
A. TYPES OF
AND SWEET SAUCES 17. STARCH
DESSERT
8. Sugar 18. CREAM
1. Fruits
9. Gelatine 19. EGGS
2. Cheese
10. Eggyolk 20. RICE FLOUR
3. Gelatin dessert
11. Eggwhite 21. GRAINS
4. Custard
12. Fruit 22. CORNSTACH
5. Pudding
6. Fruit cobblers 13. Cream
7. Frozen dessert 14. Batters
15. Nuts
16. Chocolates

What Can I do (pages Assessment (pages 227)

20-22) 1. TRUE
2. TRUE
Answer may vary 3. FALSE - HEAVY
4. FALSE - APPETITE
5. TRUE
6. FALSE - COLD
7. TRUE
8. TRUE
9. TRUE
10. FALSE - LIGHT

23
References
LEARNING MATERIALS COOKERY 9
PAGES 193-209

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DpQKHbz4CbMQ2-
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wronWITHJ2DD1ydoAHAAeACAAaUBiAG9BZIBAzMuM5gBAKABAaoBC2d3cy13aXotaW1nwAEB&scli
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_AUoAXoECBUQAw&biw=1366&bih=576#imgrc=P2qj9CfG6_5RpM

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0Q2-
cCegQIABAA&oq=SPOON&gs_lcp=CgNpbWcQAzIECCMQJzIECAAQQzIECAAQQzIHCAAQsQMQQzIFCA
AQsQMyAggAMgIIADICCAAyBQgAELEDMgIIAFDmyCJYvtEiYLHWImgAcAB4AIABnAGIAZ0EkgEDMi4zm
AEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=Mrx0X5T-
GNeEmAXtn7foCQ&bih=576&biw=1366#imgrc=3rhg4QWsAbC7RM

24
https://www.google.com/search?q=temperature+scale+for+cooking&tbm=isch&ved=2ahUKEwih27
uAs5HsAhUFXpQKHdLFAkYQ2-
cCegQIABAA&oq=temperature+sca&gs_lcp=CgNpbWcQARgDMgQIIxAnMgIIADIECAAQQzIECAAQQzI
CCAAyAggAMgIIADICCAAyBAgAEEMyAggAUPSuAVjosQFg38wBaABwAHgAgAGOAYgBjQKSAQMwLjKY
AQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=kL90X6HTL4W80QTSi4uwBA&bih=576&biw
=1366#imgrc=mOO5PGTWBb5BtM

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_xAgQQ2-
cCegQIABAA&oq=BAK&gs_lcp=CgNpbWcQARgAMgcIABCxAxBDMgQIABBDMgcIABCxAxBDMgQIABB
DMgQIABBDMgQIABBDMgcIABCxAxBDMgQIABBDMgQIABBDMgQIABBDOgQIIxAnOgUIABCxA1Cwkz
BY6JgwYKesMGgAcAB4AIABugGIAaMDkgEDMC4zmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=i
mg&ei=rb90X9mRKtiPmAX_4osg&bih=576&biw=1366#imgrc=vhZIPRDN5q8BSM

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GItpHsAhVMAKYKHctWArQQ2-
cCegQIABAA&oq=RANGE&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIHCAAQsQMQQzIECAAQQzICCAAy
BQgAELEDMgUIABCxAzIFCAAQsQMyBQgAELEDMgIIADIFCAAQsQM6BAgjECdQx_0UWLKDFWC8kRVo
AHAAeACAAasBiAGRBZIBAzAuNZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=x8J0X-
qHHcyAmAXLrYmgCw&bih=576&biw=1366#imgrc=83eaJwixSYMpYM

https://www.google.com/search?q=fruits&tbm=isch&ved=2ahUKEwjG-9Dqt5HsAhX-zIsBHdsPB1IQ2-
cCegQIABAA&oq=fruits&gs_lcp=CgNpbWcQAzIFCAAQsQMyBQgAELEDMgUIABCxAzIFCAAQsQMyBQg
AELEDMgUIABCxAzICCAAyBQgAELEDMgUIABCxAzIFCAAQsQM6BAgjECc6BAgAEEM6BwgAELEDEENQ
zp8iWJ6rImCCryJoAHAAeACAAYkBiAGKBZIBAzEuNZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=i
mg&ei=ocR0X4anCv6Zr7wP25-ckAU&bih=576&biw=1366#imgrc=pnDbLOFjmWsEVM

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M0Q2-
cCegQIABAA&oq=cheese&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIHCAAQsQMQQzIHCAAQsQMQQzIE
CAAQQzIHCAAQsQMQQzIECAAQQzIHCAAQsQMQQzIHCAAQsQMQQzICCAAyBQgAELEDOgQIIxAnUO
P0EVjA_hFgy4USaABwAHgAgAF6iAGRBZIBAzAuNpgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=i
mg&ei=18Z0X-3bFIik0QTW-KLoDA&bih=576&biw=1366#imgrc=oKFInIjI45CCZM

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KHXdrCyUQ2-
cCegQIABAA&oq=gelatin+dessert&gs_lcp=CgNpbWcQAzICCAAyAggAMgIIADICCAAyAggAMgIIADICCA
AyAggAMgIIADICCAA6BAgjECc6BAgAEEM6BwgAELEDEEM6BQgAELEDUIqEDFjWvAxg-
scMaAJwAHgAgAGPAYgB1w6SAQQ0LjEzmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=A
Mh0X6fzKoua0AT31q2oAg&bih=576&biw=1366#imgrc=1sj-23DTerojeM

https://www.google.com/search?q=custard+dessert&tbm=isch&ved=2ahUKEwjC5YvovZHsAhUM15
QKHf_ZCMIQ2-
cCegQIABAA&oq=custard+dessert&gs_lcp=CgNpbWcQAzICCAAyAggAMgIIADICCAAyAggAMgIIADIGC
AAQBRAeMgYIABAFEB4yBggAEAUQHjIGCAAQBRAeOgQIIxAnOgQIABBDOgcIABCxAxBDUMAvWO89Y
J9DaABwAHgAgAGKAYgBtAeSAQMxLjeYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=5sp
0X8LaG4yu0wT_s6OQDA&bih=576&biw=1366#imgrc=p5h7B5lhLMBoPM

https://www.google.com/search?q=PUDDINGS&sxsrf=ALeKk005Z-
uGgdI_W8TCek4notvyc6AEyg:1601741932131&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj6q4vX
6ZjsAhX4yIsBHahmBZ0Q_AUoAXoECCAQAw#imgrc=DBAvaGtlOBxxAM

25
https://www.google.com/search?q=FRUIT+COBBLERS&tbm=isch&ved=2ahUKEwjRi53Y6ZjsAhUIHKY
KHWhcAyUQ2-
cCegQIABAA&oq=FRUIT+COBBLERS&gs_lcp=CgNpbWcQAzICCAAyAggAMgIIADIECAAQGDIECAAQGDI
ECAAQGDIECAAQGDIECAAQGDoECCMQJzoECAAQQzoHCAAQsQMQQzoFCAAQsQM6BggAEAUQHlDh
ih9YwaUfYJ2zH2gAcAB4AIABtwGIAZMMkgEDNi44mAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=i
mg&ei=bqR4X9GcH4i4mAXouI2oAg#imgrc=n_fSx7yelw5noM

https://www.google.com/search?q=ICE+CREAM&tbm=isch&ved=2ahUKEwiX1MfO65jsAhXTAaYKHSj
1B84Q2-
cCegQIABAA&oq=ICE+CREAM&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIECAAQQzIECAAQQzIECAAQQz
IHCAAQsQMQQzIHCAAQsQMQQzIECAAQQzIFCAAQsQMyBAgAEEMyBwgAELEDEEM6BAgjECc6AggA
UOzbDliW8w5g3PUOaABwAHgAgAGLAYgB7QeSAQM0LjWYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&
sclient=img&ei=c6Z4X9fOBtODmAWo6p_wDA#imgrc=rc2sMtWkfgqrUM

https://www.google.com/search?q=SHERBET+AND+ICES&tbm=isch&ved=2ahUKEwik1tbE7JjsAhXMx
4sBHZISDgcQ2-
cCegQIABAA&oq=SHERBET+AND+ICES&gs_lcp=CgNpbWcQAzICCAA6BAgjECc6BAgAEEM6BwgAELEDE
EM6CAgAELEDEIMBOgUIABCxAzoGCAAQCBAeOgQIABAYUJDuB1ionAhg-
qMIaABwAHgAgAGjAYgBow6SAQQ2LjEwmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=a
qd4X6T5McyPr7wPkqW4OA#imgrc=Nuc9R-DLaIWC7M

https://www.google.com/search?q=3.%09Frozen+Souffl%C3%A9s+and+Frozen+Mousses++&tbm=is
ch&ved=2ahUKEwiNgdKG7ZjsAhXrwIsBHXrBCZUQ2-
cCegQIABAA&oq=3.%09Frozen+Souffl%C3%A9s+and+Frozen+Mousses++&gs_lcp=CgNpbWcQDFDDn
gpYw54KYLasCmgAcAB4AIABUogBUpIBATGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei
=9ad4X82yCeuBr7wP-oKnqAk#imgrc=Llk68m1BuZTBfM

https://www.google.com/search?q=SUGAR&tbm=isch&ved=2ahUKEwjAv6jY7ZjsAhUzzIsBHWDQDw
UQ2-
cCegQIABAA&oq=SUGAR&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIHCAAQsQMQQzIECAAQQzIECAAQ
QzIECAAQQzIECAAQQzIECAAQQzIHCAAQsQMQQzIECAAQQzIFCAAQsQM6AggAOgQIABAeOgYIABAF
EB46BggAEAgQHjoHCCMQ6gIQJzoECCMQJ1Dl7B1YhKIeYKGpHmgFcAB4AoABxgGIAfkKkgEDMy45mA
EAoAEBqgELZ3dzLXdpei1pbWewAQrAAQE&sclient=img&ei=oKh4X8DvGrOYr7wP4KC_KA#imgrc=Ez6
MjuVJs6nIUM

https://www.google.com/search?q=GELATINE&tbm=isch&ved=2ahUKEwiZy8rG75jsAhVE15QKHTg1
A_QQ2-
cCegQIABAA&oq=GELATINE&gs_lcp=CgNpbWcQDDIECAAQQzICCAAyAggAMgIIADICCAAyAggAMgIIA
DICCAAyAggAMgIIADoECCMQJzoHCAAQsQMQQzoICAAQsQMQgwE6BQgAELEDUMC_G1jE2Btg-
oUcaABwAHgAgAGZAYgBsweSAQMwLjiYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=lK
p4X5mxB8Su0wS46oygDw#imgrc=Ny4BrrVszqJMTM

https://www.google.com/search?q=eggwhites&tbm=isch&ved=2ahUKEwit14aj8ZjsAhUJU5QKHZgCA
JMQ2-
cCegQIABAA&oq=eggwhites&gs_lcp=CgNpbWcQAzICCAAyBggAEAUQHjIGCAAQBRAeMgQIABAYMgQ
IABAYMgYIABAKEBgyBAgAEBg6BAgjECc6BAgAEEM6BQgAELEDOgQIABAKUIDBFVj90xVg9NsVaABwA
HgAgAGEAYgByAaSAQM2LjOYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=Yqx4X62eHY
mm0QSYhYCYCQ#imgrc=mk8VUmBAUXK_LM

https://www.google.com/search?q=cream&tbm=isch&ved=2ahUKEwicj87N8pjsAhUB0ZQKHW5MD-
oQ2-

26
cCegQIABAA&oq=cream&gs_lcp=CgNpbWcQAzIFCAAQsQMyBQgAELEDMgUIABCxAzIFCAAQsQMyBQ
gAELEDMgIIADIFCAAQsQMyBQgAELEDMgIIADIFCAAQsQM6BAgjECc6CAgAELEDEIMBUKWcHFjkqBxg-
KscaABwAHgAgAFfiAHBA5IBATWYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=yK14X5y
LCoGi0wTumL3QDg#imgrc=FF-JonaXlRx_dM

https://www.google.com/search?q=batters&tbm=isch&ved=2ahUKEwiIna6s9JjsAhUcJqYKHQ5rCmM
Q2-
cCegQIABAA&oq=batters&gs_lcp=CgNpbWcQAzIECAAQQzICCAAyAggAMgIIADICCAAyAggAMgIIADIC
CAAyAggAMgIIADoECCMQJzoHCAAQsQMQQzoFCAAQsQM6CAgAELEDEIMBUN3rD1jt8w9gpfsPaABw
AHgAgAF4iAH6BJIBAzYuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=m694X8jjEpzM
mAWO1qmYBg#imgrc=mi41FJ2i7t_dRM

https://www.google.com/search?q=nuts&tbm=isch&ved=2ahUKEwiS_Pmp9ZjsAhVEUJQKHYrbBR0Q
2-
cCegQIABAA&oq=nuts&gs_lcp=CgNpbWcQAzICCAAyBQgAELEDMgUIABCxAzIFCAAQsQMyAggAMgIIA
DICCAAyAggAMgIIADICCAA6BAgjECc6CAgAELEDEIMBUN6zCli3uQpggcEKaABwAHgAgAGwAYgB4wOS
AQMxLjOYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=orB4X5KjKsSg0QSKt5foAQ#imgrc
=h_mOe0U3uID1NM

https://www.google.com/search?q=chocolate&tbm=isch&ved=2ahUKEwje9Kv99ZjsAhUbxIsBHVHzB
cMQ2-
cCegQIABAA&oq=chocola&gs_lcp=CgNpbWcQARgAMgcIABCxAxBDMgcIABCxAxBDMgcIABCxAxBDM
gQIABBDMgQIABBDMgcIABCxAxBDMgQIABBDMgcIABCxAxBDMgcIABCxAxBDMgQIABBDOgQIIxAnU
NHrBljOggdghpsHaABwAHgAgAHxAYgBugeSAQUxLjUuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sc
lient=img&ei=UbF4X56II5uIr7wP0eaXmAw#imgrc=n0kv5BWyCS6tMM

https://www.pinoycookingrecipes.com/recipe/fruit-cocktail-jelly

https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

NOTE: all pictures here are copied from the internet.

27
 For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email Address: [email protected]

Infr 28