Technology and
Livelihood Education
Quarter 4- Module 3 Varieties of Ingredients in Preparing Desserts
TLE_HECK9-12PD-IVb-16
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Technology and Livelihood Education – Grade 9 Alternative Delivery Mode Quarter 4- Varieties of Ingredients in Preparing Desserts 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 government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. 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 : Glaiza R. Ladimo Language Reviewer: : Lane V. Despabiladeras
Content Editor : Petronila T. Dela Torre Illustrator : Glaiza R. Ladimo
Layout Artist : Glaiza R. Ladimo
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 Joel I. Vasallo, PhD EPS – EPP/TLE/TVE/TVL Glenda S. Constantino Project Development Officer II
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]
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Technology and Livelihood Education
Quarter 4- Module 3 Varieties of Ingredients in
Preparing Desserts
TLE_HECK9-12PD-IVb-16
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Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Varieties of Ingredients in Preparing Desserts.
This module was collaboratively designed, developed and reviewed by educators from
public 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.
For the learner:
Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Varieties of Ingredients in Preparing Desserts!
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:
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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!
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What I Need to Know
This module identifies varieties of ingredients needed in preparing desserts.
Activities are arranged from simple to complex, so you can understand the lesson
gradually at your utmost.
At the end of this module, you are expected to:
1. identify variety of ingredients in preparing desserts, 2. describe an ingredient based on the recipe; and 3. list variety of ingredients in the recipe.
What I Know
Good day! Today you are about to learn the different ingredients needed in preparing desserts, but before we start let us first check your prior knowledge about it. Directions: Read each statement carefully. Write the letter of your answer on your
answer sheet. _____1. Cheese is a dessert.
a. true b. false c. maybe d. sometimes
_____2. Jess wants to prepare a good icing, which sugar will he use?
a. brown b. white c. castor d. confectioner’s
_____3. Luisa will make a leche flan, which of the following ingredient will
she use?
a. chocolate b. egg white c. egg yolk d. cream
_____4. It is used to set many cold molded desserts.
a. cream b. gelatin c. batter d. sugar
_____5. Castor sugar is best for____.
a. cake b. meringues c. fondant d. cones
_____6. A mixture of flour and water is used to make crepes and pancakes a. batter b. cake c. chocolate d. gelatin
_____7. What ingredient contains a lot of vitamins and fiber which are good for
digestion?
a. sugar b. fruits c. cream d. egg
_____8. Which does not belong to the group?
a. black b. white c. brown d. confectioner
_____9. Which of the following ingredient is available whole, ground, roasted or
caramelized?
a. cream b. sugar c. nuts d. batter
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_____10. Which ingredient is being linked generally to all desserts?
a. sugar b. cheese c. egg d. milk
_____11. It is a general term used to identify any of the foods or substances
that are combined to make a dish.
a. ingredient b. procedure c. material d. condiments
_____12. Leavening agents can be added to batter to make bakery products.
a. true b. false c. maybe d. sometimes
_____13. It is used to set many cold molded desserts.
a. cream b. gelatin c. milk d. sugar
_____14. Egg yolks may be mixed with flavorings, sugar and cream or milk
to make a ________.
a. pasta b. custard c. glazing d. sauce
_____15. Egg whites should be fresh and ____ grade quality.
a. D b. C c. B d. A
That was great! Let us continue with your preliminary assessment through some review on what you have learned from the previous module.
What’s In
Directions: Identify the following kitchen tools, equipment and utensils. Write
their function in your answer sheet.
What’s New
Directions: Arrange the jumbled words inside the parenthesis to complete the
following sentences. Write your answer in your answer sheet.
1. There are a wide variety of ____________ (IRENGDTSIEN) that may be used in the preparation and cooking of cold and hot desserts.
2. Simply include __________ (NRUSIUTTIO) ingredients and eliminate high-fat content to make your dessert much healthier to eat.
3. The common element linking virtually all desserts is ___________ (RAGUS). 4. (GETILAN) is used to set many cold molded desserts.
Kitchen Tools, Equipment and Utensils
Functions
Rotary eggbeater
Whisks
Blender
Refrigerator
Pastry bag
Tongs
Oven
Colanders
Baking tray
Scraper
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5. __________ (EMACR)is often used as a decoration or accompaniment for both cold and hot desserts.
6. Cream may be combined with rice, sugar and milk to make a delicious rice
__________ (INGDPUD).
7. ________ (BATRET) mixture of flour and water is used to make crepes and pancakes.
8. ___________ (LATECOCHO) may be melted to easily blend into fillings and batters.
9. __________________ (TEDLAGRAUN) sugar is used in most recipes 10. Egg whites should be fresh and A grade ______________ (UAQILYT).
What is It Ingredient is a general term used to identify any of the foods or substances that are combined to make a dish. On the other hand, it is a substance that forms part of a mixture.
For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products claimed they contain secret ingredients that are better than competing products.
Preparing ingredient could be easy if all ingredients needed for a specific recipe
are present upon mise en’ place. Some of the most common ingredients include:
1. 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 a meringue.
Many desserts use sugar syrup, which involves boiling sugar and water to the
desired temperature.
Take note of the following:
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. Brown sugar is
commonly used in hot sauce as it produces a lovely rich
caramel flavor. 2. 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. Sabayon is a
French Term for Zabaglione which means is made of beating
egg yolks with a liquid over simmering water until thickened
and increase in volume.
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Take note of the following:
Take eggs out of the refrigerator prior to use so they are at
room temperature. This way they will whisk up better and
incorporate more air.
3. Egg White
When raw egg whites are beaten, 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.
Take note of the following:
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.
4. Fruits
Include a lot of fruits in your dessert. Fruits like apple and banana contain a
lot of vitamins and fiber which are good for digestion.
Ripe perfect fruit provides the basis for many desserts,
with very little effort needed to make an attractive
colorful display.
5. 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.
Take note of the following:
Chocolate acts as a stimulant and can boost your
mood. Dark chocolate has more antioxidants and is known to
lower blood pressure. Unsweetened cocoa and chocolate
protein powder can also be used.
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6. Tofu
A dessert made of tofu is a good choice because it
contains calcium, niacin, folate and other minerals which
are good for your health.
8. Soy Milk
Soy milk can be used in making smoothies. It has
flavonoids that protects blood vessels and reduces blood
pressure.
9. 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.
Walnuts and almonds contain omega-3 fatty acids
which increases HDL cholesterol levels (good cholesterol
that boosts immunity). These nuts contain other vitamins
like folate and fiber.
10. Yoghurt
Yoghurt helps in absorption of calcium and vitamin B. It fortifies your
immune system and aids in digestion. Yoghurt helps to lower LDL cholesterol.
11. Gelatin
Gelatin is used to set many cold molded desserts. It is the basis for jellies
and is also used to set creams and mousses. Gelatins may be plain or flavored
and colored for effect.
12. Batter
Batter is a simple mixture of flour and water is used to make crepes and
pancakes. Batter is also used to coat fruit for fritters.
13. 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.
Use a low-fat cream or low-fat cottage cheese instead of heavy cream. This
will give you the required calcium without adding calories or without compromising
the taste.
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What’s More
Independent Activity 1 Directions: Identify the following ingredients in preparing desserts. Write your answer
in your answer sheet.
Independent Activity 2 Directions: Give and list the ingredients present in the given procedure of making a
“Fudge Ice Cream Dessert”. Write your answer in your answer sheet. 1. Heat oven to 350°F (325°F for dark or nonstick pan). 2. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. 3. Grease or spray bottom only of foil. 4. In large bowl, mix cake flour, butter and eggs with spoon until blended (batter will be very thick).
1.
2.
It should be fresh and A grade
quality.
5.
It has very little effort needed
to make an attractive colorful
display.
10.
The common element linked
term to dessert.
9.
It may be melted to easily
blend into fillings and batters.
8.
It is also used to coat fruit for
fritters.
4.
3.
It may be plain or flavored and
colored for effect.
It has flavonoids that protects
blood vessels.
It helps in absorption of
calcium and vitamin B.
7.
It may be whisked together
over hot water to create a
sabayon.
6.
It is used mostly for dusting
the tops of desserts.
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5. Using greased fingers, spread or pat in pan. Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. 6. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour. 7. Spread warmed cream topping over cake; sprinkle with 1 cup of the chopped walnuts and icing sugar. Freeze until firm, about 30 minutes. 8. Spread ice cream over walnuts and sugar. Cover and freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup chopped cookies. 9. Let stand 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer. 10. Add chocolate syrup or ripe fruits on top.
What I Have Learned
Directions: Check the proper column to identify if you learn from this module. Write
your answer in your answer sheet.
Criteria Yes No
1. I can identify variety of ingredient used in preparing desserts. .
2. I can describe ingredients based on the recipe.
3. I can give and list the ingredient in a given dessert recipe.
What I Can Do
Direction: Make a collection of different recipes of dessert using an old magazine or
newspaper. Paste in on a long bond paper. Your outputs will be evaluated using the rubrics below:
Assessment
Directions: Read the following statements carefully then choose the best answer from
the given choices. Write the letter of your answer in your answer sheet.
____1. What ingredient is a mixture of flour and water is used to make crepes and
pancakes? a. batter b. cake c. chocolate d. gelatin
The output is
quite pleasant to
the eye but has
poor
appearance
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____2. What ingredient contains a lot of vitamins and fiber which are good for digestion?
a. sugar b. fruits c. cream d. egg ____3. Which does not belong to the group? a. black b. white c. brown d. confectioner ____4. Which of the following ingredient is available whole, ground, roasted
or caramelized? a. cream b. sugar c. nuts d. batter ____5. Which ingredient is being linked generally to all desserts? a. sugar b. cheese c. egg d. milk ____6. Cheese is a dessert. a. true b. false c. maybe d. sometimes ____7. Jess wants to prepare a good icing, which sugar will he use? a. brown b. white c. castor d. confectioner’s ____8. Luisa will make a leche flan, which of the following ingredient will she
use? a. chocolate b. egg white c. egg yolk d. cream _____9. It is used to set many cold molded desserts. a. cream b. gelatin c. batter d. sugar _____10. Castor sugar is best for____. a. cake b. meringues c. fondant d. cones _____11. Egg whites should be fresh and _____ grade quality. a. D b. C c. B d. A _____12. Egg yolks may be mixed with flavorings, sugar and cream or milk
to make a ________. a. pasta b. custard c. glazing d. sauce _____13. It is used to set many cold molded desserts. a. cream b. gelatin c. milk d. sugar _____14. A mixture of flour and water is used to make crepes and pancakes. a. batter b. sugar c. milk d. cream _____15. It is a general term used to identify any of the foods or substances
that are combined to make a dish. a. ingredient b. procedure c. material d. condiments
Additional Activity
Directions: Give the characteristic of the ingredients in the given recipe. Describe each
ingredient in your answer sheet.
RECIPE: Coffee Gelatin Dessert
1 cup white sugar
3 (.25 ounce) envelopes unflavored gelatin powder
3 cups hot brewed coffee
1 ⅓ cups water
1 tablespoon lemon juice
1 cup sweetened whipped cream for garnish
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Answer Key
What I Know
1. A 6. A 11. A
2. D 7. B 12. A
3. C 8. A 13. B
4. B 9. C 14. B
5. B 10. A 15.D
What’s In
Answer May Vary
What’s New
1. Ingredients 6. Pudding
2. Nutritious 7. Batter
3. Sugar 8. Chocolate
4. Gelatin 9. Granulated
5. Cream 10. Quality
What’s More
Independent Activity 1 (in any order)
1. Yoghurt 6. Confectioner’s/Icing sugar
2. Soy Milk 7. Egg yolk
3. Gelatin 8. Chocolate
4. Batter 9. Sugar
5. Egg white 10. Fruits
Independent Activity 2
1. Cake flour 6. Walnuts
2. Butter 7. Icing sugar
3. Eggs 8. Ripe fruits
4. Chocolate syrup 9. Sugar
5. Cream 10. Cookies
Assessment
1. A 6. A 11. D
2. B 7. D 12. B
3. A 8. C 13. B
4. C 9. B 14. A
5. A 10. B 15. A
Additional Activity
Answer May Vary
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References
Esmilla-Sercado, Virginia C. 2015, Skills for a Lifetime in TLE 9. Valenzuela City: JO-
ES Publishing House, Inc. Principe, June B, et.al., 2001, Technology and Home Economics for Secondary
Schools, FNB Educational, Inc. Roque, Maria A., K to 12 Basic Education Curriculum: Technology and Livelihood
Education Learning Module: Department of Education
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