9 Technology and

Livelihood Education Quarter 4- Module 4 Select and Prepare Variety of Dessert Sauces TLE_HECK9PD -IVb-F-16

Technology and Livelihood Education – Grade 9 Alternative Delivery Mode Quarter 4 –Module 4: Select and Prepare Variety of Dessert Sauces Home Economics- Cookery First Edition, 2020

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Published by the Department of Education Secretary : Leonor Magtolis Briones Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author: Marie Jane S. Umali Language Reviewer: Lane V. Despabiladeras Content Editor: Petronila T. dela Torre Illustrator: Marie Jane S. Umali Layout Artist: Marie Jane S. Umali

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 4 Select and Prepare Variety of Dessert Sauces

TLE_HECK9PD-IVb-F-16

Introductory Message

For the facilitator: Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Select and Prepare Variety of Sauces. 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 Select and Prepare Variety of Sauces! 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 the variety of sauces and workplace’ sanitary practices. 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 the variety of sauces for dessert; 2. appreciate the purpose of sauces on the dessert; and 3. make a dessert sauce following the workplace safety practices.

What I Know

A. Directions: True or False. Determine whether the statement is true or false. Draw a if it is true and if is not on your answer sheet. ____1. Sauce is a liquid, cream or semi- solid food served on or used in preparing other foods. ____2. Sauce is a French word taken from the Latin word salsa meaning sweetened. ____3. Puree is a soft confection made of butter, sugar and chocolate. ____4. One of the purposes of a sauce is that it gives enhancement to the flavor of the dessert. ____5. Milk can be used as a liquid base for a sauce. ____6. Thickening agent such as flour and cornstarch cannot be used as ingredients for sauces. ____7. Examples of syrups are chocolate sauce and caramel sauce. ____8. Rich sauce is suited to a simple dessert. ____9. Light sauce is suited for rich dessert. ____10. Juices are not appropriate to use in any kind of sauces.

B. Complete the concept map below by writing at least 5 workplace sanitary practices. Write your answer on your answer sheet.

Workplace

Sanitary Practices

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What’s In

Directions: Identification. Identify the ingredient used in preparing dessert that is being describe in each statement. Write your answer on your answer sheet.

1. simple mixture of flour and water is used to make crepes and pancakes 2. acts as stimulant and can boost your mood

3. helps in absorption of calcium and vitamin B.

4. availability of this ingredient can be whole, ground, roasted or caramelized 5. can be used as a decoration or accompaniment in dessert or as one of the recipe ingredients 6. may be plain, flavoured or colored for effect

7. may be purchased in bulk frozen or you may freeze them in small quantities if you have excess. 8. used for pies, soufflés and pudding or as topping

9. contains flavonoids that protects blood vessels and reduces blood pressure; can also be added to smoothies 10. common element linking virtually to all desserts and can be used to sprinkle

What’s New

Directions: Enumerate what is being asked in each number. Write your answer on your answer sheet.

1. What are the purposes of a sauce? a. b. c. d. 2. What are the common thickening agent in preparing sauces? a. b. c. 3. What are the categories of dessert sauces? a. b. c.

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What is It

Sauce is a liquid, cream, or semi- solid food served on or used in preparing other foods. It is a French word taken from the Latin word salsa meaning salted.

Fudge is a soft confection made of butter, sugar and chocolate.

Purpose of Sauce 1. Add flavors 2. Add moisture 3. Add visual interest 4. Enhance flavors 5. Adjust textures

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 to 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.

Three Basic Ingredients in Most Sauces 1. The liquid used to prepare the sauce 2. The thickening agent 3. Other flavorings and seasonings

Thickening Agents for Sauces 1. starch 4. flour 2. cream 5. eggs 3. grains 6. cornstarch

Liquids in Sauces 1. Stock- is a liquid which meat, fish bones or vegetables have been simmered for a long time. 2. Milk- is a white liquid secreted from animals such as cows, sheep and goats. 3. Juice- is a liquid that can be obtained from a fruit.

Three Categories of Dessert Sauces

1. Custard Sauce – is a sauce made with egg yolks, sugar and milk and/or cream flavored with vanilla. One example of this is Vanilla Custard Sauce also known as crème anglaise. This is best for bread pudding, fresh fruit and pound cake. This is an easy recipe that can be prepared following these procedures:  Pour milk into a medium size sauce pan and heat to the point where the milk began to scald.  Beat the egg yolks with the sugar in a medium bowl.  Drizzle about half of the milk into egg yolk mixture; stir constantly until the eggs are tempered.  On low medium heat cook mixture until mixture thickens. Then, add vanilla and stir.

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2. Fruit Puree – is a fruit that is cooked, ground, pressed, blended or sieved until it reached the consistency of creamy paste or liquid. A variant of fruit puree is Orange sauce that is made up of ingredients such as orange, sugar and water. To prepare this you have to:  Combine the sugar cornstarch and zest.  Stir in orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. This is served warm and would be perfect with French toast, bread puddings, pound cakes and other desserts.

3. Syrup – is also referred as “sugar syrup”. It is a liquefied form of sugar that is commonly used to sweeten cocktails, iced tea and other cold drinks. A dessert syrup is a flavored sugar syrup used to flavor and moisten cakes and other desserts. An example of common dessert syrup is Chocolate Syrup which is a sweet, chocolate- flavored condiment. It is use as toppings or dessert sauce for different desserts such as ice cream, cake, mousse and puddings. In order to have this chocolate syrup, you need to:  Whisk together the cocoa and the sugar until all lumps are removed in a cold saucepan.  Add the salt and the water; bring to a boil over medium to high heat.  Reduce to simmer; stir constantly.  Let cool then add vanilla.

Guidelines in Preparing Vanilla Custard Sauce 1. Use clean, sanitized equipment and follow 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. 3. Scald milk before combining with the yolks. 4. Slowly beat the hot milk into the beaten eggs and sugar. 5. Place bowl with 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.

Workplace Sanitary Procedures 1. Wash hands before food preparation, after sneezing, coughing, using the rest room, and touching the face or hair. 2. Keep hair away from the face. 3. Wear clean apron (dirty clothing has bacteria) 4. Do not handle food if you have an open cut or sore. 5. Do not cook and taste food with the same spoon; licking finger is prohibited. 6. Wash hands after handling raw meats and eggs. 7. Wipe up spill and remove dirty utensils; use separate towels so dishes do not get bacteria. 8. Wash surfaces and cutting boards with bleach periodically. 9. Use hot soapy water on dishes. 6

10. Check temperature in the refrigerator and freezer periodically. The freezer should be at 0°, or below, refrigerator at 40° F. 11. Clean the refrigerator often. 12. Use freezer wrap. Wrap meat loosely for refrigerator storage. Leftovers should be stored using tight covers. 13. Thaw frozen foods in the refrigerator not on the counter. 14. Put foods away promptly. 15. Refrigerate desserts made with dairy products.

What’s More

Independent Assessment 1

Directions: Complete the following statements by arranging the jumbled letters inside the parentheses. Write your answer on your answer sheet.

1. (RUFIT EEPRU) ______is simply a puree of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added. 2. (UPYRS) ______includes such products as chocolate sauce and caramel sauce. 3. (UDGFE) ______is a soft confection made of butter, sugar, chocolate. 4. (THO SEUACS) ______are made just before they are to be used. 5. (OLCD ACESSU) ______are cooked ahead of time, then cooled, covered and put in the refrigerator to chill. 6. The liquids that can be used for a sauce are juice, milk and (CKOST) ______. 7. One of the thickening agent that can be used in preparing sauces is (MREAC) ______. 8-10. Sauces add (LARFOV) ______, (RESITUMO), ______, AND visual (LEAPAP) ______.

Independent Assessment 2

Directions: List down examples of desserts or foods that you can accompanied with the following dessert sauces. Write your answer on your answer sheet using the table below.

1. Vanilla Custard Sauce 2. 3. 1. Chocolate Syrup 2. 3. 4. 1. Orange Sauce 2. 3.

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Independent Assessment 3

Directions: Tell whether the statement is correct or incorrect. Write CORRECT if the statement is correct and INCORRECT if it is not. Write your answer on your answer sheet.

______1. Personal hygiene such as wearing clean clothes and tying hair back or using hair net is essential for food handlers. ______2. The proper way to wash hands is to wet hands with warm water, use soap, rub hands for 20 seconds between nails and fingers, rinse, use single towel and discard it. ______3. You can still prepare, cook, and serve food even if you have cough or colds as long as you have apron and mask. ______4. Cleaning is the same as disinfecting. ______5. You can use soap or cleaners to clean the surface of ingredients such as apples or potatoes. ______6. Keep raw foods separate from ready-to eat and cooked foods. ______7. Store raw foods above ready-to-eat and cooked foods. ______8. Refrigerate dessert with milk or cream. ______9. Hot foods should be cooled and can be reheated as long as there are left overs. ______10. Wash plastic cutting boards in the dishwasher.

What I Have Learned

Directions: Complete the statement below. Write your answer on your answer sheet.

I have learned that dessert sauces aim to ______.

To be able to work safely in the kitchen I must ______.

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What I Can Do

Directions: Create one dessert sauce using any of the ingredients below then, answer the guide questions that follow. Follow the rubric in preparing your dessert sauce. Write your answer on your answer sheet.

Ingredients Available: sugar, egg yolk, gelatin, strawberry, batters, nuts, water, lemon, chocolate bar, cream, vanilla extract

Dessert Sauce: ______Dessert where you can put your sauce: ______Procedure in preparing the dessert sauce following the safety procedure:

Guide Questions: 1. Why is it important to prepare a dessert sauce? 2. How dessert sauce give value to the dessert itself?

Dimension Performance Level

Very Needs Excellent Satisfactory Fair No Satisfactory Improvement Attempt SCORE (5 pts.) (3pts.) (2 pt.) (4 pts.) (1 pt.) (0 pt.) Be able to Be able to Be able to Was not able Be able to Ingredients select correct select most of select some of to select the select lesser lists of the the ingredients No ingredients attempt ingredients ingredients ingredients needed

Manifests less Manifests Manifests less Manifests understanding Application Manifests very understanding understanding clear of the step- of clear of the step-by- of the step- understanding by-step Procedures understanding step by-step of the step- procedure No of the step- procedure but procedure attempt by-step seeking by-step sometimes seeking procedure clarification procedure seeks clarification at most of the clarification all times time Safety Observes Observes Observes Not observing Not observing No Work safety safety safety safety safety attempt Habits precautions at precautions precautions precautions precautions at all times most of the sometimes most of the all times time time

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Assessment

Directions: A. Modified True or False. Determine whether the statement is true or false. Write true if it is correct and change the underline word if it is not to make the statement correct.

______1. Sauce is a French word taken from the Latin word salsa meaning sweetened. ______2. Sauce is a liquid, cream or semi- solid food served on or used in preparing other foods. ______3. Thickening agent such as flour and cornstarch can be used as ingredients for sauces. ______4. Examples of syrups are chocolate sauce and caramel sauce. ______5. Rich sauce is suited to a rich dessert. ______6. Light sauce is suited for simple dessert. ______7. Puree is a soft confection made of butter, sugar and chocolate. ______8. One of the purposes of a sauce is that it gives enhancement to the flavor of the dessert. ______9. Milk can be used as a liquid base for a sauce. ______10. Juices are not appropriate to use in any kind of sauces.

B. Directions: Enumerate at least five workplace safety procedures that you can follow when preparing dessert sauces. Write your answer on you sheets. 1. 2. 3. 4. 5.

Additional Activity

Directions: Make a signage on your kitchen that reminds your family to work safely while cooking. Follow the rubric below in doing your signage.

Rubric Done creatively and neatly showing much relevance to the 5 given topic Done creatively and neat enough with relevance to the given 4 topic Done creatively and neat enough but no relevance to the 3 given topic Done simply and neat enough but not so relevant to the 2 given topic Done poorly with erasures and irrelevant to the given topic 1

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Answer Key

8.

7.

Syrups

sugar 10. and and Purees Fruit Sauce, Custard

6.

Tofu 9. sauces dessert of Categories 3.

vary may 5.

Fruit 8. cornstarch grains,

white Egg 7. Starch, flour, cream, eggs, eggs, cream, flour, Starch,

Answers B. 4.

Gelatin 6. sauces

Cream 5. Thickening agent for dessert dessert for agent Thickening 2. 3.

Nut 4. textures adjust

10. 2.

Yogurt 3. visual interest, enhance flavors, flavors, enhance interest, visual

Chocolate 2. 9. 1. A. add flavors, add moisture, add add moisture, add flavors, add

Batter 1. sauce of Purpose 1.

Know I What

In What’s New What’s

vary may Answers

Appeal 10. 2 Assessment Independent

Moisture 9.

Flavor

8.

Cream

7.

Stock

6.

Sauce Cold 5.

Sauce Hot 4.

Fudge 3.

Correct 10. Incorrect 5.

vary may Answers

Syrup 2.

Incorrect 9. Incorrect 4.

Puree Fruit 1.

Correct 8. Incorrect 3.

Do Can I What

Incorrect 7. Correct 2.

1 Assessment

Correct 6. Correct 1. vary may Answers

Independent Independent

3 Assessment Independent Learned Have I What

More What’s

Vary may Answers Rich

6. Enumeration B. Simple 5.

Appropriate 10. True 4.

True 9. True

3.

True 8. True 2.

Answers may vary may Answers

Fudge 7.

1. Salted 1.

False or True Modified A.

Additional Activity Additional

Assessment

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References

Word List: Terms Used in Cookery, Collins, https://www.collinsdictionary.com/word- lists/cookery-terms-used-in-cookery

Chocolate syrup, Wikipedia, https://en.wikipedia.org/wiki/Chocolate_syrup

Food Preparation, Food safety & Sanitation NOTE- UC ANR. 2014 https://uncanr.edu/sites/cottagefoods/files/209272.pdf

Learning Module in Cookery 9

Milk, recipetips.com, https://www.recipetips.com/glossary-term/t--33483/milk.asp

Skills for a Lifetime in TLE 9 by Virginia C. Esmilia- Sercado, JO-ES Publishing House Incorporated 2005

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