Technology and Livelihood Education – Grade 9 Alternative Delivery Mode Quarter 4- Varieties of Ingredients in Preparing Desserts First Edition, 2020

9 Technology and

Livelihood Education Quarter 4- Module 3 Varieties of Ingredients in Preparing Desserts TLE_HECK9 -12PD-IVb-16

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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 : 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]

Technology and Livelihood Education Quarter 4- Module 3 Varieties of Ingredients in

Preparing Desserts TLE_HECK9-12PD-IVb-16

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:

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!

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

_____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.

Kitchen Tools, Equipment Functions and Utensils Rotary eggbeater Whisks Blender Refrigerator Pastry bag Tongs Oven Colanders Baking tray Scraper

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. 4

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.

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.

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.

What’s More

Independent Activity 1 Directions: Identify the following ingredients in preparing desserts. Write your answer in your answer sheet.

It helps in absorption of It is used mostly for dusting calcium and vitamin B. the tops of desserts.

1. 6.

It has flavonoids that protects It may be whisked together blood vessels. over hot water to create a sabayon.

2. 7.

It may be plain or flavored and It may be melted to easily

blend into fillings and batters. colored for effect.

8. 3.

It is also used to coat fruit for The common element linked fritters. term to dessert.

4. 9.

It should be fresh and A grade It has very little effort needed quality. to make an attractive colorful display.

5. 10.

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).

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:

The output is quite pleasant to the eye but has poor appearance

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

____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

Answer Key

Vary May Answer

Activity Additional

A 15. B 10. A 5.

A 14. B 9. C 4.

B 13. C 8. A 3.

B 12. D 7. B 2.

D 11. A 6. A 1.

Assessment

Cookies 10. Cream 5.

Sugar 9. syrup Chocolate 4.

fruits Ripe 8. Eggs 3.

sugar Icing 7. Butter 2.

Walnuts 6. flour Cake 1.

2 Activity Independent

Fruits 10. white Egg 5.

Sugar 9. Batter 4.

Chocolate 8. Gelatin 3.

yolk Egg 7. Milk Soy 2.

sugar Confectioner’s/Icing 6. Yoghurt 1.

order) any (in 1 Activity Independent

More What’s

Quality 10. Cream 5.

Granulated 9. Gelatin 4.

Chocolate 8. Sugar 3.

Batter 7. Nutritious 2.

Pudding 6. Ingredients 1.

New What’s

Vary May Answer

In What’s

15.D A 10. B 5.

B 14. C 9. B 4.

B 13. A 8. C 3.

A 12. B 7. D 2.

A 11. A 6. A 1.

Know I What

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