Technology and Livelihood Education Quarter 4- Module 2 Class Ification of Desserts and Their

9 Technology and Livelihood Education Quarter 4- Module 2 Class ification of Desserts and their

Characteristics TLE_HECK9PDClassification-IVa of-15 Desserts and their Characteristics

Technology and Livelihood Education – Grade 9 Alternative Delivery Mode Quarter 4– Module 2: Classification of Desserts and their Characteristics Home Economics- Cookery First Edition, 2020

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Technology and Livelihood Education Quarter 4- Module 2 Classification of Desserts and their Characteristics

TLE_HECK9PD-IVa-15

Introductory Message

For the facilitator: Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Classification of Desserts and their Characteristics. 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 Classification of Desserts and their Characteristics! 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 the classifications of desserts and their characteristics. 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 different types of dessert; 2. determine the characteristics and examples of each type; and 3. list down the ingredients and procedures to prepare a gelatin dessert.

What I Know

A. Directions: Read the following questions carefully and choose the letter that best describes the statement. Write the letter of the correct answer on your answer sheet.

_____1. It is the simplest dessert because they are nutritious, appetizing, and easy to prepare and serve. A. cheese B. custard C. fruit D. frozen dessert _____2. Mark John made leche flan which is an example of ______. A. cake B. custard C. pastry D. pudding _____3. Gelato and sherbet are examples of ______. A. cheese B. custard C. pastry D. frozen dessert _____4. Sherbet and sorbet are both made from two ingredients, fruit and sugar. But sherbet also includes ______? A. cheese B. cream C. egg D. nut _____5. This kind of dessert is marketed in two forms, the unsweetened and flavored. A. gelatin B pastry C. pudding D. pie _____6. It is a dough or paste consisting primarily of water, flour and often used as a crust for foods. A. cake B. pastry C. pudding D. pie _____7. It is another type of dessert which is easy to serve and differs depending on the kind of milk used. A. cake B. candy C. cheese D. cream _____8. ______should have attractive appearance, excellent consistency, and well – blended flavor. A. gelatin B. pastry C. pudding D. pie _____9. It is a description of a good soft custard dessert. A. has pouring consistency of heavy cream B. has an accompanying sauce to add interests C. slightly chilled when serve D. with firmness of shape _____10. Which of the following is not a type of cheese based on consistency? A. hard B. semi- hard C. sharp D. soft

B. Directions: True or False. Tell whether the statement is true or false. Write the word true if the statement is correct and false if it is not. Write your answer on your answer sheet.

1. Ricotta is an example of cheese. 2. The unsweetened granular type of gelatin should be dissolved in water first before use. 3. Pudding is a type of dessert made with milk, eggs and sugar. 4. Custard is baked dessert made with mixture of flour, eggs, liquid, butter sugar, and leavening agents. 5. Fruit cobblers have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust.

What’s In

Directions: Identify at least 5 kitchen tools or equipment use in preparing desserts and write its functions by filling the table below. Write your answer on your answer sheet.

KITCHEN TOOLS/ EQUIPMENT FUNCTION 1. 2. 3. 4. 5.

What’s New

Directions: WORD SEARCH. Find at least 10 classifications of dessert. Write your answer on your answer sheet.

B A K E D F R I E S D I C E Y R E K A C F R I E D U S A D O C H E R I I S G R B H G E L A T I N A B E L U B K M N I T L E O W D I E U D S E S Q X F Z N T D U R E S Z O G P R U C S T Y R T S A P P X Z

What is It

CLASSIFICATIONS OF DESSERTS AND THEIR CHARACTERISTICS

Classification of Description Characteristics Desserts

1. Fruits The simplest but one of the  Appetizing aroma best because they are  Simple nutritious, appetizing, and  Clean washed easy to prepare and serve. appearance  Slightly chilled

2. Cheese  Soft a. unripen cheese It is a dessert consisting of a creamy filling usually b. ripened by containing cheese baked in a bacteria pastry or pressed-crumb shell.  Semi – hard a. ripened by mold b. ripened by bacteria  Hard a. with gas holes b. without gas holes 3. Gelatin It is made with sweetened and flavored gelatin. They can be  Firm enough to hold made by combining plain its shape yet tender gelatin with other ingredients enough to melt or by using a premixed blend quickly on your tongue. of gelatin with additives.

To make a gelatin, spread  Too much gelatin fruits on the gelatin molder; in makes a dessert stiff and rubbery; too a saucepan, combine water, little causes the sugar and jelly powder in a dessert to split and

medium heat and stir collapse. constantly until mixture is incorporated. Add milk and vanilla then stir constantly until mixtures dissolve. Pour the mixture using a strainer into the gelatin molder then put it in a refrigerator. Serve cold.

4. Custard

It is a dessert or sweet sauce  Firmness of shape made with milk, eggs, and sugar  Smooth, tender texture Creamy, delicate, baked custards may be served in  Rich and creamy their baking cups or may be consistency unmolded and served with excellent flavor fruit garnishes or with dessert sauces.

5. Pudding  Attractive It is a sweetened milk or appearance cream-based mixture,  Excellent thickened with a gelatinized consistency starch (usually cornstarch or  Well – blended flour) that's cooked on the flavor stove.  Firmness of shape  Has an accompanying sauce to add interest

6. Fruit Cobblers

A type of deep-dish fruit  Thick-crusted dessert with a thick biscuit or pie dough crust; a dish  Has deep-dish pie consisting of a fruit or savory with both a top and bottom crust filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked.

7. Pastries

They take the form of light and  Light and airy and flaky bread with an airy texture fatty, but firm or unleavened dough with enough to support high fat content. Pastries can the weight of the be eaten with fruits, filling. chocolates, or other sweeteners and are often eaten with tea.

 A good quality cake 8. Baked Desserts They are made by putting the should be moist but ingredients in a hot oven. not too wet  Has a good texture. Baked desserts include cakes  Has a consistent and muffins, sweet breads color all through the such as banana bread and cake raisin bread, cookies such as  Has no slight chocolate chip cookies. burning odor  Look attractive

9. Fried Desserts These are made by using cooking process called deep  Sweet and simple

frying.  crunchy and not overcooked Deep- fried desserts include doughnuts, butchi, banana fritters and banana roll (turon).

10. Frozen They are made by blending  Sweet and creamy Desserts the ingredients in a freezer.  Pleasant and rich Frozen desserts include ice aftertaste cream, milk shakes, sherbet  Look Attractive and sorbet.

What’s More

Independent Assessment 1 Directions: Identify and write the classification of each dessert. Write your answer on your answer sheet.

Example of Dessert Classification 1. Coffee Jelly 2. Sherbet 3. Leche flan 4. Maja blanca 5. Cake 6. Pretzels 7. Muffin 8. Banana Roll 9. Fontina 10. Ice Cream

Independent Assessment 2 Directions: Complete the following statements by writing the missing information that completes the statement. Write your answer on your answer sheet.

1. A gelatin dessert is firm enough to hold its shape yet ______enough to melt quickly on your tongue. 2. A good quality cake should be ______but not too wet so make sure your layers are not dry by over baking and not under cooked. 3. Pastries are light, ______and fatty. 4. Fried desserts are made by using cooking process called ______. 5. ______are made by putting the ingredients in a hot oven. 6. High-quality ice cream should show little resistance toward melting when a dish is exposed to room temperature for at least ______min. 7. Pudding is a sweetened milk or cream- based mixture, thickened with usually cornstarch or flour while custard uses egg and is ______than pudding 8. Body and texture are important properties of ______and good quality indicators. 9. Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures, the seasonings and the ______processes also distinguish its variety. 10. Fruits are one of the best desserts because they are nutritious, appetizing, and ______to prepare and serve.

Independent Assessment 3

Directions: Look and study the pictures of dessert below and write its name, classification and characteristics on the space provided. Write your answer on your answer sheet.

1. Name of Dessert: ______Classification: ______Characteristics: a. ______b. ______c. ______

2. Name of Dessert: ______Classification: ______Characteristics: a. ______b. ______c. ______

What I Have Learned

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

I have learned that ______.

A good quality frozen dessert is characterized with ______.

What I Can Do

There will be a party for your mother’s birthday. What dessert can you suggest to prepare for the celebration? Directions: List down the desserts that you will prepare and their characteristics. Write your answer on your answer sheets.

Assessment

Directions: Read the following statements carefully and choose the letter that corresponds to your answer. Write your answer on your answer sheet.

_____1. This kind of dessert is marketed in two forms, the unsweetened and flavored. A. gelatin B. pastry C. pudding D. pie _____2. It is a dough or paste consisting primarily of water, flour and often used as a crust for foods. A. cake B. fruit cobblers C. pastry C. pudding _____3. Mark John made leche flan which is an example of ______. A. cake B. custard C. pastry D. pudding _____4. Gelato and sherbet are examples of ______. A. custard B. frozen dessert C. ice cream D. milk shakes _____5. Sherbet and sorbet are both made from two ingredients, fruit and sugar. But sherbet also includes what ingredient? A. Butter B. cheese C. cream D. egg _____6. ______simplest dessert because they are nutritious, appetizing, and easy to prepare and serve. A. cake B. cheese C. custard D. fruit _____7. It is another type of dessert which is easy to serve and differs depending on the kind of milk used. A. cake B. candy C. cheese D. cream

_____8. ______should have attractive appearance, excellent consistency, and well – blended flavor. A. gelatin B. pastry C. pudding D. pie _____9. A good soft custard dessert must have a characteristic of ______. A. has pouring consistency of heavy cream B. has an accompanying sauce to add interest C. slightly chilled when serve D. with firmness of shape _____10. The following are types of cheese based on consistency except ______. A. hard B. semi- hard C. sharp D. soft

B. Directions: Modified True or False. Tell whether the statement is true or false. Write the word true if the statement is correct and the correct answer if it is not. Write your answer on your answer sheet.

______11. The unsweetened granular type of gelatin should be dissolved in water first before use. ______12. Pudding is a type of dessert made with milk, eggs and sugar. ______13. Ricotta is an example of cheese. ______14. Fruit cobblers have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. ______15. Custard is baked dessert made with mixture of flour, eggs, liquid, butter sugar, and leavening agents.

Additional Activity

Directions: List down the ingredients and procedures to prepare a gelatin dessert. Follow this rubric to serve as your guide in writing your answer on your answer sheet.

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 Be able to Was not able to determine determine determine determine determine the Ingredients No complete lists most of the some of the lesser ingredients attempt of ingredients ingredients ingredients ingredients needed

Manifests Manifests less Manifests Manifests less Application Manifests very understanding understandin clear understanding of clear of the step-by- g of the understanding of the step- by- procedures understanding step step- by-step No of the step- step procedure of the step- procedure but procedure attempt by-step seeking by-step sometimes seeking procedure clarification at procedure seeks clarification all times clarification most of the time

Answer Key

5. True

Vary

False 4.

Answers May May Answers

False 3.

In What’s

True 2.

Frozen 10.

True 1.

Cheese 9.

Easy 10. False or True B.

Fried 8.

Ripening 9.

C 10.

Baked 7.

D 9. cream Ice 8. Fruit

Pastry 6. C 8. Pudding Firmer 7.

C 7.

Baked 5. Custard 10 - 5 6.

B 6. Cobbler

Pudding 4.

dessert Baked 5.

A 5.

Frozen

Custard 3.

frying Deep 4.

B 4. Cheese

Frozen 2.

Airy 3.

D 3.

Pastry

Gelatin 1.

Moist 2. B 2. Gelatin

1 Assessment

Tender 1. C 1. Fried

Independent Independent

2 Assessment Choice Multiple A. Baked

More What’s

Independent Independent

Know I What New What’s

Answers may vary may Answers

What I Can Do Can I What

vary may Answers

What I Have Learned Have I What

vary may Answers

Activity Additional

cake

all throughout the the throughout all

C 10.

Has consistent color color consistent Has

D 9.

texture good a Have

C 8.

wet too but Moist

C 7.

Desert Baked

D 6.

Cake

Cake 5. C 5.

consistency consistency

True 4. B 4.

Has a cream cream a Has

True 3. B 3.

flavor Rich

Custard 2. C 2.

texture Smooth

True 1. A 1.

Custard

False or True Modified B. Choice Multiple A.

Flan Leche

Assessment

Independent Assessment 3 Assessment Independent

References

Baker Pedia. “Pasty”. https://bakerpedia.com/processes/pastry/

Choate, 2019. “Using Gelatin to Give Desserts Body and Shape”, Fine Cooking Issue 27. https://www.finecooking.com/article/using-gelatin-to-give-desserts-body-and-shape

Co+op, 2020. “Welcome to the table, Dessert Cheeses” https://www.welcometothetable.coop/fresh-from-the-source/dessert- cheeses#:~:text=There%20are%20many%20options%20for,all%20make%20wonde rful%20dessert%20cheeses. “Ice Cream & Frozen Desserts”. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=147777

Sewannee, 2016. “Custard vs Pudding: What's the Difference?”. https://spoonuniversity.com/lifestyle/custard-vs-pudding; https://lifewithoutalu.blogspot.com/2016/08/remember-characteristics-of-good.html

Learning Module in Cookery 9

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