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 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: 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] 9 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: 1 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! 2 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 3 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 4 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. 5 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.