Technology and Livelihood Education Fourth Quarter: Cookery

9
Cookery
Technology and
Livelihood Education
FOURTH QUARTER
(DO_Q4_TLE-COOKERY_GRADE9_MODULE1) 1
TLE – Cookery 9
Alternative Delivery Mode
Quarter 4 – Module 1
First Edition, 2020
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Printed in the Philippines by

Department of Education – National Capital Region – SDO VALENZUELA
Office Address: Pio Valenzuela St., Marulas, Valenzuela City

Telefax: (02) 292 – 3247
E-mail Address: sdovalenzuela@deped.gov.ph
2
Everyone should be familiar with the tools, equipment and utensils needed
in preparing desserts. Every pastry chef must have these tools, utensils, and
equipment for efficient preparation of desserts.
Each tool is designed to perform a specific job in the kitchen. Dessert is usually
a sweet course or dish (as of pastry or ice cream) usually served at the end of a
meal. Examples of desserts are fruits, cheese, gelatin dessert, custard, puddings,
fruit cobblers, and frozen desserts.
Learning Competency: Prepare Desserts

Learning Outcomes: LO1. Perform mise en place.
1.1. determine tools and equipment needed in preparing desserts.
1.2. value the importance of dessert in a meal
1.3. classify dessert according to type of ingredients used
1.4. identify characteristics of desserts
Code: TLE_HECK9- 12PD-IVa-15
Learning Objectives:
At the end of the lesson, the learners are expected to:
1. determine tools and equipment needed in preparing desserts;
2. use appropriate tools and equipment in preparing desserts;
3. classify the different desserts according to ingredients use; and
4. appreciate the importance of desserts in a meal.
DIRECTIONS: Read each question carefully and choose the best answer from the
options given.
1. It is made of variety of milks from cow, goat, and sheep.
A. Cheese B. Fruits C. Gelatin D. Pudding
2. These are relatively simple to prepare and vary with sauces.

A. Cheese B. Fruits C. Gelatin D. Pudding
3. It is creamy, delicate, baked and may be served in their baking cups or

may be unmolded and serve with fruit garnishes or with dessert sauces.
A. Cheese B. Custard C. Fruits D. Gelatin
4. These are easily prepared, economical and vary in many ways marketed
in forms, unsweetened and with fruit flavor.
5. Simplest dessert and one of the best because they are nutritious,
appetizing, and easy to prepare and serve.
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COOKERY_GRADE9_LESSON1)
Lesson Perform mise en place
1
This quarter will provide you with the essential knowledge and
opportunities to develop your skills and gain understanding in the preparation,
cooking, presentation, and storing desserts. You will be able to know the tools,
utensils, and equipment in making desserts, importance of desserts and
classification of dessert and their characteristics. Differentiated activities and hands
– on activities will be given to provide opportunities to transfer what you have
learned.
Directions: True or False. Read each statement carefully. Place T on the line before
the number if the statement is correct; otherwise F.
_______1. Dessert is fattening.

_______2. Dessert can be an opportunity to be creative.
_______3. Some people says that dessert proven to spark romance.
_______4. Dessert balances out a meal and gives “closure” to the meal.
_______5. Eating dessert is an opportunity to experience different flavors
As you may already know, cooking is an art that everyone can learn. What has
made cooking easier over time is its access to recipes and tips on different platforms.
More and more people prefer cooking their meals since it is cheaper, and in many
cases also safer. However, you need to understand that you need to use the correct
tools, equipment, and utensils needed in preparing desserts/sweet.
• Measuring cup and spoon. Individual measuring cup for dry ingredients, glass
measuring cup for liquid and measuring spoon for ingredients used in small
quantities.
• Mixing bowl- Use for mixing ingredients. It comes in different sizes. Small,
medium, and large
• Can opener is used to open food containers.
• Cutting board- a wood or plastic board where fruits and vegetables are cut.
• Double boiler – used when temperatures must be kept below boiling, such as
for egg sauces, puddings, and to keep foods warm without overcooking.
• Funnels – used to fill jars, made of various sizes of stainless steel,

aluminum, or of plastic.
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• Graters- used to grate, shred, slice, and separate foods like carrots, cabbage,
and cheese.
• Blenders - used to chop, blend, mix, whip, puree, grate, and liquefy all kinds
of food.
• Mixers used for mixing, creaming, beating, and whipping ingredients.
• Baking pan- used to hold batters, such as cake batter and thick solid
masses of food
Reason for Eating Desserts

• Dessert balances out a meal and gives “closure” to the meal.
• Eating dessert is an opportunity to experience different flavors and textures
that you cannot get in other foods like vegetables, meats, and fruits.
• It can be an opportunity to be creative.
• It is not fattening.
• It will make you feel like a kid again.
• It is romantic.
Classification/Types of Dessert
Fruits Cheese
Custard Puddings
Frozen Desserts Gelatin
Fruit Cobblers
Table 1: Characteristics of Dessert

Types of Dessert Characteristics of Dessert
1.Fruit Dessert Appetizing aroma, simple, clean washed appearance, slightly
chilled
2. Cheese Soft, semi-hard, hard
3.Gelatin Unsweetened and with flavor
4.Custard Baked custard and soft custard. Baked custard: firmness of shapes,
smooth, tender texture, rich and creamy consistency, excellent
flavor.
Soft custard- velvety smooth texture, rich flavor, has pouring
consistency of heavy cream.
5.Puddings Cornstarch, rice and bread pudding
Attractive appearance, excellent consistency, well-blended flavor,
firmness of shape, an accompanying sauce to add interest.
6.Fruit Cobblers Can be served either hot or cold.
7.Frozen Sweet and Cold dessert
Desserts
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Directions: Identify the name of the given equipment, tools or utensils commonly
used in making desserts. Write your answer on a separate sheet of
paper.
1. 2. 3. 4. 5.
Matchy Matchy: Meant To Be!

Directions: Match the name of dessert in column A to its characteristics in column B.
Column A Column B
_____1. Cheese A. velvety smooth texture
_____2. Custard B. soft, semi, hard in consistency.
_____3. Fruit cobblers C. Not fruit pie, can be hot or cold.
_____4. Gelatin D. clean washed appearance, simple.
_____5. Puddings E. unsweetened, granular type, flavorful
F. an accompanying sauce to add interest.
Are you sweet or bitter?

Directions: Write the word sweet if the statement is correct and bitter if it is
wrong, on a separate sheet of paper.
_________1. Dessert balances out a meal and gives “closure” to the meal.
_________2. According to a study done by some scholars, eating dark chocolate.
every day can reduce the chance of suffering from a stroke in the long-
term.
_________3. Eating dessert is healthy and obese people should add dessert to their
diet when taking breakfast.
_________4. Eating dessert is an opportunity to experience different flavors and
textures that you cannot get in other foods like vegetables, meats, and
fruits.
_________5. Dessert can be an opportunity to be creative.
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LEARNING COMPETENCY: Prepare Desserts and Sweet Sauces
Learning Outcome: LO 2. Prepare Desserts and Sweet Sauces.
2.1 Identify Ingredients for Desserts
TLE_HECK9PD-IVb-f-16
1. Identify the ingredients for preparing dessert.
2. Select and prepare good quality ingredients required in a dessert recipe.
3. Appreciate the importance of using good quality ingredients for dessert recipe.
Directions: Identify what is being describe.

1. I am white sometimes brown or dark brown, semi-sweet and bitter sweet.
Who Am I?
2. I am soft and colourful, can be plain ar flavorful…sometimes yellow, orange,
green and red. Who Am I ?
3. I am sweet; I can be white, brown or even dark brown in a granule form or
even powder. Who Am I ?
4. I am soft, I ‘m made of flour and water. Who Am I?
5. I am liquid, color yellow, I am soft. Who Am I ?
Lesson Identify Ingredients for Dessert

2
Directions: Enumerate what is being ask. Give at least 5 reasons why do we need
to eat sweets and desserts
1.
2.
3.
4.
5.
There are a wide variety of ingredients that may be used in the preparation
and cooking of cold and hot desserts.
Ingredients needed in preparing desserts and sweet sauces
❖ Sugar -The common element linking all desserts is sugar. It may be used to
sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.
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Many desserts use sugar syrup, which involves boiling sugar and water to the
desired temperature.
❖ Gelatin- It is used to set many cold molded desserts. It is the basis for jellies
and is also used to set creams and mousses.
❖ Egg yolks - It 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.
❖ Egg whites - 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.
❖ Fruit -Ripe perfect fruit provides the basis for many desserts, with very little
effort needed to make an attractive colorful. Fruit may be pureed, baked or poached
and can then be used for pies, soufflés and puddings.
❖ 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.
Whipped cream may also be used as an effective layer for trifle. Cream may be
combined with rice, sugar, and milk to make a delicious rice pudding.
❖ Batters -This simple mixture of flour and water is used to make crepes and
pancakes. Batter is also used to coat fruit for fritters.
❖ 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.
❖ 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.
In selecting the good quality ingredients, please refer to the table below, as this
will be your guide to achieve quality desserts.
INGREDIENTS QUALITY POINTS

▪ 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
Sugar dusting the tops of desserts.
▪ Brown sugar is commonly used in hot sauce as it
produces a rich caramel flavor.
▪ Many desserts are prepared using commercial leaf or
powdered gelatin.
Gelatin
▪ Gelatin may be plain or flavored and colored for effect
▪ Take eggs out of the refrigerator prior to use so they are
at room temperature. This way they will whisk up better
Egg yolk and incorporate more air.
▪ 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.
Egg whites
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▪ If egg whites have not been cleanly divided and contain
traces of yolk, they will not whip up to satisfactory foam.
A pinch of salt helps the whites to whip up better.
▪ The characteristics of cream will differ according to
whether it is pure cream, double cream, reduced cream
or cream that has had a stabilizer or gelatin added to it
to make the texture seem thicker and improve the
whipping qualities.
Cream
▪ Creams vary in taste and texture so choose according to
recipe specifications.
▪ Used only pasteurize cream.
▪ Pay particular attention to use-by dates.
▪ Batters should be made up from fresh ingredients.
▪ Batter is often rested at room temperature after it is
made to reduce its elasticity so that it flows more freely
Batters over the pan.
▪ Batters can be flavored with vanilla and other spices.
Nuts ▪ Nuts may be purchased natural or blanched
▪ Freshness is always important. Keep nuts well, wrapped
and store in refrigerator to prevent the oils in the nuts
becoming rancid.
▪ If you require toasted nuts, toast them yourself to
ensure the nuts are fresh in the first place.
▪ Chocolate is available in various types, namely bitter
sweet, semi-sweet, white, dark and milk chocolate.
Chocolate
▪ Milk and white chocolate because of their milk content
are more difficult to work with than dark chocolate.
Directions: Fill in the missing word to complete the statements. Choose your
answer on the word bank below.
decoration salt
flour semi-sweet
ice cream souffles
1. Cream is often used as a ________ or accompaniment for both cold and hot
desserts, but may also be used as one of the recipe ingredients.
2. Batter is a simple mixture of ________ and water is used to make crepes and
pancakes. Batter is also used to coat fruit for fritters.
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3. A pinch of __________helps the egg whites to whip up better.
4. Chocolate is available in various types, namely bitter sweet, ________, white, dark
and milk chocolate.
5. Fruit may be pureed, baked or poached and can then be used for pies, ________
and puddings
Essay
Directions: In a separate sheet of paper, answer the following questions. You will
be graded using the rubric below.
RUBRIC
Key Points 3 2 1
Main Rephrases the Response declares Learner’s main
Idea/Opinion question while writer’s main idea idea is not clear
declaring the and opinion
learner’s main idea
and opinion
Details and Learners share at Learners share at Learners share
Evidence least 3 clear least 1 clear little or no clear
examples and examples and examples and
evidence evidence evidence to
support their
answer
Grammar, Usage Learners response Learners response Learners response
etc. has a clear is not clear needs stronger
beginning transitions.
Guide Questions:
1. How will you prove that you have selected the good quality of eggs as part of
your ingredients in leche flan?
2. If confectioner’s sugar is not available in your kitchen what type of sugar can
be used as substitute. Why?
3. Why do we need to select good quality ingredients for our dessert recipe?
What’s Your Choice?

Directions: Read each question carefully then write the letter of the correct
answer on a separate sheet of paper.
1. Which ingredients is often used as decoration or accompaniment for both

cold and hot desserts?
A. Butter B. Chocolate C. Cream D. Nuts
2. Which of the following is available as whole, ground, roasted or caramelized
and provides more flavor for creams and ice cream.
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3. It may be melted to easily blend into fillings and batters. It can be poured
over desserts such as cakes and puddings.
A. Batter B. Chocolate C. Cream D. Nuts
4. Which ingredient is a mixture of flour and water and used to make crepes
and pancakes.
A. Batter B. Chocolate C. Cream D. Nuts
5. This is available in various types, namely bitter sweet, semi-sweet, white,
dark and milk chocolate.
6. Which type of sugar is used mostly for dusting the tops of desserts and
often called as icing sugar?
A. Brown Sugar C. Confectioner’s Sugar
B. Castor Sugar D. Granulated Sugar
7. Which sugar is best for meringues and some cakes because it dissolves
more easily.
8. Which sugar is commonly used in hot sauce as it produces a lovely rich
caramel flavor.
9. This ingredient is prepared using commercial leaf or powdered. It may
come in plain, flavored and colored for effect.
A. Egg white B. Egg yolk C. Gelatin D. Sugar
10. This will help egg white to whip up better.

A. Brown sugar C. Pinch of salt
B. Cream of tartar D. Small amount of vinegar
Learning Competencies: Prepare Desserts

Learning Outcome 2: 2.2 Select and prepare sweet sauces.
Code: TLE_HECK9PD-IVb-f-16
At the end of the lesson, you should be able to:
1. identify the varieties of sweet sauces;
2. prepare a sweet sauce for dessert; and
3. appreciate the importance of sweet sauce in making dessert.
Directions: Read the following statement carefully and write the letter of the
correct answer on a separate sheet of paper.
1. A flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
A. Cream B. Fudge C. Sauce D. Syrup
2. This kind of sauce is made just before they are to be used.
A. Cold Sauce B. Hot Sauce C. Light sauce D. Rich Sauce
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3. It is suited to a rich dessert such as cheesecake, chocolate mousses, and the like.
A. Cold Sauce B. Hot Sauce C. Light sauce D. Rich Sauce
4. A delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. chocolate pudge B. Cream Anglaise C. Fruit purees D. Syrups
5. Which of the following is not used as a thickening agent in preparing sweet sauce?
A. Cream B. Cornstarch C. Eggs D. Sugar
Lesson Select and Prepare Sweet Sauces

3
Directions: Choose the ingredients that are being described in the statement on the
word pool below. Write your answer in the space provided before the
number. Write it in your notebook.
Nuts batter cream chocolate fruits

sugar egg yolk egg white gelatin milk candies
______1. It may be purchased naturally or roasted and used as toppings.

______2. Bittersweet, semi-sweet, white, dark, and milk are the various types of this
ingredient.
______3. It should be fresh and of grade quality and used for making meringue.
______4. It is often used as a topping or accompaniment for both hot and cold
desserts.
______5. A simple mixture of flour and water is used to make crepes and pancakes.
Sweet sauces are flavored liquid blends of ingredients that add flavors and
enhance the appearance of the food. It is drizzled or poured atop various desserts
and is also used for plate decoration. These are sauces that will complement nearly
every dessert.
Making desserts is one of life’s greatest joys because it puts someone in the
good mood. Many modern presentations may have a minimal amount of sweet sauce.
Sometimes this is done just for aesthetic reasons and not on how it will complement
the dessert. Think of the dish and the balance of the components. This is the most
important factor: flavor first, presentation second.
Sweet sauces can give an entirely different appearance, flavor, color, and
moisture to desserts.
The sauce is a flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food. While fudge is a soft confection made of
butter, sugar, chocolate.
Kinds of Sweet Sauces

1. Rich sauce is well suited for a simple dessert.
2. Light sauce is suited for a rich dessert.
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3. Hot fudge is a delightful contrast to a cold cornstarch pudding or vanilla, ice cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces- are cooked ahead of time, cooled, covered, and put in the refrigerator
to chill.
Three categories of dessert sweet sauces

1. Custard Sauces, vanilla custard sauce, chocolate, or another flavor maybe
added to create varieties.
2. Fruit Purees are simply pureeing of fresh or cooked fruits, sweetened with sugar.
Other flavorings and spices are sometimes added.
3. Syrups include products such as chocolate sauce and caramel sauce.
Directions: Match Column A with the appropriate answer on Column B. Write the
A B
_____1. Rich sauce a. rich dessert
_____2. Hot fudge b. cold cornstarch pudding
_____3. Hot sauce c. made just before they are to be used.
_____4. Cold Sauce d. simple dessert
_____5. Light sauce e. cooked ahead of time
f. hot cornstarch pudding
Directions: Given the sample recipe of sweet sauce of dessert. Arrange the
jumbled letters to get the correct answer to fill in the missing word to
complete the statement.
SIMPLE HOMEMADE CHOCOLATE SAUCE
Ingredients:
• 1/2 cup unsweetened cocoa

powder
• 1 cup sugar
• 1/8 teaspoon salt
• 1/2 cup cold water
• 1 1/2 teaspoons vanilla
Procedure:
In a cold saucepan, (1) (SHIWK) _____________together the cocoa and
the sugar until all (2) (PULMS)__________ are removed. Add the (3) (SLAT)
_______________and the water and bring to a boil over medium- to medium-
high heat. Reduce to a simmer;(4) (RISTRING)______________ constantly.
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Simmer for about 30 seconds and then remove from heat. Let cool and then
add (5) (LANIVAL) _________________. Pour into a glass jar and refrigerate until
needed. Enjoy!
Directions: Put a ✔ if the statement is correct and X if it is wrong. Write your

______1. Hot sweet sauces are made just before they are to be used.
______2. The rich sauce is well suited for a rich dessert as well.
______3.The sweet sauce is a soft confection made of butter, sugar, chocolate.
______4.The light sauce is suited for a rich dessert.
______5. The syrup is simply pureeing of fresh or cooked fruits.
______6.Thickening agents improve the quality of sweet sauces.
______7. Cold fudge is a delightful contrast to a cold cornstarch pudding.
______8. Cornstarch is an example of a thickening agent for sweet sauces.
______9.Sweet sauces can give an entirely different appearance, flavor,
color, and moisture to desserts.
______10. Fudge is a flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food.
Learning Competency: Prepare desserts and sweet sauces.

Learning Outcomes 2: Prepare Desserts
2.3 Prepare variety of desserts and sauces using sanitary practices.
At the end of the lesson, the learners are expected to;
1. identify the different sanitary practices in preparing desserts and sweet sauces;
2. apply the different sanitary practices in preparing dessert and sweet sauces; and
3. value the importance of applying the different sanitary practices in preparing
desserts and sweet sauces.
Directions: Identify the ingredients described in the following statements.

__________________1. Simple mixture of flour and water that is used to make crepes
and pancakes. It is also used to coat fruit for fritters.
__________________2. These ingredients are available whole, chopped or ground,
roasted, caramelized.
__________________3. Melted to easily blend into fillings and butters. It can also be
poured over desserts such as puddings.
__________________4. The common element for all desserts. It may be used to
sprinkle over fruit, beaten into egg yolks for custard or into
whites for a meringue.
__________________5. This is used to set many cold molded desserts. It is the basis
for jellies and is also used to set creams, mousses, and glazes.
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Lesson Prepare desserts and sweet sauces.
4
This module will help the learners with the important things to remember in
using sanitary practices when preparing desserts and sweets sauces,
Directions: Write TRUE if the statement is correct and FALSE if the statement is
incorrect on a separate sheet of paper.
________1. Cold sauces are cooked ahead of time, cooled, covered, and put in the
refrigerator to chill.
________2. Hot sauces are made just before they are to be used.
________3. Keep nuts unwrapped and store in a refrigerator.
________4. Batter is often rested at cold temperature after it is made to reduce its
elasticity so that it flows more freely over the pan.
________5. Take eggs out of the refrigerator prior to use so they are at room
temperature.
Sanitary practices are important as they ensure that the food you handle, and
produce is safe for consumption. And, when preparing desserts and sauces. And
here are some sanitary practices checklist.
• Wash your hands often when you cook to prevent the spread of germs. Your
hands can spread germs in the kitchen, so wash your hands often to
prevent cross-contamination.
• All equipment should be well maintained and kept clean.
• Separate equipment and utensils should be used for raw items, i.e., meat
and the final product.
• Wash hands thoroughly before preparing food and when switching to cook
something new.
• Discard expired food items.
• Do not buy items that are nearing expiry or have expired.
• Frozen food should always be stored at a specific temperature; ensure
that it is also in a freezer.
• Ensure that your refrigerator is running on the correct temperature.
• Make sure that the person involved in cooking and handling food always
wear gloves and hairnets.
Directions: Complete the sentence by filling in the blanks with the correct
word/s from the box. Do it on a separate sheet of paper.
Before cold container First-In-First Out

Running water safe sanitize Temperature.
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1. Choose food _______its expiration date.
2. Store food in ________ with lids to avoid contact between raw food and
ready-to-eat food or cooked food.
3. Apply the ________ principle to store food. Do not use food beyond its
expiration date or expected shelf life.
4. Wash hands thoroughly with _________ and soap for 20 seconds before
and after handling food, often during food preparation and after going to
the toilet.
5. Store food and food ingredients at _________temperatures e.g. perishable
items including shell eggs at 4ºC or below.
A. Directions: Watch a video on YouTube about sanitary practices in preparing

desserts, and then write down the things that you observed.
Title of the Video: Food and Kitchen Safety
Author: Emily Andrews
Link of the sample Video: https://www.youtube.com/watch?v=iAJviCO5VuA
B. Directions: Make a poster with the theme “Safety is Healthy” with brief
explanation at the back.
C. Directions: Arrange the following steps based on proper ways on washing hands.
Write the numbers 1 -5 on the blanks provided.
_____ Dry hands and arms with a single-use paper towel or a warm-air hand dryer.
_____ Apply soap.
_____ Vigorously scrub hands and arms for at least 10 to 15 seconds.
_____ Wet your hands with running water as hot as you can comfortably
stand (at least 100°F [38°C]).
_____ Rinse your hands thoroughly under running water.
Directions: Choose the correct answer for each statement. Write your answer on a
separate sheet of paper.
1. Aling Sofia has a carinderia, she needs to wash her hands after?
A. taking out garbage C. using the restroom.
B. touching the hair, face, or body D. wash their hands
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2. Miko loves to cook, What Miko needs to do after touching his hair, face, or body?
A. change their aprons C. use a hand antiseptic.
B. rinse their gloves D. wash their hands
3. Maria is a cook in a restaurant, and as a cook she need to keep their fingernails:
A. long and painted with nail polish C. short and unpolished.
B. long and unpolished D. short and painted with nail polish.
4. Divine wants to apply the FIFO principle to store food. FIFO stands for.
A. Fly in Fly Out C. First in First Out
B. Fly Inside Fly Outside D. Fist Intake First Outtake
5. If you are suffering from illness like flue or vomiting, what will you do?
A. Ask somebody to do the cooking, to avoid the bacteria to spread out.
B. Rest for a while, then afterwards, start the cooking.
C. Still do the cooking. Just make sure to take the medicine.
D. Still do the cooking and ask only for assistance.
Learning Competency: Perform mise en place

Learning Outcome: 2.4 Follow workplace and safety procedures
Learning Objectives
At the end of the lesson, the students are expected to:
1. identify the different workplace and safety procedures;
2. create a slogan about workplace and safety procedures in the kitchen; and
3. appreciate the importance of following the workplace safety procedures
in the kitchen.
Directions: Write YES if the statement is correct and NO if it is wrong. Write your
____1. Wash your hands for at least 5 seconds.

____2. Use dry hands to plug something in or out.
____3. Walk fast when you carry something hot.
____4. Use soap to clean fruits and vegetables.
____5. Keep hair out of the food.
Lesson Follow Workplace and Safety

5 Procedure
Directions: Write APPROVE if the statement is correct and DISAPPROVE if it is

wrong. Write your answer on a separate sheet of paper.
_____1. Use knives safely.
_____2. Turn off burners, ovens and other hot equipment as soon as you finish with
them.
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_____3. Wash for at least 5 seconds.
_____4. Rinse all fresh fruits and vegetables before eating using clear, clean water-
no soap.
_____5. Use wet potholders.
The most important concept to remember is that you are responsible for your
own and others’ safety. Most safety practices are common sense. Unfortunately, they
can be forgotten or overlooked unless you make safe practices a habit or an instinct.
In a commercial kitchen, safety is everyone’s job. It is a responsibility that must be
accepted throughout the working day. procedures.
1. Appropriately wash hands often with the use of warm water and lather
up with hand soap. Scrub the back and front of your hands, between
the fingers and your fingernails. Wash for at least 20 seconds. Rinse
under running water and dry with a clean towel.
2. Rinse all fresh fruits and vegetables before eating using clear, clean
water-no soap.
3. Don’t put cooked food on same plate, tray or cutting board as raw or
ready to eat food to prevent cross contamination and the spread of
bacteria.
4. When you finished measuring perishable foods, return the excess in
the refrigerator or ice chest.
5. If you spill something, take the time to clean it up properly.
6. Keep paper towels, dish towels and potholders away from stovetops and
oven doors so they won’t catch fire.
7. Turn pot handles toward back the where no one will knock them off the
heating element or table.
8. Never add water to a pan that contains hot oil or fat in it since hot fat
will splatter out of the pan and could cause burn.
9. Never put water on a cooking fire. Quickly ask an adult to put out the
fire. Don’t try to move a burning object to another place.
10. Use knives safely.
a. If you don’t feel comfortable with the knife ask for help.
b. When using a knife to cut your food, always cut away from
your body and toward a cutting board.
c. If the cutting board moves when in use, secure it by putting a
damp towel between it and the counter or table.
d. Use the knife for cutting, not gesturing or pointing.
e. Stand still while holding knives. If you must move from one
place to another, hold the knife blade downward, tell people
you are coming through with a knife and walk carefully. Never
run.
f. Put knives down away from the edge of the table and place so
the blade will face down or on its side.
g. Don’t put knives or other sharp objects into full sink were
someone could reach and get hurt.
11. Dress for safety. Wear shoes that cover your feet (no sandals). Avoid
loose fitting clothing. Take off jewelry including earrings, necklaces,
bracelets and rings (it or pieces of it could fall into the food).
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12. Keep hair out of the food. Wear some kind of clean head covering such
as a ball cap, bandana, chef’s hat or hairnet. If you have long hair, tie
it back, then cover your head with a clean head covering.
13. Be careful not to get burned.
a. Open pan lids away from you to safely vent steam.
b. Turn off burners, ovens, and other hot equipment as soon as
you finish with them.
c. Keep hands out of hot pans.
d. Let people know you are coming with something hot.
e. Walk slowly when you carry something hot.
f. Use dry potholders.
14. Electricity is not a friend of water. Keep electric appliances and cords
away from water. Use dry hands to plug and unplug something.
15. Turn off appliances and unplug them as soon as you finish with
them.
Directions: Read the statement carefully and fill in the blank with the correct
answer. Do it on a separate sheet of paper.
1. Turn pot handles towards the back where no one will knock them off the heating
_____ or table.
2. Wear clean head covering such as a ball cap, _______, chef’s hat or hairnet.
3. Use the knife for cutting, not _____or pointing.
4. Take off jewelry including earrings, necklaces, ________and rings (it or
pieces of it could fall into the food).
5. Don’t put cooked food on same plate, tray or cutting board as raw or ready
to eat food to prevent cross _____and the spread of bacteria.
Directions: Create a slogan about following safety procedures in the workplace. You
will be rated using the rubric below.
5 The content shows much relevance to the topic and done creatively
4 The content shows relevance to the topic and creatively done.
3 The content shows enough relevance to the topic and simply done.
2 The content shows not enough relevance to the topic and simply done
1 The content has no relevance to the topic and poorly done.
(DO_Q4_TLE-
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Directions: Multiple Choice. Read each question carefully. Choose the letter which
corresponds to the correct answer and write it in your test notebook.
______1. Cecille works as a Chef in a fine dining restaurant. He is in charge on

the preparation of the anniversary party next month. What will she need to do
avoid being burned?
a. Use wet potholders.

b. Walk fast when you carry something hot.
c. Open pan lids close to you to safely vent steam.
d. Let people know you are coming with something hot.
______2. Jane is a new kitchen staff member. She must follow on how to dress
properly and safely inside the kitchen. What will she do?
a. Use loose fitting clothing

b. Wear a high heel sandal
c. Wear proper PPE like hairnet, apron, and gloves
d. Wear jewelry including earrings, necklaces, bracelets, and rings
______3. Auntie Lina bought vegetables to use on her chopsuey for dinner.
What will she do to the vegetables before cooking?
a. Chop the vegetables and cook it.

b. Wash all the ingredients except the vegetables.
c. Rinse vegetables before eating using clear, clean water-no soap.
d. Rinse vegetables before eating using clear, clean water-with soap.
______4. How do you wash your hands properly?
a. Wash your hands for at least 5 seconds

b. Use hot water, and lather up with bar soap
c. Use warm water, and lather up with hand soap
d. Rinse under running water and dry with a dirty towel
______5. Lisa will cook dinner for the first time. How will she use the knife to
avoid accident?
a. When using a knife to cut your food, always cut away from your
body and toward a cutting board.
b. Put knives or other sharp objects into full sink where someone could
reach in and get hurt.
c. Use knife for cutting, gesturing, or pointing.
d. Play with her siblings while holding a knife
(DO_Q4_TLE-
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Learning Competency: Prepare Dessert Attractively
Learning Outcomes 2: Plate / Present Desserts
3.1 Identify dessert accompaniment and hygienic procedures
3.2 Enumerate factors in plating and presenting desserts
3.3 Apply the factors in plating and presenting the dessert attractively
Code: TLE_HECK9PD-IVg-17
1. Identify the accompaniment of dessert.
2. Enumerate the factors to consider in plating and presenting dessert.
3. Follow the guidelines in plating and presenting the dessert properly.
Directions: Identify whether the statement is proper or not. Write the word YES if
it is proper and NO if it is not.
1. Use artificial flowers and fruits for garnishing.
2. Plate is the frame of the presentation.
3. Food should be contained within the rim of the plate.
4. Visual interest to the dessert must be prioritized.
5. Make used of one color on the plate.
Lesson Present Dessert Attractively

6
This module will help the learners with the important things to remember on how
to present dessert attractively.
Directions: Fill in the missing part with the appropriate word to complete the phrase.
(inedible, edible) 1. Make garnishes .

(extravagant, simple) 2. Keep it clean and .
(dressings, garnishes) 3. Makes your relate to the

dessert on the plate.
( texture, roughness) 4. Layer flavor and in your
dessert.
( plate, molder) 5. Try different
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Accompaniments, garnishes, and decorations for desserts are always
considered. Everything on the dessert plate must be edible and delicious. Dessert
syrup, pastry cream, and custard are some examples of accompaniments which are
any additional food items that are served with the main dish. Garnishes are
substances used as decorative or embellishment accompanying a food or drink.
Some examples of garnishes that add aesthetic appeal to the dish are fruits, nuts,
and chocolate and cookie garnishes. Plating is the art of modifying, arranging on
decorating food to enhance its aesthetic appeal.
Guidelines in Plating Desserts

1. Make garnishes edible. Garnishes and decorations can enhance your plate
presentation.
2. Keep it clean and simple. Do not crowd the plate. Remember that neatness
counts, so keep the rim of the plate clean.
3. Make your garnishes related to the dessert on the plate. Always remember that
color has an important part in plate presentation.
4. Layer flavors and texture in your dessert.
5. Try different size and shape of plates.
Factors and techniques to consider in food plating that affect the overall
appearance of the dessert:
1. The Plate –is the frame of the presentation, there are many sizes, shapes and
colors available. Choosing the right size of plate is important because food should
not be crowded onto the plate.
2.Color – always considered as an important part of plate presentation. Always
try to have a variety of colors on the plate: Green – is fresh and cool; Red – is
passion and excitement: Black – is sophisticated and elegant: Blue – is a natural
appetite suppressant since it makes food unappetizing.
3. Texture – texture is critical to food presentation, as well as enjoyment.
Contrasting hard and soft, smooth and course, adds visual interest to your food.
4.Keep things clean – food should be contained within the rim of the plate, yet
it should not be crowded in the center, and it is pleasing to the eye.
5.Garnish to impress –garnish and decoration can enhance your plate
presentation.
Directions: Label the color on the blank based on the description in the statement.
Write your answer on a separate sheet of paper.
BLUE RED GREEN BLACK BLUE
________1. Having a gentle calming effect, fresh, and cool.

________2. It gives passion and excitement.
________3. Gives sophistication and elegant.
________4. It can make food look unappetizing.
________5. A natural appetite suppressant.
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Directions: Prepare a short video presentation of a dessert of your choice. Applying
the guidelines in plating the dessert. Submit your output to your
teacher and you will be graded using the rubric below.
Criteria Percentage Grade

1. Appearance (Neatness) 30 % ___________
2. Eye Appeal (Color ) 25% ___________
3. Use of Garnishing (Edible and 15 % ___________
and Nutritional Value)
4. Proportion (Plate / Ingredients) 15% ___________
5. Overall Presentation 15% ___________
Total: 100 % Grade: ___________
Directions: Read each item carefully then write the letter of your answer on a
_______1.It is an additional food item that is served with the main dish.
A. Accompaniment C. Edible
B. Decoration D. Garnishing
_______ 2. It is an art of modifying, arranging, and decorating food to enhance its
artistic appeal.
A. Color C. Plating
B. Garnishing D. Texture
________ 3. Which of the following cannot be used as a garnish in a dessert?
A. Chocolate C. Fruit
B. Artificial flower D. Nut
________4. Which of the following guidelines should not be practiced in plating a
dessert ?
A. Do not crowd the plate C. Make garnish edible
B. Layers flavor and texture D. Use monotype plate
_______ 5. In plating a dessert, what color of plate represents passion and
excitement?
A. black C. Green
B. blue D. Red
Learning Competency: Storing desserts.

Learning Outcomes:
4.1 Keep desserts in appropriate conditions to maintain their quality and taste
Code: TLE_HECK9-12PD-IVh-18
1. identify the guidelines in storing hot and cold desserts;
2. enumerate sanitary practices when storing desserts; and
3. keep desserts in appropriate conditions to maintain their quality and taste.
(DO_Q4_TLE-
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Directions: List down the five (5) guidelines in plating dessert. Write your answer
on a separate sheet of pad paper.
1. _____________________________________________________
2. _____________________________________________________
3. _____________________________________________________
4. _____________________________________________________
5. _____________________________________________________
Keep Desserts in Appropriate

Lesson
Conditions to Maintain their Quality
7
and Taste
This module will help the learners with the important things to remember to keep
desserts in appropriate conditions to maintain their quality and taste.
DIRECTIONS: Write FACT if the statement is correct otherwise; write BLUFF. Do it

on a separate sheet of paper.
_________ 1. Handle the food properly to prevent spoilage and contamination.
_________ 2. Always handle food ingredients when you are ill.
_________ 3. Cold Storage is the process of storing food by means of refrigeration.
_________ 4. Store foods and ingredients properly.
_________ 5. Desserts containing uncooked eggs should be handled with extreme
care.
Proper food storage helps to preserve the quality and nutritional value of the
foods you purchase, and also helps make the most of your food by preventing
spoilage. Additionally, proper food storage can help prevent foodborne illnesses
caused by harmful bacteria.
It is important to preserve the indulgent taste of the dessert without
undermining its mouthwatering appearance. As many desserts contain eggs and
dairy products, they need to be stored to avoid risk of spoiling or food poisoning.
Storing cold and hot desserts. As many desserts contain egg and dairy
products, they can present a potential health hazard if not stored properly.
Observe the following guidelines:
● Desserts containing uncooked eggs should be handled with extreme care, as

raw egg is a medium in which dangerous bacteria such as salmonella can
thrive. This means you need to be careful with foods like chocolate mousse
and uncooked cheesecakes that contain egg whites for aeration.
(DO_Q4_TLE-
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● Egg custards contain protein, which provides good food for bacteria. If
custards are not heated and cooled properly and quickly, bacteria that are
present in the custard can grow quickly to dangerous numbers.
● Any dessert that does not require immediate consumption must be cooled
rapidly and stored in the cool room until such time that it is ready for
consumption.
● If you plan to keep a pre-prepared dessert hot until service, make sure that
the temperature of the food is over 650 C. Never leave an egg mixture in a Bain-
Marie for any length of time.
● If milk and cream are used in desserts like trifle and custards, they must not
be left to stand at room temperature for any length of time. They should be
kept in the refrigerator until the last possible moment to prevent the risk of
food poisoning.
● Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organizational requirements.
Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
Storage Techniques
1. Refrigerate – to keep cold or cool
2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food
DIRECTIONS: Read the statement carefully. Draw (happy face) if the statement
is true and draw (sad face) if the statement is wrong. Do it on a
_____1. If milk and cream are used in desserts like trifle and custards, they must be
left to stand at room temperature for any length of time.
_____2. Any dessert that is not required for immediate consumption must be cooled
rapidly and stored in the cool room until required.
_____3. Proper storage means cooled desserts must be covered with plastic or placed
in lidded containers before storing in the cool room.
_____4. Egg custards contain protein, which provides bad food for bacteria.
_____5. Never leave an egg mixture in a Bain-Marie for any length of time.
(DO_Q4_TLE-
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Directions: Read and analyze the statement below. Explain your answer in separate
sheet of paper (10 points).
Anna is a culinary student who specializes in making desserts. They have an

event in their school and Anna will be the one who is assigned to make cold desserts.
A minute before the event will start, Anna already finished all the desserts assigned
to her. What do you think is the best way to store those desserts to preserve the
appearance, taste, and the texture? Explain your answers.
Your output will be rated using the scoring rubric below:
Excellent Very Satisfactory Needs No

(10) Satisfactory (6) Improve attempt Points
(8) ment (4) (2) earned
Quality of Content/
Information
Application of Techniques
Completeness of task
Promptness on
submission
Directions: Complete the guidelines in storing hot and cold desserts.

1. Desserts containing uncooked eggs should be handled with __________.
2. If custards are __________ and cooled properly and quickly, bacteria that are
present in the custard can grow quickly to dangerous numbers.
3. Any dessert that does not require immediate __________ must be cooled rapidly
and stored in the cool room until required.
4. If you plan to keep a pre-prepared dessert hot until service, make sure that the
the temperature of the food is over __________.
5. Never leave an egg mixture in a _________ for any length of time.
Learning Competency: Prepared Food Stuff

Learning Outcomes: LO2. Select Packaging Materials
1.1 Define Packaging its importance and functions
1.2 Select packaging materials in accordance enterprise standards
(DO_Q4_TLE-
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Code: TLE_HECK9-12PF-IVi- 19
1. enumerate the different types of packaging materials;
2. select the appropriate packaging materials for desserts; and
3. appreciate the importance of using appropriate packaging materials for
desserts.
DIRECTIONS: Read the following statements carefully and write the letter that
corresponds to the correct answer on a separate sheet of paper.
1. What is the process of putting your product into containers for easy distribution?
A. labeling B. packaging C. storing D. wrapping
2. This refers to packaging in large, standardized containers for efficient shipping
and handling.
A. bulk B. containerization C. packaging D. wood fibre
3. It is a packaging used for wrapping certain types of food like suman and other food
items.
A. earthenware B. leaves C. plastics D. wood
4. This is a traditional food packaging used for shipping fruits, vegetables, tea, and
beer.
5. It is a food packaging used worldwide for storing liquids and solid foods such as
curd, yoghurt, beer, dried food, and honey.
Week Select packaging Materials

8
This lesson describes the skills and knowledge required to package and label
prepared foodstuffs for storage and transportation. It requires the ability to check
the quality of food and select correct packaging materials.
Directions: Put a (/) if the guideline about proper dessert storage is correct and (x)
if the statement is incorrect. Do it on a separate sheet of paper.
____ 1. Desserts containing uncooked eggs should be handled with extreme care,
as raw egg is a medium in which dangerous bacteria such as salmonella can
thrive. This means you need to be careful with foods like chocolate mousse
and uncooked cheesecakes that contain egg whites for aeration.
____ 2. Any dessert that is not required for immediate consumption must be at
room temperature until required.
(DO_Q4_TLE-
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____ 3. If you plan to keep a pre-prepared dessert hot until service, make sure
that the temperature of the food is over 45 °C
____ 4. Never leave an egg mixture in a Bain-Marie for any length of time. Any
dessert that has been kept hot in the Bain-Marie for a while should be
discarded at the end of service.
____ 5. If milk and cream are used in desserts like trifle and custards, they must
not be left to stand at room temperature for any length of time. They should
be kept in the refrigerator until the last possible moment to prevent the risk
of food poisoning.
Food packaging refers to enclosing the food in a material for physical,

chemical, biological protection and tampering resistance. It provides nutrition
information on the food being consumed.
The main aims of packaging are to keep the food in good condition until it is
sold and consumed, and to encourage customers to purchase the product. Correct
packaging is essential to achieve both these objectives.
Packaging should provide the correct environmental conditions for food

starting from the time food is packed until the time of consumption. A good package
should therefore provide a barrier against dirt and other contaminants thus keeping
the product clean, prevent losses by preventing leakage, protect food against physical
and chemical damage, provide protection and convenience in handling and transport
during distribution and marketing, help customers identify the food and instruct
them how to use it correctly, persuade the consumer to purchase the food, cluster,
or group together small items in one package for efficiency
A. FILL IN THE BLANKS

Directions: Read each statement carefully and identify what is being described or
defined. Choose your answer from the words inside the box.
glass plastic earthenware paper metal leaves
_______________ 1. It is an inexpensive packaging material, highly absorptive,

fairly easily torn, and offers no barrier to water or gases.
_______________ 2. Food packaging that provides total protection of the contents,
tamper proof and convenient for presentation.
_______________ 3. It is a transparent food packaging that withstands heat
treatments such as pasteurization and sterilization.
_______________ 4. It is a type of packaging material that is easy to handle and
convenient for the manufacturer, retailer, and consumer and has a
good barrier property against moisture and gases.
_______________ 5. It is a food packaging like pots that is used worldwide for storing
liquids and solid foods such as curd, yoghurt, beer, dried food, and
honey.
(DO_Q4_TLE-
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I. Directions: In a separate sheet of paper, write whether you agree or disagree to
the following statements and justify your answer. (5 points each)
1.Food packaging aims to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product.
2.Food packaging provides the correct environmental conditions for food starting
from the time food is packed until the time of consumption.
3.There are different types of food packaging materials depending on the type of
product that will be packaged.
II. Directions: Give three (3) examples of food products using each packaging
materials.
Banana Leaves Vegetable Glass Metal Plastics

Fibers
Directions: Read the following statements carefully and write the letter of correct
1. Angelu cooked 2 kilos of spaghetti to be given to street children. What must be

done to the food to make it easy for her to distribute them?
A. labeling B. packaging C. sterilizing D. storing
2. Paul supplies homemade cookies to a delicacy store weekly. What do you call the
large-scale packaging done by Paul if he supplies 1000 jars of cookies every
week?
A. bulk B. pack C. retail D. wholesale
3. Jomar’s Kakanin is set to open next month. Which of the following packaging
materials is best for his product?
A. banana leaves B. earthenware C. plastics D. vegetable fibre
4. Daisy ships green leafy vegetables from Benguet to Manila. What type of food
packaging material is best for shipping vegetables in long distances?
A. bamboo baskets B. crates C. plastics D. wooden box
5. Renadel owns an environment-friendly food business. Which of the following
would she most likely consider for making her packaging materials?
A. glass B. metal C. plastics D. vegetable fibres
(DO_Q4_TLE-
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COOKERY_GRADE9_WEEK8)
The principal roles of food packaging are to protect food products from
outside influences and damage, to contain the food, and to provide consumers with
ingredient and nutritional information. Food is packed in terms of quality, shelf life,
microbial condition and portion control. Spoilage of food is caused by poor packaging.
A packaging is expected to perform how to contain, protect and market the product.
Some important things to consider in storing and transporting food are hazards in
loading and unloading, transferring and movement of vehicles and the warehousing
method and environmental conditions as well. Packaging is meant to directly contain
the product, and as a secondary package which utilized a specified number of packs,
and as a tertiary package when transporting in bulk.
Learning Competency: Package Prepared Foods
Learning Outcomes: LO2. Package food items
2.1 Package food items in compliance with Occupational Safety and Health
2.3 Label food according to industry standards
Code: TLE_HECK9PF-IVj- 20
1. enumerate the Occupational Health and Safety Procedures in
packaging food;
2. label foods according to industry standards; and
3. emphasize the importance of adopting appropriate packaging method
according to enterprise standards.
Directions: Read the following statements carefully and write the letter of correct
1. It allows the foods to be sealed in the package without losing any residual
moisture that may still be in the food.
A. Canned foods B. Foil packaging C. Freezing food D. Home canned foods
2. It is a way of making sure that a product reaches the end user in good condition
at the least cost to the producer.
A. Food labelling B. Food packaging C. Food production D. Food storing
3. It is packed in terms of quality, shelf life, microbial condition, and portion
control.
A. Aluminum foil B. Food C. Materials D. Plastic container
4. A method of processing foods that are canned commercially and are cooked prior
to being placed in the can in order to prevent E. coli contamination.
A. Canned foods B. Foil packing C. Freezing food D. Home canned foods
5. This means that micro-organisms thrive best in high moisture foods like molds,
yeast, and bacteria they grow faster in food with the high moisture content.
A. Chemical reaction B. Chemical process C. Microbial load D. Moisture
(DO_Q4_TLE-
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Week Package Food Items
9
This module will help the learners with the necessary insights in packaging of
items in compliance with Occupational Health and Safety Procedures, acquire
suitable food packaging method and labelling foods according to industry standards.
It also aims to prepare the learners how to earn and become an entrepreneur.
What must appear on the label?

Directions: Take a look at the picture of the sardines below.
Write inside the tag all the information in the food packaging.
A package can be classified according to its use, as follows: as a primary

package, as a secondary package and tertiary package. The steps on how to package
the meat before freezing are as follows: (1) divide your meat into your set serving
sizes, (2) get a plastic zip bag big enough to hold the portion size plus a little room
for the meat to expand from the freezing process,(3) put the meat into the bag, then
flatten, (4) squeeze as much of the air as you can get out, then close the zip and (5)
date the bag so you know how long it’s been in your freezer. Methods of food
packaging are home canned foods, freezing and chilling foods, canned foods and foil
packaging. The following must appear in the label: expiration date, ingredients,
instructions for use where necessary, name and address of manufacturers, name of
the product, nutritional facts, storage instruction or conditions of use and quantity
of ingredients.
(DO_Q4_TLE-
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Directions: Read and understand the statement. Arrange the steps on how to
package a meat before freezing by writing number 1-5. Do it on a
_____ Squeeze the air as much as you can, then close the zip.
_____ Put the meat into the bag, then flatten.
_____ Date the bag so you know how long it’s been in your freezer.
_____ Divide your meat into your set serving sizes.
_____ Get a plastic zip bag that is big enough to hold the portion size, plus a little
extra room for the meat to expand from the freezing process.
Directions: Imagine that you are a manufacturer of a food product (fruits, meat or
vegetables), make your own packaging design. Remember that you
need to follow the requirements in standard enterprise, labeling and
OHS compliance. Use extra sheet of paper if needed.
Directions: Read the following statements carefully and write the letter of the
1. Mr. Joselito, the owner of J-R Enterprises wants to deliver his product to the
market. What are the things he needs to consider in storing and transporting?
A. Environmental condition C. Movement of vehicles
B. Loading and unloading D. Sanitary Permit
2. What kind of package does Emmanuel need so that he can carry bulk orders
from the warehouse?
A. Primary B. Secondary C. Tertiary D. Triad
3. Joie baked cookies, divided them into equal amount, placed them in pouches,
sealed and shared with her friends. What method of food packaging did she use?
A. Canning foods B. Chilling C. Foil packaging D. Freezing
4. What kind of packaging do you need in order to prevent E.coli contamination?
A. Canning foods B. Chilling C. Foil packaging D. Freezing
5. Andrei wants to earn this summer, he picked ripe mangoes from the backyard,
carefully placed them in the basket and offered at a cheaper price in the market.
The packaging function he applied is ___.
A. To contain B. To protect C. To help sell D. To promote
(DO_Q4_TLE-
30 COOKERY_GRADE9_WEEK9)
LM Cookery 9 uploaded at http://lrmds.deped.gov.ph/
K – 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD

EDUCATION
Learners Module in Cookery 9 page 128.
TECHNOLOGY AND LIVELIHOOD EDUCATION 9 COOKERY Copyright 2015 by:

Corazon M. Sumisim, Fe S.J. Mangalindan, Fe F. Asperer and The Library
Publishing House, Inc.
All rights reserved
TLE Cookery 9 www.academia.edu
https://www.youtube.com/watch?v=RsUHFM695R4
https://www.allrecipes.com/recipe/232396/easy-homemade-chocolate-sauce/
LM Cookery G.9 2nd draft 3.4.14
Defence Pest Management (2019).Food. Retrieved August 27,2020 from

https://www.defencepestmanagement.com.au/blog/importance-of-hygienic-
practices-in-the-kitchen/
Love To Know, Corp., (2006).Safety. Retrieved August 27,2020, from
https://safety.lovetoknow.com/Health_and_Safety_in_the_Kitchen#:~:text=Kitchen
%20safety%20awareness%20is%20crucial,a%20bout%20of%20food%20poisoning.
Skillmaker(November 2014)Workplace Safety Procedure. Retrieved August 28,2020,
fromhttps://www.skillmaker.edu.au/workplace-safety-procedures-and-
instructions/
https://www.google.com/search?q=sanitary+practices+in+presenting+salad+and+d
ressing&source=lmns&bih=625&biw=1366&hl=en&sa=X&ved=2ahUKEwjdqJ
W2havsAhVCGKYKHXAgARwQ_AUoAHoECAEQAA
For inquiries or feedback, please write or call:

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Technology and Livelihood Education Fourth Quarter: Cookery

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Technology and Livelihood Education Fourth Quarter: Cookery

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9

Published by the Department of Education

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Office Address: Pio Valenzuela St., Marulas, Valenzuela City

Learning Competency: Prepare Desserts

2. These are relatively simple to prepare and vary with sauces.

3. It is creamy, delicate, baked and may be served in their baking cups or

_______1. Dessert is fattening.

• Funnels – used to fill jars, made of various sizes of stainless steel,

Reason for Eating Desserts

Table 1: Characteristics of Dessert

Matchy Matchy: Meant To Be!

Are you sweet or bitter?

Directions: Identify what is being describe.

Lesson Identify Ingredients for Dessert

INGREDIENTS QUALITY POINTS

What’s Your Choice?

1. Which ingredients is often used as decoration or accompaniment for both

10. This will help egg white to whip up better.

Learning Competencies: Prepare Desserts

Lesson Select and Prepare Sweet Sauces

Nuts batter cream chocolate fruits

______1. It may be purchased naturally or roasted and used as toppings.

Kinds of Sweet Sauces

Three categories of dessert sweet sauces

• 1/2 cup unsweetened cocoa

Directions: Put a ✔ if the statement is correct and X if it is wrong. Write your

Learning Competency: Prepare desserts and sweet sauces.

Directions: Identify the ingredients described in the following statements.

Before cold container First-In-First Out

A. Directions: Watch a video on YouTube about sanitary practices in preparing

Learning Competency: Perform mise en place

____1. Wash your hands for at least 5 seconds.

Lesson Follow Workplace and Safety

Directions: Write APPROVE if the statement is correct and DISAPPROVE if it is

4 The content shows relevance to the topic and creatively done.

1 The content has no relevance to the topic and poorly done.

______1. Cecille works as a Chef in a fine dining restaurant. He is in charge on

a. Use wet potholders.

a. Use loose fitting clothing

a. Chop the vegetables and cook it.

______4. How do you wash your hands properly?

a. Wash your hands for at least 5 seconds

Lesson Present Dessert Attractively

(inedible, edible) 1. Make garnishes .

(dressings, garnishes) 3. Makes your relate to the

Guidelines in Plating Desserts

BLUE RED GREEN BLACK BLUE

________1. Having a gentle calming effect, fresh, and cool.

Criteria Percentage Grade

Total: 100 % Grade: ___________

Learning Competency: Storing desserts.

Keep Desserts in Appropriate

DIRECTIONS: Write FACT if the statement is correct otherwise; write BLUFF. Do it

Observe the following guidelines:

● Desserts containing uncooked eggs should be handled with extreme care, as

Sanitary Practices When Storing Desserts

Anna is a culinary student who specializes in making desserts. They have an

Your output will be rated using the scoring rubric below:

Excellent Very Satisfactory Needs No

Directions: Complete the guidelines in storing hot and cold desserts.

Learning Competency: Prepared Food Stuff

Week Select packaging Materials