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LEARNING RESOURCES MANAGEMENT AND DEVELOPMENT SECTION
SA P
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SELF-LEARNING KIT
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INDUSTRIAL
COOKERY NCII
ARTS
CLASSIFICATION
ENGLISH ATOF DESSERTS
METRIC
ACCORDINGSISTEMA
DALAWANG TO ITS INGREDIENTS
NG PANUKAT

WRITER: KIMBERLY HAZEL C. SANGALANG

ILLUSTRATOR: MARIA AGNES J. CABASAG
LAYOUT ARTIST: NATHANIEL C. SEBASTIAN
EVALUATORS: CATHREN DANICA D. ESMA
GRADE 9
4
DONNA T. SANTOS-VILLANUEVA
 Book Record
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 Classification of Desserts According to Its Ingredients

SELF-LEARNING KIT
COOKERY NCII
CLASSIFICATION OF DESSERTS
ACCORDING TO ITS INGREDIENTS

3
 This Self-Learning Kit was conceptualized and developed by the
LEARNING RESOURCES MANAGEMENT AND DEVELOPMENT SECTION (LRMDS)
SCHOOLS DIVISION OF BATAAN

ROMEO M. ALIP, PhD, CESO V

Schools Division Superintendent

ROLAND M. FRONDA, EdD, CESE

Assistant Schools Division Superintendent

MILAGROS M. PEÑAFLOR, PhD

Chief Education Supervisor, CID

EDGAR E. GARCIA
Education Program Supervisor, LRMDS
ROSITA P. SERRANO JOAN T. BRIZ RICHARD M. ALBORO
Librarian II Project Development Officer II Information Technology Officer II

MARLON Q. DIEGO OMAR S. MANALANSAN KENNETH G. DOCTOLERO JOVANNI B. BELMONTE

Lead Illustrator Lead Book Designer Lead Book Designer Lead Illustrator
Learning Resource Evaluators
EMELITA G. PAGUIO
ANNE MARIE R. SEÑORA-BONIFACIO, EdD
DONNA T. SANTOS-VILLANUEVA, MAEd
CATHREN DANICA E. RICAPLAZA
MARIO E. DOJILLO JR.
MARY ANN S. VALDEZ

COPYRIGHT NOTICE
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This Self-Learning Kit was conceptualized and developed by the Learning Resources Management and Development Section
of the Department of Education Region III – Schools Division of Bataan. It can be reproduced, used, copied, printed or reprinted for
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 Classification of Desserts According to Its Ingredients

PREFACE

Cookery is the art and craft for preparing food for consumption. It is important to
learn cookery since cooking skill may help us to meet our nutrition guidelines in our daily
supply. One of the topics to be discussed in this self-learning kit is dessert – a course that
concludes the meal. It is usually a sweet food, like ice cream, cookies, and cakes.

This Self- Learning Kit will give you an opportunity to explore the fundamentals of des-
sert. You will also gain knowledge about the importance of dessert and you will learn the
different classification of desserts according to the ingredients used. This Self-Learning Kit is
intended to be completed and assessed independently at your own pace, at a time that
suits you.

While using the Self-Learning Kit, please be reminded about the book care rules. DO
keep this in a moderate environment and away from direct sunlight. Keep it away from
food or drinks and do not draw or write on the pages of the self-learning kit. All your answers
on each activity must be written on the answer sheet. Do not bend or tear the pages, turn
the pages carefully from the top corner.

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Self-Learning Kit in Home Economics

OBJECTIVES

At the end of the lesson, with at least 80% level of proficiency, you should be able to::

1. Identify the different classification of desserts according to its ingredients;

2. Express appreciation of different types of desserts by classifying them according
to their types of ingredients used; and
3. Demonstrate understanding of the different classification of desserts by listing the
ingredients of the given recipe.

LEARNING COMPETENCIES

LO 1.3 Classify desserts according to types of ingredients used

TLE_HECK9 - 12PD-IVa-15

Different types of Dessert

6
 Classification of Desserts According to Its Ingredients

WHAT DO YOU KNOW?

Directions: Before we proceed to the lesson, we will have short activity to determine what
you already know about the concepts and skills to be covered by our discussion about the
different classification of desserts. Name the pictures below and write your answer on a
separate sheet of paper.

1.

2.

3.

4.

5.

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Self-Learning Kit in Home Economics

WHAT YOU NEED TO KNOW?

Read this very well then find out how much you can remember and how much you learned
by doing some activities after.

Classification of Desserts According to Types of Ingredients Used

1. Fruit Dessert
The simplest dessert and one of the best
are fruits because they are nutritious, appetizing,
and easy to prepare and serve.

Characteristics of fruit dessert

Appetizing aroma
Simple
Slightly Chilled

Food Safety:

Rinse all fruits before eating. This recommendation also applies to produce with rinds
or skins that are not eaten. Rinse produce just before preparing or eating to avoid premature
spoilage.
1. Clean all surfaces and utensils with soap and hot water, including cutting boards,
peelers, counter tops, and knives that will touch fresh produce.
2. Wash hands with soap and warm water for at least 20 seconds before and after
handling fresh fruit.
3. Rinse fresh fruits, including those with skins and rinds that are not eaten, under
clean running water and avoid using detergents or bleach.
4. Dry fruit on a clean paper towel and prepare, cook, or eat.

2. Cheese
Cheese is another excellent dessert that is
ready to serve.It is made in all parts of the world
from a variety of milks from cow, goat and sheep
Cheese differs depending on the kind of milk
used, the kinds of cheese-making procedures,
the seasonings and the ripening processes also
distinguish its variety. Each variety has a definite
character, a special appeal and particular uses.

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 Classification of Desserts According to Its Ingredients

3. Gelatin dessert
These are easily prepared, economical an vary
in many ways. Gelatin is marketed in two forms. First, the
unsweetened, granular type that must be softened in
water before use, and the fruit gelatin to which flavor,
color, and sugar have already been added.

Jelly is a dessert made with a sweetened and

flavored processed collagen product (gelatin). To
make a jelly, gelatin is dissolved in hot liquid with
the desired flavors and other additives. These latter
ingredients usually include sugar, fruit juice, or sugar
substitutes; they may be added and varied during preparation, or pre-mixed with the
gelatin in a commercial product which merely requires the addition of hot water.

4. Custard

Custard is a sweet, pudding-like dessert that’s

usually made with eggs. Baked and soft custards
vary in so many ways. Creamy, delicate, baked
custards may be served in their baking cups or may
be unmolded and served with fruit garnishes or with
dessert sauces. Creamy custards and puddings
typically include a thickened dairy base. The thickener
used determines whether it’s a custard or a pudding.
Generally, custards are cooked and thickened with
eggs. Crème brûlée and flan are both baked custards

Characteristics of baked custard

firmness of shape
smooth, tender texture
rich and creamy consistency

Custard is a based on a cooking a mixture of milk or cream and egg yolk.

Depending on how much egg or thickener is used, custard may vary in consistency
from a thin pouring sauce to a thick pastry cream used to fill pastries. The most common
custards are used as desserts or dessert sauces and typically include sugar and vanilla.

5. .Fruit Cobblers

These are not fruit pies. They have a depth

of two or three inches and are topped with biscuit
dough rather than being made with pie crust. They
may be served either hot or cold.

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Self-Learning Kit in Home Economics

6. Puddings

Pudding is a type of food that can be either a dessert or a savory (salty or spicy) non-
sweet dish that is part of the main meal. The original pudding was formed by mixing various
ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or
suet, resulting in a solid mass. These puddings are baked, steamed, or boiled. Depending
on its ingredients, such a pudding may be served as a part of the main course or as a
dessert.

Puddings are relatively simple to prepare and vary with sauces. These are classified as:

1. Cornstarch pudding (sometimes called blancmange)

Blancmange from French: blanc-manger is a sweet

dessert commonly made with milk or cream and sugar
thickened with gelatin and cornstarch.

2. Rice pudding

Rice pudding is a dish made from rice mixed with

water or milk and other ingredients such as cinnamon
and raisins. Rice pudding is traditionally made with
pudding rice, milk, cream and sugar and is sometimes
flavored with vanilla, nutmeg, jam and/or cinnamon. It
can be made in two ways: in a saucepan or by baking
in the oven.

In a saucepan, it is made by gently simmering the milk and rice until tender, and then
the sugar is carefully mixed in. Finally, the cream is mixed in, and it can either be left to cool
and be served at room temperature, or it can be heated and served hot.

When made in the oven, the pudding rice is placed into a baking dish, and the
milk, cream and sugar are mixed in. The dish is then placed in the oven and baked at a
low temperature for a few hours, until the rice is tender and the pudding has a creamy
consistency.

3. Bread pudding

Characteristics of Pudding
 attractive appearance
 excellent consistency
 well – blended flavor
 firmness of shape
 an accompanying sauce to add interest

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 Classification of Desserts According to Its Ingredients

7. Frozen Desserts

Nothing beats the heat on a blazing summer’s day like a cooling ice cream. Ice
cream consists of cream slowly stirred in a churn to freeze it to a creamy consistency.
Gelato uses a milk base instead of cream and has less air mixed into it than ice cream.
Frozen custard uses a cooked base of egg yolks. For a dairy-free dessert, try a sorbet, which
is made from churned fruit purees.

1. Ice cream
Smooth frozen mixture of milk, cream,
sugar, flavorings and sometimes eggs.

2. Sherbet and Ices

made from fruit juices, water and
sugar. American sherbet contains milk and
cream and sometimes egg white. The egg
whites increase smoothness and volume.
Ice contains only fruit juice water, sugar a
sometimes egg white.

3. Frozen Soufflés and Frozen Mousses

Made like chilled mousses and Bavarians,
whipped cream, beaten egg whites or both
are folded to give lightness and allow to be
still frozen in an ordinary freezer.

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Self-Learning Kit in Home Economics

WHAT HAVE YOU LEARNED?

ACTIVITY 1
Instructions: Read the statement carefully and identify the classification of desserts according
to its ingredients. Write your answer on your answer sheet.

1. It is a sweet, pudding-like dessert that’s usually made with eggs that may be served
in their baking cups or may be unmolded and served with fruit garnishes or with dessert
sauces.

2. The dessert that can be served using freshly fruit or chilled fruit that’s why it is
considered as the simplest dessert.

3. This is a type of food that can be either a dessert or a savory and was formed by
mixing various ingredients with a grain product or other binder such as butter, flour,
cereal, eggs, and/or suet, resulting in a solid mass.

4. These are not fruit pies. They have a depth of two or three inches and are topped
with biscuit dough rather than being made with pie crust.

5. A dessert that is made from rice mixed with water or milk and other ingredients such
as cinnamon and raisins.

6. It is another excellent dessert that is ready to serve. It is made in all parts of the world
from a variety of milks from cow, goat and sheep.

7. The dessert that is made with a sweetened and flavored processed collagen
product. It is dissolved in hot liquid with the desired flavors and other additives. These
latter ingredients usually include sugar, fruit juice, or sugar substitutes.

8. This type of pudding is a sweet dessert commonly made with milk or cream and
sugar thickened with gelatin and cornstarch.

9. A smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.

10. Made like chilled mousses and Bavarians, whipped cream, beaten egg whites or
both are folded to give lightness and allow to be still frozen in an ordinary freezer.

Excellent! Let’s test again your knowledge

about the topic by answering the next
activity.

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 Classification of Desserts According to Its Ingredients

ACTIVITY 2

There are many types of dessert and they are classified based on the ingridients used.

Instructions: Classify the pictures below based on the ingredients used.

No. DESSERTS CLASSIFICATION

1.

2.

3.

4.

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Self-Learning Kit in Home Economics

No. PICTURES CLASSIFICATION

5.

6.

7.

8.

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 Classification of Desserts According to Its Ingredients

No. PICTURES CLASSIFICATION

9.

10.

Congratulations! You’re doing it right. After finishing all

the activities in this Self-Learning Kit the next topic will
give you a deeper understanding about dessert and the
characteristics and be ready for your performance and
presentation of dessert

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Self-Learning Kit in Home Economics

ACTIVITY 3

InstructionS: Using the given recipe, list down ten (10) ingredients needed in preparing the
dessert. Write your answer on your answer sheet.

Fruit Dessert: Banana Crepes

Portion: 6 servings

 
INGREDIENTS
PROCEDURE
1. ________________
• Sift flour and powdered sugar into a mixing 2. ________________
bowl. 3. ________________
• Add eggs, milk, butter, vanilla, and salt; beat 4. ________________
until smooth. Over a medium hea place a 5. ________________
skillet and lightly brush with oil or butter. Add 6. ________________
about 3 tablespoons batter. 7. ________________
• Tilt skillet so that batter spreads to almost 8. ________________
cover the bottom of skillet. Cook until lightly 9. ________________
browned; turn and brown the other side. 10. ________________
• Repeat process with remaining batter,
grease skillet as needed.
• Pour the melted butter in a large skillet.
•Stir in the brown sugar, cinnamon, and
nutmeg. Stir in the cream and cook until slightly
thickened.
• Add the bananas to the skillet; cook until the
bananas are softened a little, spooning sauce
over them.
•Remove from heat.
• Roll a crepe around each banana half and
place on serving platter. Spoon sauce over
crepes. Top with whipped cream and a pinch
of cinnamon.

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17
What do you know? (Page 7)
1. Cheese
2. Gelatin
3. Ice Cream
4. Fruits
5. Custard
ACTIVITY 1: (Page 12)
1. Custard
2. Fruit Dessert
3. Pudding Dessert
4. Fruit Cobblers
5. Rice Pudding
6. Cheese
7. Gelatin Dessert
8. Cornstarch Pudding
9. Ice cream
10. Frozen Souffles
ACTIVITY 2 (page 13)
1.Cheese
2.Cornstarch Pudding
3.Custard
4.Rice Pudding
5.Fruit Cobblers
6.Bread Pudding
7.Fruit Dessert
8.Mousses/Frozen Soufflés
9.Ice Cream
10.Gelatin Dessert

ACTIVITY 3: (Page 16)
1. Eggs
2. Milk
3. Butter
4. Vanilla
5. Salt
6. Brown sugar
7. Cinnamon
8. Nutmeg
9. Banana
10. Whipped Cream
ANSWER KEY
Classification of Desserts According to Its Ingredients
Self-Learning Kit in Home Economics

SELF-ASSESSMENT

RUBRICS OF LEARNING
SCORE SCORE DESCRIPTORS REMARKS
1-5 1 - 10

4-5 9 -10 Excellent

3 6-8 Good

2 4-5 Fair

1 1 -3 Start Again

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 Classification of Desserts According to Its Ingredients

ACKNOWLEDGEMENT

I would like to express the deepest appreciation to the Learning Resource Evaluators
who helped me on my concerns and supported us all throughout. The completion of
this Self-Learning Kit could have not been possible without the expertise of the Learning
Resources Management and Development System Staff.A debt of gratitude is also owed
to my co – teachers for being my support system.Last but not the least, I would like to thank
my family and our Almighty God, without you none of this would be possible.

REFERENCES

PHOTOGRAPS AND IMAGES

Athena Hessong “Types of Desserts”July21, 2019-https://www.leaf.tv/articles/types-of-desserts/

“Sclance”Collection of Jelly (PNG)-July23,2019-http://www.sclance.com/pngs/jelly-png/view-page-1.htm

Fruits PNG HD - Transparent Images (PNG) http://pluspng.com/fruits-png-hd-8577.html

Crème caramel powder mix-July20,219-https://www.menu.it/en/products/menu/sweet-specialties/creme-caramel-powder-mix

Laura Brehaut-Has Swiss-style cheese reached superfood status?-August 21, 2017 https://nationalpost.com/life/food/has-swiss-style-
cheese-reached-superfood-status

Kawaling Pinoy-”Catheral Window Gelatin,”july21,2019-https://www.kawalingpinoy.com/cathedral-window-gelatin/

“Betty Croker”-”caramel Custard-July20,2019https://www.bettycrocker.com/recipes/caramel-custard/4bf5b398-426b-455a-abd5-

bf8641518edf

Martha Stewart-Blancmage-july23,2019-https://www.marthastewart.com/1511190/blancmange

Christin Mahrlig”Old-Fashioned Rice Pudding”January 12, 2019https://spicysouthernkitchen.com/old-fashioned-rice-pudding/

Martha Stewart “Caramel Bread Custard, Juy20,2019-https://www.marthastewart.com/315465/caramel-bread-pudding

WEBSITE CONTENT

“colorado farm to market”July 21,2019,http://cofarmtomarket.com/value-added-products/baked-goods/custard-desserts/

Wikipedia,”Pudding”, July21 2019https://en.wikipedia.org/wiki/Pudding

Wikipedia,”Custard”, June13,2019https://en.wikipedia.org/wiki/custard

Wikipedia,”Blancmage” July1,2019”, July21 2019https://en.wikipedia.org/wiki/Blancmange

Wikipedia,”Ricepudding”, July21 2019https://en.wikipedia.org/wiki/Rice_pudding

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 SYNOPSIS

What is dessert? Dessert is a happy food and it lightens anyone’s mood.

Every one of us is deserting on desserts and the presence of this in our menu makes
us satisfied after our full meal.

Did you know that dessert increases the production of the so-called hormone
of happiness? You can grab your sweet snacks and eat everything but always
remember, in moderation!

This Self-Learning Kit will guide you in learning the different classifications of
dessert according to its ingredients.

C O NT ENT DE VE LO P E RS
WRITER: KIMBERLY HAZEL C. SANGALANG She took up her college degree at Polytechnic
University of the Philippines- Bataan Campus with the course of Bachelor in Business
Technology Education (BBTE) and finished her Master’s Degree at Bataan Peninsula
State University Major in Technology and Home Economics last 2017. She is now currently
teaching at Mariveles National High School- Poblacion since 2010 up to present.

ILLUSTRATOR: MARIA AGNES J. CABASAG, L.P.T She is a graduate of Misamis University,

Misamis Occidental with the degree of Bachelor in Elementary Education major
in English, year 2007. She earned her units in Master of Arts in Education major in
Educational Management at Bataan Peninsula State University . Served as a Teacher
I at Binuangan, Paysawan and Saysain Elementary School - Bagac, Bataan from 2011
to 2016. At present, she is designated as Teacher II in Bagac Elementary School ,District
of Bagac.
LAYOUT ARTIST: NATHANIEL C. SEBASTIAN, L.P.T currently working as Teacher I at
Pagalanggang National High School - Annex. Graduated at Bataan Peninsula State
University, Balanga Campus in Bachelor of pus on April, 2012. Succesfully passed the
Licensure Examination for Teachers (LET) on 2014.

EVALUATOR: CATHREN DANICA D. ESMA She graduated with a degree Bachelor of

Secondary Education major in English at Bataan Peninsula State University-Balanga
Campus on April 2012. She is currently taking up Master of Arts in Education major
in Educational Management at Tomas Del Rosario College. At present, she teaches
Grade 7 students at Bonifacio Camacho National High School at Calaylayan, Abucay,
Bataan.

EVALUATOR: DONNA T. SANTOS-VILLANUEVA, MAEd A graduate of Asia Pacific College

of Advanced Studies, Inc. with the degree Bachelor of Secondary Education major
in English. She finished her Master of Arts in Education major in Language Education
degree at Bataan Peninsula State University - Main Campus. She was a private school
teacher for two years at Mt.View Village School of Mariveles and also a former English
instructor at Polytechnic University of the Philippines (PUP)-Bataan Branch under CHED.
Her first experience as public school teacher was at Mariveles NHS-Cabcaben. At
present, she is a Master Teacher I at Mariveles Senior High School -Sitio Mabuhay,
Cabcaben Mariveles, Bataan.

SCHOOLS DIVISION OF BATAAN

LEARNING RESOURCES MANAGEMENT AND DEVELOPMENT SECTION (LRMDS)
Bataan Provincial Capitol Compound, Balanga City 2100