J/SHS

TVL – HE (COOKERY)
Activity Sheet Quarter 4 -MELC 9/C9
Store Desserts

REGION VI – WESTERN VISAYAS

TVL- HE (Cookery)
Activity Sheet No. 9
First Edition, 2021

Published in the Philippines

by the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states:” 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.”
This Learning Activity Sheet Is developed by DepEd Region 6 – Western
Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TVL- HE COOKERY

Writer: Haide B. Gonzaga, Andrea Pactao

Illustrators: Ronald R. Castillo, Jose Kharlo L. Gambale

Editors: Benilda M. Tambanillo, Myrna A. Defallo, Leo C. Niedes

Layout Artist: Roxan E. Del Castillo

Schools Division Quality Assurance Team: Raymund L. Santiago, Roxan E. Del
Castillo, Anadel T. Jacinto
Division of Bago Management Team:
Allan B. Yap
Ermi V. Miranda
Ma. Lourdes V. Teodoro
Leo C. Niedes
Regional Management Team
Ramir B. Uytico
Pedro T. Escobarte Jr.
Elena P. Gonzaga
Donald T. Genine
Jeanalyn L. Jamison
Jo-an R. Pet
Introductory Message!

Welcome to TVL- HE (Cookery)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Bago City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This was
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is a self-directed instructional material aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

*For the learning facilitator:

The TVL - HE (Cookery) Activity Sheet will help you facilitate the
teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and the learner. This
will be made available to the learners with the references/links to aid in the
independent learning mode.

*For the learner:

The TVL –HE (Cookery) Activity Sheet was developed to help you continue
learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.
 Quarter 4- Week 9

Learning Activity Sheets No. 1

Name of Learner: _______________________________________________

Grade and Section: ____________________________ Date: ______________

TVL - HE (COOKERY) ACTIVITY SHEET

Storing Desserts

I. Learning Competency with Code MELC9

LO4. Storing Desserts
4.1 Keep desserts in appropriate conditions to maintain their quality and
taste. TLE_HECK9-12PD-IVh-18

II. Background Information for Learners

Storing desserts need careful attention. You can make many desserts in
advance as long you have an idea on how to store it properly. Consider the
packaging materials and the equipment needed. Desserts can be freeze in a
freezer or refrigerator until you are ready to serve it.

Storing Hot and Cold Desserts

• Dessert containing uncooked eggs should be handled with extreme care,

since raw egg is a medium which dangerous bacteria such as salmonella can
thrive. You need to be really careful in preparing food like chocolate mousse
and uncooked cheese cake that contain egg white for a gelatin.
• Egg custard contains protein which provides food for bacteria. Harmful
bacteria that are present in the custard can grow quickly to dangerous
numbers.
• Any dessert that is not required for immediately consumption must be
cooled rapidly and stored in a cool room required.
• If you plan to prepare dessert hot until service, make sure that the
temperature of the food is over 65°c. Never leave an egg mixture in Bain-
Marie for a while should be discard at the end of the service
• If milk and cream are used in dessert like trifle and custard, 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 limited storage life. Make sure you can check and
follow the food storage requirement.

Packaging Materials for Storing Desserts

1. Glass Container
2. Plastic Container
3. Plastic/ Cellophane
4. Aluminum Foil
5. Packaging Tapes
6. Boxes

Equipment for Storing Desserts

.1. Chiller
2. Freezer
3. Refrigerator

Storage Technique
1. Refrigerating – To keep cool or cold
2. Cold Storing – The process of storing food by means of
refrigeration
3. Chilling – To refrigerate or to reduce the temperature of food

III. Accompanying DepEd Textbook and Educational Sites

Domo, Anecita P., Kong, Aniceta S., Technical –Vocational - Livelihood
Home Economics – Cookery Manual, pages 185-186

IV. Activity Proper

A. TELL ME: Direction : Identify the following items. Draw a star ( ) if it is an

equipment, circle ( ) for packaging material and triangle ( )
for storage technique.

__________1. Chilling __________freezer

__________2. Glass container __________ cellophane
__________3. Chiller __________aluminum foil
__________4. Cold storing __________ boxes
__________5. Plastic container __________ packaging tapes
B. Complete Me Up!
Direction : Fill the missing word to make the statement complete. Select your answer
inside the parenthesis.
1. Many desserts have limited storage ______ (life, material, container).
2. _______ (Freezer, Refrigerator, Refrigerate) to keep the food cool or cold .
3. (Hot Storage, Cold storage, Dry storage) is the process of storing food by means of
refrigeration.
4. (Chilling, Freezing, Refrigerating) to refrigerate or to reduce the temperature of food.
5. (Cold dessert, Hot dessert, Dessert) containing uncooked eggs should be handled
with extreme.

Guide Question:

1. What is the difference between the chiller and the freezer?

2. What are the different storage techniques?
3. Name the available packaging materials for storing dessert?

V. Reflection
1. How do you keep dessert in appropriate condition to maintain freshness
freshness and good quality?
2. Why do we need to store dessert?
3. How do you store dessert properly?
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VI. Answer Key

5. dessert 10. 5.
4. chilling 9. 4.
3. Cold storage 8. 3.
2. refrigerate 7. 2.
1. life 6. 1.

B A