FORMATIVE ACADEMIC AND SKILLS DEVELOPMENT SCHOOL

National Highway, Cotcot, Lilo-an, Cebu

Tel No. (032) 424-3389

LEARNING MODULE 10 IN TLE 9

SY 2022-2023
FOURTH QUARTER

Name: ____________________________________ Section: ____________Teacher: Mr. Kent Jim Bonghanoy

I. MELC Identify ingredients for desserts

II. SUBJECT MATTER Desserts

References https://www.slideshare.net/heLLdeaddoLL/ingredients-needed-in-preparing-desserts-and-sweet-sauces-57221997
https://www.youtube.com/watch?v=6vscXVlALRs

III. PROCEDURE
A. Introduction
Activity 4.10.1 – Picture Analysis
Directions: Look at the pictures of desserts and think of the possible ingredients of each.

Leche Flan Maja Blanca

Process Questions:

1. What do you think are the ingredients of the desserts above?

a. Leche Flan -_____________________________________________________________

b. Maja Blanca -____________________________________________________________

2. What is the essence of knowing the ingredients in a dessert?

__________________________________________________________________________
__________________________________________________________________________

3. What will happen to the dessert if the ingredients are not accurate?
__________________________________________________________________________
__________________________________________________________________________

The ingredients that you have in mind about leche flan and maja blanca may not be all seen in the
picture. It’s good to know the other ingredients used to make a perfect leche flan, maja blanca and
other desserts. In this module, we will know ingredients for desserts.

B. Interaction
Activity 4.10.2 – Let’s Watch!
 Directions: Watch the video presentations and take note on the ingredients in making desserts.

https://www.youtube.com/watch?v=6vscXVlALRs

Process Questions:
1. Name the ingredients in making desserts and cite the quality points to look for in them.

INGREDIENTS QUALITY POINTS

2. Why is it necessary to consider the quality of the ingredients that you use in making desserts?
__________________________________________________________________________

Activity 4.10.3 – Formative Assessment

Directions: Identify the ingredients described in the following statements. Write your answers
on the blank space provided.

__________________1. It is a simple mixture of flour and water that is used to make crepes and
pancakes.
__________________2. These ingredients are available whole, chopped or ground, roasted or
caramelized.
__________________3. It melted easily to blend into fillings and butters.
__________________4. This is a common element for all desserts. It serves as a sweetener.
__________________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.

C. Integration
1. Key Points
 a. Ingredients in making dessert
1. Sugar - The common element linking virtually all desserts is sugar. It may be used to sprinkle
over fruit, beaten into egg yolks for custard or into whites for a meringue. Many desserts use
sugar syrup, which involves boiling sugar and water to the desired temperature.
  2. Gelatine - is used to set many cold molded desserts. It is the basis for jellies and is also used to
set creams and mousses
  3. Egg yolks - 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.
4. 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
5. Fruit Ripe - perfect fruit provides the basis for many desserts, with very little effort needed to
make an attractive colorful display
6. 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.
7. Batters - This simple mixture of flour and water is used to make crepes and pancakes. Batter is
also used to coat fruit for fritters.
8. 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.
9. 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.

b. The quality points to look for when selecting dessert ingredients:

1. Sugar • 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 dusting the tops of desserts.
• Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel
flavor
2. Gelatine • Gelatines may be plain or flavored and coloured for effect.
• Many desserts are prepared using commercial leaf or powdered gelatine.
3. Egg yolks • Take eggs out of the refrigerator prior to use so they are at room temperature. This
way, they will whisk up better and incorporate more air.
4. Egg whites • 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.
• 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.
5. Cream • 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 gelatine added to it to
make the texture seem thicker and improve the whipping qualities.
• Creams vary in taste and texture so choose according to recipe specifications.
• Used only pasteurized cream.
6. Batters • Batters should be made up from the fresh ingredients.
• Batter is often rested at room temperature after it is made to reduce its elasticity so
that it flows more freely over the pan.
• Batters can be flavored with vanilla and other spices.
7. 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.
8. Chocolate • Chocolate is available in various types, namely bitter sweet, semi sweet, white,
dark and milk chocolate.
• Milk and white chocolate because of their milk content are more difficult to
work with dark chocolate.

Aside from knowing the ingredients and their quality points, it is also important to begin with
a project plan.

2. Activity 4.10.4 – Performance Task (Project Plan Making)

Directions: Make a project plan for a Leche Flan. Use the format below.

_________________________________
I. Name of the Desert

II. Objectives:

* _________________________________________________
*_________________________________________________
*_________________________________________________

III. Tools & Equipment Needed:

___________________ ___________________ ___________________

___________________ ___________________ ___________________
___________________ ___________________ ___________________
___________________ ___________________ ___________________
___________________ ___________________ ___________________
IV. Ingredients
Quantity Description/Name Unit Cost Total Cost
 TOTAL: __________________

V. Procedure:
1. ________________________________________________________________________
2. ________________________________________________________________________
3. ________________________________________________________________________
4. ________________________________________________________________________
5. ________________________________________________________________________
6. ________________________________________________________________________
7. ________________________________________________________________________
8. ________________________________________________________________________
9. ________________________________________________________________________
10. _______________________________________________________________________
11. _______________________________________________________________________
12. _______________________________________________________________________
13. _______________________________________________________________________