Learning Activity Worksheets (LAW)

Fourth Grading
Cookery
TLE 9

NAME : ___________________________________________ SCORE : _________________________________

GRADE & SECTION : ______________________________ TEACHER: ______________________________

PREPARING DESSERTS Week
2

ACTIVITY 1 – Identification

Directions: Identify the ingredients being described in the following items. Write
your answer on the space provided.

_____________1. Simple mixture of flour and water 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 or caramelized. They are an important part of dessert
cookery as they provide flavour for creams and ice creams.
_____________3. Melted to easily blend into fillings and batters. It can also be
poured over desserts such as puddings. When melted and cooled
it can be shaped and moulded into many attractive decorations.
_____________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. It serves as sweeteners.
_____________5. This is used to set many cold moulded desserts. It is the basis
for jellies and is also used to set creams, mousses and glazes.
_____________6. This kind of sugar is used mostly for dusting the tops of
desserts.
_____________7. Provides the basis for many desserts, with very little effort
needed to make an attractive colourful display.
_____________8. 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.
_____________9. This ingredient should be fresh and A - grade quality.
Quarter 4 Week 2 Page 1 of 4

LO2 Prepare desserts. (TLE_HECK9PD-IVb-f-16)

(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY WORKSHEETS
Grade 9 – COOKERY

_____________10. These ingredients are taken out of the refrigerator prior to use
so they are at room temperature. This way they will whisk up
better and incorporate more air.
_____________11. It is a type of sugar used in most recipes.
_____________12. It is often rested at room temperature after it is made to reduce
its elasticity so that it flows more freely over the pan.
_____________13. It is available in various types, namely bittersweet, semi-sweet,
white, dark and milk.
_____________14. These ingredients may be purchased natural or blanched.
_____________15. It is a type of sugar commonly used in hot sauce.

ACTIVITY 2 – Jumbled Letters

Directions: Rearrange the jumbled letters below to form the correct word. Write
your answer on the space provided.

G S A U R
1. ________________________

M E A C R
2. ________________________

T B A R T E
3. ________________________

E G Y L G K O

4. ________________________

H C O L A C O T E

5. ________________________

LO2 Prepare desserts. (TLE_HECK9PD-IVb-f-16)

(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY WORKSHEETS
Grade 9 – COOKERY

ACTIVITY 3 – Matching Type

Directions: Match column A with column B. Write only the letter of your answer
in the space provided.

COLUMN A COLUMN B

_______1. It is a type of sugar commonly used in hot A. Castor

sauce as it B. Brown
produces a lovely rich caramel flavour. C. Egg yolks
_______2. This ingredient may be pureed, baked or D. Egg whites
poached and can then be used for pies, E. Cream
soufflés and puddings.
F. Batters
_______3. It is best for meringues and some cakes
G. Nuts
because it dissolves more easily.
H. Chocolates
_______4. It may be mixed with
flavourings, sugar and cream or milk to I. Granulated
make custard or they may be whisked J. Fruit
together over hot water to create a
sabayon.
_______5. When it is beaten to soft peaks it will
support soufflés and mousses and when
beaten to firm peaks it is suitable for
meringues.
_______6. It is a type of sugar used in most recipes.
_______7. It is often rested at room temperature after
it is made to reduce its elasticity so that it
flows more freely over the pan.
_______8. It is available in various types, namely
bitter sweet, semisweet, white, dark, and
milk.
_______9. These ingredients may be purchased
natural or blanched.
_______10. It 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.

ACTIVITY 4 – Performance Tasks

Directions: List down five (5) different ingredients available at home and name
a dessert that can be made based on the ingredients you have listed. Write the
answer on the space provided.

LO2 Prepare desserts. (TLE_HECK9PD-IVb-f-16)

(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY WORKSHEETS
Grade 9 – COOKERY

1. ________________________________

2. ________________________________

3. ________________________________

4. ________________________________

5. ________________________________

Dessert Name: _____________________________________

Your output will be rated according to the scoring rubrics below:

SCORE CRITERIA
Listed 5 (complete) different ingredients available at home
100
and named a dessert that uses the ingredients
Listed 4 different ingredients available at home and
91 - 99
named a dessert that uses the ingredients
Listed 3 different ingredients available at home and
80 - 89
named a dessert that uses the ingredients
Listed 1 - 2 different ingredients available at home but
75 - 80
cannot named a dessert that uses the ingredients
70 Refuse to Participate

LO2 Prepare desserts. (TLE_HECK9PD-IVb-f-16)

(This is a Government Property. Not For Sale.)