9

Technology and Livelihood

Education (TLE) – Cookery
Quarter 4 – Module 2:
Classification of desserts according to
types of Ingredients Used, and its
Characteristics

Week 2

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Technology & Livelihood Education (TLE)- Cookery – Grade 9
Alternative Delivery Mode
Quarter 4, Week 2 – Module 2: Classification of desserts according to types of Ingredients
Used, and its Characteristics
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
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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.

Borrowed materials (i.e., pictures, photos, brand names, trademarks, etc.) included in this
module are owned by their respective copyright holders. Every effort has been exerted to locate
and seek permission to use these materials from their respective copyright owners. The publisher
and authors do not represent nor claim ownership over them.

Published by the Tagbilaran City Division

Schools Division Superintendent: Joseph Irwin A. Lagura, PhD
Assistant Schools Division Superintendent: Marcelo K. Palispis, EdD, JD

Development Team of the Module

Prepared by : Chona O. Geangan and Mae Ann U. Tiongco

Editor:
Reviewers: EPS – TLE/TVL: JOSEPH C. BARRETE
Management Team: CID Chief: John Ariel A. Lagura , PhD
Division EPS In Charge of LRMDS: Neolita S. Sarabia ,EdD
Division ADM Coordinator:

Department of Education –Region VII – Tagbilaran City Division

Office Address: Rajah Sikatuna Avenue, Dampas, Tagbilaran City

Telefax: (038) 544-2147, 427-1702
E-mail Address: tagbilarancitydivision@yahoo.com

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 9
Technology &
Livelihood Education
(TLE) - Cookery 9

Quarter 4, Week 2:
Classification of desserts
according to types of Ingredients
Used, and its Characteristics

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Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education –Cookery 9 Alternative

Delivery Mode (ADM) Module on Classification of Desserts According to the types of
Ingredients Used and its Characteristics !

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood Education – Cookery 9 Alternative

Delivery Mode (ADM) Module on Classification of desserts According to Types of
Ingredients Used and its Characteristics !

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100% ), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

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 What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module will guide you to acquire the essential knowledge and
competencies and at the same time develop your skills in identifying the components
of a salad and the factors to consider in salad preparation. Your performances in every
activity will help you to practice gained understanding. The lessons are arranged
according to the Most Essential Competency (MELC) for Technology and Livelihood
Education- Cookery 9.

This module comprises the lesson:

• Lesson 1 – Classifications of desserts according to types of ingredients used
and its characteristics.

After going through this module, you are expected to:

1. identify the types of desserts;

2. classify the types of desserts according to ingredients used; and
3. give the characteristics of desserts

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 What I Know

A. Directions: Read the statements carefully, then choose the best answer
from the given options. Please use a whole size of an intermediate paper.

1. A type of frozen dessert that is made of milk, cream, sugar, flavourings and
sometimes eggs.
A. Soufflé B. Ice Candy C. Ice cream D. Sundae
2. It is a type of dessert that is made from fruit juices, water and sugar.
A. Sherbet and Ices B. Soufflé C. Sundae D. Ice cream
3. These type of dessert is relatively simple to prepare and vary with sauces.
A. Puddings B. Cobblers C. Custard D. Gelatin
4. The simplest dessert and one of the best are fruits because they are
nutritious, appetizing, and easy to prepare and serve.
A. Puddings B. Gelatin C. Fruits D. Cobblers
5. A ready to serve type of dessert that is made in all parts of the world from a
variety of milks from cow, goat and sheep.
A. Puddings B. Gelatin C. Cobblers D. Cheese
6. A pudding that is also called as blancmange
A. Rice B. Bread C. Cereal D. Corn starch
7. Which of the following is considered the simplest dessert?
A. Fruits B. Custard C. Gelatin D. Puddings
8. All of the following are characteristics of good fruit desserts, EXCEPT
A. Appetizing aroma C. Simple and attractive
B. Moderately sweet D. Slightly chilled temperature

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 Lesson Classification/types of
desserts and their
1 characteristics
Dessert is a course that concludes a meal. The course usually consists
of sweet foods, such as confections, and possibly a beverage such as dessert wine or
liqueur.

What’s New

List down the ingredients used in the dessert presented below. Write your answers
on your answer sheet.

1.________________________________________ 6.___________________________________

2.________________________________________ 7.___________________________________

3.________________________________________ 8. ___________________________________
4. ________________________________________ 9. __________________________________

5._________________________________________ 10. _________________________________

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 What is It

Classification / Types of Desserts and their Characteristics

A. Fruits

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

Characteristics of good fruit desserts:

▪ appetizing aroma
▪ simple
▪ clean washed appearance
▪ slightly chilled
B. 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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The three general types of cheese based on consistency are:

1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes

C. Gelatin Dessert

These are easily prepared, economical and 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.

D. Custard

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.

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Characteristics of baked custard
▪ firmness of shape
▪ smooth, tender texture
▪ rich and creamy consistency
▪ excellent flavor

Characteristics of soft custard

▪ velvety smooth texture
▪ rich flavor
▪ has pouring consistency of heavy cream

E. Puddings

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

1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding
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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F. 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.

G. Frozen Desserts
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 and sometimes egg
white.

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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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 What’s More

Directions: Identify the names of the following desserts in Columns A and Column B in an orderly
manner.

Column A Column B

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 What I Have Learned

Direction: Give example for each type of dessert. Write your answers on your answer
sheets.

1. Frozen Desserts

2. Fruit cobblers

3. Pudding

4. Fruit

5. Custard

6. Gelatin

7. Cheese

What I Can Do

Research and Piled Up (Performance Task)

Collect 20 types of desserts and compile it like a scrapbook using any kind of paper,
decorating materials, glue, and coloring materials. Your output will be rated using the
following scoring rubric.

SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive
manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in a simple manner
2 Properly compiled (6-9) recipes in a simple manner
1 Compiled less than 6 recipes in disorganized manner

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 Assessment

Post-Test
A. Directions: Read the statements carefully, then choose the best answer
from the given options. Please use a whole size of an intermediate paper.

1. A type of frozen dessert that is made of milk, cream, sugar, flavourings and
sometimes eggs.
A. Soufflé B. Ice Candy C. Ice cream D. Sundae
2. It is a type of dessert that is made from fruit juices, water and sugar.
A. Sherbet and Ices B. Soufflé C. Sundae D. Ice cream
3. These type of dessert is relatively simple to prepare and vary with sauces.
A. Puddings B. Cobblers C. Custard D. Gelatin
4. The simplest type of dessert, nutritious, appetizing, easy to prepare and
serve.
A. Puddings B. Gelatin C. Fruits D. Cobblers
5. A ready to serve type of dessert that is made in all parts of the world from a
variety of milks from cow, goat and sheep.
A. Puddings B. Gelatin C. Cobblers D. Cheese
6. A pudding that is also called as blancmange
A. Rice B. Bread C. Cereal D. Corn starch
7. Which of the following is considered the simplest dessert?
A. Fruits B. Custard C. Gelatin D. Puddings
8. All of the following are characteristics of good fruit desserts, EXCEPT
A. Appetizing aroma C. Simple and attractive
B. Moderately sweet D. Slightly chilled temperature

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16

What’s More What's More Pre-test/Post-

Column B Column A
test
1. Chocolate 1. Chocolate 1. C
mousse 2. Doughnut 2. A
2. Cup cake 3. Fruit 3. A
3. Pie 4. Jelly 4. C
4. Popsicle 5. Chocolate cake 5. D
5. Cake 6. Lollipop 6. D
6. Croissant 7. Candy 7. A
7. Ice Cream 8. Muffins 8. B

Answer Key
References

Domo, A. S. (2016). Technical-Vocational-Livelihood-Cookery Module 1 (First

Edition ed.). (M. Lee, Ed.) Quezon City: Sunshine Interlinks Publishing
House, Inc.

Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.

Websites:

https://www.eslprintables.com/vocabulary_worksheets/food/desserts/name_the_
desserts_354167/

https://en.wikipedia.org/wiki/Dessert#:~:text=Dessert% 20(%2Fd%C9%AA%CB%8
8z,course% 20that%20concludes%20a%20meal.&text=The%20term% 20dessert% 20
can%20apply,of%20its%20naturally%20occurring% 20sweetness.

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For inquiries or feedback, please write or call:

Department of Education – Tagbilaran City Division

Rajah Sikatuna St.. Dampas , Tagbilaran City, Bohol, 6300

Telefax: (38) 427-1702

Email Address: tagbilarancity.division@deped.gov.ph

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