PERFORMANCE TASK

Live It On
Your school will be celebrating its 50th Founding Anniversary and your class is tasked to prepare desserts for the
occasion. Prepare at least two types of desserts. Your product and performance will be rated using the rubric
below.

Dimension PERFORMANCE LEVEL

Very Needs No
Excellent Satisfactory Points
Satisfactory Improvement Attempt
(4 pts.) (2 pts.) Earned
(3 pts.) (1 pt.) (0 pt.)
Uses tools Uses tools and
Uses tools Uses tools and
and equipment
and equipment
equipment incorrectly and
1. Use of tools equipment correctly and No
correctly and less
and equipment correctly and but less attempt
confidently confidently
confidently at confidently
most of the most of the
all times sometimes
times time
Manifests Manifests less
understanding understanding
Manifests Manifests
of of the step- by
very clear clear
the step-by- step
2. Application of understanding understanding No
step procedure
procedures of the step of the step attempt
procedure seeking
by-step by-step
but sometimes clarification
procedure procedure
seeks most of the
clarification time
Works
Works
Works Works independently
independently
independently independently but with
with ease and No
with ease and with ease and assistance
confidence attempt
confidence at confidence from others
most of the
all times sometimes most of the
time
time
Observes Most of the
Observes Observes
safety time not
3. Safety work safety safety No
precautions observing
habits precautions at precautions attempt
most of the safety
all times sometimes
time precautions
Task is Task is started
Task is
completed Task is nearly but not
completed
following the completed completed
4.Completeness following the No
procedures in following the following the
of Task procedures in attempt
the activity procedures in procedures in
the project
improvement/i the project plan the project
plan
nnovations plan
Work
Work Work
Work completed
5. Time completed completed No
completed ___(mins./hour
management within allotted ___(mins./hours attempt
ahead of time s/days)
time /days) beyond
beyond
TOTAL POINTS
Fruit Dessert (Fruit Cocktail)
Equipment/tools needed:
Casserole
Gas or electric stove
Knife
Chopping board
Measuring cup
Measuring spoon
Wooden spoon
Refrigerator/chiller

Ingredients needed:
2 c ripe papaya, peeled and cubed 2/3 c sugar
1 t citric acid 1 c water
1 t calamansi juice
1 tbsp. almond extract
1 tbsp. honey
4 slices canned pineapple, tidbits

Procedure:
1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water.
Add ½ tsp. citric acid.
2. When cooked, add ¼ almond extract.
3. Cook singkamas similarly. Combine all the fruits and mix well.
4. Chill before serving. For dressing, use honey-calamansi juice
mixture.
5. Add mixture to fruits before serving

Gelatin dessert
Equipment/tools needed:
casserole
Gas or electric stove
Knife
Chopping board
Measuring cup

Materials/ingredients needed
ripe mangoes (scoop the flesh)
4 slices
gulaman, torn into pieces
2 bars
pineapple
½ cup
(diced)
½ c. milk
(evaporated milk or fresh)
1 pc.
banana (neatly cut)
2 cup
water

PROCEDURE:
1. Boil sugar and gulaman in two cups water.
2. Remove from fire, strain through a sieve.
3. Add milk and put half of the mixture in a wet mold.
4. Put in a cool place to jell.
5. When partly jelled, arrange fruits in mold and pour the remaining
gulaman.
6. Chill until firm. Serve cold.
Soft custard
Equipment/tools needed:
Sauce pan
Double boiler
Measuring cups
Wooden spoon
Egg beater
Spoon for testing

Materials/ingredients needed
eggs, slightly beaten (or 6
3 pcs
yolks)
3tbps.
sugar
2cups
milk, scalded
1tps.
whipped cream ( optional)
pinch of
salt

Procedure:
1. Scald the milk in a sauce pan over low fire.
2. Combine the eggs, salt and sugar.
3. Gradually stir in the milk and cook on top of the double boiler for 5 minutes. Stir constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-coated with the custard. Add vanilla and cool quickly.
5. Serve in well-chilled glass dish or tall glass. Top with whipped cream, if desired.

Note: If you accidentally overcook the custard and it curdles, set the pan in cold water and beat smoothly with an
egg beater.

Maja Blanca
Equipment/tools needed:
Casserole
Gas or electric stove
Knife
Chopping board
Measuring cup
Measuring spoon
Wooden spoon
Carajay

Materials/ingredients needed
coconut cream
4 cups
young corn on the cob -or-
10 pcs.
creamed corn
1 cup
cornstarch
3 cups
sugar
4 cups
coconut finely grated

PROCEDURE:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and cook until golden brown.
Sprinkle over pudding.
*Note: Skip steps 2-3 if using creamed corn.
DEPED COPY

CHOCOLATE MOUSSE
Equipment/tools needed:
Weighing scale
Mixing bowl
Utility tray
Rubber scraper
Electric mixer
Refrigerator/chiller

Materials/ingredients needed
500 g bittersweet chocolate
125 g butter
180 g egg yolks
250 g egg whites
75 g sugar
250 ml heavy cream

Procedure:
1. Melt chocolate over hot water.
2. Remove from heat and add butter. Stir until the butter is melted and completely mixed in.
3. Add the egg yolks one at a time. Mixed in egg yolk completely before adding the next.
4. Beat the egg whites until they form peaks. Add the sugar and beat until the egg whites form stiff but moist
peaks. Do not over beat.
5. Fold the egg whites into the chocolate.
6. Whipped the heavy cream until it form soft peaks. Fold it into the chocolate mixture.
7. Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube.
8. Chill the mousse well before serving.

CHOCOLATE SAUCE
Equipment/tools needed:
Casserole
Gas or electric stove
Knife
Chopping board
Measuring cup
Measuring spoon
Wooden spoon
Skillet
DEPED COPY
Materials/ingredients needed
4 squares (4 oz.) unsweetened chocolate
1½ cups sugar
2 cups hot water
1 T light corn syrup
2T cold water
2T cornstarch
1T butter
1½ t vanilla
Pinch salt
Procedure:
1. Cut the chocolate into small pieces. Melt on top of the double boiler.
2. Gradually add the hot water, stirring until the mixture is well blended.
3. Dissolve the cornstarch in cold water and combine with the chocolate mixture.
4. Add sugar, corn syrup and salt. Mix until well blended.
5. Boil for 10 minutes or until the starch is thick and smooth.
6. Add butter and vanilla.
7. Let cool. Place in a covered jar and store in the refrigerator

STRAWBERRY SAUCE
Equipment/tools needed:
Casserole
Gas or electric stove
Knife
Chopping board
Measuring cup
Measuring spoon
Wooden spoon
Skillet

Materials/ingredients needed
¾ cup Sugar
1 ½ tbsp cornstarch
1 cup strawberries, pitted, crushed
2 tbsp lemon juice

Procedure:
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the refrigerator.

Note: Any fruit or fruit juice may be substituted for strawberries