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Technology and Livelihood

Education
Quarter 4 – Module 2:
Identifying Different
Ingredients in Making Desserts
TLE – Grade 9
Self – Learning Module
Quarter 4 – Module 2: Identifying Different Ingredients in Making
Desserts

First Edition 2021

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
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Every effort has been exerted to locate and seek permission to use these materials from their
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ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer : Lea A. Flor

District Management Team:
Public Schools District Supervisor : Longino D. Ferrer, EdD
Principal, School Head in – charge : Alfredo P. Galano Jr, PhD
District SLM Content Editor : Mark Journey L. Fermin,PhD
District SLM Language Reviewer : Vilma A. Ramos
District SLM Design and Layout : Jayson C. Ferrer,EdD
Evaluator
Illustrators : Wilson A. Cayabyab
: Jay C. Visperas

DIVISION MANAGEMENT TEAM:

OIC, Schools Division : Ely S. Ubaldo, CESO VI

Superintendent
Asst. Schools Division : Marciano U. Soriano, Jr., CESO VI
Superintendent
Chief Education Supervisor, CID : Carmina C. Gutierrez, Ed. D
Education Program Supervisor, LRDMS : Michael E. Rame, EdD
Education Program Supervisor, TLE : Cielito Fe C. Angeles,EdD

Printed in the Philippines by: Schools Division Office Pangasinan 1

Department of Education – SDO Pangasinan 1
Office Address: Alvear St., East Capitol Grounds, Lingayen, Pangasinan
Telefax: (075) 522-2202
Website: [email protected]
 9
Technology and
Livelihood Education

Quarter 4 – Module 2:
Identifying Different Ingredients
in Making Desserts
Introductory Message
For the facilitator:

Welcome to the TLE 9 Self-Learning Module (SLM) Identifying Different

Ingredients in Making Desserts.

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.

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 TLE 9 Self-learning Module (SLM) Identifying Different

Ingredients in Making Desserts

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; 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.

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 source used in

developing this module

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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 was designed and written with you in mind. It is here to
help you master the Different Ingredients in Making Desserts.
The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence
of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is about:

Identifying the different ingredients in making Desserts.

After going through this module, you are expected to be able to:

1. identifying different Ingredients in Making Desserts.

2. state the significance of identifying the quality of the ingredients for
dessert.
3. share and value the importance of different ingredients in making dessert.

What I Know

Directions: Read the questions below and choose the correct answer in each
number by writing on a separate sheet of paper.

1. The following are thickening agents used in the preparation of sauce,

except
a. baking powder b. cornstarch c. cream d. flour
2. Which of the following is a simple mixture of flour and water.
a. sugar b. batter c. egg yolks d. egg whites
3. Which of the following cannot be used as garnishing in dessert?
a. fruit b. nut c. chocolate d. flower

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4. This ingredient may be pureed, baked, or poached and can be used for
pies, soufflés and puddings.
a. egg whites b. egg yolks c. fruit d. gelatin
5. The common element linking virtually all desserts.
a. sugar b. batter c. egg yolks d. egg whites
6. This may be melted to easily blend into fillings and batters.
a. chocolate b. baking powder c. cornstarch d. flour
7. This ingredient is used as decoration or accompaniment for both cold and
hot desserts.
a. baking powder b. cornstarch c. cream d. flour
8. It is used to set many cold molded desserts.
a. egg whites b. egg yolks c. fruit d. gelatin
9. When raw egg ____ are beaten, air is trapped in the mixture in the form of
bubbles.
a. egg whites b. egg yolks c. fruit d. gelatin
10. Egg _____ may be mixed with flavorings, sugar and cream or milk to make
custard.
a. egg whites b. egg yolks c. fruit d. gelatin

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 Lesson Identifying Different Ingredients in
2 Making Desserts

Dessert is a course that concludes a meal. The course consists of sweet

foods, such as confections, and possibly a beverage such as dessert wine and
liqueur. The term dessert can apply to many confections, such as biscuits,
cakes, cookies, custards, gelatins, ice cream, pastries, pies, puddings, sweet
soups, tarts and fruit salad.

Fruit is also commonly found in dessert courses because of its naturally

occurring sweetness. Some cultures sweeten foods that are more commonly
savory to create desserts. In the preparation and cooking of cold and hot
desserts, a wide range of ingredients can be used.

What’s In

A. Directions: Write True or False in your notebook.

______1. Dessert balances out a meal.

______2. Dessert is not considered as "fattening."
______3. Eating dessert will transport you back to your childhood days.
______4. Desserts are designed for romance.
______5. A good fruit dessert should be frozen.

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 What’s New

Directions: Look for the words in the puzzle that are related to
ingredients for desserts in your notebook.

G M K Y F A E G B

O E G G W H I T E

N P L P Z Q E C K

H K B A T T E R G

E R N U T S T E A

B W E B M I T A N

S Q X U C J N M C

P A Z R I N G E V

1._______________________

2. _______________________

3. _______________________

4. _______________________

5. _______________________

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 What is It

Ingredients needed in preparing desserts and sweet sauces

Sugar
Sugar is a popular thread that runs through almost all desserts. It can
be sprinkled on fruit, pounded into egg yolks for custard, or folded into egg
whites for meringue. Sugar syrup is a popular ingredient in desserts, and it is
made by heating sugar and water to the desired temperature.

Gelatin

Many cold molded desserts use gelatin to set them. It is used to set
creams and mousses, and it is the base for jellies.

Egg yolks

Custard can be made with egg yolks, flavorings, sugar, and cream or
milk, or a sabayon can be made by whisking them together over hot water.

Egg whites

When raw egg whites are pounded, air trapped in the form of bubbles is
trapped in the mixture. Soufflé will be assisted by egg whites pounded to soft
peaks.

Fruit

Many desserts can be made with ripe, perfect fruit, and it takes very
little effort to create an attractive, colorful display. Fruit can be pureed, baked,
or poached before being used in pies, soufflés, or puddings.

Cream

This ingredient is often used as a garnish or accompaniment for both

cold and hot desserts, but it can also be used as a component of a recipe.
Whipped cream may also be used as a trifle layering agent. To make a
delicious rice pudding, add cream, rice, sugar, and milk.

Batters

Crepes and pancakes are made with this basic flour and water mixture.
Fruit fritters are also coated in batter.

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Nuts

Whole nuts, ground nuts, roasted nuts, and caramelized nuts are all
available. They are an important ingredient in desserts since they flavor
creams and ice creams.

Chocolate

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 moulded into many attractive
decorations.

Quality

Many recipes will specify the type and quality of the ingredients
required. It is important that you observe these requirements if you are to
achieve quality desserts.

Quality points to look for when selecting dessert ingredients

INGREDIENTS QUALITY POINTS

• 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
http://gg.gg/sugardessert in hot sauce as it produces a
lovely rich caramel flavor.
• Gelatin
• Many desserts are prepared
using commercial leaf or
powdered.
http://gg.gg/gelatine • Gelatin may be plain or flavored
and colored for effect.
• 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.
http://gg.gg/eggyolks

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 • Egg whites • Egg whites should be fresh.
• They may be purchased in bulk
frozen or you may freeze them in
small quantities if you have
excess.
• Egg whites have not been cleanly
divided and contain traces of egg
yolk, they will not whip up to
satisfactory foam. A pinch of salt
helps the whited to whip up
http://gg.gg/eggwhites better

• Cream • The characteristics of cream will

differ according to whether it is
pure cream, double cream,
reduced cream or cream that has
had stablisher or gelatin added
to it to make the texture seem
thicker and to improve the
whipping qualities.
• Creams vary in taste and texture
so choose according to recipe
specifications.
• Used only pasteurized cream.
• Pay particular attention to use-
http://gg.gg/whippingcream by-dates.

• 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 pan.
• Batters can be flavored with
vanilla and other spices.
http://gg.gg/batter

• 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
http://gg.gg/nutsdessert are fresh in the first place.

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 • 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 than
dark chocolate.
http://gg.gg/chocolatedessert

What’s More

A. Directions: Match the word in Column A with its description in Column B.

Write the letter of the correct answer in a separate sheet of paper.

Column A Column B

____ 1.
cream a. used to set many cold molded desserts.
____ 2.
castor sugar b. It is best for meringues and some cakes
____ 3.
brown sugar because it dissolves more easily.
____ 4.
confectioner’s c. It is commonly used in hot sauce as it
sugar produces a lovely rich caramel flavor.
____ 5. gelatin d. A sugar or icing sugar which is used mostly
for dusting the tops of desserts
e. they may be purchased natural or blanched.
f. often used as a decoration or accompaniment
for both cold and hot desserts.

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 What I Have Learned

Directions: Supply the missing term(s) to complete the sentence in a separate

sheet of paper. Choose from the choices inside the box.

a. confectioner’s sugar g. brown sugar

b. chocolate h. cream
c. batters i. nuts
d. gelatin j. egg whites
e. granulated sugar k. fruits
f. egg yolks l. cornstarch

1. A dessert ingredient available in whole, ground or roasted is called

______________.
2. __________ may be melted to easily blend into fillings and batter.
3. __________ are used as accompaniment for both hot and cold desserts.
4. __________ is a simple mixture of flour and water.
5. __________ is used to set many cold molded desserts.
6-8. The three types of sugar used in making desserts are ____________,
____________, and ______________.
9. __________ may be mixed with flavorings, sugar and cream.
10. If ________ have not been cleanly divided and contain traces of yolk, they
will not whip up to satisfactory foam.

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 What I Can Do

Directions: Answer the following questions and write your answers on your
answer sheet. Read the rubric below, so you will be guided on how you will
earn points for your answers in your notebook.

RUBRIC

SCORE Level of Performance

4 Ideas thoroughly explained

3 Ideas are explained

2 Ideas are partially explained

1 Ideas are poorly explained

Question No. Score

1. What will happen if any of the dessert ingredient is missing?

2. How are you going to identify the quality of each ingredient?
3. How are you going to relate our topic into real life situation?

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 Assessment

Directions: Write True if the statement is correct and False if not. Write your
answers in a separate sheet of paper.

_____1. The quality of creams to be used in dessert may not vary in taste, and

texture.

_____2. Batters can not be flavored with vanilla and other spices.

_____3. When using cream as dessert ingredient, pay particular attention to

use-by-dates.

_____4. Egg whites should be fresh.

_____5. Sugar is called common element linking virtually all desserts.

_____6. Fruit does not serve as dessert ingredient.

_____7. Gelatin is used to set many cold molded desserts.

_____ 8. Take eggs out of the refrigerator prior to use so it is at room

temperature.

_____ 9. Confectioner’s sugar is also called Icing sugar.

_____10. Brown sugar is commonly used in hot sauce.

Additional Activities

List down all the ingredients for desserts available in your home and cite
their uses in a separate sheet of paper.

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Answer Key

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 G M K Y F A E G B

O E G G W H I T E

N P O P Z Q E C K

H K B A T T E R G

E R N U T S T E A

B W E B M I T A N

S U G A R J N C
M

P A Z R I N G E V

References

http://gg.gg/whippingcream
http://gg.gg/nutsdessert
http://gg.gg/chocolatedessert
http://gg.gg/gelatine
http://gg.gg/sugardessert
http://gg.gg/eggwhites
http://gg.gg/batter
http://gg.gg/eggyolks
https://www.slideshare.net/grinsoda/lm-cookery-final-132014
http://depedbohol.org/v2/wp-content/uploads/2020/05/Most-Essential-
Learning-Competencies.pdf

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