6 Department of Education

National Capital Region

66 SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE- Home Economics

Cookery NC II
Fourth Quarter-Module 2 Part 1
Prepare Desserts and Sweet Sauces

Writer: Marrissa S. Galura

Illustrator:

1
3
4
This module was designed to and written with you in mind, which helps you
develop your knowledge, skills, and attitudes, in the performance about Cookery
principles. The scope of this module permits it to be used in different activities and
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course.

The module contains:

● Lesson 1 - Ingredients used for desserts
● Lesson 2 – Select and prepare sweet sauces
● Lesson 3 - Prepare variety of desserts and sauces using sanitary practices
● Lesson 4 – Follow workplace safety procedures

After going through this module, you are expected to:

1. identify the most common ingredients needed in preparing desserts.
2. explain the quality points to look for in selecting ingredients for desserts.
3. Clearly explain the varieties and uses of sweet sauces in the preparation of
desserts; and
4. recognize the importance of gaining knowledge about the ingredients needed
in preparing desserts.

Selecting ingredients in preparing either hot or cold desserts must be done

properly, because of its wide variety. Better if the ingredients used in preparing
dessert is in season for some advantages. Like fruit which is in-season produce a
fresher and tastes better, sweeter, and perfectly ripe.

Below are jumbled words/terms in selecting ingredients used in preparing dessert.

Re-arrange the letters to form the correct word/term. Do it on a separate sheet of
paper or in your notebook.

1. NITALEG
2. CAMER
3. COCHOCSETAL
4. ACESSU
5. R A T B E T

1
Lesson
Ingredients Used for Desserts
1 and Sweet Sauces

There are four things you should keep in mind in selecting ingredients for
desserts such as: quality, freshness, and stock rotation requirements. Cost should
also be considered in buying ingredients. That is why, better to choose ingredients
which are in-season for a lot of advantages.

Before we start let us familiarize with some terms that mostly occur in this
module, for instance the word In-Season- it refers to the time when something
specified flourishes, develops, takes place, or is popular, permitted, or at its best.
Next is Advantages – is a condition or circumstance that puts one in a favorable
like the in-season ingredients that can be used for dessert preparation. Ingredients
- is a substance that forms part of a mixture (in a general sense). For example, in
cooking, recipes. Dessert - is usually sweet course or dish (as of pastry or ice
cream) usually served at the end of a meal. Sweet Sauces - can be hot or cold and it
can give an entirely different appearance, flavor, color, and moisture to desserts.

(source: Merriam-Websterwww.merriam-webster.com)

Notes to the Teacher

In this lesson, the learners are expected to

identify the most common ingredients needed in
preparing desserts and sweet sauces. They can also
learn on how to determine quality points to look for
when selecting dessert ingredients.

2
 Give the name of the following desserts then classify the ingredients by
putting a checkmark according to the type of ingredients used. Using internet,
books, food magazines research on the quality that you should look for in buying
the needed ingredients in preparing these desserts. Use the table properly in
writing your answer.

Quality Points to look for when buying the

Desserts Name ingredients
Starches Fats Acid Flavoring
Agents
Example: / / / /
Bread Flour- Finely Butter- Milk- Free Vanilla
Pudding milled Have a from off- Extract-
relatively flavors. check the
high brand.
melting Only a
temperatu small
re. percent of
sugar.

1.

2.

3.

4.

5.

3
 The word “dessert,” which is the participle of the French desservir, meaning
“to clear the table,” was first written in 1539, and referred to the delicate candied
fruits and nuts that dinner guests would snack on in the aftermath of a grand
meal. (https://www.merriam-webster.com/dictionary/dessert)

An ingredient is a substance that forms part of a mixture (in a general sense). For
example, in cooking, recipes specify which ingredients are used to prepare a
specific dish, (https://en.wikipedia.org/wiki/Ingredient) same as in preparing
desserts.
There are a wide variety of ingredients that may be used in the preparation
and cooking of cold and hot desserts. Some of the most common ingredients
include:

Ingredients needed in preparing desserts and sweet sauces

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.

Gelatin
Gelatin is used to set many cold molded desserts. It is the
basis for jellies and is also used to set creams and mousses.

Egg yolks
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.

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.

Fruit
Ripe perfect fruit provides the basis for many desserts, with
very little effort needed to make an attractive colorful display.

Fruit may be pureed, baked, or poached and can then be used for

pies, soufflés, and puddings.

4
 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. Whipped cream may also be
used as an effective layer for trifle. Cream may be combined with
rice, sugar, and milk to make a delicious rice pudding.

Batter
This simple mixture of flour and water is used to make
crepes and pancakes. Batter is also used to coat fruit for fritters.

Nuts
Nuts are available whole, ground, roasted or caramelize.
They are an important part of dessert cookery as they provide
flavor for 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
molded 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 o Granulated sugar is used in most recipes.
o Castor sugar is best for meringues and some cakes
because it dissolves more easily.
o Confectioner's sugar or icing sugar is used mostly for
dusting the tops of desserts.
o Brown sugar is commonly used in hot sauce as it
produces a lovely rich caramel flavor.

5
GELATIN o Many desserts are prepared using commercial leaf or
powdered gelatin.
o Gelatin may be plain or flavored and colored for effect.

EGG YOLKS o 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.

EGG WHITES o Egg whites should be fresh and A grade 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.
o A pinch of salt helps the whites to whip up better.
CREAM o 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 gelatin added to it
to make the texture seem thicker and to improve the
whipping qualities.
o Creams vary in taste and texture so choose according to
recipe specifications. Used only pasteurized cream. Pay
particular attention to use-by dates.

BATTER o Batters should be made up from the fresh ingredients.

o Batter is often rested at room temperature after it is
made to reduce its elasticity so that it flows more freely
over the pan.
o Batters can be flavored with vanilla and other spices.

NUTS o Nuts may be purchased natural or blanched

o Freshness is always important. Keep nuts well wrapped
and store in refrigerator to prevent the oils in the nuts
becoming rancid.
o If you require toasted nuts, toast them yourself to
ensure the nuts are fresh in the first place.
CHOCOLATES o Chocolate is available in various types, namely
bittersweet, semi-sweet, white, dark and milk chocolate.
o Milk and white chocolate because of their milk content
are more difficult to work with than dark chocolate.

Sweet Sauces
Sweet sauces are intertwined with a variety of desserts. Many modern
presentations may have a minimal amount of sauce. Sometimes this is done just
for aesthetic reasons and not for how it will complement the dessert. Sauces are a

6
great way to highlight flavor. Choose ones that will create balance on the plate, not
just for color, but with all the components
Sauce - a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.

Fudge - a soft confection made of butter, sugar, chocolate. Sauces can give
an entirely different appearance, flavor, color, and moisture to desserts.

Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to
vanilla ice cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled covered and put in the
refrigerator to chill.
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch 5. flavor
2. cream 6. grains
3. eggs 7. cornstarch
4. rice
Most dessert sauces fall into three categories:
1. Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may be added to
create varieties.
2. Fruit Purees
These are simply pureeing of fresh or cooked fruits, sweetened with
sugar. Other flavorings and spices are sometimes added.
3. Syrups
Includes such products as chocolate sauce and caramel sauce.
Guidelines in Preparing Vanilla Custard Sauce
1. Use clean, sanitized equipment and follow procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as the
sugar is added. Letting the sugar and egg yolks stand together without mixing
creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.

7
 5. Place the bowl with egg mixture in a pan of simmering water and stir
constantly to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold
milk, transfer the sauce to a blender, and blend at high speed.

Let us guess and write the ingredients!

Recipe is a set of instructions in preparing a dish, including a list of the

ingredients required. Guess what kind of dessert is being produced out of the given
ingredients.
Example:
Ingredients Needed:
4 slices --------- ripe mangoes (scoop the flesh)
2 bars ---------- gulaman (torn into pieces)
½ cup ---------- pineapple (diced)
½ cup ---------- evaporated milk or fresh milk
1 pc. ------------ banana (neatly cut)
2 cups ---------- water

Name of Dessert: Gelatin Dessert

Based on the lessons that you have learned, make your own listing of the
ingredients that are available in your cabinet or fridge which can be made as your
new dessert recipe. Follow the above given dessert as an example, then indicate the
name of your dessert. Use the space provided.

Ingredients Needed:
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________

Name of Dessert: __________________________

Answer the following questions: Refer from the given dessert recipe above.

8
 A. Is it possible to convert the dessert into fruit dessert since most of the given
ingredients consist of fruit items? Why yes and why not?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
B. List down the ingredients for your new/created dessert that are available
from your food storage.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

C. What name can you give to your dessert? Why did you choose that name?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

In a paragraph form, briefly answer the following questions. 5 points each.

1. ‘Leche Flan’ is a popular dessert prepared by most

Filipino. Lists down the possible ingredients being
used in preparing this kind of dessert.
- ------------------------------------------------------------------
----------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------

2. What is the main ingredient used in this kind of dessert? How can you
describe the characteristics that you should look for of the main ingredient
used? -------------------------------------------------------------------------------
--------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------

9
Let’s try this! Scrap book Making
For Offline Learners:

Collect, cut, and paste at least five (5) different pictures of dessert, analyze
each picture if the following ingredients are being used. Put a checkmark if the
ingredients are used in the preparation of desserts you have collected.

Name of Ingredients Used

Dessert
Sugar Gelatin Egg Egg Fruit Crea Batt Nut Chocolate
s yolks white m ers s
s

Ex.
Choco
cake

1.
2.
3.
4.
5.

Your output will be rated using the scoring rubrics below:

SCORE CRITERIA

5 Properly compiled/present complete (5) with name of desserts, and

identified ingredients being used in preparing a sweets dessert.

4 Properly compiled (4) with the name of desserts, and identified

ingredients being used in preparing a sweets dessert.

3 Properly compiled (3) with the name of desserts, and identified

ingredients being used in preparing a sweets dessert.

2 Properly compiled (2) with the name of desserts, and identified

ingredients being used in preparing a sweets dessert.

1 Compiled less than (1) with the name of desserts, and

identified ingredients being used in preparing a sweets dessert.

10
For Online Learners:

Using the internet, please watch the video of “The best time to eat dessert? And
other questions about sugar.” Answer the following questions given you may write
your answer in the space provided below. Separate your file in word and attach it in
our google classroom, specifically in a classwork tab.
https://abc11.com/sugar-carbs-high-fructose-corn-syrup-summer/3638571/
1. Choose one “Myth and Fact of Sugar”, then explain why?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________

2. In the video, what are the two cited nutrients which help to slow the entry of
sugars into a bloodstream? Is it facts or myths? Why?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. How can you control your cravings for desserts? Can you suggest ways on
how to control too much sugar intake?

Your output will be rated using the scoring rubrics below:

Excellent Good Fair Needs

4 3 2 Improvement 1

Content and Content is Content is Content is Content and

Details informative, informative related to the detail are
details are but mostly topic but has insufficient.
complete accurate. some
and inaccuracy.
accurate Lacks in
detail.

Readability There are There are one There are Minimal effort in
minor errors or two errors many errors making it
in spelling, in spelling, in spelling, readable.
punctuation punctuation, punctuation,
, and and grammar. and
grammar. grammar.

Total Score: 4

11
For numbers 1-5 Answer the following questions, encircle the correct letter of your
answer that corresponds to the given statement. Make a record of your answer in
your notebook.

1. Which of the following is considered the simplest dessert?

a. Custard b. Fruits c. Gelatin d. Pudding

2. Which of the following is the common ingredient in all kinds of desserts?

a. Egg yolks b. Fruits c. Sauces d. Sugar

3. This kind of ingredient is often used as decoration or accompaniment for
cold and hot desserts.
a. Batter b. Chocolate c. Cream d. Egg whites

4. These ingredients are good to use in preparing dessert when those are in-
seasons.

a. Chocolates b. Fruits c. Flour d. Nuts

5. What is the main ingredient in preparing a leche flan dessert?

a. Eggs b. Milk c. Sugar d. Vanilla extract

For numbers 6-10 Match column A with column B. Write the answer on the space
provided before each number.

COLUMN A COLUMN B

_____ 6. This kind of sugar is mostly used a. Batter

for dusting the tops of desserts.

_____ 7. A kind of sugar used in most recipes of desserts. b. Starch

_____ 8. A thickening agent which improves the quality of c. Confectioner’s

the sauces. sugar

_____ 9. Ingredient that needs to often rest at room d. Granulated sugar

temperature after it is made to reduce elasticity.

_____ 10. Chocolate sauce and Caramel sauce are e. Syrup

some of the products of these dessert sauces.

12
 To further enrich your knowledge from this module, read and understand
the direction below and accomplish the activities.

For Offline Activity: (Envision Pinoy Fruit Salad)

Use the given details/data bank below in preparing a dessert which is a “Pinoy
Fruit Salad”. Fill it out on the table provided with its correct label.

● Serve. Share and enjoy

● Arrange the (2 cans 30 oz.) drained fruit cocktail in a mixing bowl. Add
the (1 can 7.6 oz.) table cream, (7 oz. ½ can) condensed milk, and (12
pieces) maraschino cherries.
● Open the fruit cocktail and drain the syrup by pouring it on a colander.
Let the liquid drain totally (around 30 minutes).
● Remove from the fridge and transfer to a serving bowl.
● Gently fold the mixture until all the ingredients are well distributed.
Cover the mixing bowl with sling wrap then refrigerate overnight.

Quantity of Measure- Ingredients Tools and Procedure to

Ingredients ment of Used Equipment Follow
Ingredients Used

For Online Activity:

Watch the YouTube video by opening the given link all about “How to
Measure Ingredients”. You may use the questions below as your guide in preparing
the activity.
https://www.youtube.com/watch?v=0v-ulU_mi7o

13
Guide questions:
1.What are the cited measuring tools from the video?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
______________________________________________________________________
2. Choose one measuring tool for liquid and dry ingredients. Then describe how
to use it correctly.
a. Liquid Ingredients
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
b. Dry ingredients
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

Your output will be rated using the scoring rubrics below:

Exemplary (4) Quality Adequate (2) Needs
(3) Improve-
ment (1)
CONTENT Answers are Answers Answers are Answers
comprehensive, are not are partial
accurate and accurate comprehensive and
complete. Key and . Key points incomplete.
ideas are clearly complete. are addressed Key points
stated, explained, Key points but not well are not
and well are supported. clear.
supported. supported Question
. not
adequately
answered.
ORGANIZATION Well organized, Organized Inadequate Organizatio
easy to follow. and organization or n and
mostly development. structure
clear and Structure is detract
easy to not easy to from the
follow follow. answer.

TOTAL
SCORE : 4

14
Books

Basbas, Leonora D. Ph.D, et al. K12 Edition (2014). K12 Learning and Living in the
21st Century Worktext in Technology and Livelihood Education. Grade 9. Sampaloc
Manila: Rex Book Store. p. 155 – 177.

De Leon, Sonia Y. Ph. D. et al. Basic Foods for Filipinos 3rd Edition (1999) p. 430-
449

De Guzman, Ines Alcantara, et. Al. INC. (1997). Technology and Home Economics
Third Year. Saint Bernadette Publications. p. 92 -132

Learning Module – Cookery 9, pp. 180-190

Online Source:
Online Activities: Retrieved from

https://www.google.com/search?q=importance+of+dessert+in+a+meal&rlz=1C1CHZN_enP
H935PH935&oq=&aqs=chrome.0.69i59i450l8.15195543j0j15&sourceid=chrome&ie=UTF-8

https://www.google.com/search?q=purpose+of+dessert+in+a+meal&rlz=1C1CHZN_enPH93
5PH935&ei=gmt0YNy0Fdjj-
AbPna4Q&oq=importance+of+dessert+in+a+meal&gs_lcp=Cgdnd3Mtd2l6EAEYATIHCAAQ
RxCwAzIHCAAQRxCwAzIHCAAQRxCwAzIHCAAQRxCwAzIHCAAQRxCwAzIHCAAQRxCw
AzIHCAAQRxCwAzIHCAAQRxCwAzIHCAAQsAMQQzIHCAAQsAMQQ1AAWABgk9kCaAF
wAngAgAFciAFckgEBMZgBAKoBB2d3cy13aXrIAQrAAQE&sclient=gws-wiz

https://www.google.com/search?q=healthy+dessert+recipes+for+weight+loss&rlz=1C1CHZN
_enPH935PH935&source=lnms&tbm=vid&sa=X&ved=2ahUKEwj54rrNh_nvAhWLN5QKHab
oCfAQ_AUoAnoECAEQBA&biw=1536&bih=754

https://www.google.com/search?q=characteristics+of+ingredients+for+dessert+food&rlz=1C
1CHZN_enPH935PH935&oq=characteristics+of+ingredients+for+dessert+food&aqs=chrom
e..69i57j33i22i29i30.44840j0j15&sourceid=chrome&ie=UTF-
8https://en.wikipedia.org/wiki/Ingredient

15
16
WHAT’S New
Name of Dessert Checkmark on:
1.Chiffon Cake Starches
2. Fruit Cake Acid
3. Leche Flan Fats
4. Pears with Flavoring
Agent chocolate
5. Brownies Starch
ASSESSMENT: WHAT I KNOW
Multiple Choice Matching Type 1. Gelatin
1. D 6. C 2. Cream
2. C 7. D 3. Chocolates
3. B 8. B 4. Sauces
4. A 9. A 5. Batter
5. A 10. E
 Development Team of the Module

Writers: Marrissa S. Galura (THS)

Editors:
Rosamaria C. Buere (MTI, SEHS)
Jovelyn M. Buhian (HTIII, NHS)
Nerissa E. Estrella (ASP II/OIC, MNHS)
Internal Reviewers: Joseph T. Santos (EPS- EPP/TLE/TVL)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor – EPP/TLE/TVL

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

17