Learning Area TLE- COOKERY Grade Level 9
W6 Quarter FOURTH Date
I. LESSON TITLE Storing Desserts
II. MOST ESSENTIAL LEARNING Keep desserts in appropriate conditions to maintain their quality and taste
COMPETENCIES (MELCs) TLE_HECK9-12PD-IVh-18
III. CONTENT/CORE CONTENT 1. Guidelines in storing desserts.
2. Safety and hygienic practices in storing desserts.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
I. Introduction (Day 1: 30 minutes)
Presentation
Storing Hot and Cold Desserts
As many dessert contain egg and dairy product, they present a potential health hazard if not stored properly.
Proper storage means cooled dessert must be covered with plastic or placed in lidded container before storing in cool room.
Guidelines in Storing Desserts
• Dessert containing uncooked eggs should be handled with extreme care, as raw eggs is a medium in which
dangerous bacteria such as salmonella can thrive. This means you need to be really careful with food like
chocolate mousse and uncooked cheese cake that contain egg white for a gelatin.
• Egg custard contain protein, which provides good food for bacteria. If custards are not heated and cooled
properly and quickly, bacteria that are present in the custard can grow quickly, to dangerous numbers.
• Any dessert that is not required for immediately consumption must be cooled rapidly and stored in the cool
room required
• If you plan to prepare dessert hot until service, make sure that the temperature of the food is over 65°C. Never
leave an egg mixture in Baine - Marie ( water bath) for a while and should be discard at the end of service.
• If milk and cream are used in dessert like trifle and custard, they must not left to stand at room temperature for
any length of time. They should be kept in the refrigerator until the last possible moment to prevent the risk of
food poisoning.
• Many desserts have limited storage life. Make sure you check with your supervisor and follow organizational
requirement.
Learning Task 1. Arrange Me:
Direction: Below are jumbled letters in relation to storing desserts. Write the correct spelling opposite the scrambled letters.
Write your answers in Learning Task 1-4 in a whole sheet of paper.
1. LLOPHANECE = _______________________________
2. DRATSUC = _______________________________
3. TORSING = _______________________________
4. SSEDERST = _______________________________
5. HINGLLCI = _______________________________
6. ALLENOMALS = _______________________________
7. RIEMA- NIAB = _______________________________
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D. Development (Day 1: 30 minutes)
Packaging Materials for Storing Desserts
1. Glass container 2. Plastic container 3. Plastic/ cellophane
4. Aluminum foil 5. Packaging tape 6. Boxes
IV. LEARNING PHASES AND LEARNING ACTIVITIES
Equipment Needed
Chiller Refrigerator Freezer
Sanitary Practices when Storing Desserts
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
Storing Techniques
1. Refrigerate - to keep cold or cool below 40°F
2. Cold Storage - the process of storing food by means of refrigeration at 23°C.
3. Chilling – to refrigerate or to reduce the temperature of food below 8°C.
4. Freezing – application of low temperature that changes the state of water in the food from liquid to ice.
Learning Task 2. Matching Type: Match the storing techniques in Column A to its definition in Column B. Write the letter of
the correct answer on your answer sheet.
COLUMN A COLUMN B
1. Proper storage a. to keep food cold or cool below 40°F
2. Chilling b. to refrigerate or to reduce the temperature of food below 8°C
3. Cold storage c. application of low temperature that changes the state of water in the food from
liquid to ice
4. Refrigerate d. the process of storing food by means of refrigeration
5. Freezing e. cooled desserts must be covered with plastic or placed in lidded container before
storing in the cool room.
LINK: https://docs.google.com/document/d/1b3_XNpv8a6UEdD5aef9rk7UzRtKa68Kt_Uw3QPr6m7o/edit
E. Engagement (Day 2: 60 minutes
Learning Task 3. Fill Me
Direction: Fill in the blanks with the correct answer. Choose your answer from the box below.
Proper storage contamination limited Baine-Marie temperature
salmonella Safeguard hot spoilage refrigerator
1. ____________________ means cooled desserts must be covered with plastic or placed in lidded containers before
storing in the cool room.
2. Desserts containing uncooked eggs should be handled with extreme care as a raw egg is a medium in which
dangerous bacteria such as _________________________ can thrive.
3-4. If you plan to keep a pre-prepared dessert______ until service, make sure that the temperature of food is over 65°C.
Never leave an egg mixture in a___________________ for any length of time.
5-6. If milk and cream are used in desserts like trifle and custards, they must not be left to stand at room ____________
for any length of time. They should be kept in the ________________ until the last possible moment to prevent the risk
of food poisoning.
7. _________________ food during distribution and service.
8. Many desserts have _____________storage life.
9-10. Handle the food properly to prevent _________________ and ___________________.
LINK: https://docs.google.com/document/d/1b3_XNpv8a6UEdD5aef9rk7UzRtKa68Kt_Uw3QPr6m7o/edit
IV. LEARNING PHASES AND LEARNING ACTIVITIES
A. Assimilation (Day 3: 60 minutes)
Learning Task 4. Brochure Making
Materials Needed:
Bond paper
Pictures from old magazines/ newspaper/leaflets
Coloring materials (crayons, colored pencil, color pastel, etc.)
Pencil/ ruler/eraser
Paste/ glue
Procedure in Making Brochure
1. Fold bond paper in half/third
2. Select and cut pictures from old magazines, newspaper and leaflets.
3. Paste cut pictures in bond paper.
4. Be creative when making your own design.
Scoring Rubric for Brochure Making
SCORE CRITERIA
5 Artistically and creatively done with full Illustrations and pictures
4 Artistically and creatively done with some Illustrations and pictures
3 Properly done with some illustrations and pictures
2 Properly done with few illustrations and pictures
1 Done untidily with few illustrations and pictures
LINK : https://docs.google.com/document/d/1b3_XNpv8a6UEdD5aef9rk7UzRtKa68Kt_Uw3QPr6m7o/edit
V. ASSESSMENT (Day 4: 30 minutes)
Learning Task 5
Multiple Choice: Read the statements carefully and choose the letter of the correct answer.
1. The purpose of storing dessert is to
a. increases its volume b. soften food tissue c. enhance freshness and quality d. a to c
2. To reduce the temperature of food is
a. Chilling b. Cold Storage c. Refrigerate d. Freezing
3. If you plan to prepare dessert hot until service, make sure that the temperature of the food is over
a. 55°C b. 65°C c. 75°C d. 45°C
4. The common bacteria found in dessert containing uncooked eggs is
a. E. coli b. Listeria c. Salmonella d. Norovirus
5. An equipment used in storing desserts to prevent bacterial infections from foods.
a. Freezer b. Chiller c. Refrigerator d. a to c
LINK : https://docs.google.com/document/d/1b3_XNpv8a6UEdD5aef9rk7UzRtKa68Kt_Uw3QPr6m7o/edit
VI. REFLECTION (Day 4: 10 minutes)
• Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
- I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
✓ - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5
Number 2 Number 4
VII. REFERENCES DepEd Learners' Material in Technical – Vocational – Livelihood, Home
Economics (Cookery) Manual 1 for Grade 9 Junior High School pp 185- 186
https://youtu.be/0p2ZdcQNQHc
Prepared by: Rowena S. Adaniel Checked by: Rachael D. Lusterio
Melinda C. Sili
Jennifer U. Cruz
Michelle B. Lopez
