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    TLE - HECK9 - 12PD-IVg-17-QUARTER2

    Uploaded by

    Ronigrace Sanchez
    The document provides instructions for learning activities on dessert accompaniments and plating techniques. It includes background information on using items like fruit purees, syrups, custards, and sauces to enhance desserts. It then lists multiple choice questions about common accompaniments like pastry cream and custard. The next section discusses important factors to consider when plating desserts, such as choosing the right plate size, color, texture, and using garnishes. Sample recipes for ice cream sandwiches, chocolate pudding, and a creamy mocha frozen dessert are also provided, along with preparation instructions.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    TLE - HECK9 - 12PD-IVg-17-QUARTER2

    Uploaded by

    Ronigrace Sanchez
    725 views6 pages
    The document provides instructions for learning activities on dessert accompaniments and plating techniques. It includes background information on using items like fruit purees, syrups, custards, and sauces to enhance desserts. It then lists multiple choice questions about common accompaniments like pastry cream and custard. The next section discusses important factors to consider when plating desserts, such as choosing the right plate size, color, texture, and using garnishes. Sample recipes for ice cream sandwiches, chocolate pudding, and a creamy mocha frozen dessert are also provided, along with preparation instructions.

    Original Title

    TLE_HECK9- 12PD-IVg-17-QUARTER2

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    The document provides instructions for learning activities on dessert accompaniments and plating techniques. It includes background information on using items like fruit purees, syrups, custards, and sauces to enhance desserts. It then lists multiple choice questions about common accompaniments like pastry cream and custard. The next section discusses important factors to consider when plating desserts, such as choosing the right plate size, color, texture, and using garnishes. Sample recipes for ice cream sandwiches, chocolate pudding, and a creamy mocha frozen dessert are also provided, along with preparation instructions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    725 views6 pages

    TLE - HECK9 - 12PD-IVg-17-QUARTER2

    Uploaded by

    Ronigrace Sanchez
    The document provides instructions for learning activities on dessert accompaniments and plating techniques. It includes background information on using items like fruit purees, syrups, custards, and sauces to enhance desserts. It then lists multiple choice questions about common accompaniments like pastry cream and custard. The next section discusses important factors to consider when plating desserts, such as choosing the right plate size, color, texture, and using garnishes. Sample recipes for ice cream sandwiches, chocolate pudding, and a creamy mocha frozen dessert are also provided, along with preparation instructions.

    Copyright:

    © All Rights Reserved
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    You are on page 1of 6

    COOKERY (TVL-HE)

    Name of Learner: _____________________Grade/Section: _________


    Learning Strand: ______________________Date Submitted: ________

    LEARNING ACTIVITY SHEETS

    TOPIC: Accompaniments for desserts

    Background Information for Learners

    Accompaniment can be defined as additional food items that enhances the flavor of
    a certain dish. It can be made into an eye-catching garnish that is quick and
    surprisingly easy to do; what we need is a bit of imagination and creativity.

    Fruit purees, syrups, soft custard, cream, and sauces can all be used effectively.
    Add flavorings after the syrup has cold, flavor may lost if added to hot syrup. Lemon
    or orange rind may also add flavor to syrup.

    If you enjoy cooking and presenting eye-catching desserts, then this section is sure
    to provide you with hours of enjoyment.

    Learning Competency
    LO 3. Plate/Present desserts
    3.1 Identify dessert accompaniments and hygienic procedures.
    TLE_HECK9- 12PD-IVg-17
    3.2 Present desserts attractively. TLE_HECK9- 12PD-IVg-17
    3.3 Identify factors in plating and presenting dessert.
    TLE_HECK9- 12PD-IVg-17

    Activity 1: Multiple Choice:

    Direction: Read the following questions carefully and choose the letter of the correct
    answer. Write your answer on the space provided before each number.

    _______1. It refers to a flavored simple syrup use to moisten cakes. Flavorings


    maybe extracts like vanilla, liquors like rum.
    A. Cream Anglaise C. Dessert syrup
    B. Custard D. Pastry Cream
    _______2. It consist of milk, sugar, eggs and flavorings. (Whole eggs are used for
    greater thickening power). Used as pie fillings, as a dessert by itself and as a basis
    for many bake pudding.
    A. Cream Anglaise C. Dessert syrup
    B. Custard D. Pastry Cream
    _______3. It is used as a cake and pastry fillings for cream pies and pudding
    A. Cream Anglaise C. Dessert syrup
    B. Custard D. Pastry Cream

    Note: Practice Personal Hygiene protocols at all times. 1


    _______4. This is a flavored liquid blend of ingredients that adds flavor and
    enhances the appearance of the food.
    A. Appetizer C. Sauce
    B. Dessert D. Stock
    _______5. Which of the following cannot be used as garnishing in dessert?
    A. Chocolate C. Fruit
    B. Flower D. Nut

    LEARNING ACTIVITY SHEETS

    TOPIC: Factors and techniques in plating and presenting deserts

    Background Information for Learners

    Plating desserts should turn heads n the dining room. Garnishing and plating dessert
    should not be an afterthought, it should be an integral part of how you build your
    recipe.

    There are many factors and techniques to consider in food plating that affect the
    overall appearance of a dessert.

    The following are the important factors to be considered in plating and presenting
    desserts. Food plating can affect the overall appearance of a dessert that helps to
    enhance the presentation.
    1. plate – Choosing right plate is vital because it is very important that the food
    should not be crowded.
     tips to remember in choosing plate to use in plating.
     Size, shape, color
    2. Color
    3. Texture - Contrasting hard and soft, smooth and coarse, adds visual interest
    to food, and it will enhance your customer’s enjoyment to the food.
    4. Keep things clean - Food should be contained within the rim of the plate, yet it
    should not be crowded in the center.
    5. Garnish to impress - Choose garnishes that are appropriate to the ingredients.

    Activity 2: Think and Pair


    Direction: Answer the following questions and discuss your answer with your
    classmate.

    1. What are the important factors to be considered in plating and presenting


    desserts?

    Note: Practice Personal Hygiene protocols at all times. 2


    2. How do you plate desserts?

    3. Why do we do the proper plating of desserts before presenting them to the guest?

    Your answer will be graded using this rubric:


    CRITERIA 4 3 2 1
    CLEAR Exceptionally Generally Lacks clarity Unclear,
    clear, easy to clear, able to difficult to impossible to
    understand understand understand understand
    CONCISE The The The The
    explanation explanation explanation explanation
    posed and posed and posed and posed and
    methods methods used methods used methods used
    used are are are somewhat are
    advance appropriate simple inadequate
    COMPREHENSIVE Thorough Substantial Partial or not Misunderstan
    and explanation comprehensiv ding or
    comprehensi e explanation serious
    ve misconception
    explanation on the
    explanation
    RELEVANT Highly Generally Somewhat Irrelevant
    relevant relevant relevant

    Activity 3: Lets-do-it
    Direction: Student will pick their recipe. Prepare all the materials and ingredients,
    perform actual preparation of dessert as a culminating activity.

    ICE CREAM GRAHAMWICHES


    TOOLS AND EQUIPMENT
    measuring cup
    measuring spoon
    wooden spoon
    baking pan
    plastic wrap
    large bowl
    electric mixer

    Note: Practice Personal Hygiene protocols at all times. 3


    INGREDIENTS
    3 pints ice cream, any flavor
    2 graham crackers, broken to form squares
    8 oz. bittersweet chocolate, chopped
    Chopped nuts, sprinkles, and freeze-dried strawberries, for sprinkling

     
    DIRECTIONS
    1. In a square baking pan with plastic wrap, leaving a 2-in overhang on all sides.
    Let ice cream sit at room temperature 10 minutes. Transfer one flavor to the
    large bowl of an electric mixer and beat until smooth; repeat with remaining
    flavors. 
    2. Transfer beaten ice cream to the pan in rows, keeping flavors separate.
    Freeze until set, at least 2 hours. 
    3. Using overhangs, remove ice cream from pan and cut into squares, then
    sandwich between graham crackers. Keep frozen. 
    4. Microwave chocolate on 50% power in 30-second intervals, stirring in
    between, until melted and smooth. 
    5. Dip each grahamwich halfway into chocolate, then sprinkle immediately with
    nuts sprinkles, or strawberries and freeze until firm.

    CHOCOLATE CORNSTARCH PUDDING

    TOOLS AND EQUIPMENT


    Saucepan
    Wooden spoon
    Measuring cup
    Measuring spoon

    INGREDIENTS
    ½ cup white sugar
    3 tablespoons unsweetened cocoa powder
    1/4 cup cornstarch
    1/8 teaspoon salt
    2 3/4 cups milk
    2 tablespoons butter, room temperature
    1 teaspoon vanilla extract

    DIRECTION
    In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium
    heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture
    thickens enough to coat the back of a metal spoon. Remove from heat, and stir in
    butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until
    serving.

    Note: Practice Personal Hygiene protocols at all times. 4


    CREAMY MOCHA FROZEN DESSERT
    TOOLS AND EQUIPMENT
    Mixing bowl
    Wooden spoon
    Measuring cup
    Measuring spoon

    INGREDIENTS
    2 teaspoons instant coffee granules
    1 tablespoon hot water
    1 cup cream-filled chocolate cookie crumbs
    3/4 cup chopped pecans, divided
    1/4 cup butter, melted
    2 packages (8 ounces each) cream cheese, softened
    1 can (14 ounces) sweetened condensed milk
    1/2 cup chocolate syrup
    1 carton (8 ounces) frozen whipped topping, thawed

    DIRECTIONS
     In a small bowl, dissolve coffee granules in hot water; set aside. In another
    bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13-in. x 9-
    in. dish.
     In a large bowl, beat cream cheese until light and fluffy. Blend in coffee
    mixture, milk and chocolate syrup. Fold in whipped topping and spread over
    crust. Sprinkle the remaining pecans on top. Freeze.

    Your performance will be rated using the following rubric:


    P E R F O R M A N C E L E V E L

    Excellent Very Satisfactory


    Needs No Points
    Dimension (4 pts.) Satisfactory (2 pts.)
    Improvement Attempt Earned
    (3 pts.) (1 pt.) (0 pt.)
    1. Use of Uses tools Uses tools
    Uses tools Uses tools and No
    tools, and and and equipment attempt
    equipment equipment equipment equipment incorrectly and
    and correctly and correctly andcorrectly and less confidently
    materials confidently at confidently but less most of the time
    all times most of theconfidently
    times sometime
    2. Manifests Manifests Manifests Manifests less No
    Application very clear clear understanding understanding of attempt
    of understandin understandin of the step-by- the step- by-step
    procedures g of the step- g of the step-
    step procedure
    by-step by-step procedure but seeking
    procedure procedure sometimes clarification most
    seeks of the time
    clarification
    Works Works Works Works No
    independentl independentl independently independently attempt
    y with ease y with ease with ease and but with
    and and confidence assistance from

    Note: Practice Personal Hygiene protocols at all times. 5


    confidence at confidence sometimes others most of
    all times most of the the time
    time
    3. Safety Observes Observes Observes Most of the time No
    work habit safety safety safety not observing attempt
    precautions precautions precautions safety
    at all times most of the sometime precautions
    time
    4.Complete Task is Task is Task is nearly Task is started No
    ness of completed completed completed but not attempt
    Task following the following the following the completed
    procedures procedures in procedures in following the
    in the activity the project the project procedures in
    improvement plan plan the project plan
    /innovations
    5. Time Work Work Work Work completed No
    manageme completed completed completed ___(mins./hours/ attempt
    nt ahead of within allotted ___(mins./hou days) beyond
    time time rs/days)
    beyond
    TOTAL POINTS

    REFLECTION

    Choosing right plate is vital because it is very important that the food should not be
    crowded. Ensure the garnish complements and enhances the dish. When plating
    dessert, the choice of plate is critical to the final presentation. Bear in mind that the
    plate is the frame of the presentation. With a little practice, you’ll soon be duplicating
    with ease those fabulous garnishes seen in the finest restaurants and bakeries. So,
    grab your tools and get ready to garnish- there’s no limit to your creativity.

    References
    http://teachergelo.blogspot.com/2017/02/grade-9-learning-outcome-3-presenting.html
    https://www.tasteofhome.com/recipes/creamy-mocha-frozen-dessert/

    Answer key; Multiple Choice


    1. C
    2. B
    3. D
    4. C
    5. B

    Prepared by:

    ARLENE L. DURAN
    Writer

    Note: Practice Personal Hygiene protocols at all times. 6

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