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    Cookery 9 Quarter 4 Las Number 1

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    Roldan Dela Cruz
    The document provides information on dessert preparation and types. It discusses the importance of dessert in balancing a meal and creating closure. Desserts are classified into several types including fruits, cheeses, gelatin, custards, puddings, fruit cobblers, and frozen desserts. Each type has specific characteristics around texture, consistency, flavor, and appearance. The learning activities require enumerating the dessert types and their characteristics and reflecting on what was learned.

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    Cookery 9 Quarter 4 Las Number 1

    Uploaded by

    Roldan Dela Cruz
    18K views3 pages
    The document provides information on dessert preparation and types. It discusses the importance of dessert in balancing a meal and creating closure. Desserts are classified into several types including fruits, cheeses, gelatin, custards, puddings, fruit cobblers, and frozen desserts. Each type has specific characteristics around texture, consistency, flavor, and appearance. The learning activities require enumerating the dessert types and their characteristics and reflecting on what was learned.

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    The document provides information on dessert preparation and types. It discusses the importance of dessert in balancing a meal and creating closure. Desserts are classified into several types including fruits, cheeses, gelatin, custards, puddings, fruit cobblers, and frozen desserts. Each type has specific characteristics around texture, consistency, flavor, and appearance. The learning activities require enumerating the dessert types and their characteristics and reflecting on what was learned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18K views3 pages

    Cookery 9 Quarter 4 Las Number 1

    Uploaded by

    Roldan Dela Cruz
    The document provides information on dessert preparation and types. It discusses the importance of dessert in balancing a meal and creating closure. Desserts are classified into several types including fruits, cheeses, gelatin, custards, puddings, fruit cobblers, and frozen desserts. Each type has specific characteristics around texture, consistency, flavor, and appearance. The learning activities require enumerating the dessert types and their characteristics and reflecting on what was learned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Cookery 9

    QUARTER 4 LAS Number 1


    (Week 1)
    Name of Learner: Grade/Section:
    Teacher: _________________________ Date Submitted:

    LEARNING ACTIVITY SHEETS

    TOPIC: Preparation of Dessert


    Perform Mise en Place
    Week 1: Most Essential Learning Competencies
    1. Importance of dessert in a meal.
    2. Classify desserts according to types of ingredients used.
    3. Identify characteristics of desserts.

    Background Information for Learners


    Importance of dessert in a meal.
     Dessert balances out a meal and gives “closure” to the meal.
     Eating dessert is an opportunity to experience different flavors and textures that you
    cannot get in other foods like vegetables, meats, and fruits.
     Dessert can be an opportunity to be creative. You can make interesting mixtures that
    you otherwise may not have thought of.

    Classification/types of desserts and their characteristics


    A. Fruits The simplest dessert and one of the best are fruits
    because they are nutritious, appetizing, and easy to prepare and
    serve.
    Characteristics of good fruit desserts:
     appetizing aroma
     simple
     slightly chilled
    B. Cheese
    Cheese is another excellent dessert that is ready to serve. It is made
    in all parts of the world from a variety of milks from cow, goat and
    sheep. Cheese differs depending on the kind of milk used, the kinds
    of cheese-making procedures, the seasonings and the ripening
    processes also distinguish its variety. Each variety has a definite
    character, a special appeal and particular uses.

    The three general types of cheese based on consistency are: Soft,


    Semi-hard, Hard
    1. Soft (a. unripened cheese b. ripened by bacteria)
    2. Semi-hard (a. ripened by mold b. ripened by bacteria)
    3. Hard ( a. with gas holes b. without gas holes)

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1


    C. Gelatin Dessert These are easily prepared, economical and vary
    in many ways. Gelatin is marketed in two forms. First, the
    unsweetened, granular type that must be softened in water before
    use, and the fruit gelatin to which flavor, color, and sugar have
    already been added.

    D. Custard
    Baked and soft custards vary in so many ways. Creamy, delicate,
    baked custards may be served in their baking cups or may be
    unmolded and served with fruit garnishes or with dessert sauces.
    Characteristics of baked custard
     firmness of shape
     smooth, tender texture
     rich and creamy consistency
     excellent flavor
    Characteristics of soft custard
     velvety smooth texture
     rich flavor
     has pouring consistency of heavy cream
    E. Puddings
    Puddings are relatively simple to prepare and vary with sauces.
    These are classified as:
    1. Cornstarch pudding, sometimes called blancmange
    2. Rice pudding
    3. Bread pudding
    Characteristics of Pudding
     attractive appearance
     excellent consistency
     well – blended flavor
     firmness of shape
     an accompanying sauce to add interest

    F. Fruit Cobblers
    These are not fruit pies. They have a depth of two or three inches
    and are topped with biscuit dough rather than being made with pie
    crust. They may be served either hot or cold.

    G. Frozen Desserts
    1. Ice cream- smooth frozen mixture of milk, cream, sugar,
    flavorings and sometimes eggs.
    2. Sherbet and Ices – made from fruit juices, water and sugar.
    American sherbet contains milk and cream and sometimes
    egg white. The egg whites increase smoothness and volume.
    Ice contains only fruit juice water, sugar and sometimes egg
    white.
    3. Frozen Soufflés and Frozen Mousse. Made like chilled
    mousses and Bavarians, whipped cream, beaten egg whites
    or both are folded to give lightness and allow to be still frozen in
    an ordinary freezer.

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2


    LEARNING ACTIVITY 1: ENUMERATION

    Types of Dessert Characteristics of fruit dessert


    1. ____________________ 11. ________________________________
    2. ____________________ 12.________________________________
    3._____________________ 13.________________________________
    4._____________________ Types of Frozen Dessert
    5. _____________________ 14. _______________________________
    6. _____________________ 15. _______________________________
    7. _____________________ 16. _______________________________

    Characteristics of Soft Custard Three Types of Cheese based on Consistency


    8. ________________________ 17.______________________________
    9._________________________ 18.______________________________
    10.________________________ 19.______________________________

    LEARNING ACTIVITY 2: Journal Writing


    I learned that ______________________________________________________________
    _________________________________________________________________________
    _________________________________________________________________________
    _________________________________________________________________________
    I realized that ______________________________________________________________
    _________________________________________________________________________
    _________________________________________________________________________
    _________________________________________________________________________
    _________________________________________________________________________

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

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