9

SPECIALIZATION
(COOKERY)

TLE 9 – COOKERY EDESSA JOSEPHA LORENZA P. ORO

Quarter 4-Week 4 Author
 This module specifically crafted to focus on the different activities that will assess
your level in terms of skill and knowledge necessary for Grade 9 Cookery I.
Before starting this module, I want you to set aside other tasks that will disturb while
enjoying the lessons. Read the simple instructions below to successfully enjoy the objective
of this module.

1. Follow carefully all the contents and instructions indicated in every page of
this module.
2. Write on your notebook the concepts about the lessons. Writing enhances learning,
that is important to develop and keep in mind.
3. Perform all the provided activities in this module.
4. Analyze conceptually the posttest and apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up with an
idea of having a job opportunities and experience independently to set up a business
enterprise which will generate jobs to other.

At the end of the lesson, you are expected to:

LO 2. Prepare desserts
• Select and prepare sweet sauces

Directions: Identify the terms being described in each number.

__1. A soft confection made of butter, sugar, and chocolate.
__2. Includes such products as chocolate sauce and caramel sauce.
__3. A sauce well suited to a simple dessert.
__4. A flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
__5. Sauce are cooked ahead of time, then cooled, covered, and put in
the refrigerator to chill.
TLE 9 – COOKERY
Quarter 4-Week 4
 __6. These are simply purees of fresh or cooked fruits, sweetened with
Sugar.
__7. Sauce suited to a rich dessert.
__8. It improves the quality of the sauces.
__9. Sauce that are made just before they are to be used.
__10. A delightful contrast to a cold cornstarch pudding or to vanilla ice
Cream.

Direction: Arrange the letters inside bowl to name the common ingredients used
in preparing dessert.

1. IFTUR 4. GEG HEITW 7. RETTAB

________ ________ ________

2. RGAUS 5. EGALITEN 8. GEG LKOY

________ ________ ________

3. SUTN 9. HOTECALOC
6. MREAC
________ ________
________

TLE 9 – COOKERY
Quarter 4-Week 4
 LO 2. PREPARE DESSERTS

2.2 Select and prepare sweet sauces

Sweet Sauces

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.
TLE 9 – COOKERY
Quarter 4-Week 4
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 one of three categories:
1. Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may
be added to create varieties.

2. Fruit Purees
These are simply purees 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.

TLE 9 – COOKERY
Quarter 4-Week 4
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.
5. Place 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.

Storage of Sauces
Sauces should be kept in airtight containers and stored in a cool
dry place away from moisture, oxygen, light and pests. Food made with
starches that contain egg, milk, cream, and other dairy products are
prone to bacterial contamination and to food-borne illness. Sauces made
with these ingredients should be kept out of the temperature danger zone.
Thickened sauce should also be prepared, served and stored with caution.
These products should be stored in the refrigerator and never left to stand
at room temperature too long.

TLE 9 – COOKERY
Quarter 4-Week 4
ACTIVITY 1:
Directions: Complete the information in the graphic organizer by describing
the different types of sauces.

1. Rich Sauce
____________________
____________________
____________________

2. Light Sauce
______________________
______________________
Types of 5. Hot fudge
____________________
______________________
_______ Sauces ____________________
_________________

3. Hot Sauce 4. Cold Sauce

____________________ ____________________
____________________ ____________________
____________________ ____________________
________________ _____

ACTIVITY 2: WORD SEARCH

Directions: Find the different thickening agents use to improve the quality of
sauces. Encircle the word from the box.

C O R N S T A R C H
G R A I N S Y I R Y
E S E R S T O C D G
G Y T A E D J E R I
G R G R M E O S S J
S T A R C H K E T F
D O R O Y T E D R H
F L A V O R A S U N
D R E S R T T G Y I

TLE 9 – COOKERY
Quarter 4-Week 4
Page | 7
 Sweet Sauces
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 of sauces are rich sauces, light sauces, hot fudge, hot sauces and
cold sauces.
The three categories of dessert sauces are custard sauce, fruit purees
and syrup.

Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.

___1. Dessert is a flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food.
___2. Food made with starches that contain egg, milk, cream, and other dairy
products are prone to bacterial contamination and to food-borne illness.
___3. Thickening agents improve the quality of the sauces.
___4. Sauce is a soft confection made of butter, sugar, chocolate.
___5. Sauces can give an entirely different appearance, flavor, color,
and moisture to desserts.
___6. Thickened sauce should also be prepared, served, and stored
with caution.
___7. Other flavorings and spices can be used in making fruit
purees.
___8. Use clean, sanitized equipment and follow procedure in
making custards.
___9. Hot sauces are cooked ahead of time, then cooled, covered and
put in the refrigerator to chill.
___10. Hot fudge is a delightful contrast to a cold cornstarch
pudding or to vanilla ice cream.

TLE 9 – COOKERY
Quarter 4-Week 4
Page | 8
Directions: Identify the terms being described in each number.
__1. A soft confection made of butter, sugar, chocolate.
__2. Includes such products as chocolate sauce and caramel sauce
__3. A sauce well suited to a simple dessert.
__4. A flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food.
__5. Sauce is cooked ahead of time, then cooled, covered and put in
the refrigerator to chill
__6. These are simply purees of fresh or cooked fruits, sweetened
with Sugar.
__7. Sauce suited to a rich dessert.
__8. It Improves the quality of the sauces.
__9. Sauce that are made just before they are to be used
__10. A delightful contrast to a cold cornstarch pudding or to vanilla
ice cream

1. What is the importance of sweet sauces in preparing dessert?

______________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
____________________________________________________________________________________.

2. Why should sauces be kept in airtight containers and stored in a cool dry
place?
______________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
____________________________________________________________________________________.

Leizlee B. Daowag
Team Leader

Marilen B. Ignacio
Validator

TLE 9 – COOKERY
Quarter 4-Week 4
Page | 9
REFERENCES:

• Technology and Livelihood Education Cookery 9 Learning Module, Department

of Education
• https://en.wikipedia.org/wiki/Sauces
• 'https://www.freepik.com/photos/food'>Food photo created by
jannoon028 - www.freepik.com</a>
• https://www.freepik.com/photos/food'>Food photo created by
jcstudio - www.freepik.com</a>
• https://www.edrawsoft.com/what-is-graphic-organizer.html
• https://www.prue.life/recipe/caramel-fudge-sauce/
• https://www.nicepng.com/ourpic/u2y3w7e6o0r5e6o0_chef-
ready-frozen-fruit-pures-dole-food-company/
• https://www.google.com/imgres?imgurl=https%3A%2F%2Fww
w.seekpng.com%2Fpng%2Fdetail%2F417-4173471_hershey-
chocolate-
syrup.png&imgrefurl=https%3A%2F%2Fwww.seekpng.com%2Fi
png%2Fu2e6t4y3w7t4w7i1_hershey-chocolate
• https://www.google.com/search?q=simple+dessert+with+rich+s
auce+&tbm=isch&ved=2ahUKEwjP3oyLl8HuAhWkw4sBHXS6C
mcQ2-
cCegQIABAA&oq=simple+dessert+with+rich+sauce+&gs_lcp=Cg
NpbWcQA1DjogJYyZIDYKCaA2gAcAB4AYABxgGIAe0UkgEEMjY
uNZgBAKABAaoBC2d3cy13aXotaW1nwAEB&
• https://www.google.com/imgres?imgurl=https%3A%2F%2Fimg.
sunset02.com%2Fsites%2Fdefault%2Ffiles%2F1492538416%2F
sesame-custard-
su.jpg&imgrefurl=https%3A%2F%2Fwww.sunset.com%2Frecipe
%2Fsesame-custard-sauce
• https://www.google.com/imgres?imgurl=https%3A%2F%2Fww
w.nicepng.com%2Fpng%2Fdetail%2F153-1537540_pure-maple-
syrup-all-natural-maple-syrup.png
• https://www.google.com/search?q=simple+dessert+with+rich+s
auce+&tbm=isch&ved=2ahUKEwjP3oyLl8HuAhWkw4sBHXS6C
mcQ2-cCegQIABAA&oq=simple+dessert+with+rich+sauce+&gs

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Quarter 4-Week 4
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TLE 9 – COOKERY
Quarter 4-Week 4
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