Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 9
in
TLE (COOKERY)
Fourth Quarter – Week 1
Perform Mise en Place
(TLE_HECK9PD-IVa-15)
 PERFORM MISE EN PLACE

MELC: LO 1. Perform Mise en Place

Code: TLE_HECK9PD-IVa-15
Objectives:
1. Give the importance of dessert in a meal;
2. Classify dessert according to ingredients used; and
3. Perform at least one type of dessert based on the indicated ingredients.

ORIGIN OF DESSERT
Do you ever find yourself indulging in a luscious dessert and thinking what
mastermind came up with this scrumptious delight?
The word dessert is derived from the French word desservir which translates
to “to clear the table.” This origin is apt considering that the first use of desserts
was to wash down the aftertaste of a large meal with something sweet.
Desserts in history, such as in the middle ages, revolved more around fruity
sweet foods such as jellies and wafers mixed with exotic fruits, nuts, and butter.
Indeed, the custard is known to be one of the first desserts ever eaten in the middle
ages. The next few reported desserts include apple pies in 1381 and gingerbread
in the 1400s.

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During the 17th century, desserts were meshed together with savory dishes
and were used as nothing more than palate cleansers. However, the seventeenth
century saw the advent of dessert cookbooks. This spread in popularity of desserts
is owed to the vast sugar plantations in the New World that allowed sugar costs to
go down. With reduced sugar prices, sugar could be used abundantly for sweet
foods instead of being relegated to a rare flavoring.
The 17th century also saw the move of having desserts solely reserved for
the end of meals as opposed to having several small dessert courses as palate
cleansers throughout. Custards eventually evolved into sweet puddings in the 19th
century, and then the industrial revolution brought forward the mass production
of sweet foods.

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WHAT IS A DESSERT?

Usually sweet course or dish (as of pastry or ice cream) usually served at the
end of a meal. The term dessert can apply to many confections, such as biscuits,
cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet
soups, and tarts. Fruit is also commonly found in dessert courses because of its
naturally occurring sweetness.

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What are the reasons for eating dessert and sweets?

 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.

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 Classification of Desserts and their Characteristics

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

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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:
1. Soft
a. unripened cheese b. ripened by bacteria

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2. Semi – hard wp-

a. ripened by mold b. ripened by bacteria

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 3. Hard
a. with gas holes b. without gas holes

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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.

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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 https://img.favpng.com/7/23/14/cr-me-caramel-
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Characteristics of soft custard:

 velvety smooth texture

 rich flavor
 has pouring consistency of heavy cream

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Puddings are relatively simple to prepare and vary with sauces. These are
classified as:
1. Cornstarch pudding, sometimes called blancmange

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2. Rice pudding

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Characteristics of Pudding:
 Attractive appearance
 Excellent consistency
 Well – blended flavor
 Firmness of shape
 An accompanying sauce to add interest

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.

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FROZEN DESSERTS

1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.

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2. Sherbet and Ices – made from fruit juices, cream-cone-png-images-
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.

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 3. Frozen Soufflés and Frozen Mousses - 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.

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Activity 1: Give me a dessert

Directions: Give 3 examples for each type of dessert. Write your answer on a
separate sheet of paper.

1. Ice Cream _________________________________________

2. Fruit cobblers _________________________________________
3. Pudding _________________________________________
4. Fruit _________________________________________
5. Custard _________________________________________
6. Gelatin _________________________________________
7. Cheese _________________________________________
8. Sherbet _________________________________________
9. Frozen Mousse _________________________________________
10. Frozen Soufflés _________________________________________

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 Activity 2: Tell me why

Directions: Following the diagram below, write at least 4 importance of dessert

on a separate sheet of paper.

IMPORTANCE OF
DESSERT

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 PERFORMANCE TASK

Mini Turon
1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in turon making.
3. Prepare a dessert according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures of your preparation should be submitted to
your teacher.
INGREDIENTS:
3 pieces Saba banana quartered 12 pieces thin lumpia wrapper
1/2 cup ripe jackfruit sliced into strips ½ cup brown sugar
1 cup cooking oil 1 cup brown sugar
1 cup water

PROCEDURE:
1. Prepare the simple syrup by boiling the water in a pot. Add the brown
sugar. Stir until sugar is completely diluted. Continue to cook in low
heat until the liquid reduces in a half.
2. Prepare the mini turon by arranging a piece of sliced banana over a
lumpia wrapper. Put a strip of jackfruit on the side and spread a
teaspoon or two of brown sugar. Secure the wrap by folding both sides
inwards and then roll until the contents are completely wrapped. Seal
the end of the wrapper by rubbing a bit of water using your fingers, and
then press it gently against the turon.
3. Start to heat the oil in a pan.
4. Meanwhile, brush some simple syrup all over each piece of turon. You
can also dip the turon in syrup.
5. Fry one side in low to medium heat for 3 minutes. Turn it afterwards to
fry the other side until its color will look like golden brown and crispy.
6. Arrange in a plate. Share and enjoy!

2
 RUBRIC

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No Points

(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earned
(3 pts.) (1 pt.) (0 pt.)

1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly and incorrectly and
correctly correctly and but less less
and confidently confidently confidently
confidently most of the sometimes most of the
at all times times time
2. Manifests Manifests Manifests Manifests less No
Application very clear clear understanding understanding attempt
of understandi understandin of of the step- by-
procedures ng of the g of the step- the step-by-step step procedure
step- by- by-step procedure seeking
step procedure but sometimes clarification
procedure seeks most of the
clarification time

Works Works Works Works No

independen independentl independently independently attempt
tly with ease y with ease with ease and but with
and and confidence assistance
confidence confidence sometimes from others
at all times most of the most of the
time time
3. Safety Observes Observes Observes safety Most of the No
work habits safety safety precautions time not attempt
precautions precautions sometimes observing
at all times most of the safety
time precautions

4.Complete Task is Task is Task is nearly Task is started No

ness of Task completed completed completed but not attempt
following following the following the completed
the procedures in procedures in following the
procedures the project the project plan procedures in
in the plan the project
activity plan
improveme
nt/innovati
ons
5. Time Work Work Work completed Work No
managemen completed completed ___(mins./hours completed attempt
t ahead of within /days) beyond ___(mins./hou
time allotted time rs/days)
beyond
TOTAL POINTS

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 References

Kong, Aniceta S., Domo, Anecita P. “Technical Vocational Livelihood Education

–Cookery Module 1 Manual”. Quezon City: Sunshine Interlinks Publishing
House, Inc., 2016.
Huntsberger, Jenna "History of Dessert". Whiskeddc.com, 2019,
https://www.whiskeddc.com/blogs/whisked-blog/history-of-desserts
Merano, Vanjo, Mini Turon. panlasangpinoy.com, 2016.
https://panlasangpinoy.com/mini-turon-recipe-banana-lumpia-with-
caramel/

All Rights Reserved

2021

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

MARIA VIRGINIA C. PANISAN/

JEMMA S. CLAVE/
CATHRINA R. REPALDA
Language/Content/ Layout Editor

MERCE ELAINE L. ARIT

Developer/Writer