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 3
Prepare Desserts
(TLE_HECK9PD-IVb-f-16)
 PREPARE DESSERTS

MELC: LO 2. Prepare Desserts

Code: TLE_HECK9PD-IVb-f-16
Objectives:
1. Select and prepare sweet sauces;
2. Prepare variety of desserts and sauces using sanitary practices; and
3. Perform at least one type of dessert based on the indicated ingredients.
SWEET SAUCES

SAUCE - a flavored liquid blend of ingredients

that adds flavor and enhances the appearance
of the food.

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FUDGE - a soft confection made of butter, sugar,

chocolate. Sauces can give an entirely different
appearance, flavor, color, and moisture to desserts.

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KINDS AND VARIETIES OF SAUCES

1. Rich sauce is well suited to a simple dessert.

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2. Light sauce is suited to a rich dessert.

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3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla

ice cream.

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4. Hot sauces are made just before they are to be used.

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5. Cold sauces are cooked ahead of time, then cooled, covered, and put in the
refrigerator to chill.

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Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.

1. STARCH 2. CREAM

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3. RICE FLOUR 4. GRAINS

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5. CORNSTARCH 6. EGGS

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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.

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2. FRUIT PUREES
These are simply purees of fresh or cooked fruits, sweetened with sugar. Other
flavorings and spices are sometimes added.

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3. SYRUPS
Includes such products as chocolate sauce and caramel sauce.

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GUIDELINES IN PREPARING VANILLA CUSTARD SAUCE
1. Use clean, sanitized equipment and follow the 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 create lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Place the 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 of 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.

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 Activity 1: Sauce-see

Directions: Identify the sauce used in each dessert. Write your answer on a
separate sheet of paper.

1. 2.

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3.

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 shorturl.at/cmzOP
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Activity 2: Speak your mind.

Directions: Create a paragraph with 5 sentences answering each question given

below. Write your answer on a separate sheet of paper.

1. What do you think is the importance of

proper storing of sauce?

2. Why do wee need to apply sanitary

practices in preparing dessert and sauce?

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 PERFORMANCE TASK

Yema Spread/Sauce
1. Please use ingredients available in your locality.
2. Assemble all the ingredients and materials needed in yema spread
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:
1 can (14.5 ounces) sweetened condensed milk
4 egg yolks
2 tablespoons butter
⅛ teaspoon salt, optional

PROCEDURES:
1. In a bowl, combine condensed milk, egg yolks, and salt (if using). Whisk
until well-blended and evenly colored.
2. In a wide, nonstick pan over medium-low heat, heat butter until slightly
melted and still warm (NOT hot).
3. Add egg-milk mixture and stir well to combine.
4. Cook, stir regularly, and scrape the sides and bottom with a spoon for
about 15 minutes or until the mixture thickens to a spreadable paste.
5. Remove from heat, allow to cool to warm, and transfer to an airtight
container. Allow to cool completely before closing with lid. Refrigerate
until ready to use.

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 RUBRIC

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No Points

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

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

Works Works Works Works No

independent independently independently independently attempt
ly with ease with ease and with ease and but with
and confidence most confidence assistance
confidence of the time. sometimes. from others
at all times. most of the
time.
3.Safety Observes Observes safety Observes safety Most of the No
work habits safety precautions precautions time not attempt
precautions most of the sometimes. observing
at all times. time. safety
precautions.
4.Completen Task is Task is Task is nearly Task is No
ess of Task completed completed completed started but attempt
following the following the following the not completed
procedures procedures in procedures in the following the
in the the project plan. project plan. procedures in
activity the project
improvemen plan.
t/innovation
.
5.Time Work Work completed Work completed Work No
managemen completed within allotted ___(mins./hours completed attempt
t ahead of time. /days) beyond. ___(mins./hou
time. rs/days)
beyond.
TOTAL POINTS

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 Activity 3: Reflection

Directions: Answer each question below. Write your answer on a separate

sheet of paper.

1. What are the difficulties you have encountered in performing the task
number 3?

2. How do you solve your problems during the task?

3. Did you enjoy the performance task?

References
Kong, Aniceta S., Domo, Anecita P. “Technical Vocational Livelihood Education
–Cookery Module 1 Manual”. Quezon City: Sunshine Interlinks Publishing
House, Inc., 2016.
Manalo, Lalaine, Easy Yema Spread. kawalingpinoy.com, 2018.
https://www.kawalingpinoy.com/easy-yema-spread/

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 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