LEARNING ACTIVITY SHEET

(Cookery – Grade 11 – Quarter 2 – Week 5)

Name : _______________________________ Grade & Section : ______________

School : ______________________________ District : ______________________

PERFORMING MISE EN PLACE IN PREPARING DESSERT

COMPETENCY: Perform mise en place (TLE_HECK9PD-IVa-15)

OBJECTIVES:
1. Identify tools and equipment needed in preparing dessert;
2. classify dessert according to types of ingredients used;
3. give the characteristics of desserts; and
4. appreciate the importance of dessert in a meal.

A. KEY CONCEPTS/DISCUSSION
Let’s Learn!

TOOLS, EQUIPMENT, AND UTENSILS NEEDED

IN PREPARING DESSERTS/SWEETS

Everyone should be familiar with the tools, equipment and utensils needed
in preparing desserts. Every pastry chef must have these tools, utensils, and
equipment for efficient preparation of desserts. Each tools is designed to perform a
specific job in the kitchen.

Measuring cup and spoon..

Individual measuring cup for dry
ingredients, glass measuring cup
for liquid and measuring spoon for
ingredients used in small quantity.

Mixing bowl. Use for mixing

ingredients. It comes in different
sizes. Small, medium, and large.

Can opener use to open food

containers

1|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 Cutting board a wooden or plastic
board where fruits and vegetables
are cut.

Double boiler – used when

temperatures must be kept below
boiling, such as for egg sauces,
puddings, and to keep foods warm
without overcooking.

Funnels – used to fill jars, made of

various sizes of stainless steel,
aluminum, or of plastic

Graters used to grate, shred, slice

and separate foods such as
carrots, cabbage and cheese.

Kitchen Knives often referred to

as cook's or chef's knife. Use for
peeling and slicing fruits and
vegetables.

 Fruit and salad knife - used

to prepare salad greens,
vegetables, and fruits.

2|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
  Spatula – used to level off
ingredients when measuring
and to spread frostings.

 Citrus knife – used to section

citrus fruits. The blade has a
two-sided, serrated edge

 Paring knife – used to core,

peel, and section fruits and
vegetables. Blades are short,
concave with hollow ground

Kitchen Shears They are

practical for opening food
packages, cutting tape or string
to package foods or simply to
remove labels or tags from items.

Scraper- a rubber or silicone

tools to blend or scrape the food
from the bowl; metal, silicone or
plastic egg turners or flippers

Spoons – solid, slotted, or

perforated. Made of stainless
steel or plastic, the solid ones
are used to spoon liquids over
foods and to lift foods, including
the liquid out of the pot

3|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 Temperature Scales - used to
measure heat intensity. Different
thermometers are used for
different purposes in food
preparation – for meat, candy or
deep-fat frying.

Vegetable peeler. Used to

scrape vegetables, such as
carrots and potatoes and to peel
fruits. The best ones are made
of stainless steel with sharp
double blade that swivels.

Whisks for Blending, Mixing

used for whipping eggs or batter,
and for blending gravies, sauces,
and soups. The beaters are made
of looped steel piano wires which
are twisted together to form the
handle.

Wooden spoons continue to be

kitchen essentials because of
their usefulness for used for
creaming, stirring, and mixing.
They should be made of hard
wood
Baking pan. One cannot bake
without bakeware. Baking pans
like loaf pans, cake pans, pie
plates, baking sheets and so on are
necessary for baking.

4|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 Equipment

More complicated tools are called equipment. They may

refer to a small electrical appliance, such as a mixer, or a large,
expensive, power-operated appliance such a range or a
refrigerator.

Refrigerators/Freezers are
necessary in preventing bacterial
infections from foods.

Range a kitchen appliance used

for cooking food.

Mixers. Used for mixing,

creaming, beating and whipping
ingredients. The ultimate mixer
for anyone who bakes is, of
course, a stand mixer.

Blenders are used to chop,

blend, mix, whip, puree, grate,
and liquefy all kinds of food. A
blender is a very useful
appliance.

Note: As a rule, never use a piece of equipment until you are thoroughly familiar
with its operation and features.
5|Page Writer/s : JAY S. CACHO
School/Station: Dugmanon NHS
District: Hinatuan West
 REASONS FOR EATING DESSERTS 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.

 Dessert isn’t “fattening” Remember, there is no such thing as a fattening food.

 It will make you feel like a kid again. Forget anti-aging creams or long and
sweaty workout sessions at the gym, the fastest way to recapture your youth, or
embrace a more youthful spirit is to eat like a kid.

 It is romantic. Desserts are designed for romance. After all, you can’t really order
a salad with two forks. But when it comes to cake, that is a different matter.

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
 clean washed appearance
 slightly chilled

6|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
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:

1. Soft
 unripened cheese
 ripened by bacteria
2. Semi – hard
 ripened by mold
 ripened by bacteria
3. Hard
 with gas holes
 without gas holes

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.

7|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
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:

 Cornstarch pudding, sometimes called blancmange

 Rice pudding
 Bread pudding

Characteristics of Pudding

attractive appearance

excellent consistency

well – blended flavor

firmness of shape

an accompanying sauce to add interest

8|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
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

Ice cream- smooth frozen mixture of milk, cream, sugar,

flavorings and sometimes eggs.

 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.

9|Page Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
  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.

B. ACTIVITY 1: Name the Tool

Direction: Identification type. Write the correct name of the tool/equipment

given its uses and function. Write your answer on the space provided at
column A.

Column A Column B
Tools/Equipment Uses and Functions
1. Use for measuring small quantity of ingredients
like salt, baking powder, baking soda.
2. Use to grate, shred, slice and separate foods
such as carrots, cabbage and cheese.
3. Use for whipping eggs or butter, and for
blending gravies, sauces, and soups.
4. Used to fill jars, made of various sizes of
stainless steel, aluminum, or of plastic
5. They are practical for opening food packages,
cutting tape or string to package foods or
simply to remove labels or tags from items.
6. are used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food.
7. Used for mixing, creaming, beating and
whipping ingredients.
8. chef's tools, use for all types of kitchen tasks,
from peeling an onion and slicing carrots, to
carving a roast or turkey.
9. Used for creaming, stirring, and mixing. They
should be made of hard wood.
10. A kitchen appliance used for cooking food.

10 | P a g e Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 C. ACTIVITY 2: Fill Me In!
Direction: Fill-in the appropriate missing information.
Name of Dessert:

Major Ingredients:

Classification:

Characteristics:

EELCH LAFN

Name of Dessert:

Major Ingredients:

Classification:

Characteristics:
SRTWAEBYRR MECRA
ESHCEE AKCE

Name of Dessert:

Major Ingredients:

Classification:

Characteristics:
FOFECE EGNITAL

11 | P a g e Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 Name of Dessert:

Major Ingredients:

Classification:

Characteristics:
LAETCOOHC REABD
GNIPUDD
Name of Dessert:

Major Ingredients:

Classification:

Characteristics:

OAGNM LOATF

Name of Dessert:

Major Ingredients:

Classification:

Characteristics:

CKBLA RETSFO SNEADU

12 | P a g e Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 Name of Dessert:

Major Ingredients:

Classification:

Characteristics:

AEYS FTRUI DSAAL

Name of Dessert:

Major Ingredients:

Classification:

Characteristics:

TINEGAL EDLGHTI AADSL

Name of Dessert:

Major Ingredients:

Classification:

Characteristics:
SARPYERRB SERHEBT

13 | P a g e Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 D. ACTIVITY 3

It is a reality that lifestyle diseases due to food choices are prevalent

nowadays. Given this situation, answer the following questions:

1. Your grandmother is a diabetic but she keeps on asking for desserts,

what advise can you give her? What natural dessert substitute can you
recommend so as not to trigger her diabetes?

2. You Have a friend who is overweight and have health problems, what
advices can you give her? What food would you recommend for her to eat to
correct her weight?

SELF-CHECK

(self-checking of all activities guided by parents or learning facilitators)

QUIZ

Direction: Encircle the correct answer.

1. It is used to level off ingredients when measuring and to spread frostings.

a. scrapper c. leveler
b. spatula d. none of the above

2. It continues to be kitchen essentials because of their usefulness for used for

creaming, stirring, and mixing.
a. mixing bowl c. wooden spoon
b. spatula d. whisk

3. It is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
a. grater c. food processor
b. blender d. mixer

4. It is used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
a. citrus knife c. chef’s knife
b. paring knife d. butter knife

5. It is considered as the simplest dessert.

a. fruits c. gelatin
c. cake d. pudding

14 | P a g e Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 6. Which of the following is not a characteristic of a good fruit dessert?
a. simple c. slightly chilled
b. soft d. none of the above

7. Which of the following is not a characteristic of a bake custard?

a. firmness c. excellent flavor
b. smooth and tender texture d. has pouring consistency

8. What is the common element linking virtually all desserts?

a. cream c. butter
b. sugar d. chocolates
9. What is the other term for a cornstarch pudding?
a. maja blance c. blancmange
b. blanc maj d. blanmange

10. It is made from fruit juices, water and sugar.

a. ice cream c. sherbet
b. soufflé d. Mousse

ANSWER KEY

10. range
9. wooden spoons
8. paring knife
7. mixer
6. blender
5. kitchen shear
4. funnel
3. whisk
2. grater
1. measuring spoon
Activity 1:

15 | P a g e Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West
 District: Hinatuan West
School/Station: Dugmanon NHS
Writer/s : JAY S. CACHO 16 | P a g e
Activity 2:
1. a. Leche Flan
b. white sugar, egg yolk, condensed milk, & evaporated milk
c. custard
d. firmness of shape, smooth, tender texture, rich and creamy consistency, excellent flavor
2. a. Strawberry Cream Cheese Cake
b. confectioner sugar, cream cheese, whipped cream, vanilla, strawberry, butter, graham
cracker,
c. custard
d. firmness of shape, smooth, tender texture,
rich and creamy consistency, excellent flavor
3. a. Coffee Gelatin
b. white sugar, unflavoured gelatin , condensed milk, coffee, water & evaporated milk
c. gelatin
d. firmness of shape, smooth, tender texture, rich and creamy consistency, excellent flavor
4. a. Chocolate Bread Pudding
b. white sugar, unsalted butter, unsweetened cocoa powder, ground cinnamon, salt, whole
milk, heavy cream, egg, chocolate chips, & vanilla
c. Pudding
d. attractive appearance, excellent consistency, well – blended flavor, firmness of shape, an
accompanying sauce to add interest
5. a. Mango Float
b. condensed milk,heavy cream, graham biscuit (crashed), sliced mango
c. Fruit Cobblers
d. attractive appearance, rich and creamy consistency, firmness of shape
6. a. Black Forest Sundaes
b. heavy cream, sugar, egg yolks, vanilla extract, dark chocolate, icing sugar, plain flour,
butter,
c. Frozen Dessert (Ice Cream)
d. attractive appearance, rich and creamy consistency, and well-blended flavor
7. a. Easy Fruit Salad
b. fresh fruits
c. Fruit Dessert
d. simple, appetizing aroma, clean washed appearance, and slightly chilled
8. a. Gelatin Delight Salad
b. fresh fruits, unflavored gelatin, water, evaporated milk, condensed milk, cream cheese,
and sugar
c. gelatin
d. firmness of shape, smooth, tender texture, rich and creamy consistency, excellent
flavor, attractive appearance
9. a. Raspberry Sherbet
b. unsweetened rapsberries, granulated white sugar, evaporated milk, heavy cream, and
lemon juice
c. Frozen Dessert
d. attractive appearance, rich and creamy consistency, and well-blended flavor
REFERENCES
Books: LM-Cookery Module 1 of 2, pp. 161-169.
https://images.app.goo.gl/hPRuq298e6gjG7787

https://www.google.com/search?q=spatula&source=lnms&tbm=isch&sa=X&ved=2ahU
KEwjx9OXuk9zuAhXKFogKHSCZD4UQ_AUoAXoECEAQAw#imgrc=9GC8OI257OooCM
https://www.cuisineathome.com/recipes/desserts/black-forest-sundaes-recipe/
https://www.today.com/recipes/gelatin-delight-salad-recipe-t111208

17 | P a g e Writer/s : JAY S. CACHO

School/Station: Dugmanon NHS
District: Hinatuan West