Department of Education

RegionXII
Division of Sultan Kudarat
BIWANG NATIONAL HIGH SCHOOL
Biwang, Bagumbayan, Sultan Kudarat
School I.D.: 316803

Name:_________________________________________________ Grade & Section:_____________________

Subject: Cookery Grade 9 Teacher : ___________________________
Score:______________________
Lesson : Quarter 4 Week 2 LAS 2
Activity Title: Prepare Desserts
Learning Target: Select and prepare sweet sauces
Reference(s): Learning Module COOKERY Grade 9
LAS Writer: MONALIZA B. GUMBAY, NELDA L. CORDERO, BONIBELLE O. GARDOSE
What’s New
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.
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch 2. creams 3. Eggs 4. rice 5. flavor 6. Grains 7. Cornstarch

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.

What is It

Sugar Gelatin Egg yolk Egg White Cream Chocolate Batter Nuts

Activity
Make a Fruit Purees made of pineapple
(Note: Make a documentation through video presentation on how you prepare Fruit Purees made
of pineapple with your output. Sent it to your subject teacher via Facebook messenger or
email address.)

Procedure in Preparing Pineapple Puree

1. Peel the pineapple and cut into cubes

2. Place steaming basket in a pot of boiling water.
3. Add 1 cup of peeled sweet pineapple. Cover with a lid.
4. Leave to steam over medium heat for about 5 minutes.
5. Allow to cool. Transfer the steamed pineapple into a blender. You can use a food processor or hand
blender.
6. Add 2 tbsp of the water used in steaming the pineapple. Feel free to add more or less depending on how
thick you want the puree. Add sugar depending on the sweetness of the pineapple
7. Blend until smooth.
 Rubrics
Your product and performance will be rated using the rubric below.

Dimension P E R F O R M A N C E L E V E L

Very No
Excellent (4 Satisfactory (2 Needs Improvement
Satisfactory Attempt Points
pts.) pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment correctly equipment equipment correctly equipment attempt
and confidently at all correctly and but less confidently incorrectly and less
times confidently most sometimes confidently most of
of the times the time
2. Application Manifests very clear Manifests clear Manifests Manifests less No
of procedures understanding of the understanding of understanding of understanding of the attempt
step- by-step the step- by-step the step-by-step step- by-step
procedure procedure procedure but procedure seeking
sometimes seeks clarification most of
clarification the time
Works independently Works Works independently Works independently No
with ease and
independently with ease and but with assistance attempt
confidence at all times
with ease and confidence from others most of
confidence most sometimes the time
of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time not No
habits precautions at all times precautions most precautions observing safety attempt
of the time sometimes precautions
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the procedures completed completed following not completed attempt
in the following the the procedures in following the
Activity procedures in the the project plan procedures in the
improvement/innovations project plan project plan
5. Time Work completed ahead Work completed Work completed Work completed No
management of time within allotted ___(mins./hours/day ___(mins./hours/day attempt
time s) beyond s) beyond
TOTAL POINTS

Development Team: BIWANG NATIONAL HIGH SCHOOL

 Department of Education
RegionXII
Division of Sultan Kudarat
BIWANG NATIONAL HIGH SCHOOL
Biwang, Bagumbayan, Sultan Kudarat
School I.D.: 316803

Name:___________________________________________________Grade &
Section:_____________________
Subject: Cookery Grade 9 Teacher_______________________________ Score:______________________
Lesson : Quarter 4 Week 2 LAS 3
Activity Title: Prepare Desserts
Learning Target: Prepare variety of desserts and sauces using sanitary practices
Reference(s): Learning Module COOKERY Grade 9
LAS Writer: MONALIZA B. GUMBAY, NELDA L. CORDERO, BONIBELLE O. GARDOSE
What’s New
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.

Sanitary Practices When Storing Desserts

 Handle the food properly to prevent spoilage and contamination.
 Wash utensils and equipment thoroughly.
 Keep away from food when you are ill.
 Store foods and ingredients properly.
 Safeguard the food during distribution and service.

What is It
Proper storing of Desserts and sauces.

Activity
To prepare variety of desserts and sweet sauces

A. Make a Gelatin dessert

(Note: Make a documentation through video presentation on how you prepare Gelatin dessert with your output.
Sent it to your subject teacher via Facebook messenger or email address.)

Equipment/tools needed:
casserole gas or electric stove, knife, chopping board, measuring cup, measuring spoon, wooden spoon, molder
and refrigerator/chiller
Materials/ingredients needed
4 slices ripe mangoes (scoop the flesh)
2 bars gulaman, torn into pieces
½ cup pineapple (diced)
½ c. milk (evaporated milk or fresh)
1 pc. banana (neatly cut)
2 cup water

PROCEDURE:
1. Boil sugar and gulaman in two cups water.
2. Remove from fire, strain through a sieve.
3. Add milk and put half of the mixture in a wet mold.
4. Put in a cool place to jell.
5. When partly jelled, arrange fruits in mold and pour the remaining gulaman.
 6. Chill until firm. Serve cold

B. Make a Maja Blanca

(Note: Make a documentation through video presentation on how you prepare Maja Blanca with your output. Sent
it to your subject teacher via Facebook messenger or email address.)

TOOLS AND EQUIPMENT:

Casserole, gas or electric stove, knife, chopping board, measuring cup, measuring spoon, wooden spoon,
Carajay
Materials/ingredients needed
INGREDIENTS
QUANTITY DESCRIPTION
4 cups coconut cream
10 pcs. young corn on the cob
1 cup -or-creamed corn
1 cup cornstarch
3 cups sugar
4 cups coconut finely grated
PROCEDURE:

1. Scrape corn kernels from the cob.

2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and cook until golden brown.
Sprinkle over pudding.
*Note: Skip steps 2-3 if using creamed corn.
Rubrics
Your product and performance will be rated using the rubric below.

Dimension P E R F O R M A N C E L E V E L

Very No
Excellent (4 Satisfactory (2 Needs Improvement
Satisfactory Attempt Points
pts.) pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment correctly equipment equipment correctly equipment attempt
and confidently at all correctly and but less confidently incorrectly and less
times confidently most sometimes confidently most of
of the times the time
2. Application Manifests very clear Manifests clear Manifests Manifests less No
of procedures understanding of the understanding of understanding of understanding of the attempt
step- by-step the step- by-step the step-by-step step- by-step
procedure procedure procedure but procedure seeking
sometimes seeks clarification most of
clarification the time
Works independently Works Works independently Works independently No
with ease and
independently with ease and but with assistance attempt
confidence at all times
with ease and confidence from others most of
confidence most sometimes the time
of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time not No
habits precautions at all times precautions most precautions observing safety attempt
of the time sometimes precautions
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the procedures completed completed following not completed attempt
in the following the the procedures in following the
Activity procedures in the the project plan procedures in the
improvement/innovations project plan project plan
5. Time Work completed ahead Work completed Work completed Work completed No
management of time within allotted ___(mins./hours/day ___(mins./hours/day attempt
time s) beyond s) beyond
 TOTAL POINTS

Development Team: BIWANG NATIONAL HIGH SCHOOL