9

COOKERY
Quarter 4 - Module 5
STORING DESSERTS
TLE_HECK9-12PD-IVh-18

Department of Education • Republic of the Philippines

1
 TLE – Grade 9
Alternative Delivery Mode
Quarter 4 Module 5: Cookery 9 – Storing Desserts
First Edition, 2021

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authors do not represent nor claim ownership over them.

Published by the Department of

Education Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: ERIKA JOY A. BULAWIT
Editor: EUFEMIA C. SANTOS
Reviewers: MARY MARGUERITE CABATIT- DASALLA
EVELYN C. NOCUM, PhD
Illustrator:
Layout Artist:
Management Team:
Johanna N. Gervacio, PhD, CESO VI, OIC-Schools Division Superintendent
Donato B. Chico, CESE, OIC-Assistant Schools Division Superintendent
Veronica B. Paraguison, PhD, Curriculum Implementation Division Chief
Sheralyn M. Allas, PhD, RGC, EPS-LRMS, San Jose City Division
Allan S. Santos, Project Development Officer II
Evelyn C. Nocum, PhD, EPS-TLE, San Jose City Division

Printed in the Philippines by

Division of San Jose City – Learning Resource Management
and Development System
Office Address: Sto. Niño 1st , San Jose City,
Nueva Ecija Telefax: (044) 331 – 0205
E-mail Address: sanjose.city@deped.gov.ph

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 9
COOKERY
Quarter 4 – Module 5:
STORING DESSERTS
TLE_HECK9-12PD-IVh-18

This instructional material was collaboratively developed by the

writer and graphic designers of the Schools Division of San Jose
City reviewed and edited by the Quality Assurance Team of DepEd
at all levels of governance. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at
action@deped.gov.ph.

We value your feedback and recommendations

3
Introductory

Message For

The facilitator

This module was created to assist you in engaging and teaching the
learners about preparing a variety of salads and dressings.

Kindly direct the learners while accomplishing the learning activities.

Instructions were furnished to guide them during the whole course of the
module. Answers of the activities are found at the back of this module.
Encourage learners to accomplish the entire activities with honesty and
integrity.

For the learner

You acquire knowledge in school. You also learn with the aid of various
learning materials which are provided to you by your teacher.

By using this module, you will engage in various learning activities that
will equip you about preparing a variety of salads and dressings.
Your teacher will guide you in answering all the activities provided in
this module. Should you have any question, do not hesitate to ask your
teacher.
Good luck in answering the activities provided for you. Enjoy learning

4
 What I Need To Know

This module was designed and written with you in mind. It is here to help you
master on how to prepare salad and dressing. The scope of this module permits it
to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using.

At the end of this module, you are expected to:

• Keep appropriate conditions to maintain their quality and taste.

What I Know

DIRECTION: MULTIPLE CHOICE. Read and answer the questions below. Write
the letter of the correct answer. Write your answers on your activity notebook.

1. Which of the following does not belong in Sanitary Practices when storing
desserts?
a. handle the food properly to prevent spoilage and contamination
b. wash utensils and equipment thoroughly.
c. when you are ill it is safe to prepare storing desserts.
d. store foods and ingredients properly.
2. Alice is planning to prepare dessert to her guests. What is the required
temperature of food until the food is serve?
°
a. 65 c b. 60 °c c. 50 ° c d. 55 ° c
3. What is the proper observation guidelines if milk and cream are used in dessert
like trifle and custard?
a. They must be left at room temperature for any length of time.
b. They should be kept in the refrigerator until the last possible moment to prevent
the risk of food poisoning.
c. They should be kept uncover.
d. Dessert must be place in hot temperature.
4. Which of the following storage techniques refers to keep cold or cool?
a. refrigerate b. cold storage c. chilling d. freezing
5. Which of the following is the process of storing food by means of refrigeration?
a. refrigerate b. cold storage c. chilling d. freezing

5
 What’s In

DIRECTIONS: Arrange the Jumbled Letters to form the correct word. Write your
answers on your activity notebook.

1. CLLIHRE-______________________________________________________
2. RFEZERE-_____________________________________________________
3. PKCAAIGGN PATE-______________________________________________
4. FERRFIEGARROT-______________________________________________
5. XOBES-_______________________________________________________

What’s New

DIRECTIONS: List Down at least five packaging materials available in your kitchen.
Write your answers on your activity notebook.

1.____________________
2.____________________
3.____________________
4.____________________
5.____________________

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 What Is It

LESSON
5 STORING DESSERT

STORING COLD AND HOT DESSERTS

As many desserts contain egg and dairy products, they present a potential
health hazard if not stored properly.

REMEMBER: Proper storage means cooled desserts must be covered with plastic or
placed in lidded containers before storing in the cool room.

• Desserts containing uncooked eggs should be handled with extreme care, as

raw egg is a medium in which dangerous bacteria such as salmonella can
thrive. This means you need to be really careful with foods like chocolate
mousse and uncooked cheesecakes that contain egg whites for aeration.

• Egg custards contain protein, which provides good food for bacteria. If custards
are not heated and cooled properly and quickly, bacteria that are present in the
custard can grow quickly to dangerous numbers.

• Any dessert that is not required for immediate consumption must be cooled
rapidly and stored in the cool room until required.

• If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65oC. Never leave an egg mixture in a Bain-
Marie for any length of time. Any dessert that has been kept hot in the Bain-
Marie for a while should be discarded at the end of service.

• If milk and cream are used in desserts like trifle and custards, they must not be
left to stand at room temperature for any length of time. They should be kept in
the refrigerator until the last possible moment to prevent the risk of food
poisoning.

• Many desserts have a limited storage life. Make sure you check with your
supervisor and follow organizational requirements.

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Packaging Materials for Storing Desserts

1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes

Equipment

1. Chiller
2. Freezer
3. Refrigerator

Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.

2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.

Storage Techniques

1. Refrigerate – to keep cold or cool

2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food

What’s More

LIVE IT ON

DIRECTIONS: Your school will be celebrating its 50th Founding Anniversary and your
class is tasked to prepare desserts for the occasion. Prepare at least two types of
desserts.

Your product and performance will be rated using the rubric below.

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 PERFORMAN C ELEVE L
Dimension
Very No
Attemp Points
Excellent Satisfacto Satisfactor Needs Earne
(4 pts.) y (2 pts.) Improvement (1 t (0 pt.) d
ry (3 pts.)
pt.)
1. Use of Uses tools and Uses tools Uses tools and Uses tools No
tools and equipment and equipment and attempt
equipment correctly and equipment correctly and but equipment
confidently at all correctly less confidently incorrectly
times and sometimes and less
confidently confidently
most of most of the
the times time
2. Manifests very Manifests Manifests Manifests less No
Application clear clear understanding understanding attempt
of understanding of understand of the step-by- of the step-
procedures the step- by-step in g of the step procedure by-step
procedure step- by- but sometimes procedure
step seeks seeking
procedure clarification clarification
most of the
time
Works Works Works Works No
independently with independe independently independently attempt
ease and ntly with with ease and but with
confidence at all ease and confidence assistance
times confidence sometimes from others
most of the most of the
time time
3. Safety Observes safety Observes Observes Most of the No
work habits precautions at all safety safety time not attempt
times precaution precautions observing
s sometimes safety
most of precautions
the time
4.Completen Task is completed Task is Task is nearly Task is started No
es s of Task following the completed completed but not attempt
procedures in the following following the completed
activity the procedures in following the
improvement/innova procedure the project plan procedures in
tion s the
in the project plan
project
plan
5. Time Work completed Work Work completed Work completed No
management ahead of time completed attempt
within (mins./hours/da
allotted y (mins./hours/
time s) beyond da y
s) beyond
TOTAL POINTS

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 What I Have Learned
Direction: Let’s wrap it up! Answer the following questions that follow. Write your
answers on your activity notebook.

1. How important is storing desserts?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

2. What are the factors to be considered in storing desserts?

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

What I Can Do

QUADRANT MAP
DIRECTIONS: Fill in the box. Write the different packaging materials for storing
dessert in the Quadrant map.

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 Assessment

DIRECTION: MULTIPLE CHOICE. Read and answer the questions below. Write
the letter of the correct answer. Write your answers on your activity notebook.

1. Which of the following does not belong in Sanitary Practices when storing
desserts?
a. handle the food properly to prevent spoilage and contamination
b. wash utensils and equipment thoroughly.
c. when you are ill it is safe to prepare storing desserts.
d. store foods and ingredients properly.
2. Alice is planning to prepare dessert to her guests. What is the required
temperature of food until the food is serve?
°
a. 65 c b. 60 °c c. 50 ° c d. 55 ° c
3. What is the proper observation guidelines if milk and cream are used in dessert
like trifle and custard?
a. They must be left at room temperature for any length of time.
b. They should be kept in the refrigerator until the last possible moment to prevent
the risk of food poisoning.
c. They should be kept uncover.
d. Dessert must be place in hot temperature.
4. Which of the following storage techniques refers to keep cold or cool?
a. refrigerate b. cold storage c. chilling d. freezing
5. Which of the following is the process of storing food by means of refrigeration?
a. refrigerate b. cold storage c. chilling d. freezing

Additional Activity

DIRECTIONS: Write the following guidelines in Storing Dessert. Write your answers
in your Activity notebook.

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 12
Technical-Vocational Livelihood Home Economics Cookery Manual
References:
What I Have Learned
What I Can Do Answer May Vary What’s In
What I Know
1. glass Container 1. Chiller
1. C
2. plastic container 2. Freezer
What’s More 2. A
3. plastic/cellophane 3. Packaging
Answer May Vary 3. B
4. aluminum foil Tape
4. A
5. boxes 4. Refrigerator
5. B
What’s New 5. Boxes
Answer May Vary
Answer Key