Technology and Livelihood Education Quarter 4- Module 3 Varieties of ...

[Pages:16]9 Technology and

Livelihood Education

Quarter 4- Module 3

Varieties of Ingredients in Preparing Desserts

TLE_HECK9-12PD-IVb-16

Technology and Livelihood Education ? Grade 9 Alternative Delivery Mode Quarter 4- Varieties of Ingredients in Preparing Desserts First Edition, 2020

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Published by the Department of Education Secretary : Leonor Magtolis Briones

Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author : Glaiza R. Ladimo Language Reviewer: : Lane V. Despabiladeras

Content Editor : Petronila T. Dela Torre Illustrator : Glaiza R. Ladimo

Layout Artist : Glaiza R. Ladimo

Management Team:

Gregorio C. Quinto, Jr., EdD Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD EPS-Division ADM Coordinator

Joel I. Vasallo, PhD EPS ? EPP/TLE/TVE/TVL

Glenda S. Constantino Project Development Officer II

Joannarie C. Garcia Librarian II

Department of Education, Schools Division of Bulacan Curriculum Implementation Division Learning Resource Management and Development System (LRMDS) Capitol Compound, Guinhawa St., City of Malolos, Bulacan Email address: lrmdsbulacan@.ph

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Technology and Livelihood Education

Quarter 4- Module 3

Varieties of Ingredients in Preparing Desserts

TLE_HECK9-12PD-IVb-16

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Introductory Message

For the facilitator: Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Varieties of Ingredients in Preparing Desserts. This module was collaboratively designed, developed and reviewed by educators from public institutions to assist you, the teacher or facilitator, in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module:

As a facilitator, you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module. For the learner: Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Varieties of Ingredients in Preparing Desserts! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons:

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At the end of this module you will also find: References This is a list of all sources used in developing this module.

The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don't forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it!

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What I Need to Know

This module identifies varieties of ingredients needed in preparing desserts. Activities are arranged from simple to complex, so you can understand the lesson gradually at your utmost.

At the end of this module, you are expected to: 1. identify variety of ingredients in preparing desserts, 2. describe an ingredient based on the recipe; and 3. list variety of ingredients in the recipe.

What I Know

Good day! Today you are about to learn the different ingredients needed in preparing desserts, but before we start let us first check your prior knowledge about it.

Directions: Read each statement carefully. Write the letter of your answer on your

answer sheet.

_____1. Cheese is a dessert.

a. true

b. false

c. maybe d. sometimes

_____2. Jess wants to prepare a good icing, which sugar will he use?

a. brown

b. white

c. castor

d. confectioner's

_____3. Luisa will make a leche flan, which of the following ingredient will

she use?

a. chocolate

b. egg white c. egg yolk d. cream

_____4. It is used to set many cold molded desserts.

a. cream

b. gelatin c. batter

d. sugar

_____5. Castor sugar is best for____.

a. cake

b. meringues c. fondant d. cones

_____6. A mixture of flour and water is used to make crepes and pancakes

a. batter

b. cake

c. chocolate d. gelatin

_____7. What ingredient contains a lot of vitamins and fiber which are good for

digestion?

a. sugar

b. fruits

c. cream

d. egg

_____8. Which does not belong to the group?

a. black

b. white

c. brown

d. confectioner

_____9. Which of the following ingredient is available whole, ground, roasted or

caramelized?

a. cream

b. sugar

c. nuts

d. batter

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_____10. Which ingredient is being linked generally to all desserts?

a. sugar

b. cheese c. egg

d. milk

_____11. It is a general term used to identify any of the foods or substances

that are combined to make a dish.

a. ingredient

b. procedure c. material d. condiments

_____12. Leavening agents can be added to batter to make bakery products.

a. true

b. false

c. maybe d. sometimes

_____13. It is used to set many cold molded desserts.

a. cream

b. gelatin c. milk

d. sugar

_____14. Egg yolks may be mixed with flavorings, sugar and cream or milk

to make a ________.

a. pasta

b. custard c. glazing d. sauce

_____15. Egg whites should be fresh and ____ grade quality.

a. D

b. C

c. B

d. A

That was great! Let us continue with your preliminary assessment through some

review on what you have learned from the previous module.

What's In

Directions: Identify the following kitchen tools, equipment and utensils. Write their function in your answer sheet.

Kitchen Tools, Equipment and Utensils

Rotary eggbeater Whisks

Blender Refrigerator Pastry bag Tongs Oven Colanders Baking tray Scraper

Functions

What's New

Directions: Arrange the jumbled words inside the parenthesis to complete the following sentences. Write your answer in your answer sheet.

1. There are a wide variety of ____________ (IRENGDTSIEN) that may be used in the preparation and cooking of cold and hot desserts.

2. Simply include __________ (NRUSIUTTIO) ingredients and eliminate high-fat content to make your dessert much healthier to eat.

3. The common element linking virtually all desserts is ___________ (RAGUS). 4. (GETILAN) is used to set many cold molded desserts.

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5. __________ (EMACR)is often used as a decoration or accompaniment for both cold and hot desserts.

6. Cream may be combined with rice, sugar and milk to make a delicious rice

__________ (INGDPUD).

7. ________ (BATRET) mixture of flour and water is used to make crepes and pancakes.

8. ___________ (LATECOCHO) may be melted to easily blend into fillings and batters.

9. __________________ (TEDLAGRAUN) sugar is used in most recipes 10. Egg whites should be fresh and A grade ______________ (UAQILYT).

What is It

Ingredient is a general term used to identify any of the foods or substances that are combined to make a dish. On the other hand, it is a substance that forms part of a mixture.

For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products claimed they contain secret ingredients that are better than competing products.

Preparing ingredient could be easy if all ingredients needed for a specific recipe are present upon mise en' place. Some of the most common ingredients include:

1. Sugar

The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.

Take note of the following:

2. Egg Yolks

Granulated sugar is used in most recipes. Castor sugar is best for meringues and some cakes because it dissolves more easily. Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts. Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavor.

Egg yolks may be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon. Sabayon is a French Term for Zabaglione which means is made of beating egg yolks with a liquid over simmering water until thickened and increase in volume.

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