SHS

Cookery NC II
Quarter 4- Module 2
Classification of Desserts
TVL – COOKERY NC II
Grade 11 - Module 2: Classification of Desserts
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I
All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Mauren B. Orquin, T I

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO I

Claire P. Toluyen, Librarian II
 Target

Dessert is the last course of a meal. A meal is incomplete if it does not end
with a dessert. The term dessert can apply to many confections, such as cakes,
cookies, ice creams, pastries and puddings. It is also a good source of
carbohydrates from the sugar content and Vitamins A and C from the fruits. Fruit
is also commonly found in dessert courses because of its naturally occurring
sweetness.
This module provides relevant information and varied activities that will help
you acquire the necessary skills and knowledge in performing mise en place.

At the end of this module, you are expected to perform mise en place.
Specifically, you should be able to:
1.1. Classify desserts according to types of ingredients used
1.2. Identify characteristics of desserts

Pre-Test

Directions: Read carefully each item. Write only the letter of the best answer for
each test item on a separate sheet of paper.
____1. Which of the following is the simplest dessert?
A. Custard C. Gelatin
B. Fruits D. Pudding
____2. These are the ingredients of a mousse.
A. Butter and sugar C. Fruits
B. Both egg whites and cream D. Whipped egg yolks
____3. Which of the following is NOT a frozen dessert?
A. Ice cream C. Pudding
B. Mousse D. Sherbet
____4. This dessert differs depending on the kind of milk used.
A. Cheese C. Cream
B. Custard D. Pudding
____5. Which of the following is NOT a classification of puddings?
A. Bread pudding C. Egg pudding
B. Cornstarch pudding D. Rice pudding
____6. Which among the following are the good characteristics of fruit desserts?
A. Appetizing aroma, cut in different sizes, simple and slightly iced.
B. Appetizing aroma, cut in different sizes, simple and slightly chilled.
C. Appetizing aroma, cut in decorative, different sizes, and slightly chilled.
D. Appetizing aroma, clean washed appearance, simple and slightly chilled.

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____7. What kind of dessert is creamy and delicate, may be served in
baking cups or unmolded and with fruit garnishes or with dessert sauces?
A. Custard C. Mousse
B. Gelatin D. Pudding
____8. Which of the following is NOT a characteristic of pudding?
A. Excellent consistency C. Flaky texture
B. Firmness of shape D. Well-blended flavor
____9. This dessert is one of the best because it is nutritious,
appetizing, and easy to prepare and serve.
A. Custard C. Gelatin
B. Fruits D. Pudding
____10. Which of the following frozen desserts is made of smooth frozen mixture of
milk, cream, sugar, flavorings and sometimes eggs?
A. Ice cream C. Sherbet
B. Mousse D. Soufflés
____11. What kind of pudding consist of milk, sugar, flavorings and thickened with
cornstarch?
A. Blancmange C. Cream
B. Bread D. Rice
____12. Which statement defines a mousse?
A. Consists of milk, sugar, flavorings and whipped cream.
B. Are lightened with beaten egg whites and then baked.
C. Consist of milk, sugar, and flavorings and thickened with cornstarch.
D. Any soft or creamy dessert made light and fluffy by the addition of
whipped cream, beaten egg whites, or both.
____13. What kind of dessert is topped with biscuits dough rather than being made
with pie crust?
A. Custard C. Pudding
B. Fruit cobblers D. Puff pastry
____14. These are the characteristics of baked custards.
A. Has excellent flavor, fluffy, with rich and creamy consistency, smooth,
and has tender texture.
B. Has excellent flavor, firm shape, with rich and creamy consistency,
smooth, and has tender texture.
C. Has excellent flavor, firm shape, with rich and creamy consistency has
no characteristic color.
D. Has excellent flavor, firm shape, with rich and creamy consistency,
smooth and has watery texture.
____15. What is the other term for cornstarch pudding?
A. Blancmange C. Blanmange
B. Blanc Maj D. Maja Blanca

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 Jumpstart

Activity 1: CHECK IT OUT!

Directions: Put a check ( ) before the correct dessert and a cross (x)before
the wrong ones. Use a separate sheet of paper for your answers.
___1. Leche flan ___6. Fresh milk
___2. Ice cream ___7. Juice
___3. Jams ___8. Potato chips
___4. Jellies ___9. Gelatin
___5. Fruit cobblers ___10. Halo-halo

Activity 2: SPILL THE BEANS!

Directions: Answer briefly and substantially the following questions. Write your
answers on a separate sheet of paper.

1. What desserts are usually served at home?

___________________________________________________________________________
___________________________________________________________________________.

2. What are your favorite desserts and how do you prepared them?
___________________________________________________________________________
___________________________________________________________________________
______________________________________________________________________.

Discover

LESSON INFORMATION: 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
https://www.artofthehome.com/salade-de-fruits-au-melon-fruit-salad-melon-bowl/

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 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. Each variety has a definite character
and particular uses.
https://www.mentalfloss.com/article/26792/how-8-famous-cheeses-got-their-names

The 3 general types of cheese based on consistency are:

1. Soft
a. Unripen cheese
b. Ripened by bacteria
2. Semi-hard
a. Ripened by mold
b. Ripened by bacteria
3. Hard
a. With gas holes
b. 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.

https://www.pinterest.ph/pin/cathedral-window-gelatin--532902568401412358/

D. Custard
Baked and soft custards vary in so many ways. Creamy,
delicate, baked custard may be served in their baking cups
or may be unmolded and serving with fruit garnishes or with
dessert sauces.

https://lovefoodies.com/creme-caramel-custard/

Characteristics of baked custard

 Firmness of shape
 Smooth, tender texture
 Rich and creamy consistency
 Excellent flavor

E. Puddings
Puddings are relatively simple to prepare and vary with
sauces.
https://www.bakedbyanintrovert.com/bread-pudding/

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 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

F. Fruit Cobblers
These are not fruit pies. They have a depth of two or three
inches and are topped with biscuits dough rather than being
made with pie crust. They may be served either hot or cold.
https://www.bettycrocker.com/recipes/blackberry-cobbler/97b86fd2-7588-497b-866d-8a1bd8b2e491

G. Frozen Desserts

1. Ice cream- smooth frozen mixture of milk, cream,

sugar, flavorings and sometimes eggs.

2. Sherbet and Ices- made from fruit juices, water and

sugar. American sherbet contains milk and cream and
sometimes egg white. The egg white increase
smoothness.
3. 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.
https://www.123rf.com/photo_73036902_mixed-flavor-ice-cream-scoops-in-bowl.html

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 Explore

Activity 1: REMEMBER!
Directions: Give an example for each type of dessert. Write your answer on
a separate sheet of paper.
1. Frozen Desserts _________________
2. Fruit Cobblers __________________
3. Pudding __________________
4. Fruits __________________
5. Custard __________________
6. Gelatin ___________________

Deepen

Activity 1: PICK YOUR FAVORITE!

Directions: Pick 5 types of dessert and give their characteristics. Write
your answers on a separate sheet of paper following the table below.
Types of Dessert Characteristics

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 Gauge

Post-Test:
Directions: Read carefully each item. Write only the letter of the best answer for
each test item on a separate sheet of paper.
____1. Which of the following is the simplest dessert?
A. Custard C. Gelatin
B. Fruits D. Pudding
____2. These are the ingredients of a mousse.
A. Butter and sugar C. Fruits
B. Both egg whites and cream D. Whipped egg yolks
____3. Which of the following is NOT a frozen dessert?
A. Ice cream C. Pudding
B. Mousse D. Sherbet
____4. This dessert differs depending on the kind of milk used.
A. Cheese C. Cream
B. Custard D. Pudding
____5. Which of the following is NOT a classification of puddings?
A. Bread pudding C. Egg pudding
B. Cornstarch pudding D. Rice pudding
____6. Which among the following are the good characteristics of fruit desserts?
A. Appetizing aroma, cut in different sizes, simple and slightly iced.
B. Appetizing aroma, cut in different sizes, simple and slightly chilled.
C. Appetizing aroma, cut in decorative, different sizes, and slightly chilled.
D. Appetizing aroma, clean washed appearance, simple and slightly chilled.
____7. What kind of dessert is creamy and delicate, may be served in
baking cups or unmolded and with fruit garnishes or with dessert sauces?
A. Custard C. Mousse
B. Gelatin D. Pudding
____8. Which of the following is NOT a characteristic of pudding?
A. Excellent consistency C. Flaky texture
B. Firmness of shape D. Well-blended flavor
____9. This dessert is one of the best because it is nutritious,
appetizing, and easy to prepare and serve.
A. Custard C. Gelatin
B. Fruits D. Pudding
____10. Which of the following frozen desserts is made of smooth frozen mixture of
milk, cream, sugar, flavorings and sometimes eggs?
A. Ice cream C. Sherbet
B. Mousse D. Soufflés
____11. What kind of pudding consist of milk, sugar, flavorings and thickened with
cornstarch?
A. Blancmange C. Cream
B. Bread D. Rice

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____12. Which statement defines a mousse?
A. Consists of milk, sugar, flavorings and whipped cream.
B. Are lightened with beaten egg whites and then baked.
C. Consist of milk, sugar, and flavorings and thickened with cornstarch.
D. Any soft or creamy dessert made light and fluffy by the addition of
whipped cream, beaten egg whites, or both.
____13. What kind of dessert is topped with biscuits dough rather than being made
with pie crust?
A. Custard C. Pudding
B. Fruit cobblers D. Puff pastry
____14. These are the characteristics of baked custards.
A. Has excellent flavor, fluffy, with rich and creamy consistency, smooth,
and has tender texture.
B. Has excellent flavor, firm shape, with rich and creamy consistency,
smooth, and has tender texture.
C. Has excellent flavor, firm shape, with rich and creamy consistency has
no characteristic color.
D. Has excellent flavor, firm shape, with rich and creamy consistency,
smooth and has watery texture.
____15. What is the other term for cornstarch pudding?
A. Blancmange C. Blanmange
B. Blanc Maj D. Maja Blanca

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 9
Pre-Test/Post-Test
1. B
2. B
3. C
4. A
5. C
6. D
7. A
8. C
9. B
10. A
11. A
12. D
13. B
14. B
15. A
Jumpstart
Activity 1: CHECK IT OUT!
1. / 6. x
2. / 7. x
3. / 8. x
4. / 9. /
5. / 10. /
Activity 2: SPILL THE BEANS!
1-2. Answers may vary
Explore (Remember)
1. Ice cream/ sherbet/frozen mousse
2. Bread/rice pudding
3. Mangoes/strawberries
4. Egg custard
5. Cathedral window gelatin
Deepen (Pick your Favorite!)
-Answers may vary
Answer Key
References
Printed Materials:
Department of Education, Bureau of Secondary Education. Cookery Manual
(pp 166-169), Sunshine Interlinks Publishing House, Inc.

Website:
https://www.britannica.com/topic/dessert
https://www.scribd.com/presentation/435800790/Classification-of-
Desserts
https://www.slideshare.net/oharratee/desserts-and-its-classifications

Images:
https://www.artofthehome.com/salade-de-fruits-au-melon-fruit-salad-
melon-bowl/
https://www.mentalfloss.com/article/26792/how-8-famous-cheeses-got-their-
names
https://www.pinterest.ph/pin/cathedral-window-gelatin--532902568401412358/
https://lovefoodies.com/creme-caramel-custard/
https://www.bakedbyanintrovert.com/bread-pudding/
https://www.bettycrocker.com/recipes/blackberry-cobbler/97b86fd2-7588-497b-
866d-8a1bd8b2e491
https://www.123rf.com/photo_73036902_mixed-flavor-ice-cream-scoops-in-
bowl.html

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