Scribd Logo
Upload

Welcome to Scribd!

  • 228 views

    Cookery Q4 Week 2 LAS 2

    Uploaded by

    Essa
    Here are the corrections to the statements: 1. TRUE 2. FALSE, Hot 3. FALSE, custard sauces 4. TRUE 5. TRUE 6. TRUE 7. TRUE 8. FALSE, desserts 9. TRUE 10. TRUE

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cookery Q4 Week 2 LAS 2

    Uploaded by

    Essa
    228 views1 page
    Here are the corrections to the statements: 1. TRUE 2. FALSE, Hot 3. FALSE, custard sauces 4. TRUE 5. TRUE 6. TRUE 7. TRUE 8. FALSE, desserts 9. TRUE 10. TRUE

    Original Description:

    Las

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Here are the corrections to the statements: 1. TRUE 2. FALSE, Hot 3. FALSE, custard sauces 4. TRUE 5. TRUE 6. TRUE 7. TRUE 8. FALSE, desserts 9. TRUE 10. TRUE

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    228 views1 page

    Cookery Q4 Week 2 LAS 2

    Uploaded by

    Essa
    Here are the corrections to the statements: 1. TRUE 2. FALSE, Hot 3. FALSE, custard sauces 4. TRUE 5. TRUE 6. TRUE 7. TRUE 8. FALSE, desserts 9. TRUE 10. TRUE

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Name: __________________ Grade & Section: _____________________ Score: _________________

    School: __________________ Teacher: __________________Subject: COOKERY 9_______________


    LAS Writer: ______JOAN B. OFAMIN_________ Content Editor: MEGEOLONA G. TAN_______________
    Lesson Topic: Prepare Desserts_________Quarter 4, Week 2: LAS 2_______________________________
    Learning Targets:Identify varieties, categories, thickening ingredients and storing of sauces for dessert.
    (TLE_HECK9-12PD-IVb-f-16)_________________________________________________
    Reference(s): Cuanan, C., 2014.LM Cookery G9. [online] slideshare.net. Available at:
    <https://www.slideshare.net/grinsoda/lm- cookery-final-132014/>.[Accessed 20 May 2021].

    Content
    Dessert Varieties, Categories, Thickening Agent and Storing of Sauces
    Dessert sauce is a sauce that adds flavor, moisture, texture, and color to desserts. It can be cooked or
    uncooked, and it can also be added to alcoholic beverages. We do have a "natural" sweet tooth that helps us to
    appreciate sweet foods. Sauce is a liquid blend of ingredients that adds aroma and flavor to the food. On the
    other hand, fudge is made of butter, sugar, and chocolate or cocoa powder.

    Kinds and Varieties of Sauces Dessert Categories:


    1. Rich Sauce- best for preparing simple desserts 1. Custard sauces like vanilla custard sauce and
    2. Light Sauce- is best to a rich dessert chocolate sauce.
    3. Hot Fudge- can be made by a semi-sweet chocolate 2. Fruit Purees from fresh or fruits that are cooked with
    or cocoa powder sweetened sugar.
    4. Hot Sauces- prepared just before they are to be used. 3. Syrups chocolate and caramel sauce are the
    5. Cold Sauces- are cooked ahead of time, then cooled, example products of syrup.
    covered and put in the refrigerator to chill.

    Storage of Sauces Sauce’s Thickening Agent


    1. Keep in a sterilized glass covered-container and store 1. Cream
    in a room temperature away from exposed light area, 2. Grains
    pests and pets. 3.Cornstarch
    2. Sauces made with eggs, milk, cream or any dairy 4. Eggs
    products should be kept in a safe, cool, clean and dry 5. Rice flour
    place.
    3. Thickened sauces should be properly prepared,
    served and stored properly and put a label or mark on
    it as to when it was prepared and until when to
    consume it.

    Examples: caramel sauces, chocolate sauces, custard sauces, fresh cream or sour cream sauces.

    Activity 1: MODIFIED TRUE or FALSE.

    Directions: Write the word TRUE if the statement is correct and if NOT, underline the word or statement that
    is incorrect and write the correct answer on the space provided.

    ________1. Hot fudge is prepared just before they are to be used.


    ________2. Hot Sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
    ________3. Vanilla custard sauce and chocolate sauce are example of fruit purees.
    ________4. Sauces should be kept in a sterilized glass.
    ________5. Rice flour is an example of a sauce thickening agent.
    ________6. Caramel sauce, chocolates and custard sauce are example of sweet sauce.
    ________7. Fudge is made of butter, sugar, and chocolate or cocoa powder.
    ________8. Dessert sauce is a sauce that adds flavor, moisture, texture, and color to pickles.
    ________9. Sauces made with eggs, milk, cream or any dairy products should be kept in a safe, cool, clean and
    dry place.
    ________10. Fruit Purees from fresh or fruits that are cooked with sweetened sugar.

    You might also like