KAALAMAN

 FOURTH GRADING ASSESSMENT TECHNOLOGY AND LIVELIHOOD EDUCATION  9 Cookery    Name: _________________________________  Grade Level: _______________  Date: __________________________________ Score: ______________________      Multiple Choice  Directions: Read and analyze each item carefully. Choose and write the letter of the correct answer.     1. Monica wants to prepare a leche flan, and she needs to measure evaporated milk. What tools does she need?    A. funnel            C. measuring cup for dry   B. measuring cup     D. measuring cup for liquid  2. Dennis needs to cook a non-baked cookie. What tool does he need?            A. microwave oven      C. refrigerator          B. oven                           D. steamer   3. Jade was afraid to use a kitchen knife to open condensed milk. What tool does she need to use?            A. can opener          C. grater           B. chef knife             D. paring knife   4. What tool is used when temperatures must be kept below boiling?        

  Learning Outcome 4   Lesson 1- Store desserts  At the end of the lesson, students are expected to store/package desserts  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.   Observe the following guidelines:   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 immed

 At the end of this lesson, students are expected to:   1. identify the accompaniments of desserts;   2. present desserts attractively; and   3. identify factors to consider in plating and presenting desserts.     Accompaniments, Garnishes and Decorations for Desserts    Dessert Syrup  - Flavored simple syrup use to moisten cakes. Flavorings maybe extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold, flavor may lost if added to hot syrup. Lemon or orange rind may also add flavor to syrup     Cream Anglaise  - Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat until lightly thickened.     Pastry Cream  - Contains starch as well as eggs, resulting in a much thicker and more stable product. It is used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is used as custard sauce.     Custards  - Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening

Learning Outcome 2  Prepare desserts and sweet sauces   At the end of this lesson, students are expected to:  1. identify ingredients for desserts;  2. select and prepare sweet sauces;  3. prepare variety of desserts and sauces using sanitary practices; and 4. follow workplace safety procedures.  Descriptor    There are a wide variety of ingredients that may be used in the preparation and cooking of cold and hot desserts. Some of the most common ingredients include: LESSON 3- Ingredients needed in preparing desserts 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.  Gelatine- Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.  Egg yolks- Egg yolks may be mixed with flavourings, sugar and cream or