home economics tvl12

2.  What was our topic last meeting?
 What are the accompaniments,
Garnishes and decoration for dessert?
 Can someone give the guidelines in
plating dessert?
 What are the example of color using in
decorating dessert?

3. LET’S DO THE
ACTIVITY

4. Instruction:
Assemble the puzzle inside the
envelop to form a picture and
words.

5. STORING DESSERT
Prepared by: Enrico B. Rabonsa

6. Learning Outcome
At the end of the lesson, the students should
be able to;
1. observe the proper Guidelines in storing hot and
cold desserts;
2. identify the packaging materials, equipment and
storage techniques in storing desserts;
3. value the importance of safety and hygienic
practices and the required temperature in storing
desserts;

7. Debate
“show them what you got”

8. What is the most important when
storing dessert Safety process or
Proper hygiene?
What is the important packaging
materials for storing dessert glass
container or plastic container?

9. Storing cold and hot dessert
 As many dessert contain egg
and dairy product, they
present a potential health
hazard if not stored properly

10. GUIDELINES IN STORING HOT AND COLD DESSERT
Dessert containing uncooked eggs should be handled with
extreme care, as raw is a medium in which dangerous bacteria
such as salmonella can thrive. This means you need to be really
careful with food like chocolate mousse and uncooked cheese
cake that contain egg white for gelatin.
Egg custard contain protein, which provides good for bacteria
that are present in the custard that grow quickly, bacteria that
are present in the custard can grow quickly to dangerous
numbers.

11. Any dessert that is not required for
immediately consumption must be cooled
rapidly and stored in the cool room required.
If you plan prepare dessert hot unit service,
make sure that the temperature of the food is
over 65’C. never leave an egg mixture in bain-
marie for a while should be discard at the
end of service.

12. If milk and cream are used in dessert like trifle
and custard, 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 he risk of food
poisoning.
Many dessert have limited storage life. Make
sure check with your supervisor and follow
organizational requirement.

13. Packaging
materials for
storing dessert

14. 1. Glass Container

15. 2. Plastic Container

16. 3. Plastic or Cellophane

17. 4. Aluminum Foil

18. Equipment in
storing dessert

19. 1. Chiller 2. Freezer 3. Refrigerator

20. 4. Packaging Tapes 5. Boxes

21. Storage Techniques
1.Refrigerate- to keep cool or cold
2.Cold Storage- the process of storing
food by means of refrigeration
3.Chilling- Refrigerate or to reduce the
temperature of food

22. Safety and Hygienic practices in storing dessert
1.Handle the food properly
to prevent food 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

23. ACTIVITY

30. A. Choose the correct answer in the box below to complete the statements.
Storage Cream 65’C Cooled Egg
1. Dessert containing uncooked ______ should be handled with extreme care,
as raw eggs is a medium in which dangerous bacteria such as salmonella.
2. Any dessert that is not required for immediately consumption must be
______ rapidly and stored in the cool room required.
3. If you plan to prepare dessert hot until service, make sure that the
temperature of the food is over ______.
4. If milk and ______ are used in dessert like trifle and custard, they must not
be left to stand at room temperature for any length of time.
5. Many dessert have limited ______ life.

31. B. Choose the letter of the correct answer.
1. This means to refrigerate or to reduce the temperature of food.
a. Refrigerate
b. Dessert
c. Chilling
2. The process of storing food by means of refrigeration.
a. Chilling
b. Refrigerate
c. Cold Storage
3. It is a process of keeping cool or cold dessert.
a. Cold Storage
b. Refrigerate
c. Dessert
4. Chiller, Freezer, Refrigerator, Packaging tapes, and Boxes is the ______
using in storing dessert.
a. Equipment
b. Dessert
c. Ingredients
5. Glass and plastic container, Cellophane, aluminum foil are the ________
for storing dessert.
a. Tools and equipment
b. Packaging Materials