Grade Level College Quarter 4th Quarter

Semester Region NCR- Quezon City

Technology and Livelihood
Learning Area Education Teaching Dates March 6, 2024

I. OBJECTIVES
The learners understand the variety of ingredients needed in
A. Content
preparing desserts.
Standards
B. Performance The learner independently draws one of the ingredients in preparing
Standards dessert.
LO 2: PREPARE DESSERTS
 Identify a variety of ingredients in preparing desserts.
C. Learning  Follow the quality points to look for when selecting dessert
Competencies/ ingredients.
Objectives
 Prepare and present a recipe for dessert from the available
Write the LC
code for each listed ingredients.

TLE_HECK9PD-IVb-f-16
II. CONTENT PREPARING DESSERT
III. LEARNING
RESOURCES
A. References TLE 9 – Cookery module quarter 4 – week 2
1. Teacher’s
Guide pages
2. Learner’s
Materials pages
3. Teacher’s page Pages 207-211
4. Additional
Materials from
the Learning BHS-PORTALLRMDS
Resource (LR)
portal
 a href='https://www.freepik.com/photos/food'>Food photo
created by jannoon028 - www.freepik.com</a>
 a href='https://www.freepik.com/photos/food'>Food photo
B. Other Learning created by studio - www.freepik.com</a>
Resources  https://www.edrawsoft.com/what-is-graphic-organizer.html
 www.freepik.com/photos/background'>Background photo
created by studio - www.freepik.com</a>
 https://www.youtube.com/watch?v=KqMChbZ7RZY

IV. PROCEDURES Teacher’s Activity Student’s Activity

Classroom Preliminary Activities
Management  Greetings
- Good morning Sir Ed!
Good morning class! - We’re good Sir!
How are you today?

 Prayer
- Let us pray classmates.
Before we start our day, let us pray
first. The President of the class kindly
leads the prayer.

 Checking of cleanliness
- (student checking the
Before you sit down kindly check your surroundings)
surroundings, please pick up those
 Grade Level College Quarter 4th Quarter
Semester Region NCR- Quezon City
Technology and Livelihood
Learning Area Education Teaching Dates March 6, 2024

pieces of trash and put them in your

bag.
- Sir, our attendance is
 Checking of attendance written on the board.
Secretary, please check our
attendance for today.

Thank you, secretary.

 Class Rules - cooperate, participate, and

respect.
Please do the CPR
what does it mean?

The teacher will look back on the These are the possible
previous lesson to refresh the learners’ answers of the learners,
minds and connect it to the new lesson they can interactively
to be presented. This will serve as participate in the review
conditioning the minds of the learners
session.
as a result of a conducive learning
environment where students are free to
participate actively. Classification/types of
desserts and their
Before we jump into our next topic, characteristics
A. Reviewing the let’s recall what the last lesson was all
previous lesson about. Who wants to tell me what we
or presenting the tackled at the last meeting?
new lesson

What are the classifications/types of - fruit

desserts we have? - cheese
- gelatine dessert
- custard
- puddings
- fruit cobblers
- frozen desserts

The teacher will encourage the Students’ responses:

students and inculcate in their minds Pay attention, listen and
that the lesson to be discussed and participate in the
presented is important in their discussion, and perform the
B. Establishing a
everyday lives and that they should task after the lesson.
purpose for the
listen, pay attention, and participate
lesson
until the end of the discussion and
establish individual and collaborative
ideas of the learners and to create a
learning environment.
 Grade Level College Quarter 4th Quarter
Semester Region NCR- Quezon City
Technology and Livelihood
Learning Area Education Teaching Dates March 6, 2024

Motivation: Tumpakners
Direction: The students were divided
into two groups with five pairs from  Students' responses
each, who should provide the same may vary depending
answer in the category that would be on their insights
given by the teacher.
about the three
1. Filipino delicacies
samples comparing
2. Type of cake
each other when it
3. Dessert with icing
comes to creative
4. Kind of nuts
presentations guided
5. Brand of chocolate
by a question.
The teacher will ask learners “Can you
C. Presenting guess what is our topic for today?”
examples/instanc
Unlocking of Difficulties  Students' answers
es of the new
lesson may vary depending
 BATTER- a mixture of flour and on how they
water explained an
 SOUFFLE- light and puffy cake. operational use that
 TABLE SUGAR- refined white may be encountered
sugar throughout the
 MERINGUE- a mixture of stiffly discussion of the
beaten egg whites and sugar lesson.
that is used in confections and
desserts.
 PUREE- a very smooth,
crushed, or blended food.

The teacher will discuss the lesson about the

variety of ingredients in preparing desserts.  Students' answers
Let us start our discussion today. may vary based on
the perception,
ideas, and insights of
the learners from the
questions thrown by
the teacher that will
develop the HOTS
skills.
D. Discussing new
concepts and
practicing new
skills #1

( students raised their

- Who wants to read the first hands)
ingredient?
Mikee: ( mikee reads the
-Yes Mikee, please read the first definition)
ingredient and give us your thought/s
Mikee: Sugar is one of the
about it.
main ingredients in
desserts.
Grade Level College Quarter 4th Quarter
Semester Region NCR- Quezon City
Technology and Livelihood
Learning Area Education Teaching Dates March 6, 2024

(students do the purpuk

- Very good Mikee! clap)
- Class, let us give Mikee a purpuk clap

Before we proceed to the next

ingredient.
I have a question. What kind of dessert ( students raised their
is usually presented on any occasion? hands)
Yes, khim. Khim: Sir gelatinee.
Excellent answer.

Now, I want you to think deeply. (students raised their

What is the difference between batter hands)
and dough?
- Sir, the Batter, and the
dough are a mixture of
Yes, Nathaniel water and flour but their
difference is the batter is
thin and contains an egg
and the dough is thick and
doesn’t contain eggs.

What are the three common types of (students raised their

chocolate? hands)
Is there anyone from the class?
Christian: Sir we have milk
chocolate, dark chocolate,
Yes, Christian
and milk chocolate.
Grade Level College Quarter 4th Quarter
Semester Region NCR- Quezon City
Technology and Livelihood
Learning Area Education Teaching Dates March 6, 2024

(The teacher will ask a few questions (The learner will answer the
to students about the topic) question with their thoughts)
 Grade Level College Quarter 4th Quarter
Semester Region NCR- Quezon City
Technology and Livelihood
Learning Area Education Teaching Dates March 6, 2024

 Open discussion
 Sharing of thoughts and ideas  Students will work in a
group activity which will
 Teacher demonstration develop their wide
 Group activity imagination and skills
 Prepare and present the recipe  students are also
for a dessert from the available guided by the teacher
as a facilitator of
listed ingredients. Group learning while they are
E. Developing performance will be graded and doing the activity in the
mastery scored using the criteria. group.
 Students also are
Criteria: guided by the rubric in
Cleanliness - 25% their performance tasks.
Uniqueness - 50%
Relevance - 25%
 Students' responses
depend on the ideas
Total: 100% and knowledge

Group Activity: Make your recipe. (Students will participate

Direction: Prepare and present a and do the group activity.)
recipe of dessert from the available
listed ingredients.

F. Finding practical Available ingredients:

applications of - nuts
concepts and - chocolate
skills in daily - egg yolk
living - egg white
- sugar
- batter
- cream
- gelatine

G. Making After the discussion, the teacher will (Students will raise their
generalizations ask the students what have they hands and answer the
and abstractions learned from the lesson. questions.)
about the lesson

1. What are the ingredients in

preparing desserts?
Egg Gelatin
Egg yolk
white ee

batter Ingredients nuts

of desserts

sugar cream
chocolate
 Grade Level College Quarter 4th Quarter
Semester Region NCR- Quezon City
Technology and Livelihood
Learning Area Education Teaching Dates March 6, 2024

TRUE OR FALSE Students answer and

Direction: Write true if the statement is responses may vary.
correct and false if not. Answer key:
1. False
1. Castor sugar is used in most
recipes. 2. True
2. The batter is a mixture of flour 3. False
H. Evaluating 4. True
and water used to make crepes.
learning 5. False
3. Egg yolk is the basis for jellies.
4. Gelatine may be plain or
flavored and colored for effect.
5. Egg whites should be made
from fresh ingredients.

Assignment
I. ADDITIONAL
ACTIVITIES What are the factors in plating and
presenting dessert?

V. REMARKS

Prepared by:
EDWIN O. DETICIO JR.
Checked by:

ANGELINE T. BIBERA
Critique Teacher

MANUEL L. TAMBONG
Master Teacher I

MELANIE D. FAUSTINO
Head Teacher III

Inspected by:

GINALYN B. DIGNOS, EdD

Principal IV