Detailed Learning Plan

Technology and Livelihood Education

Cookery
Grade 9

Date:

Topic: Varieties of Ingredients in Preparing Desserts

Learning Objectives:
At the end of the discussion, the students are expected to:
• Identify variety of ingredients in preparing desserts;
• Describe an ingredient based on the recipe; and
• List variety of ingredients in the recipe.

Resources:
References (Modules):

Cookery Learning Module: Grade 9. Quarter 4 - Module 3. Varieties of Ingredients in

Preparing Desserts. (pp. 3 – 10)

Materials (Gadgets and Applications to be used):

 Laptop
 Cartolina
 Manila paper
 DLP

Teacher’s Activity Students’ Activity

Preliminary Activities (5 mins)

Good afternoon Class! Good afternoon Ma’am

Dear Lord and Father of
Let’s first have an opening prayer.
Thank you for today!
Mr./Ms. will you please lead the
Thank you for your ways in which you
prayer?
provide for us all. For your protection and
love, we thank you. Help us to focus our
hearts and minds now on what we are about
to learn. Inspire us by your Holy Spirit as we
listen and write. Guide us by your eternal
light as we discover more about the world
around us. We ask all of this in the name of
Jesus. Amen

Thank you Mr./Ms. !

As for your attendance, May I call on the

leaders of each group to tell if all of their
members are present or one of their members
are absent.
Before we start our motivation, let me ask you Answer may vary.
everyone, how was your day?

I think everyone was having a good day, so

let’s proceed.

REVIEW

Before we start our lesson proper, let me ask Answer may vary.
everyone of what they have learned on the
previous lesson.
Motivation (10 mins)
GUESS THE PICTURE BY ARRANGING
THE JUMBLE WORDS

Students will guess the name of dessert

The class will divide into 4 groups, each group
by arranging the jumble words.
will be given envelope that contains jumbled
words and they need to arrange it by analyzing
the picture that will given to them.

Based from this activity, what do you think will

be the topic that we are going to discuss today?

Lesson Proper (40 mins)

Our topic for today is "Varieties of Ingredients

in Preparing Desserts."

For our lesson objectives, you are expected to

be able to do the following after the discussion:

• Identify variety of ingredients in

preparing desserts;
• Describe an ingredient based on the
recipe; and
• List variety of ingredients in the recipe.

Do you know the common ingredients used Students may answer yes or no.
for making a dessert?

Ingredient is a general term used to identify

any of the foods or substances that are
combined to make a dish.

Preparing ingredient could be easy if all

ingredients needed for a specific recipe are
present upon mise en’ place.

Most Common Dessert Ingredients

Sugar
Used to sprinkle over fruit, beaten into egg
yolks for custards, or into egg whites for
merengue. May also be used as sugar syrup.

Types of Sugar Students will be ask to differentiate the types

- Granulated of sugar.
- Brown
- Castor
- Confectioner/Icing

Egg Yolks
May be mixed with flavoring, sugar and cream
or milk to make merengue or may be whisked
together over hot water to create Sabayon.
 Sabayon

Egg White
Egg whites beaten to soft peaks will support
soufflés and mousses while whites beaten to
firm peaks are suitable for meringues.

Fruits
Perfect ripe fruit provides the basis for many
desserts, with very little effort needed to make Students will be asked of their ideas about
fruit as an ingredient for a dessert.
an attractive colorful display.

Chocolate
May be melted to easily blend into fillings and
batters. It can also be poured over desserts Students will be ask of their favorite chocolate
such as cakes and puddings. brand.
 Tofu
A dessert made of tofu is a good choice
because it contains calcium, niacin, foliate,
and other minerals good for health.

Soy Milk
Used in making smoothies and has flavonoids
that protects blood vessels and reduces blood Students will be asked to read the
pressure. presentation and explain or share his/her
ideas.

Nuts
An important part of dessert cookery that
contains vitamins like foliate and fiber and
provide flavor for creams and ice creams.

Yoghurt
Yoghurt helps in absorption of calcium and
Students will be asked to read the
vitamin B. It fortifies your immune system and
presentation and explain or share his/her
aids in digestion and helps ideas.
lower LDL
cholesterol.

Gelatin
Gelatin is used as the basis for jellies and is
also used to set creams and mousses.
Gelatin may be flavored and colored for
effect.
 Butter
A mixture of flour and water used to make
crepes and pancakes. May also be used as Students will be ask of their own pancake
coating of fruits for fritters. dish.

Cream
Often used as a decoration or
accompaniment for both cold and hot
desserts but may also be used as one of the
recipe ingredient.

Do you have any questions? Students will be given a chance to ask

questions.
To test whether you fully grasp our discussion
today, I prepared a short quiz. Please join my Student will take a short quiz game using
quiz by typing the code or by clicking the link quizizz application as their review.
in the chat box. The top scorer in our quiz will
be shown after.

The top scorers in our quiz are…

Good job for our top scorer and for everyone

who participated.

Generalization (5 mins)

What are the different ingredients used in The different ingredients used in preparing
preparing a dessert? desserts are;
- Sugar
- Egg Yolk
- Egg Whites
- Fruits
- Chocolate
- Tofu

This study source was downloaded by 100000818053265 from CourseHero.com on 09-13-2024 02:35:22 GMT -05:00
 - Soy Milk
- Nuts
- Yoghurt
- Gelatin
- Batter
- Cream

How would you improve your dessert using Students are expected to share ideas and
these ingredients? exert deeper comprehension and critical
thinking about the topic.

Activity (10 mins)

MARKET TIME!

With the same group, the students will list down

the ingredients based on the picture presented
in the class.

Assignment
Search on the internet your favorite dessert
and draw it on a clean bond paper.

Your output will be pass on the next meeting. Yes Ma’am!

That’s all for today. Thank you and God Good day Ma’am
bless!

Prepared by:

Bautista, Angelica A.
Gonzales, Alexandra L.
Goot, Antoneth D.
Nadela, Yardley Rose M.
Rojo, Raisa Joy P.
Villanueva, Jireh Mae