Grade

School: Cervantes National High School Level: 9

Learning
Teacher: Alma B. Bintad Area: TLE ( Cookery )
Teaching Dates
and Time: April 22, 2024 @ 8:30-9:30 Quarter: 4

OBJECTIVES
Content Standards The learners demonstrate an understanding how to prepare desserts
Performance Standards The learners independently prepare desserts
Learning Competencies/
Objectives identify ingredients for desserts TLE_HECK9- 12PD-IVb-f-16
Write the LC Code for each
CONTENT
Varieties of Ingredients in Preparing Desserts

LEARNING RESOURCES
References TVL Home Economics Cookery Manual, Module 1 of 2
Teacher’s Guide with Cookery 9 CG Page 21
pages/ MELCs pages
Learner’s Material pages Pages 170-173
Other Learning Resources
Other Materials Used Actual and pictures of ingredients in preparing desserts, Various dessert
ingredients (flour, sugar, butter, eggs, baking powder, vanilla extract, etc., recipe cards
for different desserts, TV, Laptop, manila paper, scissors, masking tape, activity cards,
chalk, pentel pen
Process Skills Identifying, familiarizing, matching, guessing

Value Integration/ Across

Curriculum Appreciate the importance of identifying the needed ingredients in preparing
desserts
PROCEDURE
Teacher’s Activity
Reviewing previous lesson Review:
or presenting the new The teacher will ask questions about the previous lesson
lesson  What are the different types of desserts?
(5 minutes)

Establishing a purpose for Motivation:

the lesson The teacher will show a picture collage of different ingredients for desserts
(5 minutes) and let the student guess a one (1) word that best to name
it.
9 Pics, 1 Word
Presenting examples/ Presentation of the lesson objective:
instances of the new  The teacher will present the learning objective of the lesson and she will let the
lesson student to read altogether
(8 minutes)  Preparing Power point Presentation or Video Presentation
 Provide the words to unlock
1. Ingredients- something that enters into a compound or is a component part of any
combination or mixture

2. Meringue- a light foamy mixture of whipped egg white and caster sugar, which is
baked in the oven and served cold.

3. Sabayon- is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar,
and a sweet wine

Discussing new concepts Activity: Group Activity

and practicing new skills Directions:
#1  The teacher will divide students into small groups and provide each group
(10 minutes) with a set of different dessert ingredients
 Instruct students to examine the ingredients, smell them, and note down their
observations.
 Ask students to discuss and guess the possible desserts that can be made
using the given ingredients.
 Have each group present their findings and guesses to the class.

The teacher ask question after the activity:

 How did you feel after doing your activity?

Discussing new concepts Analysis:

and practicing new skills The teacher will now discuss the lesson proper
#2
(10 minutes) Ingredients Needed in Preparing Desserts and Sweet Sauces

1. 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.

2. Gelatin- Gelatin is used to set many cold molded desserts. It is the basis for jellies and is also
used to set creams and mousses.

3. Egg yolks Egg yolks may be mixed with flavorings, sugar and cream or milk to make custard
or they may be whisked together over hot water to create a sabayon.

4. Egg whites When raw egg whites are beaten, air is trapped in the mixture in the form of
bubbles. Egg whites beaten to soft peaks will support soufflés and
mousses while whites beaten to firm peaks are suitable for meringues.
 5. Fruit Ripe perfect fruit provides the basis for many desserts, with very little effort needed to
make an attractive colorful display.

6. Cream This ingredient is often used as a decoration or accompaniment for both cold and hot
desserts, but may also be used as one of the recipe ingredients. Whipped cream may also be used
as an effective layer for trifle. Cream may be combined with rice, sugar and milk to make a
delicious rice pudding

7. Batters This simple mixture of flour and water is used to make crepes and pancakes. Batter is
also used to coat fruit for fritters.

8. Nuts-Nuts are available whole, ground, roasted or caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice creams.

9. Chocolate-Chocolate may be melted to easily blend into fillings and batters. It can also be
poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be
shaped and molded into many attractive decorations.

Developing Mastery Ingredient Matching Game

(Leads to Formative
Assessment 3) The teacher will distribute the recipe cards for different desserts and
( 10 minutes ) provide actual ingredients

 Provide students with recipe cards for different desserts.

 Instruct students to match the ingredients listed on the recipe cards with the
actual ingredients provided.
 Encourage students to discuss the purpose of each ingredient in the dessert
recipe.
 Facilitate a class discussion on the importance of each ingredient in cooking.

Did you enjoy the activity class? I hope so……..

Making generalization and Generalization/Abstractions:

abstractions about the The teacher ask question to student to check their understanding of the lesson presented
lesson  Why are ingredients important in preparing desserts?
( 3 minutes )
Finding practical Application:
applications of concepts  Is there really a need to identify first the needed ingredient before
and skills in daily living cooking your desired dessert? Why?
( 2 minute )
Evaluating learning Evaluation:
(5 minutes) The teacher will distribute the printed test questionnaire to her student
individually and read the direction before she give instruction to start
answering the quiz.

Direction: Identify the ingredients in the following statements. Write

your answer in a ¼ sheet of pad paper.

1. Simple mixture of flour and water is used to make crepes and pancakes. It
is also used to coat fruit for fritters.

2. These ingredients are available in whole, chopped or ground, roasted or

caramelized. They are an important part of dessert cookery as they provide
flavor for creams and ice creams.

3. Melted to easily blend into fillings and butters. It can also be poured over
desserts such as puddings. When melted and cooled it can be shaped and
molded into many attractive decorations.

4. The common element for all desserts. It may be used to sprinkle over fruit,
beaten into egg yolks for custard or into whites for a meringue. It serves as
sweeteners.

5. This is used to set many cold molded desserts. It is the basis for jellies and
is also used to set creams, mousses and glazes

Additional activities for Agreement:

application or remediation The teacher will let the students to copy their agreement for tomorrow’s
(2 mins.) Performance Task to perform by group

The teacher will use the same group of students and she name the group
according to the name of dessert recipe they will be cooking tomorrow.

The teacher will give time to the acting group leader to copy the needed
materials and ingredients their group must bring tomorrow

 Group Maja Blanca

 Group Leche Flan
 Group Ube Sago Jelly

REMARKS/REFLECTION
A. No. of learners who
earned 80% of the
formative assessment
B. No. of learners who
require additional
activities for remediation
C. Did the remedial
lessons work?
D. No. of learners who
continue to require
remediation.
E. Which of my teaching
strategies worked well?
Why did these works?
F. What difficulties did I
encounter which my
principal or supervisor can
solve?
What innovation or
localized material did I
use/discover which I wish
to share with other
teachers?

Prepared by: ALMA B. BINTAD Checked & Observed by: RENONIE P. OMAY
Teacher Observed Teacher-in-Charge

Date Observed: April 22, 2024

.