Date :

Time:
Section: Grade9 GOLD Class

DETAILED LESSON PLAN

COOKERY 9
FOURTH QUARTER

I.Objectives: At the end of 50 minutes time Grade 9 Gold are expected to:
1. Perform one classification of dessert.
2. Explain the characteristics of the dessert performed.
3. Appreciate the methods, characteristics and uses of dessert performed.

II. Subject Matter

Classification/Types Of Desserts And Their Characteristics
References: LM-Cookery Grade 9 page 195

III. Procedure
A. Initiator Phase
1. Prayer
2. Greetings.
3. Checking of Attendance
B. Review
Teacher's Activity Student's Activity

- Who can recall our last topic? - Ma'am last meeting we discussed about the tools and
equipment in Dessert preparation.

-Measuring cup and spoon. Individual measuring cup for

-Who can give me an example of tools and dry ingredients, glass measuring cup for liquid and
equipment in desserts? measuring spoon for ingredients used in small quantity.

-Double boiler – used when temperatures must be kept

below boiling, such as for egg sauces, puddings, and to
keep foods warm without overcooking. 6. Funnels – used to
fill jars, made of various sizes of stainless steel, aluminum,
or of plastic -
-none maam
-Very Good!

- Correct! Anymore questions with that topic?

C. Motivation

Teacher’s Activity Student's Activity

Yes maam…all raised hands.

-Maam Desserts are SWEET.
-Maam desserts are Soft.

-Maam the first Ice cream was served In year

1910.
-The first Ice cream flavour was
VANILLA.

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Great! Very well said students! You deserved plus 20
points for today…..

-Yehey! All clapped hands….

I guess you’re all ready for the next topic …..

Kindly read altogether…

Reads together…
Okay class as you can see the word MOUSSE is a
noun….and has a correct pronunciation of “Moos” just
-students giggles
like the cows’ Moooo…

Students continues reading facing the powerpoint

presentation on a tv.

Recapitulation:
So what was the savory dessert that is made up of flour
and being steamed? -Ma’am Pudding.

How about the dessert that is being Chilled and has

beaten eggs and whipped cream……..
-MOOo Mousse ma’am (students chuckled)
Very Good!

So let us proceed to our Laboratory: this rule will e

applicable to Demonstrators/user of Laboratory

Ok our project for today is making MOUSSE. Ms.Baguhin

will lead us in making this project.

Yes maam! I assigned my groupmates already…

What are the ingredients needed in making Mousse ?
(The students prepared the matereials, for the
project making)

The ingredients are the following:

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 1.Whip Cream 2.Dark chocolate

Rubrics

Step1

Step 2

D. Application

The teacher Step 3

facilitated the
performance of the
students

Step 4

E. Evaluation
Formative Assessment (Oral Questioning)
While the performers do the project….Observers you
may asks your Why questions now…..
Very good question group 1
Group1: Why do you need to place whip cream in
an ice?
Demonstrators: We need to put ice under the
mixing bowl while whipping to set the body of the
mousse…

If you have an answer Demonstrators you may answer….

Okay lets clapped our hands to the Demonstrator

group…

Next question please….

Claps hands
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 Group2: Why do you need a long time in
whipping/whisking?

Demonstrators:We need a 20minute of whipping

since we substitute cream instead of Whip
Very Good Demonstrator Group… cream….

Next Question please….

Group 4: Why not use whisker instead of Electric
mixer?
Please answer….anybody from the group…plus 20 points
to those who would like to answers…
Group3: Electric mixer is very efficient to use in
setting the mousse it can shorten the time and
effort than manually whisking….

Okay Very nice answer group3 ….. Do you have more No more ma’am….
questions??

F. assignment:

Research in advance the methods and ingredients to be

used in preparing pudding….and write it in your
Interactive notebook..

Performers please do not leave the laboratory unclean

and please return your tools and materials clean and
dry…

What a Terrific day…..Good bye class.. Goodbye and thank you maam Salingay …thank
you for your time with us…..

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