Department of Education

Regional Office ___

DIVISION OF ___________
__________ NATIONAL HIGH SCHOOL
_________________________

DAILY LESSON PLAN

Technology and Livelihood Education
COOKERY 9
Date: _________________

I. OBJECTIVES
Content Standard : The learners demonstrate an understanding how to prepare desserts.
Performance Standard : The learners independently prepare desserts.
Learning Competencies : LO 1. Perform mise en place.
Objectives : 1.2 Classify desserts according to types of ingredients used.
Sub-task : To be able to identify the different types of ingredients used in
desserts.
LC CODE : TLE_HECK-12PD-Iva-15

II. CONTENTS
Topic : CLASSIFICATION/TYPES OF DESSERTS AND THEIR
CHARACTERISTICS
Concept : “Proper Identification & Knowing will come a Long Way in Real Life
Situations”
KBI : Participative and willingness to learn
Subject Integration : Language and P.E.

III. LEARNING RESOURCES

A. References
Curriculum Guide : p. 19
Teacher’s Guide : NA
MELC Grade 9- Cookery : p. 3
Learner’s Material : 166-169
Needed Materials : Laptop, mouse, extension wire, software: PowerPoint
Presentation (PPT), etc.

IV. PROCEDURES
A. Preliminary Activity
a. Review
b. Motivation
The teacher will ask the students what items do they usually find inside a grocery store? Cite
at least five examples.
c. Presentation of the Lesson
The teacher will present the lesson of the day with the aid of a PowerPoint Presentation. This
class is good for one (1) hour.

B. Activity 1. CHARADE
The teacher will conduct a game called “CHARADE”. The goal of the game is to enable the
students to identify with ease the various ingredients used in making desserts. Students will be
tasked to form two (2) groups. Each team will be given ten (10) items for them to guess and 15
 seconds for them to recognize the ingredients. This will concretely measure if the students are able
to classify the said ingredients.

Rubric
Item(s)
CRITERIA Total
10 9 8 7 6 5 4 3 2 1
1. YES - was able to answer the item at a given
time of 30 seconds.
2. NO – wasn’t able to answer the item at a given
time of 30 seconds.

Activity 2. Sort-It-Out
Direction: Below are the characteristics of ingredients used in desserts. Identify each
ingredient by indicating what categories they belong to. Write A – for fruits, C – for cheese, GD –
for gelatin dessert, P – for puddings and FD – frozen desserts. Use the activity sheets provided by
your teacher. You have 3 minutes to answer this activity.

1. It is made in all parts of the world from a variety of milk from cow, goat and sheep.
2. The simplest dessert ‘coz it is nutritious, appetizing and easy to prepare and serve.
3. Consist of ice cream, sherbet and ices, and or frozen souffles and mousse.
4. Relatively simple to prepare and vary with sauces.
5. Easily prepared, economical and vary in many ways.

C. Analysis
The teacher will raise this question, “Why is it important for us to properly identify the
different ingredients used in dessert making? Explain your answer.” They will be given 2-3
minutes to respond to this question.

D. Abstraction
If time permits, the teacher will scout from students their take-a-ways from the lesson
conducted and come up a generalization of the topic.

Generalization – There are plenty of fresh and raw ingredients available in the market today, but
we need to make sure that we are knowledgeable of these ingredients, that they are appropriate for
a specific recipe, and once they are put together it will harmoniously turn out appetizing and
delicious.

E. Application
After you learned the different ingredients used in dessert making, how do you see its’
importance as a grade 9- Cookery student? Cite an example. The teacher will call randomly three
(3) students to answer the question.

V. EVALUATION
Using the prepared activity sheets, the teacher will hand it out to his/her students. It contains eight
(8) questions from the lesson. Students’ needs to answer it in ten (10) minutes real time and afterwards
return it back to the teacher.

Direction: Give an example of each type of dessert. Write your answer on the sheet provided by
your teacher.
1. Frozen dessert - __________________________________
2. Fruit cobblers - __________________________________
3. Puddings - __________________________________
4. Custard - __________________________________
5. Gelatin Dessert - __________________________________
6. Cheese - __________________________________
 7. Fruits - __________________________________

VI. ASSIGNMENT
Research, copy and paste in an A4 bond paper the nine (9) most common ingredients used in
desserts, its description and attach a picture on each and every type of it, example: sugar. Submit your
output on our next meeting.

Reference: www.google.com

VII. REMARKS/REFLECTIONS
Section(s)

Attendance

Remarks
No M.
Time

Total

NM
BM
M

Prepared by: Noted by:

______________________________________ _________________________________
Teacher UNIT-HEAD