DAILY SCHOOL: RAMON Grade 9- Diamond &

LESSON NATIONAL Level: Emerald

PLAN HIGH
SCHOOL
TEACHER: AIRA F. Subject FOOD
DONTOGAN Area: PROCESSING
NC II
TEACHING: April 3, 2023 Quarter: THIRD
DATE AND 9:45- 10:45 QUARTER
TIME am

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding on food
processing by sugar concentration.
B. Performance The learner demonstrates independently the
Standard method of food processing by sugar concentration.
C. Learning At the end of the lesson, the learners are expected
Competency/ to:
Objectives
Specific Objectives 1. Recall the important ingredients in making jelly;
(Unpacked 2. Explain the functions of ingredients in jelly
Competencies) preservation;
3. Appreciate the importance of ingredients in jelly
preservation.
II. CONTENT LO 3. PREPARE ACID, PECTIN AND SUGAR
MIXTURE
3.1 Measure required amounts of pectin, sugar and
citric acid according to approved specification
III. LEARNING
RESOURCES
A. References
1. Curriculum Guide p.28
2. Learner’s Material
Pages
3. Other Learning “Adjusting acid, pectin and sugar and cooking
Resources concentration, module 3- Flip eBook Pages 1-50 |
AnyFlip”
https://anyflip.com/nclgi/flyy/basic

IV. PROCEDURES Teacher’s Activity Student’s Activity

A. Preparatory “Before we begin our
Activities lesson for today, who
Reviewing previous or will volunteer to lead
presenting the new us a prayer?”
lesson “Ma’am!”
“Yes, Apple.”

“Let’s bow our heads.

God, our Most loving
Father, thank you for the
 gift of this moment that we
are still able to continue
our journey here on earth.
As we begin our class, we
ask Your Holy Spirit to
hover upon us, to be our
light, to be our guide, and
to be our inspiration. This
we pray through the
sweetest name of Jesus,
AMEN.”

“Good morning, class!”

“Good morning, ma’am.”
“Please take your
seats. Are you all
present?”
“Yes, ma’am.”

“Very good! As we
begin our lesson this
morning, I would like
to remind everyone to
sit properly, do not
stoop down on your
tables. Be attentive
and participate actively
during our discussion.
Is that clear, class?”
“Yes, ma’am.”
“Thank you for your
response.”

B. Establishing a PRE-TEST PRE- TEST

purpose of the lesson
“To begin with our new Learners’ Answers
lesson this morning, 1. A
kindly bring out 1/4 2. B
sheet of paper for a 3. C
short activity.” 4. A.
5. B
1. It makes the jelly
firm and rigid in
structure and is
essential for flavor and
gel formation.
A. Acid
B. Sugar
C. Pectin
2. It acts as
 preservative in jelly
making.
A. Acid
B. Sugar
C. Pectin
3. It contains full
flavor, pectin and
sometimes acid,
essential for making
jellies.
A. Pectin
B. Acid
C. Fruit
4. A water soluble
substance found in
some slightly under
ripe fruits that causes
jellies to set.
A. Pectin
B. Acid
C. Fruit
5. Mary mixed one
tablespoon of apple
juice with two
tablespoon of
denatured alcohol to
test the pectin content
of the fruit. Which
among the following
methods did she
applied?
A. Gel meter test
B. Alcohol test
C. Cooking test

C. Presenting “PICTURE
examples/ Instances of ANALYSIS”
the new lesson

“What can you

observe in this
picture? Yes,
Quezzea?” “Fruit stall in the market,
 ma’am.”
“Exactly! What fruits
can you see? Yes,
John Lloyd?”
“Banana!”
“Very good! What else,
Crizza?”
“Orange, ma’am.”
“Precisely! What other
fruits can you see,
Valen?” “Pineapple, ma’am.”

“Very good! You can

see different kinds of
fruits on the picture.
Can we utilize these
fruits in making jelly?”
“Yes, ma’am.”

D. Discussing new “You have tried

concepts and practicing making some fruit
new skills 1 jellies, right?” “Yes, ma’am.”

“Alright. What fruit jelly

did you make,
Jhuneya?” “Mango jelly, ma’am.”

“And what are the

ingredients that you
used in making mango
jelly?” “Mango fruit, calamansi
juice, cornstarch and
sugar, ma’am.”
“That’s right. In jelly
preservation, there are
four important
ingredients. What is
the first one Kindly
read, Mary Rose.”
“Fruits”
“Very good! Next one,
Mae Krishene?”
“Pectin, ma’am.”
“That’s right. What
about the third
ingredient? Yes,
Hannah?” “Acid.”
 “Very good. What is
the fourth ingredient in
jelly making, Allysa?” “Sugar, ma’am.”

“Those are the four

important ingredients
in making jelly.”

E. Discussing new “Moving on, we will

concepts and practicing learn the functions of
new skills 2 these four ingredients
in jelly making.
Sharlene kindly read
the function the first
ingredient.” “Fruits. Fruits in jelly
making should have full
flavor. It should contain
sufficient pectin and acid.
Jelly formation is possible
only with the proper pectin-
to sugar acid ratio.”
“Alright, in making
your mango jelly, did
you use unripe or ripe
mango?”
“Ripe, ma’am.”
“Why can’t you use
unripe mango?”
“It is sour ma’am which
makes the flavor
“That’s right. Let’s undesirable.”
proceed to the next
ingredient in jelly
making. Hazel, kindly
read.” “Pectin. A water- soluble
substance found in some
slightly under ripe fruits
that causes jellies to set.
Some fruits which have
high pectin content are
guava, guyabano, santol,
siniguelas, breadfruit,
anonas, and chico.”
“Aside from the
mentioned fruits, what
else can you found in
your locality that are
rich in pectin?”
“Banana.”
 “Mango”
“Apple.”
“Alright. Those are
some example of fruits
that are rich in pectin.
Next we also have the
acid. What is the
function of acid in jelly
making? Yes, John
Lloyd, kindly read.”
“Acid. It makes the jelly
firm and rigid in structure
and is essential for flavor
and gel formation. Gel
formation occurs from 2.5
to 3.5 pH. Ideal pH value
for gel formation is pH 3.2
fruits differ in acidity and if
the fruits used for jelly
making lack acid, jellying
maybe improved by adding
commercial citric or tartaric
acid, calamansi or lemon
juice.”

“That’s right. What is

the function of the
calamansi juice that
you put when cooking
your fruit preserves,
Aquira?” “To help in setting the gel
of the fruit, ma’am.”
“Exactly! What is the
next ingredient and its
function in jelly
making? Kindly read,
Jastine.”
“Sugar. The precipitating
agent of pectin causing it
to form the network of jelly.
Like acid, it controls the
rigidity, strength of the jelly
while acting as
preservative at the same
time.”

“Alright. The amount of

sugar added depends
upon the acid and
pectin content of the
 juice. Elymar, kindly
read our presentation.”
“More acid in a solution,
less sugar is required.
High pectin content
requires more sugar.”
“What could happen if
we put little sugar
when making jelly?
Yes, Fredilyn, kindly
read.” “Less sugar would give
lower strength of the jelly.
Always remember to add
sugar to the juice before
boiling.”
“Those are the four
important ingredients
in jelly making. What
are they again? Yes,
Lovely.” “The four important
ingredients in jelly making
are: fruits, pectin, acid and
sugar.”

“Very good!”
F. Developing Mastery Activity 1 Activity 1
(Leads to Formative Identify the ingredients Identify the ingredient
Assesment) used in making jelly being ask by the given
and explain the functions.
function of each.
Ingredient Function
1. SUGAR The
precipitating
agent of
pectin
causing it to
form the
network of
jelly.
2. PECTIN A water-
soluble
substance
found in
some
slightly
under ripe
fruits that
causes
jellies to
set.
 3. ACID It makes
the jelly firm
and rigid in
structure
and is
essential for
flavor and
gel
formation.
4. FRUIT It should
contain
sufficient
pectin and
acid.
G. Finding practical “Are the four
application of concepts ingredients that we
and skills in daily living. have tackled
important, Blesilda?”
“Yes, ma’am.”
“Why?”
“Because each of them
plays an important role for
a successful jelly product.”
“Very good, Blesilda.”
H. Making “Aquira, what have
generalization and you learned in our
abstraction about the discussion today?” “About the four important
lesson ingredients in making jelly
and their functions,
ma’am.”
“Okay. Can you give
one important
ingredient in making
jelly and its function.” “Sugar, ma’am. The
precipitating agent of
pectin causing it to form
the network of jelly.”

“Correct!”
I. Evaluating Learning Activity 2 Learners’ Answers
Fill in the blank.
Choose your answers 1. pH 3.2
from the box below. 2. Preservative
3. High pectin
1. Ideal pH value for 4. Gel meter
gel formation is pH __. 5. Fruit
2. Sugar controls the
rigidity, strength of the
jelly while acting as
___ at the same time.
 3. __ content requires
more sugar.
4. ___ is an instrument
similar to a graduated
pipette used in
determine the pectin
content of a fruit.
5. __ is a source of
flavor of the jelly.
J. Additional activities
for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation
C. No. of learners who
continue to require
remediation
D. Which of my
teaching strategies
worked well?
E. What difficulties did I
encounter which my
principal can help me
solve?
F. What innovations or
localized materials did I
use/ discover which I
wish to share with other
teachers?

Prepared by: Checked by:

AIRA F. DONTOGAN ROVELYN M. CASTUERAS

Student Teacher Teacher III