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DETAILED LESSON PLAN IN TLE

COOKERY 7
I. OBJECTIVES
At the end of the lesson the students should be able to:
a. Identify the factors to consider in plating and presenting the food.
b. Demonstrate one food plating technique through a hands-on activity.
c. Relate the topic in the real-life situation.
II. SUBJECT MATTER
a. Topic: Food Plating
b. References: Cookery 7 Module
c. Materials: Laptop, Marker , Projector, picture clips, video .
III. PROCEDURE
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
a. Preliminary Activities
- Prayer
Jake, please lead our prayer. Heavenly Father ….. amen.

- Greetings
Good morning class!! Goodmorning ma’am !

- Checking of Attendance Are

all present today? Yes ma’am !

Very good! Maintain that kind

of performance.
- Setting of Standards

What are we going to do if

someone is talking here in Keep quiet and listen.
front?

And how about when you want We should raise our hand and want to be
to speak? called.

Can I expect that from you? Definitely ma’am .

That’s go to hear.

b. Review
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Last meeting we had tackled about

The different and common native

delicacies in our province, right?
Yes ma’am

Can someone tell me what is Native Native delicacies, known as kakanin in

Delicacy is? Yes Angelo? Filipino, are popular snack foods that are
usually served as desserts.

Very Good!
What about giving me an examples Jared? - Biko
- Sapin sapin
- Patupat
- Lubi lubi
Good answer! More.. yes angelica? - bibingka

Good job!
Knowing the native delicacies of the
Philippines can help
methods and ingredients. By promoting
these native delicacies, we can help
support small businesses and local
economies, and contribute to the
development of sustainable tourism in
the country.
c. Motivation
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So group 2 wins the contest; for

your reward, you will be given an
additional points for the quiz later
on.

d. Presentation of the Lesson

And I guess you have now an idea
about our next topic for today.
What is it? Yes jeric? Our topic for today is all about Native
Delicacies.
Exactly! Yes! It is the Native
Delicacies.

e. Discussion
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We all know that the Philippines is

not only Inown for its heautiful
scenery and friendly people, it is
also loown for its delicinus food.

Among these foods is what we call

the "kakanin", native delicacies
that are served as desserts.

No party or celebration is
complete without these Filipino
desserts (we are known for pur
sweet tooth, too), What is more
interesting about them in that
they (or their ingredients) und to
vary by region or hy place.

In order for us to know about

native delicacies. I have here
some common native delicacies
from different places in country
Kindly read the first one Angelo?

1. Tibok-tibok (carabao’s milk

pudding)- this is a native
pudding recipe made fron
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carabao’s milk instead of

the usual coconut milk.

Thank you angelo!

Cebuano corn pudding this is a
native delicacy pudding made by
Cebuano’s. This is made from
young com kernels, hakn meat,
and milk.

2 Budbud pilipit-this is a glutinous

rice delicacy cooked with coconut
milk. This is similar to suman,
wrapped in banana Iraves and
steamed.

Kindly read the 3rd one Danica? Maja de Ube – this is m with a
combination of mashed ube or purple
yam.
Thank you Danika.
Ube de maja blanca is sweetened
mixture of coconut , evaporated
and condensed milk with cornstart
added to thicken it into a luscious
pudding consistency.
Milk puto recipe – this isrich tasting puto
Next, everyone kindly read loaded with milk , corn and buko . This is
Puto is a Filipino steamed rice perfect for any occasion.
cake delicacy normally eaten as
snack. Puto is also oftentimes,
served to accompany savory
dishes like dinugian.

Next is the Ube halaya. Is a classic

filipino delicacy made of purple
yam, coconut milk and butter.
Creamy cheesy and topped with
golden latik, it’s delicious as a
snack or dessert.

Then next, kindly read Joshua.

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Okay, thank you Joshua! Bibingka Cassava (kamoteng kahoy) this is

a bibingka made from grated cassava,
This a traditional Filipino moist coconut milk eggs and sugar.
bibingka. It’s a very popular dish in
the Philippines where it is
commonly eaten for merienda.

Espasol is a type of rice cake that

is made of rice flour cooked in
coconut milk. This cylindrically
shaped treat originated from the
Province of Laguna. Cooking the
glutinous rice flour, sugar and
toasted grated coconut mixture
usually takes an hour as the
mixture needs to become really
thick to achieve the right
consistency. Once cooled, it is
then cut into desired size and
rolled over dusted sweet rice flour
until a cylindrical shape is formed.

Kindly read the next one girls.

Kutsinta is another native delicacy that is
sweet, sticky, and golden brown rice
pudding that is made from ground
malagkit. Achuete is used for coloring
Thank you girls!
and lye is added to improve its texture.
The kutsinta ingredients are put
into molds and steamed for 15
minutes. It is usually served with
freshly grated coconut.

Next. Biko is a Filipino rice cake

made from glutinous rice, coconut
milk, and brown sugar.
Traditionally, this delicious rice
cake is placed over banana leaves
in a bilao and garnished with latik
on top. Other variations of biko
will have a custard like topping or
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matamis na bao (caramel like

topping) instead of latik.

And that is the 9 native delicacies

that we Filipinos love to eat.
Any questions so far? None ma’am .

If that’s case let’s go our first

activity.

f. Application
Direction: Enumerate the common or
basic ingredients of a native delicacies
(choose one based from our discussion)
Do it in 5 mins.

1. 2.
3. 4.
5.

IV. Evaluation
Direction: Create a business plan for a
native delicacy enterprise. This plan
includes such as ( 15 mins)

❖ Target Market
❖ Pricing Strategies ❖
Marketing tactics.

V. Generalization
Filipino native
delicacies, known as
kakanin, are popular
snack foods that are
usually served as
merienda or desserts.
Kakanin are native
delicacies made
ofmalagkit (glutinous
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rice), which comes in two

varieties: the firstclass
variety that is sweet,
rounded and white and
the regular variety that is
longish and translucent.
The word kakanin is
derived from kanin,
Tagalog for rice. The
three basic ingredients
are malagkit or glutinous
rice, coconut milk or
gata, and sugar.

What are those native

delicacies again that we
have tackled today?
Yes, Janna?
Very good! What else?
Yes? Ron.
Excellent!! More what
else?
Very good students!
Knowing the native
delicacies of the
Philippines can help
promote and preserve
traditional cooking
Ma’am !
Maja de Ube – this is m with a
combination of mashed ube or purple
yam.
Bibingka Cassava (kamoteng kahoy) this is
a bibingka made from grated cassava,
coconut milk eggs and sugar.
Espasol is a type of rice cake that is
made of rice flour cooked in coconut
milk. This cylindrically shaped treat
originated from the Province of Laguna.
Cooking the glutinous rice flour, sugar
and toasted grated coconut mixture
usually takes an hour as the mixture
needs to become really thick to achieve
the right consistency.
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methods and ingredients.

By promoting these
native delicacies, we can
help support small
businesses and local
economies, and
contribute to the
development of
sustainable tourism in the
country

VI. Assignment
Direction: Delve into your business plan
and thoroughly research the recipe for
your selected native delicacy. At our next
gathering, please come prepared with all
the necessary ingredients and your
recipe. We will be cooking these native
delicacies.

Prepared by:
Tolosa, Leanne Arbie B.
BTVTED-FSM 4 – Student

Checked by :

Dorotea Teresita P. Quiba

Cooperating Teacher