A Detailed Lesson Plan in Technology and Livelihood Education

Benguet National High School

Wangal, La Trinidad Benguet

Grade 9

I. Objective:

At the end of the lesson, learners should be able to:

a. Identify ingredients used for dessert and sweet sauces;

b. Prepare variety of desserts and sauces using sanitary practices; and
c. Participate actively in class

II. Subject Matter:

Topic: Dessert- Cookery

Sub topic: Classifications/Types of Desserts and their characteristics

Reference: Kong, S. and Domo, A. (2016) Technical-Vocational-Livelihood Home

Economics; Cookery Manual. DepED-BLR Pasig City Philippines

Materials: laptop, television and book

III. Procedure:

TEACHER’s ACTIVITY STUDENT’s ACTIVITY

A. Preparatory Activities
1. Routine
 Greetings
Good morning Class. Good morning Ma’am, good morning
classmates.
Please take your sit.
Thank you, Ma’am.
 Checking of Attendance
 Review the previous lesson
2. Motivation
 Scrambled Word:
Learners are going to answer
the words that are scrambled on
the board.
- URFTI
- LAETGNI FRUIT
- ARUGS GELATIN
- SBTAETR SUGAR
- OCAHCOELT BATTERS
- UACSE CHOCOLATE
- UFITR EEPRUS SAUCE
FRUIT PUREES
- TGIHL AUSCE
LIGHT SAUCE
- OHT UFGDE
HOT FUDGE
- OCLD UCAES COLD SAUCE

B. Discussion
 What are the ingredients
 needed in preparing desserts
and sweet sauces? *Sugar
- most common element linking virtually to
all desserts.
*Gelatin
- basis for jellies.
- used to set many cold moulded desserts.
- used to set creams and mousses.
*Egg yolks
- this can be mixed with flavorings, sugar and
cream or milk (custard)
- whisked together over hot water to create a
sabayon.
*Egg whites
- if it is beaten to soft peaks it will support
making soufflés and mousses
- while if it is beaten to firm peaks it is
suitable for meringues.
*Fruit
- ripe perfect fruit provides the basis for
many desserts.
- pureed, baked, or poached wherein these
can be used for pies, soufflés and puddings.
*Cream
 What are the qualities of the -used as a decoration or accompaniment for
following ingredients for both cold and hot desserts
desserts and sauces? -can be used as one of the recipe ingredients
- this can be combined with rice, sugar and
milk to make delicious rice pudding
 *Batters
- simple mixture of flour and water to make
crepes and pancakes.
- used to coat fruit for fritters
*Nuts
- whole, ground, roasted or caramelised
- important part of dessert cookery as they
provide flavours for creams and ice creams.
*Chocolate
- usually used for fillings and batters
- poured over desserts such as cakes and
puddings
- this can be moulded into many attractive
decorations

Sugar
Granulated sugar
Castor sugar
 What does the word Sauce Confectioner’s sugar
mean? Brown sugar
Gelatin
Plain or flavoured and colored for effect
Using commercial leaf or powdered gelatin
Egg yolks
 What does the sauce can do Eggs should be out of the refrigerator prior to
when it comes to desserts? use so it will be whisk up better and
incorporate more air
 Can you give me the kinds Egg whites
and varieties of sauces? Fresh and grade quality
Purchased in bulk frozen or freeze them in
small quantities for excess
Cream
Characteristics of cream will differ according
to whether it is pure cream, double cream,
 Would you tell me what are reduced cream or cream
the thickening agents for Vary in taste and texture
sauces? Used only pasteurised cream
Pay particular attention to use-by dates
Batters
Made up from the fresh ingredients
 What are the three categories Often rested at room temperature after it is
that most mostly dessert made to reduce its elasticity so that it flows
sauces fall into? more freely over the pan.
Flavoured with vanilla and other spices.
Nuts
Purchased natural or blanched
 How are you going to store Freshness is always important
sauces? Chocolate
Available in various types, namely bitter
sweet, semi-sweet, white, dark, and milk
chocolate.
Milk and white chocolate since the milk
content are more difficult to work with than
C. Generalization dark chocolate
1. What are some of the three
ingredients being used to prepare
V. Evaluation:

> Group Activity: Charades

The learners will pick one piece of paper from the box and act what is written on
the paper.
Instruction:
1. The class will be group into 4 groups, there will be 4-5 members in a group.
2. Each group will have to choose one representative for each round to act in
front whatever is written in the piece of paper they pick.
3. The members should give their answer before 30 seconds ends otherwise the
other group will have a steal to answer what is being act.
4. Winning group will earn 2 points in each correct action.

VI. Agreement:
Advance reading for the next lesson.

Prepared by:

Lovelyn A. Waggay

Critic Teacher:

Marjorie S. Cayao