Ilocos Sur Polytechnic State College

College of Teacher Education

Laboratory High School

Detailed Lesson Plan in TLE 10: Cookery

I. OBJECTIVES
A. Learning At the end of the lesson the students should be able to:
Competencies/
Objectives 1. Identify the Eight Categories of Cold Dessert.
2. Discuss the Proper Storage of Cold Dessert.
3. Prepare one Recipe of Cold Dessert.

II. CONTENT
Prepare and Cook Cold Dessert

III. LEARNING
RESOURCES
A. References Cookery NCII
Module III: Prepare and Cook Cold Meals
Developed by: Desa Directo Abaya
1. Teacher’s Guide
Pages
2. Learner’s
Materials Pages
3. Text Book Pages
4. Additional
Materials from
Learning
Resources (LR)
Portal
B. OTHER
LEARNING Power Point Presentation
RESOURCES/ Video Presentation
MATERIALS Grade 10 TLE (Cookery NCII) -Learning Module

IV. PROCEDURE
S
Teacher’s Activity Student’s Activity
Good Morning Class! Good Morning Sir!
How are you today? We are all fine Sir!
Okay! Who’s absent today?
I’ll just upload the link for attendance
in the message box then fill out the
form. Okay, Sir!
Attendance Link:
https://forms.gle/RXniP9GmCm1W951C9
 Very Good, before anything else, let us Yes, Sir. Let’s Pray
pray first. Will you lead us a prayer Heavenly Father, we thank you for
Mary Kharylle! this wonderful day you have given
unto us. Thank you for the strength
and blessing you have showered
upon us. Lord, please forgive us for
the sins we have committed in the
past. We also ask you to bless us
guide us and give us wisdom, we
continue our lessons for this day.
We thank you Lord and this we ask
in Jesus name. AMEN.

Let’s have a short recap/review about

our previous lesson? Anyone from the
group? Ok, Jasmine!

Very Good Jasmine!

So, before I will present to you our

new topic, please allow me to share to
you my screen.
B. Activity
MOTIVATION
Before we start let’s have an activity
first. This activity entitled “Ano ang
Naobserbahan mo?” I know that you
are familiar with the skills of Tito Boy
as an inquisitor. The mechanics would
be simple as I will ask you a question
regarding on the video presented on
the screen.
Ask:
Is that okay class? Are you ready to
answer the question so before that just
simply focus on the video then jot
down the important concept or ideas.

Yes, Sir!
C. Analysis Ask:
What are your observation on the
video presented? Anyone from the
Sir! Dessert presentation, like any
group? Jesicca! other food product, is both an art
and a science. It is a highly visual
and imaginative presentation that
should leave a lasting impact on
 the customers. It should be well-
defined so that buyers understand
Very Good Jessica! You have now a what it is all about and can even
vivid idea on what will be the center of picture how it tastes and feels on
our discussion this afternoon and it the plate.
will highlight on how to prepare cold
dessert, the different categories of cold
dessert and the Storage and factors to
Consider in Selecting Cold Dessert.
D. Abstraction I. Present the objectives of today’s lesson

At the end of the lesson the students should be able to:

1. Identify the Eight Categories of Cold Dessert.
2. Discuss the Proper Storage and the Factors to consider in Selecting
Cold Dessert.
3. Prepare one Recipe of Cold Dessert.

We will now proceed on the discussion

about the different categories of cold
dessert and the Proper Storage and
factors to Consider in Selecting Cold
Dessert.

We will make this discussion fun,

entertainment and interactive! You
should participate very well for a
meaningful discussion, if you want to
answer my question you may raise
your hand using the virtual hand.

Is that clear class?

Yes Sir!
A. Discussion/Presentation of the
Lesson

What is Cold Dessert? Amira

Kathrina! Cold dessert is a dessert that are
served cold, even if it requires
cooking such as cream caramel
and gateaux. Sir!
Okay, Cold desserts include drinks, ice
cream, and novelty items, as well as
chilled cakes, puddings, and pies, as
well as gelatine-based foods. Ice
cream comes in a variety of flavors,
both simple and sophisticated, as well
as individual novelty treats. To obtain
a thick, creamy texture, cakes and pies
may incorporate frozen fillings,
toppings, or dairy ingredients cooled.
Desserts that are served warm while
fresh and cooled for later munching
are examples of this. Gelatine desserts
are frequently cooled in order to
thicken the main ingredient.
Eight Categories of Cold Dessert

Anyone from the group, who will read

the slide/presentation? Jed Harzend! 1. Gelatine based. It is
dissolved into liquid and
then chilled. As the dessert
Very Good! So we have the most chills it then sets.
common gelatine-based dessert:

 Bavarois – a mousse made

from anglaise. Gelatine is
added before being cooled.
Then cream is folded in. the
mousse is set in a mold before
being de-molded and served.
 Delice – same as above but
with a layer of sponge in the
bottom of the mold. The
mousse once set can be
finished with a glaze or a fruit
jelly
 Charlotte russe – sponge
fingers are layers around the
outside of a mold-bavarois is
made and set, holding the
sponge fingers in place.
 Pannacotta- a sweetened
vanilla cream set with gelatine.
 Jelly – flavoring, water and
sugar are boiled. Gelatine is
added and set in the fridge.

Anyone from the group, who will read

the slide/presentation? Jaylord!
2. Egg based (crème
Renversee). This are made
from an egg custard. The
milk or cream, whole eggs
 or egg yolks and sugar and
combined together, poured
into a mold and carefully
Very Good! So we have the most cooked in bain - marie. The
common egg-based dessert: eggs are gently cooked
 Crème caramel – made making them the setting
form eggs, milk, cream agent within these desserts.
and sugar and whisked Once cooked they are either
together. Poured into a de-molded and finished or
mold which has caramel served in the dish/ramekin.
already set in the
bottom. And cooked
into a bain marie and
usually served chilled.
 Crème brulee – cooked
at the same as crème
caramel. When cooked
the crème brulee is
chilled and then an yhin
layer sugar is placed on
top and caramelized.
 Diplomat pudding
 Custard tart

Anyone from the group, who will read

the slide/presentation? Alexia Jamilla!

3. Mousses. It is a sweet dish

made with a smooth light
mass. The main ingredients
Thank You! Mousse, savoury or sweet
dish with the consistency of a dense foam, is the whipped cream.
composed of a puréed chief ingredient
mixed with stiffly beaten egg whites,
whipped cream, or both. Mousses are
almost always cold dishes, and sweet
mousses are sometimes served frozen. A
soft prepared food that incorporates air
bubbles to give it a light and airy texture
Anyone who will read the slide?
Jaylord!
4. Rice desserts. The rice is
cooked in milk and
 sweetened with sugar and
then served cold with a
poached pear-glazed with
apricot jam.

Anyone who will read the slide?

5. Fruit based. The fruit is the

main element in this
dessert. Often the
presentation of the fruit is
the key.
6. Ice-cream based. Chilled
dessert where the main or
the base is ice-cream.
7. Meringue based. Meringue
is made from whisked egg
whites and sugar, baked at
a low temperature 100 –
1200C until crisp on the
outside but still chewy on
the inside.
Okay, What is the importance of eating 8. Convenience products.
dessert? Gateaux, eton mess, flans
are examples.
Their presence on the menu makes us
feel full after a meal and helps to
compensate for low blood sugar levels.
A desire to elevate your mood by
consuming sugar can also play a role.
We produce more of the so-called
happiness hormone when we eat sweet
snacks. Your habits play a significant
role as well.

Proper storage of Dessert

Anyone who will read the slide?

Amira! Storage Techniques

1. Refrigerate – to keep cold or

cool
2. Cold Storage – the process of
storing food by means of
refrigeration
3. Chilling – to refrigerate or to
reduce the temperature of food.
Very Good! Storing Desserts at Home-
Cakes and most other baked desserts
should be stored at room temperature
in an airtight container in order to
preserve as much freshness as
possible. For cakes, gently place
plastic wrap over the portions that
have been cut before putting the cake
 in an airtight container.
Here are some Factors to consider in
Selecting Cold Dessert:

 Select good quality fruits for

desserts
 Prepare fruits that are easily
discolor at near serving time
possible
 Dessert salad are kept chilled
until ready for use
 Temperature affects appetite
appeal
 Holding time for desserts vary
from one dessert to another.
E. Application Any question regarding our lesson? If
none, I have a question just check if
you jotted down the important
concepts and ideas about our topic.

What are the 8 Categories of Cold

Dessert? Jed Harzend? Sir we have :

 Gelatin Based
 Egg Based
 Moussess
 Rice Dessert
 Fruit Based
 Ice-cream Based
 Meringue Based
 Convenience Product

What are the storing techniques of

cold dessert? Mary Karylle?

1. Refrigerate – to keep
cold or cool
2. Cold Storage – the
process of storing food by
means of refrigeration
3. Chilling – to refrigerate
or to reduce the
temperature of food
Okay very good!

What are the proper ways of storing Proper storage can keep the good
cold dessert? Jaylord?
 eating quality as well as the
appearance of desserts. Desserts
are placed in appropriate
packages and stored in
appropriate storage equipment to
maintain holding temperature.

I will be presenting to you my

demonstration video in preparing cold
dessert. What are you going to do is to
observe. Is that clear class? Yes, Sir!
6.. EVALUATION How much You have learned!
(Direction: Identify what is being asked in the following sentences
_________________1. It's dissolved in liquid before being cooled. As the
dessert chills it eventually sets.
_________________2. Egg custard is used to make these. The milk or
cream, whole eggs or egg yolks, and sugar are mixed together, put into a
mold, and cooked in a bain-marie gently.
_________________3. It's a sweet dish constructed from a light, smooth
bulk. The whipped cream is the major component.
_________________4. The rice is boiled in milk and sweetened with sugar
and then served cold with a poached pear-glazed with apricot jam.
_________________5. This dessert's main ingredient is fruit. The way the
fruit is presented is often the most important factor.
_________________6. Ice cream serves as the primary or basis of this
chilled treat.
_________________7. Meringue is created with whisked egg whites and
sugar, then baked at a low temperature between 100 to 1200 degrees Celsius
until crisp on the exterior but still chewy on the inside.
_________________8. Examples include gateaux, eton mess, and flans.
_________________9. Even if it involves heating, such as cream caramel
and gateaux, is a dessert that is served cold.
_________________10. It keeps the good eating quality as well as the
appearance of desserts.

Key to Correction:
1. GELATINE BASED
2. EGG BASED
3. MOUSSES
4. RICE DESSERT
5. FRUIT BASED
6. ICE CREAM BASED
7. MERINGUE BASED
8. CONVENIENCE PRODUCT
9. COLD DESSERT
10. PROPER STORAGE

Lesson Evaluation Link: https://forms.gle/uhrULmxnsHn6PJ4Z8

 7. ASSIGNMENT Hands On Activity: Perform One Easy
to Prepare Cold Dessert (We will
utilize Google Meet for the
demonstration activity) The Online
Demonstration is scheduled on
February 10 @ 1:00-2:00’Oclock in
the afternoon. You will be graded
using the competency assessment
attached in your learning module.

Attendance Link: https://forms.gle/RXniP9GmCm1W951C9

Lesson Evaluation Link: https://forms.gle/uhrULmxnsHn6PJ4Z8

Prepared by:
Marlon James Tobias
Pre-Service Teacher

Checked by:
Desa Directo Abaya
Mentor
Noted by:
Dr. Jennifer C. Chavez
Field Study Adviser

Approved by:
Dr. Arlene P. Ablog
LHS Principal

Ilocos Sur Polytechnic State College

College of Teacher Education
Laboratory High School
 COMPETENCY ASSESSMENT

Student Name:
Date:
Unit of Competency:
Title of Activity:
Instructions:
1. Review the recipe given.
2. Describe the activity and the date on which it was undertaken.
3. Follow the occupational health and safety procedures throughout the activity.
4. Record and document all the activities through videos/photos.
5. Gather feedback from your parents/guardians on the output.
6. Make your own video clip or PowerPoint presentation while doing the activity.
Presentation Evaluation Criteria
Criteria Percentage Rating Remarks
Good Preparation and cooking 40% 100% Satisfactory Not
techniques Satisfactory
 Perform proper cutting and
cooking of vegetables

Professional Skills 30% 100%

 Ability to perform according to
required standard
Visual sense 20% 100%
 Arrangement on the plate

Portion Size 10% 100%

 match portion sizes and plates

Total 100%

Guideline in Plating
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer.
3. Keep space between items, unless they are stacked on one another.
4. Maintain unity.
5. Make every component count.
6. Add sauce or gravy attractively on plate.
7. Keep it simple.
REMEMBER:
 Use plates with interesting shape or size
 Be sure to leave some open space on the plate
 Add small garnish for presentation.
Evaluated by: Noted by:
Marlon James Tobias Desa Directo Abaya
Pre-Service Teacher Cooperating Teacher