DETAILED LESSON PLAN IN TECHNOLOGY & LIVELIHOOD EDUCATION

NAME : ___ DATE: _01/22/2020

QUARTER : _____Third Quarter_________________ TIME: 08:30-09:30

I. OBJECTIVES

At the end of the lesson, the students must be able to:

1. Know the different Kinds or variety of sauces used in making desserts

2. Identify the three categories of desserts
3. Enumerate the thickening agent for sauces

II. SUBJECT MATTER

A. TOPIC: Dessert Sauces

B. SUB TOPIC: Kinds and categories of Sauce

Thickening Agent for Sauces

C. REFERENCE: LM Cookery 9 pp. 186-187

D. INSTRUCTIONAL MATERIALS: PowerPoint Presentation, Visual

Aids( Pictures, Manila paper)

E. TEACHING STRATEGIES

III. PROCEDURES

A. DAILY ROUTINE

1. Prayer

B. LESSON PROPER

Teacher’s Activity Student’s Activity

 Greetings
Good morning class! Good morning Ma’am A

Before you take your seats kindly arrange your chairs Students will follow and take their seat.
and pick all those pieces of papers.

 Checking
- Attendance
“Class Secretary, do we have absentees for today? “ “None sir”.
“It’s good to hear that.”
 Assignment
Yesterday I gave you an Assignment, right? I told
you to write it in a ½ sheet of paper. I gave you two
words that you’re going to find the meaning.
Yes, Ma’am
So again what are those words?
Thank you!!
 Sauce, Fudge
Ok, class please pass your assignment
Forward.

A. Review of Previous Lesson/ Presenting the

New Lesson
Let’s have first a review before discussing our new
topic.

What was the topic that we discussed yesterday?

Very Good!
We discussed about the different ingredients that are
used in preparing Dessert.
Will you please give me one example of ingredients
that we can used in preparing dessert?
Students will answer any of these:
Sugar, Gelatin, Eggs, fruits, Cream, Batter, Nuts and
Chocolates.

Correct!
Very Good!

B. Establishing the purpose for the lesson:

At the end of the discussion each one of you should
be able to:
1. Know the different Kinds or variety of sauces
used in making desserts
2. Identify the three categories of desserts
3. Enumerate the thickening agent for sauces

Motivation
C. Presenting examples/instances of the new
lesson

At this point, I will show you a video presentation

and then afterwards I’ll be asking you question about
it so please pay attention in watching the video.

From the video that was presented, What do you

think makes the foods more appetizing and attractive
to the market?
Yes Ma’am (the students will watch the video
Yes Correct!
presented)
It is the sauce of the dessert that makes it special and
more appetizing. It only uses a simple example of
ingredient but by placing the sauce on top or all over
it make it more unique and not just an ordinary food.
One student will answer: “
Now, what do you think is our lesson all about?
The Fruits have a sauce on top”
Very Good!

D. Discussing New Concepts and Practicing new

Skills
For today we are going to discuss
Dessert sauces or Sweet sauce

But first let us go back to your assignment. Ma’am it’s about Sauces or sauces that are used for
the dessert.
I will get two papers from your assignment and
let’s read his/ her answer.

Thank you very much!

So that is the meaning that they got, let’s see after

the discussion if the answers that you’ve got is
correct or not.

So now let’s proceed.

Let us first define what is sauce:

Kindly read.
Thank you, you may be seated
Let the student read the paper
( the answers vary according to the students answer
in their assignment)
This are in a form of liquid, flavored liquid which
is a combination different ingredients that can
enhance the flavor of the food when added to it

Sauces can give an entirely different

Flavor
Appearance
Texture
Color and
Moisture

Sweet Sauce or Dessert sauce: Is a flavored liquid blend of ingredients that adds
Are used to drizzled or poured on top of various flavor and enhances the appearance of the food.
desserts and also used for plate decoration

Remember this are called as Sweet or dessert

sauce because this are sauces made for dessert.

Do you have any questions so far?

Now at this point let us discuss the different kind

or variety of Dessert sauce:

We have five varieties of that.

The first one is the

“Rich sauce”
Kindly read the description of it.

Thank you, please be seated.

Rich sauce are a kind of sauce that are suited for

dessert that has subtle flavor or mild flavor

The best example of it is the pana cota

None Ma’am
It is a dessert that does have so much flavor.
So to make it more appetizing a rich sauce should
be place in it to give more exciting flavor and also
color.

Again class, what example of desserts needed a

Rich Sauce.
The second kind of sauce is
Rich sauce is well suited to a simple dessert.
“Light Sauce”
Again Please read its description.
Thank you and please be seated.

Light sauce is the vice versa of rich sauce it is

more appropriate with a rich dessert or a dessert
that are flavorful already.

So why do you think light sauce is being paired

for rich sauce why not light sauce.

Very good! Your idea is right.

Because the flavor of the dessert will be
overpowering.
That why rich sauce is for simple dessert while
light sauce is for rich dessert. This helps balance
the flavor of the food and avoid overpower
flavors. Simple desserts Ma’am

The third kind of sauce is the

Hot Fudge
Please read again Light sauce is suited to a rich dessert.

Fudge – this is a cooked sauce, made of butter,

sugar, chocolate. And has soft texture that has a
thicker consistency.

Example of desserts that uses fudge is the Sundae

available in different fast food chains. Because the dessert is already flavorful.

Aside from that, are you familiar with fudgee

bar?

The fillings inside of it is an example also of a

fudge where the name of the product derived.

The fourth kind of sauce is

Hot sauces are made just before they are to be

used.

This kind of sauces undergo cooking before

serving or coming from its own name which hot
sauce it should be served hot is a delightful contrast to a cold cornstarch pudding
or to vanilla ice cream.
I have here two videos on how hot sauce is being
used for some desserts.

In the video presented earlier, Hot sauce was

being poured over the dessert that affects the
dessert.

In science subject, Temperature can affect times,

same with this kind of dessert. Because the sauce
was hot it melts the chocolate revealing the Yes Ma’am
surprise inside of it. It wouldn’t be the same if a
low temperature or cold sauce was poured on the
dessert.

And lastly the fifth one is the

Cold sauces
Please read. The description.

Cold sauces are sauce that are after the

preparation it should be placed in the refrigerator
to chill but not to freeze.

So class those are the 5 kinds or varieties of

Sauces.

What are those again? Please give me one kind the

describe

Do you have any questions?

Most dessert sauces fall into one of three

categories:

Custard Sauces
Vanilla custard sauce, but other flavor may be
added to create varieties.

So what is custard?

Are cooked ahead of time, then cooled, covered and

Custard are products that that uses cream or milk put in the refrigerator to chill.
and the egg or most of the time egg yolk are being
used to make the consistency thicker.

Like what I have told you before the best example

of it is leche flan but now you’re just going to
visualized it as a sauce.
Rich Sauce
The second category is Light sauce
Hot fudge
Fruit purees Hot sauce
Please read Cold sauces

None Ma’am
(If there is a question teacher should entertain and
We can get the puree by crushing usually the answer the question.)
cooked foods. Or extract the juices of fruits or
vegetables.
 The third category is
3. Syrups
This includes such products as chocolate sauce
and caramel sauce

Syrup is a thick liquid made of sugar and water culinary preparation based on milk or cream cooked
with flavoring with egg to thicken it

In the slides there are two examples of syrup that

I know that you are familiar with. So what are
those?

The 5 kinds/ variety of sauce falls under three

categories. So again what are those?

Ok Class do you have any question?

And for our last topic, let us discuss the

ingredients that makes the sauce thicker or the
reason why sauces have volume. These are simply purees of fresh or cooked fruits,
sweetened with sugar. Other flavorings and spices
We will just list down the Thickening are sometimes added.
1. Starch-examples cornstarch, potato starch
etc.
2. Cream – All-purpose cream
3. Eggs- egg yolks most of the time but there
are example of sauce that uses the whole
egg
4. Rice flour- flour coming from milling the
rice
5. Grain- corn

E. Developing Mastery
EXPLAIN

We’re done discussing all the 3 topics about

Dessert Sauces

Let us recall it once again. What are those? chocolate sauce and caramel sauce
First topic is about Kinds and Variety of Sweets
sauce
Custard Sauces
Fruit Purees
Syrup

None Ma’am
Ok very Good every one!

How About the Three Categories of Sauces

And lastly what are the thickening ingredients

used for Sauces?
 F. Finding practical Application of Concepts and
Skills in Daily Living

Now let’s have a Group Activity

Please Proceed with your group

I have here envelops, each group will receive one,

inside the box you will see a manila Paper, and
Picture of different sauces.

What to do. Look at the picture and in the Manila

paper you’re going to paste the picture to where
category of sauce it belongs. I’m going to give you 5 (Students will respond by answering the following)
minutes to finish your work then after paste your Rich Sauce, Light sauce
work in the board. Hot fudge.Hot sauce
Cold sauces
Let us now check each groups work.
(Asses the group activity)

And every group who will get all the correct answer (Students will respond by answering the following)
will be given 5 points. Custard Sauces
Fruit Purees
Good Job everyone Give yourself 3 claps for making Syrup
a a good work.
(Students will respond by answering the following)
G. Making Generalizations and Abstraction
about the Lesson 1. Starch-
Desserts Sauce is one of the vital parts of Some 2. Cream
dessert. It makes dessert more special, just always 3. Eggs-
remember that the sauce should complement the 4. Rice flour-
flavor of the dessert. 5. Grain-

IV. EVALUATION:
Please prepare ¼ sheet of paper
And I’ll give you 5 minutes to review
Let’s start:
The Students designated to their respective groups.
Answer the Prepared Quiz
After answering let us check your answer. And perform the group activity.
Evaluate and check the activity

V. ASSIGNMENT:
Kindly get your notebook and please copy your
assignment.

List down 3 Reason why do you eat desserts?

Let one member per group explain their work.

 Students prepare paper and pen then answer the quiz

Students copy their Assignment in their notebook.

Prepared by: