Republic of the Philippines
Department of Education
Region XII
Division of Sultan Kudarat
NEW PANAY NATIONAL HIGH SCHOOL
New Panay, Esperanza, Sultan Kudarat
Date: February 13, 2020
I. Objectives:
At the end of the lesson, the learner will able to;
a) Identify the different characteristics of desserts and its ingredients
b) Create a menu in preparing desserts and sweet sauces.
II. Subject Matter
Topic: Prepare desserts and sweet sauces
Reference: Cookery (Learner’s Material)
Materials: Laptop, book, power point presentation
III. Learning Activities
A. Preliminary Activities
Prayer
Greetings
Checking of Attendance
Imposing classroom standard
B. Review
Ask the students about their past lesson
Teacher’s Activity Student’s Activity
The teacher ask about their past lesson (The students raised their hand)
(Pick the 2 students)
(brief explanation about the topic)
“Thank you” our topic last day is all about
the Tools, Equipment, and Utensils
needed in preparing desserts/sweets.
What are those?
Measuring cup and spoon, mixing bowl,
cans opener, cutting board, double boiler,
funnels, graters, kitchen knives, fruit and
salad knife, spatula, citrus knife, and
paring knife.
“Very good”, now let’s go to our next
lesson.
C. Motivation
Teacher’s Activity Student’s Activity
“Do you have an idea about this
picture? “Thickening agents for sauces”.
(The teacher call the students)
“Very good”
“I have a picture here can you
identify what kind of thickening
agent it is? “Starch, cream, eggs, rice flour, grains, and
cornstarch.
“Very good, all of your answers are
correct.
Ma’am., I think our topic for today is about
What do you think is our lesson for
Preparing desserts and sauces.
today?
Very good!
Yes, it is Preparing desserts and
sauces
OBJECTIVES:
Everybody, read our learning
objectives
Identify the different characteristics
of desserts and its ingredients
Create a menu in preparing
desserts and sweet sauces.
Thank you!
Before we are going to discuss our
topic, we will unlock first the difficult
word. Everybody read.
UNLOCKING OF DIFFICULT WORDS
Fruit Purees- these are simply purees of
fresh or cooked fruits, sweetened with
sugar.
Fudge- a soft confection made of butter,
sugar, and chocolate.
Nuts- may be purchased natural or
blanched.
Batters- simple mixture of flour and water.
Syrups- includes such as products as
Thank you! chocolate sauce and caramel sauce.
Light Sauce- is suited to a rich dessert.
D. Lesson Proper
Teacher’s Activity Student’s Activity
Today, we will discuss how to prepare
dessert and sweet sauces
So, are you ready to listen now?
Yes ma’am
Presentation and discussion of the topic The students will attentively listen to the
through Power Point. presentation of the topic.
Now, that you know already the
ingredients and procedure in Preparing
Desserts and sauces. We will now have
an activity
IV. Application
Teacher’s Activity Student’s Activity
Group the students into two (2 groups)
I have a recipe of Gelatin and Vanilla
Custard Sauce here and also the
ingredients and procedures. All you
need to do is to select one recipe and
follow the correct ingredients and
procedures of the recipe. Then present
your output in front of the class.
“Understand? “Yes ma’am”
The student will present their output
What do you feel while doing your
task? Excited, ma’am
Very good! Another answer. We feel nervous but we enjoy it Ma’am
“Thank you for your participation”
E. Generalization
Teacher’s Activity Student’s Activity
Again, What are the ingredients needed Sugar, gelatin, egg yolks, egg whites,
in Preparing desserts and sweet sauces? fruits, cream, batters, nuts, and chocolate.
What are the thickening agents for Starch, cream, eggs, rice flour, grains,
sauces? cornstarch.
How about the Dessert Sauces? Custard Sauces, fruit purees, and syrups.
How can you relate your topic into real Ma’am by selling it. I will introduce my
situation? recipe to my friends or I’ll post it in social
media like Facebook.
When we can serve desserts and
sauces? We can serve desserts and sauces in any
occasion ma’am like birthday party,
“Very good” christening, wedding, seminars and etc.
V. Evaluation
Quiz: Get ¼ sheet of paper (scrambled words)
1. Garsu 6. Archts
2. Latinege 7. Yspurs
3. Ruitf 8. Sniarg
4. Earmc 9. Seerupruitf
5. Hcratsnroc 10. Ceausichr
VI. Assignment
Research the different recipes of dessert.
Prepared by: LORENA E. TAN
Pre-Service Teacher
Observe by: ARLENE CALIBOSO, T-III
Cooperating Teacher
MILDRED F. ACCAD, Ph.D ABRAHAM S. ACCAD, Ph.D
BTTE-Coordinator BTTE-Coordinator
DEXTER C. LEYSA, MSIE RANDY T. BERINA, MAT
BTTE-Coordinator BTTE- Coordinator
