CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
DAILY LESSON PLAN
GRADE LEVEL: TEACHING DATES:
LEARNING AREAS: TEACHING TIME:
SECTION: QUARTER:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I.
OBJECTIVES
Content The learners demonstrate an understanding preparing desserts.
The learners demonstrate an understanding
Standard preparing desserts.
Performance The learners independently prepare and cook dessert and The learners independently prepare and cook
Standard sweets. dessert and sweets.
Learning LO 2. Prepare Dessert LO 2. Prepare Dessert
Competencies/ 2.1 Identify Ingredients for Dessert 2.2 Select and Prepare Sweet Sauces
Objectives
(with CG TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
codes)
II. SUBJECT
MATTER
Topic Preparing Desserts Preparing Desserts
Materials Visual Aids Visual Aids
References
https://www.scribd.com/document/520635193/Methods-of- https://www.scribd.com/document/520635193/Methods-ofPreparing-
Preparing-Desserts Desserts
Other Learning Visuals from Laptop, pictures, actual tools, chalk, eraser, Visuals from Laptop, pictures, actual tools, chalk, eraser, masking tape,
Resources masking tape, speaker www.youtube.com speaker www.youtube.com
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
III.
PROCEDURES
Review The teacher will provide the students with a review question to Conduct a recap of the previous discussion.
recap the important points covered in their prior lectures.
Motivation Unscramble Words Watch Video
1. RTTEBU
2. KLYO GEG
3. SEEECH
4. AUGRAS
5. TNIEGL
Activities Directions: Group the class with ten members (that will be their Directions: Enumerate the 6 thickening agents use in preparing
permanent group in their Performance Tasks). Each group will sauces.
name 5 different desserts based on the ingredients as their main
ingredient. Keep their output, they will use it in their future
performance task.
Analysis Encourage the students to share their experiences in completing -Why do we need to select the proper sauces?
the task earlier.
1. What skills did you apply in the activity?
How were you able to come up with responses needed for the
activity?
Abstraction The teacher will present and discuss to the class the following: Sweet Sauces Sauce
- a flavored liquid blend of ingredients that
Ingredients Needed in Preparing Desserts and Sweet Sauces adds flavor and enhances the appearance of
the food. fudge
- a soft confection made of butter, sugar,
chocolate.
Sauces can give an entirely different
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
1. Sugar- The common element linking virtually all appearance, flavor, color, and moisture to
desserts is sugar. It may be used to sprinkle over desserts.
fruit, beaten into egg yolks for custard or into
whites for a meringue. Many desserts use Kinds and Varieties of Sauces
sugar syrup, which involves boiling sugar and 1. Rich sauce is well suited to a simple
water to the desired temperature. dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold
cornstarch pudding or to vanilla ice cream.
4. Hot sauces are made just before they are
to be used.
5. Cold sauces are cooked ahead of time,
then cooled, covered and put in the
refrigerator to chill
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. starch
2. grains
3. cream
4. cornstarch
5. eggs
6. rice flour
Most dessert sauces fall into one of three
categories:
1. Custard Sauces- Vanilla custard
sauce, Chocolate or other flavor may be
added to create varieties.
Gelatin- Gelatin is used to set many cold molded desserts. It is 2. Fruit Purees -These are simply purees
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
the basis for of fresh or cooked fruits, sweetened with
jellies and is also used to set creams and mousses. sugar. Other flavorings and spices are
sometimes added.
3. Syrups Includes such products as
chocolate sauce and caramel sauce
Egg yolks- Egg yolks may
be mixed with flavorings, sugar and cream or milk to
make custard or they may be whisked together over
hot water to create a sabayon.
Egg whites- When raw egg whites are beaten, air is
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
trapped in the mixture in the form of bubbles. Egg
whites beaten to soft peaks will support soufflés and
mousses while whites beaten to firm peaks are
suitable for meringues.
Fruit Ripe perfect fruit provides the
basis for many desserts, with very
little effort needed to make an
attractive colorful display.
Cream- This ingredient is often used
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
as a decoration or accompaniment for both cold and
hot desserts, but may also be used as one of the
recipe ingredients. Whipped cream may also be
used as an effective layer for trifle. Cream may be
combined with rice, sugar and milk to make a
delicious rice pudding
Batters This simple mixture of flour and water is
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
used to make crepes and pancakes. Batter is also used
to coat fruit for fritters
Nuts- Nuts are available whole, ground, roasted or
caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice
creams.
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
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Chocolate- Chocolate may be melted to easily
blend into fillings and batters. It can also be
poured over desserts such as cakes and
puddings. When melted chocolate is cooled it
can be shaped and molded into many attractive
decorations.
Application Same Group:
Each group will have to create a simple hot or cold dessert recipe
with the main ingredients available in the community with a
budget of 100pesos only.
Each group will be given 10 mins. to complete their task
Each group will choose 2 reporters to report their works
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
IV. Direction: Identify the following terms. Write in your ¼ sheet of
ASSESSMENT paper. Fact of Bluff
_________1. This used to set many cold molded des-serts. Directions: Write Fact if the statement is
_________2. This may be mixed with flavorings, sugar and correct, and Bluff if it’s not.
cream or milk to make custard.
_________3. When beaten raw , air is trapped in the mixture in 1. Rich sauce is well suited to a rich dessert.
the form of bubbles 2. Light sauce is suited to a light dessert.
_________4. Ripe perfect fruit provides the basis for many 3. Hot fudge is a delightful contrast to a cold
desserts, with very cornstarch pudding or to vanilla ice cream.
little effort needed to make an attractive colorful display. 4. Cold sauces are made just before they are
________5. This ingredient is often used as a decoration or to be used.
accompaniment for 5. Cold sauces are cooked ahead of time,
both cold and hot desserts. then cooled, covered and put in the
refrigerator to chill.
Answers:
1. Gelatin
2. Egg yolk
3. Egg white
4. Fruit
5. Cream
V. Essay Directions: Search 10 Rich Sauces and 10
ASSIGNMENT Light Sauces. Write in your TLE Notebook.
1.What are the things you need to consider in preparing dessert?
discuss your answer
2. Why are ingredients important in preparing desserts?
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
Prepared by:
BAE DASHLEA A. PALAO
Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT
Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
CHARISSA MAE G. BEHIGA, MAEd, LPT
Basic Education Director
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
LESSON PLAN EVALUATION
GRADE LEVEL: TEACHING DATES:
LEARNING ARES: TEACHING TIME:
SECTION: QUARTER:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
REMARKS
a. Re-teaching;
b. Insufficient time;
c. Transfer of lessons to
the following day as a
result of class
suspension;
d. others (please specify)
REFLECTION
A. No. of learners who
earned 70% on the
formative assessment
B. No of learners who
require additional
activities for remediation
C. Did the remedial
lessons work? No. of
learners who have
caught up with the lesson
D. No. of learners who
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did this work
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers.
Prepared by:
JUAN DELA CRUZ
Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT
Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue
Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323
Email: magandangcronasia@gmail.com
CHARISSA MAE G. BEHIGA, MAEd, LPT
Basic Education Director
