Republic of the Philippines
Department of Education
Region VII – Central Visayas
School Division of Bohol
PILAR TECHNICAL – VOCATIONAL HIGH SCHOOL
Poblacion, Pilar, Bohol
DETAILED LESSON PLAN
Learning Area: Grade Level: 9 Quarter: 4 Duration: 2 Date:
TVL-HE COOKERY hrs. February 18, 2025
Learning Competency/ies: LO 1. Perform Mise en Place Code: TLE_HEBP9-
(Taken from the CBLM) 12PB-la-f-1
I. LEARNING OBJECTIVES: At the end of the lesson, the learners are expected to:
Knowledge Identify and classify different types of desserts based on their
characteristics and ingredients;
Skills classify different types of desserts based on their characteristics and
preparation methods,
Attitude collaborate effectively with peers in discussing, analyzing, and presenting
information related to desserts and,
Values promote enthusiasm and active participation in learning through a fun and
engaging activity.
II. CONTENT
A. Topic Classification /types of desserts and their characteristics
B. Reference Teacher’s Guide,
Learner's Module
C. Materials Tools and Equipment (measuring cup and Spoon, Mixing bowl, Cans
Opener, etc.)
Laptop/Projector
PowerPoint presentation/Video
III. PROCEDURE
TEACHER’S ACTIVITY LEARNER’S ACTIVITY
Preparatory Activity (10 minutes)
➢ Greetings
Good morning, students! How is everyone feeling today? Good afternoon, Ma’am Calamba!
We’re doing great!
That’s wonderful to hear! I hope you're all excited for today's
session. We have an interesting and interactive lesson ahead, so I’ll
need your full attention and participation, okay?
Yes, ma’am!
➢ Classroom Management
But before we start, please pick up any pieces of paper or trash
around you and throw them in the trash can. On the count of ten, you
should be in your proper seats. 1...10!
All right, now I want to ask you a favor. I want you to be physically
and mentally ready during my class. Is that possible, my dear
students?
Okay! Now, every time you hear me count:
1 – You should be in your respective seats, sitting properly.
2 – You should stand up straight.
3 – You will raise your hands.
4 – You will put your hands together.
Are we clear?
➢ Opening Prayer Let’s bow down our heads and put
ourselves in the
Okay! 1, 2, 3, 4… Now, let us pray. Prayer leader, kindly lead us. Holy presence of God. (Leads the class
in prayer.)
In the name of the father, of the son, and of the holy spirit, amen…
So, class, this will be our daily routine. Every time I enter this room, I Yes ma’am.
want you all to be ready. Are we clear?
Okay, very good!
Class Monitor: Everyone is present
➢ Checking of Attendance today, Ma’am.
Class monitor, kindly check and report the attendance for today.
That’s what I like to hear! A complete class means a more fun and
productive session.
Awareness (15 minutes) 155
Game: “Pass or Play – Dessert Edition”
How to Play: (Students will participates)
Divide the class into 4 teams. The teacher selects the first team to play.
The teacher asks a dessert-related question to each team. Team 1 will
be asked first, and so on. The leader of the team will provide the
answer. If they get the correct answer, they will select a door. Each
door corresponds to a different number of points (- and +). Before
revealing the points, the teacher will then ask the team, “Pass or
Play?” If they choose "pass," the points they picked will be given to the
following team. If they choose "play," the points will be given to them.
Activity (10 minutes) Desserts are not romantic and have no
special connection to sharing or
Instructions: Read each statement carefully. If the statement is
relationships.
correct, write “True”. If the statement is incorrect, write “False.”
1. Dessert is inherently fattening, and all sweets lead to weight
gain.
2. Dessert balances out a meal and gives “closure” to the meal.
3. Eating dessert is an opportunity to experience different flavors
and textures that you cannot get in other foods like vegetables,
meats, and fruits
4. Eating dessert has no connection to feeling youthful; anti-aging
creams and exercise are the only ways to maintain
youthfulness.
5. Dessert can be an opportunity to be creative you can make
interesting mixtures that you otherwise may not have thought
of.
Analysis (3 minutes)
What do you think will be our topic for today class? About desserts ma’am
Yes, very good. Our topic today is all about the classifications/types of
desserts and their characteristics.
(Students will raise their hands and
What do you think are the reasons why we need to eat desserts and answer each questions)
sweets?
Yes, class very good. Now let us proceed onto our lesson proper.
Abstraction (30 minutes)
I. LEARNING OBJECTIVES: At the end of the lesson, the learners are
expected to:
Identify and classify different types of desserts based on their
characteristics and ingredients;
classify different types of desserts based on their
characteristics and preparation methods,
collaborate effectively with peers in discussing, analyzing, and
presenting information related to desserts and,
promote enthusiasm and active participation in learning
through a fun and engaging activity.
Classification/types of desserts and their characteristics
A. Fruits
The simplest dessert and one of the best are
fruits because they are nutritious, appetizing, and
easy to prepare and serve.
Characteristics of good fruit desserts:
appetizing aroma
simple
clean washed appearance
slightly chilled (Students will answer)
B. Cheese
Cheese is another excellent dessert that is ready
to serve. It is made in all parts of the world from
a variety of milks from cow, goat and sheep
Cheese differs depending on the kind of milk
used, the kinds of cheese making procedures,
the seasonings and the ripening processes also
distinguish its variety Each variety has a definite
character, a special appeal and particular uses.
The three general types of cheese based on consistency are:
1. Soft
A. unripen cheese
B. ripened by bacteria
2. Semi-hard
A. ripened by mold
B. ripened by bacteria
3. Hard
A. with gas holes
B. without gas holes
C. Gelatin Dessert
These are easily prepared, economical (Students will answer)
and vary in many ways Gelatin is
marketed in two forms. First, the
unsweetened, granular type that must
be softened in water before use, and
the fruit gelatin to which flavor, color,
and sugar have already been added.
Custard
Baked and soft custards vary in so many ways.
Creamy, delicate, baked custards may be served
in their baking cups or may be unmolded and
served with fruit garnishes or with dessert
sauces.
Characteristics of baked custard
Firmness of shape
Smooth, tender texture
Rich and creamy consistency
Excellent flavor
Characteristics of soft custard
Velvety smooth texture
Rich flavor
Has pouring consistency of heavy cream
E. Puddings
Puddings are relatively simple to prepare and vary
with sauces These are classified as.
Cornstarch pudding, sometimes called
Blancmange
Rice pudding
Bread pudding
Characteristics of Pudding;
Attractive appearance
Excellent consistency
Well-blended flavor
Firmness of shape
An accompanying sauce to add interest
F. Fruit Cobblers
These are not fruit pies. They have a depth of two
or three inches and are topped with biscuit
dough rather than being made with pie crust
They may be served either hot or cold
G. Frozen Desserts
1. Ice cream - smooth frozen mixture of milk, cream,
sugar, flavorings and sometimes eggs.
2. Sherbet and Ices - made from fruit juices, water
and sugar. American sherbet contains milk and
cream and sometimes egg white. The egg whites
increase smoothness and volume. Ice contains
only fruit juice water, sugar and sometimes egg
white
3. Frozen Soufflés and Frozen Mousses - Made like
chilled mousses and Bavarians, whipped cream.
Beaten egg whites or both are folded to give
lightness and allow to be still frozen in an ordinary
freezer.
Application (40 minutes)
“Dessert Detective” – Classification Mystery Game
🔹 Instructions:
The teacher will provide mystery dessert descriptions (e.g.,
"This dessert is soft, smooth, and often served chilled. It can
be topped with caramel sauce or fruit.").
Students will identify the type of dessert.
To add excitement, use a timer and a buzzer for quick
responses.
Assessment (5 minutes)
Give an example for each type of dessert Write your answer on your
test notebook
1. Frozen Desserts ________________ (Students will Answer)
2. Fruit cobbler’s_________________
3. Pudding______________________
4. Fruit_________________________
5. Custard_______________________
6. Gelatin_______________________
7. Cheese_______________________
Assignment (2 minutes)
Research and list the recipe for making Black Sambo including the
ingredients and step-by-step procedure. Ensure the instructions are
clear, concise, and easy to follow. Write it on your recipe notebook.
IV. REMARKS
V. REFLECTION
A. No. of learners who earned 80% 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 continue to require remediation.
E. Which of my teaching strategies worked well?
F. What difficulties did I encounter that my principal or supervisor
can help me solve?
G. What innovation or localized materials did I use/discover that I
wish to share with other teachers?
Name: Maxine Mae O. School: BISU-Bilar Campus
Calamba
Position/ Designation: Student Teacher Division Bohol
Contact no. 0912-771-5055 Email Address:
[email protected]Prepared By:
MAXINE MAE O. CALAMBA
Student Intern
Checked By:
AIDA T. MALARAN
Teaching Internship Mentor
