Republic of the Philippines

Region III
Department of Education
San Simon High School
San Simon, San Jose, Pampanga
Date: February 12, 2016

Lesson Plan in Cookery 9

I. Objectives:
At the end of the lesson, students are expected to:
a. Identify the different ingredients in making a Homemade Taro and Cheeses Ice
cream;
b. Follow correctly the steps in making a Homemade Taro and cheese ice cream;
and
c. Demonstrate the steps in making a homemade taro and cheese ice cream.
II. Subject Matter:
Topic: Frozen Dessert
Sub-topic: Homemade taro and cheese ice cream
Reference: Electronic Reference (www. youtube.com)
Materials:
Visual aids Mixing bowl Scraper
Electric mixer Measuring cups Ice cream containers
Towel apron and hairnet

III. Procedure:
 Daily Routine
 Cleaning the room
 Checking of the Attendance
 Classroom Management
A. Knowledge
 Review
Asks the students regarding the Classifications of Desserts
 Motivation
Conduct an activity wherein students are asked to solved a given puzzle about
Homemade taro and cheese ice cream.
B. Process
 Ingredients in making a Homemade Taro and Cheese Ice Cream
- 3 c grated taro
- 3 c all purpose cream
- 2 cans condensed milk
- 1 c grated cheese
 Steps in making a Homemade Taro and Cheese Ice Cream
1. Boil and pare the taro.
2. In a bowl, cream the all purpose cream one at a time until fluffy.
3. Add the milk one at a time.
4. Add the grated taro and mix continuously with electric mixer.
5. Add the grated cheese and mix with electric mixer.
6. Pour into ice cream container, then freeze overnight.
C. Understanding
Re- demonstration of the steps in making a Homemade Taro and Cheese Ice Cream.
Performance will be evaluated using a given rubric.

Cooking Lab No Poor Fair Good Excellent Given

Evaluation attempt 1 pt. 2 pts. 3 pts. 4 pts. point
 0 pts. s
Team grading 50 %
Preparation No Did not measure Student Student Student
Measuring, attempt. out all the completed completed practiced
chopping, and ingredients and most of the all steps excellent
otherwise have them lined preparation but did not time
preparing the up in order of step but use time managemen
ingredients use. missed one management t in
or more of preparation
the procedures
procedures. and
Did not completed
participate all the step
in all the successfully.
preparation
step or
wandered
out of group
during the
process.
Cooking No Student did not Student Student Student
fallows and Attempt. focus task at attempted showed demonstrat
complete hand, left task but got proper ed proper
recipe equipment stove distracted or cooking cooking
instructions unattended, did did not methods and technique,
or not control heat, complete techniques, showed
instructions and did not assigned but did not professional
as follow task, practice ism,
demonstrated instructions fallowed good time completed
by the part of the management all
teacher, instructions. . instructions
resulting in successfully
the food , and finish
product. within the
allotted
time.
Cooking No Student does Student Student Student
management Attempt. complete all the completed completed practiced
& Pre- necessary most of all all the steps excellent
preparation preparations lab tasks, but did not time
Preparing the techniques such but missed use time managemen
kitchen and as hand washing, one or more management t in
him/herself tying hair back, of steps. . completing
for the lab, reading recipe, each
and gathering getting out personal
all things all equipment and and pre-
necessary to ingredients, and preparation
carry out the sanitizing the lab. Tas.
lab.
Safety and No Student did not Student only Student Student
sanitation Attempt demonstrate demonstrate demonstrate demonstrat
Practice proper safety and d some d proper ed safety
proper safety sanitation safety and safety and and
and sanitation practices such as sanitation sanitation sanitation
techniques using equipment practices. practices practices
in the most of the and ensured
appropriate time. they were
manner, hand practiced by
washing, cleaning others in
up as needed, the group.
dishwashing, and
final clean-up.
Group No Poor Fair Good Excellent
Cooperation Attempt. cooperation/disc cooperation cooperation cooperation
ord
Final product No Burnt/undercook Poor final Good final Excellent
Attempt. ed, inedible, poor product, product but final
product. several slightly off. product.
mistakes Turned out
apparent. just as
expected.
Clean up No 5 or lower in Fair clean up Good clean Excellent
Attempt. clean up but missed up but clean up.
evaluation. Oven 3-4 items. missed 1-2
or burner left on. Oven hood items.
fan and or
light left on.
Team duty No Team duty was Team duty Team duty Team duty
Attempt. not done. was not was done. was done
done poorly correctly
or and
incompletely completely.
.
Individual duties 50%
Duties No Student did not Student only Student Student
Attempt complete assigned partially completed completed
kitchen duties. completed most kitchen kitchen duties
kitchen duties and helped
duties other students
as needed.
Citizenship No Student exhibited Student Student Student
Attempt several unsafe exhibited showed exhibited
practices such as several practices excellent
improper use of unsafe and safety and
equipment and practices behavior behavior and
tools such as set a great
improper example for
use of the group
equipment
and tools.

D. Product
The students will make their own Homemade Taro and Cheese Ice Cream wherein
they can add their preferred ingredients.

IV. Agreement
 Follow Up
Give at least 3 examples of Frozen dessert with their recipe and ingredients.
 Advanced
What are the different kinds of sweet sauces?

Prepared by:
Miss April Anne E. Rosales
BSEd 4A TLE

Checked by:
Miss Kristine U. Intal
Cooperating Teacher

Noted by:
Mrs. Edna Gutierrez
School Principal