SEMI DETAILED LESSON PLAN

SCHOOL Coron School of Fisheries GRADE 8

LEVEL
TEACHER Mrs. Arjhona B. Lucas SECTION Angel Wing, Concha,
Cowrie
TEACHING DATE January 23, 2019 LEARNING Food Trades
AREAS
TIME 9:40 – 10: 40
TIME ALLOTMENT 60 Minutes QUARTER Fourth

I. Objectives
At the end of the lesson the students should be able to:
a. identify the types of desserts and their characteristics;
b. classify the suitable ingredients/ recipes for desserts;
c. use appropriate equipment for dessert;

II. Content
a.Topic: Preparing and producing hot and cold dessert..
b. References: Food Trades Modules NC II and https://www.google.com/
Materials: Cooking outfit, ingredients, pictures, power point presentation, tool and
equipment used in preparing and producing desserts

III. Procedures
A. Daily routine
a. Prayer
b. Greetings
c. Checking of attendance
B. Review

C. Motivation
Picture Puzzle
Guide Questions:
1. What have you notice in this pictures?
2. What event is this?
3. Are you familiar with this?
4. It is a part of a meal?

D. Presentation of the Lesson

Dessert - the last course of a meal; usually sweet such as pies, cakes, chocolates, puddings,
and fruits.
E. Lesson Proper
Type of Desserts and Their Characteristics
CUSTARD – A type of dessert that is made from egg and milk.
Characteristics of baked custard
a. firmness of shape
b. smooth, tender texture
c. rich and creamy consistency
d. excellent flavor
Characteristics of soft custard
a. velvety smooth texture
b. rich flavor
c. has pouring consistency of heavy cream

LECHE PLAN
Tools/utensils
 Mixing bowls
 Measuring cups/spoons
 Strainer/colander
 Beater/hand mixer
 Molder/llanera
 Spoon
 Spatula
 Steamer
 Knife

Ingredients
 9 tablespoons sugar
 12 egg yolks (from large eggs)
 1 (14 ounces) can sweetened condensed milk
 1 (12 ounces) can evaporated milk
Instructions
1. In each llanera, place 3 tablespoons sugar. Set llanera over the stove on low heat and using tongs,
move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl
the llanera to ensure even melting and to distribute melting liquid on bottom of mold. Remove
from heat and allow caramel to cool and harden.
1. In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a
circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture
into prepared llaneras.
2. Cover llaneras with foil and arrange in a wide, steamer safe dish with about 1-inch of water
(water bath). Steam for about 50 minutes to 1 hour or until toothpick inserted in the middle of
custard comes out clean. Remove from steamer allow to cool and refrigerate to set. To serve, turn
flan over on a serving plate, ending with caramel on 
3.
F. Application
Group activity: the student will be divided into 3 groups, each group composed of 6-7
members and they’ll make Leche plan.

G. Generalization

1. What is dessert?
2. What are the characteristics of baked custard and soft custard?
3. What are the tool and equipment to prepared custard?
4. What are the Ingredients to prepared custard

IV. EVALUATION/ASSESSMENT
Directions: Read the questions carefully and choose the letter of the correct answer

1. Served in the last course of a meal; usually sweet such as pies, cakes, chocolates, puddings,
and fruits
a. salad b. dessert c. appetizer d. snack
2. A types of dessert that is made from egg yolk and milk.
a. Fruits b. cheese c. custard d. pudding
3. A good baked custard has
a. irregular shape c. soft texture b. smooth texture d. thin syrup
4. it is not characteristics’ of soft custard
a. velvety smooth texture b. rich flavor c.has pouring consistency of heavy d. hard
5. it is not the ingredients for making Leche plan
a. sugar b. egg yolks c. vinegar d. milk
V. ASSIGNMENT
GROUP ACTIVITY: Students are grouped into three: Every group will prepare fruit
dessert and follow the correct procedures.

Prepared by:

ARJHONA B. LUCAS
Teacher I

Observed by:

SONIA I. TOLEDO
Master Teacher I