Republic of the Philippines

Department of Education
DIVISION OF MARINDUQUE
TAMBANGAN NATIONAL HIGH SCHOOL

WEEKLY LEARNING PLAN IN TLE 9

Quarter FOURTH Grade Level 9

Week: 1 Learning Area TLE
MELCs N/A
Day Objectives Topic/s Classroom- Based Activities Home-Based
Activities
1 1. identify Ingredients Classroom Routine: Directions:
(Monday/ variety of needed in  Prayer Give the
Wednesday ingredient preparatio  Reminder of the classroom health and safety characteristic
) s in n of protocols. of the
April 23 & preparing desserts  Quick “Kumustahan” ingredients
25, 2022 desserts, in the given
2. describe A. RECALL (Elicit) recipe.
an Ask the learners to differentiate stock, soups and sauces Describe
ingredient through random pick of students. each
based on ingredient in
the recipe; B. MOTIVATION your answer
and Directions: Arrange the jumbled words inside the sheet.
3. list parenthesis to
variety of complete the RECIPE:
ingredient following Coffee
s in the sentences. Write Gelatin
recipe. your answer in your Dessert
answer sheet.
1 cup white
1. There are a sugar
wide variety of 3 (.25 ounce)
____________ envelopes
unflavored
(IRENGDTSIEN) that may be used in the preparation gelatin
and cooking of cold and hot desserts. powder
2. Simply include __________ (NRUSIUTTIO) 3 cups hot
ingredients and eliminate high-fat content to make your brewed
dessert much healthier to eat. coffee
3. The common element linking virtually all desserts is 1 ⅓ cups
___________ (RAGUS). water
4. (GETILAN) is used to set many cold molded desserts. 1 tablespoon
lemon juice
C. DISCUSSION OF CONCEPTS (Explore) 1 cup
The teacher will discuss the following: sweetened
 Ingredients used in the preparation of desserts. whipped
cream for
D. DEVELOPING MASTERY (Explain) garnish
Independent Activity 1
Directions: Identify the following ingredients in
preparing desserts. Write your answer
 Republic of the Philippines
Department of Education
DIVISION OF MARINDUQUE
TAMBANGAN NATIONAL HIGH SCHOOL

WEEKLY LEARNING PLAN IN TLE 9

Independent Activity 2
Directions: Give and list the ingredients present in the
given procedure of making a “Fudge Ice Cream
Dessert”. Write your answer in your answer sheet.

1. Heat oven to 350°F (325°F for dark or nonstick pan).

2. Line bottom and sides of 13x9-inch pan with foil,
leaving foil overhanging at 2 opposite sides of pan.
3. Grease or spray bottom only of foil.
4. In large bowl, mix cake flour, butter and eggs with
spoon until blended (batter will be very thick).
5. Using greased fingers, spread or pat in pan. Bake 18
to 21 minutes or until surface appears dry and is no
longer shiny.
6. Run knife around side of cake to loosen. Cool
completely in pan, about 1 hour.
7. Spread warmed cream topping over cake; sprinkle
with 1 cup of the chopped walnuts and icing sugar.
Freeze until firm, about 30 minutes.
8. Spread ice cream over walnuts and sugar. Cover and
freeze at least 4 hours or overnight until firm. Sprinkle
with remaining 1 cup chopped cookies.
9. Let stand 15 to 20 minutes before serving. For easier
cutting, remove from pan, using foil to lift. Store
covered in freezer.
10. Add chocolate syrup or ripe fruits on top.

E. APPLICATION & GENERALIZATION

(Elaborate)

Independent Activity 3:
Direction: Make a collection of different recipes of
dessert using an old magazine or newspaper. Paste in on
a long bond paper. Your outputs will be evaluated using
the rubrics below:
 Republic of the Philippines
Department of Education
DIVISION OF MARINDUQUE
TAMBANGAN NATIONAL HIGH SCHOOL

WEEKLY LEARNING PLAN IN TLE 9

F. EVALUATION
Answer the assessment that will be provided by the teacher.
(see attached exam)

Prepared by:

MA. KATHLEEN E. JOGNO

SST-I

Checked & Noted by:

RAMER M. MANSALAPUS
Teacher In-Charge