Grade Level &

School Doyong National High School Grade 11-H.E_JLS

Section
Teacher AIVAN C. POQUIZ
Learning Area Cookery
Teaching January 10, 2023 – 1:00-3:00, Monday (Gr.11 H.E_JLS)
DAILY
Dates and Semester FIRST
LESSON
Time Quarter Second
PLAN

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding how to prepare desserts
B. Performance Standards The learners independently prepare desserts
C. Most Essential Learning LO 1 & 2 PREPARE DESSERTS (PD)
Competencies At the end of the lesson, the learners will be able to:
1. Identify the different tools, equipment, and utensils needed in preparing deserts
2.Give the importance of desserts
TLE_HECK9- 12PD-IVa-15
II. CONTENT PREPARE DESSERTS (PD)
III. LEARNING RESOURCES
A.References
1. TG N/A
2. SLM N/A
3. Textbook N/A
4. Additional Materials N/A
from LR Portal
B. Other Resources Laptop, Video Clips, Pictures, PowerPoint Presentation
III. PROCEDURES
A. Reviewing previous ELICIT A. Classroom routines in the progressive expanded limited face – to –
lesson or presenting the (Behaviorism)
new lesson
face class:
Checking of attendance
Noting the health status and wellness of student participants
Prayer
Conduct Mental Health and Psychosocial Support for learners. (7:55-8:10
a.m.)
WHAT DO YOU ALREADY KNOW?
Let us find out how much you already know on how to prepare dessert.
Read and understand the questions below.
PRE-TEST
1.A flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
2.This category of dessert sauce includes such products as chocolate
sauce and caramel sauce.
3. This category of dessert sauce includes such products as chocolate
sauce and caramel sauce.
4. It is a delightful contrast to a cold cornstarch pudding or to vanilla ice
cream.
B. Establishing a purpose ENGAGE
for the lesson (Experiential
Learning)
C. Presenting
examples/instances of
the new lesson

D. Discussing new
concepts and (Constructivism) Activity No.1: To Discuss the Concept
practicing new skills #1
E. Discussing new concepts
and practicing new skills
#2
Dessert is course consists of sweet foods and beverages such as dessert wine or
liqueur and even coffee. For some, cheese, nuts, and other savory items are taken in as
desserts. Desserts are confections. They may be cake and tarts, cookies, gelatines,
pastries, ice cream, pies, puddings, custards, and sweet soup. Fruits are also desserts
because of their natural sweetness.
EXPLORE The teacher will discuss the following through PowerPoint presentation.
Tools, Utensils and Equipment in Preparing Sandwiches
The success in preparing desserts depends on the availability of tools, utensils, and
equipment used. One enjoys cooking if all tools, utensils, and equipment are functioning and
in good condition. They make cooking easier and enjoyable. It is a must to keep them clean
and sanitized before and after use. Proper storing of tools, utensils, and equipment should
likewise be observed to prolong their use. They should be kept and maintained in proper
storing cabinets away from dust to prevent rusting.
Everyone should be familiar with the tools, equipment, and utensils needed in
preparing desserts. Every pastry chef must have these tools, utensils, and equipment for the
efficient preparation of desserts. Each tool is designed to perform a specific job in the
kitchen
The following are tools, utensils, and equipment needed in preparing desserts.
1.Measuring cup and spoon. Individual measuring cup for
dry ingredients, glass measuring cup for liquid and
measuring spoon for ingredients used in small quantity.
2. Mixing bowl is used for mixing ingredients. It comes in
different sizes: small, medium, and large.
3.Can opener is used to open food containers.
4. Cutting board is a wooden or plastic board where fruits and vegetables are cut.

Equipment
More complicated tools are called equipment. They may refer to
a small electrical appliance, such as a mixer, or a large, expensive,
power- operated appliance such a range or a refrigerator.
1.Refrigerators/Freezers are necessary in preventing bacterial
infections from foods.
2.Range is a kitchen appliance used for cooking food.

Classification of Dessert and their characteristics

Dessert is the highlight of an enjoyable meal. When it is the final course, it plays a
larger part in the overall impression of a meal. Desserts are sweet in flavor. Some people
used the word “sweets” instead of desserts.
Desserts differ in texture and flavor but they have common quality of sweetness.
They can be hot dessert or cold dessert.
Importance of Desserts
Desserts are important part of eating well and eating healthy. They are highly
recommended after eating lunch or dinner. They are delectable dishes and signify
completion of the meal that creates a sense of goodness to diners.
Healthy desserts offer variety of health benefits. Eating desserts on a regular basis is
healthier.
Following are some of the health benefits of eating desserts.
• Dessert provides essential nutrients. A rich and healthy dessert can provide the body
with the missing nutrients. The dessert contains rich sources of vitamins, fiber, and
antioxidants which the body needs. Fruit-based desserts provide the body with Vitamin
C such as strawberries which help fight off wrinkles, poor eyesight, and even cancer.
Bananas provide the body with Vitamin B6 and plenty of potassium. Fruit and
vegetablebased dessert promote a strong immune system, promote healthy digestion, and
appetite control. Deserts containing low-fat milk or yogurt provide a valuable amount of
protein and calcium.
• Some dessert lowers the LDL cholesterol level and improves HDL cholesterol level. The
body and brain rely on calories and glucose for energy. Carbohydrate-rich desserts can
help the feeling of physical deprivation after skipping or going too long between meals.
To maintain lasting blood sugar control, eating balanced meals and snacks every day
and choosing nutritious carbohydrate sources such as whole grain is ideal. If the
appetite is low due to stress or illness, desserts provide a useful way of consuming a
dense 43amount of calories. If the weight is low, eating solid and drinking high calorie
such as milk shakes can help. Dessert set the moods. Carbohydrate rich desserts cause
the brain to produce serotonin and tryptophan which are essential to promote well-being.
Dark chocolates contain theobromine, a natural substance that triggers positive moods
and stimulates the feelings pleasure.
• Dessert help in the digestive process. Those that are high in fiber content are essential
to have proper digestion and those that are fat-filled desserts have more calories that
may do harm to one’s heart.it is highly recommended to eat fruit and vegetable-based
dessert for more nutrient value and be safe and healthy.
• Dessert help in losing weight. Eating nice desserts at the end of the day is enjoyable.it is
satisfying the sweet tooth and giving oneself a nice treat. People on diet resist desserts
to avoid gaining weight and they end up binging on unhealthy foods in the middle of their
diet due to not satisfying their urges. Having small sweet snacks as dessert every night
can satisfy one’s cravings while dieting to prevent binging.
 F. Developing mastery EXPLAIN
(Discovery
Learning)

PERFORMANCE TASK (20 PTS)

G. Finding practical
application of concepts
and skills in daily living
H. Making generalization
and abstractions about
the lesson
I. Evaluating learning
A. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
a. No. of learners who earned 80% on the formative assessment
a. Make a portfolio of tools, utensils, and equipment used in preparing
sandwiches.
Explore
Materials: short coupon bond, short sliding folder.
(Constructivism)
b. Demonstrate how to use the following tools: egg beater, grater, and flour
dredger and be
able to make a documentation of your work to be passed to your teacher.
Put a check (/) mark if it is a characteristic of desserts and (x) if not.
(Connectivism) _____1. Sweet
_____2. Hot or cold
_____3. Smooth and soft texture
_____4. Bland flavor
_____5. Even and uniform size
EVALUATE IV. SUMMATIVE ASSESMENT
(Connectivism) (Answer the following using the ANSWER SHEET)
I. Write C if the statement is correct and if false, change the word or group or words
to make the statement correct.
_______1. Dessert that contain high fiber helps in proper digestion.
_______2. Eating small amount of sweet dessert can satisfy one’s urge or craving for
healthier food.
_______3. White chocolates contain substances that stimulate the feelings of pleasure.
_______4. Fruit and vegetable based desserts are fiber rich content.
_______5. Fat-filled desserts contain more calories.
EXTEND Explain briefly the following questions:
1. How should you keep and store the tools, equipment, and utensils for preparing desserts?
(5pts.)
2. Why should you eat desserts? (5pts.)

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? Why did these 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: Checked by:

AIVAN C. POQUIZ GEMMA S. PALAGANAS

Teacher I Head Teacher III

Approved:

JOHNNY M. PASCUA
Principal II