SCHOOL LICEO DE MASBATE GRADE 9-A

LEVEL
DAILY LEARNING T.L.E
LESSON TEACHER ANGEL C. CEBU AREA
PLAN TEACHING May 5, 2023 QUARTER 4
DATE & TIME 9:45-10:45 a.m

I. OBJECTIVES
At the end of the lesson, the class should be able to:
a. identify tools and equipment needed in preparing dessert;
b. give the importance of dessert in a meal.

II. SUBJECT MATTER

Topic- Prepare Dessert (Perform Mise’en Place)
A. Materials- Laptop, Manila Paper, Marker
B. Reference- Module in Technology, Livelihood and Education 9- Quarter 4
Time Allotment- 60 mins.
C. Values- Cooperation, Attentiveness

III. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. Preliminary Activities

“Good morning, class!” “Good morning, Ma’am!”

“Please all stand for the prayer. Who can (A student will come in front and lead the
lead?” prayer)

“Let’s check your attendance. Is everybody (The class will respond)

present? Who’s absent?”

(The teacher will ask the classroom (The secretary will write the list of
secretary for the list of absentees, if there’s absentees, and submit it to the teacher)
any)

B. Recall

“Last quarter, you have learned everything

about Sandwiches. Moreover, you also
experienced preparing or making an actual (Answers may vary)
sandwich. Overall, what do you think is the
most important factor that you should
consider when preparing one?”

“Today, we will be having a new lesson

which is about sweet foods eaten after a
meal.”
C. Motivation

“But first, let’s have this activity.”

(The teacher will present a picture of a

dessert, and the class have to identify its (The students will actively participate)
name, as well as its ingredients, and
tools/equipment used)
HALO-HALO
Ingredients:
 Crushed Ice
 Evaporated Milk
 Banana
 Gulaman
 Sago (Pearls)
 Ube
 Pinipig
 Leche Flan (Optional)
 Nata de Coco, etc.

Utensils and Equipment Used:

 Ice Crusher
 Spoon
 Knife
 Scoop
 Sauce pan
 Bottled jars
 Bowl/Glass
 Cutting board

“Good work, everyone!”

D. Lesson Proper

“Now, let’s proceed to our discussion for

today. With the word dessert, what do you
think is the best adjective that you can use
to describe it, and why?”

“Thank you! Your answers are on point.”

“What is a Dessert?
Everybody read.”

(Answers may vary)

“When we make desserts, there are specific

tools, equipment, and utensils that we use.
What are these?”  Dessert is usually a sweet course or
dish (as of pastry or ice cream) that is
usually served at the end of a meal.

Tools needed in preparing desserts/sweet:

 Measuring cup and spoon

 Mixing bowl
 Cans, bottles, Cartoon Opener
 Cutting board
 Double boiler
 Funnels
 Graters
 Kitchen knives
- Fruit and Salad knife
- Spatula
- Citrus knife
- Pairing knife
 Kitchen Shears
 Scraper
 Spoons
 Temperature Scales
 Vegetable Peeler
 Whisks for Blending or Mixing
 Wooden Spoons
 Baking pan

Equipment- these are more complicated

tools.
“Let’s start wit the tools and utensils.”  Refrigerators/Freezers
 Range
 Mixers
“First, we have Measuring cup and spoon.”  Blenders

(The teacher will present a picture)

“Next is Mixing bowl.”

(The teacher will present a picture)
“Another is Cans, bottle, and cartoons
opener.”
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.
 (The teacher will present a picture)
“Then, we have Cutting board.”
(The teacher will present a picture)
“After Cutting board is Double boiler.”
(The teacher will present a picture)
“Next , we have Funnels.”
(The teacher will present a picture)
“Then, Graters.”
(The teacher will present a picture)
“We also have Kitchen Knives.”
(The teacher will present a picture)
“Under kitchen knives are Fruit and salad
knife, Spatula, Citrus knife, and Paring
knife.”
(The teacher will present a picture of each)
“Another tool is Kitchen Shears.”
(The teacher will present a picture)
“Then, we have Scraper.”
(The teacher will present a picture)
“Next is Spoons.”
(The teacher will present a picture)
2. Mixing bowl- used for mixing
ingredients. It comes in different sizes.
Small, medium, and large.
3. Cans, bottles, cartoons opener- used to
open a food tin, preferably with a smooth
operation, and comfortable grip and
turning knob.
4. Cutting board- a wooden or plastic board
where fruits and vegetables can be cut.
5. Double boiler – used when temperatures
must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm
without overcooking.
6. Funnels – used to fill jars, made o f
various sizes of
stainless steel, aluminum, or of plastic.
7. Graters - used to grate, shred, slice and
separate foods such as
carrots, cabbage and cheese.
8. Kitchen Knives often referred to as
cook's or chef's
knife. Use for peeling and slicing fruits and
vegetables.
 Fruit and salad knife - used to prepare
salad greens, vegetables, and fruits.
 Spatula – used to level off ingredients
when measuring and to spread frosting.
 Citrus knife – used to section citrus
fruits. The blade has a two-sided,
serrated edge.
 Paring knife – used to core, peel, and
section fruits and vegetables. Blades
are short, concave with hollow ground.
9. Kitchen Shears They are practical for
opening food packages, cutting tape or
string to package foods or simply to remove
labels or tags from items.
10. Scraper- a rubber or silicone tools to

“Another one, Temperature Scales.”
(The teacher will present a picture)
“After, we also have Vegetable peeler.”
(The teacher will present a picture)
“Then, Whisks for Blending or Mixing.’
(The teacher will present a picture)
“Second to the last tool is Wooden spoons.”
(The teacher will present a picture)
“Lastly, we have Baking pan.”
(The teacher will present a picture)
“Let’s now proceed to the equipment used
in preparing desserts.”
“First on the list is Refrigerator/Freezers.”
(The teacher will present a picture)
“Next is Range.”
(The teacher will present a picture)
“Then, we have Mixers.”
(The teacher will present a picture)
“Last is Blenders.”
(The teacher will present a picture)
blend or scrape the food from
the bowl; metal, silicone or plastic egg
turners or flippers.
11. Spoons – solid, slotted, or perforated.
Made of stainless steel or plastic, the solid
ones are used to spoon liquids over foods
and to lift foods, including the liquid out of
the pot.
12. Temperature Scales - used to measure
heat intensity. Different thermometers are
used for different purposes in food
preparation for meat, candy or deep-fat
frying.
13. Vegetable peeler- used to scrape
vegetables, such as carrots and
potatoes and to peel fruits. The best ones
are made of stainless steel with sharp
double blade that swivels.
14. Whisks for Blending or Mixing- used
for whipping eggs or batter, and for
blending gravies, sauces, and soups. The
beaters are made of looped steel piano wire
s which are twisted together to form the
handle.
15. Wooden spoons continue to be kitchen
essentials because of their usefulness for
used for creaming, stirring, and mixing.
They should be made of hard wood.
16. Baking pan. One cannot bake without
bakeware. . Baking pans
like loaf pans, cake pans, pie plates, baking
sheets and so on are necessary for baking.
1. Refrigerators/Freezers- are necessary in
preventing bacterial infections from foods.
2. Range- a kitchen appliance used for
cooking food.
 “Those are just some of the tools, 3. Mixers- used for mixing, creaming,
equipment, and utensils that we use when beating and whipping ingredients.
making a dessert.”

“Now, let us talk about the reasons for 4. Blenders- are used to chop, blend, mix,
eating desserts or sweets.” whip, puree, grate, and liquefy all kinds of
(The teacher will post something on the food.
board)

“Who wants to read?”

(The teacher will discuss each)

(Students will volunteer)

 Dessert balances out a meal and gives

“Do you have any question? What about “closure” to it.
clarifications?”  Eating dessert is an opportunity to
experience different flavors and
E. Generalization textures that are not in other foods.
 Dessert can be an opportunity to be
“Let’s see if you really understood the creative.
lesson.”  It will make you feel like a kid again.

“If you need to grate, shred or slice foods, “None, Ma’am.”

what tool should you use?”

“What is the bowl that comes in different

sizes, which you can use for mixing
ingredients?

“Can you use scraper to measure heat

intensity? What should you use instead?”  Grater

“When is dessert usually served?”

 Mixing bowl
“What is this equipment or a kitchen
appliance used for cooking food?”

 No. Temperature Scales.

F. Application

(The teacher will give an activity)  After the main course.

 Range
Name the following tools:

Can, bottle, Cartoon opener

Baking pan

Mixer
 Range

Kitchen knives

Funnels

Temperature Scale

1V. EVALUATION Wooden Spoons

(The teacher will give a short quiz)

Identify the tools and equipment described
in the sentences below.

1. It is made of hard wood and is used for

creaming, stirring, and mixing.
2. It is necessary in preventing bacterial
infections from foods.
3. This tool removes remaining sticky
ingredients from the side of the bowl.
4. It is used for measuring small quantity of
ingredients like salt, baking powder, etc.
5. Also known as cook’s or chef’s knives.  Wooden Spoon
6. Used to grate, shred, slice, and separate
foods.  Refrigerator/Freezers
7. It is used for whipping eggs or batter, and
for blending gravies, sauces, and soups.  Scraper
 Measuring cup and spoon

V. ASSIGNMENT  Kitchen knives

 Graters
On the internet, search and read about
the classifications/types of desserts and  Whisks
their characteristics.

“Everybody, please stand for the closing

prayer.”

(The teacher will call a student to lead the

prayer)

“Goodbye, class!”

(Students will pray)

“Goodbye, Ma’am!”