DLL Tle

CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue

Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323

Email: magandangcronasia@gmail.com
DAILY LESSON PLAN
GRADE LEVEL: 9 TEACHING DATES: MARCH 29-

LEARNING AREAS:TLE 9 TEACHING TIME: 7:30-8:30
SECTION: GRADE 9-PATANGAN QUARTER: 2
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.
OBJECTIVES
Content The learners demonstrate an understanding of:
Standard -preparing desserts.
Performance The learners should be able to: The learners independently
Standard -independently prepare and cook dessert and sweets. prepare and cook dessert and
sweets.
Learning The learners should be able to: The learners should be able to:
Competencies/
Objectives (with 1. Prepare Dessert
1. Prepare Dessert 2. Identify Ingredients for
CG codes)
2. Identify Ingredients for Dessert Dessert
TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
II. SUBJECT
MATTER
Topic Preparing Desserts Prepare Desserts
Materials Visual Aids Visual Aids
References https://www.scribd.com/document/520635193/Methods-
Tel./ Fax No.(083) 554-6323

of-Preparing-Desserts
Other Learning Visuals from Laptop, pictures, actual tools, chalk, Visuals from Laptop,
Resources eraser, masking tape, speaker www.youtube.com pictures, actual tools,
chalk, eraser, masking
tape, speaker
www.youtube.com
III.
PROCEDURES
Review The teacher will provide the students with a review The teacher will provide
question to recap the important points covered in their the students with a
prior lectures. review question to
recap the important
points covered in their
prior lectures.
Motivation Unscramble Words
1. RTTEBU
2. KLYO GEG
3. SEEECH
4. AUGRAS
5. TNIEGL
Activities Directions: Group the class with ten members (that will
be their permanent group in their Performance Tasks).
Each group will name 5 different desserts based on the
ingredients as their main ingredient. Keep their output,
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they will use it in their future performance task.

Analysis Encourage the students to share their experiences in
completing the task earlier.
1. What skills did you apply in the activity?
2. How were you able to come up with responses
needed for the activity?
Abstraction The teacher will present and discuss to the class the
following:
Ingredients Needed in Preparing Desserts and

Sweet Sauces
1. Sugar The common element linking virtually all

desserts is sugar. It may be used to sprinkle over
fruit, beaten into egg yolks for custard or into
whites for a meringue. Many desserts use
sugar syrup, which involves boiling sugar and
water to the desired temperature.
2.Gelatin- Gelatin is used to set many cold molded

desserts. It is the basis for jellies and is also used to set
creams and mousses
Tel./ Fax No.(083) 554-6323

3.Egg yolks Egg yolks may be mixed with flavorings,

sugar and cream or milk to make custard or they may
be whisked together over hot water to create a
sabayon.
4. Egg whites When raw egg whites are beaten, air is

trapped in the mixture in the form of bubbles. Egg
whites beaten to soft peaks will support soufflés and
mousses while whites beaten to firm peaks are suitable
for meringues.
Tel./ Fax No.(083) 554-6323

6. Fruit Ripe perfect fruit provides the basis for

many desserts, with very little effort needed to
make an attractive colorful display
6.Cream This ingredient is often used as a decoration

or accompaniment for both cold and hot desserts, but
may also be used as one of the recipe ingredients.
Whipped cream may also be used as an effective layer
for trifle. Cream may be combined with rice, sugar and
milk to make a delicious rice pudding.
Tel./ Fax No.(083) 554-6323

7.Batters This simple mixture of flour and water is used

to make crepes and pancakes. Batter is also used to
coat fruit for fritters.
7. Nuts-Nuts are available whole, ground, roasted

or caramelized. They are an important part of
dessert cookery as they provide flavor for creams
and ice creams.
Tel./ Fax No.(083) 554-6323

9. Chocolate-Chocolate may be melted to easily blend

into fillings and batters. It can also be poured over
desserts such as cakes and puddings. When melted
chocolate is cooled it can be shaped and molded into
many attractive decorations.
Application Same Group:

Each group will have to create a simple hot or cold
dessert recipe with the main ingredients available in the
community with a budget of 100pesos only.
Each group will be given 10 mins. to complete their task

Each group will choose 2 reporters to report their works
IV. Direction: Identify the following terms. Write in your TLE
ASSESSMENT Notebook.
_________1. This used to set many cold molded des-
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serts.
_________2. This may be mixed with flavorings, sugar
and cream or milk to make custard.
_________3. When beaten raw , air is trapped in the
mixture in the form of bubbles
_________4. Ripe perfect fruit provides the basis for
many desserts, with very
little effort needed to make an attractive colorful display.
________5. This ingredient is often used as a
decoration or accompaniment for
both cold and hot desserts.
Answers:
1. Gelatin
2. Egg yolk
3. Egg white
4. Fruit
5. Cream
V. Essay
ASSIGNMENT
1.What are the things you need to consider in preparing dessert?
discuss your answer
2. Why are ingredients important in preparing desserts?
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Prepared by:
Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT

Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
CHARISSA MAE G. BEHIGA, MAEd, LPT

Basic Education Director
Tel./ Fax No.(083) 554-6323

LESSON PLAN EVALUATION
GRADE LEVEL: TEACHING DATES:

LEARNING ARES: TEACHING TIME:
SECTION: QUARTER:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

REMARKS
a. Re-teaching;
b. Insufficient time;
c. Transfer of lessons to
the following day as a
result of class
suspension;
d. others (please specify)
REFLECTION
A. No. of learners who
earned 70% on the
formative assessment
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
Tel./ Fax No.(083) 554-6323

continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did this 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:
JUAN DELA CRUZ

Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT

Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
Tel./ Fax No.(083) 554-6323

CHARISSA MAE G. BEHIGA, MAEd, LPT

Basic Education Director

DLL Tle

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CRONASIA FOUNDATION COLLEGE INC.

Andres-Dizon Building, Pioneer Avenue

Tel./ Fax No.(083) 554-6323

DAILY LESSON PLAN

GRADE LEVEL: 9 TEACHING DATES: MARCH 29-

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Tel./ Fax No.(083) 554-6323

Tel./ Fax No.(083) 554-6323

they will use it in their future performance task.

Ingredients Needed in Preparing Desserts and

1. Sugar The common element linking virtually all

2.Gelatin- Gelatin is used to set many cold molded

Tel./ Fax No.(083) 554-6323

3.Egg yolks Egg yolks may be mixed with flavorings,

4. Egg whites When raw egg whites are beaten, air is

Tel./ Fax No.(083) 554-6323

6. Fruit Ripe perfect fruit provides the basis for

6.Cream This ingredient is often used as a decoration

Tel./ Fax No.(083) 554-6323

7.Batters This simple mixture of flour and water is used

7. Nuts-Nuts are available whole, ground, roasted

Tel./ Fax No.(083) 554-6323

9. Chocolate-Chocolate may be melted to easily blend

Application Same Group:

Each group will be given 10 mins. to complete their task

Tel./ Fax No.(083) 554-6323

Tel./ Fax No.(083) 554-6323

JULLIE PALMEJAR, LPT

CHARISSA MAE G. BEHIGA, MAEd, LPT

Tel./ Fax No.(083) 554-6323

LESSON PLAN EVALUATION

GRADE LEVEL: TEACHING DATES:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Tel./ Fax No.(083) 554-6323

JUAN DELA CRUZ

JULLIE PALMEJAR, LPT

Tel./ Fax No.(083) 554-6323

CHARISSA MAE G. BEHIGA, MAEd, LPT

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