Division School Teacher Learning Area Time & Dates Quarter I. Objectives

Division Lanao del Norte
School Pigcarangan Integrated School Grade Level G9

Teacher Leah U. Cinco Learning Area Cookery
Time & Dates Quarter Fourth Quarter
I. OBJECTIVES
A. Content The learners demonstrate an understanding how to prepare desserts and
Standards sweet sauces
B. Performance The learners independently prepare desserts and sweet sauces
Standards
LO 2. Prepare desserts and sweet sauces
At the end of the lesson, the students are expected to:
C. Learning 1. identify ingredients for desserts;
Competencies/ 2. select and prepare sweet sauces
Objectives 3. prepare variety of desserts and sauces using sanitary practices;
(Write the code and
for each LC) 4. follow workplace safety procedures
(TLE_HECK912SW-IIIb-g-12)
II. CONTENT
A. Subject Matter
Prepare Desserts and Sweet Sauces
III. LEARNING
RESOURCES
A. References
1. Teacher’s CG
Guide Pages
2. Learner’s PP 201-206
Material Pages
3. Textbook No additional textbook used
Pages
4. Additional
Materials from
Flat screen tv, Laptop, Powerpoint presentation and bondpaper
LR Portal
B. Other Learning
Resources youtube.com/watch?v=6vscXVIALRs&t=436s
Learner’s Expected
IV. PROCEDURES Teacher’s Activity/ies
Response/s
A. Reviewing Yesterday we discussed about the tools,  Measuring spoon and
previous lesson equipment and utensils needed in cups, mixing bowl,
or presenting the preparing desserts. Can you name some can opener, funnels,
new lesson of those tools? cutting board, double
boiler, graters, kitchen
knives, kitchen
shears, scraper,
spoons,
How about the equipment needed?  Refrigerator and

freezers, mixer,
range, blenders
B. Establishing a This morning, we will be discussing
purpose for the about how to prepare desserts and sweet
lesson sauces. But before we proceed, I will
orient you about our objectives for today.
At the end of the lesson, the students are

expected to:
1. identify ingredients for desserts;
2. select and prepare sweet sauces
3. prepare variety of desserts and
sauces using sanitary practices;
and
4. follow workplace safety
procedures
Are you now ready for a new discovery? Yes, ma’am.
Motivation
I have here pictures of different Students will see the screen
ingredients in desserts. I want you to and observe closely the
observe closely. pictures.
What have you noticed on these
pictures? Pictures of the ingredients of
dessert.
C. Presenting Students will be divided into
examples/insta Very good! These are ingredients of their assigned groups.
nces of the desserts.
new lesson I want you to divide into three (3) groups.
I have here scrambled letters written on a

manila paper. These are the ingredients
of dessert as what you see in the picture.
The first group who can guess correctly
will be declared winner.
1.
Students are expected to
answer and participate in the
discussion
I will now divide the class into three (3)

groups.
Each group is assigned a topic to be
discussed within your group members
using the Information Sheet and you will
share your understanding in the class.
These are your assigned topics:
Group 1- Components of Sandwiches

Group 2- Types of Breads
Group 3- Types of Fillings
Take note your group report will include

the following information:
 Group report must include the
D. Discussing new following information: Students will proceed to their
concepts and a. Definition/meaning respective groups and
practicing new b. Characteristics expected to participate in the
skills #2 c. Importance and uses group activity.
d. Concrete examples
Rubrics Used in Scoring

10- All of the information needed are
completely discussed
8 – Almost all of the information needed
are completely discussed
6-. Some of the information needed are
4- few of the information needed are
2- None of the information needed are
completely discussed.
.
E. Developing Based from your understanding It is important to know the
mastery on the lesson, how important is components of sandwich in
knowing the basic components of order to produce a good
sandwich quality sandwich.
How important is choosing the This is important to

right kind of filling to type of harmonize the balance of
sandwich? taste as to the kind of bread
and ingredients being used.
Is somebody from the class love to
F. Finding practical share about his experienced preparing Students are expected to
applications of some sandwiches or even sharing share their observations and
concepts and her/his experiences? (Call 2 to 3 experiences.
skills in daily students)
living
1. What are the things that you have

G. Making learned from today’s activity?
generalization 2. How was the feeling of doing the
and abstractions task without any prior knowledge
about the lesson about it?
3. Did you enjoy doing your activity?
H. Evaluating Conduct a quiz. Students will answer the quiz.

learning
DIRECTIONS: Identify what is being
described below
_______________1. The most

commonly used bread for sandwiches.
_______________2. Classic bread for
sandwich nutritionally superior to wheat
bread, more compact and brown in color.
_______________3. Stronger tasting
bread.
_______________4. Are excellent
choice for sandwich, they comes in all
sizes, shapes and textures.
_______________5. Breads raised by
chemical action of baking powder
_______________6, refers to
Ingredients such as sliced or cooked
meat, poultry and cheese.
_______________7. Refers to
Ingredients mixed with salad dressing or
mayonnaise.
_______________8.It is the heart of the
sandwich. It is place between or on top of
bread.
_______________9, It consists of some
form of bread or dough produce that is
whole or sliced
_______________10 It acts as the
protective layer between the filling and
the structure.
Answer:
1. Yeast breads
2. Whole wheat bread
3. Rye bread
4. Sandwich rolls
5. Quick breads
6. Dry Fillings
7. Moist Fillings
8. Fillings
9. Structure or base
10. Moistening agent
I. Additional activities Within your group, decide and choose for

for application or a Recipe for Cold Sandwich and prepare
remediation a “Project Plan”
IV.REMARKS
V. REFLECTION
A. No. of learners
who earned 80%
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 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?

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Division Lanao del Norte

School Pigcarangan Integrated School Grade Level G9

How about the equipment needed?  Refrigerator and

At the end of the lesson, the students are

Are you now ready for a new discovery? Yes, ma’am.

I have here scrambled letters written on a

I will now divide the class into three (3)

Group 1- Components of Sandwiches

Take note your group report will include

Rubrics Used in Scoring

How important is choosing the This is important to

1. What are the things that you have

H. Evaluating Conduct a quiz. Students will answer the quiz.

_______________1. The most

I. Additional activities Within your group, decide and choose for

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