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    LP Tle-Royal Icing

    Uploaded by

    Mclin Jhon Marave Mabalot
    The lesson plan describes making royal icing. The objectives are for students to describe royal icing, follow the proper procedure to make it, and understand its career benefits. Royal icing is a hard white icing used for wedding cakes and other occasions. It is made from egg whites, icing sugar, and sometimes lemon juice. Students will be divided into groups to make royal icing following the provided ingredients and instructions. They will then discuss what royal icing is, the tools needed to make it, and how to store it properly.

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    © All Rights Reserved
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    LP Tle-Royal Icing

    Uploaded by

    Mclin Jhon Marave Mabalot
    684 views3 pages
    The lesson plan describes making royal icing. The objectives are for students to describe royal icing, follow the proper procedure to make it, and understand its career benefits. Royal icing is a hard white icing used for wedding cakes and other occasions. It is made from egg whites, icing sugar, and sometimes lemon juice. Students will be divided into groups to make royal icing following the provided ingredients and instructions. They will then discuss what royal icing is, the tools needed to make it, and how to store it properly.

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    Original Title

    Lp Tle-royal Icing

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    The lesson plan describes making royal icing. The objectives are for students to describe royal icing, follow the proper procedure to make it, and understand its career benefits. Royal icing is a hard white icing used for wedding cakes and other occasions. It is made from egg whites, icing sugar, and sometimes lemon juice. Students will be divided into groups to make royal icing following the provided ingredients and instructions. They will then discuss what royal icing is, the tools needed to make it, and how to store it properly.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    684 views3 pages

    LP Tle-Royal Icing

    Uploaded by

    Mclin Jhon Marave Mabalot
    The lesson plan describes making royal icing. The objectives are for students to describe royal icing, follow the proper procedure to make it, and understand its career benefits. Royal icing is a hard white icing used for wedding cakes and other occasions. It is made from egg whites, icing sugar, and sometimes lemon juice. Students will be divided into groups to make royal icing following the provided ingredients and instructions. They will then discuss what royal icing is, the tools needed to make it, and how to store it properly.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Semi Detailed Lesson Plan in

    Technology and Livelihood Education, Cookery


    Bongabon National High School

    I. Objectives

    At the end of the lesson the students should be able to:


    a. describe the royal icing;
    b. follow the right procedure in making royal icing; and
    c. value the benefits of developing skills in making royal icing for future career.

    II. Subject Matter

    Topic: Royal Icing


    Subtopic: Tools and equipment, ingredients, and procedure in making royal icing
    Reference: T.L.E IV
    Materials: cooking outfit, tools and equipment, ingredients, visual aid, pictures, test paper

    III. Learning Activities

    A. Preparatory Activity

    1) Routine Activity
    a) Prayer
    b) Greetings
    c) Classroom management
    d) Checking of attendance
    e) Review of past lesson

    2) Motivation
    Picture Puzzle
    Guide Questions:
    What have you notice in this picture?
    What event is this?
    Are you familiar with this?
    What kind of cake is this?
    Give trivia:
    Did you know that some wedding cakes are traditionally covered and decorated with
    “Royal Icing”?

    B. Presentation
    Unlocking of Difficulties
    Frothy
    Rounded peak
    Stiff

    Activity I

    Royal Icing is a hard white icing, made from softly beaten egg whites, icing sugar, and
    sometimes lemon or lime juice, aside for wedding events it is also used in other special
    occasions.
    Tools and Equipment
    Measuring spoon
    Measuring cup
    Electric mixer
    Scrapper

    Ingredients
    2 large egg whites
    ⅛ teaspoon cream of tartar
    2½ cups confectioners' sugar (sifted)
    1 teaspoon lemon extract
    Liquid food color

    Procedure
    1. Separate the egg whites into a bowl.
    2. Put the egg whites then add lemon extract and beat it on low.
    3. Add the cream of tartar and continue mixing on low until the whites become frothy.
    4. Gradually add the confectioners' sugar with the mixer on low.
    5. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes.
    The icing is ready to use for piping lines.

    Tips, Notes, and Variations


    • If concerned about food borne illness, use pasteurized eggs.
    • If desired, divide the icing among smaller bowls and add coloring(s).
    • To store icing for later use:
    1) Clean the inner sides of the bowl or container to remove any drips.
    2) Place a dampened paper towel directly on the surface of the icing and then cover the
    bowl very tightly with plastic wrap.
    3) Refrigerate up to 5 days.

    Other uses
    Use on top of gingerbread or any other cookies.

    C. Application
    Group Activity: The students will be divided into 4 groups, each group composed of 8-9
    members and they’ll make royal icing.

    D. Generalization
    Guide Questions:
    What is royal icing?
    What are the tools needed to make an icing?
    What are the ingredients to make a royal icing?
    How to store your icing?

    IV. Evaluation

    Criteria:
    20% - Texture
    30% - Palatability
    10% - Job morale
    10% - Speed
    30% - Presentation
    100%
    V. Assignment
    Bring the following:
    Baking outfit
    Cupcakes
    Icing bag
    Icing tips
    Liquid food coloring
    Small bowls

    Prepared by:
    Queen Almira C. Ilagan

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