hu School SAMPALOC Grade Level Grade 9

NATIONAL
HIGHSCHOOL
Teacher BEA, CHERELYN M. Learning Area TECHNOLOGY AND
LIVELIHOOD
EDUCATION
(COOKERY)
Teaching Date May 13, 2024 Quarter 4th Quarter, 2nd
DAILY LESSON PLAN Semester
Teaching Time 10:30- 11:30 School Year 2023-2024

I. OBJECTIVES At the end of the lesson, the students should be able to:
1. Identify the materials and equipment for storing dessert.
2. Classify dessert according to what type of materials and equipment to be used.
3. Value the importance of materials and equipment for storing dessert.
A. Content Standards The learners demonstrate an understanding the tools, equipment and utensils needed in
preparing desserts/sweets on their uses.
B. Performance The learners should be able to; identify the different tool and utensil to describe its
Standards uses according to its classifications.
C. Most Essential
Learning
Competencies
(MELC)
D. Enabling
Classify dessert according to what type of materials and equipment to be used.
Competencies
II. CONTENT STORING DESSERT
III. LEARNING
RESOURCES
A. References
A. Teacher’s Guide Page T.LE-10-MODULE-TECHNOLOGY-AND- LIVELIHOOD-EDUCATION
( COOKERY ) - QUARTER 4
B. Learner’s Guide Page TLE Grade 9 pp. 190 - 200
C. Textbook Pages pp. 123-129
D. Additional Materials
from Learning
Resources
B. List of Learning
Resources for  Laptop and Television
Development and  Black board
Engagement  PowerPoint Presentation
 Cartolina paper
Activities
 Pentel pen
 Manila paper

IV. PROCEDURES Teacher’s Activities Students’ Activities

INTRODUCTION A. Prayer:

Please stand up and let us pray.

AUDIO VIDEO

https://www.youtube.com/watch?v=EGJhY8iDbJ8
 (Student will response)
Good Morning maam Bea
B. Greetings
Students pick up the trash,
Good Morning 9 Yakal arrange the chairs and seat
properly.
Please remain standing. Kindly pick up the
trash under your chair. Arrange your chairs
We are doing good Ma’am.
and seat properly.

Please be seated. How is your day 9 Yakal

That is good to hear that you are all doing well.

C. Checking Attendance Yes Ma’am

Instead of saying present when you hear your

last name say your favorite dessert

D. Classroom rules

Very well! I just want to remind you of our

classroom rules.

 Raise your hand if you want to answer. (The student is listening)

 Show respect and kindness to
everyone.
 Avoid going outside without my
permission.

The teacher repeats the things to remember.

Understood class?

E. OBJECTIVES
1. Identify the materials and equipment for
storing dessert.
2. Classify dessert according to what type of
materials and equipment to be used.
3. Value the importance of materials and
equipment for storing dessert.
(Student will response)

F. Review Yes Ma’am. Last time we talk

9 Yakal do you still remember our discussion last about classification of dessert
time?
Maam the examples of cold
Very good! ok so give an example of a cold dessert
desserts are ice cream,
G. Motivation sherbet, sorbet, ice pops, ice
cream pies.
Direction:
Ok class, did you enjoy our activity?
 (Student will response)

ABCDEFGHIJ (Student will response)

KLMNOPQRS Yes maam

TUVWXYZ
ANSWER:
S T O R I N G
__ __ __ __ __ __ __ 19 20 15 18 9 14 7
19 20 15 18 9 14 7
D E S S E R T
__ __ __ __ __ __ __ 4 5 19 19 5 18 20
4 5 19 19 5 18 20

ok good to hear!
ok are you ready for our topic today?

Ok lets proceed to our topic today which is storing

dessert!

Presentation

Now, let’s start with our introduction about

Storing dessert

Storing Desserts (Student will response)

It is important to store dessert safely to stop

bacteria from spreading and to avoid food
poisoning. (The student is listening)
As general rule for storage, keep in mind the
following

 Store in an all right container in the fridge to

prevent odors from other sources to penetrate
DEVELOPMENT the dessert, this can affect the flavor.

 Consume within 3 days unless otherwise

specified. There is higher risk of
contamination when the products contain
perishable ingredients such cream or eggs.

 If a dessert has fresh fruit on it, consume (The student is listening)

within 2 days unless otherwise specified.

 Desserts that have fresh fruit will shorten the

life of the dessert because the fruit will begin
to breakdown.

These types of desserts must be consumed as

soon as possible within 3 days.

 keeping air out of your desserts is the

guidelines to keeping them fresher. Airtight
 containers and are ideal to use.

 Milk is highly perishable so it should be

constantly refrigerated at about 40, full
Fahrenheit. It must also be protected from
sunlight which robs it of its vitamin B
(The student is listening)
Content. Its shelf life is limited to three days
before using

Packaging Materials for Storing Desserts

1. Glass container

2. Plastic container

(The student is listening)

3. Plastic/cellophane

(The student is listening)

4. Aluminum foil

5. Packaging tapes (The student is listening)

 (The student is listening)

6. Boxes

Equipment
1. Chiller

(The student is listening)

2. Freezer

3. Refrigerator

(The student is listening)

Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent
spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly. (Student will response)

Answer
Maam the storing dessert
materials and equipment are
very important because they
help prolong the life of food and
A. Discussion with its help prevent bacteria
 that cause our dessert to spoil.
I HAVE QUESTIONS

 What is the importance of materials and

equipment in storing dessert? Maam It is important that we
secure the cleanliness of our
equipment and materials
because if not, it will cause the
dessert to spoil.

Maam the materials are used to

 Why do we need to secure the safety and put desserts to serve as a shield
hygienic in storing dessert? or protection against bacteria
and air that can cause the
desserts to spoil, and the
equipment is used with
electricity that will be used to
put desserts to extend the its
life.
 What is the difference between materials
and equipment? Proper storage of desserts is
important to prevent health
hazards.

The materials are glass

container, plastic container,
aluminum foil, plastic/
cellophane, boxes, packaging
 What is the importance of storing dessert? tapes and the equipment are
refrigerator, chiller, and freezer.

 What are the materials and equipment’s?

Answer (25 photos)

B. Analysis
Direction: complete the graphic organizer about Materials
storing dessert. paste the photo inside the box. in
the materials included if it is glass container, plastic  Glass container
container and many others, and in the equipment
included if it is chiller, freezer, and refrigerator

STORING DESSERT
 Plastic container

MATERIALS EQUIPMENT
 Glass container  Chiller  Plastic/cellophane
 Plastic container  Freezer
 Plastic/cellophane  Refrigerator
 Boxes
 Packaging tapes
 Aluminum foil
 Boxes

 Packaging tapes

 Aluminum foil

Equipment

 Chiller

 Freezer
  Refrigerator

Direction: I will group you into three members. I

have prepared a picture for each group, and what
you will do is find out what foods should be put in
the equipment assigned to your group. and after the
activity, explain why those foods are suitable for
your handle equipment. write on the manila paper
that I will give you. (student will do the activity)
Group 1. Chiller Chiller

ENGAGEMENT

Refrigerator
Group 2. Refrigerator

GROUP 3. Freezer Freezer

Generalization
ASSIMILATION
Let’s the student pick a number and answer
questions.
 1 2 3 4 5 Answer:

1.We can use materials like

1. What do you do to prevent air from entering
glass containers.
the dessert before you put it in the refrigerator?
2. To avoid bacteria that can
2. Why do we need to use boxes for the cake spoil our cakes.
before putting it in the freezer or refrigerator?
3. It helps to keep our dessert
3. What is the importance of dessert for you? fresh and quality for longer.

4.The equipment and materials

4. Do we need to thoroughly clean the equipment we use must be clean to avoid
and materials before using them? contamination with bacteria
that can spoil our dessert.

5. Can we not put the cake in the freezer or 5. We should put the cake in the
refrigerator? refrigerator or chiller because it
has milk that can cause the cake
to spoil immediately so it should
Evaluation be kept cool.
I. Direction: encircle the correct answer.
Answer:
1.shane cut the meat but after he cut the meat he 1. B
sliced the cake. What should happen? 2. C
A. its fine it won’t affect the cake 3.C
B. the cake will taste different and it will spoil 4.A
quickly 5.C
C. Its taste will not change as long as it is placed in
the refrigerator or chiller

2. Refrigerator, freezer and chiller should be

cleaned first before placing dessert?
A. No need because its ok to not be very clean
B. Don’t put it in the refrigerator, Freezer and
chiller, just leave it outside.
C. Yes it needs to be cleaned to prevent the taste
from changing, which may contaminate to our
desserts.
3. Why do we need to use proper storing materials
for storing dessert?
A. To enhance the quality and freshness of dessert.
B. To prevent bacteria and air from entering our
dessert.
C. A&B
4. What are the things to consider before storing
the dessert
A. Sanitize the materials before using it.
B. Do not clean the materials before using it
C. let it go and don’t worry about it.
5. when the cakes has milk ingredients, does it
spoil quickly?
A. No
 B. The Ingredients in milk don’t spoil quikly
C. Yes Due to the perishable nature of dairy
products

II. Write T if the statement is right and Write F if

the statement is false.

1. the purpose of storing dessert is to enhance

freshness and quality. Answer:
2. Glass container is packaging material for storing 1T
dessert. 2. T
3. Handle the food properly to prevent spoilage and 3. F
contamination. 4.T
4. Properly store goods and ingredients. 5.T
5. Chilling is to refrigerate or to reduce the
temperature.

Directions: You will write what you learned on the

paper I provide and put on the word wall! (The student is listening)
REFLECTION
WORD WALL
(the student will do their
activity)

Quotation
Dessert makes everything better

Prepared by: Checked by:

CHERELYN M. BEA JONARD MARK M. FULAY

TLE, Practice Teacher JHS TLE Teacher I

Noted By

MYLA V. COMBALICER,
EdD
Principal III