Cot4 Detailed Lesson Plan.docx

Date : Time: Section: Grade9 GOLD Class

DETAILED LESSON PLAN COOKERY 9 FOURTH QUARTER I.Objectives: At the end of 50 minutes time Grade 9 Gold are expected to: 1. Perform one classification of dessert. 2. Explain the characteristics of the dessert performed. 3. Appreciate the methods, characteristics and uses of dessert performed. II. Subject Matter Classification/Types Of Desserts And Their Characteristics References: LM-Cookery Grade 9 page 195

III. Procedure A. Initiator Phase 1. Prayer 2. Greetings. 3. Checking of Attendance B. Review Teacher's Activity - Who can recall our last topic?

-Who can give me an example of tools and equipment in desserts?

Student's Activity - Ma'am last meeting we discussed about the tools and equipment in Dessert preparation. -Measuring cup and spoon. Individual measuring cup for dry ingredients, glass measuring cup for liquid and measuring spoon for ingredients used in small quantity. -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 of various sizes of stainless steel, aluminum, or of plastic -none maam

-Very Good! - Correct! Anymore questions with that topic?

C. Motivation Teacher’s Activity

Student's Activity

Yes maam…all raised hands. -Maam Desserts are SWEET. -Maam desserts are Soft. -Maam the first Ice cream was served In year

1910. -The first Ice cream flavour was

VANILLA.

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Great! Very well said students! You deserved plus 20 points for today….. -Yehey! All clapped hands….

I guess you’re all ready for the next topic …..

Kindly read altogether… Okay class as you can see the word MOUSSE is a noun….and has a correct pronunciation of “Moos” just like the cows’ Moooo…

Reads together…

-students giggles

Students continues reading facing the powerpoint presentation on a tv.

Recapitulation: So what was the savory dessert that is made up of flour and being steamed?

-Ma’am Pudding.

How about the dessert that is being Chilled and has beaten eggs and whipped cream…….. -MOOo Mousse ma’am (students chuckled) Very Good! So let us proceed to our Laboratory: this rule will e applicable to Demonstrators/user of Laboratory

Ok our project for today is making MOUSSE. Ms.Baguhin will lead us in making this project. Yes maam! I assigned my groupmates already… What are the ingredients needed in making Mousse ?

(The students prepared the matereials, for the project making) The ingredients are the following:

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1.Whip Cream 2.Dark chocolate

Rubrics

Step1

Step 2

D. Application

The teacher facilitated the performance of the students

Step 3

Step 4

E. Evaluation Formative Assessment (Oral Questioning) While the performers do the project….Observers you may asks your Why questions now….. Very good question group 1 If you have an answer Demonstrators you may answer…. Okay lets clapped our hands to the Demonstrator group… Next question please…. Claps hands 3|Page

Group1: Why do you need to place whip cream in an ice? Demonstrators: We need to put ice under the mixing bowl while whipping to set the body of the mousse…

Group2: Why do you need a long time in whipping/whisking?

Very Good Demonstrator Group…

Demonstrators:We need a 20minute of whipping since we substitute cream instead of Whip cream….

Next Question please…. Group 4: Why not use whisker instead of Electric mixer? Please answer….anybody from the group…plus 20 points to those who would like to answers… Group3: Electric mixer is very efficient to use in setting the mousse it can shorten the time and effort than manually whisking…. Okay Very nice answer group3 ….. Do you have more questions??

No more ma’am….

F. assignment: Research in advance the methods and ingredients to be used in preparing pudding….and write it in your Interactive notebook.. Performers please do not leave the laboratory unclean and please return your tools and materials clean and dry… What a Terrific day…..Good bye class..

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Goodbye and thank you maam Salingay …thank you for your time with us…..

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