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    I. TITLE: Cooking Native Delicacies II. OBJECTIVES: The Student Should Be Able To

    Uploaded by

    Raymund Patricio
    The weekly lesson plan aims to teach students how to prepare and market native Filipino delicacies effectively. Specifically, it will teach students how to use proper measurements when cooking, sell native dishes in a profitable way through online and offline marketing channels, and prepare maja blanca - a popular Filipino coconut pudding dessert made from coconut milk, corn starch, sugar, and sweet corn. The lesson will involve a discussion of marketing native foods, demonstrating how to make maja blanca through hands-on cooking, and assessing students through a monthly examination.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    I. TITLE: Cooking Native Delicacies II. OBJECTIVES: The Student Should Be Able To

    Uploaded by

    Raymund Patricio
    545 views2 pages
    The weekly lesson plan aims to teach students how to prepare and market native Filipino delicacies effectively. Specifically, it will teach students how to use proper measurements when cooking, sell native dishes in a profitable way through online and offline marketing channels, and prepare maja blanca - a popular Filipino coconut pudding dessert made from coconut milk, corn starch, sugar, and sweet corn. The lesson will involve a discussion of marketing native foods, demonstrating how to make maja blanca through hands-on cooking, and assessing students through a monthly examination.

    Original Description:

    LP

    Original Title

    Week 9

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    The weekly lesson plan aims to teach students how to prepare and market native Filipino delicacies effectively. Specifically, it will teach students how to use proper measurements when cooking, sell native dishes in a profitable way through online and offline marketing channels, and prepare maja blanca - a popular Filipino coconut pudding dessert made from coconut milk, corn starch, sugar, and sweet corn. The lesson will involve a discussion of marketing native foods, demonstrating how to make maja blanca through hands-on cooking, and assessing students through a monthly examination.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    545 views2 pages

    I. TITLE: Cooking Native Delicacies II. OBJECTIVES: The Student Should Be Able To

    Uploaded by

    Raymund Patricio
    The weekly lesson plan aims to teach students how to prepare and market native Filipino delicacies effectively. Specifically, it will teach students how to use proper measurements when cooking, sell native dishes in a profitable way through online and offline marketing channels, and prepare maja blanca - a popular Filipino coconut pudding dessert made from coconut milk, corn starch, sugar, and sweet corn. The lesson will involve a discussion of marketing native foods, demonstrating how to make maja blanca through hands-on cooking, and assessing students through a monthly examination.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Weekly Lesson Plan

    in TLE 7

    I. TITLE: Cooking Native Delicacies

    II. OBJECTIVES: The student should be able to;

    1. use table of weights and measures in preparing food properly


    2. market or sells native delicacies effectively
    3. prepare native delicacies deliciously and correctly

    III. SUBJECT MATTER:

    Topic: Cooking Native Delicacies


    Reference: TLE 7 book from Phoenix Publishing House
    Materials: PPT, television with HDMI chord, white board, white board marker,
    eraser, and ingredients in making maja blanca

    IV. INSTRUCTIONAL PROCEDURE:

    A. Preliminary Activity:

    1. Review previous lesson


    2. Ask students if they believe in selling native delicacies is profitable

    B. Lesson Proper:

    1. Give short introduction about marketing native delicacies.

    Native delicacies are very easy to prepare since most of them are prepared in the
    traditional kalan, kawali, kawa, or palayok that is usually covered with banana leaves.
    These delicacies are delicious and sweet. They come in different forms and are not
    costly.
    A homemaker or a budding entrepreneur, for that matter, can help augment the family
    income by selling native delicacies in the comforts of their home. He or she can likewise
    accept orders through telephone calls and text messages. He or she can further create
    his or her blog and/or website for orders online. An entrepreneur can have his or her
    native delicacies sold in a school, office, and grocery. When selling his or her products,
    it is important that he or she determines the demands and needs of consumers.

    Management of Marketing Native Delicacies

    A. Record keeping. Listing all expenses and income or profit enables the entrepreneur to
    know if the business is picking up and progressing. Native delicacies can be sold in
    slices or by whole tray, bilao, and any appropriate container.

    B. Accurate costing of the recipe. Accurate and correct costing of the recipe is a must in
    any kind of food business. The total cost should include the total cost of ingredients,
    the packaging materials, energy consumed like electrical, gas, etc., and labor fee.

    2. Give short introduction about the maja blanca

    Maja Blanca is a Filipino dessert made from coconut milk, corn starch, and sugar.
    Often called Coconut Pudding, this luscious dessert is easy to make and the
    ingredients are very common.Unknown to many, the original Maja Blanca Recipe
    does not include corn and milk. In this recipe, we will add whole sweet kernel corn
    and condensed milk for added taste and a more creamy texture. Since Christmas
    season is just around the corner, this would make a very good holiday dessert
    especially during potluck Christmas Parties and Noche Buena as well.

    C. Application:

    INGREDIENTS

    4 cups coconut milk


    ¾ cup cornstarch
    14 ounces condensed milk
    ¾ cup fresh/evaporated milk
    ¾ cup granulated sugar
    15 ounces whole sweet kernel corn
    5 tbsp grated cheese

    INSTRUCTIONS

    a. Pour the coconut milk in a cooking pot and bring to a boil.


    b. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the
    ingredients are evenly distributed.
    c. Simmer for 8 minutes
    d. Combine the milk and cornstarch then whisk until the cornstarch is diluted
    e. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
    f. Allow to cook while stirring until the mixture reaches your desired thickness
    g. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool
    such as a wooden spatula
    h. Allow to cool down then refrigerate for at least 1 hour
    i. Garnish with toasted grated coconut (or latik if available)
    j. Serve cold. Share and enjoy!

    V. ASSESSMENT/EVALUATION:

    Students will take their monthly examination.

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