Masaguisi National High School

Region IV – MIMAROPA
Division of Oriental Mindoro

MASAGUISI NATIONAL HIGH SCHOOL
Masaguisi, Bongabong, Oriental Mindoro
March 08, 2019

A Detailed Lesson Plan in
TLE - COOKERY
Grade 9
I. Objectives
At the end of the lesson, the student should be able to:
1. determine the procedure and ingredients Fruity Pastillas ;

2. appreciate the nutritional value of Fruity Pastillas as dessert; and
3. apply the procedure and measurement of ingredients in making Fruity Pastillas.
II. Subject Matter
Topic: How to make Fruity Pastillas?
Reference:
Materials: Pens, Visual Aids, Audio Visual Presentation, Cartolina, Television, stove,
measuring cup, measuring spoons, milk, white sugar,
Subject Integration: English, Mathematics, Arts and Health
Values Integration: Develop Team work and Cooperation among the students through
participating on the given activities.
III. Procedure
Teacher’s Activity Student’s Teacher
A. Daily Routine
a. Prayer
For us to be guided in the whole

discussion, let us pray. _____________
lead the prayer. (Everyone will stand – up and ___________
will lead the prayer).
b. Greetings
Good morning class!

Good morning Ma’am!
c. Checking of Classroom Condition
Be environment friendly and care for our

surroundings. Before you take your seats
please pick up those scattered papers
under you chairs and arrange your chairs
properly.
You may now take your seats (Students will follow the instruction)
d. Checking of Attendance Thank You Ma’am!
Ms. Secretary! May I know who are

absent today?
No one is absent today Ma’am.

Very Good no one is absent. Give
yourselves 10 claps.
(Students will follow)

e. Checking of Assignment
Last meeting, I gave you an assignment

which is to bring the tools and
ingredients for making Fruity Pastillas.
Did you bring it?
Where is the assignment of Group1? Yes Ma’am!

Group 2? Group 3? Group 4? Group 5?
And Group 6? (Students will follow)
Excellent!
Everybody has an assignment.
B. Review of the Past Lesson

Okay, _______________ what was the
topic that we have discussed last meeting? Ma’am, the topic that we have discussed last
meeting is all about “Guidelines in Plating
Dessert”
Very well said!

You may now take your seat.
Thank you Ma’am!
Will you please enumerate the guidelines

in plating dessert ____________.
The guidelines in plating Dessert are:
1. Make garnishes edible;

2. Keep it clean and simple;
3. Make your garnishes relate to the
dessert on the plate;
4. Layer flavours and textures in your
dessert; and
5. Try different plates.
Awesome!
It seems that you are really understand our
topic last meeting.
Give yourselves 5 claps.
(Student will do the clap)

Let’s proceed to our new topic but before
that let’s have first an activity.
C. Motivation
This activity is entitled “CHEFS IN THE
KITCHEN, LOOK FOR THE RIGHT
INGREDIENTS AND YOU’RE
RECIPE WILL BE PERFECT”.
Mechanics:
 The class will be divided into six
groups each groups will choose
their representative who will look
for the different ingredients that can
be used in making Fruity Pastillas.
D. Lesson Presentation
Class, today we will tackle the ingredients and
procedures in making Fruity Pastillas. Will
you please read the objectives, ____________?
At the end of the lesson, students should be

able to:
1. determine the procedure and
ingredients Fruity Pastillas ;
E. Lesson Proper
2. appreciate the nutritional value of
a. Activity
Fruity Pastillas as dessert; and
b. Analysis
Let us now analyze the activity 3. apply the procedure and measurement
being done. of ingredients in making Fruity
Pastillas
From the presentation you have
made, what are the things you have
considered before sequencing the
steps in making Fruity Pastillas?
Before we create graphic organizer, we first

identify the ingredients and kitchen tools and
equipment. These are 432 grams of Fruit
What is your first step? And why did
Cocktail, 1 tablespoon cashew nuts, 2 ½ cups
you put it as the first one?
condensed milk, 3 table spoon all-purpose
Cream, mixing bowl, sifter, and tray as
kitchen tools and equipment.
Yes, that is true! In addition to what

The first step is measure the needed
you have said, proper proportioning
materials. This must be the first step because
of ingredients is the first thing you
the taste, texture and appearance depend on
need to do in cooking because
the ratio of the ingredients.
proper procedure is useless if the
food is not tasty or delicious.
What is the second step?
What is the third step?

Cook Fruit Cocktail over low heat for 13
minutes or until dry. Cool slightly and set
aside.
What is the fourth step?

Mix the remaining ingredients except sugar.
Add the drained Fruit Cocktail and mix well.
How about the last step?
Form every 1 tablespoon of mixture in your

desired shapes and roll in the sugar.
c. Abstraction
Ingredients:
Wrap in the cellophane or serve it in a
432 grams Fruit Cocktail creative way.
1 tbsp cashew nuts, roasted and
chopped
2 ½ cup milk powdered
2 tbsp condensed milk, sweetened
3 tbsp all-purpose cream
2 tbsp. sugar, white
Procedure:
1. Measure the needed ingredients.
2. Cook Fruit Cocktail over low heat
for 13 minutes or until dry. Cool
slightly and set aside.
3. Mix the remaining ingredients
except sugar. Add the drained Fruit
Cocktail and mix well.
4. Form every 1 tablespoon of mixture
in your desired shapes and roll in the
sugar.
5. Wrap in the cellophane or serve it
in a creative way.
d. Application
Directions:
With the same group, each group
should apply the procedure and
measurement of ingredients in making
Fruity Pastillas. Performance of each
group will be evaluated by the
The ingredients and kitchen tools and
following criteria:
equipment. These are 432 grams of Fruit
Cocktail, 1 tablespoon cashew nuts, 2 ½ cups
 Accuracy of the Procedure – 15%
condensed milk, 3 table spoon all-purpose
 Appropriateness of Tools and – 15% Cream.
Equipment Used
 Health & Safety Practices – 15%

Measuring cups, Measuring Spoon, mixing
 Teamwork – 15% bowl,
 Presentation of the Output- 30%

Procedure:
 Timeliness – 10%
1. Measure the needed ingredients.
2. Cook Fruit Cocktail over low heat
F. Generalization
for 13 minutes or until dry. Cool
Let us summariIze our topic today.
slightly and set aside.
Who wants to enumerate the
3. Mix the remaining ingredients
ingredients?
except sugar. Add the drained
Fruit Cocktail and mix well.
4. Form every 1 tablespoon of
mixture in your desired shapes and
roll in the sugar.
How about the tools and equipment
5. Wrap in the cellophane or serve it
needed in making Fruity Pastillas?
in a creative way.
(Students will pass their paper)
What about the procedure?
Goodbye Ma’am!
IV. Evaluation
Direction: In ¼ sheet of paper ,
answer the following questions.
V. Assignment
Direction: In ½ crosswise, research
about the topic
That’s all for today!
Goodbye class!
Prepared By:
DOROTHY CASAÑARE GABAY
Practice Teacher
Checked By:
MARY JOY C. DRIS
Cooperating Teacher

Masaguisi National High School

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Region IV – MIMAROPA

Division of Oriental Mindoro

March 08, 2019

1. determine the procedure and ingredients Fruity Pastillas ;

Subject Integration: English, Mathematics, Arts and Health

For us to be guided in the whole

Good morning class!

Be environment friendly and care for our

Ms. Secretary! May I know who are

No one is absent today Ma’am.

(Students will follow)

Last meeting, I gave you an assignment

Where is the assignment of Group1? Yes Ma’am!

B. Review of the Past Lesson

Very well said!

Will you please enumerate the guidelines

1. Make garnishes edible;

Give yourselves 5 claps.

(Student will do the clap)

At the end of the lesson, students should be

Before we create graphic organizer, we first

Yes, that is true! In addition to what

What is the third step?

What is the fourth step?

Form every 1 tablespoon of mixture in your

 Health & Safety Practices – 15%

 Presentation of the Output- 30%

What about the procedure?

DOROTHY CASAÑARE GABAY

MARY JOY C. DRIS

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