Republic of the Philippines

Department of Education
Region VII – Central Visayas
School Division of Bohol
PILAR TECHNICAL – VOCATIONAL HIGH SCHOOL
Poblacion, Pilar, Bohol

SEMI-DETAILED LESSON PLAN IN COOKERY

School PTVHS Grade Level 9

Student Intern Maxine Mae O. Calamba Learning Area Bread and Pastry Production
Teaching Date Quarter 4
I. Objectives
Identify the different classifications of desserts, specifically fruits and
Knowledge
cheese,
Skills Prepare simple Fruit Salad while applying proper handling techniques,
Demonstrate creativity and resourcefulness in preparing fruit and cheese
Attitude
desserts and;
Value Practice proper hygiene and food safety in handling and preparing desserts.
Learning Competency LO 1. Perform Mise en Place in Preparing Fruit Salad
II. Content
Subject Matter Classification of Desserts and their characteristics: Fruits and Cheese
III. Learning Resources
a. Learning Code TLE_HEBP9-12PB-la-f-1
b. Learning Teacher’s Guide,
Resources Learner's Module
Tools and Equipment (measuring cup and Spoon, Mixing bowl, Cans
Opener, etc.)
Laptop/Projector
IV. Procedures
TEACHERS ACTIVITY
A. PRELIMINARY ACTIVITIES
i. Prayer
ii. Greetings
iii. Checking of Attendance
iv. Reviewing previous lessons or presenting new lesson
AWARENESS/MOTIVATION

B. Activity
Show a video presentation on how to prepare fruit salad with cheese.

C. Establishing a purpose for the lesson

ANALYSIS
What do you think are the Reasons why people eat Desserts?
What are the ingredients shown in the video that are used for preparing fruit dessert?
ABSTRACTION

At the end of this lesson, the learners should be able to;

 Identify the different classifications of desserts, specifically fruits and cheese.
 Prepare simple Fruit Salad while applying proper handling techniques.
 Demonstrate creativity and resourcefulness in preparing fruit and cheese desserts
 Practice proper hygiene and food safety in handling and preparing desserts.

FRUITS
Fruits are nature's candy. They're nutritious, refreshing, and often require minimal preparation. They
are simplest but one of the best because they are nutritious, appetizing, and easy to prepare and
serve.
Characteristics:
o Naturally sweet and flavorful
o Rich in vitamins and minerals
o Can be served fresh, cooked, or as part of another dessert

Examples:
Tanghulu, Fruit Salad, Fruit Pastries, etc...

Fruit salad is a famous Filipino sweet dessert made with colorful mix of canned fruits smothered in a
rich blend of cream and milk.

Fruit Salad Recipe

Ingredients:
250 ml Nestle All Purpose Cream
14 ounces Carnation Condensed Milk
30 ounces fruit cocktail
12 ounces kaong sugar palm
12 ounces nata de coco coconut gel
1 lb fresh coconut strips

 Equipment
 Refrigerator / Cooler for chilling
 Directions:
 Drain the syrup from the fruit cocktail, nata de coco, and kaong.
 30 ounces fruit cocktail, 12 ounces nata de coco, 12 ounces kaong
 Combine all the ingredients in a bowl.
 250 ml Nestle All Purpose Cream, 14 ounces Carnation Condensed Milk, 1 lb fresh coconut
strips, 4 ounces cheese
 Gently fold the mixture until all ingredients are well blended.
 Cover the bowl. Refrigerate for 3 hours.
 Serve chilled. Share and enjoy!

CHEESE
It is made in all parts of the world from a variety of milks from cow, goat and sheep. Cheese differs
depending on the kind of milk used, the kinds of cheese-making procedures, the seasonings and the
ripening processes also distinguish its variety. As dessert, it consists of creamy filling usually
containing cheese baked in pastry or pressed-crumb shell.

Three (3) general types of cheese based on consistency:

o Soft
a. unripened cheese
b. ripened by bacteria
o Semi-hard
a. ripened by mold
b. ripened by bacteria
o Hard
a. with gas holes
b. without gas holes

Soft cheese
1. Mascarpone cheese is a soft Italian double or triple cream cheese.
2. Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese.
Semi-hard cheese
1. Edam is a sweet, nutty cow's milk cheese with a semi-firm texture.
2. Gouda is an aged Dutch cheese with a colorful, wax-coated rind and sweet flavor.

hard cheese
1. Parmesan is an Italian hard, granular cheese produced from cow's milk and aged at least 12
months
2. Cheddar is a hard, somewhat sharp-tasting natural cow's milk cheese that originated in
England.

D. Wrap-up
Again, why is fruit called nature’s candy?
What are the three general types of cheese-based consistency?
Who can give me an example of fruit dessert?
What about an example of cheese-based dessert?

APPLICATION

Making Fruit Salad with Cheese

Students will follow step-by-step instructions to bake fruit salad and applying proper handling
techniques.

ASSESSMENT
I. Classification (10 points):
Instructions: Classify each of the following desserts as either fruit-based or cheese-based.
1. Fruit Salad
2. Tiramisu
3. Tanghulu
4. Cheesecake
5. Mascarpone
6. Queso de Bola
7. Apple Tart
8. Honeydew
9. Camembert
10. Mango Float

II. Essay (5 points):

Why do people enjoy eating desserts? Explain your answer using at least two reasons.

ASSIGNMENT
REMARKS

Name: Maxine Mae O. School: PTVHS

Calamba
Position/ Student Teacher Division Bohol
Designation:
Contact no. 0912-771-5055 Email Address: [Link]@[Link]
Prepared By:

MAXINE MAE O. CALAMBA

Student Intern
Checked By:

AIDA T. MALARAN
Teaching Internship Mentor

Rubric for Preparing Fruit Salad

 Needs
Criteria Excellent (4) Good (3) Satisfactory (2) Improvement SCORE
(1)
Variety of fresh, Adequate fruit Limited
Good variety of
colorful fruits selection but selection; fruits
fruits but a bit
Fruit Selection chosen. Balanced lacks color or are overly
limited in flavor or
mix of textures and balance in similar or lack
texture variety.
flavors. flavors. freshness.
Fruits are cut well,
Fruits are cut into but some pieces Fruits are
Fruits are poorly
Preparation & uniform sizes, with may not be unevenly cut or
cut, uneven, or
Cutting attention to shape uniform or not presented
difficult to eat.
and presentation. aesthetically attractively.
pleasing.
Perfect balance of Mostly balanced Flavors are Flavors clash or
sweet, tart, and with slight somewhat are overly one-
Flavor Balance juicy. The flavors variation in unbalanced, dimensional (too
complement each sweetness or too sweet or sweet or too
other well. tartness. too tart. bland).
Ideal mix of Mostly soft or The texture is
Good mix of
crunchy, juicy, and mushy fruits, inconsistent or
Texture & textures but may
soft textures. The with little unpleasant, with
Consistency lack a bit of crunch
salad is refreshing textural too many mushy
or variety.
and light. variety. fruits.
Visually appealing Simple
Messy or
with vibrant colors, Neat presentation, presentation,
unappealing
artistic with some color lacks attention
Presentation presentation,
arrangement, and contrast, but not to color
lacking color
garnishes if highly artistic. contrast or
contrast.
applicable. arrangement.

Fruits are evenly The salad is

tossed, with no Fruits are tossed poorly mixed,
The salad is not
excess liquid or fairly well, with leading to
Tossing/Coating properly tossed
clumps. Optional minor unevenness clumping or
or is too soggy.
dressing is evenly or excess liquid. too much
applied. liquid.

Total Score: 100

 Excellent: 85 -100
 Good: 70 -84
 Satisfactory: 50-69
 Needs Improvement: 0-49