DETAILED LESSON PLAN

School: BVBSNHS Grade Level: 9

Date: Learning Area: TLE
Time Allotment: 1 hour Quarter: 3rd Quarter
I. OBJECTIVES

At the end of the lesson, the students are expected to:

a. Identify the different types of glazes and sweet sauces;
b. Value the importance of Identifying the different Glazes and Sweet sauces; and
c. Prepare glazes and sweet sauces.

II. CONTENT/SUBJECT MATTER

Topic: Selecting and Preparing Glazes/Sweet Sauces

References: Q3 G9 TLE Cookery Module 5 - Technology and Livelihood Education
COOKERY Quarter 3 – Module 5, CBLM on Cookery 9, SLM
Strategies: Discussion, Group activities, Written activities
Material: PowerPoint presentation, Television, Hand-outs

LEARNING PROCEDURE
Teacher’s Activity Students Activity
A. Daily Routine

Prayer

“I am requesting everyone to please stand up for “Let us bow down our heads and put
the prayer. Will you please lead Marjory?” ourselves in the holy presence of God. In
the name of the Father, and of the Son, and
of the Holy Spirit, Amen. Our Father, who
art in heaven, hallowed be thy name; thy
kingdom come; thy will be done on earth as
it is in heaven. Give us this day our daily
bread; and forgive us our trespasses as we
forgive those who trespass against us; and
lead us not into temptation, but deliver us
from evil. Amen.”

Greetings

“Good morning, everyone!” “Good morning, Miss Claudine!” (the

students responded in unison)

Classroom Conditioning

"Before you take your seat, may you please pick (All the students follow the teacher’s
up the pieces of paper and plastic wrappers and command)
arrange your chairs properly."

"Okay class, you may sit down."

"How are you this morning?" Students: We are doing fine, miss. (The
students responded in unison)
"It’s good to hear that you’re all doing well."

"Before we proceed, I have listed necessary

guidelines to maintain our good relationship with
each other, and to make sure to have a
harmonious discussion all throughout."

Classroom Guidelines:
1. Listen when your teacher is talking.
2. Do not be afraid to share your ideas.
3. Do not answer in chorus in order to be
recognized.
4. Raise your hand if you have further questions
and clarifications.
5. Respect each other.

Checking of Attendance

“I would like to ask a favor from our class

secretary to check the attendance and submit to
me the list of those students who are absent Class secretary: Yes, miss.
today. Thank you.”

Review of Previous Lesson

“Who can still recall our previous lesson?”

Student 1: Our previous lesson was all

“Okay, can you tell me what are those different about the Fillings and Spreads for
types of Fillings and Spread?” Sandwiches, miss.

Student 2: The different types of

fillings and spreads are;

1. Meat and Poultry

2. Cheese
3. Fish and Shellfish
4. Mayonnaise Based Salad
5. Vegetables Items
6. Fruits
Okay, very good! I’m Glad that you still 7. Miscellaneous Spreads
remember the lesson that we discussed last time.

Now, before we proceed to another lesson, let’s

have an activity first.

Motivation
(The student will be group into 2 and the teacher
will provide them the letters)

Activity 1: JUMBLED LETTERS

Direction: Arrange the letters and post your
answer in the board.

ASZEGLFSEOYPT - TYPES OF GLAZES Group 1: TYPES OF GLAZES

UASESEWTEEC- SWEET SAUCES GROUP 2: SWEET SAUCES

Very Good! Now, to dig deeper, we will have

another activity which is Describe Me.

ACTIVITY

Activity 2: Describe Me!

Directions: Describe the picture posted in the
board.
(The student’s answer may vary)

ANALYSIS

"How was the activity, class? Do you find it Students: No, miss.
hard?"

Caren: I guess it’s about the Types of Glaze

“Okay, since, it was easy then, based on the and sweet sauces, miss, since the idea of it
activities earlier, do you have any idea now of was evident in the activities.
what lesson will be discussing today?”

"Alright, well done, everyone, Since, you already

have a glimpse of the topic that we will be
getting to know this morning, let’s hastily
uncover it to be added to your receptacles of
knowledge."

“Before we begin, let’s first read our lesson

objectives.”
 Establishing a purpose for the Lesson

At the end of the lesson, the students are

expected to:

a. Identify the different types of glazes

and sweet sauces;
b. Value the importance of Identifying the
different Glazes and Sweet sauces; and
c. Prepare glazes and sweet sauces.

ABSTRACTION

Glaze- A glaze is a sauce that is cooked onto a

protein or vegetable so that the sugars
caramelize, get slightly sticky, and adhere to
whatever it is that you're cooking.

Types of Glazes
Simple Glaze- Most basic glaze.

“The teacher will present a short video on how to

make Simple Glaze”

Candy Glaze- Sweet candy flavors are easy

to incorporate into this type of glaze.

“The teacher will present a short video on how to

make Simple Glaze”

Citrus Glaze- The citrus balances the

sweetness of the sugar in the glaze and in the
bread/cake.
“The teacher will present a short video on how to
make Simple Glaze”

Flavored Glaze- Add just about flavored extract

or spice to a glaze to make a flavored glaze.

“The teacher will present a short video on how to

make Simple Glaze”

Types of Sauces
Sweet Sauce- A sweet thick liquid made from sugar
and other sweet substances, used as sauce.

Burger Sauce- A creamy sauce made with a

combination of ketchup and mayonnaise with
additional mixture.

Barbeque Sauce- Used for basting barbequed

food or served as an accompaniment.

Mustard Sauce- Sauce of prepared mustard

thinned with vinegar and vegetables oil with sugar
and seasonings.

APPLICATION

Activity 3: BLUFF OR FACT!

“Now that you already know the different types

of Glazes and sweet sauces, let us try to do this
activity.”

Directions: The students will analyze the

sentence and answer bluff if the it is Wrong and
Fact if it is Correct.

“The student answer in unison”

1. Glazes include aspic, egg wash, colored flavor oils,

and melted butter.
Answer: FACT

2. Citrus glaze balances the sweetness of the sugar in

the glaze and in the breads.
Answer: FACT

3. Flavored glaze is the most basic glaze.

Answer: BLUFF

4. Sweet Sauce is a sweet thick liquid made from

sugar and other sweet substances.
Answer: FACT

5. Mustard Sauce is usually a creamy sauce made

with a combination of ketchup and mayonnaise.
Answer: BLUFF
“Very Good students!

GENERALIZATION

“I know you’ve learned a lot from today’s lesson. (Possible answer)

So, anyone who can summarize our lesson?” Our lesson is all about the Glaze and sweet
sauces. Those types of Glaze are used for
sandwich making.

(The students answer in unison)

“Very good. What are the types of Glaze?”
Simple Glaze
Candy Glaze
Citrus Glaze
Flavored Glaze

“That’s right, How about the types of sauces? (The students answer in unison)
Sweet Sauce
Burger Sauce
Barbeque Sauce
Mustard Sauce

“Very Good!”

“Now, why glazes and sauces are important in “ The student's answer may vary”
sandwich making?”

“Very Good!”

“Now, let’s answer this one”

EVALUATION
Directions: Give the different kinds of glazes.
Give the different kinds of sauces.
Write your answers in your TLE Notebook.

ASSIGNMENT

1. Prepare for a Performance Task

2. The learners will divide into four
groups.
3. Each group will bring ingredients
for making simple glaze.
4. The performance will be rated using
rubric.
 “Thank you for listening and participating.”

“Goodbye, class!”

REMARKS

REFLECTION
A. No. of learners who earned 80% in the
evaluation.
B. No. of learners who require additional
activities for remediation who scored below
80%
C. Did the remedial lessons work? No. of
learners who have caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these works?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
used/discover which I wish to share with
other teachers?

Prepared by: Approved by:

CLAUDINE LEONORAS MIDELYN L. CORPUZ

Pre-Service Teacher Cooperating Teacher