DAILY SCHOOL: RAMON Grade 9- DIAMOND

LESSON NATIONAL Level: AND

PLAN HIGH EMERALD
SCHOOL
TEACHER: AIRA F. Subject FOOD
DONTOGAN Area: PROCESSING
NC II
TEACHING: April 13, Quarter: THIRD
DATE AND 2023 QUARTER
TIME 9:45- 10:45
am

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding on food
processing by sugar concentration.
B. Performance The learner demonstrates independently the method
Standard of food processing by sugar concentration.
C. Learning At the end of the lesson, the learners are expected to:
Competency/ 1. Recall the procedures on how to cook mango jelly;
Objectives 2. Discuss how to assess the doneness of jelly;
Specific Objectives 3. Value the importance of testing the doneness of
(Unpacked jelly..
Competencies)
II. CONTENT LO 4. COOK SUGAR CONCENTRATES
4.1 Cook mixture to required consistency
III. LEARNING
RESOURCES
A. References
1. Curriculum Guide p.28
2. Learner’s Material
Pages
3. Other Learning https://youtu.be/bOuN1fRDubw
Resources
https://youtu.be/y5mXF6vGn6Y

“Adjusting acid, pectin and sugar and cooking

concentration, module 3- Flip eBook Pages 1-50 |
AnyFlip”
https://anyflip.com/nclgi/flyy/basic

IV. PROCEDURES Teacher’s Activity Student’s Activity

A. Preparatory “Before we will begin our
Activities formal discussion this morning,
Reviewing previous or may I ask who wants to lead us
presenting the new a prayer? Yes, Apple.” (Apple will lead the
lesson prayer)
AMEN!
“Amen! Good morning Grade 9
Diamond and Emerald!” “Good morning,
ma’am Aira!”
 “You may take your seats.
Kindly pick up the dirt under
your table and throw it in the
trash bins at the back. During
our discussion, please
participate and minimize your
noise. Do you understand?” “Yes, ma’am.”

“What have we discussed last

meeting? Yes, Fredilyn.”
“Last meeting, we
have discussed
about the processes
in making jelly,
ma’am.”
“Very good! What are those
processes? Yes, Jhuneya?” “The processes in
preparing a jelly
are: extraction of
the pectin,
clarification, testing
for pectin, and
lastly, boiling the
jelly.”

“That’s right!”
B. Establishing a “Eating Jelly”
purpose of the lesson
“Have you tried joining eating
banana during Christmas
party, birthday party or any
occasion?” “Yes, ma’am.”

“Alright! You already have an

idea with our game this
morning. We will be playing
eating jelly. Two volunteer
player will come infront and
each of them will be given 5
pieces of jelly ace to eat for 10
seconds. The first who will
finish eating will be declared
winner. Game?” “GAME!”

“Okay! I need one pair of

player.” “Ma’am!”

“Yes, Valen and John Lloyd.

Please come in front. Hands
up. You may eat your jelly in
 3…2…1!”
(Students will play
the game!)
“Congratulations, the winner
for this round is John Lloyd. He
finished eating the 5 pieces of
jellies within 9 seconds. Who
will volunteer to play for the
next round?” “Ma’am!”

“Yes, Hannah and Quezzeah.

Please come in front. Hands
up. You may eat your jelly in
3…2…1!” (Students will play
the game!)
“Congratulations to Quezzeah
who first finished the game at
exactly 10 seconds while
Hannah haven’t done eating all
her jellies! What can you say
about the activity?” “It’s exciting
ma’am!”
“Do you like eating jelly?”
“Yes, ma’am”
C. Presenting “Alright! Do you want to learn
examples/ Instances how jellies are made just like
of the new lesson what you have eaten?” “Yes, ma’am!”

“Let us watch a short video and

be sure to take note the
processes being done.”

https://youtu.be/y5mXF6vGn6Y

“What product is made on the

video? Yes, Lovely?” “Jelly ma’am.”

“That’s right. What are the

steps that they have done?
Yes, Alysa.” “First, they put three
different food colors
on each container.
They also add fruit
essence. Next, they
boiled 1 cup of
sugar with 3 cups of
water. Once, boiled,
they put it on the
container and let it
 set for 20 minutes
at room
temperature.”

“Very good, Alysa! In

everything we do, we have
processes to follow.”
D. Discussing new “Do you still remember when
concepts and you make a jelly before?”
practicing new skills 1 “Yes, ma’am”
“What fruit did you use in
making your jelly?” “Mango, ma’am.”

“Alright! Zillah, what is the first

thing that you did when you
made a mango jelly?” “Remove the pulp
and blend it until
smooth.”
“After that, what did you do
next, Mae Krishene?” “Prepare a mixture
of 1/2 cup water
with 1/4 cup of
cornstarch. Set
aside.”
“Very good! What’ next,
Valen?”
“Put into pan the
blended mango
pulp then bring to
boil.”
“And when it boils, what’s the
next thing that you do, Nicole?”
“Add the cornstarch
mixture gradually
while continuously
stirring, ma’am.”
“After you have mixed all the
cornstarch mixture, what did
you do next, Charise?”
“Add 1/4 cup of
sugar and 1/2
teaspoon calamansi
juice.”

“Okay. What was the next thing

that you did, Hazel?”
“Once thicken,
remove from heat
and cool for 5
 minutes, then,
scoop into greased
cups.”

“Those are the process or

procedure in making a mango
jelly. Did you enjoy cooking a
mango jelly?”
“Yes, ma’am!”
E. Discussing new “Determining the doneness of
concepts and jelly is very important, but, how
practicing new skills 2 do we assess its doneness?
Let us learn it this time. Hazel,
kindly read the slide
presentation.”
“When jelly is made
by the hot
evaporation
method, the boiling
point of the mixture
may be used as one
index to doneness.
The exact
concentration of
sugar will depend
upon the quantity
and quality of the
pectin and upon the
hydrogen-ion
concentration of the
mixture.”

“When you are heating the

mango pulp, what happens as
it boils, Crizza?” “It becomes thicker
and thicker, maam.”

“Exactly! Mary Rose kindly

read what’s presented on the
slide.” “A test may be used
to determine
whether the
concentrations of
pectin and
hydrogen ions are
high enough to form
a gel. The mixture
should be removed
from the heat
momentarily to
 avoid overcooking it
while the test is
being done.”

“What test are we going to

apply? Continue reading,
Sharlene.”
“A small amount of
the hot syrup is
rolled in the bowl of
a metal spoon to
cool it slightly. The
mixture is then
allowed to drip off
the edge of the
spoon. Incipient
gelation thickens to
coalesce and break
or cut away sharply
as they leave the
spoon in what is
known as the sheet
test.”
“Alright! That is sheet test. How
did you test the doneness of
the mango jelly? Yes,
Blesilda?” “We put a few drops
on the bowl ma’am
and if does not run,
it is done done,
ma’am.”

F. Developing SELF- CHECK 1.1 LEARNERS’

Mastery (Leads to ANSWERS
Formative Direction: On your paper,
Assesment) draw a happy emoji if the 1.
statement is true and a sad
emoji if it is not.

1. In testing the doneness of 2.

the jelly, it should be first
remove from heat to avoid
overcooking.
3.
2. The boiling point of the
mixture may be used as one
index to doneness. 4.
 3. Incipient gelation thickens to
coalesce and break or cut 5.
away sharply as they leave the
spoon in what is known as the
sheet test.

4. Water is one important

ingredients that helps the gel to
set.

5. Incipient gelation thickens to

coalesce and break or cut
away sharply as they leave the
spoon in what is known as the
sheet test.
G. Finding practical “Why do we need to test the
application of jelly first before cooling it
concepts and skills in completely? Yes, Arriane?” “Testing the jelly will
daily living. help us achieve the
best quality of it.
Too watery will
result to weak and
very soft jelly while
‘just’ consistency
will give us a firm
jelly product.”
“Brilliant!”

H. Making On your paper, write your

generalization and personal insights about the
abstraction about the lesson using the prompt below:
lesson
I’ve learned that ____.
I’ve intend to _______.
I want to learn more
about_______.

I. Evaluating Learning SELF- CHECK 1.2 LEARNERS’

ANSWERS
On your paper, write the
procedure in making mango 1. Remove the pulp
jelly. of the mango and
blend until smooth.
2. Prepare a
mixture of 1/2 cup
water with 1/4 cup
cornstarch. Set
aside.
3. Pour the blended
mango into pan and
 bring to boil.
4. Gradually add the
cornstarch mixture
while stirring
constantly.
5. Add 1/4 cup of
sugar and 1/2
teaspoon calamansi
juice.
6. Once thicken,
test the jelly by
putting few drops on
a dry bowl. If it sets,
the jelly ma now be
removed from heat
and cool for 5
minutes.
7. Scoop into
greased containers.
Refrigerate.
J. Additional activities
for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation
C. No. of learners
who continue to
require remediation
D. Which of my
teaching strategies
worked well?
E. What difficulties did
I encounter which my
principal can help me
solve?
F. What innovations
or localized materials
did I use/ discover
which I wish to share
with other teachers?
Prepared by: Checked by:

AIRA F. DONTOGAN ROVELYN M. CASTUERAS

Student Teacher Teacher III