You are on page 1of 4

OLIVAREZ COLLEGE TAGAYTAY

E. Aguinaldo Hi-Way, Crossing Silang, Tagaytay City

DAILY LESSON LOG (DLL)


1ST SEMESTER S.Y. 2018-2019

Subject Code :HE001 Subject Description :Cookery 1


Inclusive Teaching Dates:Week 12 Day 2 Schoology Access Code: T39FN-QRCM4

I. Objectives
A. Content B. Content C. Performance D. Learning E. LC F.
Standards Standards Competencies Code Date
15. Classification of The learners The learners prepares a LO 3. Prepare TLE_HEC Week
Sauces demonstrate variety of stocks, sauces required for K912SSS- 12/D
16. Ingredients in an sauces, and soups used menu items IIIa-20 ay 2
preparing sauces understandin in different cultures 3.1 Classify
17. Methods of g basic various types of
preparing sauces concepts and sauces and their
18. Types of underlying corresponding
thickening agents and theories in 3.2 Prepare a
convenience products preparing variety of hot and
used in preparing stocks, cold sauces based
sauces sauces, and on the required
19. Role of soups menu items
thickening agents and 3.3 Identify the
convenience products types of thickening
in the preparation of agents and
sauces convenience
products used in
preparing sauces
3.4 Use thickening
agents and
convenience
products
appropriately
3.5 Evaluate sauces
for flavor, color,
and consistency
3.6 Identify and
deal with problems
in the preparation
of sauces

II. Content (Topic Covered)


15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products used in preparing sauces
19. Role of thickening agents and convenience products in the preparation of sauces
III. Learning Resources (printed/online in APA format)
 Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,
  Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
  De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
  Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
  De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
  Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
  De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-
429
  Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-63.
  De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420432.
  Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
 De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home Economics Third
Year, pp 86 -89. Saint Bernadette Publications, INC. 1997

IV. Procedures:

A. Reviewing previous 1. The instructor will ask questions related to previous topics so
lesson or presenting the new that the students can recall
lesson 2. The instructor will present the topic through showing videos
and photos.

B. Establishing a purpose for Classroom Opinion Polls – The instructor asked the idea of the
the lesson students about the topic and provided the objective and outline of
the matter
Video Presentation – The instructor presented a video that
shows the overview of the topic
C. Presenting 1. Presentation of photos and videos related to the lesson.
examples/instances of the 2. Presentation Power Point Presentation
new lesson 3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
D. Discussing new concepts Demonstration Method:
and practicing new skills # 1 Discuss the ff: through power point presentation.
15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products
used in preparing sauces
19. Role of thickening agents and convenience products
in the preparation of sauces

E. Discussing new concepts Discussion Method:


and practicing new skill # 2 Set examples about the ff: through power point and video
presentation.
15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products
used in preparing sauces
19. Role of thickening agents and convenience products
in the preparation of sauces
F. Developing mastery Formative Assessment strategies:
(Leads to Formation Return Demonstration of the students in making the
Assessment 3) following:
15. Classification of Sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products
used in preparing sauces
19. Role of thickening agents and convenience products
in the preparation of sauces
1.
G. Finding practical Concrete experience and reflective observation.
applications of concepts and 1. The students can do the following:
skills in daily living a. Prepare sauces required for menu item
b. Store and reconstitute stocks, sauces and soups
c. Perform mise’en place
d. Cook poultry and meat dishes
e. Plate and present poultry and meat dishes
f. Evaluate finished products
g. Store poultry
H. Making generalization Generalization and abstraction approaches:
and abstraction about the 1. White sauce - Its basic ingredient is milk which is
lesson thickened with flour enriched with butter.
2. Veloute sauce- Its chief ingredients are veal, chicken
and fish broth, thickened with blonde roux.
3. Hollandaise – It is a rich emulsified sauce made from
butter, egg yolks, lemon juice and cayenne.
4. Brown sauce / Espagnole – It is a brown roux-based
sauce made with margarine or butter, flavor and
brown stock.
5. Tomato – It is made from stock (ham/pork) and
tomato products seasoned with spices and herbs.
I. Evaluating learning Actual Demonstration

J. Additional activities for


application or remediation
(BLENDED LEARNING)

V. Remarks:
The students have been able to learn the following through elaborative discussion, setting of
examples through photos and video presentation and formative assessment strategies.
15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products used in preparing sauces
19. Role of thickening agents and convenience products in the preparation of sauces

VI. Reflection
A. No. of learners who earned 80% on the
formative assessment From previous activities 100%

B. No. of learners who require additional


activities for remediation From previous activities 0%

C. Did the remedial lesson work? No. of


learners who have caught up with the lessons 48

D. No. of learners who continue to require 0


remediation
E. Which of my teaching strategies worked Actual Demonstration and Video Presentation
well?

F. What difficulties did I encounter which my


principal or supervisor can help me solve? Availability of the kitchen

G. What innovation or localized materials did I


use/discover which I wish to share with other Actual Demonstration and Video Presentation
teachers?
Prepared by:

RAYMOND L. MARCOS
Instructor

Checked by:

MR. MYKE PONCE CUESTA


TVL Coordinator

Approved by:
EFANNY E. FELIAS, LPT, MEM
Principal