Daily School Leonarda D.

Vera Cruz National High School Grade Level Nine

Lesson Teacher Charmain J. Dequito Specialization Cookery
Log Teaching dates and time March 8-13 , 2020 (3:00 - 4:00 pm) Quarter Fourth

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standards
B. Performance Standards
C. Learning Competencies
The learner demonstrates The learner demonstrates knowledge,
knowledge, skills, and attitudes skills, and attitudes required on preparing
required on preparing desserts desserts
The learner independently prepares The learner independently prepares
dessert dessert
TLE_HECK9PD-Ivg-17 TLE_HECK9PD-Ivg-17
LO 3. Plate / Present desserts LO 3. Plate / Present desserts .
3.1 Identify dessert accompaniments and hygienic procedures 3.5 Identify factors in plating and presenting desserts

II. CONTENT
Accompaniments for Factors and Techniques in CONTINUATION OF THE
CONTINUATION OF THE LESSON
Desserts Plating and Presenting LESSON
Desserts
III. LEARNING RESOURCES

A. References
1. Curriculum Guide & pages CG 8 – p. 13 CG 9 – p. 13

2. Learners Material Pages TLE Learning Module Cookery, TLE Learning Module Cookery, pp.192-
pp.191-192 193

3. Textbook Pages
4. Additional Materials from http://en.wikipedia.org/wiki/desser http://en.wikipedia.org/wiki/dessert
Learning Portal t http://www.cookingtechniques.com
http://www.cookingtechniques.co
m

B. Other Learning Resources DLP, Laptop, Print materials. DLP, Laptop, Print materials. Video clip,
Video clip, Pictures Pictures

IV. PROCEDURES

A. Reviewing previous Share It

lesson/presenting the new lesson The leader of each group
HOT or COLD !
 will have a simple sharing
for the last practicum of
preparing their own
desserts.  The leader of each group will
compare the accompaniments for
hot and cold desserts.

B. Establishing a purpose for the Watch and Learn VIEW THIS WAYS!
lesson
Showing video clips of Showing video clips of preparing
preparing desserts. desserts in an attractive way.

What can you say about the video?

Can you share with us how
attractive the video was?
What can you say about the video?

Can you share with us

what are the ingredients
added in the preparation
of dessert?
C. Presenting examples/ instances of See Saw!!! WATCH AND LEARN!!!
the new lesson  Students will be grouped Students will be grouped into
into five (5). five (5).
 Another video of  Using the same video, let them
preparing desserts will be find out what are the factors to
shown. consider in plating and
 Each group will find out presenting desserts.
what are the
accompaniments shown in
the second video.
 For the third video they
can add/give the needed
accompaniments in a
dessert.
D. Discussing new concepts and
practicing new skills#1
E. Discussing new concepts and
practicing new skills#2
F. Developing Mastery
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
Each group will be given
the recipe book.
They will look for at least
3 recipes of dessert.
Let them share to
everyone if the necessary
accompaniments are
within the desserts.
COLORFUL WORLD
 Each group will get a piece of
colored paper which is posted
on the chart.
 Talk about the accompaniment
written on the papers.
The leader will share to the
class their answers.
Based on their activities, students will
answer the following questions:
 Why do we need to know what
are the accompaniments we can
add to our recipe?
 How important the
accompaniments in a recipe?
 Each group will make the list of
accompaniments needed in
preparing hot and cold desserts.
 They will be given 3 mins.to do
the task.
 The representative will share to
the class their output.
  Representative of each group
will give their ideas to the
ITS COOKIE TIME!
 The pictures of cookies were laid
on the table.
 Each group will choose their
cookies and give the appropriate
plating for the recipe.
 Let them present to the class
their answers.
COOKIES YOU LIKE IT!
 Using your chosen cookies, give
the factors that helps your
plating presentable.
 The leader will share to the class
their answers.
SAY IT, MEANT IT
Based on their activities,
students will answer the following
questions:
 Why do we do the proper
plating of desserts before
presenting them to the guests?
 How do you plate desserts?
DO IT OR LIVE IT
 !Each group will be given 3
cupcakes.
 Show the attractive way of
presenting the dessert using
different garnishes.
BELIVE IT OR NOT!
 statement. Techniques to keep in mind :
Add flavorings after the syrup
has cold, flavor may lost if  Never decorate a plate with
added to hot syrup. something inedible

Stirred vanilla custard sauce;  Ensure the garnish complements

consist of milk, sugar, egg and enhances the dish.
yolks and vanilla stirred over  Choose garnishes that are the
low heat until lightly thickened. correct size; they should be easy to eat

Pastry cream contains starch as

well as eggs, resulting in a
much thicker and more stable
product.

Custards are consist of milk,

sugar, eggs and flavorings.

I. Evaluating Learners  Dimension 5 4 3 2 1 P
A. Paper and Pencil Test .
Direction: Give 1 E
accompaniment for each 1.Use of tools and
pictures of recipe. equipment

2. Application of
procedures

3. Safety work
habits

4.Final output

5.Time
management

Scoring Rubric

J. Additional activities for Give the ways on how to plate and
application or remediation present pastries.

V. REMARKS
VI. 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 work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?

Prepared and Submitted by:

CHARMAIN J. DEQUITO
Teacher I