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 2 - 6 , 2020 (3:00 - 4:00 pm) Quarter Fourth

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standards The learner demonstrates The learner demonstrates knowledge, skills,
knowledge, skills, and attitudes and attitudes required on preparing desserts
required on preparing desserts
B. Performance Standards The learner independently prepares The learner independently prepares dessert
dessert
C. Learning Competencies
TLE_HECK9PD-Ivb-f-16 TLE_HECK9PD-Ivb-f-16
LO 2. Prepare desserts LO 2. Prepare desserts
Identify the methods of 2.2 Select and prepare sweet sauces
preparing dessert
II. CONTENT
MAKING DIFFERENT KIND OF
METHODS OF SAUCES FOR DESSERTS
DESSERTS (HANDS ON
PREPARING
PERFORMANCE)
DESSERTS
III. LEARNING RESOURCES

A. References
1. Curriculum Guide & pages CG 5 – p. 13 CG 6 – p. 13

2. Learners Material Pages Culinary Techniques for Healthy TLE Learning Module Cookery, pp.180-
School Meals 181

3. Textbook Pages
4. Additional Materials from Learning http://www.filtsai.com/cooking http://www.panlasangpinoy.com
Portal http://www.lutongbahaycom http://www.lutongbahaycom

B. Other Learning Resources DLP, Laptop, Videoclips, Print Pictures, Tools, Utensils, Materials,
materials, Pictures, Boxes Equipment and Ingredients

IV. PROCEDURES

A. Reviewing previous COMPLETE ME!!! PICK AND TELL!!!

lesson/presenting the new lesson Strips of paper with the kinds of
Complete the following with the sauces written on it will be placed
correct ingredients. inside the glass.
 Each student will be asked to pick
1. Custard - milk, _______, sugar one and tell something about the
 2. Graham - cream , milk , sauces.
_______
3. Chocolate Brownie - _______ ,
eggs, sugar
4. Gelatin - milk , ______ , sugar
5. Banana float – crush graham,
syrup , _______

B. Establishing a purpose for the Its Showtime!

lesson
A video of
preparing
leche flan will
be shown to everyone. SWEET SAUCE OF MINE!
 Students will give their
reactions regarding the  Students will be grouped into four
video. (4).
 Ask them about the  Using pictures, let them choose
methods of preparation their favorite sauce of dessert.
used.  Ask them to think of the
ingredients for their chosen sweet
sauce.

C. Presenting examples/ instances of  Students will be grouped into

the new lesson four (4). JUST DO IT!
 Each group will be given 4
pictures of methods of Each group will prepare the tools,
preparation used in the video. utensils, materials and equipment
 Arrange the following necessary in preparing sweet
methods ; which comes first? sauces.
 Let them explain how are the
methods used
D. Discussing new concepts and RECOGNIZE ME! Clash of Plan
practicing new skills#1  Jumbled pictures will be given Ask the students regarding their
to each group. plan before they will proceed to
 Let them arrange the pictures to their preparation of sweet sauce.
know the methods of
preparation commonly used in
various desserts.
 Each group will talk about how
are those methods be prepared.
 The representative of each
group will share to the class
their ideas.
E. Discussing new concepts and
practicing new skills#2
F. Developing Mastery
G. Finding practical applications of
concepts and skills in daily living
NUT ME! CHECK IT OUT!
 A recipe of dessert will be given to
each group. Let each group check their market
 Written at the back of the recipe are list if the ingredients are complete.
the 10 methods of preparation.
 Find out which of them is needed in
preparing the given recipe.
 In a manila paper, make a table of 2
columns. Write the methods used in
a given recipe on the 1 st column and
those that are not used on the 2nd
column.
 Present to the class the output. .
 HOT OR COLD! MINUTE TO DO IT!
 Two boxes were put at the table. The
label of box 1 is HOT and box 2 is Follow what is written in your
COLD. recipe.
 Each group will put inside the boxes
the methods used for the two types of Measure the ingredients
desserts. appropriately.
 They will give as many as they can.
 Later, they will check their work Have discipline in what you are
from the list of methods posted on doing.
the chart.
Observe safety and cleanliness.
PROVE IT MORE! GROUP TASK
Each group will be given the  Each group will proceed to their
challenge: practicum of preparing sweet
1.Your group will be assigned to sauce.
prepare Chocolate Lava Cake. They will be given two (2) hours
2.Can you identify what are the to perform in the kitchen
methods of preparation to be
used?
3.Give them by following the
correct procedure in preparing
the cake.
4. The leader will accept the
challenge.
H. Making generalizations and  ONLY YOU! TELLING THE TRUTH!
abstractions about the lesson  Simply including nutritious
ingredients and eliminating high-
fat content will make your sweet
sauces much more healthier to eat.

It is a typically sweet course that
concludes an evening meal. The
course usually consists of sweet
foods, but may include others.

I. Evaluating Learners  Paper and Pencil Test Dimension 5 4 3 2 1 

Direction: Identify the following methods
of preparing desserts. 1.Use of tools and
1.This means producing a smooth equipment
pulp like mixture.
2.This is dividing the mixture 2. Application of
accurately. procedures
3.It is done by passing a spoon or
other implement through a 3. Safety work habits
substance with a continuous
circular motion. 4.Final output
4.It is mixing thoroughly two or
more ingredients. 5.Time management
5. This is used in a similar way to
mixing.


J. Additional activities for application List down in a yellow colored Prepare your own recipe of sweet sauce
or remediation paper the methods used in
preparing buko pandan.
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