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  • DLL (Garnishing)

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    Jolliven Jamilo
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    This daily lesson log from Dr. Cecilio Putong National High School covers lessons on garnishing food and table skirting for Grade 10 students. On Monday, the class learned about considerations for food garnishing and methods to garnish. They discussed the importance of garnishing. On Tuesday, students defined skirting and learned about simple skirting designs. They discussed the significance of skirting in setting tables. Students demonstrated skirting designs and were assessed using rubrics. They were assigned to research additional skirting designs.

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    DLL(GARNISHING)

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    This daily lesson log from Dr. Cecilio Putong National High School covers lessons on garnishing food and table skirting for Grade 10 students. On Monday, the class learned about considerations for food garnishing and methods to garnish. They discussed the importance of garnishing. On Tuesday, students defined skirting and learned about simple skirting designs. They discussed the significance of skirting in setting tables. Students demonstrated skirting designs and were assessed using rubrics. They were assigned to research additional skirting designs.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    34 views2 pages

    DLL (Garnishing)

    Uploaded by

    Jolliven Jamilo
    This daily lesson log from Dr. Cecilio Putong National High School covers lessons on garnishing food and table skirting for Grade 10 students. On Monday, the class learned about considerations for food garnishing and methods to garnish. They discussed the importance of garnishing. On Tuesday, students defined skirting and learned about simple skirting designs. They discussed the significance of skirting in setting tables. Students demonstrated skirting designs and were assessed using rubrics. They were assigned to research additional skirting designs.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    School DR.

    CECILIO PUTONG NATIONAL HIGH SCHOOL Grade Level Grade 10

    Teacher MAE BELEN B. ESTEPA Subject T.L.E. – Household Services

    Grades 1 to 12 Dates/Time January 29- February 2, 2018 Quarter Fourth


    DAILY LESSON LOG
    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
    First Meeting Second Meeting
    K  Identify the different considerations in preparing a good garnish.  Define skirting
    I. OBJECTIVES
    S  Summarize the different methods to garnish food.  Demonstrate simple table skirting design
    A  Value the importance of garnishing to food.  Value the importance of skirting in setting up a table
    The learners demonstrate an understanding on the knowledge, skills and attitudes The learners demonstrate an understanding on the knowledge, skills, and attitudes
    A. Content Standards
    required in serving and clearing in the food and beverage service. required in the food and beverage services.
    B. Performance Standards Independently serve and clear the food and beverage in the table Independently provide food and beverage service according to standard procedure
    C. Learning Competencies/ LO 3. Serve food and beverage LO 2. Set up Table
    Objectives (Write the LC 3.4 serve beverage with garnishing in accordance with standard procedure 2.1 lay out different types of table cloth
    code for each)
    Rules to Observe in Table Service Performance Task on Table Skirting
    II. CONTENT
    (Serving with Garnishing)
    III. LEARNING RESOURCES
    A. References
    1. Teacher’s Guide
    2. Learner’s Materials 382-383
    B. Other Resources www.google.com www.google.com/ www.youtube.com
    IV. PROCEDURES
    A. Reviewing previous  The teacher will present the lesson through a PowerPoint presentation  Video presentation on table skirting
    lesson or presenting the about serving with garnish
    new lesson
     Q: What are the different considerations upon preparing a garnish?  Q: What is skirting?
    B. Establishing a purpose
     Q: What are the different methods to garnish the food?  Q: What are the different skirting design technique?
    for the lesson
     Charades: The class will be divided into groups. The representative of the
    C. Activity group will demonstrate through an act the given word and the rest of the
     The teacher will demonstrate a simple skirting design in the class.
    members will work together to identify it. Points will be given to every
    correct answer.
     Q: What is the relevance of the activity to the topic?
    D. Analysis
     Q: What is the significance of skirting in setting up a table?
    E. Abstraction Q: What is the importance of garnishing to food? How important is
    garnishing?
     The learners would perform their chosen skirting design.
    F. Application/Practice  Video presentation on garnishing food

     The output will be assessed by the given rubrics.


    G. Assessment  Short quiz.

     Research some table skirting design and prepare for the activity
     In a 1 whole sheet of bond paper, paste some skirting design and named
    H. Agreement tomorrow.
    it. Minimum of 5 pictures.

    V. REMARKS

    VI. REFLECTIONS

    Prepared by: Noted by: Checked by:

    JOLLIVEN A. JAMILO MAE BELEN B. ESTEPA


    Student Teacher T.L.E. Teacher LANIE G. GUTAS, MPA
    T.L.E. Head Teacher

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