DAILY School MALLIG NATIONAL HIGH SCHOOL Grade Level 9

Teacher JUSTIN MARK A. FERNANDEZ Learning T.L.E. (COOKERY)

Area
LESSON Inclusive Dates MARCH 06-10, 2023 Quarter THIRD
LOG Scheduled Time 8:30-9:30 / 9:45-10:45

MONDAY TUESDAY WEDNESDA THURSDAY FRIDAY

I. OBJECTIVES Y

A. Content Standard Remediation /

The learners demonstrate an The learners demonstrate an The learners demonstrate an Intervention /
understanding how to prepare understanding how to prepare understanding how to prepare Enrichment
sandwiches. sandwiches. sandwiches. Activities

B. Performance Standards
The learners independently The learners independently The learners independently prepare
prepare sandwiches. prepare sandwiches. sandwiches.

C. Learning Competencies / 2.4 Select and prepare 2.5 Prepare sandwiches using 2.5 Prepare sandwiches using
Objectives (Write the LC glazes/sweet sauces sanitary practices sanitary practices
Code) TLE_HECK9-12SW-IIIb-g- TLE_HECK9-12SW-IIIb-g-12 TLE_HECK9-12SW-IIIb-g-12
12
GLAZES/SWEET SAUCES METHODS OF PREPARING SANITARY PRACTICES IN
III. CONTENT
SANDWICHES PREPARING SANDWICH
IV. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learners’ Materials LM p. 139 LM Pp. 140-141 LM Pp. 143- LM Pp. 143-144
pages 144
3. Textbook pages
 4. Additional Materials
from Learning
Resources Portals
B. Other Learning YouTube:
Resources https://www.youtube.com/
watch?v=25Gd3LmucM
V. PROCEDURES
A. Revising previous lesson Conduct a quick recap of the Conduct a quick recap of the Conduct a quick recap of the
or presenting the new previous discussion. previous discussion. previous discussion.
lesson
B. Establishing a purpose for Answer the following Look at the picture given, which YouTube Link:
the lesson questions. of the two sandwiches looks https://www.youtube.com/watch?
1. Which of the following is more appetizing? v=XIfHzZSZSk
the most commonly used A.
bread for sandwich? Watch the video about food safety in
a. Flat bread terms of shopping, storing, cooking,
b. Quick bread and eating.
c. Pita Guide Questions:
d. Yeast bread 1. What is the order of the items
Ans. D you should buy when you are
2. It is made from flattened, B. shopping to avoid bacterial
often unleavened bread. multiplication?
a. Flat bread 2. What temperatures does the
b. Quick bread bacteria hates and loves?
c. Pita 3. How should you store cooked
d. Yeast bread and raw foods in the refrigerator?
Ans. A 4. What are the proper ways of
3. That flat bread with defrosting meats?
pocket that is perfect for 5. Why should we avoid preparing
stuffing is called food when we don’t feel well?
_________.
a. Buns and rolls
b. Quick bread
c. Pita
d. Yeast bread
 Ans. C
4. This type of bread is
raised by chemical action
of baking powder.
a. Flat bread
b. Quick bread
c. Pita
d. Tortillas
Ans. B
5. A soft type of bread
which include hamburger
buns and hot dog rolls.
a. Flat bread
b. Sandwich rolls
c. Quick bread
d. Tortillas
Ans. C
C. Presenting examples/ `Fill in the Concept Map with Unlock the following words: Cite real life experiences where
instances of the new ideas that comes in your mind  Method bacterial multiplication manifest.
lesson when you hear the words  Presentation
Glazes and Sweet Sauces. Unlock the word Sanitary.

Concept Map About Glazes

and Sweet Sauces

Glazes /
Sweet
Sauces

D. Discussing new concepts Discuss the following: Discuss the following: Discuss the following:
and practicing new skills A. Meaning of the word A. Methods of preparing A. Personal Protective
#1 glaze sandwiches Equipment (PPE)
B. Types of glaze 1. The preparation of 1. Apron
1. Simple glaze quality sandwich is 2. Face mask
2. Candy glaze more than placing a 3. Hairnet
3. Citrus glaze piece of filling 4. Gloves
4. Flavored glaze between two slices of 5. Rubber gloves
C. Meaning of sweet bread. B. Proper hand washing
sauce 2. Mise en place is the procedure
1. Burger sauce key to the success in C. Hygienic practices when
2. Barbecue sauce this endeavor. cooking
3. Mustard sauce 3. Normally the D. Tips in preparing sandwich
D. Meaning of fudge sandwich has to be 1. Prepare ingredients.
E. Kinds and varieties of served as soon as 2. Arrange ingredients for
sauces prepared. maximum efficiency.
F. Thickening agent for 4. Portion controlling E. Needed tools/equipment
sauces the bulk production is F. Tips to maintain the good
G. Storage of sauces the most important. quality of sandwich
H. Ingredients needed in 5. Put the chosen spread
preparing dessert and on all the slices.
sweet sauces 6. Place the fillings on
1. Sugar the alternate slices
2. Gelatin evenly and neatly.
3. Egg yolks 7. Put the garnishes.
4. Egg whites 8. Stack two or more
5. Fruits sandwiches and
6. Cream remove the crust or
7. Butters cut them into the
8. Nuts desired shapes.
9. Chocolate 9. Refrigerate them till
service.
B. Presentation and Layout
1. The sandwiches should
be evenly cut.
2. The plates or platters
used for sandwiches
 should be suitable size.
3. Normally the cold
sandwiches can be
served on a bed of
shredded cabbage of
lettuce.
E. Discussing concepts and
practicing new skills #2
F. Developing mastery Directions: Draw a happy Directions: Fill in the blanks. Directions: Identify the following
(Leads to Formative face if the statement is TRUE 1. Normally the cold Personal Protective Equipment
Assessment 3) and a sad face if the statement sandwiches can be of (PPE).
is FALSE. _________ cabbage of
lettuce.
1. Glazes include aspic, Ans. shredded
egg wash, colored 2. The sandwiches should
1.
flavored oils, and be ________ cut.
melted butter. Ans. evenly
2. Citrus glaze balances 3. ___________ is the key
the sweetness of the to the success in this
sugar in the glaze and endeavor. 2.
in the breads. Ans. Mise en place
3. Flavored glaze is the 4. ___________ controlling
most basic glaze. the bulk production is the
4. Sweet sauce is a sweet most important.
thick liquid from Ans. Portion 3.
sugar and other sweet 5. Normally the sandwich
substances. has to be served as
5. Mustard sauces is _________ as prepared.
usually a creamy Ans. soon
4.
sauce made with a
combination of
ketchup and
mayonnaise.
5.

G. Finding practical
applications of concepts
and skills in daily living type of glazes by supplying
H. Making generalizations
and abstractions about the of glazes and sauces?
lesson
I. Evaluating learning
Directions: Create an
example recipe that includes
different parts of recipe.
Ingredients:
Materials and equipment:
Procedure:
What are the different types
What are the different
ingredients in making glazes
and sauces?
How do we store sauces
properly?
Directions: Read and analyze
each question or statement
carefully and write the letter
of the correct answer.
1. This is a flavored
liquid blend with
ingredients that add
flavor and enhance
appearance of the
food.
a. Appetizer
What will happen if you will not
apply the methods in preparing
sandwich?
Why is the presentation in
sandwich important?
Choose one method and explain.
Give three ways of presenting
sandwich properly.
Directions: Read and analyze
each question or statement
carefully and write the letter of
the correct answer.
1. What is the key to the
success in making
sandwich?
a. Mise en place
b. Portion control
c. Refrigerating
d. Frying
Answer Key:
1. Apron
2. Face mask
3. Gloves
4. Shoes
5. Hairnet
Why is it important to follow these
sanitary practices?
Give ways on how to avoid bacterial
contamination.
Using the same flowchart earlier,
arrange it properly.
 Flowchart in Proper Hand
washing
Directions: Write TRUE if the
statement is true and FALSE if
otherwise.
1. A sandwich left for twelve
hours in the kitchen with a
temperature of 70o F is safe to
eat.
2. Soak the bread into small
amount of water to avoid
drying out.
3. Packing must be clearly
 b. Sauce Ans. A labeled with the product
c. Dessert 2. What is the most description, use by date and
d. Stock important in terms of storage requirement.
Ans. B bulk production? 4. 4-40-140 is a basic formula
2. Levy is creating a a. Mise en place which means perishable
simple dessert, which b. Portion control foods should spent not more
of the following sauce c. Refrigerating than 4 hour at a temperature
should she use? d. Frying between 40o F to 140o F.
a. Cold sauce Ans. B 5. All ingredients used in
b. Hot fudge sauce 3. Why portion control is making sandwiches must be
c. Light sauce important? raw to shows freshness.
d. Rich sauce a. It ensures a 6. A food that has sat out at
Ans. D consistent and quality room temperature for two
3. Which of the product. hours and then be returned to
following is NOT a b. It enhances the the refrigerator still has four
thickening agent for presentation of the hours shelf life if not cooked
sauce? product. yet.
a. Baking powder c. To make sure that 7. Keep bread tightly wrapped
b. Cornstarch everything is in its in a moisture proof wrapping.
c. Cream place before cooking. 8. Wrap sandwiches with wax
d. Flour d. To make the food paper, paper napkin, plastic
Ans. A extra delicious. wraps, or aluminum foil to
4. Rey is about to store Ans. A keep them in good condition.
his own chocolate 4. Which of the following 9. Consume sandwiches
sauce. Which of the should you do to enhance immediately after getting out
following is the most the presentation of your of the refrigerator.
appropriate container sandwich? 10. If there will be a time
for his sauce? a. Use measuring tools between making and serving,
a. Airtight jar when cooking. cover each tray with wax
b. Plastic bottle b. Buy fresh and paper or cling wrap to
c. Medium-size bowl seasoned food items. prevent the sandwiches from
d. Small plastic bag c. Apply mise en place. drying out.
Ans. A d. Sandwich should be
5. This is a delightful evenly cut. Answer key:
contrast to a cold Ans. D 1. FALSE
 cornstarch pudding or 5. What will happen if you 2. FALSE
vanilla ice cream. will not apply the 3. TRUE
a. Hot fudge methods in preparing 4. TRUE
b. Hot sauce sandwich? 5. FALSE
c. Rich sauce a. The product will 6. FALSE
d. Light sauce surely taste good. 7. TRUE
Ans. A b. The product will 8. TRUE
likely fail. 9. FALSE
c. You can sell the 10. TRUE
product in a higher
price.
d. The quality will be
exceptional.
Ans. B
J. Additional activities for Watch videos regarding the
application or methods in preparing
remediation sandwiches.
VI. REMARKS
VII. REFLECTION
A. No. of learners who
earned 80% in the
evaluation.
B. No. of learners who
require additional
activities for remediation
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 it work?
 F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
used/discover which I
wish to share with other
learners?

Prepared by: Checked by:

JUSTIN MARK A. FERNANDEZ EUGENE P. SERVITILLO, MA-THM

Subject Teacher Secondary School Principal II