School:
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR) Portal)
B. Other Learning Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the
Lesson (Motivation)
C. Presenting examples /instances
Grade Level: 10
Teacher: Learning Area: Cookery
Teaching Dates and Time: Quarter: 4-WEEK 1
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding preparing desserts. REMEDIAL
understanding preparing desserts. understanding preparing desserts. DAY
The learners independently The learners independently prepare The learners independently prepare and cook dessert and sweets.
prepare and cook dessert and and cook dessert and sweets.
sweets.
LO 1. Perform Mise En Place LO 1. Perform Mise En Place
Pretest 1.1 Importance of Dessert in a Meal 1.1 Importance of Dessert in a Meal
1.2 Classify desserts according to types ingredients used.
1.3 Identify characteristics of dessert in a meal
At the end of this lesson, the At the end of this lesson, the learners At the end of this lesson, the learners are able to classify the types of
teacher will determine each will classify the different tools and desserts and their characteristics.
student's knowledge of and equipment used in preparing
proficiency in the subject matter. desserts.
TLE_HECK9-12PD-IVa-15 TLE_HECK9-12PD-IVa-15 TLE_HECK9-12PD-IVa-15
Pre-Test  Tools and Equipment Needed in - Reason for Eating Desserts and Sweets -
Preparing Desserts - Classification/types of Desserts and their Characteristics
NA NA NA
CG p13 CG p13/ MELCs page 417 CG p13/ MELCs page 417
LM-G10 pages 329-331 LM-G9 pages 190-194 LM-9 pages 195-200
NA NA NA
NA NA NA
Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser,
pictures, actual tools, chalk, pictures, actual tools, chalk, eraser, masking tape, speaker,
eraser, masking tape, speaker, masking tape, speaker
Conduct a recap of the previous Conduct a recap of the previous Conduct a recap of the previous discussion.
discussion discussion
The teacher will explain the Identify the Pictures Video Watching
purpose of pre-test. Instructions: Identify the pictures Instructions: Watch and observe the video.
shown on the screen.
N/A -Preparing Power point Presentation -Preparing Power point Presentation or
of the new lessons (show pics,
videos, ppt)
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
E. Discussing new concepts &
practicing and concern to new
skills #2
The teacher will explain the
purpose of Pre-Test.
Pre-Test
or
- Video Presentation
The teacher will give an introduction
about the topic/s.
Tools, Equipment, and Utensils
Needed in Preparing
Desserts/Sweets
1. Measuring cup and spoon.
Individual measuring cup for
dry ingredients, glass
measuring cup for liquid and
measuring spoon for
ingredients used in small
quantity.
2. Mixing bowl. Use for mixing
ingredients. It comes in
different sizes. Small, medium,
and large
3. Cans opener use to open food
containers
4. Cutting board- a wooden or
plastic board where fruits and
vegetables are cut.
5. Double boiler – used when
temperatures must be kept
below boiling, such as for egg
sauces, puddings, and to keep
foods warm without
overcooking.
6. Graters-used to grate, shred,
slice and separate foods such as
carrots, cabbage and cheese.
7. Kitchen Knives-often referred
to as cook's or chef's knife. Use
for peeling and slicing fruits
and vegetables.
8. Kitchen Shears- They are
practical for opening food
packages, cutting tape or string
to package foods or simply to
remove labels or tags from
- Video Presentation
The teacher will give an introduction about the topic/s.
Reasons for eating desserts and sweets
 Dessert balances out a meal and gives “closure” to the meal.
 Eating dessert is an opportunity to experience different flavors and
textures that you cannot get in other foods like vegetables, meats,
and fruits.
 Dessert can be an opportunity to be creative. You can make
interesting mixtures that you otherwise may not have thought of.
Classification/types of desserts and their characteristics
A. Fruits
The simplest dessert and one of the best are fruits because they are
nutritious, appetizing, and easy to prepare and serve.
Characteristics of good fruit desserts:
o appetizing aroma
o simple
o slightly chilled
B. Cheese
Cheese is another excellent dessert that is ready to serve. It is
made in all parts of the world from a variety of milks from cow, goat
and sheep. Cheese differs depending on the kind of milk used, the
kinds of cheesemaking procedures, the seasonings and the ripening
processes also distinguish its variety. Each variety has a definite
character, a special appeal and particular uses.
The three general types of cheese based on consistency are:
1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard a. ripened by mold b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
C. Gelatin Dessert
These are easily prepared, economical and vary in many ways. Gelatin is
marketed in two forms. First, the unsweetened, granular type that must
be softened in water before use, and the fruit gelatin to which flavor,
color, and sugar have already been added.
 items.
9. Scraper- a rubber or silicone
tools to blend or scrape the
food from the bowl; metal,
silicone or plastic egg turners
or flippers.
10. Spoons –Made of stainless
steel or plastic, the solid ones
are used to spoon liquids over
foods and to lift foods,
including the liquid out of the
pot.
11. Temperature Scales - used to
measure heat intensity.
12. Vegetable peeler. Used to
scrape vegetables, such as
carrots and potatoes and to peel
fruits.
13. Whisks for Blending, Mixing
used for whipping eggs or
batter, and for blending gravies,
sauces, and soups.
14. Wooden spoons-continue to be
kitchen essentials because of
their usefulness for used for
creaming, stirring, and mixing.
15. Baking pan- Baking pans like
loaf pans, cake pans, pie plates,
baking sheets and so on are
necessary for baking.
Equipment
1. Refrigerators/Freezers are
necessary in preventing
bacterial infections from foods.
2. Range a kitchen appliance used
for cooking food
3. Mixers. Used for mixing,
creaming, beating and
whipping ingredients.
4. Blenders are used to chop,
blend, mix, whip, puree, grate,
D. Custard- Baked and soft custards vary in so many ways. Creamy,
delicate, baked custards may be served in their baking cups or may be
unmolded and served with fruit garnishes or with dessert sauces.
Characteristics of baked custard
 firmness of shape
 smooth, tender texture
 rich and creamy consistency
 excellent flavor
Characteristics of soft custard
 velvety smooth texture
 rich flavor
 has pouring consistency of heavy cream
E. Pudding
Puddings are relatively simple to prepare and vary with sauces.
These are classified as:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
Characteristics of Pudding
 attractive appearance
 excellent consistency
 well – blended flavor
 firmness of shape
 an accompanying sauce to add interest
F. Fruit Cobblers
These are not fruit pies. They have a depth of two or three inches and
are topped with biscuit dough rather than being made with pie crust.
They may be served either hot or cold.
G. Frozen Desserts
1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings
and sometimes eggs.
2. Sherbet and Ices – made from fruit juices, water and sugar. American
sherbet contains milk and cream and sometimes egg white. The egg
whites increase smoothness and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
3. Frozen Soufflés and Frozen Mousses- Made like chilled mousses and
Bavarians, whipped cream, beaten egg whites or both are folded to give
lightness and allow to be still frozen in an ordinary freezer.
 and liquefy all kinds of food.
F. Developing Mastery (Leads to Checking of papers. Directions: Divide into 6 groups. Each group will collaborate and will
Formative Assessment) (activity give one example for each type of dessert and its characteristics. Write
after the lesson) your answer in one whole pad.

G. Finding Practical Applications
of concepts and skills in daily living
(application)
H. Making Generalizations &
Abstractions about the lessons
I. Evaluating Learning
(assessment/test)
Checking of papers.
The teacher will assess the result
of pre-test.
Why tools and equipment
important in preparing desserts?
The teacher will summarize the topic
and ask the learners questions that
related to the topic.
are What is the importance of dessert in a meal?
The teacher will summarize the topic and ask the learners questions that
related to the topic.
Directions: The learners will submit their output and they will represent
it to the front of their class.

Answers: (Their answers are different to each other)

J. Additional activities for
application or remediation
(assignment/homework)
Have an advance reading about
the topic “Cook Meat Cuts”
Directions: Go to your kitchen and Directions: Give the benefits of desserts in terms of;
list down all tools and equipment that
are needed in preparing desserts. a. Health
meat. Write your assignment in your b. Economy
TLE Notebook.
Write in your TLE Notebook.

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work?
No. of learners who caught up with
the lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?

Prepared by: Checked by:

____________________________ __________________________
Teacher Principal

GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR)
Portal)
B. Other Learning
Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for
the Lesson (Motivation)
C. Presenting examples
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts
and practicing new skills #1.
School: Grade Level: 10
Teacher: Learning Area: Cookery
Teaching Dates and Time: Quarter: 4-WEEK 2
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an understanding preparing desserts. The learners demonstrate an understanding preparing desserts.
REMEDIAL
DAY
The learners independently prepare and cook dessert and sweets. The learners independently prepare and cook dessert and sweets.
LO 2. Prepare Dessert LO 2. Prepare Dessert
2.1 Identify Ingredients for Dessert 2.1 Identify Ingredients for Dessert
At the end of this lesson, the learners are able to identify the ingredients needed At the end of this lesson, the learners are able to familiarize in the quality
in preparing desserts and sweet sauces. points in selecting desserts ingredients.
TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
Quality Points to Look for When Selecting Dessert Ingredients -
Ingredients Needed in Preparing Desserts and Sweet Sauces
N/A N/A
CG p13/ MELCs page 417 CG p13/ MELCs page 417
LM-G9 pages 201-202 LM-G9 pages 202-204
N/A N/A
N/A N/A
Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, speaker,
speaker
www.youtube.com
Conduct a recap of the previous discussion Conduct a recap of the previous discussion.
Four Pics, One Word Describe the Pictures
-Preparing Power point Presentation or -Preparing Power point Presentation or
- Video Presentation - Video Presentation
The teacher will give an introduction about the topic. The teacher will give an introduction about the topic.
(Pre-Discussion Activity)
E. Discussing new concepts
& practicing and concern to
new skills #2
Ingredients Needed in Preparing Desserts and Sweet Sauces
1. Sugar The common element linking virtually
all desserts is sugar. It may be used to sprinkle
over fruit, beaten into egg yolks for custard or
into whites for a meringue. Many desserts use
sugar syrup, which involves boiling sugar and
water to the desired temperature.
2. Gelatin- Gelatin is used to set many cold molded desserts. It is the basis
for jellies and is also used to set creams and mousses.
3. Egg yolks Egg yolks may be mixed with flavorings,
sugar and cream or milk to make custard or they may
be whisked together over hot water to create a
sabayon.
4. Egg whites When raw egg whites are beaten, air is trapped in the mixture
in the form of bubbles. Egg whites beaten to soft
peaks will support soufflés and mousses while whites
beaten to firm peaks are suitable for meringues.
5. Fruit Ripe perfect fruit provides
the basis for many desserts, with
very little effort needed to make an
attractive colorful display.
6. Cream This ingredient is often used as a
decoration or accompaniment for both cold and
hot desserts, but may also be used as one of the
recipe ingredients. Whipped cream may also be
used as an effective layer for trifle. Cream may
be combined with rice, sugar and milk to make a
delicious rice pudding.
Quality Points to Look for When Selecting Dessert Ingredients
Sugar
 Granulated sugar is used in most recipes.
 Castor sugar is best for meringues and some cakes because it
dissolves more easily.
 Confectioner's sugar or icing sugar is used mostly for dusting the
tops of desserts.
 Brown sugar is commonly used in hot sauce as it produces a
lovely rich caramel flavor.
Gelatin
 Many desserts are prepared using commercial leaf or powdered
gelatin.
 Gelatin may be plain or flavored and colored for effect.
Egg yolks
 Take eggs out of the refrigerator prior to use so they are at room
temperature. This way they will whisk up better and incorporate
more air.
Egg whites
 Should be fresh and grade a quality.
 They may be purchased in bulk frozen or you may freeze them
in small quantities if you have excess.
 If egg whites have not been cleanly divided and contain traces
of yolk, they will not whip up to satisfactory foam. A pinch of
salt helps the whites to whip up better.
Cream
 The characteristics of cream will differ according to whether it
is pure cream, double cream, reduced cream or cream that has
had a stabilizer or gelatin added to it to make the texture seem
thicker and improve the whipping qualities.
 Creams vary in taste and texture so choose according to recipe
specifications.
 Used only pasteurized cream
 . Pay particular attention to use-by dates.
Batter
 Batters should be made up from the fresh ingredients.

F. Developing Mastery
(Leads to Formative
Assessment) (activity after
the lesson)
G. Finding Practical
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the
lessons
II. Evaluating
Learning (assessment/test)
7. Batters This simple mixture of flour and water is used to make crepes and
pancakes. Batter is also used to coat fruit for
fritters.
8. Nuts-Nuts are available whole, ground, roasted
or caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice creams.
9. Chocolate-Chocolate may be melted to
easily blend into fillings and batters. It can
also be poured over desserts such as cakes
and puddings. When melted chocolate is
cooled it can be shaped and molded into
many attractive decorations.
Directions: Group the class with ten members (that will be their permanent
group in their Performance Tasks). Each group will name 5 different desserts
based on the ingredients as their main ingredient. Keep their output, they will
use it in their future performance task.
Why are ingredients important in preparing desserts?
The teacher will summarize the topic and ask the learners questions that related
to the topic.
Direction: Identify the following terms. Write in your TLE Notebook.
_________1. This used to set many cold molded desserts.
_________2. This may be mixed with flavorings, sugar and cream or milk to
make custard.
_________3. When beaten raw , air is trapped in the mixture in the form of
bubbles
_________4. Ripe perfect fruit provides the basis for many desserts, with very
little effort needed to make an attractive colorful display.
________5. This ingredient is often used as a decoration or accompaniment for
both cold and hot desserts.
Answers:
1. Gelatin
2. Egg yolk
 Batter is often rested at room temperature after it is made to
reduce its elasticity so that it flows more freely over the pan.
 Batters can be flavored with vanilla and other spices.
Nuts
 Nuts may be purchased natural or blanched
 Freshness is always important. Keep nuts well wrapped and
store in refrigerator to prevent the oils in the nuts becoming
rancid.
 If you require toasted nuts, toast them yourself to ensure the
nuts are fresh in the first place.
Chocolate
 This is available in various types, namely bitter sweet, semi-sweet,
white, dark and milk chocolate.
 Milk and white chocolate because of their milk content are more
difficult to work with than dark chocolate
Direction: Ask the students to give one ingredient in making desserts and
state at least one quality points of each.
What will happen if you use low quality ingredients in making desserts?
The teacher will summarize the topic and ask the learners questions that
related to the topic.
Direction: True or False. Write TRUE if the statement is correct and
FALSE it it’s not. Write in ¼ sheet of paper.
1. Gelatin may be plain or flavored and colored for effect.
2. Take eggs out of the refrigerator prior to use so they are at room
temperature.
3. Egg whites should not be fresh and grade a quality.
4. Creams vary in rice and brand.
5. Batters should be made up from the fresh ingredients.
Answers:
1. TRUE
2. TRUE
 3. Egg white 3. FALSE
4. Fruit 4. FALSE
5. Cream 5. TRUE

J. Additional activities for Prepare for the next lesson. Prepare for Long Quiz
application or remediation
(assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked by:

____________________________ __________________________
Teacher Principal

School: Grade Level: 10


GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR)
Portal)
B. Other Learning
Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for
the Lesson (Motivation)
C. Presenting examples
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts
and practicing new skills #1.
Teacher:
Teaching Dates and Time:
MONDAY TUESDAY
The learners demonstrate an The learners demonstrate an
understanding preparing desserts. understanding preparing desserts.
The learners independently The learners independently prepare
prepare and cook dessert and and cook dessert and sweets.
sweets.
LO 2. Prepare Dessert LO 2. Prepare Dessert
2.1 Identify Ingredients for
Dessert 2.2 Select and Prepare Sweet
. Sauces
At the end of the session, students At the end of this lesson, the
should be able to attain at least learners are able to explain the
80% mastery from the long quiz. varieties of sweet sauces.
TLE_HECK9-12PD-IVb-f-16
All Previous Topics Sweet Sauces Sauce
NA N/A
NA CG p13/ MELCs page 417
NA LM-G9 pages 204-205
NA N/A
NA N/A
Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser,
masking tape, speaker
Not Applicable (NA) Conduct a recap of the previous
discussion.
LONG QUIZ # 1 Video Watching
LONG QUIZ # 1 -Preparing Power
Presentation or
- Video Presentation
LONG QUIZ # 1 The teacher will give an
introduction about the topic.
Learning Area: Cookery
Quarter: 4-WEEK 3
WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an understanding preparing desserts.
REMEDIAL DAY
The learners independently prepare and cook dessert and sweets.
LO 2. Prepare Dessert
2.3 Prepare Variety of Sauces Using Sanitary Practices
At the end of this lesson, the learners are able to apply the guidelines in
preparing sauces.
TLE_HECK9-12PD-IVb-f-16
Guidelines in Preparing Vanilla Custard Sauce -
N/A
CG p13/ MELCs page 417
LM-G9 pages 205-206
N/A
N/A
Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking
tape, speaker
Conduct a recap of the previous discussion.
What are your favorite Sweet Sauces and why?
point -Preparing Power point Presentation or
- Video Presentation
The teacher will give an introduction about the topic
(Pre-Discussion Activity)
E. Discussing new concepts
& practicing and concern to
new skills #2
LONG QUIZ # 1 Sweet Sauces Sauce
- a flavored liquid blend of
ingredients that adds flavor and
enhances the appearance of the
food. fudge
- a soft confection made of butter,
sugar, chocolate.
Sauces can give an entirely
different appearance, flavor, color,
and moisture to desserts.
Kinds and Varieties of Sauces
1. Rich sauce is well suited to a
simple dessert.
2. Light sauce is suited to a rich
dessert.
3. Hot fudge is a delightful
contrast to a cold cornstarch
pudding or to vanilla ice cream.
4. Hot sauces are made just before
they are to be used.
5. Cold sauces are cooked ahead
of time, then cooled, covered
and put in the refrigerator to
chill
Guidelines in Preparing Vanilla Custard Sauce
1. Use clean, sanitized equipment and follow procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as
the sugar is added. Letting the sugar and egg yolks stand together without
mixing creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Place bowl with egg mixture in a pan of simmering water and stir
constantly to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two
(2) ounces cold milk, transfer the sauce to a blender, and blend at high
speed.
Storage of Sauces
Sauces should be kept in airtight containers and stored in a cool dry
place away from moisture, oxygen, light and pests. Food made with
starches that contain egg, milk, cream and other dairy products are prone
to bacterial contamination and to food- borne illness. Sauces made with
these ingredients should be kept out of the temperature danger zone.
Thickened sauce should also be prepared, served and stored with caution.
These products should be stored in the refrigerator and never left to stand
at room temperature too long.

Thickening Agents for Sauces

Thickening agents improve the
quality of the sauces.
1. starch
5. grains
2. cream
6. cornstarch
3. eggs
4. rice flour

Most dessert sauces fall into one of

three categories:
1. Custard Sauces- Vanilla
custard sauce, Chocolate or
other flavor may be added to
create varieties.

F. Developing Mastery
(Leads to Formative
Assessment) (activity after
the lesson)
G. Finding Practical
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the
lessons
III. Evaluating
Learning (assessment/test)
J. Additional activities for
application or remediation
(assignment/homework)
V.REMARKS
CHECKING OF PAPERS
RECORDING OF SCORE
DETERMINE IF THE CLASS
GOT 80% IN THE
EVALUATION. PREPARE FOR
REMEDIAL IF IT’S BELOW
80%.
Have an advance reading for the
next lesson.
2. Fruit Purees -These are
simply purees of fresh or
cooked fruits, sweetened with
sugar. Other flavorings and
spices are sometimes added.
3. Syrups Includes such products
as chocolate sauce and caramel
sauce.
Directions: Enumerate the 6 Video Watching
thickening agents use in preparing Directions: The teacher will tell to the students to go to their permanent
sauces. PT group. After watching the video, they will talk about their first
performance task about “Vanilla Custard Sauce”
Why do we need to select the What can you say about the video?
proper sauces?
Why do we need to follow the workplace safety procedures?
The teacher will summarize the The teacher will summarize the topic through asking the learners related to
topic through asking the learners the topic.
related to the topic.
Fact of Bluff “Fill Me In”
Directions: Fill the missing words.
Directions: Write Fact if the
statement is correct, and Bluff if When combining the 1._________ and sugar, whip the mixture as
it’s not. soon as the sugar is added. Scald 2._______before combining with the
1. Rich sauce is well suited to a yolks. Slowly beat the hot milk into the beaten eggs and 3.________.Place
rich dessert. bowl with 4._______ mixture in a pan of simmering water and stir
2. Light sauce is suited to a light constantly to prevent curdling. To test for doneness, the mixture lightly
dessert. coats the back of the 5.______.
3. Hot fudge is a delightful Answers:
contrast to a cold cornstarch
pudding or to vanilla ice cream. 1. Egg yolk
4. Cold sauces are made just 2. Milk
before they are to be used. 3. Sugar
5. Cold sauces are cooked ahead
4. Egg
of time, then cooled, covered
and put in the refrigerator to 5. Spoon
chill.
Assignment: Assignment:
Directions: Search 10 Rich Sauces Directions: Prepare for Performance Task
and 10 Light Sauces. Write in your
TLE Notebook.
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts.for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by:

Checked by:
____________________________ __________________________
Teacher Principal

School: Grade Level: 10


GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR)
Portal)
B. Other Learning
Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for
the Lesson (Motivation)
C. Presenting examples
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts
and practicing new skills #1.
(Pre-Discussion Activity)
Teacher:
Teaching Dates and Time:
MONDAY
The learners demonstrate an
understanding preparing desserts.
The learners independently prepare
and cook dessert and sweets.
LO 2. Prepare Dessert
2.3 Prepare Variety of Sauces Using
Sanitary Practices
At the end of this lesson, the learners
are able to apply the guidelines in
preparing sauces.
TLE_HECK9-12PD-IVb-f-16
Prepare variety of desserts and
sweet sauces
N/A
CG p13/ MELCs page 417
LM-G9 pages 204-205
N/A
N/A
Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser,
masking tape, speaker
Conduct a recap of the previous
discussion.
Discuss the rubric.
N/A
The teacher will remind the Do’s and
Don’ts in the TLE Room.
TUESDAY
The learners demonstrate an
understanding preparing desserts.
The learners independently prepare
and cook dessert and sweets.
LO 2. Prepare Dessert
2.3 Prepare Variety of Sauces Using
Sanitary Practices
At the end of this lesson, the learners
are able to apply the guidelines in
preparing sauces.
TLE_HECK9-12PD-IVb-f-16
Prepare variety of desserts and
sweet sauces
N/A
CG p13/ MELCs page 417
LM-G9 pages 204-205
N/A
N/A
Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser,
masking tape, speaker
Conduct a recap of the previous
discussion.
Discuss the rubric
N/A
The teacher will remind the Do’s and
Don’ts in the TLE Room.
Learning Area: Cookery
Quarter: 4-WEEK 4
WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an The learners demonstrate an
understanding preparing desserts. understanding preparing desserts. REMEDIAL
DAY
The learners independently prepare The learners independently prepare
and cook dessert and sweets. and cook dessert and sweets.
LO 2. Prepare Dessert LO 2. Prepare Dessert
2.3 Prepare Variety of Sauces Using 2.4 Follow Workplace
Sanitary Practices Safety Procedures
At the end of this lesson, the learners At the end of this lesson, the
are able to apply the guidelines in learners are able to follow the
preparing sauces. workplace safety procedures.
TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
Prepare variety of desserts and Workplace Safety Procedure
sweet sauces
N/A N/A
CG p13/ MELCs page 417 CG p13/ MELCs page 417
LM-G9 pages 204-205 N/A
N/A N/A
N/A https://www.youtube.com/watch?v
=HFjqvad_aVg
Visuals from Laptop and TV, Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser, pictures, actual tools, chalk, eraser,
masking tape, speaker masking tape, speaker
Conduct a recap of the previous Conduct a recap of the previous
discussion. discussion.
Discuss the rubric Discuss the rubric
N/A -Preparing Power point
Presentation or
- Video Presentation
The teacher will remind the Do’s and The teacher will give an
Don’ts in the TLE Room. introduction to the topic.
E. Discussing new concepts
& practicing and concern to
new skills #2
F. Developing Mastery
(Leads to Formative
Assessment) (activity after
Soft Custard
Purpose: To make a soft custard
Tools And Equipment:
sauce pan
double boiler
measuring cups
wooden spoon
egg beater
spoon for testing
Materials/ingredients needed;
3pcs eggs, slightly beaten (or 6
yolks)
3tps Sugar
2 cups milk, scalded
3 pinch of salt
PROCEDURE:
1. Scald the milk in a sauce pan over
low fire
2. Combine the eggs, salt and sugar.
3. Gradually stir in the milk and cook
on top of the double boiler for 5
minutes. Stir constantly to avoid
scorching.
4. Test with a spoon to see if done. If
done, the spoon is well-coated with
the custard. Add vanilla and cool
quickly.
5. Serve in well-chilled glass dish or
tall glass. Top with whipped cream, if
desired. Note: If you accidentally
overcook the custard and it curdles,
set the pan in cold water and beat
smoothly with an egg beater.
The learners will present their output.
Fruit Salad Chocolate Sauce Workplace Safety Procedures
Safe work procedures
Equipment/tools needed: casserole TOOLS AND EQUIPMENT: are directions on how work is to be
gas or electric stove casserole gas or electric stove carried out safely and are required
knife knife for all hazardous tasks performed at
chopping board chopping board your workplace. They identify
measuring cup measuring cup hazards and clarify what must be
measuring spoon measuring spoon done to eliminate or minimize
wooden spoon wooden spoon risks.
refrigerator/chiller skillet
Different Types of Workplace
Materials/Ingredients needed: Materials/ingredients needed Safety Procedures
2 c ripe papaya, peeled and cubed 4squares (4 oz.) unsweetened
1 t citric acid chocolate 1. Handling Chemicals- These
1 t calamansi juice 1½ cups sugar involves procedures on how to
1 tbsp almond extract 2 hot water handle chemicals in the
1 tbsp honey 1 T corn syrup
workplace like kitchen.
4 slices canned pineapple, tidbits 2 T cold water
2/3 c sugar 2 T cornstarch 2. Lifting and moving Objects-
1 c water 1 T butter The procedures that pertain to
1 c singkamas 1½ t vanilla how objects are to be lifted and
Pinch salt moved safely and without strain
Procedure: to the person or worker.
1. Cook cubed papaya in syrup made PROCEDURE 3. Slips, Trips and Falls-
of 2/3 c. sugar and ½ c. water. Add ½ 1. Cut the chocolate into small
These are safety procedures
tsp. citric acid. pieces. Melt on top of the double
2. When cooked, add ¼ almond boiler. that should be in place to
extract. 2. Gradually add the hot water, prevent slips, trips and fall
3. Cook singkamas similarly. stirring until the mixture is well accidents in a workplace.
Combine all the fruits and mix well. blended. 4. Housekeeping- These are
4. Chill before serving. For dressing, 3. Dissolve the cornstarch in cold procedures that pertain how
use honey-calamansi juice mixture. water and combine with the housekeeping activities should
5. Add mixture to fruits before chocolate mixture.
be done while keeping in mind
serving 4. Add sugar, corn syrup and salt.
Mix until well blended. safety, health and well-being of
5. Boil for 10 minutes or until the workers in a facility or
starch is thick and smooth. workplace.
6. Add butter and vanilla. 5. Electrical Equipment- These
7. Let cool. Place in a covered jar and are safety procedures that
store in the refrigerator
pertain to the installation, repair
and maintenance of electrical
equipment.
The learners will present their output. The learners will present their output. Directions: Enumerate the
workplace safety procedures.
the lesson)
G. Finding Practical
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the
lessons
IV. Evaluating
Learning (assessment/test)
J. Additional activities for
application or remediation
(assignment/homework)
How do you feel while doing the How do you feel while doing the How do you feel while doing the Why is it important to follow the
Performance Task? Performance Task? Performance Task? workplace safety procedures?
N/A N/A N/A The teacher will summarize the
topic through asking the learners
related to the topic.
The teacher will evaluate the output The teacher will evaluate the output The teacher will evaluate the output Direction: Identify the following
of the learners. of the learners. of the learners. terms.
1. These involves procedures on
how to handle chemicals in the
workplace like kitchen.
2. The procedures that pertain to
how objects are to be lifted and
moved safely and without strain
to the person or worker.
3. These are safety procedures
that should be in place to
prevent slips, trips and fall
accidents in a workplace.
4. These are procedures that
pertain how housekeeping
activities should be done.
5. These are safety procedures
that pertain to the installation,
repair and maintenance of
electrical equipment.
Answers:
1. Handling Chemicals-
2. Lifting and moving Objects-
3. Slips, Trips and Falls
4. Housekeeping
5. Electrical Equipment
Prepare for the next performance Prepare for the next performance Prepare for the next lesson. Directions: Make a signage about
task. task. the workplace safety procedure. Do
it in a short bond paper.
V.REMARKS
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts.for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked by:

____________________________ __________________________
Teacher Principal

GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR)
Portal)
B. Other Learning
Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for
the Lesson (Motivation)
C. Presenting examples
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts
and practicing new skills #1.
School:
Teacher:
Teaching Dates and Time:
MONDAY
The learners demonstrate an
understanding preparing desserts.
The learners independently prepare
and cook dessert and sweets.
LO3 Plate/present Desserts
3.1 Presents Dessert Attractively
At the end of this lesson, the learners
are able to describe the
accompaniment, desserts and
decoration attractively.
TLE_HECK9-12PD-IVg-17
Accompaniments, Garnishes
and Decorations for Desserts
N/A
CG p13/ MELCs page 417
LM-G10 page 216
N/A
N/A
Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser,
masking tape, speaker
Conduct a recap of the previous
discussion
What is your favorite dessert?
Describe.
-Preparing Power point Presentation
or
- Video Presentation
The teacher will give an introduction
about the topic.
Grade Level: 10
Learning Area: Cookery
Quarter: 4-WEEK 5
TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an understanding preparing desserts. The learners demonstrate an understanding
preparing desserts.
The learners independently prepare and cook dessert and sweets. The learners independently prepare and
cook dessert and sweets.
LO3 Plate/present Desserts LO3 Plate/present Desserts
3.1 Presents Dessert Attractively 3.2 Identify the factors in plating and
presenting dessert.
At the end of this lesson, the learners are able to describe the At the end of this lesson, the learners are
accompaniment, desserts and decoration attractively. able to identify factors to consider in
plating and presenting desserts.
TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17
Guidelines in Plating Dessert -
Arts of Dessert Plating
N/A N/A
CG p13/ MELCs page 417 CG p13/ MELCs page 417
LM-G10 page 217 LM-G10 page 218
N/A N/A
N/A N/A
Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, Visuals from Laptop and TV, pictures,
masking tape, speaker actual tools, chalk, eraser, masking tape,
speaker
Conduct a recap of the previous discussion Conduct a recap of the previous
discussion.
The learners will observe the pictures.
-Preparing Power point Presentation or -Preparing Power point Presentation or
- Video Presentation - Video Presentation
The teacher will give an introduction about the topic. The teacher will give an introduction about
the activity.
(Pre-Discussion Activity)
E. Discussing new concepts
& practicing and concern to
new skills #2
F. Developing Mastery
(Leads to Formative
Assessment) (activity after
the lesson)
G. Finding Practical
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the
lessons
V. Evaluating
Accompaniments, Garnishes and
Decorations for Desserts
Dessert Syrup Flavored simple syrup plating desserts shouldn't be an afterthought. It should be an integral
use to moisten cakes. Flavorings part of how you build your recipe.
maybe extracts like vanilla, liquors
like rum. Add flavorings after the
syrup has cold, flavor may lose if 1. Fruit Garnish- Fruit garnishes are great for adding a subtle fresh
added to hot syrup. Lemon or orange
rind may also add flavor to syrup.
Cream Anglaise Stirred vanilla
custard sauce; consist of milk, sugar,
egg yolks and vanilla stirred over low
heat until lightly thickened.
Pastry Cream Contains starch as well
as eggs, resulting in a much thicker
and more stable product. It is used as
a cake and pastry fillings for cream
pies and pudding. With additional
liquid, it is used as custard sauce.
Custards Consist of milk, sugar, eggs
and flavorings. (Whole eggs are used
for greater thickening power). Used
as pie fillings, as a dessert by itself
and as a basis for many bake
puddings.
.
Directions: Name the
Accompaniments, Garnishes and
Decorations for Desserts
Why do you need to put
accompaniment, garnishes and
decorations for desserts?
The teacher will summarize the topic
and ask the learners questions that
related to the topic.
Directions: Give one description of
Art of Dessert Plating Guidelines in Plating Dessert
1. Make garnishes edible. Everything
Desserts should turn heads in the dining room. Garnishing and on the dessert plate should be edible
and delicious.
4 Garnishes that Add Attraction 2. Keep it clean and simple. Don't
crowd the plate. If your dessert is
beautiful, it shouldn't need a lot of
fruit flavor and aroma to the finished drink, and they often give us garnishes.
a visual cue about what flavors are in the glass. 3. Make your garnishes relate to the
2. Nut Garnish- Nuts give a unique flavor and texture to sweet treats. dessert on the plate. The only time
Here are my favorite desserts with nuts – from chewy blondies to you should garnish with fresh mint is
chocolate fudge, truffles, and more. if you're serving mint ice cream.
3. Chocolate Garnish - Chocolate has many different applications. 4. Layer flavors and textures in your
Too thick a chocolate garnish can overpower the dessert, so it must dessert. Textures and flavors hit the
be delicate. In all cases, chocolate must be correctly tempered, which palate at different times.
will ensure a crisp texture and proper sheen. 5. Try different plates—various sizes
and shapes. The right plate can add or
4. Cookie Garnish- A garnish, simply put, can be just an add-on
whose main purpose is decoration. However, carefully selected enhance the theme really well.
garnishes have other functions too. This “decorative” item can add
important flavor, texture, and functional elements to the plating of
the dessert, and can enhance the enjoyment of the dish.
Activity Direction: Enumerate the five guidelines
in plating dessert.
Direction: Make a drawing on how you visualize your own dessert
using the Four Garnishes that Add Attraction. One sketch per
garnishes. Your activity today will be your activity next performance
task. The activity will be rated based on the rubric below.
How do you feel while doing the performance task? Why is it important to follow the
guidelines in making desserts?
The teacher will collect the drawings. The teacher will summarize the topic and
ask the learners questions that related to
the topic.
The teacher will evaluate the output using the rubric. Directions: There are pictures of plating
 Learning (assessment/test)
J. Additional activities for
application or remediation
(assignment/homework)
the accompaniments, garnishes and
decorations for desserts.
Name of Description
Accompaniments
Answers of the learner may vary.
Please refer to the lecture.
Directions: Bring pencil and 4 bond
papers next meeting.
3 2 1 desserts that fill flash on the screen. Tell
Clarity
Visual weather what guidelines it belongs.
Presentation
Effort
Total
Answers:
1. Try different plates
2. Layer flavors and textures in your
dessert.
3. Make your garnishes relate to the
dessert on the plate
4. Keep it clean and simple.
5. Make garnishes edible.
Assignment: Prepare for the next lesson. Directions: Prepare for the next lesson.

V.REMARKS
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts.for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?
Prepared by: Checked by

____________________________ __________________________
Teacher Principal
 School: Grade Level: 10
GRADES 1 to 12 Teacher: Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: Quarter: 4-WEEK 6

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding preparing desserts.
understanding preparing desserts. understanding preparing desserts. REMEDIAL
DAY
The learners independently prepare The learners independently prepare and The learners independently prepare and cook dessert and sweets.
and cook dessert and sweets. cook dessert and sweets.
LO3 Plate/present Desserts LO3 Plate/present Desserts LO4. Storing Desserts

D. Sub tasking (if needed)
3.2 Identify the factors in plating and
presenting dessert.
At the end of this lesson, the learners
are expected to apply the tips that
may enhance plating presentation.
3.1 Presents Dessert Attractively 4.1 Keep desserts in appropriate conditions to maintain their quality and
3.2 Identify the factors in plating taste.
and presenting dessert
At the end of the lesson, students are At the end of the lesson, students are expected to store/package dessert.
able to apply the plating in presenting
dessert.

Write the LC code for each TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVh-18

II. CONTENT Plating and Presenting Tips and Performance Task Storing Cold and Hot Desserts -
(Subject Matter) Techniques Packaging Materials for Storing Desserts

III. Learning Resources

A. References
1.Teacher’s Guide Pages N/A N/A N/A
2. Curriculum Guide CG p13/ MELCs page 417 N/A CG p13/ MELCs page 418
2.Learner’s Materials Pages LM-G9 pages 218-219 N/A LM-G9 pages 220-221
3.Textbook Pages N/A N/A N/A
4. Additional Materials from N/A N/A N/A
Learning Resources (LR)
Portal)
B. Other Learning Visuals from Laptop and TV, TLE Room and actual tools and Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking
Resources pictures, actual tools, chalk, eraser, ingredients. tape, speaker
masking tape, speaker
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous Conduct a recap of the previous discussion.
discussion. discussion.
B. Establishing purpose for Video Watching N/A Video Watching
the Lesson (Motivation)
C. Presenting examples
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts
and practicing new skills #1.
(Pre-Discussion Activity)
E. Discussing new concepts
& practicing and concern to
new skills #2
-Preparing Power point Presentation
or
- Video Presentation
The teacher will give an introduction
about the topic.
Plating and Presenting Tips and
Techniques
There are many factors and
techniques to consider in food
plating that affect the overall
appearance of a dessert.
Applying one of the tips may
enhance presentation.
1. The plate – when plating
desserts, the choice of plate is
critical to the final presentation.
Remember, the plate is the frame
of the presentation. There are
many sizes, shapes, and colors
available. Choosing the right size
of plate is important because
food should not be crowded onto
the plate.
2. Color - always consider color as
an important part of plate
presentation. Always try to have
a variety of colors on the plate.
 Green is fresh and cool, and
can be soothing.
 Red is passion and excitement.
 Black is sophisticated and
elegant.
 Blue is a natural appetite
suppressant, since it can make
food look unappetizing.
3. Texture - texture is critical to
food presentation, as well as
enjoyment.
4. Keep things clean Remember
N/A
The teacher will remind the dos and
don’ts inside the TLE Room.
Performance Task
-Preparing Power point Presentation or
- Video Presentation
The teacher will give an introduction about the topic.
Storing Cold and Hot Desserts
As many desserts contain egg and dairy products, they present a
potential health hazard if not stored properly. Remember: proper storage
means cooled desserts must be covered with plastic or placed in lidded
containers before storing in the cool room.
Guidelines in Storing Cold and Hot Desserts
 Desserts containing uncooked eggs should be handled with extreme
care, as raw egg is a medium in which dangerous bacteria such as
salmonella can thrive. This means you need to be really careful with foods
like chocolate mousse and uncooked cheesecakes that contain egg whites
for aeration.
 Egg custards contain protein, which provides good food for bacteria. If
custards are not heated and cooled properly and quickly, bacteria that are
present in the custard can grow quickly to dangerous numbers.
 Any dessert that is not required for immediate consumption must be
cooled rapidly and stored in the cool room until required.
 If you plan to keep a pre-prepared dessert hot until service, make sure
that the temperature of the food is over 65oC. Never leave an egg mixture
in a Bain-Marie for any length of time. Any dessert that has been kept hot
in the Bain-Marie for a while should be discarded at the end of service.
 If milk and cream are used in desserts like trifle and custards, they must
not be left to stand at room temperature for any length of time. They
should be kept in the refrigerator until the last possible moment to prevent
the risk of food poisoning.
 Many desserts have a limited storage life. Make sure you check with
your supervisor and follow organizational requirements.
Packaging Materials for Storing Desserts
1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes

F. Developing Mastery
(Leads to Formative
Assessment) (activity after
the lesson)
G. Finding Practical
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the
lessons
VI. Evaluating
Learning (assessment/test)
that neatness counts. Food 6. boxes
should be contained within the Equipment
rim of the plate, yet it should not 1. chiller
2. freezer
be crowded in the center.
3. refrigerator
5. Garnish- Garnishes and
decorations can enhance your Sanitary Practices When Storing Desserts
plate presentation. Choose 1. Handle the food properly to prevent spoilage and contamination.
garnishes that are appropriate to 2. Wash utensils and equipment thoroughly.
the ingredients. 3. Keep away from food when you are ill.
 Never decorate a plate with 4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
something inedible
 Ensure the garnish Storage Techniques
complements and enhances the 1. Refrigerate – to keep cold or cool below 400F
dish. 2. Cold Storage – the process of storing food by means of refrigeration at
 Choose garnishes that are the 230C
3. Chilling – to refrigerate or to reduce the temperature of food below 8 0C
correct size; they should be easy
to eat.
Directions: Enumerate the five Ok or NOT? .
plating techniques. Directions: Present the dessert. Directions: Thumbs up if the statement is correct and Thumbs Down if it’s
not.
1. Desserts containing uncooked eggs should be handled with extreme
Answers: care.
1. The plate 2. Egg custards contain protein, which provides good food for toxins.
2. Color 3. Any dessert that is not required for immediate consumption must be
3. Texture cooled rapidly and stored in the cool room until required.
4. Keep things clean 4. If milk and cream are used in desserts like trifle and custards, they
5. Garnish must not be left to stand at refrigerator for any length of time.
Answers:
1. Thumbs Up
2. Thumbs Down
3. Thumbs Up
4. Thumbs Down
Why do you need to consider the How do you feel while doing the Why is it important to apply sanitary practices when storing desserts?
proper plating? performance task?
The teacher will summarize the topic The teacher will complete the The teacher will summarize the topic and ask the learners questions that
and ask the learners questions that evaluation tool. related to the topic.
related to the topic.
Identification The teacher will evaluate the output Direction: Enumerate the following terms.
Directions: Identify the following using the rubric.
terms. 1-3 Storage Techniques
 4- 9 Packaging Materials for Storing Desserts
1. There are many sizes, 10-12 Storing Equipment
shapes, and colors available 13-15 Give Three Sanitary Practices When Storing Desserts
of this.
Answers:
2. Always consider this as an
important part of plate 1. Refrigerate
presentation. 2. Cold Storage
3. This is critical to food 3. Chilling
presentation, as well as 4. glass container
enjoyment. 5. plastic container
4. Remember that neatness 6. plastic/cellophane
7. aluminum foil
counts.
8. packaging tapes
5. This can enhance your plate 9. boxes
presentation. 10. chiller
11. freezer
Answers: 12. refrigerator
1. The plate
2. Color For 13-15 Any of the following.
3. Texture 1. Handle the food properly to prevent spoilage and contamination.
4. Keep things clean 2. Wash utensils and equipment thoroughly.
5. Garnish 3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.

J. Additional activities for Directions: Prepare for performance Directions: Prepare for next meeting. Direction: “What is food packaging. Write in your TLE Notebook.
application or remediation task.
(assignment/homework)

V.REMARKS
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts.for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked by:

____________________________ __________________________
Teacher Principal

School: Grade Level: 10

GRADES 1 to 12 Teacher: Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: Quarter: 4-WEEK 7

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an The learners demonstrate an understanding preparing desserts. The learners demonstrate an
understanding preparing desserts. understanding preparing REMEDIAL
desserts. DAY
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR)
Portal)
B. Other Learning
Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for
the Lesson (Motivation)
C. Presenting examples
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts
and practicing new skills #1.
(Pre-Discussion Activity)
E. Discussing new concepts
& practicing and concern to
new skills #2
The learners independently prepare
and cook dessert and sweets.
Lesson 2: PACKAGE PREPARED
FOOD STUFF
LO1: Select Packaging Materials
1.1 Define packaging, its importance
and functions.
At the end of this lesson, the learners
are expected to give the meaning of
packaging, its importance and
functions.
TLE_HECK9-12PD-IVi-19
 Food Packaging
N/A
CG p14/ MELCs page 418
LM-G9 pages 223-224
N/A
N/A
Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser,
masking tape, speaker
Conduct a recap of the previous
discussion.
Video Watching
-Preparing Power point Presentation
or
- Video Presentation
The teacher will give an introduction
about the topic.
Select Packaging Materials
Food packaging - is enclosing the
The learners independently prepare and cook dessert and sweets. The learners independently
prepare and cook dessert and
sweets.
Lesson 2: PACKAGE PREPARED FOOD STUFF LO 2. Prepare Dessert
LO1: Select Packaging Materials 2.1 Identify Ingredients for
Dessert
1.1 Define packaging, its importance and functions. .
At the end of the lesson, students are able to identify the advantages and At the end of the session,
disadvantages of different packaging materials. students should be able to attain
at least 80% mastery from the
long quiz.
TLE_HECK9-12PD-IVi-19
Storing Cold and Hot Desserts All Previous Topics -
Packaging Materials for Storing Desserts
N/A NA
CG p13/ MELCs page 418 NA
LM-G9 pages 220-221 NA
N/A NA
N/A NA
TLE Room and actual tools and ingredients.
Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape,
speaker
Conduct a recap of the previous discussion. Not Applicable (NA)
Directions: Name the materials used in food packaging. LONG QUIZ # 1
-Preparing Power point Presentation or LONG QUIZ # 1
- Video Presentation
The teacher will give an introduction about the topic. LONG QUIZ # 1
Types of Packaging Materials LONG QUIZ # 1
Leaves
food in a material for physical,
chemical, biological protection and
tampering resistance. It provides
nutrition information on the food
being consumed.
The main aims of packaging
are to keep the food in good
condition until it is sold and
consumed, and to encourage
customers to purchase the product.
Correct packaging is
essential to achieve both these
objectives.
Packaging should provide the
correct environmental conditions for
food starting from the time food is
packed until the time of consumption.
A good package should therefore
perform the following functions:
 Provide a barrier against dirt and
other contaminants thus keeping the
product clean .
 Prevent losses. For example,
packages should be securely closed
to prevent leakage
 Protect food against physical and
chemical damage. For example the
harmful effects of air, light, insects,
and rodents. Each product has its
own needs
 Package design should provide
protection and convenience in
handling and transport during
distribution and marketing
 Help the customers to identify the
food and instruct them how to use it
correctly
 Persuade the consumer to purchase
the food
 Cluster or group together small
items in one package for efficiency.
Powders and granular materials need
containment.
Banana leaves are often used for wrapping certain types of food (e.g. suman).
Corn husk is used to wrap corn paste or unrefined block sugar, and cooked foods
of all types are wrapped in leaves.
Vegetable Fibers
These include bamboo, banana, coconut, and cotton fibres. These natural
materials are converted into yarn, string or cord which will form the packaging
material. These materials are very flexible, have some resistance to tearing, and
are lightweight for handling and transportation.
Wood
Wooden shipping containers have traditionally been used for a wide range of solid
and liquid foods including fruits, vegetables, tea and beer. Wood offers good
protection, good stacking characteristics and strength.
Paper
Paper is an inexpensive packaging material. It is however highlyabsorptive, fairly
easily torn, and offers no barrier to water or gases.
Earthenware
Earthenware pots are used worldwide for storing liquids and solid foods such as
curd, yoghurt, beer, dried food, and honey. Corks, wooden lids,leaves, wax, plastic
sheets, or combinations of these are used to seal the pots.
Glass
Glass has many properties which make it a popular choice as a packaging material:
 Glass is able to withstand heat treatments such as pasteurizationand
sterilization.
 Does not react with food.
 Protects the food from crushing and bruising
 Resistant to moisture, gases, odors and microorganisms
 Re-usable, re-sealable and recyclable
 Transparent, allowing products to be displayed. Coloured glassmay be
used either to protect the food from light or to attract customers.
Disadvantages of using glass as packaging materials
 glass is heavier than many other packaging materials and this maylead to
higher transport costs
 it is easy to fracture, scratch and break if heated or cooled tooquickly
 potentially serious hazards may arise from glass cracks orfragments in the
food.
Preparation of glass containers
  Marketing - The packaging and  Inspection
labels can be used by marketers to  Washing.
encourage potential buyers to
 Rinsing..
purchase the product.
 Correct packaging prevents any  Sterilization.
wastage (such as leakage or  Sealing and capping
deterioration) which may occur  Cooling
during transportation and distribution

Plastics
The use of various plastics for containing and wrapping food depends on
what is available. Plastics are extremely useful as they can be made in either soft
or hard forms, as sheets or containers, and with different thickness,light resistance,
and flexibility. The filling and sealing of plastic containers is similar to glass
containers.

Flexible films are the most common form of plastic. Generally, flexiblefilms have
the following properties:

 Cost is relatively low.

 Good barrier properties against moisture and gases.
 Heat sealable to prevent leakage of contents.
 Have wet and dry strength.
 Easy to handle and convenient for the manufacturer, retailer,and
consumer.
 Little weight to the product.
 Fit closely to the shape of the product, thereby wasting littlespace during
storage and distribution.

Metal
 Metal cans have a number of advantages over other types ofcontainers:
 Metal cans provide total protection of the contents.
 Metal cans are tamper proof.
 Metal cans are convenient for presentation.

Disadvantages of metal food packaging materials:

 heavier than other materials, except glass, and therefore havehigher

transport costs
 the heat treatment associated with the use of metal cans is notsuitable for
small-scale production
F. Developing Mastery The teacher will call the learners Directions: Bring out your assignment, the empty food packaging. Name what
(Leads to Formative randomly and ask one purpose of type of food packaging it is.
Assessment) (activity after
the lesson)
G. Finding Practical
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the
lessons
VII. Evaluating
Learning (assessment/test)
J. Additional activities for
application or remediation
(assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts.for
food packaging CHECKING OF PAPERS
Why food packaging is important? Why do we need to select proper packaging materials? RECORDING OF SCORE
The teacher will summarize the topic The teacher will summarize the topic and ask the learners questions that related to
and ask the learners questions that the topic.
related to the topic.
TRUE OR FALSE Directions: Give ONE advantages and disadvantages of each food packaging DETERMINE IF THE CLASS
materials. Write in one whole sheet of paper. GOT 80% IN THE
1. Food Packaging provide a EVALUATION. PREPARE
barrier against dirt and other FOR REMEDIAL IF IT’S
contaminants thus keeping the BELOW 80%.
product clean .
2. Food Packaging Prevent losses
3. Food Packaging protect food
against physical and chemical
damage.
4. Package design should NOT
provide protection and
convenience in handling and
transport during distribution and
marketing
5. Help the customers to identify
the food and instruct them how to
use it correctly
Answers:
1. TRUE Answers:
2. TRUE The answers of the learners may vary. Check the lecture for the key of
3. TRUE corrections.
4. FALSE
5. TRUE
Direction: Bring 5 different empty Direction: Prepare for a long quiz.
food packaging.
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked by:

____________________________ __________________________
Teacher Principal

School: Grade Level: 10

GRADES 1 to 12 Teacher: Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: Quarter: 4-WEEK 8

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards
B. Performance Standards
The learners demonstrate an
understanding preparing desserts.
The learners independently prepare
and cook dessert and sweets.
The learners demonstrate an understanding preparing desserts. The learners demonstrate an
understanding preparing REMEDIAL
desserts. DAY
The learners independently prepare and cook dessert and sweets. The learners independently
prepare and cook dessert and

C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from
Learning Resources (LR)
Portal)
B. Other Learning
Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for
the Lesson (Motivation)
C. Presenting examples
/instances of the new lessons
(show pics, videos, ppt)
D. Discussing new concepts
and practicing new skills #1.
(Pre-Discussion Activity)
E. Discussing new concepts
& practicing and concern to
new skills #2
Lesson 2: PACKAGE PREPARED
FOOD STUFF
LO1: Select Packaging Materials
1.1 Define packaging, its importance
and functions.
At the end of this lesson, the learners
are expected to give the meaning of
packaging, its importance and
functions.
TLE_HECK9-12PD-IVj-20
Food Safety on Storing and
Transporting Foods
N/A
CG p14/ MELCs page 418
LM-G9 pages 223-224
N/A
N/A
Visuals from Laptop and TV,
pictures, actual tools, chalk, eraser,
masking tape, speaker
Conduct a recap of the previous
discussion.
Video Watching
-Preparing Power point Presentation
or
- Video Presentation
The teacher will give an introduction
about the topic.
Food Safety on Storing and
Transporting Foods
Food Packaging has been defined by
Paine (1962) as the “art science and
technology of preparing goods for
transport and sale”.
sweets.
Lesson 2: PACKAGE PREPARED FOOD STUFF
LO1: Select Packaging Materials SUMMATIVE TEST
1.1 Define packaging, its importance and functions.
At the end of this lesson, the learners are expected to give the meaning of At the end of this lesson, the
packaging, its importance and functions. 80% of the learners are
expected to answer the
questions correctly.
TLE_HECK9-12PD-IVj-20
Classification of packaging according to use -
Methods of Food Packaging
N/A N/A
CG p14/ MELCs page 418 CG p14/ MELCs page 418
LM-G9 pages 223-224 LM-G9 pages 223-224
N/A N/A
N/A N/A
Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, Visuals from Laptop and TV,
speaker pictures, actual tools, chalk,
eraser, masking tape, speaker
Conduct a recap of the previous discussion. Conduct a recap of the previous
discussion.
Video Watching
-Preparing Power point Presentation or
- Video Presentation
The teacher will give an introduction about the topic.
Classification of packaging according to use: Summative Test
As a primary package – This type of package is meant to directly contain
the product. Hence, it gets in direct contact with the goods. Thus, this package is
expected to meet all the requirements for safety and protection of the consumers
like tetra packs or canned food packages
As a secondary package – This is utilized to contain a specified number of
unit packs. Thus, it may contain a dozen tetra packs or 2 dozens of tin cans or a
Food is packed in terms of quality,
shelf life, microbial condition and
portion control. Spoilage of food is
caused by poor packaging of food.
Below are some other factors in the
spoilage of food:
pH of food- This simply indicates
the inverse amount of hydrogen ion
available in the food system. This is
oftentimes associated with acidity of
food. Thus, foods with high amounts
of hydrogen ion have low pH and
this is consideredto have acidic taste.
For instance, green mangoes have
generally lower pH (Ph below 4.0)
and therefore have high acidity.
Moisture content – This is related to
the physical state of the food itself.
Products with very high moisture
could be those in liquid form, while
those with very low free moisture
could be dried or frozen. This
product component is very important
relative to food spoilage. The higher
the moisture content, the greater the
chances for microbial growth and
chemical changes.
Amount and nature of fat content –
The chemical processes also
accelerate breakdown of fats on food.
Thus, products with high fat content
like oils, butter, soft cheese, fried
foods and the like tend to spoil fast
when inadequately packaged.
Exposure to the atmosphere causes
rapidoxidation breaking down the fat
into free fatty acids in food. The
faster the breakdown, the greater the
chances of development of rancidity.
Enzyme system –It is a chemical
processes like fermentation and
hydrolysis which occur in high
moisture food, especially in the
gross of candies and so on. Its major function isto allow for the unit packs to be
carried in bulk.
As a tertiary package – When transporting in bulk, the secondary package
may have to be packed again for greater protection and for bulk transfer. Use of
tertiary package is normally for bulk transport or storage in large warehouses.
Occupational and health safety procedures in packaging foods
 Steps on how to package meat before freezing.
 Divide your meat into your set serving sizes
 Get a plastic zip bag big enough to hold the portion size plus a little
extra room for the meat to expand from the freezing process.
 Put the meat into the bag, then flatten.
 Squeeze as much of the air as you can get out, then close the zip.
 Date the bag so you know how long it's been in your freezer.
Methods of Food Packaging
Home Canned Foods -one of the oldest and most common methods of food
packaging in homes is the use of home canning. Fruits and vegetables are placed
in glass jars and sealed in the jars by heating the jars and then placing a rubber
stopped jar top on the jar. The seals also need to be airtight to prevent the growth
of bacteria.
Freezing and chilling food - another common method of packaging food is
freezing and chilling .Freezing can be done with a variety of methods. Most
often, it is vegetables that are frozen, although berries and other fruits can also
lend themselves to being frozen.
Canned foods - canning foods as a method of food processing have been around,
foods that are canned commercially are cooked prior to being placed in the can in
order to prevent E. coli contamination. Canned foods come in a wide variety,
ranging from meat to vegetables to fruit.
Foil Packaging - one of the innovative methods of commercial food packaging is
foil wrapping. Foil wraps are often pouches that are filled and then the bottom
and top of the pouch is sealed with a heat seal similar to those used with
commercial frozen packaging. Foil packaging allows the foods to be sealed in the
package without losing any residual moisture that may still be in the food. The
best foods to package in this manner are usually dried fruits, baked goods or grain
products.
What must appear on the label?
The following must appear on the label:
 name under which the product is sold
 list of ingredients
 quantity of certain ingredients

F. Developing Mastery
(Leads to Formative
Assessment) (activity after
the lesson)
G. Finding Practical
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations
& Abstractions about the
lessons
VIII. Evaluating
Learning (assessment/test)
J. Additional activities for
application or remediation
(assignment/homework)
presence of oxygen of ambient
tropical temperature. When foods
undergo these processes, they change
in texture, flavor, odor and color.
Under these conditions, the product
may already be considered spoiled.
Initial Microbial load – This is the
number of microorganisms already
present in food prior packaging
Why do we need to consider the
factors of food spoilage before
transporting it?
The teacher will summarize the topic
and ask the learners questions that
related to the topic.
Video Watching
Assignment: Prepare for the next
lesson
 net quantity
 date of minimum durability
 any special storage instructions or conditions of use
 name or business name and address of the manufacturer or packager, or of a
seller within the European Union
 place of origin of the foodstuff if its absence might mislead the consumer to a
material degree
 instructions for use where necessary
 beverages with more than 1.2% alcohol by volume must declare their actual
alcoholic strength
Directions: Name what kind of packaging is this.
Answers: CHECKING OF PAPERS
1. Primary
2. Secondary
3. Tertiary
4. Tertiary
5. Primary
Why do we need to classify the food packaging? RECORDING OF SCORE
The teacher will summarize the topic and ask the learners questions that related to
the topic.
Instructions: Identify the following terms. DETERMINE IF THE CLASS
________1. One of the oldest and most common methods of food packaging in GOT 80% IN THE
homes is the use of home canning EVALUATION. PREPARE
________2. Another common method of packaging food is freezing and chilling FOR REMEDIAL IF IT’S
________3. Method of food processing have been around, foods that are canned BELOW 80%.
commercially.
________4. - one of the innovative methods of commercial food packaging is
foil wrapping.
________5. This type of package is meant to directly contain the product.
Answers:
1. Home Canned Foods
2. Freezing and chilling food
3. Canned foods
4. Foil Packaging
5. Primary Packaging
Assignment: Prepare for Summative Test CONGRATULATIONS!
V.REMARKS
VI. Reflection
A.No. of learners who earned
80% in the evaluation
B. No. of learners who
requires additional acts.for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
caught up with the lessons
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my
principal/supervisor can help
me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked by:

____________________________ __________________________
Teacher Principal