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D. Sub tasking (if needed) 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.
Write the LC code for each TLE_HECK9-12PD-IVa-15 TLE_HECK9-12PD-IVa-15 TLE_HECK9-12PD-IVa-15
II. CONTENT Pre-Test Tools and Equipment Needed in - Reason for Eating Desserts and Sweets -
(Subject Matter) Preparing Desserts - Classification/types of Desserts and their Characteristics
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 Checking of papers. Why tools and equipment are What is the importance of dessert in a meal?
of concepts and skills in daily living important in preparing desserts?
(application)
H. Making Generalizations & The teacher will summarize the topic The teacher will summarize the topic and ask the learners questions that
Abstractions about the lessons and ask the learners questions that related to the topic.
related to the topic.
I. Evaluating Learning The teacher will assess the result Directions: The learners will submit their output and they will represent
(assessment/test) of pre-test. it to the front of their class.
J. Additional activities for Have an advance reading about Directions: Go to your kitchen and Directions: Give the benefits of desserts in terms of;
application or remediation the topic “Cook Meat Cuts” list down all tools and equipment that
(assignment/homework) 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?
____________________________ __________________________
Teacher Principal
School: Grade Level: 10
GRADES 1 to 12 Teacher: Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: Quarter: 4-WEEK 2
D. Sub tasking (if needed) 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.
Write the LC code for each TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
II. CONTENT Quality Points to Look for When Selecting Dessert Ingredients -
(Subject Matter) Ingredients Needed in Preparing Desserts and Sweet Sauces
C. Presenting examples -Preparing Power point Presentation or -Preparing Power point Presentation or
/instances of the new lessons - Video Presentation - Video Presentation
(show pics, videos, ppt)
D. Discussing new concepts The teacher will give an introduction about the topic. The teacher will give an introduction about the topic.
and practicing new skills #1.
(Pre-Discussion Activity)
E. Discussing new concepts Ingredients Needed in Preparing Desserts and Sweet Sauces Quality Points to Look for When Selecting Dessert Ingredients
& practicing and concern to
new skills #2 1. Sugar The common element linking virtually Sugar
all desserts is sugar. It may be used to sprinkle Granulated sugar is used in most recipes.
over fruit, beaten into egg yolks for custard or Castor sugar is best for meringues and some cakes because it
into whites for a meringue. Many desserts use dissolves more easily.
sugar syrup, which involves boiling sugar and Confectioner's sugar or icing sugar is used mostly for dusting the
water to the desired temperature. tops of desserts.
Brown sugar is commonly used in hot sauce as it produces a
2. Gelatin- Gelatin is used to set many cold molded desserts. It is the basis lovely rich caramel flavor.
for jellies and is also used to set creams and mousses.
Gelatin
Many desserts are prepared using commercial leaf or powdered
gelatin.
Gelatin may be plain or flavored and colored for effect.
Egg yolks
3. Egg yolks Egg yolks may be mixed with flavorings, Take eggs out of the refrigerator prior to use so they are at room
sugar and cream or milk to make custard or they may temperature. This way they will whisk up better and incorporate
be whisked together over hot water to create a more air.
sabayon.
Egg whites
Should be fresh and grade a quality.
4. Egg whites When raw egg whites are beaten, air is trapped in the mixture
They may be purchased in bulk frozen or you may freeze them
in the form of bubbles. Egg whites beaten to soft peaks will support
in small quantities if you have excess.
soufflés and mousses while whites beaten to firm peaks are suitable for
If egg whites have not been cleanly divided and contain traces
meringues.
of yolk, they will not whip up to satisfactory foam. A pinch of
salt helps the whites to whip up better.
Cream
5. Fruit Ripe perfect fruit provides the The characteristics of cream will differ according to whether it
basis for many desserts, with very is pure cream, double cream, reduced cream or cream that has
little effort needed to make an had a stabilizer or gelatin added to it to make the texture seem
attractive colorful display. thicker and improve the whipping qualities.
Creams vary in taste and texture so choose according to recipe
specifications.
6. Cream This ingredient is often used as a Used only pasteurized cream
decoration or accompaniment for both cold and . Pay particular attention to use-by dates.
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 Batter
be combined with rice, sugar and milk to make a Batters should be made up from the fresh ingredients.
delicious rice pudding. Batter is often rested at room temperature after it is made to
7. Batters This simple mixture of flour and water reduce its elasticity so that it flows more freely over the pan.
is used to make crepes and pancakes. Batter is Batters can be flavored with vanilla and other spices.
also used to coat fruit for fritters.
8. Nuts-Nuts are available whole, ground, roasted Nuts
or caramelized. They are an important part of Nuts may be purchased natural or blanched
dessert cookery as they provide flavor for creams and ice creams. 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
9. Chocolate-Chocolate may be melted to easily This is available in various types, namely bitter sweet, semi-sweet,
blend into fillings and batters. It can also be white, dark and milk chocolate.
poured over desserts such as cakes and Milk and white chocolate because of their milk content are more
puddings. When melted chocolate is cooled it difficult to work with than dark chocolate
can be shaped and molded into many
attractive decorations.
F. Developing Mastery Directions: Group the class with ten members (that will be their permanent Direction: Ask the students to give one ingredient in making desserts and
(Leads to Formative group in their Performance Tasks). Each group will name 5 different desserts state at least one quality points of each.
Assessment) (activity after based on the ingredients as their main ingredient. Keep their output, they will
the lesson) use it in their future performance task.
G. Finding Practical Why are ingredients important in preparing desserts? What will happen if you use low quality ingredients in making desserts?
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations The teacher will summarize the topic and ask the learners questions that related The teacher will summarize the topic and ask the learners questions that
& Abstractions about the to the topic. related to the topic.
lessons
II. Evaluating Direction: Identify the following terms. Write in your TLE Notebook. Direction: True or False. Write TRUE if the statement is correct and
Learning (assessment/test) _________1. This used to set many cold molded desserts. FALSE it it’s not. Write in ¼ sheet of paper.
_________2. This may be mixed with flavorings, sugar and cream or milk to
make custard. 1. Gelatin may be plain or flavored and colored for effect.
_________3. When beaten raw , air is trapped in the mixture in the form of 2. Take eggs out of the refrigerator prior to use so they are at room
bubbles temperature.
_________4. Ripe perfect fruit provides the basis for many desserts, with very
3. Egg whites should not be fresh and grade a quality.
little effort needed to make an attractive colorful display.
________5. This ingredient is often used as a decoration or accompaniment for 4. Creams vary in rice and brand.
both cold and hot desserts. 5. Batters should be made up from the fresh ingredients.
Answers: Answers:
1. Gelatin 1. TRUE
2. Egg yolk 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?
____________________________ __________________________
Teacher Principal
D. Sub tasking (if needed) At the end of the session, students At the end of this lesson, the At the end of this lesson, the learners are able to apply the guidelines in
should be able to attain at least learners are able to explain the preparing sauces.
80% mastery from the long quiz. varieties of sweet sauces.
Write the LC code for each TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
II. CONTENT All Previous Topics Sweet Sauces Sauce Guidelines in Preparing Vanilla Custard Sauce -
(Subject Matter)
C. Presenting examples LONG QUIZ # 1 -Preparing Power point -Preparing Power point Presentation or
/instances of the new lessons Presentation or - Video Presentation
(show pics, videos, ppt) - Video Presentation
D. Discussing new concepts LONG QUIZ # 1 The teacher will give an The teacher will give an introduction about the topic
and practicing new skills #1. introduction about the topic.
(Pre-Discussion Activity)
E. Discussing new concepts LONG QUIZ # 1 Sweet Sauces Sauce Guidelines in Preparing Vanilla Custard Sauce
& practicing and concern to
new skills #2 - a flavored liquid blend of 1. Use clean, sanitized equipment and follow procedure.
ingredients that adds flavor and
enhances the appearance of the 2. When combining the egg yolks and sugar, whip the mixture as soon as
food. fudge the sugar is added. Letting the sugar and egg yolks stand together without
- a soft confection made of butter, mixing creates lumps.
sugar, chocolate. 3. Scald milk before combining with the yolks.
Sauces can give an entirely 4. Slowly beat the hot milk into the beaten eggs and sugar.
different appearance, flavor, color, 5. Place bowl with egg mixture in a pan of simmering water and stir
and moisture to desserts. constantly to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
Kinds and Varieties of Sauces 7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
1. Rich sauce is well suited to a 8. If the sauce curdles, immediately stir in one (1) to two
simple dessert. (2) ounces cold milk, transfer the sauce to a blender, and blend at high
2. Light sauce is suited to a rich speed.
dessert.
Storage of Sauces
3. Hot fudge is a delightful
contrast to a cold cornstarch Sauces should be kept in airtight containers and stored in a cool dry
pudding or to vanilla ice cream. place away from moisture, oxygen, light and pests. Food made with
4. Hot sauces are made just before starches that contain egg, milk, cream and other dairy products are prone
they are to be used. to bacterial contamination and to food- borne illness. Sauces made with
5. Cold sauces are cooked ahead these ingredients should be kept out of the temperature danger zone.
of time, then cooled, covered Thickened sauce should also be prepared, served and stored with caution.
and put in the refrigerator to These products should be stored in the refrigerator and never left to stand
chill at room temperature too long.
J. Additional activities for Have an advance reading for the Assignment: Assignment:
application or remediation next lesson. Directions: Search 10 Rich Sauces Directions: Prepare for Performance Task
(assignment/homework) and 10 Light Sauces. 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
2.3 Prepare Variety of Sauces Using 2.3 Prepare Variety of Sauces Using 2.3 Prepare Variety of Sauces Using 2.4 Follow Workplace
Sanitary Practices Sanitary Practices Sanitary Practices Safety Procedures
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of this lesson, the learners At the end of this lesson, the learners At the end of this lesson, the
are able to apply the guidelines in are able to apply the guidelines in are able to apply the guidelines in learners are able to follow the
preparing sauces. preparing sauces. preparing sauces. workplace safety procedures.
Write the LC code for each TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
II. CONTENT Prepare variety of desserts and Prepare variety of desserts and Prepare variety of desserts and Workplace Safety Procedure
(Subject Matter) sweet sauces sweet sauces sweet sauces
F. Developing Mastery The learners will present their output. The learners will present their output. The learners will present their output. Directions: Enumerate the
(Leads to Formative workplace safety procedures.
Assessment) (activity after
the lesson)
G. Finding Practical 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
Applications of concepts and Performance Task? Performance Task? Performance Task? workplace safety procedures?
skills in daily living
(application)
H. Making Generalizations N/A N/A N/A The teacher will summarize the
& Abstractions about the topic through asking the learners
lessons related to the topic.
IV. Evaluating 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. terms.
Learning (assessment/test) of the learners. 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-
J. Additional activities for Prepare for the next performance Prepare for the next performance Prepare for the next lesson. Directions: Make a signage about
application or remediation task. task. the workplace safety procedure. Do
(assignment/homework) 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?
____________________________ __________________________
Teacher Principal
3.1 Presents Dessert Attractively 3.1 Presents Dessert Attractively 3.2 Identify the factors in plating and
presenting dessert.
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of this lesson, the learners are able to describe the At the end of this lesson, the learners are
are able to describe the accompaniment, desserts and decoration attractively. able to identify factors to consider in
accompaniment, desserts and plating and presenting desserts.
decoration attractively.
Write the LC code for each TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17
II. CONTENT Accompaniments, Garnishes Guidelines in Plating Dessert -
(Subject Matter) and Decorations for Desserts Arts of Dessert Plating
C. Presenting examples -Preparing Power point Presentation -Preparing Power point Presentation or -Preparing Power point Presentation or
/instances of the new lessons or - Video Presentation - Video Presentation
(show pics, videos, ppt) - Video Presentation
D. Discussing new concepts The teacher will give an introduction The teacher will give an introduction about the topic. The teacher will give an introduction about
and practicing new skills #1. about the topic. the activity.
(Pre-Discussion Activity)
E. Discussing new concepts Accompaniments, Garnishes and Art of Dessert Plating Guidelines in Plating Dessert
& practicing and concern to Decorations for Desserts 1. Make garnishes edible. Everything on
new skills #2 Desserts should turn heads in the dining room. Garnishing and the dessert plate should be edible and
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. delicious.
maybe extracts like vanilla, liquors 4 Garnishes that Add Attraction 2. Keep it clean and simple. Don't
like rum. Add flavorings after the crowd the plate. If your dessert is
syrup has cold, flavor may lose if 1. Fruit Garnish- Fruit garnishes are great for adding a subtle fresh
beautiful, it shouldn't need a lot of
added to hot syrup. Lemon or orange fruit flavor and aroma to the finished drink, and they often give us
rind may also add flavor to syrup. 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
Cream Anglaise Stirred vanilla
custard sauce; consist of milk, sugar, Here are my favorite desserts with nuts – from chewy blondies to you should garnish with fresh mint is if
egg yolks and vanilla stirred over low chocolate fudge, truffles, and more. you're serving mint ice cream.
heat until lightly thickened. 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
Pastry Cream Contains starch as well be delicate. In all cases, chocolate must be correctly tempered, which palate at different times.
as eggs, resulting in a much thicker will ensure a crisp texture and proper sheen.
and more stable product. It is used as 4. Cookie Garnish- A garnish, simply put, can be just an add-on 5. Try different plates—various sizes
a cake and pastry fillings for cream and shapes. The right plate can add or
whose main purpose is decoration. However, carefully selected enhance the theme really well.
pies and pudding. With additional
liquid, it is used as custard sauce. garnishes have other functions too. This “decorative” item can add
important flavor, texture, and functional elements to the plating of
Custards Consist of milk, sugar, eggs the dessert, and can enhance the enjoyment of the dish.
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.
.
F. Developing Mastery Directions: Name the Activity Direction: Enumerate the five guidelines
(Leads to Formative Accompaniments, Garnishes and in plating dessert.
Assessment) (activity after Decorations for Desserts Direction: Make a drawing on how you visualize your own dessert
the lesson) 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.
G. Finding Practical Why do you need to put How do you feel while doing the performance task? Why is it important to follow the
Applications of concepts and accompaniment, garnishes and guidelines in making desserts?
skills in daily living decorations for desserts?
(application)
H. Making Generalizations The teacher will summarize the topic The teacher will collect the drawings. The teacher will summarize the topic and
& Abstractions about the and ask the learners questions that ask the learners questions that related to
lessons related to the topic. the topic.
V. Evaluating Directions: Give one description of The teacher will evaluate the output using the rubric. Directions: There are pictures of plating
Learning (assessment/test) the accompaniments, garnishes and 3 2 1 desserts that fill flash on the screen. Tell
decorations for desserts. Clarity weather what guidelines it belongs.
Visual
Presentation
Name of Description Answers:
Accompaniments
Effort 1. Try different plates
Total 2. Layer flavors and textures in your
dessert.
3. Make your garnishes relate to the
dessert on the plate
Answers of the learner may vary. 4. Keep it clean and simple.
Please refer to the lecture. 5. Make garnishes edible.
J. Additional activities for Directions: Bring pencil and 4 bond Assignment: Prepare for the next lesson. Directions: Prepare for the next lesson.
application or remediation papers next meeting.
(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
3.2 Identify the factors in plating and 3.1 Presents Dessert Attractively 4.1 Keep desserts in appropriate conditions to maintain their quality and
presenting dessert. 3.2 Identify the factors in plating taste.
and presenting dessert
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of the lesson, students are At the end of the lesson, students are expected to store/package dessert.
are expected to apply the tips that able to apply the plating in presenting
may enhance plating presentation. dessert.
C. Presenting examples -Preparing Power point Presentation N/A -Preparing Power point Presentation or
/instances of the new lessons or - Video Presentation
(show pics, videos, ppt) - Video Presentation
D. Discussing new concepts The teacher will give an introduction The teacher will remind the dos and The teacher will give an introduction about the topic.
and practicing new skills #1. about the topic. don’ts inside the TLE Room.
(Pre-Discussion Activity)
E. Discussing new concepts Plating and Presenting Tips and Storing Cold and Hot Desserts
& practicing and concern to Techniques Performance Task
new skills #2 As many desserts contain egg and dairy products, they present a
There are many factors and potential health hazard if not stored properly. Remember: proper storage
techniques to consider in food means cooled desserts must be covered with plastic or placed in lidded
plating that affect the overall containers before storing in the cool room.
appearance of a dessert.
Guidelines in Storing Cold and Hot Desserts
Applying one of the tips may
enhance presentation. Desserts containing uncooked eggs should be handled with extreme
care, as raw egg is a medium in which dangerous bacteria such as
1. The plate – when plating salmonella can thrive. This means you need to be really careful with foods
desserts, the choice of plate is like chocolate mousse and uncooked cheesecakes that contain egg whites
critical to the final presentation. for aeration.
Remember, the plate is the frame
of the presentation. There are Egg custards contain protein, which provides good food for bacteria. If
custards are not heated and cooled properly and quickly, bacteria that are
many sizes, shapes, and colors
present in the custard can grow quickly to dangerous numbers.
available. Choosing the right size
of plate is important because Any dessert that is not required for immediate consumption must be
food should not be crowded onto cooled rapidly and stored in the cool room until required.
the plate.
2. Color - always consider color as If you plan to keep a pre-prepared dessert hot until service, make sure
an important part of plate that the temperature of the food is over 65oC. Never leave an egg mixture
presentation. Always try to have in a Bain-Marie for any length of time. Any dessert that has been kept hot
a variety of colors on the plate. in the Bain-Marie for a while should be discarded at the end of service.
Green is fresh and cool, and
If milk and cream are used in desserts like trifle and custards, they must
can be soothing. not be left to stand at room temperature for any length of time. They
Red is passion and excitement. should be kept in the refrigerator until the last possible moment to prevent
Black is sophisticated and the risk of food poisoning.
elegant.
Blue is a natural appetite Many desserts have a limited storage life. Make sure you check with
suppressant, since it can make your supervisor and follow organizational requirements.
food look unappetizing.
3. Texture - texture is critical to Packaging Materials for Storing Desserts
food presentation, as well as 1. glass container
enjoyment. 2. plastic container
3. plastic/cellophane
4. Keep things clean Remember
4. aluminum foil
that neatness counts. Food should 5. packaging tapes
be contained within the rim of 6. boxes
the plate, yet it should not be Equipment
crowded in the center. 1. chiller
5. Garnish- Garnishes and 2. freezer
decorations can enhance your 3. refrigerator
plate presentation. Choose
Sanitary Practices When Storing Desserts
garnishes that are appropriate to 1. Handle the food properly to prevent spoilage and contamination.
the ingredients. 2. Wash utensils and equipment thoroughly.
Never decorate a plate with 3. Keep away from food when you are ill.
something inedible 4. Store foods and ingredients properly.
Ensure the garnish 5. Safeguard the food during distribution and service.
complements and enhances the
Storage Techniques
dish.
1. Refrigerate – to keep cold or cool below 400F
Choose garnishes that are the 2. Cold Storage – the process of storing food by means of refrigeration at
correct size; they should be easy 230C
to eat. 3. Chilling – to refrigerate or to reduce the temperature of food below 8 0C
Answers:
1. Thumbs Up
2. Thumbs Down
3. Thumbs Up
4. Thumbs Down
G. Finding Practical 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?
Applications of concepts and proper plating? performance task?
skills in daily living
(application)
H. Making Generalizations The teacher will summarize the topic The teacher will complete the The teacher will summarize the topic and ask the learners questions that
& Abstractions about the and ask the learners questions that evaluation tool. related to the topic.
lessons related to the topic.
VI. Evaluating Identification The teacher will evaluate the output Direction: Enumerate the following terms.
Learning (assessment/test) 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.
2. Always consider this as an Answers:
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
counts. 7. aluminum foil
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?
____________________________ __________________________
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
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, flexible films have
the following properties:
Metal
Metal cans have a number of advantages over other types of containers:
Metal cans provide total protection of the contents.
Metal cans are tamper proof.
Metal cans are convenient for presentation.
heavier than other materials, except glass, and therefore have higher
transport costs
the heat treatment associated with the use of metal cans is not suitable 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 food packaging CHECKING OF PAPERS
the lesson)
G. Finding Practical Why food packaging is important? Why do we need to select proper packaging materials? RECORDING OF SCORE
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations The teacher will summarize the topic The teacher will summarize the topic and ask the learners questions that related to
& Abstractions about the and ask the learners questions that the topic.
lessons related to the topic.
VII. Evaluating TRUE OR FALSE Directions: Give ONE advantages and disadvantages of each food packaging DETERMINE IF THE CLASS
Learning (assessment/test) materials. Write in one whole sheet of paper. GOT 80% IN THE
1. Food Packaging provide a barrier EVALUATION. PREPARE
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
2. TRUE Answers:
3. TRUE The answers of the learners may vary. Check the lecture for the key of
4. FALSE corrections.
5. TRUE
J. Additional activities for Direction: Bring 5 different empty Direction: Prepare for a long quiz.
application or remediation food packaging.
(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?
____________________________ __________________________
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
C. Presenting examples -Preparing Power point Presentation -Preparing Power point Presentation or
/instances of the new lessons or - Video Presentation
(show pics, videos, ppt) - Video Presentation
D. Discussing new concepts The teacher will give an introduction The teacher will give an introduction about the topic.
and practicing new skills #1. about the topic.
(Pre-Discussion Activity)
E. Discussing new concepts Food Safety on Storing and Classification of packaging according to use: Summative Test
& practicing and concern to Transporting Foods
new skills #2 As a primary package – This type of package is meant to directly contain
Food Packaging has been defined by the product. Hence, it gets in direct contact with the goods. Thus, this package is
Paine (1962) as the “art science and expected to meet all the requirements for safety and protection of the consumers
technology of preparing goods for like tetra packs or canned food packages
transport and sale”. 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, gross of candies and so on. Its major function is to allow for the unit packs to be
shelf life, microbial condition and carried in bulk.
portion control. Spoilage of food is As a tertiary package – When transporting in bulk, the secondary package
caused by poor packaging of food. may have to be packed again for greater protection and for bulk transfer. Use of
Below are some other factors in the tertiary package is normally for bulk transport or storage in large warehouses.
spoilage of food:
Occupational and health safety procedures in packaging foods
pH of food- This simply indicates the Steps on how to package meat before freezing.
inverse amount of hydrogen ion Divide your meat into your set serving sizes
available in the food system. This is Get a plastic zip bag big enough to hold the portion size plus a little
oftentimes associated with acidity of
extra room for the meat to expand from the freezing process.
food. Thus, foods with high amounts
of hydrogen ion have low pH and this Put the meat into the bag, then flatten.
is considered to have acidic taste. For Squeeze as much of the air as you can get out, then close the zip.
instance, green mangoes have Date the bag so you know how long it's been in your freezer.
generally lower pH (Ph below 4.0)
and therefore have high acidity. Methods of Food Packaging
Moisture content – This is related to Home Canned Foods -one of the oldest and most common methods of food
the physical state of the food itself. packaging in homes is the use of home canning. Fruits and vegetables are placed
Products with very high moisture in glass jars and sealed in the jars by heating the jars and then placing a rubber
could be those in liquid form, while stopped jar top on the jar. The seals also need to be airtight to prevent the growth
those with very low free moisture of bacteria.
could be dried or frozen. This product
component is very important relative Freezing and chilling food - another common method of packaging food is
to food spoilage. The higher the freezing and chilling .Freezing can be done with a variety of methods. Most often,
moisture content, the greater the it is vegetables that are frozen, although berries and other fruits can also lend
chances for microbial growth and themselves to being frozen.
chemical changes.
Canned foods - canning foods as a method of food processing have been around,
Amount and nature of fat content – foods that are canned commercially are cooked prior to being placed in the can in
The chemical processes also order to prevent E. coli contamination. Canned foods come in a wide variety,
accelerate breakdown of fats on food. ranging from meat to vegetables to fruit.
Thus, products with high fat content
like oils, butter, soft cheese, fried Foil Packaging - one of the innovative methods of commercial food packaging is
foods and the like tend to spoil fast foil wrapping. Foil wraps are often pouches that are filled and then the bottom
when inadequately packaged. and top of the pouch is sealed with a heat seal similar to those used with
Exposure to the atmosphere causes commercial frozen packaging. Foil packaging allows the foods to be sealed in the
rapid oxidation breaking down the fat package without losing any residual moisture that may still be in the food. The
into free fatty acids in food. The best foods to package in this manner are usually dried fruits, baked goods or grain
faster the breakdown, the greater the products.
chances of development of rancidity.
What must appear on the label?
Enzyme system –It is a chemical The following must appear on the label:
processes like fermentation and name under which the product is sold
hydrolysis which occur in high list of ingredients
moisture food, especially in the quantity of certain ingredients
presence of oxygen of ambient net quantity
tropical temperature. When foods date of minimum durability
undergo these processes, they change any special storage instructions or conditions of use
in texture, flavor, odor and color. name or business name and address of the manufacturer or packager, or of a
Under these conditions, the product seller within the European Union
may already be considered spoiled.
place of origin of the foodstuff if its absence might mislead the consumer to a
material degree
Initial Microbial load – This is the
instructions for use where necessary
number of microorganisms already
beverages with more than 1.2% alcohol by volume must declare their actual
present in food prior packaging
alcoholic strength
F. Developing Mastery Directions: Name what kind of packaging is this.
(Leads to Formative
Assessment) (activity after Answers: CHECKING OF PAPERS
the lesson) 1. Primary
2. Secondary
3. Tertiary
4. Tertiary
5. Primary
G. Finding Practical Why do we need to consider the Why do we need to classify the food packaging? RECORDING OF SCORE
Applications of concepts and factors of food spoilage before
skills in daily living transporting it?
(application)
H. Making Generalizations The teacher will summarize the topic The teacher will summarize the topic and ask the learners questions that related to
& Abstractions about the and ask the learners questions that the topic.
lessons related to the topic.
VIII. Evaluating Video Watching Instructions: Identify the following terms. DETERMINE IF THE CLASS
Learning (assessment/test) ________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
J. Additional activities for Assignment: Prepare for the next Assignment: Prepare for Summative Test CONGRATULATIONS!
application or remediation lesson
(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