DepEd Order No. ___42___ , s.

2016
School Grade Level 12
Teacher Learning Area COOKERY
Teaching Quarter I
GRADES 1 TO 12
DAILY LESSON LOG Dates/Time

Tuesday Thursday
October 18, 2022 October 20, 2022
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding preparing and cooking The learners demonstrate an understanding preparing and cooking
cereals and starch dishes. cereals and starch dishes.
B. Performance The learners independently prepare and cook cereals and starch The learners independently prepare and cook cereals and starch
Standards dishes. dishes.
C. Learning Perform mise en place. Prepare starch and cereal dishes.
Competencies
II. CONTENT Tools and equipment needed, and food sources of starch and Methods of cooking starch and cereal dishes
cereals
III. LEARNING
RESOURCES
A. References
1. Teacher’s
Guide pages
2. Learner’s
Materials
pages
3. Textbook
pages
4. Additional
Materials from
Learning
Resources
(LR) Portal
B. Other Learning Materials
Resources Manila Paper, Pictures, Laptop
DepEd Order No. ___42___ , s. 2016
IV. PROCEDURES
A. Reviewing Are you familiar with the different starch and cereal dishes being
previous lesson or sold in your community?
presenting the new
lesson

B. Establishing a At the end of the lesson students will be able to:
purpose for the lesson 1. Identify tools, and equipment needed in cooking starch and
cereal dishes based on standard.
2. Determine the sources and kinds of starch and cereal.
3. Value the importance of knowing how to properly perform
mise en place.
At the end of the lesson students will be able to:
1. State the principles of cooking various types of starch and
cereal dishes.
2. Familiarize with the different types of sauces and
accompaniments of selected starch and cereal product.
3. Value the importance of proper plating of starch and cereal
dishes.

C. Presenting Direction: Pick the flashcards with principles appropriate for each
examples/instances of cereal and starch dishes. Write your answers on a separate sheet of
the new lesson paper.

D. Discussing new The success of cooking starch and cereal dishes depends on the Principles in Cooking Cereals
concepts and proper tools and equipment used in the preparation of food. The In cooking all cereal products, the following points should be
practicing new skills preparation of starch and cereal dishes requires the various tools and observed:
#1 equipment below. Each tool must be used according to its function. 1. Use a double boiler.
DepEd Order No. ___42___ , s. 2016
2. Observe carefully the correct proportions of cereal, water and
salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time
prescribed, preferably longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for
unpopularity of cereal foods.
Basic Principles in Preparing Pasta
Pasta should be cooked al dente, or “to the tooth”. This means the
cooking should be stopped when the pasta still feels firm to the
bite, not soft and mushy.
The pleasure of cooking pasta is its texture, and this is lost if it is
overcooked. To test for doneness, break pasta into small piece and
taste it. As soon as pasta is al dente, cooking must be stopped at
once. Half a minute extra is enough to overcook it.
Sauces, garnishes and accompaniments are additions to the main
ingredients of a meal. In cooking, a sauce is a liquid, cream, or
semi-solid food, served on or used in preparing other foods. Most
sauces are not normally consumed by themselves; they add flavor,
moisture, and visual appeal to a dish. Sauce is a French
word taken from the Latin salsa, meaning salted. thick liquid
served with food, usually savory dishes, to add moistness and
flavor. Sauce is a term used in cookery to describe a wide range of
flavoured liquids that are served as part of the meal, or dish.

Types of Sauces
1. Pesto Sauce
- refer to the original dish pesto alla genovese, is a sauce
originating in Genoa, the capital city of Liguria, Italy.
2. Carbonara sauce
- sauce for pasta; contains eggs and bacon or ham and grated
cheese
3. Tomato sauce
DepEd Order No. ___42___ , s. 2016
- sauce made with a puree of tomatoes (or strained tomatoes) with
savory vegetables and other seasonings; can be used on pasta.
E. Discussing new Sources of Starch Presenting Guidelines for Starch and Cereal Dishes
concepts and The parts of a plant that store most starch are seeds, roots, and A. Make it simple.
practicing new skills tubers. Thus, the most common sources of food starch are: • Focus on main element of dish
#2 ● Cereal grains, including corn, wheat, rice, grain, sorghum, and • Avoid clutter to not confuse the diner
oats; B. Draw or sketch a plan of presentation.
● Legumes; and • Create balance. Select colors, shapes and texture of food to be
● Roots or tubers, including potato, sweet potato, arrowroot, and the included in the
tropical cassava plant (marketed as tapioca) presentation but don’t overpower function and flavor.
C. Place adequate serving portion of food.
• Right amount of food of different nutrients should be placed on
plate to have
balanced meal
D. Ensure the main dish is the focal point with garnishes and
sauces as support
element
• Main dish between 3 to 9 o’clock
• Starch and cereal between 9 to 11 o’clock
• Veggies between 12 to 3 o’clock
E. Use sauce to create accents in form of dots to be placed on side
of plate.
• Can be lightly poured or drizzled on plate over or under the dish
F. Garnishes
Classification of Starch • Serves as accent that adds color to food
1. Native or Natural Starch refers to the starches as originally • Match flavor of food: not overpower it
derived from its plant source.
2. Modified Starches are starches that have been altered physically
or chemically, to modify one or more of their key chemicals and/or
physical property.
F. Developing Directions: Find and encircle the hidden word in the grid based Read each statement below and fill in the blank/s with the correct
Mastery from the description given below. The words run through answer
(Leads to formative horizontal, vertical or diagonal directions. Do it on a separate sheet
assessment #3) of paper. 1. Pasta shapes with holes or ridges, such as wagon wheels or
DepEd Order No. ___42___ , s. 2016
rotini are perfect for _______ sauces.
2. The ______ and fuller the pasta shape, the longer the cooking
time.
3. An Italian phrase that means “to the tooth “ called
___________.
4. The volume of pasta increases ________ times during cooking.
5. Following the ______ will lead you to cook pasta correctly.

G. Finding practical In your daily activities in the kitchen, why is it important to know
applications of the proper use of mise en place?
concepts and skills in
daily living
H. Making What are the different sources of starch and cereals?
generalizations and
abstractions about the
lesson
I.Evaluating learning Directions: Reach each question carefully. Choose and write the
letter of your answer on a separate sheet of paper.
___1. What do you call the classification of starch that has been
altered physically or chemically to modify one or more of its key
chemicals and/or physical property?
A. Modified starches C. Purified starches
B. Native or natural starch D. Starch molecule
___2. Which of the following classification of starch refers to the
starches as originally derived from its plant source?
A. Enriched starch C. Native or natural starch
B. Modified starches D. Purified starches
___3. Which of the following is used for cooking food by steaming?
A. Canister B. Double broiler C. Sauce pan D. Steamer
Why is it important to properly plate the starch and cereal dishes
that you will serve?
What are the different principles in cooking cereals and starch
dishes?
Direction: Choose the most appropriate answer to each statement
below. Write the letter of your choice on a separate paper
_____1. What is the meaning of the Italian phrase “al dente”
which is applied in the preparation of pasta?
A. To the appetite B. To the bite C. To the taste D. To the tooth
_____2. When is the right time to stop cooking pasta?
A. When pasta becomes sticky
B. When pasta breaks when pressed
C. When pasta is firm to the bite
D. When pasta is soft and mushy
_____3. It is determined by the shape and size of pasta used in the
dish.
A. Cooking temperature C. Kind of garnish
DepEd Order No. ___42___ , s. 2016
___4. It is used for testing the tenderness of meat, combining big B. Cooking time D. Type of sauce
cuts and particles of meat and vegetables, and for blending other _____4. What kind of sauce is appropriate for thicker pasta like
ingredients with flour. fettuccine?
A. Blending fork C. Slotted spoon A. Chunky B. Heavy C. Light D. Thick
B. Rubber scraper D. Tong _____5. This is the texture of a pasta which is cooked properly.
___5. Which of the following is used to separate solid particles A. Soft and mushy C. Tender but firm
from soup; also for stirring purposes, such as making egg white fine B. Soft and pasty D. Tough and chewy
in texture for bird’s nest soup and mock nido soup?
A. Blending fork C. Slotted spoon
B. Rubber scraper D. Tong
(Item number is up to ten.)
(Item number is up to ten.)
J. Additional activities
for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
D. No. of learners
continue to require
remediation
DepEd Order No. ___42___ , s. 2016
E. Which of my
teaching strategies
worked well? Why did
these work?
F. What difficulties
did I encounter which
my principal or
supervisor can help
me solve?
G. What innovation or
localized materials did
I use/discover which I
wish to share with
other teachers?
Prepared by: Checked by: Noted by: