Division of Marinduque

MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL

Capayang, Mogpog, Marinduque

DAILY LESSON LOG IN TLE GRADE 10

School Mogpog National Comprehensive Grade/Section Grade 10 – Emerald
High School
Teacher Charmine M. Nardo Learning Area Bread and Pastry
4th Quarter
Date/Time March 11, 2020/ 12:15-2:15pm Quarter
I.OBJECTIVES Familiarize with the procedures in icing a cake.
Perform the proper procedures in icing a cake.
Appreciate the importance of icing a cake
CONTENT STANDARD The learner demonstrates understanding of the core concept and
underlying theories in preparing and presenting gateaux, tortes and
cakes.
PERFORMANCE STANDARDS The learner demonstrates competencies in preparing and presenting
gateaux, tortes and cakes.
LEARNING Use suitable icings and decorations according to standard recipes and/or
COMPETENCIES/OBJECTIVES enterprise standard recipes and/or enterprise standard and customer
preferences. (TLE_HEBP9-12TC-IIIa-f-7)
II. CONTENT Identification and application of steps and procedure in icing a cake.

III. LEARNING RESOURCES

REFERENCES Technical- Vocational Livelihood (Home Economics) Bread and Pastry
Production Manual page 168-170
 Other Learning Resources Bread and Pastry Production Volume I. Basbas, Leonora D. page 94.

(cartolina, flashcards,pictures, pentel pen, white board marker , white

board eraser, tape, scissors and tools in icing cake)
IV. PROCEDURES Teacher’s Activity Student’s Activity

 Daily routine
1. Prayer “In the name of the
“May I request everyone to Father….Amen”
stand for a short prayer?”
“Please lead the prayer.”
2. Greetings
“Good morning class!” “Good morning ma’am!”
3. Classroom management
“Kindly arrange your chairs,
sit properly.”
4. Checking of attendance
“Class monitor, who is absent “Ma’am no one is absent
today?” today.”
“Very good!”
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

Flash cards
 Reviewing Previous “Class, let's have a review of our
Lesson/Presenting New Lesson previous topic."
(Teacher will show pictures of
different cake decorating tools)

Cookie cutter
-used to create variety of shapes
and figures.

Cake board
-is a flat support placed under a
cake to make it easy to lift and
transport.

Cake smoother
-are plastic scrapers that are
used to create very fine and
smooth texture.

Cake turn table

-it elevates the cake as icing and
frosting is applied.

Pastry bag
-a cone-shaped bag made of
muslin cloth used to pipe icing
on a cake.

Pastry tip
-it comes in large and small size
that creates different patterns
and designs in a cake.

Stencils
-made of thin plastics and
available in many patterns.

 Establishing a Purpose for the
lesson
Cake comb
-used to create different patterns
and designs in a cake.
“Very good!"
“I’m glad that you already know the
tools in decorating cakes."
Spot the Differences
Teacher will show pictures of cake
with icing and with out icing and let
the students compare it.

MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque
 Presenting Examples/
instances of the new lesson
 Discussing new concepts and
practicing skills #1
Division of Marinduque
Guide questions:
“No ma’am!”
1. Do you think that this cake in the
first picture look presentable and
beautiful enough?
2. How do you think you can make “Ma’am by applying icing and
this cake more attractive and putting some decorations on it.”
appealing on the eyes of the
customer like the cake in the second
picture?
3. Do you have idea on what
procedures are you going to use in
applying an icing on a cake?
“Let’s have a short activity.”
Teacher will group the students into
four and each group will be given an
envelope which contains
unassembled procedures in icing a
cake.
Students will familiarize themselves
with it and then arrange it according
to their understanding and write it in
a cartolina then paste it on the board.
Discussion
"Today we will be discussing the
steps in icing a cake"
“Let’s see which group have
arranged the steps correctly."
(Teacher will compare the
procedures that she has to the
procedures arranged by the students).
"Before we go on with our
discussion, let me show you first the
tools and others things that I am
going to use in icing a cake.”
(Teacher will use a chiffon type of
cake and a boiled icing as a cover).
"Let's get started."
(Students will read the procedures
and teacher will demonstrate it)
"Kindly read the first procedure."
"Yes, ma'am."
PROCEDURES IN ICING A
CAKE
1. Start by taping a doily to your
cakeboard or kitchen plate.
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque
"Class, did you know what doily is?
 DOILY is a small mat made
of lace or paper with a lace
pattern, placed on a plate
under a cake.
"What is the purpose of putting a
doily under a cake?"
"Okay, exactly!"
"Next step, please read."
"Since the cake that i'm using is even
and we don't need to trim it. Let's
proceed to the next step."
"Next, please read."
"If you don't have spatula, you can
use the back part of the spoon.
Place the cake upside down on
the cake turn table.
"No, ma'am."
"Ma'am the purpose of doily is
to keep the cake from sliding as
we turn around the table.
2. Center cake on top of the
cake board or kitchen plate. If
cake has risen to hump or is
uneven, trim it until it is leveled.
Smoothen the cake over and
around with a knife and soft
brush to remove crumbs. Fill up
holes, if there are, with pieces of
cake.
3. Pile the icing at the top
center of the cake.
4. Using a spatula, make a swift
single circular motion to cover
the top with icing.
5.Allow the remaining icing to
move down the sides.
6. Cover the sides of the cake
with icing by moving the spatula
sideward moving around.
Cleaning the spatula will help
smooth the icing more easily.
7. In case more icing is needed,
apply from the base going up,
smoothening the surface as you
go along.
8. Once the sides have been
frosted and smoothed, clean the
icing spatula again.
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

9. Move the cake board around

to even the icing and give the
"Class, what can you say about this?" product a professional look.
Is it now more presentable?
"Did we follow the procedures
correctly? "Ma'am it looks delicious and I
"Is there something you want to ask want to eat that cake."
for clarification?
Are you now excited to make your "Yes, ma'am."
own cake decorations?
“I think you are now ready to "None, ma'am."
perform a task.”
"Yes, ma'am we are so excited!"

 Discussing new concepts and Pick your numbers

practicing skills #2 “Since you have your respective
groups, choose one leader in each
group and they will come in front to
pick one number posted on the board
Inside of each cake card has a hidden
task.
( Students will read the task inside
the card and they will do it on their
performance)
Hidden Task #1 (Birthday
cake)
1 Nicole will be celebrating her
18th birthday birthday
tomorrow. With that matter,
Ericson his suitor asks for help
to make customized cake for
Nicole. Ericson want his girl to
feek special on her birthday, so
let's help him for surprise plan
for the debutant.

2 Hidden Task #2 (Valentines

Cake)
Valentine's day is coming. For
the perfect romantic date, Lance
plan to throw a party for his
girlfriend Allysa Kate. He wants
to make a cake for her girl. Can
you help Lance to make a
Valentine's cake for Allysa?
3
Hidden Task#3 (Wedding
Cake)
The wedding day of Wency
and Jhon Dale will happen in
just a couple of hours. The
groom wants to surprise her
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

bride at the reception. A

wedding gift is common, so he
thinks to make a best wedding
cake for his soon to be wife.
Let's help Jhon Dale to make a

4
best wedding cake.

Hidden Task #4 ( Haloween

Cake)
Joan and her officemates
organized a party for the
upcoming halloween. Her
costume is ready but she want
something to bring, a cake
maybe? Let's help Joan to make
a cake for their Halloween
“After you cover your cake with an party.
icing you will apply some
decorations based on the task that
assigned to you.”

“Is that clear?

Before you start, I just want to give

you some important reminders. "Yes, ma'am."

IMPORTANT REMINDERS:
1. OBSERVE Cleanliness.
2. REMOVE all your hand
accessories.
3. WASH your hand properly
4.WEAR complete working outfit.
5. PROPER handling of tools should
be observed to avoid accidents.

"Did you understand?"

“Very Giood!”

“This will be my criteria.” "Yes, ma'am."

(Each group will be given a copy of

the criteria)

Rubrics for Performance

Performance Level
4-Can perform the task without
supervision
3-Can perform the task satisfactorily
without supervision
2- Can perform the task satisfactorily
but require some assistance.
1- Can perform parts of the task
satisfactorily but requires
considerable supervision

Performance Checklist 1 2 3 4
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

Start by taping a doily to

the cake board.
Center the cake on the top
of the cakeboard. Trim the
cake if it s uneven.Fill up
the holes with pieces of
cake
Pile the icing at the top
center of the cake.
Using spatula, make a
swift single circular
motion to cover the top
with icing.
Allow the remaining icing
to move down the sides.
Cover the sides of the cake
with icing by moving the
spatula moving around.
In case more icing is
needed, apply from the
base going up,
smoothening the surface.
Once the sides have been
frosted, clean the icing
spatula.
Move the cake board
around to even the icing
and give the product a
professional look

Rubric for Product

CRITERIA POINTS G1 G2 G3 G4
Creativity 30
Presentation 30
Cleanliness 20
Timeliness 10
Cooperation 10
TOTAL 100

"Any questions about the rubrics?"

"Okay, I will give you 3 minutes
to prepare yourselves.
"All the things that you need in your
performance are ready. I will give
you 20 minutes to do the
performance. Your time starts now. "None, ma'am."

(after 20 minutes)
"Class, present your ouput in front."
Choose one representative in each
group that will present your work."

(Teacher will rate their finish output)

"Class, what do you feel while doing

your performance?"
"Is it interesting to decorate a cake
with icing?"
"Do you want to do it again?
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque
 Developing mastery (leads to
formative assessment)
 Finding practical applications
and skills in daily living
 Making generalizations and
Abstractions about the lesson.
 Evaluating Learning
(students will present their
output)
This will be visible in the
presentation of the students of their
finished output. They will discuss
what they have done with their
performance).
Situation:
Your mother told you that there is a
coming visitor to your house, a long
time friend of her, and she wanted to
surprise it because it’s her birthday.
Your mother requested you to buy a
cake in the nearest bakery but when
you go there, the only available are
plain cakes. What would you tell to
your mother, to make the plain cake
more presentable to her visitor?
Teacher will ask some questions. Students will answer.
Guide Questions:
1. What have you learned?
2. What are the tools needed in icing
a cake?
3. What is the importance of icing in
a cake?
Quiz
Arrange in a proper sequence the
procedures in icing a cake. Write your
answer on the space provided.
Numbered it (1-9)
___Using a spatula, make swift singular
- 4
motion to cover the top with icing.
___Once the sides have been frosted and - 8
smoothed, clean the icing spatula.
___Move the cake board around to even - 9
the icing and give the product a
professional look.
___Cover the sides of the cake with
icing by moving the spatula moving - 6
around.
___In case more icing is needed, apply
- 7
from the base going up, smoothening the
surface as you go along.
___Pile the icing at the top center of the
cake.
___Allow the remaining icing to move - 3
down the sides.
___Center cake on top of the cake board - 5
otlr kitchen plate. If cake has risen to
hump or is uneven, trim it until it is - 2
leveled.
___Start by taping a doily to your cake
board, or kitchen plate. Place the cake
upside down on the cake turn table.
- 1
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

 Additional Activities for Follow Up Assignment:

Application and Remediation Make a srap book of different cakes in a different ocassion.

Prepared by:

Charmine M. Nardo
Student Teacher

Approved by:

Noel M. Mapacpac
Teacher In- Charge

Noted by:

Jobert O. Mogol
Cooperating Teacher

DAILY LESSON LOG IN TLE GRADE 10

 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

School Mogpog National Comprehensive Grade/Section GRADE 10 – SAPPHIRE

High School

MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Teacher Joy M.Mansanilla
Date/Time 02-11-20 / 12:15 – 2- 15
THEME:
I.OBJECTIVES
CONTENT STANDARD
PERFORMANCE STANDARDS
LEARNING
COMPETENCIES/OBJECTIVES
II. CONTENT
III. LEARNING RESOURCES
REFERENCES
 TG Pages
 LM Pages
 Other Learning
Resources
IV. PROCEDURES
 Reviewing Previous
Lesson/Presenting New
Lesson
 Establishing a Purpose for
the lesson
 Presenting Examples/
instances of the new lesson
 Discussing new concepts
and practicing skills #1
 Discussing new concepts
and practicing skills #2
 Developing mastery (leads
to formative assessment)
 Finding practical
applications and skills in
daily living
 Making generalizations and
abstractions about the lesson
 Evaluating Learning
Division of Marinduque
Capayang, Mogpog, Marinduque
Learning Area COOKERY- MEAT
4th
Quarter Grading
Lesson 3: Present Meat Dishes (TLE_HECK10PCM-IVb-g-32)
Present simple presentation of garnishing
Use correct tools and utensil in preparing garnishes.
Prepare garnishing independently
Follow the guidelines in garnishing
The learner’s demonstrate an understanding preparing garnishing
The learner’s independently prepare garnishing
Select suitable plate according to standard in serving garnishing.
Plating and Garnishing
K to 12 Learning Module in Cookery Grade 10
Page 27 0f 33
LM Cookery 9,
Learning Module in TLE cookery 10
What is plating?
What is garnishing?
What is the composition and elements in presenting garnishing?
Show example of garnishes they will prepare.
Discussion:
What are the tools needed in garnishing?
Discuss about the criteria in presenting garnishing
Safety measures in making plating and garnishing presentation
Follow the steps in making plating and garnishes
Group performance activity (presentation of the garnishes)
Can make different style of garnishing
Presentation of their garnishing
Explain the procedure in making garnishing and what kind of ingredients
did they used.
Product and Process Based Rubrics
Qualities / Criteria Percentage % Score
General Appearance
a. Color combination is attractive. 20%
b. Texture must be attractive.
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

Palatability
Flavor is present in every bite. 25%
Well- blended flavor

Presentation
a. Follows the guidelines in plating
b. Presentation is clean and free from any 30%
dirt.
Procedure
a. Follow the procedure one by one.
b. Used proper tools, equipment and 10%
utensils.
Cleanliness and sanitation
a. well-groomed and presence of apron,
hairnet, and hand towel,
b. observes sanitary handling of food 15%
c. disposal of trash right after every used
of the ingredients.

 Additional Activities for Prepare for the summative test.

application or remediation
V. REMARKS

VI REFLECTION

 No of learners who earned

75% on the formative
assessment
 No. of learners who require
additional activities for
remediation
 Did the remedial lessons work?
No. of learners who have
caught up with the lesson
 No. of learners who continue to
require remediation
 Which of my teaching strategies
work well? Why did these work?
 What difficulties did I encounter
which my principal or
supervisor can help me solve?
 What innovations or localized
materials did I use/discover
which I wish to share with
other teachers?
Prepared by: NOTED:

Joy M. Mansanilla NOEL M. MAPACPAC

Teacher In- Charge

 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

DAILY LESSON LOG IN TLE GRADE 9

School Mogpog National Comprehensive Grade/Section GRADE 9 – AQUARIUS
High School
Teacher Joy M.Mansanilla Learning Area COOKERY- DESSERT
4th
Date/Time 02-11-20/ 9:45-11:45 Quarter Grading
THEME: LO 3. Plate/present Desserts (TLE_HECK9PD-IVg-17

I.OBJECTIVES Present simple presentation of plating and garnishing

Use correct tools and utensil in preparing garnishes.
Prepare garnishing independently
Follow the guidelines in plating and garnishing
CONTENT STANDARD The learner’s demonstrate an understanding preparing garnishing
PERFORMANCE STANDARDS The learner’s independently prepare garnishing
LEARNING Present desserts attractively
COMPETENCIES/OBJECTIVES
II. CONTENT Plating and Garnishing

III. LEARNING RESOURCES

REFERENCES K to 12 Learning Module in Cookery Grade 9
 TG Pages Page 27 0f 33
 LM Pages LM Cookery 9,
 Other Learning Learning Module in TLE cookery
Resources
IV. PROCEDURES
 Reviewing Previous What is plating?
Lesson/Presenting New What is garnishing?
Lesson What is the composition and elements in presenting garnishing?
 Establishing a Purpose for
the lesson
 Presenting Examples/ Show example of garnishes they will prepare.
instances of the new lesson
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

 Discussing new concepts Discussion:

and practicing skills #1 What are the tools needed in garnishing?
Discuss about the criteria in presenting garnishing
What are the safety measures in preparing plate and garnishes

 Discussing new concepts Follow the steps in making garnishes

and practicing skills #2
 Developing mastery (leads Group performance activity (garnishes presentation)
to formative assessment)
 Finding practical Can make different style of garnishing
applications and skills in
daily living
 Making generalizations and Presentation of their garnishing
abstractions about the lesson Explain the procedure in making garnishing and what kind of ingredients
did they used.

 Evaluating Learning Product and Process Based Rubrics

Qualities / Criteria Percentage % Score
General Appearance
a. Color combination is attractive. 20%
b. Texture must be attractive.

Palatability
Flavor is present in every bite. 25%
Well-blended flavor

Presentation
a. Follows the guidelines in plating
b. Presentation is clean and free from any 30%
dirt.
Procedure
a. Follow the procedure one by one.
b. Used proper tools, equipment and 10%
utensils.
Cleanliness and sanitation
a. well-groomed and presence of apron,
hairnet, and hand towel,
b. observes sanitary handling of food 15%
c. disposal of trash right after every used
of the ingredients.

 Additional Activities for Prepare for the summative test.

application or remediation
V. REMARKS

VI REFLECTION

 No of learners who earned

75% on the formative
assessment
 No. of learners who require
additional activities for
remediation
 Division of Marinduque
MOGPOG NATIONAL COMPREHENSIVE HIGH SCHOOL
Capayang, Mogpog, Marinduque

 Did the remedial lessons work?

No. of learners who have
caught up with the lesson
 No. of learners who continue to
require remediation
 Which of my teaching strategies
work well? Why did these work?
 What difficulties did I encounter
which my principal or
supervisor can help me solve?
 What innovations or localized
materials did I use/discover
which I wish to share with
other teachers?
Prepared by: NOTED:

Joy M. Mansanilla NOEL M. MAPACPAC

Teacher In- Charge