DAILY School CARRASCAL NHS Grade: 9
LESSON Teacher CERELINA M. GALELA Learning Area: TLE-cookery
LOG Teaching Dates and May 8-12, 2023 Quarter: Fourth
Time: 2:00-3:00-Emerald & Moonstone Week 2
3:00-4:00-Sardonyx & Nickel
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I OBJECTIVES
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing desserts
B. Performance Standard The learners independently prepare desserts
LO 1. Perform mise en Identify ingredients Identify ingredients for Select and prepare variety Answer the questions
place for desserts. (TLE_HECK9- desserts. (TLE_HECK9-12PD- of desserts and sauces honestly.
1.2. importance of 12PD-IVb-f-16) IVb-f-16) using sanitary procedures.
desserts in a meal.
1.3 classify dessertsw OBJECTIVES: OBJECTIVES: (TLE_HECK9-12PD-IVb-f-
according to the types of 1.Enumerate ingredients for 1.Enumerate ingredients for 16)
C. Learning ingredients used preparing desserts. preparing desserts. OBJECTIVES:
1.4. identify characteristics of 1. Define sauce
Competencies/ 2. Describe the 2. Describe the characteristics of
desserts
characteristics of quality quality ingredients for desserts. 2. Differentiate
Objectives TLE_HECK9-12PD-Iva-15
kinds of sauces
ingredients for desserts. 3.Recognize the importance of
OBJECTIVES: 3.Recognize the importance quality ingredients for desserts 3. Recognize the
1. Enumerate the importance of quality ingredients for preparation. importance of
of desserts. desserts preparation. sauces to desserts
2.Identify characteristics of
desserts.
3.Recognize desserts as part
of the meal.
Ingredients for Desserts Preparation of Desserts
II CONTENT Importance of Desserts Ingredients for Desserts Conduct Weekly Test
and Sauces
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
Cookery 9 Learner’s Module Cookery 9 Learner’s Module Cookery 9 Learner’s
2. Learner’s Materials pages
pages 180-183 pages Module pages
3. Textbook pages
4. Additional Materials from
Learning Resources
B. Other Learning LAS LAS Learning Activity Sheets
Resources PPT PPT Ppt
IV. PROCEDURES
Have 5 questions for Pretest Review about the Ask the Ingredients for preparing Let them answer the 5
A. Reviewing previous lesson or Classification/ Types of desserts. questions as a review
presenting the new lesson Desserts and their
Characteristics
Introduce the Introduce the objectives of Introduce the objectives of the Introduce the objectives of
B. Establishing a purpose objectives of the the lesson lesson the lesson
for the lesson lesson
Present the lesson by picture Many recipes will specify the Discuss the kinds/
parade and let them Guess type and quality of the varieties of sauces
C. Presenting the item or food. ingredients required. It is
Examples/instances of new important that you observe
lesson these requirements if you are
to achieve quality desserts.
Discuss the importance of Discuss the ingredients and Discuss the characteristics
D. Discussing new concepts desserts in a meal by their characteristics of Vanilla and Fudge
and practicing new skills #1 soliciting answers from the (Quality) sauces
class.
Ask the characteristics of Show them the pictures of Also discuss the
E. Discussing new concepts desserts the different ingredients. categories of dessert
and practicing new skills #2 sauces
F. Developing mastery Ask the classification of Discuss the guidelines in
(Leads to Formative desserts according to the preparing Vanilla Custard
Assessment) ingredients used Sauce
G. Finding Practical
applications of concepts
and skills
Why is it important to choose
H. Making generalizations
good quality ingredients for
and abstractions about the
desserts?
lesson
Answer “Try on This” Answer, “try on this” Answer the assessment Part from Answer, “Try on This”
I. Evaluating Learning
Refer to LAS Refer to LAS the LAS Refer to LAS
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment
B. No. of Learners who require
additional activities for
remediation
C. Did the remedial lessons work?
No. of learners who have caught up
with the lesson.
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did 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:
CERELINA M. GALELA ALBERTO C. ESTAMPA, MAED VICTORINO S. NIMES
Subject Teacher MT 1/Asst. School Head Principal 1
