School: MANGARIN NATIONAL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: GENELYN H. LABINDAO Learning Area: TLE (Cookery)

DAILY LESSON LOG Teaching Dates and Time: MAY 2- 5, 2023 Quarter: 4-WEEK 1

I. OBJECTIVES TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding preparing
understanding of preparing understanding of preparing desserts. desserts.
desserts.
B. Performance Standards The learners independently The learners independently prepare The learners independently prepare and cook dessert and
prepare and cook dessert and and cook dessert and sweets. sweets.
sweets.
C. Learning Competencies 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

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
teacher will determine each will classify the different tools and the types of 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
✔ Tools and Equipment Needed in
II. CONTENT Pre-Test - Reason for Eating Desserts and Sweets -
(Subject Matter) - Classification/types of Desserts and their
Preparing Desserts
Characteristics

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA
2. Curriculum Guide CG p13 CG p13/ MELCs page 417 CG p13/ MELCs page 417
2.Learner’s Materials Pages LM-G10 pages 329-331 LM-G9 pages 190-194 LM-9 pages 195-200
3.Textbook Pages NA NA NA
4. Additional Materials from NA NA NA
Learning Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV, pictures, actual tools, chalk,
pictures, actual tools, chalk, pictures, actual tools, chalk, eraser, eraser, masking tape, speaker,
eraser, masking 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 the The teacher will explain the Identify the Pictures Video Watching
Lesson (Motivation) purpose of pre-test. Instructions: Identify the pictures Instructions: Watch and observe the video.
shown on the screen.

C. Presenting examples /instances N/A -Preparing Power point Presentation -Preparing Power point Presentation or
of the new lessons (show pics, or - Video Presentation
videos, ppt) - Video Presentation
D. Discussing new concepts and The teacher will explain the The teacher will give an introduction The teacher will give an introduction about the topic/s.
practicing new skills #1. (Pre- purpose of Pre-Test. about the topic/s.
Discussion Activity)
E. Discussing new concepts & Pre-Test Tools, Equipment, and Utensils Reasons for eating desserts and sweets
practicing and concern to new Needed in Preparing
skills #2 Desserts/Sweets ● Dessert balances out a meal and gives “closure” to
1. Measuring cup and spoon. the meal.
Individual measuring cup for
● Eating dessert is an opportunity to experience
dry ingredients, glass
measuring cup for liquid and different flavors and textures that you cannot get in
measuring spoon for ingredients other foods like vegetables, meats, and fruits.
used in small quantity. ● Dessert can be an opportunity to be creative. You
2. Mixing bowl. Use for mixing
can make interesting mixtures that you otherwise
ingredients. It comes in
may not have thought of.
different sizes. Small, medium,
and large Classification/types of desserts and their
3. Cans opener use to open food characteristics
containers A. Fruits
4. Cutting board- a wooden or The simplest dessert and one of the best are fruits
plastic board where fruits and because they are nutritious, appetizing, and easy to
vegetables are cut. prepare and serve.
5. Double boiler – used when
temperatures must be kept Characteristics of good fruit desserts:
o appetizing aroma
below boiling, such as for egg
o simple
sauces, puddings, and to keep
foods warm without o slightly chilled
overcooking. B. Cheese
6. Graters-used to grate, shred, Cheese is another excellent dessert that is ready to
slice and separate foods such as serve. It is made in all parts of the world from a
 carrots, cabbage and cheese. variety of milks from cow, goat and sheep. Cheese
7. Kitchen Knives-often referred differs depending on the kind of milk used, the kinds
to as cook's or chef's knife. Use of cheesemaking procedures, the seasonings and the
for peeling and slicing fruits ripening processes also distinguish its variety. Each
and vegetables. variety has a definite character, a special appeal and
8. Kitchen Shears- They are particular uses.
practical for opening food The three general types of cheese based on
packages, cutting tape or string consistency are:
to package foods or simply to 1. Soft
remove labels or tags from a. unripened cheese
items. b. ripened by bacteria
9. Scraper- a rubber or silicone 2. Semi – hard a. ripened by mold b. ripened by
tools to blend or scrape the food bacteria
from the bowl; metal, silicone 3. Hard
or plastic egg turners or a. with gas holes
flippers. b. without gas holes
10. Spoons –Made of stainless steel
or plastic, the solid ones are C. Gelatin Dessert
used to spoon liquids over These are easily prepared, economical and vary in many
ways. Gelatin is marketed in two forms. First, the
foods and to lift foods, unsweetened, granular type that must be softened in water
including the liquid out of the before use, and the fruit gelatin to which flavor, color, and
pot. sugar have already been added.
11. Temperature Scales - used to
measure heat intensity. D. Custard- Baked and soft custards vary in so many
12. Vegetable peeler. Used to ways. Creamy, delicate, baked custards may be served in
their baking cups or may be unmolded and served with
scrape vegetables, such as
fruit garnishes or with dessert sauces.
carrots and potatoes and to peel Characteristics of baked custard
fruits.
13. Whisks for Blending, Mixing ✔ firmness of shape

✔
used for whipping eggs or
smooth, tender texture
batter, and for blending gravies,
sauces, and soups. ✔ rich and creamy consistency
14. Wooden spoons-continue to be
kitchen essentials because of ✔ excellent flavor
their usefulness for used for
creaming, stirring, and mixing. Characteristics of soft custard
15. Baking pan- Baking pans like ✔ velvety smooth texture
loaf pans, cake pans, pie plates,
baking sheets and so on are
 necessary for baking.
✔ rich flavor
Equipment
✔ has pouring consistency of heavy cream
1. Refrigerators/Freezers are
necessary in preventing
bacterial infections from foods. E. Pudding
Puddings are relatively simple to prepare and vary with
2. Range a kitchen appliance used
sauces.
for cooking food These are classified as:
3. Mixers. Used for mixing, 1. Cornstarch pudding, sometimes called blancmange
creaming, beating and whipping 2. Rice pudding
ingredients. 3. Bread pudding
4. Blenders are used to chop,
blend, mix, whip, puree, grate, Characteristics of Pudding
and liquefy all kinds of food. ✔ 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.
F. Developing Mastery (Leads to Checking of papers. Directions: Divide into 6 groups. Each group will
Formative Assessment) (activity collaborate and will give one example for each type of
after the lesson) dessert and its characteristics. Write 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
Abstractions about the lessons and ask the learners questions that 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
(assessment/test) of pre-test. will represent it to the front of their class.

Answers: (Their answers are different to each other)

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?

Prepared by:
GENELYN H. LABINDAO
Teacher I Checked by:
GRACE D. OSANO
Principal II

School: MANGARIN NATIONAL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: GENELYN H. LABINDAO Learning Area: Cookery
DAILY LESSON LOG
Teaching Dates and Time: MAY 8- 12, 2023 Quarter: 4-WEEK 2

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an understanding preparing desserts. The learners demonstrate an understanding preparing desserts.

B. Performance The learners independently prepare and cook dessert and sweets. The learners independently prepare and cook dessert and sweets.
Standards

C. Learning LO 2. Prepare Dessert LO 2. Prepare Dessert

Competencies 2.1 Identify Ingredients for Dessert 2.1 Identify Ingredients for Dessert

D. Sub tasking (if At the end of this lesson, the learners are able to identify the At the end of this lesson, the learners are able to familiarize in the
needed) ingredients needed in preparing desserts and sweet sauces. quality points in selecting desserts ingredients.
Write the LC code for TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
each
II. CONTENT Quality Points to Look for When Selecting Dessert -
(Subject Matter) Ingredients Needed in Preparing Desserts and Sweet Sauces Ingredients

III. Learning Resources

A. References
1.Teacher’s Guide Pages N/A N/A
2. Curriculum Guide CG p13/ MELCs page 417 CG p13/ MELCs page 417
2.Learner’s Materials LM-G9 pages 201-202 LM-G9 pages 202-204
Pages
3.Textbook Pages N/A N/A
4. Additional Materials N/A N/A
from Learning Resources
(LR) Portal)
B. Other Learning Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser,
Resources masking tape, speaker speaker,
www.youtube.com
IV.PROCEDURES
A.Review Previous Conduct a recap of the previous discussion Conduct a recap of the previous discussion.
Lessons
B. Establishing purpose Four Pics, One Word Describe the Pictures
for the Lesson
(Motivation)

C. Presenting examples -Preparing Power point Presentation or -Preparing Power point Presentation or
/instances of the new - Video Presentation - Video Presentation
lessons (show pics, videos,
ppt)
D. Discussing new The teacher will give an introduction about the topic. The teacher will give an introduction about the topic.
concepts and practicing
new skills #1. (Pre-
Discussion Activity)
E. Discussing new Ingredients Needed in Preparing Desserts and Sweet Sauces Quality Points to Look for When Selecting Dessert
concepts & practicing Ingredients
and concern to new skills 1. Sugar The common element linking
#2 virtually all desserts is sugar. It may be Sugar
used to sprinkle over fruit, beaten into ● Granulated sugar is used in most recipes.
egg yolks for custard or into whites for a
meringue. Many desserts use sugar syrup, ● Castor sugar is best for meringues and some cakes
which involves boiling sugar and water to because it dissolves more easily.
the desired temperature.
● Confectioner's sugar or icing sugar is used mostly for
2. Gelatin- Gelatin is used to set many cold molded desserts. It is dusting the tops of desserts.
 the basis for jellies and is also used to set creams and mousses.
● 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.
3. Egg yolks Egg yolks may be mixed with
flavorings, sugar and cream or milk to
Egg yolks
make custard or they may be whisked
together over hot water to create a ● Take eggs out of the refrigerator prior to use so they are at
sabayon. room temperature. This way they will whisk up better and
incorporate more air.

4. Egg whites When raw egg whites are Egg whites

beaten, air is trapped in the mixture in ● Should be fresh and grade a quality.
the form of bubbles. Egg whites beaten
to soft peaks will support soufflés and ● They may be purchased in bulk frozen or you may
mousses while whites beaten to firm freeze them in small quantities if you have excess.
peaks are suitable for meringues.
● If egg whites have not been cleanly divided and
contain traces of yolk, they will not whip up to
5. Fruit Ripe perfect fruit satisfactory foam. A pinch of salt helps the whites to
provides the basis for many whip up better.
desserts, with very little
effort needed to make an Cream
attractive colorful display. ● The characteristics of cream will differ according to
whether it is pure cream, double cream, reduced cream
6. Cream This ingredient is often used or cream that has had a stabilizer or gelatin added to it
as a decoration or accompaniment to make the texture seem thicker and improve the
for both cold and hot desserts, but whipping qualities.
may also be used as one of the ● Creams vary in taste and texture so choose according
recipe ingredients. Whipped cream
to recipe specifications.
may also be used as an effective
layer for trifle. Cream may be ● Used only pasteurized cream
combined with rice, sugar and milk to
● . Pay particular attention to use-by dates.
make a delicious rice pudding.
 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. Batter
● Batters should be made up from the fresh ingredients.
8. Nuts-Nuts are available
whole, ground, roasted or ● Batter is often rested at room temperature after it is
caramelized. They are an made to reduce its elasticity so that it flows more
important part of dessert freely over the pan.
cookery as they provide
● Batters can be flavored with vanilla and other spices.
flavor for creams and ice
creams.
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
9. Chocolate-Chocolate may be melted the nuts becoming rancid.
to easily blend into fillings and ● If you require toasted nuts, toast them yourself to
batters. It can also be poured over
ensure the nuts are fresh in the first place.
desserts such as cakes and puddings.
When melted chocolate is cooled it Chocolate
can be shaped and molded into many
attractive decorations. ● 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

F. Developing Mastery Directions: Group the class with ten members (that will be their Direction: Ask the students to give one ingredient in making
(Leads to Formative permanent group in their Performance Tasks). Each group will name 5 desserts and state at least one quality points of each.
Assessment) (activity different desserts based on the ingredients as their main ingredient.
after the lesson) Keep their output, they will 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
Applications of concepts desserts?
and skills in daily living
(application)
H. Making The teacher will summarize the topic and ask the learners questions The teacher will summarize the topic and ask the learners
Generalizations & that related to the topic. questions that related to the topic.
Abstractions about the
lessons
II. Evaluating Direction: Identify the following terms. Write in your TLE Notebook. Direction: True or False. Write TRUE if the statement is correct
Learning _________1. This used to set many cold molded desserts. and FALSE it it’s not. Write in ¼ sheet of paper.
 (assessment/test) _________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 2. Take eggs out of the refrigerator prior to use so they are
form of bubbles at room temperature.
_________4. Ripe perfect fruit provides the basis for many desserts,
3. Egg whites should not be fresh and grade a quality.
with very little effort needed to make an attractive colorful display.
________5. This ingredient is often used as a decoration or 4. Creams vary in rice and brand.
accompaniment for 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 Prepare for the next lesson. Prepare for Long Quiz
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
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:
GENELYN H. LABINDAO
Subject Teacher Checked by:
GRACE D. OSANO
Principal II

School: MANGARIN NATIONAL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: GENELYN H. LABINDAO Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: MAY 15- 19, 2023 Quarter: 4-WEEK 3

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding preparing desserts.
understanding preparing desserts. understanding preparing desserts.
B. Performance Standards 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.
C. Learning Competencies LO 2. Prepare Dessert LO 2. Prepare Dessert LO 2. Prepare Dessert
2.1 Identify Ingredients for
Dessert 2.2 Select and Prepare Sweet 2.3 Prepare Variety of Sauces Using Sanitary Practices
. Sauces

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)

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA N/A N/A
2. Curriculum Guide NA CG p13/ MELCs page 417 CG p13/ MELCs page 417
2.Learner’s Materials Pages NA LM-G9 pages 204-205 LM-G9 pages 205-206
3.Textbook Pages NA N/A N/A
4. Additional Materials from NA N/A N/A
Learning Resources (LR)
Portal)
B. Other Learning Visuals from Laptop and TV, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape,
Resources pictures, actual tools, chalk, eraser, speaker
masking tape, speaker
IV.PROCEDURES
A.Review Previous Lessons Not Applicable (NA) Conduct a recap of the previous Conduct a recap of the previous discussion.
discussion.
B. Establishing purpose for LONG QUIZ # 1 Video Watching What are your favorite Sweet Sauces and why?
the Lesson (Motivation)

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 the
food. fudge sugar is added. Letting the sugar and egg yolks stand together without mixing
- a soft confection made of butter, 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 constantly
and moisture to desserts. 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 speed.
2. Light sauce is suited to a rich
Storage of Sauces
dessert.
3. Hot fudge is a delightful Sauces should be kept in airtight containers and stored in a cool dry place
contrast to a cold cornstarch away from moisture, oxygen, light and pests. Food made with starches that
pudding or to vanilla ice cream. contain egg, milk, cream and other dairy products are prone to bacterial
 4. Hot sauces are made just before contamination and to food- borne illness. Sauces made with these ingredients
they are to be used. should be kept out of the temperature danger zone. Thickened sauce should
5. Cold sauces are cooked ahead 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.
of time, then cooled, covered
and put in the refrigerator to
chill

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.
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.
F. Developing Mastery Directions: Enumerate the 6 Video Watching
(Leads to Formative thickening agents use in preparing Directions: The teacher will tell to the students to go to their permanent PT
Assessment) (activity after CHECKING OF PAPERS sauces. group. After watching the video, they will talk about their first performance
the lesson) task about “Vanilla Custard Sauce”
G. Finding Practical RECORDING OF SCORE Why do we need to select the What can you say about the video?
Applications of concepts and proper sauces?
skills in daily living Why do we need to follow the workplace safety procedures?
(application)
H. Making Generalizations The teacher will summarize the The teacher will summarize the topic through asking the learners related to the
& Abstractions about the topic through asking the learners topic.
lessons related to the topic.
III. Evaluating DETERMINE IF THE CLASS Fact of Bluff “Fill Me In”
Learning (assessment/test) GOT 80% IN THE Directions: Fill the missing words.
EVALUATION. PREPARE FOR Directions: Write Fact if the
REMEDIAL IF IT’S BELOW statement is correct, and Bluff if When combining the 1._________ and sugar, whip the mixture as soon as
80%. it’s not. the sugar is added. Scald 2._______before combining with the yolks. Slowly
1. Rich sauce is well suited to a beat the hot milk into the beaten eggs and 3.________.Place bowl with
rich dessert. 4._______ mixture in a pan of simmering water and stir constantly to prevent
2. Light sauce is suited to a light curdling. To test for doneness, the mixture lightly coats the back of the
dessert. 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.
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:
GENELYN H. LABINDAO
Subject Teacher
Checked by:
GRACE D. OSANO
Principal II

School: MANGARIN NATIONAL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: GENELYN H. LABINDAO Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: MAY 22- 26, 2023 Quarter: 4-WEEK 4

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding preparing desserts. understanding preparing desserts. understanding preparing desserts. understanding preparing
desserts.
B. Performance The learners independently The learners independently The learners independently The learners independently
Standards prepare and cook dessert and prepare and cook dessert and prepare and cook dessert and prepare and cook dessert and
sweets. sweets. sweets. sweets.
C. Learning LO 2. Prepare Dessert LO 2. Prepare Dessert LO 2. Prepare Dessert LO 2. Prepare Dessert
Competencies
2.3 Prepare Variety of Sauces 2.3 Prepare Variety of Sauces 2.3 Prepare Variety of Sauces 2.4 Follow Workplace
Using Sanitary Practices Using Sanitary Practices Using Sanitary Practices Safety Procedures

D. Sub tasking (if needed) At the end of this lesson, the At the end of this lesson, the At the end of this lesson, the At the end of this lesson, the
learners are able to apply the learners are able to apply the learners are able to apply the learners are able to follow the
guidelines in preparing sauces. guidelines in preparing sauces. guidelines in preparing sauces. workplace safety procedures.
Write the LC code for TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
each
II. CONTENT Prepare variety of desserts and Prepare variety of desserts Prepare variety of desserts and Workplace Safety Procedure
(Subject Matter) sweet sauces and sweet sauces sweet sauces

III. Learning Resources

A. References
1.Teacher’s Guide Pages N/A N/A N/A N/A
2. Curriculum Guide CG p13/ MELCs page 417 CG p13/ MELCs page 417 CG p13/ MELCs page 417 CG p13/ MELCs page 417
2.Learner’s Materials LM-G9 pages 204-205 LM-G9 pages 204-205 LM-G9 pages 204-205 N/A
Pages
3.Textbook Pages N/A N/A N/A N/A
4. Additional Materials N/A N/A N/A https://www.youtube.com/
from Learning Resources watch?v=HFjqvad_aVg
(LR) Portal)
B. Other Learning Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV,
Resources pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser, masking tape, speaker eraser, masking tape, speaker eraser, masking tape, speaker eraser, masking tape, speaker
IV.PROCEDURES
A.Review Previous Conduct a recap of the previous Conduct a recap of the previous Conduct a recap of the previous Conduct a recap of the previous
Lessons discussion. discussion. discussion. discussion.
B. Establishing purpose Discuss the rubric. Discuss the rubric Discuss the rubric Discuss the rubric
for the Lesson
(Motivation)

C. Presenting examples N/A N/A N/A -Preparing Power point

/instances of the new Presentation or
lessons (show pics, videos, - Video Presentation
ppt)
D. Discussing new The teacher will remind the Do’s The teacher will remind the Do’s The teacher will remind the Do’s The teacher will give an
concepts and practicing and Don’ts in the TLE Room. and Don’ts in the TLE Room. and Don’ts in the TLE Room. introduction to the topic.
new skills #1. (Pre-
Discussion Activity)
E. Discussing new Soft Custard Fruit Salad Chocolate Sauce Workplace Safety Procedures
concepts & practicing Purpose: To make a soft custard Safe work procedures
and concern to new skills Equipment/tools needed: TOOLS AND EQUIPMENT: are directions on how work is
#2 Tools And Equipment: casserole casserole gas or electric stove to be carried out safely and are
sauce pan gas or electric stove knife required for all hazardous tasks
double boiler knife chopping board performed at your workplace.
measuring cups chopping board measuring cup They identify hazards and
wooden spoon measuring cup measuring spoon clarify what must be done to
egg beater measuring spoon wooden spoon eliminate or minimize risks.
spoon for testing wooden spoon skillet
refrigerator/chiller Different Types of Workplace
Materials/ingredients needed; Materials/ingredients needed Safety Procedures
3pcs eggs, slightly beaten (or 6 Materials/Ingredients needed: 4squares (4 oz.) unsweetened
yolks) 2 c ripe papaya, peeled and chocolate 1. Handling Chemicals-
3tps Sugar cubed 1½ cups sugar These involves procedures
2 cups milk, scalded 1 t citric acid 2 hot water on how to handle chemicals
 3 pinch of salt 1 t calamansi juice 1 T corn syrup in the workplace like
1 tbsp almond extract 2 T cold water kitchen.
1 tbsp honey 2 T cornstarch 2. Lifting and moving
PROCEDURE: 4 slices canned pineapple, tidbits 1 T butter
1. Scald the milk in a sauce pan 2/3 c sugar 1½ t vanilla
over low fire 1 c water Pinch salt
2. Combine the eggs, salt and 1 c singkamas
sugar. PROCEDURE Objects- The procedures
3. Gradually stir in the milk and Procedure: 1. Cut the chocolate into small
that pertain to how objects
cook on top of the double boiler 1. Cook cubed papaya in syrup pieces. Melt on top of the double
for 5 minutes. Stir constantly to made of 2/3 c. sugar and ½ c. boiler. are to be lifted and moved
avoid scorching. water. Add ½ tsp. citric acid. 2. Gradually add the hot water, safely and without strain to
4. Test with a spoon to see if 2. When cooked, add ¼ almond stirring until the mixture is well the person or worker.
done. If done, the spoon is well- extract. blended.
coated with the custard. Add 3. Cook singkamas similarly. 3. Dissolve the cornstarch in cold
vanilla and cool quickly. Combine all the fruits and mix water and combine with the
5. Serve in well-chilled glass well. chocolate mixture. 3. Slips, Trips and Falls-
dish or tall glass. Top with 4. Chill before serving. For 4. Add sugar, corn syrup and
whipped cream, if desired. Note: dressing, use honey-calamansi salt. Mix until well blended. These are safety procedures
If you accidentally overcook the juice mixture. 5. Boil for 10 minutes or until the that should be in place to
custard and it curdles, set the pan 5. Add mixture to fruits before starch is thick and smooth. prevent slips, trips and fall
in cold water and beat smoothly serving 6. Add butter and vanilla. accidents in a workplace.
with an egg beater. 7. Let cool. Place in a covered jar
and store in the refrigerator 4. Housekeeping- These are
procedures that pertain how
housekeeping activities
should be done while
keeping in mind safety,
health and well-being of
workers in a facility or
workplace.
5. Electrical Equipment-
These are safety procedures
that pertain to the
installation, repair and
maintenance of electrical
equipment.

F. Developing Mastery The learners will present their The learners will present their The learners will present their Directions: Enumerate the
(Leads to Formative output. output. output. 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
Applications of concepts Performance Task? Performance Task? Performance Task? the workplace safety
and skills in daily living procedures?
(application)
H. Making N/A N/A N/A The teacher will summarize the
Generalizations & topic through asking the
Abstractions about the learners related to the topic.
lessons
IV. Evaluating The teacher will evaluate the The teacher will evaluate the The teacher will evaluate the Direction: Identify the
Learning output of the learners. output of the learners. output of the learners. following terms.
(assessment/test) 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

J. Additional activities Prepare for the next performance Prepare for the next performance Prepare for the next lesson. Directions: Make a signage
for application or task. task. about the workplace safety
remediation procedure. Do it in a short bond
(assignment/homework) 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:

 GENELYN H. LABINDAO GRACE D. OSANO
Subject Teacher Principal II

School: MANGARIN NATIONAL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: GENELYN H. LABINDAO Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: MAY 29- JUNE 2, 2023 Quarter: 4-WEEK 5

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 desserts.
B. Performance The learners independently The learners independently prepare and cook dessert and The learners independently prepare
Standards prepare and cook dessert and sweets. and cook dessert and sweets.
sweets.
C. Learning LO3 Plate/present Desserts LO3 Plate/present Desserts LO3 Plate/present Desserts
Competencies
3.1 Presents Dessert Attractively 3.1 Presents Dessert Attractively 3.2 Identify the factors in plating and
presenting dessert.
D. Sub tasking (if At the end of this lesson, the At the end of this lesson, the learners are able to describe the At the end of this lesson, the learners
needed) learners are able to describe the accompaniment, desserts and decoration attractively. are able to identify factors to
accompaniment, desserts and consider in plating and presenting
 decoration attractively. desserts.
Write the LC code for TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17
each
II. CONTENT Accompaniments, Guidelines in Plating Dessert -
(Subject Matter) Garnishes and Decorations Arts of Dessert Plating
for 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 CG p13/ MELCs page 417 CG p13/ MELCs page 417
2.Learner’s Materials LM-G10 page 216 LM-G10 page 217 LM-G10 page 218
Pages
3.Textbook Pages N/A N/A N/A
4. Additional Materials N/A N/A N/A
from Learning Resources
(LR) Portal)
B. Other Learning Visuals from Laptop and TV, Visuals from Laptop and TV, pictures, actual tools, chalk, Visuals from Laptop and TV,
Resources pictures, actual tools, chalk, eraser, masking tape, speaker pictures, actual tools, chalk, eraser,
eraser, masking tape, speaker masking tape, speaker
IV.PROCEDURES
A.Review Previous Conduct a recap of the previous Conduct a recap of the previous discussion Conduct a recap of the previous
Lessons discussion discussion.
B. Establishing purpose The learners will observe the pictures.
for the Lesson What is your favorite dessert?
(Motivation) Describe.

C. Presenting examples -Preparing Power point -Preparing Power point Presentation or -Preparing Power point Presentation
/instances of the new Presentation or - Video Presentation or
lessons (show pics, videos, - Video Presentation - Video Presentation
ppt)

D. Discussing new The teacher will give an The teacher will give an introduction about the topic. The teacher will give an introduction
concepts and practicing introduction about the topic. about the activity.
new skills #1. (Pre-
Discussion Activity)
E. Discussing new Accompaniments, Garnishes Art of Dessert Plating Guidelines in Plating Dessert
concepts & practicing and Decorations for Desserts 1. Make garnishes edible.
and concern to new skills Desserts should turn heads in the dining room. Garnishing Everything on the dessert plate
#2 Dessert Syrup Flavored simple and plating desserts shouldn't be an afterthought. It should be
should be edible and delicious.
syrup use to moisten cakes. an integral part of how you build your recipe.
Flavorings maybe extracts like 4 Garnishes that Add Attraction 2. Keep it clean and simple. Don't
vanilla, liquors like rum. Add crowd the plate. If your dessert is
 flavorings after the syrup has 1. Fruit Garnish- Fruit garnishes are great for adding a subtle beautiful, it shouldn't need a lot of
cold, flavor may lose if added to fresh fruit flavor and aroma to the finished drink, and they garnishes.
hot syrup. Lemon or orange rind often give us a visual cue about what flavors are in the 3. Make your garnishes relate to
may also add flavor to syrup.
glass. the dessert on the plate. The
Cream Anglaise Stirred vanilla 2. Nut Garnish- Nuts give a unique flavor and texture to sweet only time you should garnish with
custard sauce; consist of milk, treats. Here are my favorite desserts with nuts – from chewy fresh mint is if you're serving
sugar, egg yolks and vanilla blondies to chocolate fudge, truffles, and more. mint ice cream.
stirred over low heat until lightly 3. Chocolate Garnish - Chocolate has many different 4. Layer flavors and textures in
thickened. applications. Too thick a chocolate garnish can overpower your dessert. Textures and
the dessert, so it must be delicate. In all cases, chocolate flavors hit the palate at different
Pastry Cream Contains starch as
must be correctly tempered, which will ensure a crisp texture times.
well as eggs, resulting in a much
thicker and more stable product. and proper sheen. 5. Try different plates—various
It is used as a cake and pastry 4. Cookie Garnish- A garnish, simply put, can be just an add- sizes and shapes. The right plate
fillings for cream pies and on whose main purpose is decoration. However, carefully can add or enhance the theme
pudding. With additional liquid, selected garnishes have other functions too. This really well.
it is used as custard sauce. “decorative” item can add important flavor, texture, and
functional elements to the plating of the dessert, and can
Custards Consist of milk, sugar,
enhance the enjoyment of the dish.
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.

.
F. Developing Mastery Directions: Name the Activity Direction: Enumerate the five
(Leads to Formative Accompaniments, Garnishes and guidelines in plating dessert.
Assessment) (activity Decorations for Desserts Direction: Make a drawing on how you visualize your own
after the lesson) 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.

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 accompaniment, garnishes and guidelines in making desserts?
and skills in daily living decorations for desserts?
(application)
H. Making The teacher will summarize the The teacher will collect the drawings. The teacher will summarize the topic
Generalizations & topic and ask the learners and ask the learners questions that
Abstractions about the questions that related to the topic. related to the topic.
lessons
V. Evaluating Directions: Give one description The teacher will evaluate the output using the rubric. Directions: There are pictures of
Learning of the accompaniments, 3 2 1 plating desserts that fill flash on the
Clarity
(assessment/test) garnishes and decorations for Visual screen. Tell weather what guidelines
desserts. Presentation it belongs.
Effort
Total
Name of Description Answers:
Accompaniment 1. Try different plates
s
2. Layer flavors and textures in
your dessert.
3. Make your garnishes relate
to the dessert on the plate
Answers of the learner may 4. Keep it clean and simple.
vary. Please refer to the 5. Make garnishes edible.
lecture.

J. Additional activities Directions: Bring pencil and 4 Assignment: Prepare for the next lesson. Directions: Prepare for the next
for application or bond papers next meeting. lesson.
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:
GENELYN H. LABINDAO Checked by:
Subject Teacher GRACE D. OSANO
Principal II

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 FR

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding preparing desserts.
understanding preparing desserts. understanding preparing desserts. REM

B. Performance Standards 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.
C. Learning Competencies LO3 Plate/present Desserts LO3 Plate/present Desserts LO4. Storing Desserts

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.

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 -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 salmonella
1. The plate – when plating can thrive. This means you need to be really careful with foods like
desserts, the choice of plate is chocolate mousse and uncooked cheesecakes that contain egg whites for
critical to the final presentation. aeration.
Remember, the plate is the frame
∙ Egg custards contain protein, which provides good food for bacteria. If
of the presentation. There are
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
in a Bain-Marie for any length of time. Any dessert that has been kept hot
presentation. Always try to have
in the Bain-Marie for a while should be discarded at the end of service.
a variety of colors on the plate.
∙ 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.
∙ Many desserts have a limited storage life. Make sure you check with your
∙ Blue is a natural appetite supervisor and follow organizational requirements.
suppressant, since it can make
food look unappetizing. Packaging Materials for Storing Desserts
3. Texture - texture is critical to 1. glass container
food presentation, as well as 2. plastic container
enjoyment. 3. plastic/cellophane
4. aluminum foil
4. Keep things clean Remember 5. packaging tapes
that neatness counts. Food should 6. boxes
be contained within the rim of Equipment
the plate, yet it should not be 1. chiller
crowded in the center. 2. freezer
5. Garnish- Garnishes and 3. refrigerator
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.
something inedible 5. Safeguard the food during distribution and service.
 ∙ Ensure the garnish
complements and enhances the Storage Techniques
dish. 1. Refrigerate – to keep cold or cool below 400F
2. Cold Storage – the process of storing food by means of refrigeration at
∙ Choose garnishes that are the
230C
correct size; they should be easy 3. Chilling – to refrigerate or to reduce the temperature of food below 8 0C
to eat.

F. Developing Mastery Directions: Enumerate the five Ok or NOT? .

(Leads to Formative plating techniques. Directions: Present the dessert. Directions: Thumbs up if the statement is correct and Thumbs Down if
Assessment) (activity after it’s not.
the lesson) 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

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.
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
6. plastic/cellophane
4. Remember that neatness
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.
3. Keep away from food when you are ill.
5. Garnish
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 FR

A. Content Standards The learners demonstrate an The learners demonstrate an understanding preparing desserts. The learners demonstrate an
understanding preparing desserts. understanding preparing REM
desserts.
B. Performance Standards The learners independently prepare The learners independently prepare and cook dessert and sweets. The learners independently
and cook dessert and sweets. prepare and cook dessert and
sweets.
C. Learning Competencies Lesson 2: PACKAGE PREPARED Lesson 2: PACKAGE PREPARED FOOD STUFF LO 2. Prepare Dessert
 FOOD STUFF LO1: Select Packaging Materials 2.1 Identify Ingredients for
LO1: Select Packaging Materials Dessert
1.1 Define packaging, its importance and functions. .
1.1 Define packaging, its importance
and functions.
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of the lesson, students are able to identify the advantages and At the end of the session,
are expected to give the meaning of disadvantages of different packaging materials. students should be able to attain
packaging, its importance and at least 80% mastery from the
functions. long quiz.
Write the LC code for each TLE_HECK9-12PD-IVi-19 TLE_HECK9-12PD-IVi-19
✔
II. CONTENT Storing Cold and Hot Desserts All Previous Topics -
(Subject Matter) Food Packaging Packaging Materials for Storing Desserts

III. Learning Resources

A. References
1.Teacher’s Guide Pages N/A N/A NA
2. Curriculum Guide CG p14/ MELCs page 418 CG p13/ MELCs page 418 NA
2.Learner’s Materials Pages LM-G9 pages 223-224 LM-G9 pages 220-221 NA
3.Textbook Pages N/A N/A NA
4. Additional Materials from N/A N/A NA
Learning Resources (LR)
Portal)
B. Other Learning Visuals from Laptop and TV, TLE Room and actual tools and ingredients.
Resources pictures, actual tools, chalk, eraser, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape,
masking tape, speaker speaker
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous discussion. Not Applicable (NA)
discussion.
B. Establishing purpose for Video Watching Directions: Name the materials used in food packaging. LONG QUIZ # 1
the Lesson (Motivation)

C. Presenting examples -Preparing Power point Presentation -Preparing Power point Presentation or LONG QUIZ # 1
/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. LONG QUIZ # 1
and practicing new skills #1. about the topic.
(Pre-Discussion Activity)
E. Discussing new concepts Select Packaging Materials Types of Packaging Materials LONG QUIZ # 1
& practicing and concern to
new skills #2 Food packaging - is enclosing the Leaves
food in a material for physical, 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
chemical, biological protection and of all types are wrapped in leaves.
tampering resistance. It provides
nutrition information on the food Vegetable Fibers
being consumed. These include bamboo, banana, coconut, and cotton fibres. These natural
materials are converted into yarn, string or cord which will form the packaging
The main aims of packaging material. These materials are very flexible, have some resistance to tearing, and
are to keep the food in good are lightweight for handling and transportation.
condition until it is sold and
consumed, and to encourage Wood
customers to purchase the product. 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
Correct packaging is essential protection, good stacking characteristics and strength.
to achieve both these objectives.
Packaging should provide the Paper
correct environmental conditions for Paper is an inexpensive packaging material. It is however highly absorptive, fairly
food starting from the time food is easily torn, and offers no barrier to water or gases.
packed until the time of consumption.
Earthenware
A good package should therefore Earthenware pots are used worldwide for storing liquids and solid foods such as
perform the following functions: curd, yoghurt, beer, dried food, and honey. Corks, wooden lids, leaves, wax,
plastic sheets, or combinations of these are used to seal the pots.
∙ Provide a barrier against dirt and
other contaminants thus keeping the Glass
product clean . Glass has many properties which make it a popular choice as a packaging
∙ Prevent losses. For example, material:
packages should be securely closed to
prevent leakage ● Glass is able to withstand heat treatments such as pasteurization and
∙ Protect food against physical and
chemical damage. For example the sterilization.
harmful effects of air, light, insects, ● Does not react with food.
and rodents. Each product has its own
needs ● Protects the food from crushing and bruising
∙ Package design should provide
protection and convenience in ● Resistant to moisture, gases, odors and microorganisms
handling and transport during
distribution and marketing ● Re-usable, re-sealable and recyclable
∙ Help the customers to identify the
food and instruct them how to use it ● Transparent, allowing products to be displayed. Coloured glass may be
correctly
∙ Persuade the consumer to purchase used either to protect the food from light or to attract customers.
the food
∙ Cluster or group together small Disadvantages of using glass as packaging materials
items in one package for efficiency. ● glass is heavier than many other packaging materials and this may lead to
Powders and granular materials need
containment. higher transport costs
∙ Marketing - The packaging and
● it is easy to fracture, scratch and break if heated or cooled too quickly
labels can be used by marketers to
encourage potential buyers to
purchase the product. ● potentially serious hazards may arise from glass cracks or fragments in
∙ Correct packaging prevents any the food.
wastage (such as leakage or
deterioration) which may occur Preparation of glass containers
during transportation and distribution
● Inspection

● Washing.

● Rinsing..

● Sterilization.

● Sealing and capping

● Cooling

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:

● 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 little space during
storage and distribution.

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.

Disadvantages of metal food packaging materials:

● 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 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

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?

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 FR

A. Content Standards The learners demonstrate an The learners demonstrate an understanding preparing desserts. The learners demonstrate an
understanding preparing desserts. understanding preparing REM
desserts.
B. Performance Standards The learners independently prepare The learners independently prepare and cook dessert and sweets. The learners independently
and cook dessert and sweets. prepare and cook dessert and
sweets.
C. Learning Competencies Lesson 2: PACKAGE PREPARED Lesson 2: PACKAGE PREPARED FOOD STUFF
FOOD STUFF LO1: Select Packaging Materials SUMMATIVE TEST
LO1: Select Packaging Materials
1.1 Define packaging, its importance and functions.
1.1 Define packaging, its importance
and functions.
D. Sub tasking (if needed) At the end of this lesson, the learners At the end of this lesson, the learners are expected to give the meaning of At the end of this lesson, the
are expected to give the meaning of packaging, its importance and functions. 80% of the learners are
packaging, its importance and expected to answer the
functions. questions correctly.
Write the LC code for each TLE_HECK9-12PD-IVj-20 TLE_HECK9-12PD-IVj-20
II. CONTENT Food Safety on Storing and Classification of packaging according to use -
(Subject Matter) Transporting Foods Methods of Food Packaging

III. Learning Resources

A. References
1.Teacher’s Guide Pages N/A N/A N/A
2. Curriculum Guide CG p14/ MELCs page 418 CG p14/ MELCs page 418 CG p14/ MELCs page 418
2.Learner’s Materials Pages LM-G9 pages 223-224 LM-G9 pages 223-224 LM-G9 pages 223-224
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, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, Visuals from Laptop and TV,
Resources pictures, actual tools, chalk, eraser, speaker pictures, actual tools, chalk,
masking tape, speaker eraser, masking tape, speaker
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous discussion. Conduct a recap of the previous
discussion. discussion.
B. Establishing purpose for Video Watching Video Watching
the Lesson (Motivation)

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
inverse amount of hydrogen ion
● Steps on how to package meat before freezing.
available in the food system. This is
oftentimes associated with acidity of
● Divide your meat into your set serving sizes
food. Thus, foods with high amounts
of hydrogen ion have low pH and this
● Get a plastic zip bag big enough to hold the portion size plus a little extra
is considered to have acidic taste. For
instance, green mangoes have room for the meat to expand from the freezing process.
generally lower pH (Ph below 4.0)
and therefore have high acidity. ● Put the meat into the bag, then flatten.

Moisture content – This is related to ● Squeeze as much of the air as you can get out, then close the zip.
the physical state of the food itself.
Products with very high moisture ● Date the bag so you know how long it's been in your freezer.
could be those in liquid form, while
those with very low free moisture Methods of Food Packaging
could be dried or frozen. This product
component is very important relative Home Canned Foods -one of the oldest and most common methods of food
to food spoilage. The higher the packaging in homes is the use of home canning. Fruits and vegetables are placed
moisture content, the greater the in glass jars and sealed in the jars by heating the jars and then placing a rubber
chances for microbial growth and stopped jar top on the jar. The seals also need to be airtight to prevent the growth
chemical changes. of bacteria.

Amount and nature of fat content – Freezing and chilling food - another common method of packaging food is
The chemical processes also freezing and chilling .Freezing can be done with a variety of methods. Most often,
accelerate breakdown of fats on food. it is vegetables that are frozen, although berries and other fruits can also lend
Thus, products with high fat content themselves to being frozen.
like oils, butter, soft cheese, fried
foods and the like tend to spoil fast Canned foods - canning foods as a method of food processing have been around,
when inadequately packaged. foods that are canned commercially are cooked prior to being placed in the can in
Exposure to the atmosphere causes order to prevent E. coli contamination. Canned foods come in a wide variety,
rapid oxidation breaking down the fat ranging from meat to vegetables to fruit.
into free fatty acids in food. The
faster the breakdown, the greater the Foil Packaging - one of the innovative methods of commercial food packaging is
chances of development of rancidity. 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
Enzyme system –It is a chemical commercial frozen packaging. Foil packaging allows the foods to be sealed in the
processes like fermentation and package without losing any residual moisture that may still be in the food. The
hydrolysis which occur in high best foods to package in this manner are usually dried fruits, baked goods or grain
moisture food, especially in the products.
presence of oxygen of ambient
tropical temperature. When foods What must appear on the label?
undergo these processes, they change The following must appear on the label:
in texture, flavor, odor and color. ∙ name under which the product is sold
Under these conditions, the product ∙ list of ingredients
may already be considered spoiled.
 ∙ quantity of certain ingredients
Initial Microbial load – This is the ∙ net quantity
number of microorganisms already ∙ date of minimum durability
present in food prior packaging ∙ 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
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