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    DLL g10 Q3W4

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    JERLYN
    This document outlines a daily lesson log for a cookery class focusing on sauces. Over the course of several days, students will learn about the characteristics and classifications of sauces, common thickening agents used in sauces like cornstarch and flour, and methods for preparing different types of sauces. Activities will include identifying ingredients in sample sauces, comparing sauces in a Venn diagram, preparing sauces in groups, and taking formative assessments to evaluate their understanding. The goal is for students to understand the concepts and skills for making various sauces.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    DLL g10 Q3W4

    Uploaded by

    JERLYN
    138 views4 pages
    This document outlines a daily lesson log for a cookery class focusing on sauces. Over the course of several days, students will learn about the characteristics and classifications of sauces, common thickening agents used in sauces like cornstarch and flour, and methods for preparing different types of sauces. Activities will include identifying ingredients in sample sauces, comparing sauces in a Venn diagram, preparing sauces in groups, and taking formative assessments to evaluate their understanding. The goal is for students to understand the concepts and skills for making various sauces.

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    DLL g10 Q3W4

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    This document outlines a daily lesson log for a cookery class focusing on sauces. Over the course of several days, students will learn about the characteristics and classifications of sauces, common thickening agents used in sauces like cornstarch and flour, and methods for preparing different types of sauces. Activities will include identifying ingredients in sample sauces, comparing sauces in a Venn diagram, preparing sauces in groups, and taking formative assessments to evaluate their understanding. The goal is for students to understand the concepts and skills for making various sauces.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    138 views4 pages

    DLL g10 Q3W4

    Uploaded by

    JERLYN
    This document outlines a daily lesson log for a cookery class focusing on sauces. Over the course of several days, students will learn about the characteristics and classifications of sauces, common thickening agents used in sauces like cornstarch and flour, and methods for preparing different types of sauces. Activities will include identifying ingredients in sample sauces, comparing sauces in a Venn diagram, preparing sauces in groups, and taking formative assessments to evaluate their understanding. The goal is for students to understand the concepts and skills for making various sauces.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    School: Tagumpay National High School Grade Level: 10

    GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY


    DAILY LESSON LOG Teaching Dates and Time: FEBRUARY 27 – March 3,2023 Quarter: 3

    I. OBJECTIVES DAY1 DAY2 DAY3 DAY4


    A. Content Standards
    The learner demonstrates an understanding Basic concepts and underlying theories in preparing stocks, sauces, and soups
    B. Performance Standards The learner independently prepares a variety of stocks, sauces, and soups used in different cultures

    C. Learning Competencies LO2. Prepare sauces required for menu items

    II. CONTENT
    (Subject Matter) Characteristics and Classifications Methods in preparing sauces Prepare Sauces
    of Sauces Thickening Agents Long test

    III. Learning Resources


    A. References
    1.Teacher’s Guide Pages
    2. Curriculum Guide K-12 MELC’s p. 23 K-12 COOKERY MELC’s p. 23 K-12 MELC’s p. 23
    2.Learner’s Materials Pages COOKERY 10 3RD Quarter
    RD
    COOKERY 10 3 Quarter RD
    COOKERY 10 3 Quarter module 3 RD
    COOKERY 10, 3 Quarter module module 3
    Module
    3.Textbook Pages
    4. Additional Materials from Learning
    Resources (LR) Portal)
    B. Other Learning Resources
    TV,Laptop Tv, Laptop Tv, Laptop, Activity Sheet

    IV.PROCEDURES
    A. Review Previous Lessons The teacher will ask questions The teacher will ask questions The teacher will ask the class about
    regarding their acquired knowledge on regarding their acquired knowledge the previous lesson. The teacher will
    the previous lesson. on the previous lesson. formulate rubrics with
    the students
    B. Establishing purpose for the The class will observe the picture of The teacher will ask the class to
    Lesson (Motivation) sauces posted on the board name the elements presented on the The teacher will ask the class about
    table. their assignment. The teacher will explain
    1. Cornstarch the criteria for the activity
    2. Flour
    3. Oil
    4. Clarified Butter
    5. Margarine

    C. Presenting examples /instances of What is sauces? The class will give their prior
    the new lessons What is the difference between understanding on the relation of The class will determine whether the The teacher will set rules
    Sauces, Gravy and Dips? those elements on the word practice of the person they
    thickening agents. interviewed is correct or not.

    D. Discussing new concepts and


    practicing new skills #1. (Pre- The teacher will ask the class to study The teacher will discuss the lesson PowerPoint presentation
    Discussion Activity) the copy of the lesson, guided by a using buzz session. Each group will perform
    question. The teacher will call a student to read Mise En Place
    1. Characteristics of a good the lesson and explain it based on
    sauces her/his own understanding.
    2. Classifications of sauces

    E. Discussing new concepts & Pick and tell Game!


    practicing and concern to new skills Group Presentation! Each group will pick a number to Processing the Guide questions
    #2 Each group will present answer. (Read and Explain) presented before the discussion
    their answer based on the given 1. What are the thickeners Each group will prepare
    question presented before. used for making sauces? sauces for 30 minutes
    1. What is the lesson all about? 2. What is roux, explain.
    2. What are the classification of
    3. What are the fats used in
    sauces?
    preparing roux.
    Present the difference among the 4. What are the different kinds
    types of sauces using a Venn Diagram. of roux.

    F. Developing Mastery (Leads to . Each learner will answer the Formative test
    Formative Assesment 3 (activity FORMATIVE ASSESSMENT formative assessment. a. Fill out the table of ratios of
    after the lesson) Directions: Identifying statement about Identification ingredients Presentation of output
    the lesson. (Direction: Identify the b. Fill in the blanks about the
    (answers will be written on their ingredients used on the given roux)
    principles in preparing
    notebook)
    sauces.

    G. Finding Practical Applications of Does sauces can be possible to make Asking questions
    concepts and skills in daily living What is your realization after the Evaluation of the output
    (application) discussion of our topic today? w/o the presence of thickener?

    H. Making Generalizations & The learner will write their The teacher ask the class about their What have you learned today?
    Abstractions about the lessons understanding of the topic presented acquired knowledge in today’s lesson.
    in the given format. Housekeeping
    What I have learned from the lesson
    is_______________.
    I. Evaluating Learning Short quiz! Long test
    (assessment/test) The teacher will give a post test Directions: Identify the types of
    thickening agents used in the
    preparation of given sauces.

    J. Additional activities for application Assignment: Assignment


    or remediation Ask somebody on how they prepare Prepare sauce at your home following Presentation of
    (assignment/homework) sauces, record your data and the methods sent in your gc. observation,comments,su
    information collected in your ggestions and rating.
    notebook.
    V.REMARKS
    VI. Reflection
    A.No. of learners who earned 80% in
    the evaluation
    B. No. of learners who requires
    additional acts.for remediation who
    scored below 80%
    C. Did the remedial lessons work? No.
    of learners who caught up with the
    lessons
    D. No. of learners who continue to
    require remediation
    E. Which of my teaching strategies
    worked well? Why did this work?
    F. What difficulties did I encounter
    which my principal/supervisor can
    help me solve?
    G. What innovations or localized
    materials did I used/discover which I
    wish to share with other teachers?
    Prepared by: Checked by:

    JERLYN C. BALLOLA JENELYN L. ARCENA


    TLE Teacher Teacher – In - Charge

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