School: Grade Level: 10

GRADES 1 to 12 Teacher: Learning Area: Cookery

DAILY LESSON LOG Teaching Dates and Time: Quarter: 4-WEEK 1

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4

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 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 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 teacher At the end of this lesson, the learners At the end of this lesson, the learners are able to classify the types of desserts and
will determine each student's will classify the different tools and their characteristics.
knowledge of and proficiency in the equipment used in preparing desserts.
subject matter.
Write the LC code for each TLE_HECK9-12PD-IVa-15 TLE_HECK9-12PD-IVa-15 TLE_HECK9-12PD-IVa-15
II. CONTENT Pre-Test  Tools and Equipment Needed in - Reason for Eating Desserts and Sweets
(Subject Matter) Preparing Desserts - Classification/types of Desserts and their 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, pictures, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape,
pictures, actual tools, chalk, eraser, actual tools, chalk, eraser, masking tape, speaker,
masking tape, speaker, 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 purpose Identify the Pictures Video Watching
Lesson (Motivation) of pre-test. Instructions: Identify the pictures shown Instructions: Watch and observe the video.
on the screen.
C. Presenting examples /instances N/A -Preparing Power point Presentation or -Preparing Power point Presentation or
of the new lessons (show pics, - Video Presentation - Video Presentation
videos, ppt)
D. Discussing new concepts and The teacher will explain the purpose The teacher will give an introduction The teacher will give an introduction about the topic/s.
practicing new skills #1. (Pre- 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 Desserts/Sweets  Dessert balances out a meal and gives “closure” to the meal.
skills #2 1. Measuring cup and spoon.  Eating dessert is an opportunity to experience different flavors and textures
Individual measuring cup for dry that you cannot get in other foods like vegetables, meats, and fruits.
ingredients, glass measuring cup
 Dessert can be an opportunity to be creative. You can make interesting
for liquid and measuring spoon for
mixtures that you otherwise may not have thought of.
ingredients used in small quantity.
2. Mixing bowl. Use for mixing Classification/types of desserts and their characteristics
ingredients. It comes in different A. Fruits
sizes. Small, medium, and large The simplest dessert and one of the best are fruits because they are nutritious,
3. Cans opener use to open food appetizing, and easy to prepare and serve.
containers
4. Cutting board- a wooden or Characteristics of good fruit desserts:
plastic board where fruits and o appetizing aroma
vegetables are cut. o simple
5. Double boiler – used when o slightly chilled
temperatures must be kept below B. Cheese
boiling, such as for egg sauces, Cheese is another excellent dessert that is ready to serve. It is made in all parts
puddings, and to keep foods warm of the world from a variety of milks from cow, goat and sheep. Cheese differs
without overcooking. depending on the kind of milk used, the kinds of cheesemaking procedures, the
6. Graters-used to grate, shred, slice seasonings and the ripening processes also distinguish its variety. Each variety
and separate foods such as carrots, has a definite character, a special appeal and particular uses.
cabbage and cheese. The three general types of cheese based on consistency are:
7. Kitchen Knives-often referred to 1. Soft
as cook's or chef's knife. Use for a. unripened cheese
peeling and slicing fruits and b. ripened by bacteria
vegetables. 2. Semi – hard a. ripened by mold b. ripened by bacteria
8. Kitchen Shears- They are 3. Hard
practical for opening food a. with gas holes
packages, cutting tape or string to b. without gas holes
package foods or simply to remove
labels or tags from items. C. Gelatin Dessert
These are easily prepared, economical and vary in many ways. Gelatin is marketed in
9. Scraper- a rubber or silicone tools
two forms. First, the unsweetened, granular type that must be softened in water
to blend or scrape the food from before use, and the fruit gelatin to which flavor, color, and sugar have already been
 the bowl; metal, silicone or plastic added.
egg turners or flippers.
10. Spoons –Made of stainless steel or D. Custard- Baked and soft custards vary in so many ways. Creamy, delicate, baked
custards may be served in their baking cups or may be unmolded and served with
plastic, the solid ones are used to
fruit garnishes or with dessert sauces.
spoon liquids over foods and to lift Characteristics of baked custard
foods, including the liquid out of  firmness of shape
the pot.  smooth, tender texture
11. Temperature Scales - used to  rich and creamy consistency
measure heat intensity.  excellent flavor
12. Vegetable peeler. Used to scrape
vegetables, such as carrots and Characteristics of soft custard
potatoes and to peel fruits.  velvety smooth texture
13. Whisks for Blending, Mixing used  rich flavor
for whipping eggs or batter, and for  has pouring consistency of heavy cream
blending gravies, sauces, and
E. Pudding
soups.
Puddings are relatively simple to prepare and vary with sauces.
14. Wooden spoons-continue to be These are classified as:
kitchen essentials because of their 1. Cornstarch pudding, sometimes called blancmange
usefulness for used for creaming, 2. Rice pudding
stirring, and mixing. 3. Bread pudding
15. Baking pan- Baking pans like loaf
pans, cake pans, pie plates, baking Characteristics of Pudding
 attractive appearance
sheets and so on are necessary for
 excellent consistency
baking.
 well – blended flavor
Equipment  firmness of shape
1. Refrigerators/Freezers are  an accompanying sauce to add interest
necessary in preventing bacterial
infections from foods. F. Fruit Cobblers
These are not fruit pies. They have a depth of two or three inches and are topped
2. Range a kitchen appliance used for
with biscuit dough rather than being made with pie crust. They may be served either
cooking food hot or cold.
3. Mixers. Used for mixing,
creaming, beating and whipping G. Frozen Desserts
ingredients. 1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes
4. Blenders are used to chop, blend, eggs.
mix, whip, puree, grate, and liquefy 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
all kinds of food.
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 collaborate and will give one
Formative Assessment) (activity example for each type of dessert and its characteristics. Write your answer in one
after the lesson) whole pad.

G. Finding Practical Applications Checking of papers. Why tools and equipment are important What is the importance of dessert in a meal?
of concepts and skills in daily living in preparing desserts?
(application)
H. Making Generalizations & The teacher will summarize the topic and The teacher will summarize the topic and ask the learners questions that related to the
Abstractions about the lessons ask the learners questions that related to topic.
the topic.
I. Evaluating Learning The teacher will assess the result of Directions: The learners will submit their output and they will represent it to the
(assessment/test) pre-test. front of their class.

Answers: (Their answers are different to each other)

J. Additional activities for Have an advance reading about the Directions: Go to your kitchen and list Directions: Give the benefits of desserts in terms of;
application or remediation topic “Cook Meat Cuts” down all tools and equipment that are
(assignment/homework) needed in preparing desserts. meat. Write a. Health
your assignment in your TLE Notebook. b. Economy

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: 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 2

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY

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

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

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

2.1 Identify Ingredients for Dessert 2.1 Identify Ingredients for Dessert

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

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

C. Presenting examples -Preparing Power point Presentation or -Preparing Power point Presentation or
/instances of the new lessons - Video Presentation - Video Presentation
(show pics, videos, ppt)
D. Discussing new concepts The teacher will give an introduction about the topic. The teacher will give an introduction about the topic.
and practicing new skills #1.
(Pre-Discussion Activity)
E. Discussing new concepts Ingredients Needed in Preparing Desserts and Sweet Sauces Quality Points to Look for When Selecting Dessert Ingredients
& practicing and concern to
new skills #2 1. Sugar The common element linking virtually all Sugar
desserts is sugar. It may be used to sprinkle over  Granulated sugar is used in most recipes.
fruit, beaten into egg yolks for custard or into  Castor sugar is best for meringues and some cakes because it dissolves more
whites for a meringue. Many desserts use easily.
sugar syrup, which involves boiling sugar and  Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts.
water to the desired temperature.  Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel
flavor.
2. Gelatin- Gelatin is used to set many cold molded desserts. It is the basis for
jellies and is also used to set creams and mousses. Gelatin
 Many desserts are prepared using commercial leaf or powdered gelatin.
 Gelatin may be plain or flavored and colored for effect.

Egg yolks
 Take eggs out of the refrigerator prior to use so they are at room temperature. This
way they will whisk up better and incorporate more air.
3. Egg yolks Egg yolks may be mixed with flavorings,
sugar and cream or milk to make custard or they may Egg whites
be whisked together over hot water to create a  Should be fresh and grade a quality.
sabayon.  They may be purchased in bulk frozen or you may freeze them in small
quantities if you have excess.
4. Egg whites When raw egg whites are beaten, air is  If egg whites have not been cleanly divided and contain traces of yolk, they
trapped in the mixture in the form of bubbles. Egg will not whip up to satisfactory foam. A pinch of salt helps the whites to whip
whites beaten to soft peaks will support soufflés and up better.
mousses while whites beaten to firm peaks are
suitable for meringues. Cream
 The characteristics of cream will differ according to whether it is pure cream,
5. Fruit Ripe perfect fruit provides the double cream, reduced cream or cream that has had a stabilizer or gelatin added
basis for many desserts, with very to it to make the texture seem thicker and improve the whipping qualities.
little effort needed to make an  Creams vary in taste and texture so choose according to recipe specifications.
attractive colorful display.  Used only pasteurized cream
 . Pay particular attention to use-by dates.

6. Cream This ingredient is often used as a

decoration or accompaniment for both cold and hot Batter
desserts, but may also be used as one of the  Batters should be made up from the fresh ingredients.
recipe ingredients. Whipped cream may also be  Batter is often rested at room temperature after it is made to reduce its elasticity
used as an effective layer for trifle. Cream may be so that it flows more freely over the pan.
combined with rice, sugar and milk to make a  Batters can be flavored with vanilla and other spices.
delicious rice pudding.
7. Batters This simple mixture of flour and water is Nuts
 used to make crepes and pancakes. Batter is also used to coat fruit for fritters.  Nuts may be purchased natural or blanched
8. Nuts-Nuts are available whole, ground, roasted or caramelized. They are an  Freshness is always important. Keep nuts well wrapped and store in
important part of dessert cookery as they provide flavor for creams and ice refrigerator to prevent the oils in the nuts becoming rancid.
creams.  If you require toasted nuts, toast them yourself to ensure the nuts are fresh in
the first place.

Chocolate
 This is available in various types, namely bitter sweet, semi-sweet, white, dark and
milk chocolate.
9. Chocolate-Chocolate may be melted to easily  Milk and white chocolate because of their milk content are more difficult to work
blend into fillings and batters. It can also be with than dark chocolate
poured over desserts such as cakes and
puddings. When melted chocolate is cooled it
can be shaped and molded into many attractive
decorations.

F. Developing Mastery Directions: Group the class with ten members (that will be their permanent group Direction: Ask the students to give one ingredient in making desserts and state at least one
(Leads to Formative in their Performance Tasks). Each group will name 5 different desserts based on the quality points of each.
Assessment) (activity after ingredients as their main ingredient. Keep their output, they will use it in their
the lesson) future performance task.

G. Finding Practical Why are ingredients important in preparing desserts? What will happen if you use low quality ingredients in making desserts?
Applications of concepts and
skills in daily living
(application)
H. Making Generalizations The teacher will summarize the topic and ask the learners questions that related to The teacher will summarize the topic and ask the learners questions that related to the
& Abstractions about the the topic. topic.
lessons
II. Evaluating Direction: Identify the following terms. Write in your TLE Notebook. Direction: True or False. Write TRUE if the statement is correct and FALSE it it’s not.
Learning (assessment/test) _________1. This used to set many cold molded desserts. Write in ¼ sheet of paper.
_________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 form of bubbles 2. Take eggs out of the refrigerator prior to use so they are at room temperature.
_________4. Ripe perfect fruit provides the basis for many desserts, with very 3. Egg whites should not be fresh and grade a quality.
little effort needed to make an attractive colorful display.
4. Creams vary in rice and brand.
________5. This ingredient is often used as a decoration or 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 for Prepare for the next lesson. Prepare for Long Quiz
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: 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 3

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standards The learners demonstrate an understanding The learners demonstrate an understanding The learners demonstrate an understanding preparing desserts.
preparing desserts. preparing desserts.
B. Performance Standards The learners independently prepare and The learners independently prepare and cook The learners independently prepare and cook dessert and sweets.
cook dessert and sweets. dessert and 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 Sauces 2.3 Prepare Variety of Sauces Using Sanitary Practices

D. Sub tasking (if needed) At the end of the session, students should At the end of this lesson, the learners are able At the end of this lesson, the learners are able to apply the guidelines in
 be able to attain at least 80% mastery to explain the varieties of sweet sauces. preparing sauces.
from the long quiz.
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, pictures, actual Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape,
Resources tools, chalk, eraser, masking tape, speaker speaker
IV.PROCEDURES
A.Review Previous Lessons Not Applicable (NA) Conduct a recap of the previous discussion. Conduct a recap of the previous 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 Presentation or -Preparing Power point Presentation or
/instances of the new lessons - Video Presentation - Video Presentation
(show pics, videos, ppt)
D. Discussing new concepts LONG QUIZ # 1 The teacher will give an introduction about the The teacher will give an introduction about the topic
and practicing new skills #1. 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 ingredients that 1. Use clean, sanitized equipment and follow procedure.
adds flavor and enhances the appearance of
the food. fudge 2. When combining the egg yolks and sugar, whip the mixture as soon as the
- a soft confection made of butter, sugar, sugar is added. Letting the sugar and egg yolks stand together without mixing
chocolate. creates lumps.
Sauces can give an entirely different 3. Scald milk before combining with the yolks.
appearance, flavor, color, and moisture to 4. Slowly beat the hot milk into the beaten eggs and sugar.
desserts. 5. Place bowl with egg mixture in a pan of simmering water and stir constantly to
prevent curdling.
Kinds and Varieties of Sauces 6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
1. Rich sauce is well suited to a simple occasionally to cool evenly.
 dessert. 8. If the sauce curdles, immediately stir in one (1) to two
2. Light sauce is suited to a rich dessert. (2) ounces cold milk, transfer the sauce to a blender, and blend at high speed.
3. Hot fudge is a delightful contrast to a cold
Storage of Sauces
cornstarch pudding or to vanilla ice cream.
4. Hot sauces are made just before they are Sauces should be kept in airtight containers and stored in a cool dry place
to be used. away from moisture, oxygen, light and pests. Food made with starches that
5. Cold sauces are cooked ahead of time, contain egg, milk, cream and other dairy products are prone to bacterial
then cooled, covered and put in the contamination and to food- borne illness. Sauces made with these ingredients
refrigerator to chill should be kept out of the temperature danger zone. Thickened sauce should also
be prepared, served and stored with caution. These products should be stored in
Thickening Agents for Sauces the refrigerator and never left to stand at room temperature too long.
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 thickening Video Watching
(Leads to Formative agents use in preparing sauces. Directions: The teacher will tell to the students to go to their permanent PT
Assessment) (activity after CHECKING OF PAPERS group. After watching the video, they will talk about their first performance task
the lesson) about “Vanilla Custard Sauce”
G. Finding Practical RECORDING OF SCORE Why do we need to select the proper sauces? What can you say about the video?
Applications of concepts and
skills in daily living Why do we need to follow the workplace safety procedures?
(application)
H. Making Generalizations The teacher will summarize the topic through The teacher will summarize the topic through asking the learners related to the
& Abstractions about the asking the learners related to the topic. topic.
lessons
III. Evaluating DETERMINE IF THE CLASS GOT 80% Fact of Bluff “Fill Me In”
 Learning (assessment/test) IN THE EVALUATION. PREPARE FOR Directions: Fill the missing words.
REMEDIAL IF IT’S BELOW 80%. Directions: Write Fact if the statement is
correct, and Bluff if it’s not. When combining the 1._________ and sugar, whip the mixture as soon as the
1. Rich sauce is well suited to a rich dessert. sugar is added. Scald 2._______before combining with the yolks. Slowly beat the
2. Light sauce is suited to a light dessert. hot milk into the beaten eggs and 3.________.Place bowl with 4._______ mixture
3. Hot fudge is a delightful contrast to a cold in a pan of simmering water and stir constantly to prevent curdling. To test for
cornstarch pudding or to vanilla ice cream. doneness, the mixture lightly coats the back of the 5.______.
4. Cold sauces are made just before they are Answers:
to be used.
5. Cold sauces are cooked ahead of time, 1. Egg yolk
then cooled, covered and put in the 2. Milk
refrigerator to chill. 3. Sugar
4. Egg
5. Spoon

J. Additional activities for Have an advance reading for the next Assignment: Assignment:
application or remediation lesson. Directions: Search 10 Rich Sauces and 10 Directions: Prepare for Performance Task
(assignment/homework) 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:

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 4

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding The learners demonstrate an understanding
understanding preparing desserts. understanding preparing desserts. preparing desserts. preparing desserts.
B. Performance Standards The learners independently prepare The learners independently prepare and The learners independently prepare and The learners independently prepare and cook
and cook dessert and sweets. cook dessert and sweets. cook dessert and sweets. dessert and sweets.
C. Learning Competencies LO 2. Prepare Dessert LO 2. Prepare Dessert LO 2. Prepare Dessert LO 2. Prepare Dessert

2.3 Prepare Variety of Sauces Using 2.3 Prepare Variety of Sauces Using 2.3 Prepare Variety of Sauces Using 2.4 Follow Workplace
Sanitary Practices Sanitary Practices Sanitary Practices Safety Procedures

D. Sub tasking (if needed) At the end of this lesson, the learners At the end of this lesson, the learners are At the end of this lesson, the learners are At the end of this lesson, the learners are able
 are able to apply the guidelines in able to apply the guidelines in preparing able to apply the guidelines in preparing to follow the workplace safety procedures.
preparing sauces. sauces. sauces.
Write the LC code for each TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16 TLE_HECK9-12PD-IVb-f-16
II. CONTENT Prepare variety of desserts and Prepare variety of desserts and Prepare variety of desserts and sweet Workplace Safety Procedure
(Subject Matter) sweet sauces sweet sauces 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 Pages LM-G9 pages 204-205 LM-G9 pages 204-205 LM-G9 pages 204-205 N/A
3.Textbook Pages N/A N/A N/A N/A
4. Additional Materials from N/A N/A N/A https://www.youtube.com/watch?
Learning Resources (LR) v=HFjqvad_aVg
Portal)
B. Other Learning Visuals from Laptop and TV, Visuals from Laptop and TV, pictures, Visuals from Laptop and TV, pictures, Visuals from Laptop and TV, pictures, actual
Resources pictures, actual tools, chalk, eraser, actual tools, chalk, eraser, masking tape, actual tools, chalk, eraser, masking tape, tools, chalk, eraser, masking tape, speaker
masking tape, speaker speaker 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 Conduct a recap of the previous discussion.
discussion. discussion. discussion.
B. Establishing purpose for Discuss the rubric. Discuss the rubric Discuss the rubric Discuss the rubric
the Lesson (Motivation)

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

/instances of the new lessons - Video Presentation
(show pics, videos, ppt)
D. Discussing new concepts The teacher will remind the Do’s and The teacher will remind the Do’s and The teacher will remind the Do’s and The teacher will give an introduction to the
and practicing new skills #1. Don’ts in the TLE Room. Don’ts in the TLE Room. Don’ts in the TLE Room. topic.
(Pre-Discussion Activity)
E. Discussing new concepts Soft Custard Fruit Salad Chocolate Sauce Workplace Safety Procedures
& practicing and concern to Purpose: To make a soft custard Safe work procedures are directions on
new skills #2 Equipment/tools needed: casserole TOOLS AND EQUIPMENT: casserole how work is to be carried out safely and are
Tools And Equipment: gas or electric stove gas or electric stove required for all hazardous tasks performed at
sauce pan knife knife your workplace. They identify hazards and
double boiler chopping board chopping board clarify what must be done to eliminate or
measuring cups measuring cup measuring cup minimize risks.
wooden spoon measuring spoon measuring spoon
egg beater wooden spoon wooden spoon Different Types of Workplace Safety
spoon for testing refrigerator/chiller skillet Procedures

Materials/ingredients needed; Materials/Ingredients needed: Materials/ingredients needed 4squares (4 1. Handling Chemicals- These involves
3pcs eggs, slightly beaten (or 6 yolks) 2 c ripe papaya, peeled and cubed oz.) unsweetened chocolate
 3tps Sugar 1 t citric acid 1½ cups sugar procedures on how to handle chemicals in
2 cups milk, scalded 1 t calamansi juice 2 hot water the workplace like kitchen.
3 pinch of salt 1 tbsp almond extract 1 T corn syrup 2. Lifting and moving Objects- The
1 tbsp honey 2 T cold water
procedures that pertain to how objects are
4 slices canned pineapple, tidbits 2 T cornstarch
2/3 c sugar 1 T butter to be lifted and moved safely and without
PROCEDURE:
1. Scald the milk in a sauce pan over 1 c water 1½ t vanilla strain to the person or worker.
low fire 1 c singkamas Pinch salt 3. Slips, Trips and Falls- These are
2. Combine the eggs, salt and sugar. safety procedures that should be in place
3. Gradually stir in the milk and cook Procedure: PROCEDURE to prevent slips, trips and fall accidents in
on top of the double boiler for 5 1. Cook cubed papaya in syrup made of 1. Cut the chocolate into small pieces. a workplace.
minutes. Stir constantly to avoid 2/3 c. sugar and ½ c. water. Add ½ tsp. Melt on top of the double boiler.
4. Housekeeping- These are procedures that
scorching. citric acid. 2. Gradually add the hot water, stirring
2. When cooked, add ¼ almond extract. until the mixture is well blended. pertain how housekeeping activities
4. Test with a spoon to see if done. If
done, the spoon is well-coated with 3. Cook singkamas similarly. Combine 3. Dissolve the cornstarch in cold water should be done while keeping in mind
the custard. Add vanilla and cool all the fruits and mix well. and combine with the chocolate mixture. safety, health and well-being of workers in
quickly. 4. Chill before serving. For dressing, use 4. Add sugar, corn syrup and salt. Mix a facility or workplace.
5. Serve in well-chilled glass dish or honey-calamansi juice mixture. until well blended. 5. Electrical Equipment- These are safety
tall glass. Top with whipped cream, if 5. Add mixture to fruits before serving 5. Boil for 10 minutes or until the starch is procedures that pertain to the installation,
desired. Note: If you accidentally thick and smooth.
repair and maintenance of electrical
overcook the custard and it curdles, 6. Add butter and vanilla.
7. Let cool. Place in a covered jar and store equipment.
set the pan in cold water and beat
smoothly with an egg beater. in the refrigerator

F. Developing Mastery The learners will present their output. The learners will present their output. The learners will present their output. Directions: Enumerate the workplace safety
(Leads to Formative 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 the workplace
Applications of concepts and Performance Task? Performance Task? Performance Task? safety procedures?
skills in daily living
(application)
H. Making Generalizations N/A N/A N/A The teacher will summarize the topic through
& Abstractions about the asking the learners related to the topic.
lessons
IV. Evaluating The teacher will evaluate the output The teacher will evaluate the output of The teacher will evaluate the output of the Direction: Identify the following terms.
Learning (assessment/test) of the learners. the learners. learners. 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 for Prepare for the next performance Prepare for the next performance task. Prepare for the next lesson. Directions: Make a signage about the
application or remediation task. workplace safety procedure. Do it in a short
(assignment/homework) bond 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:

____________________________ __________________________
Teacher Principal

School: Grade Level: 10

GRADES 1 to 12 Teacher: Learning Area: Cookery
DAILY LESSON LOG Teaching Dates and Time: Quarter: 4-WEEK 5

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY

A. Content Standards The learners demonstrate an The learners demonstrate an understanding preparing desserts. The learners demonstrate an understanding
understanding preparing desserts. preparing desserts.
B. Performance Standards The learners independently prepare and The learners independently prepare and cook dessert and sweets. The learners independently prepare and cook
cook dessert and sweets. dessert and sweets.
C. Learning Competencies LO3 Plate/present Desserts LO3 Plate/present Desserts LO3 Plate/present Desserts

3.1 Presents Dessert Attractively 3.1 Presents Dessert Attractively 3.2 Identify the factors in plating and presenting
 dessert.
D. Sub tasking (if needed) At the end of this lesson, the learners are At the end of this lesson, the learners are able to describe the accompaniment, At the end of this lesson, the learners are able to
able to describe the accompaniment, desserts and decoration attractively. identify factors to consider in plating and
desserts and decoration attractively. presenting desserts.
Write the LC code for each TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17
II. CONTENT Accompaniments, Garnishes and Guidelines in Plating Dessert
(Subject Matter) Decorations for Desserts Arts of Dessert Plating

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 Pages LM-G10 page 216 LM-G10 page 217 LM-G10 page 218
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, pictures, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, Visuals from Laptop and TV, pictures, actual
Resources actual tools, chalk, eraser, masking tape, speaker tools, chalk, eraser, masking tape, speaker
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 The learners will observe the pictures.
the Lesson (Motivation) What is your favorite dessert?
Describe.

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

D. Discussing new concepts The teacher will give an introduction The teacher will give an introduction about the topic. The teacher will give an introduction about the
and practicing new skills #1. about the topic. activity.
(Pre-Discussion Activity)
E. Discussing new concepts Accompaniments, Garnishes and Art of Dessert Plating Guidelines in Plating Dessert
& practicing and concern to Decorations for Desserts 1. Make garnishes edible. Everything on the
new skills #2 Desserts should turn heads in the dining room. Garnishing and plating desserts dessert plate should be edible and delicious.
Dessert Syrup Flavored simple syrup use shouldn't be an afterthought. It should be an integral part of how you build your
2. Keep it clean and simple. Don't crowd the
to moisten cakes. Flavorings maybe recipe.
extracts like vanilla, liquors like rum. 4 Garnishes that Add Attraction plate. If your dessert is beautiful, it shouldn't
Add flavorings after the syrup has cold, need a lot of garnishes.
flavor may lose if added to hot syrup. 1. Fruit Garnish- Fruit garnishes are great for adding a subtle fresh fruit flavor 3. Make your garnishes relate to the dessert
Lemon or orange rind may also add and aroma to the finished drink, and they often give us a visual cue about on the plate. The only time you should
flavor to syrup. garnish with fresh mint is if you're serving
 what flavors are in the glass. mint ice cream.
Cream Anglaise Stirred vanilla custard 2. Nut Garnish- Nuts give a unique flavor and texture to sweet treats. Here are 4. Layer flavors and textures in your dessert.
sauce; consist of milk, sugar, egg yolks my favorite desserts with nuts – from chewy blondies to chocolate fudge, Textures and flavors hit the palate at different
and vanilla stirred over low heat until
truffles, and more. times.
lightly thickened.
3. Chocolate Garnish - Chocolate has many different applications. Too thick a 5. Try different plates—various sizes and
Pastry Cream Contains starch as well as chocolate garnish can overpower the dessert, so it must be delicate. In all shapes. The right plate can add or enhance the
eggs, resulting in a much thicker and cases, chocolate must be correctly tempered, which will ensure a crisp texture theme really well.
more stable product. It is used as a cake and proper sheen.
and pastry fillings for cream pies and 4. Cookie Garnish- A garnish, simply put, can be just an add-on whose main
pudding. With additional liquid, it is purpose is decoration. However, carefully selected garnishes have other
used as custard sauce.
functions too. This “decorative” item can add important flavor, texture, and
Custards Consist of milk, sugar, eggs functional elements to the plating of the dessert, and can enhance the
and flavorings. (Whole eggs are used for enjoyment of the dish.
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 Accompaniments, Activity Direction: Enumerate the five guidelines in
(Leads to Formative Garnishes and Decorations for Desserts plating dessert.
Assessment) (activity after Direction: Make a drawing on how you visualize your own dessert using the
the lesson) 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 accompaniment, How do you feel while doing the performance task? Why is it important to follow the guidelines in
Applications of concepts and garnishes and decorations for desserts? making desserts?
skills in daily living
(application)
H. Making Generalizations The teacher will summarize the topic and The teacher will collect the drawings. The teacher will summarize the topic and ask the
& Abstractions about the ask the learners questions that related to learners questions that related to the topic.
lessons the topic.
V. Evaluating Directions: Give one description of the The teacher will evaluate the output using the rubric. Directions: There are pictures of plating desserts
Learning (assessment/test) accompaniments, garnishes and 3 2 1 that fill flash on the screen. Tell weather what
Clarity
decorations for desserts. Visual guidelines it belongs.
Presentation
Name of Description Effort Answers:
Accompaniments Total
1. Try different plates
2. Layer flavors and textures in your
dessert.
3. Make your garnishes relate to the dessert
Answers of the learner may vary. on the plate
Please refer to the lecture. 4. Keep it clean and simple.
 5. Make garnishes edible.

J. Additional activities for Directions: Bring pencil and 4 bond Assignment: Prepare for the next lesson. Directions: Prepare for the next lesson.
application or remediation papers next meeting.
(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 6

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4

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 prepare and The learners independently prepare and The learners independently prepare and cook dessert and sweets.
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 taste.
presenting dessert.
 3.2 Identify the factors in plating
and presenting dessert

D. Sub tasking (if needed) At the end of this lesson, the learners are At the end of the lesson, students are At the end of the lesson, students are expected to store/package dessert.
expected to apply the tips that may able to apply the plating in presenting
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, pictures, TLE Room and actual tools and Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, speaker
Resources actual tools, chalk, eraser, masking tape, ingredients.
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 or N/A -Preparing Power point Presentation or
/instances of the new lessons - Video Presentation - Video Presentation
(show pics, videos, ppt)
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 potential health
There are many factors and hazard if not stored properly. Remember: proper storage means cooled desserts must be
techniques to consider in food plating covered with plastic or placed in lidded containers before storing in the cool room.
that affect the overall appearance of a
dessert. Guidelines in Storing Cold and Hot Desserts

Applying one of the tips may enhance  Desserts containing uncooked eggs should be handled with extreme care, as raw egg is
presentation. a medium in which dangerous bacteria such as salmonella can thrive. This means you
need to be really careful with foods like chocolate mousse and uncooked cheesecakes
1. The plate – when plating desserts, that contain egg whites for aeration.
the choice of plate is critical to the
final presentation. Remember, the  Egg custards contain protein, which provides good food for bacteria. If custards are
plate is the frame of the presentation. not heated and cooled properly and quickly, bacteria that are present in the custard can
grow quickly to dangerous numbers.
There are many sizes, shapes, and
colors available. Choosing the right
 Any dessert that is not required for immediate consumption must be cooled rapidly and
size of plate is important because stored in the cool room until required.
food should not be crowded onto the
plate.  If you plan to keep a pre-prepared dessert hot until service, make sure that the
2. Color - always consider color as an temperature of the food is over 65oC. Never leave an egg mixture in a Bain-Marie for
important part of plate presentation. any length of time. Any dessert that has been kept hot in the Bain-Marie for a while
Always try to have a variety of should be discarded at the end of service.
colors on the plate.
 If milk and cream are used in desserts like trifle and custards, they must not be left to
 Green is fresh and cool, and can be stand at room temperature for any length of time. They should be kept in the refrigerator
soothing. until the last possible moment to prevent the risk of food poisoning.
 Red is passion and excitement.
 Black is sophisticated and elegant.  Many desserts have a limited storage life. Make sure you check with your supervisor
 Blue is a natural appetite and follow organizational requirements.
suppressant, since it can make food
Packaging Materials for Storing Desserts
look unappetizing. 1. glass container
3. Texture - texture is critical to food 2. plastic container
presentation, as well as enjoyment. 3. plastic/cellophane
4. Keep things clean Remember that 4. aluminum foil
neatness counts. Food should be 5. packaging tapes
contained within the rim of the plate, 6. boxes
Equipment
yet it should not be crowded in the 1. chiller
center. 2. freezer
5. Garnish- Garnishes and decorations 3. refrigerator
can enhance your plate presentation.
Choose garnishes that are appropriate Sanitary Practices When Storing Desserts
to the ingredients. 1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
 Never decorate a plate with
3. Keep away from food when you are ill.
something inedible 4. Store foods and ingredients properly.
 Ensure the garnish complements 5. Safeguard the food during distribution and service.
and enhances the dish.
Storage Techniques
  Choose garnishes that are the 1. Refrigerate – to keep cold or cool below 400F
correct size; they should be easy to 2. Cold Storage – the process of storing food by means of refrigeration at 230C
eat. 3. Chilling – to refrigerate or to reduce the temperature of food below 8 0C

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

(Leads to Formative techniques. Directions: Present the dessert. Directions: Thumbs up if the statement is correct and Thumbs Down if it’s not.
Assessment) (activity after 1. Desserts containing uncooked eggs should be handled with extreme care.
the lesson) 2. Egg custards contain protein, which provides good food for toxins.
Answers: 3. Any dessert that is not required for immediate consumption must be cooled rapidly
1. The plate
and stored in the cool room until required.
2. Color
4. If milk and cream are used in desserts like trifle and custards, they must not be left to
3. Texture
stand at refrigerator for any length of time.
4. Keep things clean
5. Garnish Answers:
1. Thumbs Up
2. Thumbs Down
3. Thumbs Up
4. Thumbs Down

G. Finding Practical Why do you need to consider the proper How do you feel while doing the Why is it important to apply sanitary practices when storing desserts?
Applications of concepts and plating? performance task?
skills in daily living
(application)
H. Making Generalizations The teacher will summarize the topic and The teacher will complete the evaluation The teacher will summarize the topic and ask the learners questions that related to the
& Abstractions about the ask the learners questions that related to tool. topic.
lessons the topic.
VI. Evaluating Identification The teacher will evaluate the output Direction: Enumerate the following terms.
Learning (assessment/test) Directions: Identify the following terms. using the rubric.
1-3 Storage Techniques
1. There are many sizes, shapes, 4- 9 Packaging Materials for Storing Desserts
and colors available of this. 10-12 Storing Equipment
2. Always consider this as an 13-15 Give Three Sanitary Practices When Storing Desserts
important part of plate
Answers:
presentation.
3. This is critical to food 1. Refrigerate
presentation, as well as 2. Cold Storage
enjoyment. 3. Chilling
4. Remember that neatness counts. 4. glass container
5. This can enhance your plate 5. plastic container
6. plastic/cellophane
presentation.
7. aluminum foil
8. packaging tapes
Answers:
9. boxes
1. The plate
10. chiller
2. Color 11. freezer
3. Texture 12. refrigerator
4. Keep things clean
5. Garnish For 13-15 Any of the following.
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
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
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 SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standards The learners demonstrate an The learners demonstrate an understanding preparing desserts. The learners demonstrate an understanding
understanding preparing desserts. preparing desserts.
B. Performance Standards The learners independently prepare and The learners independently prepare and cook dessert and sweets. The learners independently prepare and cook
cook dessert and sweets. 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 Dessert
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 are At the end of the lesson, students are able to identify the advantages and At the end of the session, students should be
expected to give the meaning of disadvantages of different packaging materials. able to attain at least 80% mastery from the
packaging, its importance and functions. long quiz.
Write the LC code for each TLE_HECK9-12PD-IVi-19 TLE_HECK9-12PD-IVi-19
II. CONTENT  Food Packaging Storing Cold and Hot Desserts All Previous Topics
(Subject Matter) 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, pictures, TLE Room and actual tools and ingredients.
Resources actual tools, chalk, eraser, masking tape, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, 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 or -Preparing Power point Presentation or LONG QUIZ # 1
/instances of the new lessons - Video Presentation - Video Presentation
(show pics, videos, ppt)
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 food Leaves
in a material for physical, chemical, Banana leaves are often used for wrapping certain types of food (e.g. suman).
biological protection and tampering Corn husk is used to wrap corn paste or unrefined block sugar, and cooked foods
resistance. It provides nutrition of all types are wrapped in leaves.
information on the food being consumed.
Vegetable Fibers
The main aims of packaging are to These include bamboo, banana, coconut, and cotton fibres. These natural
keep the food in good condition until it is materials are converted into yarn, string or cord which will form the packaging
sold and consumed, and to encourage material. These materials are very flexible, have some resistance to tearing, and
customers to purchase the product. are lightweight for handling and transportation.

Correct packaging is essential to Wood

achieve both these objectives. Wooden shipping containers have traditionally been used for a wide range of
Packaging should provide the correct solid and liquid foods including fruits, vegetables, tea and beer. Wood offers good
environmental conditions for food protection, good stacking characteristics and strength.
starting from the time food is packed
until the time of consumption. Paper
Paper is an inexpensive packaging material. It is however highly absorptive, fairly
A good package should therefore easily torn, and offers no barrier to water or gases.
perform the following functions:
Earthenware
 Provide a barrier against dirt and other Earthenware pots are used worldwide for storing liquids and solid foods such as
contaminants thus keeping the product curd, yoghurt, beer, dried food, and honey. Corks, wooden lids, leaves, wax,
clean . plastic sheets, or combinations of these are used to seal the pots.
 Prevent losses. For example, packages
should be securely closed to prevent Glass
leakage Glass has many properties which make it a popular choice as a packaging
 Protect food against physical and material:
chemical damage. For example the
harmful effects of air, light, insects, and  Glass is able to withstand heat treatments such as pasteurization and
rodents. Each product has its own needs sterilization.
 Package design should provide  Does not react with food.
protection and convenience in handling  Protects the food from crushing and bruising
and transport during distribution and
 Resistant to moisture, gases, odors and microorganisms
marketing
 Help the customers to identify the food  Re-usable, re-sealable and recyclable
and instruct them how to use it correctly  Transparent, allowing products to be displayed. Coloured glass may be
 Persuade the consumer to purchase the used either to protect the food from light or to attract customers.
food
 Cluster or group together small items in Disadvantages of using glass as packaging materials
one package for efficiency. Powders and  glass is heavier than many other packaging materials and this may lead
granular materials need containment. to higher transport costs
 Marketing - The packaging and labels  it is easy to fracture, scratch and break if heated or cooled too quickly
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 during Preparation of glass containers
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 food type of food packaging it is.
Assessment) (activity after 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 and The teacher will summarize the topic and ask the learners questions that related to
& Abstractions about the ask the learners questions that related to the topic.
lessons the topic.
VII. Evaluating TRUE OR FALSE Directions: Give ONE advantages and disadvantages of each food packaging DETERMINE IF THE CLASS GOT 80% IN
Learning (assessment/test) materials. Write in one whole sheet of paper. THE EVALUATION. PREPARE FOR
1. Food Packaging provide a barrier REMEDIAL IF IT’S BELOW 80%.
against dirt and other contaminants
thus keeping the 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
2. TRUE
3. TRUE
4. FALSE Answers:
5. TRUE The answers of the learners may vary. Check the lecture for the key of
corrections.
J. Additional activities for Direction: Bring 5 different empty food Direction: Prepare for a long quiz.
application or remediation 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 SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standards The learners demonstrate an The learners demonstrate an understanding preparing desserts. The learners demonstrate an understanding
understanding preparing desserts. preparing desserts.
B. Performance Standards The learners independently prepare and The learners independently prepare and cook dessert and sweets. The learners independently prepare and cook
cook dessert and sweets. 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 80% of the
are expected to give the meaning of packaging, its importance and functions. learners are expected to answer the questions
packaging, its importance and correctly.
functions.
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, pictures, Visuals from Laptop and TV, pictures, actual tools, chalk, eraser, masking tape, Visuals from Laptop and TV, pictures, actual
Resources actual tools, chalk, eraser, masking speaker tools, chalk, eraser, masking tape, speaker
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 or -Preparing Power point Presentation or
/instances of the new lessons - Video Presentation - Video Presentation
(show pics, videos, ppt)
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 the
Food Packaging has been defined by 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 gross of
Food is packed in terms of quality, candies and so on. Its major function is to allow for the unit packs to be carried in
shelf life, microbial condition and 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  Steps on how to package meat before freezing.
inverse amount of hydrogen ion  Divide your meat into your set serving sizes
available in the food system. This is
 Get a plastic zip bag big enough to hold the portion size plus a little
oftentimes associated with acidity of
food. Thus, foods with high amounts of extra room for the meat to expand from the freezing process.
hydrogen ion have low pH and this is  Put the meat into the bag, then flatten.
considered to have acidic taste. For  Squeeze as much of the air as you can get out, then close the zip.
instance, green mangoes have generally  Date the bag so you know how long it's been in your freezer.
lower pH (Ph below 4.0) and therefore
have high acidity. Methods of Food Packaging
Moisture content – This is related to Home Canned Foods -one of the oldest and most common methods of food
the physical state of the food itself. packaging in homes is the use of home canning. Fruits and vegetables are placed in
Products with very high moisture could glass jars and sealed in the jars by heating the jars and then placing a rubber
be those in liquid form, while those stopped jar top on the jar. The seals also need to be airtight to prevent the growth of
with very low free moisture could be bacteria.
dried or frozen. This product
component is very important relative to Freezing and chilling food - another common method of packaging food is
food spoilage. The higher the moisture freezing and chilling .Freezing can be done with a variety of methods. Most often,
content, the greater the chances for it is vegetables that are frozen, although berries and other fruits can also lend
microbial growth and chemical themselves to being frozen.
changes.
Canned foods - canning foods as a method of food processing have been around,
Amount and nature of fat content – foods that are canned commercially are cooked prior to being placed in the can in
The chemical processes also accelerate order to prevent E. coli contamination. Canned foods come in a wide variety,
breakdown of fats on food. Thus, ranging from meat to vegetables to fruit.
products with high fat content like oils,
butter, soft cheese, fried foods and the
 like tend to spoil fast when Foil Packaging - one of the innovative methods of commercial food packaging is
inadequately packaged. Exposure to foil wrapping. Foil wraps are often pouches that are filled and then the bottom and
the atmosphere causes rapid oxidation top of the pouch is sealed with a heat seal similar to those used with commercial
breaking down the fat into free fatty frozen packaging. Foil packaging allows the foods to be sealed in the package
acids in food. The faster the without losing any residual moisture that may still be in the food. The best foods to
breakdown, the greater the chances of package in this manner are usually dried fruits, baked goods or grain products.
development of rancidity.
What must appear on the label?
Enzyme system –It is a chemical The following must appear on the label:
processes like fermentation and  name under which the product is sold
hydrolysis which occur in high  list of ingredients
moisture food, especially in the  quantity of certain ingredients
presence of oxygen of ambient  net quantity
tropical temperature. When foods  date of minimum durability
undergo these processes, they change  any special storage instructions or conditions of use
in texture, flavor, odor and color.  name or business name and address of the manufacturer or packager, or of a
Under these conditions, the product seller within the European Union
may already be considered spoiled.
 place of origin of the foodstuff if its absence might mislead the consumer to a
material degree
Initial Microbial load – This is the
 instructions for use where necessary
number of microorganisms already
present in food prior packaging  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 factors Why do we need to classify the food packaging? RECORDING OF SCORE
Applications of concepts and of food spoilage before transporting it?
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.
VIII. Evaluating Video Watching Instructions: Identify the following terms. DETERMINE IF THE CLASS GOT 80% IN
Learning (assessment/test) ________1. One of the oldest and most common methods of food packaging in THE EVALUATION. PREPARE FOR
homes is the use of home canning REMEDIAL IF IT’S BELOW 80%.
________2. Another common method of packaging food is freezing and chilling
________3. Method of food processing have been around, foods that are canned
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