1.DLP Cookery 11

DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:July 3&4, 2019 Quarter: 1st Duration: 120 mins.
Time: 10:15-12:15 Sem
Wednesday-Thursday
Learning Competency/ies: Clean,sanitize and store kitchen tools and equipment Code: TLE_HECK9-12CM-b-1
Key Concepts/ Understandings Learners will understand that cleanliness is vital needs in preparing foods in the kitchen.
to be developed
Learning Objectives
Knowledge Identify the chemicals to be utilized in cleaning,sanitizing and preparing tools,utensils and equipment
based on the required task.
Skills Conduct Summative Test.
Attitude Follow the right way with sincerity to keep the kitchen environment clean.
Values Practice proper care of the tools and equipment to ensure safety.
Content
Tools and equipment
Learning Resources
LM, TG (Cookery),Projector,Laptop,Tools and equipment
Procedures
1. Introductory Activity Preliminary routine
(10 minutes) Motivation:
Can you describe it.
2. Activity First 1 hour:
(15 minutes) Summative Test and Checking of test paper:
2nd hour:
Group the class into 8.Let the learners pick 1 equipment to be clean,sanitize and store.
3. Analysis What are the different activities to be done to keep the tools,equipment and kitchen premises?
(10 minutes) How to keep them clean?
Why we need to keep them clean?
Differentiate cleaning,sanitizing and storing.
4. Abstraction Prepare the materials needed and read the instructions on page 45.Equipment Sanitation Procedure.
( 35 minutes)
5. Application Each group should perform the task given

(35 minutes)
Assessment Based on the activity in application they will be rated based on rubrics:
( 15 minutes) Follow the procedure in demonstrating cleaning, sanitizing and storing-5
Follow the procedure and lacking 2– cleaning, sanitizing and storing 4
Follow the procedure and only 3 – cleaning, sanitizing and storing among - 3
Assignment Study your next lesson about appetizer.

(5 minutes)
Concluding Activity (Optional) Stop microbes using good hygiene.
Remarks
Reflections
A. No. of learners who

earned 80% in the
evaluation.
B. No. of learners who
require additional
activities for
remediation.
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
D. No. of learners who
continue to require
remediation.
E. Which of my strategies
worked well? Why did
these work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What Innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL
Teacher SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:June 21, 2018 Quarter: 1st Duration: 120 mins.
Time: 8:00-10:00 Friday Sem
Key Concepts/ Understandings .Mise’En Place is a French term which means “Set in place” that is you have everything ready to cook an
to be developed should be able to identify and prepare all the needed tools amd equipment as well as all the ingredients
to make the prd in its place.You
Learning Objectives
Knowledge Explain the principles of Cleaning, Sanitizing and Storing.
Skills Demonstrate the proper way of washing dishes.
Values Practice proper care of the environment to ensure safety.

Content
Tools and equipment
Learning Resources
Procedures
Game: “Name Me”
Students are group into three .Each group picks a picture of tools and equipment and guess its
name.Can you describe it.
1. 2. 3. 4.
5.
2. Activity Group Sharing: Based from the first activity,each group chooses a representative to explain the work of
(15 minutes) their group.
After the sharing of the group activity.
Teacher say: Good job class! You did it well. You really understand the uses of its tools and
equipment.Always remember the purpose of its tools and equipment.
4. Abstraction Cleanliness next to Godliness.What does it mean?
( 35 minutes) Explain the diff.cleaning compound.
1.Detergent
2.Solvent Cleaners
3.Acid Cleaners
4.Abrasives
Steps in Washing Dishes:
5. Application Group activity:
(35 minutes) Each group will going to demonstrate the ways of washing dishes. They should follow the steps in
washing dishes. You will be graded based on the rubrics given.
No demonstration no grade for this activity.
( 15 minutes) Follow the procedure in demonstrating washing dishes -5
Follow the procedure and lacking 2 steps in washing dishes – 4
Follow the procedure and only 3 among the 8 steps being demonstrated - 3
Assignment Answer pages 46-47.B Test Yourself.Copy and answer the activity using a long bond paper.
(5 minutes)
Remarks
Reflections
H. No. of learners who

earned 80% in the
evaluation.
I. No. of learners who
require additional
activities for
remediation.
J. Did the remedial
learners who have
caught up with the
lesson.
K. No. of learners who
continue to require
remediation.
L. Which of my strategies
these work?
M. What difficulties did I
encounter which my
can help me solve?
N. What Innovation or
teachers?
Teacher SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:June 19-20, 2019 Quarter: 1st Duration: 120 mins.
Time: 10:15-12:15 Sem
Wednesday-Thursday
to be developed
Learning Objectives
Knowledge Explain the principles of Cleaning, Sanitizing and Storing.
Skills Demonstrate the proper way of washing dishes.
Values Practice proper care of the environment to ensure safety.

Content
Tools and equipment
Learning Resources
Procedures
What are the tools available in your kitchen?
Can you describe it.
2. Activity First 1 hour:
(15 minutes) Group activity:
Present the tools and equipment to the class.
Let the learners name it 1 by 1.Describe the use of it.
4. Abstraction Cleanliness next to Godliness.What does it mean?
( 35 minutes) Explain the diff.cleaning compound.
1.Detergent
2.Solvent Cleaners
3.Acid Cleaners
4.Abrasives
Steps in Washing Dishes:
5. Application Group activity:

(35 minutes) Each group will going to demonstrate the ways of washing dishes.
( 15 minutes) Follow the procedure in demonstrating washing dishes -5
Follow the procedure and lacking 2 steps in washing dishes – 4
Follow the procedure and only 3 among the 8 steps being demonstrated - 3
Assignment Answer pages 46-47.B Test Yourself.Copy and answer the activity using a long bond paper.
(5 minutes)
Remarks
Reflections
O. No. of learners who

earned 80% in the
evaluation.
P. No. of learners who
require additional
activities for
remediation.
Q. Did the remedial
learners who have
caught up with the
lesson.
R. No. of learners who
continue to require
remediation.
S. Which of my strategies
these work?
T. What difficulties did I
encounter which my
can help me solve?
U. What Innovation or
teachers?
Teacher SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:June 17-18, 2019 Quarter: 1st Duration: 120 mins.
Time: 10:15-12:15 Monday Sem
- Tuesday
Learning Competency/ies: Clean,sanitize and store kitchen tools and equipment Code: TLE_HECK9-12CM-a-1
to be developed
Learning Objectives
Knowledge Identify the different kitchen tools and equipment.
Skills Demonstrate the proper use of kitchen tools and equipment.
Attitude Value the uses of kitchen tools and equipment in food preparation.
Values Display interest in using the right tools to be productive in cooking activity.
Content
Tools and equipment
Learning Resources LM, TG (Cookery),Projector,Laptop
Procedures
(10 minutes) Motivation: I have here the materials .Do you know what materials are these?
2. Activity Group activity:Jumbled letter

(15 minutes) Direction: Let the learners arrange the jumble letter to make it the right word.
1.STOOL
2.PENMEQUTI
3.SILSUTNE
4.VINEKS
5.LANDECOR
3. Analysis Are you familiar with those words?
(10 minutes) What are those words all about?
Can you name the different tools and that I have?
Why do we need to use the right tools in cooking?
4. Abstraction For you as a student how it is important to know the different tools and equipment in meta preparation in
( 35 minutes) our daily life?
Different tools and equipment.
5. Application The class will be divided into 4 groups.Each group will prepare a short demonstration about the proper
(35 minutes) use of tools and equipment uses in food preparation.Share it to the class in three minutes.
Assessment List at least 10 tools and equipment.Indicate the uses of each tools.
( 15 minutes)
Assignment Read in advance pages 40-45.How to clean,sanitize and store kitchen tools and equipment:
(5 minutes)
Concluding Activity (Optional) Helpful tips: Food presentation is the art of modifying, processing ,arranging or decoration food to
enhance its aesthetic appeal.
Remarks
Reflections
V. No. of learners who
earned 80% in the
evaluation.
W. No. of learners who
require additional
activities for
remediation.
X. Did the remedial
learners who have
caught up with the
lesson.
Y. No. of learners who
continue to require
remediation.
Z. Which of my strategies
these work?
AA. What difficulties did I
encounter which my
can help me solve?
BB. What Innovation or
teachers?
Teacher SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:Feb.6, 2019 Quarter: 2nd Duration: 120 mins.
Time:1:00-3:00 Wednesday Semi- Final
&Thursday
Learning Competency/ies: Package Prepare Food Stuff Code: TLE_HECK9-12SD-IVb-f-16
Key Concepts/ Understandings Select Packaging Materials
to be developed
Learning Objectives 1. Define food packaging.
2. Classify the packaging according to types and use.
3. Recognize the importance and function of packaging.
Content Select Packaging Materials
Learning Resources LM, TG (Cookery) , PPP,packaging materials,items,
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity 1st 1 hour – Packaging

(15 minutes) 2nd hour - group 3 &4 Chocolate Sauce making.
Synonyms and Antonyms:
Identify if it is Synonyms or antonyms.
 1.Wrap - enfold (S)
 2.label -tag (S)
 3.Persuade – dissuade (A)
 4.Preserve – protect (S)
 5.valuable – worthless (A)
3. Analysis What are those word associate with?

(10 minutes) What is packaging?
What are the common packaging materials in the market?
4. Abstraction Types of packaging materials:

( 35 minutes) 1.Vegetable fiber basket
2.papers
3.plastic
4.metals
5.leaves
6.wood
7.earthenware
8.glass
The purpose of packaging:
 It protects food from physical and chemical spoilage.
 It enhances the shelf stability of preserved foodstuffs.
 It facilitate food handling
 Ensure complete of the contents.
Classification of packaging:
 As a primary package- directly contain the product.
 As a secondary package – a specified number of units packs.
 As a tertiary package – the secondary package may have to be packed again for
greater protection.
Methods of food packaging:
1.Home Canned Foods
2.Freezing and Chilling
3.Canned foods
4.Foil Packaging
5. Application Group Activity:.Packaging has a big role especially in presenting your product.
(35 minutes) Group 1 – 1 pc. pan cake
Group 2 - 1 pack candy
Group 3 – 2 packs candy
1.Why it is necessary to packed food items?

2.How are you going to pack your food item?
3.What are the content of the packaging?
4.There are two packs of candies for group 3.Each pack contain 50pcs.of candies that weight 2 grams
each. How many grams of candies that group 3 has.
Assessment Answer the ff. question:

( 15 minutes) 1.What are the classification of food packaging?
2.What are the methods of food packaging
Assignment Study for the semi-final exam tomorrow.

(5 minutes)
Remarks
Reflections
CC. No. of learners who

earned 80% in the
evaluation.
DD. No. of learners who
require additional
activities for
remediation.
EE. Did the remedial
learners who have
caught up with the
lesson.
FF. No. of learners who
continue to require
remediation.
GG. Which of my strategies
these work?
HH. What difficulties did I
encounter which my
can help me solve?
II. What Innovation or
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)

1. Activity Sheet …
2. Formative Assessment …
3. Answer Key …
4. Handouts …
5. PowerPoint Presentation …
6. Others
Teacher SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:March, 2019 Quarter: 2nd Duration: 120 mins.
Time:1:00-3:00 Wednesday Final
&Thursday
Learning Competency/ies: Package Prepare Food Stuff Code: TLE_HECK9-12SD-IVb-f-16
Key Concepts/ Understandings Select Packaging Materials
to be developed
Learning Objectives 4. Give the meaning of the packaging.
5. Select appropriate packaging materials according to the kind of items to be packed.
6. Recognize the function and importance of packaging.
Content Select Packaging Materials
Learning Resources LM, TG (Cookery) , PPP
Procedures
2. Activity Group the class into 7.

(15 minutes) G-1 Definition of food packaging
G-2 Types of packaging materials
G-3 Food Safety and transporting Foods
G-4 Classification of packaging according to used
G-5 OHS procedure in packing foods
G-6 Methods of Food Packaging
G-7 What must appear on the level
They will be given 15 minutes to read and brainstorming with the group mate about the given topic.
3. Analysis What is packaging?
(10 minutes) Why it is important to pack the item especially the food item?
What are the common packaging materials in the market?
4. Abstraction The learners will going to report in class about the ideas gathers with the team and share it to the class
( 35 minutes) based on the topic given.
5. Application Packaging has a big role especially in presenting your product.

(35 minutes) Why it is necessary to packed food items?
Assessment Rubrics of Delivery:
( 15 minutes) Content -10
Relivance -10
Test question - 10
Assignment Study for the test next week

(5 minutes)
Remarks
Reflections
JJ. No. of learners who

earned 80% in the
evaluation.
KK. No. of learners who
require additional
activities for
remediation.
LL. Did the remedial
learners who have
caught up with the
lesson.
MM. No. of learners who
continue to require
remediation.
NN. Which of my strategies
these work?
OO. What difficulties did I
encounter which my
can help me solve?
PP. What Innovation or
teachers?
Bibliography

9. Answer Key …
10. Handouts …
12. Others
Teacher SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:February 27-28, 2019 Quarter: 2nd Duration: 120 mins.
&Thursday
Learning Competency/ies: Prepare Dessert Code: TLE_HECK9-12SD-IVb-f-16
Key Concepts/ Understandings Prepare and present
to be developed
Learning Objectives 7. Identify the ingredients used in preparing sweet sauces.
8. Demonstrate to the class on how to prepare chocolate mousse.
9. Present dessert creatively.
Content Perform chocolate mousse.
Learning Resources LM, TG (Cookery) , Recipe, ingredients,tools and equipment
Procedures
2. Activity Place all the materials in the table and let the learners identify the materials,ingredients used for the
(15 minutes) chocolate mousse.
3. Analysis
(10 minutes) Let the learners define what is mousse?
Chocolate mousse
4. Abstraction After identifying the materials and ingredients use.The teacher demonstrate to the class on how to make
( 35 minutes) a chocolate mousse.
What is the used of this mousse?
1(15g) bar bitter chocolate
1tsp butter
1pc.small egg (separate the egg white &yolk)

1tbsp sugar
Heavy cream
Follow the procedure on the book page 179.
Present it to the class.
5. Application Selected group will going to have a return demo on how to prepare chocolate mousse.
(35 minutes) The rest of the group will going to prepare next meeting.
Assessment Evaluate the group demonstration by following the criteria on the book.
( 15 minutes)
Assignment Proceed to your original group and make a plan for the return demo of the other group next meeting.
(5 minutes)
Remarks
Reflections
QQ. No. of learners who

earned 80% in the
evaluation.
RR. No. of learners who
require additional
activities for
remediation.
SS. Did the remedial
learners who have
caught up with the
lesson.
TT. No. of learners who
continue to require
remediation.
UU. Which of my strategies
these work?
VV. What difficulties did I
encounter which my
can help me solve?
WW. What Innovation or
teachers?
Bibliography

15. Answer Key …
16. Handouts …
18. Others
Teacher SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:February 11, 2019 Quarter: 2nd Duration: 120 mins.
Time:1:00-3:00 Monday Final
and Tuesday
to be developed
Learning Objectives 10. Recall the ingredients used in preparing sweet sauces.
11. Demonstrate to the class on how to prepare chocolate mousse and sauce.
Content Perform chocolate mousse and sauce.
Procedures
2. Activity Present to the class the PPP about “Prepare Dessert and Sweet Sauces”
(15 minutes) Let the learners answer the pre-test.
3. Analysis
(10 minutes) What are the classification of dessert?
What are the reasons for eating dessert and sweets?
4. Abstraction Present the Powerpoint presentation about the Sweet sauces.

( 35 minutes)
Sauce a flavoured liquid blend of ingredients that adds flavour and enhances the appearance of the food.
Fudge a soft confection made of butter,sugar chocolate.
5. Application Demonstrate to the class on how to make chocolate sauce.

(35 minutes) 2 bars chocolate
½ cup sugar
¼ cup hot water
1 tbps cornstarch
1tbsp water
1 tsp butter
1 drop vanilla
Pinch of salt
Procedure:
1.Melt chocolate in a double boiler.
2.Add the hot water and stir until well blended
3.Dissolve starch in water and combine with the chocolate mixture.
4.Add sugar,corn syrup and salt.
5.Boil for 10 minutes or until the starch is stick and smooth.
6.Add butter and vanilla.
7.Let cool.Place in a covered jar and store in the refrigerator.
Assessment Answer the test question in the powerpoint.

( 15 minutes)
(5 minutes)
Remarks
Reflections
XX. No. of learners who

earned 80% in the
evaluation.
YY. No. of learners who
require additional
activities for
remediation.
ZZ. Did the remedial
learners who have
caught up with the
lesson.
AAA. No. of learners who
continue to require
remediation.
BBB. Which of my strategies
these work?
CCC. What
difficulties did I
encounter which my
can help me solve?
DDD. What
Innovation or localized
materials did I
teachers?
Bibliography

21. Answer Key …
22. Handouts …
24. Others
Teacher SCHOOL HEAD
and Tuesday
to be developed
Learning Objectives 1.Recall the ingredients used in preparing sweet sauces.
2.Demonstrate to the class on how to prepare chocolate mousse and sauce.
3.Present dessert creatively.
Procedures
3. Analysis

( 35 minutes)

½ cup sugar
¼ cup hot water
1 tbps cornstarch
1tbsp water
1 tsp butter
1 drop vanilla
Pinch of salt
Procedure:

( 15 minutes)
(5 minutes)
Remarks
Reflections
EEE. No. of learners who

earned 80% in the
evaluation.
FFF. No. of learners who
require additional
activities for
remediation.
GGG. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
HHH. No. of
learners who continue
to require remediation.
III. Which of my strategies
these work?
JJJ. What difficulties did I
encounter which my
can help me solve?
KKK. What Innovation or
teachers?
Bibliography

27. Answer Key …
28. Handouts …
30. Others
Teacher SCHOOL HEAD
and Tuesday
to be developed
Learning Objectives 13. Recall the ingredients used in preparing sweet sauces.
14. Demonstrate to the class on how to prepare chocolate mousse and sauce.
Procedures
3. Analysis

( 35 minutes)

½ cup sugar
¼ cup hot water
1 tbps cornstarch
1tbsp water
1 tsp butter
1 drop vanilla
Pinch of salt
Procedure:

( 15 minutes)
(5 minutes)
Remarks
Reflections
LLL. No. of learners who

earned 80% in the
evaluation.
MMM. No. of
learners who require
additional activities for
remediation.
NNN. Did the
No. of learners who
lesson.
OOO. No. of
PPP. Which of my strategies
these work?
QQQ. What
difficulties did I
encounter which my
can help me solve?
RRR. What
materials did I
teachers?
Bibliography

33. Answer Key …
34. Handouts …
36. Others
Teacher SCHOOL HEAD

and Thursday
to be developed
Learning Objectives 16. Identify the ingredients used for carrot cake.
17. Demonstrate to the class on how to prepare carrot cake.
Content Perform Dessert
Learning Resources LM, TG (Cookery) , Recipe,ingredients,tools and equipment
Procedures
How was the performance last meeting?
How much is your profit?
Did you appreciate your recipe?
2. Activity The teacher will going to demonstrate on how to prepare carrot cake.
(15 minutes) Arrange all the ingredients and tools and equipment on the table and let the learners identify each
ingredients.
 APF
 Sugar
 Egg
 Cinnamon
 Baking soda and powder
 Oil and etc.
3. Analysis
(10 minutes) Who among of you here already experience on how to prepare carrot cake?
What is the main ingredients of this dessert?
4. Abstraction  Recipe to follow Carrot Cake

( 35 minutes)
 1 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
2 eggs
1/2 cups oil
1/2 cup granulated white sugar
1/2 cup packed brown sugar
1 tsp. vanilla
1 1/2 cups grated carrots
1/2 cup nuts (pecans or walnuts) optional
1/2 cup raisins (optional
 Cream Cheese Frosting: 8 ounces cream cheese, softened

1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1.Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining
with parchment or wax paper.
2.Mix together in a bowl flour,baking soda, baking powder, salt, cinnamon and nutmeg.
3.In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
4.Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
5.Add the grated carrots. Then add nuts and raisins if desired.
6.Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by
inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting.
Garnish with more nuts.
7.To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add
in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another
minute.
Note: Make sure to measure the ingredients exactly to achieve the desire taste correctly.
5. Application How do you find the preparation of the ?

(35 minutes) What are the ingredients we used?
Prepare the group demonstrator for the return demo.While the rest of the group will going to observe on
how to prepare carrot cake.
Assessment Conduct oral test to the class:

( 15 minutes) 1.What are the ingredients needed for the carrot cake?
2.What are the procedure in preparing carrot cake?
(5 minutes)
Remarks
Reflections
SSS. No. of learners who

earned 80% in the
evaluation.
TTT. No. of learners who
require additional
activities for
remediation.
UUU. Did the
No. of learners who
lesson.
VVV. No. of learners who
continue to require
remediation.
WWW. Which of my
strategies worked well?
Why did these work?
XXX. What difficulties did I
encounter which my
can help me solve?
YYY. What Innovation or
teachers?
Teacher SCHOOL HEAD
Time:1:00-3:00 Monday & Sem.Final
Tuesday
Learning Competency/ies: Prepare dessert Code: TLE_HECK9-12SD-IVb-f-16
Key Concepts/ Understandings Prepare and present dessert ,Maja Blanca,Carrot cake and Leche flan.
to be developed
Learning Objectives 1.Perform Mise en Place
2.Measure the right amount of ingredients and follow the recipe in preparing dessert
3.Present creatively and make profit from it.
Procedures
•Review of the previous discussion.
2. Activity Group activity:
(15 minutes) Teacher says:Listen to the instructions carefully.Arrange all the chairs at the side and bring the table in
the center.Assign one table for each group.Let the learners proceed to their group assigned.
Group 1 – Prepare Carrot Cake
Group 2 – Prepare Maja Blanca
Group 3 – Leche Flan
Check all the ingredients, expiry date, tools and equipment.

Wear PPE.
Each group perform mise en place.Measure the ingredients exactly.
3. Analysis
(10 minutes) What is lacking in your recipe, tool and equipment?
Why we need to measure the ingredients properly and exactly?
4. Abstraction Group Performance:

( 35 minutes) After checking and measure the right amount. Perform and present desert attractively.
Group 1 – Prepare Carrot Cake
Group 2 – Prepare Maja Blanca
Group 3 – Leche Flan
5. Application Each group should help one another in preparing their dessert. Follow the recommended recipe given.
(35 minutes) What characteristic being develop in this preparation?
Assessment Your performance will be rated using the rubrics below:

( 15 minutes)
Criteria Very Satisfactory 3 Satisfactory 2 Unsatisfactory 1

Mise en Place / Wear cooking outfit, Wear cooking outfit, Wear cooking outfit,
Workmanship always maintain sometimes maintain seldom maintain
cleanliness in the cleanliness in the cleanliness in the
working area working area working area
General Characteristics of Characteristics of Characteristics of
Appearance main are evident the dessert are the dessert are
partly evident slightly evident
Application of Manifest very clear Manifest Manifest less
Procedures understanding of understanding of understanding of
the step by step the step by step the step by step
procedure. procedure. procedure.
Speed Finished less than Finished within the Finished more than
the allotted time allotted time the allotted time
Assignment Make a Project Plan.
(5 minutes)
Concluding Activity (Optional) Helpful tips: Food presentation is the art of modifying, processing , arranging or decoration food to
Remarks
Reflections
ZZZ. No. of learners who

earned 80% in the
evaluation.
AAAA. No. of
remediation.
BBBB. Did the
No. of learners who
lesson.
CCCC. No. of
DDDD. Which of my
Why did these work?
EEEE. What
difficulties did I
encounter which my
can help me solve?
FFFF. What
materials did I
teachers?
Bibliography

39. Answer Key …
40. Handouts …
42. Others
Prepared By: LELANI S. PACAÑA
Teacher Noted by: JUSTINA A. DINOPOL
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:January 30 &31,2019 Quarter: 2nd Duration: 120 mins.
Time:1:00-3:00 Wednesday Sem.Final
and Thursday
to be developed
Learning Objectives 19. Identify the ingredients used for leche flan.
20. Demonstrate to the class on how to prepare leche flan.
Procedures
How was the performance last meeting?
How much is your profit?
Did you appreciate your recipe?
2. Activity The teacher will going to demonstrate on how to prepare leche flan.
(15 minutes) Arrange all the ingredients and tools and equipment on the table and let the learners identify each
ingredients.
 Milk
 Egg
 Sugar
 Gelatin
 Double boiler
 Molder
 Aluminium foil

3. Analysis
(10 minutes) Who among of you here already experience on how to prepare leche flan?
Are we going to use the whole egg or only the egg yolk?
4. Abstraction The teacher demonstrate on how to make leche flan.

( 35 minutes) Ingredients:
3pcs egg yolk
1 can condense milk
1 tsp vanilla
1 can milk evap
Pinch of salt
Procedure:
1.Mix all the ingredient in a bowl and strain.
2.Caramelized sugar on a leche flan molder.
3.Pour the mixture into the molder and steam for 30 minutes or until done.
5. Application How do you find the preparation of the leche flan?

(35 minutes) What are the ingredients we used?
Prepare yourself for the return demo.
Assessment Conduct oral test to the class:

( 15 minutes) 1.What are the ingredients needed for the leche flan?
2.What are the procedure in preparing leche flan?
Assignment Proceed to your original group and make a plan for the return demo next meeting.
(5 minutes)
Remarks
Reflections
GGGG. No. of
learners who earned
80% in the evaluation.
HHHH. No. of
remediation.
IIII. Did the remedial
learners who have
caught up with the
lesson.
JJJJ. No. of learners who
continue to require
remediation.
KKKK. Which of my
Why did these work?
LLLL. What
difficulties did I
encounter which my
can help me solve?
MMMM. What
materials did I
teachers?
Bibliography

45. Answer Key …
46. Handouts …
48. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:January 21&22,2019 Quarter: 2nd Duration: 120 mins.
Time:1:00-3:00 Monday & Sem.Final
Tuesday
Learning Competency/ies: Prepare dessert Code: TLE_HECK9-12SD-IVb-f-16
Key Concepts/ Understandings Prepare and present buko pandan and black sambo
to be developed
Learning Objectives 22. Perform Mise en Place
23. Measure the right amount of ingredients and follow the recipe in preparing dessert
24. Present creatively and make profit from it.

Procedures
2. Activity Previous activity was a grouping .Let the learners proceed to their group assigned.
(15 minutes) Group 1 – Prepare Black Sambo
Group 2 – Prepare Buko Pandan
Check all the ingredients,expiry date,tools and equipment.
Wear PPE.
Each group perform mise en place.
3. Analysis
(10 minutes) What is lacking in your recipe,tool and equipment?
Why we need to measure the ingredients properly and exactly?

( 35 minutes) Group 1 – Prepare Black Sambo
Group 2 – Prepare Buko Pandan
5. Application Each group should help one another in preparing their dessert. Follow the recommended recipe given.
(35 minutes) What characteristic being develop in this preparation?

( 15 minutes)

Mise en Place / Wear cooking outfit,Wear cooking outfit, Wear cooking outfit,
Appearance main are evident the dessert are the dessert are
Assignment Make a Project plan for the buko pandan and black sambo.
(5 minutes)
Remarks
Reflections
NNNN. No. of
learners who earned
OOOO. No. of
remediation.
PPPP. Did the
No. of learners who
lesson.
QQQQ. No. of
RRRR. Which of my
Why did these work?
SSSS. What
difficulties did I
encounter which my
can help me solve?
TTTT. What
materials did I
teachers?
Bibliography

51. Answer Key …
52. Handouts …
54. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:January 21-22, 2019 Quarter: Duration: 120 mins.
Time: 1:00-3:00 Monday and2nd
Tuesday Sem.(Final)
Learning Competency/ies: Prepare Dessert Code: TLE_HECK9-12PD-Iva-15
Key Concepts/ Understandings To understand the importance on how to make black Sambo and Buko Pandan
to be developed
Learning Objectives 1.Determine the quality points of the ingredients.
2. Select the ingredients to be used for the dessert
3.Develop hygienic practices in preparing dessert.
Content Prepare Dessert.

Learning Resources LM, TG (Cookery),picture of ingredients and tools and equipment
Procedures
2. Activity Group the class

(15 minutes)
3. Analysis What is a dessert?
(10 minutes) What is the common dessert you tasted?
What dessert did you perform during Christmas and New Year?
Can you classify it?
4. Abstraction Identify the different tools and equipment to be use in preparing dessert on page 161-165.
( 35 minutes) Reasons for eating dessert and sweet:
1.Dessert balance out a meal.
2.Eating dessert is an opportunity to experience different flavors
3.Dessert can be an opportunity to be creative.
4.Dessert isn’t “fattening”.
5.It will make you feel like kid again.
6.It is romantic
Classification of dessert and their characteristics

A. Fruits
B. Cheese
C. Gelatin Dessert
D. Custard
E. Pudding
F. Fruit Cobblers
G. Frozen Dessert
5. Application What are the dessert under this type?

(35 minutes) A. Fruits
B. Cheese
C. Gelatine Dessert
D. Custard
E. Pudding
F. Fruit Cobblers
G. Frozen Dessert
Assessment Give example of each type of dessert.Write your answer on your notebook
( 15 minutes) A. Fruits
B. Cheese
C. Gelatine Dessert
D. Custard
E. Pudding
F. Fruit Cobblers
G. Frozen Dessert
Why we need to eat dessert?
What are the ingredient of making a salad?
Assignment Study pages 170-175
(5 minutes)
Concluding Activity (Optional) Time is gold.Manage the time wisely.
Remarks
Reflections
UUUU. No. of
learners who earned
VVVV. No. of
remediation.
WWWW. Did the
No. of learners who
lesson.
XXXX. No. of
YYYY. Which of my
Why did these work?
ZZZZ. What
difficulties did I
encounter which my
can help me solve?
AAAAA. What
materials did I
teachers?
Bibliography

57. Answer Key …
58. Handouts …
60. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:January 14&15, 2019 Quarter: Duration: 120 mins.
Time: 1:00-3:00 Monday and 2nd
Tuesday Sem.(Final)
Learning Competency/ies: Perform Mise en place in Preparing Dessert Code: TLE_HECK9-12PD-Iva-15
Key Concepts/ Understandings To understand the importance of dessert in a meal.
to be developed
Learning Objectives 1.Identify tools and equipment needed in preparing dessert.
2. Classify dessert according to type of ingredients used
3.Recognize the importance of dessert in a meal

Learning Resources LM, TG (Cookery),picture of ingredients and tools and equipment
Procedures
2. Activity Let the learners answer the Pre-test of prepare dessert on page 157-159 and check their paper.
(15 minutes)
3. Analysis What is a dessert?
(10 minutes) What is the common dessert you tasted?
What dessert did you perform during Christmas and New Year?
Can you classify it?
4. Abstraction Identify the different tools and equipment to be use in preparing dessert on page 161-165.
( 35 minutes) Reasons for eating dessert and sweet:
1.Dessert balance out a meal.
2.Eating dessert is an opportunity to experience different flavors
3.Dessert can be an opportunity to be creative.
4.Dessert isn’t “fattening”.
5.It will make you feel like kid again.
6.It is romantic
Classification of dessert and their characteristics

H. Fruits
I. Cheese
J. Gelatin Dessert
K. Custard
L. Pudding
M. Fruit Cobblers
N. Frozen Dessert
5. Application What are the dessert under this type?

(35 minutes) H. Fruits
I. Cheese
J. Gelatine Dessert
K. Custard
L. Pudding
M. Fruit Cobblers
N. Frozen Dessert
Assessment Give example of each type of dessert.Write your answer on your notebook
( 15 minutes) H. Fruits
I. Cheese
J. Gelatine Dessert
K. Custard
L. Pudding
M. Fruit Cobblers
N. Frozen Dessert
Why we need to eat dessert?
What are the ingredient of making a salad?
Assignment Study pages 170-175
(5 minutes)
Remarks
Reflections
BBBBB. No. of
learners who earned
CCCCC. No. of
remediation.
DDDDD. Did the
No. of learners who
lesson.
EEEEE. No. of
FFFFF. Which of my
Why did these work?
GGGGG. What
difficulties did I
encounter which my
can help me solve?
HHHHH. What
materials did I
teachers?
Bibliography

63. Answer Key …
64. Handouts …
66. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:January 16-17, 2019 Quarter: Duration: 120 mins.
Time: 1:00-3:00 Wednesday 2nd
and Thursday Sem.(Final)
Learning Competency/ies: Prepare Dessert and Sweet Sauces Code: TLE_HECK9-12PD-Iva-15
Key Concepts/ Understandings To understand and identify the ingredients for dessert
to be developed
Learning Objectives 1.Identify ingredients for dessert
2.Select and prepare Sweet Sauces
3.Follow workplace safety procedure
Learning Resources LM, TG (Cookery),picture of ingredients
Procedures
•Review of the previous discussion:
Classification of dessert
2. Activity Choose I dessert that you know and identify the ingredients contain.
(15 minutes)
3. Analysis
(10 minutes) What are the sweet sauces example?
How the sauce affect the taste of the dessert?
What sauce is common to the dessert?
4. Abstraction Ingredients needed in preparing dessert and sweet sauces

( 35 minutes) 1.Sugar
Kind of Sugar:
a.Granulated sugar
b.Castor sugar
c.Confectioner’s sugar
d.Brown Sugar
2.Gelatin
3.Egg/yolk
4.Fruit
5.Cream
6.Nuts
7.Chocolate
Sweet Sauces:
Sauce – a flavoured liquid blend of ingredients that adds flavour and enhances the appearance of the
food
Fudge – a soft confection made of butter,sugar and chocolate
5. Application What are the things to do to keep us safe in the workplace?

(35 minutes) How to be safe in the workplace?
Who are the person involve in managing the workplace.
Assessment What are the ingredients needed in preparing dessert?

( 15 minutes) What are the type of sweet sauces?
What are the type of sugar?
How to make a batter?
Differentiate between batter and butter.
Assignment Answer pages 175 Learning outcome 2 in your notebook.
(5 minutes) Bring the ingredients for Black Sambo.
Remarks
Reflections
IIIII. No. of learners who

earned 80% in the
evaluation.
JJJJJ. No. of
remediation.
KKKKK. Did the
No. of learners who
lesson.
LLLLL. No. of
MMMMM. Which of my
Why did these work?
NNNNN. What
difficulties did I
encounter which my
can help me solve?
OOOOO. What
materials did I
teachers?
Bibliography

69. Answer Key …
70. Handouts …
72. Others
SCHOOL HEAD
Time: 1:00-3:00 Wednesday 2nd Sem.
and Thursday
Learning Competency/ies: Present a variety of sandwiches Code: TLE_HECK9-12SD-IIIh-I-13
Key Concepts/ Understandings Determined student knowledge and understanding of the lesson.
to be developed
Learning Objectives 1.Determine learners knowledge of the lesson by Summative Test.
2. Conduct Summative Test
3.Evaluate and record the score and Review the coverage for the Midterm Examination
Content Summative and Review the Coverage for the Midterm Examination
Learning Resources LM, TG (Cookery), Summative Test Paper
Procedures
2. Activity Instruction given to the class for the Summative Test.

(15 minutes) 1st hour Summative Test and Checking and recording of score
2nd Review the coverage
3. Analysis
(10 minutes)
Determined learners knowledge of the topic by conducting Summative Test.
4. Abstraction After Conducting the Summative Test Checking of the papers and record of Score
( 35 minutes)
5. Application Recognizing prior learning of the learners and do the review for the difficult topic.
(35 minutes) Group the class into 5.Choose a leader and group review.
Assessment Oral test for the group.

( 15 minutes)
Assignment Study pages 123-156 for the Summative and Review.

(5 minutes)
Remarks
Reflections
PPPPP. No. of
learners who earned
QQQQQ. No. of
remediation.
RRRRR. Did the
No. of learners who
lesson.
SSSSS. No. of
TTTTT. Which of my
Why did these work?
UUUUU. What
difficulties did I
encounter which my
can help me solve?
VVVVV. What
materials did I
teachers?
Bibliography
75. Answer Key …
76. Handouts …
78. Others
SCHOOL HEAD
Time: 1:00-3:00 Monday & 2nd Sem.
Tuesday.
Learning Competency/ies: Present a variety of sandwiches Code: TLE_HECK9-12SD-IIIh-I-13
Key Concepts/ Understandings Understand the importance of portion and control of sandwiches and ingredients.
to be developed
Learning Objectives 1.Define Portion and Control of Sandwiches and their Ingredients.
2.Discuss the purpose of Portioning.
3.Present creatively the idea of controlling the ingredients of sandwich.
Content Portion control of sandwich and its ingredients
Learning Resources LM, TG (Cookery), meta strips,picture of sandwiches
Procedures
2. Activity Group the class into 2: Each group will going to divide the sample pie and label it’s sizes.
(15 minutes) Share it to the class.
3. Analysis
(10 minutes) What is the thing that you slice?
How many slices you made?
What is the purpose of slicing the pie?
4. Abstraction Discuss to the class the definition of Portion and Control.

( 35 minutes) Portion control is to proportionate the weight, scoop and slice of food items, like ham and roasted beef.
When it is control it can assure that the quantity is proportionate to one another.
Discuss the creative sandwich preparation.

5. Application After discussing the purpose of portioning and control.
(35 minutes) What is the result of measuring the ingredients in each preparation?
In daily activities, Is it important manage the time?
What would be the result of managing the time wisely?
Assessment Differentiate between portion and control?
( 15 minutes) What are the tools to be used in portioning of ingredients?
Assignment Study pages 123-156 for the Summative and Review.

(5 minutes)
Remarks
Reflections
WWWWW. No. of
learners who earned
XXXXX. No. of
remediation.
YYYYY. Did the
No. of learners who
lesson.
ZZZZZ. No. of
AAAAAA. Which of my
Why did these work?
BBBBBB. What
difficulties did I
encounter which my
can help me solve?
CCCCCC. What
materials did I
teachers?
Bibliography

81. Answer Key …
82. Handouts …
84. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:November 12-13, 2018 Quarter: 2 Duration: 120 mins.
Time: 8:00-10:00 Monday &
Tuesday.
Learning Competency/ies: Prepare Clubhouse Sandwich Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Independently prepare Clubhouse Sandwich
to be developed
Learning Objectives 1.Identify the ingredients used for Clubhouse Sandwich.
2. Prepare Clubhouse Sandwich
3. Appreciate the type of sandwich and hygienically practice the sandwich making.
Content Perform Clubhouse Sanwich
Learning Resources LM, TG (Cookery), Ingredients for clubhouse
Procedures
2. Activity Identify the ingredients needed for Clubhouse Sandwich.

(15 minutes) Perform Mise en place.
3. Analysis
(10 minutes) What is a clubhouse Sandwich?
Which of the ingredients that you don’t like and you like?Why?
4. Abstraction By pair, let each pair will independently prepare and perform Clubhouse Sandwich.
( 35 minutes) Let them follow the procedure in making the sandwich.
5. Application Why is it name clubhouse Sandwich?

(35 minutes) Describe this type of Sandwich? Hot or Cold?
Assessment Rubrics for the Sandwich making:

( 15 minutes) Your performance

Mise en Place / Wear cooking outfit, Wear cooking outfit, Wear cooking outfit,
Appearance main are evident the sandwich are Sandwich are
Assignment What are the kinds of flour?
(5 minutes)
Concluding Activity (Optional)
Remarks
Reflections
DDDDDD. No. of
learners who earned
EEEEEE. No. of
remediation.
FFFFFF. Did the
No. of learners who
lesson.
GGGGGG. No. of
HHHHHH. Which of my
Why did these work?
IIIIII. What difficulties did I
encounter which my
can help me solve?
JJJJJJ. What
materials did I
teachers?
Bibliography

87. Answer Key …
88. Handouts …
90. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:October 3&4, 2018 Quarter: 2 Duration: 120 mins.
Time: 8:00-10:00 Wed.& Thur.
Learning Competency/ies: Identify the types of Sandwiches Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Learned the classification of sandwiches.
to be developed
Learning Objectives 1.Determined the types of Sandwiches.
2.Distinguished the sandwich according to the classification hot or cold.
3.Explain the importance of hot and cold sandwich.
Content Classification of Sandwich..
Learning Resources LM, TG (Cookery), Picture.
Procedures
2. Activity Present a picture to the class about the classification of Sandwich.

(15 minutes) 1.Hamburger
2.Grilled Sandwiches
3.Regular Cold sandwiches
3. Analysis Based on the picture:

(10 minutes) What are the ingredients you see in this picture?
What nutritive value in the first to third picture?
4. Abstraction Classification of Sandwiches:

( 35 minutes) 1.Open-faced Sandwiches
2.Regular Cold Sandwiches
3.Pinwheel
4.Tea
5.Multi-decker
6.Wrap/Rolled
Hot Sandwiches:
1.Regular Hot Sandwiches
2.Hot Open-faced
3.Grilled
4.Deep Fried
5.Filled rools,Focaccia or pita bread.
5. Application Why we need to classify the sandwiches?
(35 minutes) Why it is called open faced sandwich?
Assessment Classify the ff. Hot or Cold:

( 15 minutes) 1.Club Sandwich
2.Burritos
3.Pinwheel Sandwich
4.Hotdog Sandwich
5.Hamburgers
Assignment Portrait of You:
(5 minutes) Collect and compile twenty picture of diff.types of sandwiches.Classify according to Hot or Cold
Sandwiches.
Remarks
Reflections
KKKKKK. No. of
learners who earned
LLLLLL. No. of
remediation.
MMMMMM. Did the
No. of learners who
lesson.
NNNNNN. No. of
OOOOOO. Which of my
Why did these work?
PPPPPP. What
difficulties did I
encounter which my
can help me solve?
QQQQQQ. What
materials did I
teachers?
Bibliography

93. Answer Key …
94. Handouts …
96. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 16-17, 2018 Quarter: 2 Duration: 120 mins.
Time: 8:00-10:00 Tuesday
&Wed.
Learning Competency/ies: Conduct Final Examination
Key Concepts/ Understandings
to be developed
Learning Objectives 1.Determined learners knowledge of the 2nd quarter coverage.
2.Conduct 2nd Quarter Examination and frequency of correct respose.
3.Develop the characteristics of self discipline in obeying the direction.
Content Conduct 2nd Quarter Examination
Learning Resources Test paper,paper,pen,
Procedures
2. Activity Instructions given to the class in conducting the 2nd Quarter Examination.
(15 minutes)
3. Analysis
(10 minutes)
Let the learners internalize the important of passing this examination for their future.
4. Abstraction Conduct 2nd quarter examination.

( 35 minutes) 1st Day-5 Subject
2nd Day3 subject
Checking of the answer sheet
Frequency of Correct response
5. Application Evaluate your answer.Did you understand the lesson based on the test question?
(35 minutes) What would be your response after knowing the your score?
Assessment Be mindful with your grade, not just for the sake you are in school.
( 15 minutes) Checking the papers.
Form 14
Assignment Prepare all your activity and the project. Submit on Thursday
(5 minutes)
Concluding Activity (Optional) Word to Ponder” Do not settle for the less,Go for the best”
Remarks
Reflections
RRRRRR. No. of
learners who earned
SSSSSS. No. of
remediation.
TTTTTT. Did the
No. of learners who
lesson.
UUUUUU. No. of
VVVVVV. Which of my
Why did these work?
WWWWWW. What
difficulties did I
encounter which my
can help me solve?
XXXXXX. What
materials did I
teachers?
Bibliography

99. Answer Key …
100. Handouts …
102. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 18, 2018 Quarter: 2 Duration: 120 mins.
Time: 8:00-10:00 Thursday.
Learning Competency/ies: Compilation of the Portfolio Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Gather and Compile all the activity, project for that Quarter
to be developed
Learning Objectives 1.Determined all the activity for this quarter.
2.Compile and make your portfolio complete.
3.Develop creativity and appreciate the labor of their hardship by submitting their portfolio.
Content Compilation of the activity
Learning Resources LM, TG ,activity,clear book.
Procedures
2. Activity Let the learners individually gather all their activity.

(15 minutes) Missing,Incomplete activity should be preplace.
3. Analysis What are those activity we’ve done?
(10 minutes) What is the impact of the activity to as?
What characteristics being develop in creating this activity?
4. Abstraction Individually compile, gather, and make a new one if lost.

( 35 minutes) Design creatively your output.
5. Application This performance will showcase your ideas dedication of your studies, obedience to your teacher.
(35 minutes) It is a practice that whatever hardship, difficulties task/given to us we will be able meet with less
supervision.
Assessment Submission of your output if done, and if not deadline will be tomorrow.
( 15 minutes)
Assignment Prepare for the next lesson next meeting.

(5 minutes)
Remarks
Reflections
YYYYYY. No. of
learners who earned
ZZZZZZ. No. of
remediation.
AAAAAAA. Did the
No. of learners who
lesson.
BBBBBBB. No. of
CCCCCCC. Which of my
Why did these work?
DDDDDDD. What
difficulties did I
encounter which my
can help me solve?
EEEEEEE. What
materials did I
teachers?
Bibliography

105. Answer Key …
106. Handouts …
108. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:October 8-9, 2018 Quarter: 2 Duration: 120 mins.
Time: 8:00-10:00 Mon.&Tue
Learning Competency/ies: Conduct cleaning and Sterilizing of the tools and equipment Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Learned and develop the skills of cleaning and sanitizing of the tools and equipment independently.
to be developed
Learning Objectives 1.Identify the tools need to clean.
2.Perfrom cleaning and sanitizing in preparation for the food exhibit.
3.Develop the characteristics of being cooperation.
Content Cleaning and Sterilizing of tools and equipment used for sandwich making,
Procedures



3.Pinwheel
4.Tea
5.Multi-decker
6.Wrap/Rolled
Hot Sandwiches:
2.Hot Open-faced
3.Grilled
4.Deep Fried

2.Burritos
3.Pinwheel Sandwich
4.Hotdog Sandwich
5.Hamburgers
Sandwiches.
Remarks
Reflections
FFFFFFF. No. of
learners who earned
GGGGGGG. No. of
remediation.
HHHHHHH. Did the
No. of learners who
lesson.
IIIIIII. No. of learners who
continue to require
remediation.
JJJJJJJ. Which of my
Why did these work?
KKKKKKK. What
difficulties did I
encounter which my
can help me solve?
LLLLLLL. What
materials did I
teachers?
Bibliography

111. Answer Key …
112. Handouts …
114. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:October 3&4, 2018 Quarter: 2 Duration: 120 mins.
Time: 8:00-10:00 Wed.& Thur.
Learning Competency/ies: Identify the types of Sandwiches Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Learned the classification of sandwiches.
to be developed
Learning Objectives 1.Determined the types of Sandwiches.
2.Distinguished the sandwich according to the classification hot or cold.
3.Explain the importance of hot and cold sandwich.
Content Classification of Sandwich..
Procedures



3.Pinwheel
4.Tea
5.Multi-decker
6.Wrap/Rolled
Hot Sandwiches:
2.Hot Open-faced
3.Grilled
4.Deep Fried

2.Burritos
3.Pinwheel Sandwich
4.Hotdog Sandwich
5.Hamburgers
Sandwiches.
Remarks
Reflections
MMMMMMM. No. of
learners who earned
NNNNNNN. No. of
remediation.
OOOOOOO. Did the
No. of learners who
lesson.
PPPPPPP. No. of
QQQQQQQ. Which of my
Why did these work?
RRRRRRR. What
difficulties did I
encounter which my
can help me solve?
SSSSSSS. What
materials did I
teachers?
Bibliography

117. Answer Key …
118. Handouts …
120. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:October 1 &2, 2018 Quarter: 2 Duration: 120 mins.
Time: 8:00-10:00 Mon.& Tue.
Learning Competency/ies: Perform mise en place in preparing Sandwich Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Identify the diff.tools and equipment in in preparing sandwiches.
to be developed
Learning Objectives 1.Identify the tools and equipment needed in preparing sandwiches.
2.Determine the variety of ingredients in preparing sandwiches.
3.Recognize the nutritive value we can get form a sandwich.
Content Tools and equipment in preparing sandwiches.
Learning Resources LM, TG (Cookery)
Procedures
2. Activity Pre-test for tools and equipment:

(15 minutes) Let the learners identify the tools and its used.
1.Lettuce knife
2.Deli knife
3.Cookie cutter
4.grills
5.bread toaster
Ask the learners the ff.oral question:
1.What are the diff. sandwiched you already taste? Share it to the class.
3. Analysis
(10 minutes) Why we need to use the right tools and equipment?
What are the diff. sandwiched you already taste?
4. Abstraction Present the diff. tools and equipment.

( 35 minutes) Common culinary terms used with regard to sandwiches.
Present the ingredients used for sandwiches.
1.Bread
2.Meats
3.Poultry
4.Fish and shellfish
5.Cheese
6.Spreads
7.Condiments
8.Vegetables
9.Miscellaneous
5. Application Based on the ingredients of a sandwich
(35 minutes) .How the sandwich meet the nutritional needs of a human?
Does sandwich is part of a meal? Yes or No.
Assessment Identify the ff. statement:

( 15 minutes) 1.A staple food prepared by cooking a dough of flour and water and often additional ingredients.
2.Maybe beef, pork and sausage product.
3.Popular seafood which are highly perishable and should be kept chilled to moist as quality.
4.It moisten the bread and compliments the flavors of other ingredients.
5.These are relishes, olive oil and chutneys that give a lift to a sandwich.
Assignment What are the two types of Sandwiches?

(5 minutes)
Remarks
Reflections
TTTTTTT. No. of
learners who earned
UUUUUUU. No. of
remediation.
VVVVVVV. Did the
No. of learners who
lesson.
WWWWWWW. No. of
XXXXXXX. Which of my
Why did these work?
YYYYYYY. What
difficulties did I
encounter which my
can help me solve?
ZZZZZZZ. What
materials did I
teachers?
Bibliography

123. Answer Key …
124. Handouts …
126. Others
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:September 26-27, 2018 Quarter: 2 Duration: 120 mins.
Learning Competency/ies: Observe sanitary practices in presenting salad and dressing Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Practice and observe proper hygiene as a lifestyle.
to be developed
Learning Objectives 1.Identify the factors in presenting and plating dishes.
2.Determined the right hygienic practices
3.Show interest in promoting proper hygiene.
Content Safety practices in storing salad
Procedures
2. Activity Group the class into 4 group:

(15 minutes) Each group will be task to perform the scenario of the ff.
1. Problem of improper hygienic practices
2. Promoting hygienic practices
3. Result of proper hygiene
4. Encourage or advice co- mate to make it a habit.
3. Analysis
(10 minutes) What scenario you want to impose or share?
Why it is necessary to promote proper hygiene?
4. Abstraction Safe and hygienic practices in storing salad or related cooking activities.
( 35 minutes)
5. Application Why we need to store them properly?

(35 minutes) What lesson learn in storing it properly?
Assessment How to store the salad properly?

( 15 minutes) What storing technique we need to perform?
Assignment How we can promote proper hygiene in the ff.

(5 minutes) 1.Family
2.Barangay
3.School
Remarks
Reflections
AAAAAAAA. No. of
learners who earned
BBBBBBBB. No. of
remediation.
CCCCCCCC. Did the
No. of learners who
lesson.
DDDDDDDD. No. of
EEEEEEEE. Which of my
Why did these work?
FFFFFFFF. What
difficulties did I
encounter which my
can help me solve?
GGGGGGGG. What
materials did I
teachers?
Bibliography

129. Answer Key …
130. Handouts …
132. Others
SCHOOL HEAD
Learning Competency/ies: Present a variety of salad and dressings Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Let the learners develop the characteristic of self discipline towards the given task,cooperation.
to be developed
Learning Objectives 1.Identify the area that need to clean and sanitize.
2.Perform Kitchen cleaning and Sanitation.
3.Show cooperate with the group to do the task given.
Content Application of Kitchen Sanitation
Procedures
2. Activity (1st 1 hour)Let the learners go to the original grouping for the task assignment.
(15 minutes) Group1- Brush the kitchen wall
Group2 – Wash all the kitchen utensils
Group3 – Sanitize all kitchen utensils
Group4 – Clean the kitchen (inside)
(2nd Hour)
Study the tools and equipment in preparing Sandwich.
3. Analysis What are the diff.tools and equipment>
(10 minutes) Define each tools.
Why we need to use tools appropriate for making sandwich?
4. Abstraction Group Discussion:

( 35 minutes)  Cutting tools
 Utensils
 Measuring tools
 Equipment
5. Application Why we need to use tools appropriate for making sandwich?
(35 minutes)
Why Tools and Equipment is like a weapon for human to survive the diff. challenges in life.
Assessment Pick a pictureatleast 5 picture and Let each student will identify the diff.tools and equipment.
( 15 minutes)
Assignment Make a collage of 8 diff. tools use for sandwich.

(5 minutes)
Remarks
Reflections
HHHHHHHH. No. of
learners who earned
IIIIIIII. No. of
remediation.
JJJJJJJJ. Did the
No. of learners who
lesson.
KKKKKKKK. No. of
LLLLLLLL. Which of my
Why did these work?
MMMMMMMM. What
difficulties did I
encounter which my
can help me solve?
NNNNNNNN. What
materials did I
teachers?
Bibliography

135. Answer Key …
136. Handouts …
138. Others
SCHOOL HEAD
Learning Competency/ies: Present a variety of salad and dressings Code: TLE_HECK9-12SD-II-i-9
Key Concepts/ Understandings Prepare and present salad and dressing
to be developed
Learning Objectives 25. Perform Mise en Place
26. Measure the right amount of ingredients and follow the recipe in preparing the salad and
dressing.
27. Present creatively the salad prepared.
Content
Procedures
2. Activity Let the learners go to their original group for the preparation of Salad.Let each group will going Perform
(15 minutes) Mise en Place.After preparing,each group will going to demonstrate in front of the class.
3. Analysis What is the recipe you are going to prepare?

(10 minutes) Identify the ingredient in your recipe.
Why you need to measure the right amount of ingredients need in your preparation?
How would you encourage your classmate to perform the dish you are going to prepare?
( 35 minutes) Waldorf Salad
Nicoise Salad
5. Application Each group should help one another in preparing the Salad and dressing. Follow the recommended
(35 minutes) recipe given.What characterisc being develop in this preparation?

( 15 minutes)

Mise en Place / Wear cooking outfit,
Wear cooking outfit, Wear cooking outfit,
Appearance main are evident Vegetable dishes Vegetable dishes
are partly evident are slightly evident
Assignment Make a Project plan for the Salad.Study pages 117-118
(5 minutes)
Remarks
Reflections
OOOOOOOO. No. of
learners who earned
PPPPPPPP. No. of
remediation.
QQQQQQQQ. Did the
No. of learners who
lesson.
RRRRRRRR. No. of
SSSSSSSS. Which of my
Why did these work?
TTTTTTTT. What
difficulties did I
encounter which my
can help me solve?
UUUUUUUU. What
materials did I
teachers?
Bibliography

141. Answer Key …
142. Handouts …
144. Others
SCHOOL HEAD
DLP NO.: Learning Area: TLE-Cookery Grade Level: 11- Cookery Quarter: 2 Duration: 120 mins.
Time: 7:45-9:45 Tue & Thursday
Learning Competency/ies: Clean Kitchen tools and Equipment and Premises Code: TLE_HECK9KP-Ia-1
Key Concepts/ Understandings Perform Proper Dishwashing technique.
to be developed
Learning Objectives 28. Identify the cleaning agent used in cleaning and sanitizing.
29. Perform proper dishwashing techniques.
30. Appreciate the proper handling and storing of kitchen tools and equipment.
Content Proper dishwashing technique

Learning Resources LM, TG (Cookery) , Pictures
Procedures
2. Activity Pick and Act and you guess..:
(10 minutes) Group the class into 5 members.Each group will going to act the Scenario about diff. household chores
and let the other group will guess the activity presented.
3. Analysis
(10 minutes) After doing the activity, they will be asked to answer the following questions:
Among the household chores What activity you don’t like most.Why?
4. Abstraction Discuss the diff. cleaning agent used in cleaning and the Proper Dishwashing technique.
( 35 minutes)
Steps in Washing Dishes
1.) Wear rubber gloves if you have dry hands or other skin problem. If you are wearing long
sleeves, roll them up or put them under the gloves. Wear aprons too.
2.) Scrape all the large pieces of food on the dishes and place it in a compost bin or
garbage can.
3.) Stack the dishes in the proper order namely: glassware, silverware, chinaware, and
utensils. Stack them to the right of the sink so that work progresses from right to left.
4.) Fill the sink with water and add a considerable amount of detergent. The hotter the
water, the better it’s sanitizing and grease-cutting properties but use tolerable heat (66oC
(150oF) or above.) so not to scald yourself. Use rubber gloves.
5.) Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each
piece individually and rinse in hot water.
6.) Wash plates, bowls, and serving dishes. Remember to scrape these items before
washing. Soap each piece gently and individually and rinse in hot water. Remember to
keep an eye when you should change the dish washing water.
7.) Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget to
clean the bottoms. If anything was burnt or overcooked to pots or casserole dishes, put a
little extra soap and water in it and let it stand while you wash the other dishes. Take note
that any oil residue left will lead to burn food during the next cooking session.
8.) Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9.) There should be no visible matter and no "greasy" feel. Run a hand over the dish to
ensure that they are thoroughly cleaned. If there are still some grease remaining, consider
rewashing the item.
10.) Rinse out brush, sponge and allow to dry. Sterilize your equipment often using boiling
water with bleach. When a sponge or brush starts to smell unpleasant, throw it away.
11.) Wipe down the sink and your tools. Wipe down the sink, dish drainer, and dishpan.
Any rags, dish cloths, or sponges need to be left out to air dry, or thrown into the washing
machine. Remember to replace sponges and rags frequently.
5. Application
(35 minutes) Each learner will be given 2 minutes demonstrate the Proper Dishwashing technique to the
class.
Assessment Rubrics in application:
( 15 minutes)
Directions: Below is a list of competencies in cleaning and maintaining kitchen tools, equipment
and kitchen premises. Check the number that corresponds to the extent of knowledge and skill
learned.
10 = learned a lot
8= learned a little
4= not much
1.How much do I 2.How skilled am I in 3.How interested am I
know about this? using/performing in learning more
this? about this?
Assignment Define the ff.

(5 minutes) 1.Mise en place
2.Aperitif
3.Appetizer
4.Stimulate
5.Petite -
Concluding Activity (Optional) Word to Ponder:”Learning of the experience is the best teacher.”
Remarks
Reflections
VVVVVVVV. No. of
learners who earned
WWWWWWWW. N
o. of learners who
require additional
activities for
remediation.
XXXXXXXX. Did the
No. of learners who
lesson.
YYYYYYYY. No. of
ZZZZZZZZ. Which of my
Why did these work?
AAAAAAAAA. What
difficulties did I
encounter which my
can help me solve?
BBBBBBBBB. What
materials did I
teachers?
Bibliography

147. Answer Key …
148. Handouts …
150. Others
TEACHER SCHOOL HEAD

DLP NO.: Learning Area: TLE-Cookery Grade Level: 11- Cookery Quarter: 1 Duration: 120 mins.
Time: 7:45-9:45 Tue & Thursday
Learning Competency/ies: Clean Kitchen tools and Equipment and Premises Code: TLE_HECK9KP-Ia-1
Key Concepts/ Understandings Perform Proper Dishwashing technique.
to be developed
Learning Objectives 1. Identify the cleaning agent used in cleaning and sanitizing.
2. Perform proper dishwashing techniques.
3. Appreciate the proper handling and storing of kitchen tools and equipment.
Content Proper dishwashing technique
Learning Resources LM, TG (Cookery) , Pictures
Procedures
2. Activity Pick and Act and you guess..:
(10 minutes) Group the class into 5 members.Each group will going to act the Scenario about diff. household chores
and let the other group will guess the activity presented.
3. Analysis
Among the household chores What activity you don’t like most.Why?
4. Abstraction Discuss the diff. cleaning agent used in cleaning and the Proper Dishwashing technique.
( 35 minutes)
Steps in Washing Dishes
1.) Wear rubber gloves if you have dry hands or other skin problem. If you are wearing long sleeves, roll
them up or put them under the gloves. Wear aprons too.
2.) Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage can.
3.) Stack the dishes in the proper order namely: glassware, silverware, chinaware, and utensils. Stack
them to the right of the sink so that work progresses from right to left.
4.) Fill the sink with water and add a considerable amount of detergent. The hotter the water, the better
it’s sanitizing and grease-cutting properties but use tolerable heat (66oC (150oF) or above.) so not to
scald yourself. Use rubber gloves.
5.) Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece
individually and rinse in hot water.
6.) Wash plates, bowls, and serving dishes. Remember to scrape these items before washing. Soap
each piece gently and individually and rinse in hot water. Remember to keep an eye when you should
change the dish washing water.
7.) Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget to clean the
bottoms. If anything was burnt or overcooked to pots or casserole dishes, put a little extra soap and
water in it and let it stand while you wash the other dishes. Take note that any oil residue left will lead to
burn food during the next cooking session.
8.) Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9.) There should be no visible matter and no "greasy" feel. Run a hand over the dish to ensure that they
are thoroughly cleaned. If there are still some grease remaining, consider rewashing the item.
10.) Rinse out brush, sponge and allow to dry. Sterilize your equipment often using boiling water with
bleach. When a sponge or brush starts to smell unpleasant, throw it away.
11.) Wipe down the sink and your tools. Wipe down the sink, dish drainer, and dishpan. Any rags, dish
cloths, or sponges need to be left out to air dry, or thrown into the washing machine. Remember to
replace sponges and rags frequently.
5. Application
(35 minutes) Each learner will be given 2 minutes demonstrate the Proper Dishwashing technique to the
class.
Assessment Rubrics in application:
( 15 minutes)
Directions: Below is a list of competencies in cleaning and maintaining kitchen tools, equipment and
kitchen premises. Check the number that corresponds to the extent of knowledge and skill learned.
10 = learned a lot
8= learned a little
4= not much
1.How much do I know 2.How skilled am I in 3.How interested am I
about this? using/performing this? in learning more about
this?
Assignment Define the ff.

(5 minutes) 1.Mise en place
2.Aperitif
3.Appetizer
4.Stimulate
5.Petite -
Concluding Activity (Optional) Word to Ponder:”Learning of the experience is the best teacher.”
Remarks
Reflections
CCCCCCCCC. No. of
learners who earned
DDDDDDDDD. No. of
remediation.
EEEEEEEEE. Did the
No. of learners who
lesson.
FFFFFFFFF. No. of
GGGGGGGGG.Which of my
Why did these work?
HHHHHHHHH. What
difficulties did I
encounter which my
can help me solve?
IIIIIIIII. What
materials did I
teachers?
Bibliography

153. Answer Key …
154. Handouts …
156. Others
TEACHER SCHOOL HEAD

DLP NO.: Learning Area: TVL-Cookery Grade Level: 11 Date:July 1-2,2019 Quarter: Duration: 120 mins.
Time: 10:15-12:15 1st Sem
Monday-Tuesday
Learning Competency/ies: Perform Mise en place Code: TLE_HECK9KP-Ic-3
Key Concepts/ Understandings Classification of Appetizer and the importance of appetizer
to be developed
Learning Objectives
Knowledge Identify tools and equipment needed in preparing appetizer.
Skills Determined the classification of appetizer.
Attitude Appreciate the importance of appetizer in our meal.
Values Display oneness in undertaking a group task.

1. Introductory Activity Preliminary Routine
What is your favourite food in the morning?
What food that can enhance your appetite?
2. Activity Unlocking of Words:
(15 minutes) 1.Mise en place – everything needed set in place
2.Aperitif – an alcohol drink served before a meal as an appetizer
3.Appetizer – food that stimulate the appetite
4.Stimulate – arouse,encourage into action
5.Petite – small
3. Analysis
1.Why do we need to set Mise en place?
2.What is an Appetizer?
4. Abstraction
( 35 minutes) The teacher presenting the lesson in PPP .
Appetizers were originally introduced by the Athenians as a buffet in the early third century B.C.
Aperitifs came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol. In addition to inciting hunger like food appetizers, the purposes for aperitifs
were also meant to help with the imminent digestion process. These drinks would be shared
from a single glass and passed around the table to all members of the eating party. Aperitifs
are still utilized today, typically with the company of food appetizers.
The word itself, "appetizer," as being used in the Americas and England in the1860s, is more of
a local flavor than "hors d'oeuvres." For a time, appetizers are served between the main course
and dessert as a refresher, but by the twentieth century they had taken their place as a
precursor to the main course.
On the other hand it is said that appetizers are the dishes that can truly be considered Filipino
because we are best known for using our hands to eat the small finger foods that come with the
first course. Appetizers can include anything from fish to meat, nuts and chips. They are often
served before dinner or at large family lunches.
Appetizers are foods which stimulate the appetite

Classification of appetizer.
5. Application Group Activity

(30 minutes)  Each group will going to prepare a simple appetizer. First it to list the ingredients needed and
the procedure.
Assessment Answer the ff.question:
( 15 minutes) 1.Explain the meaning of Mise en place.
2.Can you site an example that shows preparedness before cooking?
Assignment Study previous lesson for our Summative Test.

(5 minutes) Coverage:
1.Tools and equipment
2.Cleaning agent
3.First Aid
4.Cleaning and Sanitizing
Concluding Activity (Optional) Cleanliness next to Godliness.
Remarks
Reflections
No. of learners who earned 80% in

the evaluation.
No. of learners who require
additional activities for remediation.
Did the remedial lessons work?

No. of learners who have caught
up with the lesson.
No. of learners who continue to

require remediation.
Which of my strategies worked

well? Why did these work?
What difficulties did I encounter

which my principal or supervisor
can help me solve?
What Innovation or localized

materials did I use/discover which I
wish to share with other teachers?

Teacher 1 Noted by: JUSTINA A. DINOPOL
SCHOOL HEAD

1.DLP Cookery 11

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

1.DLP Cookery 11

Hochgeladen von

Copyright:

Verfügbare Formate

DETAILED LESSON PLAN (DLP) FORMAT

Skills Conduct Summative Test.

5. Application Each group should perform the task given

Assignment Study your next lesson about appetizer.

A. No. of learners who

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

Skills Demonstrate the proper way of washing dishes.

Values Practice proper care of the environment to ensure safety.

H. No. of learners who

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

Skills Demonstrate the proper way of washing dishes.

Values Practice proper care of the environment to ensure safety.

5. Application Group activity:

O. No. of learners who

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

Skills Demonstrate the proper use of kitchen tools and equipment.

2. Activity Group activity:Jumbled letter

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

Content Select Packaging Materials

Learning Resources LM, TG (Cookery) , PPP,packaging materials,items,

2. Activity 1st 1 hour – Packaging

3. Analysis What are those word associate with?

4. Abstraction Types of packaging materials:

1.Why it is necessary to packed food items?

Assessment Answer the ff. question:

Assignment Study for the semi-final exam tomorrow.

CC. No. of learners who

Appendices: (attach all materials that will be used)

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

Content Select Packaging Materials

Learning Resources LM, TG (Cookery) , PPP

2. Activity Group the class into 7.

5. Application Packaging has a big role especially in presenting your product.

Assignment Study for the test next week

JJ. No. of learners who

Appendices: (attach all materials that will be used)

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

Content Perform chocolate mousse.

Learning Resources LM, TG (Cookery) , Recipe, ingredients,tools and equipment

What is the used of this mousse?

1(15g) bar bitter chocolate

1pc.small egg (separate the egg white &yolk)

Follow the procedure on the book page 179.

Present it to the class.

QQ. No. of learners who

Appendices: (attach all materials that will be used)

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

Content Perform chocolate mousse and sauce.

Learning Resources LM, TG (Cookery) , Recipe, ingredients,tools and equipment

4. Abstraction Present the Powerpoint presentation about the Sweet sauces.

5. Application Demonstrate to the class on how to make chocolate sauce.

Assessment Answer the test question in the powerpoint.

XX. No. of learners who

Appendices: (attach all materials that will be used)

Prepared By: LELANI S. PACAÑA Noted by: JUSTINA A. DINOPOL

Teacher SCHOOL HEAD

DETAILED LESSON PLAN (DLP) FORMAT