School Grade Level 9

DAILY LESSON LOG Teacher Learning Area TLE - COOKERY

Teaching Dates & Time Quarter 4

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Curriculum Guide pages
2. Learner’s Materials pp.
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new
lesson
The learner demonstrates knowledge, skills, and attitudes required on preparing desserts
The learner independently prepares dessert
TLE_HECK9PD-Ivg-17
LO 3. Plate / Present desserts
3.5 Identify factors in plating and presenting desserts
 Factors and Techniques in Plating and Presenting Desserts
CG 9 – p. 13
TLE Learning Module Cookery, pp.192-193
http://en.wikipedia.org/wiki/dessert
http://www.cookingtechniques.com
DLP, Laptop, Print materials. Video clip, Pictures
APPROACH-Constructivism
STRATEGY- Activity based
ACTIVITY- Act, Analyze, Apply
A. DAILY ROUTINE
1. Prayer
2. Greetings
3. Checking of Attendance
B. REVIEW
HOT or COLD !

 The leader of each group will compare the accompaniments for hot and cold desserts.
 B. Establishing a purpose for VIEW THE WAYS !
the lesson
 Showing video clips of preparing desserts in an attractive way.

 What can you say about the video?

 Can you share with us how attractive the video was?
(ACT)
C. Presenting examples/
Instances of the new WATCH AND LEARN!
lesson
 Students will be grouped into five (5).
 Using the same video, let them find out what are the factors to consider in plating and presenting desserts.

(ANALYZE)
D. Discussing new concepts and
practicing new skills # 1 IT’S COOKIE TIME !

 The pictures of cookies were laid on the table.

 Each group will choose their cookies and give the appropriate plating for the recipe.
 Let them present to the class their answers.
(APPLY)
E. Discussing new concepts and
practicing new skills # 2 COOKIES YOU LIKE IT !

 Using your chosen cookies, give the factors that helps your plating presentable.
 The leader will share to the class their answers.

F. Developing mastery SAY IT to MEANT IT !

Based on their activities, students will answer the following questions:

 Why do we do the proper plating of desserts before presenting them to the guests?
 How do you plate desserts?

G. Finding practical applications of

concepts and skills in daily living
DO IT or LIVE IT !

 Each group will be given 3 cupcakes.

 Show the attractive way of presenting the dessert using different garnishes.

H. Making generalizations and BELIEVE IT or NOT !

abstractions about the lesson

Techniques to keep in mind :

 Never decorate a plate with something inedible

 Ensure the garnish complements and enhances the dish.
 Choose garnishes that are the correct size; they should be easy to eat

I. Evaluating learning SCORING RUBRIC

Dimension 5 4 3 2 1 P.E
1.Use of tools and equipment

2. Application of procedures

3. Safety work habits

4.Final output

5.Time management

J. Additional activities for Give the ways on how to plate and present pastries.
application or remediation