DLL-June 5-9
DLL-June 5-9
DAILY LESSON
Teacher CZARINA C. GUILLERMO Learning Area T.L.E.- COOKERY
LOG Teaching Dates and Time June 5-9, 2023 Quarter 4
I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Content Standards The learner demonstrates understanding of core concepts and theories in cookery lessons.
Performance Standards The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation.
Learning Competencies
with MELC Code Plate/present desserts Plate/present desserts Plate/present desserts Plate/present desserts Plate/present desserts
- identify the accompaniments - identify the accompaniments - identify the accompaniments -identify garnish used in each -arrange the jumbled letters
of desserts; of desserts; of desserts; picture. that reveal the guidelines in
- present desserts attractively; - present desserts attractively; - present desserts attractively; garnishing.
Objectives and and and
- identify factors to consider in - identify factors to consider in - identify factors to consider in
plating and presenting plating and presenting plating and presenting
desserts. desserts. desserts.
II. CONTENT Accompaniments, Garnishes Accompaniments, Garnishes Accompaniments, Garnishes Accompaniments, Garnishes Accompaniments, Garnishes
and Decorations for Desserts and Decorations for Desserts and Decorations for Desserts and Decorations for Desserts and Decorations for Desserts
III.LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials
pages
3. Textbook pages 191-193 191-193 191-193 191-193 191-193
4. Additional Materials
(LR) portal
B. Other Learning Resources
IV. PROCEDURES
Classroom- I. Preliminaries: I. Preliminaries: I. Preliminaries: I. Preliminaries: I. Preliminaries:
Based - Prayer - Prayer - Prayer - Prayer - Prayer
Activities
- Checking of attendance - Checking of attendance - Checking of attendance - Checking of attendance - Checking of attendance
II. Review: Recall of the II. Review: Recall of the II. Review: Recall of the II. Review: Recall of the II. Review: Recall of the
previous lesson- sweet sauces previous lesson- Garnish previous lesson- Garnish previous lesson- Garnish previous lesson- Garnish
III. Activity: Place each picture III. Activity: Place each picture III. Activity: Place each picture III. Activity: Place each picture III. Activity: Place each picture
if it is use as Garnish or if it is use as Garnish or if it is use as Garnish or if it is use as Garnish or if it is use as Garnish or
Accompaniment. Accompaniment. Accompaniment. Accompaniment. Accompaniment.
IV. Analysis: Differentiate IV. Analysis: Differentiate IV. Analysis: Differentiate IV. Analysis: Differentiate IV. Analysis: Differentiate
garnishes from garnishes from accompaniment garnishes from accompaniment garnishes from accompaniment garnishes from accompaniment
accompaniment What are the Guidelines in What are the Guidelines in What are the Guidelines in What are the Guidelines in
What are the Guidelines in plating desserts? plating desserts? plating desserts? plating desserts?
plating desserts? V. Abstraction: V. Abstraction: V. Abstraction: V. Abstraction:
V. Abstraction: Accompaniments, Garnishes Accompaniments, Garnishes Accompaniments, Garnishes Accompaniments, Garnishes
Accompaniments, Garnishes and Decorations for Desserts: and Decorations for Desserts: and Decorations for Desserts: and Decorations for Desserts:
and Decorations for Desserts: -Dessert Syrup -Dessert Syrup -Dessert Syrup -Dessert Syrup
-Dessert Syrup -Cream Anglaise -Cream Anglaise -Cream Anglaise -Cream Anglaise
-Cream Anglaise -Pastry Cream -Pastry Cream -Pastry Cream -Pastry Cream
-Pastry Cream -Custards -Custards -Custards -Custards
-Custards Guidelines in plating dessert: Guidelines in plating dessert: Guidelines in plating dessert: Guidelines in plating dessert:
Guidelines in plating dessert: 1. Make garnishes edible 1. Make garnishes edible 1. Make garnishes edible 1. Make garnishes edible
1. Make garnishes edible 2. Keep it clean and simple 2. Keep it clean and simple 2. Keep it clean and simple 2. Keep it clean and simple
2. Keep it clean and simple 3. Make your garnishes relate 3. Make your garnishes relate 3. Make your garnishes relate 3. Make your garnishes relate
3. Make your garnishes relate to the dessert on the plate to the dessert on the plate to the dessert on the plate to the dessert on the plate
to the dessert on the plate 4. Layer flavors and textures in 4. Layer flavors and textures in 4. Layer flavors and textures in 4. Layer flavors and textures in
4. Layer flavors and textures in your dessert your dessert your dessert your dessert
your dessert 5. Try different plates 5. Try different plates 5. Try different plates 5. Try different plates
5. Try different plates VI. Application: VI. Application: VI. Application: VI. Application:
VI. Application: Answer the following questions Answer the following questions Answer the following questions Answer the following questions
Answer the following questions and discuss your answer with and discuss your answer with and discuss your answer with and discuss your answer with
and discuss your answer with your seatmate. your seatmate. your seatmate. your seatmate.
your seatmate. 1. What are the important 1. What are the important 1. What are the important 1. What are the important
1. What are the important factors to be considered in factors to be considered in factors to be considered in factors to be considered in
factors to be considered in plating and plating and plating and plating and
plating and presenting desserts? presenting desserts? presenting desserts? presenting desserts?
presenting desserts? 2. How do you plate desserts? 2. How do you plate desserts? 2. How do you plate desserts? 2. How do you plate desserts?
2. How do you plate desserts? 3. Why do we do the proper 3. Why do we do the proper 3. Why do we do the proper 3. Why do we do the proper
3. Why do we do the proper plating of desserts before plating of desserts before plating of desserts before plating of desserts before
plating of desserts before presenting presenting presenting presenting
presenting them to the guest? them to the guest? them to the guest? them to the guest?
them to the guest? V. Assessment: V. Assessment: V. Assessment: V. Assessment:
V. Assessment: Direction: Identify the Direction: Identify the Direction: Identify the Direction: Identify the
Direction: Identify the following statements. following statements. following statements. following statements.
following statements. 1. It is the frame of 1. It is the frame of 1. It is the frame of 1. It is the frame of
1. It is the frame of presentation in plating presentation in plating presentation in plating presentation in plating
presentation in plating dessert. dessert. dessert. dessert.
dessert. 2. Used as pie fillings, as a 2. Used as pie fillings, as a 2. Used as pie fillings, as a 2. Used as pie fillings, as a
2. Used as pie fillings, as a dessert by itself and as a dessert by itself and as a dessert by itself and as a dessert by itself and as a
dessert by itself and as a basis for many bake basis for many bake basis for many bake basis for many bake
basis for many bake puddings. puddings. puddings. puddings.
puddings. 3. In plating, this color 3. In plating, this color 3. In plating, this color 3. In plating, this color
3. In plating, this color means passion and means passion and means passion and means passion and
means passion and excitement. excitement. excitement. excitement.
excitement. 4. Stirred vanilla custard 4. Stirred vanilla custard 4. Stirred vanilla custard 4. Stirred vanilla custard
4. Stirred vanilla custard sauce; consist of milk, sugar, sauce; consist of milk, sugar, sauce; consist of milk, sugar, sauce; consist of milk, sugar,
sauce; consist of milk, egg yolks and vanilla stirred egg yolks and vanilla stirred egg yolks and vanilla stirred egg yolks and vanilla stirred
sugar, egg yolks and vanilla over low heat until lightly over low heat until lightly over low heat until lightly over low heat until lightly
stirred over low heat until thickened. thickened. thickened. thickened.
lightly thickened. 5. Hot and cold are always 5. Hot and cold are always 5. Hot and cold are always 5. Hot and cold are always
5. Hot and cold are always pleasing to the plate if frozen pleasing to the plate if frozen pleasing to the plate if frozen pleasing to the plate if frozen
pleasing to the plate if elements are combined with elements are combined with elements are combined with elements are combined with
frozen elements are a warm sauce. a warm sauce. a warm sauce. a warm sauce.
combined with a warm 6. It can enhance your plate 6. It can enhance your plate 6. It can enhance your plate 6. It can enhance your plate
sauce. presentation. presentation. presentation. presentation.
6. It can enhance your plate 7. Contains starch as well as 7. Contains starch as well as 7. Contains starch as well as 7. Contains starch as well as
presentation. eggs, resulting in a much eggs, resulting in a much eggs, resulting in a much eggs, resulting in a much
7. Contains starch as well thicker and more stable thicker and more stable thicker and more stable thicker and more stable
as eggs, resulting in a much product. product. product. product.
thicker and more stable 8. This color is a natural 8. This color is a natural 8. This color is a natural 8. This color is a natural
product. appetite suppressant, since appetite suppressant, since appetite suppressant, since appetite suppressant, since
8. This color is a natural it can make food look it can make food look it can make food look it can make food look
appetite suppressant, since unappetizing. unappetizing. unappetizing. unappetizing.
it can make food look 9. It is an important task by a 9. It is an important task by a 9. It is an important task by a 9. It is an important task by a
unappetizing. chef. chef. chef. chef.
9. It is an important task by 10. Flavored simple syrup used 10. Flavored simple syrup 10. Flavored simple syrup 10. Flavored simple syrup used
a chef. to moisten cakes. used to moisten cakes. used to moisten cakes. to moisten cakes.
10. Flavored simple syrup
used to moisten cakes.
Home-Based
Activities
If the lesson is not finished, it If the lesson is not finished, it If the lesson is not finished, it If the lesson is not finished, it
Remarks
will be continued the next day. will be continued the next day. will be continued the next day. will be continued the next day.
III.LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials
pages
320-325 320-325 320-325 320-325
3. Textbook pages
4. Additional Materials (LR)
portal
B. Other Learning
Resources
IV. PROCEDURES
Classroom- I. Preliminaries: I. Preliminaries: I. Preliminaries: I. Preliminaries:
Based - Prayer - Prayer - Prayer - Prayer
Activities
- Checking of attendance - Checking of attendance - Checking of attendance - Checking of attendance
II. Review: Recall of the II. Review: Recall of the previous II. Review: Recall of the previous II. Review: Recall of the previous
previous lesson- Plating/ lesson- storage technique. lesson- storage technique. lesson- storage technique.
Presenting Poultry Dishes. III. Activity: III. Activity: III. Activity:
III. Activity: Match the proper IV. Analysis: What are IV. Analysis: What are IV. Analysis: What are
storage of each picture. precautions should be considered precautions should be considered precautions should be considered
IV. Analysis: What are when handling and storing when handling and storing when handling and storing
precautions should be poultry? How will you ensure the poultry? How will you ensure the poultry? How will you ensure the
considered when handling and freshness of chicken even if it is freshness of chicken even if it is freshness of chicken even if it is
storing poultry? stored in the refrigerator? stored in the refrigerator? stored in the refrigerator?
How will you ensure the V. Abstraction: V. Abstraction: V. Abstraction:
freshness of chicken even if it Raw chicken and poultry can Raw chicken and poultry can Raw chicken and poultry can
is stored in the refrigerator? carry the salmonella bacteria, carry the salmonella bacteria, carry the salmonella bacteria,
V. Abstraction: which is which is which is
Raw chicken and poultry can responsible for more cases of responsible for more cases of responsible for more cases of
carry the salmonella bacteria, food poisoning than any other food poisoning than any other food poisoning than any other
which is pathogen. pathogen. pathogen.
responsible for more cases of Fortunately, it's easy to avoid Fortunately, it's easy to avoid Fortunately, it's easy to avoid
food poisoning than any other getting sick from chicken and getting sick from chicken and getting sick from chicken and
pathogen. poultry, as long as poultry, as long as poultry, as long as
Fortunately, it's easy to avoid you follow safe food handling you follow safe food handling you follow safe food handling
getting sick from chicken and practices. practices. practices.
poultry, as long as VI. Application: Make a slogan/ VI. Application: Make a slogan/ VI. Application: Make a slogan/
you follow safe food handling poster about safety practices in poster about safety practices in poster about safety practices in
practices. handling and storing poultry. handling and storing poultry. handling and storing poultry.
VI. Application: Make a slogan/ V. Assessment: Directions: V. Assessment: Directions: V. Assessment: Directions:
poster about safety practices in Complete the table in storing Complete the table in storing Complete the table in storing
handling and storing poultry. poultry. poultry. poultry.
V. Assessment: Directions:
Complete the table in storing
poultry.
Home-Based
Activities
Remarks If the lesson is not finished, it If the lesson is not finished, it will
will be continued the next day. be continued the next day.