Daily School Leonarda D.

Vera Cruz National High School Grade Level Nine

Lesson Teacher Charmain J. Dequito Specialization Cookery
Log Teaching dates and time January 27-31, 2020 3:00 - 4:00 pm Quarter Fourth

I. OBJECTIVE SESSION 1 SESSION 2 SESSION 3 SESSION 4

S
A. Content The learner demonstrates knowledge, skills, The learner demonstrates knowledge,
Standards and attitudes required on preparing desserts skills, and attitudes required on preparing
desserts
B. Performance The learner independently prepares dessert The learner independently prepares dessert
Standards
C. Learning
Competencies TLE_HECK9PD-IVa-15 TLE_HECK9PD-IVa-15
LO 1. Perform mise en place LO 1. Perform mise en place
1.2 Give the importance of dessert in a meal 1.3 Classify desserts according to types of ingredients used
1.4 Identify characteristics of desserts
II. CONTENT
 Importance of desserts  Classifications of dessert and their
characteristics
III. LEARNIN
G
RESOURCES
A. References
1. Curriculum CG 2 – p. 13 CG3 – p. 13
Guide & pages
2. Learners TLE Learning Module Cookery, p. 171 TLE Learning Module Cookery, pp. 172 -
Material Pages 176

3. Textbook
Pages
4. Additional http://salu-salo.com/top-10-favorite-filipino- http://salu-salo.com/top-10-favorite-
Materials from desserts/ filipino-desserts/
Learning Portal

B. Other DLP, Laptop, Print materials. Video clip DLP, Laptop, Print materials. Video clip
Learning
Resources

IV. PROCEDURE
S

A. Reviewing
 previous
FILL ME IN ! 7 YEARS OLD!
lesson/presentin
g the new lesson
Fill up the table with the correct Tools,  The youngest among boys and
Utensils and Equipment needed in preparing girls will choose their balloons.
desserts Pop it then answer what is written
on the paper inside the balloon.
TOOLS/UTENSILS EQUIPMENT
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

YELLOW - Give at
least 7 importance of
desserts.
GREEN -
Mention 7 examples
of dessert and give the
importance we can
get.
RED - Give
the 7 importance we
can get from cake.

B. Establishing a
purpose for the WATCH ME !
lesson

SOMEONE TO WATCH
Showing video clips of a family while OVER ME !
eating in a restaurant. Let the students observe
and give their reactions. Showing video clips of a debutant
celebrating her birthday with many guests.
There are varieties of dessert served in
REACTIONS : the occasion. Make your own list.

 What can you say about the video?
 Have you observed the order of foods
being served?
 What is the dessert offered to them?
 Why do you think desserts are to be
served after eating the main course?
 How true is this “ YOUR MEAL
WILL NOT BE COMPLETE
WITHOUT DESSERT”
 What can you say about the
video?
 How many types of dessert you
have listed?
 What are the types of desserts
served in the occasion?

C. Presenting
examples/
instances of the YES/NO CARDS
new lesson
DIRECT INSTRUCTION
 Students will be grouped into five ACTIVITY
(5).
 Using an illustration board, each
group will write YES on one side
of it and NO on the other side.
 When the teacher shows the
pictures of dessert, each group will
TRUMPET
raise the appropriate cards.
 They will raise YES if the pictures
of dessert gives us the benefits and
NO if we do not get any benefits
from them.

 Students will be grouped into

four (4)
 Each group will complete the
TRUMPET diagram of desserts
based on their list of desserts
from the video.
D. Discussing
new concepts
and practicing
new skills#1
PEER TO PEER ACTIVITY ACTIVITY BASED
PICTORIAL REPORT
COLORFUL
WORLD
 The pictures of known Filipino
desserts are laid on a tray.
 Each group will choose their  Using different recipes of
favorite dessert and talk about the dessert posted on the chart, each
importance of them. group will classify them
 The representative of the group will according to ingredients used.
read their report.  In a piece of colored paper with
different colors, they will write
down their answers.
 Follow the correct color of the
paper.
E. Discussing
new concepts
and practicing
new skills#2 DOCUMENTATION KNOWLEDGE BUILDING
TELL ME A STORY !
COMMUNITY MODEL
Read the paragraph. Find out the importance of
desserts in a meal based on what you have
read. Write down your answer in a short bond BUBBLE
paper.  Using the same recipe in your BANG !
activity, mention all the
CHARACTERISTICS of different
The tradition of eating a dessert after having a classifications of dessert.
meal is being followed by many cultures  Locate your answer in a BUBBLES.
across the globe. This delectable dish served at  Give at least three (3) for each
the end of a dinner signifies completion of the classifications.
meal and creates a sense of goodness within The representative of each group will share to
you. Apart from the cultural importance and the class the result.
the feel-good factor, a dessert can also offer
you a variety of health benefits. Eating dessert
is an opportunity to experience different
flavors and textures that you cannot get in
other foods like vegetables, meats, and fruits. It
will make you feel like a kid again.
F. Developing
Mastery

MINUTE TO WRITE IT !
REFLECTIVE APPROACH

 Each group will reflect and write a

short news regarding the “
IMPORTANCE OF DESSERT” .
 They will share the importance of
dessert to each one of them.
 The newscaster of each group will
read the news .

G. Finding
practical
applications of
concepts and GROUP ACTIVITY
THINKING SKILLS
skills in daily
LIVE IT ON !
living BECAUSE OF YOU !

 As a president of the class, You

were task by your teacher to think
of the foods to prepare for your  The members of the youth in your
Christmas Party. She told you do barangay will be celebrating their
not include any dessert in your list ANNIVERSARY. They ask your
because it is expensive. opinion of what dessert they will be
prepared?
GROUP WORK:
1. What will be your answer? GROUP TASK
1. What will be your answer?
2. How can you tell your teacher 2. What classification of dessert is
about the importance of suited to the occasion?
dessert in a meal?

H. Making
generalizations THINK AND BE PEN
and abstractions ENLIGHTENED ! PINEAPPLE/
about the lesson APPLE PEN !

 Why do we need to include dessert

in a meal?  Inside the basket are fruits which are
  How important is the dessert in our
meal?
 Why is it important for us to know
the importance we can get from
desserts?
common ingredients for a dessert. The
REPRESENTATIVE of each group
will get one fruit and open it. There is
question inside the fruit , give your best
answer after reading it.

APPLE - If you were ask

by your mother to prepare different kinds of
dessert, how will you classify them?

PINEAPPLE- How can you help your classmate

to easily classify the list of recipes she listed in
her notebook?

APPLE- As a student of cookery, why do you

think it is easy to give the characteristics of a
dessert if you taste it?

PINEAPPLE- In your practicum in cookery,

your teacher told you to prepare soft custard,
how will you ensure that your
custard will have good
characteristics?

I. Evaluating Scoring Rubric

learning A. Paper and Pencil Test
Score Criteria Direction: Give the classification of
5 Can perform the activity without desserts for the following
supervision and with initiative and characteristics.
adaptability to the situation
4 Can perform the activity 1. Appetizing aroma
satisfactorily without assistance or 2. Special appeal
supervision 3. Colorful
3 Can perform the activity 4. Rich and creamy consistency
satisfactorily but requires some 5. Firmness of shape
assistance or supervision
 2 Can perform parts of the activity
satisfactorily but requires
considerable assistance or
supervision
1 No attempt

J. Additional Interview your mother, neighbor and a friend Classify the following recipes of dessert.
activities for regarding the importance of dessert in a meal.
application or 1. Graham
remediation 2. Maja Blanca
3. Buko pandan
4. Cup cakes
5. Cringles
V. REMARKS
VI. REFLECTI
ON
A. No. of
learners who
earned 80% in
the evaluation
B. No. of
learners who
require
additional
activities for
remediation who
scored below
80%.
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
teaching
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 and Submitted by:

CHARMAIN J. DEQUITO
Teacher I