DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards:
B. Performance Standards:
C. Learning
Competencies/Objectives
Write the LC code for each
II. CONTENT
A. Subject Matter:
B. Learning Resources:
1. Teacher’s Guide pages
2. Leaner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
D. Other Learning Resources
School: Vigo National High School Grade Level: Grade 10 – Batch 1 Class B
Teacher: Rochelle Mae I. Cui Learning Area: TLE - BPP
Teaching Dates & April 21, 2022 Quarter: 4th Quarter
Time:
Thursday
April 21, 2022
The learner demonstrate understanding on the different icing and frosting used in cakes.
The learner performs the proper use of piping bag for a simple cake design.
 Identify the different types of icing used in cakes;
 Enumerate types of frostings used in cakes; and
 Illustrate how to use piping bag for a simple cake design.
SUBJECT INTEGRATION
Across Curriculum: MAPEH 8 (Arts)
Competency – Identifies characteristics of arts and crafts in specific countries in East Asia: China (Chinese painting and
calligraphy); Japan (origami, woodblock printing, theater masks, face painting, and anime and manga); and Korea (theater masks,
drums, and Kpop)
Self – Learning Module | Quarter 4 Module 1, page 1-6
https://youtu.be/ef3UEhLFyHs
youtube.com
google.com
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III. PROCEDURES

A. Reviewing previous lesson The teacher states the lesson objectives and the topic to be discussed for the day.
or presenting the new
lesson

B. Motivation The teacher will present picture of cakes with different icing, frosting and designs will be presented to the class.

C. Lesson Proper
1. Activity Matching type. Different icing and frostings are written in meta strips in the first column while on the second column are the
ingredients for each icing or frosting. The teacher will call students who will volunteer to do the activity.

2. Analysis  What are the words presented in the activity?

 Are you familiar with those ingredients?
 Have you already tasted cakes?
 What was its icing?
3. Abstraction Discuss and demonstrate the following through video presentation and actual performance;
 different icing and frosting used in cakes
 use of piping bag in cakes
Indicator 2: Read topic/concepts in English, explain in tagalog and give examples in Mother Tongue
Indicator 3: During instruction, the teacher will use verbal and non-verbal classroom communication strategies to support learning
understanding, participation, engagement and achievement.
4. Application Each student will try to demonstrate the use of piping bag following the techniques in making designs.

D. Evaluating Learnings
Indicator 4: Stress out the importance of the procedures in doing the activity to ensure safe and secure learning environments.
Indicator 5: Give equal chances to all students in doing the activity to promote fairness, respect and care to encourage learning.
Indicator 6: Encourage all students to participate in the activity for continued learning
Indicator 7: Constantly remind students the importance of participation not only for high grades but also because of the learning
they will get.
IDENTIFICATION. Identify what type of icing or frosting is being describe in the sentences.

________________1. The basic ingredients for this frosting are egg whites, cold water and granulated sugar and are one of the most
common types of cake icing.

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 _________________2. This cake icing is quite heavy and sculpting it to various shapes is possible with the use of carving and
decorating tools.

_________________3. It is made with part butter cream frosting and a good quality cream cheese. Usually perfect for carrot cakes, red
velvet cakes and as a filling for doughnuts and cupcakes because of its consistency.

_________________4. This type of cake icing dries into a hard-outer shell. It is also one of the easiest to dye with edible colorings.

_________________5. A Pipping tip used for rosette design

E. Additional activities for

application and
remediation*
IV. REMARKS

V. REFLECTION 35 out of 40 students got 80% and above. (In this case, you only have 5 problematic students to be given RRE)
A. No. of learners who earned
80% on the formative assessment
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 teaching
strategies work well?
F. What difficulties did I
encounter which my principal or
supervisor help me solve
G. What innovation or localized
materials did I use/discover which
I wish to share with other teachers

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Prepared by: Checked: Noted:

ROCHELLE MAE I. CUI ZOSIMO C. MORTA RAMON E. LOBOS JR.

Subject Teacher Department Head School Head

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