GRADES 1 TO 12 School Nueva Estrella National High School Grade Level 9

DAILY LESSON LOG Teacher Shiela Marie S. Despoy Learning Area TLE - COOKERY
Teaching Dates & Time Week 1 Quarter 1

Day 1
I. OBJECTIVES
A. Content Standards The learner demonstrates knowledge, skills, and attitudes required on preparing desserts
B. Performance Standards The learner independently prepares dessert

C. Learning Competencies TLE_HECK9PD-IVa-15

LO 1. Perform mise en place
1.1 Identify tools and equipment needed in preparing dessert

II. CONTENT  Tools, Equipment and Utensils needed in Preparing Desserts

III. LEARNING RESOURCES

A. References
1. Curriculum Guide pages CG 1- p. 13

2. Learner’s Materials pp. TLE Learning Module Cookery, pp. 166-170

3. Textbook pages

4. Additional Materials from

Learning Resource (LR)
Portal
B. Other Learning Resources Tools and Equipment, Print Materials, DLP, Laptop
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose
for the lesson
C. Presenting examples/
The following are techniques in storing sandwiches. Identify what is being described in the following items
1. It is used to package sandwich.
2. It is the process of preserving perishable food on a large scale by means of refrigeration.
3. It is the process of keeping sandwiches cold or cool.
4. It is the process of refrigerating or to reducing the temperature of food.
5. It is the process of drawing or folding to cover the sandwich.
NAME IT! TRY IT!
Using the real tools, utensils and equipment found in the kitchen, students will name them.
(Tools, utensils and equipment to be shown are rubber scraper, whisks, can openers, baking pan, measuring cup and
spoon, wooden spoons, mixing bowl, double boiler, peeler, electric mixer )
 What can you say about the following tools, utensils, and equipment?
REACTIONS
 In what recipe the following tools, utensils and equipment are to be used?
INTERPRETATION
DIRECT INSTRUCTION ACTIVITY FIND ME NOW!
 Instances of the new
lesson

Students will be grouped into five (5) . Each group will have the lists of tools, utensils and equipment used in a given
recipe. Write down the output in a chart posted on the board.

SOFT CUSTARD

TOOLS, UTENSILS AND EQUIPMENT:

1.
2.
3.
4.
5.
6.

D. Discussing new concepts and PICTURE PRESENTATION

practicing new skills # 1
Using the pictures, each group will identify all the tools, utensils and equipment needed in preparing desserts. ( Their
output will be written in a manila paper.) The representative of each group will share to the class the result of their
activity.)
E. Discussing new concepts and SCAFFOLD KNOWLEDGE
practicing new skills # 2
B
R
I
N
G M E…
  Each group will have a representative who will act as chef in the kitchen.
 The chef will request the other group to bring all the tools, utensils, and equipment he/she will tell them for
preparing desserts.
 In 2 seconds, they will finish the activity.
 Let the other group will do the same.

F. Developing mastery THINK - PAIR - SHARE

AND

 Five (5) boxes were prepared on the table.

 Each group will get one box.
 Inside the box are two (2) different pictures of kitchen.
 Carefully look at them and find out the tools, utensils and equipment needed in preparing desserts.
 The representative of each group will share to the class the result of their activity.

G. Finding practical applications GROUP ACTIVITY

of concepts and skills in daily
living

 Your sister will be celebrating her 7th Birthday and you were tasked by your mother to prepare the tools,
utensils, materials and equipment for making Leche plan, Graham and Cupcakes.

GROUP WORK:
1. Can you accept the task given to you? How?
2. What are tools, utensils, materials, and equipment needed for the following desserts?
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
Representative of each group will pick up a piece of paper, read the statement and give their reactions.
1. For efficient preparation of desserts, you must have the complete tools, utensils and equipment.
2. Everyone should be familiar with the tools, utensils and equipment in preparing desserts.
3. Each tool is design to perform a specific job in the kitchen.
4. Use appropriate tools, utensils, and equipment in preparing desserts.
5. As a rule, never use a piece of equipment until you thoroughly know the operation and features.
Scoring Rubric
Score Criteria
5 Can perform the activity without
supervision and with initiative
and adaptability to the situation
4 Can perform the activity
satisfactorily without assistance or
supervision
3 Can perform the activity
satisfactorily but requires some
assistance or supervision
2 Can perform parts of the activity
satisfactorily but requires
considerable assistance or supervision
1 No attempt
Identify the correct tools and equipment for the given recipe.
CHOCOLATE CAKE
V. REMARKS
VI. REFLECTION
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 new 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
material did I used/discover
which I wish to share with other
teachers?