School MASCAP NATIONAL HIGH SCHOOL Grade Level 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
and Decorations for Desserts:
-Dessert Syrup
-Cream Anglaise
-Pastry Cream
-Custards
Guidelines in plating dessert:
1. Make garnishes edible
2. Keep it clean and simple
3. Make your garnishes relate
to the dessert on the plate
4. Layer flavors and textures in
your dessert
5. Try different plates
VI. Application:
Answer the following questions
and discuss your answer with
your seatmate.
1. What are the important
factors to be considered in
plating and
presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper
plating of desserts before
presenting
them to the guest?
V. Assessment:
Direction: Identify the
following statements.
1. It is the frame of
presentation in plating
dessert.
2. Used as pie fillings, as a
dessert by itself and as a
basis for many bake
puddings.
3. In plating, this color
means passion and
excitement.
4. Stirred vanilla custard
sauce; consist of milk,
Accompaniments, Garnishes
and Decorations for Desserts:
-Dessert Syrup
-Cream Anglaise
-Pastry Cream
-Custards
Guidelines in plating dessert:
1. Make garnishes edible
2. Keep it clean and simple
3. Make your garnishes relate
to the dessert on the plate
4. Layer flavors and textures in
your dessert
5. Try different plates
VI. Application:
Answer the following questions
and discuss your answer with
your seatmate.
1. What are the important
factors to be considered in
plating and
presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper
plating of desserts before
presenting
them to the guest?
V. Assessment:
Direction: Identify the
following statements.
1. It is the frame of
presentation in plating
dessert.
2. Used as pie fillings, as a
dessert by itself and as a
basis for many bake
puddings.
3. In plating, this color
means passion and
excitement.
4. Stirred vanilla custard
sauce; consist of milk, sugar,
egg yolks and vanilla stirred
Accompaniments, Garnishes
and Decorations for Desserts:
-Dessert Syrup
-Cream Anglaise
-Pastry Cream
-Custards
Guidelines in plating dessert:
1. Make garnishes edible
2. Keep it clean and simple
3. Make your garnishes relate
to the dessert on the plate
4. Layer flavors and textures in
your dessert
5. Try different plates
VI. Application:
Answer the following questions
and discuss your answer with
your seatmate.
1. What are the important
factors to be considered in
plating and
presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper
plating of desserts before
presenting
them to the guest?
V. Assessment:
Direction: Identify the
following statements.
1. It is the frame of
presentation in plating
dessert.
2. Used as pie fillings, as a
dessert by itself and as a
basis for many bake
puddings.
3. In plating, this color
means passion and
excitement.
4. Stirred vanilla custard
sauce; consist of milk, sugar,
egg yolks and vanilla stirred
Accompaniments, Garnishes
and Decorations for Desserts:
-Dessert Syrup
-Cream Anglaise
-Pastry Cream
-Custards
Guidelines in plating dessert:
1. Make garnishes edible
2. Keep it clean and simple
3. Make your garnishes relate
to the dessert on the plate
4. Layer flavors and textures in
your dessert
5. Try different plates
VI. Application:
Answer the following questions
and discuss your answer with
your seatmate.
1. What are the important
factors to be considered in
plating and
presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper
plating of desserts before
presenting
them to the guest?
V. Assessment:
Direction: Identify the
following statements.
1. It is the frame of
presentation in plating
dessert.
2. Used as pie fillings, as a
dessert by itself and as a
basis for many bake
puddings.
3. In plating, this color
means passion and
excitement.
4. Stirred vanilla custard
sauce; consist of milk, sugar,
egg yolks and vanilla stirred
Accompaniments, Garnishes
and Decorations for Desserts:
-Dessert Syrup
-Cream Anglaise
-Pastry Cream
-Custards
Guidelines in plating dessert:
1. Make garnishes edible
2. Keep it clean and simple
3. Make your garnishes relate
to the dessert on the plate
4. Layer flavors and textures in
your dessert
5. Try different plates
VI. Application:
Answer the following questions
and discuss your answer with
your seatmate.
1. What are the important
factors to be considered in
plating and
presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper
plating of desserts before
presenting
them to the guest?
V. Assessment:
Direction: Identify the
following statements.
1. It is the frame of
presentation in plating
dessert.
2. Used as pie fillings, as a
dessert by itself and as a
basis for many bake
puddings.
3. In plating, this color
means passion and
excitement.
4. Stirred vanilla custard
sauce; consist of milk, sugar,
egg yolks and vanilla stirred
 sugar, egg yolks and vanilla
stirred over low heat until
lightly thickened.
5. Hot and cold are always
pleasing to the plate if
frozen elements are
combined with a warm
sauce.
6. It can enhance your plate
presentation.
7. Contains starch as well
as eggs, resulting in a much
thicker and more stable
product.
8. This color is a natural
appetite suppressant, since
it can make food look
unappetizing.
9. It is an important task by
a chef.
10. Flavored simple syrup
used to moisten cakes.
Home-Based
Activities
If the lesson is not finished, it
Remarks
will be continued the next day.
Prepared:
CZARINA C. GUILLERMO
Teacher
over low heat until lightly
thickened.
5. Hot and cold are always
pleasing to the plate if frozen
elements are combined with
a warm sauce.
6. It can enhance your plate
presentation.
7. Contains starch as well as
eggs, resulting in a much
thicker and more stable
product.
8. This color is a natural
appetite suppressant, since
it can make food look
unappetizing.
9. It is an important task by a
chef.
10. Flavored simple syrup used
to moisten cakes.
If the lesson is not finished, it
will be continued the next day.
over low heat until lightly
thickened.
5. Hot and cold are always
pleasing to the plate if frozen
elements are combined with
a warm sauce.
6. It can enhance your plate
presentation.
7. Contains starch as well as
eggs, resulting in a much
thicker and more stable
product.
8. This color is a natural
appetite suppressant, since
it can make food look
unappetizing.
9. It is an important task by a
chef.
10. Flavored simple syrup
used to moisten cakes.
If the lesson is not finished, it
will be continued the next day.
Checked by:
over low heat until lightly
thickened.
5. Hot and cold are always
pleasing to the plate if frozen
elements are combined with
a warm sauce.
6. It can enhance your plate
presentation.
7. Contains starch as well as
eggs, resulting in a much
thicker and more stable
product.
8. This color is a natural
appetite suppressant, since
it can make food look
unappetizing.
9. It is an important task by a
chef.
10. Flavored simple syrup
used to moisten cakes.
If the lesson is not finished, it
will be continued the next day.
WALTER C. CRISTOBAL
Principal I
over low heat until lightly
thickened.
5. Hot and cold are always
pleasing to the plate if frozen
elements are combined with
a warm sauce.
6. It can enhance your plate
presentation.
7. Contains starch as well as
eggs, resulting in a much
thicker and more stable
product.
8. This color is a natural
appetite suppressant, since
it can make food look
unappetizing.
9. It is an important task by a
chef.
10. Flavored simple syrup used
to moisten cakes.
 School MASCAP NATIONAL HIGH SCHOOL Grade Level 10
DAILY LESSON
Teacher CZARINA C. GUILLERMO Learning Area T.L.E.- COOKERY
LOG Teaching Dates and Time April 17-21, 2023 Quarter 3
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 STORE POULTRY AND STORE POULTRY AND GAME STORE POULTRY AND GAME STORE POULTRY AND GAME
with MELC Code GAME BIRDS BIRDS BIRDS BIRDS
- enumerate and discuss the - enumerate and discuss the - store and maintain poultry and - store and maintain poultry and
storing techniques in poultry storing techniques in poultry and game bird according to standards game bird according to standards
and game birds, game birds, - appreciate the importance of - appreciate the importance of
- store and maintain poultry - store and maintain poultry and proper food handling and storage proper food handling and storage
HOLIDAY
Objectives and game bird according to game bird according to standards of poultry. of poultry.
standards - appreciate the importance of RAMADAN
- appreciate the importance of proper food handling and storage
proper food handling and of poultry.
storage of poultry.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG,
II. CONTENT

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?
How will you ensure the
freshness of chicken even if it
is stored in the refrigerator?
V. Abstraction:
Raw chicken and poultry can
carry the salmonella bacteria,
which is
responsible for more cases of
food poisoning than any other
pathogen.
Fortunately, it's easy to avoid
getting sick from chicken and
poultry, as long as
you follow safe food handling
practices.
VI. Application: Make a slogan/
poster about safety practices in
handling and storing poultry.
V. Assessment: Directions:
Complete the table in storing
poultry.
Home-Based
Activities
Remarks If the lesson is not finished, it
will be continued the next day.
Prepared:
CZARINA C. GUILLERMO
Teacher
stored in the refrigerator?
V. Abstraction:
Raw chicken and poultry can
carry the salmonella bacteria,
which is
responsible for more cases of
food poisoning than any other
pathogen.
Fortunately, it's easy to avoid
getting sick from chicken and
poultry, as long as
you follow safe food handling
practices.
VI. Application: Make a slogan/
poster about safety practices in
handling and storing poultry.
V. Assessment: Directions:
Complete the table in storing
poultry.
If the lesson is not finished, it will
be continued the next day.
stored in the refrigerator?
V. Abstraction:
Raw chicken and poultry can
carry the salmonella bacteria,
which is
responsible for more cases of
food poisoning than any other
pathogen.
Fortunately, it's easy to avoid
getting sick from chicken and
poultry, as long as
you follow safe food handling
practices.
VI. Application: Make a slogan/
poster about safety practices in
handling and storing poultry.
V. Assessment: Directions:
Complete the table in storing
poultry.
Checked by:
stored in the refrigerator?
V. Abstraction:
Raw chicken and poultry can
carry the salmonella bacteria,
which is
responsible for more cases of
food poisoning than any other
pathogen.
Fortunately, it's easy to avoid
getting sick from chicken and
poultry, as long as
you follow safe food handling
practices.
VI. Application: Make a slogan/
poster about safety practices in
handling and storing poultry.
V. Assessment: Directions:
Complete the table in storing
poultry.
WALTER C. CRISTOBAL
Principal I
 School MASCAP NATIONAL HIGH SCHOOL Grade Level 8
DAILY LESSON
Teacher CZARINA C. GUILLERMO Learning Area ENGLISH
LOG Teaching Dates and Time February 27- March 3, 2023 Quarter 3
I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learner demonstrates communicative competence through his/ her understanding of Afro-Asian Literature and other texts types for a deeper appreciation of Philippine
Content Standards
Culture and those of other countries.
The learner demonstrates communicative competence through his/ her understanding of Afro-Asian Literature and other texts types for a deeper appreciation of Philippine
Performance Standards
Culture and those of other countries.
Analyze intensions of words Analyze intensions of words Analyze intensions of words Analyze intensions of words or Analyze intensions of
Learning Competencies
with MELC Code or expressions used in or expressions used in or expressions used in expressions used in words or expressions used
propaganda techniques. propaganda techniques. propaganda techniques. propaganda techniques. in propaganda techniques.
- define propaganda - describe and identify the - describe and identify the - describe and identify the - describe and identify the
- describe and identify the different types of different types of different types of propaganda different types of
Objectives
different types of propaganda propaganda techniques, propaganda techniques, techniques, propaganda techniques,
techniques, - apply those propaganda - apply those propaganda - apply those propaganda - apply those propaganda
- apply those propaganda techniques in your daily life. techniques in your daily life. techniques in your daily life. techniques in your daily
techniques in your daily life. life.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG,

II. CONTENT PROPAGANDA PROPAGANDA PROPAGANDA PROPAGANDA PROPAGANDA

TECHNIQUES TECHNIQUES TECHNIQUES TECHNIQUES TECHNIQUES
III.LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages 7-9 7-9 7-9 7-9 7-9
3. Textbook pages
4. Additional Materials (LR)
portal
https://www.youtube.com/ https://www.youtube.com/ https://www.youtube.com/ https://www.youtube.com/ https://www.youtube.com/
B. Other Learning Resources
watch?v=Sc8dU5jZ9nA&t=346s watch?v=Sc8dU5jZ9nA&t=346s watch?v=Sc8dU5jZ9nA&t=346s watch?v=Sc8dU5jZ9nA&t=346s watch?v=Sc8dU5jZ9nA&t=346s
IV. PROCEDURES
 I. Preliminaries:
- Prayer
- Checking of attendance
II. Review: Recall of the
previous lesson- Bias in
Writings
III. Activity: Guess the name
of the product or service
based on the given tagline or
logo
IV. Analysis: Have you
bought the product based on
its way of advertising? Why?
How do you decide which
product to buy or what idea to
support?
V. Abstraction:
Propaganda is the spreading
of information with the
Classroom-Based purpose of influencing
Activities
feelings or actions.
Propaganda Strategies:
Bandwagon, Name Calling,
Card Socking, Testimonial,
Glittering words, Repetition,
Transfer.
VI. Application: Copy and
answer What’s More in the
module page 8-9. Identify the
propaganda techniques used
in each statement. Choose
from the words in the box.
V. Assessment:
Pen and Paper test
Identify the propaganda
techniques used in each
statement.
Home-Based
Activities
Remarks If the lesson is not finished, it
will be continued the next
I. Preliminaries:
- Prayer
- Checking of attendance
II. Review: Recall of the
previous lesson
III. Activity:
IV. Analysis: Have you
bought the product based on
its way of advertising? Why?
How do you decide which
product to buy or what idea
to support?
V. Abstraction:
Propaganda is the spreading
of information with the
purpose of influencing
feelings or actions.
Propaganda Strategies:
Bandwagon, Name Calling,
Card Socking, Testimonial,
Glittering words, Repetition,
Transfer.
VI. Application: Copy and
answer What’s More in the
module page 8-9. Identify
the propaganda techniques
used in each statement.
Choose from the words in
the box.
V. Assessment:
Pen and Paper test
Identify the propaganda
techniques used in each
statement.
I. Preliminaries:
- Prayer
- Checking of
attendance
II. Review: Recall of the
previous lesson
III. Activity:
IV. Analysis: Have you
bought the product based
on its way of advertising?
Why?
How do you decide which
product to buy or what idea
to support?
V. Abstraction:
Propaganda is the
spreading of information
with the purpose of
influencing feelings or
actions.
Propaganda Strategies:
Bandwagon, Name Calling,
Card Socking, Testimonial,
Glittering words, Repetition,
Transfer.
VI. Application: Copy and
answer What’s More in the
module page 8-9. Identify
the propaganda techniques
used in each statement.
Choose from the words in
the box.
V. Assessment:
Pen and Paper test
Identify the propaganda
techniques used in each
statement.
I. Preliminaries:
- Prayer
- Checking of attendance
II. Review: Recall of the
previous lesson
III. Activity:
IV. Analysis: Have you bought
the product based on its way of
advertising? Why?
How do you decide which
product to buy or what idea to
support?
V. Abstraction:
Propaganda is the spreading of
information with the purpose of
influencing feelings or actions.
Propaganda Strategies:
Bandwagon, Name Calling,
Card Socking, Testimonial,
Glittering words, Repetition,
Transfer.
VI. Application: Copy and
answer What’s More in the
module page 8-9. Identify the
propaganda techniques used in
each statement. Choose from
the words in the box.
V. Assessment:
Pen and Paper test
Identify the propaganda
techniques used in each
statement.
I. Preliminaries:
- Prayer
- Checking of
attendance
II. Review: Recall of the
previous lesson
III. Activity:
IV. Analysis: Have you
bought the product based
on its way of advertising?
Why?
How do you decide which
product to buy or what idea
to support?
V. Abstraction:
Propaganda is the
spreading of information
with the purpose of
influencing feelings or
actions.
Propaganda Strategies:
Bandwagon, Name Calling,
Card Socking, Testimonial,
Glittering words,
Repetition, Transfer.
VI. Application: Copy and
answer What’s More in the
module page 8-9. Identify
the propaganda techniques
used in each statement.
Choose from the words in
the box.
V. Assessment:
Pen and Paper test
Identify the propaganda
techniques used in each
statement.
 day.

Prepared: Checked by:

CZARINA C. GUILLERMO WALTER C. CRISTOBAL
Teacher Principal I