School FORTUNATO F.

HALILI NATIONAL AGRICULT

DAILY
LESSON Teacher ILEINE S. MAGAT
LOG Teaching Dates and Time
Monday - Thursday 9:00-11:15 am (February
Tuesday - Friday 1:00-3:00pm (February 2

DAY 1 DAY 2
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing dessert
B. Performance Standards The learner tranfers learnings by:prepare dessert and swe
C. Learning Competencies/ Objectives At the end of the lesson, you should be able to: At the end of the lesson, you should be able to:
A. identify the guidelines in storing variety of desserts and dessert sauces; A. identify the guidelines in storing variety of desserts and dessert sauces;
B. explain the ways of storing desserts and dessert sauces; and B. explain the ways of storing desserts and dessert sauces; and
C. determine the importance of proper storage for desserts and dessert C. determine the importance of proper storage for desserts and dessert
sauces sauces

II. CONTENT
III. LEARNING RESOURCES
A. Reference
1. Teacher's Guide pages
2. Learner's Materials pages Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173

3. Textbook pages
4. Additional Materials from Learning Resource (LR) portal
B. Other Learning Resources SPTVE Food Technology Quarter 4 SLM Module 9 SPTVE Food Technology Quarter 4 SLM Module 10
C. Values Integration Teamwork Teamwork
IV. PROCEDURES
A. Reviewing lesson or presenting new lesson Prepare a variety of Dessert Sauces Prepare a variety of Dessert Sauces
B. Establising a purpose for the lesson Creative dessert plating and presentation is achieved through creative Creative dessert plating and presentation is achieved through creative
application of techniques in combining ingredients and a good quality dessert application of techniques in combining ingredients and a good quality dessert
sauces. Some important factors must be considered in plating dessert to sauces. Some important factors must be considered in plating dessert to
finish or enhance the presentation. finish or enhance the presentation.

C. Presenting examples/ instances of the new lesson 5 item quiz 6 item quiz

D. Discussing new concept and practicing new skills #1 Present Variety of Dessert and Dessert Sauces Present Variety of Dessert and Dessert Sauces
E. Discussing new concept and practicing new skills #2

F. Developing Mastery (Leads to Formative and Assessment ) Question and answer during discussion. Question and answer during discussion.

G. Finding practical applications of concepts and skills in daily What practical lessons you learned from this module that you can apply in What practical lessons you learned from this module that you can apply in
living plating and presenting your own dessert? plating and presenting your own dessert?

H. Making generalizatons and abstraction about the lesson Success in plating and presenting dessert and dessert sauces depends upon Success in plating and presenting dessert and dessert sauces depends upon
the creative ways of combining flavors, colors, and textures, in your own the creative ways of combining flavors, colors, and textures, in your own
words, make a summary of the ways in plating and presenting your desserts words, make a summary of the ways in plating and presenting your desserts
attractively. attractively.

I. Evaluating Learning Quiz Quiz

J. Additional activities fro application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the formative assessment
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 worked well? Why did this 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 by Recommending Approval:

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Teacher VI, SPTVE Department
 Learning Area
FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL
SPTVE Food Tech 8
Grade Level/Section
ILEINE S. MAGAT 8- Sampaguita/Daisy
Monday - Thursday 9:00-11:15 am (February 19-22) Quarter
Tuesday - Friday 1:00-3:00pm (February 20-23) THIRD

DAY 3 DAY 4

The learners demonstrate an understanding of preparing dessert and sweet sauces.

The learner tranfers learnings by:prepare dessert and sweet sauces.
At the end of the lesson, you should be able to: At the end of the lesson, you should be able to:
A. identify the guidelines in storing variety of desserts and dessert sauces; A. identify the guidelines in storing variety of desserts and dessert sauces;
B. explain the ways of storing desserts and dessert sauces; and B. explain the ways of storing desserts and dessert sauces; and
C. determine the importance of proper storage for desserts and dessert C. determine the importance of proper storage for desserts and dessert
sauces sauces

Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173

SPTVE Food Technology Quarter 4 SLM Module 7 SPTVE Food Technology Quarter 4 SLM Module 8
Cooperation Cooperation

Present Variety of Dessert and Dessert Sauces Present Variety of Dessert and Dessert Sauces
Desserts need proper storage to enhance freshness, quality, and to avoid Desserts need proper storage to enhance freshness, quality, and to avoid
spoilage especially for desserts with sauces. The most important spoilage especially for desserts with sauces. The most important
principles for food safety are keeping temperatures cool and avoiding principles for food safety are keeping temperatures cool and avoiding
cross contamination, Many desserts contain egg and dairy product so cross contamination, Many desserts contain egg and dairy product so
cooled desserts must be covered with plastic or placed in lidded cooled desserts must be covered with plastic or placed in lidded
containers before storing in a cool room or refrigerator. containers before storing in a cool room or refrigerator.
5 item pretest 6 item pretest

Guidelines in Preparing Desserts and Sweet Sauces Guidelines in Preparing Desserts and Sweet Sauces

Question and answer during discussion. Question and answer during discussion.

What practical lessons you learned from this module that you can apply in What practical lessons you learned from this module that you can apply in
storing desserts and dessert sauces? storing desserts and dessert sauces?

Applying the guidelines in storing desserts and dessert sauces, ensures Applying the guidelines in storing desserts and dessert sauces, ensures
freshness, and quality desserts in your own words, make a summary on how freshness, and quality desserts in your own words, make a summary on how
you can store your desserts properly. you can store your desserts properly.

Quiz Quiz

Approved:

REYNALDO S. CRISTOBAL, EdD

Principal IV
 School FORTUNATO F. HALILI NATIONAL AGRICU
DAILY
LESSON Teacher ILEINE S. MAGAT
LOG Teaching Dates and Time Monday - Thursday 9:00-11:15 am (Febru

DAY 1 DAY 2
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing des
B. Performance Standards The learner tranfers learnings by:prepare dessert and
C. Learning Competencies/ Objectives At the end of this learning period, the students should be able to: At the end of this lesson, the students should be able to:
A. enumerate the different steps on how to cut the vegetables accurately; A. Identify the effects of cooking vegetables;
B. discuss safe and accurate cutting techniques in preparing vegetables and B. discuss the general rules of vegetable cookery and
C. value the importance of cutting techniques in preparing vegetables C. value on the effects and the guidelines in cooking vegetables.

II. CONTENT
III. LEARNING RESOURCES
A. Reference
1. Teacher's Guide pages
2. Learner's Materials pages Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 117-120 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 117-120

3. Textbook pages
4. Additional Materials from Learning Resource (LR) portal
B. Other Learning Resources SPTVE Food Technology Quarter 2 SLM Module 5 SPTVE Food Technology Quarter 2 SLM Module 6
C. Values Integration Teamwork Teamwork
IV. PROCEDURES
A. Reviewing lesson or presenting new lesson Different Ways in preparing Fresh Vegetables and Accurate Cutting Techniques in Preparing Vegetables
Basic Knife Cuts
B. Establising a purpose for the lesson Nowadays, people tend to eat foods that are “fast” in cooking and preparing Nowadays, people tend to eat foods that are “fast” in cooking and preparing
and sometimes neglect the importance of adding nutritious variety like and sometimes neglect the importance of adding nutritious variety like
vegetables. vegetables.

C. Presenting examples/ instances of the new lesson Is eating vegetables important? Why do you choose junk food as merienda if Is eating vegetables important? Why do you choose junk food as merienda if
you can eat a healthy snack? Why skip eating vegetables and prefer you can eat a healthy snack? Why skip eating vegetables and prefer
processed food? Is it healthier? processed food? Is it healthier?

D. Discussing new concept and practicing new skills #1 Accurate Cutting Techniques in Preparing Vegetables The Effects of Cooking Vegetables and the General Rules of Vegetable
Cookery
E. Discussing new concept and practicing new skills #2

F. Developing Mastery (Leads to Formative and Assessment ) Question and answer during discussion. Question and answer during discussion.

G. Finding practical applications of concepts and skills in daily How will you apply the safe and accurate cutting techniques in preparing What practical lessons you learned from this topic, effects of cooking
living vegetables? vegetables?

H. Making generalizatons and abstraction about the lesson Write something about the lesson that you have studied earlier. What are the effects of cooking vegetables?

I. Evaluating Learning Quiz Quiz

J. Additional activities fro application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the formative assessment
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 worked well? Why did this 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 by Recommending Approval:

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Teacher VI, SPTVE Department
 Learning Area
FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL
SPTVE Cookery 10
Grade Level/Section
ILEINE S. MAGAT 10 - Mahogany
Quarter
Monday - Thursday 9:00-11:15 am (February 19-22)
THIRD

DAY 3 DAY 4

The learners demonstrate an understanding of preparing dessert and sweet sauces.

The learner tranfers learnings by:prepare dessert and sweet sauces.
At the end of the learning period, the students should be able to: At the end of the session, the students should be able to:
A. State the standard quality of cooked vegetables in a variety of vegetable dishes; A. Enumerate various factors in presenting vegetable dishes;
B. follow procedure in cooking to attain quality standards of cooked vegetables in a B. use different techniques in plating vegetable dishes and
variety of vegetable dishes and C. appreciate the importance of applying the various factors in presentation
C. Appreciate the importance of acquiring the knowledge and skills in cooking
of vegetable dishes.
vegetables according to standard quality.

Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 121-123 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 121-123

SPTVE Food Technology Quarter 2 SLM Module 7 SPTVE Food Technology Quarter 2 SLM Module 8
Cooperation Cooperation

The Effects of Cooking Vegetables and the General Rules of Vegetable Standard Quality of Vegetables;
Cookery Variety of Vegetable Dishes
How to prevent the loss of vitamins, minerals and flavor when preparing Attractive food presentation needs careful planning in order to serve an
vegetables prior to cooking? exciting and stimulating meals. The following factors must be observed to
have an effective presentation of food.

5 item quiz 5 item quiz

Standard Quality of Vegetables; Various Factors in Food Presentation;

Variety of Vegetable Dishes Different Techniques in Plating

Question and answer during discussion. Question and answer during discussion.

Have you ever experienced watching a cooking show? Or based from your Write a paragraph on “the importance of attractive food presentation.”
cookery lesson in Grade 9, Is following the standard procedure in cooking
affects the quality of finished products? Why?

Enumerate the steps of cooking vegetables Give examples of the different techniques in plating. Enumerate and identify
the various factors in food presentation.

Quiz Quiz

Approved:

REYNALDO S. CRISTOBAL, EdD

Principal IV