School FORTUNATO F.

HALILI NATIONAL AGRICULT

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

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 dessert and sweet sauces preparation; A. differentiate the varieties of desserts;
B. explain the guidelines in preparing desserts and sweet sauces; and B. explain the varieties of dessert and its ingredients; and
C. determine the guidelines that contribute to successful dessert C. describe the steps in preparing desserts.
making.

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 5 SPTVE Food Technology Quarter 4 SLM Module 6
C. Values Integration Teamwork Teamwork
IV. PROCEDURES
A. Reviewing lesson or presenting new lesson Varieties and Categories of Dessert Sauces Guidelines in Preparing Desserts and Sweet Sauces
B. Establising a purpose for the lesson The success in preparing variety of desserts and sweet sauces need several The preparation of varieties of desserts requires creativity. The used of
factors to consider. The used of quality ingredients, appropriate tools, and quality ingredients, appropriate tools, and correct mixing techniques produces
correct mixing techniques produces quality desserts. quality desserts.

C. Presenting examples/ instances of the new lesson 5 item pretest Show pictures of diffrenet ingredients and ask them what are those and what
are their uses
D. Discussing new concept and practicing new skills #1 Guidelines in Preparing Desserts and Sweet Sauces Prepare a variety of Desserts
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 preparing your own dessert recipe? preparing your own dessert recipe?

H. Making generalizatons and abstraction about the lesson The guidelines in preparing variety of deserts will guide you to be successful The steps in preparing variety of desserts will guide you to be successful in
in dessert preparation. In your own words, make a summary on the making desserts. In your own words, make a summary on the steps in
guidelines in preparing dessert and dessert sauces. preparing desserts.

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 5-9) Quarter
Tuesday - Friday 1:00-3:00pm (February 5-9) 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. differentiate the varieties of dessert sauces; A. identify the guidelines in plating and presenting desserts and dessert sauces;
B. explain the varieties of dessert sauces and its ingredients; and B. explain the factors and techniques in plating and presenting dessert and dessert
C. describe the steps in preparing dessert sauces sauces; and
C. determine the importance of creative dessert presentation

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

Prepare a variety of Desserts Prepare a variety of Dessert Sauces

Dessert sauces adds flavor and enhances the appearance of the food. The Creative dessert plating and presentation is achieved through creative
preparation of varieties of dessert sauces requires creativity. The used of application of techniques in combining ingredients and a good quality dessert
quality ingredients, appropriate tools, and correct mixing techniques produces sauces. Some important factors must be considered in plating dessert to
quality desserts sauces. finish or enhance the presentation.

5 item quiz 5 item quiz

Prepare a variety of Dessert Sauces Present Variety of Dessert and Dessert 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
preparing your own dessert sauce recipe? plating and presenting your own dessert?

The steps in preparing variety of dessert sauces will guide you to be Success in plating and presenting dessert and dessert sauces depends upon
successful in making dessert sauces. In your own words, make a summary the creative ways of combining flavors, colors, and textures, in your own
on the steps in preparing dessert sauces. words, make a summary of the ways in plating and presenting your desserts
attractively.

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 12-16)
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