Grades 1-12 School MAPANDAN NATIONAL HIGH SCHOOL - SHS Grade Level COOKERY 11 A and B

DAILY Teacher GLYZA MARIE C. GARIN Learning Area COOKERY NC II

LESSON
Teaching Dates and Time Monday – Friday/Wed Laboratory Quarter 1st quarter – Week 2
LOG
2:30pm – 3:30 pm/3:30pm-4:30pm

MONDAY TUESDAY WE THURSDAY FRIDAY

DN
ESD
AY
I.
OBJECTIVES
A. Content The learner demonstrate an The learner demonstrate an The learner demonstrate an The learners demonstrate an
Standards understanding the knowledge, understanding the knowledge, understanding the knowledge, skills understanding the knowledge,
skills and attitudes required in skills and attitudes required in and attitudes required in preparing skills, and attitudes required in
preparing salad and dressings. preparing salad and dressings. dessert. preparing desserts
B. The learner independently The learner independently The learner independently prepares Knowing the different tools,
Performance
Standards
prepares salad and dressings prepares salad and dressings L dessert equipment and utensils needed
in preparing desserts and each

C. Learning Learning Outcome 2: Prepare a Learning Outcome 3: Prepare a A uses

Learning Outcome 1: Perform Mise en Identify tools and equipment
Competencie Variety of Salad and Dressing Variety of Salad and Dressing Place needed in preparing desserts
s/
Objectives
2.1 Identify the components of a
salad
3.1 Present salads and dressings
attractively
B a. Identify tools and equipment
needed in the preparation of
Write the
LC code for
2.2 identify the factors
consider in salad preparation
to 3.2 Observe sanitary practices in
presenting salad and dressing
O salad and dressing;
b. Clean, sanitize and prepare
each 2.3 select and use correct
equipment in preparing
3.3 Identify the accompaniments
of salads and dressings
R tools and equipment based on
the required tasks;
salads and dressings
2.4 prepare a variety of salad
3.4 Rate the finished products
using rubrics
T c. Identify ingredients according to
the given recipe
and salad dressing
2.5 identify the different kinds of
TLE_HECK9-12SD-IIj-10
O d. Prepare ingredients base on the
required form and time frame.
salad dressings and their
ingredients R TLE_HECK9-12SD-IIa-7

Y
2.6 prepare salad dressings
2.7 follow workplace safety
procedures
TLE_HECK9-12SD-IIb-g-8

II. CONTENT Prepare Salad and Dressing Prepare Salad and Dressing Prepare Dessert Tools, equipment, and
utensils needed in preparing
 deserts
III.
LEARNING
RESOURCES
A. References N/A N/A N/A N/A
1. Teacher’s N/A N/A N/A N/A
Guide Pages
2. Learner’s COOKERY MANUAL (DepEd) COOKERY MANUAL (DepEd) COOKERY MANUAL (DepEd) COOKERY MANUAL (DepEd)
Material
Pages
3. Textbook Pg. 96 – 113 Pg. 114 – 116
Pages
4. N/A N/A N/A Pictures, Slideshow
Additional
Materials
from Learning
Resources
B. Other Internet: Google images, youtube Internet: Google images, youtube video Internet: Google images,
Learning video clips clips youtube video clips
Resources
IV. These steps should be done across These steps should be done These steps should be done across the These steps should be done
PROCEDURE the week. Spread out the activities across the week. Spread out the week. Spread out the activities across the week. Spread out the
S appropriately so that students will activities appropriately so that appropriately so that students will learn activities appropriately so that
learn well. Always be guided by students will learn well. Always well. Always be guided by students will learn well. Always
demonstration of learning by the be guided by demonstration of demonstration of learning by the be guided by demonstration of
students which you can infer from learning by the students which students which you can infer from learning by the students which
formative assessment activities. you can infer from formative formative assessment activities. Sustain you can infer from formative
Sustain learning systematically by assessment activities. Sustain learning systematically by providing assessment activities. Sustain
providing students with multiple learning systematically by students with multiple ways to learn learning systematically by
ways to learn new things, practice providing students with multiple new things, practice their learning, providing students with
their learning, question their ways to learn new things, practice question their learning processes, and multiple ways to learn new
learning processes, and draw their learning, question their draw conclusions about what they things, practice their learning,
conclusions about what they learned learning processes, and draw learned in relation to their life question their learning
in relation to their life experiences conclusions about what they experiences and previous knowledge. processes, and draw
and previous knowledge. Indicate learned in relation to their life Indicate the time allotment for each conclusions about what they
the time allotment for each step experiences and previous step learned in relation to their life
knowledge. Indicate the time experiences and previous
allotment for each step knowledge. Indicate the time
allotment for each step
A. Reviewing 1. what are the classification of 1. what are the ingredients of Elicit students about the previous - What are the different
previous salads according to ingredients salad? Lesson storing techniques of
lesson or used? 2. identify the ingredients of a sandwiches?
presenting salad dressing. - When you heard the word
the new “dessert” what comes first
lesson to your mind?
B. Scrambled letters, unscramble them Learners will identify the structure Guess the PIC – Dessert We have the different tools,
Establishing a to get a word or a group of words of salad according to the function utensils and equipment needed
purpose for related to Salad and Dressing of the meal using the class point. in dessert preparation, what do
the lesson you think are those?
C. Presenting Out of the scrambled letters formed, Teacher will present two different PICTURE PARADE of different tools and Showing pictures of different
examples/ introduce the topic of the day… pictures. kitchen tools, utensils and
(post objectives)
equipment, and also different
instances of Teacher will ask a question: equipment. Give the
ingredients in preparing salad and
the new  What can you see about possible uses of each tools,
the image?
dressing utensils and equipment
lesson
 Can you differentiate the posted on the board
two image?
 Which image is pleasing
to the eye? Why?
D. Discussing Each group is given an activity card that Discuss the guidelines for Arranging Discuss the different tools, equipment Let us see if the uses you’ve
new concepts contains the question and instruction on Salad. given is suit to each utensil,
what to do…
and ingredients needed in preparing
and practicing tool and equipment as we go
dessert
new skill #1 along with our lesson
E. Discussing 1. How does greens salad differ from Key words to remember! Discuss the uses of the different tools
new concepts fruits? There are four structure of a salad
2. What are the guidelines in making
and equipment needed in preparing
and practicing which is base, body, garnish and
salads? dessrt
new skill #2 dressing.
Here are the guidelines for
arranging salads. First keep the
salad over the rim of the plate.
Second, strive for a good balance
of colors. Third, height helps
make a salad attractive. Fourth,
cut ingredients neatly. Fifth, make
every ingredient identifiable. And
last, keep it simple.
F. Developing Plating time. Picture analysis What is the difference between
Mastery kitchen utensils
Learners will make a visual and kitchen
presentation of equipment?
salad and
dressing using an
app like Canva,
MS Word, Photo
collage, or in
 paper.

Group 1 – Fruit salad

Group 2 – Vegetable salads
Group 3 – Composed Salad
Group 4 – Bound salads
Rubrics
SCORE CRITERIA
5 Artistically and
creatively done
with full
illustrations and
pictures of the
recipe
4 Artistically and
creatively done
with some
illustrations and
pictures of the
recipe
3 Properly done with
some illustrations
and picture of the
recipe
2 Properly done with
few illustrations
and picture of the
recipe
1 Done untidily with
few illustrations
and pictures of
the recipes
G. Finding Supposing you are given the task to Why do you think we need to The learners will have to choose one
practical prepare an salad on Christmas eve, have a proper presentation of
which of the varieties of salad and
picture from the different tools needed
applications salad or any other dish?
dressing will you prepare? Why? in preparing dessert and they have to
of concepts & tell its uses
skills in daily
living
H. Making 1. What are the ingredients needed in 1. What are the basic structure of a Why is it important to know the proper Tools, Equipment, and
generalizatio making salads? salad? Utensils needed in preparing
2. Why are these ingredients is important 2. Why do you think we need to
use of each tool and equipment? How
ns & desserts/sweets
in making salad? balance the colors of the dish? will you maintain the tools and
abstractions Everyone should be
equipment in good condition? familiar with the tools,
about the
lesson equipment and utensils
 needed in preparing desserts.
Every pastry chef must have
these tools, utensils, and
equipment for efficient
preparation
of desserts. Each tool is
designed to perform a specific
job in the kitchen. (pages 190-
194 LM)
I. Evaluating Paper/Pencil Test Final Assessment Check the learner’s understanding by Write the correct name of the
Learning A. Define the following: providing rubrics to assess their tool/equipment given its uses
1. Vegetables, Legumes, Grains and performance effectively. and function below. Write your
Pasta Salads 2. Bound Salads 3. Fruit answers on you test notebook.
Salads 4. Composed Salads 5. Gelatin
Salads
(see page 194-195 LM)

J. Additional Ask the learners to start watching videos

activities for on how to Prepare Dessert
application or
remediation
V. REMARKS
VI. Reflect on your teaching and assess Reflect on your teaching and Reflect on your teaching and assess Reflect on your teaching and
REFLECTION yourself as a teacher. Think about assess yourself as a teacher. yourself as a teacher. Think about your assess yourself as a teacher.
your students’ progress this week. Think about your students’ students’ progress this week. What Think about your students’
What works? What else needs to be progress this week. What works? works? What else needs to be done to progress this week. What
done to help the students learn? What else needs to be done to help the students learn? Identify what works? What else needs to be
Identify what help your instructional help the students learn? Identify help your instructional supervisors can done to help the students
supervisors can provide for you so what help your instructional provide for you so when you meet learn? Identify what help your
when you meet them, you can ask supervisors can provide for you them, you can ask them relevant instructional supervisors can
them relevant questions so when you meet them, you can questions provide for you so when you
ask them relevant questions meet them, you can ask them
relevant questions
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
lesson work? No. of
learners who caught up
with the 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 materials did I
use/discover which I
wish to share with
other teachers?

Prepared by: Checked and verified: Noted:

GLYZA MARIE C. GARIN VERNIE Q. DECANO, PhD BELINDA A. LALAS, EdD SAJID S. ELIANG, EdD
Teacher II MT-I/TVL Coordinator HT-III/OIC Asst. Principal Principal IV