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  • Dll-Cookery 11 Week 6

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    marivic francisco
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    The daily lesson log outlines a cookery lesson for grade 11 students focusing on presenting appetizers, salads, and dressings. The lesson objectives are to understand how to prepare appetizers and maintain clean kitchen tools and storage areas. Students will learn about factors for plating appetizers and salads attractively, and safe practices for storing foods. The lesson procedures involve reviewing concepts, demonstrations, student performance of recipes, and assessments using rubrics. Homework includes answering module activities to reinforce the concepts covered in class.

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    Original Title

    DLL-COOKERY 11 WEEK 6

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    The daily lesson log outlines a cookery lesson for grade 11 students focusing on presenting appetizers, salads, and dressings. The lesson objectives are to understand how to prepare appetizers and maintain clean kitchen tools and storage areas. Students will learn about factors for plating appetizers and salads attractively, and safe practices for storing foods. The lesson procedures involve reviewing concepts, demonstrations, student performance of recipes, and assessments using rubrics. Homework includes answering module activities to reinforce the concepts covered in class.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    64 views4 pages

    Dll-Cookery 11 Week 6

    Uploaded by

    marivic francisco
    The daily lesson log outlines a cookery lesson for grade 11 students focusing on presenting appetizers, salads, and dressings. The lesson objectives are to understand how to prepare appetizers and maintain clean kitchen tools and storage areas. Students will learn about factors for plating appetizers and salads attractively, and safe practices for storing foods. The lesson procedures involve reviewing concepts, demonstrations, student performance of recipes, and assessments using rubrics. Homework includes answering module activities to reinforce the concepts covered in class.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 4

    Republic of the Philippines

    Department of Education
    Division of City Schools – Valenzuela
    Marulas Elementary School Compound
    Pio Valenzuela St., Marulas, Valenzuela City
    POLO NATIONAL HIGH SCHOOL
    SENIOR HIGH SCHOOL DEPARTMENT
    DAILY LESSON LOG
    GRADE 11

    Prepared by Marivic R. Francisco Grade Level Grade 11 – TVL-COOKERY

    Learning Areas Quarter 1st Semester (1st Quarter)


    TVL- COOKERY

    Teaching Dates and Week 6


    Time/Week September 26-30

    I. OBJECTIVES

    A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an
    understanding the knowledge, understanding the knowledge, understanding the knowledge,
    skills, and attitudes required in skills, and attitudes required in skills, and attitudes required in
    preparing appetizers. preparing appetizers. maintaining kitchen tools,
    equipment and work premises.

    B. Performance Standards The learners independently The learners independently The learners independently
    prepares appetizers. maintain clean kitchen tools and maintain clean kitchen tools and
    equipment, and premises. equipment, and premises.

    C. Learning LO 3. Present a variety of LO 3. Present a variety of LO 4. Store salad and dressing


    Competencies/Objectives salads and dressings salads and dressings 4.1 Utilize quality trimmings
    2.2 Present salads and 3.1 Present salads and 4.2 Store appetizers in appropriate
    dressings attractively dressings attractively conditions to maintain their
    2.3 Observe sanitary 3.2 Observe sanitary practices
    practices in presenting in presenting salad and freshness, quality, and taste
    salad and dressing dressing
    2.4 Identify the 3.3 Identify the
    accompaniments of accompaniments of salads
    salads and dressings and dressings
    2.5 Rate the finished 3.4 Rate the finished
    products using products using
    2.6 rubrics rubrics

    II. CONTENT 1.Factors and techniques in 1.Factors and techniques in 1.Safe and hygienic practices in
    presenting salads and presenting salads and storing salads and dressings
    dressings dressings 2.Temperature required in storing
    2.Factors to consider in 2.Factors to consider in plating salads and dressings
    plating and presenting and presenting salads
    salads • Balance
    • Balance • Harmony
    • Harmony • Height
    • Height • Color
    • Color • Texture
    • Texture 3.Accompaniments of salads
    3.Accompaniments of salads

    III. LEARNING RESOURCES

    A. References TLE_HECK9- 12SD-IIh-i-9 TLE_HECK9- 12SD-IIh-i-9 TLE_HECK9- 12SD-IIj-10

    1. Teacher’s Guide K to 12 Basic Curriculum K to 12 Basic Curriculum Guide K to 12 Basic Curriculum Guide
    Guide COOKERY II COOKERY II COOKERY II

    2. Learner’s Materials Page 15-16 Page 15-16 Page 17


    pages

    3. Textbook’s pages

    4. Additional materials from


    Learning Resources (LR)
    portal

    B. Other Learning Recipes of appetizers Recipes of appetizers YouTube videos


    Resources
    YouTube videos YouTube videos

    IV. PROCEDURES

    A. Reviewing previous Review the previous topics Review the previous topics Review the previous topics
    lesson or presenting the
    new lesson

    B. Establishing a purpose Prepare the kitchen tools and Prepare the kitchen tools and Watch videos of storing salad and salad
    for the lesson equipment’s equipment’s dressing

    C. Presenting Perform Mise en place Perform Mise en place PowerPoint presentation


    example/instances of the
    new lesson

    D. Discussing new Perform performance tasks in Perform performance tasks in Questions and answers
    concepts and practicing preparing varieties of preparing varieties of appetizers
    new skill #1 appetizers (Lady finger (Lady finger tempura,
    tempura, Vietnamese spring Vietnamese spring roll, Pommes
    roll, Pommes gratin, gratin, croquettes, Rice ball
    croquettes, Rice ball crevettes, crevettes, Chips n dips, Canape,
    Chips n dips, Canape, Brushetta)
    Brushetta)

    Follow measurement and


    E. Discussing new Follow measurement and procedures of the following Feed backing of their previous output.
    concepts and practicing procedures of the following recipes (Lady finger tempura,
    new skill #2 recipes (Lady finger tempura, Vietnamese spring roll, Pommes
    Vietnamese spring roll, gratin, croquettes, Rice ball
    Pommes gratin, croquettes, crevettes, Chips n dips, Canape,
    Rice ball crevettes, Chips n Brushetta)
    dips, Canape, Brushetta)
    F. Developing mastery Rubrics will be Rubrics will be presented in the Activities in the module need to be
    (Leads to Formative presented in the class class accomplished
    Assessment 3)

    G. Finding practical Presentation and tasting of Presentation and tasting of Checking of activities in the module
    application of concepts and output output
    skills in daily living

    H. Making generalization Today I learned________ Today I learned________ Today I learned________


    and abstractions to the
    lesson I will apply______________ I will apply______________ I will apply______________

    I. Evaluating Learning Output will be evaluated using Output will be evaluated using Assessment of the result
    Rubrics of performance Rubrics of performance

    .lJ. Additional activities for Homework Homework Homework


    application or remediation
    1. Answer activities in the 1.Answer activities in the module 1.Answer activities in the module
    module
    References: ADM Cookery 11 References: ADM Cookery 11
    References: ADM Cookery 11

    V. REMARKS

    VI. REFLECTION

    Prepared by:

    MS. MARIVIC R. FRANCISCO DEODY S. FABROA Ph.D MR. EDDIE A. ALARTE


    TEACHER III– SHS SHS Focal Person Principal IV

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