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    Classification of Desserts

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    Fe Corazon B Alcantara
    The document is a daily lesson log for a Cookery 2 class in Grade 9. The lesson focuses on the classification and characteristics of different types of desserts. Students will divide into groups to discuss different desserts, identify ingredients and examples. They will use recipes to identify tools needed for preparation. Students will then prepare a work area and assemble tools for mise en place. Their performance will be evaluated using rubrics to assess their understanding of dessert preparation tools and safety.

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    © All Rights Reserved
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    Classification of Desserts

    Uploaded by

    Fe Corazon B Alcantara
    2K views3 pages
    The document is a daily lesson log for a Cookery 2 class in Grade 9. The lesson focuses on the classification and characteristics of different types of desserts. Students will divide into groups to discuss different desserts, identify ingredients and examples. They will use recipes to identify tools needed for preparation. Students will then prepare a work area and assemble tools for mise en place. Their performance will be evaluated using rubrics to assess their understanding of dessert preparation tools and safety.

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    DLL in Classifiaton of Desserts

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    2. Classification of Desserts

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    The document is a daily lesson log for a Cookery 2 class in Grade 9. The lesson focuses on the classification and characteristics of different types of desserts. Students will divide into groups to discuss different desserts, identify ingredients and examples. They will use recipes to identify tools needed for preparation. Students will then prepare a work area and assemble tools for mise en place. Their performance will be evaluated using rubrics to assess their understanding of dessert preparation tools and safety.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views3 pages

    Classification of Desserts

    Uploaded by

    Fe Corazon B Alcantara
    The document is a daily lesson log for a Cookery 2 class in Grade 9. The lesson focuses on the classification and characteristics of different types of desserts. Students will divide into groups to discuss different desserts, identify ingredients and examples. They will use recipes to identify tools needed for preparation. Students will then prepare a work area and assemble tools for mise en place. Their performance will be evaluated using rubrics to assess their understanding of dessert preparation tools and safety.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    GRADE 1 to 12 School Anselmo A.

    Sandoval Memorial National High School Grade Level 9


    DAILY LESSON LOG Teacher Maria Cristina M. Comia Learning Area TLE
    Teaching Dates Quarter Fourth
    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
    Cookery 2 Cookery 2

    I. OBJECTIVES
    A. Content Standard
    B. Performance Standard
    C. Learning Competency/Objectives TLE_HECK9PD-IVb-f-15
    Write the LC code for each.
    II. CONTENT Classification/Types Of Desserts And Their Characteristics
    III. LEARNING
    RESOURCES
    A. References
    1. Teacher’s Guide pages
    2. Learner’s Materials pages LM-Cookery Grade 9
    195

    3. Textbook pages
    4. Additional Materials from
    Learning Resource
    (LR)portal
    B. Other Learning Resources
    IV. PROCEDURES
    A. Reviewing previous lesson or
    presenting the new lesson
    Picture Analysis!
    (ingredients in making desserts-sugar, fruits,mr gulaman,cheese,etc)

    B. Establishing a purpose for the


    lesson

    1
    Jski.dv
    Asks the students to say something about these ingredients
    What is formed when we mixed some combinations of these
    ingredients? What are the possible dishes that can be formed out of
    these ingredients?
    Pick and Make Rumours about Me!

    Class will be divided into 7 groups. Each group will pick one type of
    dessert and make a group discussion about it. Each group then shares
    C. Presenting examples/instances something about their chosen type of dessert.
    of the new lesson The discussion will be guided using this table:
    Type of charact Ingredi examples
    dessert eristics ents
    used

    Each group will be given a recipe and based on the procedures of the
    D. Discussing new concepts and
    recipe; students will identify the tools and equipment needed. The
    practicing new skills # 1 students will then prepare lists of tools and present it to the class.
    The teacher will present the rubrics for evaluating the students
    ‘performance and output. The students will now prepare the work area
    E. Discussing new concepts and
    and will assemble all the tools and ingredients needed. They will also
    practicing new skills # 2 perform the mise en place.

    The Chef’s Moment…


    A. The students will now prepare all the tools and equipment needed in
    making desserts. The students are expected to observe and follow all
    the safety and sanitary rules when working in the food laboratory.

    F. Developing mastery
    (Leads to Formative Assessment 3)

    Come to think of it!


    G. Finding practical applications of
    How will you make the learning gained from the day’s activity useful at
    concepts and skills in daily living home and in the future?
    2
    Jski.dv
    H. Making generalizations and Why do you think everyone should be familiar with the tools, equipment
    abstractions about the lesson and utensils needed in preparing desserts?
    Rate me!
    I. Evaluating learning The group performance and outputs will be evaluated using the rubrics
    provided in the students’ LM’s.
    Journal Activity
    The students will accomplish this activity on their journal.

    What did I learn today? How


    was my performance?

    J. Additional activities for What should I do to


    application or remediation make my performance
    better?

    What difficulties did I


    encounter during my
    laboratory activity?

    V. REMARKS
    VI. REFLECTION
    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 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 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?

    Checked by:
    ___________________
    GABRIEL R. ROCO,Ed.D.
    Principal IV

    3
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