‘ School: Grade Level: 7

GRADES 1 to 12 TLE – Food and Beverage

DAILY LESSON LOG Teacher: Learning Area: Services
Teaching Dates and
Time: April 18, 2023 Quarter: Quarter 3

I. OBJECTIVES

A. Content Standards The learner demonstrates an understanding of the basic types of tableware.
B. Performance The learner independently familiarizes the different tableware and their uses.
Standards
C. Learning Identify the major types of tableware.
Competencies
(Write the L Code TLE_HEFB9-12BS-IIa-b-1
for each)

II. CONTENT Stemware: Its Basic Types and Uses

( Subject Matter)

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Food and Beverage Services NC-II CG, pages 10-11
pages

2. Learner’s Material Food and Beverage Services Module 3, pages 5-35

pages
3. Textbook pages
4. Additional Food and Beverage Services QUARTER 3 LAS No. 7, pages 1-7
Materials from
Learning Resource
LR portal
B. Other Learning Tarpapel and manila paper, flash cards, Activity sheets for group activities and Concrete materials
Resources
IV. PROCEDURE Specific Objectives:
At the end of the lesson, the learner should be able to:
1. Describe and define stemware; Indicators
2. Identify the different types of stemware and its uses;
 3. Value the importance of stemware.

Preliminaries  Setting of classroom standards This illustrates:

-Ask permission when going out
Indicator no. 4&5
-No wearing of cap inside the class Managed classroom
-No using of cellphones and other gadgets structure to engage learners,
-Participate in classroom activities diligently. individually or in groups, in
meaningful exploration,
discovery and hands-on
activities within a range of
physical learning
environments.
Managed learner
behavior constructively by
applying positive and non-
violent discipline to ensure
learning-focused
environments.

A. Reviewing previous A. Unlocking of Difficulties This illustrates:

Lesson or presenting
new lesson The students unscramble the terms and read the sentences. (Check how they pronounce the word) Indicator no 2: Used a
IALCKCOT- an alcoholic mixed drink, a combination of spirits mixed with juices, or flavored range of teaching strategies
syrups. that enhance leaner
EAGPNMAHC- a French alcoholic beverage with 12.2 % ABV made out of white and red grapes. achievement in literacy and
KLGSPRNAI WNEI- carbonated wine numeracy skills.
FTPRAEII- typically low-ABV alcoholic drinks taken before meal to stimulate the appetite.

A. Establishing a The teacher asks the following questions;

purpose for the 1. Have you been to a restaurant or to a special party? What didt you drink?
lesson 2. What kind of glass did you use? Do you know how to use them?
3. Do you think these glasses are very important in the food and beverage services industry or
to our daily lives as well?

-Our topic for today is Stemware: Its basic types and uses.
You have to listen attentively because at the end of the lesson, you are expected to;
 Describe and define stemware;
 Identify the different types of stemware and its uses;
  Value the importance of stemware.

a. Presenting examples/ Activity 1: Match Me!

instances of the new 1. Match and paste the picture according to the description or definition posted on the board.
lesson. 2. Check carefully if the picture you are holding matches the description given.
-Students’ output will be checked as the discussion goes.
Teacher’s Discussion
Stemware
 Has a bowl that rests on a stem, anchored by a foot.
 The purpose of this design is to serve cool beverages such as water, iced tea and wine.
 They come in variety of shapes and sizes
 It has four parts, these are;
-rim
-bowl
-stem
-base/foot This illustrates:
Indicator no.1
The teacher will explain how to hold the wine glass to prevent from altering the temperature of the Applied knowledge of
drink. content within and across
(Integration to Science 7-Heat Transfer) curriculum teaching areas.
The basic types of stemware
1. Red wine
 Have larger and roundly-shaped bowl that allows more air to interact with the wine.
 This glass is used to serve red wine.
 Standard red wine glass holds 14 ounces.
2. White wine glass
 Long-stemmed glass with a narrower bowl, holds 12 ounces of wine but standard
pour of wine would only be 5 ounces in the glass.
 Used to serve white wine.
3. Martini
 An inverted cone or V-shaped bowl that can hold 6 ounces of liquid
 Used to serve martini cocktail and other aperitifs
 Standard pour is 4 ounces
4. Snifter
 Known as cognac glass, a short-stemmed glass whose vessel has a wide bottom and
relatively a narrow top.
 It is mostly used to serve brandy
  Holds 12 ounces of brandy but standard pour is only 2 ounces
5. Goblet
 Sometimes called chalice, a multipurpose glass that you may see in fine dining
establishments. It has a thicker glass than the other stemware.
 It has a wide rim and deep bowl
 Can be used in serving tea, water or other cold beverages
 Standard goblet holds 14 ounces

b. Discussing new concepts Activity 2: Differentiated activities (smaller group) This illustrates:
and practicing new Group 1: I CAN FILL IT Indicator 6 : Used
skills.#1 Directions: Supply the missing word or group of words to complete each statement. Choose the differentiated,
correct answer from the word pool below. developmentally appropriate
Martini Snifter Chalice larger white wine learning experiences to
1. Goblet is also known as___. address learners’ gender,
2. Cognac glass is used to serve brandy and other known as_____. needs, strengths, interest and
3. Red wine glass has a___ and roundly-shaped bowl. experiences.
4. White wine glass is used to serve___.
5. ___has an inverted bowl.

Group 2: CONNECT ME
Directions: Connect the pictures in Column B to its appropriate given phrases in Column A. Write
the letters only.

Group 3: ARRANGE ME
Directions: Arrange the cutted pictures to form the complete image of the different stemware and
identify their types.
c. Developing Mastery Activity 3: PICK ME! (larger group)
(Lead to Formative Mechanics of the game:
Assessment 3) 1. The two group will play Batu-bato pick, the group who wins the game will be the first to pick
and answer the first question.
2. If they answered it correctly, they will throw a paper ball into one of the two cups. Each cup
marked 5 and 10 points.
3. If the paper ball falls on to any of the cup then the points goes to the group.
4. Continue to play the game until the last question.
d. Finding practical Valuing the importance of glass tumblers and stemware through recitations. This illustrates:
application of concepts 1. What occasion do we usually use stemware? Indicator no. 3: Applied a
and skills in daily living 2. Do you think stemware is very important in food and beverage services industry and to our range of teaching strategies
daily lives? to develop critical and
creative thinking, as well as
3. How important is stemware in Food and Beverage Services industry and to our daily life?
other higher-order thinking
4. Why is stemware very important? skills.
e. Making Generalizations Generalize the lesson through “Pop Corn”.
and Abstraction about Directions: Fill in the blanks with the correct words to complete the paragraphs. (3
the Lesson. minutes)
(1)_____ has a bowl that rests on a stem, anchored by a foot or base and used to
serve cold beverages. This has four parts namely; (2)____,(3)____,(4)_____,(5)____. Its basic
types are; (6)___has a larger bowl, roundly-shaped and used to serve red wine,(7)____has a
narrower bowl with long stem and holds 12 oz., used to serve white wine, (8)__an inverted
cone bowl or v-shaped and used to serve martini cocktail, (9)__a short-stemmed glass
whose vessel has a wide bottom and narrower top, used to serve brandy, (10)___sometimes
called as chalice, a multipurpose glass.

f. Evaluating Learning A1Z26 Cipher This illustrates:

Directions: Unscramble the letters written in the box in Column A to form the word being described
in Column B, using the A1Z26 Cipher replace the word of your answer to numbers. Write your Indicator no 2: Used a
answer on the box provided before the item. range of teaching strategies
that enhance leaner
achievement in literacy and
numeracy skills.
g. Additional Activities for ASSIGNMENT
Application or
Remediation 1) List two (2) of the different occasions which you have attended.
2) Name at least 3 different type of stemware used the in the listed events and give each
corresponding use.
V. REMARKS

VI. REFLECTION

A. No. of learners earned

80%in the evaluation.
B. No. of learners who
required additional
activities for
remediation who
scored below 80%

A. Did the remedial

lessons work?
No. of learners
who have caught
up with the
lesson

B. No. of learners
who continue to
require
remediation
C. Which of my
teaching
strategies
worked well?
 Why did this
work?
D. What difficulties
did I encounter
which my
principal or
supervisor can
help me solve?
E. What innovation
or localized
materials did I
use/discover
which I wish to
share with other
teachers?

Prepared by: Checked & Noted by:

Subject Teacher Principal II