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    I. Objectives: GRADES 1 To 12 Daily Lesson LOG School: Danipas National High School Grade Level: IX

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    Yheng Espadera
    This document contains a daily lesson plan for a Grade 9 cooking class on plating desserts. The lesson objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to prepare desserts and independently plate desserts following guidelines. The lesson contains activities like a video on plating techniques, a game to identify plating guidelines, demonstrations by the teacher, and an assessment where students plate desserts in groups and provide feedback. The key plating guidelines discussed are making garnishes edible, keeping it clean and simple, relating garnishes to the dessert, layering flavors and textures, and considering different plate sizes and shapes.

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    © All Rights Reserved
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    I. Objectives: GRADES 1 To 12 Daily Lesson LOG School: Danipas National High School Grade Level: IX

    Uploaded by

    Yheng Espadera
    108 views3 pages
    This document contains a daily lesson plan for a Grade 9 cooking class on plating desserts. The lesson objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to prepare desserts and independently plate desserts following guidelines. The lesson contains activities like a video on plating techniques, a game to identify plating guidelines, demonstrations by the teacher, and an assessment where students plate desserts in groups and provide feedback. The key plating guidelines discussed are making garnishes edible, keeping it clean and simple, relating garnishes to the dessert, layering flavors and textures, and considering different plate sizes and shapes.

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    Lesson Plan on Cookery

    Original Title

    COT_Lesson Plan

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    This document contains a daily lesson plan for a Grade 9 cooking class on plating desserts. The lesson objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to prepare desserts and independently plate desserts following guidelines. The lesson contains activities like a video on plating techniques, a game to identify plating guidelines, demonstrations by the teacher, and an assessment where students plate desserts in groups and provide feedback. The key plating guidelines discussed are making garnishes edible, keeping it clean and simple, relating garnishes to the dessert, layering flavors and textures, and considering different plate sizes and shapes.

    Copyright:

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

    I. Objectives: GRADES 1 To 12 Daily Lesson LOG School: Danipas National High School Grade Level: IX

    Uploaded by

    Yheng Espadera
    This document contains a daily lesson plan for a Grade 9 cooking class on plating desserts. The lesson objectives are for students to understand and demonstrate the knowledge, skills, and attitudes required to prepare desserts and independently plate desserts following guidelines. The lesson contains activities like a video on plating techniques, a game to identify plating guidelines, demonstrations by the teacher, and an assessment where students plate desserts in groups and provide feedback. The key plating guidelines discussed are making garnishes edible, keeping it clean and simple, relating garnishes to the dessert, layering flavors and textures, and considering different plate sizes and shapes.

    Copyright:

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

    GRADES 1 to 12School: Danipas National High School Grade Level: IX

    Teacher: Rutchel B. Espadera Learning Area: TLE-Cookery


    DAILY LESSON Teaching Dates and Time: (Week 4) Quarter: 1st QUARTER
    LOG 8:45-9:45 AM
    I. OBJECTIVES
    The learners...
    A. Content Standards Demonstrate an understanding the knowledge, skills, and attitudes
    required in preparing desserts.
    The learners…
    B. Performance Standards
    Independently prepares desserts.
    LO.2.2. Plate/Present of dessert
    C. Learning Competencies/ Objectives Write the
    (TLE_HECK9-12PD-IVg-17)
    LC code for each
    3.3 Identify dessert accompaniments and hygienic procedures
    II. CONTENT Guidelines in Plating Dessert
    III. LEARNING RESOURCES
    A. References
    1. Teacher’s Guide pages Page 13 of 32
    2. Learner’s Material pages Pages 182-183
    3. Textbook pages
    4. Additional Materials for Learning Resource PowerPoint presentations, pictures of different desserts and video on
    Portal fundamentals of plating.
    Real objects/materials, Ingredients, Pictures, Videos
    B. Other Learning Resources
    https://www.youtube.com/watch?v=99bx5L0RhNQ
    IV. PROCEDURES
    1. Prayer
    2. Attendance Check
    3. Setting of Standards

    Preliminary Activities

    SCORE BOARD
    Merit Demerit
    (+) (-)
    I
    II
    III
    IV
    Total
    A. Reviewing previous lesson or presenting the Motivation
    Video Analysis: The teacher will show a video – Plate it until you make it-
    11 clever ways to present food like a pro! - Food Hacks by So Yummy of
    new lesson
    food presentation/plating and do a follow up questions afterwards.
    https://www.youtube.com/watch?v=99bx5L0RhNQ
    What is the video all about? What have you observe in the plate
    B. Establishing a purpose for the lesson presentation? How did the person in the video garnish the plate? How
    does it affect you while watching the video?
    C. Presenting examples/ instances of the new GAME: The student will unlock the hidden word (GUIDELINES IN
    lesson PLATING DESSERT) by assembling in the cut-out pictures.
    a) Identify the guidelines of plating; and
    Presentation of Objectives
    b) Create a dessert following the guidelines of plating.
    GARNISH –it is to add something as an accompaniment to food or drink
    that enhances its flavor or appearance.
    EDIBLE-something that is suitable or safe to eat.
    Unlocking of Difficulty
    TEXTURE –it is the structure of a substance or material such as soil or
    food, especially how it feels when touched or chewed.
    PLATING –it the process of garnishing.
    D. Discussing new concepts and practicing new
    The teacher will discuss about the guidelines of plating
    skills #1
    E. Discussing new concepts and practicing new The teacher will demonstrate/prepare a dessert and present it
    skills #2 attractively.
    After presentation, the teacher will ask the students about their
    observation.
    F. Developing mastery
    (While we are doing the plating, what do you think is the most important
    (Leads to Formative Assessment 3)
    thing to consider? Why do have to present the dessert properly or any
    other dishes?)
    With the same grouping, the students will plate a dessert and present it
    following the guidelines of plating desserts. Feed backing will be done
    after the activity by other groups –Group 1 will assess the work of group
    2, group 2 will assess the work of group 3, group 3 will assess the work of
    group 4, and group 4 will assess the work of group 1.
    RUBRICS

    G. Finding practical application of concepts and


    skills in daily living

    H. Making generalization and abstractions about Guidelines in plating dessert:


    1. Make garnishes edible. Everything on the dessert plate
    should be edible and delicious.
    2. Keep it clean and simple. Don't crowd the plate. If your
    dessert is beautiful, it shouldn't need a lot of garnishes. And
    keep the rim of the plate clear, so the servers aren't touching
    the food when they place the desserts in front of the customers.
    3. Make your garnishes relate to the dessert on the plate.
    The only time you should garnish with fresh mint is if you're
    serving mint ice cream. Don't put it on there just because you
    think the dessert needs color. If you have a brown dessert, like
    apples in puff pastry, then make sure all of those elements are
    executed well—puff pastry should look beautiful and crisp.
    the lesson
    4. Layer flavors and textures in your dessert. Textures and
    flavors hit the palate at different times. Ask yourself, "How can I
    make this better?" If the answer is a little lemon zest, then add it
    as a garnish. All the components on the plate should build on
    the dessert, making it better.
    5. Try different plates—various sizes and shapes. The right
    plate can add or enhance the theme really well.

    What character are we going to develop in making food


    presentation/plating? Why do we need to apply plating when presenting
    the food to the customers? How important it is to garnish and plate the
    dessert?
    I. Evaluating learning The set rubrics will be used to evaluate the output of the students.
    J. Additional activities for application or
    Conduct Remediation for students who were absent.
    remediation
    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 lessons
    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 encountered 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 and OBSEREVED:


    Please indicate date and time:

    Prepared by: Checked by:

    RUTCHEL BALBIN-ESPADERA ELIZABETH T. LEGAL


    Teacher II School Head
    Date: ___________

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