School FORTUNATO F.

HALILI NATIONAL AGRICULT

DAILY
LESSON Teacher ILEINE S. MAGAT
LOG Teaching Dates and Time
Monday - Thursday 9:00-11:15 am (Februa
Tuesday - Friday 1:00-3:00pm (February

DAY 1 DAY 2
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing dessert
B. Performance Standards The learner tranfers learnings by:prepare dessert and swe
C. Learning Competencies/ Objectives At the end of the lesson, you should be able to: At the end of the lesson, you should be able to:
A. identify the different ingredients used for desserts and sweet sauces; A. identify the different ingredients used for desserts and sweet sauces;
B. explain the characteristics of each ingredients for desserts; and B. explain the characteristics of each ingredients for desserts; and
C. determine the importance of using the right ingredients in preparing C. determine the importance of using the right ingredients in preparing
desserts and sweet sauces. desserts and sweet sauces.

II. CONTENT
III. LEARNING RESOURCES
A. Reference
1. Teacher's Guide pages
2. Learner's Materials pages Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173

3. Textbook pages
4. Additional Materials from Learning Resource (LR) portal
B. Other Learning Resources SPTVE Food Technology Quarter 4 SLM Module 3 SPTVE Food Technology Quarter 4 SLM Module 3
C. Values Integration Teamwork Teamwork
IV. PROCEDURES
A. Reviewing lesson or presenting new lesson Types of Desserts and its Characteristics Types of Desserts and its Characteristics
B. Establising a purpose for the lesson Ingredients for desserts should of good quality. Ingredients varies depending Ingredients for desserts should of good quality. Ingredients varies depending
upon the types of desserts and sweet sauces to be prepared. There are a upon the types of desserts and sweet sauces to be prepared. There are a
wide variety of ingredients that may be used in the preparation and cooking wide variety of ingredients that may be used in the preparation and cooking
of hot and cold dessert. Selection of good quality and proper combination of of hot and cold dessert. Selection of good quality and proper combination of
ingredients are important factors to consider in preparing variety of desserts ingredients are important factors to consider in preparing variety of desserts
and sweet sauces and sweet sauces

C. Presenting examples/ instances of the new lesson Show pictures of diffrenet ingredients and ask them what are those and what Show pictures of diffrenet ingredients and ask them what are those and what
are their uses are their uses
D. Discussing new concept and practicing new skills #1 Ingredients for Desserts and Sweet Sauces Ingredients for Desserts and Sweet Sauces

E. Discussing new concept and practicing new skills #2

F. Developing Mastery (Leads to Formative and Assessment ) Question and answer during discussion. Question and answer during discussion.

G. Finding practical applications of concepts and skills in daily What practical lessons you learned from this module that you can apply in What practical lessons you learned from this module that you can apply in
living selecting quality ingredients in preparing dessert? selecting quality ingredients in preparing dessert?

H. Making generalizatons and abstraction about the lesson How do you find your lesson? How do you find your lesson?
Success in preparing desserts depends upon the quality of ingredients used. Success in preparing desserts depends upon the quality of ingredients used.
Why it is important to identify the ingredients for a specific type of dessert? Why it is important to identify the ingredients for a specific type of dessert?

I. Evaluating Learning Quiz Quiz

J. Additional activities fro application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the formative assessment
A. No. of learners who earned 80% on the formative assessment
B. No. of learners who require additional activities for remediation
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 this 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 Recommending Approval:

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Teacher VI, SPTVE Department
 Learning Area
FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL
SPTVE Food Tech 8
Grade Level/Section
ILEINE S. MAGAT 8- Sampaguita/Daisy
Monday - Thursday 9:00-11:15 am (February 5-9) Quarter
Tuesday - Friday 1:00-3:00pm (February 5-9) THIRD

DAY 3 DAY 4

The learners demonstrate an understanding of preparing dessert and sweet sauces.

The learner tranfers learnings by:prepare dessert and sweet sauces.
At the end of the lesson, you should be able to: At the end of the lesson, you should be able to:
A. identify the varieties and categories of dessert sauces; A. identify the varieties and categories of dessert sauces;
B. differentiate the varieties and categories of dessert sauces; and B. differentiate the varieties and categories of dessert sauces; and
C. determine the importance of using the right sauces in preparing desserts. C. determine the importance of using the right sauces in preparing desserts.

Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 1of 2 pp. 170-173

SPTVE Food Technology Quarter 4 SLM Module 4 SPTVE Food Technology Quarter 4 SLM Module 4
Cooperation Cooperation

Ingredients for Desserts and Sweet Sauces Ingredients for Desserts and Sweet Sauces
A dessert sauce is a flavored liquid blend of ingredients that adds flavor, A dessert sauce is a flavored liquid blend of ingredients that adds flavor,
moisture, texture and enhances the appearance of the food. These are moisture, texture and enhances the appearance of the food. These are
mixtures of liquid and semisolid ingredients used to flavor, color and mixtures of liquid and semisolid ingredients used to flavor, color and
accompany desserts. Sauces should be of good quality and it varies accompany desserts. Sauces should be of good quality and it varies
depending upon the types of desserts to be prepared. depending upon the types of desserts to be prepared.

5 item quiz 6 item quiz

Varieties and Categories of Dessert Sauces Varieties and Categories of Dessert Sauces

Question and answer during discussion. Question and answer during discussion.

What practical lessons you learned from this module that you can apply in What practical lessons you learned from this module that you can apply in
preparing varieties of dessert sauces? preparing varieties of dessert sauces?

How do you find your lesson? How do you find your lesson?
Success in preparing dessert sauces depends upon the quality of ingredients Success in preparing dessert sauces depends upon the quality of ingredients
used. Why it is important to identify the ingredients for a specific type of used. Why it is important to identify the ingredients for a specific type of
dessert sauce? dessert sauce?

Quiz Quiz

Approved:

REYNALDO S. CRISTOBAL, EdD

Principal IV
 School FORTUNATO F. HALILI NATIONAL AGRICU
DAILY
LESSON Teacher ILEINE S. MAGAT
LOG Teaching Dates and Time Monday - Thursday 9:00-11:15 am (Feb

DAY 1 DAY 2
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing des
B. Performance Standards The learner tranfers learnings by:prepare dessert and
C. Learning Competencies/ Objectives At the end of the session, the students should be able to; At the end of the session, the students should be able to;
A. Identify various nutrients present in vegetables; A. Identify various nutrients present in vegetables;
B. enumerate different ways of preparing vegetables and B. enumerate different ways of preparing vegetables and
C. value the importance of eating vegetables. C. value the importance of eating vegetables.

II. CONTENT
III. LEARNING RESOURCES
A. Reference
1. Teacher's Guide pages
2. Learner's Materials pages Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 117-120 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 117-120

3. Textbook pages
4. Additional Materials from Learning Resource (LR) portal
B. Other Learning Resources SPTVE Food Technology Quarter 4 SLM Module 3 SPTVE Food Technology Quarter 4 SLM Module 1
C. Values Integration Teamwork Teamwork
IV. PROCEDURES
A. Reviewing lesson or presenting new lesson Flavor and Color Components of Vegetables Flavor and Color Components of Vegetables
Factors to Consider in Choosing Good Quality Vegetables Factors to Consider in Choosing Good Quality Vegetables
B. Establising a purpose for the lesson Nowadays, people tend to eat foods that are “fast” in cooking and preparing Nowadays, people tend to eat foods that are “fast” in cooking and preparing
and sometimes neglect the importance of adding nutritious variety like and sometimes neglect the importance of adding nutritious variety like
vegetables. vegetables.

C. Presenting examples/ instances of the new lesson Is eating vegetables important? Why do you choose junk food as merienda if Is eating vegetables important? Why do you choose junk food as merienda if
you can eat a healthy snack? Why skip eating vegetables and prefer you can eat a healthy snack? Why skip eating vegetables and prefer
processed food? Is it healthier? processed food? Is it healthier?

D. Discussing new concept and practicing new skills #1 Nutritional Value of Vegetables; Nutritional Value of Vegetables;

E. Discussing new concept and practicing new skills #2 Preparing Fresh Vegetables Preparing Fresh Vegetables

F. Developing Mastery (Leads to Formative and Assessment ) Question and answer during discussion. Question and answer during discussion.

G. Finding practical applications of concepts and skills in daily What practical lessons you learned from this topic nutritional value ang What practical lessons you learned from this topic nutritional value ang
living preparing vegetables? preparing vegetables?

H. Making generalizatons and abstraction about the lesson Why is it important to eat vegetables? Do we have benefit from them? Why is it important to eat vegetables? Do we have benefit from them?

I. Evaluating Learning Quiz Quiz

J. Additional activities fro application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the formative assessment
A. No. of learners who earned 80% on the formative assessment
B. No. of learners who require additional activities for remediation
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 this 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 Recommending Approval:

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Teacher VI, SPTVE Department
 Learning Area
FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL
SPTVE Cookery 10
Grade Level/Section
ILEINE S. MAGAT 10 - Mahogany
Quarter
Monday - Thursday 9:00-11:15 am (February 5-9)
THIRD

DAY 3 DAY 4

The learners demonstrate an understanding of preparing dessert and sweet sauces.

The learner tranfers learnings by:prepare dessert and sweet sauces.
At the end of this learning period, the students should be able to: At the end of this learning period, the students should be able to:
A. Identify the different ways in preparing fresh vegetables; A. Identify the different ways in preparing fresh vegetables;
B. Determine the basic knife cuts of vegetables; B. Determine the basic knife cuts of vegetables;
C. Appreciate the importance of accurate cutting techniques in preparing C. Appreciate the importance of accurate cutting techniques in preparing
vegetables. vegetables.

Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 121-123 Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2of 2 pp. 121-123

SPTVE Food Technology Quarter 4 SLM Module 4 SPTVE Food Technology Quarter 4 SLM Module 4
Cooperation Cooperation

Nutritional Value of Vegetables; Preparing Fresh Vegetables Nutritional Value of Vegetables; Preparing Fresh Vegetables

How to prevent the loss of vitamins, minerals and flavor when preparing How to prevent the loss of vitamins, minerals and flavor when preparing
vegetables prior to cooking? vegetables prior to cooking?

5 item quiz 5 item quiz

Different Ways in preparing Fresh Vegetables and Different Ways in preparing Fresh Vegetables and
Basic Knife Cuts Basic Knife Cuts

Question and answer during discussion. Question and answer during discussion.

What practical lessons you learned from this module that you can apply in What practical lessons you learned from this module that you can apply in
knowing the different ways of preparing vegetables and basic knife cuts? knowing the different ways of preparing vegetables and basic knife cuts?

What have you learned from this lesson? What have you learned from this lesson?

Quiz Quiz

Approved:

REYNALDO S. CRISTOBAL, EdD

Principal IV