OLIVAREZ COLLEGE TAGAYTAY
E. Aguinaldo Hi-Way, Crossing Silang, Tagaytay City
DAILY LESSON LOG (DLL)
1ST SEMESTER S.Y. 2018-2019
Subject Code :HE001 Subject Description :Cookery 1
Inclusive Teaching Dates:Week 12 Day 1 Schoology Access Code: T39FN-QRCM4
I. Objectives
A. Content B. Content C. Performance D. Learning E. LC F.
Standards Standards Competencies Code Date
The learners The learners prepares a LO 3. Prepare TLE_HEC Week
15. Classification of
demonstrate variety of stocks, sauces required for K912SSS- 12/Da
Sauces
an sauces, and soups used menu items IIIa-20 y1
16. Ingredients in
understanding in different cultures 3.1 Classify
preparing sauces
basic various types of
17. Methods of
concepts and sauces and their
preparing sauces
underlying corresponding
18. Types of
theories in 3.2 Prepare a
thickening agents and
preparing variety of hot and
convenience products
stocks, cold sauces based
used in preparing
sauces, and on the required
sauces
soups menu items
19. Role of thickening
3.3 Identify the
agents and
types of thickening
convenience products
agents and
in the preparation of
convenience
sauces
products used in
20. Criteria for
preparing sauces
evaluating sauces
3.4 Use thickening
21. Common problem
agents and
in the preparation of
convenience
sauces
products
22. Suggested project:
appropriately
Various type of
3.5 Evaluate sauces
sauces
for flavor, color,
and consistency
3.6 Identify and
deal with problems
in the preparation
of sauces
II. Content (Topic Covered)
15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products used in preparing sauces
19. Role of thickening agents and convenience products in the preparation of sauces
20. Criteria for evaluating sauces
21. Common problem in the preparation of sauces
22. Suggested project: Various type of sauces
III. Learning Resources (printed/online in APA format)
Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,
Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-
429
Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-
63.
De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420432.
Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home Economics Third
Year, pp 86 -89. Saint Bernadette Publications, INC. 1997
IV. Procedures:
A. Reviewing previous 1. The instructor will ask questions related to previous topics so
lesson or presenting the new that the students can recall
lesson 2. The instructor will present the topic through showing videos
and photos.
B. Establishing a purpose for Classroom Opinion Polls – The instructor asked the idea of the
the lesson students about the topic and provided the objective and outline of
the matter
Video Presentation – The instructor presented a video that
shows the overview of the topic
C. Presenting 1. Presentation of photos and videos related to the lesson.
examples/instances of the 2. Presentation Power Point Presentation
new lesson 3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
D. Discussing new concepts Discussion Method:
and practicing new skills # 1 Discuss the ff: through power point presentation.
15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products used in
preparing sauces
19. Role of thickening agents and convenience products in the
preparation of sauces
20. Criteria for evaluating sauces
21. Common problem in the preparation of sauces
22. Suggested project: Various type of sauces
E. Discussing new concepts Discussion Method:
and practicing new skill # 2 Set examples about the ff: through power point and video
presentation.
15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products used in
preparing sauces
19. Role of thickening agents and convenience products in the
preparation of sauces
20. Criteria for evaluating sauces
21. Common problem in the preparation of sauces
22. Suggested project: Various type of sauces
F. Developing mastery Formative Assessment strategies:
(Leads to Formation Convergence Mastery
Assessment 3) Quiz
A. Recognize Me?
Below are statements describing the types of ingredients
used in the preparation of sandwiches? Choose the
correct word/term from the box
B. Hot or Cold? Classify the following sandwiches either
hot or cold sandwiches.
G. Finding practical Concrete experience and reflective observation.
applications of concepts and 1. The students can do the following:
skills in daily living a. Prepare sauces required for menu item
b. Store and reconstitute stocks, sauces and soups
c. Perform mise’en place
d. Cook poultry and meat dishes
e. Plate and present poultry and meat dishes
f. Evaluate finished products
g. Store poultry
H. Making generalization Generalization and abstraction approaches:
and abstraction about the 1. White sauce - Its basic ingredient is milk which is
lesson thickened with flour enriched with butter.
2. Veloute sauce- Its chief ingredients are veal, chicken
and fish broth, thickened with blonde roux.
3. Hollandaise – It is a rich emulsified sauce made from
butter, egg yolks, lemon juice and cayenne.
4. Brown sauce / Espagnole – It is a brown roux-based
sauce made with margarine or butter, flavor and
brown stock.
5. Tomato – It is made from stock (ham/pork) and
tomato products seasoned with spices and herbs.
I. Evaluating learning Written Exam
J. Additional activities for
application or remediation
(BLENDED LEARNING)
V. Remarks:
The students have been able to learn the following through elaborative discussion, setting of
examples through photos and video presentation and formative assessment strategies.
15. Classification of Sauces
16. Ingredients in preparing sauces
17. Methods of preparing sauces
18. Types of thickening agents and convenience products used in preparing sauces
19. Role of thickening agents and convenience products in the preparation of sauces
20. Criteria for evaluating sauces
21. Common problem in the preparation of sauces
22. Suggested project: Various type of sauces
VI. Reflection
A. No. of learners who earned 80% on the
formative assessment From previous activities 100%
B. No. of learners who require additional
activities for remediation From previous activities 0%
C. Did the remedial lesson work? No. of
learners who have caught up with the lessons 48
D. No. of learners who continue to require 0
remediation
E. Which of my teaching strategies worked Power Point and Video Presentation
well?
F. What difficulties did I encounter which my
principal or supervisor can help me solve? Internet connection for more references
G. What innovation or localized materials did I
use/discover which I wish to share with other Powerpoint Presentation and Video
teachers? Presentation
Prepared by:
RAYMOND L. MARCOS
Instructor
Checked by:
MR. MYKE PONCE CUESTA
TVL Coordinator
Approved by:
EFANNY E. FELIAS, LPT, MEM
Principal
