CALOOCAN CITY BUSINESS HIGH SCHOOL

Quarter: First Quarter: First Quarter: First Quarter: First Quarter: First Quarter: First
Gr. and Sec: 11 HE A AND HE B Gr. and Sec: 11 HE A AND HE B Gr. and Sec: 11 HE A AND HE B Gr. and Sec: 12 HE A AND HE B Gr. and Sec: 12 HE A AND HE B Gr. and Sec: 12 HE A AND HE B
GRADE 11-12
DAILY LESSON
LOG 17-Apr-23 18-Apr-23 19-Apr-23 20-Apr-23 21-Apr-23
SUBJECT: COOKERY IV Bread and Pastry Production II

The learners The learners The learners

demonstrate an demonstrate an demonstrate an At the end of the lesson You should
At the end of the lesson You should be At the end of the lesson You should be
understanding basic understanding basic understanding basic be able to: 1. Prepare sponge and
able to: 1. Prepare sponge and cakes, able to: 1. Prepare sponge and cakes,
I. OBJECTIVES concepts and concepts and concepts and cakes, prepare and use fillings,
prepare and use fillings, Decorate cakes, prepare and use fillings, Decorate
underlying theories in underlying theories in underlying theories in Decorate cakes, Present Cakes, Store
Present Cakes, Store cakes cakes, Present Cakes, Store cakes
preparing poultry and preparing poultry and preparing poultry and cakes
game dishes game dishes game dishes

The learners prepare a The learners prepare a The learners prepare a

variety of poultry and game variety of poultry and game variety of poultry and game The learner demonstrates The learner demonstrates The learner demonstrates
dishes found in different dishes found in different dishes found in different understanding of the core understanding of the core understanding of the core
cultures cultures cultures concept and underlying concept and underlying concept and underlying
A. Content Standards
theories in preparing and theories in preparing and theories in preparing and
presenting gateaux, tortes and presenting gateaux, tortes and presenting gateaux, tortes and
cakes cakes cakes

The learners prepare a The learners prepare a The learners prepare a

variety of poultry and game variety of poultry and game variety of poultry and game
dishes found in different dishes found in different dishes found in different The learner demonstrate The learner demonstrate The learner demonstrate
cultures cultures cultures competencies in preparing and competencies in preparing and competencies in preparing and
B. Performance Standards
presenting gateaux, tortes and presenting gateaux, tortes and presenting gateaux, tortes and
cakes cakes cakes

2.2 Fill and assemble slice or layer

1.1. prepare the tools, LO 2. Prepare and use fillings
1.3. determine poultry sponges and cakes according to 2.3 Select coatings and sidings according
equipment, and 1.2. identify the market 2.1 Prepare and select fillings in
C.Learning Competencies / Objectives LC Code cuts in accordance standard recipe specifications, to the product characteristics and
ingredients based on forms of poultry
with prescribed dish accordance with required consistency required recipe specification
standards enterprise practice and customer
and appropriate flavors
preferences
 1. Preparation of poultry
for cooking
17. Identification of fillings
1.1. Slaughter and 20. Classification of coatings and
appropriate in a specific cakes 19. Filling and assembling cakes
bleeding sidings based on the required
II. CONTENT 2. Market forms of poultry 3. Poultry cuts 18. Identification of the required according to the standard
1.2. Scalding recipe specifications and
consistency and appropriate recipe specifications
1.3. Defeathering product characteristics
flavor of fillings
1.4. Evisceration
1.5. Deboning

III. LEARNING RESOURCES

1. CBLM II 2. CBLM III 2. CBLM III

TLE_HEBP9- TLE_HEBP9- TLE_HEBP9-
Food Trades. Food Trades. Food Trades.
12TC-IIIa-f-7 12TC-IIIa-f-7 12TC-IIIa-f-7
Module IV. Module VII. Module VII.
A. References Lesson II. Lesson III. Lesson III.
1. Teacher's guide pages
2. Learners guide page
3. Textbook pages
4. Add'l Mat'l frm. Learning Res. (LR)Portal
B. Other Learning Resources
IV. PROCEDURES

A. Reviewing previous lesson or presenting the

new lesson

20. Classification of coatings and

19. Filling and assembling cakes
. Preparation of poultry 1.2. Scalding 17. Identification of fillings sidings based on the required
B. Establishing a purpose for the lesson for cooking 1.3. Defeathering
2. Market forms of poultry
appropriate in a specific cakes
according to the standard
recipe specifications and
recipe specifications
product characteristics

18. Identification of the required

C. Presenting examples/instances of the new 1.1. Slaughter and 1.4. Evisceration
3. Poultry cuts consistency and appropriate
lesson bleeding 1.5. Deboning
flavor of fillings

D. Discussing new concepts and practicing new

skills #1

E. Discussing new concepts and practicing new

skills #2

F. Developing mastery (Leads to Assesment 3)

How Well Did You Perform? How Well Did You Perform?
Demonstrate the steps in fabricating and
G. Finding practical applications of concepts Find out by accomplishing the Scoring Find out by accomplishing the Scoring
deboning chicken by following the
and skills in daily living procedures on page 242.
Rubric honestly. Remember it is your Rubric honestly. Remember it is your
learning at stake! learning at stake!
H. Making generalizations and abstraction about the
lesson

I. Evaluate learning Galantina Quiz No. 3 Pianono 63 Quiz No. 3

J. Additional activities for application or

remediation

V. ASSIGNMENT

VI. REMARKS

VII. REFLECTION

Grade Level/ Section Grade 11 - HE A AND HE B Grade 11 - HE A AND HE B Grade 11 - HE A AND HE B Grade 12 - HE A and B Grade 12 - HE A and B Grade 12 - HE A and B

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 work 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 share with other teachers?
Name of Teacher: Checked by: Checked by: Checked by: Checked by: Checked by: Checked by:

Rose Lalaine R. Gili Mary Jean Espiritu Mary Jean Espiritu Mary Jean Espiritu Mary Jean Espiritu Mary Jean Espiritu Mary Jean Espiritu
Teacher II (SHS) Master Teacher I, HE SGH Master Teacher I, HE SGH Master Teacher I, HE SGH Master Teacher I, HE SGH Master Teacher I, HE SGH Master Teacher I, HE SGH

Verified: Noted:
Windelle G. Morales TIRSO R. DELA CRUZ
Assistant Principal - SHS (Academics) Principal IV