GRADE 1 to 12 School Grade Level 10

DAILY LESSON Teacher Learning Area TLE.-HE-Cookery

LOG
Teaching Date and Time Aug 7-9, 2017 Quarter First

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVE

A. Content Standard The learners demonstrate an understanding in preparing and cooking cereals and starch dishes

B. Performance The learners independently prepare and cook cereals and starch dishes
Standard
C. Learning LO3. Present starch and cereal dishes LO4. Storing starch and cereal dishes
Competency/Objecti 3.1. Present starch dishes with suitable plating and garnishing according to standard TLE-HE9-12CD-Ij-8
ves /Code TLE-HE9-12CD-Ij-8

II. CONTENT Lesson 1. Prepare Cereals and Starch dishes

Remediatio
Factors to consider in presenting starch and cereals dishes n
a. plating b. garnishing c. side Techniques for storing starch and cereal dishes

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pp39-47 pp39-47 pp39-47
Pages
2. Learner’s Materials Pp99-104 Pp99-104 Pp105-108
page
3. Textbook pages 1. CBLM II 1. CBLM II 1. CBLM II
Food Trades. Food Trades. Food Trades.
 Module VI. Module VI. Module VI.
Lesson II Lesson II Lesson II
4. Additional Materials , http://aboutallpasta.blogspot.com/2015/02/past http://aboutallpasta.blogspot.com/2015/02/pasta
From Learning http://aboutallpasta.blogspot.com/2015/02/past a-types-pasta-salad-recipes-types.htm -types-pasta-salad-recipes-types.htm
Resource a-types-pasta-salad-recipes-types.htm
(LR) portal
B. Other Learning Laptop, real ingredients, tools and equipment Laptop, real ingredients, tools and equipment Laptop, real ingredients, tools and equipment
Resource
IV. PROCEDURES

A. Reviewing Picture parade of different recipe of cereals and Review about yesterday’s activity Ask learners about their feelings /feedback
previous lesson or starch dishes about yesterday’s activity
presenting the new
lesson
B. Establishing a Did you notice how they present the different Brainstorming and further discussion on How can we assure that our cereals prepared
purpose for the dishes? Different techniques In presenting starch and are safe for consumption?
lesson cereal dishes attractively
C. Presenting DEMONSTRATION Group Activity What is FIFO?
examples/Instance Teacher will show to the learners how to plate, The teacher will explained the rubrics in
s of the new lesson and garnish cereals and starch dishes. evaluating their output
Reminders about safety and rules and
regulations for the practicum
Let learners perform mis en place
D. Discussing new Read Lesson Information about Techniques in FIRST DAY- Baked Lasagna ( Recipe page Read Lesson Information about how to store
concepts and Preparing Pasta before Plating page 99LM 101LM) a. dried pasta
practicing new SECOND DAY-Homemade Pasta( Recipe b. cooked pasta
skills #1 page103LM) c. fresh pasta
d. frozen pasta
Guide Learners in their activities
E. Discussing new RETURN DEMO OF THE LEARNERS Apply the Factors to consider and techniques Lecture-Discussion
concepts and Group the class in presenting starch and cereal dishes On proper way of storing raw and cooked pasta
practicing new Let them present in class the theme “ANHS
skills #2 chef”
F. Developing Base on available materials present starch and Continuation of the activity Answer Activity A and B page 108 LM
Mastery cereal dishes considering the factors in
presenting egg dishes
 G. Finding practical Continuation of activity Present your output Continuation of the activity and applying FIFO
application of
concepts and skills

H. Making Continuation of activity What are the considerations in starch and Why understanding proper storing of cereals
generalizations cereal presentation? and starch is important?
and abstractions Is creativity plays an important role in
about the lesson presentation of starch and cereal dishes?
Let the learners perform CLAYGO

I. Evaluating Evaluate their output base on rubrics given Conduct Post test
Learning Performance assessment on the activity

J. Additional Assigning Task for tomorrows activity Read about How to store cereals and starch
activities for Bring needed materials products
application or
remediation

VI. REMARKS

VII. 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
lesson
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
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?