School: Sto Niño Integrated School Grade Level: 10

GRADES 1 to 12
DAILY LESSON LOG Teacher:CILA MIE M. ABAMONGA Learning Area: COOKERY
Teaching Dates and November 2-4, 2022
Time: 9:45-10:45 AM Quarter: 2nd QUARTER-(WEEK #1)

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES
A. Content Standards: Learners……
Preparing and cooking vegetable dishes

B. Performance Standards: Learners……

Independently prepare cook vegetable dishes

C. Learning At the end of the session the students At the end of the session the At the end of the session the
Competencies/Objectives: HOLIDAY must be able to: students must be able to: students must be able to:
Write the LC Code for each --ALL SOULS DAY
1. Identify the ingredients according to 1. Prepare the Ingredients 1. Thaw frozen ingredients and wash
the standard recipe. according to the given recipe, raw vegetables following standard
required form and time frame procedures.

II. CONTENT PRINCIPLES OF PREPARING CHARACTERISTICS OF THAWING FROZEN VEGETABLES

VEGETABLES QUALITY VEGETABLES

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Technology and Technology and Technology and
Livelihood Education Livelihood Education Livelihood Education
Home Economics Cookery Home Economics Cookery Home Economics Cookery
Quarter 2 - Module Quarter 2 - Module Quarter 2 - Module
2. Learner’s Materials Pages

3. Textbook Pages

4. Additional Materials from PPT, videos, pictures PPT, videos, pictures PPT, videos, pictures
 Learning Resource (LR)
portal
B. Other Learning Resources

A. Reviewing Previous Lesson Call some learners about what they Call some learners about what Call some learners about what they
or Presenting the New learned last meeting. they learned last meeting. learned last meeting.
Lesson

B. Establishing a Purpose for

the Lesson How would you choose What comes in your mind when you
something/someone or what are hear the word THAW or THAWING?
the qualities you need to have a
quality relationship?

OK. Just like your relationship, We

also need to know the
Characteristics of a Quality of
vegetables we have to buy/
choose.

C. Presenting PRESENT SOME SAMPLE PRESENT SOME VIDEOS ABOUT

Examples/Instances of the VIDEOS ABOUT THAWING?
Lesson CHARACTERISITCS OF
QUALITY VEGETABLS..

D. Discussing New Concepts

and Practicing New Skills #1
\
E. Discussing New
Concepts and
Practicing New .
Skills #2

Next, What are the

Characteristics of Quality
Vegetables?
F. Developing .
Mastery Okay, Why it is important to know Enumerate the following
(Leads to the Principles in preparing Characteristics of Quality
Formative vegetables? Vegetables.
Assessment 3) Site some examples.
Site some examples.

G. Finding
Practical
Applications of
Concepts and
Skills in Daily
Living

H. Making Call learners who can give the Call learners who can give the Call learners who can give the
Generalizations significant factor of the lesson. significant factor of the lesson. significant factor of the lesson.
and Abstractions
about the Lesson
 I. Evaluating Prepare for the Assessment. Learners Prepare for the Assessment.
Learning will be given Assessment. Learners will be given
Assessment.

E
J. Additional
Activities for
Application or
Remediation

IV.REMARKS
A. No. of learners
who earned 80% in
the evaluation

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
work well? Why
did these work?

F. What difficulties
did I encounter
which my principal
or supervisor can
help me solve?

G. What innovations
or localized
materials did I
used/discover
which I wish to
share with other
teachers?

Prepared by: Noted by:

CILLA MIE M. ABAMONGA MELCHOR A. ABSUELO JR.
SHS Teacher II School Head