Sto Niño Integrated School

School: Grade Level: 10

GRADES 1 to 12
DAILY LESSON LOG CILA MIE M. ABAMONGA
Teacher: Learning Area: COOKERY
Teaching Dates and December 5-8, 2022
Time: 9:45-10:45 AM Quarter: 2nd QUARTER-(WEEK #5)

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: At the end of the session the students must must be able to: students must be able to: students must be able to:
Write the LC Code for each be able to:
1. Prepare the kitchen tools, equipment, 1. Identify types, varieties, market 1. Follow standard safety and 1. Identify steps in processing fish.
and ingredients based on required standards forms, nutritive value, and composition Hygiene procedures.
of fish and seafood.
2. Assemble ingredients according
to recipes, recipe card, or
enterprise standard.

Types of Seafood Varieties of Fish Fish cuts Processing Fish

II. CONTENT Market forms of fish and Composition and nutritive
fish products value of fish

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Technology and Technology and Technology and Technology and
Livelihood Education Livelihood Education Livelihood Education Livelihood Education
Home Economics Cookery Home Economics Cookery Home Economics Cookery Home Economics Cookery
Quarter 2 - Module 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 PPT, videos, pictures
 Learning Resource (LR)
portal
B. Other Learning Resources

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

B. Establishing a Purpose for Activity:1 Activity:1 Activtiy 1: Activty 1:

the Lesson Match the following; Match the following; Try this Activity; Arrange the following:
Shellfish Structure
Fin Fish Body shape Canning
others Market forms Cutting of tails and fins
Fat contents Cleansing
Water source Canning
Processed fish Scaling
Eviscerating

Those are the following on how to

process fish.

C. Presenting Present some examples through pictures/ Present some examples through Present some examples through Present some examples through
Examples/Instances of the images pictures/ images pictures/ images pictures/ images
Lesson

D. Discussing New Concepts Types of Seafood Varieties of Fish Fish cuts Processing Fish
and Practicing New Skills #1 1.1. Shellfish 2.1. Structure Composition and nutritive 6.1. Scaling
1.2. Fin fish 2.2. Body shape value of fish 6.2. Cutting of tails and fins
1.3. Others 2.3. Market forms 6.3. Eviscerating
2.4. Fat contents 6.4. Cleansing
2.5. Water source 6.5. Canning
2.6. Processed fish
2.7. Others
E. Discussing New Concepts Market forms of fish and
and Practicing New Skills #2 fish products

.
F. Developing Mastery .
(Leads to Formative
Assessment 3)

G. Finding Practical Show some picture and let them recognize Show a picture and let them Present a fish and demonstrate
Applications of Concepts shellfish to Fin Fish. differentiate fresh fish from not fresh in the class the proper cuts of -----------
and Skills in Daily Living one. fish.

H. Making Generalizations and Call learners who can give the significant Call learners who can give the Call learners who can give the Call learners who can give the
Abstractions about the factor of the lesson. significant factor of the lesson. significant factor of the lesson. significant factor of the lesson.
Lesson

I. Evaluating Learning Prepare for the Assessment. Learners will Prepare for the Assessment. Learners Prepare for the Assessment. Prepare for the Assessment.
be given Assessment. will be given Assessment. Learners will be given Learners will be given Assessment.
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