DLL Co2022-2023
DLL Co2022-2023
I. OBJECTIVE
A. Content Standards - The learners demonstrate an understanding of :
basic concepts and underlying theories in preparing stocks, sauces, and
soups
B. Performance Standards - The learners:
prepares a variety of stocks, sauces, and soups used in
different cultures
C. Learning Competencies/ LO 2. Prepare soups required for menu items
Objectives (Write the LC Code) TLE_HECK10SSS-IIIb-21
2.1 determine the classification of soups
II. CONTENT CLASSIFICATIONS OF SOUPS
INGREDIENTS IN PREPARING SOUP
III. LEARNING RESOURCES
A. References
1. Curriculum Guide Pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resources LR) portal
B. Other Learning Resources Ppt, video, module
IV. PROCEDURES
Preliminary Activities
1. Prayer
2. Greetings
3. Attendance
4. Classroom standard
A. Review previous lesson or “COMPLETE ME”
presenting the new lesson Direction: IDENTIFY WHAT IS BEING ASK
Supply the missing letter to complete the word/s according to the
picture.
Ex. VEGETABLE STOCK
B. Establishing a purpose for the TO THE TEACHER: PRESENT THE OBJECTIVE OF THE DAY
lesson Objective: determine the classification of soups
C. Presenting examples/ “PICTOMATH “
instances of the new lesson Direction: Fill in the blanks with the first letter of the picture to
complete each word.
+ + +
Ex. MEAT
D. Discussing new concepts and GROUP ACTIVITY
practicing new skills # 1 “WHO AM I?”
Direction: Each group will be assigned according to the classification of
soups. Inside the envelope are the example of each classification and its
meaning. The group will match the word according to its meaning. The
presentation of output would be in a creative way. (RAP, NEWSCASTING,
ADVERTISEMENT)
Group1: CLEAR SOUP
Group 2: THICK SOUP
Group 3: OTHER TYPES OF SOUP
E. Discussing new concepts and SCRAMBLED LETTERS
practicing new skills # 2 Direction: Arrange the scrambled letters to form the correct word.
Ex:
1. IECE- RICE
2. RULOF- FLOUR
= COLD
+
+ + = SEASONING
G. Finding Practical application “I MADE IT”
of concepts and skill in daily
living *What have you learned during our activity?
*Despite those difficulties, how did you come up with a successful output?
V. REMARKS
VI. REFLECTION
A.No. of learners who earned 80% in B.No. of learners who C.No. of learners who D.No of learners who
the evaluation ______ scored below 80% ____ caught up after continue remediation___
remediation______
PREPARED BY: CHECKED BY: