DLL Cookery

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403781458 DLL Cookery docx
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DAILY School SAN MARCELINO NATIONAL HIGH SCHOOL Grade Level GRADE 9
LESSO Teacher BELLY M. REYES Learning TLE- COOKERY
N Area
Teaching Dates and March 25-28, 2019, 8:30:9:30 Quarter IV
LOG Time
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning The learners… The learners… The learners… The learners…
Competencies/Objectives 1.Follow given instructions 1. Follow the given instructions
2.Test student’s knowledge and understanding based on 2. Participate actively in the given activities
the lessons discussed 3. Value the importance of cleaning
3. Show honesty and independence in the activity
4. Participate actively in the given activities
II. CONTENT Oral Recitation Clean and Green

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material
Pages
3. Textbook Pages
4. Additional Materials
from Learning Resources
B. Other Learning
Resources
IV. PROCEDURES
Let the
Let the students prepare for activity Let the
A. Giving instructions students prepare for
students prepare for the test
activity
B. Establishing a purpose
Discuss the objectives
for the lesson
C. Motivation Presenting the rubric
Presenting the rubric
papers
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Each student
Each student will
D. Activity proper will perform
Each student will answer the given questions perform the given
the given
activities
activities
E. Discussing new concepts
and
practicing new skill #2
F. Developing Mastery
G. Finding practical
applications of
concepts & skills in daily
living
H. Making generalizations &
abstractions about the
lesson
Practical
I. Evaluating Learning
application
J. Additional activities for
application or
Remediation
V. REMARKS
VI. REFLECTION
Prepared by: Checked by: Noted:
BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Subject Teacher Head Teacher III School Principal I

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LESSO Teacher BELLY M. REYES Learning TLE- Agriculture
N Area
Teaching Dates and FEB. 7, 2019, 1;00-2:00 Quarter IV
LOG Time
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding in the preparation of land for planting
B. Performance Standards The learner independently prepares the land and applies correct methods of planting crops
C. Learning The learners…
Competencies/Objectives a. give meaning/description of unfamiliar words used in this lesson
b. arrange the picture showing the steps in land preparation correctly
c. discuss the steps in land preparation
d. value the importance of following the correct steps in land preparation
II. Subject Matter
Steps in Preparing the Land

Topic
Learning Module for grade 7,Technology and livelihood Education, Agriculture and Fishery Arts – Horticulture and Crop
References pp. 18-22

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Materials Pictures, laptop, projector

Concept
Soil has to be tilled well to ensure crop productivity
IV. PROCEDURES
A. Review Ask the students to give the factors in the selection of site
B.Motivation Let the students do the Agri-Puzzel (activity 1) by group
1. Present the objective of the lesson ( The students will read the objectives flashed in the power point)
C. Development of the
2. Let the students do the activity 2, Arrange the picture
lesson
3. Presentation of output
4. Discuss the steps in land preparation using powerpoint
D. Generalization
Is it important to follow the steps in preparing the land before planting? Why?
IV. EVALUATION See attached copy
V.
AGREEMENT/ASSIGNMEN Bring your working clothes and let us apply these steps tomorrow. I’ll assign an area for you to plant vegetable by grou
T
VI. REMARKS
VII. REFLECTION


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LESSO Teacher BELLY M. REYES Learning TLE- Cookery
N Area
Teaching Dates and MARCH 11-14, 2019, 8:30-9:30 Quarter IV
LOG Time
MONDAY TUESDAY WEDNESDAY THURSDAY FR

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding an understanding on how to prepare dessert
B. Performance Standards The learners independently prepare dessert
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Competencies/Objectives 1.Identify/prepare tools and equipment needed in storing dessert

2. Keep desserts in appropriate conditions to maintain their quality and taste
3. Participate actively in the given activity
Storing Desserts
II. CONTENT Safety and Hygienic Practices in Storing Desserts Practicum
Practicum
III. LEARNING
RESOURCES
A. References
2. Learner’s Material P
pp.220-224
ages
3. Textbook Pages
B. Other Learning
Manila Paper, Pentel Pen,laptop
Resources
IV. PROCEDURES
A. Reviewing previous Let the students explain the importance
Let the students explain
lesson or Of proper storing of desserts Giving instructions
the importance of proper
presenting the new instruction
packaging
lesson
B. Establishing a purpose Discuss the learning Discuss the learning Discuss the learning Discuss the learning
for the lesson competencies competencies competencies competencies
C. Presenting
Picture presentation Presenting the rubric
examples/instances of Video presentation
the new lesson
Discuss the different guidelines in Discuss the
different tools and
Storing desserts equipment
in storing desserts
D. Discussing new concepts
Let the students explain the Let the
and Activity proper Activity proper
students classify the
Importance of following the
tools/equipment in storing
guidelines in storing storing desserts
desserts
E. Discussing new concepts Discuss the different Discuss/demonstrate the sanitary
and materials used in storing Practices in storing desserts
practicing new skill #2 desserts Let the students explain the
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Let the students classify

Of following the sanitary practices
the different materials in
In storing desserts
storing desserts
Answer the questions Answer the given
given questions
applications of
living
abstractions about the Ask learners to give /summarize the lesson.
lesson
I. Evaluating Learning Written test Written test Practical application
application or
Remediation
V. REMARKS Update inc
activity
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding preparing and cooking meat dishes
B. Performance Standards The learners independently prepare and cook meat dishes
Competencies/Objectives 1.Identify/prepare tools and equipment needed in preparing/meat dishes
2. Preserve meat according to the given recipe
3. Participate actively in the given activity
MEAT PRESERVATION
II. CONTENT PRACTICUM PRACTICUM PRACTICUM
PRACTICUM
III. LEARNING
RESOURCES
A. References
ages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
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A. Reviewing previous
Let the students
lesson or Giving instructions Giving instructions Giving in
differentiate the method
presenting the new
of preserving meat
lesson
C. Presenting
Presenting the rubric Presenting the rubric
examples/instances of Giving instructions
the new lesson
D. Discussing new concepts Demonstrate the method of meat
and preservation Activity Activity proper Activity proper
practicing new skill #1 proper
and
applications of
living
lesson
I. Evaluating Learning Practical application Practical application Practical application
application or
Remediation
activity
VI. REFLECTION


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N Area
Teaching Dates and JAN.14-17 , 2019, 8:30-9:30 Quarter IV
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding an understanding on how to prepare desert
B. Performance Standards The learners independently prepare desert
Competencies/Objectives 1. Identify tools and equipment needed in preparing deserts
2. Identify the importance of desert in a meal

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PREPARE DESSERTS
* Tools, equipment and utensils needed in preparing dessert
II. CONTENT * Importance of deserts
III. LEARNING
RESOURCES
A. References
pp.187-194
ages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
What are the different Ask the learners to give Ask the students to differentiate Ask the student
lesson or
techniques in storing differentiate
presenting the new
sandwiches? Example of dessert tools and utensils blender and m
lesson
B. Establishing a purpose Discuss the learning Discuss the learning
for the lesson competencies competencies
C. Presenting
Video presentation Video presentation
examples/instances of Brainstorming
Picture presentation
the new lesson
Answer the pre-test Discuss the Discuss the different
different tools needed equipment Reasons for eating
and
In preparing Needed in preparing desserts and sweets
dessert dessert
E. Discussing new concepts Discuss the different utensils needed in Answer activity
and 195
practicing new skill #2 Preparing dessert
Answer the given Answer the given Answer the given

questions questions questions
applications of
living
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lesson
I. Evaluating Learning Written test Written test
application or
Remediation
activity
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrate understanding in preparing and cooking meat
B. Performance Standards The learners independently prepare and cook meat dishes
Competencies/Objectives 1. utilize quality trimmings and leftovers in storing meat
2. store fresh cryovac-packed meat according to health regulations
3. use required containers and store meat in proper temperature to maintain quality and freshness
Methods of Preserving Meat
II. CONTENT
III. LEARNING
RESOURCES
Laptop, manila paper.
A. References
projector
1. Teacher’s Guide Pages pp.375-380
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Let the students describe Let the students differentiate Let the students explain the Let the stud
lesson or the basic elements of explains the importance of
presenting the new plating The methods of preserving meat importance of evaluating proper hyg
lesson practices
The quality of preserved in sto
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products
products
C. Presenting
Picture presentation Video presentation
examples/instances of Video presentation
Brainstorming
the new lesson
Discuss the methods of preserving Discuss the
ways of evaluating
D. Discussing new concepts Discuss the hygiene Discuss the
Meat the
and practices in storing techniiques in storing
quality of preserved meat
practicing new skill #1 meat products meat
products
Discuss the food storage chart Let the students demonstrates the Let the studen
the
E. Discussing new concepts Let the students explain Hygiene practices in storing importan
and the importance of following the
practicing new skill #2 preserving meat Meat products prope
in
Sto
Answer the given Answer the given
F. Developing Mastery Answer the given questions
questions questions
applications of
living
lesson
I. Evaluating Learning Written test Written test Practical application
application or
Remediation
activity
VI. REFLECTION

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N Area
Teaching Dates and NOV. 5-8, 2018, 10:00-11:00 Quarter III
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on 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
Competencies/Objectives 1. Use ingredients and flavouring according to enterprise standards
2. Produce variety of stocks according to enterprise standards
PREPARE STOCKS, SAUCES AND SOUPS

* Principles of Preparing Stocks
PRACTICUM
II. CONTENT
* Classifications of Stocks
* Ingredients in Preparing Stocks
III. LEARNING
RESOURCES
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A. References
1. Teacher’s Guide Pages pp.
pp.238-250
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or What are the factors of Let the students give the importance Let the students differentiate the Giving instru
presenting the new food presentation? Preparing materials in making stocks. Classification of stocks
lesson
B. Establishing a purpose Discuss the learning
Presenting the rubrics
for the lesson competencies
C. Presenting
Answer the Pre-test
examples/instances of Picture presentation Picture presentation
pp.238-241
the new lesson
D. Discussing new concepts Discuss the different
Perform activity 1,
and Discuss the overview of the lesson guidelines for preparing
pp.248-249
practicing new skill #1 stocks
Discuss the different classification Discuss the different kinds of
and
Of stocks of spices and seasoning.
questions questions Answer the given questions
applications of
living
lesson
Written test Practical
I. Evaluating Learning Written test
application
application or
Remediation
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activity
VI. REFLECTION

N Area
Teaching Dates and NOV. 12-15 , 2018, 10:00-11:00 Quarter III
LOG Time

I. OBJECTIVES
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Competencies/Objectives e. Select and assemble correct ingredients in preparing soups, including stocks and garnishes
f. Prepare a variety of soup recipes according to enterprise standards
g. Present and evaluate soup recipes in accordance with the criteria

 Classification of Soup Ingredients in Preparing Soups PRAC
II. CONTENT  Techniques in Presenting and Evaluating Soups
 Garnishes for the Presentation of Soups
III. LEARNING
RESOURCES
A. References
pp.255-261
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
Let the students give the
lesson or Let the students differentiate the clear Let the students give the example Giving instr
different kinds of spices
presenting the new And the thick soup of thickening agent
and seasoning
lesson
C. Presenting
examples/instances of Picture presentation Picture presentation Picture presentation
the new lesson
D. Discussing new concepts Discuss the basic Perform
Discuss the different examples of
and principles of preparing enchancement
Clear soup
practicing new skill #1 soup activity,pp 260-261
Discuss the different
and Discuss the other types of soup
example of thick soup
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applications of
living
lesson
application
application or
Remediation
activity
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on how to prepare sandwiches
B. Performance Standards The learners independently prepare sandwiches
Competencies/Objectives 1. Identify sandwich component
2. Identify bread suited for sandwich making
PREPARE A VARIETY OF SANDWICHES

II. CONTENT  Components of the sandwich
 Types of bread suited for sandwiches
III. LEARNING
RESOURCES
A. References
pp.149-154
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Let the students give the Let the students differentiate the
lesson or ingredients used for Basic components of a sandwich
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presenting the new

sandwiches
lesson
Presenting trhe rubrics Presenting the rubrics
C. Presenting
examples/instances of Brainstorming Picture presentation
the new lesson
Discuss the basic components of Perform activity 1, Perform activity 2, pp.
and
A sandwich pp.149 153-154
E. Discussing new concepts Discuss the different
Discuss the different examples of
and examples of
Of hot sandwiches .
practicing new skill #2 Cold sandwiches
questions questions
applications of
living
lesson
Practical application written
test
application or
Remediation
activity
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
Competencies/Objectives h. Classify various types of sauces
i. Prepare a variety of hot and cold sauces based on the required menu item
j. Identify the types of thickening agents and convenience products used in preparing sauces
k. Use the thickening agents and convenience products appropriately

 Classification of sauces
II. CONTENT  Ingredients in preparing sauces
 Methods of preparing sauces PRACTICU
 Types of thickening agents
III. LEARNING
RESOURCES
A. References
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pp.271-278
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
Let the students give the
lesson or Let the students differentiate the Let the students differentiate Giving instruc
different the principles of
presenting the new Hot and cold sauces clarified butter and margarine
preparing soup
lesson
C. Presenting
the new lesson
Discuss the different sauces for meat, Discuss the methods of Perform activity 1, pp
and
Vegetables and meat preparing sauces 277-278
Discuss the importance of Discuss the examples of thickening Discuss the basic finishing
and
variation of sauces agents techniques in sauce making
applications of
living
lesson
application
application or
Remediation
activity
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VI. REFLECTION

N Area
LOG Time

I. OBJECTIVES
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Competencies/Objectives 3. Identify sandwich component
4. Identify bread suited for sandwich making
PREPARE A VARIETY OF SANDWICHES

II. CONTENT  Suitable filling and spreads for each type of sandwich PRACTICUM
 Types of bread suited for sandwiches
III. LEARNING
RESOURCES
A. References
pp.149-154
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
Let the students
lesson or Let the students differentiate flat and Let the students differentiate Giving instruc
differentiate hot and cold
presenting the new Quick breads dry and moist fillings
sandwiches
lesson
C. Presenting
examples/instances of Picture presentation Picture presentation Brainstorming
the new lesson
D. Discussing new concepts Discuss the most
Perform the given
and Discuss the different types of bread popular sandwich
activity
practicing new skill #1 fillings combination
Discuss fillings for sandwiches
and
questions questions
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applications of
living
lesson
Practical
application
application or
Remediation
activity
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on concepts and principles in storing and reheating stocks, sauces, and soups
B. Performance Standards The learners independently demonstrates competencies in storing and reheating stocks, sauces, and soup
Competencies/Objectives 1. Maintain optimum quality and freshness of stocks, sauces, and soups
2. Reconstitute stocks, sauces, and soups
Store and reconstitute stocks, sauces and soups PRACT

II. CONTENT
Methods of controlling and reheating stocks, sauces, and soups
III. LEARNING
RESOURCES
A. References
pp.284-286
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Let the students
lesson or differentiate the Let the students give the different
presenting the new techniques in making Equipment in storing soup and sauces Giving instructions Giving instru
lesson sauces
Presenting the rubric Presenting the rubrics
C. Presenting
Brainstorming Activity proper
examples/instances of Picture presentation
Activity proper
the new lesson
D. Discussing new concepts Discuss the different techniques of Discuss the
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and ways to reconstitute

practicing new skill #1 Storing stocks, sauces and soups stocks
Demonstrate the ways to reconstitute
and
stocks
questions questions
applications of
living
lesson
I. Evaluating Learning Written test Practical application
application or
Remediation
activity
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
Competencies/Objectives 5. Clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
6. 2. Identify ingredients according to the given recipe

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PREPARE SANDWICHES
II. CONTENT  Tools, equipment, and utensils needed in preparing sandwiches
 Variety of ingredients in preparing sandwiches
III. LEARNING
RESOURCES
A. References
pp.137-149
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or What are the factors of Let the students give the importance Let the students differentiate
presenting the new food presentation? Of eating sandwich butter knife to chef’s knife
lesson
C. Presenting
Answer the Pre-test pp.
138-139
the new lesson
Discuss the ingredients Perform activity 1, pp.
and Discuss the overview of the lesson
used for sandwiches 149
Discuss the different tools
and
In preparing sandwiches.
applications of
living
lesson
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application
application or
Remediation
activity
VI. REFLECTION


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Teacher BELLY M. REYES Learning TLE- Cookery
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LESSO Area
N Teaching Dates and SEPT. 17-20, 2018, 10:00-11:00 Quarter II
Time
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking seafood dishes
B. Performance Standards The learners independently prepare and cooks seafood dishes
Competencies/Objectives 1. Handle seafood hygienically
2.Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
PREPARE AND COOK SEAFOOD DISHES

LO2 HANDLE FISH AND SEAFOOD
* Methods of Thawing frozen ingredients
II. CONTENT
III. LEARNING
RESOURCES
A. References
pp.194-205
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or What are the factors of Ask the students to enumerate the What are the market forms of fish?
presenting the new food presentation? Different classifications of seafood
lesson
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C. Presenting
the new lesson
Discuss the classifications of seafood Discuss the
D. Discussing new concepts Discuss the Discuss the different
composition and
and characteristics of fresh ways of storing fresh
Structure of
practicing new skill #1 fish and shellfish and frozen fish
fish
E. Discussing new concepts Discuss the characteristics and market Discuss the wa
Discuss the different parts
and shellfish
of a fish
practicing new skill #2 Market forms of fish and shellfish
F. Developing Mastery Answer the given questions Answer
questions questions
the given questions
applications of
living
lesson
I. Evaluating Learning Written test Written test Written test
Perform enhancement
application or
activity pp.205
Remediation
activity
VI. REFLECTION


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N Area
Teaching Dates and OCT. 29-31, 2018, 10:00-11:00 Quarter III
LOG Time

I. OBJECTIVES
C. Learning The learners…
Competencies/Objectives 1 Clean, cut and cook fish
2 Prepare ingredients according to a given recipe
3 Demonstrate various methods of cooking fish.

II. CONTENT LO 3 Cook Fish and Shellfish
PRACTICUM
A. References
2. Learner’s Material pp.206-213
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Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
A. Preparation
-Let the students recall the different steps of preparing and cooking fish
Discuss the learning competencies/presenting the rubrics
for the lesson
C. Motivation
Let the students prepare the materials needed for the activity
D. Activity proper
Let the students perform the given activities
and
applications of
living
lesson Ask learners to give /summarize the lesson.
I. Evaluating Learning Practical application
application or
Remediation
V. REMARKS
VI. REFLECTION

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N Area
Teaching Dates and OCT. 10-13, 2018, 10:00-11:00 Quarter II
LOG Time

I. OBJECTIVES
Competencies/Objectives 1 Clean, cut and filet seafood
2 Prepare ingredients according to a given recipe
3 Demonstrate various methods of cooking fish and shellfish

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II. CONTENT LO 3 Cook Fish and Shellfish
A. References
pp.206-213
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
Ask the students to give
lesson or What are the different techniques in Brainstorming Brainstorming
the different ways of
presenting the new Cooking fish and shellfish?
storing fresh fish
lesson
C. Presenting
Picture presentation Picture presentation
the new lesson
D. Discussing new concepts Discuss/demonstrate
Discuss the cooking techniques for Discuss/demonstrate
and the steps in deboning
Fish and shellfish the steps in filleting fish
practicing new skill #1 fish
E. Discussing new concepts Discuss /demonstrate the
and different ways of scaling
practicing new skill #2 whole fish
questions questions
the given questions
applications of
living
lesson
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application or
Remediation
activity
VI. REFLECTION


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N Area
Teaching Dates and SEPT. 24-27, 2018, 10:00-11:00 Quarter II
LOG Time

I. OBJECTIVES
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Competencies/Objectives 4 Identify types, varieties, market forms nutritive value and composition of fish and seafood
5 Handle seafood hygienically
6 Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.

LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAF
*Types of Seafood * Methods of Thawing f
II. CONTENT ingredients
* Varieties of Fish
* Market Forms of Fish Products
III. LEARNING
RESOURCES
A. References
pp.194-205
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson
C. Presenting
the new lesson
composition and
Structure of
fish
E. Discussing new concepts Discuss the different parts Discuss the characteristics and market Discuss the wa
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and shellfish
of a fish
questions questions
the given questions
applications of
living
lesson
Perform enhancement
application or
activity pp.205
Remediation
activity
VI. REFLECTION


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N Area
Teaching Dates and SEPT. 17-20, 2018, 10:00-11:00 Quarter II
LOG Time

I. OBJECTIVES
Competencies/Objectives 1. Identify types, varieties, market forms nutritive value and composition of fish and seafood
2. Handle seafood hygienically
3. Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.

LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAF
*Types of Seafood * Methods of Thawing f
II. CONTENT ingredients
* Varieties of Fish
* Market Forms of Fish Products
III. LEARNING
RESOURCES
A. References
pp.194-205
Pages
3. Textbook Pages
B. Other Learning
Resources
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IV. PROCEDURES
lesson
C. Presenting
the new lesson
composition and
Structure of
fish
E. Discussing new concepts Discuss the characteristics and market Discuss the wa
Discuss the different parts
and shellfish
of a fish
questions questions
the given questions
applications of
living
lesson
Perform enhancement
application or
activity pp.205
Remediation
activity
VI. REFLECTION

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DAILY School SANTA ROSA INTEGRATED SCHOOL Grade Level GRADE 9

LESSO Teacher DONALD VILLANUEVA IRAL Learning TLE- Cookery
N Area
Teaching Dates and Quarter II
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads
B. Performance Standards The learners independently prepare salad and dressing
Competencies/Objectives 1. Present salads and dressing attractively
2. Observe sanitary practices in presenting salad and dressing
3. Identify the accompaniments of salad and dressings
LO 3 PRESENT A VARIETY OF SALADS AND DRESSINGS

II. CONTENT  Factors to consider in plating and presenting salads
 Accompaniments of salads
III. LEARNING
RESOURCES
A. References
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pp.119-123
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or Let the students give the
Brainstorming
presenting the new Essential factors in salad presentation Brainstorming
lesson
C. Presenting
Picture presentation Picture presentation
the new lesson
Discuss the essential factors of salad Discuss the different
and creative presentation
Presentation guidelines in plating
practicing new skill #1 techniques
and Discuss/demonstrate the different
practicing new skill #2 Plating styles
questions questions
applications of
living
Ask learners to give /summarize the
lesson.
lesson
I. Evaluating Learning Short quiz
application or
Remediation
activity
VI. REFLECTION
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N Area
Teaching Dates and NOVEMBER 7-11, 2022 Quarter II
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking vegetable dishes
B. Performance Standards The learners independently prepare and cook vegetable dishes
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Competencies/Objectives 1. Prepare the tools , equipment and ingredients based on prescribed standards
2 Determine the different classification of vegetables
3. Identify the ingredients according to standard recipe
PREPARE VEGETABLES DISHES DISHES

II. CONTENT LO1 Perform mise en place
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages pp. 62-66
pp.144-153
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
What are the different classification What are the different tools needed What are the
factors
lesson or
Brainstorming Of vegetables? in Preparing vegetables? To consider in
presenting the new
good
lesson
Vegetables?
C. Presenting
the new lesson
D. Discussing new concepts Discuss the different classification of Discuss the flavour
Discuss the nutritional
and vegetables components
value of vegetables
practicing new skill #1 Of vegetables
E. Discussing new concepts Discuss the different tools needed Discuss the factors to consider
and Preparing vegetables in choosing good quality vegetables
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applications of
living
lesson
I. Evaluating Learning Short quiz Short quiz
application or
Remediation
activity
VI. REFLECTION
Prepared by: Checked by:
DONALD VILLANUEVA IRAL BOBBY P. YACAT

Subject Teacher Master Teacher I

N Area
Teaching Dates Quarter II
LOG

I. OBJECTIVES
Competencies/Objectives 1. Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition
2. Present vegetable recipes with appropriate sauces and accompaniments
3. Perform the given activity
II. CONTENT PREPARE VEGETABLES DISHES DISHES PREPARE VEGETABLE DISHES

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LO2 Prepare vegetable dishes LO 3 Present Vegetable Dish

PRACTICUM Factors in Plating Vegetable Dis
III. LEARNING
RESOURCES
A. References
pp.185-189
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
Giving instructions What are the methods of cooking Ask the studen
lesson or
Giving instructions the factors
presenting the new
vegetables? Of food prese
lesson
Motivation Motivation
C. Presenting
examples/instances of
Brainstorming
the new lesson
D. Discussing new concepts Discuss the essential Discus the creative
Activity Proper Activity
and factors of food presentation
Proper
practicing new skill #1 presentation techniques
Discuss the plating styles with
and
Vegetable dishes

the given questions
applications of
living
lesson
I. Evaluating Learning Practical application Practical application Written test
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Enhancement activity
application or
pp. 189
Remediation
activity
VI. REFLECTION

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N Area
LOG Teaching Dates NOVEMBER 14-18, 2022 Quarter II

I. OBJECTIVES
Competencies/Objectives 4. Identify market forms of vegetables
5. Select various kinds of vegetables according to a given menu

II. CONTENT LO2 Prepare vegetable dishes
Market Forms of Vegetables
III. LEARNING
RESOURCES
A. References
pp.153-165
Pages
3. Textbook Pages
B. Other Learning
Laptop, PowerPoint Presentation
Resources
IV. PROCEDURES
A. Reviewing previous Ask the students to give the effects What are the different rules Why do we ne
What are the different
lesson or drained
methods of preparing
presenting the new Cooking vegetables of vegetable cookery? Canned vegetab
vegetables?
lesson cooking?
C. Presenting
examples/instances of Picture presentation Brainstorming
the new lesson
D. Discussing new concepts Discuss the effects of cooking Discuss the Discuss/demonstrate Discuss the different
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general rules of the different method of

and ways of cooking
Vegetables vegetable cooking frozen and
practicing new skill #1 vegetables
cookery canned goods
E. Discussing new concepts Discuss the standard
Discus the different qualities of frozen
and quality of cooked
Goods
practicing new skill #2 vegetables
questions questions
the given questions
applications of
living
lesson
Enhancement activity
application or
pp. 170
Remediation
activity
VI. REFLECTION
DONALD MAC V. IRAL BOBBY P. YACAT SUSAN R. DE GUZMAN

Subject Teacher Master Teacher I School Principal IIi

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N Area
Teaching Dates NOVEMBER 7-11, 2022 Quarter II
LOG

I. OBJECTIVES
2 Determine the different classification of vegetables
3. Identify the ingredients according to standard recipe

III. LEARNING
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RESOURCES
A. References
pp.144-153
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
What are the different classification What are the different tools needed What are the
factors
lesson or
Brainstorming Of vegetables? in Preparing vegetables? To consider in
presenting the new
good
lesson
Vegetables?
C. Presenting
the new lesson
D. Discussing new concepts Discuss the different classification of Discuss the flavour
Discuss the nutritional
and vegetables components
value of vegetables
practicing new skill #1 Of vegetables
E. Discussing new concepts Discuss the different tools needed Discuss the factors to consider
and Preparing vegetables in choosing good quality vegetables
applications of
living
lesson
application or
Remediation
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activity
VI. REFLECTION

Subject Teacher Master Teacher I School Principal II

N Area
LOG
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I. OBJECTIVES
Competencies/Objectives 1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing
2 Clean, sanitize, and prepare tools and equipment based on the required tasks
3. Identify the ingredients according to given recipe recipe
PREPARE SALAD AND DRESSING

III. LEARNING
RESOURCES
A. References
pp.101-110
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
ACTIVITY What are the different tools needed in What are t
A. Reviewing previous classification of
lesson or Preparing salad? Salad acco
Brainstorming
presenting the new ingredient?
lesson

C. Presenting
the new lesson
D. Discussing new concepts Discuss the different tools in preparing Discuss the different
and salad classification of salads
practicing new skill #1 according to
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ingredients used
Answer activit
and
Answer the given
questions Answer the given questions
applications of
living
lesson.
lesson
Answer Activity B, pp.
application or
109
Remediation
activity
VI. REFLECTION
DONALD VILLANUEVA IRAL BOBBY P. YACAT

Subject Teacher Master Teacher I

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N Area
LOG

I. OBJECTIVES
3. Identify the ingredients according to given recipe
4. Perform the given activity
PREPARE A VARIETY OF SALAD DRESSING

II. CONTENT Making salad and dressing
PRACTICUM
III. LEARNING
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RESOURCES
A. References
pp.119-123
Pages
3. Textbook Pages
B. Other Learning
Laptop, video presentation
Resources
IV. PROCEDURES
Let the students recall the different steps/procedure in making salad and dressing
A. Preparation
B. Establishing a purpose Discuss the learning competencies/presenting the rubrics

for the lesson
C. Motivation
Let the students prepare the materials for the activity
D. Activity proper
Let the students perform the given activities
and
questions questions
applications of
living
application or
Remediation
V. REMARKS
VI. REFLECTION

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N Area
LOG

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I. OBJECTIVES
3. Identify the ingredients according to given recipe recipe
PREPARE A VARIETY OF SALAD DRESSING

II. CONTENT Factors and techniques in presenting salad dressing
III. LEARNING
RESOURCES
A. References
pp.119-123
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Let the students differentiate
lesson or Let the students identify the ingredients
Brainstorming
presenting the new In making salad dressing and vinegar
lesson
C. Presenting
the new lesson
Discuss the different ingredients in Discuss the different Perform enhancement
and
dressing types of emulsion activity pp. 124
and Discuss the different types of salad
practicing new skill #2 Dressing
F. Developing Mastery Answer the given Answer the given
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applications of
living
lesson.
lesson
I. Evaluating Learning Short quiz Answer Fill Me in. pp.123
application or
Remediation
activity
VI. REFLECTION

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N Area
Teaching Dates and July 16-19, 2018, 10:00-11:00 Quarter I
LOG Time

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I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking cereals and starch dishes
B. Performance Standards The learners independently prepare and cook cereals and starch dishes
2 Determine the sources and kinds of starch and cereals
3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES

III. LEARNING
RESOURCES
A. References
pp.84-93
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
What are the different composition What are the properties of starches?
lesson or What are the different
Of starch?
presenting the new classification of starch?
lesson
C. Presenting
the new lesson
D. Discussing new concepts Discuss the composition and
Discuss the significance Practicum: Perform the
and Structure of starch
of noodles and pasta gelatinization
E. Discussing new concepts Discuss the properties Discuss the functional properties of
and and reaction starches
practicing new skill #2 Of starch
F. Developing Mastery Answer the given Answer the given
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applications of
living
lesson
application or
Remediation
activity
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking cereals and starch dishes
B. Performance Standards The learners independently prepare and cook cereals and starch dishes
2 Determine the sources and kinds of starch and cereals
3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES

II. CONTENT
LO1 Perform mise en place
III. LEARNING
RESOURCES
A. References
pp.84-93
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous What are the tools needed in What are the different classification Describe the
lesson or What are the techniques composition of starch
presenting the new in presenting egg dishes? Preparing cereals? Of starch?
lesson
C. Presenting Picture presentation Picture presentation
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the new lesson
Discuss the different tools ad equipment
D. Discussing new concepts In preparing and cooking starch and Discuss the Discuss the
Discuss the properties
and different sources of starch composition and
and reaction of starch
practicing new skill #1 starch structure of starch
E. Discussing new concepts Discuss the classification of starch Discuss the fun
and properties of
practicing new skill #2 starches
applications of
living
lesson
application or
Remediation
activity
VI. REFLECTION


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N Area
Teaching Dates and Aug. 13-14, 2018, 8:30-9:30 Quarter I
LOG Time

I. OBJECTIVES
Competencies/Objectives
1. Follow given instructions
2. Test student’s knowledge and understanding based on the lessons discussed
3. Participate actively in the activity
II. CONTENT
Oral Recitation Oral Recitation
III. LEARNING
RESOURCES
A. References
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Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
Let the students prepare
A. Giving instructions
for the activity Let the students prepare for the activity
C. Motivation
Activity proper Activity
D. Activity proper proper

and
applications of
living
lesson
application or
Remediation
V. REMARKS
VI. REFLECTION

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N Area
Teaching Dates and Aug. 13-14, 2018 10:00-11:00 Quarter I
LOG Time

I. OBJECTIVES
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II. CONTENT
III. LEARNING
RESOURCES
A. References
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
C. Motivation

and
applications of
living
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lesson
application or
Remediation
V. REMARKS
VI. REFLECTION

LESSO Teacher BELLY M. REYES Learning TLE- Agriculture
N Area
Teaching Dates and Aug. 13-14, 2018 1:00-2:00 Quarter I
LOG Time

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I. OBJECTIVES
II. CONTENT
III. LEARNING
RESOURCES
A. References
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
C. Motivation

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and
applications of
living
lesson
application or
Remediation
V. REMARKS
VI. REFLECTION


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N Area
LOG Time

I. OBJECTIVES
A. Content Standards The learnes de monstrate an understanding the knowledge, skills, and attitudes required in preparing egg dishes
B. Performance Standards The learners independently prepares egg dishes
Competencies/Objectives 1. Select suitable plates according to standards
2. Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
II. CONTENT Present egg dishes

III. LEARNING
RESOURCES
A. References
pp.84-93
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
What are the different ways to What are the techniques in
Present food? Presenting egg dishes?
presenting the new types of fried eggs?
lesson
C. Presenting
the new lesson
D. Discussing new concepts Discuss simple ways to present food Discuss the causes of Practicum: Perform
and outbreaks of food borne atleast two techniques
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in presenting egg
practicing new skill #1 illnesses
dishes
Discuss the techniques in presenting Discuss the safety measures to
and
Egg dishes the different hazards in our workplace
applications of
living
lesson
Short quiz
Practical application
application or
Remediation
activity
VI. REFLECTION


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N Area
Teaching Dates and July 16-19 , 2018, 8:30-9:30 Quarter I
LOG Time

I. OBJECTIVES
A. Content Standards The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standards The learners independently prepare appetizers
Competencies/Objectives 1. Identify the fundamental of platting
2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting appetizers
PREPARE APPETIZERS (PA)

II. CONTENT LO 3 Present a range of appetizers
III. LEARNING
RESOURCES
A. References
pp.91-93
Pages
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3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
What are the fundamentals of platting? What are the
lesson or Differentiatr hot and cold
steps in
presenting the new appetizer
lesson
C. Presenting
the new lesson
Discuss the fundamentals of platting Discuss
the steps in designing Practicum: Pose and
and tools needed in storing
platter Dispose, pp. 93
practicing new skill #1 appetizer

Discuss the principles of Discuss the san
and
platter presentation practices when
Storing appetiz
F. Developing Mastery Practical application
questions questions
applications of
living
lesson
Reasearch and Piled
application or
Up, pp.89-90
Remediation
activity
VI. REFLECTION

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N Area
LOG Time

I. OBJECTIVES
Competencies/Objectives 1.Differentiate between a hot and cold appetizers
2. Prepare a variety of appetizers
3. Evaluate the finished product
4. Rate the finished product using rubric
5. Follow safety procedures

II. CONTENT
LO 2 Prepare a range of appetizers
III. LEARNING
RESOURCES
A. References
pp.84-90
Pages
3. Textbook Pages
B. Other Learning
Resources
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IV. PROCEDURES
Differentiate hot and cold appetizers
presenting the new kinds of cocktais?
lesson
C. Presenting
the new lesson
Practicum: Perform Practicum: Perform
Discuss the hot and cold appetizers steps in preparing steps in preparing
and
Canapes using a Canapes using a
toasted bread toasted bread
Discuss the procedures in preparing
and
d oeuvre cocktails and relishes
Hors ‘oeuvres
F. Developing Mastery Re demontration
questions questions
applications of
living
lesson
Practical
application
Reasearch and Piled
application or
Up, pp.89-90
Remediation
activity
VI. REFLECTION

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DAILY School GENERAL LUNA NATIONAL HIGH SCHOOL Grade Level GRADE 9
LESSO Teacher MYDONNA A. DERIJE Learning TLE- Cookery
N Area
Teaching Dates and August 29-31,2023, 2:00-3:00 Quarter I
LOG Time
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
Competencies/Objectives 1. Identify the tool and equipment needed in hte preparation of appetizers
2. Clean, sanitize and prepare tools, utensils and equipment based on the required tasks
3. Classify appetizers according to ingredients
4. Identify materials according to given recipe
5. Perform/demonstrate the different steps in making canapé

II. CONTENT
Perform mise en place
III. LEARNING
RESOURCES
A. References
pp.79-82
Pages
3. Textbook Pages
B. Other Learning
Resources
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IV. PROCEDURES
lesson or What are the different What are the different kinds of
presenting the new parts of canapé? Cocktails?
lesson
C. Presenting
the new lesson
D. Discussing new concepts Practicum: Perform Practicum: Perform
Discuss the different kinds of cocktails
and the different steps in the different steps
practicing new skill #1 making canape in making canape
and Discuss the miscellaneous
practicing new skill #2 Hors ‘oeuvres
F. Developing Mastery Re demonstration
questions questions
applications of
living
lesson
application or
Remediation
V. REMARKS Update
incomplet
e activity
VI. REFLECTION

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MYDONNA A. DERIJE ANTONIO G. REYES

Subject Teacher School Principal III

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N Area
Teaching Dates and June. 18-21 , 2018, 10:00-11:00 Quarter I
LOG Time

I. OBJECTIVES
A. Content Standards The learnes demonstrate an understanding the use and maintenance of equipment in cookery.
The learners independently use and maintain tools, equipment, and materials in cookery according to standard op
procedures.
Competencies/Objectives 1. Identify an egg’s components and its nutritive value
2. Identify and prepare ingredients according to standard recipes
PREPARE EGG DISHES: Physical Structure and Composition of Eggs

II. CONTENT Nutritional value and components of eggs
III. LEARNING
RESOURCES
A. References
pp.58-63
Pages
3. Textbook Pages
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B. Other Learning
Manila Paper, Pentel Pen
Resources
IV. PROCEDURES
Describe the physical structure of egg
presenting the new parts of the egg?
lesson
C. Presenting
examples/instances of Brainstorming Picture presentation
the new lesson
Answer the Answer the
and Discuss the composition of an egg
enhancement activity enhancement activity
Discuss the nutritive
and Discuss the egg quality
value of egg
Answer the given
questions
applications of
living
lesson.
lesson
Short quiz
I. Evaluating Learning Quiz
application or
Remediation
activity
VI. REFLECTION

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LESSO Teacher BELLY M. REYES Learning TLE-Commercial Cooking
N Area
Teaching Dates and Feb. 5-8, 2018, 2:00-3:00 Quarter IV
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in commercial cooking
The learners independently use and maintain tools, equipment, and materials in commercial cooking according to
operating procedures.
C. Learning The learners… The learners… The learners… The learners… The learners…
Competencies/Objectives 1. select and use chemicals for cleaning and/or sanitizing equipment and utensils
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2. sanitize equipment and utensils according to maufacturer’s instructions

3. store cleaning equipment safely in the designated position and area.
II. CONTENT MAINTAIN KITCHEN TOOLS, EQUIPMENT AND WORKING AREA

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking, pp. 5
Learning Module in Commercial cooking Grade 7 and 8 Lesson 1, pp. 23-43
Pages
3. Textbook Pages
B. Other Learning
Manila paper, pentel pen
Resources
IV. PROCEDURES
lesson or POS
PRE TEST Ask students to state knowledge learned from the lesson/review past lesson
presenting the new
lesson
Discussing the learning competencies Observe cleanliness and sanitation
for the lesson
C. Presenting
examples/instances of Show some example of cleaning tool
the new lesson
Discuss the different categories of
and
Cleaning agents.
E. Discussing new concepts Discuss the different
Types of appropriate cleaning tools and
and example of cleaning
equipment based on their uses
practicing new skill #2 supplies and materials
Answer the given Answer
F. Developing Mastery Brainstorming Question and answer Question and answer
questions que
applications of
living
Ask learners to give
/summarize the lesson.
lesson
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I. Evaluating Learning Short quiz quiz Graded recitation

application or
Remediation
V. REMARKS
VI. REFLECTION

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LESSO Teacher BELLY M. REYES Learning TLE-C0mmercial Cooking
N Area
Teaching Dates and FEBRUARY 26-28-March 1, 2018, 1:00- Quarter IV
LOG Time 2:00

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in commercial cookin
B. Performance Standards The learners independently measures and calculates ingredients used in commercial cooking
Competencies/Objectives 1. Compute cost of production according to standard procedure
2. Validate computed cost of production according to enterprise production requirements
3. Measure ingredients according to recipe requirement
II. CONTENT PERFORM MENSURATION AND CALCULATIONS
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6
Learning Module in Cookery Grade 7 and 8 pp. 74-81
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or What are the tools needed in
presenting the new Measuring liquid ingredients Answer the pretest,pp.76
lesson
Discuss the learning competencies
for the lesson
C. Presenting
the new lesson
Preparation
and
of list of materials
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Activity:Make a list of materias needed to produce a food
and
product
Activity:Demonstrate the
Answer tthe questions Compute the cost of
F. Developing Mastery proper way of measuring Question and answer
given production
liquid ingredients
applications of
living
I. Evaluating Learning Practical application Short quiz Practical application Quiz
application or
Remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
LESSO Teacher BELLY M. REYES Learning TLE-C0mmercial Cooking
N Area
Teaching Dates and March 5-8, 2018, 1:00-2:00 Quarter IV
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in commercial cookin
B. Performance Standards The learners independently measures and calculates ingredients used in commercial cooking
Competencies/Objectives 1. Compute cost of production according to standard procedure
2. Validate computed cost of production according to enterprise production requirements
PERFORM MENSURATION AND CALCULATIONS
II. CONTENT Calculate Cost of Production
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6
Learning Module in Cookery Grade 7 and 8 pp. 44-47
Pages
3. Textbook Pages
B. Other Learning Manila paper, pentel pen, calculator, selling cost of the item,
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Resources
IV. PROCEDURES
lesson or What are the tools needed in What is list of materials?
presenting the new Measuring solid ingredients
lesson
for the lesson
C. Presenting
the new lesson
D. Discussing new concepts Discuss the procedure
Activity:Make a list of materias needed to produce a food
and in the calculation of
product
practicing new skill #1 mark up perentage
and
Answer the questions Answer activity 2.1,
given pp.46
applications of
living
I. Evaluating Learning Practical application Quiz
application or
Remediation
V. REMARKS
VI. REFLECTION

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lOMoARcPSD|24069772
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION Grade Level GRADE 7 Periwinkle
LESSO CAMPUS
N Teacher TERESITA M. SALVATIERRA Learning TLE-Cookery
Area
LOG
Teaching Dates and November 27,28,29,30, Dec.. 1,2017 Quarter III
Time

I. OBJECTIVES
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A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery.
prcedures.
Competencies/Objectives 1. select various types of cleaning tools, equipment, and paraphernalia.
2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
3. understand the value of cleaning tools, paraphernalia, and equipment.
TLE_HECK7/8MT-Ob-2
II. CONTENT CLEANING KITCHEN PREMISES(FLOOR AND STORAGE AREAS)
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6
Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 24-27
Pages
3. Textbook Pages
B. Other Learning
Laptop, TV, Powerpoint Presentation/slides
Resources
IV. PROCEDURES
lesson or
Ask students to state knowledge learned from the lesson/review past lesson
presenting the new
lesson
Observe cleanliness and orderliness
for the lesson
C. Presenting
examples/instances of Show some slides
the new lesson
Various types of cleaning tools, equipment and
and
paraphernalia
use cleaning tools, equipment, and paraphernalia in Update unf
and
accordance to standard operating procedures. activity
lOMoARcPSD|24069772
applications of
living
I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation
application or
Remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
LESSO CAMPUS
Area
LOG
Teaching Dates and December 4,5,6,7,8, 2017 1:00-2:00 Quarter III
Time PM

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery.
prcedures.
Competencies/Objectives 1. clean and sanitize kitchen tools and equipment following manufacturer’s instructions.
2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
3. understand the value of cleaning tools, paraphernalia, and equipment.
TLE_HECK7/8MT-Ob-2
II. CONTENT STEPS IN CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6
Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 17-22
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Ask students to state knowledge learned from the lesson/review past lesson
lesson or
presenting the new
lOMoARcPSD|24069772
lesson
Observe cleanliness and orderliness
for the lesson
C. Presenting
examples/instances of Show some slides
the new lesson
D. Discussing new concepts Clean and sanitize kitchen tools and equipment following
and manufacturer’s instructions. Various types of cleaning
practicing new skill #1 tools, equipment and paraphernalia
use cleaning tools, equipment, and paraphernalia in
and Practicum
accordance to standard operating procedures.
F. Developing Mastery Roleplaying Group 1 Roleplaying Group 2 Roleplaying Group 3 Roleplaying Group 4
applications of
living
I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation
application or
Remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
LESSO Teacher BELLY M. REYES Learning TLE-Commercial Cooking
N Area
Teaching Dates and FEB. 12-15, 2018, 2:00-3:00 Quarter IV
LOG Time

I. OBJECTIVES
A. Content Standards The learners demonstrate understanding in storing properly tools and equipment according to its designated p
B. Performance Standards The learners independently stores tools and equipment properly according to its designated place.
Competencies/Objectives 1. store or stack cleaned equipment and utensils safely in the designated place,
2. illustrate proper storing of glassware, chinaware and silverware,
3. appreciate the importance of organizing kitchen cabinets.
II. CONTENT STORING AND STACKING TOOLS AND EQUIPMENT

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics, p. 7
2. Learner’s Material Learning Module in Cookery Grade 7 and 8, pp. 46-54
lOMoARcPSD|24069772
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or
Ask learners to state knowledge and skills learned from the lesson/review past lesson.
presenting the new
lesson
for the lesson
C. Presenting
examples/instances of Answer the pretest,pp.48
the new lesson
D. Discussing new concepts Discuss the proper storage and Discuss the different
and Handling of kitchen tools and steps for organizing
practicing new skill #1 Equipment kitchen cabinets
Activity:Redemonstrate
E. Discussing new concepts the proper ways of Activity:Redemonstrate the
and storing and handling Proper ways of storing and handling
practicing new skill #2 kitchen tools and Of kitchen tools and equipment
equipment
Activity/Demonstration
Activity /demonstration
applications of
living
Oral recitation/Short quiz

application or
remediation
V. REMARKS
lOMoARcPSD|24069772
VI. REFLECTION
LESSO CAMPUS
Area
LOG
Teaching Dates and December 18,19,20,21, 2017 1:00- Quarter III
Time 2:00 PM

lOMoARcPSD|24069772

I. OBJECTIVES
The learners demonstrate an understanding the use
and maintenance of equipment in cookery.
The learners independently use and maintain tools,
B. Performance Standards equipment, and materials in cookery according to
standard operating procedures.
Competencies/Objectives 1. store or stack cleaned equipment and utensils safely in the
designated place,
2. illustrate proper storing of glassware, chinaware and silverware,
3. appreciate the importance of organizing kitchen cabinets.
TLE_HECK7/8MT-Oc-3
II. CONTENT STORING/STACKING TOOLS AND EQUIPMENT
III. LEARNING
RESOURCES
A. References
K to 12 Basic Education Curriculum, Home
Economics-Cookery (NC II) , p. 7
2. Learner’s Material Learning Module in Cookery Grade 7 and 8 Lesson 1,
Pages LO2 pp. 26-29; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or
Ask learners to share to the class whatever skills learned from the activity.
presenting the new
lesson
Observe safety precautions while having an activity.
for the lesson
C. Presenting
examples/instances of Demonstrate
the new lesson
D. Discussing new concepts Store or stack cleaned equipment and utensils safely in the
and designated place.
lOMoARcPSD|24069772

Illustrate proper stacking or storing of glassware, chinaware and
and
silverware.
Demonstrated and perform 5 proper ways of storing

and stacking tools and equipment —-------------------------------- 10
and stacking tools and equipment --------------------------------— 8
and stacking tools and equipment ---------------------------------— 2
Failed to demonstrate and perform any storing
and stacking procedures of tools and equipment.--------------------0
applications of
living
lesson
application or
remediation
V. REMARKS Learners’ Christmas get
Teachers’ get together Vacation
together
VI. REFLECTION

lOMoARcPSD|24069772
LESSO CAMPUS
Area
LOG
Teaching Dates and January 1,2,3,4,5, 2018 1:00-2:00 Quarter III
Time PM

I. OBJECTIVES
The learners demonstrate an understanding the use and main
equipment in cookery.
The learners independently use and maintain tools, equipmen
materials in cookery according to standard operating procedur
designated place,
2. illustrate proper storing of glassware, chinaware and
silverware,
3. understand the importance of organizing kitchen
cabinets.
TLE_HECK7/8MT-Oc-3
III. LEARNING
RESOURCES
A. References
Learning Module in Cookery Grade 7 and 8
Lesson 1, LO2 pp. 26-29; Foods Module I. Lesson
Pages
1 pp. 3-7
3. Textbook Pages
lOMoARcPSD|24069772

B. Other Learning
Resources
IV. PROCEDURES
lesson or Ask learners
presenting the new to share to the class whatever skills learned from the activity.
lesson
for the lesson
C. Presenting
examples/instances of Demonstration
the new lesson
Store or stack cleaned
equipment and utensils
and
safely in the designated
place.
Illustrate proper stacking or storing of glassware, chinaware
and
and silverware.
Demonstrated and
perform 5 proper ways of storing
and stacking tools and
equipment —-------------------------------- 10
Demonstrated and
equipment --------------------------------— 8
Demonstrated and
equipment --------------------------------— 6
Demonstrated and
equipment --------------------------------— 4
Demonstrated and
lOMoARcPSD|24069772

equipment ---------------------------------— 2
Failed to demonstrate
and perform any storing
and stacking procedures
of tools and equipment.--------------------0
applications of
living
lesson
I. Evaluating Learning Practicum by g
application or
remediation
V. REMARKS
VI. REFLECTION
LESSO CAMPUS
Area
LOG
Teaching Dates and January 8,9,10,11,12, 2018 1:00- Quarter III
Time 2:00 PM

lOMoARcPSD|24069772
I. OBJECTIVES
The learners demonstrate an understanding the use and main
equipment in cookery.
The learners independently use and maintain tools, equipmen
materials in cookery according to standard operating procedur
designated place,
2. illustrate proper storing of glassware, chinaware and
silverware,
3. understand the importance of organizing kitchen
cabinets.
TLE_HECK7/8MT-Oc-3
III. LEARNING
RESOURCES
A. References
Learning Module in Cookery Grade 7 and 8
Lesson 1, LO2 pp. 26-29; Foods Module I. Lesson
Pages
1 pp. 3-7
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or Ask learners
presenting the new to share to the class whatever skills learned from the activity.
lesson
for the lesson
C. Presenting
examples/instances of Demonstration
the new lesson
D. Discussing new concepts Store or stack cleaned
lOMoARcPSD|24069772
equipment and utensils

and
safely in the designated
place.
Illustrate proper stacking or storing of glassware, chinaware
and
and silverware.
Demonstrated and
equipment —-------------------------------- 10
Demonstrated and
equipment --------------------------------— 8
Demonstrated and
F. Developing Mastery and stacking tools and
equipment --------------------------------— 6
Demonstrated and
equipment --------------------------------— 4
Demonstrated and
equipment ---------------------------------— 2
Failed to demonstrate
and perform any storing
and stacking procedures
of tools and equipment.--------------------0
applications of
living
lesson
I. Evaluating Learning Practicum by g
lOMoARcPSD|24069772

application or
remediation
V. REMARKS
VI. REFLECTION
LESSO Teacher BELLY M. REYES Learning TLE-Commercial cooking
N Area
Teaching Dates and FEBRUARY 19-22, 2018 1:00-2:00 Quarter IV
LOG Time

I. OBJECTIVES
The learners demonstrate an understanding performing mensuration and
calculation in commercial cooking.
The learners independently measure and calculates ingredients used in
commercial cooking
Competencies/Objectives 1. Convert systems of measurementaccording to recipe requirement.
3. describe the functions of measuring tools
II. CONTENT PERFORM MENSURATION AND CALCULATIONS
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics, Commercial cooking , p.
lOMoARcPSD|24069772
7
Learning Module in Commercial cooking Grade 7 and 8 pp. 32-43
Pages
3. Textbook Pages
B. Other Learning
Resources
IV. PROCEDURES
lesson or Ask learners share to the class whatever skills learned from the
presenting the new activity.
lesson
for the lesson
C. Presenting Present one recipe.Ask the students
examples/instances of What are the tools needed in measuring
the new lesson The ingredients.
Give the abbreviations and
and
equivalents of measurements
E. Discussing new concepts Functions of measuring tools. Demonstrate the
and Types of measuring tools, proper way of
practicing new skill #2 measuring ingrediens
Answer the questions given
applications of
living
lesson Accurate measurement produced quality product
I. Evaluating Learning Quiz Practical application
application or
Remediation
V. REMARKS
VI. REFLECTION
lOMoARcPSD|24069772
DAILY School SANTA ROSA INTEGRATED SCHOOL Grade Level GRADE 8 ARISTOTLE
LESSO Teacher DONALD VILLANUEVA IRAL Learning TLE-Bread and Pastry Pr
N Area
LOG

I. OBJECTIVES
Baking tools and
A. Content Standards equipment, their uses and
classification.
Baking tools and
B. Performance Standards equipment are identified
based on their uses.
Competencies/Objectives 1. explain the uses of 1. measure knowledge Update lecture and other
tools and equipment for learned from the lesson. activities
specific baking purposes.
2. prepare tools and 2. write answers legibly.
equipment for specific
baking purposes.
3. understand the value of 3. apply good values learned
kitchen tools and equipment. while post-test is going on.
PREPARE TOOLS AND

USE TOOLS AND
II. CONTENT EQUIPMENT FOR SPECIFIC
BAKERY EQUIPMENT
BAKING PURPOSES
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13
2. Learner’s Material Lesson 1, LO1 pp. 5,7-
Lesson 1, LO1 pp. 5-8 Lesson 1, LO1 pp. 9-12 Lesson 1, LO1 pp. 5-12
Pages 12
3. Textbook Pages
lOMoARcPSD|24069772
B. Other Learning Manila Paper, Laptop, TV, PowerPoint

Resources Powerpoint Presentation Presentation
IV. PROCEDURES
Ask students to state
lesson or POST TEST
knowledge learned from
presenting the new
the lesson.
lesson
for the lesson
C. Presenting
examples/instances of Show some pictures
the new lesson
and
and
Answer the given
F. Developing Mastery Brainstorming
questions
applications of
living
H. Making generalizations & Analyze the test
abstractions about the results
lesson
I. Evaluating Learning Short quiz Written examination
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772

Subject Teacher Master Teacher I School Principal III
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION Grade Level GRADE 7 MYRTLE
LESSO CAMPUS
N Teacher TERESITA M. SALVATIERRA Learning TLE-Bread and Pastry Pr
Area
LOG
Teaching Dates and August 28,29,30,31; Sept 1, 2017 Quarter I
Time

I. OBJECTIVES
Standard table of weights
B. Performance Standards POST TEST
and measures.
lOMoARcPSD|24069772
Competencies/Objectives 1. measure knowledge already
know about the lesson.
2. write answers legibly.
3. apply good values learned

while post-test is going on.
PERFORM MENSURATION
II. CONTENT AND CALCULATION
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Lesson 2 p. 14
Lesson 2 LO1, pp. 18-20
Pages
3. Textbook Pages
B. Other Learning Manila Paper, Laptop, TV,
Resources powerpoint presentation
IV. PROCEDURES
lesson or
presenting the new
lesson
PRE TEST
for the lesson
C. Presenting
the new lesson
and
and
lOMoARcPSD|24069772
applications of
living
lesson
Presentation of activity
by group
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
DAILY School SANTA ROSA INTEGRATED SCHOOL Grade Level 8- ARISTOTLE

N Area
LOG

I. OBJECTIVES
A. Content Standards Standard table of weights and measures.
Standard table of weights and measures are identified and applied.
Competencies/Objectives 1. measure knowledge already 1. familiarize oneself 1. measure knowledge
know about the lesson. with the table of weights learned from the lesson.
and measures in baking.
2. write answers legibly. 2. apply basic 2. write answers legibly.
mathematical operations
in calculating weights
and measures.
3. apply good values learned 3. measure dry and 3. apply good values
while pre-test is going on. liquid ingredients learned while post-test is
accurately. going on.
II. CONTENT PERFORM MENSURATION AND CALCULATION CAMPUS

III. LEARNING
RESOURCES
A. References
2. Learner’s Material Lesson 2 LO1, pp. 21- Lesson 2 LO1, pp. 18-
Lesson 2 LO1, pp. 18-22 Lesson 2 LO1, pp. 19-20
Pages 22 22
3. Textbook Pages
B. Other Learning
Laptop, TV, powerpoint presentation
Resources
IV. PROCEDURES
lesson or
lOMoARcPSD|24069772
presenting the new

lesson
PRE TEST
for the lesson
C. Presenting
the new lesson
and
and
applications of
living
lesson
Presentation of activity Checking of answer
I. Evaluating Learning Quiz after short review
by group sheets
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772

Subject Teacher Master Teacher I School Principal III
DAILY School SANTA ROSA INTEGRATED SCHOOL Grade Level GRADE 8- ARISTOTLE
N Area
Teaching Dates and Quarter II
LOG Time

I. OBJECTIVES
A. Content Standards Standard table of weights and measures.
Standard table of weights and measures are identified and applied.
Competencies/Objectives 1. familiarize oneself 1. measure knowledge Update incom
with the table of weights learned from the lesson. activity
2. apply basic 2. write answers legibly.
and measures.
3. measure dry and 3. apply pleasing values
liquid ingredients learned while post-test is
accurately.
lOMoARcPSD|24069772
going on.
II. CONTENT FORMATIVE ASSESSMENT PERFORM MENSURATION AND CALCULATION

III. LEARNING
RESOURCES
A. References
Lesson 2 LO1, pp. 19-20
Pages 22 22
3. Textbook Pages
B. Other Learning
Manila Paper, Laptop, TV, powerpoint presentation
Resources
IV. PROCEDURES
lesson or
presenting the new
lesson
for the lesson
C. Presenting
the new lesson
and
and
applications of
living
lesson
I. Evaluating Learning Quiz after short review
by group sheets
lOMoARcPSD|24069772

application or
remediation
V. REMARKS
VI. REFLECTION
DAILY School SANTA ROSA INTEGRATED SCHOOL Grade Level GRADE 7 ARISTOTLE
Area
lOMoARcPSD|24069772
N Teaching Dates Quarter II

LOG

I. OBJECTIVES
A. Content Standards Classification of functional and non-functional tools.
B. Performance Standards Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specificatio
Competencies/Objectives 1. apply basic preventive 1. measure knowledge 1. determine lesson 1. discuss the importance
maintenance. learned in Lesson 3, LO2. already know about of proper storage of tools
storing tools and and equipment.
equipment.
2. follow the procedure in 2. read and analyze the 2. read carefully and 2. demonstrate how to
cleaning ranges properly. questions write answers legibly. store tools and equipment
Properly properly.
3. exercise safety practices. 3. practice values 3. apply self-discipline 3. understand the value of
learned while pre - test is going storing tools.
on
II. CONTENT PERFORM BASIC PREVENTIVE MEASURE STORE TOOLS AND EQUIPMENT EAST UNIT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Lessonle 3, p. 15
LO2 pp. 44-46 LO2 pp. 47 LO3 pp. 49 LO3 pp. 50-51
Pages
3. Textbook Pages
B. Other Learning
Laptop, TV, powerpoint presentation
Resources
IV. PROCEDURES
lesson or
Recall past lesson Review Introduce the lesson Show some video
presenting the new
lesson
for the lesson
C. Presenting Demonstrate
lOMoARcPSD|24069772
the new lesson

and
and
applications of
living
Ask learners to share
knowledge gained.
lesson
I. Evaluating Learning Written test Post Test Pre-test Practicum
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION Grade Level GRADE 7 ANTHURIUM
LESSO CAMPUS
Area
LOG
Teaching Dates and October 16,17,18,19,20, 2017 Quarter II
Time

I. OBJECTIVES
A. Content Standards Classification of functional and non-functional tools.
B. Performance Standards Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specificatio
Competencies/Objectives 1. determine lesson 1. review time from 1. measure knowledge
know about storing tools L1,2,3 gained in L1,2,3
and equipment.
2. read carefully and 2. give long test 2. write answers accurately
write answers legibly.
3. apply self-discipline 3. exercise proper 3. understand the value of
while post - test is going discipline while having periodical test
on a review
CONTINUATION OF
EAST UNIT SECOND PERIODICAL TEST
II. CONTENT STORE TOOLS AND EQUIPMENT
MEET/TRANSPORT other subjects
STRIKE
III. LEARNING
RESOURCES
lOMoARcPSD|24069772
A. References
1. Teacher’s Guide Pages Lessonle 1,2, 3, pp. - 15
LO3 pp. 49 Lessonle 1,2, 3,
Pages
3. Textbook Pages
Test questions Modules Test Papers
B. Other Learning
Resources
IV. PROCEDURES
lesson or
Review, Post Test Review, Long Test Setting of standards
presenting the new
lesson
Determine how much Determine how much
they have learned from they have learned
for the lesson
the lesson 3 from the lessons
C. Presenting
the new lesson
and
and
applications of
living
lesson
I. Evaluating Learning Post Test Periodical Examination
application or
remediation
V. REMARKS

lOMoARcPSD|24069772
VI. REFLECTION
LESSO CAMPUS
Area
LOG
Teaching Dates and July 24,25,26,27,28, 2017 Quarter I
Time
lOMoARcPSD|24069772

I. OBJECTIVES
Baking tools and Baking too
A. Content Standards equipment, their uses and equipment
classification. and classif
Baking too
Baking tools and
equipment
B. Performance Standards equipment are identified PRACTICUM POST TEST
identified b
their uses.
Competencies/Objectives 1. explain the uses of 1. observe safety 1. measure knowledge Update incom
tools and equipment for precautions while learned from the lesson. and other act
specific baking purposes. activity is going on
2. prepare tools and 2. maintain cleanliness 2. write answers legibly.
equipment for specific and orderliness
baking purposes.
3. understand the value 3. understand the 3. apply good values
of kitchen tools and value of practicum learned while post-test is
equipment. going on.
PREPARE TOOLS AND

USE TOOLS AND
II. CONTENT EQUIPMENT FOR SPECIFIC
BAKERY EQUIPMENT
BAKING PURPOSES
III. LEARNING
RESOURCES
A. References
2. Learner’s Material Lesson 1, LO1 pp. 5,7-
Lesson 1, LO1 pp. 10-11 Lesson 1, LO1 pp. 12-13 Lesson 1, LO1 p. 14
Pages 12
3. Textbook Pages
B. Other Learning
Manila Paper, Laptop, TV
Resources
IV. PROCEDURES
lesson or
presenting the new
lOMoARcPSD|24069772
lesson
for the lesson
C. Presenting
Show some pictures
the new lesson
and
and
Group work,
F. Developing Mastery Demonstration
Brainstorming
applications of
living
lesson
Checking of answer
I. Evaluating Learning Short quiz Re-demonstration
sheet
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
LESSO CAMPUS
Area
LOG
Teaching Dates and July 31; August 1,2,3,4, 2017 Quarter I
Time

I. OBJECTIVES
and measures.
B. Performance Standards and measures are POST TEST
identified and applied.
Competencies/Objectives 1. measure knowledge already 1. familiarize oneself 1. measure knowledge Update incom
know about the lesson. with the table of weights learned from the lesson. and other act
2. write answers legibly. 2. apply basic 2. write answers legibly.
and measures.
3. apply good values learned 3. measure dry and 3. apply good values
while post-test is going on. liquid ingredients learned while post-test is
accurately. going on.
lOMoARcPSD|24069772
PERFORM MENSURATION USE TOOLS AND

II. CONTENT
AND CALCULATION BAKERY EQUIPMENT
III. LEARNING
RESOURCES
A. References
Pages 22 22
3. Textbook Pages
IV. PROCEDURES
lesson or
presenting the new
lesson
PRE TEST
for the lesson
C. Presenting
the new lesson
and
and
applications of
living
lesson
by group sheets
lOMoARcPSD|24069772

application or
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION Grade Level GRADE 7-MYRTLE
LESSO CAMPUS
Area
LOG
Teaching Dates and August 7,8,9,10,11, 2017 Quarter I
Time

I. OBJECTIVES
A. Content Standards Standard table of weights Conversion/substitution
lOMoARcPSD|24069772
and measures. of weights and measure

Accurate
conversion/substitution
B. Performance Standards and measures are
of weights and measures
identified and applied.
are performed.
Competencies/Objectives 1. familiarize oneself with 1. measure knowledge already 1. determine 1. measure le
the table of weights and know from the lesson. knowledge gained in knowledge on
measures in baking. Module 1,2,3. lessons in TLE
2. apply basic 2. write answers legibly. 2. answer the given 2. analyze qu
mathematical operations exercises or questions. carefully and
in calculating weights and accurately.
measures.
3. measure dry and liquid 3. apply good values learned 3. understand the 3. give value
ingredients accurately. while post-test is going on. importance of recalling and effort wh
past lessons. on.
PERFORM MENSURATION PT FOR OTHER PERIODICA
II. CONTENT POST TEST LONG TEST/REVIEW
AND CALCULATION SUBJECTS EXAMINATI
III. LEARNING
RESOURCES
A. References
Pages
3. Textbook Pages
Test papers
IV. PROCEDURES
lesson or
presenting the new
lesson
for the lesson
C. Presenting
the new lesson
D. Discussing new concepts Discussion, brainstorming
lOMoARcPSD|24069772
and
Answer Self-check 1.1
and
applications of
living
lesson
Presentation of activity by Checking of answer Checking o
group sheets sheets
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION Grade Level GRADE 7 Anthurium
LESSO CAMPUS
Area
LOG
Teaching Dates and September 25,26,27,28,29, 2017 Quarter II
Time

I. OBJECTIVES
A. Content Standards Proper measuring of ingredients.
Perform the given
B. Performance Standards Reading of measurements is practiced with accuracy. Practice measuring
activity
Competencies/Objectives 1. measure knowledge already 1. enumerate some 1. measure the following; oil, white sugar,
know from the lesson. liquid and dry baking powder and baking soda, evaporated
ingredients. milk, flour and butter.
2. write answers legibly. 2. demonstrate on how 2. exercise cleanliness and orderliness while
to measure dry and liquid activity is going on.
ingredients.
3. apply good values learned 3. observe safety 3. appreciate the beauty of measuring
while post-test is going on. practices while having a ingredients accurately.
demonstration.
II. CONTENT PERFORM MENSURATION AND CALCULATION DSSAA MEE
III. LEARNING
RESOURCES
A. References
Lesson 2 LO3, p. 27 Lesson 2 LO3, pp. 28-31 Lesson 2 LO3, pp. 31
Pages
3. Textbook Pages
Measuring tools,
spatula, mixing bowl,
towel and complete PPE
IV. PROCEDURES
lesson or
Recall the past lesson. PRACTICUM
presenting the new
lesson
lOMoARcPSD|24069772
for the lesson
C. Presenting
the new lesson
and
and
applications of
living
lesson
PRETEST/Checking of Evaluate their
I. Evaluating Learning Re-demonstration
papers performance
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
DAILY School SANTA ROSA INTEGRATED SCHOOL Grade Level GRADE 8- ARISTOTLE
N Area
LOG

I. OBJECTIVES
Proper measuring of
ingredients.
Reading of measurements Perform the given
is practiced with accuracy. activity
Competencies/Objectives 1. measure the following; 1. measure knowledge Update incom
oil, white sugar, baking gained from the lesson. and other act
powder and baking soda,
evaporated milk, flour and
butter.
2. exercise cleanliness 2. write answers legibly.
and orderliness while
activity is going on.
3. appreciate the beauty 3. apply good values
of measuring ingredients learned while post-test/long
accurately. test is going on.
PERFORM
PRACTICUM(Group
II. CONTENT PRACTICUM(Group 1,2) PRACTICUM(Group 3,4) MENSURATION AND
5,6,7)
CALCULATION
III. LEARNING
RESOURCES
A. References
Lesson 2 LO3, p. 27-31
Pages
3. Textbook Pages
lOMoARcPSD|24069772

Measuring tools, spatula,
B. Other Learning
mixing bowl, towel and Test paper
Resources complete PPE
IV. PROCEDURES
lesson or
presenting the new
lesson
for the lesson
C. Presenting
the new lesson
and
and
applications of
living
lesson
POST TEST/LONG
Evaluate their
I. Evaluating Learning Demonstration TEST/Checking of
performance
papers
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION Grade Level GRADE 7 (MYRTLE)
LESSO CAMPUS
Area
LOG
Time

I. OBJECTIVES
Baking tools and
classification.
lOMoARcPSD|24069772
Baking tools and

Competencies/Objectives 1. introduce the lesson to the 1. explain the uses of 1. measure k
learners, after which determine tools and equipment for learned from
how much already know about specific baking purposes.
tools and equipment.
2. write answers legibly. 2. prepare tools and 2. write answ
baking purposes.
3. apply good values learned 3. understand the value 3. apply good
while pretest is going on. of kitchen tools and while post-te
equipment.
PREPARE TOOLS AND
USE TOOLS AND BAKERY EQUIPMENT FOR USE TOOLS
II. CONTENT EQUIPMENT SPECIFIC BAKING BAKERY EQ
PURPOSES
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p
2. Learner’s Material Lesson 1, LO1 pp. 10- Lesson 1, L
Lesson 1, LO1 p. 6 Lesson 1, LO1 pp. 5,7 Lesson 1, LO1 pp. 8-9
Pages 12 12
3. Textbook Pages
B. Other Learning
TV, Laptop, Manila Paper
Resources
IV. PROCEDURES
lesson or POS
PRE TEST knowledge learned from
presenting the new
the lesson.
lesson
for the lesson
C. Presenting
the new lesson
lOMoARcPSD|24069772
and
and
F. Developing Mastery Brainstorming Demonstration
questions que
applications of
living
H. Making generalizations & Analyze
abstractions about the Analyze the test results re
lesson
I. Evaluating Learning Short quiz Written examination Re-demonstration
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION Grade Level GRADE 7 (MYRTLE)
LESSO CAMPUS
Area
LOG
Time

I. OBJECTIVES
Baking tools and
classification.
Baking tools and
Competencies/Objectives 1. introduce the lesson to the 1. explain the uses of 1. measure k
learners, after which determine tools and equipment for learned from
how much already know about specific baking purposes.
tools and equipment.
2. write answers legibly. 2. prepare tools and 2. write answ
baking purposes.
3. apply good values learned 3. understand the value 3. apply good
while pretest is going on. of kitchen tools and while post-te
equipment.
PREPARE TOOLS AND
USE TOOLS AND BAKERY EQUIPMENT FOR USE TOOLS
II. CONTENT EQUIPMENT SPECIFIC BAKING BAKERY EQ
PURPOSES
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p
lOMoARcPSD|24069772
2. Learner’s Material Lesson 1, LO1 pp. 10- Lesson 1, L

Lesson 1, LO1 p. 6 Lesson 1, LO1 pp. 5,7 Lesson 1, LO1 pp. 8-9
Pages 12 12
3. Textbook Pages
B. Other Learning
TV, Laptop, Manila Paper
Resources
IV. PROCEDURES
lesson or POS
PRE TEST knowledge learned from
presenting the new
the lesson.
lesson
for the lesson
C. Presenting
the new lesson
and
and
F. Developing Mastery Brainstorming Demonstration
questions que
applications of
living
H. Making generalizations & Analyze
abstractions about the Analyze the test results re
lesson
I. Evaluating Learning Short quiz Written examination Re-demonstration
application or
remediation
V. REMARKS
VI. REFLECTION

lOMoARcPSD|24069772

lOMoARcPSD|24069772

lOMoARcPSD|24069772

DLL Cookery

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403781458 DLL Cookery docx

BSED English (Nueva Ecija University of Science and Technology)

Studocu is not sponsored or endorsed by any college or university

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

II. CONTENT Oral Recitation Clean and Green

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

II. Subject Matter

Steps in Preparing the Land

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Materials Pictures, laptop, projector

IV. EVALUATION See attached copy

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

MONDAY TUESDAY WEDNESDAY THURSDAY FR

Competencies/Objectives 1.Identify/prepare tools and equipment needed in storing dessert

Let the students classify

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

MONDAY TUESDAY WEDNESDAY THURSDAY FR

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

MONDAY TUESDAY WEDNESDAY THURSDAY FR

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Answer the given Answer the given Answer the given

H. Making generalizations &

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

MONDAY TUESDAY WEDNESDAY THURSDAY FR

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

MONDAY TUESDAY WEDNESDAY THURSDAY FR

PREPARE STOCKS, SAUCES AND SOUPS

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FR

PREPARE STOCKS, SAUCES AND SOUPS

Answer the given Answer the given

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Downloaded by Gerald Yabut (yabsgerald7@gmail.com)

MONDAY TUESDAY WEDNESDAY THURSDAY FR

PREPARE A VARIETY OF SANDWICHES

presenting the new

Prepared by: Checked by: Noted: