DAILY LESSONG LOG SCHOOL BAROBO NATIONAL GRADE LEVEL GRADE 10

HIGH SCHOOL
TEACHER JUNELYN M. SABROSO LEARNING AREA TVE-COOKERY IV
TEACHING DATE AND QUARTER Second- Week 4
TIME

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVE
A. Content Standard The learner The learner The learner The learner The learner
demonstrates an demonstrates an demonstrates an demonstrates an demonstrates an
understanding in understanding in understanding in understanding in understanding in
preparing and preparing and preparing and preparing and cooking preparing and cooking
cooking seafood cooking seafood cooking seafood seafood dishes seafood dishes
dishes dishes dishes
B. Performance Standard The learners The learners The learners The learners The learners
independently independently independently independently prepare independently prepare
prepare and cook prepare vegetable prepare vegetable vegetable dishes vegetable dishes
vegetable dishes dishes dishes
C. Learning L.O. 1 Perform Mise L.O. 1 Perform Mise L.O. 1 Perform Mise L.O. 1 Perform Mise en L.O. 1 Perform Mise en
Competency/Objectives/Code en Place en Place en Place Place Place
1.1 identify 1.2 prepare 1.2 prepare 1.2 prepare ingredients 1.3 thaw frozen
ingredients ingredients ingredients according according to a given ingredients and wash
according to according to a given to a given recipe, recipe, required form, raw vegetables following
standard recipe recipe, required required form, and and timeframe standard procedures
TLE_HECK9- 12VD- form, and timeframe timeframe TLE_HECK9- 12VD-IIa-9
IIa-9 TLE_HECK9- 12VD- TLE_HECK9- 12VD- TLE_HECK9- 12VD-IIa-
IIa-9 IIa-9 9
D. Sub tasking (If Needed) Identify the Identify color Determine the Familiarize ways of
different tools used component of nutrient content of preparing vegetables
in preparing vegetables vegetables prior to cooking
vegetables. Enumerate the
List down the factors to consider in
different components choosing good quality
of vegetables. vegetables.

II. CONTENT LESSON1: PREPARE VEGETABLE DISHES(VD)

- Overview of Tools and - Color Components VEGETABLES: PREPARING FRESH
Vegetables Equipment Needed of Vegetables nutritional value, VEGETABLES:
- Components of - Factors to consider functions of washing, soaking,
Classifications of Vegetables in choosing good carbohydrates peeling & cutting,
Vegetables - according to enterprise
standards
 quality vegetables

III. LEARNING RESOURCES

A. References LM Cookery 2 of LM Cookery 2 of 2 LM Cookery 2 of 2 LM Cookery 2 of 2 LM Cookery 2 of 2
2
1. Teacher’s Guide Pages Page 27 Page 24-30 Page 24-30 Page 24-30 Page 24-30
2. Learner’s Materials Page Page 55-66 Page 55-66 Page 55-66 Page 55-66
3. Textbook pages
4. Additional Materials
from Learning Resource
B. Other Learning Resources Laptop, TV Laptop, TV, Actual Laptop, TV Laptop, TV Laptop, TV
tools
IV. PROCEDURES
A. Reviewing Conduct a recap of Ask learners about Conduct a recap of Conduct a recap of the Conduct a recap of the
previous the previous the previous the previous meeting. previous meeting. previous meeting.
lesson or meeting. lesson
presenting the
new lesson
B. Establishing a Play the music of Conduct 4-Pics-One- Show five (5) colorful Word Games Picture Parade
purpose of the “Bahay Kubo Word, students need pictures in relation to
lesson to guess the word vegetables.
“TOOL”
C. Presenting Listening to the Image showing Image showing Activity Sheets Image Showing
Examples/ tunes/music
Instances of
the new lesson
D. Discussing Conduct a 30-item N/A N/A N/A N/A
new concepts pretest (refer to pp.
and practicing 140 – 143 of the
new skills # 1 LM)
E. Discussing The teacher will The teacher will The teacher will The teacher will The teacher will discuss
new concepts discuss the lesson discuss the lesson discuss the lesson discuss the lesson the lesson through PPT
and practicing through PPT through PPT through PPT through PPT
new skills # 2
F. Developing The class will be Group the class into Conduct of the graded The class will be Match-A_Pic
Mastery divided into ten (10) ten (10), the recitation. Ten points divided into ten (10) The class will group by
groups. The teacher students need to if able to answer groups. The teacher 5 then match pictures
will instruct the come up with a skit correctly and five will instruct the assigned to each
 students to classify on how to properly points it not. Ten students to assigned group to the
the puzzled pictures use the different seconds will be given the pictures of corresponding
assigned to them for tools. Ten (10) to answer the vegetables according to preparation of
only 5 minutes. minutes will be question per their nutrients for only vegetables
Each group is allotted for the students. 5 minutes. Each group
assigned two set of preparation and 1-2 is given 6 pictures.
puzzled pictures. minutes for its
presentation.
G. Finding Why is it important Why is it important Why should we need What are the How important is it for
practical for us to properly for us to properly to learn components different nutrients us to apply safe and
application of identify the different identify the tools and factors in found in vegetables? accurate cutting
concepts and classifications of and equipment in preparing vegetables? How does it help our techniques in preparing
vegetables? How preparing How likely are we to vegetables according to
skills body?
likely are we to vegetables? apply this knowledge enterprise standards?
apply this How does it help on our day to day Cite one example to
knowledge on our in day to day activities? support your answer.
day to day activities?
activities?
H. Making If time permits, If time permits, have If time permits, have If time permits, have a If time permits, have a
generalizations have a synthesis of a synthesis of the a synthesis of the synthesis of the lesson. synthesis of the lesson.
and the lesson. lesson. lesson.
abstraction
about the
lessons
I. Evaluating The teacher will The teacher will The teacher will The teacher will The teacher will conduct
Learning conduct a ten (10) – conduct a ten (10) – conduct a ten (10) – conduct a ten (10) – a seven (7) – item
item formative item formative item formative item formative formative assessment,
assessment, advice assessment, advice assessment, advice assessment, advice advice students to
students to prepare students to prepare students to prepare ¼ students to prepare ¼ prepare a ¼ sheet of
a whole sheet of ¼ sheet of paper. sheet of paper. sheet of paper. paper (refer to p. 165 of
paper (refer to pp. the LM).
163-164 of the LM)
J. Additional On your TLE Study pp. 152-163 On your TLE On your TLE notebook,
activities for notebook, look for of the LM, prepare notebook, Give at enumerate the
application or the different tools for a graded least 2 examples of vegetable that you
remediation used in vegetable recitation tomorrow. vegetables for each always prepare at
preparation. List color component home, the identify the
down at least five (5) nutrient content of
and its functions. these vegetables
 Prepared by:

JUNELYN M. SABROSO
T-III/Subject Teacher

Checked:

FORTUNATO L. PANTALEO, JR.

MT-I/Instructional Leader