School PUTING BUHANGIN NHS
Daily
Lesson
Log
I. OBJECTIVES
A. Content Standard
B. Performance
Standard
C. Learning
Competencies/
Objectives
a) Specific
Objectives
Teacher JUDY ANN M. MUSNIT
Teaching Date
and Time May 3, 2023
Grade
Grade 10
Level
Learning
Cookery
Area
Quarter 4th
The learners demonstrate an understanding preparing and cooking meat dishes
The learners independently prepare and cook meat dishes
LO 1. Perform mise en place
1.1 Prepare the tools, equipment, ingredients, and other supplies based on the given
recipe
TLE_HECK9-12PCM-Iva-30
1. Identify the tools, utensils, and equipment for meat preparation
2. Demonstrate the proper used of tools and equipment in meat preparation
3. Appreciate the importance of knowing the tools, utensils, and equipment for
meat preparation
II. CONTENT
III. LEARNING RESOURCES
A. Reference
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing the
previous lesson or
presenting the
new lesson
B. Establishing a
purpose for the
lesson
Tools, utensils, and equipment for meat preparation (Continuation of the Topic)
Technical-Vocational -Livelihood Home Economics COOKERY manual page
Internet
Activity 1. Spin the Wheel
Direction: Identify the pictures that are being shown below.
Group Activity 1. FLIP THE BOTTLE
In this part of the group activity, the class will be divided into two
(2) groups. Each member of the group will be assigned to flip the
bottle. Once the bottle has flipped over and is standing, they will now
receive one part of the puzzle to identify the jumbled letter. The
group that will be finished first will be our winner.
Differentiated
Instruction:
Integration of
ICT
Based on the activity our topic is all about Tools, utensils, and
equipment used in meat preparation.
Before we proceed to our discussion lets have another activity. This
activity is what we called Word Search.
C. Presenting
Activity 2 WORD SEARCH
examples/instanc Directions: Below are the tools, utensils and equipment needed in
es of the new preparing and cooking meat. They can be found horizontally or
lesson
vertically. And then classify whether it is Mixing and Preparation
tools, Measuring tools, Cutting Tools and Equipment.
PASTRY BRUSH
KITCHEN SHEARS
COLANDER
WOODEN SPOON
OVEN
GRATER
SERVING TONGS
FREEZER
MEAT TENDERIZER
MIXING BOWL
GARLIC PRESS
KITCHEN KNIVES
MEASURING CUP
PATTY MOLDER
REFRIGERATOR
MEASURING SPOON
TWOTINE FORK
MEAT GRINDER
CUTTING BOARD
REFRIGERATOR
PRESSURE COOKER
MIXING &
MEASURING
CUTTING
PRERATION
TOOLS
TOOLS
TOOLS
EQUIPMENTS
D. Discussing new
concepts and
practicing new
skills # 1
E. Discussing new
concepts and
practicing new
skills # 2
GROUP ACTIVITY 2 A Short Poem
Directions: In this part of group activity the class will be divided
into four (4) groups. Each group will make a short poem related to
our topic which is Tools, utensils and equipment used in meat
preparation.
CRITERIA
Perfect
Score
Actual Score
Title of the poem
5
Content ( related to the given
topic)
10
Originality
10
Total Score
F. Developing
mastery (Leads to
Formative
Assessment 3)
25/25
/25
Activity 3: Is it a Tools, Utensils or Equipment?
Directions: Identify the following tools, utensils and equipment for
meat preparation based on the given pictures.
1.
______________
2.
________________
3. _______________
4. ________________
5. _______________
6.________________
7._________________
8._______________
9._______________
10._____________
G. Finding practical
applications of
concepts and
skills in daily
living
H. Making
generalizations
and abstractions
about the lesson
I.
Evaluating
learning
Guided Questions:
1. Before cooking Pork Adobo what should be the first step that
should we do?
2. If you were going to cook this recipe, what tools, utensils, and
equipment should you prepare?
3. At your home, when your mother is cooking what are the
tools, utensils and equipment that she usually use?
4. What will happened if the tools and utensils that you are
going to use for cooking is not available at your home?
Why it is important to know the different tools, utensils and
equipment used in preparation of meat in our daily life?
Activity 4: Response Card
Differentiated
Directions: In ¼ sheet of paper. Give the following tools, utensils and Instruction:
equipment used in preparation of meat.
My Learning
Scale, in order
1-2 Mixing and Preparatory tools
to determine the
1. _________
knowledge/lear
2. _________
ning gained
inthe lesson.
3-5. Types of Kitchen Knives
3. __________
4. __________
5. __________
Short Quiz
Directions: Identify the following tools, utensils and equipment for
meat preparation based on the given uses.
________1. A kitchen utensil used primarily to measure the volume
of liquid or bulk solid cooking ingredients
________2. Are made of hard wood and used for creaming, string
and mixing
________3. Used in grating food/ingredients into fine pieces.
________4. chamber or compartment used for cooking, baking,
heating, or drying food
Highest Possible
Score:
Highest Score:
Lowest Score:
No. who passed:
________5. Used for general purpose chopping, slicing, and dicing
________6. Used to make meat tender
________7. Is used to hold meats while slicing and turn solid pieces
of meat while browning or cooking.
________8. Used for cutting though bones.
________9. Also known as a basting brush, is a cooking utensil used
to spread butter, oil or glaze on food.
________10. Used for carving and slicing cooked meats
J.
Additional
activities for
application or
remediation
-
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 75% in the evaluation
B. No. of learners who
required additional activities
for remediation
C. Did the remedial lessons
work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?
Prepared by:
Checked by:
JUDY ANN M. MUSNIT
Secondary School Teacher I
EVANGELINE S. LUARCA
Teacher In-Charge