GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
School: Caimpugan Integrated School
Teacher: Vincent K. Bajen
Teaching Dates and Time: November 7-11, 2022
DLL_1
A. Content Standards
DLL_4
(SUMMATIVE TEST)
DLL_5
The learners independently prepare and cook vegetable dishes.
LO 1. Perform mise en place
LO 1. Perform mise en place
LO 1. Perform mise en place
LO 1. Perform mise en place
LO 2. Prepare vegetable dishes
1.1 identify ingredients
according to standard recipe
1.2 prepare ingredients
according to a given recipe,
required form, and timeframe
1.2 prepare ingredients
according to a given recipe,
required form, and
timeframe
1.3 thaw frozen ingredients
and wash raw vegetables
following standard
procedures
1.1 identify ingredients
according to standard recipe
1.2 prepare ingredients
according to a given recipe,
required form, and
timeframe
1.3 thaw frozen ingredients
and wash raw vegetables
following standard
procedures
At the end of the session,
students should be able to
attain at least 75% mastery
from the long quiz.
2.1 identify market forms of
vegetables
2.2 select various kinds of
vegetables according to a given
menu
TLE_HECK9- 12VD-IIa-9
VEGETABLES: nutritional
value, functions of
carbohydrates
TLE_HECK9- 12VD-IIa-9
Quarter 2 LESSON
1. PREPARE VEGETABLES
DISHES (VD)
TLE_HECK9- 12VD-IIb-c-10
- Effects of Cooking Vegetables
- General Rules of Vegetable
Cookery
- Standard Quality of Cooked
Vegetables
- Cooking Frozen and Canned
Vegetables
D. Subtasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
DLL_3
The learners demonstrate an understanding preparing and cooking vegetable dishes.
B. Performance Standards
C. Learning Competencies
DLL_2
Grade Level: 10
Learning Area: Cookery
Quarter: 2
Identify the different tools used
in preparing vegetables.
List down the different
components of vegetables.
Enumerate the factors to
consider in choosing good
quality vegetables.
TLE_HECK9- 12VD-IIa-9
- Overview of Vegetables
- Classifications of Vegetables
TLE_HECK9- 12VD-IIa-9
- Tools and Equipment Needed
in Preparing Vegetables
- Flavor Components of
Vegetables
- Color Components of
Vegetables
Factors to consider in choosing
good quality vegetables
PREPARING FRESH
VEGETABLES: washing,
soaking, peeling & cutting,
basic knife cuts
Apply safe and accurate
cutting techniques in
preparing vegetables
according to enterprise
standards
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
NA
p. 27
pp. 144 – 147
NA
NA
NA
p. 27
pp. 148 – 151
NA
NA
NA
p. 27
pp. 152 - 163
NA
NA
NA
p. 27
pp. 144 – 163
NA
NA
NA
pp. 27 – 28
pp. 166 – 170
NA
NA
Visuals, puzzled pictures inside
an envelope (10 sets), chalk,
eraser, masking tape
Visuals, pictures, actual tools,
chalk, eraser, masking tape
Visuals, pictures, fish bowl
or any deep container with
rolled questions inside (30
pcs), chalk, eraser, masking
tape
Visuals wherein the
questions are written, chalk,
eraser
TV, laptop, pictures, chalk,
eraser, masking tape
Conduct a recap of the previous
meeting.
Play the music of “Bahay Kubo”
Conduct a recap of the previous
discussion.
Conduct 4-Pics-One-Word,
students need to guess the
word “TOOL”
Conduct a recap of the
previous discussion.
Show five (5) colorful
pictures in relation to
vegetables.
Not Applicable (NA)
LONG QUIZ
Conduct a recap of the previous
meeting.
From the assignment
submitted, the teachers will
project the pictures via TV.
C. Presenting examples /instances of the
new lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
Listening to the tunes/music
Image showing
Image showing
LONG QUIZ
Image showing
Conduct a 30-item pretest
(refer to pp. 140 – 143 of the
LM)
NA
NA
LONG QUIZ
Vocabulary expansion (refer to
p. 170 of the LM)
E. Discussing new concepts & practicing
and concern to new skills #2
Using visual aids, the teacher
will deliver the lesson for the
day.
The class will be divided into
ten (10) groups. The teacher
will instruct the students to
classify the puzzled pictures
assigned to them for only 5
minutes. Each group is assigned
two set of puzzled pictures.
Using visual aids, the teacher
will deliver the lesson for the
day.
Group the class into ten (10),
the students need to come up
with a skit on how to properly
use the different tools. Ten (10)
minutes will be allotted for the
preparation and 1-2 minutes for
its presentation.
Using visual aids, the
teacher will deliver the
lesson for the day.
Conduct of the graded
recitation. Ten points if able
to answer correctly and five
points it not. Ten seconds
will be given to answer the
question per students.
LONG QUIZ
Using the laptop and TV, the
teacher will project and deliver
the lesson for the day.
The class will be divided into
ten (10) groups. The teacher
will instruct the students to
come up with a TV commercial
of the various available frozen
and canned vegetables in the
market as well as its proper
handling and preparation. A
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
LONG QUIZ
G. Finding Practical Applications of
concepts and skills in daily living
(application)
Why is it important for us to
properly identify the different
classifications of vegetables?
How likely are we to apply this
knowledge on our day to day
activities?
Why is it important for us to
properly identify the tools,
components and factors in
preparing vegetables? How
likely are we to apply this
knowledge on our day to day
activities?
H. Making Generalizations & Abstractions
about the lessons
I.Evaluating Learning (assessment/test)
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(10) – item formative
assessment, advice students to
prepare a whole sheet of paper
(refer to pp. 163-164 of the LM)
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(10) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
J. Additional activities for application or
remediation (assignment/homework)
On your TLE notebook, look for
the different tools used in
vegetable preparation. List
down atleast five (5) and its
functions.
Study pp. 152-163 of the LM,
prepare for a graded recitation
tomorrow.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/supervisor can help me solve?
G. What innovations or localized materials
did I used/discover which I wish to share
with other teachers?
How important is it for us to
apply safe and accurate
cutting techniques in
preparing vegetables
according to enterprise
standards? Cite one
example to support your
answer.
If time permits, have a
synthesis of the lesson.
The teacher will conduct a
seven (7) – item formative
assessment, advice students
to prepare a ¼ sheet of
paper (refer to p. 165 of the
LM)
Prepare for a summative
test tomorrow.
LONG QUIZ
LONG QUIZ
LONG QUIZ
Visit your local market, take
a photo of the available
vegetables in your local
market or grocery store.
Send it to your teacher via
messenger or email.
rubric will be used to grade this
activity.
How useful are the information
in proper handling of the
vegetables from the market up
to its preparation in the
kitchen? What is it for us?
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(10) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
Look for the different ways in
cooking vegetables. Write down
your answer on your TLE
notebook.
Prepared by:
____________________________
Teacher
GRADES 1 to 12
DAILY LESSON LOG
School: Caimpugan Integrated School
Teacher: Vincent K. Bajen
Teaching Dates and November 14-18, 2022
Time:
Grade Level: 10
Learning Area: COOKERY
Quarter: 2
I. OBJECTIVES
DLL_6
DLL_7 (Lesson 2)
DLL_8
(LABORATORY DAY)
DLL_9
DLL_10
(SUMMATIVE TEST)
A. Content Standards
The learners demonstrate an
understanding preparing and
cooking vegetable dishes.
The learners demonstrate an
understanding preparing and
cooking vegetable dishes.
The learners demonstrate
an understanding preparing
and cooking vegetable
dishes.
The learners demonstrate
an understanding
preparing and cooking
vegetable dishes.
The learners demonstrate an
understanding preparing and
cooking vegetable dishes.
B.Performance Standards
The learners independently
prepare and cook vegetable
dishes.
The learners independently
prepare and cook vegetable
dishes.
The learners independently
prepare and cook vegetable
dishes.
The learners
independently prepare
and cook vegetable dishes.
The learners independently
prepare and cook vegetable
dishes.
C. Learning Competencies
LO 2. Prepare vegetable dishes
2.3 cook variety of vegetable
dishes following appropriate
cooking methods to preserve
optimum quality and nutrition
LO 3. Present vegetable dishes
LO 4. Store vegetables
LO 2. Prepare vegetable
dishes
LO 3. Present vegetable
dishes
LO 4. Store vegetables
D. Subtasking (if needed)
Identify the different ways of
cooking
vegetables
via
demonstration.
Identify the factors to consider in
plating vegetable dishes.
LO 2. Prepare vegetable
dishes
2.3 cook variety of
vegetable dishes following
appropriate cooking
methods to preserve
optimum quality and
nutrition
2.4 prepare suitable sauces
and accompaniment in
serving vegetable dishes
To
LO 3. Present vegetable
dishes
Plus
LO 5. Evaluate the finished
product
At the end of the session,
students should be able to
come up and present a
vegetable dish.
Write the LC code for each
TLE_HECK9- 12VD-IIb-c-10
TLE_HECK9- 12VD-IId-11
II. CONTENT
(Subject Matter)
Ways of Cooking Vegetables
Essential Factors of Food
Presentation, Plating Styles with
Vegetable Dishes, Guidelines in
Plating, Creative Presentation
Techniques
3.1 present vegetable recipes
with appropriate sauces and
accompaniments
TLE_HECK9- 12VD-IIb-c-10
TLE_HECK9- 12VD-IId-11
TLE_HECK9- 12VD-IId-13
LESSON 1. PREPARE
VEGETABLES DISHES (VD)
4.1 store vegetables based
on the prescribed location
and temperature
4.2 demonstrate vegetable
storage in accordance with
FIFO operating procedures
4.3 follow standard safety
and hygiene procedures
At the end of the session,
students should be able to
distinguish properly
organized and stored
vegetables.
TLE_HECK9- 12VD-IId-12
Store Vegetable Dishes
At the end of the session,
students should be able to
attain at least 75% mastery
from the long quiz.
TLE_HECK9- 12VD-IIb-c-10
TLE_HECK9- 12VD-IId-11
TLE_HECK9- 12VD-IId-12
Ways of Cooking Vegetables,
Essential Factors of Food
Presentation, Plating Styles
with Vegetable Dishes,
Guidelines in Plating,
Creative Presentation
Techniques
III. Learning Resources
A.References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B.Other Learning Resources
NA
pp. 27 – 28
pp. 171 – 185
NA
NA
NA
pp. 27 – 28
pp. 185 – 188
NA
NA
NA
pp. 27 – 28
pp. 171 – 188
NA
NA
NA
pp. 28 – 29
pp. 192 – 193
NA
NA
NA
pp. 27 – 28
pp. 171 – 193
NA
NA
Tools/utensils/equipment/ingre
dients used for cooking, (class
will be held at the practice
house or laboratory room)
Visuals, pictures, actual tools,
chalk, eraser, masking tape
Tools/utensils/equipment
will be provided at the
practice house or cooking
laboratory
Visuals wherein the
questions are written,
chalk, eraser
Visuals wherein the
questions are written, chalk,
eraser
Conduct a recap of the previous
discussion.
The teacher will ask some
students, “what is their favorite
vegetable dish and why?”
Conduct a recap of the previous
discussion.
The teacher will show a picture of
a painting, he/she will ask the
question, “WHAT DO YOU THINK
ARE THE FACTORS THAT MAKES
THIS PAINTING BEAUTIFUL?”
LABORATORY TIME
Not Applicable (NA)
C. Presenting examples /instances of the new
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
Demo teaching on the various
ways of cooking vegetables.
Demo teaching on the various
ways of cooking vegetables.
Show picture
LABORATORY TIME
Conduct a recap of the
previous discussion.
The teacher will raise a
question towards the
students, “Where do you
normally keep your
washed and ironed
clothes?”
NA
NA
LABORATORY TIME
NA
LONG QUIZ
E. Discussing new concepts & practicing and
concern to new skills #2
Demo teaching on the various
ways of cooking vegetables.
Using visual aids, the teacher will
deliver the lesson for the day.
LABORATORY TIME
LONG QUIZ
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
Demo teaching on the various
ways of cooking vegetables.
Student will be divided into five
(5) groupds. They will work on
Enhancement activity located on
p. 189 of the LM. Fifteem
minutes will be allotted for this
activity.
LABORATORY TIME
G. Finding Practical Applications of concepts
and skills in daily living (application)
Why do we adapt to various
ways of cooking vegetables?
Explain your answer.
Do we really need to consider
doing proper plating in our meals
LABORATORY TIME
Using visual aids, the
teacher will deliver the
lesson for the day.
The teacher will show 20
sets of various pictures:
combination of organized
and unorganized storage.
The students will stand if
the picture represents
UNORGANIZED STORAGE
and remained seated it if it
organized.
Why is it necessary for us
to organized and store
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
LABORATORY TIME
LONG QUIZ
LONG QUIZ
LONG QUIZ
LONG QUIZ
H. Making Generalizations & Abstractions
about the lessons
I.Evaluating Learning (assessment/test)
Demo teaching on the various
ways of cooking vegetables.
The teacher will conduct a ten
(10) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
J. Additional activities for application or
remediation (assignment/homework)
Submit a photo of a plated
vegetable on the next meeting.
Print it on a short bond paper
on a daily basis? Explain your
answer.
If time permits, have a synthesis
of the lesson.
The teacher will conduct a ten
(10) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
Prepare for you laboratory
tomorrow.
LABORATORY TIME
The students will have their
PRACTICAL TEST for 2 hrs.
This will focus in preparing
variety of vegetable dishes.
A rubric will be used to rate
their output.
Look for five (5) ways to
store vegetables. Write it on
your TLE notebook.
food properly, say for
example our vegetables?
If time permits, have a
synthesis of the lesson.
The teacher will conduct a
ten (10) – item formative
assessment, advice
students to prepare ¼
sheet of paper.
LONG QUIZ
LONG QUIZ
Prepare for a summative
test tomorrow.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?
Prepared by:
____________________________
Teacher
GRADES 1 to 12
School: Caimpugan Integrated School
Teacher: Vincent K. Bajen
Grade Level: 10
Learning Area: COOKERY
DAILY LESSON LOG
Teaching Dates and November 21-25, 2022
Time:
DLL_13
DLL_14
DLL_15
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate
an understanding preparing
and cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
LO 1. Perform Mise en Place
LO 1. Perform Mise en Place
LO 1. Perform Mise en Place
LO 1. Perform Mise en Place
LO 2. Handle fish and
seafood
1.1. prepare the kitchen tools,
equipment, and ingredients
based on required standards.
1.2. identify types, varieties,
market forms, nutritive value,
and composition of fish and
seafood
1.3. assemble ingredients
according to recipes, recipe
card, or enterprise standard
1.4. identify steps in
processing fish
D. Subtasking (if needed)
At the end of the session,
students should be able to
classify the different forms of
seafoods.
At the end of the session, the
students should be able to
name the different parts of the
fish.
At the end of the session, the
students should be able to
enumerate the various market
forms of fish products in the
market.
At the end of the session,
the students should be able
to identify the
characteristics and market
forms of shellfish.
At the end of the session,
students should be able to
differentiate fresh from old
stock seafood products in the
market.
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B.Other Learning Resources
TLE_HECK9- 12PC-IIe-14
Classifications of Seafood
TLE_HECK9- 12PC-IIe-14
Parts of the Fish
TLE_HECK9- 12PC-IIe-14
Market Forms
TLE_HECK9- 12PC-IIe-14
Characteristics and Market
forms of Shellfish
TLE_HECK9- 12PC-IIf-15
Checking freshness of: fish
and shellfish
NA
pp. 29
pp. 194-195
NA
NA
NA
pp. 29
pp. 196
NA
NA
NA
pp. 29
pp. 197-198
NA
NA
NA
pp. 29
pp. 198-199
NA
NA
NA
pp. 30
pp. 201-202
NA
NA
Visuals, pictures, chalk, eraser,
masking tape, speaker
Visuals, pictures, chalk, eraser,
masking tape, speaker
Videos/vlogs about
supermarket (meat & fish
section), chalk, eraser, TV or
projector, speaker
Visuals, pictures, actual
tools, chalk, eraser, masking
tape, sp
Visuals, pictures, actual tools,
chalk, eraser, masking tape,
speaker
I. OBJECTIVES
A. Content Standards
B.Performance Standards
C. Learning Competencies
IV.PROCEDURES
DLL_11
DLL_12
Quarter: 2
2.2 thaw frozen seafood
correctly to ensure maximum
quality and maintain
nutritional value
A.Review Previous Lessons
Conduct a recap of the
previous discussion.
Sing and dance in the tune of
baby shark
Conduct a recap of the previous
discussion.
In a form of ice breaker, the
students will sing and act “MY
TOES, MY KNEES…”
Conduct a recap of the
previous discussion.
Raise this question: When did
the last time you go on
shopping at the wet market or
supermarkets?
Conduct a recap of the
previous discussion.
Shows pictures of various
shellfish.
Conduct a recap of the
previous discussion.
Raise this question: What are
the different types of senses?
(sense of sight, smell, etc.)
C. Presenting examples /instances of the new
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
Listen to lively music
Listen to lively music
NA
Showing of pictures
NA
NA
NA
NA
NA
NA
E. Discussing new concepts & practicing and
concern to new skills #2
Using visual aids, the teacher
will deliver the lesson for the
day.
By group, flashing of pictures
of the various classification of
seafoods, write their answers
on the board. Ten pictures will
be shown.
Using visual aids, the teacher
will deliver the lesson for the
day.
By group, cut or draw a fish and
label the parts of the fish by
using the materials provided by
the teacher. Fifteen minutes
will be allotted for this activity.
Aided with a projector or
television, the teacher will
deliver the lesson for the day.
Look for a peer and do this
activity. From the videos/vlogs
that was shown to the class,
on a clean sheet of paper, list
down five (5) observations,
especially in terms of the
market forms of the fishes.
Ten (10) minutes will be
allotted for this activity.
Using visual aids, the
teacher will deliver the
lesson for the day.
By group, they will label the
market forms of the
shellfishes and hang their
output on the board and one
of their representatives will
discuss.
Using visual aids, the teacher
will deliver the lesson for the
day.
By group, they will present a
skit (1-3 minutes), wherein
their set-up is at the wet
market or supermarket. The
plot, the vendor needs to
convince the customers that
his products are fresh.
G. Finding Practical Applications of concepts
and skills in daily living (application)
In our daily life, how do you
see the importance of being
able to recognize the various
seafoods? Cite an example.
Why do we have various
markets forms for various
products, specifically fishes
and seafoods?
In our daily life, how do you
see the importance of being
able to recognize the
various shellfish? Cite an
example.
Why do we need to make
sure the raw foods that we
are purchasing are fresh?
Cite one effect if fail to check
if it is fresh or not.
H. Making Generalizations & Abstractions
about the lessons
I.Evaluating Learning (assessment/test)
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(10)
–
item
formative
assessment, advice students
to prepare ¼ sheet of paper.
Look fo the different parts of
the fish. Draw or paste your
printed outputs with labels on
your TLE notebook.
In our daily life, how do you see
the importance of being able to
recognize the structure and
composition of the fish (if it is
fatty or lean meat). Cite an
example.
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(10) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
What are the seven (7) market
forms of fishes? List it down on
your TLE notebook.
If time permits, have a
synthesis of the lesson.
Answer REVIEW OF LEARNING
OUTCOME 1 on pp. 199-200,
use ¼ sheet of paper.
If time permits, have a
synthesis of the lesson.
The teacher will conduct a
ten (10) – item formative
assessment, advice students
to prepare ¼ sheet of paper.
Interview
your
mother/father
or
any
members of the family, ask
them “HOW CAN YOU TELL
IF THE FISH OR SHELLFISH IS
FRESH OR NOT? Write their
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(10) – item formative
assessment, advice students
to prepare ¼ sheet of paper.
Look for the different
methods in handling and
storing fish and other
seafood products. Write it on
your TLE notebook.
B. Establishing purpose for the Lesson
(Motivation)
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
J. Additional activities for application or
remediation (assignment/homework)
Look for the characteristics
and market forms of shellfish.
Write it on your TLE notebook.
answers on
notebook.
your
TLE
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?
Prepared by:
____________________________
Teacher
GRADES 1 to 12
School: Caimpugan Integrated School
Teacher: Vincent K. Bajen
Grade Level: 10
Learning Area: COOKERY
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B.Performance Standards
C. Learning Competencies
D. Subtasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
Teaching Dates and November 28- December 2, 2022
Time:
DLL_16
DLL_17
Quarter: 2
DLL_18
DLL_19
DLL_20
(SUMMATIVE TEST)
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate
an understanding preparing
and cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
LO 2. Handle fish and seafood
LO 3. Cook fish and shellfish
LO 4. Plate/Present fish and
seafood
LO 5. Store fish and seafood
LO 1. Perform Mise en Place
2.2 thaw frozen seafood
correctly to ensure maximum
quality and maintain
nutritional value
At the end of the session,
students should be able to
enumerate
the
different
methods in handling and
storing fish and other seafood
products.
TLE_HECK9- 12PC-IIf-15
to
LO 5. Store fish and seafood
At the end of the demonstration,
the students should be able to
identify the different ways to
prepare fishes/seafoods.
At the end of the lesson, the
students should be able to
understand and showcase in
an art form the fundamentals
needed in plating.
At the end of the lesson, the
students should be able to
identify the various methods
of storing raw fish/seafoods.
At the end of the session,
students should be able to
attain at least 75% mastery
from the summative test.
TLE_HECK9- 12PC-IIgi-16
TLE_HECK9- 12PC-IIj-17
TLE_HECK9- 12PC-IIj-18
TLE_HECK9- 12PC-IIe-14
TLE_HECK9- 12PC-IIf-15
TLE_HECK9- 12PC-IIgi-16
TLE_HECK9- 12PC-IIj-17
TLE_HECK9- 12PC-IIj-18
Handling and Storage of Fish
Cooking Techniques for Fish
and Shellfish
Fundamental(s) of Plating
Storing of Fish and Shellfish
LESSON 2. PREPARE AND
COOK SEAFOOD DISHES (PC)
NA
pp. 30
pp. 203-205
NA
NA
NA
pp. 30
pp. 206 – 217
NA
NA
NA
pp. 30
pp. 226 – 228
NA
NA
NA
pp. 31
pp. 232 – 233
NA
NA
NA
pp. 29 – 31
pp. 194 – 233
NA
NA
B.Other Learning Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
Visuals, pictures, actual tools,
chalk, eraser, masking tape,
speaker
c/o at the laboratory, the
demonstration will be held
there
Visuals, pictures, actual tools,
chalk, eraser, masking tape,
speaker
Visuals, pictures, actual
tools, chalk, eraser, masking
tape, speaker
Visuals wherein the
questions are written, chalk,
eraser
Conduct a recap of the
previous discussion.
Raise this question: Where do
we normally keep and store
our groceries? How about
meat and fishes?
Teacher demonstration
Conduct a recap of the
previous discussion.
Raise this question: When you
look into someone, what is the
first things that you look into?
(assuming their answers is
FACE, try to link it to the
façade of a plated food)
Conduct a recap of the
previous discussion.
Show actual products in
various packaging (e.g.
biscuits, canned items,
candies, etc.)
Not Applicable (NA)
Teacher demonstration
SUMMATIVE TEST
C. Presenting examples /instances of the new
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
NA
NA
NA
NA
SUMMATIVE TEST
NA
NA
NA
NA
SUMMATIVE TEST
E. Discussing new concepts & practicing and
concern to new skills #2
Using visual aids, the teacher
will deliver the lesson for the
day.
The teacher will partly touch the
introduction part of the lesson
and swiftly move forward in the
demonstration part.
Using visual aids, the teacher
will deliver the lesson for the
day.
Using visual aids, the teacher
will deliver the lesson for the
day.
SUMMATIVE TEST
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
PHOTO GALLERY: by group,
the class will be divided into 5,
each group will prepare the
visuals with pictures (a kit will
be provided by the teacher).
The return demo of the
student’s will be conducted
during their final laboratory for
quarter 2. This is one of the
competencies that will be
graded.
By group, search on google
on the different ways on
how to store seafood
products, present it to the
class by one representative.
SUMMATIVE TEST
G. Finding Practical Applications of concepts
and skills in daily living (application)
Why do we need to make sure
to
store
the
raw
fishes/seafoods properly? Cite
one effect if fail to secure it
freshness.
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(10)
–
item
formative
assessment, advice students
to prepare ¼ sheet of paper.
Teacher demonstration
By group, make a picture
collage on the different
plate/plates of seafood dishes
and explain the relationship of
the
food
preparation
(balance,portion size,serving
hot/cold food on hot/cold
plates & garnishes).
Why is the physical output,
specifically for food - its plating
important?
Explain
your
answer.
Why do we need to make
sure to store the raw
fishes/seafoods properly?
Cite one effect if fail to
secure it freshness.
If time permits, have a
synthesis of the lesson.
Answer Review of Learning
Outcome 5 on p. 235 of the
LM. Use ¼ sheet of paper.
SUMMATIVE TEST
H. Making Generalizations & Abstractions
about the lessons
I.Evaluating Learning (assessment/test)
If time permits, have a
synthesis of the lesson.
Teacher demonstration
If time permits, have a
synthesis of the lesson.
Answer Review of Learning
Outcome 4 on p. 229 of the
LM. Use ½ crosswise.
SUMMATIVE TEST
SUMMATIVE TEST
J. Additional activities for application or
remediation (assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?
Prepared by:
____________________________
Teacher
Group yourselves into a
member of 6-8 members and
process
ENHANCEMENT
ACTIVITY on p. 205 of the LM.
Submit your output on
Monday next week.
Group yourselves into a
member of 6-8 members and
process LET’S DO IT on p. 217 in
preparation for your final
laboratory (to be scheduled
soon). Submit your preparation
report on Friday next week.
Look for picture showing how
raw fish and seafoods are
stored. Paste it on a short
bond paper.
Prepare for a summative
test, 40 items.
Prepare for your
performance test at the
cooking laboratory.
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
School: Caimpugan Integrated School
Teacher: Vincent K. Bajen
Teaching Dates and November 28- December 2, 2022
Time:
DLL_21
(LABORATORY DAY)
A. Content Standards
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
B.Performance Standards
The learners independently
prepares and cooks seafood
dishes.
C. Learning Competencies
LO 3. Cook fish and shellfish;
LO 4. Plate/Present fish and
seafood
to
D. Subtasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B.Other Learning Resources
LO 6. Evaluate the finished
product
At the end of the allotted time,
students should be able to come
up and present various seafood
dishes.
TLE_HECK9- 12PC-IIgi-16
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LESSON 2. PREPARE AND COOK
SEAFOOD DISHES (PC)
NA
pp. 29 – 31
pp. 194 – 233
NA
NA
Tools/utensils/equipment will
be provided at the practice
house or cooking laboratory
DLL_22
Grade Level: 10
Learning Area: COOKERY
Quarter: 2
DLL_23
DLL_24
DLL_25
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
LABORATORY TIME
LABORATORY TIME
C. Presenting examples /instances of the new
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
LABORATORY TIME
E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
G. Finding Practical Applications of concepts
and skills in daily living (application)
H. Making Generalizations & Abstractions
about the lessons
I.Evaluating Learning (assessment/test)
LABORATORY TIME
J. Additional activities for application or
remediation (assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
LABORATORY TIME
LABORATORY TIME
LABORATORY TIME
LABORATORY TIME
The students will have their
PRACTICAL TEST for 2 hrs. This
will focus in preparing variety of
fish and seafoods. A rubric will
be used to rate their output.
Prepare for your unit test.
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?
Prepared by:
____________________________
Teacher