SCHOOL Supang- Datag NHS Grade Level 10
DAILY LESSON TEACHER ANNA POLITTE C. DEL BARRIO Learning Area TLE- Cookery
PLAN TEACHING
/ 9:30-10:30 Quarter 4th
DATE AND TIME
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding on the
knowledge, skills, and attitudes required in preparing
and cooking meat dishes.
B. Performance Standards The learners independently prepares and cook meat
dishes.
C. Learning Competencies/ Objectives LO3. Present meat dishes
Tle_HECK10PCM-IVh-32
II. CONTENT TYPES OF MARINADES
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
2. Learner’s Material Pages
3. Textbook Pages Page 175
4. Additional Materials from Learning Resource (LR) Rondilla, A.(et.al).(2016).COOKERY: Technical-Vocational-
Portal Livelihood Track: Home Economics Strand. Adriana
Publishing Co.,Inc. Quezon City.
B. Other Learning Resource Internet, actual tools, equipment and ingredients
IV. PROCEDURES
A. Reviewing previous lesson or presenting new Ask learner to count off 1 to 10, the tenth student will
lesson. give a number, student will start to count off again,
the number of student which the first chosen will pick
a paper from the teacher, and this paper will contain
questions about the past lessons. This procedure will
be repeated until all the papers/ questions are
answered.
B. Establishing a purpose for the lesson. At the end of the lesson you should be able to:
1. Identify different types of marinades
2. Determine functions of marinades in meat.
3. Prepare and use suitable marinades for a variety of
meat cuts.
C. Presenting example/ instances of the new lesson. Ask learners how usual they cook meat at home?
Briefly describe how they prepare meat dishes at
home.
D. Discussing new concepts and Practicing new skills Teacher will discuss functions of marinades and type
#1 of marinades.
E. Discussing new concepts and Practicing new skills Group Activity
#2 Class will group into 6. Each group will prepare and
use different types of marinades in meat.
F. Developing mastery (lead to formative assessment) Presentation of the output
Students will present their work/ product.
G. Finding practical applications of concepts and skills Do you find the activity fun? On what part do you
in daily living encountered difficulties?
H. Making generalizations and abstractions about the Question to be asked:
lesson 1. What is marinade?
2. How do marinade function in meat preparation?
3. What are the different types of marinades?
I. Evaluating Learning Performance Rubrics
Student’s performance will be evaluated through the
attached rubrics.
J. Additional activities for application or remediation List down the types and function of marinades tp
meat.
V. REMARKS
A. No. of learners who earned 80% on the formative
assessment
B. No. of learners who require additional activities for
remediation
C. Did the remedial lessons work? No. of learners who
caught up with the lesson.
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well? Why
did these 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?
