School: BATIA HIGH SCHOOL Grade Level: 10
GRADES 1 to 12
Teacher: MR. JERALDO B. UBALDO Learning Area: T.L.E. – H.E. (Cookery)
DAILY LESSON LOG
Teaching Dates and
Time:
September 9-13, 2019 / 2:00 PM - 3:00 PM Quarter: SECOND
SESSION 1 SESSION 2 SESSION 3 SESSION 4
I. OBJECTIVES
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/Objectives: LO 1. Perform Mise en Place LO 1. Perform Mise en Place LO 2. Handle fish and seafood LO 2. Handle fish and seafood
Write the LC Code for each 1.1. prepare the kitchen tools, 1.1. prepare the kitchen tools, 2.1 handle seafood hygienically 2.1 handle seafood hygienically
equipment, and ingredients based on equipment, and ingredients based on 2.2 thaw frozen seafood correctly to 2.2 thaw frozen seafood correctly to
required standards required standards ensure maximum quality and maintain ensure maximum quality and maintain
1.2. identify types, varieties, market 1.2. identify types, varieties, market nutritional value nutritional value
forms, nutritive value, and forms, nutritive value, and TLE_HECK9-12PC-IIf-15 TLE_HECK9-12PC-IIf-15
composition of fish and seafood composition of fish and seafood
1.3. assemble ingredients according 1.3. assemble ingredients according
to recipes, recipe card, or enterprise to recipes, recipe card, or enterprise
standard standard
1.4. identify steps in processing fish 1.4. identify steps in processing fish
TLE_HECK9-12PC-IIe-14 TLE_HECK9-12PC-IIe-14
PREPARE AND COOK SEAFOOD DISHES (PC)
Classifications of Seafood Characteristics of Shellfish Checking Freshness of Fish
II. CONTENT Composition & Structure (Parts of a Fish) Market Forms of Shellfish Handling and Storage of Fish
Market Forms
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 62-81 pp. 62-81 pp. 62-81 pp. 62-81
2.Learner’s Materials Pages pp. 194-199 pp. 194-199 pp. 201-205 pp. 201-205
3.Textbook Pages
4.Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources PowerPoint, Projector, Computer PowerPoint, Projector, Computer PowerPoint, Projector, Computer PowerPoint, Projector, Computer
IV. PROCEDURES
A. Reviewing Previous Lesson or Presenting Students will assemble a puzzle of Students will assemble a puzzle of What are the parts of a fish? What are the parts of a fish?
the New Lesson fish. fish.
B. Establishing a Purpose for the Lesson What is the picture formulated in our What is the picture formulated in our Students will watch a video about fish Students will watch a video about fish
game? game? production. production.
C. Presenting Examples/Instances of the What is a fish? What is a fish? How do you know that a fish is fresh? How do you know that a fish is fresh?
Lesson
D. Discussing New Concepts and Practicing Discuss Classifications of Seafood, Discuss Classifications of Seafood, Discuss Checking Freshness of Fish Discuss Checking Freshness of Fish
New Skills #1 Composition & Structure and Market Composition & Structure and Market on LM pages 201-202. on LM pages 201-202.
Forms on LM pages 194-198. Forms on LM pages 194-198.
E. Discussing New Concepts and Practicing Discuss Characteristics of Shellfish Discuss Characteristics of Shellfish Discuss Handling and Storage of Fish Discuss Handling and Storage of Fish
New Skills #2 and Market Forms of Shellfish on LM and Market Forms of Shellfish on LM on LM pages 203-205. on LM pages 203-205.
pages 198-199. pages 198-199.
F. Developing Mastery Students will watch a videos about Students will watch a videos about Students will watch videos of on how Students will watch videos of on how
(Leads to Formative Assessment 3) fish market forms. fish market forms. to store dish properly. to store dish properly.
G. Finding Practical Applications of Concepts Students will draw the parts of a fish Students will draw the parts of a fish Students will give the insights on the Students will give the insights on the
and Skills in Daily Living on their drawing book. on their drawing book. watched video. watched video.
H. Making Generalizations and Abstractions What is the importance of knowing What is the importance of knowing What is the importance of the What is the importance of the
about the Lesson about fish and its composition? about fish and its composition? freshness of a fish? freshness of a fish?
I. Evaluating Learning Quiz Quiz Quiz Quiz
J. Additional Activities for Application or
Remediation
IV.REMARKS
V. REFLECTION
A. No. of learners who earned 80% in the SECTION HE – COOKERY 10
evaluation
B. No. of learners who require additional activities SECTION HE – COOKERY 10
for remediation
SECTION HE – COOKERY 10
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson
D. No. of learners who continue to require SECTION HE – COOKERY 10
remediation
E. Which of my teaching strategies work well?
Why did these work?
F. What difficulties did I encounter which my
principal or 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: Checked and Approved by:
JERALDO B. UBALDO ROMULO J. ROXAS JR.
Teacher I Assistant School Principal II
Office of the School Principal
