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:
August 26-30, 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 vegetable dishes.
B. Performance Standards: The learners independently prepare and cook vegetable dishes.
C. Learning Competencies/Objectives: LO 3. Present vegetable dishes LO 4. Store vegetables
Write the LC Code for each 3.1 present vegetable recipes with 4.1 store vegetables based on the
appropriate sauces and prescribed location and temperature
accompaniments 4.2 demonstrate vegetable storage in
TLE_HECK9-12VD-IId-11 accordance with FIFO operating
procedures
4.3 follow standard safety and
hygiene procedures
TLE_HECK9-12VD-IId-12
PREPARE VEGETABLE DISHES (VD)
Essential Factors of Food Presentation Fresh Vegetables Leftovers
II. CONTENT Plating Styles with Vegetable Dishes Frozen Vegetables
Guidelines in Plating Dried Vegetables
Creative Presentation Techniques Canned Vegetables
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 62-81 pp. 62-81
2.Learner’s Materials Pages pp. 185-188 pp. 192-193
3.Textbook Pages
4.Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources PowerPoint, Projector, Computer PowerPoint, Projector, Computer
IV. PROCEDURES
A. Reviewing Previous Lesson or Presenting Give a culinary term of vegetables. What are the essential factors of food
the New Lesson Explain. presentation?
B. Establishing a Purpose for the Lesson What is plating? What is FIFO?
C. Presenting Examples/Instances of the What are the factors to consider in How do you store vegetables at
Lesson plating? home?
D. Discussing New Concepts and Practicing Discuss Essential Factors of Food Discuss Fresh, Frozen, Dried and
New Skills #1 Presentation and Plating Styles with Canned Vegetables on LM page 192.
Vegetable Dishes on LM pages 185-
187.
E. Discussing New Concepts and Practicing Discuss Guidelines in Plating and Discuss Leftovers on LM page 193.
New Skills #2 Creative Presentation Techniques on
LM pages 187-188.
F. Developing Mastery Students will watch a videos of plating Students will watch videos of on how
(Leads to Formative Assessment 3) presentation of vegetable dishes to store vegetables properly.
G. Finding Practical Applications of Concepts Students will cook vegetable dishes. Students will give the insights on the
and Skills in Daily Living watched video.
H. Making Generalizations and Abstractions What is the importance of knowing What is the importance of knowing the
about the Lesson how to plate vegetable dishes? proper way of storing vegetables?
I. Evaluating Learning Rubrics Quiz
J. Additional Activities for Application or
Remediation
IV.REMARKS HOLIDAY
HOLIDAY
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
