The daily lesson log outlines a cookery class for grade 10 students that focuses on properly handling fish and shellfish. The objectives are for students to understand and independently prepare vegetable dishes, and to realize the importance of proper handling. Students will learn about storing canned and leftover vegetables. They will view a video and have a presentation on hygienically handling seafood with a focus on cleanliness, temperature, and time. For evaluation, students will take a short multiple choice quiz on concepts such as bruising fish and appropriate storage times.
The daily lesson log outlines a cookery class for grade 10 students that focuses on properly handling fish and shellfish. The objectives are for students to understand and independently prepare vegetable dishes, and to realize the importance of proper handling. Students will learn about storing canned and leftover vegetables. They will view a video and have a presentation on hygienically handling seafood with a focus on cleanliness, temperature, and time. For evaluation, students will take a short multiple choice quiz on concepts such as bruising fish and appropriate storage times.
The daily lesson log outlines a cookery class for grade 10 students that focuses on properly handling fish and shellfish. The objectives are for students to understand and independently prepare vegetable dishes, and to realize the importance of proper handling. Students will learn about storing canned and leftover vegetables. They will view a video and have a presentation on hygienically handling seafood with a focus on cleanliness, temperature, and time. For evaluation, students will take a short multiple choice quiz on concepts such as bruising fish and appropriate storage times.
The daily lesson log outlines a cookery class for grade 10 students that focuses on properly handling fish and shellfish. The objectives are for students to understand and independently prepare vegetable dishes, and to realize the importance of proper handling. Students will learn about storing canned and leftover vegetables. They will view a video and have a presentation on hygienically handling seafood with a focus on cleanliness, temperature, and time. For evaluation, students will take a short multiple choice quiz on concepts such as bruising fish and appropriate storage times.
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Daily Lesson Log in TLE – Cookery 10
TEACHER: RICO P. COMANDAO II
DATE: Thursday, January 19, 2023 GRADE/SECTION: Grade 10 - D QUARTER: 2nd WEEK: 3rd I. OBJECTIVE A. Content Standard The learners demonstrate an understanding preparing and cooking vegetable dishes. B. Performance Standard The learners independently prepare and cook vegetable dishes. C. Learning Competencies/ Objectives Familiarize the concepts in handling fish and shellfish. (Code) TLE_HECK9-12VD-IId-12 KBI/INTEGRATION Realize the importance of handling properly fish and shellfish. II. CONTENT Storing canned and leftovers vegetables III. LEARNING RESOURCES A. References 1. Teacher’s Guide pages 2. Learner’s Material pages Learning Module in TLE Cookery 10 3. Textbook pages 4. Additional Materials from Learning Resource (LR) portal B. Other Learning Resources PowerPoint presentation, TV and laptop. IV. PROCEDURES A. Reviewing previous lesson or Analyze a good quality of shellfish. presenting new lesson B. Establishing a purpose for the lesson Contemplate a video about importance of handling properly fish and shellfish. C. Presenting examples/instances of the Discuss the importance of handling fish and shellfish hygienically new lesson D. Discussing new concepts and Presentation on the importance of handling fish and shellfish hygienically. practicing new skills #1 E. Discussing new concepts and Discusses the following statement. “The most important considerations in safe handling of practicing new skills #2 seafood at home are cleanliness, temperature, and time. F. Developing Mastery Determine if the statement about handling fish or shellfish is correct or not. G. Finding practical applications of Determine the incorrect handling of fish and shellfish shown in pictures. concepts and skills in daily living H. Making generalization and Enumerate the important concepts about handling fish. abstraction about the lesson I. Evaluating Learning Multiple Choice. Read the questions carefully and write the letter of your answer in your quiz notebook. Write the date today and the quiz no. 1. Which of the following is not an objective of handling fish and shellfish a. To maintain temperature of 29° to 32°F (–2° to 0°C). b. To keep the fish moist. c. To prevent fish odors and flavors from transferring to other foods d. To prevent being eaten by a person 2. Fish _______ easily, so lift a whole fish with both hands and avoid holding it by the tail. a. grows b. smells c. bruises d. swims 3. In general, you should use fish quickly—within ________. a. 24hrs to 30hrs b. 2days to 3days c. 24hrs to 48hrs d. 1day to 1week 4. Fish that is not prepackaged should be washed under cold, _______ and patted dry with an absorbent paper towel. a. fresh water b. salt water c. potable water d. running water 5. Whole or drawn fish are ______. a. wrapped b. not wrapped c. sometimes wrapped d. all of the above J. Additional activities for application or Make a drawing of a fresh fish. remediation V. REMARKS CPL:
VI. REFLECTIONS A. Number of Learners who earned 80% in the evaluation B. Number of Learners who required additional activities for remediation who acquired below 80% C. Do the remedial lesson work? Number of learners who have caught up with the lesson D. Number 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 or superior can help me solve?
PREPARED: CHECKED: NOTED:
RICO P. COMANDAO II CHECKED: MARGIE C. ATICALDO N EDEN C. TANO
T-I TLE-DHD SCHOOL PRINCIPAL 1. Which of the following is not an objective of handling fish and shellfish e. To maintain temperature of 29° to 32°F (–2° to 0°C). f. To keep the fish moist. g. To prevent fish odors and flavors from transferring to other foods h. To prevent being eaten by a person 2. Fish _______ easily, so lift a whole fish with both hands and avoid holding it by the tail. a. grows b. smells c. bruises d. swims 3. In general, you should use fish quickly—within ________. a. 24hrs to 30hrs b. 2days to 3days c. 24hrs to 48hrs d. 1day to 1week 4. Fish that is not prepackaged should be washed under cold, _______ and patted dry with an absorbent paper towel. a. fresh water b. salt water c. potable water d. running water 5. Whole or drawn fish are ______. a. wrapped b. not wrapped c. sometimes wrapped d. all of the above
