Grade Level: 10

DAILY LESSON Learning Area: TLE

Quarter: FOURTH
LOG
Dates: February 24-28, 2020 Teacher: MS. ARGELYN P. PEDERNAL

DAY 1 DAY 2 DAY 3

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and
I. OBJECTIVES remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing objectives support the learning of content and
competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
The learners demonstrate understanding of…
A. Content Standards
• preparing and cooking meat dishes
The learners should be able to:
B. Performance Standards:
• Independently prepare and cook meat dishes
•Gives his/her best performance in his/ her endeavors
C. Formation Standards
•Performs and accomplishes assigned properly and on time
D. Learning
Competencies/Objective: February 24-25, 2020 LC1. identify appropriate cooking methods for meat cuts
Write the LC Code for Rest day and Holiday TLE_HECK10PCM-IVa-31
each
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
Methods of cooking meat
III. CONTENT
8.1. Dry-heat cooking
8.2. Moist-heat cooking
IV.LEARNING Lists the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as
RESOURCES well as paper-based materials. Hands-on learning promotes concept development.

A. References Learning Module – Cookery Learning Module – Cookery

St. Bernadette St. Bernadette
Cookery 10 Cookery 10

B. Other Learning
Materials
PowerPoint Presentation PowerPoint Presentation
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
V. PROCEDURES from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. INTRODUCTION Review on the past lesson.

LC1. identify appropriate cooking methods for Continuation of the topic

B. MOTIVATION meat cuts
TLE_HECK10PCM-IVa-31
 Group presentation.
The students will present their work in front of
the class.

C. INSTRUCTION/
DELIVERY
 Discussing New Concepts
and Practicing New Skills
#1 & 2

GROUP ACTIVITY
The student will be group into 4. They will give
different kinds of meat recipe and they will
D. PRACTICE/ identify the method used in cooking meat.
Developing Mastery The presentation will be next meeting.
(Leads to Formative
Assessment 3) Seat work. Essay
1. Based on the methods of coking meat,
what is the easiest method for you and
why?
E. ENRICHMENT Activity 1
 Finding Practical List down the different meat recipe you eat this
Applications of Concepts month and give the method used in each.
and Skills in Daily Living
 Making Generalizations
and Abstractions about the
Lesson
F. EVALUATING Quiz (15 items) SUMMATIVE TEST (25 items)
LEARNING
3-2-1
3 things you found out
G. CLOSURE
2 interesting things
1 question you still have.
IV.REMARKS

Prepared by: Checked by: Date:

MS. ARGELYN P. PEDERNAL MS. MONICA TIGRADO ___________________

TLE Teacher JHS Coordinator