EMILIO JACINTO NATIONAL

School: HIGH SCHOOL Grade Level: 10

Teacher: Ms. Kim Russel J. Agpaoa Learning Area: TLE Cookery

GRADES 1 to 12 June 6-9. 2023

DAILY LESSON Teaching
LOG Dates and
Time: Quarter: 4th QUARTER

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an Activity
understanding preparing and understanding preparing and understanding preparing and understanding preparing and DAY
cooking meat dishes cooking meat dishes cooking meat dishes cooking meat dishes
B. Performance The learners independently The learners independently The learners independently The learners independently
Standards prepare and cook meat dishes prepare and cook meat dishes prepare and cook meat dishes prepare and cook meat
dishes
C. Learning LO 2. Cook Meat Cuts LO 2. Cook Meat Cuts LO 2. Cook Meat Cuts LO 2. Cook Meat Cuts
Competencies 2.3 Prepare and use suitable 2.3 Prepare and use suitable 2.3 Prepare and use suitable 2.3 Prepare and use suitable
marinades for a variety of meat marinades for a variety of marinades for a variety of marinades for a variety of
cuts. meat cuts. meat cuts. meat cuts.

D. Sub tasking (if At the end of this lesson, the At the end of this lesson, the At the end of the session, At the end of the session,
needed) learners are able to explain the learners are able to students should be able to students should be able to
difference of marinate and familiarize in different types perform the procedures of perform the procedures of
marinades. of marinades. marinades. marinades.
Write the LC code for TLE_HECK9-12PCM-IVb- TLE_HECK9-12PCM-IVb- TLE_HECK9-12PCM-IVb- TLE_HECK9-12PCM-
each g31 g31 g31 IVb-g31
II. CONTENT Marinades Types of Marinades Performance Task Day 1 Performance Task Day 2 -
(Subject Matter) (Prepare Marinades) (Cooking the Marinated
Meat)

III. Learning
Resources
A. References
1.Teacher’s Guide N/A N/A N/A N/A
Pages
2. Curriculum Guide CG p25/ MELCs page 423 CG p25/ MELCs page 423 N/A N/A
2.Learner’s Materials LM-G10 page 344 LM-G10 page 344-345 N/A N/A
Pages
3.Textbook Pages N/A N/A N/A N/A
4. Additional N/A N/A N/A N/A
Materials from
Learning Resources
(LR) Portal)
B. Other Learning Visuals from Laptop and TV, Visuals from Laptop and TV, TLE Room and actual tools TLE Room and actual tools
Resources pictures, actual tools, chalk, pictures, actual tools, chalk, and ingredients. and ingredients.
eraser, masking tape, speaker eraser, speaker,
IV.PROCEDURES
A.Review Previous Conduct a recap of the Conduct a recap of the Conduct a recap of the Conduct a recap of the
Lessons previous discussion previous discussion. previous discussion. previous discussion.
B. Establishing N/A N/A
purpose for the
Lesson (Motivation)

C. Presenting -Preparing Power point -Power point Presentation or N/A N/A

examples /instances of Presentation or - Video Presentation
the new lessons (show - Video Presentation
pics, videos, ppt)
D. Discussing new The teacher will give an The teacher will have a short The teacher will remind the The teacher will remind the
concepts and introduction about the topic. introduction about the topic. do’s and don’ts inside the do’s and don’ts inside the
practicing new skills TLE Room. TLE Room.
#1. (Pre-Discussion
Activity)
E. Discussing new Marinades Types of Marinades
concepts & practicing The leaners will apply the The leaners will apply the
and concern to new Good marinade will add 1. Pineapple Marinade- This procedures in marinating. procedures in marinating.
skills #2 flavor to your favorite meat sweet, fruity marinade They will be rated based on They will be rated based on
and make it more tender and works great on any cut of the rubric below. the rubric below.
juicier.
 pork or chicken. What you
get with this marinade is a
great Hawaiian Teriyaki
flavor. You can make extra
marinade to use as a sauce
as long as you keep it
separate from the meat.

2. Pork Chop Marinade-

This is a great Asian style
marinade that works well
on all cuts of pork,
particularly pork chops,
reminiscent of a Teriyaki
marinade with a hint of heat
from the chili sauce. You
can, if you like, heat this up
with some extra chili sauce
or perhaps a pinch of
cayenne.
3. Jamaican Jerk Marinade-
Jerk marinade often is made
using onions, garlic, ginger,
pimento, cinnamon,
allspice, nutmeg, scotch
bonnet pepper, and brown
sugar. However, there are
many variations, some
which include citrus,
vinegar, and various
sweeteners such as honey
and molasses.
4. Pork Rib Marinade-It uses
 a pork rub for the seasoning
with vinegar and water to
turn it into a marinade.

5. Teriyaki Marinade-Simply
made with soy sauce, brown
sugar, vinegar, oil, garlic,
and onions, this teriyaki
marinade is ready to use in
under 10 minutes.
This marinade works
particularly well with pork
and poultry. You can make
an extra batch, simmer it
until thickened, and drizzle
on top of sliced grilled
meats and vegetables.
6. Tenderloin Marinade-This
tenderloin marinade is a
blend of garlic, herbs, olive
oil, soy sauce, brown sugar
and Dijon mustard. It
produces perfect marinated
pork chops every time, and
you can use your pork
marinade for baked, broiled,
grilled or sauteed pork.
7. Bourbon Marinade- This
marinade is made of 1/4 cup
Bourbon whiskey. 1/4 cup
brown sugar. 1/3 cup soy
 sauce. 1 tablespoon minced
fresh ginger (optional).
8. Mustard Vinegar
Marinade-Mix
together mustard and
vinegar. Add minced garlic,
dried sage, bay leaves, salt,
and black pepper. Using a
whisk, combine the mixture
while slowly adding oil.

F. Developing Directions: Create your own Directions: Divide the class Directions: Present the Directions: Present the
Mastery (Leads to basic marinade. Write in your into five (5) groups. Choose marinated meat. After cooked marinated meat
Formative TLE Notebook the ingredients your own marinade that will checking, the marinated
Assessment) and procedures. perform on the next meeting. meat will be put in
(activity after the The group can select their refrigerator.
lesson) prefer marinade.

G. Finding Practical Why do you need to consider Why marinating is important? How do you feel while How do you feel while
Applications of the proper time of marinating? doing the performance task? doing the performance task?
concepts and skills in
daily living
(application)
H. Making The teacher will summarize the The teacher will summarize the N/A N/A
Generalizations & topic and ask the learners topic through asking the
Abstractions about questions that related to the learners related to the topic.
the lessons topic.
IV. Evaluating 7 Identification The teacher will evaluate the The teacher will evaluate the
Learning Direction: Identify the output using the rubric. output using the rubric.
(assessment/test) following terms. Write your
answer in ¼ sheet of paper.
1. This is a blend of garlic,
herbs, olive oil, soy
sauce, brown sugar and
Dijon mustard.
 2. Simply made with soy
sauce, brown sugar,
vinegar, oil, garlic, and
onions, this teriyaki
marinade is ready to use
in under 10 minutes.
3. This sweet, fruity
marinade works great on
any cut of pork or
chicken. What you get
with this marinade is a
great Hawaiian Teriyaki
flavor.
4. This marinade is made of
1/4 cup Bourbon
whiskey, 1/4 cup brown
sugar,1/3 cup soy sauce, 1
tablespoon minced fresh
ginger.
5. This marinade often is
made using onions, garlic,
ginger, pimento,
cinnamon, allspice,
nutmeg, scotch bonnet
pepper, and brown sugar

Answers:
1.Tenderloin Marinade
2. Teriyaki Marinade
3. Pineapple Marinade
4. Bourbon Marinade
5. Jamaican Jerk
Marinade

J. Additional Directions: Search five (5) Directions: Prepare for two- Directions: Prepare for
activities for different kinds of marinades. days performance task. cooking activity,
application or
remediation
(assignment/homework
)

V.REMARKS
VI. Reflection
A.No. of learners who
earned 80% in the
evaluation
B. No. of learners who
requires additional
acts.for remediation
who scored below 80%
C. Did the remedial
lessons work? No. of
learners who caught up
with the lessons
D. No. 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/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: Reviewed by: Noted:

Kim Russel J. Agpaoa, LPT VANESSA ALLARDE AMMAR N. TORREVILLAS, Ed.D.

Subject Teacher Subject Coordinator School Principal II