School: Grade Level: Garde 10

DAILY LESSON LOG IN Teacher: Learning Area:

Teaching Dates and
Time: 45 mins Quarter

I. CONTENT The students learned the Different methods of cooking

Books of cookery
II. LEARNING RESOURCES
A. References

1. Teacher’s Guide Pages

2. Learner’s Materials Pages

3. Textbook Pages

4. Additional Materials from Cookery Books , Online

Learning Resource (LR)
portal
B. Other Learning Resources https://stahlkitchens.com/blogs/news/different-types-of-cooking-
methods?srsltid=AfmBOopiEqTA-2z1EoiFn5LRpzyCN-8J4To8K1cdHakSaSs_zIDq-P51

III.
TIME TEACHING HINT TEACHER’S ACTIVITY STUDENTS ACTIVITY IM’s Used
A. Preparation
1. Greetings Good morning class! Good morning Ma’am

2. Prayer Everybody please and stand and let us pray. Plans fail for lack of counsel, but Manila paper,
Jeybee, please lead our opening prayer. with many advisers they succeed. Marker

Proverbs 15:22

The students stand for the

prayer.
3. Classroom Kindly pick up the pieces of candy wrapper before The students are picking up the
Management you take a seat. pieces of candy wrappers and
papers.
4. Checking of May I ask Paulin to kindly check the attendance The class secretary will submit
attendance and give me the list of the name of the absentees. the absentees.
5.Checking of Do we have an assignment? Yes ma’am
assignment Okay, Kindly pass your assignment.

Let us now review the topic discussion yesterday

Who can recall the discussion yesterday? Manila paper

Ma’am

Okay Ms . Gina Student participate

Very good thank you

Now are you ready for the next topic/discussion Yes ma’am we are ready

Good !
B. Motivation Now I have here picture

▪ Guess the words /associated shown with

the picture in the box.
▪ Clues will be given below.

Picture, manila
paper
B__i__n_ BOILING

Ba__ng Baking

Fr__ing FRYING

1. Presentation of
New Lesson Our topic/Discussion for today is “DIFFERENT
METHODS OF COOKING “

2. Presentation of
Objectives At the end of lesson / discussion 85% of the
student will able to:

a.Identify the different methods of cooking

b. Demonstrate a willingness to experiment with Manila paper,
different cooking methods , showing an open mind marker
to new flavors and techniques.
c. Explain the difference between dry heat, Moist
heat and combination

3. Unlocking of
Difficulties Cooking Methods and Difficulties
*Baking*: Understanding chemistry, precise
measurements, and temperature control.
*Roasting*: Balancing flavor development,
texture and moisture retention.
*Sautéing*: Quick cooking, precise timing and
preventing overcooking.
*Steaming*: Delicate heat control, moisture
retention and nutrient preservation.
*Frying*: Temperature control, batter/dough
management and preventing greasiness.
C. Lesson
Proper
1. Activity
Unscrambled the letters to find the
different methods of cooking.
Write your answer on your
notebook.
 1. (INOIRBLG) - means to cook with
radiant heat from above.
____________ Picture, Manila
“BROILING” paper, marker

2. (GNANIBLCH)-used for peeling

skin of vegetables and
fruits.____________
“BLANCHING”

3.(GIANKB)- means to cooked in

oven by applying dry
“BAKING”
heat.___________

4. (CHIOANGP) - means to cook in

a liquid, usually a small amount
that is hot but not actually
bubbling. __________ “POANCHING”

5. (ASTENIGM) - means to cook

foods by exposing them directly to
steam. ___________
“STEAMING”

2. Analysis Now class , we start to our lesson

Different cooking methods are vital to

enhancing the dishes’ flavour. Whether
you are a beginner or a flawless cook, Picture
it is essential to understand different
cooking methods, discuss their
importance and know the suitable
cookware for each technique.

There are 3 Different Methods of

cooking:

o Dry heat methods

o Moist heat methods
o Combination methods
DRY HEAT METHODS

Broiling is a high-heat cooking method

in which the food is placed directly
under a heat source in an oven or
broiler compartment. In this process,
the heat generated from above quickly
cooks the surface of the food, creating
a crust and flavorful texture.

Roasting is dry-heat cooking in which

you use an oven at high temperatures,
typically between 300°F and 450°F
(150°C to 230°C). The steps include
preheating the oven, seasoning the
food, placing it on a roasting rack in a
roasting pan, and cooking until the
desired results. Foods best suited for
roasting include whole poultry,
vegetables like potatoes and carrots,
and fruits like apples for desserts.

BAKING To bake food, surround it with

heat from the oven, which is a method
worth considering. Baking is a
preferable process of preparing food
utilizing controlled heat in an oven.

SAUTEING Cooking quickly is akin to

sautéing in a pan, using a small
amount of oil over medium-high heat.
Ideally, you will need a sauté pan, like
stahl kitchen’s flat-bottom fry pans for
this method to work. This will make it
easy to flip over food items when
cooking, thus allowing even heat
distribution throughout the frying
process.

Frying

There are 2 Methods 1. Shallow fat

frying – food is to be cooked is fried in
larger amounts of oil compared to
sautéing but less than deep frying. Ex.-
Cutlets, Parathas etc. 2. Deep fat frying
– food to be cooked is immersed in hot
oil. Ex.- samosa, pakodas, chips, etc.

MOIST HEAT METHODS

Moist cooking methods include boiling,
simmering, steaming, and poaching,
where food is cooked in water, broth or
steam. These are great for keeping
water content within food as they apply
heat indirectly and mildly.

Boiling is a simple cooking method

where food is fully submerged in hot
liquid, usually water. As the water
reaches its boiling point around 100°C,
bubbles rapidly transfer their heat
evenly throughout the food. This inside-
out cooking happens quickly, thanks to
the water’s heat penetration. Boiling
leaves items tender and moist since
moisture isn’t able to escape.

Simmering is a type of cooking similar

to boiling, where food is cooked in
liquid at a temperature below the
boiling point, usually between 85 °C
and 96 °C (185 °F and 205 °F). This
gentle cooking method allows the
melting of flavor’s and softening of
ingredients, where time is not of the
essence. Suitable cookware includes
heavy-bottomed pots of stainless steel,
distributing heat evenly and
maintaining a steady simmer without
getting extremely hot

Steaming Cooking with steam is a

cooking technique that involves using
steam to cook. It is incredibly healthy
since it retains nutrients and involves
almost no additional fats. To cook with
steam, you will require either a
steaming basket or a bamboo steamer
that sits above boiling water in a
saucepan. Vegetables, fish, dumplings
or grains such as rice and quinoa are
appropriate foods for steaming.

Poaching is essentially a method of

preparing gentle foods by immersing
them in liquid temperatures that are
between 160°F and 180°F (71°C and
82°C). Henceforth, it is suitable for fine
textured foods or minor cuts of meat
like fish, chicken breasts, eggs, and
fruits such as pears or peaches. It
helps maintain their juice content,
resulting in softer, tastier dishes.

BLANCHING Method used for peeling

skin of vegetables and fruits.
Vegetables like tomatoes are placed in
boiling water for 2-3 minutes till the skin
crakes. It is then removed from the
water and the skin is easily peeled.
 Used for preparing tomato puree for
side dished or soups

COMBINATION METHODS

Combining dry and moist heat

techniques to optimize flavour and
texture in food is what combination
cooking methods are all about. These
techniques typically begin with searing
or roasting at a high temperature to
form a flavorful crust, followed by
cooking at low temperatures in liquids
to soften the food and add more taste.

Stewing
In a stew, hard meat, potatoes, and
carrots are slowly cooked in a small pot
on a low fire; other ingredients may be
added. This process helps soften tough
foods while producing delicious tastes
through prolonged cooking, which
allows all different parts of the meal to
amalgamate and fry each other
harmoniously, thereby deepening their
flavour.

Baking and Broiling

First, cook through baking so as to
make food even on the inside before
you turn on the broiler element, which
makes the outside crunchy with a
sweetish taste; the inside remains
uncooked. This is mainly meant for
complete cooking but with some
crunchy end. Examples include
casseroles and gratins of good quality.
3. Abstraction

(Teacher explained…)

What is different methods of cooking? Student raised their hands

Yes Ms Abby
Different method of cooking it
involves of Dry heat cooking such
as Roasting, Broiling, Sauteing
and Moist heat cooking like
braising, steaming, poaching Manila paper
Combination methods is Stewing
and baking or broiling

Very good thank you

What is dry heat cooking?
Student raised their hands
 Yes Mr Jude
Roasting, Broiling, Sauteing
,baking

Okay. Very good

What is moist heat cooking?

Yes Ms. Anna Moist heat cooking like braising,

steaming, poaching

Very good thank you

Anyone who give me the 3(three) methods of

cooking

Yes Ms Anna
Dry heat methods, moist heat,
Correct! and combination methods

Very good class , I hope you understand our

lesson for today

4. Application Read and make an essay at your 1piece of paper

in 5 mins.

Essay! “Student answered written “ Manila paper

If you will come up with a food business

where you will serve dishes, what
cooking method/ techniques will you
apply in your business? Why?

Everyone already done! Please pass your paper

in front
Student pass their activities

5.Generalization I hope you learned something today from what we

discussed!

Have questions? Who has a question?

Thank you very much

In our discussion what are the different methods

of cooking?

Yes Mr. John

Different methods of cooking
there have 3 methods such is
,Dry heat methods ,Moist heat
cooking ,Combination

Correct! very good

Very good
Thank you so much class!

Value Integration By learning about different cooking methods,

individuals gain a deeper appreciation for the
diversity of culinary techniques and the
 possibilities they offer. This knowledge can lead to
greater appreciation for different cuisines and
cultures.
- Slow Cooking: Taking time to prepare meals
mindfully and appreciating the process.
- Mindful Eating: Paying attention to the taste,
texture, and aroma of food, savoring each bite.
- Growing Your Own Food: Connecting with
nature and appreciating the source of your food,
fostering a sense of gratitude.
- Values:
- Mindfulness: Being present in the moment and
appreciating the experience of cooking and
eating.
- Gratitude: Expressing appreciation for the food
we have and the people who share it with us.
- Connection to Nature: Recognizing the
interconnectedness of food, nature, and our well-
being.

Evaluation
“WHERE DO I BELONG?”

▪ The student will categorize the

following cooking technique
belong, whether it is under the dry
heat method or moist heat
method;

Broiling. Stewing. Baking and

broiling Roasting. broiling

Baking Blanching. Simmering.

Steaming Poaching

Dry heat
Dry heat Moist heat Combination -Broiling, Roasting, baking ,
methods methods methods Sautéing
Moist heat
-Simmering, Steaming, Poaching,
Blanching,
Combination
-Stewing, Baking and Broiling

Assignment Answers the following questions; ½ crosswise

Q.1.Which is the best method of cooking?

Q.2. What are the different combination cooking

methods?

Q.3. What is the difference between dry-heat and

moist-heat cooking?

Q.4. What are three types of cooking?

Q.5. What are the 10 different ways of cooking

food?
REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the

evaluation

B. No. of learners who scored below 80%

who needs additional activities for
remediation

C. Did the remedial lesson work? No. of

learners who have caught up with the
lesson

D. Number of the learners who continue

to require remediation
E. Which of my teaching strategy/ ies
worked well? Why did these work?

F. What difficulties did I encounter which

my principal or supervisor can help me
solve?
G. What innovation or localized materials
did I use/ discover which I wish to
share with other teachers?

Prepared by:

Jeddalyn P Cañeza
Student 3A ELECTRICAL