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TLE 10 QUARTER2 WEEK6.docx
1. Republic of the Philippines
Department of Education
CARAGA REGION (XIII)
SCHOOLS DIVISION OF AGUSAN DEL NORTE
Carmen District II
Cahayagan National High School
(Cahayagan, Carmen, Agusan del Norte)
School ID: 317304
DAILY LESSON LOG
Lesson ID: Prepare and Present Vegetable and
Seafoods Dishes
Grade Level/Subject TLE 10- COOKERY
BOW Quarter 2 Time Allotment (Inclusive Dates) 1 hour (Nov. 21-25, 2022)
Teacher: PEPITO, FLORY FE Y. Year & Section/Enrollees Einstein-10:45-11:45am—Faraday 2-3pm
Daily Activity Monday Tuesday Wednesday Thursday Friday
Lesson Standards
Content Standard: The learners demonstrate an understanding preparing and cooking vegetable dishes
Standard Performance: The learners independently prepare and cook vegetable dishes
Learning Competency: LO2 Prepare Vegetable Dishes
Competency Code: TLE_HECK10VD-IIf-14 TLE_HECK10VD-Ilg-15 TLE_HECK10VD-Ilg-16 TLE_HECK10VD-Iie-
17
I. Lesson Objectives: 1. Answer question related
to vegetable.
2. Spend time wisely
3. select right answer for
every question.
1.Identify ingredients
according to standard
recipe
2.Prepare and present
vegetable dishes
3. Encourage the students
to eat healthy food,
especially, especially
vegetable dish.
1.Identify ingredients
according to standard
recipe
2.Prepare and present
vegetable dishes
3. Encourage the
students to eat healthy
food, especially
vegetable dish.
1.Identify different
cooking methods
2.recall and
memorize the
ingredients and
procedure of their
vegetable recipe.
3. Appreciate/
recognize the
importance of
eating nutritious
food.
1.Identify different
cooking methods
2.recall and
memorize the
ingredients and
procedure of their
vegetable recipe.
3. Appreciate/
recognize the
importance of eating
nutritious food.
II. Content: Summative Exam Cooking Performance
GROUP 1-2
Cooking Performance
GROUP 3-4
Oral Recitation
GROUP 1-2
Oral Recitation
GROUP 3-4
2. III. Pedagogical Strategy and
Rubric Assessments
Individual Learning Cooperative Learning Cooperative Learning Individual
Learning
Individual Learning
IV. Procedures
Elicit (Access prior knowledge) A. Pre-test
I. Presentation
Today, we shall have the
Summative Test. Setting
Standards of Behavior
Before we proceed with
the test, let us agree on
the things that you will
remember and do while
taking the test. What are
they? (Teacher writes
down standards on the
board).
Group 1-2 Cooking
Performance
The teacher will explain
the rubrics in evaluating
their output
Reminders about safety
and rules and regulations
for the PERFORMANCE
Group 3-4 Cooking
Performance
The teacher will explain
the rubrics in evaluating
their output
Reminders about safety
and rules and
regulations for the
PERFORMANCE
Ask learners about
their feelings
/feedback about
yesterday’s activity
Ask learners about
their feelings
/feedback about last
Tuesday and
Wednesday activity
Engage (Get the students minds
focused on the topic using short
question or picture)
II. Distribution of Test
papers
Clarifying
directions/instructions
including time allotted for
the test. Writing of
information in the Answer
Sheets
B. Test Proper
(Teacher checks
students’ works from to
time and the class
observes the given time
allotment
Let learners perform mis
en place
Apply the factors to
considered and ways in
cooking vegetables
Let learners perform
mis en place
Second DAY
Apply the factors to
considered and ways in
cooking vegetables
Present a picture of
their output
yesterday.
Present a picture of
their output last
Wednesday.
Explore (Provide Student with a
common experience)
. Post-test
i. Gathering of
Answers Sheets
ii. Gathering of Test
Papers
iii. (Checking/Scoring
of test papers if possible.
Present your output Present your output Let them explain
how they prepare
and present their
dishes.
Let them explain
how they prepare
and present their
dishes.
3. Explain (Teach the concept.
Should include interaction between
teacher and student.
What are the
considerations in
starch andcereal
presentation?
Does creativity plays an
important role in
presentation of different
vegetable dishes?Let the
learners perform CLAYGO
What are the
considerations in
starch andcereal
presentation?
Is creativity plays an
important role in
presentation of
different vegetable
dishes?Let the learners
perform CLAYGO
Explain the
importance of food
presentation.
How they present
their output.
Explain the
importance of food
presentation.
How they present
their output.
Elaborate (Students apply the
information used in Explain)
Ask the student about their
vegetable dish.
Ask the student about
their vegetable dish.
Evaluate (How will you know the
students have learned the
concept?)
A. EVALUATION
Were you able to follow
properly or observe our
standards of behavior set
before you began the test?
Was the test easy or
difficult? Do you think you
could pass the test?
What will you do next time
so you will be better
prepared than you are
today?
Evaluate their output base
on rubrics given
Evaluate their output
base on rubrics given
Extend (Deepen conceptual
understanding through use in new
context)
Prepare Project Plan Prepare Project Plan Research Different
vegetable
Presentation.
Integration
ESWM
Apply proper waste/garbage segregation. Throw your garbage properly, to the right garbage can. Throw the fruit and vegetable
waste to the biodegradable trash can and cellophane wrapper to the residual waste trash can.
References: Cookery Grade 10 TG page 21 2. Learner’s Materials Pages Cookery Grade 10 LM pages 168 - 169
Remarks:
4. Reflections:
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?
Developed by: Validated by:
FLORY FE Y. PEPITO JOHN R. MAYLID JEANYFER M. VARQUEZ
Teacher I Member, TLE Validating Team Member, TLE Validating Team
Checked by:
LYDIE GWEN G. OÑATE
