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Republic of the Philippines
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF CAGAYAN
GADU NATIONAL HIGH SCHOOL
address: Gadu, Solana Cagayan
telephone no.: None
Email Address: 300461@deped.gov.ph
Website: //sites.google.com/deped.gov.ph/gadu.nhs
I. Objectives
A. Content Standards The learner demonstrates an understanding of concepts,
underlying theories and principles in the preparing and stocks
sauces and soups.
B. Performance Standards Independently prepare stocks, sauces and soup
C. Learning
Competencies/Objectives
LO 2. Cook meat cuts TLE_HECK9- 12PCM-IVb-g-31
At the end of the lesson, students should be able to:
A. Identify the methods in cooking poultry and bird dishes.
B. Classify the different methods into dry meat and moist heat
method.
C. Value the relevance of these methods in cooking poultry and
bird dishes.
II. CONTENT Methods in cooking meat dishes.
III. LEARNING
RESOURCES
A. References Learning Activity Sheets (LAS )
1. Curriculum’s Guide pages CG pages 34 of 44
2. Textbook Pages Page 298-299
3. Additional Materials from
Learning
Resource (LR) portal
Power point presentation, TV
B. Other Learning
References
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
What are the causes of food spoilage and contamination?
How can we avoid cross contamination into food we handle?
B. Establishing a purpose for
the lesson
Picture gallery!
A pictures of different meat dish is being presented.let students
identify the dish.
C. Presenting
examples/instances of
the new lesson
Can you name some dish on the pictures given?
Do you know what method of cooking is being used in each
picture?
What are the two classification/method of cooking poultry?
D. Discussing new concepts
and practicing new skills
#1
Family feud game
 The class will be divided into 2 groups
 Each group will choose 5 representatives to play the game
 One representative each group will answer the question
Using jack en poy as their tie breaker instead of buzzer.
 Student who wins the jack en poy will choose if they play or
pass the question.
PDAILY
LESSON
LOG
SCHOOL GADU NATIONAL HIGH SCHOOL GRADE
LEVEL
10
TEACHER
VANESSA CABANG TABERLO SUBJECT TLE COOKERY
DATE QUARTER III
Republic of the Philippines
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF CAGAYAN
GADU NATIONAL HIGH SCHOOL
address: Gadu, Solana Cagayan
telephone no.: None
Email Address: 300461@deped.gov.ph
Website: //sites.google.com/deped.gov.ph/gadu.nhs
 Group who earn bigger score will receive a prize later on.
E. Discussing new concepts
and practicing new skills
#2
Let them play at the same time explain them briefly.
F. Developing mastery What have you learned from the lesson?
G. Finding practical
applications of concepts
and skills in daily living
Classify me!
Directions: teacher post some pictures of meat dish , let students
name and classify the method of cooking used in each picture.
H. Making generalizations
and abstractions about
the lesson
What are the different methods of cooking poultry?
What are the cooking method under moist heat method/ dry heat
method?
I. in Evaluating learning Directions: identify what is ask in each question.
1. What do you call a method in which other liquid is added to
cook the meat.
2. Method of cooking that uses direct heat .
3. Method of cooking in which we need to hot the pan and add
little amount of oil .
4.
J. Additional activities for
application remediation
Directions: This will be a collaborative activity. Follow
the instructions below:
 Find a partner
 Visit a supermarket or a wet market near
you and do the following:
 List down the market forms ofpork meat
being sold
 Take note of the appearance, color, odor
and its cuts
 Make a report of your activity
 Submit your report in a short bond paper
with folder
V. REMARKS
VI. REFLECTION
A. No. of Learners who
earned 80% on the
formative assessment
B. No. of learners who
require additional
activities for remediation.
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who
continue to require
remediation.
Republic of the Philippines
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF CAGAYAN
GADU NATIONAL HIGH SCHOOL
address: Gadu, Solana Cagayan
telephone no.: None
Email Address: 300461@deped.gov.ph
Website: //sites.google.com/deped.gov.ph/gadu.nhs
E. Which of my teaching
strategies 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: checked by: Noted:
Vanessa C. Taberlo Rosa C. Callueng Gerry A. Tangan
Subject Teacher Subject Coordinator Head Teacher

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methods of cooking poultry and game.docx

  • 1. Republic of the Philippines DEPARTMENT OF EDUCATION SCHOOLS DIVISION OFFICE OF CAGAYAN GADU NATIONAL HIGH SCHOOL address: Gadu, Solana Cagayan telephone no.: None Email Address: 300461@deped.gov.ph Website: //sites.google.com/deped.gov.ph/gadu.nhs I. Objectives A. Content Standards The learner demonstrates an understanding of concepts, underlying theories and principles in the preparing and stocks sauces and soups. B. Performance Standards Independently prepare stocks, sauces and soup C. Learning Competencies/Objectives LO 2. Cook meat cuts TLE_HECK9- 12PCM-IVb-g-31 At the end of the lesson, students should be able to: A. Identify the methods in cooking poultry and bird dishes. B. Classify the different methods into dry meat and moist heat method. C. Value the relevance of these methods in cooking poultry and bird dishes. II. CONTENT Methods in cooking meat dishes. III. LEARNING RESOURCES A. References Learning Activity Sheets (LAS ) 1. Curriculum’s Guide pages CG pages 34 of 44 2. Textbook Pages Page 298-299 3. Additional Materials from Learning Resource (LR) portal Power point presentation, TV B. Other Learning References IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson What are the causes of food spoilage and contamination? How can we avoid cross contamination into food we handle? B. Establishing a purpose for the lesson Picture gallery! A pictures of different meat dish is being presented.let students identify the dish. C. Presenting examples/instances of the new lesson Can you name some dish on the pictures given? Do you know what method of cooking is being used in each picture? What are the two classification/method of cooking poultry? D. Discussing new concepts and practicing new skills #1 Family feud game  The class will be divided into 2 groups  Each group will choose 5 representatives to play the game  One representative each group will answer the question Using jack en poy as their tie breaker instead of buzzer.  Student who wins the jack en poy will choose if they play or pass the question. PDAILY LESSON LOG SCHOOL GADU NATIONAL HIGH SCHOOL GRADE LEVEL 10 TEACHER VANESSA CABANG TABERLO SUBJECT TLE COOKERY DATE QUARTER III
  • 2. Republic of the Philippines DEPARTMENT OF EDUCATION SCHOOLS DIVISION OFFICE OF CAGAYAN GADU NATIONAL HIGH SCHOOL address: Gadu, Solana Cagayan telephone no.: None Email Address: 300461@deped.gov.ph Website: //sites.google.com/deped.gov.ph/gadu.nhs  Group who earn bigger score will receive a prize later on. E. Discussing new concepts and practicing new skills #2 Let them play at the same time explain them briefly. F. Developing mastery What have you learned from the lesson? G. Finding practical applications of concepts and skills in daily living Classify me! Directions: teacher post some pictures of meat dish , let students name and classify the method of cooking used in each picture. H. Making generalizations and abstractions about the lesson What are the different methods of cooking poultry? What are the cooking method under moist heat method/ dry heat method? I. in Evaluating learning Directions: identify what is ask in each question. 1. What do you call a method in which other liquid is added to cook the meat. 2. Method of cooking that uses direct heat . 3. Method of cooking in which we need to hot the pan and add little amount of oil . 4. J. Additional activities for application remediation Directions: This will be a collaborative activity. Follow the instructions below:  Find a partner  Visit a supermarket or a wet market near you and do the following:  List down the market forms ofpork meat being sold  Take note of the appearance, color, odor and its cuts  Make a report of your activity  Submit your report in a short bond paper with folder V. REMARKS VI. REFLECTION A. No. of Learners who earned 80% on the formative assessment B. No. of learners who require additional activities for remediation. C. Did the remedial lessons work? No. of learners who have caught up with the lesson. D. No. of learners who continue to require remediation.
  • 3. Republic of the Philippines DEPARTMENT OF EDUCATION SCHOOLS DIVISION OFFICE OF CAGAYAN GADU NATIONAL HIGH SCHOOL address: Gadu, Solana Cagayan telephone no.: None Email Address: 300461@deped.gov.ph Website: //sites.google.com/deped.gov.ph/gadu.nhs E. Which of my teaching strategies 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: checked by: Noted: Vanessa C. Taberlo Rosa C. Callueng Gerry A. Tangan Subject Teacher Subject Coordinator Head Teacher