School: IGPIT NATIONAL HIGH SCHOOL Grade Level: 10

GRADES 1 to 12 Teacher: ROJEAN P. PEJO Learning Area: TLE/COOKERY

DAILY LESSON LOG Teaching Dates and Time: November 6 -10, 2023/ 2:30-3:30 Quarter: 2ND QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objective 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 maybe done for developing content knowledge and competencies. These are using Formatives Assessment Strategies. Valuing objectives support the learning of
content and competencies and enable children to find the significance and joy in learning the lesson. Weekly objectives shall be derived from the curriculum guide.

A. Content Standards The learners demonstrate an understanding in preparing and cooking seafood dishes.
B. Performance The learners independently prepare and cook vegetable dishes.
Standards
C. Learning Perform mise en place Perform mise en place Perform mise en place Perform mise en place
Competencies/ a. Identify ingredients according to a. Prepare ingredients according a. Distinguish the characteristics a. Perform basic knife cuts in
Objectives standard recipe to a given recipe of good quality vegetables preparing vegetables
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 in a week or two.
Classification of Vegetables Tools and Equipment Used in Factors to consider in choosing Basic Knife Cuts
II. CONTENT Preparing Vegetables good quality vegetables
III. LEARNING List the materials to be used in different days. Varied resources of materials sustain children’s interest in the lesson an in learning. Ensure that there is a mix of concrete and
RESOURCES manipulative materials as well as paper – based materials. Hands – on learning promotes concept development.
A. References
1. Teacher’s Guide None None None None
Pages
2. Learner’s Materials p. 144-147 p. 148-149 p. 151 p. 154
Pages
3. Text book Pages None None None None
4. Additional Materials None None None None
from Learning
Resources (LR)
Portal
B. Other Learning Cookery 10 Learner’s Module, CG Cookery 10 Learner’s Module, Cookery 10 Learner’s Module, Cookery 10 Learner’s Module, CG
Resources and Teacher’s Guide CG and Teacher’s Guide CG and Teacher’s Guide and Teacher’s Guide

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

These steps should be done across the week. Spread out the activities appropriately so that the students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
IV. PROCEDURES assessment activities. Sustain learning systematically by providing the students with multiple ways to learn new things, practice their learning processes and draw conclusion about what they learned in relation to their life
experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing Previous Lesson What were the lessons that you have The student will recap the previous What were the factors to consider in choosing
Give ate least 2 examples of the different
or Presenting New Lesson learned from the previous quarter? discussion on the tools and equipment. good quality vegetables?
classification of vegetables.
B. Establishing a Purpose for Develop the learners knowledge on the The students will distinguish the tools and In buying vegetables at the market why What will happen to your cooking when you
the Lesson importance of vegetable cookery equipment to be used in preparing is it necessary to buy the one with good
ingredients for vegetable cookery. quality?
C. Presenting Examples/ Picture presentation of the different types Picture parade of the tools and equipment Slideshow of fresh vegetable Video presentation of the different knife cuts.
Instances of the Lesson of vegetables and vegetable dishes for vegetable cookery. ingredients
D. Discussing New Concepts Lecture Discussion on the classification of Lecture Discussion on the Tools and Lecture discussion on the factors to Discussion on the different knife cuts
and Practicing New Skills #1 vegetables Equipment used in preparing vegetables consider in choosing good quality
vegetables
 E. Discussing New Concepts Video showing from Youtube on the
and Practicing New Skills #2 different kinds of vegetables and their Demonstration of the different knife cuts
classification
F. Developing Mastery Pair and share Triad Group Discussion Return Demonstration
(Leads To Formative Assessment) Each pair in the class will share to the Each group will be given a recipe and they Every group will make a jingle on the All students will perform the basic knife cuts
class what they have learned from the are going to identify the tools and factors to consider in choosing good and will present their output to the class.
video presentation. equipment to be used based on the recipe quality vegetables.
given to them.
G. Finding Practical * Who among you here who already * Have you tried using the different tools * How will you make sure that the
* What do you think is the importance of having
Application of Concepts and cooked these varieties of vegetables at and equipment presented to you? ingredients you are using in your
knowledge and skills in the knife cuts?
Skills in Daily Living home? * How was the experience of using tools vegetable dish is in good quality?
* Have you applied these at home during
* Do you have any vegetable plants at without knowing its proper usage?
cooking? If Yes, why?
home?
H. Making generalizations and The students will share to the class the Knowledge and skills in the proper usage of Students will share in the class the
abstractions about the importance of identifying the different tools is very important in order to become significance of choosing good quality The students will share in the class their
lesson kinds of vegetables and their efficient and effective in cooking. vegetables. experience
classification.
I. Evaluating Learning Identification: Identify the different Matching Type. Match the uses in column Essay: Answer the following question: Identification: In your paper, identify what
vegetables available in our Gulayan sa A to the Tools/Equipment in column B. 1. Are factors in choosing good quality kind of vegetable cut/s is presented in the
Paaralan. Then classify them according to vegetables important? If Yes, why? picture.
parts of plants. You may use the table for
your answer.
J. Additional Learning Watch in Youtube this link for further
Search and watch in the internet the
knowledge on the techniques of the basic knife
different techniques of using the tools and
cuts. https://www.thespruceeats.comculinary-
equipment for cooking vegetables.
arts-knife-cuts-photo-gallery-4121795
IV. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional
V. REFLECTION supervisor can provide for you so you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored below
80%
C. Did the remedial lessons work? No of Yes. All of them
learners who have caught up with the lesson.
D. No. of learners who continue to require None
remediation
E. Which of my teaching strategies worked The return demonstration because the students really tried their best to perform well.
well? Why did these work?
F. What difficulties did I encounter which my None so far.
principal or supervisor can help me solve?
G. What innovation or localized materials did I None
use/discover which I wish to share with other
teachers?

Prepared by: Noted by:

ROJEAN P. PEJO RIZZA L. VILLALUNA, EdD

Subject Teacher Principal II
 School: IGPIT NATIONAL HIGH SCHOOL Grade Level: 10
GRADES 1 to 12 Teacher: ROJEAN P. PEJO Learning Area: TLE/COOKERY
DAILY LESSON LOG Teaching Dates and Time: January 8-12, 2024/ 7:30 – 8:30 Quarter: 2ND QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objective 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
V. OBJECTIVES remedial activities maybe done for developing content knowledge and competencies. These are using Formatives Assessment Strategies. Valuing objectives support the learning of
content and competencies and enable children to find the significance and joy in learning the lesson. Weekly objectives shall be derived from the curriculum guide.

D. Content Standards The learners demonstrate an understanding in preparing and cooking seafood dishes.
E. Performance The learners independently prepare and cook vegetable dishes.
Standards
F. Learning Perform mise en place Perform mise en place Perform mise en place Perform mise en place
Competencies/ a. Identify ingredients according to a. Prepare ingredients according a. Distinguish the characteristics a. Perform basic knife cuts in
Objectives standard recipe to a given recipe of good quality vegetables preparing vegetables
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 in a week or two.
Classification of Vegetables Tools and Equipment Used in Factors to consider in choosing Basic Knife Cuts
VI. CONTENT Preparing Vegetables good quality vegetables
VII. LEARNING List the materials to be used in different days. Varied resources of materials sustain children’s interest in the lesson an in learning. Ensure that there is a mix of concrete and
RESOURCES manipulative materials as well as paper – based materials. Hands – on learning promotes concept development.
C. References
5. Teacher’s Guide None None None None
Pages
6. Learner’s Materials p. 144-147 p. 148-149 p. 151 p. 154
Pages
7. Text book Pages None None None None
8. Additional Materials None None None None
from Learning
Resources (LR)
Portal
D. Other Learning Cookery 10 Learner’s Module, CG Cookery 10 Learner’s Module, Cookery 10 Learner’s Module, Cookery 10 Learner’s Module, CG
Resources and Teacher’s Guide CG and Teacher’s Guide CG and Teacher’s Guide and Teacher’s Guide

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

These steps should be done across the week. Spread out the activities appropriately so that the students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
VIII. PROCEDURES assessment activities. Sustain learning systematically by providing the students with multiple ways to learn new things, practice their learning processes and draw conclusion about what they learned in relation to their life
experiences and previous knowledge. Indicate the time allotment for each step.
K. Reviewing Previous Lesson What were the lessons that you have The student will recap the previous What were the factors to consider in choosing
Give ate least 2 examples of the different
or Presenting New Lesson learned from the previous quarter? discussion on the tools and equipment. good quality vegetables?
classification of vegetables.
L. Establishing a Purpose for Develop the learners knowledge on the The students will distinguish the tools and In buying vegetables at the market why What will happen to your cooking when you
the Lesson importance of vegetable cookery equipment to be used in preparing is it necessary to buy the one with good
ingredients for vegetable cookery. quality?
M. Presenting Examples/ Picture presentation of the different types Picture parade of the tools and equipment Slideshow of fresh vegetable Video presentation of the different knife cuts.
Instances of the Lesson of vegetables and vegetable dishes for vegetable cookery. ingredients
N. Discussing New Concepts Lecture Discussion on the classification of Lecture Discussion on the Tools and Lecture discussion on the factors to Discussion on the different knife cuts
and Practicing New Skills #1 vegetables Equipment used in preparing vegetables consider in choosing good quality
vegetables
 O. Discussing New Concepts Video showing from Youtube on the
and Practicing New Skills #2 different kinds of vegetables and their Demonstration of the different knife cuts
classification
P. Developing Mastery Pair and share Triad Group Discussion Return Demonstration
(Leads To Formative Assessment) Each pair in the class will share to the Each group will be given a recipe and they Every group will make a jingle on the All students will perform the basic knife cuts
class what they have learned from the are going to identify the tools and factors to consider in choosing good and will present their output to the class.
video presentation. equipment to be used based on the recipe quality vegetables.
given to them.
Q. Finding Practical * Who among you here who already * Have you tried using the different tools * How will you make sure that the
* What do you think is the importance of having
Application of Concepts and cooked these varieties of vegetables at and equipment presented to you? ingredients you are using in your
knowledge and skills in the knife cuts?
Skills in Daily Living home? * How was the experience of using tools vegetable dish is in good quality?
* Have you applied these at home during
* Do you have any vegetable plants at without knowing its proper usage?
cooking? If Yes, why?
home?
R. Making generalizations and The students will share to the class the Knowledge and skills in the proper usage of Students will share in the class the
abstractions about the importance of identifying the different tools is very important in order to become significance of choosing good quality The students will share in the class their
lesson kinds of vegetables and their efficient and effective in cooking. vegetables. experience
classification.
S. Evaluating Learning Identification: Identify the different Matching Type. Match the uses in column Essay: Answer the following question: Identification: In your paper, identify what
vegetables available in our Gulayan sa A to the Tools/Equipment in column B. 1. Are factors in choosing good quality kind of vegetable cut/s is presented in the
Paaralan. Then classify them according to vegetables important? If Yes, why? picture.
parts of plants. You may use the table for
your answer.
T. Additional Learning Watch in Youtube this link for further
Search and watch in the internet the
knowledge on the techniques of the basic knife
different techniques of using the tools and
cuts. https://www.thespruceeats.comculinary-
equipment for cooking vegetables.
arts-knife-cuts-photo-gallery-4121795
V. REMARKS

Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional
VI. REFLECTION supervisor can provide for you so you meet them, you can ask them relevant questions.
H. No. of learners who earned 80% in the
evaluation
I. No. of learners who require additional
activities for remediation who scored below
80%
J. Did the remedial lessons work? No of Yes. All of them
learners who have caught up with the lesson.
K. No. of learners who continue to require None
remediation
L. Which of my teaching strategies worked The return demonstration because the students really tried their best to perform well.
well? Why did these work?
M. What difficulties did I encounter which my None so far.
principal or supervisor can help me solve?
N. What innovation or localized materials did I None
use/discover which I wish to share with other
teachers?

Prepared by: Noted by:

ROJEAN P. PEJO RIZZA L. VILLALUNA, EdD

Subject Teacher Principal II