-Based on Annex 2B.6 to DepEd Order No. 42, s.

2016
DAILY GRADE 10
School Grade Level & Quarter
LESSON QUARTER 2_Week 1
LOG Teacher Strand Cookery
SENIOR Inclusive Dates November 6 – 10, 2023 Learning Area TLE
HIGH
Scheduled Time Topic PREPARE VEGETABLES DISHES
SCHOOL

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

November 6 November 7 November 8 November 9 November 10
I. OBJECTIVES 2. Prepare ingredients
1. Identify ingredients according 1. Identify ingredients according
according to a given recipe,
to standard recipe. to standard recipe.
required form, and timeframe.
A. Content Standard The learners demonstrate an The learners demonstrate an The learners demonstrate an
Class
Pretest understanding preparing and understanding preparing and understanding preparing and
Intervention
cooking vegetable dishes. cooking vegetable dishes. cooking vegetable dishes.
B. Performance The learners independently The learners independently The learners independently
Standards prepare and cook vegetable prepare and cook vegetable prepare and cook vegetable
dishes. dishes. dishes.
C. Most Essential Perform mise’en place. Perform mise’en place. Perform mise’en place.
Learning
Competencies
(MELCS)/
Objectives (Write
the LC Code)
II. CONTENT Health Benefits of Vegetables, Classifications of Vegetables, and Tools and Equipment Needed in Preparing Vegetables
III. LEARNING
RESOURCES
A. References Technical-Vocational-Livelihood Home Economics Cookery Manual
1. Teacher’s Guide
Cookery 10 Curriculum Guide
pages
2. Learners’
Materials pages
3. Textbook pages
4. Additional
Materials from
Learning
Resources
Portals
B. Other Learning
Video Lessons from YouTube
Resources
IV. PROCEDURES
A. Revising the What’s In What’s In What’s In
 previous lesson What do you think are the What are the classifications of What are the tools and
or presenting the health benefits of vegetables? vegetables that you know? equipment have you use in
new lesson preparing vegetables?
B. Establishing a What’s New What’s New What’s New
purpose for the The learners will identify the The learners will name each The learners will identify each
lesson different nutrients in vegetables illustrated in the picture of tool and equipment
vegetables. picture. needed in preparing
vegetables.
C. Presenting What is It What is It What is It
examples/
instances of the Vegetables are important Classifications of Vegetables
new lesson sources of many nutrients, According to parts of plants
including potassium, dietary o Gourd family
fiber, folate (folic acid), vitamin - cucumber, pumpkin,
A, and vitamin C. chayote
o Seeds and pods
 Diets rich in potassium - beans, peas, corn, okra
may help maintain o Fruit Vegetables
normal blood pressure. - avocado, eggplant,
 Dietary fiber from sweet pepper, tomato
vegetables, as part of o Roots and tubers
an overall healthy diet, - beet, carrot, radish,
helps reduce blood turnip, artichoke,
cholesterol levels and potato, sweet potato
may lower risk of heart o Cabbage family
disease. - cabbage, broccoli,
 Fiber is important for cauliflower, Brussels
proper bowel function. sprouts, bokchoy
It helps reduce o Onion family
constipation and - onion, scallion, leek,
diverticulosis. garlic, shallot
 Folate (folic acid) helps o Leafy greens
the body form red - spinach, lettuce
blood cells. o Stalks, stems, and
 Vitamin A keeps eyes shoots
and skin healthy and - artichoke, asparagus,
helps to protect against celery, fennel, bamboo,
infections. shoots
 Vitamin C helps heal o Mushrooms
cuts and wounds, and
keeps teeth and gums
healthy. Vitamin C aids
in iron absorption.

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D. Discussing new The learners will enumerate the The learners will enumerate the The learners will enumerate
concepts and different nutrients in different classifications of different tool and equipment
practicing new vegetables. vegetables. needed in preparing
skills #1 vegetables.
E. Discussing What’s more? What’s more? What’s more?
concepts and The learners will identify the The learners will name and The learners will name and
practicing new different nutrients in vegetables classify each picture of discuss the uses of each tool
skills #2 and its benefit to human body. vegetables. and equipment needed in
preparing vegetables
illustrated in each picture.

F. Developing Peer review Peer review Peer review

mastery
(Leads to
Formative
Assessment 3)
G. Finding practical What I Can Do? What I Can Do? What I Can Do?
applications of The learners will make a The learners will make a The learners will make a
concepts and graphic organizer about the graphic organizer about the graphic organizer about the
skills in daily health benefits of vegetables. classifications of vegetables. tools and equipment needed
living in preparing vegetables.

H. Making What is the importance of What is the importance of What is the importance of
generalizations vegetables? proper classification of having knowledge on what
and abstractions vegetables? and how to use tools and
about the lesson equipment needed in
preparing vegetables?
I. Evaluating Quiz Quiz Quiz
learning
J.Additional activities Additional readings on the topic Additional readings on the topic Additional readings on the
for application or topic
remediation
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
VI. REFLECTION
students learn? Identify what help your Instructional Supervisors can provide for you so when 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
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.
E. Which of my teaching strategies worked well? Why did it work?
F. What difficulties did I encounter which my principal or supervisor can help me solve?
G. What innovation or localized materials did I used/discover which I wish to share with other learners?

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