School Grade Level 10

Daily Lesson
Log Learning
Teacher JUDY ANN M. MUSNIT Cookery-10
Area
Teaching Date and
Quarter Second
Time February 22 ,2021

PREPARE VEGETABLES DISHES

MOST ESSENTIAL
LO 1. Perform mise en place
LEARNING 1.1. prepare ingredients according to a given recipe, required form, and timeframethaw frozen
COMPETENCIES( MELC) ingredients and wash raw vegetables following standard procedures
TLE_HECK9- 12VD-IIa-9
CONTENT STANDARD The learners demonstrate an understanding preparing and cooking vegetable dishes
PERFORMANCE The learners independently prepare and cook vegetable dishes.
STANDARD
At the end of the lesson, learners should be able to:
1. Be familiar with the classifications of vegetables.
2. Differentiate vegetables based on its classifications.
I.OBJECTIVE/S 3. Identify vegetables present on standard recipes according to its
classification.
4. Appreciate the importance of vegetables in a meal and its nutritive
value.
II. CONTENT QUARTER II
Lesson : Principles of Preparing Vegetables
Different Classification of Vegetables
III. LEARNING
RESOURCES
A. Reference
 Learning Module:Kto12LearningModule Basic Education Curriculum,
Cookery-10 p.365-374
 Learning Module in Cookery 10 p. 110-115
 Learning Activity Sheet Division Initiated p.1-10
B. Other Learning LCD projector, audio-visual presentation, learning activity sheet,picture illustration and
Resources other teaching aid.

IV. PROCEDURES
A. Reviewing the previous PICTURE TALKS
lesson or presenting the In this part of a review session, the teacher will show up a picture scenario, then
new lesson students are expected to share something about it by answering a questions related on
the previous lesson.

What is vegetables?

What are the factors to

consider in choosing
good quality
vegetables?
 How do vegetables
and fruits differ?

B. Establishing a purpose for SING WITH ME; BAHAY KUBO

the lesson In this part, the teacher and the studets will be singing along a folk song ( bahay kubo)
from there, students will identify the vegetables mention from the song.

C. Presenting
examples/instances of the new WHERE AM I BELONG
lesson From the given exercises above, students are expected to identify the classification
of the vegetables mention on the song.

STALK AND
STEM LEAFY FLOWER BULB

ROOT TUBERS SEED FRUIT

D. Discussing new concepts

and practicing new skills # 1 DISCUSSION
In this part, the teacher will briefy deliver the lesson.

Learning Concept

Vegetables are one of the categories of food which can be obtained from any part of
plant which is edible. The edible parts can be stem, leaves, flowers, roots, tubers and
sometimes fruits.
Prior to preparation, you need to identify various kinds of vegetables since they
are an important factor to consider in the preparation of vegetables.

CLASSIFICATION OF VEGETABLES
a. Stem Vegetables
-It is an edible part of the plant which shoots from it always grows above the ground
unlike roots or bulb.

b. Leaves Vegetables
- It include vegetables that are leafy greens.

c. Flower Vegetables
-Plants that have flowers are considered vegetables in the culinary world. Such plants
are only grown for their flower buds.

d. Stalk or Bulb Vegetables

-This is the part of the plant which grows just below the ground and is the portion which
is in between the stem and the root, the root actually comes out from the bottom of the
bulb.

e. Seed Vegetables (Beans)

-It is actually the fruit of the plant of which the seed is eaten, sometimes its peeled like
green peas.
f. Root Vegetables
-This category includes plants of which roots are edible and is used as vegetables.
Usually long, round, and swollen taproot.

g. Tuber Vegetables
-This group are those plants in which the roots are modified and enlarged into a swollen
structure that is full of nutrients. They are usually located at the end of the plant root
attached as a lump of rock.

h. Fruit Vegetable
-The vegetables that bear fruits are under this category. But there are plants that bear
sweet and fleshy fruit that are eaten raw and plants of which grains or seed of their fruit
are used, do not fall in this category.

i. Fungi Vegetables
-Commonly known as mushrooms, and various types are available of which some are
edible and some are poisonous.

As the teacher facilitates the class discussion, the following questions will be ask.
 Guided Questions:
1. Based on the above activity and exercises, How are vegetables classified?
2. How vegetables different from one another?
3. Do the classification of vegetables matter with regards to its nutrition? Why
4. Why is it important to know and be familiar with its classification?
5. What will be the best way of taking care the nutrition in vegetables while
preparing them?

LET’S PRACTICE
E. Developing mastery Activity 1.
(Leads to Formative In this activity, students will identify the name and classification of the given
Assessment ) vegetables.
Vegetables Name Classification
 LET’S DO MORE
F. Independent Practice Activity 2.
Distinguish the important ingredients needed in preparing the following vegetable menu
then identify its classification.
Vegetable Menu Ingredients Needed Classification of Vegetables

Pinakbet

Chopsuey

Ginataan

Nilaga

#FOOD FOR THOUGHT

G. Finding practical In this part, the teacher will be sharing a slogan then students are expected to reflect
applications of concepts and and share their insights about it with a hashtag caption at the end.
skills in daily living

Follow Up Questions:
1. In the current situation that leads to a threats in everyone’s health, what are your
best practices with your family at home?
2. Do you think, everyone can actually do things to fights back against this Covid-
19 virus?
3. Do you believe in a saying “Health is Wealth” how can we promote healthy
 lifestyle and living especially in this new normal situation?

A. Providing Enrichment LET’S ASSESS

Activities Direction: Select the letter of the correct answer

1. This group are those plants in which the roots are modified and enlarged into a
swollen structure
A. Tubers B. Root C. Leave D. Fungi

2. Tomatoes belong in this category.

A.Flower B. Seed C. Fruit D. Stem

3. This classification is of various types and some of which are edible and some are
poisonous.
A. Stem B. Fungi C. Roots D. Leaves

4. Brocolli and eggplant falls under this category.

A. Flower B. Tubers C. Stem D. Stalk and Bulb

5. It is consider as leafy type of vegetable

A. Fungi B. Leaves C. Flower D. Fruit

Answer Key:

1. A
2. C
3. B
4. A
5. B

V. REMARKS

VI. REFLECTION

A. No. of learners who earned

75% in the evaluation
B. No. of learners who
required additional activities
for remediation
C. Did the remedial lessons
work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this 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 teachers?

Prepared by:

JUDY ANN M. MUSNIT Checked by:

Secondary School Teacher I JAYSON M. LUNA
Puting Buhangin NHS Head Teacher-I