DAILY LESSON ORIENTAL MINDORO Grade

School GRADE 10-Prudence

PLAN NATIONAL HIGH SCHOOL Level/Section
Teacher ROWENA R. BACAY Learning Area COOKERY 10
September 3, 2024
Teaching Date and Time Quarter 1st Quarter
7:45-8:30 AM

OBJECTIVES
The learners demonstrate an understanding preparing and cooking cereals
A. Content Standards
and starch dishes.

B. Performance Standards The learners independently prepare and cook cereals

PREPARE CEREALS and STARCH DISHES

A. Learning Competencies /
LO 1. Perform mise en place
Objectives
Write the LC code for each 1.1 identify the ingredients in the preparation of various types
of starch and cereal dishes
TLE_HECK10-12CD-If-5
I. CONTENT Ingredients for starch and cereal dishes
II. LEARNING RESOURCES
A. References
1. Learner’s Materials pages
2. Materials Self Made Learning Modules, LM , Visual aids ,PPT
https.//www.youtube.com
3. Additional Materials from Learning https://marilenminimart.com/products/golden-harvest-cornstarch-200g
Resource (LR) portal https://www.albertsons.com/shop/product-details.960174395.html
https://love2bake.com.ph/products/tapioca-starch
B. Other Learning Resources
III. PROCEDURES
BEFORE THE LESSON: Daily Routine: prayer, greetings, checking of attendance, putting the class in order
A.Reviewing previous lesson or presenting
the new lesson.
The success of cooking starch and cereal dishes depends on the proper tools and
equipment used in the preparation of food. The preparation of starch and cereal
dishes requires the various tools and equipment.
Review:
Activity #1
Divide the students into four group.
Each group will list down tools and equipment needed in preparing starch and cereal
dishes.
Each group will present their answers on the board for checking.

The parts of plants that store most starch are seeds, roots, and tubers.
B. Establishing a purpose for the new lesson.
Motivate them to learn the new lesson. Encourage
them to ask questions about the new topic. This will At the end of the lesson, students should be able to:
help establish a reason for learning the new lessons. 1. Enumerate the sources of starches;
2. Discuss the classification of starches; and
3. Value importance of starches in human body.

Motivation:

Activity # 2
Arrange the following jumbled letter to form a words/ phrases:

• THEWA
• EMELSUG
• VAASSCA TPLAN
• ERCEAL NSGRAI
• TEEWS OTATPO
• SOAT
• ATIOPCA
DAILY LESSON ORIENTAL MINDORO Grade
School GRADE 10-Prudence
PLAN NATIONAL HIGH SCHOOL Level/Section
Teacher ROWENA R. BACAY Learning Area COOKERY 10
September 3, 2024
Teaching Date and Time Quarter 1st Quarter
7:45-8:30 AM

• TOORWAORR
• MUHRSOG
• NCOR
DURING THE LESSON:
Reminder:

Observe health protocols.

Classroom Rules

Group Activity:

Activity # 3 Title of the Activity “Classification of Starches Challenge”

Objective: To classify a given description of starches.

Students will be divided into four groups.

Each group will classify starches and post it on the board for checking their output.
1. Activity

Materials Needed:

Manila paper, paste /glue , marker

Discussion:

Guide Questions:
Teacher will used power point presentation for the discussion.
1.What is the different classification of starches and cereals?
3. What is the importance of starches and cereals in our body?

From the given starches and cereals, which of them were mostly seen in an occasion in your
2. Analysis
family or community?
What is the most common ingredients for making staches and cereals?

Let us sum up the lesson.

What did you learn today?
3. Abstraction
Complete the statement.
I have learned that…

Imagine you are making a menu brochure, and one of the key features is to classify starches
4. Application
and cereals based on their characteristics. Design a classification algorithm or model that can
categorize starches and cereals into different types. Do this at home and submit it next
meeting.
AFTER THE LESSON:

Formative test: 5 item tests,

1-3 Enumerate the most common sources of starches and cereals
1.
Evaluating Learning
2.
3.
4-5 Give at least two (2) Classification of stachers
4..
5.

E. Agreement
IV. 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 withthe lesson.
DAILY LESSON ORIENTAL MINDORO Grade
School GRADE 10-Prudence
PLAN NATIONAL HIGH SCHOOL Level/Section
Teacher ROWENA R. BACAY Learning Area COOKERY 10
September 3, 2024
Teaching Date and Time Quarter 1st Quarter
7:45-8:30 AM

D. No.of l earners who continue to require

remediation
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: Inspected and checked by:

ROWENA R. BACAY JOWE LEONILO M. BAUTISTA

MT-II HT-VI TLE Dept. Head

Observed by:

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