dll tle q1

1. GRADE 1 to 12
DAILY LESSON
LOG
School CAHAYAGAN NATIONAL HIGH SCHOOL Grade Level 10
Teacher FLORY FE Y. PEPITO Learning Area TLE - Cookery
Teaching Date and Time September 19-22, 2022 Quarter First
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVE
A. Content Standard The learners demonstrate an understanding in preparing and cooking cereals and starch dishes
B. Performance
Standard
The learners independently prepare and cook cereals and starch dishes
C. Learning Competency/
Objective/Code
LO3. Present starch and cereal dishes
3.1. Present starch dishes with suitable plating and garnishing according to standard
TLE-HE9-12CD-Ij-8
LO4. Storing starch and cereal dishes
TLE-HE9-12CD-Ij-8
II. CONTENT Lesson 1. Prepare Cereals and Starch dishes
Factors to consider in presenting starch and cereals dishes
a. plating b. garnishing c. side Techniques for storing starch and cereal dishes
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
Pages
pp39-47 pp39-47 pp39-47
2. Learner’s Materials
page
Pp99-104 Pp99-104 Pp105-108
3. Textbook pages 1. CBLM II
Food Trades.
1. CBLM II
Food Trades.
1. CBLM II
Food Trades.

2. Module VI.
Lesson II
Module VI.
Lesson II
Module VI.
Lesson II
4. Additional Materials
From Learning
Resource
(LR) portal
,
http://aboutallpasta.blogspot.com/2015/02/past
a-types-pasta-salad-recipes-types.htm
http://aboutallpasta.blogspot.com/2015/02/past
a-types-pasta-salad-recipes-types.htm
http://aboutallpasta.blogspot.com/2015/02/pasta
-types-pasta-salad-recipes-types.htm
B. Other Learning
Resource
Laptop, real ingredients, tools and equipment Laptop, real ingredients, tools and equipment Laptop, real ingredients, tools and equipment
IV. PROCEDURES
A. Reviewing Picture parade of different recipe of cereals and Review about yesterday’s activity Ask learners about their feelings /feedback
previous lesson or starch dishes about yesterday’s activity
presenting the new
lesson
B. Establishing a
purpose for the
lesson
Did you notice how they present the different
dishes?
Brainstorming and further discussion on
Different techniques in presenting starch and
cereal dishes attractively
How can we assure that our cereals prepared
are safe for consumption?
C. Presenting
examples/Instance
s of the new lesson
DEMONSTRATION
Teacher will show to the learners how to plate,
and garnish cereals and starch dishes.
Group Activity
The teacher will explain the rubrics in
evaluating their output
Reminders about safety and rules and
regulations for the PERFORMANCE
Let learners perform mis en place
What is FIFO?
D. Discussing new
concepts and
practicing new
skills #1
Read Lesson Information about Techniques in
Preparing Pasta before Plating page 99LM
FIRST DAY- Baked Lasagna (Recipe page
101LM)
SECOND DAY-Homemade Pasta (Recipe
p
a
g
e
103LM)
Read Lesson Information about how to store
a. dried pasta
b. cooked pasta
c. fresh pasta
d. frozen pasta
Guide Learners in their activities
E. Discussing new RETURN DEMO OF THE LEARNERS Apply the Factors to consider and techniques Lecture-Discussion
concepts and Group the class in presenting starch and cereal dishes On proper way of storing raw and cooked pasta
practicing new Let them present in class the theme “ANHS
skills #2 chef”
F. Developing
Mastery
Base on available materials present starch and
cereal dishes considering the factors in
presenting egg dishes
Continuation of the activity Answer Activity A and B page 108 LM

3. G. Finding practical
application of
concepts and skills
Continuation of activity Present your output Continuation of the activity and applying FIFO
H. Making
generalizations
and abstractions
about the lesson
Continuation of activity What are the considerations in starch and
cereal presentation?
Is creativity plays an important role in
presentation of starch and cereal dishes?
Let the learners perform CLAYGO
Why understanding proper storing of cereals
and starch is important?
I. Evaluating
Learning Performance assessment on the activity
Evaluate their output base on rubrics given Conduct Post test
J. Additional
activities for
application or
remediation
Assigning Task for tomorrows activity
Bring needed materials
Read about How to store cereals and starch
products
VI. REMARKS
VII. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for remediation

4. who scored below 80%
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 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
use/discover which I wish
to share with other
teachers?