1. The document outlines the daily lesson log and plan for a Cookery class in Cahayagan National High School. 2. Over the course of the week, topics will include preparing salted eggs, classifying and identifying vegetables and their benefits, and factors to consider in preparing vegetables. 3. Learning activities will involve videos, assignments, recipes, and evaluations to help students understand the concepts and apply their knowledge in identifying ingredients, preparing dishes, and planning vegetable-based projects.

1. Republic of the Philippines
Department of Education
CARAGA REGION (XIII)
SCHOOLS DIVISION OF AGUSAN DEL NORTE
Carmen District II
Cahayagan National High School
(Cahayagan, Carmen, Agusan del Norte)
School ID: 317304
DAILY LESSON LOG
Lesson ID: Prepare and Present
Vegetable and Seafoods
Dishes
Grade Level/Subject TLE 10- COOKERY
BOW Quarter 1 Week 8 Time Allotment (Inclusive Dates) 1 hour (October 3-6, 2022)
Teacher: PEPITO, FLORY FE Y. Year & Section/Enrollees Einstein-10:45-11:45am—Faraday 2-3pm
Daily Activity Monday Tuesday Wednesday Thursday Friday
Lesson Standards
Content Standard: The learners demonstrate an
understanding in preparing
and cooking cereals and
starch dishes
The learners demonstrate an understanding preparing and cooking vegetable dishes
Standard Performance: The learners independently
prepare and cook cereals
and starch dishes
The learners independently prepare and cook vegetable dishes
Learning Competency:
Competency Code: TLE-HE9-12CD-Ij-8 TLE_HECK10VD-IIa-9 TLE_HECK10VD-IIa-9
I. Lesson Objectives: 1. identify different
ingredients for salted egg
2. Prepare ingredients for
salted egg.
1.classify vegetables
according to the type they
belong;
2.identify vegetables that has
flavor and components;
1.Perform mise en
place
2.identify ingredients
according to standard
recipe
3.thaw frozen
ingredients and wash
raw vegetables
Perform Mise en
Place
Prepare ingredients
according to given
recipe, required
form, and time
frame. Thaw frozen

2. following standard
procedures
vegetables and was
raw vegetables
following standard
procedures
II. Content: Prepare Salted Egg Principles of preparing
vegetable
Principles of preparing
vegetable
Factors to consider
in preparing
vegetables
III. Pedagogical Strategy and Rubric
Assessments
IV. Procedure
Elicit (Access prior knowledge) Present a video about salted
egg.
Let the student answer the
word puzzle (different
Vegetable)
Let the student answer
the word puzzle (different
Vegetable)
Brainstorming, ask the
student about what
they understand about
the last topic.
Engage (Get the students minds focused
on the topic using short question or picture)
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
Apply the Factors to consider
and techniques in making
salted egg
Show video of the different
benefits of vegetables and
the classification of
vegetables.
Show video of the
different benefits of
vegetables and the
classification of
vegetables.
Show video of the
different factors to
consider in preparing
vegetables
1. Study the
Background
Information for
Learners of LAS
Number 1:
Principles in
Preparing vegetables
LAS Number 2:
Characteristics of
Quality Vegetables
2. Answer the
Learning Activity 1-4
of LAS Number 1
3. Answer the
Learning Activity 1-4
of LAS Number 2

3. Explore (Provide Student with a common
experience)
Let the student prepare a
brine solution for salted egg.
Ask Students what are the
vitamins or the benefits of
eating or consuming
vegetables.
Ask Students what are
the vitamins or the
benefits of eating or
consuming vegetables.
Ask the student how
they choose the right
vegetables to prepare
Explain (Teach the concept. Should
include interaction between teacher and
student.
Explain what is in the video Explain what is in the
video
Explain what is in the
video
Elaborate (Students apply the information
used in Explain)
Give different recipe of
vegetable
Give different recipe of
vegetable
Ask how they prepare
the vegetables before
cooking.
Evaluate (How will you know the students
have learned the concept?)
Ask the students what they
understand about the topic
Ask the students what
they understand about
the topic
Ask the students what
they understand about
the topic
Extend (Deepen conceptual understanding
through use in new context)
Assignment: Prepare a
project Plan about Salted
Egg
Assignment: list all the
vegetables that can be
found in your community.
Assignment: list all the
vegetables that can be
found in your community.
Assignment: Research
different recipe of
vegetables.
References:
Remarks:
Reflections:
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who requires
additional acts for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who caught up
with the lessons.

4. 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/supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover
which I wish to share with other
teachers?
Developed by: Validated by:
FLORY FE Y. PEPITO JOHN R. MAYLID JEANYFER M. VARQUEZ
Teacher I Member, TLE Validating Team Member, TLE Validating Team
Checked by:
LYDIE GWEN G. OÑATE
School Head Date: ____________