tle 10 cookery weekly lesson plan....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

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 2 Time Allotment (Inclusive Dates) 1 hour (Nov. 2-4, 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 preparing and cooking vegetable dishes
Standard Performance: The learners independently prepare and cook vegetable dishes
Learning Competency:
Competency Code: TLE_HECK10VD-IIf-14 TLE_HECK10VD-Ilg-
15
I. Lesson Objectives: Differentiate the market
forms of vegetables
1.Perform mise en
place
2.identify ingredients
according to standard
recipe
3.thaw frozen
ingredients and wash
raw vegetables
following standard
procedures
Identify the different
cooking methods
II. Content: HOLIDAY ALL SOULS DAY Prepare Vegetable
Dishes
Prepare Vegetable
Dishes
Prepare Vegetable
Dishes

2. Market Forms of
Vegetables
Ways of Cooking
Vegetables
Effect of Cooking
Vegetable
III. Pedagogical Strategy and Rubric
Assessments
Individual Learning Individual Learning Individual
Learning
IV.
Elicit (Access prior knowledge) Ask students about
standard quality of
cooked vegetables.
Brainstorming, ask the
student about what
they understand about
the last topic.
Word wall
Gameshow Quiz
Group the students
into three, a
representative will
write the answer in
a bond paper and
post it within 15
seconds
Engage (Get the students minds focused
on the topic using short question or
picture)
Show video of the
different market forms of
Vegetables.
Show video of the
different ways of
cooking vegetables.
Ask the students
why do we need to
store properly our
vegetable dishes?
(Giving guide
questions). Give the
unlocking terms of
difficulties.
Explore (Provide Student with a common
experience)
Ask Students what are
the different market
forms of vegetables.
Ask the student how
they choose the right
vegetables to prepare
Where should I
store it? Let the
students prepare in
advance the
different vegetables
available at home.
In a group of three,
classify each and
the proper place to

3. store these in a
refrigerator or
cabinet. Points will
be given based
from the correct
placement.
Explain (Teach the concept. Should
include interaction between teacher and
student.
Explain what is in the
video
Explain what is in the
video
Differentiate the
proper ways in
storing vegetable
dishes such as
fresh, frozen, dried,
canned and
leftovers based on
the prescribed
location and
temperature.
Discuss the
importance of FIFO
Food Storage
Systems in storing
vegetable dishes. F.
Developing mastery
(Leads to Formative
Assessment 3)
Show a video
presentation on
How to do FIFO
Food Storage
Systems in storing
vegetable dishes.
Elaborate (Students apply the information
used in Explain)
How are fruits and
vegetables classified?
How can you preserve
the nutritive value of
fruits and vegetables
Articulate the
process how to use
or solve a problem

4. during preparation and
cooking?
or approach a
particular situation.
Demonstrate
vegetable storage in
accordance with
FIFO operating
procedures
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
Value the
importance of
following proper
ways in storing
vegetable dishes
and FIFO Food
Storage Systems.
Extend (Deepen conceptual
understanding through use in new context)
Gather picture of
different market forms of
vegetables
Assignment: Research
different recipe of
vegetables.
Performance Task
201: Gather
ingredients from
your own kitchen
and perform the
different ways of
cooking vegetables.
Choose one (1)
from the given
recipes. Take a
video and send to
our ClassDojo
References: Cookery Grade 10
TG page 21 2.
Learner’s Materials
Pages Cookery
Grade 10 LM pages
168 - 169
Remarks:
Reflections:

5. 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.
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: ____________