This document is a daily lesson log from Cahayagan National High School for a Cookery class. It outlines the week-long lesson plan for preparing and cooking vegetable dishes. The objectives are to differentiate market forms of vegetables, identify ingredients according to recipes, and learn various cooking methods. Content includes ways of cooking vegetables, food presentation styles, and vegetable cutting demonstrations. Pedagogical strategies include videos, discussions, demonstrations and assignments like researching recipes and cooking demonstrations. Formative assessments evaluate students' understanding of the topics. The log also includes reflections on teaching effectiveness and opportunities for improvement.

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. 14-18, 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: LO2 Prepare Vegetable Dishes
Competency Code: TLE_HECK10VD-IIf-14 TLE_HECK10VD-Ilg-15 TLE_HECK10VD-Ilg-16 TLE_HECK10VD-Iie-17
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
Prepare / cut
Ingredients According
to a given recipe
II. Content: Ways of cooking
Vegetables
Essential Factors of
Food Presentation
Plating Styles with
Vegetable Dishes
Presentation of
Vegetable Cutting
Review and
LONG quiz.
III. Pedagogical Strategy and
Rubric Assessments
Individual Learning Individual Learning Individual Learning Individual Learning
IV. Procedures
Elicit (Access prior knowledge) Ask students about
standard quality of cooked
vegetables.
Brainstorming, ask the
student about what they
Word wall Gameshow
Quiz Group the
students into three, a
Let the student
answer the word

2. understand about the last
topic.
representative will write
the answer in a bond
paper and post it within
15 seconds
puzzle (different
Vegetable)
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.
Show video of the
Standards Quality of
cooked vegetables.
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 store these in
a refrigerator or
cabinet. Points will be
given based from the
correct placement.
Ask Students what
are the standard
quality of cooked
vegetables
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
Explain what is in the
video

3. (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 during
preparation and cooking?
Articulate the process
how to use or solve a
problem or approach a
particular situation.
Demonstrate vegetable
storage in accordance
with FIFO operating
procedures
Let the students
compare how they
prepare vegetables at
home versus what
they understand the
topic.
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.
Ask the students what
they, understanding
about the topic.
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 Group
chat
Present a video or
picture of different
cooked vegetables.
Integration
ESWM
Apply proper waste/garbage segregation. Throw your garbage properly, to the right garbage can. Throw the fruit and
vegetable waste to the biodegradable trash can and cellophane wrapper to the residual waste trash can.
References: Cookery Grade 10 TG page 21 2. Learner’s Materials Pages Cookery Grade 10 LM pages 168 - 169
Remarks:
Reflections:

4. 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: ____________