1. GRADES 1 to 12
DAILY LESSON LOG
School: Tagumpay National High School Grade Level: 10
Teacher: JERLYN C. BALLOLA Learning Area: COOKERY
Teaching Dates and Time: FEBRUARY 27 – March 3,2023 Quarter: 3
I. OBJECTIVES DAY1 DAY2 DAY3 DAY4
A. Content Standards
The learner demonstrates an understanding Basic concepts and underlying theories in preparing stocks, sauces, and soups
B. Performance Standards The learner independently prepares a variety of stocks, sauces, and soups used in different cultures
C. Learning Competencies LO2. Prepare sauces required for menu items
II. CONTENT
(Subject Matter)
LONG TEST
Classifications of Stocks
Ingredients and principles in
preparing stocks
Characteristics and Classifications
of Sauces Thickening Agents
Methods in preparing
sauces
Long test
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide K-12 MELC’s p. 23 K-12 COOKERY MELC’s p. 23 K-12 MELC’s p. 23
2.Learner’s Materials Pages
COOKERY 10 3RD
Quarter
module 1and 2
COOKERY 10 3RD
Quarter module 3
COOKERY 10, 3RD
Quarter module COOKERY 10 3RD
Quarter
module 3
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
TEST QUESTIONS Tv, Laptop Tv, Laptop Tv, Laptop, Activity Sheet
IV.PROCEDURES
A. Review Previous Lessons The teacher will ask the class about the
previous lesson.
The teacher will ask questions
regarding their acquired knowledge
on the previous lesson.
The teacher will ask the class about
the previous lesson.
The teacher will ask the
class about the previous
lesson.
B. Establishing purpose for the
Lesson (Motivation) The class will observe the picture
of sauces posted on the board
The teacher will ask the class to
name the elements presented on the
table.
1. Cornstarch
2. Flour
3. Oil
The teacher will ask the
class about their
assignment.
2. 4. Clarified Butter
5. Margarine
C. Presenting examples /instances of
the new lessons
What is sauces?
What is the difference between
Sauces, Gravy and Dips?
The class will give their prior
understanding on the relation of
those elements on the word
thickening agents.
The class will determine
whether the practice of
the person they
interviewed is correct or
not.
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity) Clarifying of wrong answers
The teacher will ask the class to study
the copy of the lesson, guided by a
question.
1. Characteristics of a good
sauces
2. Classifications of sauces
The teacher will discuss the lesson
using buzz session.
The teacher will call a student to
read the lesson and explain it based
on her/his own understanding.
PowerPoint presentation
E. Discussing new concepts &
practicing and concern to new skills
#2 Checking and recording of test results
Group Presentation!
Each group will present
their answer based on the given
question presented before.
1. What is the lesson all about?
2. What are the classification of
sauces?
3. Present the difference
among the types of sauces
using a Venn Diagram.
Pick and tell Game!
Each group will pick a number to
answer. (Read and Explain)
1. What are the thickeners
used for making sauces?
2. What is roux, explain.
3. What are the fats used in
preparing roux.
4. What are the different kinds
of roux.
Processing the Guide
questions presented
before the discussion
F. Developing Mastery (Leads to
Formative Assesment 3 (activity
after the lesson)
. FORMATIVE ASSESSMENT
Directions: Identifying statement
about the lesson.
(answers will be written on their
notebook)
Each learner will answer the
formative assessment.
Identification
(Direction: Identify the
ingredients used on the given roux)
Formative test
a. Fill out the table
of ratios of
ingredients
b. Fill in the blanks
about the
principles in
preparing
sauces.
G. Finding Practical Applications of
concepts and skills in daily living
1. What is your realization after Does sauces can be possible to make
w/o the presence of thickener? Asking questions
3. (application) the discussion of our topic
today?
H. Making Generalizations &
Abstractions about the lessons
The learner will write their
understanding of the topic presented
in the given format.
What I have learned from the lesson
is_______________.
The teacher ask the class about their
acquired knowledge in today’s
lesson.
What have you learned
today?
I. Evaluating Learning
(assessment/test) FIRST LONG TEST The teacher will give a post test
Short quiz!
Directions: Identify the types of
thickening agents used in the
preparation of given sauces.
Long test
J. Additional activities for application
or remediation
(assignment/homework)
Assignment:
Ask somebody on how they prepare
sauces, record your data and
information collected in your
notebook.
Assignment
Prepare sauce at your home
following the methods sent in your
gc.
V.REMARKS
VI. Reflection
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?
Prepared by: Checked by:
JERLYN C. BALLOLA JENELYN L. ARCENA
TLE Teacher Teacher – In - Charge
