This document outlines the daily lesson log for a cookery class in Grade 10. Over four days, students will learn about stocks, sauces, and soups. They will classify different types of stocks and soups, learn the basic principles of preparing them, and demonstrate these skills by independently preparing various stocks and soups from different cultures. Assessment activities include quizzes, presentations, and evaluating students' abilities to classify soups, list preparation principles, and arrange the steps to make soup. The teacher reflects on students' performance and strategies for improvement.

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 20-23, 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 soups required for menu items
II. CONTENT
(Subject Matter) LONG TEST
Classifications of Stocks
Ingredients in preparing stocks
Classifications of Soup Basic principles of preparing
Soup
Preparing stocks and
soup
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 1 COOKERY 10 3RD
Quarter module 2
COOKERY 10, 3RD
Quarter module 2 COOKERY 10 3RD
Quarter
module 1 and 2
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
TEST QUESTIONS 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.
Each group will prepare a
sketch for their plate
presentation.
B. Establishing purpose for the
Lesson (Motivation) The class will observe the picture
of soups posted on the board
Directions: You are tasked to
choose the ingredients in
preparing Lomi Batangas Soup by
your teacher. Draw a soup bowl
on your notebook and write the
ingredients in preparing Lomi
Batangas Soup inside the soup
Formulation of Rubrics

2. bowl.
C. Presenting examples /instances of
the new lessons
What is soup?
Based on the recipe of Lomi ,do you
have an idea on how they prepare
it?
Perform Mise en Place
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 lesson posted on the board,
guided by a question.
The teacher will discuss the lesson
using buzz session.
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 2 classification
of soup?
3. Present the difference
between the two types of
soup.
Pick and tell Game!
Each group will pick a number to
answer. (Read and Explain)
1st Principle Start with Cold
Water
2nd Principle Cut vegetables to
appropriate size for the type of
stock
3rd Principle Select your protein
base: beef, chicken, pork and fish
4th Principle Simmer
5th Principle Skim
Cooking Performance
F. Developing Mastery (Leads to
Formative Assesment 3 (activity
after the lesson)
. FORMATIVE ASSESSMENT
Directions: Classify whether the given
name of dish is clear or thick soup.
(answers will be written on their
notebook)
Each learner will answer the
formative assessment.
(Fill in the blank)
Direction: Supply the missing word
for the given statement.
Plating and presentation
of output
G. Finding Practical Applications of
concepts and skills in daily living
(application)
1. What is your realization after
the discussion of our topic
today?
What will happen if you do not
follow the right principle in cooking
particularly soup dishes?
H. Making Generalizations &
Abstractions about the lessons
The learner will write their
understanding of the topic presented
The teacher ask the class about their
acquired knowledge in today’s

3. in the given format.
What I have learned from the lesson
is_______________.
lesson.
I. Evaluating Learning
(assessment/test) FIRST LONG TEST
Short quiz!
Essay
Based on the ingredients and
procedures used in preparing cream
of potato soup and consommé a la
madrilene. Using the Venn Diagram,
write the differences and similarities
of the two on a one whole sheet of
paper.
Short quiz!
Directions: Arrange the basic
principles in preparing soup. Housekeeping
J. Additional activities for application
or remediation
(assignment/homework)
Assignment:
Look for some local recipes of soup.
Write it on your notebook.
Assignment
Prepare all the needed tools,
materials and ingredients for your
performance tomorrow.
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