The document outlines the objectives and content for a cookery lesson focused on seafood preparation and cooking for Grade 10 students. It includes specific learning competencies, resources, procedures for lessons, and evaluation methods, emphasizing the classification and market forms of various seafood. Additional activities for practical application and remediation are also specified.

1. TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 10 NCII
I. OBJECTIVES
A. Content Standard
The learners demonstrate an understanding preparing and cooking seafood
dishes.
B. Performance Standard The learners independently prepares and cooks seafood dishes.
C. Learning Competencies/
Objectives
LO 1. Perform Mise en Place) TLE_HECK9- 12PC-IIe-14
1. Classify sea foods.
2. Identify the parts, composition and structure of a fish.
3. Describe the market forms of finfish and shellfish.
II. CONTENT
LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)
1. Types of Seafood
2. Varieties of Fish
3. Market forms of fish and fish products
4. Fish cuts
5. Composition and nutritive value of fish
III.LEARNING RESOURCES CG, TG, LM, DLP
A. References SLEM, Google, Youtube
1. Teacher’s Guide Pages Cookery NC II Curriculum Guide page 29
2. Learner’s Material Pages
Self-Learning Module, TLE-Home Economics – COOKERY 10
QUARTER 2- Module 1, pages 194-200
3. Textbook Pages N/A
4. Additional Materials from
Learning Resources Portal
B. Other Materials
https://www.kaylaitsines.com/blogs/education/ways-to-cook-vegetables
TV, laptop, pictures, chalk, eraser, masking tape
C. Curriculum Link Cookery-NC-II-CG.pdf (deped.gov.ph)
D. Strategy Used Reading and writing, discussion, presentation
E. Values Integration
IV. PROCEDURES
A. Review of the previous
lesson / Introduction to the
lesson
Daily Routine
Praying altogether, Greetings, Checking of Attendance, Checking of
Assignment,
House Rules and Cleanliness.
B. Establishing a purpose for the
lesson (Motivation)
Present pictures of different seafood and ask students to identify the local terms
and English terms of each sea creatures.
C. Presenting example/instances
of the new lesson
Asks the following questions:
How many types of seafood are there?
What is a shellfish?
What is fin fish?
How do they differ?
What are the examples of fin fish?
What are the market forms of shellfish?
D. Discussing new concepts and
practicing new skills #1
Discussion of the classification of seafoods
Parts, Structure and composition of a fish.
Market Forms of fish and fish products.
E. Discussing new concepts and
practicing new skills #2
Student to identify the market forms of fish. (Photos will be flash using Ppt.)
Describe the market forms of fish.
1. live fish 6. fillet
2. whole fish 7. drawn fish
3. dressed fish 8. deboned
4. butterfly cut 9. flaked
5. steak cut 10. chunks
F. Developing Mastery
G. Finding practical applications
of concepts and skills in daily
living.
H. Making generalization and
abstractions about the lesson
How are fish classified?
How do you describe fresh fish?
How are fish bought in the market?
` SCHOOL SAN ROQUE NATIONAL HIGH SCHOOL GRADE LEVEL TEN
TEACHER MARIA ROSARIO N. PONGASI SECTION PERSEVERANCE
DATE Nov.14, 2024 SUBJECT TLE- COOKERY 10
TIME 7:30-8:15 QUARTER 2nd QUARTER

2. I. Evaluating Learning
J. Additional activities for
application or remediation
1. What are the different steps in processing fish
2. Study the step- by- step procedures on how to perform scaling, filleting,
skinning, deboning, opening oyster, opening clams, cleaning a squid,
and splitting lobster. Be ready for a demonstration.
3. Bring the following by group
Group 1- Fish with scales and can be filleted 2 whole fish
Group 2- Shrimps medium size
Group 3 – Squid medium size
Group 4- Shellfish
V. REMARKS
VI. REFLECTION
A.No. of learners who earned 80% on the
formative assessment.
B.No. of learners require additional activities
for remediation.
C. Did the remedial lessons work? No. of
learners who have caught up with the lesson
D.No. of learners who continue to require
remediation.
E.Which of my teaching strategies worked
well? Why did these work?
F.What difficulties did I encounter that my
principal or supervisor can help me solve?
G.What innovation or localized materials did
I use/discover that I wish to share with other
teachers?
Prepared by:
Checked by:
MARVIN C. HIPOLITO OLIVAL B. CRUZ. EdD ADELWIZA SILVESTRE
TLE DEPARTMENT HEAD PRINCIPAL IV TLE MASTER TEACHER
MARIA ROSARIO N. PONGASI
SST III