Senior High School Daily Lesson Log in Cookery-12

DAILY
LESSON
LOG
School SAN MARCELINO NATIONAL HIGH SCHOOL Grade Level GRADE 9
Teacher BELLY M. REYES Learning Area TLE- COOKERY
Teaching Dates and Time March 25-28, 2019, 8:30:9:30 Quarter IV
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/Objectives The learners… The learners… The learners… The learners…
1.Follow given instructions 1. Follow the given instructions
2.Test student’s knowledge and understanding based on 2. Participate actively in the given activities
the lessons discussed 3. Value the importance of cleaning
3. Show honesty and independence in the activity
4. Participate actively in the given activities
II. CONTENT Oral Recitation Clean and Green
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Giving instructions
Let the students
prepare for activity
Let the students prepare for activity Let the students prepare for the test
B. Establishing a purpose for the
lesson
Discuss the objectives
C. Motivation
Presenting the rubric
Presenting the rubric
papers
D. Activity proper
Each student will answer the given questions
Each student will perform the
given activities
Each student will perform the
given activities
E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery

G. Finding practical applications of
concepts & skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning Practical application
J. Additional activities for application or
Remediation
V. REMARKS
VI. REFLECTION
Prepared by: Checked by: Noted:
BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA
Subject Teacher Head Teacher III School Principal I

DAILY
LESSON
LOG
Teacher BELLY M. REYES Learning Area TLE- Agriculture
Teaching Dates and Time FEB. 7, 2019, 1;00-2:00 Quarter IV
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding in the preparation of land for planting
B. Performance Standards The learner independently prepares the land and applies correct methods of planting crops
C. Learning Competencies/Objectives The learners…
a. give meaning/description of unfamiliar words used in this lesson
b. arrange the picture showing the steps in land preparation correctly
c. discuss the steps in land preparation
d. value the importance of following the correct steps in land preparation
II. Subject Matter
Topic
Steps in Preparing the Land
References
Learning Module for grade 7,Technology and livelihood Education, Agriculture and Fishery Arts – Horticulture and Crop Production, pp. 18-22
Materials Pictures, laptop, projector
Concept
Soil has to be tilled well to ensure crop productivity
IV. PROCEDURES
A. Review Ask the students to give the factors in the selection of site
B.Motivation Let the students do the Agri-Puzzel (activity 1) by group
C. Development of the lesson
1. Present the objective of the lesson ( The students will read the objectives flashed in the power point)
2. Let the students do the activity 2, Arrange the picture
3. Presentation of output
4. Discuss the steps in land preparation using powerpoint
D. Generalization
Is it important to follow the steps in preparing the land before planting? Why?
IV. EVALUATION See attached copy

V. AGREEMENT/ASSIGNMENT Bring your working clothes and let us apply these steps tomorrow. I’ll assign an area for you to plant vegetable by group
VI. REMARKS
VII. REFLECTION

DAILY
LESSON
LOG
Teacher BELLY M. REYES Learning Area TLE- Cookery
Teaching Dates and Time MARCH 11-14, 2019, 8:30-9:30 Quarter IV
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding an understanding on how to prepare dessert
B. Performance Standards The learners independently prepare dessert
1.Identify/prepare tools and equipment needed in storing dessert
2. Keep desserts in appropriate conditions to maintain their quality and taste
3. Participate actively in the given activity
II. CONTENT
Storing Desserts
Safety and Hygienic Practices in Storing Desserts Practicum Practicum
A. References
2. Learner’s Material P ages pp.220-224
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila Paper, Pentel Pen,laptop
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
Let the students explain the
importance of proper packaging
Let the students explain the importance
Of proper storing of desserts Giving instructions Giving instruction
lesson
Discuss the learning competencies Discuss the learning competencies
Discuss the learning
competencies
competencies
C. Presenting examples/instances of
the new lesson
Video presentation Picture presentation Presenting the rubric Presenting the rubric
D. Discussing new concepts and Discuss the different guidelines in Discuss the different tools and Activity proper Activity proper

practicing new skill #1 Storing desserts equipment in storing desserts
Let the students explain the Let the students classify the
Importance of following the tools/equipment in storing
guidelines in storing storing desserts
desserts
Discuss the different materials used
in storing desserts
Let the students classify the different
materials in storing desserts
Discuss/demonstrate the sanitary
Practices in storing desserts
Of following the sanitary practices
In storing desserts
F. Developing Mastery Answer the questions given Answer the given questions
Ask learners to give /summarize the lesson.
I. Evaluating Learning Written test Written test Practical application
Remediation
V. REMARKS Update incomplete activity
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding preparing and cooking meat dishes
B. Performance Standards The learners independently prepare and cook meat dishes
1.Identify/prepare tools and equipment needed in preparing/meat dishes
2. Preserve meat according to the given recipe
3. Participate actively in the given activity
II. CONTENT
MEAT PRESERVATION
PRACTICUM PRACTICUM PRACTICUM PRACTICUM
A. References
2. Learner’s Material P ages
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students differentiate the
method of preserving meat
Giving instructions Giving instructions Giving instruction
lesson
competencies
competencies
the new lesson
Giving instructions Presenting the rubric Presenting the rubric Presenting the rubric

D. Discussing new concepts and
Demonstrate the method of meat
preservation Activity proper
Activity proper Activity proper
I. Evaluating Learning Practical application Practical application Practical application
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time JAN.14-17 , 2019, 8:30-9:30 Quarter IV
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding an understanding on how to prepare desert
B. Performance Standards The learners independently prepare desert
1. Identify tools and equipment needed in preparing deserts
2. Identify the importance of desert in a meal
II. CONTENT
PREPARE DESSERTS
* Tools, equipment and utensils needed in preparing dessert
* Importance of deserts
A. References
2. Learner’s Material P ages pp.187-194
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different techniques in
storing sandwiches?
Ask the learners to give Ask the students to differentiate Ask the students to differentiate
Example of dessert tools and utensils blender and mixer
lesson
the new lesson
Brainstorming Video presentation Video presentation Picture presentation
Answer the pre-test Discuss the different tools needed
In preparing dessert
Discuss the different equipment
Needed in preparing dessert
Reasons for eating desserts
and sweets
Discuss the different utensils needed in Answer activity 1, pp. 194-195
Preparing dessert
F. Developing Mastery Answer the given questions Answer the given questions Answer the given questions

I. Evaluating Learning Written test Written test
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards The learners demonstrate understanding in preparing and cooking meat
B. Performance Standards The learners independently prepare and cook meat dishes
1. utilize quality trimmings and leftovers in storing meat
2. store fresh cryovac-packed meat according to health regulations
3. use required containers and store meat in proper temperature to maintain quality and freshness
II. CONTENT
Methods of Preserving Meat
A. References Laptop, manila paper. projector
1. Teacher’s Guide Pages pp.375-380
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students describe the basic
elements of plating
Let the students differentiate Let the students explain the Let the students explains the importance of
The methods of preserving meat importance of evaluating proper hygiene practices
The quality of preserved in storing meat products
products
lesson
competencies
competencies
the new lesson
Video presentation Picture presentation Video presentation Brainstorming
Discuss the methods of preserving Discuss the ways of evaluating
Meat the quality of preserved meat
products
Discuss the hygiene practices in
storing meat products
Discuss the techniiques in
storing meat
importance of preserving meat
Discuss the food storage chart Let the students demonstrates the Let the students explain the
Hygiene practices in storing importance of following the

Meat products proper techniques in
Storing meat
F. Developing Mastery Answer the given questions Answer the given questions Answer the given questions
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time NOV. 5-8, 2018, 10:00-11:00 Quarter III
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups
B. Performance Standards The learners prepares a variety of stocks, sauces and soups used in different cultures

1. Use ingredients and flavouring according to enterprise standards
2. Produce variety of stocks according to enterprise standards
II. CONTENT
PREPARE STOCKS, SAUCES AND SOUPS
* Principles of Preparing Stocks PRACTICUM
* Classifications of Stocks
* Ingredients in Preparing Stocks
A. References
1. Teacher’s Guide Pages pp.
2. Learner’s Material Pages pp.238-250
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the factors of food
presentation?
Let the students give the importance Let the students differentiate the Giving instructions
Preparing materials in making stocks. Classification of stocks
lesson
Discuss the learning competencies Presenting the rubrics
the new lesson
Answer the Pre-test pp.238-241 Picture presentation Picture presentation
Discuss the overview of the lesson
Discuss the different guidelines
for preparing stocks
Perform activity 1, pp.248-249
Discuss the different classification Discuss the different kinds of
Of stocks of spices and seasoning.
F. Developing Mastery Answer the given questions Answer the given questions
Answer the given questions
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time NOV. 12-15 , 2018, 10:00-11:00 Quarter III
I. OBJECTIVES
e. Select and assemble correct ingredients in preparing soups, including stocks and garnishes
f. Prepare a variety of soup recipes according to enterprise standards
g. Present and evaluate soup recipes in accordance with the criteria

II. CONTENT
 Classification of Soup Ingredients in Preparing Soups PRACTICUM
 Techniques in Presenting and Evaluating Soups
 Garnishes for the Presentation of Soups
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students give the different
kinds of spices and seasoning
Let the students differentiate the clear Let the students give the example Giving instruction
And the thick soup of thickening agent
lesson
the new lesson
Picture presentation Picture presentation Picture presentation
Discuss the different examples of
Clear soup
Discuss the basic principles of
preparing soup
Perform enchancement
activity,pp 260-261
Discuss the different example of
thick soup
Discuss the other types of soup
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on how to prepare sandwiches
B. Performance Standards The learners independently prepare sandwiches
1. Identify sandwich component
2. Identify bread suited for sandwich making
II. CONTENT PREPARE A VARIETY OF SANDWICHES

 Components of the sandwich
 Types of bread suited for sandwiches
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students give the ingredients
used for sandwiches
Basic components of a sandwich
lesson
Discuss the learning competencies Presenting trhe rubrics Presenting the rubrics
the new lesson
Brainstorming Picture presentation
Discuss the basic components of
A sandwich
Perform activity 1, pp.149 Perform activity 2, pp. 153-154
Cold sandwiches
Of hot sandwiches .
I. Evaluating Learning Written test Written test Practical application written test
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
h. Classify various types of sauces
i. Prepare a variety of hot and cold sauces based on the required menu item
j. Identify the types of thickening agents and convenience products used in preparing sauces
k. Use the thickening agents and convenience products appropriately
II. CONTENT
 Classification of sauces
 Ingredients in preparing sauces
 Methods of preparing sauces PRACTICUM
 Types of thickening agents
A. References

3. Textbook Pages
Learning Resources
IV. PROCEDURES
the principles of preparing soup
Let the students differentiate the Let the students differentiate Giving instruction
Hot and cold sauces clarified butter and margarine
lesson
the new lesson
Discuss the different sauces for meat,
Vegetables and meat
Discuss the methods of
preparing sauces
Perform activity 1, pp 277-278
Discuss the importance of variation
of sauces
Discuss the examples of thickening Discuss the basic finishing
agents techniques in sauce making
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
3. Identify sandwich component
4. Identify bread suited for sandwich making
II. CONTENT
PREPARE A VARIETY OF SANDWICHES
 Suitable filling and spreads for each type of sandwich PRACTICUM
 Types of bread suited for sandwiches
A. References
3. Textbook Pages
Learning Resources

IV. PROCEDURES
Let the students differentiate hot and
cold sandwiches
Let the students differentiate flat and Let the students differentiate Giving instructions
Quick breads dry and moist fillings
lesson
the new lesson
Picture presentation Picture presentation Brainstorming
Discuss the different types of bread
Discuss the most popular
sandwich fillings combination
Perform the given activity
Discuss fillings for sandwiches
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on concepts and principles in storing and reheating stocks, sauces, and soups
B. Performance Standards The learners independently demonstrates competencies in storing and reheating stocks, sauces, and soups
1. Maintain optimum quality and freshness of stocks, sauces, and soups
2. Reconstitute stocks, sauces, and soups
II. CONTENT
Store and reconstitute stocks, sauces and soups PRACTICUM
Methods of controlling and reheating stocks, sauces, and soups
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
techniques in making sauces
Equipment in storing soup and sauces Giving instructions Giving instructions
lesson
Discuss the learning competencies Presenting the rubric Presenting the rubrics
the new lesson
Picture presentation Brainstorming Activity proper Activity proper

Discuss the different techniques of Discuss the ways to reconstitute
Storing stocks, sauces and soups stocks
Demonstrate the ways to reconstitute
stocks
I. Evaluating Learning Written test Practical application
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
5. Clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
6. 2. Identify ingredients according to the given recipe
II. CONTENT
PREPARE SANDWICHES
 Tools, equipment, and utensils needed in preparing sandwiches
 Variety of ingredients in preparing sandwiches
A. References
3. Textbook Pages

Learning Resources
IV. PROCEDURES
presentation?
Let the students give the importance Let the students differentiate
Of eating sandwich butter knife to chef’s knife
lesson
the new lesson
Answer the Pre-test pp. 138-139 Picture presentation Picture presentation
Discuss the overview of the lesson
Discuss the ingredients used for
sandwiches
Perform activity 1, pp. 149
Discuss the different tools
In preparing sandwiches.
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time SEPT. 17-20, 2018, 10:00-11:00 Quarter II
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking seafood dishes
B. Performance Standards The learners independently prepare and cooks seafood dishes
1. Handle seafood hygienically
2.Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
II. CONTENT
PREPARE AND COOK SEAFOOD DISHES
LO2 HANDLE FISH AND SEAFOOD
* Methods of Thawing frozen ingredients
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES

presentation?
Ask the students to enumerate the What are the market forms of fish?
Different classifications of seafood
lesson
Discuss the learning competencies
competencies
the new lesson
Discuss the classifications of seafood Discuss the composition and
Structure of fish
Discuss the characteristics of
fresh fish and shellfish
Discuss the different ways of
storing fresh and frozen fish
Discuss the different parts of a fish
Discuss the characteristics and market Discuss the ways of storing shellfish
Market forms of fish and shellfish
Answer the given questions Answer the given questions
I. Evaluating Learning Written test Written test Written test
Remediation
Perform enhancement activity
pp.205
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time OCT. 29-31, 2018, 10:00-11:00 Quarter III
I. OBJECTIVES
C. Learning Competencies/Objectives The learners…
1 Clean, cut and cook fish
2 Prepare ingredients according to a given recipe
3 Demonstrate various methods of cooking fish.
II. CONTENT
LO 3 Cook Fish and Shellfish
PRACTICUM
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Preparation
-Let the students recall the different steps of preparing and cooking fish
B. Establishing a purpose for the Discuss the learning competencies/presenting the rubrics

lesson
C. Motivation
Let the students prepare the materials needed for the activity
D. Activity proper
Let the students perform the given activities
abstractions about the lesson Ask learners to give /summarize the lesson.
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time OCT. 10-13, 2018, 10:00-11:00 Quarter II
I. OBJECTIVES
1 Clean, cut and filet seafood
2 Prepare ingredients according to a given recipe
3 Demonstrate various methods of cooking fish and shellfish
II. CONTENT
LO 3 Cook Fish and Shellfish
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Ask the students to give the different
ways of storing fresh fish
What are the different techniques in Brainstorming Brainstorming
Cooking fish and shellfish?
lesson
the new lesson
Picture presentation Picture presentation Picture presentation Picture presentation

Discuss the cooking techniques for
Fish and shellfish
Discuss/demonstrate the steps in
filleting fish
Discuss/demonstrate the steps
in deboning fish
Discuss /demonstrate the
different ways of scaling
whole fish
Remediation
VI. REFLECTION

DAILY
LESSON
LOG

I. OBJECTIVES
4 Identify types, varieties, market forms nutritive value and composition of fish and seafood
5 Handle seafood hygienically
6 Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
II. CONTENT
LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD
*Types of Seafood * Methods of Thawing frozen ingredients
* Varieties of Fish
* Market Forms of Fish Products
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
presentation?
lesson
competencies
the new lesson
Structure of fish
H. Making generalizations & Ask learners to give /summarize the lesson.

Remediation
pp.205
VI. REFLECTION
DAILY
LESSON
LOG
I. OBJECTIVES

1. Identify types, varieties, market forms nutritive value and composition of fish and seafood
2. Handle seafood hygienically
3. Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
II. CONTENT
LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD
*Types of Seafood * Methods of Thawing frozen ingredients
* Varieties of Fish
* Market Forms of Fish Products
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
presentation?
lesson
competencies
the new lesson
Structure of fish
J. Additional activities for application or Perform enhancement activity

Remediation pp.205
VI. REFLECTION
DAILY
LESSON
LOG
School SANTA ROSA INTEGRATED SCHOOL Grade Level GRADE 9
Teacher DONALD VILLANUEVA IRAL Learning Area TLE- Cookery
Teaching Dates and Time Quarter II
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads
B. Performance Standards The learners independently prepare salad and dressing
1. Present salads and dressing attractively
2. Observe sanitary practices in presenting salad and dressing
3. Identify the accompaniments of salad and dressings

II. CONTENT
LO 3 PRESENT A VARIETY OF SALADS AND DRESSINGS
 Factors to consider in plating and presenting salads
 Accompaniments of salads
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Brainstorming
Let the students give the
Essential factors in salad presentation Brainstorming
lesson
the new lesson
Picture presentation Picture presentation Picture presentation Picture presentation
Discuss the essential factors of salad
Presentation
Discuss the different guidelines
in plating
Discuss the different creative
presentation techniques
Discuss/demonstrate the different
Plating styles
I. Evaluating Learning Short quiz
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time NOVEMBER 7-11, 2022 Quarter II
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking vegetable dishes
B. Performance Standards The learners independently prepare and cook vegetable dishes
1. Prepare the tools , equipment and ingredients based on prescribed standards
2 Determine the different classification of vegetables
3. Identify the ingredients according to standard recipe
II. CONTENT
PREPARE VEGETABLES DISHES DISHES
LO1 Perform mise en place

A. References
1. Teacher’s Guide Pages pp. 62-66
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Brainstorming
What are the different classification What are the different tools needed What are the different factors
Of vegetables? in Preparing vegetables? To consider in choosing good
Vegetables?
lesson
the new lesson
Picture presentation Picture presentation
Discuss the different classification of
vegetables
Discuss the flavour components
Of vegetables
Discuss the nutritional value of
vegetables
Discuss the different tools needed Discuss the factors to consider
Preparing vegetables in choosing good quality vegetables
I. Evaluating Learning Short quiz Short quiz
Remediation
VI. REFLECTION
Prepared by: Checked by:
DONALD VILLANUEVA IRAL BOBBY P. YACAT
Subject Teacher Master Teacher I

DAILY
LESSON
LOG
Teaching Dates Quarter II
I. OBJECTIVES
1. Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition
2. Present vegetable recipes with appropriate sauces and accompaniments
3. Perform the given activity
II. CONTENT
PREPARE VEGETABLES DISHES DISHES PREPARE VEGETABLE DISHES
LO2 Prepare vegetable dishes LO 3 Present Vegetable Dishes
PRACTICUM Factors in Plating Vegetable Dishes
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Giving instructions
Giving instructions What are the methods of cooking Ask the students to give the factors
vegetables? Of food presentation
lesson
Motivation Motivation
competencies
the new lesson
Picture presentation Brainstorming
Activity Proper Activity Proper
Discuss the essential factors of
food presentation
Discus the creative presentation
techniques
Discuss the plating styles with
Vegetable dishes

I. Evaluating Learning Practical application Practical application Written test
Remediation
Enhancement activity pp. 189
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates NOVEMBER 14-18, 2022 Quarter II
I. OBJECTIVES
4. Identify market forms of vegetables
5. Select various kinds of vegetables according to a given menu
II. CONTENT
LO2 Prepare vegetable dishes
Market Forms of Vegetables
A. References
3. Textbook Pages
Learning Resources
B. Other Learning Resources Laptop, PowerPoint Presentation
IV. PROCEDURES
What are the different methods of
preparing vegetables?
Ask the students to give the effects What are the different rules Why do we need to drained
Cooking vegetables of vegetable cookery? Canned vegetables before cooking?
lesson
the new lesson
Picture presentation Brainstorming
Discuss the effects of cooking Discuss the general rules of
Vegetables vegetable cookery
Discuss/demonstrate the
different method of cooking
frozen and canned goods
cooking vegetables
Discuss the standard quality of
cooked vegetables
Discus the different qualities of frozen
Goods

Remediation
Enhancement activity pp. 170
VI. REFLECTION
DONALD MAC V. IRAL BOBBY P. YACAT SUSAN R. DE GUZMAN
Subject Teacher Master Teacher I School Principal IIi

DAILY
LESSON
LOG
I. OBJECTIVES
2 Determine the different classification of vegetables
3. Identify the ingredients according to standard recipe
II. CONTENT
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Brainstorming
What are the different classification What are the different tools needed What are the different factors
Of vegetables? in Preparing vegetables? To consider in choosing good
Vegetables?
lesson
the new lesson
Discuss the different classification of
vegetables
Discuss the flavour components
Of vegetables
Discuss the nutritional value of
vegetables
Discuss the different tools needed Discuss the factors to consider
Preparing vegetables in choosing good quality vegetables

Remediation
VI. REFLECTION
DONALD MAC V. IRAL BOBBY P. YACAT SUSAN R. DE GUZMAN
Subject Teacher Master Teacher I School Principal II

DAILY
LESSON
LOG
I. OBJECTIVES
1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing
2 Clean, sanitize, and prepare tools and equipment based on the required tasks
3. Identify the ingredients according to given recipe recipe
II. CONTENT
PREPARE SALAD AND DRESSING
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Brainstorming
ACTIVITY What are the different tools needed in What are the classification of
Preparing salad? Salad according to ingredient?
lesson
the new lesson
Discuss the different tools in preparing
salad
Discuss the different
classification of salads according
to ingredients used
Answer activity 1, pp.108
F. Developing Mastery Answer the given questions

Remediation
Answer Activity B, pp. 109
VI. REFLECTION
Prepared by: Checked by:
DONALD VILLANUEVA IRAL BOBBY P. YACAT
Subject Teacher Master Teacher I

DAILY
LESSON
LOG
I. OBJECTIVES
3. Identify the ingredients according to given recipe
4. Perform the given activity
II. CONTENT
PREPARE A VARIETY OF SALAD DRESSING
Making salad and dressing
PRACTICUM
A. References
3. Textbook Pages
Learning Resources
B. Other Learning Resources Laptop, video presentation
IV. PROCEDURES
A. Preparation
Let the students recall the different steps/procedure in making salad and dressing
lesson
Discuss the learning competencies/presenting the rubrics
C. Motivation
Let the students prepare the materials for the activity
D. Activity proper
Let the students perform the given activities

Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
3. Identify the ingredients according to given recipe recipe
II. CONTENT
PREPARE A VARIETY OF SALAD DRESSING
Factors and techniques in presenting salad dressing
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Brainstorming
Let the students differentiate
Let the students identify the ingredients
In making salad dressing and vinegar
lesson
the new lesson
Discuss the different ingredients in
dressing
Discuss the different types of
emulsion
pp. 124
Discuss the different types of salad
Dressing

I. Evaluating Learning Short quiz Answer Fill Me in. pp.123
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time July 16-19, 2018, 10:00-11:00 Quarter I
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking cereals and starch dishes
B. Performance Standards The learners independently prepare and cook cereals and starch dishes
2 Determine the sources and kinds of starch and cereals
3. Identify the ingredients in the preparation of various types of starch and cereal dishes.

II. CONTENT
PREPARE CEREALS AND STARCH DISHES
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different classification
of starch?
What are the different composition What are the properties of starches?
Of starch?
lesson
the new lesson
Discuss the composition and
Structure of starch
Discuss the significance of
noodles and pasta
Practicum: Perform the
gelatinization
Discuss the properties and reaction
Of starch
Discuss the functional properties of
starches
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking cereals and starch dishes
B. Performance Standards The learners independently prepare and cook cereals and starch dishes
2 Determine the sources and kinds of starch and cereals
3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
II. CONTENT
PREPARE CEREALS AND STARCH DISHES
A. References

3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the techniques in
presenting egg dishes?
What are the tools needed in What are the different classification Describe the composition of starch
Preparing cereals? Of starch?
lesson
the new lesson
Discuss the different tools ad equipment
In preparing and cooking starch and Discuss the different sources of
starch starch
Discuss the composition and
structure of starch
Discuss the properties and
reaction of starch
Discuss the classification of starch Discuss the functional properties of
starches
Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time Aug. 13-14, 2018, 8:30-9:30 Quarter I
I. OBJECTIVES
1. Follow given instructions
2. Test student’s knowledge and understanding based on the lessons discussed
3. Participate actively in the activity
II. CONTENT
Oral Recitation Oral Recitation
A. References

3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students prepare for the
activity Let the students prepare for the activity
lesson
C. Motivation
Presenting the rubric Presenting the rubric
D. Activity proper
I. Evaluating Learning
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time Aug. 13-14, 2018 10:00-11:00 Quarter I
I. OBJECTIVES
II. CONTENT
A. References
3. Textbook Pages
Learning Resources

IV. PROCEDURES
Let the students prepare for the
lesson
C. Motivation
D. Activity proper
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teacher BELLY M. REYES Learning Area TLE- Agriculture
Teaching Dates and Time Aug. 13-14, 2018 1:00-2:00 Quarter I
I. OBJECTIVES
II. CONTENT
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Giving instructions Let the students prepare for the

lesson
C. Motivation
D. Activity proper
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards The learnes de monstrate an understanding the knowledge, skills, and attitudes required in preparing egg dishes
B. Performance Standards The learners independently prepares egg dishes
1. Select suitable plates according to standards
2. Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
II. CONTENT Present egg dishes
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different types of fried
eggs?
What are the different ways to What are the techniques in
Present food? Presenting egg dishes?
lesson
the new lesson
Discuss simple ways to present food Discuss the causes of outbreaks
of food borne illnesses
Practicum: Perform atleast two
techniques in presenting egg
dishes
Discuss the techniques in presenting Discuss the safety measures to
Egg dishes the different hazards in our workplace

I. Evaluating Learning Short quiz Short quiz Practical application
Remediation
VI. REFLECTION
DAILY School SAN MARCELINO NATIONAL HIGH SCHOOL Grade Level GRADE 9

LESSON
LOG
Teaching Dates and Time July 16-19 , 2018, 8:30-9:30 Quarter I
I. OBJECTIVES
A. Content Standards The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standards The learners independently prepare appetizers
1. Identify the fundamental of platting
2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting appetizers
II. CONTENT
PREPARE APPETIZERS (PA)
LO 3 Present a range of appetizers
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Differentiatr hot and cold appetizer
What are the fundamentals of platting? What are the different steps in
lesson
the new lesson
Picture presentation
Discuss the fundamentals of platting Discuss the steps in designing
platter
Practicum: Pose and Dispose,
pp. 93
Discuss the different tools
needed in storing appetizer
Discuss the principles of platter
presentation
Discuss the sanitary practices when
Storing appetizer
F. Developing Mastery Answer the given questions Answer the given questions Practical application

I. Evaluating Learning Short quiz
Remediation
Reasearch and Piled Up, pp.89-
90
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
1.Differentiate between a hot and cold appetizers
2. Prepare a variety of appetizers
3. Evaluate the finished product
4. Rate the finished product using rubric
5. Follow safety procedures
II. CONTENT
LO 2 Prepare a range of appetizers
A. References
3. Textbook Pages
Learning Resources

IV. PROCEDURES
What are the different kinds of
cocktais?
Differentiate hot and cold appetizers
lesson
the new lesson
Discuss the hot and cold appetizers
Practicum: Perform steps in
preparing Canapes using a
toasted bread
Practicum: Perform steps in
preparing Canapes using a
toasted bread
Discuss the procedures in preparing
d oeuvre cocktails and relishes
Hors ‘oeuvres
F. Developing Mastery Answer the given questions Answer the given questions Re demontration
I. Evaluating Learning Short quiz Practical application
Remediation
Reasearch and Piled Up, pp.89-
90
VI. REFLECTION

DAILY
LESSON
LOG
I. OBJECTIVES
1. Identify the tool and equipment needed in hte preparation of appetizers
2. Clean, sanitize and prepare tools, utensils and equipment based on the required tasks
3. Classify appetizers according to ingredients
4. Identify materials according to given recipe
5. Perform/demonstrate the different steps in making canapé
II. CONTENT
Perform mise en place
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the different parts of What are the different kinds of

presenting the new lesson canapé? Cocktails?
lesson
the new lesson
Discuss the different kinds of cocktails Practicum: Perform the different
steps in making canape
Practicum: Perform the different
steps in making canape
Discuss the miscellaneous
Hors ‘oeuvres
F. Developing Mastery Answer the given questions Answer the given questions Re demontration
I. Evaluating Learning Short quiz Practical application
Remediation
VI. REFLECTION

DAILY School SAN MARCELINO NATIONAL HIGH SCHOOL Grade Level GRADE 10

LESSON
LOG
Teaching Dates and Time June. 18-21 , 2018, 10:00-11:00 Quarter I
I. OBJECTIVES
A. Content Standards The learnes demonstrate an understanding the use and maintenance of equipment in cookery.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures.
1. Identify an egg’s components and its nutritive value
2. Identify and prepare ingredients according to standard recipes
II. CONTENT
PREPARE EGG DISHES: Physical Structure and Composition of Eggs
Nutritional value and components of eggs
A. References
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila Paper, Pentel Pen
IV. PROCEDURES
What are the different parts of the
egg?
Describe the physical structure of egg
lesson
the new lesson
Brainstorming Picture presentation
Discuss the composition of an egg Answer the enhancement activity
Answer the enhancement
activity
Discuss the nutritive value of egg Discuss the egg quality
F. Developing Mastery Answer the given questions
I. Evaluating Learning Quiz Short quiz Practical application

Remediation
VI. REFLECTION

DAILY
LESSON
LOG
Teacher BELLY M. REYES Learning Area TLE-Commercial Cooking
Teaching Dates and Time Feb. 5-8, 2018, 2:00-3:00 Quarter IV
I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in commercial cooking.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in commercial cooking according to standard operating procedures.
C. Learning Competencies/Objectives The learners… The learners… The learners… The learners… The learners…
1. select and use chemicals for cleaning and/or sanitizing equipment and utensils
2. sanitize equipment and utensils according to maufacturer’s instructions
3. store cleaning equipment safely in the designated position and area.
II. CONTENT MAINTAIN KITCHEN TOOLS, EQUIPMENT AND WORKING AREA
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking, pp. 5
2. Learner’s Material Pages Learning Module in Commercial cooking Grade 7 and 8 Lesson 1, pp. 23-43
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila paper, pentel pen
IV. PROCEDURES
PRE TEST Ask students to state knowledge learned from the lesson/review past lesson
POST TEST
lesson
Discussing the learning competencies Observe cleanliness and sanitation
the new lesson
Show some example of cleaning tool
Discuss the different categories of
Cleaning agents.
Discuss the different example of
cleaning supplies and materials
Types of appropriate cleaning tools and equipment based on their
uses
F. Developing Mastery Answer the given questions Brainstorming Question and answer Question and answer Answer the given questions
Ask learners to give /summarize
the lesson.
I. Evaluating Learning Short quiz quiz Graded recitation
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teacher BELLY M. REYES Learning Area TLE-C0mmercial Cooking
Teaching Dates and Time FEBRUARY 26-28-March 1, 2018, 1:00-2:00 Quarter IV
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking.
B. Performance Standards The learners independently measures and calculates ingredients used in commercial cooking
1. Compute cost of production according to standard procedure

2. Validate computed cost of production according to enterprise production requirements
3. Measure ingredients according to recipe requirement
II. CONTENT PERFORM MENSURATION AND CALCULATIONS
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 pp. 74-81
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the tools needed in
Measuring liquid ingredients Answer the pretest,pp.76
lesson
the new lesson
Brainstorming
Preparation of list of materials
Activity:Make a list of materias needed to produce a food
product
Activity:Demonstrate the proper way
of measuring liquid ingredients
Answer tthe questions given Question and answer Compute the cost of production
I. Evaluating Learning Practical application Short quiz Practical application Quiz
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teacher BELLY M. REYES Learning Area TLE-C0mmercial Cooking
Teaching Dates and Time March 5-8, 2018, 1:00-2:00 Quarter IV
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking.
B. Performance Standards The learners independently measures and calculates ingredients used in commercial cooking
1. Compute cost of production according to standard procedure
2. Validate computed cost of production according to enterprise production requirements
3. Measure ingredients according to recipe requirement
II. CONTENT
PERFORM MENSURATION AND CALCULATIONS
Calculate Cost of Production

A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 pp. 44-47
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila paper, pentel pen, calculator, selling cost of the item,
IV. PROCEDURES
What are the tools needed in What is list of materials?
Measuring solid ingredients
lesson
the new lesson
Brainstorming
Activity:Make a list of materias needed to produce a food
product
Discuss the procedure in the
calculation of mark up perentage
F. Developing Mastery Answer the questions given Answer activity 2.1, pp.46
I. Evaluating Learning Practical application Quiz
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7 Periwinkle
Teacher TERESITA M. SALVATIERRA Learning Area TLE-Cookery
Teaching Dates and Time November 27,28,29,30, Dec.. 1,2017 Quarter III
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures.
1. select various types of cleaning tools, equipment, and paraphernalia.
2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
3. understand the value of cleaning tools, paraphernalia, and equipment.
TLE_HECK7/8MT-Ob-2
II. CONTENT CLEANING KITCHEN PREMISES(FLOOR AND STORAGE AREAS)

A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 24-27
3. Textbook Pages
Learning Resources
B. Other Learning Resources Laptop, TV, Powerpoint Presentation/slides
IV. PROCEDURES
Ask students to state knowledge learned from the lesson/review past lesson
lesson
Observe cleanliness and orderliness
the new lesson
Show some slides
Various types of cleaning tools, equipment and paraphernalia
use cleaning tools, equipment, and paraphernalia in
accordance to standard operating procedures.
Update unfinished activity
F. Developing Mastery Brainstorming Question and answer Question and answer
I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time December 4,5,6,7,8, 2017 1:00-2:00 PM Quarter III
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures.
1. clean and sanitize kitchen tools and equipment following manufacturer’s instructions.
2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
3. understand the value of cleaning tools, paraphernalia, and equipment.
TLE_HECK7/8MT-Ob-2
II. CONTENT STEPS IN CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 17-22
3. Textbook Pages
Learning Resources

IV. PROCEDURES
Ask students to state knowledge learned from the lesson/review past lesson
lesson
Observe cleanliness and orderliness
the new lesson
Show some slides
Clean and sanitize kitchen tools and equipment following
manufacturer’s instructions. Various types of cleaning tools, equipment
and paraphernalia
use cleaning tools, equipment, and paraphernalia in
accordance to standard operating procedures.
Practicum by group
F. Developing Mastery Roleplaying Group 1 Roleplaying Group 2 Roleplaying Group 3 Roleplaying Group 4
I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation
Remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teacher BELLY M. REYES Learning Area TLE-Commercial Cooking
Teaching Dates and Time FEB. 12-15, 2018, 2:00-3:00 Quarter IV
I. OBJECTIVES
A. Content Standards The learners demonstrate understanding in storing properly tools and equipment according to its designated place.
B. Performance Standards The learners independently stores tools and equipment properly according to its designated place.
1. store or stack cleaned equipment and utensils safely in the designated place,
2. illustrate proper storing of glassware, chinaware and silverware,
3. appreciate the importance of organizing kitchen cabinets.
II. CONTENT STORING AND STACKING TOOLS AND EQUIPMENT
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics, p. 7
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8, pp. 46-54
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Ask learners to state knowledge and skills learned from the lesson/review past lesson.
B. Establishing a purpose for the Discuss the learning competencies

lesson
the new lesson
Answer the pretest,pp.48
Discuss the proper storage and
Handling of kitchen tools and
Equipment
Discuss the different steps for
organizing kitchen cabinets
Activity:Redemonstrate the proper
ways of storing and handling
kitchen tools and equipment
Activity:Redemonstrate the
Proper ways of storing and handling
Of kitchen tools and equipment
F. Developing Mastery Activity/Demonstration Activity /demonstration
Oral recitation/Short quiz
Practical application
remediation
V. REMARKS
VI. REFLECTION

DAILY
LESSON
LOG
Teaching Dates and Time December 18,19,20,21, 2017 1:00-2:00 PM Quarter III
I. OBJECTIVES
The learners demonstrate an understanding the use and maintenance of
equipment in cookery.
The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures.
1. store or stack cleaned equipment and utensils safely in the
designated place,
2. illustrate proper storing of glassware, chinaware and
silverware,
3. appreciate the importance of organizing kitchen cabinets.
TLE_HECK7/8MT-Oc-3
II. CONTENT STORING/STACKING TOOLS AND EQUIPMENT
A. References
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) ,
p. 7
Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 26-29;
Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages
Learning Resources
IV. PROCEDURES

Senior High School Daily Lesson Log in Cookery-12

Senior High School Daily Lesson Log in Cookery-12

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Senior High School Daily Lesson Log in Cookery-12