Republic of the Philippines

Department of Education
Region IV-A CALABARZON
DIVISION OF BATANGAS

MAXIMO T. HERNANDEZ MEMORIAL INTEGRATED HIGH SCHOOL

Malainin, Ibaan, Batangas

DAILY LESSON LOG

TEACHER Mrs. Loraine G. Tenorio Learning Area TLE (Cookery)
Teaching Date February 18,2020 Grade Level Grade 10
Time G10-Diokno 10:45-11:45; G10-Kalaw 1:30-2:30 Quarter 4th Quarter
I. OBJECTIVES
A. Content Standard The learner demonstrates an understanding preparing and cooking meat dishes.
B. Performance Standard The learner independently prepare and cook meat dishes.
C. Learning Competencies / Objectives LO 2. Cook meat cuts
2.4 Identify appropriate cooking methods for meat cuts.
2.4.1. Identify the methods in cooking meat.
2.4.2. Classify the different methods of cooking meat.
2.4.3. Perform various task applying the knowledge about the methods in cooking meat.
2.4.4. Appreciate the value of methods in cooking meat.

II. CONTENT Meat dishes and entrees

Nutrient content of the meat
Methods of cooking meat

III. LEARNING RESOURCES

A. References K-12 TLE Learning Module: Cookery
1. Teacher’s Guide pages Pages 275-284
2. Learner’s Guide pages
3. Textbook pages
 4. Additional Materials from Learning
Resource (LR) Portal.
B. Other Learning Resources Laptop, TV, Power point presentation, Strips of paper, Jar, Speaker and Cellphone
III. PROCEDURES
A. Reviewing previous lesson or presenting What are the different cuts of meat?
the new lesson.

B. Establishing a purpose for the lesson. Sing And Learn

The teacher will prepare a jar where small strips of paper with questions are rolled inside. As the music plays, the students
will pass the jar to their classmates. When the music stops, the student holding the jar will open it to get one piece of paper.
He/She will read and answer the question.
C. Presenting examples / instances of the COMPARE ME!
new lesson.

How will you compare the pictures? What do you think are the cooking methods used in the meat dishes in the picture?

D. Discussing new concepts and practicing DISCUSSION

new skills #1. The teacher will show a power point presentation about the Variety of meat dishes and Methods of cooking meat.

E. Discussing new concepts and practicing

new skills #2.
F. Developing Mastery (Leads to SHARE IT.
Formative Assessment) Some students will make a brief summary about the different methods of cooking meat.

LET’S CLASSIFY
Students will classify the cooking methods if it is Dry heat cooking or Moist heat cooking.

G. Providing practical application/s of REAL LIFE APPLICATION

concept/s and skill/s in daily living.
H. Making generalizations and abstractions
about the lesson.
I. Evaluating Learning
If you were given a chance to put up a business in cookery someday which of the cooking
techniques are you going to apply or use. Why?
Now I Know!!!
Students will give their learnings about the lesson tackled.
1. Differentiate dry heat cooking method from moist heat cooking method.
2. Why it is important to know the different methods in cooking meat.
Direction: Identify the word/term that is being described.
1. It is a methods that rely on heat being conducted through the air from an open flame. Grilling and Broiling
2. It is a form of dry-heat cooking that uses a very hot pan and a small amount of fat and let it’s get hot as well.
Sauteing and Pan-Frying
3. It refers to any cooking technique where the heat is transferred to the food item without using any moisture.
Dry heat cooking
4. It is the hottest stage where the water reaches its highest possible temperature of 212°f. Boiling
5. In this method any technique that involves cooking with moisture. Moist heat cooking

J. Assignment ASSIGNMENT
1. What is marinade?
2. Research about the different marinade techniques.
 IV. REMARKS
V. REFLECTION
A. No. of Learners who earned 80% in the
evaluation.
B. No. of Learners who require additional
activities for remediation who scored
below 80%.
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 encountered
which my principal or supervisor can help
me solve?
G. What innovation or localized materials
did I use / discover which I wish to share
with other teachers?

Prepared by:

LORAINE G. TENORIO
Teacher

Checked by:

JULIE A. JAVIER
TLE Coordinator
Noted by:

MAXIMA M. JAVIER Ed.D

School Head