SCHOOL BECURAN HIGH SCHOOL STA.

GRADE LEVEL 11
GRADE 1 TO 12 RITA, PAMPANGA
DAILY LESSON LOG TEACHER JAN RYAN V. MALANG LEARNING AREA
TEACHING DATES AND DEC.12-16, 2016 QUARTER 2ND
TIME

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVES
A. Content Standards The learners demonstrate
an understanding in
preparing and cooking
cereals and starch dishes
The learners demonstrate Administered first monthly District Christmas Party Administered first
an understanding test monthly test
preparing and cooking
cereals and starch dishes

B.Performance Standards The learners independently The learner

prepare and cook cereals independently prepare
and starch dishes and cook cereals and
starch dishes
C.Learning Prepare starch and cereal Prepare and starch and
Competencies/Objectives dishes: cereal dishes
1. Cook various types of 1. Cook lasagna
starch and cereal dishes following the
2. Prepare and sauces standard
accompaniments of procedures
selected starch and 2. Observe and
cereals dishes follow OHS
3. Follow the OHS or
occupational health and
safety
Write the LC Code for each TLE_HECK9-12CD-Ig-i-6 TLE_HECK9-12CD-Ig-i-6
II.CONTENT PREPARE EGG DISHES (ED) PREPARE EGG DISHES
(ED)
III.LEARNING Laptop. LED TV, PPT Slides, Laptop. LED TV, PPT
chalk and chalkboard Slides, chalk and
RESOURCES
chalkboard
A.References Technical-Vocational-
Livelihood
Home Economics
COOKERY Manual
By: AS.Kong & AP.Domo
1.Teacher’s Guides/Pages 39-45
2.Learner’s Materials 90-98
Pages
3.Textbook Pages NONE
4.Additional Materials NONE
from Learning Resources
(LR) portal
B.Other Learning NONE
Resources
IV.PROCEDURES
A.Reviewing previous Review of the past lesson:
lesson or presenting the 1. What are the factors
new lesson affecting starch paste
viscosity?
2. How do you apply the
functions of starch in
Filipino dishes?
B.Establishing a purpose Explain that pasta gets
for the lesson bigger and heavier when
cooked.
Discuss the suggestions for
holding pasta and cooking
chart for various pasta
shapes.
C.Presenting Discuss proper procedure
examples/instances of the of cooking pasta “AL
new lesson DENTE”
Technical-Vocational-
Livelihood
Home Economics
COOKERY Manual
By: AS.Kong & AP.Domo
39-45
95-98
NONE
NONE
NONE
review of the previous
lesson:
1. What are the tools,
utensils, and equipment
needed in preparing
lasagna?
2. What are the
ingredients to be used?
3. What are the steps to
be followed?
Ask the learners:
Enumerate the tools,
utensils and ingredients
to be used in preparing
lasagna
Present the given
samples and pictures of
the cooked and well-

D.Discussing new
concepts and practicing
new skills #1
E.Discussing new concepts
and practicing new skills
#2
F.Developing mastery
(Leads to formative
assessment)
G.Finding
practical/applications of
concepts and skills in daily
living
H. Making generalizations
and abstractions about
the lesson
I.Evaluating Learning
J.Additional activities for
application or remediation
V.REMARKS
VI.REFLECTION
A.No. of learners who
earned 80% of the
formative assessment
Enumerate the risk in the
preparation and cooking of
starch and cereals dishes.
Identify the guidelines in
proper and safe handling of
food.
Ask students of proper or
standard cooking of cereals
and starches / pastas
Question and answer
Question and answer
Conduct assessment –
teacher’s made test
(refer to guide questions)
Collect at least 20 different
recipe of starch and cereal
dishes and compile using
any kind of paper.
presented lasagna
Ask the learners to come
in front and perform and
steps in cooking lasagna
Ask somebody to state
precautionary measures
to be observed
ask students during the
performance test to
measure or evaluate
student’s understanding/
application of learning
Using the scoring rubric
on page 41 Teacher’s
Guide evaluate the
students output
Refer to Scoring Rubric on
page 4 in evaluating the
performance
Look for different shapes
of the pasta or noodles
B.No. of learners who
require additional
activities to 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 taching
strategies worked well?
Why did these work?

F.What difficulties did I

encounter which my
principal or supervisor can
help me solve?
G.What innovation or
localized material did I
use/discover which I wish
to share with other
teachers?
 PAARALAN ANTAS
GRADE 1 TO 12 GURO ASIGNATURA
PANG-ARAW-ARAW NA TALA SA PAGTUTURO PETSA/ORAS MARKAHAN

MONDAY TUESDAY WEDNESDAY THURSDAY

I.LAYUNIN
A.Pamantayang Pangnilalaman
B.Pamantayan sa Pagganap
C.Mga Kasasnayan sa Pagkatuto
Isulat ang code ng bawat kasanayan
II.NILALAMAN
KAGAMITANG PANTURO
A.Mga pahina sa gabay ng guro
1.Mga Pahna sa Kagamitang Pang
Mag-aaral
2.Learner’s Materials Pages
3.Mga Pahina sa Teksbuk
4.Karagdagang Kagamitan Mula sa
Portal ng Leraning Resource
B.Iba Pang Kagamitang Panturo
III.PAMAMARAAN
A.Balik-aral sa nakaraang aralin at/o
pagsisimula sa bagong aralin
B.Paghahabi sa layunin ng aralin
C.Pag-uugnay ng mga halimbawa sa
layunin ng aralin
D.Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #1
E. Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #2
F.Paglinang sa Kabihasaan
(Tungo sa formative assessment)
G.Paglalapat ng aralin sa pang-araw-
araw na buhay
H. Paglalahat ng Aralin
I.Pagtataya ng Aralin
J.Karagdagang gawain para sa
takdang-aralin at remediation
IV.MGA TALA
V.PAGNINILAY
A.Bilang ng mag-aaral n nakakuha ng
80% sa pagtataya
B.Bilang ng mag-aaral na
nagangailangan ng iba pang gawain
para sa remediation
C.Nakatulong ba ang remedial?Bilang
ng magpaaral na nakaunawa sa aralin
D.Bilang ng mga mag-aaral na
magpapatuloy sa remediation
E.Alin sa mga istratehiyang pagtuturo
nakatulong ng lubos?Paano ito
nakatulong?
F.Anung suliranin ang aking
naranasan na nasolusyunan sa tulong
n g aking punungguro at superbisor?
G.Anong kagamitang panturo an g
aking naidibuho na nais kong ibahagi
sa mga kapwa ko guro?