School: BATIA HIGH SCHOOL Grade Level: 10

GRADES 1 to 12
Teacher: MR. JERALDO B. UBALDO Learning Area: T.L.E. – H.E. (Cookery)
DAILY LESSON LOG
Teaching Dates and
July 29-31 – August 1-2, 2019 / 2:00 PM - 3:00 PM
Time: Quarter: FIRST

SESSION 1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding of preparing and cooking cereals and starch dishes.
B. Performance Standards: The learners independently prepare and cook cereals and starch dishes.
C. Learning Competencies/Objectives: LO 3. Present starch and cereal LO 3. Present starch and cereal LO 4. Storing starch and cereal dishes LO 4. Storing starch and cereal dishes
Write the LC Code for each dishes dishes 4.1 store starch and cereal at 4.1 store starch and cereal at
3.1 present starch dishes with suitable 3.1 present starch dishes with suitable appropriate temperature appropriate temperature
plating and garnishing according to plating and garnishing according to 4.2 maintain optimum freshness and 4.2 maintain optimum freshness and
standards standards quality of starch and cereal dishes quality of starch and cereal dishes
TLE_HECK9-12CD-Ij-7 TLE_HECK9-12CD-Ij-7 according to standards according to standards
4.3 store starch and cereal according 4.3 store starch and cereal according
to standard operating procedures to standard operating procedures
TLE_HECK9-12CD-Ij-8 TLE_HECK9-12CD-Ij-8
PREPARE CEREALS and STARCH DISHES (CD)
Techniques in Preparing Pasta before Plating
II. CONTENT Proper Storage
How to Store Pasta Noodles
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 13-20 pp. 13-20 pp. 13-20 pp. 13-20
2.Learner’s Materials Pages pp. 123-129 pp. 123-129 pp. 130-134 pp. 130-134
3.Textbook Pages
4.Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources PowerPoint, Projector, Computer PowerPoint, Projector, Computer PowerPoint, Projector, Computer PowerPoint, Projector, Computer
IV. PROCEDURES
A. Reviewing Previous Lesson or Presenting Give principles in cooking starch. Give principles in cooking cereals. Students will watch a video about Students will watch a video about
the New Lesson proper storage. proper storage.
B. Establishing a Purpose for the Lesson What are the common starch dishes What are the common cereal dishes What is proper storage? What is proper storage?
do you know? do you know?
C. Presenting Examples/Instances of the What are the techniques in cooking What are the techniques in cooking What is FIFO? What is FIFO?
Lesson those dishes? those dishes?

D. Discussing New Concepts and Practicing Discuss Techniques in Preparing
New Skills #1 Pasta before Plating on LM pages
123-129
E. Discussing New Concepts and Practicing Students will watch a video of the
New Skills #2 techniques in preparing pasta.
F. Developing Mastery Students will identify the techniques in
Discuss Techniques in Preparing
Pasta before Plating on LM pages
123-129
Students will watch a video of the
techniques in preparing pasta.
Students will identify the techniques in
Discuss Proper Storage on LM page
130.
Discuss how to store pasta noodles
on LM 131-134.
Students will enumerate the steps on
Discuss Proper Storage on LM page
130.
Discuss how to store pasta noodles
on LM 131-134.
Students will enumerate the steps on
 (Leads to Formative Assessment 3) cooking pasta. cooking pasta. how to store pasta. how to store pasta.
G. Finding Practical Applications of Concepts Students will prepare a pasta dish. Students will prepare a pasta dish. Students will perform FIFO. Students will perform FIFO.
and Skills in Daily Living
H. Making Generalizations and Abstractions What is the importance of knowing the What is the importance of knowing the What is the importance of FIFO? What is the importance of FIFO?
about the Lesson techniques in preparing pasta? techniques in preparing pasta?
I. Evaluating Learning Quiz Quiz Quiz Quiz
J. Additional Activities for Application or
Remediation
IV.REMARKS
V. REFLECTION
A. No. of learners who earned 80% in the SECTION HE – COOKERY 10
evaluation
B. No. of learners who require additional activities SECTION HE – COOKERY 10
for remediation
SECTION HE – COOKERY 10
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson

D. No. of learners who continue to require SECTION HE – COOKERY 10

remediation
E. Which of my teaching strategies work well?
Why did these work?
F. What difficulties did I encounter which my
principal or 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 and Approved by:

JERALDO B. UBALDO ROMULO J. ROXAS JR.

Teacher I Assistant School Principal II
Office of the School Principal