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
Time:
February 3-7, 2020 / 2:00 PM - 3:00 PM Quarter: FOURTH

SESSION 1 SESSION 2 SESSION 3 SESSION 4

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.
C. Learning Competencies/Objectives: LO 2. Cook meat cuts LO 2. Cook meat cuts LO 2. Cook meat cuts LO 2. Cook meat cuts
Write the LC Code for each 2.1 identify the market forms and cuts 2.1 identify the market forms and cuts 2.4 identify appropriate cooking 2.4 identify appropriate cooking
of meat of meat methods for meat cuts methods for meat cuts
2.2 prepare meat cuts according to 2.2 prepare meat cuts according to 2.5 apply the different techniques in 2.5 apply the different techniques in
the given recipe the given recipe meat preparation meat preparation
2.3 prepare and use suitable 2.3 prepare and use suitable 2.6 cook meat-cut dishes according 2.6 cook meat-cut dishes according
marinades for a variety of meat cuts marinades for a variety of meat cuts to the given recipe to the given recipe
TLE_HECK9-12PCM-IVb-g31 TLE_HECK9-12PCM-IVb-g31 TLE_HECK9-12PCM-IVb-g31 TLE_HECK9-12PCM-IVb-g31
LESSON 1 - PREPARE AND COOK MEAT (PCM)
Meat Dishes and Entrees Nutrient Content of Meat Market Forms of Meat Meat Cuts
II. CONTENT Marinades Types of Marinades Effects of Heat to Meat Methods of Cooking Meat
Choosing the Right Cooking Technique Dry Heat Cooking Moist Heat Cooking Factors Affecting Choice of Cooking Methods in Meat
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 147-156 pp. 147-156 pp. 147-156 pp. 147-156
2.Learner’s Materials Pages pp. 340-345 pp. 340-345 pp. 346-353 pp. 346-353
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 What is meat? What is meat? What are the market forms of meat? What are the market forms of meat?
the New Lesson
B. Establishing a Purpose for the Lesson What is marinade? What is marinade? What are the meat cuts? Explain one. What are the meat cuts? Explain one.

C. Presenting Examples/Instances of the
Lesson
D. Discussing New Concepts and Practicing
New Skills #1
E. Discussing New Concepts and Practicing
New Skills #2
What is are the market forms of meat?
Discuss Meat Dishes and Entrees,
Nutrient Content of Meat, and Market
Forms of Meat on LM pages 340-341.
Discuss Meat Cuts, Marinades and
Types of Marinades on LM pages
342-345.
What is are the market forms of meat?
Discuss Meat Dishes and Entrees,
Nutrient Content of Meat, and Market
Forms of Meat on LM pages 340-341.
Discuss Meat Cuts, Marinades and
Types of Marinades on LM pages
342-345.
What are the effects of heat to meat?
Discuss Effects of Heat to Meat,
Methods of Cooking Meat, and
Choosing the right cooking technique
on LM pages 346-347.
Discuss Dry Heat Cooking, Moist Heat
Cooking, and Factors Affecting
Choice of Cooking Methods in Meat
on LM pages 347-353.
What are the effects of heat to meat?
Discuss Effects of Heat to Meat,
Methods of Cooking Meat, and
Choosing the right cooking technique
on LM pages 346-347.
Discuss Dry Heat Cooking, Moist Heat
Cooking, and Factors Affecting Choice
of Cooking Methods in Meat on LM
pages 347-353.
 F. Developing Mastery Students will watch recipes using dry Students will watch recipes using dry
Students will watch a video about Students will watch a video about
(Leads to Formative Assessment 3) and moist heat method of cooking and moist heat method of cooking
market forms of meat. market forms of meat.
meat. meat.
G. Finding Practical Applications of Concepts Students will do activity 2 on their Students will do activity 2 on their Students will do activity 3 on their Students will do activity 3 on their
and Skills in Daily Living drawing book about meat cuts. drawing book about meat cuts. drawing book about meat dishes drawing book about meat dishes using
using dry and moist heat method. dry and moist heat method.
H. Making Generalizations and Abstractions What is the importance of knowing What is the importance of knowing What is the importance of dry and What is the importance of dry and
about the Lesson meat and its nutrient content? meat and its nutrient content? moist heat method in cooking meat? moist heat method in cooking meat?
I. Evaluating Learning Computerized Quiz Computerized Quiz Computerized Quiz Computerized Quiz
J. Additional Activities for Application or Students will continue their Short Film Students will continue their Short Film Students will continue their Short Film Students will continue their Short Film
Remediation Poster, Music Video and Short Film Poster, Music Video and Short Film Poster, Music Video and Short Film Poster, Music Video and Short Film
related to Cookery. related to Cookery. related to Cookery. related to Cookery.
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 MELISSA M. MARTIN

Teacher I Head Teacher VI / Officer-In-Charge
Office of the School Principal