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7 Mar 2-6 DLL TLE HE 10
7 Mar 2-6 DLL TLE HE 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:
March 2-6, 2020 / 2:00 PM - 3:00 PM Quarter: FOURTH
C. Presenting Examples/Instances of the How to evaluate quality of meat How to evaluate quality of meat What is the proper way of storing What is the proper way of storing
Lesson products? products? meat? meat?
D. Discussing New Concepts and Practicing Discuss Methods of Preserving Meat Discuss Methods of Preserving Meat Discuss Proper Storage of Preserved Discuss Proper Storage of Preserved
New Skills #1 on LM pages 375-376. on LM pages 375-376. Meat and Hygiene Practices in Meat and Hygiene Practices in
Stoering Meat Products on LM pages Stoering Meat Products on LM pages
377-378. 377-378.
E. Discussing New Concepts and Practicing Discuss Evaluating the Quality of Discuss Evaluating the Quality of Discuss Techniques in Storing Meat on Discuss Techniques in Storing Meat on
New Skills #2 Preserved Meat Products on LM page Preserved Meat Products on LM page LM pages 378-380. LM pages 378-380.
377. 377.
F. Developing Mastery Students will watch a video about Students will watch a video about Students will prepare the compilation Students will prepare the compilation
(Leads to Formative Assessment 3) preserving meat. preserving meat. of their project plans. of their project plans.
G. Finding Practical Applications of Concepts Students will make an analysis about Students will make an analysis about Students will plan a menu inlcuding all Students will plan a menu inlcuding all
and Skills in Daily Living the video they have watch. the video they have watch. the lessons of Cookery 10 since 1st the lessons of Cookery 10 since 1st
Quarter and make it into a catering Quarter and make it into a catering
style. style.
H. Making Generalizations and Abstractions What is the importance of preserving What is the importance of preserving What is the importance of knowing the What is the importance of knowing the
about the Lesson meat? meat? proper way of storing meat? proper way of storing meat?
I. Evaluating Learning Cooking Activity Cooking Activity Cooking Activity Cooking Activity
J. Additional Activities for Application or Students will continue their Short Film Students will continue their Short Film Students will finalize their Short Film Students will finalize 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