ST.

VINCENT INSTITUTE OF TECHNOLOGY

715 Hilton St. Cefel’s Park Subdivision 3, Caloocan City
Tel. No. 09056834973

Daily Lesson Log

Teacher : Ms. Irish Mae R. Bassig Learning Area : Technology and Livelihood Education

Teaching dates : Quarter : 1

Teaching Time : Section : Exodus

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES (SYNCHRONOUS) (ASYNCHRONOUS) (SYNCHRONOUS) (ASYNCHRONOUS) (FORMATIVE/ASYNCHRONOUS)

A. Content Standards The students demonstrate understanding of preparing and cooking meat dishes

B. Performance The learner should be able to prepare and cook meat dishes
Standards

 Explore opportunities for cookery as a

C. Learning
Competencies/Objectives career
write  Classify the different market forms of
meat and different types of meat cuts
D. the LC code for each as well as buying the right kind of
meat

At the end of the lesson, the students must be

able to:
1. Identify the kinds of meat for
processing
2. Describe the market forms of meat
3. Enumerate the tips in buying the
right meat
At the end of the lesson, the students must be
able to:
1. Familiarize the tools and equipment
for meat preparation
2. Identify the use of the tools and
equipment for meat preparation

E. Content 1. Principles in meat preparation 5. Tools, utensils, and equipment for meat
preparation
2. Market forms of meat 6. Buying the right kind of meat
3. Different kinds of meat
3.1. Beef
3.2. Pork 3.3. Carabeef
3.4. Others
4. Different types of meat cuts
 F. Learning Resources Monday Tuesday Wednesday Thursday Friday

Reference Technology and Livelihood Education 8 pp.8-12 Technology and Livelihood Education 8 pp.8-12

Teacher’s Guide Pages

Learner’s Materials Pages

Textbook pages Technology and Livelihood Education 8 pp.8-12 Technology and Livelihood Education 8 pp.8-12

Additional Materials From Powerpoint Presentation Powerpoint Presentation

Learning resources

Other learning resources

 G. Procedures Monday Tuesday Wednesday Thursday Friday

Review previous lesson or Ask the students about the

presenting new lesson different types of meat in
the market

Establishing a purpose for the Let the students Let the students identify
lesson familiarize themselves the tools in meat
with the different types of preparation and market
meat forms of meat

Presenting examples/ instances Ask the students to Let the students share
of new lesson identify the different their ideas on how to
kinds of animal that can buy the right kind of
be eaten by the people. meat

Discussing new concepts and Ask the students why we Discussing the
practicing new skills need to know the kinds of characteristics of the
meat and market forms of different types of meat
#1 meat cuts

 Fresh meat  Tender cuts

 Chilled meat  Less tender
 Frozen meat cuts
 Cured or  Tough cuts
processed meat
Discussing new concepts and Provide example for each Discuss buying the right
practicing new skills of the above item kind of meat

#2 Pork from hog or pig

Veal from calves or

young cattle

 Beef from adult

cow
 Venison from deer
 Carabeef from
carabao
 Chevon from goat
 Lamb from young
sheep
 Mutton from adult
sheep

Developing mastery (Leads to Identify whether the Prepare the tools,

Formative Assesment) following meat cuts are equipment, ingredients,
tender, less tender or and other supplies based
tough on the given recipe
 Monday Tuesday Wednesday Thursday Friday

F.Procedures

Finding practical applications cook meat-cut dishes

of concepts and skills in daily according to the given
living recipe.

Making generalizations and How do you apply market Why is it necessary to

abstractions about the lesson forms of meat in daily have a knowledge about
life? baking tools and
methods

How do you classify the

different characteristics of
a good quality meat?
 Evaluating learners Recite the ways in buying
the right kind of meat

Additional activities for Present examples of the

application for application or kinds of meat. Provide a
remediation caption for each photo

H. Remarks

Monday Tuesday Wednesday Thursday Friday

 I. Reflection

No. Of learners who earned

70% on the Formative
Assestment

No. Of learners who require

additional activities for
remediation

Did the remedial lessons work?

No. Of learners who have
caught up with the lesson

No. Of learners who continue

to require remediation

Which of my teaching
strategies worked well? Why
did this work?
 Monday Tuesday Wednesday Thursday Friday

h.Reflection

What difficulties did I

encounter which my principal
or supervisor can help me
solve?

What innovation or localized

materials did I use discover
which I wish to share with
other teachers

SIGNATURE OF TEACHER: MS. IRISH MAE R. BASSIG