School: DULONG MALABON INTEGRATED SCHOOL Grade Level: 7/8

GRADES 1 to 12 Teacher: DONNA VELE D. MANEGO Learning Area: TLE - COOKERY

DAILY LESSON LOG Teaching Dates and OCTOBER 10-14,2022
Time: Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write for the LC code for each
The learners demonstrate an understanding performing mensuration and calculation in cookery
The learners independently measure and calculate ingredients in cookery
LO. 3.3 Basic Ingredients LO. 3.3 Basic Ingredients LO 2. Calculate cost of LO 2. Calculate cost of
Substitution Substitution production production
3.3.1 convert system of 3.3.1 convert system of 2.1 discuss principles of costing 2.1 discuss principles of costing
measurement according to recipe measurement according to recipe 2.2 compute cost of production 2.2 compute cost of production
requirements. requirements. (LE_HECK7/8PM-0e-5) (LE_HECK7/8PM-0e-5)
3.3.2 substitute with other 3.3.2 substitute with other
ingredients found in your kitchen ingredients found in your kitchen
(TLE_HECK7/8PM-Od-4) (TLE_HECK7/8PM-Od-4)

II. CONTENT COOKERY: SUBSTITUTION COOKERY: SUBSTITUTION OF CALCULATING COST OF CALCULATING COST OF PERFORMANCE TASK
OF INGREDIENTS INGREDIENTS PRODUCTION PRODUCTION SUBSTITUTION OF
INGREDIENTS

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages MELCS p. 418
2. Learner’s Materials pages K to 12 Basic Education
Curriculum
Teachnology and Livelihood
Education
Commercial Cooking
MELCS p. 417-418
K to 12 Basic Education Curriculum
Teachnology and Livelihood
Education
Commercial Cooking
MELCS p. 418 MELCS p. 418 MELCS p.418
K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education
Teachnology and Livelihood Curriculum Curriculum
Education Teachnology and Livelihood Teachnology and Livelihood
Commercial Cooking Education Education
Commercial Cooking Commercial Cooking

3. Textbook pages
4. Additional Materials from TLE Modules – HE – Cookery TLE Modules – HE – Cookery 7/8 TLE Modules – HE – Cookery 7/8 TLE Modules – HE – Cookery TLE Modules – HE – Cookery
Learning Resource (LR) portal 7/8 Module 3.3 Module 4 7/8 7/8
Module 3.3 Module 4 Module 3.3 - 4
B. Other Learning Resources
IV. PROCEDURES
A. Review previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting
examples/instances of the new
lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
Review about the abbreviations
of Measurements.
Convert the following metric
system of measurement and
write the abbreviations of its
measurement.
Ask: What ingredients will you
use if the following ingredients
are not found in your kitchen?
Define : SUBSTITUTES
Discuss about the ff:
 The basic ingredients
substitute
Discuss the ff.:
 Ingredients,
measurement,
substitutes incase of
absence of the
required ingredient.
Let the pupils share what they
learn about basic ingredients
substitution.
Ask :
- What is Basic
Ingredients
Review about the basic ingredients
substitutes
Ask: What ingredients will you use
if the following ingredients are not
found in your kitchen?
Enumerate some samples of
Ingredients.
Discuss about the ff:
 The basic ingredients
substitute
Discuss the ff.:
 Ingredients, measurement,
substitutes incase of
absence of the required
ingredient.
. Let the pupils share what they
Ask :
- What is the advantage of
basic ingredient
Ask: Have you experienced selling
something? How did you get the
gain? How much is your mark up?
How much is your selling price?
Discuss about the ff.:
 Definition of Costing
 Different Ways to
Categorize Costs
Discuss about the ff.:
Food Costing
learn about costing.
Ask:
How did you calculate the selling
price, the total sales, and the net
Ask: Have you experienced
selling something? How did you
get the gain? How much is your
mark up? How much is your
selling price?
-
Discuss about:
What is costing and mark
up?
2. What are the different
ways to categorize mark
up?
3. What are food costing
tools?
Discuss about -
 What are steps in
calculating recipe cost?
 How do you compute
the selling price?
Ask:
- How did you calculate
the selling price, the
 Substitution? substitute? profit of the good that you sell? total sales, and the net
profit of the good that
you sell?

I. Evaluating learning

J. Additional activities for

application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation.

B. No. of learners who require additional activities for

remediation who scored below 80%.
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 teaching 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 materials did I
use./discover which I wish to share with other
teachers?

Prepared by :

DONNA VELE D. MANEGO

Teacher III

Checked by:

MA. TERESA S. SANTOS

Principal I

GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write for the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Review previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
School: DULONG MALABON INTEGRATED SCHOOL
Teacher: DONNA VELE D. MANEGO
Teaching Dates and OCTOBER 10-14,2022
Time:
MONDAY TUESDAY
The learners demonstrate an understanding in preparingand cooking starch and Cereals.
The learners independently prepare and cook starch and Cereals..
LO2 Prepare and Cook Starch and Cereal
LE_HECK10ED-Ig-i-6
. FACTORS AFFECTING . FUNCTIONS OF STARCH AND
STARCH PASTE VISCOSITY APPLICATION IN FILIPINO
AND STARCH GEL DISHES
STRENGTH
TLE – Cookery CG p.18 TLE – Cookery CG p.18
TLE 10 – Cookery LM TLE 10 – Cookery LM
TLE Modules – HE – Cookery TLE Modules – HE – Cookery 10
10 Module 6
Module 6
Review about how to prepare Recall of the Factors Affecting
and present an egg dishes. Starch Paste Viscosity and Starch
Gel Strength
Ask:
Have you been experience to cook
Filipino dishes which you used
starch?
WEDNESDAY
. COMMON PROBLEMS IN
STARCH COOKERY
TLE – Cookery CG p.18
TLE 10 – Cookery LM
TLE Modules – HE – Cookery 10
Module 6
Show a picture of different dishes
then let the pupils give the
function of starch on it
Show picture of problem in starch
in dishes
Grade Level: 10
Learning Area: TLE - COOKERY
Quarter: 1ST QUARTER
THURSDAY FRIDAY
. PRINCIPLES IN COOKING PERFORMANCE ACTIVITY
CEREALS
PREPARE AND PRESENT
STARCH AND CEREALS
TLE – Cookery CG p.18 TLE – Cookery CG p.18
TLE 10 – Cookery LM TLE 10 – Cookery LM
TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery
Module 6 10
Module 6
Review about the Common
Problems in Starch Cookery
Ask : What is Cereals?
C. Presenting
examples/instances of the new
lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
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
Ask the pupils if they are
familiar with the ingredients
used in kitchen. Let them give
examples.
Ask : What is STARCH?
Discuss the ff.:
Factors Affecting Starch Paste
Viscosity and Starch Gel
Strength
Ask:
What are theFactors Affecting
Starch Paste Viscosity and
Starch Gel Strength?
Let the pupils give example of
dishes where starch is used.
Discuss the Functions of Starch
Discuss the Applicationof Starch in
Filipino Dishes
Let the pupils remember the dishes
and the application of starch.
Ask :
What are the functions of Starch?
Ask : What are the common
problems you encounter in
cooking starch?
Let the pupil give sample of
problem.
Discuss about the ff.:
- Common Problems in
Starch Cookery
Ask the pupils to cite some
Common Problems in Starch
Cookery
Ask :
What are the Common Problems
in Starch Cookery?
Show picture of CEREALS
Tell something about the Cereals
Discuss the ff:
- Principles in Cooking
Cereals
Ask : How do you cook cereals?
Ask :
What are the principles in cooking
cereals?
List down the principles in
cooking cereals.
A. No. of learners who earned 80% in the
evaluation.
B. No. of learners who require additional
activities for remediation who scored below
80%.
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 teaching 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 materials did I
use./discover which I wish to share with other
teachers?

Prepared by :

DONNA VELE D. MANEGO

Teacher III

Checked by:

MA. TERESA S. SANTOS

Principal I