GRADE 1 to 12 BUKIG NATIONAL Grade Level 12

DAILY LESSON School AGRICULTURAL AND

LOG
TECHNICAL SCHOOL
RHOALE C. MACASADDU
Teacher Learning Area TVL.-HE-Cookery
Teaching Date and Time NOVEMBER 8-11, 2022 Quarter Second

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVE

B. Content Standard The learners demonstrate an understanding preparing and cooking vegetable dishes

C .Performance The learners independently prepare and cook vegetable dishes

Standard

A. Learning LO 1. Perform mise en place

Competency/Object 1.1. identify ingredients according to standard recipe
ives /Code 1.2. prepare ingredients according to a given recipe, required form, and timeframe
1.3. thaw frozen ingredients and wash raw vegetables following standard procedures
TLE_HECK9-12VD-IIa-9

II.CONTENT PREPARE VEGETABLES DISHES (VD)

1. Principles of preparing vegetables

2. Characteristics of quality vegetables
3. Thawing frozen vegetables

III.LEARNING
RESOURCES
A. References Cookery Manual Cookery Manual Cookery manual Cookery Manual. Cookery manual
1.Teacher’s Guide Pages Page 27
2.Learner’s Materials page Pp113
3.Textbook pages Cookery manual

4.Additional Materials https://www.slideshare.net/ http://startcooking.com/ http://startcooking.com/ http://

From Learning marvsmalinao/prepare- public/images/ public/images/ startcooking.com/
 Resource vegetable_dishes? IMGP4143.JPG IMGP4143.JPG public/images/
(LR) portal from_action=save http://startcooking.com/ http://startcooking.com/ IMGP4143.JPG
public public http://
/IMG_7835-1.JPG /IMG_7835-1.JPG startcooking.com/
public
/IMG_7835-1.JPG

B. Other Learning Cooking utensils Cooking utensils Cooking utensils Cooking utensils Cooking utensils
Resource
IV.PROCEDURES

A. Reviewing What are the tools and What are the principles’ What are the How do you thaw Review about the
previous lesson or equipment used in preparing of preparing vegetables? characteristics of a quality frozen vegetables previous lesson
presenting the new and vegetable dishes? vegetable?
lesson
B. Establishing a Read Lesson Information on What particular way of When you purchased What particular do you Review about the
purpose for the lesson page 113 preparing vegetables did vegetable, how do you thaw vegetables? previous lesson
you use at your home? check for its freshness?
C. Presenting Show pictures of tools and Picture parade Pictures of Fresh Picture of Chilled Review about the
examples/Instances of equipment for preparing Showing different ways vegetable vegetables previous lesson
the new lesson vegetable dishes of preparing vegetable
D. Discussing new Video showing the use of Lecture –Discussion on Lecture –Discussion on Lecture –Discussion Review about the
concepts and tools and equipment in Preparing vegetables fresh vegetables thawing vegetables previous lesson
practicing new skills preparing vegetable dishes
#1
E. Discussing new Let the learners read Lesson Video from Youtube Video from Youtube . Video from Youtube Review about the
concepts and Information showing principles of showing how to market showing how to previous lesson
practicing new skills Page 113 preparing vegetables fresh vegetables thawing vegetables
#2
F. Developing Mastery Group Activity/Question and Pair and Share Group Activity/Question The teacher will Review about the
Answer Each pair will share with and Answer perform thawing previous lesson
Group A will ask questions to the class what they Group A will ask vegetable and the class
Group B about the topic and learned from the video questions to Group B will demonstrate it
vice versa shown about the topic and vice individually later
versa
G. Finding practical Continuation of the activity Who among you already Continuation of the Continuation of the Review about the
application of concepts prepared vegetables in activity activity previous lesson
and skills your home?
 H. Making Why is it important to know What is the importance of Why is it important to Why do you Chill or Review the previous
generalizations and the proper use of each kitchen vegetables in our life? check for the freshness of froze vegetables? lesson
abstractions about the tool and equipment? vegetable when
lesson purchasing?

I. Evaluating Learning Performance assessment on Written exam Essay Written exam Review about previous
activity lesson

J. Additional activities Bring materials for Bring materials for Bring materials for Bring ingredients and
for application or tomorrow’s activity tomorrow’s activity tomorrows activity materials for the next
remediation meeting

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.
J. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Prepared by: Checked by: Noted by: Approved by:

RHOALE C. MACASADDU EMELITA S. CABILDO JACK JOCK B. RIGONAN, PhD EDWARD D. GARCIA, PhD
Teacher II Master Teacher II SHS Coordinator Principal II