Tle 10 DLL

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Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

DAILY LESSON School PINMILAPIL NHS Grade Level GRADE 10
LOG JUNIOR HIGH SCHOOL
Teacher MARY JANE P. EMOCLING Quarter FIRST
Inclusive Dates AUGUST 22-26,2022 Learning Area TLE
Scheduled Time 9:45 -10:45/ 10:545-11:45 AM Topic PERFORM MISE ‘EN PLACE (EGG DISHES)
I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
A. Content Standard The learners demonstrate an understanding of core concepts and principles in cookery.
B. Performance Standards The learners apply core competencies in cookery as prescribed in the TESDA Training Regulation
C. Learning Competencies / Objectives identify tools, utensils and clean, sanitize, and identify an egg’s student/ learners are
(Write the LC Code) equipment needed in egg prepare tools, utensils, components and able to answer the test
preparation; and equipment needed its nutritive value item correctly. Atleast
TLE_HECK10ED-Ia-1 in preparing egg dished TLE_HECK10ED-Ia-1 an 80% of the test item
TLE_HECK10ED-Ia-1
TLE – HE COOKERY QUARTER 1 – MODULE 1 PERFORM MISE ‘EN PLACE (EGG DISHES)
II. CONTENT
III. LEARNING RESOURCES Tools, Utensils and Cleaning and Sanitizing Physical Structure and
Equipment Needed In Egg Tools and Equipment Composition of Eggs
Preparation Kitchen Tools
A. References
1. Teacher’s Guide pages
2. Learners’ Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resources Portals
B. Other Learning Resources Internet
IV. PROCEDURES
A. Revising previous lesson or Introduction of the lesson Review of the past lesson. Showing an actual egg Review for the past
presenting the new lesson Definition of terms Simple recall lesson
B. Establishing a purpose for the lesson Sharing experiences in Does cleanliness is Let the student describe To test the learning
cooking important in cooing too? what they can see in the ability of the students
egg about the lesson
C. Presenting examples/ instances of What are the kitchen tools How did you cleaned your Identify the learners
the new lesson usually you are using at tools, utensils and answers
home? equipment used?
D. Discussing new concepts Discussion on the lesson Discussion on the proper Discuss the different egg
and practicing new skills #1 proper” Tools, Utensils and way of cleaning and structure and composition
equipment needed in sanitizing tools, utensils
preparing egg dishes and equipment
E. Discussing concepts and practicing Types of ware washing What are the nutritive
new skills #2 value of an egg.
F. Developing mastery Picture me out(Name Game) Identification of cleaning What are the physical
(Leads to Formative Assessment 3) agent used at home. structure of egg
G. Finding practical applications of Which among those Performance Task # Prepare an egg dish in
concepts and skills in daily living tools ,utensils and equipment Clean and sanitize tools your home and examined
you are using in your home utensils used in the canteen the different structure and
for egg preparation? for the day. composition of egg.
H. Making generalizations and Why do we need to used the What is the importance of
abstractions about the lesson proper tools , utensils or cleanliness in cooking
equipment in cooking?
I. Evaluating learning Answer the summative
part of the SLM
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
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 it work?
F. What difficulties did I encounter which
my principal or supervisor can help me
solve?
G. What innovation or localized materials
did I used/discover which I wish to
share with other learners?
Prepared by Noted by:
MARY JANE P. EMOCLING EDUARDO C. OCAMPO

JHS T-I PRINCIPAL III
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Inclusive Dates September 12-16, 2022 Learning Area TLE
C. Learning Competencies / Objectives 3.1 select suitable plates 3.2 present egg dishes 3.1 present egg dishes
(Write the LC Code) according to hygienically and hygienically and
standards attractively using attractively using
TLE_HECK10ED-Ie-3 suitable garnishing suitable garnishing
and side and side
dishes sequentially within dishes sequentially within
the required time frame the required time frame
TLE_HECK10ED-Ie-3 TLE_HECK10ED-Ie-3
PRESENT EGG DISHES
II. CONTENT
III. LEARNING RESOURCES
A. References
3. Textbook pages
IV. PROCEDURES
A. Revising previous lesson or Simple Recall on the past Review of the past lesson Review for the past
presenting the new lesson lesson lesson
B. Establishing a purpose for the lesson How are you going to present To test the learning
your dished ability of the students
about the lesson
C. Presenting examples/ instances of Picture Slides.
the new lesson
D. Discussing new concepts Discuss Simple Ways to Discuss different Discuss different
and practicing new skills #1 present egg dishes like a Chef Techniques in presenting Techniques in presenting
egg dishes egg dishes attractively
E. Discussing concepts and practicing
new skills #2
F. Developing mastery (Name Game) Let the Answer the Given
(Leads to Formative Assessment 3) learners Identify the name of activity on the SLM
dished presented
G. Finding practical applications of It will be shown the different Preparation for practicum
concepts and skills in daily living steps in presenting egg dish for the application of the
during practicum. lesson
H. Making generalizations and Does presentation of the food
abstractions about the lesson attracts costumer to take it?
I. Evaluating learning Answer Exercises. Answer the summative
part of the SLM
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?

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Inclusive Dates September 19-23, 2022 Learning Area TLE
C. Learning Competencies / Objectives : differentiate the two kinds identify the tips for student/ learners are
(Write the LC Code) of storage in storing eggs storing raw and cooked able to answer the test
eggs item correctly. Atleast
an 80% of the test item
STORE EGGS DISHES
II. CONTENT
A. References
3. Textbook pages
IV. PROCEDURES
A. Revising previous lesson or Introduction of the lesson Review of the past lesson. Can you state other ways Review for the past
presenting the new lesson Definition of terms Simple recall to store eggs? lesson
B. Establishing a purpose for the lesson Sharing experiences in In your own experience To test the learning
storing eggs what will happen to the egg ability of the students
if not stored properly? about the lesson
C. Presenting examples/ instances of How did you keep/store the
the new lesson raw and cooked eggs.
D. Discussing new concepts Discussion on the lesson Discussion on tips to store

and practicing new skills #1 proper” Store egg dishes” raw and cooked eggs.
2 Ways of storing egg dishes
E. Discussing concepts and practicing Five Ways to Store Eggs
new skills #2 without Refrigeration
F. Developing mastery
(Leads to Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and Is it possible that an egg
abstractions about the lesson can stay for a year?
I. Evaluating learning Answer the activity and Answer the summative
exercises in your SLM part of the SLM
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?

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Inclusive Dates September 26-30,2022 Learning Area TLE
Scheduled Time 9:45 -10:45/ 10:545-11:45 AM Topic Present Egg Dishes/Practicum
C. Learning Competencies / Objectives 3.3 select suitable plates 3.4 present egg dishes 3.2 present egg dishes
(Write the LC Code) according to hygienically and hygienically and
standards attractively using attractively using
TLE_HECK10ED-Ie-3 suitable garnishing suitable garnishing
and side and side
dishes sequentially within dishes sequentially within
the required time frame the required time frame
TLE_HECK10ED-Ie-3 TLE_HECK10ED-Ie-3
PRESENT EGG DISHES/ Practicum
II. CONTENT
A. References
3. Textbook pages
IV. PROCEDURES
A. Revising previous lesson or Simple Recall on the past Simple Recall on the past Simple Recall on the past Simple Recall on the
presenting the new lesson lesson lesson lesson past lesson
B. Establishing a purpose for the lesson How are you going to present How are you going to How are you going to How are you going to
your dished present your dished present your dished present your dished
C. Presenting examples/ instances of Picture Slides. Picture Slides. Picture Slides. Picture Slides.
the new lesson
D. Discussing new concepts
and practicing new skills #1
new skills #2
F. Developing mastery Every assigned group will Every assigned group will Every assigned group Every assigned group
perform assigned task perform assigned task will perform assigned will perform assigned
(Leads to Formative Assessment 3) task task
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning Preparation and presentation Preparation and Preparation and Preparation and
will be graded base on the presentation will be graded presentation will be presentation will be
rubrics made. base on the rubrics made. graded base on the graded base on the
rubrics made. rubrics made.
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?


Inclusive Dates October 3-7,2022 Learning Area TLE
Scheduled Time 9:45 -10:45/ 10:545-11:45 AM Topic MODULE 5 PERFORM MISE’EN PLACE
(STARCH AND CEREAL DISHES)
A. Content Standard The learners demonstrate an understanding preparing and cooking cereals and starch dishes
B. Performance Standards The learners independently prepare and cook cereals and starch dishes
C. Learning Competencies / Objectives 1.1. prepare the tools, 1.1. determine the 1.2. identify the Aatleast 80% othe
(Write the LC Code) equipment, and sources and kinds ingredients in the class will passed the
ingredients based of starch and preparation of exam or test. ICL
on prescribed cereals various types of
standards TLE_HECK10CD-If-5 starch and cereal
dishes TLE_HECK10CD-If-5 TLE_HECK10CD-If-5
QUARTER 1- MODULE 5 PERFORM MISE’EN PLACE (STARCH AND CEREAL DISHES)/
II. CONTENT
A. References
3. Textbook pages
IV. PROCEDURES
A. Revising previous lesson or Simple Recall on the past What is starch and cereal Can you name one Review of the lesson
presenting the new lesson lesson composition of starch or
cereal.
B. Establishing a purpose for the lesson What is cereal and starch What are the uses of the 2
C. Presenting examples/ instances of Picture Slides. Which one is Which one is made of
the new lesson a product from cereal and cereal and starch
starch.
D. Discussing new concepts Discussion on the lesson Discuss Starch
and practicing new skills #1 Tools and Equipment Properties and
Needed in preparing food Reactions
(cereal and starch)
E. Discussing concepts and practicing Starch Composition and
new skills #2 Structure
I. Evaluating learning Preparation and presentation Preparation and Answer exercise on your Answer summative on
will be graded base on the presentation will be graded SLM your SLM
rubrics made.during base on the rubrics made.
practicum
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?


Scheduled Time 9:45 -10:45/ 10:545-11:45 AM Topic PREPARE AND COOK STARCH AND
CEREAL DISHES
C. Learning Competencies / Objectives 2.1 cook various types of 2.2 prepare sauces and 2.3 follow safety and
(Write the LC Code) starch and cereal accompaniments of hygienic practices
dishes selected starch and while working in
TLE_HECK10CD-Ig-i-6 cereal products the kitchen
TLE_HECK10CD-Ig-i-6 TLE_HECK10CD-Ig-i-6
PREPARE AND COOK STARCH AND CEREAL DISHES
II. CONTENT
A. References
3. Textbook pages
IV. PROCEDURES
A. Revising previous lesson or Simple Recall on the past Simple Recall on the past Describe me! Give Simple Recall on the
presenting the new lesson lesson lesson description on the picture past lesson
shown.
B. Establishing a purpose for the lesson How are you going to cook Group Formation What do you observed in How are you going to
cereal or starch the pictures present your dished
C. Presenting examples/ instances of Picture Slides. See some of the products Picture Slides.
the new lesson displayed. Now in your
group what do you think
are the function of starch in
our dishes. List down and
explain briefly
D. Discussing new concepts DISCUSSION Factors Functions of Starch and Common Problems in
and practicing new skills #1 Affecting Starch Paste Application in Filipino Starch Cookery
Viscosity and Starch Gel Dishes
Strength
E. Discussing concepts and practicing Group discussion on the Basic Principles in
new skills #2 topic Preparing Pasta
F. Developing mastery Every assigned group will Every assigned group will Every assigned group
(Leads to Formative Assessment 3) perform assigned task perform assigned task will perform assigned
task
I. Evaluating learning Preparation and presentation Preparation and Preparation and
will be graded base on the presentation will be graded presentation will be
rubrics made. base on the rubrics made. graded base on the
rubrics made.
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?


Scheduled Time 9:45 -10:45/ 10:545-11:45 AM Topic PREPARE AND COOK STARCH AND
CEREAL DISHES
C. Learning Competencies / Objectives present starch dishes with 4.1 store starch and maintain optimum
(Write the LC Code) suitable plating and cereal at appropriate freshness and quality
garnishing according to temperature of starch and cereal
PERIODIC TEST PERODIC TEST
standards TLE_HECK10CD-Ij-8 dishes according to
TLE_HECK10CD-Ij-7 standards
TLE_HECK10CD-Ij-8
PREPARE AND COOK STARCH AND CEREAL DISHES
II. CONTENT
A. References
3. Textbook pages
IV. PROCEDURES
A. Revising previous lesson or Simple Recall on the past Simple Recall on the past Describe me! Give
presenting the new lesson lesson lesson description on the picture
shown.
B. Establishing a purpose for the lesson How are you going to present Sharing of experiences. What do you observed in
your starch and cereal dishes How did you store your the pictures
pasta.
C. Presenting examples/ instances of Picture Slides. Thus the picture shows
the new lesson the freshness and
firmness of the pasta?
D. Discussing new concepts Discussion on V Store Starch and Cereal How to Store Pasta
and practicing new skills #1 Techniques in Preparing Dishes , Collaborative Noodles
Pasta before Plating learning.
E. Discussing concepts and practicing Group discussion on the
new skills #2 topic
F. Developing mastery Every assigned group will Present ideas base from
(Leads to Formative Assessment 3) perform assigned task your group discussion.
I. Evaluating learning Preparation and presentation NSWER THE
will be graded base on the Assessment in your SLM
rubrics made.
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?


Inclusive Dates November 2-4,2022 Learning Area TLE
Scheduled Time 9:45 -10:45A.M/ 10-Molave Topic PREPARE AND COOK STARCH AND
10:45-11:45 AM/10-Lotus CEREAL DISHES
A. Content Standard
B. Performance Standards
C. Learning Competencies / Objectives
(Write the LC Code) HOLIDAY HOLIDAY REMEDIATION REMEDIATION PRACTICUM
II. CONTENT
A. References
3. Textbook pages
B. Other Learning Resources
IV. PROCEDURES
A. Revising previous lesson or Simple Recall on the past Simple Recall on the
presenting the new lesson lesson past lesson
B. Establishing a purpose for the lesson Let us determine how Let us determine how
well you’ve done your well you’ve done your
quarter exam last week? quarter exam last week?
C. Presenting examples/ instances of What can you say about What can you say about
the new lesson your Scores? your Scores?
D. Discussing new concepts Reteach the least Reteach the least

and practicing new skills #1 competencies competencies
new skills #2
F. Developing mastery Q and A portion. Q and A portion.
I. Evaluating learning Answer the test item 1-20 Answer the test item 1- Perform cooking
20
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?


Inclusive Dates November 7- 11,2022 Learning Area TLE
A. Content Standard - preparing and cooking vegetable dishes
B. Performance Standards independently prepare and cook vegetable dishes
C. Learning Competencies / Objectives 1.1. classify vegetables 1.2. identify vegetables 1.3. know the different 1.4. identify the
ICL
(Write the LC Code) according to the type that has flavor and color principles and methods benefits and elements
of standardized
they belong; components; of preparing vegetables;
recipes;
II. CONTENT
A. References
3. Textbook pages
B. Other Learning Resources Internet Internet Internet Internet
IV. PROCEDURES
A. Revising previous lesson or Simple recall from the past Review of the past lesson Review of the past lesson Review of the past
B. Establishing a purpose for the lesson Are you fun of eating What is the natural taste of How are you going to
vegetables? What a fresh vegetables? prepare vegetables?
classification of vegetables do
you like most?
C. Presenting examples/ instances of Share with me” Like the bitter guard, how
the new lesson to prepare for it?
D. Discussing new concepts Introduction of the lesson Flavor Components of Preparing vegetables
and practicing new skills #1 Vegetables
E. Discussing concepts and practicing Classification of vegetables Color Components of Methods of Preparing
new skills #2 Vegetables Fresh Vegetables
G. Finding practical applications of Which vegetables do you Enumerate classification of Try to cook vegetables at
concepts and skills in daily living usually cook at home vegetables according to its your home and tell to me
color. the outcome of your
vegetable dish.
H. Making generalizations and Does vegetable
abstractions about the lesson preparation was easy?
I. Evaluating learning Kindly enumerate the Activity proper Answer the weekly test
different classification of
vegetables?
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?


Inclusive Dates November 14- 18,2022 Learning Area TLE
A. Content Standard - preparing and cooking vegetable dishes
B. Performance Standards independently prepare and cook vegetable dishes
C. Learning Competencies / Objectives 3.1. describe the
2.1. know the 4.1. identify steps in
(Write the LC Code) techniques/tips in
characteristics of quality washing vegetables; 4.2.
thawing frozen
vegetables; explain how to wash
vegetables; 3.2. thaw Friday QUIZ ICL
2.2. identify the factors to raw vegetables
frozen vegetables
consider in choosing following the standard
following standard
good quality vegetables; procedure.
procedures.
II. CONTENT
A. References
3. Textbook pages
B. Other Learning Resources Internet Internet Internet Internet
IV. PROCEDURES
A. Revising previous lesson or Simple recall from the past Review of the past lesson Review of the past lesson Review of the past
B. Establishing a purpose for the lesson How do you choose Have you tried to thawed Did you always wash
vegetables for cooking vegetables at home? vegetables before
cooking?
C. Presenting examples/ instances of Do you have any standard in What kind of vegetables is How you wash
the new lesson selecting vegetables it? vegetables?
D. Discussing new concepts Characteristics of Quality Thawing Frozen Washing Raw

and practicing new skills #1 Vegetables Vegetables Vegetables Following
Standard Procedure
E. Discussing concepts and practicing Factors to consider in Methods of thawing Clean fresh produce
new skills #2 choosing good quality frozen vegetables before preserving even
vegetables if it will be peeled.
G. Finding practical applications of Try to preserve pipino at
concepts and skills in daily living home then, tell to me the
result.
H. Making generalizations and Does cooking thawed
abstractions about the lesson vegetables comes in many
ways?
I. Evaluating learning Do the activity in your Answer the weekly test
SLM
remediation
V. REMARKS
VI. REFLECTION
evaluation.
lesson.
remediation.
solve?


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Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

D. Discussing new concepts Discussion on the lesson Discussion on tips to store

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

D. Discussing new concepts Reteach the least Reteach the least

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

D. Discussing new concepts Characteristics of Quality Thawing Frozen Washing Raw

MARY JANE P. EMOCLING EDUARDO C. OCAMPO

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