School:Sto Niño Integrated School
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards:
B. Performance Standards:
C. Learning
Competencies/Objectives:
Write 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
Grade Level:
CILA MIE M. ABAMONGA
Teacher:
Teaching Dates and
Time:
MONDAY
Learners……
Preparing and cooking vegetable dishes
Learners……
Independently prepare cook vegetable dishes
At the end of the session the students must
be able to:
1. Identify Market forms of vegetables.
MARKET FORMS OF VEGETABLES
Technology and
Livelihood Education
Home Economics Cookery
Quarter 2 - Module
10
Learning Area: COOKERY
November 7-11, 2022
9:45-10:45 AM Quarter: 2nd QUARTER-(WEEK #2)
TUESDAY WEDNESDAY THURSDAY
At the end of the session the students At the end of the session the At the end of the session the
must be able to: students must be able to: students must be able to:
1. Select Various Kinds of Vegetables 1. Cook variety of vegetable 1. Prepare suitable sauces and
according to a given menu. dishes following appropriate accompaniment in serving vegetable
cooking methods to preserve dishes.
optimum quality and nutrition .
FACTORS IN THE SELECTION OF METHODS OF COOKING PREPARATION OF SAUCES
VEGETABLES USED FOR VEGETABLE DISHES AND ACCOMPANIMENT FOR
CULINARY ARTS SERVING VEGETABLE DISHES
Technology and Technology and Technology and
Livelihood Education Livelihood Education Livelihood Education
Home Economics Cookery Home Economics Cookery Home Economics Cookery
Quarter 2 - Module Quarter 2 - Module Quarter 2 - Module
Key Factors in Vegetable Methods of cooking Preparation of sauces and
Production - Vegetable Resources vegetable dishes accompaniments for Serving
Vegetable Resources (tamu.edu)
(slideshare.net) Vegetables (slideshare.net)
 4. Additional Materials from PPT, videos, pictures PPT, videos, pictures PPT, videos, pictures
Learning Resource (LR)
portal
B. Other Learning Resources

A. Reviewing Previous Lesson Call some learners about what they learned Call some learners about what they Call some learners about what Call some learners about what they
or Presenting the New last meeting. learned last meeting. they learned last meeting. learned last meeting.
Lesson

B. Establishing a Purpose for Group yourselves into two groups . Then 1. The following are the factors in
the Lesson put the given label the following picture. selecting vegetables used for Culinary
Arts EXCEPT for one.
A. Color
C. Storage
B. Price
D. Taste
2. A state in which vegetables are sold
in stores is
A. Market form
C. Storage form
B. Processed form
D. Usual forn
3. Which method of cooking vegetable
dishes that is quick and uses a small
amount of fats? What does the picture implies to? Or
A. Braising What is the picture all about?
C. Roasting
B. Frying What is it’s uses or when should we
D. Sautéing used SAUCES?
4. The vegetables being cooked are
submerged in a large amount of water.
What
process is it?
A. Boiling
C. Steaming
B. Braising
D. Sautéing
C. Presenting Follow up Questions: Answers will be given and
Examples/Instances of the 1. From the given activity, What do you discussed:
Lesson think is the pictures all about?
2. How will you identify Fresh vegetables
from frozen and Canned from dehydrated?
 *Those are the called the Market Forms of
Vegetables.
D. Discussing New Concepts Factors to be considered when
and Practicing New Skills #1 selecting vegetables used in
culinary
 Do not buy bruised or damaged
products
 Do not buy over ripe
 Smaller fruits are sweeter
 More fragrant fruits are usually
sweeter
 Fruits that are in season are
those that are with best quality
 Bright color fruits and vegetables
are the best and fresher
 Pick heavy weight fruits

Knowing the different Market forms of

vegetables can also help deciding to
buy and prepare. So, the Market forms
are those available in the market such
as FRESH, FROZEN, DRIED or
CANNED.

*FRESH
*FROZEN
*DRIED
*CANNED
E. Discussing New
Concepts and Present some video about Factors
Practicing New . to be considered when selecting
Skills #2 vegetables.

Note:
F. Developing .
Mastery
(Leads to
Formative
Assessment 3)

G. Finding
Practical
Applications of
Concepts and
Skills in Daily
Living

H. Making Generalizations and Call learners who can give the significant Call learners who can give the Call learners who can give the Call learners who can give the
Abstractions about the factor of the lesson. significant factor of the lesson. significant factor of the lesson. significant factor of the lesson.
Lesson

I. Evaluating Learning List down the difference among the 4 Prepare for the Assessment. Learners Prepare for the Assessment. Prepare for the Assessment.
Market forms of vegetables. will be given Assessment. Learners will be given Learners will be given Assessment.
Assessment.
E
J. Additional Activities for
Application or Remediation

IV.REMARKS
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

work well? Why did these work?

F. What difficulties did I encounter

which my principal or
supervisor can help me solve?

G. What innovations or localized

materials did I used/discover
which I wish to share with other
teachers?

Prepared by: Noted by:

CILLA MIE M. ABAMONGA MELCHOR A. ABSUELO JR.
SHS Teacher II School Head