Putlod-San Jose National High School

Putlod, Jaen, Nueva Ecija

DAILY LESSON LOG

1st Grading Period
____
TLE 9 - COOKERY
Subject: ________________________________ OCTOBER 3-7, 2022
Date: _________________ TLE 10 - COOKERY
Subject: ________________________________ OCTOBER 3-7, 2022
Date: _________________
Grade & Section: _________________________
DIAMOND/TOPAZ, RUBY/JADE Time: _________________ Grade & Section: RIZA/BONIFACIO,
_________________________
DEL PILAR / Time:_________________
AGUINALDO/QUEZON
1. classify appetizers according to ingredients 1. identify tools and equipment need in preparing cereals and starch;
I. OBJECTIVES: 2. identify ingredients according to the given recipe I.
2. Perform mise ‘en place;
3. Identify the sources and classification of starch; and
4. Enumerate the nutritional significance of cereals and pasta.
II. CONTENTS:
A. Subject Matter: Perform Mise En Place
B. References: LRMDS Resources
C. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
III. PROCEDURE:
A. Daily Routine: Prayer, Checking of Attendance
B. Review: Define the importance of kitchen tools and equipment.

C. Lesson Development:
Classification of Appetizers (1. Cocktail, 2. Hors D’ Oeuvres, 3. Canapé ,
4. Relishes/Crudités, 5. Petite Salad, 6. Chips and Dips, 7.Fresh Fruits & Vegies
D. Application: Let the students to answer the activity posted through powerpoint
Presentation in one half crosswise sheet of paper. ( Multiple Choice and Essay)

IV. EVALUATION:
Check the students answer to activity ( Multiple Choice and Essay)

V. ASSIGNMENT:
 Give 5 examples of appetizers serve in a restaurant.

REFLECTION: Most of the students are actively participate to the discussion

OBJECTIVES:

II. CONTENTS:
 A. Subject Matter: Perform Mise ‘en Place (Starch and Cereals)
B. References: LRMDS Resources
C. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
III. PROCEDURE:
A. Daily Routine: Prayer, Checking of Attendance
B. Review: Enumerate the Market Forms of Egg and Uses of Eggs in Culinary, Egg Products

C. Lesson Development: Discussion for today`s topic : Cookery :Perform Mise ‘en Place
(Starch and Cereals)
 Tools and Equipment Needed (Mixing bowl , Sifter, Wire whisk, Wooden spoon,
Slotted spoon, Blending fork, Rubber scraper, Strainer, Tongs,Dry Measuring spoon,Rice cooker)
D. Application: Let the students to answer activity no. 1 – Label Me! and activity 2 - TRUE
OR FALSE presented through powerpoint presentation.
 Pictorial Report
IV. EVALUATION:
Show the students pictorial to the given activity and discuss it on class
I. OBJECTIVES:
V. ASSIGNMENT:
 Enumerate the techniques in preparing pasta before plating.
 Explain how the pasta is stored
II. CONTENTS: 18 % of the students show unattentively to the discussion and given different
REFLECTION:
Activity. ( Drawing)
D. Subject Matter: Perform Mise En Place
E. References: LRMDS Resources
F. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
Prepared by: Checked by: Noted:
III. PROCEDURE:
E. Daily Routine: Prayer, Checking of Attendance
FRANCISCA R. PIAD ROSALYN F. GUEVARRA NOELITO E. NOE, PhD
F. Review: Define the importance of kitchen tools and equipment.
Master Teacher I OIC Head Department/T-III School Principal IV
Putlod-San Jose National High School
G. Lesson Development: Putlod, Jaen, Nueva Ecija
Classification of Appetizers (1. Cocktail, 2. Hors D’ Oeuvres, 3. Canapé ,
DAILY LESSON LOG
4. Relishes/Crudités, 5. Petite Salad, 6. Chips and Dips, 7.Fresh Fruits & Vegies
H. Application: Let the students to answer the activity posted through powerpoint ____ 1st Grading Period
Presentation
Subject: TLE 9 - half
in one COOKERY
crosswise sheet of paper. ( Multiple Choice
________________________________ and Essay)10-14, 2022
OCTOBER
Date: _________________ TLE 10 - COOKERY
Subject: ________________________________ OCTOBER 10-14, 2022
Date: _________________
Grade & Section: _________________________
DIAMOND/TOPAZ, RUBY/JADE Time: _________________ Grade & Section: RIZA/BONIFACIO,
_________________________
DEL PILAR / Time:_________________
IV. EVALUATION: AGUINALDO/QUEZON
Check the students answer to activity
1. classify ( Multiple
appetizers Choice
according and Essay)
to ingredients 1. identify tools and equipment need in preparing cereals and starch;
I.
2. identify ingredients according to the given recipe 2. Perform mise ‘en place;
V. ASSIGNMENT: 3. Identify the sources and classification of starch; and
 Give 5 examples of appetizers serve in a restaurant. 4. Enumerate the nutritional significance of cereals and pasta.

REFLECTION: Most of the students are actively participate to the discussion

OBJECTIVES:

II. CONTENTS:
D. Subject Matter: Perform Mise ‘en Place (Starch and Cereals)
E. References: LRMDS Resources
F. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
III. PROCEDURE:
E. Daily Routine: Prayer, Checking of Attendance
F. Review: Enumerate the Market Forms of Egg and Uses of Eggs in Culinary, Egg Products

G. Lesson Development: Discussion for today`s topic : Cookery :Perform Mise ‘en Place
(Starch and Cereals)
 Tools and Equipment Needed (Mixing bowl , Sifter, Wire whisk, Wooden spoon,
Slotted spoon, Blending fork, Rubber scraper, Strainer, Tongs,Dry Measuring spoon,Rice cooker)
H. Application: Let the students to answer activity no. 1 – Label Me! and activity 2 - TRUE
OR FALSE presented through powerpoint presentation.
 Pictorial Report
IV. EVALUATION:
Show the students pictorial to the given activity and discuss it on class

V. ASSIGNMENT:
 Enumerate the techniques in preparing pasta before plating.
 Explain how the pasta is stored
REFLECTION: 18 % of the students show unattentively to the discussion and given different
Activity. ( Drawing)

Prepared by: Checked by: Noted:

FRANCISCA R. PIAD ROSALYN F. GUEVARRA NOELITO E. NOE, PhD

Master Teacher I OIC Head Department/T-III School Principal IV