PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL

Putlod, Jaen, Nueva Ecija

DAILY LESSON LOG
2nd GRADING PERIOD
Subject: COOKERY 9 Date: November 21, 2022 Subject : COOKERY 10 Date : November 21, 2022
Grade & Section: Diamond, Topaz, Ruby, Jade Time: ___________________ Grade & Section: Rizal, Bonifacio, Time: ____________________
Aguinaldo, Quezon
I. OBJECTIVE At the end of the lesson, you are expected to: I. OBJECTIVE At the end of the lesson, you are expected to:
1. perform Mise en Place; 1. perform the Mise`en place;
2. prepare and present variety of salad dressings; 2. prepare and cook vegetable and seafood dishes;
3. store salad dressings 3. present and store vegetable and seafood dishes
II. CONTENTS II. CONTENTS
A. Subject Matter PREPARE SALAD and DRESSING A. Subject Matter PREPARE VEGETABLE and SEAFOOD DISHES
B. Reference LRMDS Resources B. Reference LRMDS Resources
C. Materials PowerPoint Presentation, Downloaded Videos ( YouTube ) C. Materials PowerPoint Presentation, Downloaded Videos ( YouTube )
III. PROCEDURE III. PROCEDURE
A. Daily Routine Prayer, Checking of Attendance A. Daily Routine Prayer, Checking of Attendance
B. Review What are the tools and equipment needed in preparing salad B. Review What are the Classification of vegetables? Define each

C. Lesson Development  Discuss the Classification of Salada According to C. Lesson Development  Discuss the factors to consider in choosing good quality
Ingredients Used vegetables.
 Types of Salad and its Characteristics  Nutritional Value of Vegetables
 Guidelines for Making Salads  Functions of Carbohydrates and Basic knife cuts
D. Application Let the students to answer short quiz given and write your D. Application Let the students to answer the activity posted through powerpoint
In one half crosswise. (Fill Me In) in one half crosswise sheet of paper. (Multiple Choice)
IV. EVALUATION Check the students answer and record the result. IV. EVALUATION Check the students answer and record the result.

V. ASSIGNMENT  Procedure for Quantity Salad Production V. ASSIGNMENT  What are the effects of cooking vegetables
 Standard Quality of cooked vegetables
REFLECTION Lesson Not Fully Taken REFLECTION Lesson Not Fully Taken

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
 PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL
Putlod, Jaen, Nueva Ecija
DAILY LESSON LOG
2nd GRADING PERIOD
Subject: COOKERY 9 Date: November 22-25, 2022 Subject : COOKERY 10 Date : November 22-25, 2022
Grade & Section: Diamond, Topaz, Ruby, Jade Time: ___________________ Grade & Section: Rizal, Bonifacio, Time: ____________________
Aguinaldo, Quezon
I. OBJECTIVE At the end of the lesson, you are expected to: I. OBJECTIVE At the end of the lesson, you are expected to:
1. perform Mise en Place; 1. perform the Mise`en place;
2. prepare and present variety of salad dressings; 2. prepare and cook vegetable and seafood dishes;
3. store salad dressings 3. present and store vegetable and seafood dishes
II. CONTENTS II. CONTENTS
A. Subject Matter PREPARE SALAD and DRESSING A. Subject Matter PREPARE VEGETABLE and SEAFOOD DISHES
B. Reference LRMDS Resources B. Reference LRMDS Resources
C. Materials PowerPoint Presentation, Downloaded Videos ( YouTube ) C. Materials PowerPoint Presentation, Downloaded Videos ( YouTube )
III. PROCEDURE III. PROCEDURE
A. Daily Routine Prayer, Checking of Attendance A. Daily Routine Prayer, Checking of Attendance
B. Review What are the tools and equipment needed in preparing salad B. Review What are the Classification of vegetables? Define each

C. Lesson Development Discuss the Classification of Salada According to C. Lesson Development  Discuss the factors to consider in choosing good quality
Ingredients Used vegetables.
Types of Salad and its Characteristics  Nutritional Value of Vegetables
Guidelines for Making Salads  Functions of Carbohydrates and Basic knife cuts
D. Application Let the students to answer short quiz given and write your D. Application Let the students to answer the activity posted through powerpoint
In one half crosswise. (Fill Me In) in one half crosswise sheet of paper. (Multiple Choice)
IV. EVALUATION Check the students answer and record the result. IV. EVALUATION Check the students answer and record the result.

V. ASSIGNMENT Procedure for Quantity Salad Production V. ASSIGNMENT  What are the effects of cooking vegetables
 Standard Quality of cooked vegetables
REFLECTION Majority of the students are actively engaged to the activity REFLECTION Majority of the students are actively engaged to the activity

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
 PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL
Putlod, Jaen, Nueva Ecija
DAILY LESSON LOG
2nd GRADING PERIOD
Subject: COOKERY 9 Date: November 21-25, 2022 Subject : COOKERY 10 Date : November 21, 2022
Grade & Section: Diamond, Topaz, Ruby, Jade Time: ___________________ Grade & Section: Rizal, Bonifacio, Time: ____________________
Aguinaldo, Quezon
I. OBJECTIVE At the end of the lesson, you are expected to: I. OBJECTIVE At the end of the lesson, you are expected to:
1. perform the Mise`en place; 1. perform the Mise`en place;
2. prepare and cooke vegetable and seafood dishes; 2. prepare and cook vegetable and seafood dishes;
3. present 3. present and store vegetable and seafood dishes
II. CONTENTS II. CONTENTS
A. Subject Matter A. Subject Matter PREPARE VEGETABLE and SEAFOOD DISHES
B. Reference B. Reference LRMDS Resources
C. Materials C. Materials PowerPoint Presentation, Downloaded Videos ( YouTube )
III. PROCEDURE III. PROCEDURE
A. Daily Routine A. Daily Routine Prayer, Checking of Attendance
B. Review B. Review What are the Classification of vegetables? Define each

C. Lesson Development C. Lesson Development  Discuss the factors to consider in choosing good quality
vegetables.
 Nutritional Value of Vegetables
 Functions of Carbohydrates and Basic knife cuts
D. Application D. Application Let the students to answer the activity posted through powerpoint
in one half crosswise sheet of paper. (Multiple Choice)
IV. EVALUATION IV. EVALUATION Check the students answer and record the result.

V. ASSIGNMENT V. ASSIGNMENT  What are the effects of cooking vegetables

 Standard Quality of cooked vegetables
REFLECTION REFLECTION Lesson Not Fully Taken

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