School: Tagumpay National High School Grade Level: 10

GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time: FEBRUARY 13-17, 2023 Quarter: 3

I. OBJECTIVES DAY1 DAY2 DAY3 DAY4

A. Content Standards
The learner demonstrates an understanding Basic concepts and underlying theories in preparing stocks, sauces, and soups
B. Performance Standards The learner independently prepares a variety of stocks, sauces, and soups used in different cultures

C. Learning Competencies LO1. Prepare stocks for menu items

II. CONTENT Classifications of

(Subject Matter) INTRODUCTION Classifications of Stocks Ingredients in preparing stocks Stocks
(Concepts )
Ingredients in
preparing stocks
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide K-12 COOKERY MELC’s p. 23 K-12 MELC’s p. 23 K-12 MELC’s p. 23
2.Learner’s Materials Pages COOKERY 9, 3RD Quarter module 1 COOKERY 10 3RD Quarter
COOKERY 9 3RD Quarter module 1 module 1
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
Tv, Laptop, Activity Sheet Tv, Laptop, Activity Sheet TEST QUESTIONS

IV.PROCEDURES
A. Review Previous Lessons The teacher will review the class The teacher will ask questions The teacher will ask the class about The teacher will ask the
understanding about the previous regarding their acquired knowledge the previous lesson. class about the previous
lesson last quarter. on the 2nd quarter lessons. lesson.

B. Establishing purpose for the The teacher ask the class to identify
Lesson (Motivation) The class will arrange the the pictures shown on the tv screen.
jumbled letters shown on the
The teacher will ask the class who board (Classifications of Stocks)
among them love eating and what is (STOCKS)
their favorite dish.
C. Presenting examples /instances of The teacher will give a Group
the new lessons Activity.
Giving prior knowledge on the given The class will identify which of the
words What is stocks? given ingredients is used in
a. Protein preparing stocks
b. Meat
c. Livestock
d. Poultry
e. Beef
f. Pork
g. Veal
h. Mutton
i. Source of meat

D. Discussing new concepts and

practicing new skills #1. (Pre- The teacher will correct the The teacher will discuss the lesson The teacher will discuss the lesson Clarifying of wrong
Discussion Activity) misunderstanding or misconception of through power point presentation. through power point presentation. answers
learners (CLASSIFICATIONS OF STOCKS)

E. Discussing new concepts &
practicing and concern to new skills
#2
F. Developing Mastery (Leads to
Formative Assesment 3 (activity
after the lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
Group Game!
Each group will answer the
given question.
. FORMATIVE ASSESSMENT
Giving a formative assessment (answers will be written on their
notebook)
1. What is your realization after
Asking Questions the discussion of our topic
today?
Pick and tell Game!
Accompanied by the music the ball Checking and recording of
will pass around and the one who test results
hold it once the music stop will be
the one to pick a picture inside the
box.
Direction: Identify the picture and its
uses. (Ingredients in preparing
stocks)
Individual Activity!
Each learner will answer the Activity
Sheet.
Directions: Matching type
Match the name ingredients to its
descriptions.
Have you ever tried cooking a dish
using a stocks?
What it taste like?
H. Making Generalizations & The teacher will ask about the acquired The learner will write their The teacher ask the class about their
Abstractions about the lessons knowledge of learners understanding of the topic presented acquired knowledge in today’s
in the given format. lesson.
What I have learned from the lesson
is_______________.
I. Evaluating Learning Short quiz! Short quiz!
(assessment/test) QUIZ Multiple Choice Multiple Choice LONG TEST

J. Additional activities for application Assignment: Assignment

or remediation Look for the ingredients used in Direction : Collect pictures of tools,
(assignment/homework) preparing stocks. utensils and equipment and paste in
your notebook following the given
format.
UTENSILS NAME USES
IMAGE

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work? No.
of learners who caught up with the
lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/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: Checked by:

JERLYN C. BALLOLA JENELYN L. ARCENA

TLE Teacher Teacher – In - Charge