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    DLL Day 2 & 3 - March 7-8

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    Lyrna Martinez Llander
    The document summarizes a lesson on measuring techniques for ingredients in cookery. The lesson objectives are for students to demonstrate an understanding of measurement and calculation in cookery and to independently measure and calculate ingredients. The lesson content covers measuring techniques for dry and liquid ingredients. Students watch videos on techniques, measure ingredients in groups, and demonstrate their skills. Formative assessments evaluate students' abilities to correctly measure ingredients according to procedures and standards.

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    DLL Day 2 & 3 - March 7-8

    Uploaded by

    Lyrna Martinez Llander
    41 views3 pages
    The document summarizes a lesson on measuring techniques for ingredients in cookery. The lesson objectives are for students to demonstrate an understanding of measurement and calculation in cookery and to independently measure and calculate ingredients. The lesson content covers measuring techniques for dry and liquid ingredients. Students watch videos on techniques, measure ingredients in groups, and demonstrate their skills. Formative assessments evaluate students' abilities to correctly measure ingredients according to procedures and standards.

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    DLL Day 2 & 3 - march 7-8

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    The document summarizes a lesson on measuring techniques for ingredients in cookery. The lesson objectives are for students to demonstrate an understanding of measurement and calculation in cookery and to independently measure and calculate ingredients. The lesson content covers measuring techniques for dry and liquid ingredients. Students watch videos on techniques, measure ingredients in groups, and demonstrate their skills. Formative assessments evaluate students' abilities to correctly measure ingredients according to procedures and standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    41 views3 pages

    DLL Day 2 & 3 - March 7-8

    Uploaded by

    Lyrna Martinez Llander
    The document summarizes a lesson on measuring techniques for ingredients in cookery. The lesson objectives are for students to demonstrate an understanding of measurement and calculation in cookery and to independently measure and calculate ingredients. The lesson content covers measuring techniques for dry and liquid ingredients. Students watch videos on techniques, measure ingredients in groups, and demonstrate their skills. Formative assessments evaluate students' abilities to correctly measure ingredients according to procedures and standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    School STO.

    TOMAS NATIONAL HIGH SCHOOL Grade Level 8


    DAILY Teacher LYRNA M. LLANDER Learning Area TLE-COOKERY
    LESSON LOG Teaching Dates & Time MARCH 7-8, 2023 Quarter 3RD

    DAY 2 & 3
    I. OBJECTIVES
    A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery.
    B. Performance Standards The learners independently measure and calculate ingredients in cookery.

    C. Learning LO3. Carry out Measurement and Calculation in a Required Task


    Competencies/ 3.1. Identify the measuring techniques of ingredients.
    Objectives 3.2. Explain the measuring techniques of ingredients.
    3.3. Follow the measuring techniques of ingredients.
    TLE_HECK7/8PM-od-4
    II. CONTENT Measuring Techniques of Ingredients
    Dry and Liquid Ingredients

    III. LEARNING
    RESOURCES
    A. References
    1. Teacher’s Guide pp. LM Commercial Cooking pp. 14
    2. Learner’s Materials pp. 9-11
    3. Textbook pp. 9-11
    4. Additional Materials https://www.youtube.com/watch?y=qzr82EuiJu0
    from Learning Resource portal
    https://www.youtube.com/watch?v=hzhk_E8YnWA&list=PLMEHJLa6NWFIzAczV88y0vDJJkwq7YvsY

    B. Other Learning Resources Cookery NCII

    IV. PROCEDURES
    A. Reviewing previous Recall the lesson on the types of measuring tools and their uses
    lesson or presenting the new
    lesson
    B. Establishing a purpose for MOTIVATION:
    the Lesson Video presentation on Measuring Techniques of Ingredients. Ask the students about the implication of the video towards
    the lesson.
    C. Presenting ANALYSIS
    examples/instances of the new Based on the video presented. What the video is all about?
    lesson
    1. What have you observed from the video?
    2. What are the techniques use in measuring the ingredients?

    D. Discussing new concepts ACTIVITY – The group will be given an actual ingredients and measuring tool. Let them measure the ingredients using
    and practicing new skills # the techniques which are familiar to them. Ask the students to follow the guide questions in doing the activity.
    1
    Guide Questions:
    1. Can you identify the techniques you use in measuring the ingredients?
    2. Why measuring techniques is vital in cooking?
    3. What skill did you discover after the given activity?

    E. Discussing new concepts ABSTRACTION


    and practicing new skills # Discussion on measuring techniques of ingredients through power point
    2 presentation
     Dry Ingredients
     Liquid Ingredients
    F. Developing mastery APPLICATION – Demonstration
    The group will demonstrate the measuring techniques of ingredients following the enterprise standards.

    G. Finding practical Given a recipe of puto, siopao, kutchinta and maja blanca. Identify and list down the ingredients used. Follow the format
    applications of concepts and below.
    skills in daily living
    Recipe Dry Liquid
    Puto
    Siopao
    Kutchinta
    Maja Blanca
    H. Making generalizations Recapitulation of the lesson
    and abstractions about the
    lesson
    I. Evaluating learning Scoring Rubric for Measuring Techniques of Ingredients

    4 Follows correct procedure in measuring ingredients & perform the skill very satisfactory w/out
    assistance or supervision
    3 Follows correct procedure in measuring ingredients & perform the skill satisfactory w/out assistance or
    supervision
    2 Follows correct procedure in measuring ingredients with minor errors & performs the skill
    satisfactorily with some assistance and/or supervision
    1 Was not able to follow procedure in measuring ingredients & perform the skill unsatisfactorily
    J. Additional activities for Make a compilation of dry and liquid ingredients with corresponding measurements. Compile your output in the group
    application or portfolio.
    Remediation
    V. REMARKS ____Out of _____ students reached the mastery level.
    VI. REFLECTION
    A. No. of learners who earned 80% Grade 8 ______ out of _____ students reached the mastery level
    on the formative assessment
    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 students who continue to
    require
    E. Which of my teaching strategies
    worked well? Why did these
    work?
    F. What difficulties did I encounter
    which my principal or supervisor
    can help me solve?
    G. What innovation or localized
    materials did I use/discover
    which I wish to share with other
    teachers?

    Prepared by: Reviewed and Checked by:

    LYRNA M. LLANDER MRS. LANI D. MARTINEZ


    Teacher II Master Teacher I

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