DLL Cookery 10 4th Quarter

Annex 1C to DepEd order No. 42, s.
2016
GRADE 1 TO 12 School Cawit NCHS Grade Level 10

CURRICULUM Teacher ISMAEL L. MALUBAG Learning Area Cookery
Time 9:45 - 10:45, 2:30-3:30 Quarter 4th Quarter
I. OBJECTIVES
A. Content standard The learner demonstrates understanding on preparing and cooking
V. REMARKS meat
Earthdishes.
–
B. Performance Standard
REFLECTION The learner– independently prepare and cook meat dishes.
Neptune
Prepared by:
A. Number of learners who
C. Learning Competencies/ L.O. 1: Prepare misen place
earned 80% in the evaluation 1.1 Prepare the tools, equipment, ingredients and other supplies
B. Number of learners who Earthon– the given recipe (TLE_HECK10PCM-IVH-32)
based
require additional activities for Neptune
“Types – of Knives and their Uses”ISMAEL L. MALUBAG
II. CONTENT
remediation who scored below “Tools used in Preparing Meat” Teacher III
80%.
III. LEARNING RESOURCES Cookery 10 Module pp. 336
C. Did the remedial lessons work? SLM Module 1
A. Resources
1. Textbook
Number pages who gave
of learners
2. Additional
caught up with Material from
the lesson. CG,TG
Learning Resource (LR) portal
D. Number of learners who
B. Other Learning
continue Resources
to require remediation. PowerPoint, chalkboard, Pictures
E. Which of my teaching strategies
IV. PROCEDURES What topic we have discussed in our previous quarter?
worked well? Why did these How to store poultry and game bird?
A. Reviewing previous lesson or
work?
presenting the new lesson What dish of poultry you like most and why?
F. What difficulties did I encounter
which
B. my principal
Establishing or supervisor
a purpose of the Presentation of the objectives
lesson
can help me solve?
C.
G. Presenting examples/instances
What innovation or localized Sharing of Experience
materials did I use/discover which Guide Questions:
for the new lesson
1. What meat do you usually eat? What about you don’t eat?
I wish to share with other
2. Did you have an experienced cooking meat dishes? Share your
teachers? experience.
3. How did you prepared your meat?
D. Discussing new concepts and Match Me

practicing new skills #1 Directions: Match the different knives with its corresponding name.
E. Discussing new concepts and Discussion of the topic

practicing new skills #2 * Different types of knives and its uses
* Tools and equipment in preparing meat dish
F. Developing mastery (leads to Individual Activity

formative Assessment ) Describe Me
Directions: The students will name the picture that will flash on the
screen. They will give the uses of each knives.
G. Finding practical applications of Why do we need to know the different tools, equipment and knives
concepts and skills in daily living in preparing meat dish?
Which knife you have in your home? Did you used it correctly based
on its use?
H. Making generalizations and What have you learned from the topic?
abstractions about the lesson Can you summarize the topic?
I. Evaluating learning Short quiz
J. Additional activities for What is the composition of meat?

application for remediation Describe each compositions.
Noted/Observed/Inspected by:
DINO S. NEPOMUCENO
Principal II
Annex 1C to DepEd order No. 42, s. 2016

I. OBJECTIVES
meat dishes.
B. Performance Standard The learner independently prepare and cook meat dishes.
C. Learning Competencies/ L.O. 1: Prepare misen place

1.1 Prepare the tools, equipment, ingredients and other supplies
V. REMARKS
based on the given recipe (TLE_HECK10PCM-IVH-32)
REFLECTION “Composition of Meat”
II. CONTENT
earned 80% in
III. LEARNING the evaluation
RESOURCES Cookery 10 Module pp. 337-338
B.A.Number
Resourcesof learners who SLM Module 1
require additional
1. Textbook pagesactivities for
2. Additional
remediation whoMaterial
scoredfrom
below CG,TG
Learning
80%. Resource (LR) portal
C. Other
B. Did the remedial
Learning lessons work? PowerPoint, chalkboard, Pictures
Resources
Number of learners who gave
IV. PROCEDURES
caught up with the lesson. What are the tools used in preparing meat dish?
A. Reviewing previous lesson or Enumerate the types of knives.
presenting the new lesson Name a knife and give it uses.
continue to require remediation.
B. Establishing a purpose of the Presentation of the objectives
lesson
worked well?examples/instances
C. Presenting Why did these Jumbled Letters
work?
for the new lesson Directions: Rearrange the letters to reveal the word.
F. What difficulties did I encounter Guide Questions:
which my principal or supervisor 1. What words did you arranged?
can help me solve? 2. What is the relation of those words in preparing meat dish?
G. What innovation or localized 3. What do you think is our lesson for today?
D. Discussing new concepts and Discussion of the topic
materials did I use/discover which * Composition of Meat
practicing new skills #1
teachers?
E. Discussing new concepts and Group Activity
practicing new skills #2 Directions: Discuss the given topic. Presenting of work will be
evaluated through rubrics.
Group 1 – Water content Group 1 – Fats content
Group 2 – Protein content Group 1 – Tenderness & Flavor

formative Assessment ) Directions: Describe the composition of meat.
G. Finding practical applications of What is the relation of tenderness of the meat in time duration of
concepts and skills in daily living cooking?
Differentiate the water content of raw meat to cooked meat.
J. Additional activities for What are the structure of meat?

application for remediation Describe each structures.
Prepared by:
ISMAEL L. MALUBAG
SST-III
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
V. REMARKS meat dishes.
Earth –
REFLECTION Neptune –
B. Performance Standard Prepared
The learner independently prepare by: meat dishes.
and cook
earned 80% in the evaluation L.O. 1: Prepare misen place
C. Learning Competencies/
B. Number of learners who Earth
1.1 – the tools, equipment, ingredients and other supplies
Prepare
require additional activities for Neptune – given recipe (TLE_HECK10PCM-IVH-32)
based on the ISMAEL L. MALUBAG
remediation who scored below Teacher III
II. CONTENT
80%. “Structure of Meat”
C. Did the remedial lessons work?
III. LEARNING
Number RESOURCES
of learners who gave Cookery 10 Module pp. 338-339
A. Resources SLM Module 1
caught up with the lesson.
1. Textbook pages
2. Additional Material from CG,TG
continue to
Learning Resourcerequire
(LR)remediation.
portal
B. Other Learning Resources PowerPoint, chalkboard, Pictures
worked well? Why did these
work?
IV. PROCEDURES What are compositions of meat?
F. What
A. difficulties
Reviewing previousdid I encounter
lesson or Describe each composition of meat?
which my principal
presenting or supervisor Why raw meat has more water content than cooked meat?
the new lesson
can help me solve?
B.
G. Establishing a purpose
What innovation of the
or localized Presentation of the objectives
lesson
materials did I use/discover which
C. Presenting examples/instances Word Parade
for the new lesson Guide Questions:
teachers? 1. How are words related to meat?
2. Pick a word and give what you know about it.
3. What do you think is our lesson for today?

practicing new skills #1 * Structure of Meat

practicing new skills #2 Directions: Using a Venn diagram, explain the structure of meat.
Presentation of work will be evaluated through rubrics.

formative Assessment ) Directions: Describe the structure of meat.
G. Finding practical applications of What are the contribution of meat tissues especially collagen to the
concepts and skills in daily living human body?
Explain the tissues found in meat.
J. Additional activities for What are the basic preparation methods of meat?
application for remediation Describe each methods.
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
Earth –
and cook
Prepare
II. CONTENT
80%. “Basic Preparation Methods of Meat”
III. LEARNING
Number RESOURCES
1. Textbook pages
continue to
(LR)remediation.
portal
work?
IV. PROCEDURES What are compositions of meat?
F. What
A. difficulties
lesson or Describe each composition of meat?
which my principal
presenting or supervisor Why raw meat has more water content than cooked meat?
the new lesson
can help me solve?
B.
lesson
C. Presenting examples/instances Word Parade
teachers? 1. How are words related to meat?
2. Pick a word and give what you know about it.
3. What do you think is our lesson for today?

practicing new skills #1 * Structure of Meat

practicing new skills #2 Directions: Using a Venn diagram, explain the structure of meat.
Presentation of work will be evaluated through rubrics.

formative Assessment ) Directions: Describe the structure of meat.
G. Finding practical applications of What are the contribution of meat tissues especially collagen to the
concepts and skills in daily living human body?
Explain the tissues found in meat.
J. Additional activities for What are the basic preparation methods of meat?
application for remediation Describe each methods.
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
Earth –
and cook
Prepare
II. CONTENT
80%. “ Different kinds of meat and its source”
III. LEARNING
Number RESOURCES
1. Textbook pages
continue to
(LR)remediation.
portal
work?
IV. PROCEDURES What are basic preparation methods of meat?
F. What
A. difficulties
lesson or Describe each basic preparation methods of meat?
which my principal
presenting or supervisor Why do we need to trim the meat?
the new lesson
can help me solve?
B.
lesson
C. Presenting
I wish examples/instances
to share with other Picture Parade
teachers?
1. What can you say about the pictures?
2. Can you name the each meat?
3. What are the animals that usually slaughter, market and cook?

practicing new skills #1 * Different kinds of meat and its source

practicing new skills #2 Directions: Using organizational chart or any chart, describe the
different kinds of meat and its source. Presentation of work will be
evaluated through rubrics.

formative Assessment ) Directions: Describe the different kinds of meat and its source.
G. Finding practical applications of What do we need to know the name of meat from different animals?
concepts and skills in daily living Which meat is more nutritious? Why?
J. Additional activities for Prepare for the activity next meeting

application for remediation
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
B.
V. Performance
REMARKS Standard The learner
Earth – independently prepare and cook meat dishes.
Prepared
C. Learning by:
Competencies/ L.O. 1: Prepare misen place
A. Number of learners who 1.2 Prepare the tools, equipment, ingredients and other supplies
earned 80% in the evaluation based on the given recipe (TLE_HECK10PCM-IVH-32)
B. Number of learners who Earth –
require additional
II. CONTENT ISMAEL activities for
L. MALUBAG Neptune –
“Doneness and Nutrient Content of Meat”
remediation who SST-III
scored below
III.
80%. LEARNING RESOURCES Cookery 10 Module pp. 343-344
A. Resources
1. Textbook pages
B. Other Learning Resources
continue to require remediation. PowerPoint, chalkboard, Pictures
E.
IV.Which of my teaching strategies
PROCEDURES What are sources of meat?
worked well? Why did
A. Reviewing previous these
lesson or What do you call to the meet of specific animal?
work?
presenting the new lesson How you will differ beef from veal?
which
B. my principal
lesson
can help me solve?
C.
What innovation or localized Picture Parade
for the new lesson
1. What can you say about the pictures?
I wish to share with other 2. Which cooked meat do you prefer to eat?
teachers? 3. What to achieve that different doneness of meat?

practicing new skills #1 * Doneness of Meat

practicing new skills #2 Directions: Students group into 3 groups. They will discuss the
different nutrient value of meat.

formative Assessment ) Directions: Describe the doneness of meat and its nutritive value.
G. Finding practical applications of What do we need to know the doneness of meat?

concepts and skills in daily living Discuss the importance of nutrient value of meat and how you will
include the portion size in consuming meat dishes?
J. Additional activities for What are the market forms of meat?

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
C. Learning Competencies/ L.O. 2: Cook meat cuts

2.1. Identify the market forms and cuts of meat.
V. REMARKS Earth
2.2. –
Prepare meat cuts according to the given recipe
(TLE_HECK10PCM-IVb-g-31)
Prepared by:
II. CONTENT “Market Forms of Meat”
earned 80% in the evaluation “Cuts of Meat”
III. LEARNING RESOURCES Cookery
Neptune10– Module pp. 344-346
require additional
ISMAEL activities for
L. MALUBAG
scored below
1. Textbook pages
80%. 2. Additional Material from CG,TG
C. Did the
Learning remedial
Resource (LR)lessons
portal work?
D. Number
IV. PROCEDURESof learners who What are the different doneness of meat?
continue
A. to require
Reviewing previousremediation.
lesson or Which donenessNoted/Observed/Inspected by:
of meat do you prefer to eat?
E. Which ofthe
presenting my teaching
new lesson strategies What are the nutritive value of meat?
worked
B. well? aWhy
Establishing did these
purpose of the Presentation of the objectives
lesson
work?
C.
F. Presenting examples/instances
What difficulties did I encounter Jigsaw Puzzle
which my principal or supervisor Guide Questions:
for the new lesson
1. What image did you formed?
can help me solve? 2. Which part of pork you prefer most?
G. What innovation or localized 3. What dish/es is good in each part of pork?
materials didnew
D. Discussing I use/discover
concepts andwhich Activity
I wish to share
practicing with#1other
new skills * Match the column A with column B about the market forms of
teachers? meat. Explain your answer.

practicing new skills #2 * Cuts of Meat
F. Developing mastery (leads to Group Activity

formative Assessment ) Directions: Label and give a short definition the different cuts of
meat. Reporting will be evaluated through rating scale.
Group 1 – Beef and Veal
Group 2 - Lamb
Group 3 – Pork
G. Finding practical applications of Search for the recipe for specific meat cuts. Present the recipe with
concepts and skills in daily living video or pictures if necessary.
J. Additional activities for What is marinade?

application for remediation Give the types of marinade.
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
B.
V. Performance
Prepared
C. Learning by:
Competencies/ L.O. 2: Cook meat cuts
A. Number of learners who 2.3. Prepare and use suitable marinades for a variety of meat cuts.
earned 80% in the evaluation (TLE_HECK10PCM-IVb-g-31)
require additional
“Marinades
scored below
III.
A. Resources
1. Textbook pages
E.
IV.Which of my teaching strategies
PROCEDURES What are the market forms of meat?
lesson or Differentiate the different market forms of meat.
work?
presenting the new lesson What are the cuts of meat? Pork? Veal?
which
B. my principal
lesson
can help me solve?
C.
What innovation or localized Video Presentation
for the new lesson
1. What is the video all about?
I wish to share with other 2. What are the ingredients used in marinating the meat based from
teachers? the video?
3. What dish was cooked after marinating?
practicing new skills #1 * Marinade
* Types of Marinade
E. Discussing new concepts and Individual Activity

practicing new skills #2 * Sharing the recipe and procedure in marinating meat in their
home.

formative Assessment ) Directions: Using Venn Diagram, discuss the different types of
marinade.
G. Finding practical applications of What do we need to know about marinade?

concepts and skills in daily living What additional ingredients you will add if you want to marinade a
meat?
J. Additional activities for What are the effects of heat in the meat?
DINO S. NEPOMUCENO
Principal II
GRADE 1 TO 12
I. OBJECTIVES School Cawit NCHS Grade Level 10
CURRICULUM
A. Content standard Teacher ISMAEL L. MALUBAG Learning Area Cookery
The learner demonstrates understanding on preparing and cooking
Time 9:45 - 10:45,
meat dishes.2:30-3:30 Quarter 4th Quarter

2.3. Prepare and use suitable marinades for a variety of meat cuts.
II.
V. CONTENT
REMARKS Earth –“Effects of Heat to Meat”
Prepared by:
III. LEARNING
A. Number ofRESOURCES
Cookery 10 Module pp. 349-350
learners who
A. Resources SLM
earned 80% in the evaluation
1. Textbook pages
B. Number of learners
2. Additional Materialwho from
Earth –
CG,TG
require Neptune –
Learningadditional
ISMAEL
Resource activities
(LR) L. for
MALUBAG
portal
remediation who SST-III scored below
80%.
C.
IV. Did the remedial lessons work? What is marinade?
PROCEDURES
Number
A. of learners
Reviewing previous wholessongave
or What are the main ingredients in marinade?
caught up the
presenting withnewthelesson
lesson. What is the time duration for marinade?
B. Establishing
continue a purpose
to require of the
remediation. Presentation of Noted/Observed/Inspected
the objectives by:
lesson
C. Presenting examples/instances Picture analysis
work? 1. What you can observe with the picture in terms of texture and
F. What difficulties did I encounter colour?
which my principal or supervisor 2. How you will say that meat is already cook?
can help me solve? 3. How heat affects the meat?
G. What innovation or localized
practicing new skills #1 * Effects of Heat in Meat
teachers?
E. Discussing new concepts and

formative Assessment ) Directions: Write an essay explaining the effects of heat in meat.
The work will be evaluated through rubrics.
G. Finding practical applications of How heat is important to meat?

concepts and skills in daily living When we can say that meat is already cooked? Cite a meat dish and
how meat is already cooked.
J. Additional activities for What are the effects of heat in the meat?
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
B.
V. Performance
Prepared
C. Learning by:
A. Number of learners who 2.4. Identify appropriate cooking methods for meat cuts.
earned 80% in the evaluation (TLE_HECK10PCM-IVb-g-31)
require additional
“Methods of Cooking Meat: Dry Heat Method”
scored below
III.
C. Did the remedial lessons work? SLM
A. Resources
1. Textbook pages
E.
IV.Which of my teaching strategies What are the effects of heat in meat?
PROCEDURES
lesson or When you can say that meat is already tender?
work?
presenting the new lesson What meat dish you like most? Why?
B.
whichEstablishing a purpose
my principal of the
or supervisor Presentation of the objectives
lesson
can help me solve?
C.
What innovation or localized Picture Parade
materials did I use/discover which 1. What you can observe with the pictures?
I wish to share with other 2. How they are being cooked?
teachers? 3. Identify what dish each pictures.
D. Discussing new concepts and Individual Activity
practicing new skills #1 Venn Diagram
Directions: Using Venn diagram, write anything you want related to
dry heat and moist heat method of cooking.

practicing new skills #2 * Dry Heat Method

formative Assessment ) Directions: Discuss the different types of dry heat method.
Group 1 – Roasting & Baking Group 3 – Sautéing & Pan-Frying
Group 2 – Grilling & Broiling Group 4 – Deep-Frying
G. Finding practical applications of Which dry heat you most prepared? Why?
concepts and skills in daily living Why do we need to know the different dry heat method in cooking
meat?
J. Additional activities for Differentiate dry heat to moist heat method.

application for remediation What are the types of dry heat method?
DINO S. NEPOMUCENO
Principal II

CURRICULUM
I. OBJECTIVES Teacher ISMAEL L. MALUBAG Learning Area Cookery
th
A. Content standard Time 9:45 -learner
The 10:45, 2:30-3:30 Quarter on preparing4and
demonstrates understanding Quarter
cooking
meat dishes.

2.4. Identify appropriate cooking methods for meat cuts.
V. REMARKS Earth –
II. CONTENT
REFLECTION “Methods
Neptune – of Cooking Meat: Dry Heat Method”
Prepared by:
III. LEARNING RESOURCES Cookery 10 Module pp. 353-354
earned 80% in the evaluation
A. Resources SLM
B. Number of learners who
1. Textbook pages
Earth –
require additional
ISMAEL activities
L. from for
MALUBAG Neptune –
2. Additional Material CG,TG
remediation
Learning Resourcewho(LR)scored
SST-III below
portal
80%.
Number
IV. of learners who gave
PROCEDURES What are the different types of dry heat?
caught
A. up with
Reviewing the lesson.
previous lesson or Describe each type of dry heat method?
D. Numberthe
presenting of new
learners
lessonwho What is the easiest types of dry heat method? Why?
continue to require remediation. Noted/Observed/Inspected by:
B.
E. Establishing
Which of my a purpose
teachingofstrategies
the Presentation of the objectives
lesson
C. Presenting examples/instances Picture Parade
work? Guide Questions:
for the new lesson
F. What difficulties did I encounter 1. What you can observe with the pictures?
which my principal or supervisor 2. How they are being cooked?
can help me solve? 3. Identify what dish each pictures.
D. Discussing
materials didnew concepts andwhich Discussion of the topic
I use/discover
practicing * Moist Heat Method
I wish to share with#1other
new skills
.
teachers?
practicing new skills #2 Directions: Discuss the different types of dry heat method.
Group 1 – Simmering Group 3 – Steaming
Group 2 – Boiling Group 4 – Braising and Stewing

formative Assessment ) Directions: The students will play “Who Wants to be a Millionaire.
Group which get the bigger money will be the winner.
G. Finding practical applications of Which moist heat you most prepared? Why?
concepts and skills in daily living Why do we need to know the different moist heat method in cooking
meat?
J. Additional activities for Prepare for the activity next meeting.

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
B.
V. Performance
Prepared
C. Learning by:
A. Number of learners who 2.4. Apply different techniques in meat preparation
earned 80% in the evaluation 2.5. Cook meat-cut dishes according to the given recipe
require additional
ISMAELactivities for
II. CONTENT who scored below
remediation “Factors Affecting Choice of Cooking Methods in Meat”
SST-III
80%.
Number of learners who gave SLM
A. Resources
caught up withpages
1. Textbook the lesson.
D. Number of learners
2. Additional Materialwho from CG,TG
continueResource
Learning to require(LR)remediation.
portal Noted/Observed/Inspected by:
E. WhichLearning
B. Other of my teaching
Resourcesstrategies PowerPoint, chalkboard, Pictures
work?
IV. PROCEDURES What are the different types of moist heat method?
F. What
A. difficulties
lesson or Describe each type of moist heat method?
which my principal or supervisor Give examples of meat dish using moist heat method?
presenting the new lesson
can help me solve?
B. Establishing a purpose of the Presentation of the objectives
lesson
materials did I use/discover which Sharing of Experiences
C. Presenting examples/instances
Ifor
wish
the to
newshare with other
lesson
teachers?
practicing new skills #1 * Factors Affecting Choice of Cooking Methods in Meat

practicing new skills #2 Directions: Write a short description about the Factors Affecting
Choice of Cooking Methods in Meat.

formative Assessment ) Directions: Write a short reflection about the Factors Affecting
Choice of Cooking Methods in Meat.
G. Finding practical applications of Why do we need to consider the cut parts of meat in cooking meat
concepts and skills in daily living dishes?
J. Additional activities for Prepare for the performance next meeting.

DINO S. NEPOMUCENO
Principal II

Time 9:45 - 10:45, 2:30-3:30 Quarter 3rd Quarter
I. OBJECTIVES
A. Content standard The learner demonstrates understanding on preparing and
cooking meat dishes.

2.4. Apply different techniques in meat preparation
2.5. Cook meat-cut dishes according to the given recipe
II. CONTENT “Cook Meat Dish using Dry Heat Method”

A. Resources SLM
1. Textbook pages
B. Other Learning Resources Cooking tools, equipment and utensils, personal protective
equipment (PPE) for cooking, ingredients for meat recipe
IV. PROCEDURES What are the factors affecting choice of cooking methods in meat?
A. Reviewing previous lesson or Describe each factors.
presenting the new lesson Explain why fats is one of the factors affecting choice of cooking
methods in meat?
B. Establishing a purpose of the Presentation of the objectives of the lesson

lesson
C. Presenting examples/instances for Giving Instructions
the new lesson
D. Discussing new concepts and Group Activity
practicing new skills #1 Performance Activity
E. Discussing new concepts and Presentation of Rubrics
F. Developing mastery (leads to

formative Assessment )
G. Finding practical applications of
concepts and skills in daily living
I. Evaluating learning Evaluating Products based on Rubrics
J. Additional activities for application Prepare for the performance next meeting?
for remediation
A. Number of learners who earned
80% in the evaluation
B. Number of learners who require Earth –
additional activities for remediation Neptune –
who scored below 80%.
worked well? Why did these work?
which my principal or supervisor
can help me solve?
materials did I use/discover which I
wish to share with other teachers?
Prepared by:
ISMAEL L. MALUBAG
SST-III
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
B.
V. Performance
Prepared
C. Learning by:
Competencies/ L.O. 3: Present Meat Dishes
A. Number of learners who 3.1. Present meat dishes aesthetically, based on classical and
earned 80% in the evaluation cultural standards (TLE_HECK10PCM-IVh-32)
require additional
L. MALUBAG Neptune
“Basic –Principles of Platter Presentation”
remediation who SST-IIIscored below
80%.
III. LEARNING
C. Did RESOURCES
the remedial lessons work? Cookery 10 Module pp. 368-369
A. Resources SLM
1. Textbook pages
D. Number of learners
Learning Resource who
(LR) portal
IV. PROCEDURES How did you found the performance activity?
work?
A. Reviewing previous lesson or What is/are the challenge/s you encountered while doing the
F. What difficulties
presenting did I encounter performance?
the new lesson
which my principal or supervisor How you will improve your skills in cooking?
B.
canEstablishing a purpose of the
help me solve? Presentation of the objectives
lesson
C. Presenting examples/instances Compare & Contrast
for the new lesson
I wish to share with other Guide Questions:
teachers? 1. How you will differ the picture 1 to picture 2?
2. Which is better? Defend your answer.
3. What you can suggest to the two (2) pictures?

practicing new skills #1 * Basic Principles of Platter Presentation

practicing new skills #2 Directions: Create an informative commercial about the Basic
Principles of Platter Presentation. Presentation will be evaluated
using rubrics.
formative Assessment ) Directions: Write a short reflection about Basic Principles of Platter
Presentation.
G. Finding practical applications of Why do we need to consider the Basic Principles of Platter
concepts and skills in daily living Presentation

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
A. Content standard Time The
9:45 -learner demonstrates understanding
10:45, 2:30-3:30 Quarter on preparing4and
th cooking
Quarter
meat dishes.
C. Learning Competencies/ L.O. 3: Present Meat Dishes

3.1. Present meat dishes aesthetically, based on classical and
cultural standards (TLE_HECK10PCM-IVh-32)
“Presenting of Food in Plate”
II. CONTENT Neptune –
REFLECTION
Prepared by:
earned
III. 80% in
LEARNING the evaluation
B. Number of learners who
A. Resources SLM
Earth –
1. Textbook
require additional pages
2. Additional
remediation Material
who scoredfrom
below CG,TG
Learning Resource SST-III
(LR) portal
80%.
B.
C. Other
Did theLearning
remedialResources
lessons work? PowerPoint, chalkboard, Pictures
IV. PROCEDURES
caught up with the lesson. What is plating?
A. Reviewing previous lesson or How playing helps a dish to make it more tasty and presentable?
D. Number of learners who What are the basic principles on platter presentation?
E. Which of my
B. Establishing teachingofstrategies
a purpose the Presentation of the objectives
lesson
work?
for the new
F. What lesson did I encounter
difficulties
1. What is the picture all about?
can help me solve? 2. How you will rate the presentation of the dish?
G. What innovation or localized 3. What you can suggest to improve the presentation of food?
I wish
D. to share
Discussing newwith otherand
concepts Video Lesson Presentation
teachers?new skills #1
practicing * Presenting of Food in Plate

practicing new skills #2 * Presenting of Food in Plate

formative Assessment ) Directions: Which of the ways in presenting food in plate you
usually not follow?
G. Finding practical applications of Why do we need to consider the Presenting of Food in Plate?
concepts and skills in daily living How it can help you as a future chef?

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
C.
V. Learning
REMARKS Competencies/ L.O. 3: Present
Earth – Meat Dishes
REFLECTION 3.1. Present– meat dishes aesthetically, based on classical and
Neptune
Prepared by: cultural standards (TLE_HECK10PCM-IVh-32)
earned
II. CONTENT80% in the evaluation “Starting with Beautiful Food”
require
III. additional
LEARNING ISMAEL activities
RESOURCES for
L. MALUBAG Neptune
Cookery 10– Module pp. 370-373
remediation
A. Resources who SST-III
scored below SLM
80%. 1. Textbook pages
C. Did2. Additional Material
the remedial fromwork? CG,TG
lessons
Learning Resource (LR)
Number of learners who gave portal
caught
B. Otherup with the
Learning lesson.
Resources PowerPoint, chalkboard, Pictures
IV. PROCEDURES
continue to require remediation. Directions: Identify whether the statement is
Noted/Observed/Inspected by:true or false. Explain
A. Reviewing previous lesson or your answer.
E. Which of my teaching strategies 1. Complex arrangements are easier to serve, and more likely to be
worked well? Why did these still attractive when they are half demolished by the guests
work? 2. Presentation must have three elements.
F. What difficulties did I encounter 3. It must look attractive and appropriate not only by itself, but
which my principal or supervisor among other presentations on the table.
B.
canEstablishing a purpose of the
help me solve? Presentation of the objectives
lesson
for the new lesson
I wish to share with other Guide Questions:
teachers? 1. How you will describe the picture?
2. What are the edible food in the picture?
3. What you can suggest to improve the presentation of food?
D. Discussing new concepts and Video Lesson Presentation
practicing new skills #2 Directions: Report and explain the following:
* Avoid a monochromatic color scheme
* Bring out vegetables' brightest colors
* Sear your meat and let it rest
* Cook fried foods carefully
* Take texture into account
formative Assessment ) Directions: Write an essay about presenting food. Include when to
sear the meat and how to present fried food. The activity will be
evaluated thru rubrics.

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES th
Time 9:45 - 10:45, 2:30-3:30 Quarter 4 Quarter
meat dishes.
3.2. Select suitable plate according to standard in serving meat
dishes (TLE_HECK10PCM-IVh-32)
II. CONTENT “Presenting Food”

REFLECTION Neptune 10– Module pp. 373-375
III. LEARNING
PreparedRESOURCES
by: Cookery
A.A.Number
Resources of learners who SLM
earned 80% inpages
1. Textbook the evaluation
2. Additional
B. Number Materialwho
of learners from CG,TG
Earth –
Learning Resource
require additional
ISMAEL (LR) portal
activities for
remediation
B. whoResources
Other Learning scored below
SST-III PowerPoint, chalkboard, Pictures
80%.
IV.
C. DidPROCEDURES
the remedial lessons work? Directions: Identify whether the statement is true or false. Briefly
A. Reviewing previous who
lesson or explain the following.
Number of learners gave
presenting the new lesson 1. Avoid a monochromatic color scheme
caught up with the lesson. 2. Sear your meat and let it rest
D. Number of learners who 3. Cook fried foods carefully
continue to require
B. Establishing a purposeremediation.
of the Presentation of Noted/Observed/Inspected
the objectives by:
lesson
worked
C. well?examples/instances
Presenting Why did these Picture analysis
for
work? the new lesson
F. What difficulties did I encounter Guide Questions:
1. How you will describe the picture?
which my principal or supervisor 2. Is it too much or not enough?
can help me solve? 3. If you will present the same dish, how you will present it??
G. What innovation
D. Discussing or localized
new concepts and Individual Activity
materials new
practicing did Iskills
use/discover
#1 which Directions: Report and explain the following:
I wish to share with other * Plating it with Care
teachers? * Visualize the finished plate
* Limit portion sizes
* Follow the rule of odds
* Play with different textures
* Layer foods to add height

formative Assessment ) Directions: Write a reflection about presenting food. Include why to
limit the portion size and layering the food. The activity will be

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.
C.
V. Learning
REMARKS Competencies/ L.O. 3: Present
Earth – Meat Dishes
REFLECTION 3.2. Select suitable
Neptune – plate according to standard in serving meat
Prepared by: dishes (TLE_HECK10PCM-IVh-32)
earned
II. CONTENT80% in the evaluation “Use Sauce Wisely”
require
III. additional
LEARNING ISMAEL activities
RESOURCES for
L. MALUBAG Neptune
Cookery 10– Module pp. 375-376
remediation
A. Resources who SST-III
scored below SLM
80%. 1. Textbook pages
C. Did2. Additional Material
the remedial fromwork? CG,TG
lessons
Learning Resource (LR)
Number of learners who gave portal
caught
B. Otherup with the
Learning lesson.
Resources PowerPoint, chalkboard, Pictures
IV. PROCEDURES
continue to require remediation. Directions: Identify whether the statement is
Noted/Observed/Inspected by:true or false. Briefly
A. Reviewing previous lesson or explain the following.
E. Which of my teaching strategies 1. Plating it with Care
worked well? Why did these 2. Limit portion sizes
work? 3. Follow the rule of odds
F. Establishing
B. What difficulties did Iofencounter
lesson
C.
can Presenting
help me examples/instances
solve? Sharing of Experiences
for the new
G. What lesson or localized
innovation
Guide Questions:
1. How did you present your sauce in your performance?
I wish to share with other 2. What you will do to maintain the consistency of sauce?
teachers? 3. What are the kind of dish that you can accompaniment to sauce?
practicing new skills #1 Directions: Report and explain the following:
* Use sauce wisely
* Keep up with food styling trends
* Adding Appetizing Touches
* Employ drizzles and swirls
* Make sure the plate is clean

formative Assessment ) Directions: Write a reflection about presenting food. Include use of
sauce and employing drizzles and swirls. The activity will be

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
meat dishes.

3.3. Present meat dishes hygienically and sequentially within the
required time frame. (TLE_HECK10PCM-IVh-32)
Prepared by:
II. CONTENT “The 5 Basic Elements of Plating”
earned
III. 80% in
LEARNING the evaluation
B.A.Number
Resources of learners who SLM
Earth –
1. Textbook
require additional pages
2. Additional Material
remediation who SST-III from
scored below CG,TG
Learning
80%. Resource (LR) portal
B.
C. Other
Did theLearning
remedial Resources
lessons work? PowerPoint, chalkboard, Pictures
IV. PROCEDURES Directions: Briefly explain the following.
A. Reviewing previous lesson or 1. Use sauce wisely
presenting the new lesson 2. Employ drizzles and swirls
continue to require remediation. 3. Keep up withNoted/Observed/Inspected
food styling trends by:
E. Establishing
B. Which of my teachingofstrategies
lesson
work?
C. Presenting examples/instances Sharing of Experiences
for the new lesson
1. How did you present your previous performances?
can help me solve? 2. How did you choose the garnish in your dish?
G. What innovation or localized 3. What are have you discovered in presenting your dish?
materials
D. Discussing didnew
I use/discover
concepts andwhich Discussion of the topic
Ipracticing
wish to share
new skills #1other
with * The 5 Basic Elements of Plating
teachers?
practicing new skills #2 Directions: Make a vlog about the 5 basic elements of plating. The
activity will be evaluated thru rubrics.

formative Assessment ) Directions: Write a reflection about the 5 basic elements of plating.
The activity will be evaluated thru rubrics.
G. Finding practical applications of Why do we need to consider the basic elements in cooking?
concepts and skills in daily living How it can help you as a:
a. student
b. performances
c. future chef

DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES

2.4. Apply different techniques in meat preparation
2.5. Cook meat-cut dishes according to the given recipe
II. CONTENT “Cook Meat Dish using Moist Heat Method”

A. Resources SLM
1. Textbook pages
B. Other Learning Resources Cooking tools, equipment and utensils, personal protective
equipment (PPE) for cooking, ingredients for meat recipe
IV. PROCEDURES What are the factors affecting choice of cooking methods in meat?
A. Reviewing previous lesson or Describe each factors.
presenting the new lesson Explain why fats is one of the factors affecting choice of cooking
methods in meat?

lesson
the new lesson
D. Discussing new concepts and Group Activity
practicing new skills #1 Performance Activity
E. Discussing new concepts and Presentation of Rubrics

for remediation
can help me solve?
Prepared by:
ISMAEL L. MALUBAG
SST-III
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
C. Learning Competencies/ L.O. 4: Store Meat

4.1. Utilize quality trimmings and leftover in storing meat
(TLE_HECK10PCM-IVi-33)
II. CONTENT “ Methods of Preserving Meat”

A. Resources SLM
1. Textbook pages
B. Other Learning Resources PowerPoint presentation, chalkboard, laptop
IV. PROCEDURES How did you found the performance activity?

A. Reviewing previous lesson or What is/are the challenge/s you encountered while doing the
presenting the new lesson performance?
How you will improve your skills in cooking?

lesson
C. Presenting examples/instances for Jumbled Letters
the new lesson Directions: Rearrange the jumbled letters to reveal the word.
Observe words and give your thoughts about it.

practicing new skills #1 Directions: Briefly discuss the assign method of preserving meat.
E. Discussing new concepts and Discussion of topics

practicing new skills #2 * Methods of Preserving Meat
* Evaluating the Quality of Preserved Meat Products
* Proper Storage of Preserved Meat

formative Assessment ) Directions: Make a short info-graphic about the different methods
of preserving meat and proper storage of preserved meat. The
group work will be evaluated using rubrics.
G. Finding practical applications of Why do we need to know the different methods in preserving
concepts and skills in daily living meat?
Discuss the length of preserving food based on its preserving
method.
J. Additional activities for application How to achieve high standards of sanitation? Enumerate the
for remediation hygiene practices in storing meat products.
What are techniques in storing meat?
can help me solve?
Prepared by:
ISMAEL L. MALUBAG
SST-III
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
C. Learning Competencies/ L.O. 4: Store Meat

4.2. Store fresh and cryovac-packed meat according to health
regulations
4.3. Use required containers and store meat in proper temperature
to maintain the quality and freshness
(TLE_HECK10PCM-IVi-33)
II. CONTENT “Hygiene Practices in Storing Meat Products”
“Techniques in storing meat”
A. Resources SLM
1. Textbook pages
B. Other Learning Resources PowerPoint presentation, chalkboard, laptop
IV. PROCEDURES What are the methods of preserving meat?

A. Reviewing previous lesson or How you will evaluate the quality of preserved meat products?
presenting the new lesson Discuss briefly the ways in proper storage of preserved meat.
lesson
C. Presenting examples/instances for Video Clip Presentation
the new lesson
Guide Questions
1. What is the video all about?
2. What are the hygiene practices showed in the video?
3. How meat is being stored?
practicing new skills #1 Directions: Tell whether the statement is correct or incorrect.
Raise thumb ups if it’s correct and thumbs down if it’s incorrect.
E. Discussing new concepts and Discussion of topics
practicing new skills #2 * Hygiene Practices in Storing Meat products
* Techniques in storing meat

formative Assessment ) Directions: Make an essay about the importance of hygiene
practices in preparing and cooking meat dishes. How it will help
you in future?
G. Finding practical applications of Why do we need to know the hygiene practices in storing meat
concepts and skills in daily living products
How techniques helps the meat in preserving iy.
J. Additional activities for application How to achieve high standards of sanitation? Enumerate the
for remediation hygiene practices in storing meat products.
What are techniques in storing meat?
can help me solve?
Prepared by:
ISMAEL L. MALUBAG
SST-III
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
C. Learning Competencies/ Meat Dishes
Objective
A. Assess knowledge, understanding and skills of the students
through quarter examination
II. CONTENT “Summative Exam”
III. LEARNING RESOURCES Cookery 10, quarter 4

A. Resources
1. Textbook pages
2. Additional Material from Cookery 10
B. Other Learning Resources CG,TG
IV. PROCEDURES Test questions

B. Establishing a purpose of the
lesson
C. Presenting examples/instances for Setting of rules while taking the examination

the new lesson
D. Discussing new concepts and Giving directions

E. Discussing new concepts and Administering exam



H. Making generalizations and Collecting of papers

abstractions about the lesson
I. Evaluating learning Checking of papers
J. Additional activities for application Recording of scores

for remediation
can help me solve?
Prepared by:
ISMAEL L. MALUBAG
Teacher III
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
C. Learning Competencies/ Meat Dishes
Objective
A. Assess knowledge, understanding and skills of the students
through quarter examination
II. CONTENT “Fourth Periodical Exam”
III. LEARNING RESOURCES “Third Periodical Test”

A. Resources
1. Textbook pages
2. Additional Material from Cookery 10
B. Other Learning Resources CG,TG
IV. PROCEDURES Test questions

B. Establishing a purpose of the
lesson
C. Presenting examples/instances for Setting of rules while taking the examination

the new lesson
D. Discussing new concepts and Giving directions

E. Discussing new concepts and Administering exam



H. Making generalizations and Collecting of papers

abstractions about the lesson
I. Evaluating learning Checking of papers
J. Additional activities for application Recording of scores

for remediation
can help me solve?
Prepared by:
ISMAEL L. MALUBAG
Teacher III
DINO S. NEPOMUCENO
Principal II

I. OBJECTIVES
A. Content standard The learner demonstrates understanding of the basic concepts
and underlying theories in preparing stocks, sauces and soups
B. Performance Standard The learner demonstrates competencies in preparing a variety of

stocks, sauces and soups used in different culture.
C. Learning Competencies/ LO 1. Prepare Misen Place

LO 2. Cook Meat Cuts
LO 4. Store Meat Dishes
II. CONTENT “Remedial Activities”
III. LEARNING RESOURCES Cookery 10 module

A. Resources
1. Textbook pages
B. Other Learning Resources Activity sheet
IV. PROCEDURES How did you find the performance?

A. Reviewing previous lesson or What difficulties you have encountered while doing your
presenting the new lesson performance?
What did you do to address the difficulties?

lesson
the new lesson
practicing new skills #1 Directions: Label the different cuts of meat.

practicing new skills #2 Directions: Write an essay about the importance of storing meat.

formative Assessment ) Directions: Search for a recipe of different meat dishes around the
country.
G. Finding practical applications of Why do we need to know about meat dishes?
concepts and skills in daily living How it can help you as a student and chef/entrepreneur in
future?
for remediation
can help me solve?
Prepared by:
ISMAEL L. MALUBAG
Teacher III
DINO S. NEPOMUCENO
Principal II

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Annex 1C to DepEd order No. 42, s.

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

D. Discussing new concepts and Match Me

E. Discussing new concepts and Discussion of the topic

F. Developing mastery (leads to Individual Activity

I. Evaluating learning Short quiz

J. Additional activities for What is the composition of meat?

Annex 1C to DepEd order No. 42, s. 2016

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

C. Learning Competencies/ L.O. 1: Prepare misen place

F. Developing mastery (leads to Individual Activity

I. Evaluating learning Short quiz

J. Additional activities for What are the structure of meat?

Annex 1C to DepEd order No. 42, s. 2016

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

D. Discussing new concepts and Discussion of the topic

E. Discussing new concepts and Group Activity

F. Developing mastery (leads to Individual Activity

I. Evaluating learning Short quiz

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

D. Discussing new concepts and Discussion of the topic

E. Discussing new concepts and Group Activity

F. Developing mastery (leads to Individual Activity

I. Evaluating learning Short quiz

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

D. Discussing new concepts and Discussion of the topic

E. Discussing new concepts and Group Activity

F. Developing mastery (leads to Individual Activity

I. Evaluating learning Short quiz

J. Additional activities for Prepare for the activity next meeting

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

D. Discussing new concepts and Discussion of the topic

E. Discussing new concepts and Group Activity

F. Developing mastery (leads to Individual Activity

G. Finding practical applications of What do we need to know the doneness of meat?

I. Evaluating learning Short quiz

J. Additional activities for What are the market forms of meat?

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

C. Learning Competencies/ L.O. 2: Cook meat cuts

E. Discussing new concepts and Discussion of the topic

F. Developing mastery (leads to Group Activity

I. Evaluating learning Short quiz

J. Additional activities for What is marinade?

Annex 1C to DepEd order No. 42, s. 2016

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

E. Discussing new concepts and Individual Activity

F. Developing mastery (leads to Group Activity

G. Finding practical applications of What do we need to know about marinade?

I. Evaluating learning Short quiz

C. Learning Competencies/ L.O. 2: Cook meat cuts

F. Developing mastery (leads to Individual Activity

G. Finding practical applications of How heat is important to meat?

I. Evaluating learning Short quiz

Annex 1C to DepEd order No. 42, s. 2016

GRADE 1 TO 12 School Cawit NCHS Grade Level 10

E. Discussing new concepts and Discussion of the topic

F. Developing mastery (leads to Group Activity