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Daily Lesson Log
Daily Lesson Log
Daily Lesson Log
A. Content Standards:
B. Performance
The learners independently prepare and cook starch and cereal.
Standards:
C. Learning LO1. Perform Mise-En-Place (TLE_HECK10CD-If-5)
Competencies/ 1.2.Determine the sources and kinds of starch and cereals
Objectives: A. Identify the classification and sources of starch
WHAT AM I
Name the following tools/equipment in preparing starch dishes Applied knowledge of
and use it in a sentence. content within and across
curriculum teaching areas.
(ENGLISH)
B. Establishing a FLAGGED AS STARCHY Applied knowledge of
Purpose for the DIRECTION: Identify the country of the following flag. Each flag content within and across
Lesson represents a dish and try to guess what its ingredients are. curriculum teaching areas.
(AP)
E. Discussing New ACTIVITY NO. 2: STARCHES I HAVE EATEN Used a range of teaching
Concepts and List down the starch dishes you have eaten the last seven days. strategies that enhance
Practicing New Then, classify them as follows: learner achievement in
Skills#2 CEREALS LEGUMES ROOTS & TUBERS literacy and numeracy
skills.
Then, count the number of servings you have consumed per dish.
Compute which classification of starch is the most you have eaten
for the last seven days.
F. Developing Mastery Give the meaning of the following: Displayed proficient use of
a. Natural Starch Mother Tongue, Filipino
b. Modified Starch and English to facilitate
c. Purified Starch teaching and learning.
d. Cereals
e. Legumes
f. Roots and Tubers
G. Finding Practical THINK ABOUT IT (ELABORATE) Used a range of teaching
Application of If you will be the one to decide on which food your family will strategies that enhance
Concepts and Skills in consume for this coming weekend, what would be the learner achievement in
Daily Living starch/cereal dishes you will include on your list? Why did choose literacy and numeracy
them? skills.
H. Making Why is it important to learn the classification and sources of food Used a range of teaching
Generalization and starch? strategies that enhance
Abstractions about learner achievement in
the lesson literacy and numeracy
skills.
I. Evaluating Learning FORMATIVE TEST (Short Quiz)
Identify the following sentences and write the term being
described.
_________1. This classification of starch may be separated from
grains and tubers by a process called wet milling.
_________2. It refers to the starches as originally derived from
its plant source.
_________3. It is the fruit of plants in the pea family.
_________4. These are usually starchy pods or grains.
_________5. These are high in moisture content and low crude
fiber content.
II. Additional BROWSE AND LEARN
Activities for What are the starch properties and reaction?
Application or
Remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
required additional
activities for remediation
C. Did the remedial
lessons work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
used/discover which I
wish to share with other
teachers?
Prepared by:
FLORRIZA V. BOMBIO
Teacher I
Checked/Reviewed/Observed by: