Based on Annex 2B.6 to DepEd Order No. 42, s.

2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates FEB 19-23, 2024 Learning Area COOKERY NCII (4)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE CEREAL AND STARCH DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of core concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook cereal and starch dishes

C. Learning Competencies / Objectives LO1. Perform mise en place

1.1. prepare the tools, equipment, and ingredients based on prescribed standards
1.2. determine the sources and kinds of starch and cereals
1.3. identify the ingredients in the preparation of various types of starch and cereal dishes
Topic:
1. Tools and equipment needed in preparing cereal and starch dishes
2. Quality of cereals and starch dishes
II. CONTENT 3. Nutritional value and components of cereals and starch
4. Food sources and kinds of starch and cereals
5. Ingredients for starch and cereal dishes
At the end of the lesson at the end of the lesson,
III. LEARNING RESOURCES the students will be able to:
1. Perform mise en place
2. Determine quality, nutritional value and components of cereals and starch
3. Determine food sources, kinds of cereals and starch
4. Knowledge in ingredients for starch and cereal dishes
A. References CBLM
IV. PROCEDURES
Engage Show different pictures and videos of tools, Be familiar with the video presentation
utensils and equipment needed in cereal and about tools, utensils and equipment needed
starch dishes preparation; Determine the in cereal and starch dishes preparation;
sources and kinds of starch and cereals; and Determine the sources and kinds of starch
identify the ingredients in the presentation of and cereals; and identify the ingredients in
the presentation of various types of starch
 various types of starch and cereal dishes and cereal dishes

Study DISCUSSION and EXPLANATION DISCUSSION and EXPLANATION

Lesson Proper Lesson Proper

The teacher prepared a presentation thatThe teacher prepared a presentation that

contains the lessons tools, utensils and contains the lessons regarding the tools,
equipment needed in cereal and starch dishes utensils and equipment needed in cereal
preparation; Determine the sources and kinds
and starch dishes preparation; Determine
of starch and cereals; and identify the
ingredients in the presentation of various types the sources and kinds of starch and cereals;
of starch and cereal dishes and identify the ingredients in the
presentation of various types of starch and
Guide Questions: cereal dishes

a. From the discussion, (The teacher will employ a question-and-

b. How important to have the knowledge of the answer session with students.)
tools, utensils and equipment needed in cereal
and starch dishes preparation; Determine the
sources and kinds of starch and cereals; and
identify the ingredients in the presentation of
various types of starch and cereal dishes

Activate SHORT QUIZ SHORT QUIZ

V. REMARKS The student will share their answers.

VI. REFLECTION Make an advance study about our next lesson on How to Prepare starch and cereal dishes

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL
Based on Annex 2B.6 to DepEd Order No. 42, s. 2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates FEB 26 – March 1, 2024 Learning Area COOKERY NCII (4)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE CEREAL AND STARCH DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook cereal and starch dishes

C. Learning Competencies / Objectives LO2. Prepare starch and cereal dishes

2.1 cook various types of starch and cereal dishes
2.2 prepare sauces and accompaniments of selected starch and cereal products
2.3 follow safety and hygienic practices while working in the kitchen
Topic:
1. Methods of cooking starch and cereal dishes
II. CONTENT 2. Preparation of sauces and accompaniments for starch and cereal dishes
3. Safety and hygienic practices in the kitchen
4. Suggested projects: Cereal and starch dishes
At the end of the lesson at the end of the lesson,
III. LEARNING RESOURCES the students will be able to:
1. Perform preparing and cooking cereal and starch dishes
2. Perform presenting cereal and starch dishes with proper plating and garnishing
A. References CBLM
IV. PROCEDURES
Engage DISCUSSION & ACTUAL DEMONSTRATION DISCUSSION & ACTUAL
DEMONSTRATION
Lesson Proper
Study Lesson Proper
The teacher prepared a presentation that
contains the lessons presentaiton cereal and The teacher prepared a presentation that
starch dishes; Presenting of cereal and starch contains the lessons presentaiton cereal
 dishes with proper plating, garnishing, sauce
and accompaniments of cereal and starch
dishes
Guide Questions:
c. From the discussion,
d. How important to have the knowledge on
Presentation of starch and cereal dishes
and starch dishes; Presenting of cereal and
starch dishes with proper plating,
garnishing, sauce and accompaniments of
cereal and starch dishes
(The teacher will employ a question-and-
answer session with students.)

Activate PERFORMANCE ACTIVITY PERFORMANCE ACTIVITY

Preparing, and Cooking cereal and starch Preparing, and Cooking cereal and starch
Dishes Dishes
V. REMARKS

VI. REFLECTION Make an advance study about our next lesson on PRESENTING STARCH AND CEREAL DISHES

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL
Based on Annex 2B.6 to DepEd Order No. 42, s. 2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates March 4 to 9, 2024 Learning Area COOKERY NCII (4)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE CEREAL AND STARCH DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook cereal and starch dishes

C. Learning Competencies / Objectives LO 3. Present starch and cereal dishes

3.1 present starch dishes with suitable plating and garnishing according to standards

Topic:
1. Factors to consider in presenting starch and cereal dishes
2. Plating
II. CONTENT 3. Garnishing
4. Sauces
5. Accompaniment

At the end of the lesson at the end of the lesson,

III. LEARNING RESOURCES the students will be able to:
1. Presenting plated starch and cereal dishes
2. Presenting starch and cereal dishes with garnishing, sauces and accompaniment
A. References CBLM
IV. PROCEDURES
Engage DISCUSSION & ACTUAL DEMONSTRATION DISCUSSION & ACTUAL
DEMONSTRATION
 Lesson Proper
Study
The teacher prepared a presentation that
contains the lessons presentaiton cereal and
starch dishes; Presenting of cereal and starch
dishes with proper plating, garnishing, sauce
and accompaniments of cereal and starch
dishes
Lesson Proper
The teacher prepared a presentation that
contains the lessons presentaiton cereal
and starch dishes; Presenting of cereal and
starch dishes with proper plating,
garnishing, sauce and accompaniments of
cereal and starch dishes

Guide Questions: (The teacher will employ a question-and-

answer session with students.)
e. From the discussion,

How important to have the knowledge on

Presentation of starch and cereal dishes

f.

Activate PERFORMANCE ACTIVITY PERFORMANCE ACTIVITY

Presenting cereal and starch Dishes Presenting cereal and starch Dishes
V. REMARKS

VI. REFLECTION Make an advance study about our next lesson Storing Starch and Cereal Duishes

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL
Based on Annex 2B.6 to DepEd Order No. 42, s. 2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates March 11 to 15, 2024 Learning Area COOKERY NCII (4)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE CEREAL AND STARCH DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook cereal and starch dishes

C. Learning Competencies / Objectives LO4. Storing starch and cereal dishes

4.1 store starch and cereal at appropriate temperature
4.2 maintain optimum freshness and quality of starch and cereal dishes according to standards
4.3 store starch and cereal according to standard operating procedures
Topic:
II. CONTENT 1. Techniques for storing starch and cereal dishes
2. FIFO
At the end of the lesson at the end of the lesson,
III. LEARNING RESOURCES the students will be able to:
1. Perform proper storing of starch and cereal dishes
2. Knowledge of the technique in storing starch and cereal dishes
3. Knowledge in First IN First OUT procedure of storing starch and cereal dishes
A. References CBLM
IV. PROCEDURES
Engage Show different pictures and videos Storing of Be familiar with the video presentation
 starch and cereal dishes about Storing starch and cereal dishes

Study DISCUSSION & ACTUAL DEMONSTRATION DISCUSSION & ACTUAL

Lesson Proper
The teacher prepared a presentation that
contains the lessons Storing of starch and cereal
dishes
Guide Questions:
g. From the discussion, How important to have the
knowledge on how to Storing of starch and
cereal dishes accordingly
DEMONSTRATION
Lesson Proper
The teacher prepared a presentation that
contains the lessons Storing of starch and
cereal dishes
(The teacher will employ a question-and-
answer session with students.)

Activate Short Quiz Short Quiz

V. REMARKS The student will share their answers.

VI. REFLECTION Review lesson and prepare for your written quizzes.

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL
 DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & Quarter GRADE 12
LESSON 3rd QUARTER
LOG Teacher ROSALIE V. SALUMBIDES SHS Track ACADEMIC (HE)
SENIOR HIGH SCHOOL Inclusive Dates March 18 to 22, 2024 Learning Area COOKERY NCII (4)
Scheduled Time Wednesday 8:00 AM TO 11:00 AM Topic PREPARE CEREAL AND STARCH DISHES

SESSION 1 SESSION 2 ASYNCHRONOUS

I. OBJECTIVES
life; and

A. Content Standard The learner demonstrates understanding of concepts, and principles in cookery.

B. Performance Standards The learner: 1. The learners independently prepare and cook cereal and starch dishes

C. Learning Competencies / Objectives Prepare Cereal and Starch Dishes

II. CONTENT Topic: Review of Topics for Prepare CEREAL AND STARCH DISHES

At the end of the lesson at the end of the lesson,

III. LEARNING RESOURCES the students will be able to:
1. To answers the quizzes for Preparing CEREAL AND STARCH DISHES
A. References CBLM
IV. PROCEDURES
Engage and Study Review Discussions for CEREAL AND STARCH Review Discussions for CEREAL AND
DISHES STARCH DISHES

Activate Written Activities for CEREAL AND STARCH Written Activities for CEREAL AND STARCH
DISHES DISHES
 V. REMARKS

VI. REFLECTION Make an advance study about our next lesson Prepare and Cook Seafoods Dishes

Prepared by: Noted by:

ROSALIE V. SALUMBIDES JUANITO T. PULIDO JR.
SHS FACULTY MEMBER SHS PRINCIPAL