School: Kawayan National High School Grade Level: 10

GRADES 1 to 12
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON LOG
Teaching Dates and Time: October 16-20, 2023 Quarter: 1

MONDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES October 16, 2023 October 18, 2023 October 19, 2023 October 20, 2023

A. Content Standard The learners demonstrate an understanding preparing and cooking cereals and starch dishes

B. Performance Standards The learners independently prepare and cook cereals and starch dishes

C. Learning Competencies/
Objectives
(Write the LC code for each)
II. CONTENT
A. Topic
B. Concept
C. KBI
III. LEARNING RESOURCES
A. References
1. Curriculum guide
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources
Cookery 10 – quarter 1 – week 8
LO2. Prepare starch and cereal dishes LO 3. Present starch and cereal dishes LO4. Storing starch and cereal dishes
2.1 cook various types of starch and 3.1 present starch dishes with suitable 4.1 store starch and cereal at appropriate temperature
cereal dishes plating and garnishing according to 4.2 maintain optimum freshness and quality of starch and cereal dishes according to
2.2 prepare sauces and accompaniments standards standards
of selected starch and cereal products TLE_HECK9-12CD-Ij-7 4.3 store starch and cereal according to standard operating procedures
TLE_HECK9-12CD-Ig-i-6 TLE_HECK9-12CD-Ij-8
9. Suggested projects: 10. Factors to consider in presenting 11.Techniques for storing starch and cereal dishes
Cereal and starch dishes starch and cereal dishes 12.FIFO
10.1. Plating
10.2. Garnishing
10.3. Sauces
10.4. Accompaniments
1. CBLM II 1. CBLM II 1. CBLM II 1. CBLM II
Food Trades. Food Trades. Food Trades. Food Trades.
Module VIII. Module VIII. Module VIII. Module VIII.
Lesson III. Lesson III. Lesson III. Lesson III.
• Whiteboard and markers • Prepared starch and cereal dishes
• Projector and screen (e.g., risotto, pasta dish, rice dish)

• Ingredients for demonstration
• Recipe handouts
• Plates, bowls, and serving utensils
• Garnishes (fresh herbs, sauces,
vegetables)
• Presentation guidelines and
standards
• Whiteboard and markers
• Projector and screen (optional, for
visual aids)

MONDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
October 16, 2023
• Begin with a warm welcome.
• Reading Time (10 minutes)
1. Recap the previous lesson on basic
cooking techniques.
2. Introduce the topic of the day:
"Cereal and Starch Dishes."
October 18, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Cereal and Starch Dishes
1. Understand the importance of
plating and garnishing in food
presentation.
2. Identify suitable plating techniques
for starch and cereal dishes.
October 19, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Presenting Starch and Cereal
Dishes with Suitable Plating and
Garnishing
October 20, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Evaluating Actual Products

3. Explain the importance of 3. Apply appropriate garnishing

C. Presenting examples/
instances of the new
lesson
D. Discussing new concepts
and practicing new skills # 1
Cookery 10 – quarter 1 – week 8
incorporating a variety of grains
and starches in our diet for energy
and nutrients.
Discussion on Cereal and Starch
Dishes (10 minutes):
1. Use the projector to display
images of different cereal and
starch dishes (e.g., pasta, rice
dishes, breakfast cereals, porridge,
etc.).
2. Discuss the characteristics of
cereal and starch dishes, including
their versatility, preparation
methods, and cultural significance.
3. Talk about the nutritional benefits
of incorporating grains and
starches in meals, such as fiber,
methods to enhance the visual
appeal of their dishes.
Introduction (10 minutes):
• Begin with a brief discussion on the
significance of food presentation in
culinary arts.
• Highlight how proper plating and
garnishing can elevate the dining
experience and create a memorable
impression.
• Share examples of well-plated
dishes and their impact on diners.
Explanation of Plating Techniques (15
minutes):
• Introduce various plating
techniques suitable for starch and

E. Discussing new concepts
and practicing new skills # 2
Cookery 10 – quarter 1 – week 8
complex carbohydrates, and
essential nutrients.
Types of Cereal and Starch Dishes
(15 minutes):
1. Present a list of common cereal
and starch dishes along with brief
descriptions of each.
2. Discuss different types of grains
and starches used in these dishes,
such as rice, pasta, oats, quinoa,
and more.
3. Highlight the different cooking
techniques required for each dish,
like boiling, steaming, frying, and
baking.
Demonstration of a Cereal Dish (10
minutes):
1. Choose a simple cereal dish (e.g.,
rice pilaf) and demonstrate the
step-by-step preparation process.
2. Explain key techniques, such as
rinsing rice, sautéing aromatics,
measuring liquids, and cooking
until grains are tender.
3. Emphasize proper seasoning and
presentation techniques.
Demonstration of a Starch Dish (10
minutes):
1. Choose a starch-based dish (e.g.,
mashed potatoes) and
demonstrate the preparation
process.
2. Highlight techniques like peeling
and boiling potatoes, mashing
them, adding butter and cream,
and achieving desired consistency.
3. Discuss variations of starch dishes
and potential flavor additions.
MONDAY
cereal dishes, such as:
• Stacking
• Layering
• Central placement
• Asymmetrical arrangement
• Discuss the visual effects and
reasons for choosing specific plating
techniques for different types of
dishes.
Demonstration and Practice (20
minutes):
• Conduct a live demonstration of
plating a starch or cereal dish
using one of the techniques
discussed.
• Invite students to participate in a
hands-on activity:
1. Divide students into pairs or small
groups.
2. Provide each group with a pre-
cooked starch dish and a selection
of garnishes.
3. Instruct them to use the plating
techniques demonstrated to
create visually appealing
presentations.
4. Encourage creativity while
adhering to basic presentation
guidelines.
WEDNESDAY THURSDAY FRIDAY

F. Developing Mastery
(Leads to Formative Assessment # 3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations of
concepts and skills in daily
living
I. Evaluating Learning
Cookery 10 – quarter 1 – week 8
October 16, 2023
Suggested Projects (5 minutes):
1. Introduce two suggested projects
related to cereal and starch dishes:
a. Cereal Bar Creation: Students
can create their own cereal bars
using a variety of grains, dried
fruits, nuts, and sweeteners.
Emphasize the importance of
balancing flavors and textures.
b. Global Starch Dish Presentation:
Assign students different
countries or cultures and have
them research and present a
traditional starch-based dish
from that region.
Q&A and Discussion (5 minutes):
1. Encourage students to ask
questions related to the lesson,
projects, or any unclear concepts.
2. Discuss potential challenges they
might face during the projects and
provide guidance.
Conclusion and Homework (5
minutes):
1. Summarize the key points of the
lesson, including the variety of
cereal and starch dishes, their
nutritional benefits, and the
suggested projects.
October 18, 2023 October 19, 2023 October 20, 2023
Discussion on Garnishing (10
minutes):
• Emphasize the role of garnishes in
adding color, texture, and flavor to
a dish.
• Present different types of garnishes
that are suitable for starch and
cereal dishes, such as fresh herbs,
edible flowers, sauces, and sliced
vegetables.
• Discuss the importance of balance
and restraint in garnishing to avoid
overwhelming the dish.
Peer Evaluation and Feedback (5
minutes):
• Have each group present their
plated starch dishes to the class.
• Encourage classmates to provide
constructive feedback on
presentation, choice of plating
technique, and use of garnishes.
• Use this opportunity to reinforce
the concept of continuous
improvement in culinary skills.
Conclusion and Recap (5 minutes):
• Summarize the key points covered
in the lesson.
• Reinforce the importance of
combining technical cooking skills
with artistic presentation for a well-
rounded culinary experience.
• Remind students of the upcoming
assessment and the criteria that will
be used to evaluate their presented
dishes.
Assessment (In-Class Assignment):
• Each group's plated starch dish will
be assessed based on the following

J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
Cookery 10 – quarter 1 – week 8
2.Assign the homework: Students
should choose one of the suggested
projects and research further about
their chosen topic. They should also
prepare a list of ingredients needed
for the project.
MONDAY
October 16, 2023
Note: Adjust the duration of each
segment as needed to ensure that the
lesson stays within the 1-hour
timeframe. Also, make sure to consider
the students' skill levels and adjust the
complexity of the dishes accordingly.
___ of Learners who earned 80% above
___ of Learners who require additional
activities for remediation
___Yes ___No
criteria:
• Adherence to chosen plating
technique
• Appropriate use of garnishes
• Visual appeal and balance
• Presentation according to standards
• Assessment results can be discussed
with students individually to
provide targeted feedback for
improvement.
Homework:
• Assign students to research and
compile a list of suitable garnishes
for different types of starch and
cereal dishes.
Extension Activities (Optional):
• Have students explore plating
techniques used in various
international cuisines and discuss
how cultural influences affect
presentation styles.
• Organize a plating competition
where students have to plate and
present a given dish within a limited
time frame, focusing on creativity
and speed.
WEDNESDAY THURSDAY FRIDAY
October 18, 2023 October 19, 2023 October 20, 2023
Note: This lesson plan is a general
guideline. Depending on the class
dynamics and available resources, you
can adjust the timings and activities
accordingly.
___ of Learners who earned 80% above ___ of Learners who earned 80% above ___ of Learners who earned 80% above
___ of Learners who require additional ___ of Learners who require additional ___ of Learners who require additional
activities for remediation activities for remediation activities for remediation
___Yes ___No ___Yes ___No ___Yes ___No
 work? No. of learners who
have caught up with the
lesson.
No. of learners who continue
to require remediation
D. Which of my teaching
strategies worked well? Why
did these work?
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks

E. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
__ Bullying among pupils __ Bullying among pupils __ Bullying among pupils __ Bullying among pupils
__ Pupils’ behavior/attitude __ Pupils’ behavior/attitude __ Pupils’ behavior/attitude __ Pupils’ behavior/attitude
__ Colorful IMs __ Colorful IMs __ Colorful IMs __ Colorful IMs
__ Unavailable Technology __ Unavailable Technology __ Unavailable Technology __ Unavailable Technology
Equipment (AVR/LCD) Equipment (AVR/LCD) Equipment (AVR/LCD) Equipment (AVR/LCD)
__ Science/ Computer/ __ Science/ Computer/ __ Science/ Computer/ __ Science/ Computer/
Internet Lab Internet Lab Internet Lab Internet Lab
__ Additional Clerical works __ Additional Clerical works __ Additional Clerical works __ Additional Clerical works

F. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?
Planned Innovations: Planned Innovations: Planned Innovations: Planned Innovations:
__ Localized Videos __ Localized Videos __ Localized Videos __ Localized Videos
__ Making big books from __ Making big books from __ Making big books from __ Making big books from
views of the locality views of the locality views of the locality views of the locality
__ Recycling of plastics to be used as __ Recycling of plastics to be used as __ Recycling of plastics to be used as __ Recycling of plastics to be used as
Instructional Materials Instructional Materials Instructional Materials Instructional Materials
__ local poetical composition __ local poetical composition __ local poetical composition __ local poetical composition

Prepared by: Checked by: Noted by:

MANILYN A. CORDOVA, TIII MARIA CONCEPCION M. VALERIO, T-I JESSICA B. PANGANORON, PI

Cookery 10 – quarter 1 – week 8