School Grade Level Grade 10

DAILY LESSON LOG

Learning
Teacher TLE (Cookery)
Area
Teaching
Dates and Quarter First
Time

Day 15
I. OBJECTIVES
1. Content Standards Demonstrate an understanding preparing and cooking cereal and starch dishes

2. Performance Standards Prepare and cook cereal and starch dishes

TLE_HECK9-12CD-Ig-i-6
Lesson 2: Prepare cereal and starch dishes
LO2. Prepare starch and cereal dishes
3. Learning Competencies
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
- Methods of cooking starch and cereal dishes
- Preparation of sauces for starch and cereal dishes
II. CONTENT
- Safety and hygienic practices in the kitchen

III. LEARNING RESOURCES CG, LM, laptop, DLP, realia

A. References LM, CG in G10 Cookery, websites
1. Curriculum Guide pages page 20
2. Learner’s Materials pages pages 112-119
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources
IV. PROCEDURE
A. Reviewing previous
lesson/presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/ instances of
the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
CONSTRUCTIVISM APPROACH – RMFD (Recall, Model, Familiarize, Decide)
“Guess It!”
Divide the students into two. A representative from each group picks up a piece of paper from the bowl with tools
and equipment written in it and act it out. The remaining members of each team will get the chance to say their
guess. The group who got 3 correct answers in 1 minute time will be announced as the winner.
“Name Some Recipes”
Ask the students to give some starch and cereal recipes
Ask them the following questions:
- Have you experienced preparing starch or cereal dishes?
- Do you want to have an experience?
Show pictures of the different starch and cereal dishes.
“Starchy Conversation”
Give time to the students to have a conversation about the starch and cereal dish that they are going to prepare. Let
them display the ingredients they need in preparing such dish and discuss among the members of the group the steps
that they must follow in preparing their dish.
“Let the Whole Class Know”
Let each group discuss the recipe that they are going to prepare.
“Cooking Master Chef”
 Each group prepares their own choice of starch and cereal dishes using the correct ingredients and sauce, following
the correct procedure, and following the safety and hygienic practices while working in the kitchen.

G. Finding practical applications of

Aside from the dish you have prepared, Can you give another starch and cereal recipe?
concepts and skills in daily living
“Time to Reflect”
H. Making generalizations and
abstractions about the lesson
What significant learnings have you gained from your experience on the preparation of starch and cereal dishes?
“Feedbacking”

Let the students present their dish to the class. Allow the chosen members of each group to give feedback on the
output and presentation of the other group.

Students’ performance and output will be evaluated using this rubric:

I. Evaluating learning

J. Additional activities for application “Enrichment Activity”

or remediation Think of a starch or cereal recipe. Try to do this at home and ask your parent to write a comment about your
performance and output.
 “Browse & Explore”
Browse books, magazines, internet or other resources and look for pictures of plated starch and cereal dishes. Bring
them tomorrow.

Group the students into four and let each group think of any starch or cereal recipe. Bring the necessary ingredients
and garnishes.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.
D. No. of learners who continue to
require remediation
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?