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    EBORA.DLPMARCH19^J2024 -

    Uploaded by

    francessebora100918

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    Republic of the Philippines

    Department of Education
    REGION IV-A
    DIVISION OF CAVITE PROVINCE
    BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
    DAILY LESSON PLAN
    TLE/TVL DEPARTMENT
    S.Y: 2022-2023

    Teacher: Francess Jean C. Ebora Teaching Date and Time: 3/19/2024


    9:00-9:50AM
    and 9:50-
    10:40AM
    Learning Area: TLE Cookery Grade Level: 10- YAKAL
    AND NARRA

    QUARTER THIRD QUARTER


    I.OBJECTIVES 1. recognize the portion control for cooked
    poultry and game dishes
    2. discover how to control portion size
    3. analyze the factors to consider in
    presenting/plating poultry and game dishes

    1. Content Standards
    Plate/Present Poultry and Game Dishes

    2. Performance Standards The learners independently Plate/Present


    Poultry and Game Dishes
    3. Most Essential Competencies
    Plate/Present Poultry and Game Dishes
    (MELC)
    4. Learning Competencies / Objectives - Learners should be able to
    recognize Portion Control for
    Cooked Poultry and Game Dishes
    - Learners should be able to know
    How to Control Portion Sizes
    - Learners should be able to know
    how What are the factors to
    consider in presenting/plating
    poultry and game dishes
    II. CONTENT Portion Control for Cooked Poultry and
    Game Dishes, How to Control Portion Size,
    Plating/Presenting Poultry Dishes
    III. LEARNING RESOURCES
    a. References TLE Cookery Textbook
    1. Teacher’s Guide pages -pp.254-257
    2. Learner’s Materials pages -pp.254 – Portion Control,Portion and
    Serving and Factors to consider in
    presenting/plating poultry dishes
    -pp.255-257 – Plating/Presenting Poultry
    Dishes

    Barangay Bulihan, Silang, Cavite


    (046) 890-0133
    depedcavite.bulihannhs301180@deped.gov.ph
    Republic of the Philippines
    Department of Education
    REGION IV-A
    DIVISION OF CAVITE PROVINCE
    BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
    3. Textbook Title and Pages -Technical-Vocational-Livelihood Home
    Economics Cookery Manual
    4. Additional Materials from Learning
    Laptop, TV, Textbook, PowerPoint
    Resource (LR) portal
    b. Other Learning Resources /
    PPT
    Materials
    c. Approach (Strategy) Reflective Approach
    IV.PROCEDURE
    a. Prayer the teacher will call one student to lead the
    prayer in front
    b. Greetings and Classroom the teacher will greet the whole class. The
    Management teacher will ask the students to:
    Fix your chairs properly
    Pick up the pieces of trashes under your
    chair
    Be kind and respectful to each others.
    c. Checking of Attendance The learners will say their favorite color one
    the teacher call their surname.
    d. Review of the Past Lesson 1.Give some examples of Cooking Methods
    in Poultry
    2. What is Fabricating Chicken?
    3. What is Deboning Chicken

    e. Mood setting Puzzles


    Mechanics: The Teacher will separate the
    class into 4 groups and then the teacher will
    hand out a puzzle for each group to piece
    together.
    f. Lesson Proper The teacher will discuss what is Portion
    Control for Cooked Poultry and Game
    Dishes, How to Control Portion Sizes,
    And Plating/Presenting Poultry Dishes.

    Then later on the teacher will ask some


    questions like the following:

    What is portion?
    What do you mean by portion control?
    What is serving?

    g. Analysis The teacher will ask some questions


    related to the topic
    1.Can you please give me some factors
    to consider in plating/presenting poultry
    dishes

    Barangay Bulihan, Silang, Cavite


    (046) 890-0133
    depedcavite.bulihannhs301180@deped.gov.ph
    Republic of the Philippines
    Department of Education
    REGION IV-A
    DIVISION OF CAVITE PROVINCE
    BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
    2.What is the difference between
    portioning and serving?
    h. Evaluation Short Quiz
    1. ______ is how much you choose to eat
    at one time (Breakfast,Lunch,Dinner)
    a. Portion b. Serving c. Plating
    2. _____ is the act of arranging the meal on
    the individual plate immediately before its
    served.
    a. Portion control b. Plating c.Presentation
    3-5 Give 3 out of 5 Factors to consider in
    presenting/plating poultry dishes
    ANSWER KEY: 1. A
    2. B
    3-5
    - Type of service wares
    - Plating
    - Garnishing
    - Sauces
    - Accompaniments
    i. Reflection ESSAY
    In a one whole sheet of padpaper answer
    the question:

    What is the importance of


    plating/presenting poultry and game
    dishes?

    Deadline March 21, 2024

    Prepared by: Checked by:

    FRANCESS JEAN C. EBORA GEMMA D. MENDOZA


    Practice Teacher Master Teacher I

    Barangay Bulihan, Silang, Cavite


    (046) 890-0133
    depedcavite.bulihannhs301180@deped.gov.ph

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