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Based on Annex 2B.6 to DepEd Order No. 42, s. 2016
DAILY School MAKATI HIGH SCHOOL Grade Level 11 & 12
LESSON 4TH Quarter
LOG Teacher SUAVILLO MARLYVIC P. SHS Track
SENIOR HIGH SCHOOL Inclusive Dates April 15 – 19 2024 Learning Area
Schedule Time Monday 7-8 12 Electrical Topic HOPE 4
12:15 -1:15 ICT 1 Recreational Activities
1:15 – 2:15 HE 3
Wednesday 1:15 – 2:15 STEM A
Thursday 1:15 – 2:15 STEM B
Friday 9-10 HE 2
11-12 ICT 2
I. OBJECTIVES At the end of the lesson, the students should be able to:
1. identify the kitchen and cooking materials and the ingredients needed in cooking carrot, chicken and corn soup.
2. appreciates the importance of learning to cook and eat healthy meals
3. demonstrate the prepping, cooking and presentation in cooking a healthier meal
A. Content Standard The learner...
Demonstrates understanding of fitness and exercise in optimizing one’s health as a habit; as requisite for physical activity
assessment performance, as a career opportunity
B. Performance Standards The learner...
Leads fitness events with proficiency and confidence resulting in independent
pursuit and in influencing others positively
C. Learning Competencies / Explains relationship of health behaviors (eating habits, sleep and stress management) to health risks factors and physical
Objectives (Write the LC activity assessment performance- PEH12FH-IId-3
Code)
II. CONTENT Getting started with healthier cooking
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages https://www.deped.gov.ph/wksp-content/uploads/2019/01/SHS-Core_PE-and-Health-CG.pdf
2. Learners’ Materials
pages
3. Textbook pages
4. Additional Materials https://assets.heartfoundation.org.nz/documents/teacher-tools/lesson-plans/year-8/getting-started-healthier-cooking-
from Learning Resources lesson-resources-year-8.pdf?mtime=1667526714?1712873412
Portals
B. Other Learning Resources https://www.youtube.com/watch?si=FIrwMTM-
5kNNIF19&fbclid=IwAR3Lv72SJ8jAR8nIsUuFvG1ijthndY5jSmttIyWgfmro4pCLXsivhScB26c_aem_ATQ5w8IqA4Jo9kShY_HrN
HiDg4vX6airdWMb5en_kneBGzEZSGX-np-xSshHNhMh6ZsNiQu_4j1L1fOklVTslYql&v=a4l_DS_vCac&feature=youtu.be
IV. PROCEDURES
A. Revising previous lesson or Use the word list and search the kitchen to fill in the table.
presenting the new lesson
B. Establishing a purpose for Sensory evaluation uses sight, smell and taste to give feedback on food products.
the lesson
C. Presenting examples/ The Visual Food Guide
instances of the new lesson Eating a variety of foods help you get enough energy, nutrients, vitamins and minerals to grow
and be healthy.
Use the word list to fill in the blanks on the Visual Food Guide below.
Answer:
D. Discussing new concepts Prepping
and practicing new skills #1 Time allotted: 10 mins
Carrot, chicken and corn soup (serves 4)
Ingredients
8 cups water
1 teaspoon stock powder
2 large carrots, diced
1 cup brown rice
1 large onion, finely
chopped
2 corn on the cob,
cooked and kernels
removed (or 2 cups
frozen corn kernels)
1 cup cooked chicken,
shredded
parsley, chopped
Using kitchen equipment will make preparing and cooking food much easier -less effort and time, but always
remember that when using these, there are important things that you need to consider.
E. Discussing concepts and Cooking
practicing new skills #2 Time allotted: 15 mins
Procedure:
F. Developing mastery Presentation:
(Leads to Formative Time allotted: 5 mins
Assessment 3) Plating and Garnishing
Do’s and Don’ts
Place it where it seems just perfect.
Contrast color schemes work best for garnishing.
Do not overdo garnishing; this overshadows the main food.
Do not reuse the garnish.
Avoid being too elaborate.
G. Finding practical
applications of concepts Why is it important to learn to cook healthy meals?
and skills in daily living
H. Making generalizations and
abstractions about the What do you think are the ingredients we used today that makes it a healthy meal?
lesson What are the benefits in eating healthy meals?
I. Evaluating learning Direction:
List down 5 examples of kitchen utensils and equipment or cooking materials that we used during the discussion
1.
2.
3.
4.
5.
Enumerate 5 ingredients in Carrot, chicken and corn soup
6.
7.
8.
9.
10
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation.
B. No. of learners who require
additional activities for
remediation
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 it 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
learners?
Prepared by: Checked by:
MARLYVIC P. SUAVILLO ARQUE S. ARGUELLES
SHS T-III SAGH
Checked and reviewed by: Noted by:
ARLENE RAYMUNDO LAWRENCE JAY S. SEDILLA
Master Teacher I ASP II, Operations and Learner Support
