SCHOOL GUADALUPE NATIONAL HIGH SCHOOL GRADE LEVEL 10
DAILY
TEACHER SARAH JEAN CASERES AMPER LEARNING AREA COOKERY
LESSON
TEACHING
LOG NOVEMBER 13-17, 2023 QUARTER 2ND
WEEK
TIME: 8:00 –
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
11:20
DATE 11-13-23 11-14-23 11-15-23 11-16-23 11-17-23
I.OBJECTIVES 1. Perform mise en place.
2. Explain the effects of cooking vegetables.
3. Practice the general rules of vegetable cookery.
4. Prepare and present vegetables in different ways of cooking.
5. Appreciate the importance of following a standard procedure when cooking vegetables.
A. Content The learners demonstrate an understanding preparing and present vegetable dishes.
Standards
B. Performanc The learners independently prepare and present vegetable dishes.
e Standards
C. Learning
Competenci Perform Mise en Place
es/
Objectives
1. CONTENT Ways Of
Essential Factors of Guidelines in Store Vegetable PERFORMANCE
Cooking
Food Presentation Plating Dishes TASK
Vegetables
2. LEARNING Learning Module for TLE Cookery 10
RESOURCE
S
A. References
1. Teacher’s
Guide
Pages
2. Learner’s Learners Module page Learners Module Learners Module page Learners
Material 185-187 page 187-188 192-193 Module page
Pages 171-184
3. Text Book
Pages
4. Additional
Materials
from
Learning
Resources
B. Other
Learning Pictures Pictures
Resources
3. PROCEDUR
E
A. Reviewing
Ask the students
previous Call some
on how to cook a
lesson or Let some students students from
vegetable
presenting the share in the class their Ask somebody from the the class to
properly and ask
new lesson observation upon class to share what they share how they
them if they
B. Establishing a cooking vegetables at do to some leftover usually cook
somehow
purpose for the home, particularly the vegetables at home or how vegetables at
prepare a
lesson changes happened they keep their vegetables home or in what
vegetable at
C. Presenting during the cooking to retain its freshness. way of cooking
home but fail to
examples/ process. vegetables they
cook the food
instances of the like the most.
properly.
new lesson
D. Discussing new Essential Factors of Store vegetable dishes
concepts and Food Presentation Guidelines in Fresh Ways of
practicing Plating Frozen Cooking
new skill #1 Dried Vegetables
Canned
Leftover
E. Discussing Plating Style with Creative
new concepts Vegetable Dishes Presentation
and practicing
Techniques
new skill #2
F. Developing Ask somebody from the class to discuss
Mastery the guidelines of proper plating.
F. Finding Ask the students to apply the lesson during Ask the students if they
practical their performance task. also do the same practice
applications of of storing vegetables at
concepts home.
& Skills in daily
living
H. Making What is the relevance of proper and What is the importance of What is the
generalizations & creative food presentation when cooking proper storing of vegetable relevance of
abstractions about vegetable dishes? dishes? following the
the standard
lesson procedure in
preparing
vegetable
dishes?
I. Evaluating
QUIZ
Learning
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
who
scored below 80%
C. Did the
remedial lesson
work? No. of
learners who
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?
