DAILY LESSON LOG
Teacher
I.OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning
Competencies/Objectives
(Write the L code for
each)
II. Content
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials
from Learning Resource
(LR) portal
School Grade Level Grade 10 Cookery
Learning Area Cookery
Teaching Dates and Time 11-12-18 to 11-14-18 Quarter Third Quarter
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learner demonstrate
and understand
preparing and cooking
vegetable dishes.
The learners
independently prepare
and cook vegetable
dishes
Learner’s will be able to: Learner’s will be able to: Learner’s will be able to:
1.Identify the 1.Identify the market 1. Identify the kinds of
characteristics of quality forms of vegetables vegetables according to
vegetable selected menu
2.Prepare ingredients to a 2.Classify the market 2. Select the kinds of
given recipe forms of vegetables Vegetables dishes
3.Demonstrate the 3.Write the market forms 3. Cook variety of
vegetable dishes of the vegetables vegetable dishes
“Prepare Vegetable
Dishes”
T.G. p. 18-20
K-12 Module p. 41-48
Chalkboard, Hands out,
Recipe Book
 B. Other Learning
Resources
IV.PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing the purpose
for the lesson
C. Presenting
examples/instances of
the new lesson
D. Discussing new concept
and practicing new skills
#1
E. Discussing new concept
and practicing new skills
#2
F. Developing mastery
(Leads to Formation
Assessment 3)
G. Finding practical
Applications Of concepts
and skills in daily living
H. Making generalization
and abstraction about
the lesson
Utensils Picture
What is Vegetables? What are the What are the market
Characteristics of forms of Vegetables?
Vegetables?
The students should be The students should be The students should be
able to prepare the able to identify the able to select the kinds of
ingredient in Vegetable market forms of the vegetables according to
dish vegetables selected menu
How do we know or say Are you familiar with the Have you ever look a
that vegetables is in good market forms of menu card from a
condition or fresh? vegetables? restaurant?
What vegetable dish you
see in a menu card?
How you identify the How you will classify the How will you select the
characteristics of quality market forms of kinds of vegetables
vegetables? vegetables? according to selected
menu?
The students will The students will list How can you identify the
demonstrate in preparing down and classify the vegetables according to
dishes market form of selected menu
*follow the procedure vegetables
(pp. 85 LM)
1-10 Test Activity/Rubrics Activity Perform Rubric
1-10 Test
The students should be The student should be The students should be
able to demonstrate how able to classify the able to select the menu
to wash vegetable dish. market forms of the for vegetable dishes.
vegetables.
What are the What are the market What are the Variety of
characteristics of quality form of the vegetables? vegetable dishes
vegetables? according to selected
menu?
 I. Evaluating Learning 75% out of 42 students
got mastery level and 3
got below ML.
J. Additional activities for Peer tutoring Mentoring
application or
remediation
V.REMARKS
VI.REFLECTION
A. No. of learner’s who 39 Students
earned 80% on the
formative assessment
B. No. of Learner’s who 3 students
require additional
activities for remediation
C. Did the remedial lesson yes
work? No. of learners
who have caught up
D. No. of learners who None
require remediation
E. Which of my teaching Activity
strategies work well?
F. What difficulties did I
encounter which my
principal and supervisor
can
G. What innovation or
localized materials did I
use/ discover which I
wish to share with other
teachers?