GRADE 1 to 12

DAILY School CLARENCE TY PIMENTEL NHS Grade Level 10

LESSON
LOG Teacher MARGIEBEL D. SALINAS Learning Area TLE.-HE-Cookery

Teaching Date and

Time Quarter

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVE

A. Content Standard The learners demonstrate an understanding in preparing and cooking cereals and starch dishes

B. Performance The learners independently prepare and cook cereals and starch dishes
Standard
C. Learning LO3. Present starch and cereal dishes LO4. Storing starch and cereal
Competency/Objectiv 3.1. Present starch dishes with suitable plating and garnishing dishes
es /Code according to standard TLE-HE9-12CD-Ij-8
TLE-HE9-12CD-Ij-8
II. CONTENT Lesson 1. Prepare Cereals and Starch dishes

Remediation
Factors to consider in presenting starch and cereals dishes
a. plating b. garnishing c. side Techniques for storing starch
and cereal dishes

III. LEARNING
RESOURCES

A. References
1. Teacher’s Guide Pages pp39-47 pp39-47 pp39-47
2. Learner’s Materials Pp99-104 Pp99-104 Pp105-108
page
3. Textbook pages 1. CBLM II 1. CBLM II 1. CBLM II
Food Trades. Food Trades. Food Trades.
 Module VI. Module VI. Module VI.
Lesson II Lesson II Lesson II
4. Additional Materials , http://aboutallpasta.blogspot. http://aboutallpasta.blogspot.c
From Learning http://aboutallpasta.blogspot.co com/2015/02/pasta-types- om/2015/02/pasta-types-
Resource m/2015/02/pasta-types-pasta- pasta-salad-recipes- pasta-salad-recipes-types.htm
(LR) portal salad-recipes-types.htm types.htm
B. Other Learning Laptop, real ingredients, tools Laptop, real ingredients, Laptop, real ingredients, tools
Resource and equipment tools and equipment and equipment
IV. PROCEDURES

A. Reviewing Picture parade of different recipe Review about yesterday’s Ask learners about their
previous lesson or of cereals and starch dishes activity feelings /feedback about
presenting the new yesterday’s activity
lesson
B. Establishing a Did you notice how they present Brainstorming and further How can we assure that our
purpose for the the different dishes? discussion on Different cereals prepared are safe for
lesson techniques In presenting consumption?
starch and cereal dishes
attractively
C. Presenting DEMONSTRATION Group Activity What is FIFO?
examples/Instances Teacher will show to the The teacher will explained
of the new lesson learners how to plate, and the rubrics in evaluating
garnish cereals and starch their output
dishes. Reminders about safety and
rules and regulations for the
practicum
Let learners perform mis en
place
D. Discussing new Read Lesson Information about FIRST DAY- Baked Read Lesson Information
concepts and Techniques in Preparing Pasta Lasagna ( Recipe page about how to store
practicing new before Plating page 99LM 101LM) a. dried pasta
skills #1 SECOND DAY-Homemade b. cooked pasta
Pasta( Recipe page103LM) c. fresh pasta
d. frozen pasta
Guide Learners in their
activities
E. Discussing new RETURN DEMO OF THE Apply the Factors to Lecture-Discussion
 concepts and LEARNERS consider and techniques in On proper way of storing raw
practicing new Group the class presenting starch and cereal and cooked pasta
skills #2 Let them present in class the dishes
theme “ANHS chef”
F. Developing Base on available materials Continuation of the activity Answer Activity A and B
Mastery present starch and cereal dishes page 108 LM
considering the factors in
presenting egg dishes
G. Finding practical Continuation of activity Present your output Continuation of the activity
application of and applying FIFO
concepts and skills

H. Making Continuation of activity What are the considerations Why understanding proper
generalizations and in starch and cereal storing of cereals and starch is
abstractions about presentation? important?
the lesson Is creativity plays an
important role in
presentation of starch and
cereal dishes?
Let the learners perform
CLAYGO
I. Evaluating Evaluate their output base on Conduct Post test
Learning Performance assessment on the rubrics given
activity

J. Additional Assigning Task for tomorrows Read about How to store

activities for activity cereals and starch products
application or Bring needed materials
remediation
VI. REMARKS

VII. 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?

Prepared by: MARGIEBEL D. SALINAS Checked by MARLITA O. PIMENTEL,MST

Subject Teacher IS/MST 1