GRADE 1 to 12 School ISUGOD NATIONAL HS.

Grade Level 10
DAILY LESSON LOG Teacher ERMIE O. LUSOC Learning TLE- COOKERY
Area
Teaching Dates and July 10-13 /Quarter First Quarter
Time

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning
Competency/Objectives
Write the LC code for each.
The learners demonstrate The learners demonstrate an The learners demonstrate an The learners
an understanding an understanding an understanding an demonstrate an
understanding in preparing understanding in preparing understanding in preparing understanding an
and cooking cereals and and cooking cereals and and cooking cereals and understanding in
starch dishes starch dishes starch dishes preparing and cooking
cereals and starch dishes
The learners independently The learners demonstrate an The learners demonstrate an The learners
prepare and cook cereal understanding an understanding an demonstrate an
and starch dishes. understanding in preparing understanding in preparing understanding an
and cooking cereals and and cooking cereals and understanding in
starch dishes starch dishes preparing and cooking
cereals and starch dishes
LO1 . Prepare Mis en place LO1 . Prepare Mis en place LO1 . Prepare Mis en place LO1 . Prepare Mis en
1.1. prepare the tools, 1.1. prepare the tools, 1.2. determine the sources and place
equipment, and ingredients equipment, and ingredients kinds of starch and cereals 1.2. determine the
based on prescribed based on prescribed 1.3. identify the ingredients sources and kinds of
standards standards in the preparation of various starch and cereals
TLE_HECK9-12CD-If-5 types of starch and cereal 1.3. identify the
dishes ingredients in the
TLE_HECK9-12CD-If-5 TLE_HECK9-12CD-If-5 preparation of various
types of starch and
cereal dishes
TLE_HECK9-12CD-
If-5

II. CONTENT
LESSON 2. PREPARE CEREALS AND STARCH DISHES( CD )

Tools and Equipment Tools and Equipment Quality of cereals and starch Food sources and kinds REMEDIATION
 needed in preparing cereals needed in preparing cereals dishes, of starch and cereals
and starch dishes and starch dishes Nutritional value and Ingredients for cereals
components of cereals and and starch dishes
starch
IV. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages Page 37-38 Page 37-38 Page 37-38 Page 37-38

2. Learner’s Materials
pages Page 82-83 Page 82-83 Page 84-88 Pp 84-88

3. Textbook pages CBLM II CBLM II CBLM II CBLM II

Food Trades. Food Trades. Food Trades. Food Trades.
Module VI. Module VI. Module VI. Module VI.
Lesson II. Lesson II. Lesson II. Lesson II.
4. Additional Materials http://aboutallpasta.blogspot http://aboutallpasta.blogspot. http://aboutallpasta.blogspot.com http://aboutallpasta.blogsp
from Learning Resource .com/2015/02/pasta-types- com/2015/02/pasta-types- /2015/02/pasta-types-pasta- ot.com/2015/02/pasta-
(LR)portal pasta-salad-recipes- pasta-salad-recipes- salad-recipes-types.htm types-pasta-salad-
types.htm types.htm recipes-types.htm

B. Other Learning Resource
V. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
charts charts Charts, pictures, laptop Laptop, real ingredients,
Laptop/projector, tools and Laptop/projector, tools and tools and utensils
equipment ,pictures equipment ,pictures
Picture parade of different Review about cereals What is the effect of using
cereals appropriate tools and What is the vital role of
equipment in starch and cereal starch and cereals in our
preparation? daily diet?
What kind of cereals is Teacher will state the Did you eat your breakfast or What particular cereals
found in our locality? day’s objective lunch? and starch are you
familiar with?

c. Presenting We consumed cereals and What are the needed tools Cereals and starch is always Showing sample cereal
examples/instances of new starch every day. and equipment in starch present in our meal and starch dishes
lesson
C. Discussing new concepts
and practicing new skills # 1
D. Discussing new concepts
and practicing new skills # 2
E. Developing mastery
(leads to Formative
Assessment 3)
F. Finding practical application Sharing time
of concepts and skills in
daily living
G. Making generalizations and
abstractions about the lesson
H. Evaluating learning
and cereal preparation?
It is our staple food
How important is cereals and
starch in our diet?
Day 1 Lecture discussion Day 2 Discussion about
about cereal and starch tools and equipment
needed in cereals and
starch dishes
Brainstorming Picture parade or video
What is cereal? showing on tools and
What is starch? equipment needed in
starch and cereal dishes
Let the learners select their Brainstorming on the uses
partner or function of different
List all available cereals in tools and equipment
your locality? needed in starch and
cereal dishes
Field trip to school
Share their output in class canteen
Observe our kitchen , list
all tools and equipment
available
What is the importance of What is the importance of
starch and cereals in our using correct tools and
diet? equipment in preparing
starch and cereal dishes?
What kind of cereal is Game. Bring Me (Flash
considered staple food of card with names of tools)
Filipinos?Why? Divide the class in
small group
Video showing about Quality
of cereals and starch and its
nutritional value
Follow up Activity
Divide the class into small
group and classify the
available cereals according to
quality
Share your output in class
Focusing on its nutritional
value
How many servings of cereals
should be included in our
daily meals?
How will you cook quality
cereals and starch dishes?
What nutrients are found in
cereals and starch?
Guide the learners in
answering Activity B page
89LM
( pancit, spaghetti or
puto)
Self-paced: Reading
Time
Lesson Information
a. sources of starch and
cereals and its properties
and reactions
b. common source of
manufactured starch
c .Functional properties
of starch
Pair Activity( Question
and answer)
Let the pair formulate
question based on what
they read.
Sharing Time. .
Each pair will asked the
formulated question to
another pair
Why humans need
cereals in their daily
meal?
What is the relationship
of starch and cereals?
Instruct the learners to .
answer Activity C page
89LM
I. Additional activities for Bring samples of cereals Search on internet about Search about cereals and
application or remediation the quality of cereals and starch dishes
starch
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?