GRADE 1 to 12 School SAN JOSE NATIONAL HIGH SCHOOL Grade Level 10

DAILY LESSON Teacher JESSA A. SOMBLINGO Learning Area TLE( COOKERY)

LOG Teaching Dates and Time January 27-31,2020 Quarter FOURTH

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional
lessons, exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies.
Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived
from the curriculum guides.

A. Content Standard
B. Performance Standard
C. Learning
Competency/Objectives
Write the LC code for each.
The learners demonstrate an understanding preparing and cooking meat dishes
The learners independently prepare and cook meat dishes
LO 2. Cook meat cuts
(TLE_HECK10PCM-IVb-g-31) 1. Differentiate the different types of
marinades;and
1. identify the different cuts of
2. Discuss the effects of heat to 1. Follow the steps in taking the
meat; meat. test.
2. classify the different cuts of meat
according to their cooking
methods;and
3. create their own meat dish.

III. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
PREPARE AND COOK MEAT (PCM)
V. LEARNING
RESOURCES
A. References
1. Teacher’s Guide 24 of 32 page 24 of 32
pages
2. Learner’s Materials . 329-334 . 329-334 33-35
pages
3. Textbook pages none
4. Additional Materials
from Learning
Resource
(LR)portal
B. Other Learning YOUTUBE VIDEOS, PPT PRESENTATION, PICTURES

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 Resource
VI. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the
students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their
learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment
for each step.
A. Reviewing previous What are the different kinds
lesson or presenting the of meat?
new lesson
B. Establishing a purpose They will be group into
for the lesson
three they will be given
puzzle pieces and solve
the puzzle.
C. Presenting A TEXT A DAY: MEAT
examples/Instances of CUTS
the new lesson
After solving, the puzzle.
They will try to guess
today’s topic.
D. Discussing new Discuss meat cuts.
concepts and practicing Activity: Give a diagram of
new skills # 1 meat cuts .Let them identify
the different meat cuts.
E. Discussing new Discuss about the methods
concepts and practicing of cooking meat.
new skills # 2 Go back to their previous
activity and let them identify
the methods of cooking.
What are the different cuts of
pork meat?
A TEXT A DAY:
MARINADES
how the word “ Marinade” and
ask the student what comes
to mind if they see this word.
Ask the question “ What
happens if we overcook a
meat”?
 Each group will discuss
their The teacher will
discuss the different
types of marinades.
 Then, show a video of it.
Let them give their
description of each type
of marinades and how it
is done.
 The teacher will show
video of the effects of heat
to meat.
 Then, they will be asked
by group the effects of
heat to meat based on
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 what they see on the
video.

F. Developing mastery Worksheets: They will Give 10 items quiz.

(leads to Formative create a meat dish.
Assessment 3)
G. Finding practical Situation: You are preparing What types of marinade is
application of concepts for dinner, and you only common in your household
and skills in daily living
have pork belly in your when cooking?
fridge. How will you cook
the pork belly?

H. Making generalizations Why do we have to know What is the significance of

and abstractions about the different cuts of meat marinating the meat before
the lesson
and how it is cooked? cooking.,

I. Evaluating learning Formative assessment will Formative assessment will Summative Test 25 items
serve as their evaluation. serve as their evaluation.

J. Additional activities for

application or
remediation
VII. REMARKS

VIII. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to
help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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
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 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: CHECKED:

JESSA A. SOMBLINGO RANDY D. BOCANI

Subject Teacher School Head

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