SCHOOL BECURAN HIGH SCHOOL STA.

GRADE LEVEL 11
GRADE 1 TO 12 RITA, PAMPANGA
DAILY LESSON LOG TEACHER JAN RYAN V. MALANG LEARNING AREA
TEACHING DATES AND JAN.3-6, 2017 QUARTER 2ND
TIME

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVES
A. Content Standards Holiday The learners demonstrate The learners demonstrate an The learners demonstrate
an understanding understanding preparing and an understanding
preparing and cooking cooking cereals and starch preparing and cooking
cereals and starch dishes dishes cereals and starch dishes

B.Performance Standards The learner The learner independently The learner independently
independently prepare prepare and cook cereals prepare and cook cereals
and cook cereals and and starch dishes and starch dishes
starch dishes
C.Learning Present starch and cereal Prepare and present baked Prepare and present
Competencies/Objectives dishes lasagna homemade pasta
1. Present starch 1. Identify the tools 1. Identify the tools
and cereal dishes and utensils to be and utensils to be
with suitable used used
plating and 2. Enumerate the 2. Enumerate the
garnishing ingredients needed ingredients
according to in preparing baked needed in
standards lasagna preparing
3. Follow the homemade pasta
standard 3. Follow the
procedures standard
properly procedures
4. Observe and follow properly
safety procedures 4. Observe and
follow safety
procedures
Write the LC Code for each TLE_HECK9-12CD-Ij-7 TLE_HECK9-12CD-Ij-7 TLE_HECK9-12CD-Ij-7
II.CONTENT PREPARE EGG DISHES PREPARE EGG DISHES (ED) PREPARE EGG DISHES (ED)
(ED)
III.LEARNING Laptop. LED TV, PPT Laptop, chalk and Laptop, chalk and
Slides, chalk and chalkboard, tools, utensils, chalkboard, tools, utensils,
RESOURCES
chalkboard and equipment as prescribed and equipment as
in the recipe, actual prescribed in the recipe,
ingredients actual ingredients
A.References Technical-Vocational- Technical-Vocational- Technical-Vocational-
Livelihood Livelihood Livelihood
Home Economics Home Economics Home Economics
COOKERY Manual COOKERY Manual COOKERY Manual
By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo

1.Teacher’s Guides/Pages 41-45 41-45 41-45

2.Learner’s Materials 99-104 99-104 99-104
Pages
3.Textbook Pages NONE NONE NONE
4.Additional Materials NONE NONE NONE
from Learning Resources
(LR) portal
B.Other Learning NONE NONE NONE
Resources
IV.PROCEDURES
A.Reviewing previous -review of the previous -review of the past lesson:
lesson or presenting the lesson: 1. what are the techniques in
new lesson 1. what are the factors preparing pasta before
affecting starch pate plating
viscosity and starch gel
strength?
2. what are the functions
of starch application in
Filipino dishes?

B.Establishing a purpose Common problems in Last holiday seasons what

for the lesson cooking starch and particular pasta or noodle
cereals can be refrained did your mother or
and solved following somebody at home prepare?

C.Presenting
examples/instances of the
new lesson
D.Discussing new
concepts and practicing
new skills #1
E.Discussing new concepts
and practicing new skills
#2
F.Developing mastery
(Leads to formative
assessment)
G.Finding
practical/applications of
concepts and skills in daily
living
H. Making generalizations
and abstractions about
the lesson
some principles and
techniques to be -what have you noticed
observed. during the preparation and
-ask students to Noche Buena? Let the
enumerate some. students speak
Show or present pictures During the nochebuena is it
of pastas and noodles not that the spaghetti is
platted and garnished. being presented in plate
-ask the students on what where it’s suited. Just like in
have they observed in the cookery subject you also
picture? need to know and present a
pasta dishes using suitable
plate.
Discuss the techniques in Identify the tools utensils
preparing pasta before needed in preparing baked
plating lasagna
Enumerate the ingredients
needed
Explain the importance of Discuss the steps to be
garnishing and followed and occupational
correctness of plate in safety and health
presenting the dishes
Let the students explain During the presentation or
the techniques in performance ask the
preparing pasta before students
plating and what possible
garnishes and plates can
be used?
Make an album of twenty Present the baked lasagna
different kinds of starch properly using standard
and cereal dish plate and garnishes
presentations, with its accordingly
corresponding recipes.
I.Evaluating Learning Refer to Scoring Rubric on Refer to scoring rubric on Refer to scoring rubric on
page 100 in LM and page page 102 in LM page 104 in LM
40 in TG
J.Additional activities for
application or remediation
V.REMARKS
VI.REFLECTION
A.No. of learners who
earned 80% of the
formative assessment
B.No. of learners who
require additional
activities to remediation
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 taching
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 material did I
use/discover which I wish
to share with other
teachers?
 PAARALAN ANTAS
GRADE 1 TO 12 GURO ASIGNATURA
PANG-ARAW-ARAW NA TALA SA PAGTUTURO PETSA/ORAS MARKAHAN

MONDAY TUESDAY WEDNESDAY THURSDAY

I.LAYUNIN
A.Pamantayang Pangnilalaman
B.Pamantayan sa Pagganap
C.Mga Kasasnayan sa Pagkatuto
Isulat ang code ng bawat kasanayan
II.NILALAMAN
KAGAMITANG PANTURO
A.Mga pahina sa gabay ng guro
1.Mga Pahna sa Kagamitang Pang
Mag-aaral
2.Learner’s Materials Pages
3.Mga Pahina sa Teksbuk
4.Karagdagang Kagamitan Mula sa
Portal ng Leraning Resource
B.Iba Pang Kagamitang Panturo
III.PAMAMARAAN
A.Balik-aral sa nakaraang aralin at/o
pagsisimula sa bagong aralin
B.Paghahabi sa layunin ng aralin
C.Pag-uugnay ng mga halimbawa sa
layunin ng aralin
D.Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #1
E. Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #2
F.Paglinang sa Kabihasaan
(Tungo sa formative assessment)
G.Paglalapat ng aralin sa pang-araw-
araw na buhay
H. Paglalahat ng Aralin
I.Pagtataya ng Aralin
J.Karagdagang gawain para sa
takdang-aralin at remediation
IV.MGA TALA
V.PAGNINILAY
A.Bilang ng mag-aaral n nakakuha ng
80% sa pagtataya
B.Bilang ng mag-aaral na
nagangailangan ng iba pang gawain
para sa remediation
C.Nakatulong ba ang remedial?Bilang
ng magpaaral na nakaunawa sa aralin
D.Bilang ng mga mag-aaral na
magpapatuloy sa remediation
E.Alin sa mga istratehiyang pagtuturo
nakatulong ng lubos?Paano ito
nakatulong?
F.Anung suliranin ang aking
naranasan na nasolusyunan sa tulong
n g aking punungguro at superbisor?
G.Anong kagamitang panturo an g
aking naidibuho na nais kong ibahagi
sa mga kapwa ko guro?