SCHOOL BECURAN HIGH SCHOOL STA.
GRADE LEVEL 11
GRADE 1 TO 12
DAILY LESSON LOG
MONDAY
I.OBJECTIVES
A. Content Standards The learners demonstrate
an understanding in
preparing and cooking
cereals and starch dishes
B.Performance Standards The learners independently
prepare and cook cereals
and starch dishes
C.Learning Storing starch and cereal
Competencies/Objectives dishes
1. Explain FIFO or first in
first out
2. Discuss the steps to be
followed in safe
keeping pastas or
noodles using different
and suitable containers
Write the LC Code for each TLE_HECK9-12CD-Ij-8
II.CONTENT PREPARE CEREALS AND
RITA, PAMPANGA
TEACHER JAN RYAN V. MALANG LEARNING AREA
TEACHING DATES AND JAN.9-13, 2017 QUARTER 2ND
TIME
TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate The learners demonstrate an The learners demonstrate
an understanding understanding preparing and an understanding
preparing and cooking cooking vegetable dishes preparing and cooking
cereals and starch dishes vegetable dishes
The learner The learners independently The learners independently
independently prepare prepare and cook vegetable prepare and cook
and cook cereals and dishes vegetable dishes
starch dishes
Storing starch and cereal Perform mise en place Perform mise en place
dishes 1. Identify the ingredients 1. Identify the
1. Store starch and according to standard ingredients according
cereal at appropriate recipe to standard recipe
temperature 2. Enumerate the 2. Prepare ingredients
2. Maintain optimum classifications on according to the given
freshness and quality vegetables according to recipe, required form,
of starch and cereal its parts, chemical and time frame
dishes according to composition, and 3. Thaw frozen
standard nutritive value ingredients and wash
3. Store starch and raw vegetables
cereal according to following the standard
standard operating procedure
procedures
TLE_HECK9-12CD-Ij-8 TLE_HECK9-12VD-IIa-9 TLE_HECK9-12VD-IIa-9
PREPARE CEREALS AND PREPARE VEGETABLE DISHES PREPARE VEGETABLE
 STARCH DISHES (CD)
III.LEARNING Laptop. LED TV, PPT Slides,
chalk and chalkboard
RESOURCES
A.References Technical-Vocational-
Livelihood
Home Economics
COOKERY Manual
By: AS.Kong & AP.Domo
1.Teacher’s Guides/Pages 46-47
2.Learner’s Materials 105-109
Pages
3.Textbook Pages NONE
4.Additional Materials NONE
from Learning Resources
(LR) portal
B.Other Learning NONE
Resources
IV.PROCEDURES
A.Reviewing previous Application of Recognition
lesson or presenting the prior learning / KWL Chart
new lesson
B.Establishing a purpose Proper storage of food is
for the lesson very crucial in keeping food
safe because the manner
and temperature of
storage
FIFO or first in, first out in
storing food is important
STARCH DISHES (CD) (VD) DISHES (VD)
Laptop. LED TV, PPT Laptop. LED TV, PPT Slides, Laptop. LED TV, PPT Slides,
Slides, chalk and chalk and chalkboard chalk and chalkboard
chalkboard, packaging
materials e.g. containers,
zip lock, and cling wraps
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
46-47 51-56 51-56
105-109 113-135 113-135
NONE NONE NONE
NONE NONE NONE
NONE NONE NONE
Review of the past Application of recognition Recapitulation of the past Recapitulation of the
lesson: prior learning / KWL Chart lesson past lesson
-what is FIFO and its
principles behind? Ask the learners to answer
-how will you store the pre-test
cooked pasta?
Prepare and cook any This quarter will guide you, Discuss the tools and How to trim
cereal dish from among learners to acquire the equipment needed in vegetables?
those recipes which you essential knowledge and preparing vegetables
have compiled in the competencies and develop
previous activity. your skills with
understanding in the
preparation, cooking,
presentation, and storing the
vegetables and seafood

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
I.Evaluating Learning
J.Additional activities for
application or remediation
dishes
Ask the students regarding From the discussion Discuss vegetables, examples Explain the flavor
safe keeping of foods at yesterday the students of vegetables, and its components and color
home especially during the will be expected to store nutritive value components of vegetables
holidays season cooked pasta or noodles
properly
Discuss the importance of Identify the Classification of Discuss the factors to Discuss the nutritive
proper safe keeping of A. vegetables according to consider in choosing good value of vegetables
foods parts of plants quality vegetables
Discuss how to store pasta B. According to chemical Preparing fresh
noodles properly composition vegetables and basic
cutting techniques
Question and answer Question and answer C. According to nutritive Question and answer Question and answer
value
Question and answer Question and answer Question and answer Question and answer Question and answer
Vegetables can be eaten as Application of safety
raw and cooked. and accuracy in cutting
techniques in
preparing vegetables
according to
enterprise standard
will give definite and
beautiful platting and
garnishing
Conduct assessment – Refer to scoring rubric on Conduct assessment –
teacher’s made test page 109 in LM teacher’s made test
(refer to guide questions) (refer to teacher’s guide
questions)
The teacher brought Ask students to answer
sample container and the Posttest pages 110-
instant noodle (uncooked). 112
Ask the students to -Refer to key to
 perform the safe keeping correction on page 50 at
of food TG
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?