GRADE 1 to 12 School Binmaley School of Fisheries Grade Level 7

DAILY Teacher Learning Area TVE-Food/Fish

Geneshir C. Evangelista
LESSON Processing
LOG Teaching Dates February 23, 2023 Quarter Third

I. OBJECTIVES
A. Content Standard The learners identify nonmeat ingredients and their functions.
B. Performance Standard The learners determine the different food preparation and techniques.
C. Learning Competency/Objectives The learners demonstrate how to use the different food preparation
Write the LC code for each. and techniques.
D. Objectives a. Discuss the types of method in cooking. (Knowledge)
b. Identify the different method in cooking. (Skills)
c. To be aware and knowledgeable of the method in cooking.
(Affective)
II. CONTENT NONMEAT INGREDIENTS, FOOD PREPARATIONS AND
TECHNIQUES
Sub Topics: Methods of Cooking
III. LEARNING RESOURCES
A. References ST-VEP
1. Teacher’s Guide pages Learning Module TVE-Exploratory 7
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning Resource (LR) Google. com.ph.search
portal
B. Other Learning Resource Laptop, TV projector, visual aids, pictures, board and chalk
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new Begin with classroom routine:
lesson a. Prayer
b. Reminder of ground rules and classroom health
and safety protocols
Elicit
c. Checking of attendance
e. Quick “kumustahan”
Recall the following previous lessons:
2. What are the types of nonmeat ingredients?
B. Establishing a purpose for the lesson Let the students describe the picture below.

Engage

C. Presenting examples/instances of the new lesson What does the image is?
Do you have any idea about the picture? What is this?
D. Discussing new concepts and practicing new skills #1 Review types of nonmeat ingredients.
Explore

E. Discussing new concepts and practicing new skills #2 1. Discuss the methods in cooking.
F. Developing mastery The learners will have an activity orally, on their own
Explain
idea, what is the basic method of cooking they know
and they can.
G. Finding practical application of concepts and skills in Elaborate Emphasize the different types of nonmeat ingredients
daily living 1. In your own opinion, why like you as learner is
important to learn the methods of cooking?
 H. Making generalizations and abstractions about the Enumerate…
Lesson 1. What are the different methods in cooking?
I. Evaluating learning The learners will have their quiz. (Sched: 04-14-2023)
I. MATCHING TYPE:
Directions: Match Column A into Column B. Write the
letter of your answer.
COLUMN A
_____1. To cut piece
_____2. To cook in an enclosed heat like the oven
_____3. To simmer slowly in a small amount of liquid
_____4. To disperse dry substance in liquid
_____5. To beat rapidly to incorporate air as in egg
whites
_____6. To mix ingredients with circular motion until
well blended
_____7. To cook in steam with or without pressure
_____8. To cook immersed in large amount of oil or
Evaluate
shortening
_____9. To cook in liquid at boiling point
_____10. To beat with electric mixer or a spoon
COLUMN B
a. dissolve
b. whip
c. stir
d. steaming
e. deep fry
f. boiling
g. cream
h. stewing
i. baking
j. chop

Learners will enumerate:

Extend 1. Can you enumerate the different methods in
cooking?

V. REMARKS
VI. 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:

GENESHIR C. EVANGELISTA
Subject Teacher
Checked and Reviewed: Noted:

NAIDA M. MANGONON FERDINAND S. BRAVO, PhD

Head Teacher III, TVE Dept. Principal IV
.