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    DLL TLE Cookery10-2 wk2

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    DLL TLE Cookery10-2 wk2

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    DLL_TLE_Cookery10-2_wk2

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    © All Rights Reserved
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    4 views3 pages

    DLL TLE Cookery10-2 wk2

    Uploaded by

    adad

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 3

    School: Zambales National High School Grade Level: 10

    GRADES 1 to 12 Teacher: Jarad C. Sevilla Learning Area: TLE- Cookery


    DAILY LESSON LOG Teaching Dates and
    Time: October 21-25, 2024 Quarter: 2nd

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


    I. OBJECTIVE
    A. Content Standard The learners demonstrate in The learners demonstrate in The learners demonstrate in The learners demonstrate in The learners
    preparing and cooking preparing and cooking vegetable preparing and cooking preparing and cooking demonstrate in
    vegetable dishes. dishes. vegetable dishes. vegetable dishes. preparing and cooking
    vegetable dishes.

    B. Performance Standard The learners independently The learners independently The learners independently The learners
    The learners independently independently prepare and cook independently prepare and independently prepare and independently
    independently prepare and vegetable dishes. cook vegetable dishes. cook vegetable dishes. independently
    cook vegetable dishes. prepare and cook
    vegetable dishes.

    C. Learning Competency & Objectives LO 2. Prepare vegetable LO 2. Prepare vegetable


    Write the l-code for each. Dishes Dishes
    TLE_HECK10VD-IIb-c-10 TLE_HECK10VD-IIb-c-10
    LO 2. Prepare vegetable
    Objectives: Objectives:
    Dishes
    The learners are expected to; The learners are expected to;
    TLE_HECK10VD-IIb-c-10
    1. To be able to discuss the 1. To be able to discuss on how
    Objectives:
    Summative Exam effects of cooking vegetables. to cook frozen and canned
    The learners are expected to; Summative Exam
    2. To be able to understand the vegetables.
    1. To be able to discuss and
    general rules of vegetable 2. To be able to discuss the
    understand the ways of
    cookery. different culinary terms of
    cooking vegetables.
    3. To be able to understand the vegetables.
    standard quality of cooked
    vegetables.

    II. CONTENT
    Subject Matter

    LEARNING RESOURCES
    A. References
    1. Teacher’s Guide pages
    2. Learner’s Material pages TLE 10 Cookery Module
    TLE 10 Cookery Module TLE 10 Cookery Module
    TLE 10 Cookery Module
    168-170 171-172
    166-168

    3. Textbook pages
    4. Additional Materials from
    Learning Resource portal
    B. Other Materials
    III. PROCEDURE
    A. Review Recall Recall Recall
    Knife cuts General rules of vegetable Different culinary terms of
    cookery. vegetables.

    B. Establishing the purpose for the lesson Asking the students in their Asking the students if they are Asking the students on how
    experience in cooking eating canned and frozen they cook their vegetables at
    vegetables. vegetables. home?

    C. Presenting example/instances of the Asking the students about the Asking the students about Asking the students on the
    new lesson effects of cooking vegetables. preparing frozen vegetables kinds of vegetable dish they do
    at home.

    D. Discussing new concepts and practicing Discuss briefly: Discussing canned vegetables. Discussing about the ways of
    new skill #1 General rules of vegetable cooking vegetables.
    cookery.
    E. Discussing new concepts and practicing Standard quality of cooked Discussing and understanding Understanding the different
    new skill #2 vegetables. the different culinary terms of ways of cooking vegetables by
    vegetables. watching videos.
    F. Developing Mastery Ask the questions. Ask the questions Ask the questions
    (Lead to Formative Assessment) 1. What are the effects of 1. What are the different 1. What are the different ways
    cooking vegetables? culinary terms of vegetables? of cooking vegetables?

    G. Finding practical application of How important that you should How important that you know How important that you should
    concepts and skill in daily living know the general rules of how to prepare frozen and know the ways of cooking
    vegetable cookery? canned vegetables? vegetables?

    H. Generalization Ask the students. Ask the students. Ask the students.
    Why is it important to What did you learn today? What did you learn today?
    understand the quality of
    cooked vegetables?
    I. Evaluating Learning Students’ oral participation is Students’ oral participation is Students’ oral participation is
    considered formative considered formative considered formative
    assessment. assessment. assessment.
    J. Additional activities for application or
    Remediation

    IV. Remarks

    V. Reflection
    A. No. of learners earned 80%in the
    evaluation.
    B. No. of learners who required
    remediation.
    C. Did the remedial work? No. of learners
    who have caught up.
    D. No. of learner who continue to require
    remediation.
    E. Which of my teaching strategies work
    well

    F. What difficulty did I encounter which


    my principal and supervisor help me
    solve?
    G. What innovation or localized materials
    did I use?

    Prepared by:

    JARAD C. SEVILLA, EdD


    T-III /Subject Teacher

    Checked by:

    SATURNINA R. AVECILLA, EdD


    HT III TLE

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