REPUBLIC OF THE PHILIPPINES

Department of Education
Region XI
DIVISION OF DAVAO CITY

CATALUNAN PEQUEŇO NATIONAL HIGH SCHOOL

Km. 12 Catalunan Pequeño, Davao City

DAILY School CATALUNAN PEQUENO NATIONAL HIGH SCHOOL Grade Level G-10
LESSON Teacher JHON RELL L. BALILI Learning Area HOUSEHOLD SERVICES 10
LOG Teaching Week Week 6 July 9-13, 2018 Quarter 1ST

Time: 7:30pm-9:30pm MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

July 9-13, 2018
I. OBJECTIV Learners are expected to become proficient in performing skills on the following competencies:
ES 1. develop personal entrepreneurial skills;
AFTER THE 60 MIN. 2. demonstrate understanding of core concepts and principles in Household services;
PERIOD THE 75% 3. create independently a plan of action that develops and strengthens one‘s entrepreneurial traits and business idea;
OF STUDENTS 4. prepare and cook quality hot and cold meals according to standard recipe;
WERE EXPECTED 5. provide and serve cooked hot and cold meals according to standard procedures;
TO; 6. show knowledge and right attitude of proper storing of excess and unconsumed foods and ingredients accordingly;
7. provide food and beverage service according to quality standard;
8. demonstrate knowledge on serving and clearing the food and beverage in the table.
A. Content Standards The concepts, principles, and techniques in preparing and cooking hot and cold and hot meals.
B. Performance Independently prepares and cooks quality hot and cold meals according to recipe.
Standards
C. Learning LO 1. Prepare ingredients according to recipe
Competencies/ 1.4 demonstrate safety handling procedures
Objectives 1.5 show correct and proper use of recipe
1.6 standardize and quantify recipes
1.7 list important temperatures in food preparation
II. CONTENT PREPARE HOT AND COLD MEALS/FOOD (HC)
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
Pages
2. Learner’s Material LM Household Services 10
Pages Specialization Course in Grade 10
3. Textbook Pages pp.106 pp.62-98
4. Additional www.tesda.gov.ph
Materials from www.youtube.com
Learning Resources
B. Other Learning
Resources

IV. PROCEDURES Discussion: DEMONSTRATION

Kitchen Utensils, Tools and Equipment
sheet.
A. Reviewing previous IDENTIFICATION :
lesson or presenting the Directions: Identify what is being asked in
new lesson each sentence. Select your answer in the
Box.
B. Establishing a ESSAY:
purpose for the lesson Directions: Based on the topic, explain and
discuss the Miseen place technique. Be able
to enumerate the importance of this process
in cooking. The scoring rubric below will be
the basis for evaluating your essay
C. Presenting examples/
instances of the new DEMONSTRATION
lesson Directions. Students will be grouped
accordingly and they will perform the
following hands-on activities. Be able to
accomplish the standardized Recipe Cost
Sheet in doing the assigned task. Activity
No.1 Loaded Potato soup Activity No. 2
Garden Minestone Activity No. 3 Crabmeat
and Corn soup Activity No. 4 Hototay soup
Directions: Students will be grouped accordingly and
will perform the following Egg recipes: Activity No.
1 Mushroom and Spinach Omelet Activity No. 2
Ground beef Basil and Tomato Frittata
Discussion:
Pasta grain and farinaceous dishes
DEMOSTRATION
Directions:The teacher will group the students
accordingly to perform the following: Activity 1
Spaghetti Alla Puttanesca Activity 2 Fettucine
Alfredo Activity3 Tomato-Basil Lasagna with
Prosciutto
Directions: Students will be grouped accordingly and
perform these hands-on activities: Activity No. 1
Seafood Risotto Activity No. 2 Paella
D. Discussing new Discussion: DEMONSTRATION:
concepts and practicing Vegetable Dishes Directions. The students will be grouped composed
new skill #1 of five members. They have to perform the following
tasks: Activity No. 1 Cooking wheat or egg noodles
Activity No. 2 Cooking rice noodles Activity No.3
Cooking Mung bean noodle Activity No. 4 Cooking
Buckwheat (Soba) Noodles
E. Discussing new DEMONSTRATION: Directions. The students will
concepts and practicing be grouped composed of five members. They have to
new skill #2 DEMONSTRATION perform the following tasks: Activity No. 1 Cooking
Directions: Students will be grouped wheat or egg noodles Activity No. 2 Cooking rice
accordingly to performthe following: noodles Activity No.3 Cooking Mung bean noodle
Activity No. 1 Sauteed Brocolli stems Activity No. 4 Cooking Buckwheat (Soba) Noodles
Activity No. 2 Eggplant Parmigiana Activity
No. 3 Baby Corn, Ham and Jicama Stir Fry
F. Developing Mastery DEMONSTRATION
Directions: Students will be grouped accordingly and
perform the following : Activity No. 1Fried Hokkien
Discussion: Mee Activity No. 2 Pancit Luglug
Meat and poultry dishes
G. Finding practical DEMONSTRATION Feed backing
applications of concepts Directions. Students that are grouped
& skills in daily living together have to perform meat dishes as
follows: Activity No. 1 Rib Eye Steak with
Potatoes Activity No 2. Liempo Estofado
Activity No. 3 Crispy Oven Broiled Liempo
Activity No. 4 Chicken Enselada Casserole
H. Making Discussion: IDENTIFICATION
generalizations & Fish and Seafood Dishes Directions: Identify the word that is described in
abstractions about the each statement. Choose the best word in the box
lesson below. Write your answer in your notebook.
I. Evaluating Learning DEMONSTRATION Group Presentation
Directions. Students will be grouped
accordingly to perform the following
seafood recipes: Activity No. 1
Parmesan Crusted fish Activity No. 2
Garlic butter shrimp Activity No. 3
Stir Fried Crabs with Ginger &
Scallions
 J. Additional activities Assignment: Assignment;
for application or Different egg dishes. Prepare hot and cold.
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 75% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who scored
below 75%
C. Did the remedial
lesson work? No. of
learners who 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: Checked by: Noted:

JHON RELL L. BALILI EILENE G. NIOG MARY JEAN A. ABADIA

Teacher Master Teacher 1 School Principal II