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 7 July 16-20, 2018 Quarter 1ST

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

July 16-20, 2018
I. OBJECTIV At the end of the lesson, the learner is expected to:
ES 1. Provide basic principles of dining room operations and procedures
AFTER THE 60 MIN. 2. Demonstrate use of kitchen utensils, tools, and equipment
PERIOD THE 75% 3. Demonstrate proper miseen place techniques
OF STUDENTS 4. Enumerate the different types of dishes according to recipes
WERE EXPECTED 5. Demonstrate serving of quality cooked vegetable, poultry, and seafood dishes according to its recipe
TO; 6. Serve cooked meat dishes with different culinary methods
7. Serve pasta grain and farinaceous dishes as per standard operating procedure
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.99 pp.
4. Additional www.tesda.gov.ph
Materials from www.youtube.com
Learning Resources
B. Other Learning
Resources

IV. PROCEDURES Review of Learning Outcome 4 Discussion:

Mise en place techniques
A. Reviewing previous Discussion: ESSAY:
lesson or presenting the Dining Room Operations and Procedures Directions: Based on the topic, explain and discuss the
new lesson Mise en 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.
B. Establishing a A. IDENTIFICATION Discussion:
purpose for the lesson Directions: Identify the word that is Types of Dishes
described in each statement. Write your
answers in your notebook.
C. Presenting examples/ DEMONSTRATION
instances of the new DEMONSTRATION Directions. Students will be grouped accordingly and they
lesson Directions: The class will be grouped will perform the following hands-on activities. Be able to
accordingly, then each group will be asked to accomplish the standardized Recipe Cost Sheet in doing
prepare a good dining area. Scoring rubric on the assigned task. Activity No.1 Loaded Potato soup
the next page will be the basis for your group Activity No. 2 Garden Minestrone Activity No. 3 Crabmeat
evaluation. and Corn soup Activity No. 4 Hototay soup
D. Discussing new Discussion: Discussion:
concepts and practicing Kitchen Utensils, Tools and Equipment Vegetable Dishes
new skill #1
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 to
performthe following: Activity No. 1 Sauteed Brocolli
Discussion: stems Activity No. 2 Eggplant Parmigiana Activity No. 3
Meat and poultry dishes Baby Corn, Ham and Jicama Stir Fry
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: Discussion:
generalizations & Fish and Seafood Dishes Meat and poultry dishes
abstractions about the
lesson
I. Evaluating Learning IDENTIFICATION : Directions: Identify Group Presentation
what is being asked in each sentence.
Select your answer in the Box.
J. Additional activities Assignment: Assignment;
for application or Research about Mise en Place techniques. Prepare hot and cold. Meat and poultry dishes
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