DAILY LESSON PLAN (DLP)

COOKERY 10

SCHOOL TAMBANGAN NATIONAL HIGH GRADE/SECTI Grade 10

SCHOOL ON
TEACHER
MA. KATHLEEN E. JOGNO SUBJECT COOKERY 10

DATE AUGUST 28, 2019 QUARTER SECOND

I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking
A. Content Standards
vegetable dishes
The learners independently prepare and cook vegetable dishes
B. Performance Standards
C. Learning Competencies/
Objectives identify market forms of vegetables TLE_HECK912VD-IIb-c-10
Write the LC code for each
 Familiarize the classifications of vegetables
 Identify the market forms of vegetables
D. Specific Objectives
 Value the importance of having different market forms of
vegetables in the market
CLASSIFICATION OF VEGETABLES AND ITS MARKET
II. CONTENT
FORMS

III. LEARNING
RESOURCES
A. References
There is no Teachers Guide used.
1. Teacher’s Guide Pages

2. Learner’s Material Pages

There is no Textbook Used in the discussions
3. Textbook Pages
4. Additional Materials from There is no additional Materials from Learning Resource used
Learning Resources
IV. PROCEDURES

A. Reviewing previous GALLERY WALK

lesson or presenting the The students will analyze the pictures of ingredients on the board and
new lesson tell what recipe is being hinted.
 PUZZLE RACE
The student will arrange the puzzle to be given by the teacher as fast as
possible and post it on the board.
B. Establishing a purpose for
the lesson
At the end of the lesson, the students should be able to familiarize
themselves with the classification of vegetables, identify market forms
and value the importance of having different market forms of
vegetables in the market.
Expected pictures from the puzzle

C. Presenting examples/
instances of the new
lesson

Processing question/s:
1. What pictures are formed on the puzzle that you assembled?
2. What do can you say about the pictures?
3. What does the pictures imply?
 The teacher will discuss the following:

Classification of Vegetables
1. according to parts
2. according to chemical composition
3. nutritive value
D. Discussing new concepts
Market Forms of Vegetables
and practicing new skills
1. Fresh – undergone little or no processing form the time they
#1
were harvested to the time they were marketed
2. Frozen – commercially packaged in plastic bags or carbonboard
boxes
3. Dried – dehydrating vegetables to prolong shelf life
4. Canned – makes cooking with vegetables easier.

Group Activity
The students will be grouped into 4. Afterwards the teacher will post
different concepts on the board. the students will fill the concepts
presented as much as they can. Each group will have each turn to write
an answer on the board. the group can pass if they don’t have any idea.
The group who wrote the most number of correct answer will be given
10 points.

E. Discussing new concepts Concepts:

and practicing new skills
#2
Fresh Frozen Dried

Canned

Sample Time
Give an example on the following:
F. Developing mastery
1. Fresh
(leads to Formative
2. Dried
Assessment 3)
3. Frozen
4. Canned
My Vegie Why’s
G. Finding practical
Guide question/s:
application of concepts
1. Why is it important to be familiar with the classifications of
and skills in daily living
vegetables?

H. Making generalizations
and abstractions about the
lesson
2. Why is it important to know the different market forms of
vegetables?
Exit Slips
The students will share their thoughts on the following:
3 – things I’ve learned today
2 – things I found interesting
1 – question I still have
SHORT QUIZ
Directions: Identify the market forms being described below:

________1. It remains in the same state as when they were

harvested
________2. Packaged in plastic bags or carbon board boxes.
I. Evaluating learning
________3. Heat is applied to kill any harmful
microorganisms before they are sealed in airtight containers
________4. Dehydrating vegetables to preserve and prolong
shelf life.
________5. Packed before shipped to wholesalers.

J. Additional activities for

application or Study the next lesson
remediation
V. REMARKS

VI. VI. REFLECTION

A. No. of learners who earned

80% on the formative
assessment.
B. No. of learners who require
additional activities for
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 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?