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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 SEPTEMBER 3, 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/ cook variety of vegetable dishes following appropriate cooking
Objectives methods to preserve optimum quality and
Write the LC code for each nutritioTLE_HECK912VD-IIb-c-10
 Identify the cooking methods applied in vegetables
D. Specific Objectives  Value the importance of knowing the different cooking methods
of vegetables
II. CONTENT VEGETABLE COOKING METHODS

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
Guide Question/s:
A. Reviewing previous 1. What did we discuss last meeting?
lesson or presenting the 2. What are the different recipes that we unfold last meeting?
new lesson 3. Can you give the ingredients of one of the recipes discussed?

B. Establishing a purpose for

ADVANCE LETTER GAME
the lesson
 BNNJHMF LDSGNC
The students will determine the next letter of the given alphabet to
unfold the topic.

At the end of the lesson, the students should be able to know different
cooking method of vegetable dishes and the importance of knowing it

C. Presenting examples/ Processing question/s:

instances of the new 1. Have you cook vegetable recipes at home?
lesson 2. What is that recipe called?
3. What type of dish is that?
GROUP ACTIVITY
The students will be grouped into 5. Each group will discuss the
cooking method of vegetables.
Group 1 – boiling and steaming
Group 2 – sautéing and pan frying
Group 3 – braising
D. Discussing new concepts
Group 4 – baking
and practicing new skills
Group 5 – deep frying
#1

E. Discussing new concepts
and practicing new skills
#2
F. Developing mastery
(leads to Formative
Assessment 3)
G. Finding practical
application of concepts
and skills in daily living
H. Making generalizations
and abstractions about the
lesson
I. Evaluating learning
RUBRICS:
Presentation – 30%
Delivery – 40%
Cooperation – 30%
The teacher will give inputs regarding the group activity to clarify
misunderstandings and to add information.
ESSAY
Choose one cooking method of vegetables then explain.
My Vegie Why’s
Guide question/s:
1. Why is it important to be familiar with the cooking method of
vegetables?
2. How are you going to apply this knowledge in a real worl
situation?
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
Identify the following cooking method of vegetables being described
below.
________1. Blanched vegetables are placed in the pan then
liquid is added.
________2. Pre – simmering is done before doing this
method to cook vegetables easily.
________3. Cooking vegetables in hot boiling water.
 ________4. Used for complete cooking of raw vegetables
________5. Cooking vegetables using heat of the oven

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?