Annex 1C Deped Order DAILY School Grade

No. 42, s.2016 LIPA CITY NATIONAL HIGH SCHOOL Level

GRADE 10
LESSON
Teacher Learning
LOG ROCHELLE M. FRANCISCO TLE
Area
Teaching Dates MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Quarter
and Time January 27, 2020 January 28, 2020 January 29, 2020 January 30, 2020 January 31, 2020
12:20-1:20
2:20 –320
Chrysolite
Emerald
1:20 –2:20
2:20 –320
Turquoise
Emerald
4th
NO CLASSES DUE TO NO CLASSES DUE TO NO CLASSES DUE TO
32nd Week TAAL ERUPTION TAAL ERUPTION TAAL ERUPTION 3:20- 4:20
4:35 – 5:35
Bansay
Turquoise
3:20 –4:20
5:35 - 6:35
Bansay
Amethyst
5:35 - 6:35 Amethyst

DAY 1 DAY 2 DAY 3 DAY 4

I. OBJECTIVES
A. Content Standards Assess student’s knowledge about The learners demonstrate an
preparing, cooking, evaluating, understanding preparing and cooking
presenting, plating, and storing meat meat dishes
dishes.
B. Performance Standards Follow instructions properly. The learners independently prepare
and cook meat dishes

C. Learning Answer test questions correctly. Perform mise en place

Competencies/Objectives
Identify types of knives used in meat.

II. CONTENT Pretest ( 4th Quarter ) LESSON 1 PREPARE AND COOK MEAT
Perform mise en place
QUARTER 4 Introduction of Meat
PREPARING AND COOKING MEAT Types of Knives and their Uses

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide Pages K to 12 Basic Education Curriculum Guide code K to 12 Basic Education Curriculum Guide code
no: no:
TLE_HECK9-12PCM-IVa-30 TLE_HECK9-12PCM-IVa-30

2. Learner’s Material Pages Tech.-Voc. Livelihood Home Economics Tech.-Voc. Livelihood Home Economics
Cookery Manual page no. Cookery Manual page no.
3. Textbook Pages
 4. Additional Materials
from Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
C. Presenting
examples/instances of the
new lesson
D. Discussing new concepts
and practicing new skill #1
E. Discussing new concepts
and practicing new skill #2
F. Developing Mastery
G. Finding practical
applications of concepts &
skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
J. Additional activities for
application or remediation
Test paper, Answer sheet
Giving Instructions
Distribution of Test Papers
Answering Test Questions
Checking of Test Papers
PowerPoint Presentation
Internet
Review of previous lesson.
Show picture of different types of meat.
Students will answer questions given by
the teacher.
Group Activity:
Describe the topic to be given for each group.
Group 1: Beef
Group 2: Pork
Group 3: Lamb
Group 4: Knives used in meat
Group 5: Uses of different types of Knives
Presentation of output by group.
Discussion of the following:
a. Introduction of Meat
b. Kinds of Knife and their Uses
Application of the right type of knife
for each meat preparation.
What is meat? Describe and differentiate
each.
What is the importance of using the right
kind of knife in meat.
The students will answer a 10 items
quiz.
V. REMARKS
NO CLASSES DUE TO TAAL ERUPTION NO CLASSES DUE TO TAAL ERUPTION

VI. REFLECTION

A. No. of learners who Chrysolite Chrysolite

Emerald Emerald
earned 80% in the evaluation
Turquoise Turquoise
and above Bansay Bansay
Amethyst Amethyst
B. No. of learners who Chrysolite Chrysolite
Emerald Emerald
require additional activities
Turquoise Turquoise
for remediation who scored Bansay Bansay
below 80% Amethyst Amethyst
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: Noted By:

ROCHELLE M. FRANCISCO JONATHAN R. CARANDANG

TLE Department Head