School: BATIA HIGH SCHOOL Grade Level: 10

GRADES 1 to 12
Teacher: MR. JERALDO B. UBALDO Learning Area: T.L.E. – H.E. (Cookery)
DAILY LESSON LOG
Teaching Dates and
August 5-9, 2019 / 2:00 PM - 3:00 PM
Time: Quarter: FIRST

SESSION 1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding of preparing and cooking cereals and starch dishes.
B. Performance Standards: The learners independently prepare and cook cereals and starch dishes.
C. Learning Competencies/Objectives: LO 4. Storing starch and cereal dishes LO 4. Storing starch and cereal dishes
Write the LC Code for each 4.1 store starch and cereal at 4.1 store starch and cereal at
appropriate temperature appropriate temperature
4.2 maintain optimum freshness and 4.2 maintain optimum freshness and
quality of starch and cereal dishes quality of starch and cereal dishes
according to standards according to standards
4.3 store starch and cereal according 4.3 store starch and cereal according
to standard operating procedures to standard operating procedures
TLE_HECK9-12CD-Ij-8 TLE_HECK9-12CD-Ij-8
PREPARE CEREALS and STARCH DISHES (CD)
Techniques in Preparing Pasta before Plating
II. CONTENT Proper Storage
How to Store Pasta Noodles
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 13-20 pp. 13-20
2.Learner’s Materials Pages pp. 123-129 pp. 123-129
3.Textbook Pages
4.Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources PowerPoint, Projector, Computer PowerPoint, Projector, Computer
IV. PROCEDURES
A. Reviewing Previous Lesson or Presenting What is FIFO? What is FIFO?
the New Lesson
B. Establishing a Purpose for the Lesson How to properly store pasta? How to properly store pasta?

C. Presenting Examples/Instances of the

Lesson
D. Discussing New Concepts and Practicing Teacher will explain the rubrics. Teacher will explain the rubrics.
New Skills #1
E. Discussing New Concepts and Practicing
New Skills #2
F. Developing Mastery
(Leads to Formative Assessment 3)
G. Finding Practical Applications of Concepts Students will prepare a researched Students will prepare a researched
and Skills in Daily Living cereals and starch dish. cereals and starch dish.
H. Making Generalizations and Abstractions
about the Lesson
I. Evaluating Learning Rubrics Rubrics
J. Additional Activities for Application or
Remediation
IV.REMARKS First Periodical Exam First
Periodical Exam
V. REFLECTION
A. No. of learners who earned 80% in the SECTION HE – COOKERY 10
evaluation
B. No. of learners who require additional activities SECTION HE – COOKERY 10
for remediation
SECTION HE – COOKERY 10
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson

D. No. of learners who continue to require SECTION HE – COOKERY 10

remediation
E. Which of my teaching strategies work well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked and Approved by:

JERALDO B. UBALDO ROMULO J. ROXAS JR.

Teacher I Assistant School Principal II
Office of the School Principal