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
Time:
October 7-11, 2019 / 2:00 PM - 3:00 PM Quarter: SECOND

SESSION 1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding preparing and cooking seafood dishes.
B. Performance Standards: The learners independently prepares and cooks seafood dishes.
C. Learning Competencies/Objectives: LO 3. Cook fish and shellfish LO 3. Cook fish and shellfish LO 4. Plate/Present fish and seafood LO 4. Plate/Present fish and seafood
Write the LC Code for each 3.1 clean, cut, and fillet seafood 3.1 clean, cut, and fillet seafood 4.1 prepare and present fish and 4.1 prepare and present fish and
3.2 prepare ingredients according to 3.2 prepare ingredients according to seafood dishes seafood dishes
a given recipe a given recipe 4.2 perform guidelines in serving fish 4.2 perform guidelines in serving fish
3.3 demonstrate various methods of 3.3 demonstrate various methods of and seafood dishes and seafood dishes
cooking fish and shellfish cooking fish and shellfish TLE_HECK9-12PC-IIj-17 TLE_HECK9-12PC-IIj-17
TLE_HECK9-12PC-IIgi-16 TLE_HECK9-12PC-IIgi-16
PREPARE AND COOK SEAFOOD DISHES (PC)
Cooking Techniques for Fish and Shellfish Guidelines for Sauteing and Pan Frying Fish and Shellfish
II. CONTENT Guidelines for Baking Fish Guidelines in Deep-Frying
Guidelines for Boiling or Grilling Fish Fundamental of Plating & Serving
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 62-81 pp. 62-81 pp. 62-81 pp. 62-81
2.Learner’s Materials Pages pp. 206-224 pp. 206-224 pp. 226-228 pp. 226-228
3.Textbook Pages
4.Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources PowerPoint, Projector, Computer PowerPoint, Projector, Computer PowerPoint, Projector, Computer PowerPoint, Projector, Computer
IV. PROCEDURES
A. Reviewing Previous Lesson or Presenting How to know if a fish is fresh? How to know if a fish is fresh? Give and explain a seafood cooking Give and explain a seafood cooking
the New Lesson techniques. techniques.
B. Establishing a Purpose for the Lesson What are the fish cooking techniques? What are the fish cooking techniques? What is plating? What is plating?

C. Presenting Examples/Instances of the
Lesson
D. Discussing New Concepts and Practicing
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
and Skills in Daily Living
What are guidelines?
Discuss Cooking Techniques for Fish
and Shellfish on LM pages 206-217.
Discuss Guidelines on LM pages 218-
224.
Students will watch a videos about
fish and shellfish cooking techniques.
Students will researched their seafood
to perform on the cooking activity.
What are guidelines?
Discuss Cooking Techniques for Fish
and Shellfish on LM pages 206-217.
Discuss Guidelines on LM pages 218-
224.
Students will watch a videos about
fish and shellfish cooking techniques.
Students will researched their seafood
to perform on the cooking activity.
What is serving?
Discuss Fundamental of Plating on LM
pages 226-227.
Discuss Serving on LM pages 227-
228.
Students will prepare the project plan.
Students will cook and plate their
seafood dishes.
What is serving?
Discuss Fundamental of Plating on LM
pages 226-227.
Discuss Serving on LM pages 227-
228.
Students will prepare the project plan.
Students will cook and plate their
seafood dishes.
H. Making Generalizations and Abstractions What is the importance of knowing What is the importance of knowing
about the Lesson about cooking techniques? about cooking techniques?
I. Evaluating Learning Quiz Quiz Rubrics Rubrics
J. Additional Activities for Application or
Remediation
IV.REMARKS
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