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:
August 19-23, 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 vegetable dishes.
B. Performance Standards: The learners independently prepare and cook vegetable dishes.
C. Learning Competencies/Objectives: LO 2. Prepare vegetable dishes
Write the LC Code for each 2.1 identify market forms of
vegetables
2.2 select various kinds of vegetables 2.2 select various kinds of vegetables 2.2 select various kinds of vegetables
according to a given menu
2.3 cook variety of vegetable dishes
following appropriate cooking
methods to preserve optimum quality
and nutrition
2.4 prepare suitable sauces and
accompaniment in serving vegetable
dishes
TLE_HECK9-12VD-IIb-c-10
PREPARE VEGETABLE DISHES (VD)
Effects of Cooking Vegetables
II. CONTENT General Rules of Vegetable Cookery
Standard Quality of Cooked Vegetables
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 62-81
2.Learner’s Materials Pages pp. 166-169
3.Textbook Pages
4.Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources PowerPoint, Projector, Computer
IV. PROCEDURES
A. Reviewing Previous Lesson or Presenting What are the different basic knife
the New Lesson cuts?
B. Establishing a Purpose for the Lesson How do you cook vegetables?
C. Presenting Examples/Instances of the What are the general rules in
Lesson vegetable cookery?
LO 2. Prepare vegetable dishes LO 2. Prepare vegetable dishes
2.1 identify market forms of 2.1 identify market forms of
vegetables vegetables
according to a given menu according to a given menu
2.3 cook variety of vegetable dishes 2.3 cook variety of vegetable dishes
following appropriate cooking following appropriate cooking
methods to preserve optimum quality methods to preserve optimum quality
and nutrition and nutrition
2.4 prepare suitable sauces and 2.4 prepare suitable sauces and
accompaniment in serving vegetable accompaniment in serving vegetable
dishes dishes
TLE_HECK9-12VD-IIb-c-10 TLE_HECK9-12VD-IIb-c-10
Cooking of Frozen and Canned Vegetables
Culinary Terms of Vegetables
Ways of Cooking Vegetables
pp. 62-81 pp. 62-81
pp. 166-169 pp. 170-177
PowerPoint, Projector, Computer PowerPoint, Projector, Computer
What are the different basic knife What are the general rules in
cuts? vegetable cookery?
How do you cook vegetables? Students will do the matching type
activity shown on the Power Point
presentation.
What are the general rules in What are the culinary terms of
vegetable cookery? vegetables?
LO 2. Prepare vegetable dishes
2.1 identify market forms of
vegetables
2.2 select various kinds of vegetables
according to a given menu
2.3 cook variety of vegetable dishes
following appropriate cooking methods
to preserve optimum quality and
nutrition
2.4 prepare suitable sauces and
accompaniment in serving vegetable
dishes
TLE_HECK9-12VD-IIb-c-10
pp. 62-81
pp. 170-177
PowerPoint, Projector, Computer
What are the general rules in
vegetable cookery?
Students will do the matching type
activity shown on the Power Point
presentation.
What are the culinary terms of
vegetables?

D. Discussing New Concepts and Practicing Discuss the Effects of Cooking Discuss the Effects of Cooking Discuss Culinary Terms of Vegetables Discuss Culinary Terms of Vegetables
New Skills #1 Vegetables and Cooking of Frozen Vegetables and Cooking of Frozen on LM page 170. on LM page 170.
 and Canned Vegetables on LM pages and Canned Vegetables on LM pages
166-167. 166-167.
E. Discussing New Concepts and Practicing Discuss General Rules of Vegetable Discuss General Rules of Vegetable Discuss Ways of Cooking Vegetables Discuss Ways of Cooking Vegetables
New Skills #2 Cookery and Standard Quality of Cookery and Standard Quality of on LM pages 171-177 on LM pages 171-177
Cooked Vegetables on LM pages Cooked Vegetables on LM pages
167-169. 167-169.
F. Developing Mastery Students will answer an activity about Students will answer an activity about Students will watch videos of the Students will watch videos of the
(Leads to Formative Assessment 3) general rules in vegetable cookery. general rules in vegetable cookery. different ways of cooking vegetables. different ways of cooking vegetables.
G. Finding Practical Applications of Concepts Students will draw into icon the Students will draw into icon the Students will list recipe on their Students will list recipe on their
and Skills in Daily Living general rule in vegetable cookery on general rule in vegetable cookery on drawing book classifying the ways of drawing book classifying the ways of
their drawing book. their drawing book. cooking vegetables. cooking vegetables.
H. Making Generalizations and Abstractions What is the importance of knowing the What is the importance of knowing the What is the importance of knowing the What is the importance of knowing the
about the Lesson general rules in vegetable cookery? general rules in vegetable cookery? ways of cooking vegetable and ways of cooking vegetable and
culinary terms? culinary terms?
I. Evaluating Learning Quiz Quiz Quiz Quiz
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