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:
February 10-14, 2020 / 2:00 PM - 3:00 PM Quarter: FOURTH

SESSION 1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding preparing and cooking meat dishes.
B. Performance Standards: The learners independently prepare and cook meat dishes.
C. Learning Competencies/Objectives: LO 3. Present meat dishes LO 3. Present meat dishes LO 3. Present meat dishes LO 3. Present meat dishes
Write the LC Code for each 3.1 present meat dishes aesthetically, 3.1 present meat dishes aesthetically, 3.1 present meat dishes aesthetically, 3.1 present meat dishes aesthetically,
based on classical and cultural based on classical and cultural based on classical and cultural based on classical and cultural
standards standards standards standards
3.2 select suitable plate according to 3.2 select suitable plate according to 3.2 select suitable plate according to 3.2 select suitable plate according to
standard in serving meat dishes standard in serving meat dishes standard in serving meat dishes standard in serving meat dishes
3.3 present meat dishes hygienically 3.3 present meat dishes hygienically 3.3 present meat dishes hygienically 3.3 present meat dishes hygienically
and sequentially within the required and sequentially within the required and sequentially within the required and sequentially within the required
timeframe timeframe timeframe timeframe
TLE_HECK9-12PCM-IVh-32 TLE_HECK9-12PCM-IVh-32 TLE_HECK9-12PCM-IVh-32 TLE_HECK9-12PCM-IVh-32
LESSON 1 - PREPARE AND COOK MEAT (PCM)
II. CONTENT Basic Principles of Platter Presentation How to Present Food on a Plate Basic Elements of Plating
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide Pages pp. 157-158 pp. 157-158 pp. 157-158 pp. 157-158
2.Learner’s Materials Pages pp. 365-374 pp. 365-374 pp. 365-374 pp. 365-374
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 What is the difference between dry What is the difference between dry What is the difference between dry What is the difference between dry
the New Lesson and moist heat method? Give and moist heat method? Give and moist heat method? Give and moist heat method? Give
examples. examples. examples. examples.
B. Establishing a Purpose for the Lesson What is platter? What is platter? What is platter? What is platter?

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)
What is plating?
Discuss Basic Principles of Platter
Presentation and how to present food
on a plate on LM pages 365-373.
Discuss Basic Elements of Plating on
LM pages 373-374.
Students will prepare their meat
project plan.
What is plating?
Discuss Basic Principles of Platter
Presentation and how to present food
on a plate on LM pages 365-373.
Discuss Basic Elements of Plating on
LM pages 373-374.
Students will prepare their meat
project plan.
What is plating?
Discuss Basic Principles of Platter
Presentation and how to present food
on a plate on LM pages 365-373.
Discuss Basic Elements of Plating on
LM pages 373-374.
Students will prepare their meat
project plan.
What is plating?
Discuss Basic Principles of Platter
Presentation and how to present food
on a plate on LM pages 365-373.
Discuss Basic Elements of Plating on
LM pages 373-374.
Students will prepare their meat
project plan.
 G. Finding Practical Applications of Concepts Students will cook their chosen meat Students will cook their chosen meat Students will cook their chosen meat Students will cook their chosen meat
and Skills in Daily Living dishes and the required meat dishes. dishes and the required meat dishes. dishes and the required meat dishes. dishes and the required meat dishes.
H. Making Generalizations and Abstractions What is the importance of knowing What is the importance of knowing What is the importance of knowing What is the importance of knowing
about the Lesson basic elements of plating? basic elements of plating? basic elements of plating? basic elements of plating?
I. Evaluating Learning Cooking Activity Cooking Activity Cooking Activity Cooking Activity
J. Additional Activities for Application or Students will continue their Short Film Students will continue their Short Film Students will continue their Short Film Students will continue their Short Film
Remediation Poster, Music Video and Short Film Poster, Music Video and Short Film Poster, Music Video and Short Film Poster, Music Video and Short Film
related to Cookery. related to Cookery. related to Cookery. related to Cookery.
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 MELISSA M. MARTIN

Teacher I Head Teacher VI / Officer-In-Charge
Office of the School Principal