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
March 30-31 – April 1-3, 2020 / 2:00 PM - 3:00 PM
Time: 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 4. Store meat LO 4. Store meat LO 4. Store meat LO 4. Store meat
Write the LC Code for each 4.1 utilize quality trimmings and 4.1 utilize quality trimmings and 4.3 use required containers and store 4.3 use required containers and store
leftovers in storing meat leftovers in storing meat meat in proper temperature to meat in proper temperature to
4.2 store fresh and cryovacpacked 4.2 store fresh and cryovacpacked maintain quality and freshness maintain quality and freshness
meat according to health regulations meat according to health regulations 4.4 store meat in accordance with 4.4 store meat in accordance with
TLE_HECK9-12PCM-IVi-33 TLE_HECK9-12PCM-IVi-33 FIFO operating procedures and meat FIFO operating procedures and meat
storage requirements storage requirements
TLE_HECK9-12PCM-IVi-33 TLE_HECK9-12PCM-IVi-3
LESSON 1 - PREPARE AND COOK MEAT (PCM)
II. CONTENT Methods of Preserving Meat Evaluating the Quality of Preserved Meat Products Proper Storage of Preserved Meat
Hygiene Practices in Storing Meat Products Techniques in Storing Meat
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. 375-377 pp. 375-377 pp. 377-380 pp. 377-380
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 are the basic elements of What are the basic elements of What are the methods of preserving What are the methods of preserving
the New Lesson plating? plating? meat products? meat products?
B. Establishing a Purpose for the Lesson What is preservation? What is preservation? What is hygiene? What is hygiene?

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)
How to evaluate quality of meat
products?
Discuss Methods of Preserving Meat
on LM pages 375-376.
Discuss Evaluating the Quality of
Preserved Meat Products on LM page
377.
Students will watch a video about
preserving meat.
How to evaluate quality of meat
products?
Discuss Methods of Preserving Meat
on LM pages 375-376.
Discuss Evaluating the Quality of
Preserved Meat Products on LM page
377.
Students will watch a video about
preserving meat.
What is the proper way of storing
meat?
Discuss Proper Storage of Preserved
Meat and Hygiene Practices in
Stoering Meat Products on LM pages
377-378.
Discuss Techniques in Storing Meat on
LM pages 378-380.
Students will prepare the compilation
of their project plans.
What is the proper way of storing
meat?
Discuss Proper Storage of Preserved
Meat and Hygiene Practices in
Stoering Meat Products on LM pages
377-378.
Discuss Techniques in Storing Meat on
LM pages 378-380.
Students will prepare the compilation
of their project plans.
 G. Finding Practical Applications of Concepts Students will make an analysis about Students will make an analysis about Students will plan a menu inlcuding all Students will plan a menu inlcuding all
and Skills in Daily Living the video they have watch. the video they have watch. the lessons of Cookery 10 since 1st the lessons of Cookery 10 since 1st
Quarter and make it into a catering Quarter and make it into a catering
style. style.
H. Making Generalizations and Abstractions What is the importance of preserving What is the importance of preserving What is the importance of knowing the What is the importance of knowing the
about the Lesson meat? meat? proper way of storing meat? proper way of storing meat?
I. Evaluating Learning Cooking Activity Cooking Activity Cooking Activity Cooking Activity
J. Additional Activities for Application or Awarding Ceremony of Short Film Awarding Ceremony of Short Film Awarding Ceremony of Short Film Awarding Ceremony of 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.
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