Daily Lesson SCHOOL SAN JOSE NATIONAL HIGH SCHOOL GRADE LEVEL 10

Log in WEDNESDAY ANNOTATION

I. OBJECTIVES
A. Content Standard TLE TEACHER JESSA A. SOMBLINGO
The learners demonstrate an understanding basic concepts and
LEARNING AREA TLE

underlying theories in preparing stocks, sauces, and soups

TEACHING DATE November 6,2019/10:00-11:00 am QUARTER 3rd
B. Performance Standard AND TIME
The learners prepares a variety of stocks, sauces, and soups used in
different cultures
C. Learning KNOWLEDGE
Competencies/ LO 2. Prepare soups required for menu items TLE_HECK9- 12SSS-
Objectives IIIb-21
1. Describes the variety of soups from different recipes for
different cultural backgrounds;and
2. Classify variety of soups to their classification.
SKILL : Perform the given task individually or by group following the given
house rules/standards/ guidelines.
ATTITUDE : Observe politeness at all times.
II. CONTENTS
PREPARE SOUPS
III. LEARNING RESOURCES

A. REFERENCES

1. Teacher’s Guide pp. 103-104

pages
2. Learner’s Material pp. 103-104
pages
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR)
portal
B. OTHER LEARNING
REFERENCES
IV. PROCEDURES
1

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 A. Reviewing Previous B. Giving the classroom Rules ( tacked on the board ) KRA 2 , OBJ . # 5
Lesson Or Presenting
a. The 5 P’s MOV- To avoid and prevent
New Lessons
b. 1. Be positive misbehavior ,house rules/
c. 2. Be Productive standards/ guidelines are set
before the class starts or before
d. 3. Be polite
doing an activity .
e. 4. Be Prepared
f. 5. Be Respectful
i. Be on time at the beginning of the day and after lunch
or recess breaks
ii. Come prepared with supplies and completed
assignments.
iii. Be kind , polite and courteous to others
iv. Keep your hands and feet to others
v. Be respectful of classmates, teachers and property .
vi. Listen to teacher and classmates, and follow directions.
vii. Work hard and always do your best .
viii. Be safe
ix. Raise your hand when you would like to speak in the
class or if you need to leave the classroom for any
reason .
REVIEW
What are stocks? What are the ingredients and process in making stocks?

UNLOCKING OF DIFFICULTIES (DEAL OR NO DEAL)

consommé – a clear soup made of meat and sometimes vegetables boiled in water.
chowder – a soup usually of clams or fish, stewed vegetables often in milk. MOV – Literacy in giving and
bouillon – a clear soup from beef, chicken, and other meat. understanding the meaning of
words is shown during the

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 unlocking of difficulties

C. Establishing A Purpose 4 PICS ONE WORD (3 minutes) KRA 1,OBJ.3

For The Lesson - Show 4 pictures of STOCKS and SOUPS - Teaching strategies to develop
- Show 4 pictures of different COUNTRIES/CULTURE critical and creative thinking
Question: How will you connect these three words in our lesson skills.
today?
D. Presenting Examples / KRA 1, OBJ. 1
Instances Of The New Show a video presentation of METHODS OF HEAT TRANSFER. (5 -Integrate Science in the topic.
Lesson minutes)

Ask the following questions:

1. What are the three methods of heat transfer?
2. What are some examples of these methods?
3. In culinary, what method of heat transfer is used in
boiling/making soup?

E. Discussing New
Concepts And DISCUSS THE CLASSIFICATION OF SOUPS USING POWERPOINT
Practicing New Skills # PRESENTATION. (5 minutes)
1

F. Discussing New GROUP Activity: Provide handouts to each group about the variety of KRA 3, OBJ 7.
Concepts And soups from different recipes. They will try to identify which country -Sequenced teaching
Practicing New Skills # these soups originated based on the handouts given. (30 minutes) strategies.
2 KRA 1,OBJ.3
They will write the information using the table provided: - Teaching strategies to develop
critical and creative thinking
skills.
NAME CLASSIFICATION COUNTRY DESCRIPTION
OF OF SOUP
G. Developing Mastery
SOUP CHOICE BOARDS: Teacher will put envelopes on the board ,written KRA1, OBJ. 1
(Leads To Formative there are different subjects, they will choose one subject that they -across curriculum teaching
Assessment 3) like and they will answer at least one question that relates to the areas
subject they use and to the topics being discussed. KRA1, OBJ. 3
3

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 -High order thinking skills
KRA 2, OBJ 4
(10 minutes) -managed classroom to
engage learners.
KRA 2, OBJ 6
- Used differentiated,
developmentally appropriate
learning experiences to
address learners’ gender,
needs, strengths, interests and
experiences.
H. Finding Practical What kind of soups would you like to cook at home and what
Applications Of The ingredients do you want to put on your soup? (2 minutes)
Concepts And Skills In
Daily Living
I. Making Fill in the cue card:
Generalizations And
Abstractions About What I already know about this page?
The Lesson ___________________________
What I learned from this page?
________________________
What I still want to know about this page?
______________________________

J. Evaluating Learning Formative Assessment result or points will serve as their evaluation.

K. Additional Activities
For Application And
Remediation
L. Assignment
V. REMARKS
VI.REFLECTION
A. No. of Learners Who
Earned 80% In The
Evaluation
B. No. Of Learners Who
Require Additional For
Remediation Who
4

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 Scored Bel\ow 80%
C. Did The Remedial
Lessons Work? No. Of
Learners Who Have
Caught Up With The
Lesson.
D. No. Of Learners Who
Continue To Require
Remediation
E. Which Of My
Strategies Worked
Well? Why Did These
Work?
F. What Difficulties Did I
Encounter Which My
Principal Or Supervisor
Helped Me Solved?

G. What Innovation Or
Localized Materials Did
I Use / Discover Which
I Wish To Share With
Other Teachers?

Prepared by: Checked by:

Jessa A. Somblingo Randy D. Bocani

Subject Teacher School Head

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