Grade 10 School SIBUL NATIONAL HIGH SCHOOL Grade Level/Section 10 – HONEST,WISE,KNOWLEGABLE,

DEVOTED,RESOURCEFUL,
SEMI-DETAILED LESSON COOPERATIVE,HUMILTY
PLAN Teacher MARY JANE J. DELA CRUZ Learning Area TLE 10

Teaching Date and Time Quarter 4th quarter

(ANNOTATIONS)

I. OBJECTIVES -PPST INDICATORS/ KRA OBJECTIVES/RUBRIC

INDICATORS
A. ` LO3 . Prepare and present meat Dishes

B. Objectives At the end of the lesson, learners are expected to : PPST MODULE 7

1. Prepare ingredients and tools and utensils needed in making SKINLESS LONGANISA KRA 3, OBJ. # 7

2. Follow the steps in making SKINLESS LONGANISA according to the standard recipe MT I-IV RUBRIC, INDICATOR 7

-Plans, manages and implements developmentally sequenced

3. Cook and present SKINLESS LONGANISA according to the enterprise standard and
teaching and learning processes to meet curriculum
determine the serving size of a half kilo mince pork, and mark up for selling purposes.
requirements through various contexts.

4. Appreciate the importance of following the steps/procedure in a certain recipe. MOV--- Knowledge, skill and attitude or KSA is applied in lesson
planning objectives in order to meet curriculum requirements
based on the Curriculum Guide/CG. Parts of the DLP are based
on the PPST Modules.
II. SUBJECT MATTER Topic: Prepare and present meat dish

Materials: Laptop, Smart TV, Video Lesson,

Reference: Self Learning Module in Cookery 10 – Module 3 PPST Module1

KRA 1, OBJ. # 1
Focus Skills: Learn how to prepare and present meat dish ( SKINLESS LONGANISA)
 Values: Express appreciation to the importance of following the steps/procedure in MT I-IV, RUBRIC, INDICATOR 1
preparing and presenting meat dish ( SKINLESS LONGANISA)
-Applies knowledge of content within and across curriculum
teaching areas.

MOV---Values integration like appreciating the importance of

following step by step procedure in a given recipe.
III. LEARNING ACTIVITIES/ A. Daily routine
PROCEDURE
 Prayer PPST MODULE 5
 Reminder
o Listen attentively KRA 2, OBJ. # 5
o Participate actively
o Be ready MT I -IV RUBRIC, INDICATOR 4
 Review
 Motivation -Manages learner behavior constructively by applying positive
and non-violent discipline to ensure learning-focused
Name that picture
environment.

MOV---To avoid and prevent misbehavior, house rules/

standards/guidelines are set before the class starts or before
doing an activity.

PPST MODULE 2

Unlocking of difficulty:
KRA 1, OBJ. # 2

Mise- en place – put in place T I-III RUBRIC, INDICATOR 2

Marinade- -Use a range of teaching strategies that enhance learner

achievement in literacy and numeracy skills.
Marinate-
MOV---Literacy in naming and classifying the ingredients in
making cordon bleu.
Paprika-

B. Presentation
PPST MODULE 2
  The following is to be discussed through a video lesson KRA 1, OBJ. # 2

 Recipe of SKINLESS LONGANISA T I-III RUBRIC, INDICATOR 2

 Preparation of ingredients
 Steps /procedure of cooking SKINLESS LONGANISA AND HOW TO -Use a range of teaching strategies that enhance learner
PRESENT IT achievement in literacy and numeracy skills.
 Computing of the selling price
MOV---Literacy in arranging the jumbled letters to guess the
name of sandwich in the picture is used to motivate the
C. Application
learners.
 Learners will be given a performance task in which they will perform
the steps in making cordon bleu with the guidance of their parents or
guardians at home.

Follows correctly the procedures in preparing and cooking and

performs the skill without supervision.

4 PPST MODULE 9
3 Follows correctly the procedures in preparing and cooking and
performs the skill without some supervision.. KRA 3, OBJ. # 9
2 Follows correctly the procedures in preparing and cooking and
performs the skill with some assistance and supervision.. T I-III, INDICATOR 8
1 Follows correctly the procedures in preparing and cooking and
performs the skill unsatisfactory -Selects, develops, organizes and uses appropriate teaching and
learning resources, including ICT, to address learning goals.
FINISHED PRODUCT WILL BE RATED BY THE PARENT/GUARDIAN
MOV--- Presentation/ Discussion of the lesson is done through a video
BASED ON THE FOLLOWING CRITEIA
lesson.
OVER ALL PRESENTATION/ PLATING 25%
TASTE/ PALATABITY 50% PPST MODULE 10
TEXTURE 25%
100% KRA 4, OBJ. 10

T I-III, INDICATOR 9

Designs, selects, organizes and uses diagnostic, formative and

summative assessment strategies consistent with curriculum
requirements.
 MOV— activity is given to the learners to checked their
understanding about the lesson.

C. Generalization
 How many servings of SKINLESS LONGANISA would you get from ½ mince
pork?
PPST MODULE 10
 What is the selling price of each piece ?
 Why following the step by step procedure is essential in cooking?
KRA 4, OBJ. 10

T I-III, INDICATOR 9

Designs, selects, organizes and uses diagnostic, formative and

summative assessment strategies consistent with curriculum
requirements.

MOV—Formative questions are raised to learners to diagnose

how far they have learned or if the objectives of the lesson are
carried

IV. EVALUATION Write down the ingredients and steps on how to make SKINLESS LONGANISA PPST MODULE 10

KRA 4, OBJ. 10

T I-III, INDICATOR 9

-Designs, selects, organizes and uses diagnostic, formative and

summative assessment strategies consistent with curriculum
requirements.

MOV---The use of formative assessment consistent with

curriculum requirements is followed in order to interpret the
result of the learners’ progress.

MOV— Short quiz is given to the learners to checked their

understanding about the lesson.
V. AGREEMENT/REFLECTION
 Make a compilation of different MEAT recipe around Asia.

Prepared by: Checked by: Noted:

MARY JANE J. DELA CRUZ CRISTINA C. DELOS AMA TERESITA C. MACAPAGAL

Master Teacher I Head Teacher III Principal III