School: DULONG MALABON INTEGRATED SCHOOL
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write for the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Grade Level: 7/8
Teacher: DONNA VELE D. MANEGO Learning Area: TLE - COOKERY
Teaching Dates and OCTOBER 3- 7,2022
Time: Quarter: 1ST QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an understanding performing mensuration and calculation in cookery
The learners independently measure and calculate ingredients in cookery
LO. 3.2 Abbreviations, LO. 3.2 Abbreviations, LO. 3.3 Basic Ingredients LO. 3.3 Basic Ingredients
Equivalents and Conversions Equivalents and Conversions Substitution Substitution
3.2.1 Give abbreviations and 3.2.1 Give abbreviations and 3.3.1 convert system of 3.3.1 convert system of
equivalents of measurements equivalents of measurements measurement according to recipe measurement according to recipe
3.2.2 Convert system of 3.2.2 Convert system of requirements. requirements.
measurements according to measurements according to 3.3.2 substitute with other 3.3.2 substitute with other
recipe requirements recipe requirements ingredients found in your kitchen ingredients found in your kitchen
(TLE_HECK7/8PM-Od-4) (TLE_HECK7/8PM-Od-4) (TLE_HECK7/8PM-Od-4) (TLE_HECK7/8PM-Od-4)
ABBREVIATONS, ABBREVIATONS, EQUIVALENTS COOKERY: SUBSTITUTION OF COOKERY: SUBSTITUTION OF PERFORMANCE TASK
EQUIVALENTS AND AND CONVERSIONS INGREDIENTS INGREDIENTS on ABBREVIATONS,
CONVERSIONS EQUIVALENTS AND
CONVERSIONS
And SUBSTITUTION OF
INGREDIENTS
MELCS p. 418 MELCS p. 417-418 MELCS p. 418 MELCS p. 417-418 MELCS p. 417-418
K to 12 Basic Education K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education
Curriculum Teachnology and Livelihood Teachnology and Livelihood Curriculum Curriculum
Teachnology and Livelihood Education Education Teachnology and Livelihood Teachnology and Livelihood
Education Commercial Cooking Commercial Cooking Education Education
Commercial Cooking
Commercial Cooking Commercial Cooking
TLE Modules – HE – Cookery TLE Modules – HE – Cookery 7/8 TLE Modules – HE – Cookery 7/8 TLE Modules – HE – Cookery TLE Modules – HE –
7/8 Module 3.2 Module 3.3 7/8 Cookery 7/8
Module 3.2 Module 3.3 Module 3.2 / Module 3.3
A. Review previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting
examples/instances of the new
lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
Review on how to measure dry
ingredients.
Ask : How many times have
you been ready to cook and
found you were out of a certain
ingredient?
Show picture of ingredients
which properly labeled by
measurement.
Discuss the ff:
- Meaning of
Abbreviations
- Equivalent
- Conversion
 Common
Abbreviations for
Measurements in
cooking
 Measuring
equivalents for
teaspoons,
tablesppons, cups,
pints, fluid ounces
Let the pupils convert the given
measurements.
- What are the common
abbreviation of
measurement in
cooking?
Ask : Experienced having trouble of
reading the units because it is new
to you?
Show picture of ingredients which
properly labeled by measurement.
Discuss the ff:
- Meaning of Abbreviations
- Equivalent
- Conversion
 U.S. system of
measurement of Metric
 Metric to U.S. system of
measurement.
 Temperature Conversion
Let the pupils convert the given
measurements.
- How do you convert Metric
to US system of
measurement?
Review about the abbreviations of Review about the basic
Measurements. ingredients substitutes
Convert the following metric system
of measurement and write the
abbreviations of its measurement.
Ask: What ingredients will you use Ask: What ingredients will you
if the following ingredients are not use if the following ingredients
found in your kitchen? are not found in your kitchen?
Define : SUBSTITUTES Enumerate some samples of -
Ingredients.
Discuss about the ff: Discuss about the ff:
 The basic ingredients  The basic ingredients
substitute substitute
Discuss the ff.: Discuss the ff.: -
 Ingredients,  Ingredients,
measurement, substitutes measurement,
incase of absence of the substitutes incase of
required ingredient. absence of the required
ingredient.
Let the pupils share what they .
learn about basic ingredients
substitution.
Ask : Ask :
- What is Basic Ingredients - What is the advantage
Substitution? of basic ingredient
substitute?
I. Evaluating learning

J. Additional activities for

application or remediation

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation.

B. No. of learners who require additional activities for

remediation who scored below 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 teaching strategies worked well? Why

did these work?
F. What difficulties did I encounter which my principal
or supervisor can help me solve?
G. What innovation or localized materials did I
use./discover which I wish to share with other
teachers?

Prepared by :

DONNA VELE D. MANEGO

Teacher III

Checked by:

MA. TERESA S. SANTOS

Principal I
 School: DULONG MALABON INTEGRATED SCHOOL Grade Level: 10
GRADES 1 to 12 Teacher: DONNA VELE D. MANEGO Learning Area: TLE - COOKERY
DAILY LESSON LOG Teaching Dates and
Time: OCTOBER 3- 7,2022 Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write for the LC code for each
II. CONTENT
The learners demonstrate anunderstanding in preparingand cooking egg dishes.
The learners independently prepare and cook egg dishes.
LO 3. Present egg dishes
3.1 select suitable plates according to standards
3.2 present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
TLE_HECK10ED-Ie-4
SEVEN SIMPLE WAYS TO DIFFERENT TECHNIQUES IN OCCUPATIONAL HEALTH AND STORE EGG DISHES PERFORMANCE ACTIVITY
PRESENT FOOD LIKE A PRESENTING EGG DISHES SAFETY
CHEF ATTRACTIVELY PREPARE AND PRESENT
EGG DISHES

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages TLE – Cookery CG p.18 TLE – Cookery CG p.18 TLE – Cookery CG p.18 TLE – Cookery CG p.18 TLE – Cookery CG p.18
2. Learner’s Materials pages TLE 10 – Cookery LM TLE 10 – Cookery LM TLE 10 – Cookery LM TLE 10 – Cookery LM TLE 10 – Cookery LM
3. Textbook pages
4. Additional Materials from TLE Modules – HE – Cookery TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery 10 TLE Modules – HE – Cookery
Learning Resource (LR) portal 10 Module 4 Module 4 Module 4 10
Module 4 Module 4
B. Other Learning Resources
IV. PROCEDURES

A. Review previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Review about the different
Varity of Eggs
Ask the pupils to give 5 egg
dishes that is familiar and
common to every Filipino
household
Recall of the Seven Simple Ways
to Present Food Like a Chef
Ask:
Have you been experience to
present dishes in the kitchen?
Show a picture of different Review about the OHS.
teachniques of presenting esgg
dishes. Let the pupils identigy
what technique it is.
Show this picture : Ask : How do you handle the
egg?

C. Presenting Look around your kitchen, can Ask : Ask : What do you think is the Show picture of proper handling
examples/instances of the new
lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
you find colourful food that is
edible and can be used in our
plating presentation?
Ask : How do you present
dishes?
Discuss the ff.:
Seven Simple Ways to Present
Food Like a Chef
Ask:
What are the Seven Simple
Ways to Present Food Like a
Chef?
How do you present your dishes
attractively?
Discuss the Different Techniques
in Presenting Egg Dishes
Attractively
Show pictures of the Different
Techniques in Presenting Egg
Dishes Attractively
Let the pupils analyze the picture
Ask :
How do you make the egg dishes
looks attractive?
message or definition of this
picture?
Ask : How do you define Health
and Safety?
Discuss about the ff.:
- Occupational Health and
Safety (OHS)
- Good OHS Practice
- Basic Food Microbiology
Ask the pupils to cite some Good
OHS Practices
Ask :
What is OHS?
How can you say that you perform
Good OHS Practices?
of eeg.
Tell something about the things
on Storing of Egg
Discuss the ff:
- Meaning of Storage
- Kind of Egg Storage
- The difference between
the egg storage.
- Tips on storing egg.
Ask : How do you store egg?
Ask :
What are the different egg
storage? Differentiate it.
List down 5 tips on how to
properly store the eggs.
J. Additional activities for
application or remediation

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation.
B. No. of learners who require additional
activities for remediation who scored below
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 teaching strategies worked

well? Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use./discover which I wish to share with other
teachers?

Prepared by :

DONNA VELE D. MANEGO

Teacher III

Checked by:

MA. TERESA S. SANTOS

Principal I