School: Tagumpay National High School Grade Level: 10

GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time: December 12-16, 2022 Quarter: 2

I. OBJECTIVES DAY1 DAY2 DAY3 DAY4

A. Content Standards The learners demonstrate an understanding in preparing and cooking vegetable dishes.

B. Performance Standards
The learners independently prepare and cook vegetable dishes.

C. Learning Competencies LO5. Evaluate the finished product

II. CONTENT
(Subject Matter) 1.Techniques in Storing Vegetables Evaluation of the finished product
2. FIFO FAMILY DAY YEAR – END
3. Safety Practices
PARTY
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages TLE – Cookery Module 4 TLE – Cookery Module 5
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
Test Question Tv, Laptop, Activity Sheet
IV.PROCEDURES
A. Review Previous Lessons The teacher give the students time to The teacher will ask questions
review their lesson regarding the result of their test
yesterday

B. Establishing purpose for the The teacher will explain the directions The teacher will ask the class about
Lesson (Motivation) in answering the test the word RUBRICS and the word
Product evaluation.
C. Presenting examples /instances of
the new lessons
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
E. Discussing new concepts &
practicing and concern to new skills
#2
F. Developing Mastery (Leads to
Formative Assesment 3 (activity
after the lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
H. Making Generalizations &
Abstractions about the lessons
The teacher will set rules while taking
their test
The students will start answering long
test
Checking and Recording of test result
The teacher will conduct a pre – test
to assess the learners prior
knowledge on the topic.
The teacher will discuss the lesson
through power point presentation.
Group Exercises! .
Each group will answer the
given exercises.
Recognize some terms used in
evaluating a dish or product.
Direction: Complete the sentences by
writing on the lines the correct word
or group of words. Choose your
answers from the box.
Individual Activity!
The teacher will ask the class to
answer the activity sheet.
Activity: Recall facts about
evaluating dishes.
Direction: Tell whether the
statement is true or false. Write
the word true if the statement is
correct and false if it is not.
How FIFO Helps in maintaining the
quality of your product?
The learner will write their
understanding of the topic presented
in the given format.
 What I have learned from the lesson
is_______________.
I. Evaluating Learning Long test Short quiz!
(assessment/test) Multiple Choice

J. Additional activities for application

or remediation
(assignment/homework)

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work? No.
of learners who caught up with the
lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/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 by:

JERLYN C. BALLOLA JENELYN L. ARCENA

TLE Teacher Teacher – In - Charge