Daily Lesson Log in TLE – Cookery 10

TEACHER: RICO P. COMANDAO II

DATE: Thursday, November 10, 2022 GRADE/SECTION: Grade 10 - D QUARTER: 2nd WEEK: 1
I. OBJECTIVE
A. Content Standard The learners demonstrate an understanding preparing and cooking vegetable dishes.
B. Performance Standard The learners independently prepare and cook vegetable dishes
C. Learning Competencies/ Objectives Identify the market forms of vegetables
(Code) TLE_HECK9-12VD-IIb-c-10
KBI/INTEGRATION Realize the importance of proper storage of cooked pasta.
II. CONTENT Market forms of vegetables
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages Learning Module in TLE Cookery 10
3. Textbook pages
4. Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources PowerPoint presentation, TV and laptop.
IV. PROCEDURES
A. Reviewing previous lesson or
presenting new lesson
B. Establishing a purpose for the lesson Contemplate a video about Philippine vegetables.

C. Presenting examples/instances of the List the different vegetables found in locality and how it is cooked.
new lesson
D. Discussing new concepts and Presentation of the different vegetables found in locality and how it is cooked.
practicing new skills #1
E. Discussing new concepts and Listen to the discussion of the teacher on the different market forms of vegetables.
practicing new skills #2
F. Developing Mastery Determine if the statement about market forms of vegetables is correct or not.
G. Finding practical applications of Explain the importance of knowing the market forms of vegetables.
concepts and skills in daily living
H. Making generalization and Enumerate the market forms of vegetables.
abstraction about the lesson
I. Evaluating Learning Multiple Choice. Read the questions carefully and write the letter of your answer in your
quiz notebook. Write the date today and the quiz no.
1. These vegetables are not processed yet.
a. fresh b. canned c. dried d. frozen
2. These are vegetables that have been dehydrated using different methods.
a. fresh b. canned c. dried d. frozen
3. ______ is a convenient way of preserving vegetables for consumption when they are not
readily available and helps keep vegetables last longer like freezing and drying.
a. fresh b. canned c. dried d. frozen
4. ______ vegetables are vegetables that had their temperature reduced and maintained below
their freezing point.
a. fresh b. canned c. dried d. frozen
5. ______ include all produce that are newly harvested.
a. fresh b. canned c. dried d. frozen
J. Additional activities for application or Look for factors in selecting vegetables to cook.
remediation
V. REMARKS CPL:

VI. REFLECTIONS
A. Number of Learners who earned 80% in the evaluation
B. Number of Learners who required additional activities for
remediation who acquired below 80%
C. Do the remedial lesson work? Number of learners who have
caught up with the lesson
D. Number 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 or
superior can help me solve?

PREPARED: CHECKED: NOTED:

RICO P. COMANDAO II CHECKED: MARGIE C. ATICALDO N EDEN C. TANO

T-I TLE-DHD SCHOOL PRINCIPAL