Daily Lesson Log in TLE – Cookery 10

TEACHER: RICO P. COMANDAO II

DATE: Monday, November 21, 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 Familiarize the factors in the selection of vegetables used in culinary
(Code) TLE_HECK9-12VD-IIb-c-10
KBI/INTEGRATION Realize the importance of knowing the factors in selection of vegetables.
II. CONTENT Factors in the selection 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 Enumerate the market forms of vegetables.
presenting new lesson
B. Establishing a purpose for the lesson Contemplate a video about the factors that influence the production of vegetables in the
country.
C. Presenting examples/instances of the List down possible factors when selecting vegetables to cook.
new lesson
D. Discussing new concepts and Presentation of the different factors in selecting vegetables to cook.
practicing new skills #1
E. Discussing new concepts and Listen to the discussion of the teacher on the different factors on selecting vegetables to cook.
practicing new skills #2
F. Developing Mastery Determine if the statement about factors in selecting vegetables is correct or not.
G. Finding practical applications of Explain the importance of knowing the factors in selecting vegetables to cook.
concepts and skills in daily living
H. Making generalization and Enumerate the market factors in selection of vegetables to cook.
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. Fresh vegetables should not be withered.
a. season b. firmness c. nutritional value d. storage
2. The benefits of certain veggies should also be considered with regards to the person eating
the prepared food.
a. season b. firmness c. nutritional value d. storage
3. Consider how the vegetable is for (salad, soup, sandwich, etc.)
a. season b. firmness c. budget d. ways of cooking
4. Select vegetables that are within the budget.
a. color b. money c. price d. ways of cooking
5. Pick vegetables that are bright and not bruised.
a. color b. money c. price d. ways of cooking
J. Additional activities for application or Design a vegetable menu.
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