Putlod-San Jose National High School

Putlod, Jaen, Nueva Ecija

DAILY LESSON LOG

2 nd Grading Period
____
TLE 9 - COOKERY
Subject: ________________________________ NOV. 14-18, 2022
Date: _________________ TLE 10 - COOKERY
Subject: ________________________________ NOV. 14-18, 2022
Date: _________________
Grade & Section: _________________________
DIAMOND/TOPAZ, RUBY/JADE Time: _________________ Grade & Section: RIZA/BONIFACIO,
_________________________
DEL PILAR / Time:_________________
AGUINALDO/QUEZON
1. LO 2. Prepare a variety of salads and dressings  cook variety of vegetable dishes following appropriate cooking methods
I. OBJECTIVES: 2.4 prepare a variety of salad TLE_HECK912SD-IIb-g-8 I. to preserve optimum quality and nutrition
1.Identify the different indigenous ingredients for vegetable salad.  prepare suitable sauces and accompaniment in serving vegetable dishes
2.Determine the correct procedure and apply the proper safety and sanitation. ( TLE_HECK10VD-IIb-c-10 )
II. CONTENTS:
A. Subject Matter: PREPARE A VEGETABLE DISHES-PERFORM MISE EN PLACE
B. References: LRMDS Resources
C. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
III. PROCEDURE:
A. Daily Routine: Prayer, Checking of Attendance
B. Review: Identify pictures showing tools and equipment needed in the preparation
Of any dishes
C. Lesson Development: (a) Discuss the Tools, Equipments, Utensil needed in
Preparing Salads, (b) Classification of Salads according to their functions in the
Meal, and Ingredients Used.
D. Application: Let the students to answer the activity posted through powerpoint
Presentation in one half crosswise sheet of paper. ( 4 Pics 1 Word )
Guide Question : What have you observe in the picture?
IV. EVALUATION:
Student Response: The pictures shows the ingredients of salad using indigenous
Materials/ingredients
V. ASSIGNMENT:
 Classification of Salads According to their Functions in the Meal

REFLECTION: Most of the students are actively participate to the discussion

OBJECTIVES:

II. CONTENTS:
 A. Subject Matter: PREPARE VEGETABLE DISHES ( PERFORM MISE EN PLACE )
B. References: LRMDS Resources
C. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
III. PROCEDURE:
A. Daily Routine: Prayer, Checking of Attendance
B. Review: tools and equipment needed in Perform Mise ‘en Place

C. Lesson Development: Discussion for today`s topic : PREPARE VEGETABLE DISHES

( PERFORM MISE EN PLACE )
 Classifications of Vegetables – (1)According to Parts of Plants, (2)According to Chemical
Composition, (3)According to Nutritive Value, (4)Flavor Components of Vegetable
D. Application:
 With the information you learned about food presentation, jot down the words you can
associate with vegetable dishes.
IV. EVALUATION:
Show the students pictorial to the given activity and discuss it on class
I. OBJECTIVES:
V. ASSIGNMENT:
 Make a pictorial report with illustration showing the different techniques of presenting
vegetable dishes.
II. CONTENTS:
REFLECTION:
A. Subject Not FullyPrepare
LessonMatter: Taken Range of Appetizers
B. References: LRMDS Resources
C. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
III. PROCEDURE:Prepared by: Checked by: Noted:
A. Daily Routine: Prayer, Checking of Attendance
FRANCISCA
B. Review: Identify the origin R. PIAD
of appetizer. ROSALYN F. GUEVARRA NOELITO E. NOE, PhD
Master Teacher I OIC Head Department/T-III School Principal IV
Lesson Development: Discuss Hot and Col Appetizers ( a. Hot Hors d’oeuvres, Putlod-San Jose National High School
b. Cold hors d’oeuvres, c. types of cold hors d’oeuvres, d. recipes of appetizers) Putlod, Jaen, Nueva Ecija

DAILY LESSON LOG

C. Application: Let the students to answer the activity posted through powerpoint 1st
____ Grading Period
Presentation in one
TLE 9 - half crosswise sheet of paper. ( Multiple Choice
COOKERY
Subject: ________________________________ )
OCTOBER 20-21, 2022
Date: _________________ TLE 10 - COOKERY
Subject: ________________________________ OCTOBER 21-22, 2022
Date: _________________
Grade & Section: _________________________
DIAMOND/TOPAZ, RUBY/JADE Time: _________________ Grade & Section: RIZA/BONIFACIO,
_________________________
DEL PILAR / Time:_________________
IV. EVALUATION: AGUINALDO/QUEZON
Check the students answer to activityHot
1. Differentiate ( Multiple
and ColdChoice)
Appetizers. 1. identify the factors affecting starch paste viscosity and starch gel strength;
I.
2. Prepare a variety of appetizers. 2. Identify principles in cooking cereals; and
V. ASSIGNMENT:
3. Cook starch and cereal dishes.
 Prepare for long quiz
( coverage – lesson included for quarter 1 )
REFLECTION: 85% of the students take the given quiz and passed, the remaining 15%
Are absent and give remedial quiz
OBJECTIVES:

II. CONTENTS:
A. Subject Matter: Prepare and Cook Starch and Cereals Dishes
B. References: LRMDS Resources
C. Materials: PowerPoint Presentation, Downloaded Videos (Youtube)
III. PROCEDURE:
A. Daily Routine: Prayer, Checking of Attendance
B. Review: Enumerate the tools and equipment needed in Perform Mise ‘en Place

C. Lesson Development: Discussion for today`s topic : Prepare and Cook Starch and
Cereals Dishes
 (a) Factors Affecting Starch Paste Viscosity and Stach Gel Strength, (b)Common problems
In Starch Cookery, (C) Principles in Cooking Cereals
D. Application: : Let the students to Prepare and Cook Omelet individually
 Pictorial Report ( scrapbook)

IV. EVALUATION:
Show the students pictorial to the given activity and discuss it on class

V. ASSIGNMENT:
 Prepare for long quiz
( coverage – lesson included for quarter 1 )
REFLECTION: 15 % of the students show unattentively to the discussion and given different
Activity. ( Drawing)

Prepared by: Checked by: Noted:

FRANCISCA R. PIAD ROSALYN F. GUEVARRA NOELITO E. NOE, PhD

Master Teacher I OIC Head Department/T-III School Principal IV