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: March 6-9,2023 Quarter: 3

I. OBJECTIVES DAY1 DAY2 DAY3 DAY4

A. Content Standards
The learner demonstrates an understanding on basic concepts and principles in storing and reheating stocks, sauces, and soups
B. Performance Standards The learner independently demonstrates competencies in storing and reheating stocks, sauces, and soups

C. Learning Competencies LO 4. Store and reconstitute stocks, sauces, and soups

4.1 maintain optimum quality and freshness of stocks, sauces, and soups
4.2 reconstitute stocks, sauces, and soups
II. CONTENT
(Subject Matter) Storage of Stocks, Sauces, and LONG TEST Prepare and Store Sauces
Soups Individual Written Activity
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide K-12 MELC’s p. 23 K-12 COOKERY MELC’s p. 23 K-12 MELC’s p. 23
2.Learner’s Materials Pages COOKERY 10 3RD Quarter
COOKERY 10 3RD Quarter COOKERY 10 3RD Quarter module 3 COOKERY 10, 3RD Quarter module module 3
Module
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
TV,Laptop,Activity Sheet Tv, Laptop,Activity sheet TEST QUESTIONS

IV.PROCEDURES
A. Review Previous Lessons
B. Establishing purpose for the
Lesson (Motivation)
The teacher will ask questions
regarding their acquired knowledge on
the previous lesson.
The class will observe the picture of
storage practices posted on the board
1.Do you have the same practices at
home?
2. What is your practices at home?
The teacher will ask questions
regarding their acquired knowledge
on the previous lesson.
The teacher will formulate rubrics
with the students.
The teacher will ask the class about
the previous lesson. The teacher will
formulate rubrics with
the students
The teacher will ask the class to
prepare for the test The teacher will explain
the criteria for the activity
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
Pre – test Distribute the Activity Sheet
The teacher will play a video clip to Clarify instructions Students will answer the test
discuss the lesson. questions Each group will perform
Mise En Place
Group Presentation!
Each group will present
their answer based on the given Checking of test papers
question presented before. Accomplishing the Activity sheet Each group will prepare
1. What is the lesson all about? Venn Diagram sauces for 30 minutes
2. What are the classification of
sauces?
.
FORMATIVE ASSESSMENT
Directions: Identifying statement about Individual Recitation Presentation of output
Recording of test results
the lesson.
(answers will be written on their
notebook)
What is the importance of storing What is the importance of our lesson Asking questions
stock, soups and sauces in in the preparation of your dishes? Evaluation of the output
preparing dishes?
_____________________________
_____________________________
____________ .
The learner will write their The teacher ask the class about their What have you learned today?
understanding of the topic presented acquired knowledge in today’s lesson.
in the given format. Housekeeping
What I have learned from the lesson
is_______________.
I. Evaluating Learning Short quiz!
(assessment/test) The teacher will give a post test

J. Additional activities for application Assignment Assignment:

or remediation Photo Grid Prepare for your activity tomorrow Presentation of
(assignment/homework) Make an album (collage or scrapbook) observation,comments,su
showing the proper storing of ggestions and rating.
stocks, soups, and sauces, and how it
is reconstituted. If you have internet
connection, data and a gadget to use,
you can browse on websites or any
related
books or magazines for additional
information needed.
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