Republic of the Philippines

Department of Education
REGION XI- DAVAO REGION
SCHOOLS DIVISION OF DAVAO ORIENTAL
SANTIAGO NATIONAL HIGH SCHOOL
SANTIAGO, CARAGA, DAVAO ORIENTAL

DAILY LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

(COOKERY GRADE 10)

Date: February 3, 2023

Time: 3:00 pm – 4:00 pm
Subject Area: TLE (COOOKERY NCII)
Grade Level: Grade 10

I.Objectives
A. Learning Competencies: Quarter 2: Prepare vegetables and dishes.
B. Learning Outcome: Prepare vegetables dishes.
C. Learning Objective: Identify and discuss appropriate cooking
methods of vegetables in the locality to preserve optimum quality and
nutrition following standard procedures.

II. Content: Ways of cooking vegetables

III. Learning Resources:
A. Reference/s:
 Curriculum Guide: Quarter 2, p19, Code: TLE_HECK9-12VD-IIb-c-
10
 MELCS: Quarter 2, p20, Code: TLE_HECK9-12VD-IIb-c-10
 Cookery Manual: Module 2 of 2, p140
B. Other LR: https://www.youtube.com/watch?v=sJZU3jLxHqQ
C. Integration: Inter and Intra Curricular
D. Materials: laptop, power point presentation, projector, and other learning
materials.

IV. Procedure
i: Presenting the General Rules

Objective 5
 A. Review of the Previous Lesson:
 The students will answer the following question for the recap.
1. What was our previous discussion?

Each the students will be given an activity.

Objective 2 Avtivity 1: Give the ingredients in preparing LAW-OY. Use your activity
notebook.
Kapasingudan: Paghatag ng Gulay asta Lamas na pagagamiton sang
pagluto ng LAW-OY.

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

B. Establishing the Purpose of the Lesson:

Objective 1  The teacher will recall the elementary topic about the stone age.

 Paleolithic (Old Stone Age)

 Mesolithic (Middle Stone Age)
 Neolithic (New Stone Age)
  The teacher will play a video on the screen about cooking vegetables.
 https://www.youtube.com/watch?v=9h5Dcdx94YQ

Objective 7&8

 The students will answer the following questions:

1. Which among those vegetable Dishes is/are your favorite?
2. Do you know how to prepare and cook those dishes?
3. What is the significance of cooking vegetables and how can it be
helpful to us?

C. Presenting examples/instance of the new lesson:

Objective 1  the teacher first discusses the benefit of eating vegetables:

Objective 7&8
  The teacher will play a video to the students about cooking methods.

Objective 7&8

D. Discussing new concepts (Formative Assessment – Activity 1)

 Learning Task No.1– Fill me! Individual Activity
 The teacher will give the activity sheet to be completed by the
students.
 The students will follow the criteria given.
 Before doing the task, the students will sing (Bahay Kubo)

CRITERIA FOR DISH PREPERATION

5 4 3 2 1 Rating
All Most of the 3-4 1 or 2 of the Not
Ingredients ingredients ingredients ingredient/s appropriate
listed are listed are listed are is/ listed are cooking
appropriate appropriate appropriate not method
to the chosen to the chosen to the chosen appropriate to
cooking cooking cooking the chosen
method. method. method. cooking
method.

E. Discussing new concepts (Actual Performance – Activity 2)

 Learning Task No. 2– Cooking Organizer! Group Activity
  The students will be grouped into 4 groups.
 All groups will be given the same activity sheet.

Direction: Using a graphic organizer, identify and discuss with your

groupmates the different methods of cooking vegetables. After, fill the empty
circles with the different cooking methods, for empty boxes, fill them with at
least two examples of vegetable dishes.

Rubrics for group presentation

Points
5 4 3 2 1 Tota
l
Collaboratio All group All group Some group Only 1-2 There is no
n members members members group collaboration
participated participate. participate. members in the group.
equally. participate
Content Identified Identified Identify Identify 1-2 There is no
the 6 the 6 some cooking content on
cooking cooking cooking methods their
methods methods methods and provide presentation
and provide and provide and provide examples of
3 or more 2 examples examples of vegetable
examples of of vegetable vegetable dishes
vegetable dishes dishes
dishes
Organization Information Information Information Information Information
is well- is may be is presented is presented
presented presented partially in slightly in totally
in an in an organized. disorganize disorganized
organized organized d way way.
 way way
Oral Oral Oral Oral Oral Oral
presentation presentatio presentatio presentatio presentatio presentation
n includes n includes n includes n includes s incudes no
many some few details. 1 detail. details
details. details

F. Contextualization – Practical application of concept and/skills

 Students will answer the following questions:
Objective 2
Which among these pictures you usually cook for meal?

Steamed Salad Chop Suey

Tinolang Bangus Pork Barbacue

- What cooking method did you or your parents apply in it?

Objective 2  In your own idea, what is the significance of following the proper
ways of cooking vegetables?

E. Generalization/Abstraction
 - Students will summarize/generalize the lesson.

G. Evaluation
 The students will answer the following questions in ½ crosswise.

Short Quiz: Multiple Choice

1. Thise cooking method is a fast and easy to control and helps you retain
the vitamins and flavors.
a. Boiling b. Roasting
c. Blanching d. Steaming

2. This cooking method requires oven to be pre-heated.

a. Boiling b. Roasting
c. Blanching d. Steaming

3. This cooking method uses very little amount of oil and cook vegetables
quickly.

a. Boiling b. Roasting
c. Blanching d. Stir-frying

4. This is a direct cooking method, which produce vegetables with a crisp

coating and a tender center.

a. Boiling b. Roasting
c. Griddling d. Stir-frying

5. This method of cooking has two ways. It also helps to retain nutrients and
flavors of vegetables.

a. Boiling b. Roasting
c. Blanching d. Steaming

V – REMARK/S
VI – REFLECTION
No. of learners who earned
No. of learners who earned
No. of learners who earned
No. of learners who earned
Prepared by:
RYAN D. BANTINOY
Teacher I /TLE Teacher
80% in evaluation:
below 80%:
80% in remediation:
below 80% in remediation:
Checked by:
JOSEPHINE A. MAMPARO
Principal II