School MT.

APO NATIONAL HIGH SCHOOL Grade Level 10

Teacher FRETZIE ZOY MILO-VALLAR

Quarter 3
Date FEBRUARY 21, 2023
CONTEXTUALIZED DAILY LESSON LOG IN TLE 10– COOKERY

I. OBJECTIVE
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives (Write the LC Code)
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Curriculum Guide Pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resources LR) portal
B. Other Learning Resources
- The learners demonstrate an understanding of :
basic concepts and underlying theories in preparing stocks, sauces, and
soups
- The learners:
prepares a variety of stocks, sauces, and soups used in
different cultures
LO 2. Prepare soups required for menu items
TLE_HECK10SSS-IIIb-21
2.1 determine the classification of soups
CLASSIFICATIONS OF SOUPS
INGREDIENTS IN PREPARING SOUP
Ppt, video, module

IV. PROCEDURES
Preliminary Activities
1. Prayer
2. Greetings
3. Attendance
4. Classroom standard
A. Review previous lesson or “COMPLETE ME”
presenting the new lesson Direction: IDENTIFY WHAT IS BEING ASK
Supply the missing letter to complete the word/s according to the
picture.

B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing Mastery
Ex. VEGETABLE STOCK
TO THE TEACHER: PRESENT THE OBJECTIVE OF THE DAY
Objective: determine the classification of soups
“PICTOMATH “
Direction: Fill in the blanks with the first letter of the picture to
complete each word.
+ + +
Ex. MEAT
GROUP ACTIVITY
“WHO AM I?”
Direction: Each group will be assigned according to the classification of
soups. Inside the envelope are the example of each classification and its
meaning. The group will match the word according to its meaning. The
presentation of output would be in a creative way. (RAP, NEWSCASTING,
ADVERTISEMENT)
Group1: CLEAR SOUP
Group 2: THICK SOUP
Group 3: OTHER TYPES OF SOUP
SCRAMBLED LETTERS
Direction: Arrange the scrambled letters to form the correct word.
Ex:
1. IECE- RICE
2. RULOF- FLOUR
NOTE: they are all thickening agents for soup.
*INGREDIENTS IN PREPARING A SOUP
Directions: Each group will put all the ingredients used in the preparation of
soup inside the BOWL.
NOTE: identifying the correct measurement using a ruler. (MATHEMATICS)
“I KNEW IT”
Directions: Identify the answer through the given illustrations.
= COLD
+
+ + = SEASONING
 G. Finding Practical application
of concepts and skill in daily
living
H. Making generalization and
abstraction about the lesson
I. Evaluation of learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A.No. of learners who earned 80% in
the evaluation ______
PREPARED BY:
FRETZIE ZOY M. VALLAR
Subject Teacher
“I MADE IT”
*What have you learned during our activity?
*Have you encountered some difficulties during your activity?
*Despite those difficulties, how did you come up with a successful output?
* As a cookery student, how will you encourage other students to appreciate
our subject specifically our lesson for today?
“FACT OR BLUFF”
1. There are 3 classifications of Soups. - FACT
2. Puree is a clear soup. – BLUFF
3. Start with cold water in preparing a soup. – FACT
4. Water is a thickening agent for soup. - BLUFF
“NOW I KNOW”
Direction: Identify the group of soups according to their classification.
Write the color of pot to where it belongs. RED for clear soup, BLUE
for Thick soup, and YELLOW for OTHER TYPES OF SOUP.
1. Dessert Soup – YELLOW
2. Puree Soup – BLUE
3. Cold Soup – YELLOW
4. Chowders - BLUE
5. Vegetable Soup – RED
Collaborate with your family. Follow and perform the given soup recipe.
G1&2: CREAM OF POTATO SOUP
G3&4: EGG DROP SOUP
B.No. of learners who C.No. of learners who D.No of learners who
scored below 80% ____ caught up after continue remediation___
remediation______
CHECKED BY:
NORALYN O. EVASCO
School Principal
OBSERVED BY: