LAS PINAS

NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
DATE QUARTER SECOND
TIME:

SCHOOL DEMONSTRATION

EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s

DAILY LESSON LOG Signature: Signature:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing vegetable dishes.

B. Performance Standards The learners independently prepare and cook vegetable dishes.

C. Learning Basic Knife Cuts of Vegetables Code

Competencies and Code

Specific Objectives:
At the end of the lesson the students should be able to:
1. identify the basic knife cuts of vegetables;
2. apply safe and accurate cutting techniques in preparing vegetables
according toenterprise standards;
3. perform variety of basic knife cuts of vegetables.
II. CONTENT Basic Knife Cuts of Vegetables
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
Q2 Module Week 4
Page 6
3. Textbook Pages
B. Other Learning
Resources
Internet, Localized Video Presentation, Educandy, Canva

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance)

EMOTION GESTURE (Kamustahan)

Students are encouraged to express how they feel today by raising hand gestures that
are accurate with their corresponding feelings.

ANAGRAM (Review)
As part of the review, the students must be able to spell the words from the
previous lesson (Classification of Vegetables) through an Anagram.
B. Establishing a purpose Show a picture of a knife and a chopping board.
of Lesson Let the students assess the importance of these tools in today’s lesson.
(2mins)
C. Presenting instances of Importance of Knife Skills
the new lesson Knife skills are one of the most important competencies you will learn as a cookery
(12mins) Student. It is particularly important to have a good understanding of knife skills to help
ensure safety in the kitchen and the best result.

Open Ended Questioning:

1. What safety procedures do we need to do to prevent us from having accidents?
- Be in Control
- Apply correct chopping techniques
- Know the terms: peel, slice, dice etc
- Maintain a good tool for cutting
2. Why do we need to accurately cut the vegetables in cooking?
- Accurate cutting of vegetables results to evenly cooking of the
food items.
D. Discussing new Video Presentation:
concepts and
practicing new skills #1 Show the procedure on how to accurately perform the basic knife cuts of vegetables.
(10mins)
To help the students understand the measurement of each cutting technique, apply
visual representation of Fraction while cutting the vegetables.
E. Discussing new ACTIVITY: RETURN DEMONSTRATION
concepts and
practicing new skills #2 Choose the vegetable:
(20mins) There will be 3 flashcards with Baybayin letters which will translate to what type of
Filipino vegetable they are going to use for this performance.

Group the class into 5. Each group must be able to perform at least 8 different basic
knife cuts that was shown in the video.
Each group will be given 5 minutes to prepare (mise-en-place) and 15 minutes to
perform demonstration.

Points Assessment
4 Wow! You were able to follow the directions without the help of
the teacher!
CUTS: Your finished product is exactly the specified size and
shape.

3 Almost there. You were able to follow the directions, but had a few
questions or needed direction along the way.
CUTS: Your measurements are not perfect, but pretty close.

2 More practice needed. You were able to follow the directions most
of the time, but needed some help knowing what to do next.
CUTS: Some of your cuts were the right size, but some of them
were not.

1 Struggling. You had trouble understanding the directions and

needed the teacher’s assistance frequently.
CUTS: Your finished cuts are not the right shape and/or size.
F. Developing Mastery HOW WAS IT?
(5mins)
Students from each group must be able to identify the cuts that they have performed
during the activity by saying:

“I can identify the nine required knife cuts: batonnet, julienne,

brunoise, dice, chiffonade, diagonal, rondelle, mince and
chop.” or
“I can demonstrate the nine required knife cuts: batonnet,
julienne, brunoise, dice, chiffonade, diagonal, rondelle, mince
and chop.”

G. Finding Practical THINK ABOUT IT – (Application of H.O.T.S)

application of
concepts and skills in 1. Why is having a good sharp knife important in cutting food items in the
daily living kitchen?

2. How is accurately cutting vegetables helpful in cooking?

H. Making Generalization
(2mins) 3. Was this activity helpful for you? Thumbs Up – Yes Thumbs down – No.
I. Evaluation Formative Test:
(5mins) Identify the basic cutting technique being described in each item.

1. It is done with a straight, downward cutting motion.

2. Cutting vegetables producing cube shapes
3. It is cutting cylindrical cuts of vegetables.
4. Cutting vegetables in diagonal shapes.
5. This cut is usually done in onions and garlic producing very fine cut.
6. Making long and thin rectangular cuts of vegetables.

Answer Key
1. Chopping
2. Dicing
3. Rondelle
 4. Bias
5. Mincing
6. Julienne
J. Additional activities for BROWSE AND LEARN
Remediation What are the other basic cutting techniques used in culinary.
V. REMARKS INDEPENDENCE INNOVATION ENVIRONMENTALIST

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of ________ Yes ________ No

learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.

E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning

worked? Why did these works?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
material did I use which I wish to
share with other teachers?
___Lecture ___Discovery Why? _________________
___Complete IMs
___Bullying among pupils ___Pupils’ behavior/attitude
___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
___Science/Computer/Internet lab
___Localized videos ___Making big books from views of the locality
___Recycling of plastics for contemporary arts
___Local music composition

Prepared by:

Jezebel Mhin T. Wallace

Teacher 1

Checked/Reviewed/Observed by:

DR. GEMMA C. CAVILES

Asst. Principal II/Officer-In-Charge