LAS PINAS

NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/04/2023
DATE QUARTER SECOND
WEDNESDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Introduction to Seafood Dishes Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. identify types of seafood;
2. classify types of seafood;
3. familiarize oneself with examples of sea creatures for each type of
seafood dish.
II. CONTENT Preparing Seafood Dishes
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 194-237
Q2 Module Week 4
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

QUESTION PARADE (ELICIT)

Give example of fresh water and saltwater fish.

B. Establishing a purpose WHAT’S THE DISH

of Lesson Differentiate shellfish from fin fish
(2mins)
C. Presenting instances of Class discussion through PowerPoint Presentation of Classification of Seafood
the new lesson
(12mins)

Differentiate shellfish from fin fishes. Classify sea creatures according to two.
Fin Fish (Freshwater and Saltwater) identify types of bodies of water.
Shell Fish: 
a. Mollusks (bivalves, univalves, cephalopods)
 b. Crustaceans (shrimps, crabs, lobsters)
c. Echinoderms (sea urchins)
D. Discussing new Show the parts of a fish its composition and structure.
concepts and
practicing new skills #1
(10mins)
E. Discussing new ACTIVITY NO. 1: NAME IT
concepts and In a clean sheet of paper, draw and label the parts of a fish.
practicing new skills #2
(20mins)

F. Developing Mastery IDENTIFY

(5mins) DIRECTIONS: Identify what is being referred to in each sentence. Write your
answer in the space provided.
______________1. Category of fish with fins and internal skeletons.
______________2. Refers to fish with external shell but no internal bone
structure.
______________3. Shellfish with segmented shells and jointed legs.
______________4. It is dark green or bluish green crustaceans but turns red
when cooked.
______________5. Type of fish that are low in fat such as sole, cod, red
snapper, and bass.

G. Finding Practical THINK ABOUT IT

application of
concepts and skills in Identifying the types of seafood gives us a glimpse of what seafood dishes to cook and
daily living helps us with their characteristics.

We can apply what we have learned in identifying the types of seafood in the market.
H. Making Generalization
(2mins)
I. Evaluation Formative test (Oral Recitation)
(5mins)

J. Additional activities for BROWSE AND LEARN

Remediation What are the market forms of Fish?
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
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
___Experiment ___Role Play ___Collaborative Learning
___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
 material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/05/2023
DATE QUARTER SECOND
THURSDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Market forms of Seafood Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. identify the market forms of fish;
2. describe the characteristics of a fresh fish and shellfish;
3. apply the concept in proper handling of seafood.
II. CONTENT Preparing Seafood Dishes
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 4
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Pass the Ball

The students will pass a ball along with a music, when the music stops whoever
has touched or hold the last ball will answer the question for review.

B. Establishing a purpose Give one example of fish that they usually buy in the market.
of Lesson
(2mins)
C. Presenting instances of Class discussion through PowerPoint Presentation
the new lesson
(12mins) A. Identify the different market forms of fish and its characteristic
B. Characteristics and market form of shellfish
D. Discussing new ACTIVITY NO. 1:
concepts and Answer LAW Week 4 Activity 1.
practicing new skills #1
(10mins)
E. Discussing new ACTIVITY NO. 2:
concepts and Compare and contrast two categories of fish products (any market forms)
practicing new skills #2
(20mins)

F. Developing Mastery LIST THEM ALL UP!

(5mins)
List down examples of fish product that can be bought in the market, one for
each market forms of fish.
Ex:
Daing na Bangus – Butterflied Fillets

G. Finding Practical THINK ABOUT IT

application of
concepts and skills in
Buying the correct type of fish appropriate for a dish can help us save a lot of
daily living
time and effort in preparing.

H. Making Generalization
(2mins)
I. Evaluation Document or research at least 5 different fish sold in the market, identify the following: Market
(5mins) Form, Name, Description. Print in a short bond paper and compile in a short PINK folder.

J. Additional activities for Directions: Classify the following shellfish if they are classified as univalve,
Remediation bivalve, cephalopods, or
crustaceans.
1. Shrimp ________________________
2. Octopus _______________________
3. Mussels _______________________
4. Oyster _______________________
5. Mud Crab _______________________
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
learners who caught up the lesson?
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
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?
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1
Checked/Reviewed/Observed by:
DR. GEMMA C. CAVILES
Asst. Principal II/Officer-In-Charge
________ Yes ________ No
# of learners who caught up the lesson
# of learners who continue to require remediation
___Experiment ___Role Play ___Collaborative Learning
___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/06/2023
DATE QUARTER SECOND
MONDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Handle Seafood Dishes Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. understand the do’s and dont’s in handling seafood;
2. apply how to check freshness of fish and shellfish;
3. learn the procedure in thawing and handling frozen fish.
II. CONTENT Handling Fish and Seafood
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 4
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Solve the Puzzle

Each student will be given puzzle pieces to solve, once they have solved the
picture they must identify the name of the market form on the picture. The first
student who can solve the puzzle will win.

B. Establishing a purpose How do you store seafood or fish at home after coming from home from the market?
of Lesson
(2mins)

C. Presenting instances of Class discussion through PowerPoint Presentation

the new lesson
(12mins) a. Discuss the steps in storing fish and seafood
b. Discuss the procedure in thawing frozen seafood
c. Discuss what to check when buying fish and shellfish in the market.
D. Discussing new ACTIVITY NO. 1:
concepts and DIRECTIONS: Identify what is being referred to in each sentence. Write
practicing new skills #1
your answer in the space provided.
(10mins)
______________1. Category of fish with fins and internal skeletons.
______________2. Refers to fish with external shell but no internal bone
structure.
______________3. Shellfish with segmented shells and jointed legs.
______________4. It is dark green or bluish green crustaceans but turns red
when cooked.
______________5. Parts of fish that are low in fat such as sole, cod, red
snapper, and bass.
______________6. In the market forms of fish, it refers to the boneless side of
fish, with or
without skin.
______________7. In characteristic of mollusks the soft-shell clams are called
__________.
______________8. A market forms of fish wherein both sides of a fish still
joined, but with bones
removed.
______________9. A soft sea animal with a pair of hinged shell such as clams
and oyster.
_____________10. Frozen crabmeat is very perishable when _________.
E. Discussing new ACTIVITY NO. 2:
concepts and Answe LAW Week 4 Activity D & Activity 3 Performance Task.
practicing new skills #2
(20mins)

F. Developing Mastery What must be observe in buying fresh fish?

(5mins)

G. Finding Practical Fresh fish and seafood must be handled carefully to avoid food safety
application of problems. The following tips assure safe handling:
concepts and skills in
daily living
• Refrigerate fresh fish in the original leak proof container immediately after
purchase.
• Refrigerate (fresh fish) for only 1 or 2 days.
• Clean freshly caught fish and place in a cooler of finely crushed ice as soon as
possible after the catch.
H. Making Generalization
(2mins)
I. Evaluation Write True if the fish description is a fact and write False if it is a fiction.
(5mins) ______1. The health risk from eating fish often outweighs the benefits.
______ 2. People who eat fish regularly have a lower risk of heart attack.
______ 3. Most of the health benefit of eating fish comes from omega-3 fatty
acids.
______ 4. Two serving of fish per week does the American Association
recommend.
______ 5. “Sushi Grade” raw fish is certified to be free of bacteria and
parasites.
______ 6. Eating fish can help your memory as you age.
______ 7. Wild fish always have more Omega 3 fatty acids than farm- raised
fish.
______ 8. Fish is supposed to smell” fishy.”
_______9. Its better to get Omega-3 fatty acids from fish oil supplements.
______ 10. Cooking fish properly will kill worms and other parasites.
J. Additional activities for Directions: Classify the following shellfish if they are classified as univalve,
Remediation bivalve, cephalopods, or
crustaceans.
1. Shrimp ________________________

V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned 80% in
the Evaluation
B. No. of learners who require
additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of
learners who caught up the lesson?
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
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?
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1
Checked/Reviewed/Observed by:
DR. GEMMA C. CAVILES
Asst. Principal II/Officer-In-Charge
2. Octopus _______________________
3. Mussels _______________________
4. Oyster _______________________
5. Mud Crab _______________________
INDEPENDENCE INNOVATION ENVIRONMENTALIST
# of learners who earned 80% and above
_____ Greatness
# of learners who require additional activities for remediation
________ Yes ________ No
# of learners who caught up the lesson
# of learners who continue to require remediation
___Experiment ___Role Play ___Collaborative Learning
___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/16/2023
DATE QUARTER SECOND
MONDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Handle Seafood Dishes Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. understand the do’s and dont’s in handling seafood;
2. apply how to check freshness of fish and shellfish;
3. learn the procedure in thawing and handling frozen fish.
II. CONTENT Handling Fish and Seafood
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 4
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Solve the Puzzle

Each student will be given puzzle pieces to solve, once they have solved the
picture they must identify the name of the market form on the picture. The first
student who can solve the puzzle will win.

B. Establishing a purpose How do you store seafood or fish at home after coming from home from the market?
of Lesson
(2mins)

C. Presenting instances of Class discussion through PowerPoint Presentation

the new lesson
(12mins) d. Discuss the steps in storing fish and seafood
e. Discuss the procedure in thawing frozen seafood
f. Discuss what to check when buying fish and shellfish in the market.
D. Discussing new ACTIVITY NO. 1:
concepts and DIRECTIONS: Identify what is being referred to in each sentence. Write
practicing new skills #1
your answer in the space provided.
(10mins)
______________1. Category of fish with fins and internal skeletons.
______________2. Refers to fish with external shell but no internal bone
structure.
______________3. Shellfish with segmented shells and jointed legs.
______________4. It is dark green or bluish green crustaceans but turns red
when cooked.
______________5. Parts of fish that are low in fat such as sole, cod, red
snapper, and bass.
______________6. In the market forms of fish, it refers to the boneless side of
fish, with or
without skin.
______________7. In characteristic of mollusks the soft-shell clams are called
__________.
______________8. A market forms of fish wherein both sides of a fish still
joined, but with bones
removed.
______________9. A soft sea animal with a pair of hinged shell such as clams
and oyster.
_____________10. Frozen crabmeat is very perishable when _________.
E. Discussing new ACTIVITY NO. 2:
concepts and Answe LAW Week 4 Activity D & Activity 3 Performance Task.
practicing new skills #2
(20mins)

F. Developing Mastery What must be observe in buying fresh fish?

(5mins)

G. Finding Practical Fresh fish and seafood must be handled carefully to avoid food safety
application of problems. The following tips assure safe handling:
concepts and skills in
daily living
• Refrigerate fresh fish in the original leak proof container immediately after
purchase.
• Refrigerate (fresh fish) for only 1 or 2 days.
• Clean freshly caught fish and place in a cooler of finely crushed ice as soon as
possible after the catch.
H. Making Generalization
(2mins)
I. Evaluation Picture Name Market Form Description
(5mins)

In a short bond paper, document different market forms of seafood. Give at

least 5.

J. Additional activities for
Remediation
Directions: Classify the following shellfish if they are classified as univalve,
bivalve, cephalopods, or
crustaceans.
1. Shrimp ________________________
2. Octopus _______________________
3. Mussels _______________________
4. Oyster _______________________
5. Mud Crab _______________________
V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned 80% in
the Evaluation
B. No. of learners who require
additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of
learners who caught up the lesson?
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
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?
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1
Checked/Reviewed/Observed by:
DR. GEMMA C. CAVILES
Asst. Principal II/Officer-In-Charge
INDEPENDENCE INNOVATION ENVIRONMENTALIST
# of learners who earned 80% and above
_____ Greatness
# of learners who require additional activities for remediation
________ Yes ________ No
# of learners who caught up the lesson
# of learners who continue to require remediation
___Experiment ___Role Play ___Collaborative Learning
___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/17/2023
DATE QUARTER SECOND
TUESDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Handle Seafood Dishes Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. understand the do’s and dont’s in handling seafood;
2. apply how to check freshness of fish;
3. learn the procedure in thawing and handling frozen fish.
II. CONTENT Handling and Storing Fish and Shellfish
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 4
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Review
Show pictures related to checking freshness of seafood. Let the students determine if
its correct or not.
B. Establishing a purpose Fact Check
of Lesson Is it possible to check the freshness of a shellfish?
(2mins)

C. Presenting instances of Cite examples or indications in checking the freshness of a shellfish when buying in
the new lesson the market.
(12mins)
1. Shellfish like clams, mussels and oyster must have their shells tightly shut.
2. Live or shucked oysters must have a very mild and sweet smell.
3. Strong fishy odor or brownish color is a sign of age
4. Live lobster must be alive when cooked.
5. No freezer burn must be visible when buying frozen seafood.
6. Live crabs should be kept alive when cooked.
D. Discussing new Discuss personal practices done at home when storing seafood at home.
concepts and
practicing new skills #1
Discuss how to properly thaw frozen seafood.
(10mins)
E. Discussing new
concepts and Discuss the procedures to follow in storing and handling seafood at home.
practicing new skills #2
a. Fresh – can be refrigerated for 1-2 days. Place in a cooler with ice after
(20mins)
the catch.
b. Frozen – avoid buying frozen fish that are slimy and has visible ice
crystals. Store commercially bought frozen fish in the freezer at 0
degree Fahrenheit.
c. Canned Fish – not advisable to store for more than a year. Discard any
fish product that has a foul odor.

List down things to check when buying fresh fish in the market.

F. Developing Mastery What must be observe in buying fresh fish?

(5mins)

G. Finding Practical Fresh fish and seafood must be handled carefully to avoid food safety
application of problems. The following tips assure safe handling:
concepts and skills in
daily living
• Refrigerate fresh fish in the original leak proof container immediately after
purchase.
• Refrigerate (fresh fish) for only 1 or 2 days.
• Clean freshly caught fish and place in a cooler of finely crushed ice as soon as
possible after the catch.
H. Making Generalization
(2mins)
I. Evaluation Give 5 characteristics of a Fresh Fish.
(5mins)
J. Additional activities for In a short bond paper, document different market forms of seafood. Give at
Remediation least 5.

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
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?
___Experiment ___Role Play ___Collaborative Learning
___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:

MRS. MARISSA C. AUSTRIA

Master Teacher II/Officer-In-Charge

LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/18/2023
DATE WEDNESDAY
QUARTER SECOND
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
 DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Handle Seafood Dishes Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. understand the do’s and dont’s in handling seafood;
2. determine how to check freshness of shellfish;
3. learn the procedure in thawing and handling frozen fish.
II. CONTENT Thawing Frozen Seafood
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 4
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Show pictures of tools and equipment used in proper storage of seafood.

B. Establishing a purpose How do you store seafood or fish at home after coming from home from the market?
of Lesson
(2mins)

C. Presenting instances of Discuss ways how to properly store fresh and frozen seafood at home.
the new lesson Show equipments and tools used in storing fresh and frozen seafood.
(12mins)
D. Discussing new
concepts and Thawing means to defrost any frozen food by keeping it refrigerated overnight.
practicing new skills #1
(10mins)
Discuss steps in properly thawing frozen seafood.
E. Discussing new
concepts and Discuss the procedures to follow in storing and handling seafood at home.
practicing new skills #2
a. Fresh – can be refrigerated for 1-2 days. Place in a cooler with ice after
(20mins)
the catch.
b. Frozen – avoid buying frozen fish that are slimy and has visible ice
crystals. Store commercially bought frozen fish in the freezer at 0
degree Fahrenheit.
c. Canned Fish – not advisable to store for more than a year. Discard any
fish product that has a foul odor.

List down things to check when buying fresh fish in the market.

F. Developing Mastery What must be observe in buying fresh fish?

(5mins)

G. Finding Practical Fresh fish and seafood must be handled carefully to avoid food safety
application of problems. The following tips assure safe handling:
concepts and skills in
daily living
• Refrigerate fresh fish in the original leak proof container immediately after
purchase.
• Refrigerate (fresh fish) for only 1 or 2 days.
• Clean freshly caught fish and place in a cooler of finely crushed ice as soon as
possible after the catch.
H. Making Generalization
(2mins)
I. Evaluation Write True if the statement is correct, otherwise False.
(5mins) 1. Small pieces like fillets must be thawed first to prevent excessive drip
loss.
2. Large fish should be thawed first for even cooking.
3. Thaw at room temperature.
4. Fillets that needs to be breaded can be partially thawed.
5. Thawed fish can be refreezed.

J. Additional activities for
Remediation
Directions: Classify the following shellfish if they are classified as univalve,
bivalve, cephalopods, or
crustaceans.
1. Shrimp ________________________
2. Octopus _______________________
3. Mussels _______________________
4. Oyster _______________________
5. Mud Crab _______________________
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
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?
___Experiment ___Role Play ___Collaborative Learning
___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:

MRS. MARISSA C. AUSTRIA

Master Teacher II/Officer-In-Charge

LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/19/2023
DATE QUARTER SECOND
THURSDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing seafood dishes.
 B. Performance Standards The learners independently prepare and cook seafood dishes.

C. Learning Scaling and Deboning Fish Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. identify the parts of the bangus fish;
2. apply safety procedures in performing scaling and deboning bangus;
3. perform scaling and deboning bangus.
II. CONTENT Scaling and Deboning Fish
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 5
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Show the parts of a bangus and which of these are to remove in performing
scaling and deboning fish.

B. Establishing a purpose It is important to wear proper protective equipment in performing this task.
of Lesson
(2mins)

C. Presenting instances of Video Demonstration

the new lesson Show a video demonstration how to scale and debone bangus.
(12mins) https://www.youtube.com/watch?v=-CdR4Pf4vw8
D. Discussing new Video Analysis
concepts and Students must be able to identify the steps in scaling and deboning bangus
practicing new skills #1
through video analysis.
(10mins)
E. Discussing new Return Demonstration
concepts and Students will be divided into groups with 5 members, they must be able to
practicing new skills #2
perform the steps from the video demonstration.
(20mins)

F. Developing Mastery Narrative

(5mins) Make a short narrative regarding the activity which explains their insights and
understanding from the task.
G. Finding Practical How did you find this activity helpful in your life?
application of
concepts and skills in
daily living
Scaling and deboning fish requires skills which is important in preparing
seafood dishes, specially for people who doesn’t like to eat fish while picking
H. Making Generalization up some bones from it.
(2mins)
I. Evaluation
(5mins)
J. Additional activities for
Remediation
V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned 80% in
the Evaluation
B. No. of learners who require
additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of
learners who caught up the lesson?
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
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?
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1
Checked/Reviewed/Observed by:
MRS. MARISSA C. AUSTRIA
Master Teacher II/Officer-In-Charge
Answer LAW Week 5 Activity 1A and B.
Create a video demonstration of scaling and deboning bangus.
INDEPENDENCE INNOVATION ENVIRONMENTALIST
# of learners who earned 80% and above
_____ Greatness
# of learners who require additional activities for remediation
________ Yes ________ No
# of learners who caught up the lesson
# of learners who continue to require remediation
___Experiment ___Role Play ___Collaborative Learning
___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/23/2023
DATE MONDAY
QUARTER SECOND
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Scaling and Deboning Fish Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
 Specific Objectives:
At the end of the lesson the students should be able to:
1. identify the parts of the bangus fish;
2. apply safety procedures in performing scaling and deboning bangus;
3. perform scaling and deboning bangus.
II. CONTENT Scaling and Deboning Fish
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 5
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Show the parts of a bangus and which of these are to remove in performing
scaling and deboning fish.

B. Establishing a purpose It is important to wear proper protective equipment in performing this task.
of Lesson
(2mins)

C. Presenting instances of Video Demonstration

the new lesson Show a video demonstration how to scale and debone bangus.
(12mins) https://www.youtube.com/watch?v=-CdR4Pf4vw8
D. Discussing new Video Analysis
concepts and Students must be able to identify the steps in scaling and deboning bangus
practicing new skills #1
through video analysis.
(10mins)
E. Discussing new Return Demonstration
concepts and Students will be divided into groups with 5 members, they must be able to
practicing new skills #2
perform the steps from the video demonstration.
(20mins)

F. Developing Mastery Narrative

(5mins) Make a short narrative regarding the activity which explains their insights and
understanding from the task.
G. Finding Practical How did you find this activity helpful in your life?
application of
concepts and skills in
daily living
Scaling and deboning fish requires skills which is important in preparing
seafood dishes, particularly for people who doesn’t like to eat fish while
H. Making Generalization picking up some bones from it.
(2mins)
I. Evaluation Answer LAW Week 5 Activity 1A and B.
(5mins)
J. Additional activities for Create a video demonstration of scaling and deboning bangus.
Remediation
V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned 80% in
the Evaluation
B. No. of learners who require
additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of
learners who caught up the lesson?
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
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?
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1
Checked/Reviewed/Observed by:
MRS. MARISSA C. AUSTRIA
Master Teacher II/Officer-In-Charge
INDEPENDENCE INNOVATION ENVIRONMENTALIST
Continuation of Continuation of Performance Continuation of Performance
Performance Task Task Task
# of learners who earned 80% and above
_____ Greatness
# of learners who require additional activities for remediation
________ Yes ________ No
# of learners who caught up the lesson
# of learners who continue to require remediation
___Experiment ___Role Play ___Collaborative Learning
___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
DATE QUARTER SECOND
TIME:
10:30-11:20 Environmentalist
EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:
DAILY LESSON LOG

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

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

C. Learning Scaling and Deboning Fish Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. identify the parts of the bangus fish;
2. apply safety procedures in performing scaling and deboning bangus;
3. perform scaling and deboning bangus.
II. CONTENT Scaling and Deboning Fish Demonstration
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 5
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Review: Market forms of Fish

Identify the different market forms shown in the picture.

B. Establishing a purpose It is important to wear proper protective equipment in performing this task.
of Lesson
(2mins)

C. Presenting instances of Video Demonstration

the new lesson Show a video demonstration how to scale and debone bangus.
(12mins) https://www.youtube.com/watch?v=-CdR4Pf4vw8
D. Discussing new Video Analysis
concepts and Students must be able to identify the steps in scaling and deboning bangus by
practicing new skills #1
sequencing the events from the video.
(10mins)
E. Discussing new Actual Demonstration of Deboning Bangus
concepts and The teacher will briefly demonstrate how to slice the bangus open, and debone
practicing new skills #2
the pinbones of the bangus.
(20mins)
Return Demonstration
Students will be divided into groups with 5 members, they must be able to
perform the steps from the video demonstration.
F. Developing Mastery Narrative
(5mins) Make a short narrative regarding the activity which explains their insights and
understanding from the task.
G. Finding Practical How did you find this activity helpful in your life?
application of
concepts and skills in
daily living
Scaling and deboning fish requires skills which is important in preparing
seafood dishes, particularly for people who doesn’t like to eat fish while
H. Making Generalization picking up some bones from it.
(2mins)
I. Evaluation ACTIVITY I:
(5mins)
A. Direction: Arrange the following steps in scaling a Bangus in
chronological order. 
 Write numbers 1 to 5 on the space provided.

_______ Be sure to remove the scales on both sides of the

fish, as well as the scales
               near the fins, the collar and the tail.
_______ Lay your fish flat on the board or hold it steady in
the water.
_______ When you think you have gotten most of the
scales, rinse the fish off again.
               with water. This will wash away any loose scales
and help you to identify any
               remaining scales that need to be removed.
_______ Begin to rake the scales from the tail towards the
head. They should start 
               coming off in clumps. 
_______ Hold the fish down firmly with your hand near its
head.
J. Additional activities for Create a video demonstration of scaling and deboning bangus.
Remediation

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
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?
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1
Checked/Reviewed/Observed by:
MRS. MARISSA C. AUSTRIA
Master Teacher II/Officer-In-Charge
___Experiment ___Role Play ___Collaborative Learning
___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/24/2023
DATE QUARTER SECOND
TUESDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Cooking Fish and Shellfish Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. identify methods of cooking fish and shellfish
2. discuss the characteristics of a cooked fish and shellfish;
3. cite examples of seafood dishes that uses different cooking techniques.
II. CONTENT Cooking Techniques for Fish and Shellfish
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 5
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Checking of Week 5 worksheet.

B. Establishing a purpose Fish is very delicate and easily overcooked. During cooking, test for doneness must be
of Lesson observed. Identify changes that occurs in cooking fish and shellfish.
(2mins)

C. Presenting instances of Methods of Cooking

the new lesson Identify cooking techniques under Dry Heat and Moist Heat method.
(12mins) From the list of words, classify each cooking technique according to its appropriate
cooking method.
D. Discussing new Discuss techniques in checking the donesness of lean fish, fat fish and shellfish.
concepts and
practicing new skills #1
(10mins)
E. Discussing new Recipe Making
concepts and
practicing new skills #2
Create a seafood recipe that uses dry heat and moist heat method of cooking.
(20mins)
The recipe should include the following:

Name of Recipe
Time Required in Cooking
Tools and Utensils
Ingredients
Procedure
F. Developing Mastery Jumbled Words
(5mins) Arrange the letters of each cooking techniques.
1. IOAPHGNC – is a cooking method whereby fish is simmered in liquid
2. GMNIVACWOR – in a shallow microwaveable dish, arrange fish fillets or
steaks, thickest parts to outside edges.
3. GSNTIEMA – is a cooking method whereby the steam from boiling water
cooks the fish.
4. IRBLOGNI – a dry heat cooking method where direct and intense heat cooks
the food.
5. NKBAIG – it produces a result similar to fried fish but without fat in frying.

G. Finding Practical How can you determine the appropriate cooking technique suitable for a
application of particular type of fish?
concepts and skills in
daily living
Lean Fish – moist heat
H. Making Generalization Fat Fish – dry heat
(2mins)
I. Evaluation
(5mins)

 
Give 6 cooking techniques and briefly explain the procedure in performing it.
J. Additional activities for
Remediation

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:

MRS. MARISSA C. AUSTRIA

Master Teacher II/Officer-In-Charge
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/25/2023
DATE QUARTER SECOND
WEDNESDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Guidelines in Cooking Fish Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. prepare ingredients according to a given recipe;
2. demonstrate various methods of cooking fish and shellfish;
3. apply guidelines in cooking seafood dishes.
II. CONTENT Guidelines in Cooking Fish (Baking, Grilling, Frying)
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 5
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Checking of Week 6 worksheet.

B. Establishing a purpose What is your personal indication that the fish you are preparing is
of Lesson cooked/overcooked/undercooked?
(2mins)

C. Presenting instances of In this lesson, were going to discuss the guidelines in cooking fish or shellfish.
the new lesson
(12mins) Can you tell the difference between Baking, Broiling and Frying?

Baking – creates a fried product effect without using fat for frying.
Broiling – is cooking food directly in an intense heat whether using charcoal or a
broiler
Sauteing and Pan Frying – cooking food in a shallow pan using a little bit of fat.
D. Discussing new Yes or No
concepts and Students must answer YES if the statement is correct and NO if not.
practicing new skills #1
(10mins)
1. Fat fish are best for baking.
2. Fat fish and Lean fish should be coated with fat before broiling to
reduce drying
3. To add more color to the broiled fish, fish may be garnished with
soysauce if more color is desired.
4. Shellfish like shrimps, clams and oysters are not suitable for deep
frying.
5. The oild used for deep frying must not submerge the food item during
frying.
6. Frozen breaded fish can be fried without thawing
7. When pan frying fish the pan should be hot before adding fish.
8. Broiling fish creates a burnt effect to the fish.
9. Scoring the skin with a knife can help the fish split during cooking.
10. Basting fat fish when baking helps prevent if from drying.
E. Discussing new Discuss the guidelines in Baking, Frying, and Broiling Fish.
concepts and
practicing new skills #2
Show videos how to cook seafood in different methods.
(20mins)
Baked Fish
https://www.youtube.com/watch?v=za4E9zZIY6A

Fried Fish
https://www.youtube.com/watch?v=Uh_VaTCQIWE

Broiling/Grilled
https://www.youtube.com/watch?v=RGjW8zj21rI

F. Developing Mastery Yes or No

(5mins) Students must answer YES if the statement is correct and NO if not.

1. Fat fish are best for baking.

2. Fat fish and Lean fish should be coated with fat before broiling to
reduce drying
3. To add more color to the broiled fish, fish may be garnished with
soysauce if more color is desired.
4. Shellfish like shrimps, clams and oysters are not suitable for deep
frying.
5. The oild used for deep frying must not submerge the food item during
frying.

G. Finding Practical Why are we following certain guidelines in cooking dishes?

application of
concepts and skills in
daily living
When cooking dishes we should be guided with the standard quality of the
finished cooked product, that’s the importance of following the guidelines
H. Making Generalization when cooking in any kind of dish, to produce quality expected outcome.
(2mins)
I. Evaluation Directions. Write TRUE if the statement is correct otherwise write FALSE.
(5mins)
___________1. ___________1.Breading the fish with flour or starchy products forms a crust that browns
attractively, enhances flavor, helps hold the fish and prevent sticking. 

___________2. Fat Fish are best for moist cooking because they are less likely to dry
out.
 ___________3. Fat fish and lean fish should be coated with fat before broiling to
reduce drying.

___________4. Served baked fish without a sauce or seasoned butter.

___________5. Frozen breaded fish can be fried without thawing. 

J. Additional activities for
Remediation

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:

MRS. MARISSA C. AUSTRIA

Master Teacher II/Officer-In-Charge

LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
01/26/2023
DATE QUARTER SECOND
THURSDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
 DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning Cook Fish and Shellfish Code

Competencies and Code (TLE_HECK10PC-
IIe-14)
Specific Objectives:
At the end of the lesson the students should be able to:
1. prepare ingredients according to a given recipe;
2. demonstrate various methods of cooking fish and shellfish;
3. apply guidelines in cooking seafood dishes.
II. CONTENT Performance Task in Cooking Seafood Dishes
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 198-199
Q2 Module Week 5
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

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

Checking of PPE and recipe, checking of attendance.

B. Establishing a purpose It is important to prepare the recipe before proceeding with the activity making sure
of Lesson that all the tools and equipment are ready.
(2mins)

C. Presenting instances of Accomplish the Project Plan.

the new lesson
(12mins)
D. Discussing new Students must be able to prepare their chosen recipe, following the guidelines
concepts and in cooking seafood dishes.
practicing new skills #1
(10mins)
E. Discussing new ACTIVITY PERIOD
concepts and Students will be given 20 minutes to prepare the dish.
practicing new skills #2
(20mins)

F. Developing Mastery Follow the guidelines and apply health and safety protocols.
(5mins)
G. Finding Practical
application of
concepts and skills in
daily living
H. Making Generalization
(2mins)
I. Evaluation
(5mins)
J. Additional activities for
Remediation
V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned 80% in
the Evaluation
B. No. of learners who require
additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of
learners who caught up the lesson?
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
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?
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1
Checked/Reviewed/Observed by:
MRS. MARISSA C. AUSTRIA
Master Teacher II/Officer-In-Charge
Why are we following certain guidelines in cooking dishes?
When cooking dishes we should be guided with the standard quality of the
finished cooked product, that’s the importance of following the guidelines
when cooking in any kind of dish, to produce quality expected outcome.
Students will be rated according to the rubrics below.
Appearance on plate – 20%
Followed guidelines and safety protocols – 30%
Taste, Palatability, Texture, Contrast – 25%
Neatness of the working area – 15%
Time Bound – 10%
Total = 100%
INDEPENDENCE INNOVATION ENVIRONMENTALIST
# of learners who earned 80% and above
_____ Greatness
# of learners who require additional activities for remediation
________ Yes ________ No
# of learners who caught up the lesson
# of learners who continue to require remediation
___Experiment ___Role Play ___Collaborative Learning
___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
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
02/2-3/2023
DATE QUARTER SECOND
THURS - FRIDAY
TIME:
6:00-6:50 Independence
7:40-8:30 Innovation
10:30-11:20 Environmentalist
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:

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

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

C. Learning PERIODICAL TEST Code

Competencies and Code

Specific Objectives:
At the end of the lesson the students should be able to:
1. meet the required percentage of MPS;
2. review the students from the previous lessons;
3. complete the subject requirements
SECOND PERIODICAL TEST
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
3. Textbook Pages
B. Other Learning
Resources

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

REMINDERS:
One seat apart and please use the folder to cover your answer sheet. Avoid talking to your
classmates, just ask the proctor if there's a problem

B. Establishing a purpose Tell the students that they only have 40 mins to answer all the Multiple Choice Questions.
of Lesson
(2mins)

C. Presenting instances of SUMMATIVE TEST:

the new lesson  Preparing Vegetable Dishes
(12mins)  Preparing Seafood Dishes
D. Discussing new
concepts and
practicing new skills #1
(10mins)
E. Discussing new
concepts and
practicing new skills #2
(20mins)

F. Developing Mastery
(5mins)

G. Finding Practical
application of
concepts and skills in
daily living

H. Making Generalization
(2mins)
I. Evaluation
(5mins)
J. Additional activities for
Remediation

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
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?
___Experiment ___Role Play ___Collaborative Learning
___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:

MRS. MARISSA C. AUSTRIA

Master Teacher II/Officer-In-Charge