DAILY School
Trinidad National High
LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Other Learning resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Vicente P.
Grade Level 10
School
Teacher NANCY M. BUNAG Learning Area COOKERY
3RD
March 31, 2023 Quarter
Teaching Date and Time 9:00- 10:00 Grade 10- M. Quezon
At the end of the lesson, learners should be able to; Remarks
1. Identify the guidelines for selecting plates suitable for serving meat dishes according to
standard.
2. Present meat dishes hygienically and sequentially.
3. Appreciate the importance of plating and presenting meat dishes hygienically and sequentially.
The learners demonstrate an understanding in preparing and cooking meat dishes.
The learners independently prepare and plate meat dishes following standards.
Present meat dishes hygienically and sequentially within the required timeframe.
Select and Present Meat Dishes Hygienically and Sequentially Using Suitable Plate According to Standard
Learning Module, YouTube, Microsoft Office, Canva.com, Plicker
DO_Q4_TLECOOKERY_GRADE10_LESSON7
Grade 10- Cookery CG pp. 22-23
Laptop, PPT presentation, Google,
Short game via https://www.plickers.com/library The teacher will have a
short review of the past
lesson using an online
app, Plicker.
Selected, developed, organized
and used appropriate teaching
and learning resources, including
ICT, to address learning goals.
The teacher will ask the learners: The teacher will ask
1. What is the purpose of using proper plating techniques when presenting foods?
2. How does plating affect the moods of the diner? questions on the
learners’ prior
knowledge about
cooking that will lead to
the topic. This will

C. Presenting examples/ instances
of the new lesson
D. Discussing new concepts and
practicing new skills #1
Present a short history of plating.
The Five Basic Elements of Plating
Guidelines for Choosing Plate
encourage the learners
to share their
experiences and ideas
as well express their
opinions.
Applied a range of teaching
strategies to develop critical and
creative thinking, as well as
other higher-order thinking
skills.
The teacher will discuss
a short history of plating
and food presentation-
where it originated, who
started it and how it has
changed the concept of
presenting foods up to
these days.
Applied knowledge of content
within and across curriculum
teaching areas. – HISTORY
During the discussion,
the teacher will pick a
student to give their
prior knowledge and
experience in plating
and food presentation.
This will help students to
enhance their literacy
skills and self-
expression based on
their personal
experiences.
 Applied a range of teaching
strategies to develop critical
and creative thinking, as well
as other higher-order
thinking skills.

E. Discussing new concepts and Present Meat Dishes Sequentially During the discussion,
practicing new skills #2 the teacher will give
questions.

During discussion, the

teacher will give some
details about elements
of art related to the
topic such as balance,
texture, color, and
shape. These elements
are the basic
consideration in
arranging foods on the
plate.
1.1 Content knowledge
and its application
within and across
curriculum areas.

Elements of Art-
MAPEH

F. Developing Mastery The teacher will present a quiz game on the lesson discussed using Math problems to promote learner’s numeracy skills. 1.4 strategies for
(Leads to formative assessment) promoting numeracy and
literacy.
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application and remediation
V. REMARKS
VI. REFLECTION
1. The learners will answer the question: What is the purpose of learning the guidelines and techniques in plating? 1.5 Strategies for
developing critical and
creative thinking as
well as other higher
order thinking skills.
Customer satisfaction begins with the eyes. Good food presentation provides an impression to customers. Customers eat 1.5 Strategies for
first with their eyes, and creative plating enhances both the look and taste of your food. Choosing the appropriate plate for
your meal is key to desirable food presentation. developing critical and
creative thinking as
well as other higher
other thinking skills.
ASSESSMENT:
Directions: Fill in the blanks with the correct missing word in the following statements. Write your answer in your
activity notebook.
1. Use paper towels to _________ up during food preparation and serving.
2. Change gloves, utensils and __________ when changing functions.
3. Wash and sanitize flatware or other utensils, which ________ to the floor.
4. Try to have just one person __________ food that is about to be eaten.
5. Pick up and hold all tableware by the __________.
PERFORMANCE TASK
Direction: Make use of the ingredients that you have on hand. Plate your output and follow the guidelines for selecting a
suitable plate for serving meat dishes. The scoring rubric will be used to grade your work.
Scoring Rubric
Score Criteria
20 Use of color
20 Balance
10 Appearance and creativity
50 Overall Presentation
100 TOTAL
Cognitivism- learning theory that focuses on how information is received, organized,
stored, and retrieved by the mind.
To determine the knowledge that has been taught.
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 lessons work?
No. of learners who caught up
with the lesson.
D. No. of learners who continue to
require remediation
E. Which of the teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?

Prepared By: Checked By:

Noted By:

NANCY M. BUNAG JOAN M. DACO HECTOR SG. DE DIOS

ALVIN PATRICK Q. PEÑAFLORIDA
Subject Teacher Master Teacher I Head Teacher III
Assistant Principal II/OIC