School JESUS F.

MAGSAYSAY TECHNICAL VOCATIONAL HIGH SCHOOL Grade Level 12

GRADE 1 to 12
Teacher MARIE-CRIS MANZANO QUINTO Learning Area COOKERY
DAILY LESSON LOG
Teaching Dates and Time February 27- March 2, 2023 (8 hours) Quarter THIRD
MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons, exercises, and remedial activities may be done for developing content knowledge and
competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the
curriculum guides.
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing vegetable dishes
B. Performance Standard The learners independently prepare and present variety of vegetable dishes
C. Learning Competency/Objectives
(Write the LC code for each.)
II. CONTENT
L.O 1 Perform Mise en Place
1. classify vegetables accordingly;
2. identify the tools and equipment needed in preparing vegetables;
3. recognize the nutritional value of vegetables, the flavor and color components of vegetables, and the factors to consider in choosing good-quality vegetables.
4. prepare variety designs or garnishes from fruits or vegetables

IV. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages p.
2. Learner’s Materials pages Learning Materials in Cookery 10
3. Textbook pages
4. Additional Materials from
Home Economics Cookery NC II
LRMDS portal
B. Other Learning Resource

V. PROCEDURES
A. Reviewing previous lesson or ACTIVITY 7 LET’ S CLEAN THE
Recall previous lesson Recall previous lesson
presenting the new lesson HOUSE
ACTIVITY 1 PICTURE ME! Assign each learner to their
The teacher will show pictures of ACTIVITY 3 PICTURE ME! ACTIVITY 5 SHOW ME! certain areas to do the .
different tools learners will identify The teacher will show pictures of The learners will showcase their housekeeping
each functions and uses different vegetable learners will skills in designing, and carving of
identify parts use and classify fruits and vegetables
B. Establishing a purpose for the lesson How will you classify your How will you prepare each type of How will you prepare and present Do the floor, clean the windows
vegetables? vegetable? your fruit and vegetable carving?
C. Presenting examples/Instances of the Call learners to identify some Call learners to identify sauces Perform mise en place Organize the dishes
new lesson vegetable then classify suitable with each type of vegetable

D. Discussing new concepts and Call learners to identify sauces

Call learners to identify some Move each equipment. Let us
practicing new skills # 1 suitable with each type of vegetable Assembling of materials
vegetable then classify clean

1
 E. Discussing new concepts and Call each learner to give example Call each learner to give menu for How do you maximize materials Wash the aprons, pot holders and
practicing new skills # 2 for each cllassification each cllassification available? kitchen wipes

F. Developing mastery ACTIVITY 4

ACTIVITY 2
(Leads to Formative Assessment 3) Give situations then ask learners to ACTIVITY 6
Give situations then ask learners
give menu of vegetables suitable Time to present output Do the garden
to classify each vegetables
for each situation

G. Finding practical application of Ask each learners to name Ask each learners to name
concepts and skills in daily living vegetable s within their backyard vegetable s within their backyard Using fruits and vegetables within How does it feel to have clean
then classify each then how they will prepare it. the locality laboratory, organized kitchen, and
clean surroundings?
H. Making generalizations and How are you going to market/sell
abstractions about the lesson Additional insights about the topic Additional insights about the topic Additional insights about the topic
your product?
I. Evaluating learning Identify some vegetables around Identify some vegetables around Ask each learner how they prepare
Feedbacking
you then classify you then make a menu their menu
J. Additional activities for application or
remediation
VI. REMARKS
VII. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them,
you can ask them relevant questions.
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 have caught up with
the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these 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: Checked:

MARIE-CRIS M. QUINTO MICHELLE F. FERRER

Teacher II School Principal I