School Matusalem National High School Grade Level Grade 8

Learning Area TLE- Cookery Exploratory

Teacher Gracel Kay V. Gacisano Quarter 1st
Teaching Dates and Time M-F {1 Hr}
Daily Lesson Plan

September 11 September 12 September 13 September 14 September 15

I. WEEKLY
OBJECTIVES 1.1. give 1.2 measure ingredients 1.4 perform substitution 1.1 Recognize the 1.1 Recognize the
abbreviation and according to recipe of ingredients importance of OHS. importance of OHS.
equivalent of requirement.
measurements

1.3. convert systems

of measurement
according to recipe
requirement

II. CONTENT Carry Out Measurements and Carry Out Measurements and Carry Out Measurements and Importance of Occupational Health Importance of Occupational
Calculations Calculations Calculations and Safety Procedures Health and Safety Procedures

III. References:
LEARNING References: References: References: References:
RESOURCES PIVOT 4A Learner’s
Material for TLE 7/8 PIVOT 4A Learner’s PIVOT 4A Learner’s PIVOT 4A Learner’s PIVOT 4A
Cookery Page 22 – Material for TLE 7/8 Material for TLE 7/8 Material for TLE 7/8 Learner’s
28 Cookery Page 22 – 28 Cookery Page 22 – 28 Cookery P.33 – 35 Material for
TLE 7/8
Cookery P.33 –
35
IV. A. Reviewing A. Reviewing yesterday’s A. Reviewing yesterday’s A. Reviewing yesterday’s A. Reviewing
PROCEDURE yesterday’s lesson lesson or presenting lesson or presenting lesson or presenting the yesterday’s
or presenting the the new lesson: the new lesson: new lesson: lesson or
new lesson: In this lesson, you will learn on In this lesson, you will learn the presenting
how to perform mensuration and In this lesson, you will learn on importance of Occupational Health the new
Short Review on calculation in cookery. You will how to perform mensuration and and Safety Procedures in cookery. lesson:
 how to MAINTAIN also measure, calculate and even calculations in cookery. For this week you will be able to In this lesson, you will learn the
KITCHEN TOOLS, substitute ingredients. recognized the importance of importance of Occupational
EQUIPMENT AND For this week you will be able to Occupational Health and Safety Health and Safety Procedures in
WORKING AREA For this week you will be able to perform substitution of Procedures. cookery. For this week you will be
measure ingredients according to ingredients. able to recognized the importance
recipe requirement. Occupational Safety and Health is a of Occupational Health and Safety
cross-disciplinary area concerned Procedures.
B. Discussing new Before you begin, perform this
concept and For your first activity, Identify simple activity by matching the with protecting the safety, health
practicing new and put the following ingredients ingredients and ingredients that and welfare of people engaged in Occupational Safety and Health is
skills # 1: inside the box can be used as substitute in work. a cross-disciplinary area
concerned with protecting the
THE IMPORTANCE OF safety, health and welfare of
Presentation
DRY LIQUID OCCUPATIONAL HEALTH SAFETY people engaged in work.
In this lesson, you
Occupational safety deals with all THE IMPORTANCE OF
will learn on how to
aspects of physical, mental and OCCUPATIONAL HEALTH
perform
social health and safety in a SAFETY
mensuration and
calculation in workplace. It is the umbrella for
cookery. For this *FLOUR *SUGAR *MILK *BUTTER *SALT *FRUITS company’s efforts to prevent Occupational safety deals with all
week you will be *PEPPER *WATER *JUICES *BAKING POWDER cooking. injuries and hazards in all work aspects of physical, mental and
able to give the environments. social health and safety in a
abbreviation and PROCEDURE ON HOW TO workplace. It is the umbrella for
equivalents of MEASURE INGREDIENTS B. Establishing a purpose company’s efforts to prevent
SUBSTITUTION OF INGREDIENTS
measurement and CORRECTLY for the lesson injuries and hazards in all work
convert systems of Look around your house and environments.
Have you experienced when you
measurement It is important to understand kitchen, write ten (10) occupational
are ready to cook and found you
according to recipe how to accurately and correctly hazards. Suggest ways on how to B. Establishing a
were out of a certain ingredient?
requirement. For calculate a particular ingredient prevent these hazards. Complete purpose for
Sometimes it is inconvenient to
your first activity, in order to achieve successful the table below in a separate sheet the lesson
run out and purchase the
Match column A to cooking results; however, not all of paper Look around your house and
necessary ingredient in a nearby
column B to select ingredients are calculated in the kitchen, write ten (10)
store, but if there’s no available in
the correct same way. Learning how to use occupational hazards. Suggest
nearby places you will need a lot
abbreviations for various measurement ways on how to prevent these
time and effort to go to
each measurement. instruments in the kitchen is just hazards. Complete the table
supermarket again just to buy
A B as critical as knowing how to below in a separate sheet of
same product with same amount
___1. tbsp a. measure ingredients correctly. paper
per pack even though you just
minute ___2. Kg Using specialized measurement
need a small amount of it. It’s
b. cup instruments, accurately calculate
easier to use a similar product as
___3. dr c. ingredients. Therefore, always
a replacement. There are, C. Presenting
tablespoon ___4. min observe the following
however, several factors to examples/ins
d. kilogram ___5. c procedures: C. Presenting
consider when substituting tances of the
e. drop ingredients. Take into account examples/instances of new lesson:
*Note: Please refer to pages 24- differences in flavor, moisture, the new lesson: As you observed, there are
25 of Grade7/8 TLE Cookery texture and weight. As you observed, there are certain certain possible dangers in your
PIVOT IV-A Learner’s Materials possible dangers in your home that home that are not noticeable to
for the procedures or ways of are not noticeable to other family other family members. Make at
C. Discussing new *Note: Please refer to pages 25-27
measuring dry and liquid members. Make at least five (5) least five (5) signs to alert them
concepts and of Grade7/8 TLE Cookery PIVOT
ingredients. signs to alert them to the dangers to the dangers and show where
IV-A Learner’s Materials for the
 practicing new table of ingredients and its and show where they should be they should be positioned. Create
skills 2 (Leads to substitute when the original positioned. Create a separate sheet a separate sheet of paper for this.
Formative ingredients are not available. Let of paper for this.
B. Establishing a purpose
Assessment 2) us deepen your understanding Example:
for the lesson:
with substitution of ingredients,
Let us deepen your Flammable - It should be placed
“Watch and Learn” do this learning task.
understanding on how to near any potential ignition points
A Video Presentation about properly measure ingredients, or fuel sources like the liquified
storing and stacking kitchen answer this B. Establishing a purpose petroleum gas tank in the kitchen.
tools and equipment. for the lesson
http://solutions.blair.com/
learning task. Learning Task No.
e/kitchen-binz-with-lids/ Which is Better? Below is a Flammable - It should be placed
1. Measuring Dry and Liquid D.
Discussing
Guide questions: picture of a cake baked with near any potential ignition points
Ingredients Direction: Write the new concepts
1.How do we store and stack butter and the other one is fat or fuel sources like the liquified
correct way of measuring and practicing new skill #1
kitchen tools and equipment? substitute. petroleum gas tank in the kitchen.
ingredients
2.What strategies can you
suggest to have an organized Keep an eye on what's going on in
kitchen cabinet? your kitchen. Make a list of
D. Discussing new
common occupational and safety
concepts
D. Developing hazards you've seen. Write a
and practicing new skill #1
mastery reflection on this and give ideas
on how to prevent it.
Keep an eye on what's going on in
Let us deepen your your kitchen. Make a list of
understanding with the The most common occupational
common occupational and safety
different kitchen terms and its and safety hazards in the kitchen
hazards you've seen. Write a
abbreviations in measuring are:
reflection on this and give ideas on
ingredients, answer this _______________________________________
Ingredients How to properly how to prevent it.
learning task. ___________________________
measure _______________________________________
ingredients The most common occupational ___________________________
Learning Task No. 1. Fill in Milk and safety hazards in the kitchen _______________________________________
the blanks on the table with Flour are: ___________________________
the required kitchen word _________________________________________
and abbreviation for the Butter/
_________________________
following cooking ingredients. margarine
_________________________________________
Brown sugar I realized that
_________________________
Kitche Abbre Kitche Abbre Fruits and _________________________________________ _______________________________________
n Term viation n Term viation vegetables _________________________ ___________________________
1. Oz. Gallon 6. Water _______________________________________
2. Min. Tables 7.
poon Spices and ___________________________
3. g. Pound 8. seasoning _______________________________________
s I realized that ___________________________
4. pt. Kilos 9. _________________________________________
5.
℉ quart 10. 1. Describe and differentiate each _________________________
E. Assessment
cake according to its appearance, _________________________________________
C. Presenting texture and even taste. _________________________
E. Finding practical _________________________________________ Write TRUE if the sentence is
application of examples/instances of correct and FALSE if it is wrong in
the new lesson: _________________________
concepts and skills 2. Is it appropriate to use your answer sheet/s.
in daily living Leveling Dry Ingredients alternative ingredients instead of
the actual ones? Justify your E. Assessment
1. Occupational safety deals with
Conversion with Mathematics
*For ODL teachers, you can
send the link below to your
students to answer Learning
Task No. 2. Make sure to make
a copy first before sending
link to your students.
https://drive.google.com/
file/d/
1eYHsUdxpFhZfwp9JkKbLKE
AIwCE5JZ0/view?
usp=sharing
1. 3 tsp + 6 tsp = __________
Tablespoon
2. 20 tbsp – 4 tbsp =
___________ cup
3. 4.4 lbs. x 2 = ___________kilo
4. 2 cups + 2 cups =
___________pint
5. 32 ounces – 16 ounces =
__________pound
6. 1 quart x 3 = __________ cup
7. 1 pint + 1 pint =
___________tablespoon
8. 3 whole eggs + 2 whole
eggs = _________cup
9. 36 egg yolks – 8 egg whites
= _________cup
10. 2 gallons – 4 quarts =
_________quart
F. Making
generalizations
and abstractions
about the lesson
Capacity Word Problems
Use your knowledge of
capacity and conversion to
answer each question
Remember: 1 gallon = 4
quarts = 8 pints = 16 cups
Direction: Write down the
procedures on how to level and
measure dry ingredients using
the sequencing mat below.
D. Discussing new
concepts and
practicing new skill #1
Measuring Liquid Ingredients
Direction: Answer the following
questions below related to
measuring liquid ingredients
E. Assessment
Answer the activity sheet send by
the teacher on the next week.
answer.
3. What effect does substitute
ingredients have on the baked
product's quality?
C. Presenting examples/
instances of the new
lesson
Your mother assigns you the task
of weighing various ingredients
while assisting her in the kitchen.
Fill in the blanks with a sample
equivalent measurement of the
materials mentioned below. Also,
recognize ingredients that can be
used as a stand-in if the original is
unavailable. To write your
answer, use the table below. Use a
separate sheet of paper for this
activity.
D. Developing Mastery
Create a simple menu
and list down
ingredients to use in
making your favorite
lunchtime dishes.
Indicate whether or not
standard units were
Write TRUE if the sentence is
correct and FALSE if it is wrong in
your answer sheet/s.
1. Occupational safety deals with all
aspects of physical, mental and
social health and safety in a
workplace.
2. Do not work closely to hot fryers
when the floor is wet.
3. Extinguish hot oil/grease fires by
using a class K fire Extinguisher.
4. Do not move or strain hot oil
containers; wait until the oil is cool!
5. Never reach into appliances like
mixers and blenders while they're
running.
all aspects of physical, mental and
social health and safety in a
workplace.
2. Do not work closely to hot
fryers when the floor is wet.
3. Extinguish hot oil/grease fires
by using a class K fire
Extinguisher.
4. Do not move or strain hot oil
containers; wait until the oil is
cool!
5. Never reach into appliances
like mixers and blenders while
they're running.
1 gallon = 4 quarts used in the preparation
1 quart = 2 pints of the products. Do this
1 pint = 2 cups on a separate sheet of
_______________________________ paper.

1. Carlo needs 5 cups of milk My favorite food during

to make a melon fruit juice. lunchtime is
Should he buy a pint, a quart, ________________________
or a gallon of milk? Explain
your answer. The ingredients
________________________________ are________________________
________________________________ __________
2. Anna is making creamy ____________________________
pastillas. Her recipe requires ____________________________
4 cups of milk. She has a quart ____________________________
of milk in the refrigerator. _________________________.
Does she have enough milk?
Explain.
The procedures are
____________________________
________________________________ _______________
________________________________ ____________________________
3. On May 5th Rudy bought 4 ____________________________
pints of fresh milk. On May ______
8th, he bought three times as ____________________________
much milk. How much milk ____________________________
did he buy on May 8th? Circle ____________________________
the best answer and explain. ____________________.
a. less than a gallon
b. exactly one gallon
E. Assessment
c. more than a gallon
MULTIPLE CHOICE.
________________________________
________________________________
Choose and write the letter of the
correct answer. Do this in a
separate sheet of paper.

_____1. Why do we sift dry

G. Additional ingredients like flour and sugar
activities for before measuring it?
application or a. to lessen the weight of the
remediation ingredients
b. to take out lumps in the
Have a photo of your own ingredients
kitchen and assess if it c. to preserve its freshness
conforms with the concept _____2. In measuring liquid
being discussed ingredients, what is the
today. Present it to the class. appropriate position in reading
 guidelines in the measuring
H. Assessment glass?
a. above eye level
b. below eye level
Answer the activity sheet
c. within eye level
send by the teacher on the
next week.
_____3. What is used in measuring
big dry ingredients such as fruits
and vegetables?
a. weighing scale
b. measuring cup
c. measuring glass

_____4. What can be use as

substitute to 3 tablespoon
cornstarch if it not available?
a. 1 cup sugar
b. 3 tablespoon baking powder
c. 6 tablespoon all-purpose flour

_____5. What is used to level-off

flour in the measuring cup when
metal spatula is not available
while measuring.
a. back of a spoon
b. flat side of a knife
c. net of a sifter

V.
REMARKS
VI. For your reflection, write your For your reflection, write your For your reflection, write your For your reflection, write your For your reflection, write your
REFLECTION personal insights about the personal insights about the lesson personal insights about the lesson personal insights about the lesson personal insights about the lesson
lesson using the using the prompts below. using the prompts below. using the prompts below. using the prompts below.
prompts below.

I understand that
_________________.
I realize
that_____________________.
I need to learn more about
_________.
I understand that
___________________.
I realize that
________________________.
I need to learn more about
__________.
I understand that I understand that ___________________. I understand that
___________________. I realize that ________________________. ___________________.
I realize that I need to learn more about I realize that
________________________. __________. ________________________.
I need to learn more about I need to learn more about
__________. __________.

Prepared by: Checked Noted by:

Gracel Kay V. Gacisano Virgilio H. Roxas Jr. Anthony M. Navor

TLE Teacher Head Teacher III Principal II