School: KALUBIHON HIGH SCHOOL Grade Level: 10

GRADES 1 to 12
Teacher: APRIL JOY N. MENDOZA Learning Area: TLE
DAILY LESSON LOG
November 21- 24
Teaching Dates and 7:30- 11:45- G-10 Amorsolo
Time: 9:45-10:45 – G10- Rizal Quarter: 2nd QUARTER

TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding preparing and cooking vegetable dishes.
B. Performance Standards The learners independently prepare and cook vegetable dishes.
C. Learning Competencies/ LO. 2 Prepare Vegetable Dishes TLE_HECK9-12VD-IIb-c-10
Objectives
( Write the L Ccode for a. Identify the two methods of cooking vegetable;
b. Recognize the suitable types of vegetable preparation;
each) c. Appreciate the importance in keeping food safe when preparing vegetable.
d. Giving value on water conservation

II. CONTENT Methods of cooking vegetables dishes PRESENT VEGETABLE DISHES Long Quiz
( Subject Matter)

PRESEN
T
 VEGETA
BLE
DISHES
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material
pages
3. Textbook pages
4. Additional Materials
from Learning Resource
LR portal
B. Other Learning LED tv, ppt, materials for activity LED tv, ppt, speakers, LED tv, ppt, speakers, LED tv, ppt, speakers,
Resources
IV. PROCEDURE
A. Reviewing previous Lesson Review Past Lesson Enumerate the different methods of cooking vegetable dishes. Long Quiz
or presenting new lesson Unlocking of Difficulties

B. Establishing a purpose for The teacher read the objectives The teacher discuss the factors of Food Presentation
the lesson(Motivation)
a. Presenting examples/ Moist heat Method PLATING STYLES WITH VEGETABLE DISHES.
instances of the new lesson. Moist-heat cooking methods use water,
liquid or steam to transfer heat to food.
(shows pictures, videos, ppt) Common moist-heat cooking methods
include: poaching, simmering, boiling,
braising, stewing,
Classic Arrangement:
pot roasting and steaming
Dry – heat Cooking Method
Dry-heat cooking methods involve the
1. Main item in front,
circulation of hot air or direct contact to fat
to
transfer heat. Most often, this promotes the
vegetables, starch items
caramelization of surface sugars in foods.
Common
dry-heat cooking methods include: pan
and
frying, searing, roasting, sautéing, sweating,
stir-frying,
shallow- and deepfrying, grilling, broiling,
garnish at the rear.
baking and rotisserie cooking

2. Main item in the

centre, with vegetable
distributed
around it.
3. Main item in the
centre with neat piles of
vegetables

b. Discussing new concepts
and practicing new skills.#1
carefully arranged
around.
4. A starch or vegetable
item heaped in the
centre, the
main item sliced and
leaning up against it.
Classic Arrangement:
1. Main item in front, vegetables, starch items and
garnish at the rear.
2. Main item in the centre, with vegetable distributed
around it.
3. Main item in the centre with neat piles of vegetables
carefully arranged around.
4. A starch or vegetable item heaped in the centre, the
main item sliced and leaning up against it.
(PICTURE PUZZLE) ( ARTS INTEGRATION) The teacher discuss the guidelines in plating Vegetables Dishes.
Divide the class into three groups. Each
group will be given envelopes with cut out
pictures inside.
They will be given only 1 minute to arrange

c. Discussing new concepts
and practicing new skills #2.
d. Developing Mastery
(Lead to Formative
Assessment 3)
the cut out pictures into its correct form.
This activity will be
given them a hint of what will be the topic
to be discussed.
PUZZLED PICTURE:
The first group to arrange and complete
the picture puzzle will receive 10 points,
2nd group 8 points and 3rd group 5
points.
Through the use of powerpoint Discuss the
presentation the teacher will introduce CREATIVE PRESENTATION TECHNIQUES
the new lesson about Methods of
Cooking Vegetable dishes. Furthermore
the teacher will give instruction for the
next activity.
Values Integration The teacher will call
the attention of the students ask how
do we associate all of our objective for
Photo Collection
Directions: Follow
today’s lesson in our life? Eco – Friendly
Integration When washing vegetables,
make see to it that the water being
used will be poured in your flowering
plants and fruit or vegetable plants. instructions below:

e. Finding practical application
of concepts and skills in
daily living
f. Making Generalizations and
Abstraction about the
Lesson.
g. Evaluating Learning
The teacher will ask students through
this guided question. Why do you think
following the proper method of cooking
vegetable dishes is important?
Multiple Choice. Directions: Choose the
letter that best describes the statement.
Write your answer in your test
1. Make a collage on the
creative presentation
techniques for vegetable
cookery.
2. Label each creative
presentation.
3. Your output will be
rated using the scoring
rubric below:
Photo Collection Directions:
Follow instructions below: 1. Make a collage on the creative presentation
techniques for vegetable cookery. 2. Label each creative presentation. 3. Your
output will be rated using the scoring rubric below:
Guided Questions
How do you present vegetable dishes appealing?
What are the ways of preparing cooking and presenting vegetables?
Guided Questions
What are the factors to consider in presenting vegetable dishes?
What is food presentation in cooking?
Which plating presentation technique is considered a classical arrangement?
Directions: Prepare and present creatively a Stir Fried Mixed Vegetables
applying your own presentation design. Follow the procedures and ingredients
given. Submit pictures via messenger.

h. Additional Activities for
Application or Remediation
V. REMARKS
VI. REFLECTION
A. No. of learners earned
80%in the evaluation.
B . No. of learners who required
additional activities for
remediation who scored
below 80%
C. Did the remedial lesson work?
notebook. (3 points each) 1. Starchy
vegetables is cooked in this way to
produce a desirable texture. a. braising
b. baking c.deep- frying d. boiling
steaming 2. Vegetables is coat with
breading or batter before cook . a.
braising b. sautéing/fan frying c.
boiling/steaming d. deep-frying 3. The
blanched or raw vegetables, is placed in
the pan then liquid is added (stock,
water, wine) to cover vegetables, then
cooked slowly. a. sautéing/fan frying b.
braising c. boiling/steaming d. deep-
frying 4. Vegetables are drained as soon
as they are cooked and then cool
quickly under cold water to prevent
overcooking from the residual heat. a.
boiling/ steaming b. braising c. baking
d.deep- frying 5. Both methods may be
used to complete cooking or precooked
or blanched vegetables. Also used for
complete cooking of raw vegetables. a.
braising b. boiling/steaming c.
sautéing/fan frying d. deep-frying
Answer Key: 1. b 2. d 3. b 4. a 5. C
In a ¼ sheet of paper list down 10 tools,
materials and equipment in making
Glazed Sweet Potatoes.
 No. of learners who have
caught up with the lesson.

D. No. of learner 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 used/discover
which I wish to share with
other teachers?

Prepared by Checked by

APRIL JOY N. MENDOZA ANECITA O. BATION, PhD

TLE Teacher School Head