School: KALUBIHON HIGH SCHOOL Grade Level: 10

GRADES 1 to 12
Teacher: APRIL JOY N. MENDOZA Learning Area: TLE
DAILY LESSON LOG
November 14- 17
Teaching Dates and 7:30- 8:30 G10 - Bonifacio
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
Objectives 2.1 identify market forms of vegetables
( Write the L Ccode for 2.2 select various kinds of vegetables according to a given menu
2.3 cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition
each)
2.4 prepare suitable sauces and accompaniment in serving vegetable dishes.

TLE_HECK9-12VD-IIb-c-10
II. CONTENT Prepare Vegetables Dishes (VD)
( Subject Matter)  Market Form of Vegetables
 Factors in the selection of vegetables Dishes
 Methods of Cooking Vegetables Dishes
 Preparation of Sauces and Accompaniment for serving Vegetables dishes

III. LEARNING RESOURCES CBLM II Food Trades. Module VI Lesson I

A. References
1. Teacher’s Guide pages K-12 Education Program Technology and Livelihood Education Home Economics Teachers Guide Cookery
62-81
2. Learner’s Material 145-191
pages
3. Textbook pages 145-191
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 Ask the learners to answer the given Pre-Test in their activity notebook.
or presenting new lesson Ask learners to read the following questions carefully and choose the letter that
B. Establishing a purpose for
the lesson(Motivation)
a. Presenting examples/
instances of the new lesson.
(shows pictures, videos, ppt)
b. Discussing new concepts
and practicing new skills.#1
c. Discussing new concepts
and practicing new skills #2.
d. Developing Mastery
(Lead to Formative
Assessment 3)
e. Finding practical application
of concepts and skills in
daily living
f. Making Generalizations and
Abstraction about the
Lesson.
g. Evaluating Learning
best describes the statement. Tell them to write their answer in their test
notebook.
Know
 Guide learners in acquiring knowledge about the things to be done prior
to cooking.
 Guide learners on how to apply safe and accurate cutting techniques in
preparing vegetables according to enterprise standards.
 Ask the learner to bring actual materials before the activity so there could
be actual demonstration of the lesson by group.
 Instruct learners to answer the formative assessment on page 157.
Ask learners to identify and give the classification of vegetables.
Instruct learners to identify the different methods of preparing fresh vegetables and
write the correct method.
Guide learners in knowing the effects of cooking vegetables, standard quality of
cooked vegetables and culinary terms of vegetables.
Instruct learners to do the given enhancement activity.
Ask learners to make a compilation of technical words commonly used in the world
of culinary for vegetable cookery.
Ask learners to perform by pair the different ways of cooking vegetables. Tell them
to choose 2 from any given recipes.
Given the different recipes, instruct learners to follow the procedures by pair or by
group. Tell them that their performance will be evaluated using the given rubrics.
Ask learners to perform the enhancement activity on page 179.
Facilitate learning of the factors in plating vegetables dishes, techniques in storing
vegetables the principle behind FIFO and the safety hygienic practices in the
kitchen laboratory.
Instruct learners to do the enhancement activity on page 183.
Photo Collection
Direction: Follow the instructions below:
Make a photo album on the creative presentation techniques for vegetables
cookery.
It should be contain a minimum of 10 pages and a maximum of 15 pages.
Label each creative presentation
Your output will be rated using the scoring rubric.
Ask learners to perform the given formative assessment and apply the chosen
plate presentation. Tell them that they will be rated using rubric.
Instruct learners to prepare and present creativity a Stir Fired mixed vegetables
applying their own presentation design.
Guide learners in knowing the different ways on how to store vegetables.
Call a student to share to the class about their experience in cooking vegetables
dishes.
Ask learners to make a research on a various recipes of the following
Malungay, Bell Pepper and Sayote.
 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?

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