Republic of the Philippines

Department of Education
MIMAROPA Region
Division of Occidental Mindoro
LUBANG VOCATIONAL HIGH SCHOOL

School Lubang Vocational High School Grade 9

Teacher Krizzle C. Carzon Subject Cookery NC II
Date January, 9, 2023 Quarter 2

I. Objectives
A. Content Standard

B. Performance Standard

C. Learning competency Perform mise en place

1. Identify the tools, utensils and equipment used in preparing cereals and starch dishes based on
prescribed standards
2. Demonstrate an understanding in selecting the tools and equipment needed in preparing cereals and
starch dishes based on prescribed standards
3. Sustain interest in the activity
D. Code TLE_HECK9-12CD-If-5
II. Content Tools and Equipment Needed
III. Learning Resources CBLM IV Food Trades Module V Lesson I-II
A. References
1. Teacher’s Guide
2. Learner’s Guide
3. Textbook
B. Other Resources Laptop, Visual Aids, PowerPoint Presentation, Printed materials
IV. Procedure Teacher’s Activity Student’s Activity
Preliminaries:
- Prayer
- Checking of orderliness and cleanliness of the classroom
- Checking of attendance
- Checking of health protocols
- Reminding of the classroom rules
A. Reviewing the Previous Lesson Review of the previous lesson
 Unlocking of difficulties
B. Establishing the Purpose of The Lesson
 C. Presenting Examples/ Instances of The Lesson
D. Discussing New Concept and Practicing New Skills Tools and Equipment Needed
Each of the students will select 3 tools and equipment and identify the uses of each selected
tools.
E. Developing Mastery Short Quiz
1. What is the tool used for testing the tenderness of meat?
2. What is a perforated bowl of varying sizes made of stainless steel?
3. It is used for beating egg whites and yolk.
4. It is used for cutting, sectioning and trimming raw meats
5. It is used for cooking rice.
F. Finding Practical Application of Contents and Skills in Daily Demonstrate the different tools and equipment needed in preparing cereals and
Living starch dishes based on prescribed standards. Recite it in the class individually.
G. Generalization
H. Evaluation Your performance activity will be rated individually using the scoring rubrics
below:
Criteria Excellent (4) Very Satisfactory Needs
Satisfactory (3) (2) Improvement
(1)
Clear
Concise
Comprehensive
Relevant
TOTAL
POINTS
V. Remarks
VI. Reflection

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 works?
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
other teachers?
Prepared by: KRIZZLE C. CARZON
Checked by:
MARY CHRISTINE T. DAULAT