GRADES 1 TO School NALSIAN-TOMLING Grade Level

10
12 NATIONAL HIGH SCHOOL
DAILY Teacher Learning
ELIZABETH J. MANINGDING Cookery
LESSON LOG Area
Teaching Quarter
SECOND
Dates and
January 9, 2024- 1:00-2:00 QUARTER
Time

I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking
A. Content Standards
seafood dishes.
B. Performance Standards The learners independently prepares and cooks seafood dishes
LO 1. Perform Mise en Place
Objectives:
C. Learning Competencies/ 1. Prepare the kitchen tools, equipment, and ingredients based on
Objectives required standards.
Write the LC code for each 2. Identify types, varieties, market forms, nutritive value,
3. Enumerate composition of fish and seafood
TLE_HECK9- 12PC-IIe-14

II. CONTENT Perform Mise en Place in Seafood Dishes/Tools and Equipment

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide/pages
2. Learner’s Materials pages Alternative Delivery Mode Modules (Deped)
3. Textbook pages
4. Additional Materials from Learning
Resources (LR) portal
Internet/You Tube, Laptop, TV Monitor, Speaker, video clips, fact
B. Other Learning Resources sheets, activity sheets
IV. PROCEDURES
Recap:
A. Reviewing previous lesson or presenting
What are the different market forms of vegetable?
the new lesson.

 Show a short video showcasing the preparation of a

B. Establishing a purpose for the lesson delicious seafood dish.

C. Presenting examples/ Instances of the  Share interesting facts about different seafood species and
new lesson. their culinary uses.

D. Discussing new concepts and practicing
new skills #1
E. Discussing new concepts and practicing
new skills #2
 Discuss the health benefits of consuming seafood and its
importance in a balanced diet.
 Present a slideshow explaining the concept of Mise En Place
and its importance in cooking.
 Discuss the different market forms and composition of fish
and shellfish.

ACTIVITIES
1. How can you maintain the cleanliness and
F. Developing mastery orderliness of the kitchen?
(Lead to Formative Assessment) 2. Why Mise En Place is important in cooking?
G.Finding practical applications of concepts  How are you going to use your learnings today in your daily
and skills in daily living living/ or even at home?
H.Making generalizations and abstractions  Let the students enumerate the market forms of fish/shellfish.
about the lesson
Short Quiz
I. Evaluating learning

J. Additional activities for applications or

Remediation of the learners who needed more time to learn.
remediation
V. REMARKS
VI. REFLECTION

A. No. of learners who earned 80% on the

formative assessment
B. No. of Learners who require additional
activities for remediation
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 by:

ELIZABETH J. MANINGDING
Teacher III

Checked and validated by:

CRISTINA S. DORIA, PhD

Master Teacher I

Noted:

MARCELO S. MANANGAN, JR.

Principal III
 Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
Lingayen, Pangasinan

DOCUMENTATION

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 Republic of the Philippines
Department of Education

Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
Lingayen, Pangasinan

DOCUMENTATION

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