Grade

School Mogpog National CHS Grade 10

Level
Daily Lesson Log Learnin
Teacher Jobert Ornos Mogol Cookery
g Area
Teaching Date Quarter 2nd
January 08, 2024
and Time
I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of preparing and cooking seafood dishes
B. Performance
The learners independently prepares and cooks seafood dishes
Standard
C. Learning LO 1. Perform Mise en Place
Competencies/ 1.2. identify types, varieties, market forms, nutritive value, and composition of fish and
Objectives seafood. TLE_HECK9- 12PC-IIe-14
LO 2. Handle fish and seafood
2.1 handle seafood hygienically
2.2 thaw frozen seafood correctly to ensure maximum quality and maintain
nutritional value T LE_HECK9- 12PC-IIf-15
a) Specific A. Perform the proper handling of seafood.
Objectives B. Appreciate the importance of knowing and performing the proper handling of
different market forms of fish.
II. CONTENT Market Forms and handling of fish
III. LEARNING
RESOURCES
A. Reference Technical-Vocational -Livelihood Home Economics COOKERY manual Module 2-2
B. Other Learning Google Link:
Resources Televisions, PowerPoint, and related illustrations
IV. PROCEDURES
A. Reviewing the
previous lesson
or presenting the
new lesson
B. Establishing a
They were inquiring whether the students felt enthusiastic about
purpose for the
carrying out the task.
lesson

C. Presenting Students will have a 5-minute timeframe to gather all necessary

examples/instanc ingredients, materials, and suitable attire for the assigned tasks.
es of the new
lesson
D. Discussing new Performance Task # 2
concepts and  Two students will engage in collaborative learning to study
practicing new the step-by-step procedures for cleaning, filleting, and
skills # 1 trimming methods in milkfish. Be prepared for a
demonstration.
 You can watch a video presentation on YouTube.
 Each pair has to cook and present the cleaned market fish.
 The performance of each pair will be evaluated based on the
criteria given. (attached at the back of the lesson plan).

CRITERIA for Cleaning, Trimming, and Cutting fish

Workship
All the steps and procedures are followed
according to standard procedures.
10
 Demonstrate the skills with speed and
accuracy.
Appropriate selection of materials and
10
equipment/ utensils.
Work Habits
Carefulness in handling materials
Carefulness in handling fish 10
Wearing of PPE’s
Quality of Cleaned fish
Appearance are cleaned. 10

E. Discussing new
concepts and Performance Proper
practicing new Every group is required to execute the task as instructed and with a
skills # 2 focus on safety

F. Developing
mastery (Leads
-
to Formative
Assessment 3)
G. Finding practical Activity: Miss Q and A
applications of Guided Questions:
concepts and 1. How might you articulate and communicate key takeaways
skills in daily from the lesson to your family?
living 2. What deeper implications does this task hold for your
academic and personal development as a student?
H. Making Activity: For me..
generalizations Create a short reaction paper based on the performance conducted of
and abstractions your group members. the content must be all about the management
about the lesson and how the group prepare and accomplish the task.
I. Evaluating Husgahan Time!
learning Each group leader will be tasked with motivating their peers to assess
 the performance of fellow classmates based on the provided criteria.
J. Additional
activities for Study your notes for your Long Quiz.
application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 75% in the
evaluation
B. No. of learners who
required additional
activities for remediation
C. Did the remedial lessons
work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this 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:

JOBERT O. MOGOL
Secondary School Teacher I Submitted to:

MA. CORAZON A. BORJA, Ed.D

Checked by: Principal II

ROY M. MERLIN
JHS Coordinator