I.

OBJECTIVES BUENAVISTA NATIONAL HIGH GRADE LEVEL and

DAILY SCHOOL:
SCHOOL SECTION:
10

LESSON TEACHER: JESHAGERE E. ANDA LEARNING AREA: TLE – COOKERY

The learners demonstrate an understanding on preparing and presenting starch and cereals.
TEACHING DATES & WEEK 7, DAY 2 (2-hour session)
LOG TIME: (OCTOBER 3-7, 2022)
QUARTER: FIRST

A. Content Standards:
B. Performance
The learners independently prepare and cook starch and cereal.
Standards:
C. Learning LO1. Perform Mise-En-Place (TLE_HECK10CD-If-5)
Competencies/ 1.2.Determine the sources and kinds of starch and cereals
Objectives: a. Identify the classification and sources of starch and cereals

II. CONTENT Classification and Sources of Starch and Cereals

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
Cookery Teacher’s Guide
Pages
2. Learner’s Materials
Cookery Self-Learning Module for Week 7
Pages
3. Text book Pages
4. Additional Materials
from Learning
resources(LR) Portal
B. Other Learning
Resources
IV. PROCEDURES Teacher’s Activity
A. Reviewing Previous PRELIMINARY ACTIVITES Establish safe and secure
Lesson or Presenting Prayer learning environments to
New Lesson Checking of Attendance enhance learning through
Health and Safety Protocols the consistent
TLE Class Reminders implementation of
policies, guidelines, and
procedures

WHAT AM I (ELICIT) Applied knowledge of

Name the following tools/equipment in preparing starch dishes content within and across
and use it in a sentence. the curriculum teaching
areas. (ENGLISH)

*Designed, adapted and

implemented teaching
strategies that are
responsive to learners
with disabilities,
*NOTE: The student who has eyesight problem will be seated in giftedness, and talents
front for the whole class duration.
B. Establishing a LET’S ANALYZE (ENGAGE)
Purpose for the Analyze the following pictures. What do you think are their
Lesson similarities and differences?

C. Presenting DISCUSSION OF CONCEPTS (EXPLORE) Ensured the positive use

Examples/Instances Class discussion through PowerPoint Presentation of the of ICT to teaching and
of the Lesson Classification and Sources of Starch learning process

D. Discussing New ACTIVITY NO. 1: FILL ME OUT

Concepts and In a clean sheet of paper, copy and complete the table below by
Practicing New providing the needed information:
Skills#1 A. SOURCES OF STARCH
CEREAL GRAINS LEGUMES ROOTS & TUBERS

B. STARCH AND CEREAL DISHES

POTATO DISHES PASTA DISHES RICE DISHES BREAD/FLOUR

E. Discussing New ACTIVITY NO. 2: STARCH A PLAN

Concepts and Make a starchy meal plan for a week. You may include the dishes
Practicing New listed down on your Activity 1 (B).
Skills#2 Mon Tue Wed Thu Fri Sat Sun
Break
fast
Lunch
Dinner

F. Developing Mastery Analyze your meal plan and answer the following questions:
a. What is the most common type of starch dish you have
planned for the week?
b. What are your considerations in making the plan?
G. Finding Practical THINK ABOUT IT (ELABORATE)
Application of If you will be the one to decide on which food your family will
Concepts and Skills in consume for this coming weekend, what would be the
Daily Living starch/cereal dishes you will include on your list? Why did choose
them?
H. Making Why is it important to learn the classification and sources of food
Generalization and starch?
Abstractions about
the lesson

I. Evaluating Learning FORMATIVE TEST (Short Quiz)

Identify the following sentences and write the term being
described.
_________1. This classification of starch may be separated from
grains and tubers by a process called wet milling.
_________2. It refers to the starches as originally derived from
its plant source.
_________3. It is the fruit of plants in the pea family.
_________4. These are usually starchy pods or grains.
_________5. These are high in moisture content and low crude
fiber content.
II. Additional BROWSE AND LEARN Maintain learning
Activities for What are the starch properties and reaction? environments that nurture
Application or and inspire learners to
Remediation participate,
cooperate and collaborate
in continued learning

V. REMARKS
Pearl Diamond Emerald Jade Ruby Sapphire

VI. REFLECTION
A. No. of learners who
earned 80% 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
used/discover which I
wish to share with other
teachers?

Prepared by:

JESHAGERE E. ANDA
Teacher III

Checked/Reviewed/Observed by:

IMELDA M. EVANGELISTA __THELMA M. SALVACION

Master Teacher I Principal I