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Republic of the Philippines

Department of Education

Division of Leyte

MARCELINO R. VELOSO NATIONAL HIGH SCHOOL

Tabango, Leyte

Teacher DIANE L. AYADE Grade Level 10

Teaching Date December 06, Learning Area COOKERY BUILDING

2022
Teaching Time 3:00-5:00 Quarter 2ND

I. OBJECTIVES
A.Content Standard The learners demonstrate an understanding
knowledge on preparing and cooking vegetable
dishes
B.Performance Standard The learners independently prepare and cook
vegetable dishes
C.Learning Competency LO.4 Store vegetables
(TLE_HECK10VD-IId-12)
4.2 demonstrate vegetable storage in accordance
with FIFO operating procedures

KBI: Appreciates the importance of storing

vegetables

II. SUBJECT MATTER FIFO operating procedures

III. LEARNING RESOURCES
A.References
1.Teacher’s Guide TVL Home Economics Cookery Manual ,CG
2.Learner’s Material Power point presentation, Pictures and Laptop
3. Textbook Pages
4. Additional Materials from LR portal Internet (youtube.com and google)
IV. PROCEDURES
A. Reviewing Previous Lesson/ Before we proceed to our next topic, let us recall first
Presenting New Lesson our discussion last meeting.

What are the five methods in preserving vegetables?

 Is it necessary to store vegetables properly?
B. Establishing a purpose for the lesson The objectives will be presented
C. Presenting
examples/instances of the new lesson

Let the student share their ideas about the picture.

D. Discussing new Have you tried to store vegetables at home?

concepts and practicing new skills # 1
What was the first thing that you did to those first
purchased vegetables and the newly one?

E. Discussing new Present a video on how to store vegetables using

concepts and practicing concern to new FIFO.
skills # 2
Let the student observed as the video plays/run.
F. Developing Mastery The teacher discusses the topic “FIFO operating
procedures”
G. Finding practical In your own way of storing vegetables, how will you
applications of concepts in daily living make sure that you consumed first the first stocks of
veggies you had at your storage room?
H. Making Do you have any questions about the topic?
generalization and abstraction
about the lesson Summarize your learnings about the topic.
 Is it a need that you should consume first
those items you purchased first? Why?
V. EVALUATING LEARNING Self -explanation ( 5pts.each)

1. What is the best to way to ensure that FIFO is

in place and followed?
2. In your own understanding, why is it
important that FIFO should be applied in
storing vegetables?

VI. ASSIGNMENT/ Why is kitchen awareness important in every food

AGREEMENT preparation?
Prepared by:

DIANE L. AYADE
LSA
Checked by:

MARIA LYZEL G. PENEDILLA

TVE- Teacher

Reviewed by:

ARCHIMEDES M. DELALAMON
Master Teacher 1