GRADES 1 to 12 School: SAN JOSE INTEGRATED SCHOOL Grade Level: 10

DAILY LESSON LOG Teacher: PRINCESS ANN B. ESPIRITU Learning Area: TLE
Teaching Dates and Time: MARCH 18-20,2024 (8:00-9:00)) Quarter: THIRD

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

A. Content The learners demonstrate an understanding performing mensuration and calculation in cookery
Standards

B. Performance The learners independently measure and calculate ingredients in cookery

Standards

C. Or Learning Carry out measurements and calculations in a required task

Competencies/Obj TLE_HECK9/10PM0d-4
ectives
 Perform substitution of ingredients
Write the LC code
for each
 Identify/ Determine  Measure ingredients  Measure the
the correct ingredients according to recipe abbreviations
for substitution requirement equivalent
 Follow correct measurements
procedures in substitution of
substitution of ingredients CATCH UP FRIDAY
ingredients
 Perform substitution of
ingredients according
to recipe requirement

II. CONTENT Substitution of Measuring ingredients Measurement abbreviations

Ingredients correctly equivalent measurements
A. References Commercial cooking

1. Teacher’s Guide
pages

2. Learner’s 38-41
Material pages

3. Textbook pages

4. Additional https:// https:// https://

Materials from www.youtube.com/ www.youtube.com/ www.youtube.com/watch?
Learning watch?v=kNMSHNgrc1o watch?v=SzHTy00Lie0 v=wszFf03btk
Resource (LR)
portal

A. Establishing a Video presentation on the Let the students perform Ask about the abbreviations
purpose for the substitution of on how to measure the of the following
lesson ingredients. ingredients correctly. measurements
Let the students analyze
what the video is all
about.

B. Presenting Sharing of Ideas, Let them explain what Let the students explain
examples/instance Let the students share they are doing. what is substitution of
s of the new lesson their ideas on the video ingredients
presented and its
implication towards the
lesson.
C. Discussing new Situational Ask them what the first What is the example of
concepts and The group will be given a step of measuring dry spices that have
practicing new situation inside the ingredients is. substitution?
kitchen laboratory. Given Ask someone to read the
skills #1
a scenario wherein the substitution mention in the
 ingredients are not notes.
available to prepare and
cook a particular dish or
recipe. Let the group plan
a substitution of
ingredients available to
comply the needed
ingredients in cooking.
Let them follow the guide
questions in doing the
activity.

Guide Questions:
1.How do you find the
activity?
2.What are the things to
keep in mind when the
unavailability of
ingredients occurs?
3.why does substitution
of ingredients is vital in
cooking?
4.What skill did you
discover after the given
activity?
D. Discussing new Discussion on: How about the cream
concepts and products?
practicing new -the substitution of
ingredients through
skills #2
power point presentation
-Video presentation
E. Developing Demonstration: Ask them what the first Explain to the students the
mastery The group will be given step of measuring dry substitutions
an actual ingredient and ingredients is.
(Leads to Formative copy of the recipe or dish.
 Assessment 3) They will perform a
process of substitution
according to the recipe
requirements.

F. Finding practical Prepare the following Why is it important to What is the importance of
applications of substitution of measure ingredients first? substitution?
concepts and skills ingredients:
in daily living
Butter= ____________?
Egg= ______________?
Sifted Flour=_________?
Honey=_________?
Molasses=__________?

G. Making Recapitulation of the Ask them questions based Let them ask questions
generalizations lesson on the performance given related to the topic.
and abstractions
about the lesson

H. Evaluating Scoring rubric for Teacher made test Teacher made test
learning substitution of ingredients

I. Additional Collect at least 5 recipes

activities for and substitute the
application or ingredients.
remediation

III. REMARKS

IV. REFLECTION

A. No. of learners ___of learners who ___of learners who ___of learners who earned
who earned 80% earned 80% above earned 80% above 80% above
 in the evaluation

B. No. of learners ___ of Learners who ___ of Learners who ___ of Learners who
who require require additional require additional require additional activities
additional activities for remediation activities for remediation for remediation
activities for
remediation who
scored below 80%

C. Did the remedial ____Yes ____ No ____Yes ____ No ____Yes ____ No

lessons work? No. ____ of learners who ____ of learners who ____ of learners who
of learners who caught up the lesson caught up the lesson caught up the lesson
have caught up
with the lesson

D. No. of learners ____ of learners who ____ of learners who

who continue to continue to require continue to require
require remediation remediation
remediation

E. Which of my Strategies used that work Strategies used that work Strategies used that work
teaching strategies well: well: well:
worked well? ___group collaboration ___group collaboration ___group collaboration
___ games ___ games ___ games
Why did this
___ solving quizzes ___ solving quizzes ___ solving quizzes
work? ___ power point ___ power point ___ power point
presentation presentation presentation
___think –pair-share ___think –pair-share ___think –pair-share
___differentiated ___differentiated ___differentiated
instruction instruction instruction
___role playing ___role playing ___role playing
___ discovery method ___ discovery method ___ discovery method
___ lecture method ___ lecture method ___ lecture method
 ___ Hand - outs
Why?
___complete IM’s
___availability of
materials
___peoples eagerness to
learn
___group members
cooperation in doing their
tasks
F. What difficulties ___bullying among
did I encounter students
which my ___ Students
behavior/attitude
principal or
___Colorful IM’s
supervisor can ___Unavailable
help me solve? technology equipment
____additional Clerical
works
____reading readiness
____lack of interest of
pupils
G. What innovation Planned innovations:
or localized ____localized videos
materials did I ____making use tarpapel
from views of the locality
use/discover
___recycling of plastics
which I wish to to be used as instructional
share with other materials
teachers? ___local poetical
composition
___flashcards
___pictures
___ Hand - outs
Why?
___complete IM’s
___availability of
materials
___peoples eagerness to
learn
___group members
cooperation in doing their
tasks
___bullying among
students
___ Students
behavior/attitude
___Colorful IM’s
___Unavailable
technology equipment
____additional Clerical
works
____reading readiness
____lack of interest of
pupils
Planned innovations:
____localized videos
____making use tarpapel
from views of the locality
___recycling of plastics
to be used as instructional
materials
___local poetical
composition
___flashcards
___pictures
___ Hand - outs
Why?
___complete IM’s
___availability of materials
___peoples eagerness to
learn
___group members
cooperation in doing their
tasks
___bullying among
students
___ Students
behavior/attitude
___Colorful IM’s
___Unavailable technology
equipment
____additional Clerical
works
____reading readiness
____lack of interest of
pupils
Planned innovations:
____localized videos
____making use tarpapel
from views of the locality
___recycling of plastics to
be used as instructional
materials
___local poetical
composition
___flashcards
___pictures
Prepared by: Checked and reviewed by

PRINCESS ANN B. ESPIRITU JUANITA F. GOTING

PSB Teacher School Head