I.

OBJECTIVES PICANAN NATIONAL HIGH GRADE LEVEL and

DAILY SCHOOL:
SCHOOL SECTION:
10

LESSON TEACHER: FLORRIZA V. BOMBIO LEARNING AREA: TLE – COOKERY

The learners demonstrate an understanding on preparing and presenting starch and cereals.
TEACHING DATES & WEEK 5, DAY 4
LOG TIME: (THURSDAY, SEPT. 28, 2023)
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

II. CONTENT CLASSIFICATION AND SOURCES OF STARCH

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
Cookery Teacher’s Guide
Pages
2. Learner’s Materials
Cookery Learner’s Module
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 Established safe and
Lesson or Presenting Prayer secure learning
New Lesson Checking of Attendance environments to enhance
Health and Safety Protocols learning through the
TLE Class Reminders consistent
implementation of
policies, guidelines and
procedures.

WHAT AM I
Name the following tools/equipment in preparing starch dishes Applied knowledge of
and use it in a sentence. content within and across
curriculum teaching areas.
(ENGLISH)
B. Establishing a FLAGGED AS STARCHY Applied knowledge of
Purpose for the DIRECTION: Identify the country of the following flag. Each flag content within and across
Lesson represents a dish and try to guess what its ingredients are. curriculum teaching areas.
(AP)

C. Presenting DISCUSSION OF CONCEPTS Displayed proficient use of

Examples/Instances Class discussion through PowerPoint Presentation of the Mother Tongue, Filipino
of the Lesson CLASSIFICATION AND SOURCES OF STARCH and English to facilitate
teaching and learning.
D. Discussing New ACTIVITY NO. 1: FILL ME OUT
Concepts and DIRECTION: Complete the table with the needed information
Practicing New CEREALS LEGUMES ROOTS & TUBERS
Skills#1

E. Discussing New ACTIVITY NO. 2: STARCHES I HAVE EATEN Used a range of teaching
Concepts and List down the starch dishes you have eaten the last seven days. strategies that enhance
Practicing New Then, classify them as follows: learner achievement in
Skills#2 CEREALS LEGUMES ROOTS & TUBERS literacy and numeracy
skills.

Then, count the number of servings you have consumed per dish.
Compute which classification of starch is the most you have eaten
for the last seven days.

F. Developing Mastery Give the meaning of the following: Displayed proficient use of
a. Natural Starch Mother Tongue, Filipino
b. Modified Starch and English to facilitate
c. Purified Starch teaching and learning.
d. Cereals
e. Legumes
f. Roots and Tubers
G. Finding Practical THINK ABOUT IT (ELABORATE) Used a range of teaching
Application of If you will be the one to decide on which food your family will strategies that enhance
Concepts and Skills in consume for this coming weekend, what would be the learner achievement in
Daily Living starch/cereal dishes you will include on your list? Why did choose literacy and numeracy
them? skills.

H. Making Why is it important to learn the classification and sources of food Used a range of teaching
Generalization and starch? strategies that enhance
Abstractions about learner achievement in
the lesson literacy and numeracy
skills.
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
Activities for What are the starch properties and reaction?
Application or
Remediation
V. REMARKS

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:

FLORRIZA V. BOMBIO
Teacher I

Checked/Reviewed/Observed by:

NELIA C. SUSTINO ALEX C. BOOC

Head Teacher I Principal II