LUNA NATIONAL VOCATIONAL HIGH SCHOOL

ALCALA LUNA, LA UNION

DAILY LESSON PLAN

Grade Level 7 Quarter 3 Week number 7
Learning Area COOKERY Day and Time Monday: 2:00 – 3:00 - Luna GRADE
(Exploratory)
Topic / Subject Module 7: Calculate Cost of Production
Matter
Most Essential 1. Discuss principles of costing (TLE_HECK7/8PM-0e-5)
Learning 2. Compute cost of production
Competency
(MELC)
Learning a. Define peso mark-up;
Objectives b. Discuss principles of costing.
Learning Materials Chalk, chalkboard, DLP, PPT, TV, Ingredients for pancake batter, tools and
equipment used in pancake making.
Cookery 7-8 SLM Q3-M4 (pp.
Preliminary Activities (Review Previews Lesson/s or Present New Lesson)
a. Prayer
b. Checking of Attendance
c. Setting of standard
• Raise your hand before speaking or leaving your seat.
• Listen to the teacher attentively for you to understand the lesson very well.
• Follow directions.
• Ask for help if you need it.
d. Activity (Five- minute reading)
e. Review:
Last meeting, we discussed about converting instruments.
How are you going to convert?

Instructional Strategies
ACTIVITIES  Direction: In the puzzle below, find the terms used in the principles
of costing and cost of production. Write answers on a separate sheet
of paper.

ANALYSIS What is mark-up?

What is cost of production?
How are you going to calculate the cost of production?
ABSTRACTION Discuss Cost of Production
 Principles of Costing
In a food business you need to know the total cost of the product
before you will sell it.
 The following are the things to consider in calculating the cost of the
product.
1. Mark-up - is the amount added to the price cost.
- It can also be stated as a permanent amount or as percentage of the
total cost.
- is the difference between a product’s selling price and cost as a
percentage of the cost.
2. Selling price - is the price at which a product or service is sold.
 3. Purchase Cost - is the price a buyer pays for the food bought.
4. Yield - is the amount of usable product after it has been processed.
5. Total Cost - is the total cost of food production.
 Calculating Mark-up & Selling Price
Formula:
1. Peso Markup = Selling Price - Purchase Price
2. Percent Markup = Peso Markup ÷ Selling Price
3. Selling price = Total Cost + Peso Markup
No. of Yield
APPLICATION Compute the SELLING PRICE OF BIBINGKA product if given the following
estimated cost of ingredients which produced 30 pieces with 50% peso mark-
up.

GENERALIZATION What is the formula of computing peso mark-up?

What is the formula of computing selling price?
Assessment and Evaluation
ASSESSMENT ____1. This refers to the difference between a product’s selling price and cost
as a percentage of the cost.
A. Cost B. Mark-up C. Price D. Selling price
____2. The value that a store owner sets for his goods.
A. Cost B. Mark-up C. Price D. Selling price
____3. This activity is concerned with obtaining food at the right price at the
right source.
A. Cost B. Mark-up C. Purchasing D. Receiving
____4. To calculate percent mark-up based on cost is done by dividing the
peso
mark –up by ______.
A. cost selling price B. price
C. selling D. selling price
Other Activities Compute the PESO MARKUP and the SELLING PRICE of YEMA Product if given the
estimated cost of ingredients which produced 40 pcs. Yema with 50% markup.

Reflection and
Adaptation

Prepared by: Checked:

BERNADETTE N. NAVIDAD STEPHEN T. CABADING JOEY O. NIGOS

Teacher III Head Teacher II School Principal I
 LUNA NATIONAL VOCATIONAL HIGH SCHOOL
ALCALA LUNA, LA UNION

DAILY LESSON PLAN

Grade Level : 7 Quarter 3 Week Number: 4
Learning Area: TVE- COOKERY (EXPLORATORY) Day & Time: 2:00 – 3:00 (Tuesday)
Learning Competency Maintain appropriate kitchen tools, equipment and paraphernalia
(MELC/s) (TLE_HECK7/8MT-0b-2)
Measure ingredients according to recipe requirement (TLE_HECK7/8PM-Od-4)
Learning Objectives: a. Getting a 65% score from a summative test.
b. Getting a frequency of error.
Learning Materials:  Pen and paper test
Topic/s: Module 3: Maintain appropriate kitchen tools, equipment and paraphernalia
Module 4: Abbreviations and Equivalents of Measurements
Learning Task
Preliminary a. Prayer
Activities: b. Checking of Attendance 
c. Setting of standard
 Raise your hand before speaking or leaving your seat.
 Follow directions.
 Ask for help if you need it.
Activity The students will give a few minutes for students to review.

Test Proper The teacher will read the directions clearly.

The learners will take the exam/ summative test.
Checking the test paper.
Recording the score.
Getting the frequency of error.
Other Activities (RRE) In your notebook, define mark-up and how to calculate the percentage mark-up.

Journal/ Reflection

Prepared by: Checked:

BERNADETTE N. NAVIDAD STEPHEN T. CABADING JOEY O. NIGOS

Teacher III Head Teacher II School Principal I
 LUNA NATIONAL VOCATIONAL HIGH SCHOOL
ALCALA LUNA, LA UNION

DAILY LESSON PLAN

Grade Level 7 Quarter 3 Week number 7
Learning Area COOKERY Day and Time Wednesday: 2:00 – 3:00 - Luna GRADE
(Exploratory)
Topic / Subject Module 7: Calculate Cost of Production
Matter
Most Essential Compute cost of production (TLE_HECK7/8PM-0e-5)
Learning
Competency
(MELC)
Learning Compute peso mark-up, percentage mark-up and selling price.
Objectives
Learning Materials Chalk, chalkboard, DLP, PPT, TV, Ingredients for pancake batter, tools and
equipment used in pancake making.
Cookery 7-8 SLM Q3-M4 (pp.
Preliminary Activities (Review Previews Lesson/s or Present New Lesson)
a. Prayer
b. Checking of Attendance
c. Setting of standard
• Raise your hand before speaking or leaving your seat.
• Listen to the teacher attentively for you to understand the lesson very well.
• Follow directions.
• Ask for help if you need it.
d. Activity (Five- minute reading)
e. Review:
Last meeting, we discussed about converting instruments.
How are you going to convert?

Instructional Strategies
ACTIVITIES  Direction: In the puzzle below, find the terms used in the principles
of costing and cost of production. Write answers on a separate sheet
of paper.

ANALYSIS What is mark-up?

What is cost of production?
How are you going to calculate the cost of production?
ABSTRACTION Discuss Cost of Production
How to Calculate Markup Percentage
Markup is the difference between how much an item costs you, and how
much you sell that item for--it's your profit per item. Any person working
in business or retail will find the skill of being able to calculate markup
percentage very valuable.
Instructions
 Calculate your peso mark-up. This is done by subtracting your buying
price from your selling price.
Example:
Selling price 15.00
 Purchase cost/buying price - 10.00
Peso mark-up 5.00
 Calculate percent mark-up based on cost. This is done by dividing the
peso markup by the cost
Example:
Peso mark-up 5.00
Purchase cost/buying price ÷10.00
Percentage mark up .5 or 50%

APPLICATION Direction: Given the following items and its estimated cost, compute the peso
mark up and percentage mark –up in each item. Write your answers on a
separate sheet of paper.

GENERALIZATION What is the formula of computing peso mark-up?

What is the formula of computing selling price?
Assessment and Evaluation
ASSESSMENT ____1. The percent mark –up based on selling price is done by dividing the
peso
mark-up by the _____.
A. buying price B. cost C. peso mark-up D. selling price
____2. If the peso mark-up is P5.00 and the selling price is P15.00, how much
is
the percentage mark-up?
A. 33% B. 35% C. 40% D. 50%
____3. If the selling price is P15.00 and the purchase cost is P10.00, how much
is the peso mark –up?
A. P5.00 B. P10.00 C. P 15.00 D. P20.00
____4. The peso mark-up is P 5.00 and the purchase cost is P10.00, how much
is the percentage mark-up?
A. 10% B. 15% C. 50% D.55%
____5. You have 2 kilos chicken with a unit cost of P115.00/ kilo. How much is
the total cost of the chicken?
A. P115.00 B. P200 C. P215 D. P230
Other Activities
Reflection and
Adaptation

Prepared by: Checked:

BERNADETTE N. NAVIDAD STEPHEN T. CABADING JOEY O. NIGOS

Teacher III Head Teacher II School Principal I
 LUNA NATIONAL VOCATIONAL HIGH SCHOOL
ALCALA LUNA, LA UNION

DAILY LESSON PLAN

Grade Level 7 Quarter 3 Week number 5
Learning Area COOKERY Day and Time Wednesday: 2:00 – 3:00 - Luna GRADE
(Exploratory)
Topic / Subject Module 4: Abbreviations and Equivalents of Measurements
Matter Lesson 2: Measure Ingredients According to Recipe Requirement
Most Essential Measure ingredients according to recipe requirement
Learning (TLE_HECK7/8PM-Od-4)
Competency
(MELC)
Learning a. Identify the tools needed in measuring ingredients;
Objectives b. Discuss how to measure ingredients accurately;
c. Demonstrate the proper way of measuring ingredients.
Learning Materials Chalk, chalkboard, DLP, PPT, TV
Cookery 7-8 SLM Q3-M4 (pp. 9-12)
Preliminary Activities (Review Previews Lesson/s or Present New Lesson)
a. Prayer
b. Checking of Attendance
c. Setting of standard
• Raise your hand before speaking or leaving your seat.
• Listen to the teacher attentively for you to understand the lesson very well.
• Follow directions.
• Ask for help if you need it.
d. Activity (Five- minute reading)
e. Review:
1. What was our topic yesterday?
2. what is the abbreviation of cup, pound, tablespoon, teaspoon?

Instructional Strategies
ACTIVITIES Activity: Pick me!
Direction: From the image below, identify the tools needed in measuring dry
and liquid ingredients.
ANALYSIS What are the different measuring tools in the picture?
What are the measuring tools for dry and liquid ingredients?
How to measure dry ingredients/ liquid ingredients?
ABSTRACTION Discuss Lesson 2 Measure Ingredients According to Recipe Requirement.
 Measurement of Dry and Liquid Ingredients
 Steps on how to measure dry ingredients
 Steps on how to measure liquid ingredients
APPLICATION Directions: Measure accurately the ingredients in making Bibingka. Color the
measuring cup with the corresponding level of measurement. Measure
only the ingredients with dot ( • )
Bibingka Batter
Ingredients: • 2 cup rice
• 1 cup water
• 3/4 cup sugar
2 tsp baking
2 tbsp. melted butter
3 eggs, beaten
1 cup thick coconut milk
• ½ cup milk

GENERALIZATION What is the measuring for dry and liquid ingredients?

How are you going to measure dry and liquid ingredients?
What tool are you going to use for levelling?
Assessment and Evaluation
ASSESSMENT Directions: Read each statement carefully then select and write the letter of your
answer on a separate sheet of paper.
1. Which of the following tools is used to measure small amount of
ingredients?
A. Liquid measuring cup B. Measuring cup
C. Measuring spoon D. Weighing scale
2. It is a tool used to measure water.
A. Liquid measuring cup B. Measuring cup
C. Measuring spoon D. Weighing scale
3. What tool is used in levelling flour?
A. Knife B. Rubber scraper
C. Spatula D. Wooden
Other Activities Directions: Write the procedures in measuring the following ingredients. Write
your answer in your TLE notebook.
1. Flour
2. Brown Sugar
3. Milk
4. Baking Powder
5. Baking Soda
Reflection and
Adaptation

Prepared by: Checked:

 LUNA NATIONAL VOCATIONAL HIGH SCHOOL
ALCALA LUNA, LA UNION

DAILY LESSON PLAN

Grade Level 7 Quarter 3 Week number 5
Learning Area COOKERY Day and Time Wednesday: 2:00 – 3:00 - Luna GRADE
(Exploratory)
Topic / Subject Module 4: Abbreviations and Equivalents of Measurements
Matter Lesson 2: Measure Ingredients According to Recipe Requirement
Most Essential Measure ingredients according to recipe requirement
Learning (TLE_HECK7/8PM-Od-4)
Competency
(MELC)
Learning d. Identify the tools needed in measuring ingredients;
Objectives e. Discuss how to measure ingredients accurately;
f. Demonstrate the proper way of measuring ingredients.
Learning Materials Chalk, chalkboard, DLP, PPT, TV
Cookery 7-8 SLM Q3-M4 (pp. 9-12)
Preliminary Activities (Review Previews Lesson/s or Present New Lesson)
a. Prayer
b. Checking of Attendance
c. Setting of standard
• Raise your hand before speaking or leaving your seat.
• Listen to the teacher attentively for you to understand the lesson very well.
• Follow directions.
• Ask for help if you need it.
d. Activity (Five- minute reading)
e. Review:
1. What was our topic yesterday?
2. what is the abbreviation of cup, pound, tablespoon, teaspoon?

Instructional Strategies
ACTIVITIES Activity: Pick me!
Direction: From the image below, identify the tools needed in measuring dry
and liquid ingredients.
ANALYSIS What are the different measuring tools in the picture?
What are the measuring tools for dry and liquid ingredients?
How to measure dry ingredients/ liquid ingredients?
ABSTRACTION Discuss Lesson 2 Measure Ingredients According to Recipe Requirement.
 Measurement of Dry and Liquid Ingredients
 Steps on how to measure dry ingredients
 Steps on how to measure liquid ingredients
APPLICATION Directions: Measure accurately the ingredients in making Bibingka. Color the
measuring cup with the corresponding level of measurement. Measure
only the ingredients with dot ( • )
Bibingka Batter
Ingredients: • 2 cup rice
• 1 cup water
• 3/4 cup sugar
2 tsp baking
2 tbsp. melted butter
3 eggs, beaten
1 cup thick coconut milk
• ½ cup milk

GENERALIZATION What is the measuring for dry and liquid ingredients?

How are you going to measure dry and liquid ingredients?
What tool are you going to use for levelling?
Assessment and Evaluation
ASSESSMENT Directions: Read each statement carefully then select and write the letter of your
answer on a separate sheet of paper.
1. Which of the following tools is used to measure small amount of
ingredients?
A. Liquid measuring cup B. Measuring cup
C. Measuring spoon D. Weighing scale
2. It is a tool used to measure water.
A. Liquid measuring cup B. Measuring cup
C. Measuring spoon D. Weighing scale
3. What tool is used in levelling flour?
A. Knife B. Rubber scraper
C. Spatula D. Wooden
Other Activities Directions: Write the procedures in measuring the following ingredients. Write
your answer in your TLE notebook.
1. Flour
2. Brown Sugar
3. Milk
4. Baking Powder
5. Baking Soda
Reflection and
Adaptation
 LUNA NATIONAL VOCATIONAL HIGH SCHOOL
ALCALA LUNA, LA UNION

DAILY LESSON PLAN

Grade Level 7 Quarter 3 Week number 5
Learning Area COOKERY Day and Time Thursday: 2:00 – 3:00 - Luna GRADE
(Exploratory)
Topic / Subject Module 4: Abbreviations and Equivalents of Measurements
Matter Lesson 2: Measure Ingredients According to Recipe Requirement
Most Essential Measure ingredients according to recipe requirement
Learning (TLE_HECK7/8PM-Od-4)
Competency (MELC)
Learning Objectives a. Identify the tools needed in measuring ingredients;
b. Demonstrate the proper way of measuring ingredients.
Learning Materials Chalk, chalkboard, DLP, PPT, TV
Cookery 7-8 SLM Q3-M4 (pp. 9-12)
Preliminary Activities (Review Previews Lesson/s or Present New Lesson)
a. Prayer
b. Checking of Attendance
c. Setting of standard
• Raise your hand before speaking or leaving your seat.
• Listen to the teacher attentively for you to understand the lesson very
well.
• Follow directions.
• Ask for help if you need it.
d. Activity (Five- minute reading)
e. Review:
1. What was our topic yesterday?
2. What are the different tools needed in measuring?
Instructional Strategies
ACTIVITIES Activity: Ingredient Matching Game:
 Group the class into five groups.
 The teacher will present pictures like flour and milk.
 Students must match each ingredient with the appropriate measuring
 tool needed to measure it accurately.
ANALYSIS What are the measuring tools for dry and liquid ingredients?
How to measure dry ingredients/ liquid ingredients?
ABSTRACTION Guide questions:
1. Why do we need to measure the ingredients accurately?
2. Why is substitution of ingredients needed?
3. How do you measure flour accurately?
APPLICATION (The teacher will demonstrate how to measure dry and liquid ingredients
properly. After which, there will be a return demo.)

(Group Activity)
Directions: Measure the following ingredients:
Dry ingredients Liquid ingredients
1. 2 cups all-purpose flour 1. 160 ml
2. 1 ¼ cup all-purpose flour 2. 1/2 cup
3. 4 tablespoons sugar 3. 8 oz.
4. ¾ cup sugar 4. 1 1/3 cup
5. 1 tbsp cornstarch 5. 120 ml

GENERALIZATION What is the measuring for dry and liquid ingredients?

How are you going to measure dry and liquid ingredients?
What tool are you going to use for levelling?

Assessment and Evaluation

ASSESSMENT Directions: Read the questions carefully. Choose the best answers and write
only the letters of the correct answer.
1. What tool is use to level off when measuring flour?
A Rubber scraper B. Spatula C. Wooden spoon D. Knife
2. This equipment is used to measure large quantities of ingredients
A. Measuring cup B. Weighing scale
C. Measuring spoon D. Liquid measuring cup
3. When measuring liquid, always put the measuring cup on ______surface
A. Wet B. Dry C. Flat D. Top
4. Which statement is true when measuring dry ingredients?
A. Only fill them half way B. Fill them to the top
C. They come in a set of 4 D. Made up of plastic only
5. This tool is used to time baked products while baking.
A. Timer B. Dry measuring cup
C. Weighing scale D. Oven

Other Activities To our next session, bring the following ingredients:

2 cups all-purpose flour
4 tablespoons sugar
1 1⁄2 tablespoons baking powder
2 large eggs
2 cups milk (evaporated)
1 teaspoon vanilla
Procedure:
Mix the flour, sugar and baking powder in large bowl.
In another bowl beat eggs with milk and vanilla.
Add egg mixture to flour and mix till smooth.
Let stand for 5 minutes and mix again.
Pour mix in hot skillet to make 6 inch pancake. Flip when bubbles on edge
break.
Reflection and
Adaptation
Prepared by: Checked:

BERNADETTE N. NAVIDAD STEPHEN T. CABADING JOEY O. NIGOS

Teacher III Head Teacher II School Principal I