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Cot EPP HE 4 Paghahanda NG Masustansyang Pagkain
Cot EPP HE 4 Paghahanda NG Masustansyang Pagkain
SCHOOL
Grades 1 to 12
Teacher MARTHONY B. YECLA Learning Area EPP-HE 4
DAILY LESSON
LOG Date & Time MARCH 21, 2024 Quarter QUARTER/Week 6
I.OBJECTIVES
A. Content Standard Naipamamalas ang pang-unawa sa batayang konsepto ng “gawaing pantahanan” at ang
maitutulong nito sa pag-unlad ng sarili at tahanan.
B. Performance Standard Naisasagawa ng may kasanayan ang mgagawaing pantahanan na makatutulong sa
pangangalaga ng pansarili at ng sariling tahanan.
C. Learning Competencies nakatutulong sa paghahanda ng masustansiyang pagkain.
This indicator is
evident as the teacher
emphasizes the
importance of prior
learning and conducts
a short quiz race to
Panuto: Basahin ang mga sumusunod na pahayag. Isulat ang tsek (/) sa assess students'
understanding. By
sagutang papel kung ang isinasaad ng pangungusap ay wastong paraan providing equal
ng paglilinis ng bakuran at ekis (x) naman kung hindi. opportunities for
participation and
assessment, the
teacher promotes
____1. Ang mga nabubulok na basura ay pampataba sa fairness and respect
in the classroom,
mga halaman. fostering an
environment where
____2. Linisin ang daanan ng tubig o kanal upang maiwasan ang students feel valued
pamamahay ng mga daga at iba pang mga hayop. and encouraged to
learn.
____3. Ang bakurang marumi ay nakatutulong sa pagkakaroon ng
malinis na pamayanan.
____4. Gamitin ang pandakot kung ilalagay ang mga tuyong dahon
sa basurahan.
____5. Ang mga basurang nabubulok ay kailangang ilagay
sa compost pit.
B) Establishing the purpose for the Pangganyak/ Paghahabi ng Layunin ng Aralin Observable #3:
lesson Applied a range of
teaching strategies to
develop critical and
creative thinking, as
Handa na ba kayo sa panibagong Game: ALIN DITO? well as other higher-
aralin? order thinking skills.
Alin dito ang mga masustansyang pagkain?
In this part of the
lesson, students are
Narito ang paksa sa araw na ito. required to analyze
________ images of different
foods and make
judgments based on
their nutritional value
and importance. This
Pagkatapos ng araling ito, kayo ay activity encourages
inaasahang: critical thinking as
students need to
____________ assess each food item
and make informed
______ decisions about
whether it is
nutritious and
important to eat. They
are prompted to
consider factors
beyond mere
identification of the
foods, engaging in
Kilalanin ang mga larawan at punan ng tsek (/) o ekis (X) ang bawat kahon. higher-order thinking
skills related to health
and nutrition.
P T I R W W A H I I G A P O T
A A L I P T A M B O O S A A V
This illustrates
observable #.1
G E I P A P L S T P B B G M C
Apply knowledge of
B A P A G L I T S O N S H O N content within and
across curriculum
A J K G P G S A H E T B U N P teaching areas
B A K P I U B D D A B T R G A
A D O R R T I A N D J P N L G
Observable #3:
Applied a range of
teaching strategies to
develop critical and
L Q B I A E N F Y T Y U O I P creative thinking, as
well as other higher-
A B A T S J G E L O G S M G A order thinking skills.
T P A O O A L A A P G A P A K
The activity involves
P A G S A L A A A T O Y O W U finding words related
to the preparation and
N M L A U I N O H C C R F R L cooking of food in a
puzzle (palaisipan).
G G A P A G B A Y O Y M T K O This requires critical
thinking skills as
students need to
F R E C C D T R B A K U I A N identify and connect
words within the
E L C P A G P U T O L R D I X given context.
Palaisipan
PAGPUTOL PAGPAKULO
PAGBABALAT PAGPRITO
PAGPIRASO PAGLITSON
PAGBAYO PAGHURNO
PAGSALA PAG-IIHAW
D) Discussing new concepts and (Ipapaliwanag ang layunin sa mga mag-aaral sa gaganaping talakayan.) Observable #5:
practicing new skills #1 Establish safe and
secure learning
environments to
enhance learning
(EXPLAIN) through the
consistent
implementation of
policies, guidelines,
and procedures.
6. Ano kaya ang maaring mangyari sa ating katawan kung hindi tayo
kumakain ng gulay? The lesson involves
the application of
7. Ano ang iyong gagawin para magkaroon ng malusog na knowledge about
nutrition and food
pangangatawan? preparation, which is
likely part of the
8. Bilang bata, paano ka makatutulong sa paghahanda ng mga curriculum teaching
masusustansyang pagkain? areas related to
health education.
This illustrates
observable #.3
Applied a range of
teaching strategies to
develop critical and
creative thinking, as
well as other higher-
order thinking skills.
Sa paghahanda ng lulutuing pagkain sa araw-araw ay dapat nagtataglay ng
pagkain sa Go, Grow at Glow. By asking questions
related to the video
content and
encouraging students
to brainstorm and
Mga Paraan sa Paghahanda ng Pagkain: think critically about
nutrition, food
groups, and food
preparation methods,
the lesson promotes
the development of
critical thinking skills.
Pagbugbog
Pagtitimpla
ito ay ang paghahalo ng mga
paghahalo ng dalawang sangkap
gamit ang kutsara o electric mixer sangkap na may pa ikot at ulit- This illustrates
observable #.2
ulit na galaw gamit ang tinidor
Used a range of
o eggbeater teaching strategies
that enhance learner
achievement in
literacy and numeracy
skills.
These strategies
Pagbabayo enhance students'
literacy skills through
pagpulbo ng mga pagkain gamit reading and
Pagpipiraso
ang pandidkik o pambayo comprehension of
instructions, as well
pagpuputol ng pagkain sa maliit as their numeracy
na paraan. Maaari ding putulin na skills through budget
planning and
understanding
nutritional concepts.
Pagsasala
pagproseso upang ma sala ang
pagkain
Mga Pamantayan na Dapat Tandaan sa Paghahanda ng Pagkain
Pangkatin ang mga mag – aaral sa tatlong grupo at ipagawa ang mga
sumusunod:
Observable #6:
Pangkat 1: I can Manage!
Maintained learning
environments that
Gumawa ng isang plano ng pagkain na idudulot sa agahan, promote fairness,
tanghalian at hapunan. Sikaping may isang pagkain buhat sa bawat respect, and care to
pangkat. encourage learning.
E) Developing Mastery (Leads to Panuto: Basahing mabuti ang mga pangungusap. Isulat sa sagutang papel
Formative Assessment)
ang T kung ito ay tama sa paghahanda at paghahain ng pagkain, M
naman kung mali.
(EVALUATION)
___3. Pinuputol ang mga pagkain gaya ng karne, karot o sibuyas gamit ang
kutsilyo at sangkalan o chopping board.
___7. Maaaring putulin ang mga gulay na parang kahon kagaya ng karot at
patatas gamit ang kagamitang ito.
___9. Ito ay ang paghahalo ng mga sangkap na may paikot at paulit- ulit na
galaw gamit ang tinidor o eggbeater.
___10. Ito ay isang proseso kung saan kukunin ang balat ng prutas at gulay
gaya ng saging, dalanghita o kalamansi.
I) Additional activities for Ilista ang pagkaing ihahanda sa hapunan sa inyong bahay.
application or remediation
(EXTEND) Suriin kung ang tatlong pangkat ng pagkain at ang sustansiyang taglay nito
ay makikita sa pagkain
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be done to help the students learn?
VI. REFLECTIONS Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
Prepared:
MARTHONY B. YECLA
Teacher-I
Checked & Reviewed:
ROVELYN S. YAPE
Master Teacher-II
Approved:
LEMUEL T. OCARIZA
HEAD TEACHER IV
ANNOTATIONS:
Observable #1: Apply knowledge of content within and across curriculum teaching areas.
This lesson demonstrates an interdisciplinary approach by incorporating elements of various subjects, such as health
and nutrition, mathematics (budget planning), and communication skills (writing and group discussions), to teach
students about meal preparation and nutrition. By connecting these subject areas, the lesson enhances students'
understanding of the broader context of food and nutrition in daily life.
Observable #2: Use a range of teaching strategies that enhance learner achievement in literacy and numeracy
skills.
The lesson employs diverse teaching strategies, including quizzes, brainstorming, video presentations, and group
activities. These strategies enhance students' literacy skills through reading and comprehension of instructions, as well
as their numeracy skills through budget planning and understanding nutritional concepts.
Observable #3: Applied a range of teaching strategies to develop critical and creative thinking, as well as other
higher-order thinking skills.
Critical and creative thinking are promoted through activities like the quiz, brainstorming session, and discussions that
encourage students to analyze, evaluate, and apply their knowledge. These activities foster higher-order thinking skills
and problem-solving abilities, particularly in the context of meal planning.
Observable #4: Displayed proficient use of Mother Tongue, Filipino, and English to facilitate teaching and
learning.
The lesson seamlessly integrates multiple languages, including Mother Tongue, Filipino, and English, to ensure
effective communication and comprehension among diverse learners, promoting inclusivity and accessibility.
Observable #5: Establish safe and secure learning environments to enhance learning through the consistent
implementation of policies, guidelines, and procedures.
The lesson emphasizes the importance of safety and hygiene when handling food, aligning with policies and
guidelines for safe cooking practices. This contributes to a secure learning environment by raising awareness of health
protocols.
Observable #6: Maintained learning environments that promote fairness, respect, and care to encourage
learning.
Throughout the lesson, the teacher encourages fairness, respect, and care among students through group activities and
discussions. This nurturing environment fosters a positive learning atmosphere, where students feel valued and
supported in their learning journey.