School: Kawayan National High School Grade Level: 10

GRADES 1 to 12
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON LOG
Teaching Dates and Time: October 9-13, 2023 Quarter: 1

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES October 9, 2023 October 10, 2023 October 11, 2023 October 12, 2023

A. Content Standard The learners demonstrate an understanding preparing and cooking cereals and starch dishes

B. Performance Standards The learners independently prepare and cook cereals and starch dishes

C. Learning Competencies/
Objectives
(Write the LC code for each)
II. CONTENT
A. Topic
B. Concept
C. KBI
III. LEARNING RESOURCES
A. References
1. Curriculum guide
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources
Cookery 10 – quarter 1 – week 7
1.3. identify the ingredients in the
preparation of various types of starch
and cereal dishes
TLE_HECK9-12CD-If-5
5. Ingredients for starch and cereal
dishes
Mastering the culinary craft requires
the ability to discern the alchemy of
ingredients in starch and cereal
dishes, unlocking the secrets to
creating a symphony of flavors and
textures."
Observation and focus
Cookery NCII CG page 25-26
Cookery NCII TG page 41-44
Cookery NCII LM page 103-112
1. Whiteboard and markers
2. Visual aids (images of different starch
and cereal dishes)
3. Ingredients for practical demonstration
LO2. Prepare starch and cereal dishes
2.1 cook various types of starch and cereal dishes
2.2 prepare sauces and accompaniments of selected starch and cereal products
2.3 follow safety and hygienic practices while working in the kitchen
TLE_HECK9-12CD-Ig-i-6
6. Methods of cooking starch and cereal dishes
7. Preparation of sauces and accompaniments for starch and cereal dishes
8. Safety and hygienic practices in the kitchen
"The art of cooking starch and cereal "In the world of culinary artistry, the "In the kitchen, safety and hygiene
dishes is a culinary journey where the mastery of sauces and are the unsung heroes that ensure the
right method transforms grains into accompaniments is the brushstroke canvas of creativity remains
gastronomic delights, a symphony of that elevates a dish to a masterpiece, untainted, where the art of cooking
taste and texture awaiting the where flavor and presentation dance and the science of well-being
discerning palate." in perfect harmony." converge."
Seeking Betterment Respect for Others Self-Discipline
Cookery NCII CG page 26 Cookery NCII CG page 26 Cookery NCII CG page 26
Cookery NCII TG page 44-47 Cookery NCII TG page 44-47 Cookery NCII TG page 44-47
Cookery NCII LM page 112-123 Cookery NCII LM page 112-123 Cookery NCII LM page 112-123
1.Whiteboard and markers 1.Whiteboard and markers 1.Whiteboard and markers
2.Cooking equipment (stove, pots, 2.Cooking equipment (stove, pots, 2.Visual aids or posters about kitchen
pans, etc.) pans, etc.) safety and hygiene

IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
C. Presenting examples/
instances of the new
lesson
D. Discussing new concepts
and practicing new skills # 1
Cookery 10 – quarter 1 – week 7
(e.g., rice, pasta, flour, potatoes, etc.)
4. Handouts with a list of dishes and their
corresponding ingredients
MONDAY
October 9, 2023
• Begin with a warm welcome.
• Reading Time (10 minutes)
• Review about last week’s topic:
Food Sources and Kinds of Starch
and Cereals
1. Briefly discuss the importance of
starch and cereal dishes in various
cuisines.
2. Present the learning competency:
"Today, we will be exploring the
ingredients used in different starch
and cereal dishes. This knowledge
is essential for understanding the
flavors and textures of these
dishes."
1. Discussion and Explanation (15
minutes):
• Discuss what starch and cereal
dishes are and why they are
significant in culinary traditions.
• Explain that different starch and
3.Ingredients for a practical cooking
demonstration (e.g., rice, pasta,
potatoes, etc.)
4.Handouts with recipes and cooking
instructions
5.Cooking utensils and tools
6.Safety equipment (aprons, oven
mitts, etc.)
7.Projector and screen (optional)
TUESDAY
October 10, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Exploring Ingredients in Starch and
Cereal Dishes
1. Begin the class by explaining the
lesson's objective: To learn various
methods of cooking starch and
cereal dishes.
2. Discuss the importance of knowing
these cooking techniques and how
they can be applied in daily life.
3. Briefly list the methods to be
covered, such as boiling, steaming,
frying, and baking.
4. Divide the class into small groups,
ensuring each group has access to
cooking equipment and
ingredients.
5. Assign each group a different
starch or cereal dish (e.g., rice,
3.Ingredients for a practical cooking
demonstration (e.g., sauces, starch
or cereal dishes)
4.Handouts with recipes and cooking
instructions
5.Cooking utensils and tools
6.Safety equipment (aprons, oven
mitts, etc.)
7.Projector and screen (optional)
WEDNESDAY
October 11, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Methods of Cooking Starch and
Cereal Dishes
1. Start the lesson by explaining the
objective: To learn how to prepare
sauces and accompaniments for
starch and cereal dishes.
2. Discuss the importance of sauces
and accompaniments in enhancing
the flavor and presentation of a
meal.
3. Briefly introduce the types of
sauces and accompaniments you
will cover (e.g., gravies,
condiments, dressings).
4. Divide the class into small groups
and assign each group a different
sauce or accompaniment to
prepare.
5. Provide each group with a recipe
and the necessary ingredients.
3.Examples of kitchen tools and
equipment
4.Handouts with safety and hygiene
guidelines
5.Personal protective equipment
(aprons, gloves, hairnets, etc.)
6.Projector and screen (optional)
THURSDAY
October 12, 2023
• Greet the students
• Reading Time (10 minutes)
• Review about yesterday’s topic:
Prepare Sauces and
Accompaniments that
Complement Starch and Cereal
Dishes
1. Start the lesson by explaining the
objective: To understand and
practice safety and hygiene in the
kitchen.
2. Discuss the importance of these
practices in food preparation to
prevent accidents, illnesses, and
maintain high-quality dishes.
3. Ask students to share any prior
knowledge or experiences related
to kitchen safety and hygiene.
4. Present a list of essential kitchen
safety guidelines on the
whiteboard or projector screen.
• Handling knives and sharp
objects safely
• Properly using kitchen

E. Discussing new concepts
and practicing new skills # 2
F. Developing Mastery
(Leads to Formative Assessment # 3)
Cookery 10 – quarter 1 – week 7
cereal dishes use a variety of
ingredients, including grains, flours,
and tubers.
• Introduce a few common starch
and cereal dishes (e.g., rice pilaf,
pasta with tomato sauce, mashed
potatoes, etc.).
2. Visual Aid Activity (15 minutes):
• Show images of various starch and
cereal dishes on the whiteboard.
• Engage students in a discussion
about the potential ingredients
used in each dish.
• Encourage students to think about
the primary ingredient (e.g., rice,
pasta, potatoes) and potential
additional ingredients (e.g.,
seasonings, vegetables, meats).
MONDAY
October 9, 2023
Activity (15 minutes):
1. Distribute handouts with a list of
different starch and cereal dishes.
2. Ask students to work in pairs.
3. Each pair should identify the key
ingredients for at least three dishes
from the list.
4.Afterward, pairs will present their
findings to the class.
3. Practical Demonstration (10
pasta, potatoes, quinoa) to
prepare using a specific cooking
method.
6. Have each group follow a step-by-
step recipe provided on handouts
or projected on the screen.
7. As students cook, circulate among
the groups to answer questions,
offer guidance, and ensure safety.
TUESDAY
October 10, 2023
8. Encourage students to discuss the
differences in techniques, such as
the time it takes to cook, the
texture of the final product, and
any variations they discover.
9. While students are cooking,
discuss safety procedures,
including how to handle hot
surfaces, sharp utensils, and the
importance of using oven mitts and
aprons.
Sharing and Discussion (15 minutes):
6. Instruct the groups to follow the
recipes and demonstrate the
preparation process.
7. As students cook, circulate among
the groups to answer questions,
offer guidance, and ensure safety.
WEDNESDAY
October 11, 2023
8. Discuss the key elements of making
a good sauce, such as flavor
balance, consistency, and
techniques like thickening and
deglazing.
9. While students are cooking, discuss
safety procedures, including how
to handle hot surfaces and
ingredients, and the importance of
using oven mitts and aprons.
Sharing and Discussion (15 minutes):
appliances and equipment
• Preventing burns and scalds
• Avoiding cross-contamination of
food
• Maintaining a clean and
organized workspace
5. Engage students in a discussion
about each guideline, asking for
examples and explanations.
Hygiene Practices (15 minutes):
6. Introduce a list of essential kitchen
hygiene practices.
• Washing hands thoroughly
before handling food
• Keeping hair and clothing clean
and tied back
• Using personal protective
equipment (PPE)
• Properly storing, handling, and
disposing of food
• Cleaning and sanitizing kitchen
tools and surfaces
7. Discuss the importance of each
hygiene practice and the potential
consequences of neglecting them.
THURSDAY
October 12, 2023
Demonstration (15 minutes):
8. Conduct a live demonstration of
proper handwashing and the use
of personal protective equipment.
9. Explain the correct way to wash
hands and demonstrate how to
put on and remove gloves and
aprons.
10.Show students how to organize
and maintain a clean and safe
kitchen workspace.
Q&A and Discussion (10 minutes):
 G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations of
concepts and skills in daily
living
I. Evaluating Learning
J. Additional activities for
application or remediation
Cookery 10 – quarter 1 – week 7
minutes):
• Choose one starch dish for a
practical demonstration (e.g.,
making rice pilaf).
• While demonstrating, explain and
showcase the ingredients being
used, their roles, and how they
contribute to the final dish's taste
and texture.
Conclusion (5 minutes):
1. Review the main points discussed
during the lesson.
2. Emphasize the importance of
understanding ingredients in
creating delicious and well-
balanced starch and cereal dishes.
3. Invite students to ask any
remaining questions.
Assessment: Assessment will be
based on:
• Participation in class discussions
and activities.
• Accuracy of ingredient
identification during the activity.
• Quality of the presentation on the
chosen starch or cereal dish for
homework.
Homework: Ask students to research
and find a unique or traditional
starch or cereal dish from a specific
culture and prepare a short
presentation about the dish's key
ingredients, preparation methods,
10. Once the dishes are prepared,
have each group present their
dish to the class.
11. Students should explain the
cooking method they used and
the key steps involved.
12. Encourage classmates to ask
questions and provide feedback
on the taste, texture, and
presentation of the dishes.
13. Summarize the key takeaways
from each group's presentation
on a whiteboard.
Conclusion and Application (5
minutes):
14. Conclude the lesson by
highlighting the importance of
understanding different cooking
methods for starch and cereal
dishes.
15. Encourage students to apply this
knowledge in their daily lives
when cooking these types of
dishes.
Assessment: Assess students based
on their participation in the
practical cooking demonstration,
their ability to explain the cooking
methods, and their understanding
of the differences between the
techniques.
Homework (if applicable): 16. Assign
a homework task, such as writing a
short reflection on the lesson or
trying one of the cooking methods
at home and reporting back on
their experience.
10. Once the sauces and
accompaniments are prepared,
have each group present their
dish to the class.
11. Students should explain the type
of dish their sauce or
accompaniment complements
and how it enhances the overall
meal.
12. Encourage classmates to ask
questions and provide feedback
on taste and presentation.
13. Summarize the key takeaways on
the whiteboard.
Conclusion and Application (5
minutes):
14. Conclude the lesson by
emphasizing the importance of
knowing how to prepare
complementary sauces and
accompaniments.
15. Encourage students to apply this
knowledge when cooking starch
and cereal dishes at home and
experimenting with various flavor
combinations.
Assessment: Assess students based
on their participation in the
practical cooking demonstration,
their ability to explain the role of
the sauce or accompaniment, and
the quality of the final product.
Homework (if applicable): 16. Assign
a homework task, such as writing a
short essay or creating a menu that
includes appropriate sauces and
accompaniments for different
starch and cereal dishes.
11. Open the floor for questions and
encourage students to share their
thoughts and concerns about
safety and hygiene in the kitchen.
12.Discuss real-life examples of
foodborne illnesses or accidents
that could have been prevented
with proper safety and hygiene
practices.
Conclusion and Application (5
minutes):
13. Conclude the lesson by
summarizing the key safety and
hygiene points discussed.
14.Encourage students to apply what
they've learned in their practical
cooking sessions and in their own
kitchens at home.
Assessment: Assess students based
on their engagement in the
discussion, their understanding of
kitchen safety and hygiene practices,
and their ability to apply these
practices during cooking activities.
Homework (if applicable): 15. Assign
homework that requires students
to write a short essay or create a
checklist of safety and hygiene
practices for a specific cooking
project.

V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
No. of learners who continue
to require remediation
D. Which of my teaching
strategies worked well? Why
did these work?
E. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
Cookery 10 – quarter 1 – week 7
and cultural significance.
MONDAY
October 9, 2023
Note to Teacher: Ensure that the chosen
starch and cereal dishes represent a
variety of cultures and dietary
preferences to provide a well-rounded
understanding of ingredients and cooking
methods.
___ of Learners who earned 80% above
___ of Learners who require additional
activities for remediation
___Yes ___No
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks
__ Bullying among pupils
__ Pupils’ behavior/attitude
__ Colorful IMs
__ Unavailable Technology
Equipment (AVR/LCD)
__ Science/ Computer/
TUESDAY
October 10, 2023
Note: Ensure that safety is a top priority
during the cooking activity, and be ready
to address any food allergies or dietary
restrictions that students may have.
___ of Learners who earned 80% above
___ of Learners who require additional
activities for remediation
___Yes ___No
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks
__ Bullying among pupils
__ Pupils’ behavior/attitude
__ Colorful IMs
__ Unavailable Technology
Equipment (AVR/LCD)
__ Science/ Computer/
WEDNESDAY
October 11, 2023
Note: Ensure that safety is a top priority
during the cooking activity, and be ready
to address any food allergies or dietary
restrictions that students may have.
___ of Learners who earned 80% above
___ of Learners who require additional
activities for remediation
___Yes ___No
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks
__ Bullying among pupils
__ Pupils’ behavior/attitude
__ Colorful IMs
__ Unavailable Technology
Equipment (AVR/LCD)
__ Science/ Computer/
THURSDAY
October 12, 2023
Note: Emphasize the importance of
ongoing practice and vigilance in
maintaining safety and hygiene in the
kitchen, as this will greatly contribute to
the quality of their food preparation and
the well-being of themselves and others.
___ of Learners who earned 80% above
___ of Learners who require additional
activities for remediation
___Yes ___No
___ of Learners who caught up the lesson
___ of Learners who continue to require
remediation
Strategies used that work well:
___ Group collaboration
___ Games
___ Solving Puzzles/Jigsaw
___ Answering preliminary activities/exercises
___ Carousel
___ Diads
___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/Poems/Stories
___ Differentiated Instruction
___ Role Playing/Drama
___ Discovery Method
___ Lecture Method
Why?
___ Complete IMs
___ Availability of Materials
___ Pupils’ eagerness to learn
___ Group member’s Cooperation in doing
their tasks
__ Bullying among pupils
__ Pupils’ behavior/attitude
__ Colorful IMs
__ Unavailable Technology
Equipment (AVR/LCD)
__ Science/ Computer/
 Internet Lab
__ Additional Clerical works
F. What innovation or localized Planned Innovations:
materials did I use/discover __ Localized Videos
which I wish to share with __ Making big books from
other teachers? views of the locality
__ Recycling of plastics to be used as
Instructional Materials
__ local poetical composition
Prepared by:
MANILYN A. CORDOVA, TIII
Cookery 10 – quarter 1 – week 7
Internet Lab
__ Additional Clerical works
Planned Innovations:
__ Localized Videos
__ Making big books from
views of the locality
__ Recycling of plastics to be used as
Instructional Materials
__ local poetical composition
Checked by:
MARIA CONCEPCION M. VALERIO, T-I
Internet Lab
__ Additional Clerical works
Planned Innovations:
__ Localized Videos
__ Making big books from
views of the locality
__ Recycling of plastics to be used as
Instructional Materials
__ local poetical composition
Noted by:
JESSICA B. PANGANORON, PI
Internet Lab
__ Additional Clerical works
Planned Innovations:
__ Localized Videos
__ Making big books from
views of the locality
__ Recycling of plastics to be used as
Instructional Materials
__ local poetical composition