cookery 10 lesson plan

1. GRADES 1 to 12
DAILY LESSON LOG
School: Tagumpay National High School Grade Level: 10
Teacher: JERLYN C. BALLOLA Learning Area: COOKERY
Teaching Dates and Time: December 5-9, 2022 Quarter: 2
I. OBJECTIVES DAY1 DAY2 DAY3 DAY4
A. Content Standards The learners demonstrate an understanding in preparing and cooking vegetable dishes.
B. Performance Standards
The learners independently prepare and cook vegetable dishes.
C. Learning Competencies LO4. Store vegetable
II. CONTENT
(Subject Matter) Techniques in Storing Vegetables FIFO
First In First Out
Safety and Hygienic practices in the
Laboratory
1.Techniques in Storing
Vegetables
2. FIFO
3. Safety Parctices
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages TLE – Cookery Module 4 TLE – Cookery Module 4 TLE – Cookery Module 4
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
Video Clip,Activity Sheet Tv, Laptop, Activity Sheet Tv, Laptop, Activity Sheet Test Question
IV.PROCEDURES
A. Review Previous Lessons The teacher will ask the students about
the previous lesson:
 What is the lesson last
meeting?
The teacher will ask questions
regarding their assignments.
 What are the techniques in
storing vegetables?
The teacher will ask the students
about the previous lesson:
 What is FIFO?
The teacher give the
students time to review
their lesson
B. Establishing purpose for the
Lesson (Motivation) . The teacher will ask the class about th
techniques they know in storing
vegetables
The teacher will ask about the
acronym FIFO.
F – First
I – In
F – First
O – Out
The teacher ask the class to identify
which among the words posted on
the board considered as 4 C’s in
Food Safety? Write the correct word
inside the box.
The teacher will
explained the directions
in answering the test

2. C. Presenting examples /instances of
the new lessons
The teacher will ask the class about
their own understanding on the ff:
word:
1. Drying
2. Canning
3. Curing and Salting
4. Freezing
5. Common Storage
The class will identify the different
tools flash on the TV screen by
writing it on their notebook.
The teacher will set rules
while taking their test
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
The teacher will discuss the lesson
through video clip presentation.
The teacher will discuss the lesson
through power point presentation.
The teacher will discuss the lesson
through power point presentation.
E. Discussing new concepts &
practicing and concern to new skills
#2
Group game!
Recognizing details on the food
presentation
Each group will identify the
statements about storing vegetables.
Group Game!
Each group will identify
the factors to consider in food
presentation according to the
description given by the teacher.
The answer will be written on the
board.
Pick and tell Game!
Accompanied by the music the ball
will pass around and the one who
hold it once the music stop will be
the one to pick a message inside the
box.
Direction: Read the techniques and
Identify the verb on the statements.
F. Developing Mastery (Leads to
Formative Assesment 3 (activity
after the lesson)
Individual Activity!
With the information you learned
about the techniques in storing
vegetables, tell something about the
topic. Use the WH questions.
Individual Activity!
The teacher will ask the class to
answer the activity sheet.
FIFO Activity
Knowing FIFO procedures in storing
vegetables.
Individual Activity!
Each learner will answer the Activity
Sheet.
Directions: Identify whether the
statements is a fact or bluff.
The students will start
answering long test
G. Finding Practical Applications of
concepts and skills in daily living
(application)
What is the importance of the different
techniques in storing vegetables?
How FIFO Helps in maintaining the
quality of your product?
Checking and Recording
of test result
H. Making Generalizations &
Abstractions about the lessons
The teacher ask the class about their
acquired knowledge in today’s lesson.
The learner will write their
understanding of the topic presented
The teacher ask the class about their
acquired knowledge in today’s
Clarification about some
points in the lesson which

3. in the given format.
What I have learned from the lesson
is_______________.
lesson. become hard for the
students to understand
I. Evaluating Learning
(assessment/test)
The teacher will conduct a ten (10) –
item formative assessment, advice
students to prepare a whole sheet of
paper
Short quiz!
Multiple Choice
Short quiz!
Multiple Choice Long Test
J. Additional activities for application
or remediation
(assignment/homework)
Assignment:
What do you think is the best way to
store vegetables and why?
Assignment
Direction : Make a pictorial report
with label showing the safety and
hygienic practices at their home.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work? No.
of learners who caught up with the
lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?
Prepared by: Checked by:
JERLYN C. BALLOLA JENELYN L. ARCENA
TLE Teacher Teacher – In - Charge