DepEd Order No. 42, s.
2016
K TO 12 School Alad National High School Level 10- Century Checked:
DAILY LESSON LOG Teacher Virgie M. Mago Subjec TLE
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Dates & Time October 10-12 &14, 2022 Quarte First
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MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES OBJECTIVES OBJECTIVES OBJECTIVES OBJECTIVE OBJECTIVES
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A. Content Standards The learners demonstrate the knowledge, skills and attitudes required in preparing and cooking cereals and
starch dishes.
B. Performance Standards The learners independently prepare and cook starch and cereals and starch dishes.
C. Learning Competencies
LO2. Prepare and Cook Starch and Cereal Dishes
2.1. cook various types of cereals and 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
II. CONTENT CONTENT CONTENT CONTENT CONTENT
Factors affecting Common Problems in Cooking Pasta: ESP time Recipes/Dishes that
Starch Paste Viscosity Starch Cookery Basic Principles in used Starch as the Main
and Starch Gel Preparing Pasta Ingredient
strength
III. LEARNING RESOURCES LEARNING RESOURCES LEARNING RESOURCES LEARNING RESOURCES LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from TLE 10 Learning Module 6 and Module 7
Learning Resource (LR) Department of Education – SOCCSKSARGEN
portal
TLE10%20Learning%20Materials/LM_Cookery%20%20G10(1).pdf
B. Other Learning Resources
IV. PROCEDURES PROCEDURES PROCEDURES PROCEDURES PROCEDURES
A. Preliminary Activities
1. Prayer The teacher will ask someone to lead the prayer and the energizer.
2. Greetings
3. Checking of After the class is settled, the teacher will check who’s absent from the class.
Attendance
B. Lesson Proper
1. Activity The students will be Activity 1: Review Activity 1: Share Your Activity 1: Starch
grouped and each will The teacher will ask few Pasta Dishes
be given some time to questions about the last The students will be The teacher will show
prepare their visual topic discussed by the asked of the examples of pictures of Dishes with
aids and explanations. group the other day. pasta that they already Starch as the main
knew. ingredient. The students
will name the dishes
presented.
2. Analysis The groups (1-3) The groups (4-6) The groups (7-9) Video presentation of
assigned will present assigned will present assigned will present dishes which use starch
their work and do some their work and do some their work and do some and cereals as its
explanations. explanations. explanations. ingredient.
3. Abstraction The teacher will provide The teacher will provide The teacher will provide The teacher will ask the
clarifications about the clarifications about the clarifications about the important function and
topic and comment topic and comment topic and comment purpose of the starch
regarding the regarding the regarding the and cereals in the video
presentation. presentation. presentation. presented.
[Link] The application of skills The application of skills The application of skills Each group will be given
will be done next week will be done next week will be done next week time to discuss the type
which is to prepare and which is to prepare and which is to prepare and of dish they will prepare
cook Starch dishes cook Starch dishes cook Starch dishes for their practicum.
C. Evaluation The teacher will ask The teacher will ask The teacher will ask Check the
some questions about some questions about some questions about understanding of the
the topic. the topic. the topic. students for the lesson
the whole week thru a
summative test.
D. Additional activities for
application or remediation
V. REMARKS REMARKS REMARKS REMARKS REMARKS
VI. REFLECTION REFLECTION REFLECTION REFLECTION REFLECTION
A. No. of learners who earned
80% in the evaluation.
B. No. of learners who require
additional activities for
remediation who scored
below 80%.
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?
