School Poblacion Comprehensive National Grade Level Grade 12

High School
GRADES 1 to 12 Practice Teacher Shaina B.Lamina Learning Area TVL-Cookery
Teaching Dates and Time December 12,2022 Quarter Second
DAILY LESSON LOG
3:00-4:00 pm

I. OBJECTIVES
A. Content The learners demonstrate and understanding preparing and cooking vegetable dishes
Standards
B. Performance The learners independently prepare and cook vegetable dishes
Standards
C. Learning LC: BASIC CUTTING TECHNIQUE
Competences /
Objectives Code: TLE_HECK9-12VD-IIa-9

Write the LC code Learning Objectives.

for each
At the end of the lesson, students should be able to:

a. identify the different basic cutting techniques;

b. demonstrate how to cut properly each cutting technique; and
c. value the importance of cutting techniques in cooking.

II. CONTENT PERFORM MISE EN PLACE

III LEARNING
RESOURCES
A. References
1. Teacher’s
Guide
pages
2. Learner’s COOKERY BOOKS
Material’s
pages
3. Textbook 125
pages
4. Additional K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
Materials
 from
Learning TV Screen, Laptop, powerpoint
Resource
s (LR)
Portal
B. Other Learning https://images.app.goo.gl/8pGMeodxGvbasM959
Resources https://images.app.goo.gl/JP2bh582KEKLMoKR6
https://images.app.goo.gl/i9m2FriNARMrKfkb6
https://images.app.goo.gl/TRD47tQ3EdTPo1uE8
https://images.app.goo.gl/JkrT2Fep9qSqNzpr9
https://images.app.goo.gl/5kUZsBTp2h1DRVDM8

https://cdn8.dissolve.com/p/D145_285_616/D145_285_616_1200.jpg
ttps://images.app.goo.gl/X3mfSH9ouAduvsZE9
https://www.google.com/url?sa=i&url=
https://www.google.com/imgres?imgurl=
https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fthefoodxp.com
https://www.google.com/imgres?imgurl=https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Ffood.fnr.sndimg.com https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fwww.foodliteracycenter.org%2Ffood-wiki
%2Fchiffonade&psig=
https://www.google.com/url?sa=i&url=https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fwww.shutterstock.com

IV. TEACHER’S ACTIVITY STUDENTS ACTIVITY

PROCEDURE
A. Reviewing PRE-ACTIVITY
previous lesson or
presenting the  Prayer
new lesson
May I request everyone to stand for our opening prayer. Noel kindly lead the prayer. Oh God Almighty, behold us your loving children.
Offering you today our works and studies. Help
us dear Lord to be obedient to our teachers, to
be kind to our classmates and to be diligent to
our studies. May you always grant us the
courage to follow your way amen.

Good afternoon Ma’am, Good afternoon

classmates. Good afternoon.
Good afternoon students.

 Attendance Check
Yes ma’am.
Is there any absent from this class?
Yes ma’am.
 Okay may I request the secretary to list down all absent from this class and also the excuse.

 Collecting of Assignment Yes ma’am.

Did I give you an assignment last meeting? Bring at least one raw vegetable found in your
home.
Okay so what was my assignment last meeting?
Yes ma’am.
Is everybody bring their assignment?

Okay very good, keep that one for our activity later.

 Set health protocols for COVID 19 and Classroom Rules.

Before all, I just want to introduce my class rules. Everybody read!

a. Always wear your facemask.
b. Sanitize your hands using the
alcohol provided.
c. Listen attentively to the
teacher’s discussion.
d. Ask for clarifications if you are
confused.
e. Critique ideas not people.
f. Be always respectful.
g. Be careful of sharp objects

Okay thank you. So that’s will be the class rules we have.

REVIEW: CABBAGE RELAY

I’ve preparing here a sheet of paper, the direction is you have to pass this paper ball and I will
play a music, if the music stop you have to stop also in passing. If you are the one who holding
that corona virus, you have to stand and pick one pieces of paper from the ball. Then you have to
answer the question in a complete sentence. Is that clear? Yes ma’am.

MUSIC MAESTRO!
POSSIBLE QUESTIONS: (7)

How many composition of eggs are there? (3)

How many parts of egg that we normally distinguish? (shell, egg yolk, egg white)

What are the three parts of the egg? (shell, egg white, air cell, chalaza, germinal disc,
membranes yolk)
There are 7 physical structure of the egg, give me at least 3.
(70)
If the weight of the jumbo size in 12 eggs is 840grams, what is the average of the jumbo per egg?

MOTIVATION: COMBIWORD

Direction: Determine a certain word by combining the picture clues given.

Example:
+ =
Vegetable

https://images.app.goo.gl/
JP2bh582KEKLMoKR6
https://images.app.goo.gl/i9m2FriNARMrKfkb6

+ NG = Cutting

https://images.app.goo.gl/8pGMeodxGvbasM959 https://images.app.goo.gl/TRD47tQ3EdTPo1uE8

+ = Technique

https://images.app.goo.gl/JkrT2Fep9qSqNzpr9
https://images.app.goo.gl/
 5kUZsBTp2h1DRVDM8

B. Establishing a -Present the topic-

purpose for the
lesson Okay now, regarding to our activity, anyone from this class wants to guest our new topic?

Yes, Ramil you’re raising your hand. Our new topic for this afternoon, I think it is all
about cutting of vegetable ma’am.
Yes, very good. Exactly.

So our new topic for today is all about the basic cutting techniques of the vegetable.

So in this, lesson we have a learning objective. Row 1, kindly read our first objective.
Learning Objectives.

At the end of the lesson, students should be

Thank you, next row 2 kindly read our second objective. able to:

Thank you, now our last objective everybody read. a. identify the different basic
cutting techniques;
b. demonstrate how to cut
Okay thank you. So that’s will be our lesson target. properly each cutting
technique; and
Now let us first unlock the possible difficult word c. value the importance of cutting
techniques in cooking.
UNLOCKING OF DIFFICULTIES

 Diagonal- A diagonal is made out of a

straight line that's set at an angle
instead of straight up or across.
 Cylindrical- has traditionally been a
three-dimensional solid, one of the most
basic of curvilinear geometric shapes.
 Uneven-
not following a regular or steady pattern
, or not the same in every part.
 Width- horizontal measurement taken at
right angles to the length.
  Motion- the action or process of moving
or of changing place or position
C. Presenting
examples/
instances of the STRATEGIES: EXPLAIN
lesson
So there are many kinds of cutting techniques in many kinds of recipes. Each cutting have a
special function.
The 10 basic cutting techniques are:
So there are 10 basic cutting techniques. So what are those miss Flordiliza?
 chopping
 chiffonade
 dicing
 diamond
 mincing
 julienne and baton net
 pays anne
 bias
 oblique or roll cuts.

Okay very good. So those are the 10 basic cutting techniques that we can apply in cooking or
use in our home. Now let’s identify chopping Mr. Retuya?

Chopping - Chop" implies cutting with more

force, often with a heavier implement like an ax,
a machete, a cleaver, or a chopping knife..

https://cdn8.dissolve.com/p/D145_285_616/D145_285_616_1200.jpg

Thank you. How about Mr. Ohya, what is rondelle?

Rondelle- a type of cut that creates round or
oval, flat pieces by cutting a cylindrical vegetable
crosswise.
 https://images.app.goo.gl/X3mfSH9ouAduvsZE9

Thank you Ohya. Next Miss. Ariasa what is the third cutting techniques?
Roll cut - specific type of knife cut used to
create pieces of foods with two angles.

https://www.google.com/imgres?imgurl=

Yes thank you Ariasa. Now, what is the next one Miss. Fullo?

Pays anne- describe vegetables that have been

cut into thin slices with shapes that correspond
best to the shape of the vegetable.

https://www.google.com/imgres?imgurl=

Okay you can take your set. Next kindly read what is julienne pacarat?

Julienne- to slice (food) into thin strips about the

size of matchsticks.
https://www.google.com/imgres?imgurl=

Next is mincing, kindly read Gagap.

Mincing- This is the finest level of chopping, and

is frequently done using a food processor, or a
https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fthefoodxp.com
sharp chef’s knife.
Okay thank you, kindly read Ramil what is dicing?

Dicing- is similar to chopping, except dicing is

always finely chopped, consistent in size, and
neat in appearance.

https://www.google.com/imgres?imgurl=https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Ffood.fnr.sndimg.com

Yes thank you Ramil. Now what is bias Belmer?

Bias- cut simply means cutting on the diagonal.

https://www.google.com/imgres?imgurl=https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fi0.wp.com
%2Fwww.wekivaculinary.org

Thank you, next one is chiffonade, kindly read row 1.

Chiffonade is the culinary term for thinly sliced

herbs.

https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fwww.foodliteracycenter.org%2Ffood-wiki%2Fchiffonade&psig=

Last one is diamond cut, everybody read.

Diamond- Method of chopping vegetables so

that the pieces are diamond shaped. This is
done both for decorative purposes and to
 increase surface area to reduce cooking times.

https://www.google.com/url?sa=i&url=https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fwww.shutterstock.com

Is there any clarification?

Questions?

D. Discussing new
concepts and
practicing new GROUP ACTIVITY 2. DO MY PART
skills #1
Since you have no questions and clarification regarding to our topic. Now I want you to go to Student’s execute.
your respective group and form and circle. Prepare you vegetable, knife and your PPE. Also the
plate. Each group have 1 minute and 20 seconds to demonstrate their basic cutting through
vlogging, song, broadcasting or poetry. You can use tagalog language. Instead of saying WE ARE
READY TO PRESENT MA’AM, you have to present your yells as a signal of READY NAH

Rubrics:
5 4 3 2

Information Topics were Topics were Topics were Topics were

Research research beyond researched to researched to researched
expectations the expected with adequate below expected
levels levels. levels.
Task All areas of the At least one At least two The task is
task were area of the task areas of the task incomplete an or
addressed and was not were not it is apparent
handled with a addressed by addressed by that little effort
great deal of the team. the team. went into the
thought by the development of
 team the task.
Teamwork It is evident that The team The team had The final product
a mutual effort worked well problems is not the result
and cohesive together, but working of a collaborative
unit created the could have together. Little effort. The group
final product. utilized each collaboration. showed not
other’s skills to a evidence of
better degree. collaboration.
Creativity and The ideas The ideas The ideas There were no
Originality expressed by expressed by expressed by the original ideas
the body of work the body of work body of work expressed in the
demonstrate a are mostly demonstrate a project.
high degree of original. low degree of
originality originally.
Mechanics The final body of The final body of The final body of The final body of
work was free of work had 1 error work had 3-5 work had major
grammar, related to grammar, grammar,
spelling and grammar, spelling and spelling and
formatting spelling and formatting errors. formatting errors.
errors. formatting
errors.
Just a reminder. Be careful with your knife. You can start now.

GROUP ACTIVITY 3. DIFFERENTIATED INSTRUCTION

Present your work through

Yellow Team- vlogging

Green Team- song
Blue Team- poetry
Red Team- broadcasting

RUBRICS YELLOW TEAM GREEN TEAM BLUE TEAM RED TEAM

Information
research
Task
Team work
Creativity and
originality
Mechanics
Total
.
E. Discussing new
concepts and
practicing new  Presentation of outputs
skills #2  Process students’ answers.
 Ask: Is the activity today helps you to understand on how to make a different cutting
technique?
(

F. Finding Mathematics. ( Quarter 4- Module 4) Grade 8

practical
applications of Properties of parallel lines cut by a transversal.
concepts and
skills in daily
living This module was designed and written with you in mind. It is here to help you master how to
derive relationships among angles formed by parallel lines cut by a transversal using
measurement and by inductive reasoning. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary level of
students.

G. Making Why basic cutting techniques is essential in cooking? An essential technique for most successful
generalizations cooking is to cut up food into pieces that are
and abstractions about the same size. The food then cooks evenly
about the lesson so you don't end up with some pieces
overcooked and others undercooked.

It is implies cutting with more force, often with a

What is chopping? heavier implement like an ax, a machete, a
cleaver, or a chopping knife..

Why we need to know the proper cutting technique?

So that it ensures even cooking. The second
is that it enhances the appearance of the dish.

In cutting the vegetables, how to cut properly? In gentle way or a fast way? (depends of the student answer)
H. Evaluating
learning 1. Which of the following that producing
Direction: in your ¼ sheet of paper write only the letter of the correct answer. No erasures cube shapes?
allowed. a. Julienne
b. Rondelle
c. Dicing
d. Chopping

Answers: 2. Why we need to cut the vegetables

properly?
1. C a. Because cut really does affect
2. B not only the cooking process
3. D but the flavor, texture and
4. D aroma.
5. D b. Because using the proper
cutting technique will affect the
dishes cooking time and will
help ensure the food cooks
more evenly and maximizes
flavour.
c. Both A and B
d. Only letter B

3. What kind of cutting techniques that

making diagonal cut by rolling long
cylindrical vegetables.
a. Chopping
b. Rondelle
c. Julienne
d. Bias
4. Which of the following is not an example
of cutting techniques?
a. Chopping
b. Rondelle
c. Chiffonade
d. Beaten net
5. How can we cut the vegetable properly?
a. Through using the knife
 immediately
b. Through study the procedure
of the cutting technique.
c. Properly cut ingredients make
dishes more visually
appealing, another reason to
learn basic knife cuts is to help
your food cook uniformity.
d. All of the above
J. Additional Assignment:
activities or
application or In a long bond paper, list down at least one recipe EACH cutting technique in most creative way.
remediation
V. REMARKS
VI.
REFLECTION
A. No. of learners
who earned 80%
in the evaluation
B. No. of learners
who require
additional
activities for
remediation.