1. Republic of the Philippines
Department of Education
CARAGA REGION (XIII)
SCHOOLS DIVISION OF AGUSAN DEL NORTE
Carmen District II
Cahayagan National High School
(Cahayagan, Carmen, Agusan del Norte)
School ID: 317304
DAILY LESSON LOG
Lesson ID: Prepare and Present Vegetable
and Seafoods Dishes
Grade Level/Subject TLE 10- COOKERY
BOW Quarter 2 Time Allotment (Inclusive Dates) 1 hour (Nov. 7-11, 2022)
Teacher: PEPITO, FLORY FE Y. Year & Section/Enrollees Einstein-10:45-11:45am—Faraday 2-3pm
Daily Activity Monday Tuesday Wednesday Thursday Friday
Lesson Standards
Content Standard: The learners demonstrate an understanding preparing and cooking vegetable dishes
Standard
Performance:
The learners independently prepare and cook vegetable dishes
Learning
Competency:
Competency Code: TLE_HECK10VD-IIf-14 TLE_HECK10VD-Ilg-15 TLE_HECK10VD-Ilg-16 TLE_HECK10VD-Iie-17
I. Lesson
Objectives:
Differentiate the market forms
of vegetables
1.Perform mise en place
2.identify ingredients
according to standard
recipe
3.thaw frozen ingredients
and wash raw vegetables
following standard
procedures
Identify the different
cooking methods
identify the different
standard of cooked
Vegetables
II. Content: Prepare Vegetable Dishes
Market Forms of
Vegetables
Prepare Vegetable Dishes
Ways of Cooking
Vegetables
Prepare Vegetable
Dishes
Effect of Cooking
Vegetable
Prepare Vegetable
Dishes
Standard Quality of
Cooked Vegetables
Review and
LONG quiz.
III. Pedagogical
Strategy and
Individual Learning Individual Learning Individual Learning Individual Learning

2. Rubric
Assessments
IV. Procedures
Elicit (Access prior
knowledge)
Ask students about standard
quality of cooked vegetables.
Brainstorming, ask the
student about what they
understand about the last
topic.
Word wall Gameshow
Quiz Group the students
into three, a
representative will write
the answer in a bond
paper and post it within
15 seconds
Let the student answer
the word puzzle (different
Vegetable)
Engage (Get the
students minds focused
on the topic using short
question or picture)
Show video of the different
market forms of Vegetables.
Show video of the different
ways of cooking vegetables.
Ask the students why do
we need to store
properly our vegetable
dishes? (Giving guide
questions). Give the
unlocking terms of
difficulties.
Show video of the
Standards Quality of
cooked vegetables.
Explore (Provide
Student with a common
experience)
Ask Students what are the
different market forms of
vegetables.
Ask the student how they
choose the right vegetables
to prepare
Where should I store it?
Let the students prepare
in advance the different
vegetables available at
home. In a group of
three, classify each and
the proper place to store
these in a refrigerator or
cabinet. Points will be
given based from the
correct placement.
Ask Students what are
the standard quality of
cooked vegetables
Explain (Teach the
concept. Should
include interaction
between teacher and
student.
Explain what is in the video Explain what is in the video Differentiate the proper
ways in storing vegetable
dishes such as fresh,
frozen, dried, canned
and leftovers based on
the prescribed location
and temperature.
Explain what is in the
video

3. Discuss the importance
of FIFO Food Storage
Systems in storing
vegetable dishes. F.
Developing mastery
(Leads to Formative
Assessment 3) Show a
video presentation on
How to do FIFO Food
Storage Systems in
storing vegetable dishes.
Elaborate (Students
apply the information
used in Explain)
How are fruits and
vegetables classified?
How can you preserve the
nutritive value of fruits and
vegetables during
preparation and cooking?
Articulate the process
how to use or solve a
problem or approach a
particular situation.
Demonstrate vegetable
storage in accordance
with FIFO operating
procedures
Let the students
compare how they
prepare vegetables at
home versus what they
understand the topic.
Evaluate (How will you
know the students have
learned the concept?)
Ask the students what they
understand about the topic
Ask the students what they
understand about the topic
Value the importance of
following proper ways in
storing vegetable dishes
and FIFO Food Storage
Systems.
Ask the students what
they, understanding
about the topic.
Extend (Deepen
conceptual
understanding through
use in new context)
Gather picture of different
market forms of vegetables
Assignment: Research
different recipe of
vegetables.
Performance Task 201:
Gather ingredients from
your own kitchen and
perform the different
ways of cooking
vegetables. Choose one
(1) from the given
recipes. Take a video
and send to our Group
chat
Present a video or
picture of different
cooked vegetables.
Integration
ESWM
Apply proper waste/garbage segregation. Throw your garbage properly, to the right garbage can. Throw the fruit and vegetable waste to
the biodegradable trash can and cellophane wrapper to the residual waste trash can.
References: Cookery Grade 10 TG
page 21 2. Learner’s

4. Materials Pages Cookery
Grade 10 LM pages 168
- 169
Remarks:
Reflections:
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?

5. F. What
difficulties did I
encounter
which my
principal/super
visor can help
me solve?
G. What
innovations or
localized
materials did I
used/discover
which I wish to
share with
other
teachers?
Developed by: Validated by:
FLORY FE Y. PEPITO JOHN R. MAYLID JEANYFER M. VARQUEZ
Teacher I Member, TLE Validating Team Member, TLE Validating Team
Checked by:
LYDIE GWEN G. OÑATE
School Head Date: ____________