Python Notes for mca i year students osmania university.docx
TLE 10 QUARTER2 WEEK8.docx
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 (December 12-16, 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: LO2 Prepare Vegetable Dishes
Competency Code: TLE_HECK10VD-IIf-14 TLE_HECK10VD-Ilg-15 TLE_HECK10VD-Ilg-16 TLE_HECK10VD-Iie-
17
I. Lesson Objectives: 1. Enumerate the factors of
food presentation,
2. create and write their
own ideas on how to
present vegetable dish
based on the topic
discussed, and
3. give importance on how
to present vegetable dish.
1. identify the different
techniques on how to
present food creatively,
2. write their own ideas on
how to present vegetable
dish based on the topic
discussed, and
3. show appreciation on how
to present vegetable dish.
1.enumerate the
different rules to follow in
storing vegetable dish,
2. execute the correct
procedure in storing
vegetable dishes, and
3. give importance and
follow the rules in storing
vegetables.
1. Answer question
related to vegetable,
2. Spend time wisely,
and
3. select right answer
for every question.
II. Content: Factors to consider in
plating vegetables
Essential
factors of food
presentation
Plating styles with
vegetable Dishes
Factors to consider in
plating vegetables
Guidelines In
Plating
Creative
presentation
techniques
Store Vegetable Dish Weekly Test
Assess learning of
students,
CHRISTMAS
PARTY
2. III. Pedagogical Strategy and
Rubric Assessments
IV. Procedures
Elicit (Access prior knowledge) Present pictures of food
presentation and ask
them what are their ideas
about the picture.
Brainstorming, ask
students to share their
ideas about the topic last
meeting.
Brainstorming, ask the
student about their
reflection of the topic
last meeting.
A. weekly -test
I. Presentation
Today, we shall
have the Summative
Test. Setting
Standards of
Behavior
Before we proceed
with the test, let us
agree on the things
that you will
remember and do
while taking the test.
What are they?
(Teacher writes
down standards on
the board).
Engage (Get the students minds
focused on the topic using short
question or picture)
Present power point
showing picture of the
different plating styles of
vegetable dishes.
Present power point
showing picture of the
different guideline in
presenting food.
Present power point
showing picture of the
different rules in storing
vegetable dishes.
II. Distribution
of Test papers
Clarifying
directions/instruction
s including time
allotted for the test.
Writing of
information in the
Answer Sheets
B. Test Proper
(Teacher checks
students’ works from
to time and the class
observes the given
time allotment
3. Explore (Provide Student with a
common experience)
Enumerate the factors of
food presentation.
Identify the different
techniques on how to
present food creatively.
Let them explain how
they store food after
presenting/preparing.
. Post-test
i. Gathering of
Answers Sheets
ii. Gathering of
Test Papers
iii.
(Checking/Sc
oring of test papers
if possible.
Explain (Teach the concept.
Should include interaction between
teacher and student.
Explain the factors in
presenting vegetable
dish.
Explain the importance of
food presentation and how
they present their output.
Show a videoon
1.Howto do FIFO.
2..Food Storage
Systems in storing
vegetable dishes.
Explain the importance
of proper storing of
food.
Elaborate (Students apply the
information used in Explain)
Value the importance of
following proper ways in
storingvegetable dishes
and FIFO Food Storage
Systems.
Evaluate (How will you know the
students have learned the
concept?)
Ask the student to give
importance on how to
present vegetable dish.
Let the students identify the
different techniques on how
to present food creatively.
Quiz (10 items) A. Evaluate
Were you able to
follow properly or
observe our
standards of
behavior set before
you began the test?
Was the test easy or
difficult? Do you
think you could pass
the test?
What will you do
next time so you will
4. be better prepared
than you are today?
Extend (Deepen conceptual
understanding through use in new
context)
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 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?
F. What difficulties did I
encounter which my
principal/supervisor can
help me solve?
G. What innovations or
localized materials did I
5. 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: ____________
