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    Week 4

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    CILA MIE ABAMONGA
    1. This document is a daily lesson log from Sto Niño Integrated School for a Cookery class taught to 10th grade students from November 28 to December 1, 2022. 2. The lessons covered techniques for storing vegetables, following the first-in first-out method, safety and hygienic practices in the kitchen, and evaluating finished products using rubrics. 3. At the end of each lesson, the teacher assessed whether students achieved the learning objectives, which included demonstrating vegetable storage techniques, following food safety procedures, and evaluating dishes using rubrics.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Week 4

    Uploaded by

    CILA MIE ABAMONGA
    212 views6 pages
    1. This document is a daily lesson log from Sto Niño Integrated School for a Cookery class taught to 10th grade students from November 28 to December 1, 2022. 2. The lessons covered techniques for storing vegetables, following the first-in first-out method, safety and hygienic practices in the kitchen, and evaluating finished products using rubrics. 3. At the end of each lesson, the teacher assessed whether students achieved the learning objectives, which included demonstrating vegetable storage techniques, following food safety procedures, and evaluating dishes using rubrics.

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    Cookery 10 DLL

    Original Title

    week 4

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    1. This document is a daily lesson log from Sto Niño Integrated School for a Cookery class taught to 10th grade students from November 28 to December 1, 2022. 2. The lessons covered techniques for storing vegetables, following the first-in first-out method, safety and hygienic practices in the kitchen, and evaluating finished products using rubrics. 3. At the end of each lesson, the teacher assessed whether students achieved the learning objectives, which included demonstrating vegetable storage techniques, following food safety procedures, and evaluating dishes using rubrics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    212 views6 pages

    Week 4

    Uploaded by

    CILA MIE ABAMONGA
    1. This document is a daily lesson log from Sto Niño Integrated School for a Cookery class taught to 10th grade students from November 28 to December 1, 2022. 2. The lessons covered techniques for storing vegetables, following the first-in first-out method, safety and hygienic practices in the kitchen, and evaluating finished products using rubrics. 3. At the end of each lesson, the teacher assessed whether students achieved the learning objectives, which included demonstrating vegetable storage techniques, following food safety procedures, and evaluating dishes using rubrics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    Sto Niño Integrated School

    School: Grade Level: 10


    GRADES 1 to 12
    DAILY LESSON LOG CILA MIE M. ABAMONGA
    Teacher: Learning Area: COOKERY
    Teaching Dates and November 28-Dec.1, 2022
    Time: 9:45-10:45 AM Quarter: 2nd QUARTER-(WEEK #4)

    MONDAY TUESDAY WEDNESDAY THURSDAY


    I. OBJECTIVES
    A. Content Standards: Learners……
    Preparing and cooking vegetable dishes

    B. Performance Standards: Learners……


    Independently prepare cook vegetable dishes

    C. Learning At the end of the session the students At the end of the session the At the end of the session the
    Competencies/Objectives: At the end of the session the students must must be able to: students must be able to: students must be able to:
    Write the LC Code for each be able to:
    1. Store vegetables based on the 1. Demonstrate vegetable storage in 1. Follow standard safety and 1. Rate the finished product using
    prescribed location an temperature accordance with FIFO Operating Hygiene procedures. Rubrics.
    procedure.

    II. CONTENT TECHNIQUES IN STORING AND FIFO SAFETY AND HYGIENIC EVALUATION OF THE FINISHED
    VEGETABLES PRACTICES IN THE PRODUCT USING RUBRICS
    LABORATORY KITCHEN

    III. LEARNING
    RESOURCES
    A. References
    1. Teacher’s Guide Pages Technology and Technology and Technology and Technology and
    Livelihood Education Livelihood Education Livelihood Education Livelihood Education
    Home Economics Cookery Home Economics Cookery Home Economics Cookery Home Economics Cookery
    Quarter 2 - Module Quarter 2 - Module Quarter 2 - Module Quarter 2 - Module
    2. Learner’s Materials Pages

    3. Textbook Pages

    4. Additional Materials from PPT, videos, pictures PPT, videos, pictures PPT, videos, pictures
    Learning Resource (LR)
    portal
    B. Other Learning Resources

    A. Reviewing Previous Lesson Call some learners about what they learned Call some learners about what they Call some learners about what Call some learners about what they
    or Presenting the New last meeting. learned last meeting. they learned last meeting. learned last meeting.
    Lesson

    B. Establishing a Purpose for F Kitchen must be the __________ 1.What is Evaluating?


    the Lesson What do you think are techniques in I Of all parts of the house? 2. Why is the importance of
    storing vegetables? F evaluating?
    O Why do you think so?
    Means? What is the reason why kitchen
    must be the most cleanliest part of
    What’s it’s purpose? the house?

    C. Presenting
    Examples/Instances of the
    Lesson
    D. Discussing New Concepts
    and Practicing New Skills #1
    E. Discussing New Concepts
    and Practicing New Skills #2

    .
    F. Developing Mastery .
    (Leads to Formative
    Assessment 3)

    G. Finding Practical
    Applications of Concepts
    and Skills in Daily Living

    H. Making Generalizations and Call learners who can give the significant Call learners who can give the Call learners who can give the Call learners who can give the
    Abstractions about the factor of the lesson. significant factor of the lesson. significant factor of the lesson. significant factor of the lesson.
    Lesson

    I. Evaluating Learning List down the difference among the 4 Prepare for the Assessment. Learners Prepare for the Assessment. Prepare for the Assessment.
    Market forms of vegetables. will be given Assessment. Learners will be given Learners will be given Assessment.
    Assessment.
    E
    J. Additional Activities for
    Application or Remediation

    IV.REMARKS
    A. No. of learners who earned 80%
    in the evaluation

    B. No. of learners who require


    additional activities for
    remediation

    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


    work well? Why did these work?

    F. What difficulties did I encounter


    which my principal or
    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: Noted by:


    CILLA MIE M. ABAMONGA MELCHOR A. ABSUELO JR.
    SHS Teacher II School Head

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