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    DLL g10 Q2W9

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    JERLYN
    The teacher conducted 4 days of lessons on cooking seafood dishes to 10th grade students. Day 1 focused on cooking techniques for fish and shellfish. Day 2 covered scaling fish. Day 3 discussed fundamentals of plating fish and seafood. Day 4 evaluated students' cooking performance. Learning activities included videos, group work, quizzes and a final cooking performance assessment. The goal was for students to independently prepare and cook seafood dishes following proper techniques.

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    DLL g10 Q2W9

    Uploaded by

    JERLYN
    68 views3 pages
    The teacher conducted 4 days of lessons on cooking seafood dishes to 10th grade students. Day 1 focused on cooking techniques for fish and shellfish. Day 2 covered scaling fish. Day 3 discussed fundamentals of plating fish and seafood. Day 4 evaluated students' cooking performance. Learning activities included videos, group work, quizzes and a final cooking performance assessment. The goal was for students to independently prepare and cook seafood dishes following proper techniques.

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    DLL g10 Q2W9

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    The teacher conducted 4 days of lessons on cooking seafood dishes to 10th grade students. Day 1 focused on cooking techniques for fish and shellfish. Day 2 covered scaling fish. Day 3 discussed fundamentals of plating fish and seafood. Day 4 evaluated students' cooking performance. Learning activities included videos, group work, quizzes and a final cooking performance assessment. The goal was for students to independently prepare and cook seafood dishes following proper techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    68 views3 pages

    DLL g10 Q2W9

    Uploaded by

    JERLYN
    The teacher conducted 4 days of lessons on cooking seafood dishes to 10th grade students. Day 1 focused on cooking techniques for fish and shellfish. Day 2 covered scaling fish. Day 3 discussed fundamentals of plating fish and seafood. Day 4 evaluated students' cooking performance. Learning activities included videos, group work, quizzes and a final cooking performance assessment. The goal was for students to independently prepare and cook seafood dishes following proper techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    School: Tagumpay National High School Grade Level: 10

    GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY


    DAILY LESSON LOG Teaching Dates and Time: January 16-19, 2023 Quarter: 2

    I. OBJECTIVES DAY1 DAY2 DAY3 DAY4


    A. Content Standards Preparing and cooking seafood dishes.

    B. Performance Standards
    Independently prepares and cooks seafood dishes
    C. Learning Competencies LO 3. Cook seafood LO 4. Plate/Present fish and seafood

    II. CONTENT
    (Subject Matter) Cooking Techniques for Fish Scaling Fish Fundamentals of Plating Cooking Performance
    and Shellfish
    III. Learning Resources
    A. References
    1.Teacher’s Guide Pages
    2. Curriculum Guide COOKERY 10 MELCS COOKERY 10 MELCS COOKERY 10 MELCS
    2.Learner’s Materials Pages
    3.Textbook Pages Cookery 10 Textbook pp. 206- Cookery 10 Textbook pp. 207 Cookery 10 Textbook pp. 226
    4. Additional Materials from Learning
    Resources (LR) Portal)
    B. Other Learning Resources
    Video clip, Activity sheet Video clip,Activity sheet Video clip , activity sheet, pictures
    IV.PROCEDURES
    A. Review Previous Lessons To review the previous lesson the The teacher will ask question about The teacher will ask the class about
    teacher will conduct a short quiz the previous lesson. the lesson last meeting.

    B. Establishing purpose for the The teacher will ask the class who The teacher will ask question to the The teacher will flash a picture on The teacher will give
    Lesson (Motivation) among them know how to cook fish. class: the tv screen and ask the class about some reminders
    1. What is the hardest part in their observation.
    cooking fin fish?
    2. Who among you experience
    scaling fish?

    C. Presenting examples /instances of The teacher will ask the class on how The teacher will unlock some words The teacher will ask the class if they
    the new lessons they cook seafood. which are not familiar to the learners. also apply that kind of presentation
    1. Scaling when they are at home and why?
     How do you remove scales of
    fish?

    D. Discussing new concepts and The teacher will play the video clip of The teacher will play the video clip of The teacher will discuss the lesson The teacher will present
    practicing new skills #1. (Pre- the lesson then, the students will write the lesson then, the students will through video clip and giving guide the rubrics
    Discussion Activity) down the important details on the write down the important details on questions.
    video. the video Or use the Buzz session.

    E. Discussing new concepts & Class Exercise! Group Activity! Buzz Session! Each group will perform
    practicing and concern to new skills The class will answer the question Each group will complete the To answer the guide question, the mise en place
    #2 presented on the tv screen. ( True or table about Scaling, Filleting, Skinning, class will be having a buzz session.
    False) and deboning .

    F. Developing Mastery (Leads to Individual Activity! Individual Exercises! Individual activity: The learners will start to
    Formative Assesment 3 (activity Each learner will answer the given The teacher will give a formative Each learner will illustrate the cook their dish
    after the lesson) activity sheet. test in the form of True or False. presentation of their output
    Directions: Complete the sentence by tomorrow following the guidelines in
    filling in the blank. plating.

    G. Finding Practical Applications of The teacher will ask questions about The teacher will ask questions about The teacher will ask questions:
    concepts and skills in daily living the topic: the topic: 1. What do you think is the
    (application) 1. How do you apply the lesson 1. What is the importance of importance of plating in
    that you have learned today our lesson in your daily life? choosing your food to eat?
    in your daily life?

    H. Making Generalizations & The teacher will ask question to test The teacher will ask question to test The teacher will ask question
    Abstractions about the lessons the acquired knowledge of the the acquired knowledge of the regarding the lesson. Presentation of final
    learners. learners. 1. What have you learned output
    1. What is our lesson for today 1. What is our lesson for today today?
    all about? all about?
    2. What are the techniques in
    Cooking Seafood?

    I. Evaluating Learning The teacher will conduct a short quiz


    (assessment/test) Short Quiz Asking questions
    J. Additional activities for application 1. Ak your parents on how they Assignment! Assignment:
    or remediation cook lean fish,fat fish and Submit your Recipe tomorrow. Be ready for your performance
    (assignment/homework) shellfish. tomorrow.

    V.REMARKS
    VI. Reflection
    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 used/discover which I
    wish to share with other teachers?

    Prepared by: Checked by:

    JERLYN C. BALLOLA JENELYN L. ARCENA


    TLE Teacher Teacher – In - Charge

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