School: LOOK 2ND INTEGRATED SCHOOL Grade Level: 10

GRADES 1 to 12 Teacher: ANGELICA R. YAP Learning Area: Cookery

DAILY LESSON LOG Teaching Dates and APRIL 3 - 7, 2023
Time: Quarter: 3

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY FRIDAY

A. Content Standards The learners’ basic concepts and underlying theories in preparing poultry and game dishes

B. Performance Standards The learners prepare a variety of poultry and game dishes found in different cultures

C. Learning Competencies LO 3. Plate/present poultry LO 3. Plate/present poultry No classes Good Friday

and game bird dishes and game bird dishes
3.1 identify the type of service 3.1 identify the type of service
ware to be utilized in serving ware to be utilized in serving
poultry and gamebird dishes poultry and gamebird dishes.
3.2 present plated poultry and
game-bird dishes with appropriate
sauces, garnishes, and
accompaniments
Write the LC code for each TLE_HECK10PGD-IIIi-27
II. CONTENT 7. Factors in presenting/plating 9. Plating
(Subject Matter) poultry and game-bird dishes 10. Garnishing
8. Types of service ware 11. Sauces
12. Accompaniment
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA
2. Curriculum Guide
2.Learner’s Materials Pages pp. 313 - 318
3.Textbook Pages NA NA
4. Additional Materials from Learning Resources NA NA
(LR) Portal)
B. Other Learning Resources Visuals, puzzled pictures inside an Visuals, pictures, actual tools, chalk,
envelope (10 sets), chalk, eraser, eraser, masking tape
masking tape
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous
meeting. discussion.
B. Establishing purpose for the Lesson (Motivation) Video of “How to present the poultry Conduct 4-Pics-One-Word
dishes”

C. Presenting examples /instances of the new video Image showing

lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing new NA
skills #1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and Using visual aids, the teacher will Using visual aids, the teacher will
concern to new skills #2 deliver the lesson for the day. deliver the lesson for the day.
F. Developing Mastery (Leads to Formative The class will be divided into ten (10) Group the class into ten (10), the .
Assesment 3 (activity after the lesson) groups. The teacher will instruct the students need to come up with a skit
students to classify the puzzled on how to properly use the different
pictures assigned to them for only 5 tools. Ten (10) minutes will be allotted
minutes. Each group is assigned two for the preparation and 1-2 minutes
set of puzzled pictures. for its presentation.
G. Finding Practical Applications of concepts and Why is it important for us to present
skills in daily living (application) the poultry dish properly?
H. Making Generalizations & Abstractions about If time permits, have a synthesis of If time permits, have a synthesis of
the lessons the lesson. the lesson.
I.Evaluating Learning (assessment/test) The teacher will conduct a ten (10) – The teacher will conduct a ten (10) –
item formative assessment, advice item formative assessment, advice
students to prepare a whole sheet of students to prepare ¼ sheet of paper.
paper
J. Additional activities for application or Study pp. 313 - 318 of the LM,
remediation (assignment/homework) prepare for a graded recitation
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: Submitted to:

ANGELICA R. YAP DR. MA CRISTINA V. JUGUILON

Teacher I School Head
 School: Grade Level: 10
GRADES 1 to 12 Teacher: Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and
Time: Quarter: 2

I. OBJECTIVES DLL_6 DLL_7 (Lesson 2) DLL_8 DLL_9

(LABORATORY DAY)
A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate The learners demonstrate
understanding preparing and understanding preparing and an understanding preparing an understanding
cooking vegetable dishes. cooking vegetable dishes. and cooking vegetable preparing and cooking
dishes. vegetable dishes.

B.Performance Standards The learners independently The learners independently The learners independently The learners
prepare and cook vegetable prepare and cook vegetable prepare and cook vegetable independently prepare
dishes. dishes. dishes. and cook vegetable dishes.

C. Learning Competencies LO 2. Prepare vegetable dishes LO 3. Present vegetable dishes LO 2. Prepare vegetable LO 4. Store vegetables
2.3 cook variety of vegetable dishes
dishes following appropriate 3.1 present vegetable recipes 2.3 cook variety of 4.1 store vegetables based
cooking methods to preserve with appropriate sauces and vegetable dishes following on the prescribed location
optimum quality and nutrition accompaniments appropriate cooking and temperature
methods to preserve 4.2 demonstrate vegetable
optimum quality and storage in accordance with
nutrition FIFO operating procedures
2.4 prepare suitable sauces 4.3 follow standard safety
and accompaniment in and hygiene procedures
serving vegetable dishes
To
LO 3. Present vegetable
dishes
Plus
LO 5. Evaluate the finished
product
D. Subtasking (if needed) Identify the different ways of Identify the factors to consider in At the end of the session, At the end of the session,
cooking vegetables via plating vegetable dishes. students should be able to students should be able to
demonstration. come up and present a distinguish properly
vegetable dish. organized and stored
vegetables.
Write the LC code for each TLE_HECK9- 12VD-IIb-c-10 TLE_HECK9- 12VD-IId-11 TLE_HECK9- 12VD-IIb-c-10 TLE_HECK9- 12VD-IId-12
 TLE_HECK9- 12VD-IId-11
TLE_HECK9- 12VD-IId-13
II. CONTENT Ways of Cooking Vegetables Essential Factors of Food LESSON 1. PREPARE Store Vegetable Dishes
(Subject Matter) Presentation, Plating Styles with VEGETABLES DISHES (VD)
Vegetable Dishes, Guidelines in
Plating, Creative Presentation
Techniques
III. Learning Resources
A.References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide pp. 27 – 28 pp. 27 – 28 pp. 27 – 28 pp. 28 – 29
2.Learner’s Materials Pages pp. 171 – 185 pp. 185 – 188 pp. 171 – 188 pp. 192 – 193
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B.Other Learning Resources Tools/utensils/equipment/ Visuals, pictures, actual tools, Tools/utensils/equipment Visuals wherein the
ingredients used for cooking, chalk, eraser, masking tape will be provided at the questions are written,
(class will be held at the practice house or cooking chalk, eraser
practice house or laboratory laboratory
room)
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous LABORATORY TIME Conduct a recap of the
discussion. discussion. previous discussion.
B. Establishing purpose for the Lesson The teacher will ask some The teacher will show a picture of LABORATORY TIME The teacher will raise a
(Motivation) students, “what is their favorite a painting, he/she will ask the question towards the
vegetable dish and why?” question, “WHAT DO YOU THINK students, “Where do you
ARE THE FACTORS THAT MAKES normally keep your
THIS PAINTING BEAUTIFUL?” washed and ironed
clothes?”
C. Presenting examples /instances of the new Demo teaching on the various Show picture LABORATORY TIME NA
lessons (show pics, videos, ppt) ways of cooking vegetables.
D. Discussing new concepts and practicing Demo teaching on the various NA LABORATORY TIME NA
new skills #1. (Pre-Discussion Activity) ways of cooking vegetables.

E. Discussing new concepts & practicing and Demo teaching on the various Using visual aids, the teacher will LABORATORY TIME Using visual aids, the
concern to new skills #2 ways of cooking vegetables. deliver the lesson for the day. teacher will deliver the
lesson for the day.
F. Developing Mastery (Leads to Formative Demo teaching on the various Student will be divided into five LABORATORY TIME The teacher will show 20
Assesment 3 (activity after the lesson) ways of cooking vegetables. (5) groupds. They will work on sets of various pictures:
Enhancement activity located on combination of organized
p. 189 of the LM. Fifteem and unorganized storage.
minutes will be allotted for this The students will stand if
 activity. the picture represents
UNORGANIZED STORAGE
and remained seated it if it
organized.
G. Finding Practical Applications of concepts Why do we adapt to various Do we really need to consider LABORATORY TIME Why is it necessary for us
and skills in daily living (application) ways of cooking vegetables? doing proper plating in our meals to organized and store
Explain your answer. on a daily basis? Explain your food properly, say for
answer. example our vegetables?
H. Making Generalizations & Abstractions Demo teaching on the various If time permits, have a synthesis LABORATORY TIME If time permits, have a
about the lessons ways of cooking vegetables. of the lesson. synthesis of the lesson.
I.Evaluating Learning (assessment/test) The teacher will conduct a ten The teacher will conduct a ten The students will have their The teacher will conduct a
(10) – item formative (10) – item formative PRACTICAL TEST for 2 hrs. ten (10) – item formative
assessment, advice students to assessment, advice students to This will focus in preparing assessment, advice
prepare ¼ sheet of paper. prepare ¼ sheet of paper. variety of vegetable dishes. students to prepare ¼
A rubric will be used to rate sheet of paper.
their output.
J. Additional activities for application or Submit a photo of a plated Prepare for you laboratory Look for five (5) ways to Prepare for a summative
remediation (assignment/homework) vegetable on the next meeting. tomorrow. store vegetables. Write it on test tomorrow.
Print it on a short bond paper your TLE notebook.

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:

____________________________
Teacher
 School: LOOK 2ND INTEGRATED SCHOOL Grade Level: 9
GRADES 1 to 12 Teacher: ANGELICA R. YAP Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and JANUARY 16 – 20, 2023
Time: Quarter: 2

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding preparing salad and understanding preparing salad and understanding preparing salad and understanding preparing salad and
dressings. dressings. dressings. dressings.
B.Performance Standards The learners independently The learners independently SUMMATIVE TEST PERFORMANCE TASK (LABORATORY)
prepares salad and dressings. prepares salad and dressings.
C. Learning Competencies LO 4. Store salad and LO 4. Store salad and
Dressing Dressing
13. Safe and hygienic 14. Temperature required in
practices in storing salads storing salads and
and dressings dressings
D. Subtasking (if needed) .
Write the LC code for each TLE_HECK9SD-IIj-10 TLE_HECK9SD-IIj-10
II. CONTENT Utilize quality trimmings Store appetizers in
(Subject Matter) appropriate conditions to maintain
 their freshness, quality,
and taste
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA
2. Curriculum Guide pp. 29 pp. 29
2.Learner’s Materials Pages pp. 194-195 pp. 196
3.Textbook Pages NA NA
4. Additional Materials from Learning Resources (LR) NA NA
Portal)
B.Other Learning Resources Visuals, pictures, chalk, eraser, Visuals, pictures, chalk, eraser,
masking tape, speaker masking tape, speaker
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous
discussion. discussion.
B. Establishing purpose for the Lesson (Motivation) 4 pics one word Duck race game

C. Presenting examples /instances of the new

lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing new skills NA NA
#1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and concern Using visual aids, the teacher will Using visual aids, the teacher will
to new skills #2 deliver the lesson for the day. deliver the lesson for the day.
F. Developing Mastery (Leads to Formative By group, flashing of pictures of By group, flashing of pictures of the
Assesment 3 (activity after the lesson) the various classification of proper various classification of proper
storing, write their answers on the storing, write their answers on the
board. Ten pictures will be shown. board. Ten pictures will be shown.

G. Finding Practical Applications of concepts and In our daily life, how do you see
skills in daily living (application) the importance of proper storing
of salad and dressing? Cite an
example.
H. Making Generalizations & Abstractions about the If time permits, have a synthesis of If time permits, have a synthesis of
lessons the lesson. the lesson.
I.Evaluating Learning (assessment/test) The teacher will conduct a ten (10) The teacher will conduct a ten (10) –
– item formative assessment, item formative assessment, advice
advice students to prepare ¼ students to prepare ¼ sheet of
sheet of paper. paper.
 J. Additional activities for application or remediation
(assignment/homework)

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: Submitted to:

ANGELICA R. YAP DR MA CRISTINA V. JUGUILON

Teacher I School Head
 School: LOOK 2ND INTEGRATED SCHOOL Grade Level: 10
GRADES 1 to 12 Teacher: ANGELICA R. YAP Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and JANUARY 16 – 20, 2023
Time: Quarter: 2

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY FRIDAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding preparing and understanding preparing and cooking understanding preparing and understanding preparing and
cooking seafood dishes. seafood dishes. cooking seafood dishes. cooking seafood dishes.
B.Performance Standards The learners independently The learners independently prepares The learners independently The learners independently
prepares and cooks seafood dishes. and cooks seafood dishes. prepares and cooks seafood dishes. prepares and cooks seafood
dishes.

C. Learning Competencies LO 2. Handle fish and seafood LO 3. Cook fish and shellfish LO 4. Plate/Present fish and LO 1. Perform Mise en Place
seafood
2.2 thaw frozen seafood correctly to
to ensure maximum quality and
maintain nutritional value LO 5. Store fish and seafood
D. Subtasking (if needed) At the end of the session, students At the end of the demonstration, the At the end of the lesson, the At the end of the session, students
should be able to enumerate the students should be able to identify students should be able to should be able to attain at least
different methods in handling and the different ways to prepare understand and showcase in an art 75% mastery from the summative
storing fish and other seafood fishes/seafoods. form the fundamentals needed in test.
products. plating.
Write the LC code for each TLE_HECK9- 12PC-IIf-15 TLE_HECK9- 12PC-IIgi-16 TLE_HECK9- 12PC-IIj-17 TLE_HECK9- 12PC-IIe-14
TLE_HECK9- 12PC-IIf-15
TLE_HECK9- 12PC-IIgi-16
TLE_HECK9- 12PC-IIj-17
TLE_HECK9- 12PC-IIj-18

II. CONTENT Handling and Storage of Fish Cooking Techniques for Fish and Fundamental(s) of Plating LESSON 2. PREPARE AND COOK
 (Subject Matter) Shellfish SEAFOOD DISHES (PC)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide pp. 30 pp. 30 pp. 30 pp. 29 – 31
2.Learner’s Materials Pages pp. 203-205 pp. 206 – 217 pp. 226 – 228 pp. 194 – 233
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning Resources (LR) NA NA NA NA
Portal)
B.Other Learning Resources Visuals, pictures, actual tools, c/o at the laboratory, the Visuals, pictures, actual tools, Visuals wherein the questions are
chalk, eraser, masking tape, demonstration will be held there chalk, eraser, masking tape, written, chalk, eraser
speaker speaker
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Teacher demonstration Conduct a recap of the previous Not Applicable (NA)
discussion. discussion.
B. Establishing purpose for the Lesson (Motivation) Raise this question: Where do we Teacher demonstration Raise this question: When you look SUMMATIVE TEST
normally keep and store our into someone, what is the first
groceries? How about meat and things that you look into?
fishes? (assuming their answers is FACE,
try to link it to the façade of a
plated food)

C. Presenting examples /instances of the new lessons NA NA NA SUMMATIVE TEST

(show pics, videos, ppt)
D. Discussing new concepts and practicing new skills NA NA NA SUMMATIVE TEST
#1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and concern Using visual aids, the teacher will The teacher will partly touch the Using visual aids, the teacher will SUMMATIVE TEST
to new skills #2 deliver the lesson for the day. introduction part of the lesson and deliver the lesson for the day.
swiftly move forward in the
demonstration part.

F. Developing Mastery (Leads to Formative Assesment PHOTO GALLERY: by group, the The return demo of the student’s will By group, make a picture collage SUMMATIVE TEST
3 (activity after the lesson) class will be divided into 5, each be conducted during their final on the different plate/plates of
group will prepare the visuals with laboratory for quarter 2. This is one seafood dishes and explain the
pictures (a kit will be provided by of the competencies that will be relationship of the food
the teacher). graded. preparation (balance,portion
size,serving hot/cold food on
hot/cold plates & garnishes).
G. Finding Practical Applications of concepts and skills Why do we need to make sure to Teacher demonstration Why is the physical output, SUMMATIVE TEST
in daily living (application) store the raw fishes/seafoods specifically for food - its plating
properly? Cite one effect if fail to important? Explain your answer.
 secure it freshness.
H. Making Generalizations & Abstractions about the If time permits, have a synthesis of If time permits, have a synthesis of If time permits, have a synthesis of SUMMATIVE TEST
lessons the lesson. the lesson. the lesson.
I.Evaluating Learning (assessment/test) The teacher will conduct a ten (10) Teacher demonstration Answer Review of Learning SUMMATIVE TEST
– item formative assessment, Outcome 4 on p. 229 of the LM.
advice students to prepare ¼ sheet Use ½ crosswise.
of paper.
J. Additional activities for application or remediation Group yourselves into a member of Group yourselves into a member of Look for picture showing how raw Prepare for your performance test
(assignment/homework) 6-8 members and process 6-8 members and process LET’S DO IT fish and seafoods are stored. Paste at the cooking laboratory.
ENHANCEMENT ACTIVITY on p. 205 on p. 217 in preparation for your final it on a short bond paper.
of the LM. Submit your output on laboratory (to be scheduled soon).
Monday next week. Submit your preparation report on
Friday next week.

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: Submitted to:

ANGELICA R. YAP DR MA CRISTINA V. JUGUILON

Teacher I School Head
 School: Grade Level: 10
GRADES 1 to 12 Teacher: Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and
Time: Quarter: 2

I. OBJECTIVES DLL_21 DLL_22 DLL_23 DLL_24 DLL_25

(LABORATORY DAY)
A. Content Standards The learners demonstrate an
understanding preparing and
cooking seafood dishes.

B.Performance Standards The learners independently

prepares and cooks seafood
dishes.

C. Learning Competencies LO 3. Cook fish and shellfish;

LO 4. Plate/Present fish and
seafood
 to
LO 6. Evaluate the finished
product
D. Subtasking (if needed) At the end of the allotted time,
students should be able to come
up and present various seafood
dishes.
Write the LC code for each TLE_HECK9- 12PC-IIgi-16
TLE_HECK9- 12PC-IIj-17
TLE_HECK9- 12PC-IIj-19
II. CONTENT LESSON 2. PREPARE AND COOK
(Subject Matter) SEAFOOD DISHES (PC)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide pp. 29 – 31
2.Learner’s Materials Pages pp. 194 – 233
3.Textbook Pages NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B.Other Learning Resources Tools/utensils/equipment will
be provided at the practice
house or cooking laboratory
IV.PROCEDURES
A.Review Previous Lessons LABORATORY TIME
B. Establishing purpose for the Lesson LABORATORY TIME
(Motivation)

C. Presenting examples /instances of the new LABORATORY TIME

lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing LABORATORY TIME
new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and LABORATORY TIME

concern to new skills #2
F. Developing Mastery (Leads to Formative LABORATORY TIME
Assesment 3 (activity after the lesson)
G. Finding Practical Applications of concepts LABORATORY TIME
and skills in daily living (application)
H. Making Generalizations & Abstractions LABORATORY TIME
 about the lessons
I.Evaluating Learning (assessment/test) The students will have their
PRACTICAL TEST for 2 hrs. This
will focus in preparing variety of
fish and seafoods. A rubric will
be used to rate their output.
J. Additional activities for application or Prepare for your unit test.
remediation (assignment/homework)

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:

____________________________
Teacher