SCHOOL BECURAN HIGH SCHOOL STA.

GRADE LEVEL 11
GRADE 1 TO 12 RITA, PAMPANGA
DAILY LESSON LOG TEACHER JAN RYAN V. MALANG LEARNING AREA
TEACHING DATES AND DEC.5-9, 2016 QUARTER 2ND
TIME

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVES
A. Content Standards The learners demonstrate The learners demonstrate The learners demonstrate an The learners demonstrate The learners
an understanding in understanding in understanding in preparing an understanding in demonstrate an
preparing and cooking egg preparing and cooking and cooking cereals and preparing and cooking understanding in
dishes eggs starch dishes cereals and starch dishes preparing and cooking
cereals and starch
dishes

B.Performance Standards The learners independently The learners The learners independently The learners independently The learners
prepare and cook eggs independently prepare prepare and cook cereals prepare and cook cereals independently
and cook eggs and starch dishes and starch dishes prepare and cook
cereals and starch
dishes

C.Learning Present Egg Dishes: Evaluate the finished Perform mise ’en place: Prepare starch and cereal Prepare starch and
Competencies/Objectives 1. Select suitable Product: 1. Prepare the tools dishes: cereal dishes:
plates according to 1. Rate the finished and equipment, and 1. Cook various types 1. Cook various types
standards products using ingredients based of starch and of starch and
2. Present egg dishes rubrics on prescribed cereal dishes cereal dishes
hygienically and standards 2. Prepare and sauces 2. Prepare and
attractively using 2. Determine the accompaniments sauces
suitable garnishing sources and kinds of selected starch accompaniments
and side dishes of starch and and cereals dishes of selected starch
sequentially within cereals 3. Follow the OHS or and cereals dishes
the required time 3. Identify the occupational 3. Follow the OHS or
frame ingredients in the health and safety occupational
preparation of health and safety
 various types of
starch and cereals
Write the LC Code for each TLE_HECK9-12ED-Ie-3 TLE_HECK9-12ED-IE-4 TLE_HECK9-12CD-If-5 TLE_HECK9-12CD-Ig-i-6 TLE_HECK9-12CD-Ig-i-
6
II.CONTENT PRESENT EGG DISHES (ED) EVALUATE FINISHED PREPARE CEREALS AND PREPARE EGG DISHES (ED) PREPARE EGG DISHES
PRODUCTS (ED) STARCH DISHES (CD) (ED)
III.LEARNING Laptop and LED TV Laptop and LED TV Laptop and LED TV
Chalk and chalkboard Chalk and chalkboard Chalk and chalkboard
RESOURCES
4 PICS 1 Word Scoring rubric

A.References Technical-Vocational- Technical-Vocational- Technical-Vocational- Technical-Vocational- Technical-Vocational-

Livelihood Livelihood Livelihood Livelihood Livelihood
Home Economics Home Economics Home Economics Home Economics Home Economics
COOKERY Manual COOKERY Manual COOKERY Manual COOKERY Manual COOKERY Manual
By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo By: AS.Kong & AP.Domo By: AS.Kong &
AP.Domo

1.Teacher’s Guides/Pages 24-28 31-35 37-38 39-45 39-45

2.Learner’s Materials 69-76 77—81 82-89 90-98 90-98
Pages
3.Textbook Pages NONE NONE NONE NONE NONE
4.Additional Materials NONE NONE NONE NONE NONE
from Learning Resources
(LR) portal
B.Other Learning NONE NONE NONE NONE NONE
Resources
IV.PROCEDURES
A.Reviewing previous KWL Chart, Application -review of the previous KWL Chart, Application Review of the previous Review of the past
lesson or presenting the of the RPL (recognition lesson: of the RPL (recognition lesson: lesson:
new lesson prior learning) 1. what are the ways and prior learning) 1. What is the difference 1. What are the
techniques in presenting between cereals and factors affecting
egg dishes starches? starch paste
2. what are the 2. What are the viscosity?
precautionary measures classification of cereals 2. How do you apply
to be observed in and starches? the functions of
presenting or handing egg starch in Filipino
dishes. dishes?
B.Establishing a purpose Ask the learners of what Ask the learners: What Ask students of the staple One of the properties of Explain that pasta gets
for the lesson they have observed when are the importance of food starch is viscosity which is bigger and heavier
they visit/eat during the presenting the dishes? the resistance to flow of when cooked.
final output of a dish starch and modified paste. Discuss the
specifically egg dishes Ask students why are the suggestions for
possible dishes that can holding pasta and
make or prepare with the cooking chart for
use of cereals and various pasta shapes.
starches?
C.Presenting Show the pictures of the Present and identify the Cereals are usually starchy Cereals usually used in Discuss proper
examples/instances of the egg dishes let the students tools and utensils in pods or grains. Cereals are breakfast like pasta and procedure of cooking
new lesson observe and ask them after preparing French omelet the most important group of other kakanin while pasta “AL DENTE”
observing food crops in the world starches usually used as
named after the Romans thickening agents in
goddess of harvest, Ceres. cooking a specific dish e.g.
fish escabeche and the like.

D.Discussing new Part of serving food is Discuss the recipe of Starch is the second most Discuss the factors Enumerate the risk in
concepts and practicing presentation. It should French omelet and the abundant organic substance affecting starch paste the preparation and
new skills #1 appeal to your mouth, nose scoring rubric as a tool of on earth. viscosity and starch gel cooking of starch and
and eyes. You don’t have evaluating the output Discuss the tools and Explain the functions of cereals dishes.
to trained chef to learn the equipment needed starch and application in Identify the guidelines
basics of plating, which is Filipino dishes on proper and safe
the art of presenting food Enumerate the common handling of food.
in an attractive way. problems in starch
Discuss the seven simple cookery ;principles of
ways to present food like a cooking cereals; basic
chef. principles in preparing
Explain the different pasta
techniques in presenting
egg dishes attractively.

E.Discussing new concepts Discuss OHS or the Let student perform the Explain the Sources of Show the examples of Ask students of proper
and practicing new skills occupational health and French omelet following starch. alimentary paste and or standard cooking of
#2 safety. the standard procedures Discuss the common of explain its function cereals and starches /
Explain the food basic and observing the manufactured food starch. pastas
microbiology occupational health and Classification of starch and
safety its granule
F.Developing mastery Ask the learners in the ask students during the Ask the students regarding Question and answer: Question and answer
(Leads to formative different ways and performance test to the tools and utensils to be 1. What are the factors
assessment) techniques of presenting measure or evaluate used in preparing cereals affecting the starch
egg dishes. student’s understanding/ and starch dishes. paste viscosity and
application of learning Ask the students regarding starch gel strength?
the classification of starch 2. How to apply the
and cereal. functions of starch in
Filipino dishes?
3. What are the common
problems met in
cooking starch?
4. What are the principles
of cereals and starch?

G.Finding Let the learners present Using the scoring rubric Ask the students how Contingency question: Question and answer
practical/applications of egg dishes following the on page 79 Teacher’s important or significance When do you know that
concepts and skills in daily principles and OHS- Guide evaluate the cereals and starches in you’re pasta or noodle is
living occupational health and students output daily life? already cooked?
safety

H. Making generalizations Plating is an art of In performing the task be Cereals and starches made
and abstractions about presenting the dish in an sure that you follow the our life fruitful and
the lesson attractive ways to attract standards properly meaningful because of the
the eyes of the diners; the including the safety dishes used by specific
garnish should supplement precautions noodles.
the dishes itself.
I.Evaluating Learning Conduct assessment – Refer to Scoring Rubric on Conduct assessment – Conduct assessment – Conduct assessment –
teacher’s made test page 79 in evaluating the teacher’s made test teacher’s made test teacher’s made test
(refer to guide questions) performance (refer to guide questions) (refer to guide questions) (refer to guide
questions)

J.Additional activities for Students are required to Students will look for 3 Collect at least 20
application or remediation look 2 pictures of well- recipes each with the used different recipe of
platted egg dishes. of starch and cereal. starch and cereal
dishes and compile
using any kind of
paper.
V.REMARKS
VI.REFLECTION
A.No. of learners who
earned 80% of the
formative assessment

B.No. of learners who

require additional
activities to 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 taching
strategies worked well?
Why did these work?

F.What difficulties did I

encounter which my
principal or supervisor can
help me solve?

G.What innovation or
localized material did I
use/discover which I wish
to share with other
teachers?
 PAARALAN ANTAS
GRADE 1 TO 12 GURO ASIGNATURA
PANG-ARAW-ARAW NA TALA SA PAGTUTURO PETSA/ORAS MARKAHAN

MONDAY TUESDAY WEDNESDAY THURSDAY

I.LAYUNIN
A.Pamantayang Pangnilalaman
B.Pamantayan sa Pagganap
C.Mga Kasasnayan sa Pagkatuto
Isulat ang code ng bawat kasanayan
II.NILALAMAN
KAGAMITANG PANTURO
A.Mga pahina sa gabay ng guro
1.Mga Pahna sa Kagamitang Pang
Mag-aaral
2.Learner’s Materials Pages
3.Mga Pahina sa Teksbuk
4.Karagdagang Kagamitan Mula sa
Portal ng Leraning Resource
B.Iba Pang Kagamitang Panturo
III.PAMAMARAAN
A.Balik-aral sa nakaraang aralin at/o
pagsisimula sa bagong aralin
B.Paghahabi sa layunin ng aralin
C.Pag-uugnay ng mga halimbawa sa
layunin ng aralin
D.Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #1
E. Pagtalakay ng bagong konsepto at
paglalahad ng bagong kasanayan #2
F.Paglinang sa Kabihasaan
(Tungo sa formative assessment)
G.Paglalapat ng aralin sa pang-araw-
araw na buhay
H. Paglalahat ng Aralin
I.Pagtataya ng Aralin
J.Karagdagang gawain para sa
takdang-aralin at remediation
IV.MGA TALA
V.PAGNINILAY
A.Bilang ng mag-aaral n nakakuha ng
80% sa pagtataya
B.Bilang ng mag-aaral na
nagangailangan ng iba pang gawain
para sa remediation
C.Nakatulong ba ang remedial?Bilang
ng magpaaral na nakaunawa sa aralin
D.Bilang ng mga mag-aaral na
magpapatuloy sa remediation
E.Alin sa mga istratehiyang pagtuturo
nakatulong ng lubos?Paano ito
nakatulong?
F.Anung suliranin ang aking
naranasan na nasolusyunan sa tulong
n g aking punungguro at superbisor?
G.Anong kagamitang panturo an g
aking naidibuho na nais kong ibahagi
sa mga kapwa ko guro?