DAILY School RAFAEL B.

LACSON MEMORIAL HIGH SCHOOL Grade Level & GRADE11

LESSON Quarter 3RDQUARTER
LOG Teacher Joyce B. Gargar SHS Track TVL
SENIORHIGH SCHOOL Inclusive Dates January 20 – 24, 2025 Learning Area Cookery
Scheduled Time 7:30-9:30 AM; 10:00 AM-12:00 NOON Topic PREPARE VEGETABLE
DISHES
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

A. Content Standard The learners The learners The learners The learners
demonstrate an demonstrate an demonstrate an demonstrate an
understanding understanding understanding understanding
preparing and preparing and preparing and preparing and
cooking vegetable cooking vegetable cooking vegetable cooking vegetable
dishes dishes dishes dishes

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

C. Learning Competencies/ LO 2. Prepare LO 3. Present LO 4. Store LO 5. Evaluate the

Objectives (Write the LC vegetable dishes vegetable dishes vegetables finished product
TLE_HECK9- TLE_HECK9- LE_HECK9-12VD- TLE_HECK9-12VD-
Code) 12VD-IIb-c-10 12VD-IId-11 IId-12 IId-13

II. CONTENT 1. Market forms of vegetables.

2. Methods of cooking vegetables dishes.
3. Factors in plating vegetable dishes.
4. Safety and hygienic practices in the laboratory kitchen.

III.LEARNING RESOURCES
 A. References
1.Teacher’sGuidepages N/A N/A N/A N/A
2.Learners’Materials pages N/A N/A N/A N/A

3.Textbookpages COOKERY Volume II COOKERY Volume II COOKERY Volume II COOKERY Volume II

pp 53-76 pp 53-76 pp 53-76 pp 53-76

Skills for a Lifetime in Skills for a Lifetime in Skills for a Lifetime in Skills for a Lifetime in
TLE 10 TLE 10 TLE 10 TLE 10
pp. 67-94 pp. 67-94 pp. 67-94 pp. 67-94
4.Additional Materials from N/A N/A N/A N/A
Learning Resources
Portals
B. Other Learning Resources Google, TESDA Google, TESDA Google, TESDA Training Google, TESDA Training
Training Regulation Training Regulation Regulation Regulation

IV.PROCEDURES

A. Revising previous lesson or Pre-Activity: Continuation of Pre-Activity: Continuation of

presenting the new lesson Present terms discussion about Present pictures of discussion about
regarding principles principles of quality and wilted characteristics of
in preparing preparing vegetables. quality vegetables.
vegetables. vegetables.
C. Establishing a purpose for List of questions will List of questions will
the lesson be asked in relation be asked in relation to
to the principles in the characteristics of
preparing quality vegetables.
vegetables.
D. Presenting examples/ Ask related Ask related questions
instances of the new lesson questions about about characteristics
principles in of quality vegetables.
preparing vegetable
dishes.
E. Discussing new concepts Discuss about Discuss about
And practicing new skills#1 principles in characteristics of
preparing vegetable quality vegetables.
dishes.
F. Discussing concepts and Discuss and site Discuss and site some
 practicing new skills #2 some examples on examples on the
ways on how to characteristics of
prepare vegetables quality vegetables.
based on the given
principles.
G. Developing mastery Ask related The students will be
(Leads to Formative questions like: given a short quiz.
Assessment 3) 1. What do we
need to
consider in
preparing
vegetables?
2. What do we
need to do in
order to
maintain the
freshness of
the
vegetables?

G. Finding practical Students will be Students will be asked

applications of concepts asked why do we the importance of the
And skills in daily living need to follow the characteristics of
principles in quality vegetables.
preparing vegetable
dishes.
H. Making generalizations and Ask what is the
abstractions about the importance of
lesson knowing the
principles of
preparing
vegetables dishes.
I. Evaluating learning Let the students answer Let the students answer the
the quiz using pen and quiz using pen and paper:
paper: 1. What are the
1. List down the characteristics of
principles in quality
preparing vegetables?
vegetable
dishes and
explain each.
 J. Additional activities for Using the proper Provide activity
application or remediation materials and tools, related in the
demonstrate the characteristics of
principles of quality vegetables.
preparing vegetable
dishes.

V. REMARKS

VI.REFLECTION

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 worked well?
Why did it work?
F. What difficulties did I
encounter which my
Principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
used/discoverwhichIwish
to share with other
learners?
Prepared by: Noted by:

JOYCE B. GARGAR MARIE ROSE E. PREGUA, PhD

SHST-II PRINCIPAL III