Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
DAILY LESSON LOG
ALIAGA NATIONAL HIGH SCHOOL
FIRST QUARTER,
ALIAGA, SY: 2023-2024
NUEVA ECIJA
Teacher/s Eloisa C. Gendraule Grade Level 12
DAILY LESSON LOG Teaching Dates March 11-15-2024 Learning Area Cookery
SESSION 1 SESSION 2 SESSION 3 SESSION 4
I. Learning Targets
A. Content Standards The learners demonstrate an understanding preparing and cooking vegetable dishes
B. Performance Standards The learners independently prepare and cook vegetable dishes
LO 1. Perform mise en place LO 2. Prepare vegetable dishes
1.1. identify ingredients according to standard recipe 2.1 identify market forms of vegetables
1.2. prepare ingredients according to a given recipe, required form, and 2.2 select various kinds of vegetables according to a given menu
C. Learning Competencies timeframe TLE_HECK9 12VD-IIb-c-10
1.3. thaw frozen ingredients and wash raw vegetables following standard
procedures
TLE_HECK9 12VD-IIa-9
1. Students will be able to 1. Students will be able to 1. Identify different types of 1. Identify at least five different
identify at least three different identify at least five key vegetables and their methods of cooking
cooking methods. characteristics that market forms. vegetables.
2. Students will demonstrate determine the quality of 2. Understand the factors that 2. Describe how each method
proficiency in at least two vegetables. influence the market affects the vegetables'
different vegetable cutting 2. Students will demonstrate forms of vegetables. nutritional value, texture,
techniques. the ability to assess and 3. Recognize the importance and flavor.
3. Students will be able to differentiate between high- of various market forms of 3. Demonstrate the ability to
articulate the importance of quality and low-quality vegetables in culinary arts prepare two vegetable
minimal processing, vegetables using the and food industry. dishes using different
D. Specific Objectives appropriate cooking methods, identified characteristics cooking methods.
cutting and chopping through hands-on 4. Understand the importance
techniques, color preservation, examination. of preserving nutrients while
and seasoning for enhancing 3. Students will explain the cooking vegetables.
the nutritional value, flavor, importance of selecting
and aesthetic appeal of high-quality vegetables for
vegetables. nutritional value and culinary
uses in a short written
assignment or oral
presentation.
II. Learning Content
 Principles of preparing Characteristics of Market forms of Methods of cooking
Subject Matter vegetables quality vegetables vegetables vegetables dishes
III. Learning Resources
K to 12 TLE Track Home K to 12 TLE Track Home K to 12 TLE Track Home K to 12 TLE Track Home
A. References Economics - Cookery Economics - Cookery Economics - Cookery Economics - Cookery
pp. 181-186 pp. 187-192 pp. 194-199 pp. 201-208
B. Other learning Laptop. LED TV, PPT Slides, chalk Laptop. LED TV, PPT Slides, chalk Laptop. LED TV, PPT Slides, Laptop. LED TV, PPT Slides, chalk
resources/materials and chalkboard and chalkboard chalk and chalkboard and chalkboard
IV. Procedure
Checking of Attendance Checking of Attendance Checking of Attendance Checking of Attendance
A. Daily Routine : Prayer Prayer Prayer Prayer
What are the examples of Cereal What are the different Principles of What are the characteristics of What characteristics, advantages,
and Starch? Preparing Vegetables? quality vegetables? and disadvantages of market form
B. Review (Elicit)
of vegetables?

"Why do you think it's important to What do you think makes a Ask students to name as many
consider how we prepare our vegetable high quality?" vegetables as they can and list
vegetables?" Encourage a few them on the board.
C. Motivation (Engage) responses. Introduce the concept of market
forms of vegetables (fresh, frozen,
canned, dried, etc.) and give
examples.
D. Lesson Development: Principle 1: Minimal Processing Present the key characteristics of Exploration of Market Forms: Steaming:
(Explore, Explain) Explain how minimal processing quality vegetables, using real Explain how steaming preserves
(like steaming or raw consumption) examples or images to illustrate: Fresh: Discuss characteristics, most of the nutrients in vegetables
can preserve nutrients and natural Color: Vibrant and consistent, advantages, and disadvantages. and maintains their color and
flavors. indicative of freshness and nutrient Frozen: Explain the process of texture.
Principle 2: Appropriate Cooking content. freezing vegetables, and why Demonstrate steaming broccoli or
Methods Texture: Firm and crisp, not wilted some vegetables are preferred spinach, emphasizing the time
Discuss various cooking methods or rubbery. frozen. needed to avoid overcooking.
(steaming, boiling, roasting, Aroma: Fresh and characteristic of Canned: Talk about the canning Boiling:
sautéing) and how they affect the the vegetable; absence of off- process, and the pros and cons of Discuss how boiling can lead to
vegetable's nutritional content, smells. canned vegetables. nutrient loss if not done correctly.
color, and taste. Size and Shape: Consistent, Dried: Describe how vegetables Show how to boil carrots properly,
Principle 3: Cutting and typical for the vegetable type; can be dried, and their uses in and mention the use of the water
Chopping absence of deformities. cooking. (for soups or sauces) to utilize the
Demonstrate different cutting Surface: Free of bruises, Others: Mention other forms like lost nutrients.
techniques (dice, julienne, blemishes, and signs of pests or pickled, fermented, or pre-cut Sautéing:
chiffonade) and explain how size diseases. vegetables. Highlight the quick cooking method
 and shape affect cooking time and Taste: Flavorful, characteristic of Factors Influencing Market Forms: that can enhance flavor through
texture. the vegetable, neither overly bitter caramelization.
Principle 4: Color Preservation nor sour (sample tasting, if Discuss factors such as shelf life, Prepare a quick sautéed bell
Teach methods to preserve or feasible). convenience, flavor, nutritional peppers and zucchini dish,
enhance the color of vegetables content, and cost. discussing the importance of not
(e.g., blanching greens, not Talk about seasonal availability overcrowding the pan.
overcooking). and how it affects the market form Roasting:
Principle 5: Seasoning and and price of vegetables. Explain how roasting can intensify
Flavor Enhancement Importance in Culinary Arts: the natural sweetness and flavor of
Discuss how to use herbs, spices, vegetables.
and minimal salt to enhance the Highlight how different forms can Demonstrate roasting a mix of
natural flavors of vegetables be used in recipes. vegetables in the oven, discussing
without overpowering them. Discuss the nutritional temperature and timing.
implications of choosing one form Grilling:
over another. Talk about the smoky flavor grilling
adds to vegetables and how it can
be a healthier option with minimal
oil.
Show examples of grilled vegetable
skewers, emphasizing the
preheating of the grill and turning
the vegetables for even cooking.
Guided Practice (15 minutes): Divide the class into small groups Market Form Matching Game: Divide students into small groups,
Divide students into groups, and distribute the vegetables and Hand out activity sheets with assigning each group a different
assigning each a different worksheets. pictures of various vegetables in vegetable and cooking method.
vegetable and preparation method Assign each group a set of different market forms. Have Each group will prepare a simple
based on the principles discussed. vegetables to examine based on students match the vegetable to dish using the assigned method
Students will prepare their the discussed characteristics. its market form. and vegetable, applying what they
assigned vegetable, applying the Students will use the worksheets to have learned.
E. Application: (Elaborate) principles learned. The instructor record their observations and
circulates to provide guidance and decide which vegetables are of
feedback. higher quality.
Encourage experimentation within
the guidelines of the principles
taught, allowing students to
discover how small changes affect
the outcome.
F. Evaluate: Group presentations: Short Quiz Evaluate students through their Practical Assessment: Evaluate
 Each group presents their prepared participation in the discussion and each group's vegetable dish based
vegetable, discussing the principles activities. on appearance, texture, and flavor.
applied and the outcomes Review their activity sheets for Written/Oral Assessment: Ask
observed. accuracy in the matching game. students to describe how different
Class Discussion: Reflect on the
variety of techniques used and the cooking methods affect the
importance of these principles in nutritional value and taste of
culinary arts. vegetables.
Q&A session: Address any
lingering questions or curiosities
students have about vegetable
preparation.
G. Assignment (Extend):
V. Remarks

VI. Reflection

Prepared by: Checked by: Noted:

ELOISA C. GENDRAULE RIZALYN B. CORPUS, PhD MARY FINELA M. BAYAN, PhD