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LP in Cookery. Starch and Cereals

The document is a daily lesson log from a Cookery class for 10th grade students. The objectives of the lesson were for students to be able to identify, demonstrate the use of, and value tools and equipment used for cooking starches and cereals. The lesson content covered common tools and equipment for cooking starches and cereals. Learning activities included a picture parade to introduce the topic, a text twist game to engage students, demonstrations of tool use, discussions, and a quiz evaluation. The teacher found that hands-on activities and sharing personal experiences helped students understand the proper uses of cooking tools.

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Johanna Manzo
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5K views5 pages

LP in Cookery. Starch and Cereals

The document is a daily lesson log from a Cookery class for 10th grade students. The objectives of the lesson were for students to be able to identify, demonstrate the use of, and value tools and equipment used for cooking starches and cereals. The lesson content covered common tools and equipment for cooking starches and cereals. Learning activities included a picture parade to introduce the topic, a text twist game to engage students, demonstrations of tool use, discussions, and a quiz evaluation. The teacher found that hands-on activities and sharing personal experiences helped students understand the proper uses of cooking tools.

Uploaded by

Johanna Manzo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DAILY LESSON LOG DATE: AUGUST 03, QUARTER: 1ST GRADING LEARNING AREA:

2018 COOKERY-
GRADE 10

I. OBJECTIVES At the end of the lesson, the students will be able to:
 Identify tools and equipment used in cooking starch and cereals;
 Demonstrate the use of tools and equipment in cooking starch and
cereals;
 Value the importance of using tools and equipment in cooking
cereals and starches.
The learner demonstrates understanding of core concepts, theories and
A. Content Standard principles in Cookery.

B. Performance Standard The learner independently demonstrates core competencies in cookery as


prescribed in the TESDA Training Regulation.

C. Learning
Competency/Objectives PREPARE STARCH AND CEREAL DISHES
Write the LC code for each

II. CONTENT Common Tools and Equipment Used in Cooking Starch and Cereals
1.1 Equipment
1.2 Tools

III. LEARNING RESOURCES


A. References
1. Teacher’s Guide pages pp. 42-58
2. Learner’s Materials pages pp. 102-103
3. Textbook pages Cookery
Technical-Vocational-Livelihood Track: Home Economics Strand, Volume
II
Authors: Aida H. Rondilla, Emma S. Avendano, Elsa P. Roque
Adriana Publishing Co., Inc.
pp.28-31
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or  Review: What are the factors that you need to consider in
presenting the new lesson presenting egg dishes?

 Present new lesson through “Picture Parade”

Processing question:
1. Are the pictures familiar to you?
2. Can you name each picture?
3. What do you think are the functions or uses of each?

Time: 5 minutes

B. Establishing a purpose for Activity: Text Twist Game


the lesson What are the words that you noticed in the text twist game? How are
those words related to the topic?

CRATSH NDA SRCALEE

NITECHK OLOST NAD STULIESN

SSEU DNA CTFNIUOS


Time: 5 minutes

C. Presenting Unlocking of Difficulty:


examples/Instances of the new . The learners will say something about the tools and equipment used in
lesson cooking starch and cereals using a semantic web

Time: 3 minutes

D. Discussing new concepts and


practicing new skills #1 Interactive Discussion:
1. Discussion the definition of tools and equipment and how they differ
from each other.
2. Ask the students the common tools and equipment used in cooking
starch and cereals.
3. Ask the students for instances where they experience using various
tools and equipment in cooking starch and cereals.
4. Let the students demonstrate how to use each kitchen tools and
equipment

E. Discussing new concepts and


practicing new skills #2 Think- Pair-Share-Post:
Think of the uses or functions of each tools and equipment assigned to
you and share it with a partner. Then post on the board ideas from your
discussion using colored neon paper.

Time: 3 minutes

F. Developing mastery ( Leads to


Formative Assessment ) Recitation:
Conduct a recitation about the topic you have discussed.

Time: 3 minutes

G. Finding practical application


of concepts and skills in daily Point for Reflection:
living Ask the students about ways they can apply what they learned in today’s
lesson in school and in their respective home.

Time: 3 minutes

H. Making Generalization and


abstractions about the lesson Why is it important to know the proper use and functions of each kitchen
tools and equipment?

I. Evaluating learning
Quiz 1-5 items. True or False

Time: 7 minutes

J. Additional activities for


application or remediation Interview an owner of a food eatery in your neighborhood. Ask him/her on
the tools
V. REMARKS The lesson will be continued on the next day.
VI. REFLECTION
A. No. of learners who earned 14
80% in the evaluation.
B. No. of learners who require
additional activities for 3
remediation who scored below
80%
C. Did the remedial lessons
work? No. of learners who have Yes. All three(3) learners have caught up with the lesson.
caught up with the lesson.
D. No. of learners who continue
to require remediation. None

The use of pictures as well as engaging the leaners in activities/game


helps a lot in setting their mood and also it is a good way of presenting
E. Which of my teaching
the lesson. The use of actual tools, utensils and equipment in preparing
strategies worked well? Why did
starch and cereal dishes worked well in achieving the lessons’ objectives.
these work?
Moreover, sharing of their personal experiences with the use of tools,
utensils and equipment paved way in understanding the lesson easier.

F. What difficulties did I


encounter which my Principal or
supervisor can help me solve?

G. What innovation or localized I have shown the learners the kitchen tools, utensils and equipment for
materials did I used/discover cooking starch and cereals available in the school kitchen and/or canteen
which I wish to share with other and brought also some which are available at home.
teachers?

Prepared by:

JOHANNA M. MANZO
Subject Teacher

T
eacher-
III

APPENDICES :

Appendix A. Presenting The New Lesson

PICTURE PARADE
Appendix B. Establishing A Purpose The Lesson

TEXT TWIST GAME

CRATSH NDA SRCALEE

NITECHK OLOST NAD STULIESN

SSEU DNA CTFNIUOS

Appendix C. . Presenting Examples/Instances Of The New Lesson

UNLOCKING OF DIFFICULTY

TOOLS,
UTENSILS
FOR
COOKING
STARCH
ANDCEREALS

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