SCHOOL ILIGAN CITY NATIONAL HIGH SCHOOL GRADE LEVEL 10-QUEZON

Grade 1 to 12 TEACHER ROZETTE M. VILLACAMPO LEARNING AREA COOKERY

DAILY LESSON
LOG TEACHING DATE AND TIME December 15, 2021 (9:00 AM-10:00 AM) QUARTER SECOND
I. OBJECTIVES:
A. Content Standard The learners demonstrate an understanding preparing and cooking vegetable dishes.
B. Performance Standard The learners independently prepare and cook vegetable dishes.
C. Learning Competency Prepare Vegetable Dishes (MELC LO2 - 1.2)
Specific Objective: 1. Identify the Standard Quality of Cooked Vegetables.
II. CONTENT: STANDARD QUALITY OF COOKED VEGETABLES
III. LEARNING RESOURCES:
A. References
1. Teacher’s Guide Pages 62-79
2. Learner’s Materials
Pages 167-168
3. Other Learning 1. ADM Module (Cookery 10) page 3-4.
Resources or Materials 1. Google
2. YouTube
B. Instructional Materials ICT (Video, PowerPoint Presentation), Activity Sheet
C. Teaching Strategies Inquiry Method, Word-Analysis, Brainstorming, Lecture, Integration, Discussion, Home Based Laboratory, Pictures
IV. PROCEDURES:
A. Reviewing previous -The learners will be asked on the following questions below. (STRATEGY: INQUIRY METHOD)
lesson or
presenting the new 1. In cooking vegetables, what are the standard qualities do we need to follow?
lesson 2. Why is it important to know the standard qualities of cooked vegetables?

B. Establishing a purpose -Motivate the learners by showing them the following Jumbled Letters and arrange into appropriate word.
for (STRATEGY: WORD-ANALYSIS)
the lesson
-ARRANGE ME!

1. CLROO 2. A P E R P A N E C 3. T X U T E R E 4. V O F A L R

5. SESAONNIGS 6. S U C A E S 7. C M N I O B A I O T S
 - The learners will reflect on the following questions. (STRATEGY: BRAINSTORMING)

1. What words did you come up with?

2. Based on the words given, what do you think is our topic for today?
- Present the title of the topic to be discussed.
- Discuss the objective for the day.

C. Presenting examples/ - UNLOCK DIFFICULT TERMS: (ENGLISH INTEGRATION – give synonyms to each term.)
instances of the new (SYNONYM/S-- a word or phrase that means exactly or nearly the same in meaning.)
lesson
1. STANDARD – a level of quality; that is considered acceptable or desirable.
Synonyms: QUALITY, LEVEL
2. QUALITY – a distinguishing attribute.
Synonyms: STANDARD, CHARACTERISTIC
3. DEGREE – the extent; measure.
Synonyms: LEVEL, POINT

D. Discussing new concepts ACTIVITY: (STRATEGY: INDUCTIVE APPROACH)

and practicing new skill
#1 Directions: Read each sentence and write TRUE if the statement is correct and FALSE if it is wrong.

___________ 1. Seasonings should mask the natural flavor.

___________ 2. Potatoes, squash, sweet potatoes, tomatoes should be cooked with smooth texture.

___________3. Strong flavored vegetables should be pleasantly mild, with no off flavors or bitterness.

___________4. Sauces should be used heavily.

___________5. Vegetables should be cooked separately for different cooking times, and then combined.

KEY ANSWER: 1. FALSE 2. TRUE 3. TRUE 4. FALSE 5. TRUE

ANALYSIS: Checking of answers and making corrections.

E. Discussing new concepts - PRESENT THE TOPIC CLEARLY. (STRATEGIES: LECTURE, INTEGRATION, DISCUSSION)
and practicing new skills
#2 STANDARD QUALITIES OF COOKED VEGETABLES

1. COLOR
✓ Bright, natural in color
✓ Green vegetables in particular should be fresh, bright green, not olive green

ARTS INTEGRATION : COLOR WHEEL

-Ask the learners prior knowledge about color wheel.

-Ask the learners what are the three categories of color wheel.

SCIENCE & HEALTH INTEGRATION: COLOR DIET FOR HEALTH

- There is a lot to be said about the nutritional value of organic,

whole fruits and vegetables. Each has individual characteristics and
wonderful health-promoting abilities, but it can be difficult to
remember which foods do what, and all the benefits of each fruit
and vegetable. A way to simplify the healing properties of
superfoods and juices is to look at the color.

Red- Foods that are red in color help improve circulation. Examples are: tomatoes, red cabbage, cherries, red bell peppers, hot peppers,
cranberries, watermelon and radishes.
Orange- Foods that have a bright orange color are good to ease pains, and cramping. They also have the ability to strengthen the lungs in
a polluted environment. Examples are: oranges, carrots, apricots, pumpkin, sesame and pumpkin seeds.
Yellow- The stimulating color of yellow foods is indicative of its effects on the nervous system; known to strengthen nerves, support
proper digestion and ease irregularity. Examples are: lemon, pineapple, grapefruit, apple, peach, banana, papaya, mango, yellow squash
and corn.
Green- A natural cleanser! Green foods are packed with Phyto-nutrients including chlorophyll which helps oxygenate the blood. Nutrient-
dense natural tranquilizers and blood cleansers, green foods also provide anti-bacterial properties. Examples are: all leafy green
vegetables (romaine lettuce, kale, collards) sprouts, wheatgrass and avocado.
Blue/Purple- These foods are not only attractive, they also contain a unique class of antioxidants called Anthocyanins; known to help
alleviate headaches, and support optimal mental functions. Examples are: blueberries, plum, grapes, purple cabbage, eggplant, and
potatoes.

2. APPEARANCE ON PLATE
✓ Cut neatly and uniformly
✓ Attractively arranged with appropriate combinations and
garnishes .

3. TEXTURE
✓ Cooked to the right degree of doneness
✓ Most vegetables should be crisp, tender, not overcooked and mushy
✓ Potatoes, squash, sweet potatoes, tomatoes should be cooked through with smooth texture.

SCIENCE INTEGRATION: TYPES OF TEXTURES

-Ask students of what is texture.

-Ask students what are the types of texture.

A texture is usually described as smooth or rough, soft or hard, coarse of fine, matt or glossy, and etc. Textures might be divided
into two categories, namely, tactile and visual textures. Tactile textures refer to the immediate tangible feel of a surface. Visual textures
refer to the visual impression that textures produce to human observer, which are related to local spatial variations of simple stimuli like
colour, orientation and intensity in an image.

4. FLAVOR
✓ Natural flavor and sweetness
✓ Strong-flavored vegetables should be pleasantly mild, with no off flavors or bitterness

5. SEASONINGS
✓ Should not mask the natural flavors
✓ Vegetables should be lightly and appropriately seasoned

HISTORY INTEGRATION: ANCIENT SEASONINGS

Spices such as cardamom, ginger, black pepper, cumin, and mustard seed were included in ancient herbal medicines for different
types of health benefits. In Ayurvedic medicine, spices such as cloves and cardamom were wrapped in betel-nut leaves and chewed after
meals to increase the flow of saliva and aid digestion.
 6. SAUCES
✓ Do not use heavily. Vegetable should not be greasy
✓ Cream sauces and other sauces should not be too thick or too heavily seasoned.

7. VEGETABLE COMBINATIONS
✓ Should be cooked separately for different cooking times, and then combined
✓ Flavors, colors and shapes should be pleasing in combination
✓ Interesting combinations attract customers

HOTS: Why do we need to consider the Standard Qualities in preparing cooked vegetables?

F. Developing Mastery APPLICATION: (INDUCTIVE APPROACH)

(Leads to Formative -The learners are provided with activity sheets.
Assessment 3) -The learners are challenged to answer within 3 minutes.

Direction: Fill in the blanks with the correct word/s from the box.

attractively natural heavily

degree
mask mild
combined

1. Vegetables should be cooked separately for different cooking times, and then _________.
2. Sauces should not be used __________.
3. Seasonings should not _________ the natural flavors.
4. Strong-flavored vegetables should be pleasantly _______, with no off flavors or bitterness.
5. Cook the vegetables to the _______ of doneness.
6. _________ arranged with appropriate combinations and garnishes.
7. Cooked vegetables must have bright and _________ in color.

KEY ANSWER: 1. Combined 2. Heavily 3. Mask 4. Mild 5. Degree 6. Attractively 7. Natural

 The individual’s output will be rated using this rubric.
CRITERIA EXCELLENT VERY GOOD GOOD
(15pts.) (10pts.) (5 pts.)
DEMONSTRATED Shows complete Shows substantial Response shows a complete lack
KNOWLEDGE understanding of the understanding of the of understanding for the
instructions. instructions. instructions or problem.
ACCURACY All answers are correct. There are some answers are Only few answers are correct.
correct.
SPEED The output is done on or The output is partially done The output is not done even after
before the given time. after the allotted time. the given allotted time.

G. Finding practical -The learners are asked on the following questions:

applications of concepts 1. Where do you think standards and qualities can be applied?
and 2. How is it important to follow the given standards and qualities?
skills in daily living
Answer: -Standard and Qualities are being applied to any Business Industries, especially in Food Industry because most of us
nowadays are into putting-up Food Businesses, this is because Food is our primary need.
-Following given standards and qualities help us to create / make good quality products and meet customers’
satisfaction.
H. Making generalizations -Encourage the learners to generalize the topic presented and share their learnings to the class. (STRATEGY: DISCUSSION)
and abstraction about
the ABSTRACTION: The Standard Qualities of Cooked Vegetables we need to consider are the following: COLOR, APPEARANCE ON PLATE,
lesson FLAVOR, TEXTURE, SEASONINGS, SAUCES, AND VEGETABLE COMBINATION.
I. Evaluating Learning Direction: Identify the following statements being described by solving the Crossword Puzzle. (STRATEGY: Crossword Puzzle Game)

-The Learners are provided with Activity Sheets, and

S
challenged to answer within 3 minutes. A P P E A R A N C E
U O
C O L O R M F
E B L
S I A
N V
A O
T E X T U R E
I
O
S E A S O N I N G S
 ACROSS DOWN

1. Attractively arranged with appropriate combinations and 2. Should not be used heavily.
garnishes.
4. Vegetables should be cooked separately for
3. Cooked vegetables must have bright and natural in color. different cooking times, and then combined.

5. Cook to the degree of doneness. 6. Strong-flavored vegetables should be

pleasantly mild, with no off flavors or bitterness.
7. Should not mask the natural flavor.

The individual’s output will be rated using this rubric.

CRITERIA EXCELLENT VERY GOOD GOOD
(15pts.) (10pts.) (5 pts.)
DEMONSTRATED Shows complete Shows substantial Response shows a complete lack
KNOWLEDGE understanding of the understanding of the of understanding for the
instructions. instructions. instructions or problem.
ACCURACY All answers are correct. There are some answers are Only few answers are correct.
correct.
SPEED The output is done on or The output is partially done The output is not done even after
before the given time. after the allotted time. the given allotted time.
J. Additional activities for (STRATEGY: HOME-BASED LABORATORY)
Application or Directions: 1. Prepare any vegetable dishes, following the Standard Qualities of cooked vegetables.
remediation 2. Explain briefly each standard quality.
3. Print it on a long bond paper.
Your performance will be rated using the scoring rubric below:
25 Able to prepare vegetable dish and explain all standard qualities of cooked vegetables correctly.
15 Able to prepare vegetable dish and explain some standard qualities of cooked vegetables correctly.
10 Able to prepare vegetable dish and explain few standard qualities of cooked vegetables correctly.
5 Able to prepare vegetable dish and did not explain the standard qualities of cooked vegetables at all.

V. REMARKS

VI. REFLECTION

A. No. of learners who

earned 80% in the
evaluation.
B. No .of learners who
require additional
activities for remediation
who scored below 80%.
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 these work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?

Prepared By : Observed and Attested By:

ROZETTE M. VILLACAMPO JUVY L. BUHION ANN M. LIÑAN

Mentor Department Head, TLE 9 & 10